Russian sourdough

Category: Sourdough bread
Russian sourdough

Ingredients

Monastic bread crusts (rye) 40-50 gr.
water 100 ml.
flower honey 1 tsp

Cooking method

  • We take the dried crusts from the monastic sourdough bread (I took from the hop sourdough bread at the Savvino-Storozhevsky Monastery - at least that's what it said on it) - about 40-50 grams.
  • We put it in the jar where you will grow the starter culture, pour half a glass of boiled water at room temperature, add 1 teaspoon of flower honey there, after the crusts swell, stir well and cover loosely with a lid and leave at an external temperature of at least 24 degrees for two or three days. As bubbles appear, stir again and add a tablespoon of peeled rye flour there. Leave again at the same pace. for another day.
  • Then set aside half - it is better to throw it away - and add 100 ml of boiled water and 2-3 tablespoons of rye flour to the remaining half. Mix well and leave to ferment for a day.
  • Then we proceed with the leaven as usual - that is, we regularly feed and renew.
  • If we bake rye bread, we feed it with rye flour, if wheat bread, we update it in three doses with wheat flour.
  • Can be added to improve the working qualities of grapes. I have used Taifi, Moldova, and Isabella. As soon as the grapes are well swollen, you can remove them from the leaven.
  • Absolutely by accident, pressed yeast, about 1 gr. Nothing bad happened, only the quality has improved.
  • I sometimes forget about sourdough, for two days in the refrigerator. I take it out - I don't have a pH meter - I just smell it.
  • I can still distinguish the difference in odors between lactic acid, alcoholic and acetic. If a slightly vinegar smell appears, I throw away the leaven completely, pour it into a jar of chilled boiled water, beat it well, add wheat flour to the consistency of a soft dough and leave it at room temperature, it is usually 24-25 degrees in my kitchen.
  • The fact that it rises - here without question, always rises.
  • I judge the quality again by the smell, if it's good, lactic-sour, everything is restored, you can go to work.

  • If I'm going to bake rye bread, I give the sourdough a little sour - the taste is real, with sourness.

Note

Lyudmila resumed her blog, and in October a new entry appeared - about rye sourdough.
For starters (kam), I think it will be interesting to try.
🔗

and a link to the author of this method https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2602. L. Ya. Auerman, whose works he introduces us Admin.

himichka
To measure pH, you can use indicator paper, litmus or universal.
MariV
himichka,
yes, we must use your advice - look for these pieces of paper.
In addition:
from my own experience - the so-called spontaneous fermentation sourdough really turns out best on grapes - I've already tried quite a few ways, grape really is vigorous.
Of course, I did not exactly follow the recommendations that Luda learned from the Auerman L. Ya textbook, 1949.
I don't think she follows either.
Just as she writes - .. "Of course, experience is needed, at least minimal, a certain dose of fearlessness and willingness to repeat baking until it works out, but then somehow everything starts to work out all the time."
If I saw these recommendations at the beginning of my hobby for baking - then immediately - "mind, mind!" and quickly close the page!
But now you just read between the lines and take what you need!

If suddenly the link cannot be opened again, then I will give the text in full, with small cuts.
Viki
Quote: MariV

Luda learned from the textbook of Auerman L. Ya, 1949.
MariV, An article about Auerman's rye sourdough has been living on our forum for a year now, here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2602.0 , and we are looking for her overseas. I also first read Lyudmila's, and then only found Auerman's "industrial leaven" with us.
MariV
There are no prophets in their own country!
And she brought her own in general by experience! Then I read it from Lyuda ...
And the difference lies in another thing - Luda's theory is tested in practice.
Well, readable blog from Luda!
MariV
I started the leaven at the end of July and since then I have been baking bread with it.
Russian sourdough

Russian sourdough

Russian sourdough

Russian sourdough

Russian sourdough
Zhivchik
MariV, I'm in a quiet touch .... what kind of handsome bread !?
And what are the holes !?
Kalmykova
Gorgeous bread!
MariV
Leaven, girls, leaven! And all - custard.
Kalmykova
MariV ! Can I have a recipe in the studio, please!
MariV
What bread do you want? Take your pick! Yesterday I didn’t have time to take a picture of Barvikhinsky speckle, also with sourdough.
Kalmykova
Yes, I'm all pretty!
Zhivchik
MariVwhere do you knead the dough? In HP or in a combine?
MariV
Kalmykova,
I have been doing everything by eye for quite some time now - without weighing or measuring. Next time, when I bake, I will take out the scales and weigh everything and describe in detail - what is how much in grams and ml.

Zhivchik, my HP is not idle, my beloved assistant! Kneading and primary proofing only in it. I'm kneading dough now always
only in the dumplings program is 20 minutes of a rather energetic kneading. In the process, you can always see what is missing - water or flour. Gluten develops very well during this process. Then I put on the program "basic," mode - dough. When I bake rye, I put rye on the program, the mode is dough. Then I spread the dough, usually not very steep - I don't like steep dough - on a board dusted with flour, mold the desired product, put it in a mold and for another hour for proofing in a microwave with two cans of boiling water. Then in the oven - convection mode, I set T first to 220, then I decrease it to 200 and 180.
About baking with steam - I would not really advise you to get carried away with splashing water into the oven - the heating element can fly.
I lightly spray the bottom pan at the beginning of baking and then 5 minutes after starting the process.
Kalmykova
MariV ! I also like to do everything by eye, so I hope I understand the "eye recipe".
BlackHairedGirl
MariV Can you ask a completely stupid question? You write:
If a slightly vinegar smell appears, I throw away the leaven completely, pour it into a jar of chilled boiled water, beat it well, add wheat flour to the consistency of a soft dough and leave it at room temperature, it is usually 24-25 degrees in my kitchen.
That is, it should be quite thick. And how does it not wind up at this temperature? She should be breathing like that. Doesn't it crust over?
And another question - is it possible to apply this method (obtaining sourdough from bread crumbs), for example, on store-bought bread? Provided that we firmly know that he is without enhancers and other evil spirits?
And about the refrigerator - do lactic acid bacteria die at temperatures below plus 10? It turns out that only wild yeast is present in such a leaven?
And I am very interested in the recipe for the last bread, wheat - just a gorgeous loaf !!! Share the recipe, please!
Zest
MariV

here ... well, what does it mean - a man of DEED, not words. She disappeared, disappeared, was silent, but this does not mean that she did not do anything. Breads are amazing. Especially black ones. They are the worst for me
MariV
Quote: BlackHairedGirl

MariV Can you ask a completely stupid question? You write: That is, it should be quite thick. And how does it not wind up at this temperature? She should be breathing like that. Doesn't it crust over?
She, the leaven, is like a soft dough - very soft; a loosely fitting lid on top - it both breathes and is not covered with a crust - does not have time, who will let it cover itself with a crust, when it is mixed almost daily!

Quote: BlackHairedGirl

And another question - is it possible to apply this method (obtaining sourdough from bread crumbs), for example, on store-bought bread? Provided that we firmly know that he is without enhancers and other evil spirits?

Try, what are you risking?

Quote: BlackHairedGirl

And about the refrigerator - do lactic acid bacteria die at temperatures below plus 10? It turns out that only wild yeast is present in such a leaven?
Judging by the smell of my leaven, they don't die.I love her, cherish her, why would she run wild?

Quote: BlackHairedGirl

And I am very interested in the recipe for the last bread, wheat - just a gorgeous loaf !!! Share the recipe, please!
I will definitely write later!
MariV
Russian sourdough

Here is a cutaway.

I won't write the exact recipe now. Next time I will weigh everything with scales and a glass, measure and record.
Now I'll just write:
- flour - wheat wallpaper + linseed flour Vitazar + wheat germ, the rest is ordinary.
The liquid is water + milk.
Sourdough, about 3 tablespoons, Derbenevsky frozen yeast - I tried to weigh it, the scales did not show, in short, crumbs.
Salt, sugar, vegetable oil
Technology:
Wallpaper flour + wheat germ + linseed flour was first diluted with cold water, then boiled with boiling water (water + milk) and warmed up.
When the tea leaves cooled down, I threw it into the HP, there crumbs of pressed yeast, sourdough, the rest of the ordinary wheat flour, salt, sugar, a little water. I put dumplings on the mode - 20 minutes. Then the process ended, a good ball was formed, poured more water - about 3 tbsp. spoons and added 1 tbsp. spoon rast. butter, put on the Rye program in the dough mode. At the end, I took it out, divided it into 2 parts, stretched it out, rolled it into 4 layers, knocked it into a ball, put it in pre-oiled forms, put it in a microwave oven for 1 hour with 2 cups of boiling water. an hour later she took it out and sent it to the oven, convection mode, T first 220, then 200 and 180. And that's it.
Here, jumped out, is cooling down.
Russian sourdough
MariV
Quote: Zest

MariV

here ... well, what does it mean - a man of DEED, not words. She disappeared, disappeared, was silent, but this does not mean that she did not do anything. Breads are amazing. Especially black ones. They are the worst for me
And she did not disappear, but did repairs to the house!
And the black ones I always did well - archetype, damn it!

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