Sourdough bread "Universal"

Sourdough bread "Universal"

Category: Sourdough bread

Ingredients
active starter culture 100% moisture	100g
whey (water) warm	200g
flour	300g
salt	6g

Cooking method

• I bake this bread when I need to dispose of a large amount of leaven (and whey). I use the classic ratio:
• 1 part - sourdough,
• 2 parts - water,
• 3 parts - flour.
• The versatility of this bread in everything - you can use rye or wheat sourdough, you can use water, whey, a mixture of water with fermented milk products or milk, you can use any flour or a mixture of different flours. The amount is determined by the amount of leaven. This time I needed to dispose of 150g of rye sourdough. Accordingly, I took 300g of whey and 450g of flour (200g of rye, 100g of spelled and 150g of wheat flour 1c), 9g of salt. I also added flaxseeds (I love them). Add all the ingredients except salt and knead for 10 minutes (in a kneader for 3 minutes at 2nd speed, 8 minutes at 4th), rest for 20 minutes, add salt and knead for another 3-4 minutes (4th speed) ... The dough is quite sticky, sticks to the walls and hands:
• 
• Lubricate your hands with oil, take out the bun, leave under the film for 2.5-3 hours at room temperature. During this time, stretch-fold 2 times (approximately every hour). Place in a dish or proofing basket, cover with plastic wrap. Leave at room T for 1-1.5 hours and refrigerate for 10-16 hours (the dough is also good in the refrigerator):
• 
• Get it 1.5 hours before baking, gently transfer it to parchment and let it warm up and come up in a warm place under the film. I baked in a cauldron, so I immediately put the dough in a warm cauldron sprinkled with water under the lid. Make incisions. Bake in an oven preheated to 240 * C with steam for the first 10 minutes, release steam and reduce T to 200 * C, bake for about 35-40 minutes more (depending on the amount and composition of flour). I baked in a cauldron, made cuts, sprinkled with water, closed the lid, heated the cauldron together with the oven for 20 minutes (I have a mini-oven, in a large oven it may take more time) to 250 * C, removed the lid and reduced T to 200 * C , baked for another 20 minutes.
• 

Note

Bread is very easy to prepare and requires minimal attention. As a result, I get tasty, healthy and fragrant bread with a crispy crust and airy crumb with large holes. (And at the same time we dispose of the unnecessary part of the starter culture and whey).

Lina, I didn't know what to do with the excess! Now, like it or not, you will have to master this wisdom. Thank you, Linochka! With your light hand I will go to study this topic. And thanks for the recipe! Once I master the topic, I'll bake it right away. Until then, bookmark!

Luda, it's very simple, and it doesn't take much time. If made from wheat flour, it is generally not confusing and airy. But I love rye and spelled, although they are hard to rise, but tasty and healthy. And in this bread even they rise well.

Lina, poke your nose into the safest sourdough recipe. So that everything works out right away.

Lyuda, take a raisin. Then it can be converted into "eternal" and fed as needed once a week.

Thank you, Lina! I went to study!

Lina, poke your nose into the safest sourdough recipe. So that everything works out right away.

The easiest to grow and maintain https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=42973.0

[Albina]

Albina, thanks a lot for the link. I went, read, it turns out, this is for rye bread. The author says that it is not worth translating it into wheat. And we don't eat rye bread at all.

Yesterday I read about raisins.It seems that the first grader was put in the 10th grade. People communicate with each other in terms that they know. They had a leavening experience, so they speak the same language. For me, for now, this is a Chinese letter. one must start with a leavening alphabet. I'm going to read something from Admin ...

[Ludmila]

Ludmila, I baked wheat on this sourdough Just at one time I tried to deal with kefir sourdough. But a few times there was a good result, and then everything went wrong. Most likely because of the temperature in the kitchen. And I really liked this one for its unpretentiousness and more or less simplicity.

[Linadoc]

Linadoc, chic bread with holes looks like handicraft without kneading

[Albina]

I baked wheat with this leaven

Albina, I am confused by this, for example:

But overfeeding it into wheat is more difficult than making a simple wheat sourdough. She is overfed, but loses in quality, there is no such aroma as from wheat. After all, MC bacteria suffer greatly from the cold.

If I were an expert in leavening, I would understand what this is about. But for me this is more of a reason to give up sourdough bread than to bake it. Talking to me about this or that leaven is the same as talking about nuclear physics, for example. I must first understand the terminology, types, processes. but as soon as I start reading this, I come across information that sacks of flour and other difficulties are worn out. I'm not ready to throw food, that's why I give up.
Linochka, forgive me for cluttering the topic. I must first study everything, and then go into the topics of leavening bread.

I must first study everything, and then go into the topics of leavening bread.

Luda, everything is correct! But you should still try, but if it doesn't work out, then give up the leaven - just bake this bread. But still, the starter cultures are sooooo delicious!

Linochka, thanks! I don't even argue, because in my gut I feel that this is so. But for now, I have to go to the 1st grade, and then try. I read on the sly topics about leaven.

[Ludmila]

I read on the sly topics about leaven.

Ludmila, believe me, the more you read, the more confused you will become. Choose a simple starter culture, and then follow the principle "the eyes are afraid, but the hands are doing". I guarantee technical support. Yes Yes!

[Vika]

Vika, smart girl! Everything is correct, you just need to try! Everything is quite simple and clean. First "on a piece of paper", and then imperceptibly becomes automatic and simple.

girls newbies !!! do not be intimidated by the leaven !!!! it's delicious and healthy !!!! proto not buy yourself sweets and fancy goods, but buy 2 or 3 packs of flour and try. I almost did it. but I did not know about this site. everything itself in the oven, a little cool but tasty and the smell !!!!!! and learn. now time has passed and I am again trying to learn from sourdough while without a stove even, only an oven

And in the oven, the bread is much tastier than in the HP. I only bake in the oven, HP - I use for kneading.

And why is overfed leaven bad? I tried to grow wheat from scratch, and overfeed rye on it - no difference. True, I do not keep the leaven in the refrigerator, perhaps this moment is decisive in this case.

[Natasha]

And why is overfed leaven bad?

Natasha, everyone is good. Only now, for example, sometimes it is not interesting for me to spend three days on overfeeding, provided that in three days I will breed myself a wheat leaven.

[Viki]

Viki, well, I don’t know, I don’t trust such young leavens. And overfeeds for 2 feeding - this morning and evening.