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I am preparing rye sourdough for baking homemade bread. I will share all the secrets of proper preparation.
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🍞Formula for feeding rye sourdough (sourdough moisture 66%)
Starter 1 part, feeding 1.5 parts.
For example: 100 g starter and 150 g feeding
In 150 g of feeding water 40%, flour 60%.
That is, 150 * 0.6 = 90 g of flour
And 150*0.4=60 g of water
fermentation for 3-6 hours at +28+32
🔴 How to make a thick rye sourdough ➡️ • Густая ржаная закваска...
🔴 Rye bread recipes ➡️ • Ржаные хлеба
🔴 More information about starter cultures ➡️ • Про закваски
🔴 Review of rye flour ➡️ • Обзор ✌ ржаной муки: к...
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There are a lot of useful things in playlists! Come in!
✓About sourdough
• Про закваски
✓My experiments (I test the theory with practice)
• Мои эксперименты
✓Rye bread
• Ржаные хлеба
✓National breads
• Национальные хлеба на ...
✓Rye-wheat bread
• Ржано-пшеничные хлеба
✓Small-piece pastries (buns, pies, donuts, etc.)
• Мелкоштучная выпечка
✓Pies, sourdough pies
• Пироги, пирожки на зак...
✓Pizzas, focaccia and other tortillas
• Пиццы, фокаччи и прочи...
✓Bread forming (technique, types)
• Формовка хлеба
✓Tips and answers to questions
• Советы и ответы на воп...
✓Sweet pastries
• Сдобная выпечка
✓Wheat bread
• Пшеничные хлеба
✓Inventory and equipment reviews
• Обзоры инвентаря и тех...
✓Baguettes and sourdough loaves
• Багеты и батоны на зак...
✓Spelt bread, buckwheat and other types of flour
• Заквасочные хлеба из п...
✓Reviews of flour and ingredients
• Обзоры муки и ингредие...
✓Ingredients and semi-finished products for bread
• Ингредиенты и полуфабр...
✓On leftover starter culture: cupcakes, pancakes, etc.
• На остатках закваски: ...
✓Hop yeast and baking on them
• Хмелевые дрожжи и выпе...
✓About sourdough
• Про опары
✓Bread with yeast
• Хлеб на дрожжах
✓Gluten-free bread
• Безглютеновый хлеб