Sourdough bread from grandma’s recipe it is simple to prepare and requires only three ingredients. Although its preparation takes quite a lot of time, it is worth baking it from time to time. No store-bought bread has such a taste and smell. It definitely won’t end with just one slice.
Ingredients for the sourdough starter:
- 130 g of wheat flour + 600 g for feeding,
- 50 g of whole grain flour + 300 g for feeding,
- water.
Bread:
- 500 g bread flour,
- 350 g of water,
- 10 g soli.
Ready bread will be a fantastic base for sandwichesthe savory ones, e.g. with cheese, ham, or egg sandwich paste, as well as the sweet ones, with cottage cheese, jam, or honey. Lovers of tradition can eat the bread while still warm with a bit of butter.
Prepare the leaven. Mix both types of flour in an airtight glass container. Add 100 ml of water and mix thoroughly. Cover the jar with a breathable cloth and secure it with a rubber band. Place the container in a warm place for 24 hours. After this time, mix the grout and leave for another 24 hours.
Every day, throw away all the leaven, leaving only 2 tablespoons of the total. Feed him 60 g of flour and 60 g of water. Mix thoroughly. Repeat the procedure for 7-10 days until it bubbles and doubles in size within 4-12 hours of feeding.
Prepare the bread. Transfer 50 g of the leaven into a bowl and water into a large bowl. Mix. Add bread flour and salt. Using a stiff spatula or your hands, mix the ingredients until a uniform mass is formed. Cover the bowl with a cloth and set aside at room temperature for an hour.
Wet your hands with a little water and lift the ball of dough on one side. Stretch them upwards and rotate them a quarter turn. Spin this four times to form a tight ball. Place it on parchment paper, which will make it easier to handle the loaf later.
Cover the bowl and set the dough aside for another 30 minutes. Repeat the process of stretching and folding the loaf one more time. Leave them to rise for 7-10 hours. Stretch and fold them again in four directions and form a loaf shape. Set aside for another 1-2 hours.
Push your thumb into the loaf to a depth of about 1 cm. If the cavity returns to its original shape quickly, the mass needs more time to rise.
Sources: Terazgotuje.pl
See also:
Quick orange cake. Last minute dessert for the holidays
Refreshing salad with halloumi and pomegranate. Perfect when you have guests
In the past, leaven for borscht was made completely differently. Here is the recipe from 1884
