In almost every home for Easter, sour soup is served, which impresses with the sour taste, the aroma of smoked sausage and a fairly thick consistency. It is worth making it on homemade sourdough so that it comes out the best. How long can it stand in the fridge? What do we need to watch out for during its preparation? You can find answers to these questions in this article.
Due to the fact that Sourdough is fermented, like pickled cucumbers, it can stand for a long time in the fridge. Store it up to a maximum of three months.
Before putting in the fridge, pour the liquid into tight bottles, which should be tightened firmly. Then check whether, for example, he did not stick or change the taste.
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Sourdough consists of water, high -milling rye flour and spices. Garlic is important, which is best added in the shellswhich every grandmother knows perfectly well. Remember, however, that they are clean and unfold. Otherwise, the soup will land in the basket.
Sourdough should ripen for several days in a warm place – It must achieve a sour, expressive taste. At that time it should be mix it with a wooden spoon every day. You can’t do this metal cutlery because the acid will react with it.
Ingredients:
- 1 cup of whole grain flour type 2000;
- 3 cups of lukewarm water;
- 8 unscrewed garlic cloves;
- 5 bay leaves;
- 5 allspice grains;
- 1 tablespoon of pepper in grains.
- Additionally: a distorted, large jar, wooden spoon and gauze or linen cloth.
Preparation:
To make sour sour sour soup, at the beginning Pour the water and pour rye flour into a clean and dry jar. Mix everything with a wooden spoon.
In the next step, add unwashed, crushed garlic cloves, bay leaves, allspice grains and granular pepper.
Cover the dish with gauze – the fluid must have an air supply. Store the jar at room temperature for 5 days And mix its contents every day with a wooden spoon.
After this time, try the taste of sourdough – it must be sour and expressive. You can keep it at room temperature for 2 days.
If he has the right taste, then pour it into small bottles and tighten them tightly. Store sourdough in the fridge until Easter.
