This year, instead of buying sourdough for sour soup, it’s worth trying to prepare it yourself. Thanks to this, the dish will come out even tastier than usual. In addition, preparing sourdough is not difficult. Just know a few rules that will make the sourdough perfect. Check how to do it.
The secret of the perfect sourdough for sour soup lies in the right proportions. It is recommended to stick to the 1: 3 ratio. So this means that we give three portions of water for one portion of flour. This will allow you to get the perfect soup density.
In addition, these proportions will ensure the right taste, which will neither be too sour, nor too bland. It is also important that In the same proportions, prepare sour soup, i.e. for one portion of sourdough, give three portions of broth.
The key to the taste of this dish is also to use the right flour. It is recommended to use rye flour type 2000, i.e. wholemeal flour.
Let’s also remember that You should go about 2-3 weeks before the sourdough preparing . This is the perfect time to start preparing this traditional dish. However, be careful not to place sourdough in plastic or metal dishes. The best choice will be a glass jar.
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Preparing sourdough for sour soup, contrary to appearances, is not difficult. The key is to preserve the proportions and use the right ingredients. The products we will need to prepare sourdough include:
- 150 g of rye flour type 2000,
- 450 ml of water,
- 10 balls of allspice,
- 4 bay leaves,
- 4 teeth.
We start preparing sourdough with boiling in a pot of water and cool it. Then pour the cool, previously boiled water into a scald jar. We also pour the flour into it and mix thoroughly.
The next step is to crush with garlic shell, which we add to the dish. Finally, we add bay leaves and allspice. Cover the jar thoroughly with gauze or a clean cloth. In the event that we care about time, we mix sourdough for 6 days to speed up the whole process. Then the sixth day we can cook the sour soup from it.
However, if you do not plan to cook soups from it yet, we pour the sourdough through a sieve to strain spices and garlic. We turn the pure sourdough in a jar and put in the fridge for a maximum period of two weeks.
