The perfect homemade sour soup is expressive, sour, prepared with the addition of good quality sausage. Its taste is perfectly emphasized by dried mushrooms and a composition of spices: allspice, bay leaf, cumin, marjoram and of course black pepper. Many people like when sour soup has a strong aftertaste of garlic or horseradish. The culmination of the soup can be cooked eggs.
However, sourdough is the basis of the sour soup. Check how to make sour sour sour soup.
Have you forgotten to prepare sourdough for sour soup and don’t want to use this shop? Don’t worry, you can make sourdough for sour sour soup last minutes. Prepare a glass transparent vessel, it is worth brewing it before.
Ingredients:
- 500 ml of water,
- 6 tablespoons of rye flour,
- 5 cloves of garlic,
- 3 bay leaves,
- 6 balls of allspice,
- 1 tablespoon of rye sourdough for bread or two tablespoons of pickled cucumbers.
Pour rye flour into the dish, pour water pour it, add crushed garlic, bay leaves and allspice. How to accelerate sourdough fermentation to sour soup? To speed up the sourdough fermentation process, add one tablespoon of sourdough for bread or water from pickled cucumbers. This patent will reduce the period of sourdough preparation from about five or six days to three. Mix everything, cover with a cotton cloth, protect it with a rubber band. In a warm and dark place. It is worth mixing the sourdough from time to time with a wooden spoon. When the sour sourdough is ready, turn the jar and put it in the fridge.
It should be remembered that for the fermentation process, the temperature in the room where the sourdough will be stored cannot be too low. To speed up it, You can even put sourdough at the radiator. The way to accelerate fermentation will also be pouring soreness into an ovenproof dish and put it for about two hours in the oven preheated to 30 degrees. Then, the heated sourdough pour into a clean and scald jar and set aside for a few days.
Sourdough for sour soup a few days after preparing should become denser, bubbles will also appear during fermentation. Flour and garlic will deposit at the bottom of the dish, while the liquid will precipitate at the top. A good sour sourdough should have a pleasant and fresh smell.
How long can you store sourdough? It is assumed that the ready leaven can spend about two weeks in the fridge. How do you know that sour sourdough has broken? A brown, thick sediment may appear on the surface, and you can even see traces of mold. Another sign will be an ugly smell, reminiscent of rot or alcohol.
Source: Smher.pl, Terazpoczy.pl
