Homemade sourdough soup. For Easter I always make it from an old, proven recipe

As with all home-made products, sourdough starter is much better and healthier. You prepare it from the very beginning, so you have full control over its composition. Home-made sourdough owes its durability and flavor to natural ingredients lactic fermentation of rye flournot preservatives or acidity regulators.

The big advantage of making homemade sour rye sourdough is the fact that you can control its taste and acidity. If you want it to be more sour, you extend the fermentation. If you prefer a milder taste, stop fermentation a little earlier.

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Homemade żurek sourdough prepared according to this old recipe has a unique taste. You will feel the difference immediately. It has a full bread aromaand the sour taste is better arranged and therefore more natural. To prepare homemade sourdough you need: a few simple ingredients:

• 6 tablespoons of rye flour,
• 600 ml of lukewarm boiled water,
• 3 cloves of garlic,
• 3 grains of allspice,
• 3 bay leaves.

Preparing the leaven is also not difficult.

1. Pour the flour into a larger jar and pour water over it. Mix thoroughly so that there are no lumps.
2. Put bay leaves, allspice and garlic lightly crushed with a knife into the jar. Mix everything.
3. Cover the jar with gauze to provide air circulation and set it aside in a warm place. Stir the contents daily.

You can pour the ready leaven into bottles and store it in the refrigerator. By significantly lowering the temperature, you end lactic fermentation. This way you can control the acidity level of the leaven.

You can easily store your homemade żurek sourdough in the refrigerator for two weeks. Remember to scald the bottles before pouring. This way you will prevent the leaven from getting infected and spoiling faster.

How to recognize that the leaven is no longer suitable for use? Smell it. If it has gone bad, you will easily smell the aroma of mold that is probably growing on its surface. This is a sign that it’s time to prepare new leaven for żurek according to an unrivaled, old recipe.

Source: Terazgotuje.pl, kontakter.pl