Make tasty rye-wheat bread in house conditions – as easy as shelling pears. Only before it it is necessary to stock up with a sponge dough – ferment. It can be asked for familiar hostesses, or to grow up independently. On it only two ingredient and will leave about a week.
Sponge dough, starter, ferment. As soon as don't call the house analog of yeast which is grown up only from natural products. Any will be able to make rye ferment, even the beginning hostess. For this purpose it is necessary just to follow the instruction of preparation.
Ingredients
- 200 g of rye flour
- 200 g of water
The instruction of preparation of rye ferment for bread
- Sterilize to a tank, of 1 l.
- To put 50 g of rye flour in a dry can. Pour there in 50 g of boiled water, room temperature. Mix weight a clean spoon. Cover a capacity neck with food wrap, puncture in it with a needle of 2 small holes. It is necessary for the correct development of ferment. It has to breathe. Leave to bank in the dark place for day. The locker in kitchen or the bathroom will approach. There comfortable temperature is maintained.
- Exactly day later a sponge dough it is necessary to feed. For this purpose it is necessary to skim and pour 50 g of rye flour in bank, to pour in 50 g of water. To mix carefully. Not forget about a film. Remove everything in the same locker. In a sponge dough small vials of air will begin to appear. It means that process of fermentation began and ferment develops. In a smell the specific sourness will appear.
- It is necessary to wait one more day and to repeat manipulations – 50 g of flour, 50 g of water, to mix, remove to the dark place.
- Repeat the same in a day. Before removing to bank on the habitual place, it is possible to make on it a tag, having specified ferment level. Soon it is useful for tracking growth of home-made yeast.
- This scheme of actions has to be carried out at the same time, for five days. The sponge dough has to be bubbling, air. Understand whether it is ready, ferment growth rate will allow. Here the tag made bank is useful. In 2 hours after addition of flour and water, the rye starter has to show signs of life, forming vials of air. Weight has to uvelitsya, at least, twice. If it doesn't occur, it is necessary to continue to grow up ferment according to the habitual scheme even day two.
The sponge dough is capable to live long months. To support ferment in an active state, she needs to be fed once a week. For this purpose it is necessary to take away 2 tablespoons of weight from banks, and in exchange to add 2 tablespoons of rye flour and 3 tablespoons of water. Mix and put in the fridge on the lowermost shelf. At long-term storage to bank with a sponge dough to close a film not really conveniently, it is better to provide a polyethylene cover. In it it is necessary to make 2 holes a knife.
It is possible to bake bread from this sponge dough though every day. It turns out tasty, fragrant, as in the childhood, and, above all, useful. Having once tried to make bread from such ferment, store pastries won't want any more.