This is my first sourdough bread. Earlier on yeast breads baked, but still, they are very tasty, it quickly loses its freshness. Finally broke down and I made the sourdough and now I regret, that so long delayed. Bread is soft, slightly sticky flesh and is very tasty. Stays fresh. I recommend starting your adventure with yeast. The recipe comes from CinCin forum.
Ingredients:
- 2 teaspoons instant yeast
- 200 g whole wheat flour
- 400 g of white wheat flour
- half tablespoons of sugar
- 2 tablespoons balsamic vinegar
- 1 and 1/4 teaspoon salt
- 250 g sourdough rye or wheat
- 375 ml of water
To grease: egg beaten with a tablespoon of milk.
Yeast and sugar dissolve in water and allow to stand for 15 minutes. After this time add 375g of white flour, sourdough, salt and balsamic vinegar and water. Mix everything together, Cover and allow to double in volume (at about. half an hour). Then add the remaining flour and mix the dough loose. Pour them into keksówki (baked in one large, You can pour the batter into two small). Allow to rise. Before baking, lightly grease the beaten egg with milk. Bake at 230 ° C for 15 minutes, then reduce temperature to 200 degrees and bake 35 minutes. After baking, cool on a wire rack.
Enjoy!
And when you add water?
After these 15 Minutes, when you add the remaining ingredients. Already corrected in the entry.
Asya what to leaven-mine has only 3 days and wonder when it will be possible to say that there is strong. When you know what is or how much time must elapse? And if after five days I will not use it and put in the fridge how much time can be stored?
I know the same questions but I'm green on the sourdough breads… And as to the other provisions – or any of your breads you or your readers do a machine for bread?
I greet warmly – Chlebus lovely (provision prescribed because no printer) but sourdough still young so tomorrow wheat-rye buns that look delicious.
In fact, it's hard to say so explicitly, when sourdough is strong. It can be assumed, that then, when dokarmieniu very hard working. My sourdough in June will be 3 year, and I can tell, that is strong. Works nicely and I bake bread on it without the addition of yeast. Sometimes, however, so, that and my sourdough is thinking and then I have to very strongly dokarmić. You really can not on sourdough 5 day to say, that is strong. Unfortunately, the topic of baking bread in the machine does not help, maybe some of the readers… Aaa! How not to bake sourdough bread and insert into the fridge, so maybe… read more »
hello interest to you about your recipes for breads leavened. but needs a recipe for sourdough. once I was making some and then I saw also other versions of sourdough rye. you can give your recipe. unless it is somewhere on the page and I I can not locate it. thanks:D
Not, I do not have the. More and more people asking about him, So I see, that there is no exit, you need to make an entry. But before you do, I give you this recipe:) Sourdough doing so: You put the jar 50g rye flour, pour lukewarm boiled water in the same amount, ie 50g and neatly mix. Let stand for 24. Next day, at about the same time doing exactly the same thing- 50g flour, 50g of water, mix, putting down. And so by 4 consecutive days. In 5 day sourdough is ready for use. But you must remember, it is young and needs support sourdough yeast.… read more »
thank you very much that is from the Jurassic grown sourdough. I hope this time I will go better:D greetings
Asiu,or you can skip the balsamic vinegar, or something else to replace him?
To be honest, I have no idea, with which to replace it. When it comes to color, it's probably dark molasses, but the taste is not:( How not to the masses of balsamic vinegar, to skip it, bread will definitely come out and without the, I do not know, or somehow affect the taste, and even if it, it's probably not much.
Regards!
We managed to!!!!! It is delicious!!!! It grew like crazy, smells fabulously 🙂 at home and I was so frightened, I would not be able. My sourdough is just 5 days….and my experience in the bread, rather small…
Noo, and after today you lost battle with pudding even more afraid of his defeat.
In the so-called between the time I made rice more córciom block: “Mamo – Niebo areas w” 🙂
but it is a success and I am incredibly proud of myself!!!
Thank you very much – literally I do not know how I functioned in the kitchen before I found you on FB and I came here 😉
Regards
You do not know, how happy I am! I, that even more than you:):) Thank you for your kind words, I still need to be:)
Yours sincerely!
noo good…. So today your “zakwasowy first bread” and will be my first. I hope, that I can and the end result will be a little similar to yours.
Keep your fingers crossed 😉
I hope so too, fingers crossed and let me know how you did:)
Yours nice and warm!
And I've got a question – what is the weight conversion of yeast to tablespoons / glasses?
Yours sincerely
Especially for you I went and weighed:) Full cup (taka 250ml) This leaven 312g. Spoon a 20g.
Regards:)
You are great – thank you very much 🙂
I hope, wypoczęłaś that away and you're full of ideas and enthusiasm to do more goodies ;))
The trip was very successful! I had a great! Wild ideas in my head a lot, nothing, only stand to work:)
is true, beautiful bread with sourdough, I congratulate
already for some time, like your sourdough will be very strong, will be able to forget the yeast at all
Thank you, just count on it, that soon we can do without yeast…
Thank you for your words of appreciation:) I am very pleased:)
This is a wonderful Chlebus:) baked it many times ….and looking at your life I would not say, with your first zakwasowiec:)
It looks great!!! congratulates 🙂
Regards 🙂
Congratulations on the first zakwasowego baking, It looks sensational 🙂
Thank you, was as delicious as it looks:)