Slavic people used to bake using a simple sourdough starter. In Ukraine healthy leaven for fermentation were cultiveted in every family.
The simplest sourdough starter made from flour and warm water. It is well known from ancient times when people began to make bread from dough with leaven agents. It is natural and good for health. This starter is added to different types of dough to make tasty fluffy bread, pancakes, cakes.
- If the all conditions are good then the dough starter is ready in 2-3 days, the best is to keep it in warm place 5-7 days
When You take sour dough starter then leave some old starter in jar and make from it new starter, just adding flour and water and keeping in good conditions
The first bread from new dough starter won't be very high and soft but still very tasty. The older starter is the better bread will be
- Add to the old starter in jar water and flour to the same amount that You took the ready starter from it to return it to the original volume and texture
- If Your starter has yellow colour on top than add a table spoon of flour and water and mix it
- When it is warm around near 30C than the dough starter will grow very fast and in lower temperature it will take more time to grow
- When the dough starter is ready then it has clear leavened smell and will be filled with fine air bubbles
- Keep the ready starter in the warmest place in the refrigerator. When You want to use it again, put it in warm place in the kitchen and add a tablespoon of flour and water
1. 300 g. sifted flour pour warm ( room temperature ) water.
2. Stir flour with water. Carefully fold the flour with water to the consistency of liquid dough for pancakes.
3. Cover dishes with sourdough bread lid. Ware is best to use a ceramic or glass .
4. Put the dough starter in a warm dry and dark place , you can also wrap a jar with blanket .
5. On the second day open jar and thoroughly mix the contents. Adds another 100g. sifted flour and carefully fold back and put in a warm dark and dry place for another day. Then use a ready-made starter at the rate given weight of 0.7 kg. flour.