Rye sourdough for bread. Sourdough bread

1. The recipe for making sourdough bread without yeast is actually quite simple. However, there are several important nuances which must be taken into account. First you need to take 4 tablespoons of flour and sift. Pour 4 tablespoons of warm water into a small jar. Water should be purified, and its temperature should be about 40 degrees. That is, the water should be slightly warmer than body temperature. Gradually add flour to the water, stirring constantly. When all the flour is in the jar, the mass must be thoroughly mixed to get rid of lumps. Then you should cover the jar with a sterile bandage or gauze and tighten with an elastic band. Send the starter to a warm place where it will mature.

2. It is worth noting that at first the starter will not change either in volume or in texture. This is no reason to panic. It is necessary to wait 2 days, when bubbles will form on the surface.

3. After 48 hours, you can proceed to the second stage of preparation. Add 2 more tablespoons of sifted flour and 2 more tablespoons of water to the sourdough. Water, as in the first time, should be about 40 degrees. Mix the mass thoroughly, eliminating lumps. Cover the jar with gauze again, tie it up and send it to the same warm place.

4. The sourdough should stand for another day. After that, it can be used. For one serving of bread, you will need 2 tablespoons of sourdough. To it you need to add salt, water and sugar and you can knead the dough.

5. Sourdough for yeast-free bread at home, although it is made from rye flour, any bread can be baked from it. In addition, it is perfectly stored for up to 10 days in the refrigerator under a tightly closed lid. However, before direct use, leaven should be put in a warm place for about 1-1.5 hours.

"Eternal" sourdough

There is a caveat: it is easiest to grow the right culture from rye flour: it retains the most beneficial microorganisms and bacteria. They are almost absent in refined wheat, so it is very difficult to grow sourdough from it: it constantly strays towards pathogenic flora. Have to throw it away.

The recipe is this:
1 day
100 g flour and 100 g water (maybe a little less) Stir well. You should get a pasty mass, like thick market sour cream. Cover with a damp towel and put in a very warm place without drafts. The starter should ferment for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it occasionally.
2 day
Now the starter needs to be fed. To do this, again add 100 g of flour and add water so that its consistency returns to its original state of market sour cream. Cover with a towel and keep warm for another day.
3 day

As a rule, now there are no questions: there are not just bubbles on the surface of the sourdough: it grows strongly in size and all consists of such a foam cap. We feed her for the last time. And again with warmth. Here is very important point: the starter is already quite strong and we need to catch the moment when it will be at its "peak shape": i.e. it should double. At this moment, she is at her strongest. We split it in half.

The first half is our "eternal" leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until the next time. And the other half is used for making bread.
Recipes for yeast-free starters for baking bread at home.
These recipes were provided by the bakers of the St. Nicholas-Shartomsky and St. Vvedensky monasteries of the Ivanovo-Voznesensk Diocese.

Recipe number 1. Rye bread on yeast-free sourdough.
Sourdough is prepared on some kind of sour base. Warm brine, peeled rye flour, a little sugar for fermentation. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise.
Several times it needs to be besieged. Each time it will rise faster. After the starter is ready, the dough is put: warm water ( right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.
A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough batch, and kneaded with peeled rye flour. The dough is light.
After the dough has risen, it is laid out without kneading into molds (1/2 of the volume of the mold).
It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool.
The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb between them straightens quickly, then the bread is baked well.
The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.
On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix in rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).

Recipe number 2. Hop sourdough bread
1. Preparation of sourdough
1.1. Pour dry hops with a double (by volume) amount of water and boil in an enamel (or glass) pan until the water is halved.
1.2. Decoction insist 8 hours, drain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).
2. Number of components.
For baking 650-700 g of bread you need: 1 glass of water (0.2 liters); for each glass of water it is required: 3 glasses of flour (400-450 gr.); salt 1 teaspoon; sugar 1 table. the spoon; butter or margarine 1 table. the spoon; wheat flakes 1-2 full table. spoons; yeast 1 table. spoon (or leaven).
3. Cooking dough.
3.1. One glass is poured into the mixing container boiled water, chilled to a temperature of 30-35 degrees, stir 1 table in it. a spoonful of yeast or sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.
4. Dough kneading.
4.1. AT clean dishes(glass jar with a volume of not more than 0.2 liters, with a tight-fitting lid) required amount(1-2 tablespoons) dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with paragraph 2.1., that is, salt, sugar, butter, cereal (flakes are not an obligatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.
5. Baking mode.
5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Recipe number 3. Hop sourdough bread with potatoes.
15 glasses of water are poured into the pan and two full handfuls of hops fall asleep. The pan is covered with a lid and the mixture is boiled for 15-20 minutes. Then the mixture is filtered, cooled to room temperature, 1-1.5 tablespoons of salt, 1 glass of sugar, 400 g of wheat flour (first grade) are added, stirred until the lumps disappear and put in a warm place. After two days, 1.2 kg of peeled boiled chilled mashed potatoes are added to the hop wort, mixed and left for another day in a warm place. During this period, the yeast is mixed several times. A day later, the yeast is filtered through a sieve, poured into bottles (filled up to 3/4). sealed with stoppers and filled with paraffin.
Store in the refrigerator for up to 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.

Recipe number 4. Ukrainian hop sourdough
From the fermented house wine remove the foam and mix with wheat bran.
The mixture is dried in the sun or in an oven at a temperature not exceeding 32°C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and a liquid mash is kneaded. The fermented mixture is diluted with water, filtered through a sieve so that bran does not get into the batch, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or a hot decoction of hops. The tea leaves (it should have the consistency of thick sour cream) are cooled to 70-75 | C, 100-150 g of wheat flour is poured into it and mixed well. Another 100-150 g of flour is added to the tea leaves cooled to 35-37C, mixed well, the dishes are covered with gauze and put in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and set for fermentation for 4-6 hours, the mass is rubbed with wheat bran and dried. Yeast can be used within 3-6 months.
Store in a double gauze bag, hanging in a dry and cool place.
Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a glass (100 g) per 1 kg of flour.

Recipe number 5. Hop sourdough bread
You can prepare the dough on hop sourdough. To do this, you must first prepare the hop sourdough. We take 0.5 liters. bring water to a boil, then measure out 3 tbsp. tablespoons of hop seedlings and run into the water. Boil on low heat for 15 minutes. Strain the broth and cool to fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure and artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until thick sour cream and put in a warm place for souring for a day, 100 or more. When acidified, the mass increases by 2-3 times. Remove from a warm place and store it in a cold place or in the refrigerator.
To prepare the dough, you need to prepare a dough. Knead the dough to produce in an enamel bowl. For 1 liter warm water take 4 tbsp. sourdough spoons. For the preparation of 1 loaf of bread, approximately 1 kg is needed. flour and 1 liter. water.
Pour 200 g of warm water into the container, add 4 tbsp. sourdough spoons. We mix everything, and from the bread taken for cooking 1 kg. Flour gradually mixing, add to the container to the state of thick sour cream. The remaining flour and water 800 g are left until the time of preparation of the dough. Opara is ready: close, warm and put in a warm place 30-35 | for 6 hours depending on the rise of the dough.
To prepare the dough, we take the approached dough. AT enamelware pour out most the rest of 1kg. flour, pour in, stirring, the remaining 800 g. Maybe not all the flour has been used up, or some amount has been added. We warm the dishes with the dough, set for 7 hours. (The whole process of preparing the dough takes 12-13 hours, so you should calculate the baking time of the bread). After standing and soaking the dough, add part of the flour and knead with the addition of 1-2 tbsp. spoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead to a stiff dough for baking prosphora, or soft dough for baking bread. We put in heat for 40-60 minutes. for lifting. After that, we form the dough into a baking sheet or a special form, and leave it to rise, after which we put it in the oven. Salt is not recommended, but you can add cumin, coriander, raisins.

There are many recipes for making sourdough bread at home on the Internet, but they all look overly complicated. From the outside, it may seem that growing your own sourdough is akin to nursing an injured hamster, although in fact, making sourdough is no more difficult than buying yeast in a store. But the bread that you make with your own sourdough will surely change your ideas about this familiar product: it is tastier, more aromatic and lasts longer.

In addition to the process of making sourdough for bread (simple and straight as a stick), we will also talk about how you can use sourdough, because you don’t have to look for special recipes for this: you can bake not only bread, but also pizza with sourdough. , pies and other pastries. So start growing your sourdough starter today, because in exactly one week I will give you the recipe for my favorite rye bread, which anyone can make.

Sourdough bread at home

Low

7 days

Ingredients

100 g sourdough

flour

water

How to make sourdough for bread

You can make sourdough with any flour, and although it is believed that it will ripen faster on rye, I prefer wheat. The point here is that rye sourdough has a rather specific taste that is not suitable for some types of wheat flour baking, but wheat sourdough can be used to bake both wheat and rye bread. If possible, use regular flour mixed with whole wheat flour, but this is not necessary.

So, take a glass or ceramic jar, combine 50 grams of flour and 50 grams of warm water in it, and mix until smooth. Cover loosely (a pair of foil folded in a couple of layers, pierced in several places to provide airflow will do) and leave in a warm place for 2 days. After this time, the starter should acquire a smell (so far not very pleasant) and bubble slightly: this is a sign that lactic acid bacteria have settled in it.

Starting on the third day, feed the starter by mixing 20 grams of starter (discard the rest), 40 grams of warm water and 40 grams of flour. The sourdough should be fed every 12-24 hours - the more often, the faster it will gain the strength we need. The sourdough is ready for bread when it has doubled in volume within 6 hours of being fed.

How to store sourdough

If you plan to bake bread at least once every two days, the sourdough can be stored in a cool place, used as needed and fed in the proportion of 1 part sourdough - 2 parts water - 2 parts flour every two days. Otherwise, it is better to store the starter in the refrigerator, transferring it to a jar with a lid, in which you need to make holes. If storing the starter in the refrigerator, move it to room temperature and feed 12 hours before baking the bread, and/or feed every 7 days as described above.

The consistency of the sourdough different stages life will be different: thick after feeding and more liquid after the yeast has worked properly. In the photo - a starter from the refrigerator, which I just fed, but after spending some time in the warmth, it will become more loose and fluid.

How to use sourdough

It is not difficult to guess that the sourdough prepared by us has a moisture content of 100%, that is, it contains equal parts of flour and water. This saves us from having to calculate proportions with a calculator every time we are going to bake something new. Take 2 parts sourdough to 9 parts flour for the dough, adjusting for the amount of water, and otherwise cook according to the usual recipe.

I explain with an example. Let's say you are going to cook, which requires:

• 250 g flour
• 160 g of water
• 1/2 tsp salt
• 1/4 bag of yeast

Divide 250 grams by 10 to find out how much flour to add to the sourdough, and multiply by two to get the total weight of the sourdough (since flour and water are in a 1:1 ratio in sourdough), and measure out 50 grams of sourdough. Add 250-25=225 grams of flour and 160-25=135 grams of water, and half a teaspoon of salt. Of course, we cross out the yeast, and we continue to work with the dough in accordance with the recipe.

How to overfeed sourdough

If the recipe uses only rye flour, you can also take wheat starter and add it to the dough according to the proportions above. But if you wish, you can overfeed the sourdough, making rye out of wheat in order to bake bread with a more sour rye taste. To do this, take 20 grams of sourdough, add 40 grams of warm water and 40 grams of rye flour, then keep the sourdough warm and feed it every 12-24 hours in the same proportions. In a few days you will receive rye sourdough, which can be used for baking rye bread.

Published 07.10.2017
Posted by: drug
Calories: Not specified
Time for preparing: 7200 min

Cooked sourdough for bread without yeast at home is eternal, it was also prepared by our great-grandmothers. For baking one loaf weighing about half a kilogram, about 100-120 g of sourdough will be needed.
Before baking, the sourdough is fed - taken out of the refrigerator, flour diluted in warm water is added, left for 10-12 hours at room temperature, and then the dough is kneaded and baked.
It will take 5 days to prepare. From the ingredients indicated in the recipe, 600 g will be obtained.

Ingredients:

- premium wheat flour - 300 g;
- water - 300 ml.

How to cook with a photo step by step

We measure out 100 g of refined wheat flour premium. I advise you to cook with just such flour in order to get a universal product.
To bake different types bread (rye, wheat, whole grain), a few hours before baking, mix desired view flour with sourdough, then cook according to the recipe.




Then pour 100 ml of warm water into a bowl with flour, mix to make the mass without lumps.




We put the mass in a jar (capacity from 1-2 liters), close damp cloth or gauze, put on an elastic band. We put the jar in the warmest place, leave it alone for 1 day. The ideal room temperature is 22-23 degrees Celsius. If the temperature is above +25 degrees, then the manipulations following this stage will have to be done more often.






If all conditions are met, the temperature is normal, the next day the first timid bubbles will appear on the surface of the mass.
Now the mass needs to be fed - add the next 100 g of wheat flour and 100 ml of warm water (not higher than 35 degrees Celsius).
So, mix the flour with water in a bowl, add the mixture to the jar, mix, and leave it warm for a day.
On the 3rd day, add another portion of food (100 g flour + 100 ml water).




On the 4th day, the mass will be covered with bubbles, increase in volume, acquire a sour smell. This means that everything is ready, you can divide the sourdough in half. We put one part in a jar and put it in the refrigerator, and use the rest for baking.
If there are few bubbles, the smell is unpleasant - something went wrong. Ruthlessly throw away, start the process all over again. I do not advise you to try to save, it is better to try again and again.
And this is how you can do it

Whoever had a grandmother in the village probably still remembers the taste and aroma homemade bread baked in a Russian oven.

Our ancestors used sourdough instead of yeast.

Sourdough bread turns out tasty and fragrant.

Sourdough for bread - the basic principles of preparation

If you decide to bake bread without yeast at home, first of all you need to prepare the sourdough. In fact, there is nothing complicated about this, but it is immediately worth noting that sourdough is a living organism that requires constant feeding. In addition, you will need to be patient, because it will take from two to six days to prepare the sourdough for bread.

Sourdoughs for bread are different: rye and wheat, as well as with the addition of raisins, malt or hops. All of them are great for baking homemade bread.

For the preparation of sourdough, rye or wheat flour is used. Sourdough based on wheat flour often turns sour and becomes unusable, so it is better to prepare it for two or three uses. Rye flour is better for sourdough because it preserves everything useful material, which are absent in wheat. In addition, sourdough for bread rye flour you can use it for more than one year, provided that you properly “feed” and store it.

Water and flour are divided into four parts. Mix one part flour with water to the consistency of liquid sour cream. Then the container with the mixture is loosely covered and left warm for two days. After this time, the starter will begin to foam and a sour smell will appear. Add the second part of flour and water and leave for a day. After this time, the leaven is fed with the remaining ingredients. At this time, the smell of alcohol should already be felt well, and the mass should bubble well. Feed the starter again and leave for 12 hours.

Store the starter in the refrigerator. Before use, take out 50 g of sourdough, add a little boiled water and flour and leave it warm until it starts to “play”.

Recipe 1. Sourdough for bread without yeast

six st. spoons of rye flour;

six st. spoons drinking water.

1. Preparing sourdough for bread is quite simple, but there are some points that must be taken into account. First, take 4 tablespoons of warm drinking water and pour it into a small jar. Add gradually, stirring constantly, four tablespoons of flour. Then mix the mass thoroughly so that no lumps remain. Cover the jar with gauze and tighten with a rubber band. We send the container with the sourdough to heat for two days.

2. After 48 hours, add two more tablespoons of warm drinking water and flour. Mix well to get rid of lumps. We cover the jar again with gauze and leave it warm for a day.

3. The starter is ready. For baking one serving of bread, two tablespoons of sourdough is enough. Add water and sugar to it, salt and knead the dough.

Recipe 2. Sourdough for homemade bread

two glasses of warm drinking water;

15 art. spoons of flour.

1. Do not wash raisins to make sourdough for bread! Take half a glass of raisins, pour it into a liter clean jar and add 5 g of sugar.

2. Pour the contents of the jar with 250 ml of warm boiled water.

3. Immediately sift five tbsp. spoons with a hill of flour. Mix everything well so that not a single lump remains. Close the jar tightly with a lid and leave warm for two days.

4. After the allotted time, bubbles should appear on the surface. Strain the sourdough through a sieve. Discard the raisins.

5. Pour the sourdough back into the jar, add five tablespoons with a slide of flour here, after sifting it. Pour in 100 ml of warmed water and mix until smooth. Add 5 g of sugar and mix again.

6. Cover the jar with damp gauze folded in half and leave it in a warm place for a day.

7. After a day, feed the starter again. Add five tablespoons of sifted flour and 5 g of sugar. Pour in 100 ml of warm drinking water. Stir, cover with gauze and send to an oven preheated to 100 C. Now we need to make sure that our leaven does not run away. The sourdough is ready as soon as it rises to the rim of the jar.

8. Select part of the sourdough for bread. Leave the rest alone. The next day, feed her again by adding 5 g of granulated sugar, 100 ml of warm drinking water and 5 tbsp. spoons of flour. Leave warm. If you're not using your starter soon, refrigerate it.

Recipe 3. Sourdough for bread at home

two teaspoons with a slide of wheat and rye flour;

10 ml of natural yogurt;

50 ml of drinking water;

two teaspoons of raisins.

1. Take a half-liter jar that can be hermetically sealed. Put all the ingredients into it and mix everything until smooth. Close the jar and keep warm for a day.

2. The next day, add the same amount of rye and wheat flour and water to the mixture. Mix thoroughly until smooth and leave alone for a day.

3. On the third day, pour 100 ml of heated drinking water into a jar and mix. Add four teaspoons of rye and wheat flour. Mix thoroughly again. Close the jar tightly and leave alone for a day.

4. Set aside three-quarters of the mixture. Unfortunately, it must either be thrown away or given to someone. Pour 100 ml of warm drinking water into the remaining mixture and mix. Then strain the mixture. Discard the raisins. Pour 125 g of wheat flour into the strained sourdough, mix well and leave again for a day.

5. On the fifth day, remove three quarters of the mixture again. Pour 100 ml of drinking water into the remaining mass and mix. Pour in 125 g of flour and knead everything again. Leave warm for a day.

6. On the sixth day, the leaven is ready. Each time you take the starter for baking, you need to feed it, that is, add water and flour.

Recipe 4. Sourdough for yeast-free bread

220 ml of drinking warm water;

1. In suitable dishes pour 100 g of flour, add honey and pour 70 ml of water heated to a warm state. Mix everything, cover with gauze and leave in a warm place for two days.

2. After the allotted time, the starter will begin to foam and a sour smell will appear. Pour 150 g of flour into it and pour 75 ml of drinking warm water. Mix, cover and leave in a warm place

3. After a day, feed the starter again. Add the same amount of water and flour to it. By this time, the smell of alcohol is already well felt.

4. After another day, feed the sourdough for the last time and leave for 12 hours. The mass should rise well. Take the right amount of sourdough for baking bread, and send the rest to the refrigerator. When the need arises, take 50 g of sourdough from the refrigerator, add 50 g of flour and water to it, mix and send it to heat so that it begins to ferment.

Recipe 5. Sourdough for rye bread

175 g rye flour;

175 ml of drinking water.

1. On the first day, mix in a jar 25 ml of warm drinking water and 25 g of flour. You should get a thick mass. Loosely close the jar and leave warm for a day.

2. On the second day, the mass may grow slightly, but there are no special visible changes. Add 50 ml of warm drinking water and 50 g of flour. Mix and leave the jar warm for another day.

3. On the third day, the mixture will begin to bubble. Add 100 ml of drinking water and 100 g of flour to it. Mix and hold for another day.

4. The starter is ready. We take the required amount of sourdough, and close the rest with a lid and put it in the refrigerator. We feed every three days, adding 20 g of water and flour to it.

Recipe 6. Sourdough for bread "Eternal"

wheat flour - 300 g;

300 ml of boiled water.

1. In a clean jar, combine 100 ml of warm drinking water with 100 g of flour. Mix thoroughly. Get a mass, according to the consistency homemade sour cream. Cover the jar with a damp towel and leave in a warm, draft-free place for a day.

2. The next day, add 100 g of flour to the jar and add water until the mass becomes the consistency of homemade sour cream. You can mix several times a day.

3. On the third day, the starter will increase in size, and a foam cap will appear on top. Feed again with the same amount of flour and water and leave warm again.

4. When the starter has doubled in size, divide it in half. Place the first half in a jar, make a hole in the plastic lid so that the starter can breathe, and send it to the refrigerator. Before use, take out the starter, feed and keep warm.

Recipe 7. Sourdough for kefir bread

a glass of kefir (preferably homemade);

a glass of any flour.

1. Pour a glass of kefir into a bowl, cover it with gauze and leave for three days. Kefir should turn sour, and the water should exfoliate.

2. Pour flour into kefir until the mass reaches the consistency of the dough, like on pancakes. Stir until you get rid of all lumps. Cover the container with the dough with gauze and leave it alone for three hours, then mix again.

3. The maturation time of the sourdough depends on the temperature environment and the qualities of kefir, but don't leave her alone for long, or she'll run away.

4. Transfer the starter to glass jar and put it in the refrigerator. This starter can be stored in this form for a week.

5. If you decide to bake bread, remove the starter from the refrigerator and let it stand for half an hour. Feed the starter with flour and warm water in a 1:1 ratio. Cover with a towel and leave for several hours. Take the required amount of starter, and transfer the rest to the jar. Close the container tightly and put it in the refrigerator.

To prepare the starter, use only clean dishes, otherwise it is easy to "infect" it. Which over time will make it unusable.

Poke a few small holes in the lid with which you close the container with the starter to ensure a normal fermentation process.

Do not place the sourdough jar in a place where direct Sun rays. Otherwise, the jar may become very hot, which will stop the reproduction of lactic acid bacteria.

If the starter is stored in the refrigerator, it must be taken out at least a day before use.

Sourdough can be used not only for baking bread, but also for making pancakes, pancakes or pie dough.