From the sourdough bread

From the sourdough bread

Most Valuable bread. It is very easy to do the right thing leaven. To leaven need to take a handful of raisins (soak to swollen) or grape izmelchit just mash your hands. Absorb to 1 liter jar, add 1 cup of warm water for 1 hour. L. sugar, 5 tablespoons. l. flour with a slide.

Close a nylon lid and put in a warm place, to the battery, until the ferment somewhere for 2-3 days (Put the jar in a pan and then cover can break and it will turn over). Then filter through a sieve, raisins throw, leaven poured again into the jar and add 1 cup of warm water for 1 hour. L. sugar and 5 tablespoons of flour with a slide and put another day in a warm place.

The hardest part is done, now this ferment can live forever, only need once a week to make bread or sourdough revive. So if we do not make bread, pour the starter, leaving a bank of 1-2 cm. Of fluid. Now here we add 1 cup of warm water for 1 hour. L. sugar, 5 tablespoons of flour with a slide, subject to 3 hours at room temperature, then put in the refrigerator. Keep the leaven in the fridge.

Making the bread: pull out the starter from the refrigerator in advance for 2-3 hours, warmed to, it should be covered in small bubbles. Before kneading the dough I turn on the oven to 100 degrees and put the bread pan (I glass) to warm up. Kneading bread: a bowl pour cup of warm water, the starter (not forgetting to leave 1.2 cm liquid) and 1 tsp.. salt and sugar, 2 tbsp. l. vegetable oil and 16 st. l. with flour slide (I take 6 tablespoons of bran or whole wheat). All mix thoroughly and pour into a mold. The form must be lubricated, I have put on the bottom of the baking paper. Form I Oval 20 to 30 turns a full, if you take a round then you need at least 25 cm in diameter. Now pour the batter into the pan and tighten the film. We put in a warm oven, reduce heat to 50-60 degrees, and wait until they grow to 3 times, it will take 2-3 hours. Remove the film and bake 1 hour at 200 degrees.

The dough can be added different flour, a little oatmeal and sunflower seeds, croutons of bread with sunflower seeds are very tasty.

Additional tips:

1) Bran better steamed with boiling water and wait until the mixture is warm, you can now add the leaven and anything else.

2) Knead the dough as possible and steep vymeshivaya hands and keep fit in the closed oven is switched off for the night. Bread obtained finely-perforated, soft.

3) If you got a starter out of the fridge and she was watery and did not stand up when the bubbles in a warm place, then add more flour that has the consistency of very thick cream.

You can leaven from the refrigerator to put in the oven at 50 degrees right bank and it will very quickly ready for use.