Как вывести пшеничную закваску для хлеба: пошаговое видео [универсальная закваска 100% влажности]

Summary

This step-by-step guide demonstrates how to create a 100% hydration wheat sourdough starter from scratch using whole grain rye and wheat flour, honey, and water. The process spans several days and includes precise measurements, controlled warm fermentation, and regular feedings every 12 hours. The video explains why whole grain flour is essential for cultivating wild yeast and lactic acid bacteria, and shows how to gradually transition the starter to premium wheat flour. With careful discarding and consistent feeding, the result is a lively, bubbly starter ready for baking a wide variety of breads.

Takeaways

• 😀 Use whole grain rye and whole wheat flour for the best sourdough culture, as they contain lactic acid bacteria and wild yeast on the bran.
• 😀 Start with a mixture of honey, water, whole wheat, and rye flour. Let it sit in a warm place (26-28°C) for 24-48 hours.
• 😀 After 24 hours, discard the excess sourdough and add fresh water and flour for further feedings.
• 😀 Perform feedings every 12 hours, gradually increasing the flour to wheat flour for stronger sourdough.
• 😀 Maintain the sourdough at a temperature between 23-28°C for the best fermentation results.
• 😀 Discard all excess sourdough before each feeding to avoid the risk of using harmful bacteria.
• 😀 Over time, switch to higher-grade wheat flour to improve the quality of your sourdough.
• 😀 After 4 feedings (2 days), your sourdough should become bubbly and active, indicating it's ready for baking.
• 😀 If you don’t plan to use the sourdough immediately, you can refrigerate it and continue to feed it according to the same schedule.
• 😀 Once your sourdough is ready, you can use it to make bread or dough directly, or store it for future use.
• 😀 Ensure the sourdough is stored in a warm place and covered with a lid and towel for optimal results.

Q & A

Why is honey added to the sourdough starter?

Honey is added to help jump-start the fermentation process by providing a small amount of sugar that encourages the growth of yeast and bacteria.

What is the role of whole grain rye flour in the sourdough starter?

Whole grain rye flour contains bran, which is rich in wild yeast and lactic acid bacteria. These microorganisms are essential for fermenting the dough and creating a healthy, active sourdough starter.

Why is it important to discard excess starter during the feeding process?

Discarding the excess starter ensures that the ratio of yeast and bacteria to the flour and water remains balanced, promoting a healthy, active culture. It also prevents the starter from becoming too large or too acidic.

What temperature is ideal for fermenting the sourdough starter?

The ideal temperature for fermenting the sourdough starter is between 26-28°C (79-82°F). However, temperatures between 23-25°C (73-77°F) are also acceptable.

Can regular wheat flour be used instead of whole grain flour for the sourdough starter?

Regular wheat flour can be used, but whole grain flour is preferred because it contains more bran, which houses the wild yeast and lactic acid bacteria necessary for a healthy starter.

How do you know when the sourdough starter is ready to use?

The sourdough starter is ready when it is bubbly, has doubled in size, and has a porous texture. It should also have a tangy smell, indicating that it has developed a healthy balance of yeast and bacteria.

What happens if the sourdough starter is kept at too low a temperature?

If the sourdough starter is kept at too low a temperature (below 23°C), fermentation will slow down, and the starter may not develop as effectively. It may also take longer to reach the desired activity level.

Why is it necessary to feed the sourdough starter multiple times?

Multiple feedings are required to build up the strength and activity of the sourdough starter. Each feeding introduces fresh flour and water, providing the necessary nutrients for the wild yeast and bacteria to thrive and multiply.

What is the significance of overfeeding the sourdough starter with wheat flour at the final stage?

Overfeeding with wheat flour at the final stage helps transition the starter to a more stable and active culture. The wild yeast and bacteria adapt to the new flour, ensuring the starter is strong and versatile for different baking recipes.

Can you use the sourdough starter immediately after it is ready?

Yes, once the sourdough starter is bubbly, active, and has doubled in size, it is ready to be used for baking. You can either use it right away or store it in the fridge for later use.