Starter cultures: rye-flaxseed with flax seedlings + wheat-rye and pure rye

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Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye

Ingredients

Flaxseed sprouted 1 tbsp. l.
flaxseed flour 3 tbsp. l.
Rye flour 3 tbsp. l.
Room water temperature about 15 st. l.
rye flour, wheat flour, water for feeding

Cooking method

  • 1) Rye sourdough on flax sprouts
  • 1 day, evening:
  • 1 tbsp. l. sprouted flax, grind in a blender
  • (Due to the small amount of flax, it was smeared on the walls, then I added 3 tablespoons of LINSEED flour to it and ran it for 1 minute at medium speed).
  • then place the crushed mass in a container (preferably transparent glass, for ease of observation) with a volume of at least 700 ml
  • add another 3 tbsp. l. RYE flour and 15 tbsp. l. WATER at room temperature.
  • Mix everything well (it will turn out like thick sour cream), and leave in a warm place, covered with a loose lid (I have a moistened napkin in 4 layers).
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • Day 2, morning:
  • Whipping will appear in the leaven. You don't need to feed, just add some water if it's dry.
  • (I got a little dry on top, because I stood by the battery - they heat very well)
  • I added water - 10 tbsp. l., mixed, covered and left warm again.
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • Evening:
  • added 3 more tbsp. l. water.
  • Day 3, morning:
  • Very small bubbles appeared, almost invisible throughout the mass
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • We feed:
  • 1/3 water (rye and flax take a lot of water), 3 tbsp. l. rye flour. Mix everything and return to a warm place.
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • In the evening check the humidity, if anything add water.
  • In the evening I had abundant small bubbles throughout the mass, I did not add water.
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • Day 4, morning:
  • The mass has increased in volume, the smell has become more pleasant with sourness. The leaven is soft, airy, reminiscent of whipped egg yolks.
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • Need to feed: I decided to postpone part of it and make rye-wheat sourdough for baking from white flour.
  • I feed the rest of the mass with rye flour
  • you need to add 1/2 of the weight of the mass of water and 1/4 of rye flour (the main thing is that the consistency of the sourdough is a state of thick sour cream.), mix and leave warm until bubbles appear (I have it after 7 hours like this: Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye),
  • and put in the refrigerator.
  • 2)The postponed part of the future wheat-rye sourdough (50 g) I fed like this:
  • added: 1/2 of the mass of water, -t. e. 25 ml of water and 1/2 part of flour: 12.5 grams of rye flour and 12.5 grams of premium wheat
  • The next day, also 1/2 part of water, and flour: 19 grams of wheat flour and 6 grams of rye.
  • On the third day: 1/2 part of water and wheat flour - better than whole grain (on it the leaven is fluffy, not "fading"),
  • or you can add bran to the premium flour, which is necessary for the proper nutrition of starter microorganisms.
  • Subsequently, feed the starter cultures also 1/2 part of the mass of water and 1/2 flour (100% moisture).
  • I took 50 grams of rye-linseed sourdough:
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • added 25 ml of waterStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • And 12.5 grams of rye and 12.5 wheat flour of the highest grade, or better whole grain, mixed, covered with a loose lid and left by the battery
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • this is her next morning:
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • Now I fed her with 50 ml of water, 20 grams of rye flour and 30 wheat flour ... On the following days I will feed her with a quarter of the volume of rye flour and 3 quarters of wheat, for baking from wheat flour.
  • This is how she looks on day 3 Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • 3)Rye sourdough
  • As I have seen from my own experience, the simplest and 100% effective ...
  • The rest of the leavens are like exotic for a certain bread.
  • As for me, rye goes well with any baked goods, it is not sour, it does not darken the bread (well, if only it turns out just a little bit with a beige tint) ...
  • I started doing with a small amount of components, because every day they increase 2 times ... In order not to throw it out in one word ...
  • Day 1 (evening):
  • mixed 15 grams of rye flour and 30 ml of water at room temperature, covered it loosely, put it in heat.
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • Day 2 (morning):
  • This is how she is in the morning:
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • (I pasted a piece of paper on the first day to compare levels, on the following days I did not paste it)
  • I feed up to 100% moisture, that is, 1/2 weight of the sourdough - water, and 1/2 weight - flour.
  • On the following days, she also fed every morning, until a pleasant sour smell appeared and until active, abundant blisters (:
  • 3 morning:
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure ryeStarter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • 4 morning:
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • 5 morning:
  • (Sorry, but I uploaded a normal photo, it rotates on its own when uploading ...)
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • I put it in a bigger jar.
  • 6 morning:
  • Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
  • On day 6, the leaven is lush, it smells pleasantly sour with a hint of alcohol ...
  • Store in the refrigerator, on a shelf under the freezer, where it is colder. Feed at least 1 time per week.
  • Can be put in the freezer. Before using, one day before kneading the dough, it is necessary to feed it with water and flour 2 times (morning and evening).
  • There is also an option to dry, before use, feed in proportion to the weight of the dry starter culture 100% water and the same amount of flour.
  • for example, starter culture 10 g means 10 ml of water (wait an hour) and add 10 ml. flour. leave for 12 hours, repeat feeding as well.[/ color]

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Albina
Anechka, what a beautiful lush TTT leaven
Does this starter also need a temperature of at least 35-40 degrees? Here is a semi-finished rye product I did great. Others either do not "roam" or are very weak
AnaMost
Albinathank you
I always leave on the table by the battery overnight ...
And when I knead the dough, I put it on the lowest temperature in the oven (so as not to interfere with anyone during the day) - just somewhere around 40 degrees ... I open it periodically and check it so that it’s just warm, like on a summer day ..
Loksa
Anya, all the starter cultures are very interesting! Thank you!
Albina
Anya, it turns out that at a temperature of 25 degrees, it most likely will not "walk"
AnaMost
Albina, only when the ready-made is already there - that is, after several days of fermentation and fed ... This (ready-made) continues to "walk" in my refrigerator, and often even "runs away" (rye-wheat is the most "gullive")
Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye
AnaMost
Oksana, Thank you

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