Alex_VI
I love bread with sourness .. I bake wheat-rye on eternal leaven, but there is practically no hint of sourness.
Whereas, if you buy in a store, for example Darnitsky, then it is strikingly different in taste.
Ingredients: rye flour, wheat flour, water, salt, sugar, vegetable oil, sourdough on rye flour. The bread rises well, but at the end the roof becomes flat, which seems to be normal for rye bread.
What do you need to do to get sour bread?
Admin

A flat roof is not normal for any bread, including wheat and rye. The roof should be slightly, but convex.

For the acidity of the bread, use rye lactic acid sourdough, especially in the early stage of maturity, so it will give the sour taste to the bread.

On the forum you will find this leaven in the Sourdough Bread section, Sourdough subsection.

Good luck!
Cubic
There is such a calculation for rye starter cultures:

- if you want bread with a neutral taste, then the proportion of sourdough to flour should be approximately 1: 2

- if you want sour bread, then the proportion of sourdough should be 1: 1 or more ..

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