Description
I've used a simple and reliable way to store your favorite bread starter in case of long break in home baking. Found! The concept is simple and someone already invented! Accidentally heard Kazakhs dried koumiss leaven, tried on their pet and are happy to share their skills with Chefs.
Ingredients
-
Sourdough
2 Tbsp
-
Flour
2 Tbsp
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Water
2 Tbsp
Cooking
Proceed to the procurement of starter for future use. To do this, take about 2 tablespoons of starter, dilute it with drinking water - 2 tbsp to feed its industrial or freshly ground wholemeal wheat flour - 2 tbsp
Prepare striped pure cotton fabric with a width of about 4-5 cm and a length of 1.5-2 meters. In my case, I used clean and ironed iron the cloth from the bed sheets. Gauze is a bit thin.
We take our strip and immerse her in just okormlenie starter.
Thoroughly roll the strip in the starter, gently pushing off her excess.
We get such "fuzzy" cloth.
Straighten wet strip and neatly hung in a well ventilated place, but not in the heat. I hear the handles vents at the open window for about 1.5 hours in the summer.
Guess that's the beauty.
Here in this paper the rain I keep the starter, while I won't need it. It lies on my kitchen (it's warm and dry always). In order to spice it up enough to cut off 10 cm of our billet and have a good soak, rinse and squeeze it in 100 grams of water, remove the cloth and add 100 grams of flour. Allow to stand warm until the formation of small bubbles. Continue to use as usual.
That's my bread turns out with this yeast.
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