How to make a rye start?

Rye leaven is needed if you want a furnace delicious, useful rye and wheat bread at home. It can be done on wheat flour, but such a yoke is more capricious, requires more attention to himself, and rye yoke will develop if you forgot it in time to feed it, reduced a little room temperature and more. How to make a rye start? We will find out in this article.

1
What is useful to rye start?

To bake bread at home or in bakery, factory pressed yeast are used. Yeast is fungi. To produce them, on the factories where they are made, the following non-beneficial substances are used:

Sulphuric acid
chalk
Plenochitel
Detergent "Progress"

From bread on extruded yeast occurs:

Fermentation in the intestines
The useful microflora in the body is destroyed.
Immunity decreases
Sometimes malignant education appear

In the home rye ryzavask, extruded yeast is not used. Zakvaska rises on wild yeast, which is in whole grains of rye, as well as on the lactic acid bacteria that has formed in the last days of the feeding of rye yoke. Bread on rye yoke is more dense than on extruded yeast. His benefits are as follows:

Improves intestinal work
Does not harm the useful intestinal microflora
Immunity will rise

2
How to make a rye start?

To make the first time to make an rye start, it will take a lot of time, days 4-6. Making a rye yoke:

Day 1. We take a plastic or glass deep ass, see here 100 g of whole grain rye flour, we pour 100 ml warm, warmed up to 35-37̊c, clean non-filled water, stirred by a wooden spatula or a spoon, cover with a towel and put in warm, 24-27̊c, place for a day . Initially, nothing happens with Rodskaya, her smell of flour and hay. At the end of the day, Zakvaska begins to wander, and her smell of half-chased grass.
Day 2.Last 1 day. Zavskaya needs to be filled: I add 50 g of sifted rye flour to our solder and 50 ml of warm water, stirring, and again put in a warm place for a day. Now Zakvaska is already wandering more actively from the very beginning, but the smell remains the same.
Day 3.. We feed the starter, adding the same as 50 g of flour and 50 ml of warm water, stirred and put on 1 day in a warm place. The smell of the swax remains the same, it suggests that shuffle yeast bacteria prevail, and lactic acids have not yet been formed.
Day 4.. We feed the yoke, adding 50 g of flour and 50 ml of warm water, stirred and put on a day in a warm place. Zakvaska ceased to roam strongly, it looks almost without bubbles. The smell also changes, it is already more pleasant, weak acid appears, it means that fermented dairy bacteria.
Day 5.. If Zakvaska has not yet begun to wander, there are no bubbles, it means that it is feeding the solder, adding 50 g of flour and 50 ml of warm water, stirring, and put on a day in a warm place. And if Zakvask is wandering, it has a pleasant sour, she is ready, and from it you can burn bread from one wheat flour or take a rusty in half with wheat.
Day 6.. If Zakvaska was not ready for the 5th day, it means that she should be accurately ready for the sixth.

3
How to use rye yoke?

If you made a rye yoke, it immediately needs to bake bread, otherwise it is in warmth, it will browse, and the resulting bread will be too acidic.

But before kneading the dough on bread with Zavskaya, you need to think about the future. When this delicious bread is over, you will want to binge another bread again. For this you need 2 tbsp. l. With the top of the start-up to separate in a separate ass, closing the lid, and leave in the refrigerator. You can store up to 2 weeks. This spare break is called starter.

If you have a lot of starters, and you do not need so much, you can dry it. To dry the goat, smear it on a clean film or parchment with a thin layer, and spread it in a dry place. When the solder is dry, breatamp it and pour it into a bag, and store up to 1 year at room temperature.

4
How to use the starter?

If we left the fridge in the refrigerator, and before the bake of bread, it must be launched again so that fermented bacteria will be earned. How to do it?

Starter get out of the refrigerator and leave at room temperature for 1 hour. Then we count how much we need to break to bake bread. The number of starters depends on several factors:

The greater the scum, the aicle will be bread.
The higher the temperature in the room where the dough is suitable, the less the starter needs (at 20-23̊c - 20% of the total amount of products in the dough, at 24-26̊c - 10%, at 27-28̊c - 5%).

If, for example, we need 200 g of goodsaws, it means that we add 130 g of the flour to the launch of a rusty sifted and 130 ml of warm water to the starter (we take a stock, counting what you need at the starter), stirre, and put in a warm place for 15-20 hours . After the commissioned time, the break is ready, the bread can be kneaded, but first postpone 2 tbsp. l. With a hill for starter.