Rye bread for real (bread maker)

Rye bread for real (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	70 g
Rye flour	280 g
Water	260 ml
Salt	1 tsp
Rast. oil	2 tbsp. l.
Dry yeast	1.75 tsp
Safcorn (swollen rye grain)	60 g
Flussigsauer (sourdough)	7 g
Glofa (malt extract)	10 g

Cooking method

• the roof must be leveled after kneading
  
• rye mode
  

Note

Visited good comrades from Trier
and got a sour, dark rye, everything as it should be

Good day!

For the gifted, please explain plizz what kind of beast, flussigzauer,. And what role does it play in baking bread, and what if not added?

Good day!

For the gifted, please explain plizz what kind of beast, flussigzauer,. And what role does it play in baking bread, and what if you don't add it?

It is a liquid leaven for rye bread. Sold in Trier. Of course, you don't have to add it. Previously, I also baked with different vinegars and with agram, just, in my opinion, the bread is the most successful with a flussigsauer.

For the gifted, please explain plizz what kind of beast, flussigzauer,. And what role does it play in baking bread, and what if you don't add it?

rye sourness will appear with him and only with him

[2 tbsp. l. flussigsauer]

I, too, have long come to the conclusion that bread is much tastier on a flussigsauer than on an agram.
2 tbsp. l. flussigsauer

300 rye / 500 total = 60% rye

The dosage (in%) of FLUSSIGSAUER is determined by the ratio of rye and wheat flour and is calculated by the formula:
Ф =% rye flour according to the recipe / 33. For example, when the content of 60% rye flour requires 60/33 = 1.8% Flussigsauer

1.8 * 300/100 = 5.4 g of flussigsauer

[max panason]

max panason! I know this formula and at first baked it, but over time, purely organoleptically, I came to this amount. I even thought that when stored for a long time, the leaven loses acid (and I bought it for a long time and in a substantial amount).

here is the process in pictures



batch
no kolobok, there is a comma
for rye liquid you need so much so that it is



the batch is over - take out the spatula and help with a spoon



consistently excellent result
with sunflower seeds and rye seeds

the last photo does not open

Visited good comrades from Trier
and got a sour, dark rye, everything as it should be

yeast 1.75 tsp
wheat flour 70g
rye flour 280 gr
saffcorn (swollen rye grain) 60 gr
flussigzauer (sourdough) 7 gr
glofa (malt extract) 10g
salt 1 tsp
oil rast 2 tbsp
water 260 ml

Please tell me, saffcorn (swollen rye grain) - can you soak a simple grain yourself and when it swells, then use it?
Flussigsauer (sourdough) - is it really possible to replace it with apple cider vinegar and if so, how much?

I just tried to pour boiling water over the grain for a couple of hours and then add it. It's all the same harsh.
To withstand more - there is no desire.

Because:
I switched completely to peeled sunflower seeds - I pour them from my heart.
There is never too much.

I tried to add vinegar at the beginning, when there was no flussigsauer - a couple of tablespoons. It’s not right anyway.
To acidify - to give sourness - you need to use other methods - for several days, see other recipes.

In the absence of any purchased acidic starter culture - dry or liquid - you can replace half of the water with kefir. Not fermented baked milk, not yogurt, but also kefir.