Natural sourdough starter, made of rye flour, is the most important ingredient of the traditional soup for Easter.

But what to do with such a soup, when "just in case" we prepare or buy it more?

We can make another soup, but after Christmas the family screams... nooooooooo! Well, how much can you do?

What can you do with sourdough for sour rye soup, apart from soup?

It's worth experimenting in the kitchen, and above all - DON'T WASTE!

Żurkowe baguettes - tasty, slightly sour, home-made is best.

Ingredients

Leaven
< br>25 g fresh yeast

50 ml warm water

1/2 teaspoon sugar

1 tablespoon bread flour type 750

Cake

leaven

500 ml sour soup - rye sourdough for sour soup (homemade or store bought)

700 g bread flour type 750

1 spoon of dried marjoram

1 teaspoon of salt

flour for dusting< /p>

Execution

Leaven
Mix all the ingredients for the leaven in a small bowl, cover with a cloth and set aside in a warm place for about 30 minutes.

Baguette dough

W In a large bowl, mix all the ingredients for the dough, add the risen leaven, knead, cover with a cloth and leave to double in volume for about 1-2 hours. Yeast is a living organism, the rising time depends on the conditions in our kitchen.

The risen dough is divided into four parts. From each we form baguettes on a table sprinkled with flour. Place on a special baking tray for baguettes. Line the tray with baking paper.

Cover the formed baguettes with a cloth and leave to rise again for about 30-40 minutes.

Preheat the oven to 250°C, put a heat-resistant bowl with water on the bottom of the oven.

Just before baking, cut the baguette with a sharp knife and put it in the preheated oven. Bake for about 20-25 minutes.

Enjoy!

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