Sourdough for sour rye soup, natural, on rye flour is the most important ingredient of traditional soup for Easter.

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

We can make another soup, but the family screams after Christmas... noooooo! How much can you do?

What to do with sourdough for sour rye soup apart from soup? slightly sour, the best because home made.

Ingredients


Start
< br> 25 g of fresh yeast

50 ml of warm water

1/2 teaspoon of sugar

1 tablespoon of bread flour type 750

Cake


leaven

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


700 g of bread flour type 750


1 tablespoon of dried marjoram


1 teaspoon of salt


sprinkle flour < / p>


Execution

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

Baguette dough

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

Divide the dough into four parts. Form a baguette sprinkled with plenty of flour from each of them. Place them on a special baking tray for baguettes. Cover the baking tray with baking paper.

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

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

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

Enjoy your meal!

also check

Homemade buttery pretzels

domowe-maslane-precle

Spinach dumplings made of stale bread, with mushroom ragout, i.e. a sauce with mushrooms

szpinakowe-knedle-z-czerstwego-pieczywa-z-grzybowym-ragout-czyli-sosem-z-grzybami

Wheat rolls prepared with the salt-yeast method

bulki-pszenne-przygotowane-metoda-solno-drozdzowa

French baguette Pain D'epi - ear of wheat

francuska-bagietka-pain-depi-klos-pszenicy

Comments

Amber 2017-04-25 18:48:46

Wspaniałe!
Na pewno je upiekę.
Pozdrawiam serdecznie.

Response

TajemniceSmaku 2017-04-26 17:40:12

Aniu, dziękujemy bardzo 🙂 Nic nie może się zmarnować! Dzięki tej idei powstał ten przepis, który oczywiście polecamy. Pozdrawiamy serdecznie.

Response

To gotują Saudyjskie Wielbłądy 2018-04-18 15:32:53

Pięknie się prezentują :)

Response

TajemniceSmaku 2018-04-25 17:17:07

🙂

Response

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