Bread sourdough rye

Rye bread starter is an auxiliary product that is used in baking. Rye bread starter helps to provoke the emergence of a natural fermentation process in a short time. Rye bread starter is used in the process of making various types of bread, as well as bakery products.

Rye bread sourdough is an alternative product to baker's yeast, which helps to significantly improve the taste and consumer characteristics of bread and bakery products. The rye starter biologically active compounds contribute to the formation of the porous structure of the dough, which was made from rye flour. It is worth noting that rye bread starter is used when ordinary baker's yeast cannot cope with the task.

Composition of rye starter

According to the classic recipe, the basis of the rye starter composition is part of the starter dough previously used for kneading. Modern food manufacturers produce ready-made sourdough in powder form. According to scientific research, as well as archaeological excavations, people began to use rye sourdough for the first time during the time of Ancient Egypt.

Even then, bakers used bread starter so that the dough rose and increased in volume. The benefits of rye starter are due to the chemical composition of the product, as well as the method of its production. In the process of making bread starter, both lactic acid bacteria and the process of natural fermentation of rye flour are used.

It is worth noting that cooking homemade bread starter takes a fairly long period of time. For about 10 days, you need to continuously monitor the process of making homemade rye starter. The interesting thing is that during the production process, both the appearance and aroma of the bread starter change. Initially, the unpleasant smell of sourdough is replaced by a complex aroma, in which you can guess both fruity and sour notes.

Benefits of rye starter

Yeast cultures and bacteria develop in a mixture of flour and water while forming a bread starter. The benefit of rye sourdough is the content of a large amount of carbohydrates, which eventually turn into a ready-made bakery product. It is worth noting that sourdough is produced not only from rye flour, but also malt, as well as hops, potatoes, honey and even beer. Bread sourdough, like many other products, has its pros and cons.

The main advantage can be considered the chemical composition of the product, which is saturated with various biologically active compounds that are important for the human body. The disadvantages include a long process of making rye bread starter, as well as a fairly long time for raising the dough, in comparison with the use of baker's yeast.