Wheat sourdough starter

The basis was the French sourdough loaf from "Khlebomolov", but the recipe was adapted for a bread maker. The sponge method raises the dough well and allows you to avoid excessive sourness in the bread. You can bake the bread only with white wheat flour or replace a small amount with whole grain flour, 10-20% of the total amount. The recipe is provided by food blogger Natalia Petrova (natalikka.livejournal.com).

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

To make this bread, you first need to prepare <a href="https://eda.ru/recepty/vypechka-deserty/zakvaska-dlya-hleba-levito-madre-138635">traditional Italian sourdough</a>.

The recipe is taken from the book "Home Bakery: The Complete Guide to Baking from the Pros". "This is the original potato bread recipe, before it was converted to sourdough. Its texture is airier, cleaner. But everything changes after adding nigella seeds and replacing regular flour with whole wheat. Sourdough potato bread has a rubberier, thicker crust and a richer flavor - with a predominant note of spice. This bread is beautiful in its simplicity, decorated with chunks of potato and rosemary.

The recipe is taken from the book "Home Bakery. The Complete Guide to Baking from the Pros". "This popular treat is one of those that was first baked with yeast dough and then made with sourdough. It is a delicious fruit bread, which is full of nuts and raisins. After roasting, the hazelnuts become crumbly and even more aromatic. This bread is especially delicious with ricotta or jam, and our customers say that it makes a delicious pudding.

Bread made with wheat sourdough and rye malt is a true embodiment of Russian baking traditions. Its history dates back centuries when sourdough was the basis for bread making and rye malt added a rich aroma and sweet flavor to the baked goods. This bread is airy with a crispy crust and a rich grain bouquet, harmoniously combining the slight acidity of the sourdough with caramel notes of the malt. It pairs wonderfully with soups, meat appetizers, and cheeses, and serves as an excellent base for homemade sandwiches. Such bread is not only nutritious but also possesses a deep character that conveys the spirit of traditional Russian cuisine.

Belyashi made from wheat sourdough are a traditional Russian dish with a rich flavor and dense texture. The sourdough makes them especially airy and adds a slight tang that harmonizes perfectly with the juicy meat filling. Historically, belyashi emerged as street food, quickly becoming popular due to their crispy crust and appetizing aroma. They can be served hot straight from the pan, enjoying the crunchy dough and tender filling. Such belyashi are ideal for a cozy family dinner or a hearty snack. The aromas of fresh dough, fried oil, and spiced meat create an unforgettable taste that warms and fills the home with comfort.

Wheat-rye focaccia is a fragrant and airy baked good from sunny Italy. Its history dates back to ancient times when shepherds and peasants baked simple flatbreads over an open fire. The blend of wheat and rye flour gives focaccia a rich, slightly sweet flavor with a hint of tanginess from the sourdough. The crispy crust with tender crumb is perfectly complemented by oregano and sesame seeds, creating a magical bouquet of aromas. This baked good is versatile: it pairs well with olive oil, cheese, sun-dried tomatoes, or aromatic wine. Focaccia can be enjoyed on its own or as an accompaniment to an exquisite dinner. Its cozy taste and simplicity of preparation make it a favorite dish for family evenings and gatherings with friends.

It is better to use clean bottled or filtered water when baking bread.

The extra leaven in this recipe makes the dough more elastic, which is important when baking baguettes.

Unleavened white buns with rye sourdough. Neutral taste, porous dough, very soft, but at the same time holds the filling perfectly. You can fill these buns with anything: morning omelet, salted fish with fresh cucumber, whipped cream with jam and God knows what else, as far as your imagination will allow.