Dishes
26 January 2022
White borscht with homemade sourdough bread
Category:
Dishes
Difficulty:
Medium
Servings:
4
Do you want to make your own white borscht with sourdough but aren't quite sure how? A specially formulated starter blend will make preparing homemade sourdough for borscht and bread really easy. It will help you achieve that distinctive, pleasantly sour flavor that will impress all your loved ones! Use one product both for baking bread and making a hearty soup, so don't wait—invite it into your own kitchen! Traditional white borscht is perfect for an everyday dinner, not just for special occasions! Ideal for Easter
Notes
Recipe for 2.5 L of borscht
Pour 2 g of starter culture for sourdough into a jar and add 0.5 L of lukewarm water. After 15 minutes, add 40 g (4 tbsp) wholemeal wheat flour and mix. Cover the jar with a lid and leave at room temperature for 6 days, stirring daily. It is important not to seal the jar tightly during cultivation, because fermentation is taking place and gases are released. Cook a vegetable or vegetable-and-meat broth with your favorite seasonings. Add the sourdough to 2 L of broth, season to taste with salt, marjoram, pepper, and garlic. It tastes best served with sautéed sausage, a boiled egg, and freshly baked bread.
Recipe for wheat bread
Pour 6 g of starter culture for sourdough into a jar and add 50 ml of water. After 15 minutes, add 50 g (5 tbsp) wholemeal wheat flour and mix. Cover the jar with a lid and leave at room temperature for 2 days. After this time, add 50 ml of water and 50 g (5 tbsp) wholemeal wheat flour. Mix and leave for another 24 hours. After this time, take 100 g of the sourdough into a bowl and mix with 100 ml of water, 200 g of wheat flour type 720, and 8 g of salt. After kneading, leave the dough for about 12 hours at room temperature. Then bake the bread for about 30 minutes at 220°C.
Add 50 g (5 tbsp) wholemeal wheat flour and 50 ml of water to the remaining sourdough. Mix and leave until the next bake, preferably for 1–2 days. If you don't want to bake bread right away, you can place the sourdough in the refrigerator for no longer than a week, then bring it to room temperature and repeat the feeding process.
The mix of microorganisms in the sourdough produces the best aromas for up to 3 refreshes.
...because homemade is better!
