Russian rye bread à la Borodinsky with zavarka in 3 days from scratch

Russian rye bread à la Borodinsky with zavarka in 3 days from scratch

         Bread without sourdough or bakery yeast, made from scratch in 3 days, with YW (water, 2 difrent malts and raisins) according to the recipe from the rusbrot YT channel (I made it with half the ingredients). I baked it in a baking tin, in the à la Borodinsky version, sprinkled with coriander. Day 1     e.g. 24:00 midnight YW (yeast water) fermentation: light rye malt (calld: active, enzimatic or diastic) 25 g red fermented rye malt (dark) 10 g water t=35°C 1... czytaj dalej...