Fast wheat starter recipe by Raymond Calvel

To make bread always fragrant and do not lose its freshness for a long time, you need a quality starter from wheat flour. Preparing one isn't that hard. You just need to follow the instructions clearly.

Raymond Calvel devoted almost his entire life to baking bread and improving various recipes. His book "The Taste of Bread" is a table for many housewives. It is by his recipe that we will prepare this special leaven today.



The advantage of this sourdough is that it is prepared relatively quickly. It takes only 60 hours to remove it and start using it for baking fragrant bread with the delicate aroma of fruit.

Stages of feeding leaven from wheat flour of the first grade

The ingredients

• rye-meal
• first-class wheat
• water
• 2.2g salt
• 2.5g white malt or honey

Preparation

1. We're starting the first phase of fermentation. Mix 1.5 g of salt and 1.5 g of white malt or honey. Add 150 ml of water and mix until the salt and honey dissolve. Now pour into the water 150 g of wheat flour of the first grade and 150 g of rye scraping flour. Instead of wheat, whole grain can be used.
   
   
   
   
2. Mix the components and mixes of the dough thoroughly. Raymond Calvel recommends stirring the sourdough for at least 20 minutes. Roll the dough in a small bun and send it to a plastic container with a lid for 22 hours. The temperature should be about 26 degrees.
   
   
   
   
3. It's time for the first sourdough. To do this, you will need 150 grams of wheat or whole grain flour. Add to it 90 g of water, 0.7 g of salt and 1 g of honey. Carefully knead a dense ball of these components. Pair this dough with half the finished sourdough. And you need to knead again for at least 20 minutes.
   
   
   
   
4. Put the dough in a container with a lid and leave it for 6 hours. The temperature should not be below 25 degrees and above 30 degrees.
   
   
   
   
5. For the second feeding, you will need to mix 150 g of finished starter, 150 g of wheat flour and 90 ml of water. Mix the cool dough and send it back to the container for 6 hours. It is after this time that you need to spend the third and fourth feeding, which will be identical to the second.
   
   
   
   
6. When the sourdough doubles in volume, becomes porous and loose, and the smell becomes pleasant, it will mean that it has almost stabilized. It is necessary to carry out several feedings according to the already familiar scheme.
   
   
   
   

Many recipes require sourdough of 100% humidity. To this state it can be brought during one of the last feedings. You just need to mix 50 g of previous starter, 50 ml of water and 50 g of flour.

You need to store sourdough only at room temperature from 22 to 27 degrees. Remember that the remains of unstabilized leaven should be thrown away. When the sourdough is ready, its remains are perfect for baking pizza or pancakes.