Features of making yeast dough on sourdough

Sourdough is a liquid dough that is kneaded at the rate of the full norm of liquid, half the norm of flour (if the dough is very rich, then put 1/3 of the flour from the amount specified in the recipe) and the full norm of yeast.

The liquid (milk or water) should be warm – at least 30 degrees. In the liquid, yeast and flour are diluted, the dishes with sourdough are tightly tied with a napkin and put in a warm place to rise for 40-50 minutes. (You can also stimulate the yeast by adding 1 teaspoon of sugar to it, but in this case you should subtract this spoonful of sugar from the amount specified in the recipe.) During fermentation, the sourdough gradually increases in volume twice, its surface is covered with bubbles. This is a sign that the sourdough is ready. All additional products and salt according to the recipe are added to the finished sourdough. The dough is thoroughly mixed in a bowl, then spread on a Board, thickly sprinkled with flour. Then the dough is beaten out with your hands until it is elastic, that is, until it starts to leave easily from your hands.

The dough knocked out in this way is put back in the dishes, tied with a napkin and put in a warm place for 1.5-2 hours to ferment. During this time, the dough is kneaded twice, also on the Board or on the table, as when kneading.

It is not easy to determine the readiness of the dough, because usually the dough has a different consistency, which means that the fermentation process is different. For example, in a liquid dough, fermentation proceeds faster than in a thick one, and an unsaleable dough also fits faster than a rich one. Therefore, the readiness of the test is determined not only by time spent cooking, but mainly for the features characterizing a Mature condition: just-kneaded dough is dense, moist and a little elastic at the ripe as the dough increases in volume by 1.5-2 times is lush, smooth and becomes elastic.