монастырский-хлеб

5 лет назад

This video demonstrates a traditional Russian method for making rye-wheat bread without yeast or starter. The process involves creating a mash with rye diastatic malt, water, vinegar, and raisins, which ferments for 48 hours. The mash is then used to create a preferment, which is allowed to ferment for 10-12 hours before being combined with flour, water, and salt to form the dough.