Лепешки ржаные заварные

Sourdough Rye Flatbreads Recipe for 6 flatbreads using 400g flour Ripe dough with traditional sourdough starter with 100% moisture content (rye sourdough) from the refrigerator 20.0 whole grain rye flour 90.0 water 60.0 salt 2.0 fermentation for 18 hours at 28°C if the starter is 150%, then use 50g starter and 50 ml water instead of 60 OR Ripe dough with KMKZ KMKZ from the refrigerator 43.5 whole grain rye flour 85.0 Water 41.5 Table salt 2.0 Fresh yeast 0.6 Total 172.6 Fermentation 18 hours at 28C Brew Crude rye flour 40 Fermented malt 20 Water 40-50C 120 Coriander 2 5-6 hours at 65C Sourdough Sourdough Ripe dough Crude rye flour 120 Water 8 (plus whatever the yeast takes to reach the dough consistency, approximately 15 ml) Fresh yeast 6 1.5 hours at 29C Dough Sourdough Crude rye flour 80 1c wheat flour 40 table salt 2 small egg 1 margarine or butter 100 sugar 40 raisins 60 10 minutes rest total 843-850g 140g per flatbread Final proofing 30-40 minutes with steam in a warm place Baking 15-17 minutes at 250C without steam What is KMKZ? https://brotgost.blogspot.com/2017/08... FAQ: https://brotgost.blogspot.com/p/faq.html For absolute beginners and where to get sourdough: https://brotgost.blogspot.com/2020/03... Uncooked rye flatbreads USSR:    • Лепешки ржаные - СССР