Воспроизводство термофильной закваски в домашних условиях.

My favorite sourdough starter for rye and wheat-rye bread is thermophilic. For many, this word is scary, associated with non-existent thermophilic yeasts, the harmful effects of which are the stuff of fairy tales. But the truth is: thermophilic yeasts don't exist, just like Baba Yaga, but thermophilic sourdough starter does. It's called thermophilic because it contains a colony of the thermophilic bacterium L. Delbrueckii76, which magically transforms the saccharified rye flour into applesauce. Completing this miraculous effect on the flour is the second microbe in this starter—a special strain of yeast from the genus Candida Milleri called Ivanovsky. These pure mesophiles are therefore cultivated separately from the bacteria in the second component of the thermophilic starter. In this video, I showed how I preserve and use thermophilic sourdough starter at home. *This material is for advanced bakers; those at the basic level will not understand it.