Russian rye bread à la Borodinsky with zavarka in 3 days from scratch
Bread without sourdough or bakery yeast, made from scratch in 3 days, with YW (water, 2 difrent malts and raisins) according to the recipe from the rusbrot YT channel (I made it with half the ingredients). I baked it in a baking tin, in the à la Borodinsky version, sprinkled with coriander. Originally, Borodinsky bread is made with sourdough. However, I recommend this method with fermentation of water, raisins and malt, because each of you has a different leaven, not necessarily well managed and the results may be different. Here, if you maintain the given temperature and time and stick to it, the result should be 100% success. Using this recipe, you can also make your new rye sourdough from scratch! :) Simply get 10 g of leaven "opara" after 7 hours fermentation, add rye flour and water, just like a regular leaven. You will be surprised how quickly you can prepare a rye sourdough with a really great aroma and very good results. You can even make wheat sourdo