METHOD FOR MAKING SPONTANEOUS LEAVEN

摘要

The present invention relates to the field of bread production and can be used in production of rye breads or breads containing rye flour, in particular, rye breads of traditional recipes. Biologically activated dried ground grains are used as an additive promoting fermentation to prepare or reactivate leaven. To prepare an initial leaven mixture, the following ingredients are used (weight parts): flour 100; biologically activated dry ground grains 15 to 30; water 100 to 220. The mixture is exposed at a temperature of 24 to 30 centigrade for a time period of between 18 to 28 hours. Flour, biologically activated dry ground grains and water are added to the resulting mixture in a total amount not less than that in the resulting mixture. Such a supplemented mixture is exposed at a temperature between 27 and 35 centigrade for a time period between 4 and 8 hours. If the acidity of titrate is less than 13 grades, flour, biologically activated dry ground grains and water are added once more in a total amount not less than that in the resulting mixture. The new mixture is exposed at a temperature between 25 and 30 centigrade until the acidity of titrate achieves a value between 13 and 15 grades, and pH achieves a value between 3.9 and 4.0.