RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" recipe

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

NOWA WIEŚ, Poland
Show on map
Print

Age

86Years
Color

Country of origin Poland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 2988 sourdoughs
  • 111 countries
  • 2491 cities

Mixture

18%
33%
49%
Liquid Flour Other
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 1938

It is family owned business since 1938.

Characteristics

Piskorek Bakery's rye sourdough is constantly processed since 1938 in Nowa Wieś, Poland. It has a specific microflora contained of lactic acid bacteria (Lb. planatarum, Lb. brevis), wild yeast (S. cerevisiae) and acetic acid bacteria.

Taste & flavour

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" top shot
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" jar shot
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" front shot

Recipe

Starting ingredients

  • 44% Water
  • 56% Sourdough starter
  • 60% Previous step
  • 40% Rye flour
  • 50% Previous step
  • 25% Rye flour
  • 25% Water
  • 36% Previous step
  • 41% Rye flour
  • 23% Water
  • 60% Last step
  • 40% Bread dough

Feeding ingredients

  • 34% Previous step
  • 40% Rye flour
  • 26% Water
1
We refresh our sourdough with system: -from "kwas" to "kwas" (maxiumum 5 times)
34% Previous step 40% Rye flour 26% Water

Working method

1
First step is called "zaczątek". We use starter from the previous cycle and water
44% Water 56% Sourdough starter
2
AFTER 16 HOURS: The second step, "przedkwas" is made from the product of previous stage, and fed with rye flour.
60% Previous step 40% Rye flour
3
AFTER 9 HOURS: The next step is called "półkwas". We made it by add to "przedkwas" rye flour and water.
50% Previous step 25% Rye flour 25% Water
4
AFTER 6 HOURS: The next step is called "kwas". We add to "półkwas" water and flour. Temperature of "półkwas" - 26-28 d. Celsius.
36% Previous step 41% Rye flour 23% Water
5
AFTER 3 HOURS: The last step is called "Ciasto właściwe". The temperature of the phase "kwas" should be 28-30 d. Celsius. We add our "kwas" to the dough that we prepare bread from and use.
60% Last step 40% Bread dough

Result

Chleb nowowiejski na zakwasie/"Nowowiejski" Bread

It is main product in our bakery, made of special mixture of rye sourdough, wheat flour, baking yeast, water and salt.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread first overview
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread second overview
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread first slice
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread second slice

Chleb żytni 100 %/100% rye flour bread

Bread that is made only from rye sorudough, rye flour, water and salt. Without adding baking yeast.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb żytni 100 %/100% rye flour bread first overview

Chleb dyniowy/bread with pumpkin seeds

Bread made with pumpkin seeds.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb dyniowy/bread with pumpkin seeds first overview

Chleb słonecznikowy/Bread with sunflower seeds

Bread made with sunflowe seeds.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb słonecznikowy/Bread with sunflower seeds first overview

Chleb Graham/Graham's bread

Bread made from type 1850 whole grain wheat flour.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb Graham/Graham's bread first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Antoni Piskorek

I am honored to present you the sourdough from our family bakery.