RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" recipe

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

NOWA WIEŚ, Poland
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Age

86Years
Color

Country of origin Poland

Taste
& Flavour

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  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

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

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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

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Comments

Antoni Piskorek

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