This is bread with a special ingredient, fermented bran and cornflour. It is what remains from making borsh. This thick mixture is your new borsh starter, called husti in Romanian. Romania has a tradition of using it for diets, traditional home medicine and even for beauty treatments. Why not adding it to bread then? First, this is the recipe for making borsh and sour bran/husti: http://www.hungryshots.com/2020/10/borsch-sourdough-starter.html Ingredients for sour bran bread: - 150g rye sourdough - 700g strong wheat flour - 50g rye flour - 500g water - 15g salt - 200g sour bran Full recipe and instructions on my blog at http://www.hungryshots.com/2020/12/sour-bran-bread.html I described in detail the autolyse process in another video of my channel: https://www.youtube.com/watch?v=MWOK7xYfeWM If you would like to see more videos from me, please subscribe to my channel. #sourdough #bread #sourdoughbread #sourdoughrecipe #bran #painaulevain ... https://www.youtube.com/watch?v=AsyPczyfGYY

The Best Sourdough Pizza baked in a wood-fired oven This is how I bake sourdough pizza almost every week for my family. This recipe is very easy to do and it is very flexible to fit your daily schedule. Any kind of wheat flour can be used, from all-purpose to strong bread flour. More, you can do this recipe with fresh starter or with discarded sourdough taken straight out of the fridge. The dough rise happens overnight at temperatures lower than 17ºC. If the temperature is higher overnight, just put it in the fridge overnight and continue the rise the next day. You do not need to babysit the dough for the pizza, you can have some simple indications using bowls of a specific quantity. When the dough reaches the lid, then it is ready to be stretched. The choice of ingredients on the top is a matter of preference. I show you in this video the versions that I do the most but feel free to use your own preferred ingredients for the toppings. Dough ingredients for 4 pizzas @28cm diameter: - 640g wheat flour - 400g water - 220g sourdough starter (fresh or discard) - 14g salt Method: 00:00 - Intro 00:37 - Scaling 00:48 - Mix water + flour 01:28 - Sourdough Starter + Salt 02:17 - Stretch and fold 1 02:51 - Stretch and fold 2 03:13 - Divide 05:43 - Stretch 09:50 - Bake 12:36 - Cut Full recipe and instructions on my blog at http://www.hungryshots.com/2021/06/the-best-sourdough-pizza-baked-in-wood.html If you would like to see more videos from me, please comment and subscribe to my channel. #sourdough #sourdoughpizza #bread #pizz ... https://www.youtube.com/watch?v=qSX-zxMluAI