Bread Leaven Preparation
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Yeast used in Moldovan cuisine as an ingredient for further cooking.
Ingredients:
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Procedure:
1. Cut the bread into cubes and bake until dry in an oven preheated to 200 °C
2. Place the bread in a large pot and pour boiled hot water (80 °C) over it, put about 7 litres of water for the specified amount of bread, cover with a lid and leave in a warm place for about 2 hours, stirring occasionally
3. Strain the liquid obtained, pour another 5 l of water over the bread, boil and leave to stand for another hour, strain again
4. Drain both batches, heat to 25 °C, add yeast, sugar (fermented in a little liquid) and leave to ferment in warmth for 8-12 hours
5. Finally, strain and store in a refrigerator for further use.
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