Fermenting sheepskins with dough. simple recipes

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Fermenting sheepskins with dough. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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When processing small quantities of sheepskins and the inability to use bulky vats, fermentation can be produced by means of sour dough.

The dough is prepared in the appropriate container. Take 200 g of coarse wheat flour, 400 g of oatmeal or barley flour and 200% table salt and Glauber's salt; This mixture is brewed with 6-9 liters of boiling water, mixed well and left to cool. When the dough has cooled to room temperature (18-22 °C), add the starter. Usually, kvass grounds are added in an amount of one tenth in relation to the dough.

After adding the leaven, let the dough sour. A sharp sour smell indicates that the dough is ready, after which the sheepskin is spread with wool downwards and the mezra is smeared with dough with a layer 1-3 cm thick using a wooden spatula. In those places where the core is thicker, the dough layer should be thicker. The smeared skin is rolled up. To do this, the floors are bent inward so that they converge at the ridge. Then they bend the head and rump inward, but so that this bend is not more than 26-28 cm. Having made these four bends, the sheepskin is bent in half along the ridge and several more bends are made across. It turns out a bundle folded with wool outward. The smeared and folded sheepskins are put in some place where they remain for a day.

After a day, the sheepskins are shifted and they look to see if the dough has leaked out or dried out. If the dough is glass, then spread it again, and the dried one is renewed fresh. The scanned sheepskins are folded in the reverse order, that is, the sheepskins that were on top are placed down, and the lower ones are placed on top.

Inspection is carried out every day and after the third inspection they try the wool for a pinch. Usually by this time the sheepskin is ready. The finished sheepskin is dried in a warm place, and after drying, the dough is knocked down with a stick. Sheepskin is lightly wetted with batter, and when it is damp, it is further processed in the same way as when fermenting in vats.

Author: Korolev V.A.

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