Понял, что ключ к правильному питерскому хлебу —...

I understood that the key to the right St. Petersburg bread is not at all blindly following instructions. This bread is very difficult to prepare. Flour from another lot or from another grain may require a completely different fermentation time, even if you strictly follow the temperature regime in the incubator. The casket just opened: it was necessary to monitor the acidity of the leaven. I still have the Siemens Multistix medical test strips, they are actually for urine analysis, but there is a corresponding indicator there, you just put a piece of leaven on it, and after half a minute you check the color of the indicator with a sign. Before baking, the dough pH should be a little less than 4. Then the taste is exactly like at home. Sometimes it takes two weeks, sometimes a month, depending on a bunch of factors. But bread with undersized rye flour like Winnipeg Rye Bread is not recommended, it is digested completely differently. In Russian sourdough, in fact, external digestion takes place, during which lactobacilli decompose maltose to glucose and glucose-6-phosphate.