This is a 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 in using it for diets, traditional home medicine and even for beauty treatments. Why not adding it in bread then?
First, this is the recipe for making borsh and sour bran/husti:
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
I described in detail the autolyse process in another video of my channel:
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