How to prepare sourdough for baking bread. An old recipe for yeast-free sourdough bread

The usual and beloved yeast bread is considered not particularly useful due to the presence of thermophilic yeast. And many people who adhere proper nutrition, prefer to use yeast-free pastries. But many recipes cannot do without fermentation - bun or a baguette with a lush crumb will definitely not grow. Therefore, we offer you several sourdough recipes that housewives used long before the discovery of modern yeast.

Features of preparing sourdough for bread without yeast

Sourdough bread is made from a mixture of flour and water. This is due to the presence of bacteria in the air and under the shell of crops. But the cooking process requires a certain time and differs in such technological features:

• The duration of sourdough preparation ranges from 3 to 7 days.
• Every day, the starter should be “feeded” and its growth monitored.
• In the first two or three days, the starter thins out a sharp sour aroma, then it is replaced by a more pleasant one.
• For kneading the dough, only part of the prepared sourdough is used. The rest of the product can be stored in the refrigerator for a long time.

How to make classic sourdough bread without yeast

Traditionally, such a starter is made on the basis of rye flour and rice. It makes excellent buns, bread and pancakes. It takes 6 days to prepare.

Grocery list:

• Rice ―200 g.
• Sugar - 4 tbsp. l.
• Rye flour - 16 tbsp. l.
• Water - 500 ml.

How to cook:

• Pour rice with half of warm water (250 ml), add 2 tbsp. l. sugar and leave in a cool place for three days.
• On the third day, add ½ flour (8 tablespoons).
• Pour in the rest of the water the next day.
• On the fifth day, strain the mixture through cheesecloth, add the remaining flour and sugar.
• After 24 hours, you can use the starter.

How to make quick sourdough bread without yeast

If you don't have a lot of time and don't want to bake large-pored breads like ciabatta, you can use express sourdough with wholemeal flour. This recipe is especially handy if you use a bread maker.

List of components:

• Water - ½ tbsp.
• Coarse flour - ½ tbsp. l.
• Sugar - ½ tsp

How to cook:

• Combine all ingredients and knead for 5 minutes until the mass becomes sticky.
• Cover the starter container with a towel and leave for 6-7 hours.
• When the starter bubbles, you can start making dough based on it.

How to make hoppy sourdough for bread without yeast

At first glance, the starter from hop cones will seem unusual, but the bread baked with its participation turns out to be especially soft and tasty.

Products:

• Hop cones (fresh) - 225 g.
• Flour - 100 g.
• Sugar - 20 g.
• Water - 0.45 l.

Fermentation method:

• Put the cones in a saucepan and fill with water. Bring the mixture to a boil and cook until reduced by half.
• Cover the saucepan and let the mixture brew for 10 hours.
• Strain the intoxicating broth. You should have about 200 ml.
• Mix the decoction with sugar, as well as with flour, cover and leave for three days.

How to make sourdough for rye bread without yeast

Rye flour is difficult to rise and very picky in baking. To help such a dough rise, sourdough on whole grains will help.

You will need:

• Rye - 1.5 tbsp.
• Honey - 1.5 tsp.
• Water - 300 ml.

How to cook:

• Fill the grains with water, wrap the container well with a warm cloth and let them stay warm for 24 hours.
• The next day, grind the grains in a combine, add honey to them and leave them warm for a day.
• After a day, the sourdough will grow up and can be used for dough.

After tasting soft and tasty homemade bread on these sourdoughs, you will forget about store-bought yeast bread for a long time.

"Saccharomycetes Yeast", they are also "Baker's Yeast", they are also "Thermophilic Yeast" (they are called so because they love heat, and at temperatures above 40 ° C they not only do not die, but even work more and more actively) are now used according to around the world in the grain industry.

They are bad because they create a nutrient medium in the human body in which pathogenic microorganisms actively multiply - this information is confirmed, but actively hushed up, because the use of "thermophilic yeast" gives a very fast and very stable dough fermentation process. This in itself is economically very profitable, because. full cycle " quick baking» is prepared in just 4 hours, instead of two days. But the main thing is that a stable and always repeating process allows you to always get the same result when following the recipe. Huge industries are based on this: it allows the use of bread production automation, both at enterprises - “on the fly” and at home (all “home bread machines”, all of their programs use “thermophilic yeast” as a key component).

"Thermophilic yeast" replaced the ancient traditional technologies baking, because "it's fast, convenient and profitable." However, now more and more people are beginning to learn and talk about the fact that "thermophilic yeast" is harmful, because. provoke the rapid growth of bad microflora in the human body.

The healthiest bread ever.
It is very easy to do, the main thing is to make the starter right.

For sourdough, you need to take a handful of raisins (soak to swell) or grapes, grind, just mash with your hands. fall asleep at 1 liter jar, add 1 glass of warm water, 1 tsp of sugar, 5 heaped tbsp of flour. close nylon cover and put in a warm place, on the battery, until it ferments for about 2-3 days (put the jar in a saucepan, otherwise the lid can be torn off and it will turn over). Then strain through a sieve, discard the raisins, pour the sourdough back into a jar and add 1 glass of warm water, 1 teaspoon of sugar and 5 heaped tablespoons of flour and put in a warm place for another day.

The most difficult thing is done, now this sourdough can live indefinitely, only you need to make bread once a week or revive the sourdough. So, if we are not making bread, we pour out the sourdough, leaving 1-2 cm of liquid in the jar. Now add here 1 cup of warm water, 1 tsp of sugar, 5 tbsp with a slide of flour, leave for 3 hours at room temperature then put in the refrigerator. We store the starter in the REFRIGERATOR.

We make bread: we take the sourdough out of the refrigerator 2-3 hours in advance to warm up, it should be all in small bubbles. Before kneading the dough, I turn on the oven at 100 degrees and put the bread pan (I have a glass one) to warm up. We knead the bread: in a bowl, pour a glass of warm water, sourdough (not forgetting to leave 1-2 cm of liquid) 1 tsp of salt and sugar, 2 tbsp vegetable oil and 16 heaping tablespoons of flour (I use 6 lohek bran or whole wheat flour). Mix everything thoroughly and pour into the mold. The form needs to be greased, I still put baking paper on the bottom. My form is oval 20 by 30 and it turns out to be full, if you take a round one, you need at least 25 cm in diameter. So pour the dough into a mold and tighten it with a film, as in the photo.

In the dough, you can add different flour, a little oatmeal and seeds, bread croutons with seeds are very tasty.

Additional Tips:

1) It is better to steam bran with boiling water and wait until the mass becomes warm, now you can add sourdough and everything else.

2) You can also knead the stiff dough by kneading with your hands and leave it to rise in a closed, turned off oven overnight. The bread turns out finely perforated, soft.

3) If you took the starter out of the refrigerator and it is liquid and does not bubble when it stands in a warm place, then add more flour to make the consistency of very thick sour cream.

You can put the starter from the refrigerator into the oven at 50 degrees right in the jar and it will be ready for use very quickly.

white, delicious, real bread. Thin, crispy crust, amazing crumb!

Sourdough recipe (see recipe) I have the simplest one. sourdough it's been a little over a month now, already grown up 🙂 It has recently changed its structure, stopped growing in the refrigerator, but keeps stably all in bubbles. I feed her every two or three days. If I don’t bake, then I add fresh flour and, if necessary, some water so that it has the consistency of thick pancakes. If I bake, then I take 2 tbsp. spoons on a loaf, add 1 tbsp. a spoon with a slide of flour and again water. * Simple flour - Sokolnicheskaya, water - from a bottle (for a month, the sourdough drank 1.5 liters).

Well, we continue to bake on sourdough! Today the loaf is on a long kneading with a mixer! + double folding. The crumb turned out just a fairy tale! Does not crumble, thin crisp even when cold, the structure of the crumb will please you, I promise 🙂

So, the recipe for homemade sourdough bread without yeast!

Recipe:

1. Sourdough - 2 tbsp. spoons
2. Water - 285 ml. *May need 5-10 gr. less, depends on the moisture content of the starter. I have a pretty thick one right now.
3. Flour - 400 gr.*I have, as always, flour with 13% protein content. Premium wheat
4. Sugar - 1 tsp
5. Salt - 1.5 tsp
6. Vegetable oil - 3 tbsp. spoons
   

* How much to hang in grams - read who does not have measuring utensils and who measures everything with cups

Cooking:

1. From the evening mix the starter with 85 ml of water and 3 tbsp. spoons with a slide of flour. (100 gr.) * My dough turned out to be not very liquid, because the sourdough was thicker than usual. I did not add water, left everything as it happened
2. We remove under the film and leave at room temperature until morning. * You can put the sourdough in the morning in the warmth for 1.5 hours, if you forgot or did not have time in the evening
   
3. Pour sugar, salt, butter and flour into the dough and begin to knead with a mixer, adding water. *We start the batch.
   
4. In 2 minutes.
   
5. After 10 minutes.
   
6. After 15 minutes.
   
7. We grease the bowl with vegetable oil, grease the dough with vegetable oil, cover with a film and put it in a warm place. * The dough is soft, but not runny! It is well taken by hands lubricated with oil and does not float away much
   The dough is like soft rubber.
   We form a bun
   
8. We fold 2 times. First time in an hour
   
   
9. Second time in 40 minutes
   
10. We take a bowl, cover it with a cloth / towel, sprinkle generously with flour and shift our dough “seam” down. Sprinkle some flour on top. * It is more convenient to form a loaf on a table dusted with flour
    
    
11. We are waiting for a complete proofing in the heat, covering the dough on top with the edges of the fabric *May rise in 40 minutes, may take up to an hour. temperature dependent
    

Long loaf molding

Bakery products:

Enjoy your meal!

For beginners, we recommend starting the sourdough for rye bread first. There are many ways to cook it. Below is a simple and effective method how to make rye sourdough. The only thing you need is rye flour, water and time (but don't worry - rye flour sourdough is too much of a hassle, its preparation is not labor intensive).

What are the benefits of sourdough bread?

With this type of baking, fermentation of yeast and lactic acid bacteria develops in the dough. During this process, we are talking about the anaerobic decomposition of flour organic substances into simpler compounds with the participation of bacteria that metabolize sugars and disaccharides into lactic acid and other products. There are effects of acidification of the dough, proliferation of lactic acid bacteria, aeration, as well as the production of carbon dioxide with the help of enzymes. During the fermentation process, the dough receives a large number of lactic acid. everyone knows what additional lactic acid bacteria give?

• Lactic acid bacteria are naturally present in the intestines of a healthy person.
• Lactic acid inhibits the growth of pathogenic microflora, including the activity of staphylococci.
• Lactic acid prevents the spread of unwanted bacterial flora, inhibits diarrhea, constipation and indigestion.
• The lactic acid bacteria in our body are destroyed by antibiotics, alcohol and processed foods. food products. This causes abnormal digestion and absorption of food.
• Lactic acid is found in fermented vegetables such as cabbage, cucumbers, apples, beans, bread and fermented drinks.
• The lactic acid bacteria present in bread sourdough will effectively help eliminate nitrates, nitrites and other carcinogenic compounds.
• They stimulate the immune system and affect the functioning of the whole organism.
• Such products will help restore the beneficial bacterial flora in the human gastrointestinal tract.
• Such products are able to maintain freshness longer, even up to 10 days.

Rye sourdough recipe

Preparation of rye sourdough will take about 5-6 days. Some bakers bake already on the third day, but it is better not to rush and let it ripen well, it will be very different. Usually on the 6th day you can already bake.

How to cook rye sourdough - day by day

Day I

You will need:

• 50 g (about 5-6 tablespoons) water
• A 1 liter jar (the jar must first be thoroughly rinsed and scalded with boiling water).

How to make rye sourdough for bread?

The proportions of flour and water are approximate, they do not need to be accurately measured, this is not so important. The ratio of flour to water should be approximately 1:1 - that is, one serving of flour for about the same amount of water. Mix flour and water in a jar. The consistency should be fairly thick. We cover the jar with a cloth or gauze (so that air passes through it) and let it stand in a warm place for 24 hours. The temperature at which we store it should be between 24 and 27 degrees Celsius. Rye sourdough for yeast-free bread will increase volume and bubbles will appear.

Day II

• rye sourdough of the previous day - we separate half, the rest should be thrown away,
• 50 g (about 5 tablespoons) rye flour,
• 50 g (about 5-6 tablespoons) of water.

On the second day, you will need half of the previous day's starter, some flour and water. And, as before, mix the ingredients and let stand in a warm place for 24 hours, covering the jar with a cloth or gauze. Our rye sourdough without store-bought yeast will gradually grow and ferment.

Rye dough starter – day III, IV, V, VI

Every next day, repeat the procedure using the same proportions of flour and water. Before adding a new batch of flour, you need to select half of the previous portion, and add flour and water in the same quantities as before.

On the third day, rye sourdough at home will clearly increase in volume, will have many bubbles, its color will change and the smell will become more sour. Sometimes you can smell even acetone, but this is not a sign of failure. On the third day, by and large, you can already bake. However, it is better to wait until 6 or 7 days.

Every day yeast-free rye sourdough ripens more and more. After a few days, our yeast-bacteria symbiosis product will change color from gray to yellow-brown.

On the sixth day we have a fairly stable product suitable for baking. Sourdough for rye bread at home has a pleasantly sour smell. You can compare it to the smell balsamic vinegar. Be careful if mold appears on the surface, do not regret throwing everything away, such a product should not be consumed.

Day VII

On the seventh day, you can easily bake homemade Rye bread on a sourdough starter that is mature enough and working properly. At the beginning of experiments with baking, it is recommended to bake simple bread from rye flour.

Starter storage

finished product diluted in accordance with the proportions indicated in the recipe. As a rule, this is not a large amount and quite a lot of sourdough remains in the jar. How to store sourdough bread? If you want to use it for your next baking, keep it in the refrigerator. There are a few basic rules to follow when storing it so that it does not deteriorate:

• The less yeast in the jar, the better. It should be stored in the refrigerator in small quantities. Ideally, only a few tablespoons should be left in the jar. For the rest, you need to bake something or just throw it away, or give it to someone who is interested in this topic.
• Provide air access. The vessel or jar should simply be covered with a lid, but loosely. Even in the refrigerator, air must flow to it.
• Activation before baking. The sourdough must be fed again before being used. You must remove it from the refrigerator and add about 100 g of flour and about the same amount of water and stir. After about ten hours, it will be ready for use. You should also remember that if you need more sourdough, it's best to add more flour and water just for top dressing, don't store large amounts of sourdough in the refrigerator.
• Long term storage. It can be stored and used regularly for quite a long time. Of course, provided that it does not stand in the refrigerator for several months without feeding, that is, without adding flour and water.

This is a delicious bread made from wholemeal rye flour. It is suitable especially for those who are just starting their adventure with yeast-free baking. It does not require kneading, it is enough to mix all the components with a spoon. In addition, it can be modified in many ways, depending on the taste, various additives can be used, for example:

• sunflower seeds,
• pumpkin seeds,
• caraway,
• sesame,
• flax-seed,
• etc.

sourdough rye bread recipe

Ingredients

• - 4-5 large spoons,
• 300 grams of rye flour,
• 300 grams wheat flour,
• 500-600 ml of warm water,
• 1 large tablespoon of salt
• 10 grams of sunflower seeds.

Rye sourdough bread in the oven - cooking

Mix two types of flour (it is better to sift), add water, salt and sourdough. Add the seeds to just about everything, leaving a little for the toppings. Mix everything thoroughly to make a smooth dough. Knead the semi-finished product with a spoon so that it is quite sticky. If needed, add more water or flour if the dough is too thick or too thin.

Place the dough in a 35 x 12 cm mold lined with baking paper, wrap tightly with plastic wrap and leave to rise for 4-6 hours (or until the dough has clearly risen almost to the edges of the mold. The dough can also be made in the evening and put in the refrigerator overnight to grow there.At a lower temperature, it will grow more slowly and longer.

Spray the top with a spray bottle and sprinkle with sunflower seeds before baking.

How to bake sourdough rye bread in the oven

Preheat the oven to 240°C. We put the form in the oven and bake first for 10 minutes at 240 degrees Celsius, then lower the temperature to 200 degrees and bake for about 1-1.5 hours. The bread is ready when you hear a dull thud by tapping on the bottom.

Helpful Hints for baking sourdough rye bread:

• This recipe for rye sourdough bread in the oven involves a viscous dough that can be stirred with a spoon, it should be thick and sticky. It should not be too thick, then the product will crack during baking time, and after baking will crumble.
• When putting the dough into the mold, press it down well using a spoon or with wet hands to avoid empty cavities from the air inside.
• Such a large loaf should be baked for 1.5 hours, but not less than an hour. It should also be noted that these proportions are for a 35 cm x 12 cm mold. If you are using smaller molds, it is important to reduce the proportions.
• The proofing time indicated in the recipe is only an approximation and depends mainly on the temperature at which the dough rises. Dough grows faster in summer, slower in autumn and winter.
• If your sourdough rye bread doesn't want to rise because it's too cold, you can help it a little. The oven must be heated to a temperature of 50 degrees and immediately turned off. Insert the mold into the oven, wrapping it with cling film, and let it rise. After about two hours, the oven can be reheated to 50 degrees and turned off.
• The problem with baking paper sticking can be avoided by removing the paper from under the bread after approximately 1 hour of baking. Remove the product from the mold and remove the paper, provided that it is so baked that this will be possible. When you remove the paper, place the loaf back in the oven, but this time without a form.
• Baking on rye sourdough can be prepared without baking paper, regardless of the form in which it is baked. To do this, the form can be well greased with oil or lard and sprinkled with something, for example, bran.
• The loaf should not be cut until it has completely cooled down, it is better to cut it the next day after baking. Freshly baked bread is moist and sticky in the middle.

These products can also be baked in a bread machine. In addition, sourdough rye bread in a slow cooker also works great. The choice of modes depends on the model of the bread machine and multicooker. In a multicooker, proofing can be carried out on the “yogurt” mode, if your model has it, or by turning on the heating for a short time, but be careful, the sourdough dies at high temperatures.

Sourdough rye bread in a bread machine recipes

Using a home assistant bread maker, it is easy to make yeast-free bread. Proofing dough is very convenient to carry out in a bread machine on the programs provided by the manufacturer, the machine itself will take care of the necessary temperature regime, and you will not have to constantly monitor the temperature, as is the case in the oven.

Yeast-free rye bread on sourdough recipe

Ingredients:

• 400 g of sourdough;
• 400 g rye flour, you can also use a mixture of wheat flour and rye flour, then the bread will look much better, since 100% rye bread is quite heavy and tastes like an amateur;
• 160 ml of warm water;
• a teaspoon of salt;
• a spoonful of sugar (you can use honey);
• tablespoon rast. oils.

Rye sourdough bread in a bread machine - cooking

Rye in a sourdough bread machine is baked like regular yeast bread. We put all the ingredients in a bucket of a bread machine in the order as provided by the manufacturer. At the end, rye sourdough is added to the bread machine. For baking bread, you can use the "gluten-free" program, or the program for rye bread. The program should last approximately 4 hours.

You can also bake with rye sourdough wheat bread.

Whole grain wheat bread with rye sourdough in a bread machine

Ingredients:

• 300 ml warm water
• about 200 g of sourdough,
• 470 g whole wheat flour
• 1 tablespoon of olive oil,
• 1 tablespoon sugar
• a pinch of salt.

We put all the ingredients in a bucket and set the program "wholemeal bread" size M or medium. The mixing, rising and baking time should be about 4 hours, depending on the bread machine, you must select the appropriate program.

Thus, if you have already mastered rye bread without sourdough with yeast, you should try baking rye or rye-wheat bread with sourdough. This is not a laborious task at all, growing and feeding will not take you too much time.

Before starting, remember:

• the combination of starches and protein is the most difficult for digestion and dangerous to health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier (unlike bagasse or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)
• germinated cereals are always easier to digest than “dry”, even after heat treatment (however, these can only be ground into “minced meat”, and not into flour);
• sweets (dried fruits) do not mix well with starches, so it is better to add them minimally.

Recipes for homemade yeast-free bread

1. Simple unleavened cakes

Ingredients:

• 1 glass of water
• 2.5 cups flour (preferably whole grain)
• 1.5 teaspoons salt
• vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable.

Homemade bread without yeast:

1. Mix salt in water. Gradually pour the flour into the salt water in a thin stream.
2. We knead the dough. Then let the dough stand (rest) for 20-30 minutes.
3. Heat up the pan.
4. Roll out the cake thinly.
5. Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are obtained.
6. Ready cakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.
7. It is better to store cakes in a plastic bag in the refrigerator for no more than 3 days.

2. Homemade kefir bread

Very simple - a little kefir and salt + rye flour, according to your mood, you can add cumin, seeds, etc.

Grind wheat (in a mill type coffee grinder) thoroughly sift through a fine sieve to make 3 cups of flour (or take ready-made whole grain flour- but it is worth remembering that it cannot be stored for a long time, so purchased - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 tablespoon of table soda, you can add ground seeds or nuts, and gradually pour in, while stirring the dough, whey from homemade cottage cheese, somewhere around a glass and a half and until a thick dough is obtained.

Mix well and bake in a cake tin.

Spread the dough on baking paper.

Bake for an hour in an oven preheated to 180-190 degrees.

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably one yolk). The taste will be almost the same, kefir is also suitable (much better than baker's yeast, although kefir itself is also a yeast product (fermentation product of kefir fungus).

3. Based on Irish Soda Bread

• 250 gr flour from whole wheat
• 250 gr rye flour
• 250 gr oat flour
• 1/2 cup ground nuts
• 4 tbsp vegetable oil
• 1 tsp salt
• 1 tsp soda
• juice of 1 lemon
• 500-600 ml water

Homemade bread without yeast:

1. Preheat the oven to high heat, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. During baking, make cuts on the crust.
2. Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onions, bell pepper, cumin, cake from carrot juice etc.

4. Potato cakes

Ingredients:

• 300 ml (one and a half cup) mashed potatoes(possible on the water)
• 1 tsp salt
• 300 ml flour
• 1 egg (you can try to use only the yolk - so the recipe as a whole will turn out to be easier for digestion and less harmful, respectively).

Cooking:

1. Quickly knead the dough, divide into 10 parts and put on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each with a fork, otherwise the cakes will rear up.
2. Bake at 250 C for about 13-15 minutes (should be lightly browned).
3. Cool, can be eaten warm or cold, very tasty with butter, sour cream and herbs.

5. Oatmeal

Ingredients:

• 600 ml (3 cups) oatmeal
• 250 ml flour (can be dark, whole grain, whole grain)
• 1.5 tsp salt
• 1 tsp soda
• 600 ml kefir
• 50g melted butter (or olive oil)

How to make oatmeal biscuits:

1. Knead the dough, let it brew for half an hour, then, in the same way as in the previous recipe, lay out and flatten the round cakes and bake at 250 C for about 15 minutes (you need to look to start to brown a little).
2. You can not give a round shape, but spread it on baking paper as it will turn out, poke it with a fork and conditionally cut it somewhere after 7 minutes, when the dough starts to set. And then, already taking it out of the oven, break it on a plate.

6. Quick yeast-free pizza dough (recipe No. 1)

Ingredients:

• 2 tbsp flour
• 1 teaspoon salt
• 2 eggs
• 1/2 cup warm milk
• 1 tsp olive oil

Pizza dough without yeast recipe:

1. Mix flour with salt.
2. Mix eggs in a bowl with warm milk and add olive oil.
3. Small portions pour the resulting mixture into a bowl with flour, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, from time to time sprinkle your hands with flour. Knead for 10 minutes until the dough becomes elastic.
4. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

Quick yeast-free pizza dough (recipe No. 2)

Ingredients:

• 1.5 cups wheat flour
• 1.5 cups whole rye flour
• about 1 glass of water
• a pinch of salt

Pizza dough how to cook:

1. If you prefer soft dough, then you will need kefir instead of water and a pinch of baking soda (first soda is added to kefir, infused for 5 minutes, then the mixture is poured into flour).
2. Bake for 15 minutes and then another 15 seconds tomato paste and vegetables.

7. Rye bread on traditional yeast-free sourdough

• Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise. Several times it needs to be besieged. Each time it will rise faster.
• After the starter is ready, the dough is put: warm water (right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.
• A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough batch, and kneaded with peeled rye flour. The dough is light. After the dough has risen, without kneading, it is laid out in forms (1/2 of the volume of the form).
• It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.
• Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool. The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb between them straightens quickly, then the bread is baked well.
• The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.
• On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix in rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).

8. Hop sourdough bread

1. Preparation of sourdough

1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Decoction insist 8 hours, drain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).

2. Number of components.

For baking 650-700 g of bread you need:

• water 1 glass (0.2 liters);
• for each glass of water required: flour 3 cups (400-450 gr.);
• salt 1 teaspoon;
• sugar 1 table. a spoon;
• butter or margarine 1 table. a spoon;
• wheat flakes 1-2 full table. spoons;
• leaven.

3. Preparation of dough

3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, 1 table is stirred in it. a spoonful of sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Dough kneading

4.1. In clean dishes glass jar with a volume of not more than 0.2 liters, with a tight-fitting lid) set aside required amount(1-2 tablespoons) dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with paragraph 2.1., that is, salt, sugar, butter, cereal (flakes are not an obligatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.

5. Baking mode

5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.