It's no secret that fresh yeast bread (especially warm) is bad for the stomach. It causes a feeling of heaviness and can provoke the occurrence of various diseases. Therefore, modern housewives try to bake it on natural sourdough without yeast at home.

Many simply do not like purchased bread products, because their quality leaves much to be desired.

Loaves are often poorly mixed, underbaked, smell strongly of yeast, and it's no secret that anything can get into them, except necessary ingredients. And home-made pastries will cost several times cheaper. Not to mention that fragrant natural bread Do-it-yourself always tastes better.

In this article, you will learn how to make sourdough, what are its varieties and proven recipes for delicious homemade bread without yeast.

You will need:

Eternal sourdough for bread without yeast

In order to prepare the right natural sourdough that can be used constantly, you only need two ingredients:

• Purified water 100 ml
• Flour (any) 100 g

Best of all rye, because it is more useful. You can bake on its basis both white and dark bread.

1. AT half liter jar mix the flour with water until the lumps disappear, cover the container with a cloth or plastic lid, in which you first make holes to vent air.
2. Place the mixture in a warm place near a radiator or stove. At first, the flour will precipitate, so stir the contents of the jar periodically (3 times a day is enough).
3. On the second day, you will see small bubbles on the surface. This is a good sign that the starter is being prepared correctly.
4. Now she needs to be fed. Take another 100 mg of water and flour. Separately mix and pour into the finished mixture.
5. Stir again and put in a warm place for a day.

   On the third day, it should grow significantly in volume.

6. Once again, add a mixture of fresh flour and water to it and again put it in heat.
7. On the fourth day, the baking blank will be ready.
8. Divide it in half. Place one half in a cold place, and from the second prepare a dough for bread without yeast.

This leaven is called eternal for a reason. After all, the unused part can be stored, feeding, until the next time. The more “age” the starter has, the stronger it is.

Sourdough recipe:

• AT finished product pour in water (approximately 350 ml) and gradually stir in the flour to get the consistency of thick sour cream.
• Cover the bowl with a clean towel and place in a warm place for 12 hours.
• Then give salt, a few tablespoons of refined oil and any spices or fillings that you like, for example: raisins, dried apricots, nutmeg, cinnamon, ginger, etc.
• Sprinkle flour and knead the dough on the table or on the board until it begins to stick to your hands.

After the dough is well kneaded, put it in a greased form or simply lay it on a baking sheet. Let him "rest" for 40 minutes and put in the oven, preheated to 190 degrees, for one hour.

Raisin

Try baking homemade yeast-free raisin bread, you can use wheat or rye flour for it. The result will delight you with its unusual taste.

1. Take 100-150 g of raisins and grind them (you can cut or crush in a mortar).
2. Mix 100 mg of purified water with 100 g of rye flour and raisins. Transfer everything to a jar and add 1 teaspoon of sugar or honey. Cover the container and put in a warm place for a day.
3. The next day, strain the liquid through a sieve, add more flour with water in equal amounts. Put the jar back in heat.
4. On the third day, the contents will increase in size, bubbles will appear - this means that the dough is ready.
5. Divide it in half and use it according to the technology described above.
   

   You can add cinnamon, cloves, nuts, candied fruits, dried fruits to baking based on raisin sourdough.

Potato

1. Peel 3-4 medium tubers and boil them until half cooked. Then cool and mash into a puree.
2. Strain the contents through a sieve and add wheat (or rye) flour at the rate of 1:1. Cover the container and place in a warm place.
3. The next day, stir the mixture, and if it seems liquid to you, then add flour.
4. The blank is ready for use on the fourth day.

Rye sourdough for potato-based bread is especially popular, as products from it are very soft, tasty, fluffy and have an appetizing alluring aroma.

Bread recipe with potato sourdough

You will need:

• Finished sourdough 350 g
• Warm water 200 ml
• Salt 1 teaspoon
• vegetable oil 2 tbsp. spoons
• Sugar 1 teaspoon

Hop starter

It takes a little longer to prepare than the others, because fresh or dried hop cones must be steamed in a thermos overnight at the rate of one glass of cones per glass of boiling water.

Then the infusion must be filtered and flour added. Further, the cooking technology is identical to the previous ones.

Yeast-free on kefir

Kefir, homemade milk or curdled milk must be kept for several days until bubbles appear and water separates. Don't let the specific smell fool you. Then rye flour is added to it until sour cream is thick, stirred and kept warm for a day. The bowl must be covered with gauze.

During active fermentation of the starter, it must not be disturbed.

After a day, add flour, as for pancakes, mix and cover. After a couple of hours, the mixture will begin to rise strongly - now it is ready for kneading. The unused part of the kefir mixture is safely stored in the refrigerator.

Wheat sourdough

Soak one glass of wheat or rye, cover and leave in a warm place to germinate. Often, one day is enough for this, but if not all the grains have “hatched”, wait until the evening, after washing them and wrapping them up.

Then you need to grind the grain with a blender, add 2 tablespoons of rye flour, a teaspoon of honey or sugar, put a towel on top and put it back in heat.

On the third day, the sourdough is ready. The part that does not go to the dough can also be put in a cool place.

Rice

It will take five days to prepare. Pour 100 grams of rice with 150 ml of warm water, add a teaspoon of sugar there and leave it in the cold for three days. Add 3 full tablespoons of wheat flour and another tablespoon of sugar.

On the fourth day, mix everything, add a heaping tablespoon of flour and add 100 ml of warm water. And the next day, strain everything and add another 4 tbsp. l. flour and 1 tsp. Sahara. Let stand for a few hours and then prepare the dough.

From rice sourdough are obtained delicious pies, pies, buns and pancakes.

• All types of yeast-free starters can be refrigerated for a few days to a week and require proper care. Basically, you should add some fresh flour and send it back to the refrigerator. Live sourdough can be prepared at will.

• When peroxidation, add a little flour and leave warm overnight. The next day, you can already prepare the dough. From such a sourdough, bread is obtained with a sour taste, which many people really like.

• For yeast-free dough good fermentation is required.

In order for your pies to grow well, wait for an active fermentation period, even if it takes one extra day.

• Flour Requirements: Use the same grade as bacteria get used to it. A new variety is introduced in several stages and the process may take longer.
• For bread and pies, it is better to take soft flour, hard flour is suitable for vermicelli or pizza. But you can experiment and select varieties for baking to your taste.

• If for some reason you are unable to prepare yeast-free bread sourdough, watch the master class, which shows this process in detail. You can also buy ready-made sourdough from natural ingredients in organic food stores or online.

• For homemade bread, sourdough is a must - this is how live yeast gains strength to raise the dough during baking.

To get an idea of ​​how much starter you need to put in, write down the following ratio for yourself: 1 full glass replaces 40 grams of pressed yeast or 1.5 tsp. dry.

• When baking both white and black bread in the oven, dishes with water must be placed on its bottom. In the first 20 minutes, the doors cannot be opened. Depending on the size, the cooking time will last from 40 minutes to an hour. Bread must be wrapped in a towel and left for a day. If everything is done correctly, then when tapping on the crust of the baked product, a ringing is heard, and when pressed, the crumb returns to its previous shape.

From ancient times and until the middle of the 19th century, only hop sourdough was used for baking bread.
1) Mix two types of flour in a large bowl.
2) Then add the yeast along with sugar and salt, mix.
3) We make a recess in the middle and begin to gradually pour in water and vegetable oil there.
4) Knead the dough thoroughly, this must be done by all means with your hands.
5) The dough is kneaded for at least 10-15 minutes, after which we give it the shape of a ball.
6) Cover with a damp cloth, transfer to a bowl and set to rise in a warm place for 2-2.5 hours.
7) Punch down and knead again for about 15 minutes.
8) Now put the dough in heat for half an hour.
9) We form bread from the dough, transfer it to a baking sheet.
10) We send it to the oven preheated to 200 degrees for 20 minutes.
11) Add a little water to the proteins, beat, grease the bread and send it to bake again.
After 30 minutes, the bread will be completely ready.

Sourdough for bread without yeast eternal (quick): what is the recipe?

This is a simple sourdough starter to bake bread without yeast.
1 day
100 g flour and 100 g water.
We stir well. You should get a pasty mass, like thick market sour cream.
Cover with a damp towel and put in a very warm place without drafts.
The starter should ferment for about a day. Until the appearance of small, albeit rare, but bubbles. Sometimes it needs to be stirred.
At first, the flour will settle under water, but this is not scary, just stir 3-4 times a day.
2 day
We feed the starter. We add 100 g of flour and add water so that its consistency returns to its original state of market sour cream. Cover with a towel and keep warm for another day.
Stir 4 times a day.
3 day
There are not just bubbles on the surface of the sourdough, it grows in size and consists of a foam cap. We feed her for the last time. And again in the heat.
Here, a very important point, the starter is already strong enough and we need to catch the moment when it will be at its "peak shape", i.e. it should double. At this moment, she is at her strongest. We split it in half.
The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until the next time.
Then they got it - fed it - left it warm - and it is ready for cooking again.

Conclusion

Conclusion

We have offered you the basic recipes for sourdough, cook anything on their basis: molding or hearth, pure wheat or "Borodino" bread, pie or cake, pizza and even Easter! Opara can be dairy, on water and potato broth. Try using pea or buckwheat flour. There are many recipes for a bread machine and a slow cooker.

Real homemade bread is unthinkable without sourdough. After all, only natural sourdough in baking retains all the benefits of cereals, which are partially lost in yeast bread. If you care about the health of your family, then there should always be homemade sourdough for bread in the refrigerator.

How to make sourdough for bread - a classic recipe

This sourdough is very easy to prepare and ready in 5 days. It is universal and suitable for making any yeast-free baking.

Product set:

• Wheat flour;
• Rye flour;
• chilled boiled water.

Sourdough is prepared in stages. First, mix 80 g of water with 60 g of rye flour.

When adding flour, each time it must be sifted.

We place the mass in a sterile container, cover loosely with a lid, leave at room temperature for 24 hours.

The next day, take half the dough and again add the same proportions of flour with water. Mix everything thoroughly and leave again for a day.

We take half the mass, mix with 60 g of wheat flour and 60 g of water. Stir, leave the mass to sour for another 24 hours.

On day 4, we measure half the mass, combine with the same portions of wheat flour and water.

On the fifth day, we repeat the operation and the next day we check our sourdough. It should double in size and have a pleasant fruity aroma.

The sourdough is ready to bake.

Rye sourdough recipe

Rye flour is much healthier, so rye bread must be present in the human diet. Delicious rye bread can be baked at home if you know the rye sourdough recipe.

Product set:

• rye flour - 250 g;
• warm water - 250 g.

In equal proportions (50 g each), mix water with flour. Mix everything, transfer to a jar or plastic tray. Cover with a clean towel, leave warm for a day.

Product set:

• water - 2.5 tbsp.;
• white flour - 2.5 tbsp.

Pour half a glass of flour into a clean (preferably sterile) glass jar, pour half a glass of slightly warm water and mix. Cover the container loosely, leave at room temperature for two days.

When the first bubbles appear on the surface of the mass, we supplement the sourdough with half a glass of warm water and the same amount of flour. Mix everything thoroughly, let it brew for another day.

For the next three days, we feed the culture in the same way, without changing the proportions.

On the eighth day, the leaven can be added to the dough.

On hop cones for homemade bread

You can quickly make sourdough for bread from hop cones. They can be collected in August-September and stock up on these raw materials for future use for the whole year. Also, this ingredient can be bought at any pharmacy.

Product set:

• water - 1 tbsp.;
• dried hop cones - 0.5 tbsp.;
• granulated sugar - 0.5 tbsp.

Pour cones hot water, boil until the volume of liquid is halved.

Strain the broth, return the liquid to the pan. Add flour and sugar. Mix everything thoroughly, cover the dishes with a towel and leave to ferment for two days.

On the third day, the leaven is ready for making bread.

This recipe will focus on the preparation of sourdough based on rye flour. This recipe sourdough is the simplest and most affordable in a modern apartment.

During fermentation, a colony of lactic acid bacteria forms in the sourdough. They are contained both in the flour itself and in the air. It is believed that the consumption of such bread contributes to the restoration of the correct microflora in the human body. At that time, modern bakeries fast yeast carry out alcoholic fermentation, thus violating the acid-base balance in the body, which can cause heartburn.

Why is it not recommended to use wheat flour for sourdough? The premium flour that is now sold in every store is too refined, so when it is fermented, it is more susceptible to the formation of pathogenic flora.

Pathogenic flora can also develop in sourdough based on rye flour, especially on the first day two. However, this acidic environment is just what is needed for the development of lactic acid fungi. On the 3rd day, their number increases, and they suppress the growth of putrefactive bacteria, and completely destroy them. That is why homemade sourdough bread does not spoil or become moldy for a very long time.

By the way, in the old days in Russia, sourdough was passed from generation to generation. By kneading, the baker gave the sourdough its special energy and its microflora of the family, thus the sourdough gained the strength of the family. The girl was not taken as a wife until she demonstrated her ability to bake bread.

Some believe that it is sourdough that has healing properties, and bread baked on its basis is just a way to preserve this useful culture.

I have nothing against yeast in principle, however, modern hydrophilic genetically modified yeast is far from natural yeast, which is actually useful and has a number of essential vitamins and minerals. Modern yeast used in the bakery industry has been designed specifically for quick use. Therefore, special quick yeasts have been developed that allow you to reduce the time in production and therefore increase the number of products produced, and thus increase profits.

As can be seen from the foregoing, a modern manufacturer primarily cares about its profit, the health and well-being of the consumer - the direct buyer, cares about him last.

But enough of the preamble, let's start making sourdough based on rye flour.

"Eternal" sourdough

There is a caveat: it is easiest to grow the right culture from rye flour: it retains the most beneficial microorganisms and bacteria. They are almost absent in refined wheat, so it is very difficult to grow sourdough from it: it constantly strays towards pathogenic flora. Have to throw it away.

The recipe is this:

1 day
100 g flour and 100 g water (maybe a little less) Stir well. You should get a pasty mass, like thick market sour cream. Cover with a damp towel and put in a very warm place without drafts. The starter should ferment for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it occasionally.

2 day
Now the starter needs to be fed. To do this, again add 100 g of flour and add water so that its consistency returns to its original state of market sour cream. Cover with a towel and keep warm for another day.

3 day
As a rule, now there are no questions: there are not just bubbles on the surface of the sourdough: it grows strongly in size and all consists of such a foam cap. We feed her for the last time. And again with warmth. Here is a very important point: the starter is already strong enough and we need to catch the moment when it will be at its "peak shape": i.e. it should double. At this moment, she is at her strongest. We split it in half.

The first half is our "eternal" leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until the next time. And the other half is used for making bread.

Recipes for yeast-free starters for baking bread at home.

These recipes were provided by the bakers of the St. Nicholas-Shartomsky and St. Vvedensky monasteries of the Ivanovo-Voznesensk Diocese.

Recipe number 1. Rye bread on yeast-free sourdough.

Sourdough is prepared on some kind of sour base. 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 sourdough is ready, the dough is put: warm water (the 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, it is laid out without kneading into molds (1/2 of the volume of the mold).
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).

Recipe number 2. Hop sourdough bread

1. Preparation of sourdough
1.1. Pour dry hops with a double (by volume) amount of water and boil in an enamel (or glass) pan until the water is halved.
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: 1 glass of water (0.2 liters); for each glass of water it is required: 3 glasses of flour (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; yeast 1 table. spoon (or leaven).

3. Cooking 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 yeast or 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.

Recipe number 3. Hop sourdough bread with potatoes.

15 glasses of water are poured into the pan and two full handfuls of hops fall asleep. The pan is covered with a lid and the mixture is boiled for 15-20 minutes. Then the mixture is filtered, cooled to room temperature, 1-1.5 tablespoons of salt, 1 glass of sugar, 400 g of wheat flour (first grade) are added, stirred until the lumps disappear and put in a warm place. After two days, 1.2 kg of peeled boiled chilled mashed potatoes are added to the hop wort, mixed and left for another day in a warm place. During this period, the yeast is mixed several times. A day later, the yeast is filtered through a sieve, poured into bottles (filled up to 3/4). sealed with stoppers and filled with paraffin.
Store in the refrigerator for up to 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.

Recipe number 4. Ukrainian hop sourdough

From the fermented house wine remove the foam and mix with wheat bran.
The mixture is dried in the sun or in an oven at a temperature not exceeding 32°C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and a liquid mash is kneaded. The fermented mixture is diluted with water, filtered through a sieve so that bran does not get into the batch, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or a hot decoction of hops. The tea leaves (it should have the consistency of thick sour cream) are cooled to 70-75 | C, 100-150 g of wheat flour is poured into it and mixed well. Another 100-150 g of flour is added to the tea leaves cooled to 35-37C, mixed well, the dishes are covered with gauze and put in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and set for fermentation for 4-6 hours, the mass is rubbed with wheat bran and dried. Yeast can be used within 3-6 months.

Store in a double gauze bag, hanging in a dry and cool place.
Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a glass (100 g) per 1 kg of flour.

Recipe number 5. Hop sourdough bread

You can prepare the dough on hop sourdough. To do this, you must first prepare the hop sourdough. We take 0.5 liters. bring water to a boil, then measure out 3 tbsp. tablespoons of hop seedlings and run into the water. Boil on low heat for 15 minutes. Strain the broth and cool to fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure and artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until thick sour cream and put in a warm place for souring for a day, 100 or more. When acidified, the mass increases by 2-3 times. Remove from a warm place and store it in a cold place or in the refrigerator.

To prepare the dough, you need to prepare a dough. Knead the dough to produce in an enamel bowl. For 1 liter warm water take 4 tbsp. sourdough spoons. For the preparation of 1 loaf of bread, approximately 1 kg is needed. flour and 1 liter. water.
Pour 200 g of warm water into the container, add 4 tbsp. sourdough spoons. We mix everything, and from the bread taken for cooking 1 kg. Flour gradually mixing, add to the container to the state of thick sour cream. The remaining flour and water 800 g are left until the time of preparation of the dough. Opara is ready: close, warm and put in a warm place 30-35 | for 6 hours depending on the rise of the dough.

To prepare the dough, we take the approached dough. AT enamelware pour out most of the rest of 1kg. flour, pour in, stirring, the remaining 800 g of water, pour in the dough, mix thoroughly, then gradually pour out the remaining flour, add until the consistency of thick sour cream is obtained. Maybe not all the flour has been used up, or some amount has been added. We warm the dishes with the dough, set for 7 hours. (The whole process of preparing the dough takes 12-13 hours, so you should calculate the baking time of the bread). After standing and soaking the dough, add part of the flour and knead with the addition of 1-2 tbsp. spoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead to a stiff dough for baking prosphora, or soft dough for baking bread. We put in heat for 40-60 minutes. for lifting. After that, we form the dough into a baking sheet or a special form, and leave it to rise, after which we put it in the oven. Salt is not recommended, but you can add cumin, coriander, raisins.