Homemade sourdough bread recipe. Wheat sourdough for bread

Recipes for starter cultures (rye, raisin, kefir, grain, hop).

Baking bread is always a sacred, mysterious act. The secret of making bread was carefully kept in every family and passed down from generation to generation.
Russian bread sourdoughs were made from rye flour, straw, barley, wheat, and hops. In remote villages, you can still find recipes for making bread without store-bought harmful yeast.

Rye leaven.
Day 1: Mix 100 g of whole grain rye flour with water to the consistency of thick sour cream, cover with a napkin and put in a warm place without drafts.
Day 2: Bubbles should appear on the sourdough. Thus, if there are few of them, it's okay. Now the starter needs to be fed. We add 100 g of flour and add water to get the consistency of thick sour cream again. Leave it in a warm place again.
Day 3: The starter has grown in size and has a foamy texture. Again, add 100 g of flour and water and leave in a warm place.
After a day, the starter is ready for use.

Raisin starter.
Day 1: Mash a handful of raisins, mix with 1/2 cup water and 1/2 cup rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.
Day 2: strain the sourdough, add 4 tbsp. l. flour and warm water until the density of sour cream and again put in a warm place.
Day 3: The sourdough is ready. Divide it in half, add 4 tbsp to one part. l. flour, water (until the density of sour cream) and refrigerate. Use the other part for baking bread.

Grain leaven.
Day 1: Soak 1 cup of grain (wheat for wheat bread or rye for "Black") for sprouting, wrap the dishes with a towel, put in a warm place.
Day 2: if the grain has not sprouted all, then rinse it, leave it in a warm place until the evening. Grind the germinated grain, mix with 2 tbsp. l. rye flour, 1 tsp sugar or honey, put in a warm place under a napkin or towel.
Day 3: The sourdough can be divided, part left in the refrigerator, and the other part used to make dough.

Kefir starter.
We take curdled milk or old kefir (preferably homemade), keep it for several (2-3) days until bubbling and separation of water, and the smell characteristic of sour kefir.
Add rye flour to the consistency of liquid sour cream, mix well and cover with gauze, leave for a day. Fermentation will begin to actively occur in the sourdough, it will begin to peroxide.
A day later, add rye flour to the consistency of a dough for pancakes of medium density, mix thoroughly. Cover again and do not touch until ripe.
Several hours pass and the starter begins to actively bubble and rise, if the container was small, it can crawl out. In this active state, it can be added to the dough.

Hop yeast.
1 day: in the evening pour 1 tbsp. l. dry hop cones 1 cup boiling water, close the thermos and leave until the morning.
Day 2: strain the resulting infusion into a two-liter jar, add 1 tbsp. l. sugar or honey, stir well, add rye flour to the consistency of thick sour cream. Put in a warm place, covering the jar with a cloth.
Day 3: The starter will become liquid and frothy, the smell is still unpleasant. Add flour until thick sour cream, cover and put in a warm place.
Day 4: mix the starter, add warm water (1/2 or 1/3 of the starter volume), mix and add the flour until the sour cream thickens.
Day 5: add water and flour again.
Day 6: use part of the starter to make dough, put the remaining starter in the refrigerator, adding water and flour until sour cream is thick. It is very important to start making homemade bread in a good mood!

You can make this sourdough starter at home from scratch. The sourdough usually takes 3-5 days to cook, depending on the temperature in the room. Once started, it makes sense to carefully store, groom and cherish the leaven - over time it only gets better, the bread turns out more magnificent and faster.

Take 0.5 cups of freshly ground or store-bought rye flour, add 0.5 cups of water, stir, tightly tie the neck of the container with a cloth for air access and put in heat. It is better to immediately put it in a liter jar - it is easier to feed and monitor growth so that it does not “run away”. It is advisable to open and mix it a couple of times a day so that a crust does not form on top or mold does not start.

In the following days, add a portion of top dressing every day - another half a glass of rye flour and half a glass of water, which need to be stirred and transferred to the sourdough.

After 5 days, the risen sourdough is ready for baking bread.
The first time you can try to put the bread on the fourth day, if the sourdough foams well. You need to store it in a cool place (refrigerator, cellar), feeding it at least once every few days. If you bake bread often enough (2 times a week or more), then you can feed only a day before baking.
If, nevertheless, they overlooked and mold began to start on top, carefully remove the top layer with a spoon and feed the sourdough. Only rye flour is added to the sourdough.

Alum for unleavened bread

Boil a glass of hop cones. Strain the cooled broth, add a tablespoon of sugar and flour to the consistency of thick sour cream. Place in a warm place to ferment. When liquid forms on the surface, it is necessary to add bran - so much bran that they absorb all the liquid. The readiness of this starter is determined by the appearance of a persistent, very specific, sour smell. The fermented bran is kneaded more steeply, “rubbed with bran”, “yeast” is formed, pinching off pieces and laid out to dry on a board or baking sheet.

This is a healthy alternative to yeast. Bread baked with sourdough has a real, rich "bread flavor".

In a glass jar, preferably a two-liter one, put the crushed washed raisins. Add water with honey diluted in it (possible with sugar, it doesn’t matter!) And add flour. Mix everything properly and cover with cheesecloth. Leave at room temperature for a day. Next, add a quarter cup of warm boiled water and add flour to the consistency of the dough like pancakes, naturally stir (recently I've been mixing with my hand, and before that I used wooden chopsticks for sushi). We repeat this procedure over the next 4-5 days, if you have the opportunity to put the wrapped jar on the battery - the sourdough will ripen faster, you will know about its maturation by the bubbles on the surface and the characteristic smell of fermentation. It is possible that the sourdough will exfoliate, it happened to me, but my friend Rinata does not :) so this is normal. On the 4-5th day, it is worth straining the sourdough through cheesecloth, squeezing everything to the last drop, but you shouldn’t be zealous at all, otherwise the grains of raisins will fall into the sourdough. So we filtered the starter into a bowl, threw away the raisins, added water and flour, mixed it and poured it into a clean (you can just wash the first) jar. The finished sourdough can be used immediately for its intended purpose, or you can put it in the refrigerator for future use and feed it according to the previous scheme, only once a week, I feed mine (and I already have two of them, rye and wheat) on Mondays :) It sounds of course it’s funny, but the one who once tries to grow sourdough and bake bread on it is unlikely to refuse this miracle, and it’s really a miracle, to watch how sourdough grows and ready-made dough increases 2-3 times, turning into homemade bread! This is what the finished sourdough looks like.

The sourdough doesn't have to be fresh every time. Just one is enough, some of which you will leave for use next time. It is necessary to store the product in a cold place, covered with gauze or a light cloth. The rest needs to be fed in order for the starter to grow.

Cooks note that the proofing time when making sourdough bread must be increased to 4 hours.

There are many sourdough recipes for homemade bread, but the most popular are kefir, potato and yeast-free.

Homemade yeast-free bread with hop sourdough is the healthiest. The best hops for bread are wild-growing, harvested in August, during the period of technical ripeness and dried in the shade at a low temperature. However, a pharmacy from a pack will also work - you may have to slightly increase the amount of finished sourdough in the bread dough. To prepare and maintain the starter, you will also need rye flour and natural honey.

Starter preparation

Take a glass of hop cones (pour, do not compact) into 2 glasses of water, boil over low heat until the volume of water is reduced by about half. In time it will take about an hour.

Remove from heat, leave to infuse for 8 hours, then strain and pour into a glass container.

Add to the broth 1 tbsp. without a slide of honey and rye flour to the consistency of thick sour cream. It is convenient to put the starter in a 1-2 liter glass jar - you can see the whole process.

Put in a warm place (38-40 degrees) until the volume doubles. At optimal temperature, this will take about 4 hours. Note that hop sourdough, unlike yeast, works in a narrower temperature range (30-40C) - at a lower temperature it simply will not rise or will rise for a very long time, at a much higher temperature it may die. You can put it on the battery or in the oven - the hand should be warm, but not hot.

Everything, the sourdough is ready. Fresh sourdough starter can be immediately added to the baking dough. It is stored in the refrigerator for 7-10 days, the sourdough from the refrigerator must be “revived” before use - add a little honey, water and rye flour and put it in heat.

Making hop sourdough bread

For dough, mix ¼ cup (3 tablespoons) of fresh or a little more "brisk" sourdough, a liter of water, a tablespoon of honey, a teaspoon of salt and plain flour or rye-wheat mixture until the consistency of thin sour cream.

Put the dough in a warm place (1 - 1.5 hours at +40 and fresh sourdough). How well it rises, bubbles - the dough is ready.

Add bran, flour to the risen dough and knead so that the dough comes off your hands. If you bake in molds, immediately lay them out in molds, if on a baking sheet, form bread and cover with a towel and cling film so that it does not dry out. Put in heat, as it suits - immediately bake for 40-60 minutes over medium heat.

Hop dough should not be allowed to rest too much - the bread can settle during the baking process and turn out sticky and raw.

Baking on hop sourdough

Fried and baked pies, rolls, hop sourdough buns work out perfectly - lush, fragrant, soft and healthy at the same time!

For pastry, add 6 eggs, 200 gr. to the dough prepared in the usual way. sunflower oil or melted butter, premium flour. In sweet - additionally sugar, vanilla or vanillin. Knead the dough until it sticks to your hands. Cover with foil, put in a warm place until the volume doubles. Form pies, buns, let them stand and rise a little in the heat, then bake or fry as usual.

Video Yeast-free sourdough for bread my signature recipe

Step 2

The first day. Pour 100 grams of rye flour, 100 ml of malt and water into a bowl. We use malt only on the first day. Mix and cover with a towel. Remove to a warm place. The next day, you will not notice much change, the texture of the mixture will become a little loose, and there is no smell. Further, a simple rule applies in cooking - remove 1/2 and add 100 ml of water and 100 g of flour. Stick to it and you'll be fine.

Step 6

On the third day, bubbles are visible in a small amount and a slight smell of fermentation appears. We proceed in the same way as before.

Step 7

We remove 1/2 of the contents, pour in 100 ml of water and pour in 100 ml of wheat flour. From now on, we use only wheat flour. We carry out the same manipulation on the fourth and fifth days.

Step 8

On the fifth day, the sourdough is ready, it is all bubbles. I divide it into 2 parts. I “feed” 1 part with 100 ml of water and 100 g of flour and put it in a jar. In a jar, the sourdough will live in a cool place. I use the other half of the sourdough for baking bread.

Step 9

This is the kind of sourdough that lives with me. Before baking bread, for a day, it can be put in a warm place and fed a little. How do you know when it's time for a new starter? Very simple. If the smell of the starter ceases to please you, and the starter bubbles, it's time to start fresh. But mine is over a month old. If it is in the refrigerator, then feed less often, once every 4-5 days. For now I put in a cool pantry, at 10 ° C and feed every time a day before use. And I use it every 2-3 days.

This recipe has come down to us from Kursk villages. We will talk about the village king of breads :) Usually we stocked up on flour of an unknown manufacturer from a kiosk, packaged in 10 kg, rye and wheat of the first grade. Now, thanks to the organizers of the competition, there is an idea to try the flour "Wizard" and compare. Here it is bread from the competition flour. Handsome!
And now about everything in order. Natural sourdough
For sourdough, you only need rye flour and water:
I write by day to make it clearer how many days it will take. September 30, in the evening

• 1 cup rye flour "Magician"
• 1 glass of water, about 20°C

Mixed, left under a towel on the table for a day. The towel was slightly opened for a photo shoot, it should completely cover the jar.
October 1, in the evening

• 1 cup of the same flour
• 1 glass of water

• 1 cup of the same flour
• 1 glass of water

Added, mixed, covered with a towel on October 3, in the evening 3 days have already passed. I think it was enough, although it usually takes 4 days. This flour fermented faster than our outbred. But I only appreciated it the next morning. For now:

• 1 cup of the same flour
• 1 glass of water

Added, mixed, covered. Night fell. By the morning of October 4, the leaven had escaped from the jar. Usually she only ran away if she was not put in the refrigerator after four days. In the morning I had no time to knead bread, so I put the fugitive in the refrigerator. And always ready-made sourdough must be cleaned in the refrigerator. Then how much you take away, add as much flour with water. Store in the refrigerator without adding fresh flour for no more than two days. It happened to me for several days, then it just takes longer for the bread to rise.
kneading
Here's what was needed for the test:

• 1 cup starter
• 3 cups of wheat flour "Wizard"
• 1 glass of water
• 1 st. tablespoon unrefined sunflower oil
• 1 st. a spoonful of sugar

The dough should be quite steep, but soft, well behind the hands:
The mold was lubricated with sunflower oil. I laid out the dough in the form that I have:
It can be in a special form for bread, you can just on a baking sheet. In any case, cover with a towel. The dough is suitable for a long time, my criterion is to the top of the form. Usually rises overnight. This time I was afraid to leave it for the night, it would suddenly pass, since the leaven is so nimble. Kneaded during the day. 8 hours have passed, it would be necessary to hold it still, but it's time to sleep, I decided to bake like that. I knew it would still work out well.
I put the form with raw bread in a cold electric oven for 40 minutes, set the temperature to a little less than 200 ° C. Our ancestors baked in ovens, the oven is already a modern interpretation. After the bread is ready, it must be immediately put on the table. Straightaway! And don't cover. Then there will be a crispy crust. It comes out easily, just flip it over.
Bread flavor when using flour "Wizard" is incomparably stronger than usual! Let's try!
Let the bread cool down a bit. What is he like inside? Here's one!
What about the taste? Overeating! Soft, crunchy crust! It was cut warm almost without crumbs, including thin slices. Usually there were always a lot of crumbs, I had to cut them into thick slices. "Magician", of course, won the comparison with our flour. The taste is completely different, more powerful. And the super usefulness of such bread pleases. It's a whole grain!

Homemade wheat flour sourdough bread is a real endless mega premium quality pleasure that can be made in your kitchen. The truth is a bit complicated and takes 5 days of preparation, but once done, you can use it for a long time if stored properly! A step-by-step recipe with photo instructions will help you in its preparation.

Photo: homemade sourdough bread made from white wheat flour

Making a great batch of your own sourdough is easy, just mix flour and water together and let nature do the rest. You will not need green grape puree, nor apples, nor any other products, everything is very simple, the most secret ingredients in making sourdough starter for wheat bread are only flour, water and not a lot of your patience.

Why our own yeast, and not the ones that we often use in the preparation of bakery products? This is because homemade bread baked with your own starter is healthier, with complex, interesting flavors and a great texture.

In the first two days when the sourdough starts to form, the wild yeast becomes active and begins to multiply, feeding your sourdough with fresh flour and water for several days, you get a sparkling, wavy and frothy sourdough that can be used both in making bread and for baking sweet muffins, stuffed pies and so on to your taste.

If you're making your very first sourdough starter, it's recommended to use regular wheat flour as it's always predictable.

Ingredients:

• Wheat flour,
• Filtered water.

Equipment:

Glass bowl, Measuring cups, Mixing spoon, Clean kitchen towels.

Starter-sourdough for white bread at home: cooking

It will take you about 5 days to make a starter sourdough. Every day you will "feed" the starter with an equal amount of fresh flour and water. As the wild yeast matures, the starter will become increasingly frothy with a sour smell.

On a note!

On average, this process takes about 5 days, but it may take longer depending on the conditions in your kitchen (constant temperature of 23 degrees Celsius).

How to make sourdough bread at home

Day 1: Starter Sourdough

3/4 cup + 2 tablespoons flour
1/2 cup water.

Sift the flour and weigh out the right amount. Combine flour and water in a bowl. Mix vigorously until you get a smooth dough, the consistency of which is a sticky, thick dough. Cover the bowl with cling film, secure with a rubber band and place a towel over the top. Place the bowl on top of the refrigerator and leave for 24 hours.

Day 2: Feeding the starter

3/4 cup + 2 tablespoons flour
1/2 cup water

Take the bowl out of the fridge, remove the cling film and see what you get. You can see a few small bubbles, indicating that the process has begun and that the wild yeast has begun the "settlement" process. The wild yeast has acidified the mixture, which fends off any dangerous bacteria. At this point, the starter will have a fresh, slightly sweet yeasty smell. If you don't see any bubbles, don't panic, it's just that your starter motor is moving slowly and you don't notice it.

Day 3: Feeding the starter

1/2 cup water.

The surface of your starter should be covered in bubbles and should expand noticeably. If you take the starter with a spoon, you will feel that the mass has become heavy and you will hear how the bubbles break. The smell will be slightly sour and musty.

Again, if your starter doesn't look like the one in the photo, don't worry. Give him a few more days. Weigh the flour and measure the water as on the first day and combine with the leaven.

Mix vigorously, the consistency of the dough will be the same as on the first day, thick and sticky. Cover the bowl with cling film, press down loosely with a rubber band, and cover with a clean kitchen towel. Place the bowl in the kitchen at room temperature 21-23 C and leave for 24 hours.

Day 4: Feeding the starter

3/4 cup + 2 tablespoons all-purpose flour
1/2 cup water.

Open the film and check the starter. The starter should be strewn with large and small bubbles, approximately doubled in volume. If you stir the starter, you will feel that you can freely mix the mass with a spoon. The starter will be like a waffle, with a sour, pungent smell, the taste will be sour and even acetic.

Weigh the flour and measure the water as on the first day and combine with the leaven. Mix vigorously, the consistency of the dough will be the same as on the first day, thick and sticky. Cover the bowl with cling film, press down loosely with a rubber band, and cover with a clean kitchen towel. Place the bowl in the kitchen at room temperature 21-23 C and leave for 24 hours.

Day 5: Starter is ready to use

Open the bowl and you will see that the starter has become frothy and covered with small bubbles, it mixes easily, even looser than yesterday and is completely bubbly, with a sour-pungent smell.

How to store sourdough bread

It is better to store the finished sourdough in the refrigerator if you plan to bake bread 4 times a week in the near future, but if you are going to keep the sourdough for a longer period, then take it and apply it evenly on parchment and dry it. Once the starter is dry, break it into flakes and store in an airtight container.

Dry sourdough can be stored for several months, and if you decide to somehow bake a sweet muffin, then take 1/4 cup of sourdough flakes and dilute in 115 ml of water, add 100 gr. flour and here you have fresh sourdough again.

Incredible recipe, endless uses, brilliant results!

Bread made without yeast fermentation is the well-known Armenian thin lavash, Jewish unleavened matzah or crispbread slices. Sourdough for yeast-free bread, cooked at home, involves a fermentation reaction, so acidic bacteria are indispensable even when baking the most healthy bread. How then does bread bought in a store differ from a traditional loaf on homemade sourdough?

Starter Options

There are as many classic, original sourdough options as there are bread options, everyday and festive. And in any of the recipes, you still have to put up with the presence of sour, natural yeast, since this is the only prerequisite for the rise and splendor of the dough.

The benefits of homemade sourdough bread

A great consolation for those who believe that yeast is harmful is the fact that you can control the process of activating grown bacteria at home on your own. The technologies of industrial production of dry and pressed yeast cannot provide attention to each unit of output. It would be strange to demand from the employees of the bakery shops that they decontaminate the working premises to destroy pathogenic bacteria. Therefore, the opportunity to protect yourself from random human and industrial factors is a sufficient reason to try yourself in the role of a village mistress from the recent past.

Harm of homemade sourdough bread

The benefits of homemade sourdough for unleavened bread and unleavened breads are understandable in and of themselves, but is there any potential harm in them? As it turned out, yes, but this negative point applies only to people with serious diseases of the gastrointestinal tract. The same leaven formed during intensive fermentation, which does not allow pathogenic microorganisms to take root in the product, has a detrimental effect on a weakened digestive system, causing bloating and heartburn.

You can partially neutralize the increased acidity without compromising the development of a beneficial bacterial environment by putting 1-2 teaspoons of baking soda when kneading the dough.

Preparation of wheat-rye sourdough

Otherwise, rye sourdough for yeast-free bread is called “eternal”, since with timely feeding, a jar of odorous contents covered with a napkin can last for more than one year. With the option of mixing rye flour and wheat flour, the “life” of the sourdough is reduced, but if the harvesting is not planned for a long time, this option will result in a rich and complex taste.

In a half-liter jar, pour 1 tbsp. a spoonful of peeled rye and wheat flour of the first or second grade. Pouring water in a thin stream, mix the gruel, similar in consistency to liquid sour cream. Now it remains only to cover the jar with a cotton napkin in one layer and you can wait.

Do not confuse sourdough with sourdough - ready-made yeast is put into the sourdough when diluting the components, and they provoke increased fermentation with sugar or honey, and then with flour. In sourdough for yeast-free bread, rye or any other, only a suitable nutrient medium is formed, and live bacteria in the flour or coming from the air complete the process on their own.

The next day, a characteristic sour smell will appear from the jar, and its contents will be saturated with oxygen bubbles and rise almost one and a half times. As soon as this happened, again you need to mix two types of flour into the composition, this time 3 tbsp. spoons of each. The new stage of fermentation will reach peak activity within 2-3 hours, which will mean that the sourdough for unleavened bread is ready.

Preparation of rye sourdough

The rye sourdough recipe for yeast-free bread is the variant used to make monastery breads, famous for their long shelf life and softness. Real bread, according to local bakers, should be prepared on a five-day sourdough, but even after the finished loaf is taken out of the oven, it is not cut on the table, but wrapped in a towel and removed to “reach” for another day. When tapping on the crust of such bread, a sonorous sound is heard, and when cutting off a slice, the table is not littered with crumbs - only then, under these conditions, the bread can be considered real.

How to prepare a yeast-free bread sourdough that meets all these requirements? Firstly, using not purified or boiled, but settled water, in which you need to dilute 100 g to a density of sour cream of medium fat content. A napkin to cover a jar of sourdough is pre-moistened, and then the container is covered and cleaned in heat.

On the second day, the appearance of bubbles is normal - there may not be very many of them, but in any case, the sourdough is replenished with another 100 g of rye flour and a small amount of water to maintain the same consistency.

On the third day, the sourdough for yeast-free bread is formed by the last addition of flour (100 g) and is removed for the last time for a day. On the morning of the fifth day, the foundation can already be used. To do this, the entire amount of foamy liquid must be divided in two, and the part that remains in the jar, cover with three-fold gauze and put in the refrigerator, and use the set aside for the test.

Preparation of sourdough on raisins

Half a glass of soft white raisins should be crushed in a mortar or rolled out with a rolling pin in a bag to break its integrity. Put the raisins in a deep plate, pour half a glass of water, add the same amount of rye flour and mix everything well with 1 teaspoon of natural honey. The mixture will be thick, you do not need to thin it specifically.

Transfer the mass to a glass jar, cover with two-layer gauze and leave warm for a day. On the second day, the fermented sourdough is filtered, squeezing out all the liquid from the raisin gruel, and 4 tbsp. spoons of rye flour and add tepid water to the consistency of drinking yogurt.

On the third day, the starter can be used. In that half of the base, which will be stored in the refrigerator, add another 4 tbsp. spoons of flour, then covered with gauze and removed, and the other half is used for dough.

Preparation of raw sourdough on grain

Sourdough on grain is prepared in two versions - raw and custard. Raw sourdough is rich in live bacteria, and the value is preserved in it in full, but the sourdough made according to the second method is stored longer.

How to make sourdough for yeast-free bread on grain using the raw method? First you need to decide what kind of bread you plan to bake - dark or white. For dark bread, you need to take rye grains, for white - wheat. You can cook both options in different dishes, and subsequently use them alternately or even mixing with each other.

Pour 1 cup of sorted and well-washed grain into a glass jar and shake several times so that the wet grains do not stick together. For better germination, you need to arrange condensate in the jar, for which the container is placed in a bag, tied up and put in heat for a day.

The next day, the bag is removed and the grain is washed again under running water. If all the grains are swollen and sprout, you can start preparing the sourdough, if not, repeat the steps with the bag and leave the jar warm for another 6-8 hours. After that, the swollen grain is laid out in a container for a blender and crushed at medium speed to a slurry - it is not necessary to achieve uniformity.

In a deep plate, the resulting slurry is combined with 2 tbsp. spoons of peeled rye flour and 1 teaspoon of natural honey, transfer the mass to a jar, cover with a napkin and clean for another day. In the future, the mixture is treated similarly to the previous recipes - some are removed in the cold, some are used immediately.

Preparation of sourdough starter on grain

The custard recipe for yeast-free sourdough for grain bread partially repeats the one described above - the grain is germinated, crushed, mixed with flour and honey, but then diluted with a small amount of water until sour cream is thick and put on a small fire for 25 minutes. Cool the mixture by wrapping the saucepan in a towel, and then divide in half.

Preparation of rice sourdough

Rice can be used both whole (not steamed) and sliced. Rinse 100 g of grain under running water and put in a jar. Pour 150 ml of slightly warmed water there, add 1 teaspoon (with a slide) of sugar and remove the jar covered with a napkin in a dark, cool place for three days.

On the evening of the third day, add 1.5 tbsp. tablespoons of wheat white flour and 0.5 tbsp. spoons of sugar. On the fourth day, mix the foaming mass and dilute it with 100 ml of heated water, at the end add 1 tbsp. l. flour.

On the fifth day, the sourdough is filtered, carefully squeezing through cheesecloth, add 1 teaspoon of granulated sugar and half a glass of flour. After 4 hours, the starter can be used. It is with this rice sourdough that practically non-stale buns, the most magnificent pancakes and sweet pies are obtained.

Preparation of sourdough on hop cones

Contrary to popular belief that the sourdough on hop cones turns out to be "drunk", such a base is no different from the already described recipes for yeast-free sourdough for bread. Some of the ethyl alcohol is actually released during fermentation, but during heat treatment, the substance evaporates without leaving traces.

In the evening, pour 1 tbsp into a thermos. a spoonful of hop cones, brew them with a glass of boiling water and leave the infusion in a closed thermos until the morning. The next day, strain the liquid into a 2-liter glass jar, add 1 tbsp. a spoonful of natural honey, stir everything intensively and, gradually falling asleep rye flour, bring the workpiece to the density of sour cream of medium fat content. Cover the jar with gauze and keep warm.

In the morning, it will be possible to note the released foam on the sourdough and an unpleasant smell from the jar - this is normal. You need to mix in the mass of another 2-3 tbsp. tablespoons of flour and leave again for a day. On the fourth day, the procedure is complicated by the addition of heated water - it must be poured in at least half the volume of the entire mixture, and then thickened with flour, returning the mass to its previous consistency. The fifth day is a repetition of all the actions of the 4th day.

Finally, on the sixth day, the longest starter is considered ready and can be used.

Homemade sourdough preparation

Opara helps acidic bacteria to enter into full force, become more active, so making real homemade bread without sponge is impossible. If you are used to focusing on the weight of raw pressed yeast, then a piece of 40 g replaces 1 cup of finished sourdough. The same amount of sourdough is similar to 3 teaspoons of dry instant yeast.

To prepare the dough, a full glass of sourdough is poured into a wide bowl, a mass of 400 ml of heated water is diluted and flour is added in small portions, trying not to miss the moment when the dough begins to resemble village sour cream. Then the bowl is covered and cleaned in heat for 8-10 hours.

Homemade sourdough bread

During the night, the dough rises and falls several times - gaining strength. When kneading dough, it should be borne in mind that bread made from rye flour is, of course, healthier, but much “heavier” and sometimes may not be completely baked. Therefore, 20-30% of rye flour, before adding it to the dough, it is advisable to replace it with the same amount of wheat, first or second grade.

Separately, in a cup, you need to combine 100 ml of warm water with 1 teaspoon of salt and 1 tbsp. a spoonful of sugar or honey. When the granulated sugar is dissolved, the mixture is poured into the dough and knead well with a wooden spoon. Now the turn of fantasies has come - you can add any spices to your taste, nuts, sesame seeds, bran, oatmeal, seeds, sprouted grains to the future dough. The benefit of yeast-free sourdough bread is that it retains its properties in almost any culinary experiment. Be sure to pour 3-5 tbsp into the future dough. tablespoons of vegetable oil. The main thing is to mix everything well and sift the prepared flour directly into the bowl.

Rolling out dough

They don’t talk about live yeast dough - they knead it, they “roll it out”. They generously sprinkle the table with flour, spread the entire sticky heterogeneous mass on it, and in a clockwise direction begin to roll it around with both hands, then crushing it, then again forming it into a ball. You should not oversaturate the dough with flour - it should stop sticking to your hands, but nothing more.

The formation of simple bread happens like this - we take the ball in our hands and squeeze the dough inside the ball around the entire circumference - we get such a hemisphere that needs to be placed in a greased frying pan. Now the future bread should stand warm for about two hours.

After the oven has warmed up a little, put a bowl of water on the bottom rack, closer to the back wall. Then close the door and wait until the oven warms up to 230 0 C.

When the bread is in the oven, 40 minutes are detected, after which you can try to evaluate the readiness with a wooden skewer.

Cooking yeast-free sourdough bread in a bread machine will save you from a long dough rolling procedure and the need to wash a lot of extra dishes, and thanks to a smart appliance, you can try a great many recipes for your favorite bread.

Baking bread in any folk cuisine is always a sacred, mysterious act, almost witchcraft. The secret of making bread was carefully kept in every family and passed down from generation to generation. The sourdough bread baked in the Russian oven was tasty and fragrant, it can be said that there is no such bread and cannot be found anywhere else in the world. The ancient science of baking is not forgotten today.

Russian bread sourdoughs were made from rye flour, straw, barley, wheat, hops... In remote villages, far from "enlightened" civilization, you can still find recipes for making bread without purchased yeast. Yeast-free sourdoughs and bread prepared on them enrich the body with organic acids, vitamins, minerals, enzymes, fiber, pectins, biostimulants - in general, with all those useful substances that are present in whole grains. In favor of sourdough bread, one experiment conducted by journalists from one of our television channels speaks. They bought an ordinary loaf of bread and compared it to bread baked at home. The camera recorded the changes that occur with the bread during the week. Store-bought bread became moldy on the second day. Three days later he was covered in black and green fluff. And the homemade bread just got stale. It's just that sourdough bread, in principle, cannot get moldy - the acidic environment kills all harmful bacteria and does not touch the beneficial ones.

So, if you are ripe for baking homemade bread, the first thing to do is to prepare the sourdough. There is nothing terrible and difficult in this. You do not need to tremble over it, like over a crystal vase, just mix the right products and wait, and the result will definitely be. To begin with, we will decide what kind of starter we will prepare. Starter cultures are different: rye, wheat, malt, hop, potato, raisin, even rice - they are all good (each in its own way) for baking bread. I must say that rye flour is best suited for making sourdough, as it retains all the beneficial substances that are not found in refined wheat. That is why sourdough on wheat flour often strays towards pathogenic flora, turns sour and becomes unusable. It is better to prepare wheat sourdough for one or two times, but rye sourdough can be successfully used for more than one year, the main thing is to store and “feed” it correctly.

1 day: Mix 100 g of rye flour with clean water to the consistency of thick sour cream, cover with a damp cloth and put in a warm place without drafts.
2 day: bubbles should appear on the starter. If there are few of them, no big deal. Now the starter needs to be fed. We add 100 g of flour and add water to get the consistency of thick sour cream again. Leave it in a warm place again.
3 day: the sourdough has grown in size and has a foamy texture. Again, add 100 g of flour and water and leave in a warm place.
A day later, the sourdough is ready for use. Divide it in half, put one part in a jar and cover with a cloth or a lid with holes to breathe, and put in the refrigerator. The other part is used for baking bread.

1 day: crush a handful of raisins with a crush, mix with ½ cup of water and ½ cup of rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.
2 day: strain the starter, add 4 tbsp. flour and warm water until the density of sour cream and again put in a warm place.
3 day: leaven is ready. Divide it in half, as in the previous recipe, add 4 tablespoons to one part. flour, water (until the density of sour cream) and refrigerate. Use the other part for baking bread.

1 day: Soak 1 cup of grain (wheat for wheat bread or rye for “black bread”) for sprouting, wrap the dishes with a towel, put in a warm place.
2 day: if not all of the grain has sprouted, then rinse it, wrap it up and leave it in a warm place until the evening. In the evening, grind the grain in a blender or combine (be careful not to burn the motor!), mix with 2 tbsp. rye flour, 1 tsp sugar or honey, put in a warm place under a lid or towel.
3 day: the sourdough can be divided (as in previous recipes), one part can be left in the refrigerator, and the other part can be used to make sourdough.
As an option, grain sourdough can be cooked boiled. Mix the ground grain with flour, sugar and water (if it is dry) and put in a saucepan over a small fire. Cook for 20 minutes, remove from heat, wrap and put in a warm place. Then proceed as usual - feed, divide, etc.

1 day: Pour 100 g of rice with 150 ml of warm water, add 1 tsp. sugar and leave in a cool place for three days.
3 day: add 3 tbsp. with a hill of wheat flour and 1 tsp. Sahara.
4th day: mix the starter and add 100 ml of warm water and 1 tbsp with a slide of flour.
Day 5: strain the starter, add 1 tsp. sugar and 4 tbsp. with a heap of flour.
After a few hours, you can cook the dough. Set aside part of the starter to prepare the dough, put the rest of the starter in the refrigerator. This starter is ideal for pies, buns and pancakes.

1 day: in the evening, pour 1 tbsp in a thermos. dry hop cones 1 cup boiling water, close the thermos and leave until the morning.
2 day: strain the resulting infusion into a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour to the consistency of thick sour cream. Put in a warm place, covering the jar with a cloth.
3 day: the starter will become liquid and frothy, the smell is still unpleasant. Add flour until thick sour cream, cover and put in a warm place.
Day 4: mix the sourdough, add warm water (1/2 or 1/3 of the sourdough volume), mix and add the flour until the sour cream thickens.
Day 5: add water and flour again.
Day 6: use part of the starter to make dough, put the remaining starter in the refrigerator, adding water and flour until sour cream is thick.

As you can see, nothing incredible, the sourdough grows with minimal intervention from us. But for the preparation of dough and for baking bread, some skill is needed. But the most important thing is that sourdough bread must be prepared in a good mood, otherwise nothing will work. Checked.

Opara

Homemade bread is cooked on a sponge - this allows the live yeast in the sourdough to gain strength. One glass of sourdough is approximately equal to 40 g of pressed yeast (or 1.5 tablespoons of dry yeast). Pour a glass of sourdough into a wide bowl, add 350-500 ml of warm water, stir and add so much sifted flour to make a batter with the consistency of thick sour cream. Cover with a towel and put in a warm place overnight.

Dough

Knead the dough in the morning. Opara should “walk” well during the night, rise 2 times and have time to go down. In ½ cup of warm water, stir 1 tbsp. honey and 1 tsp. salt (the proportions are approximate, they can be changed), add to the dough, mix well. Then add all kinds of fillers and spices to taste: bran (about half a glass or more), ½ tsp. ground cloves, ground coriander on the tip of a knife, 1 tsp each. ground ginger and nutmeg, 2-3 tablespoons of unrefined sunflower oil. You can add raisins, seeds, nuts, flax seeds, oatmeal, boiled potatoes, quinoa seeds, pumpkin seeds - in general, for every taste. Mix everything thoroughly and pour in the sifted rye flour - so much so that there is a spoon in the dough, that is, a fairly thick dough should turn out. Then we pour wheat flour on the table, dump the dough, sprinkle flour on top and begin to knead and fold it. Do not knead, but knead, sprinkling with flour so that your hands do not stick, and fold it into an envelope. Then knead again and fold again. Sprinkle with flour so that the dough does not stick to your hands, but do not add too much flour, otherwise the bread will turn out to be dense, unbaked.

Ideally, the dough should be dry on top and sticky on the inside. Rye dough will always be sticky, so you need to focus on its outer side. As soon as the dough can be held in your hands, knead it, fold the corners, forming a ball. Then we take the dough in our hands and smooth the ball of dough, shaking off excess flour and turning the dough inside the ball. We spread the prepared dough in a frying pan or cast iron pan, greased with oil, seam down, and leave in a warm place. The surface of the loaf can be sprinkled with water and sprinkled with sesame or flax seeds. And you can make cuts or decorate with thin strips of dough. The dough rises 1-3 hours.

bread baking

We bake bread in the oven at a temperature of 220-230ºС, "with steam" - that is, you need to put a bowl of water on the bottom of the oven. Do not open the door for the first 20 minutes! Bread is baked for 40-60 minutes, depending on the size. Wrap the finished bread in a towel and leave for a day - this is a must. Properly baked bread, when tapped on the crust, makes a ringing sound, and the crumb fully expands when squeezed.

There are many options for homemade bread recipes: you can bake pure rye bread, similar to Borodinsky, you can add pea flour or boiled potatoes, grind pre-soaked grain or add sprouts, increase the amount of wheat flour or even bake white bread - it all depends on your imagination. In any case, homemade sourdough bread with love will only benefit your household. Enjoy your meal!

Larisa Shuftaykina

Now on the Internet they write a lot about how harmful purchased yeast is. That they used to bake bread on the famous peasant sourdough. They were prepared from rye flour, straw, oats, barley, wheat, curdled milk, curd whey. Until now, in remote villages, recipes for making bread without artificial yeast have been preserved. It was these starter cultures that enriched the body with organic acids, vitamins, minerals, enzymes, fiber, pectin, and biostimulants. But for several decades now, bread has been baked differently, they use not natural sourdough for this, but man-made thermophilic yeast - saccharomycetes https://ru.wikipedia.org/wiki/Saccharomyces_cerevisiae The technology for their preparation is anti-natural. They write that molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc. Strange methods, to put it mildly!*
In general, that this is the case, with the use of sulfuric acid and lime, I can’t argue - I didn’t work in the production of purchased yeast. But in general, it is logical for me to refuse purchased yeast. Why use some obscure substances at all, it is not known how they were grown, if you can cook homemade, healthy sourdough. The dough on such a sourdough rises well, it smells nice. Baking is not covered with mold and is stored for a long time. And most importantly - it's really useful!

*Here is one of the detailed articles about the dangers of purchased yeast, there are a lot of them on the net http://ecoways.ru/ru/gde_vred_i_pochemu/eda/Pochemu_ot_drojjey_stoit_bezhat_podalshe.html

I make my healthy starter cultures on different berries, fruits, dried fruits.

I tell you how to do it:

• If these are fresh berries / fruits, then it is necessary to fill them with water slightly sour, not the first freshness. If these are dried fruits, then any washed ones will do. Fill with water (for 500 ml of water 100 g of berries). And put a tablespoon of sugar (or honey). Cover with a rag to let the tincture breathe. If the apartment is warm, the tincture begins to ferment well after 3-5 days. You will understand by the foam with bulbs, the slight smell of alcohol or the smell of yeast. IMPORTANT: if suddenly after a few days you notice mold on your fruits / berries, you can not use them. Start over.
• When our tincture is ready, we take out the fruits / berries (or you can grind with a blender). Pour flour into this compote - to the consistency of LIQUID SOUR CREAM. And put a tablespoon of sugar in it. So we got the sourdough, now we are waiting for it to start “playing”. The first days it should be regularly fed: at least once every two or three days, add FLOUR and add a little water WITH SUGAR, maintaining the consistency of liquid sour cream. So that the sourdough becomes more concentrated, stronger and satiated!
• That's all! Over time, your sourdough will become more and more saturated with useful substances and acids. If, after standing, the starter separates into sediment and concentrate from above, do not be alarmed - just mix, and your starter will take its former form.
• Now you can safely use the starter for baking your favorite buns, pies, bread. Let it stand in a jar, feed it periodically. If you cook rarely, put it in the refrigerator (not close to the wall, so as not to freeze), the process of reproduction of beneficial bacteria will slow down. And that's it, no difficulties - take the pitches, and get saturated with useful substances!

• Example of sponge*: 150 ml. water or milk, 1-2 tbsp. spoons of sugar, 150 ml. sourdough and 200-250 gr. flour. We've got steam. Let's put it in a warm place.
• FROM we create conditions for steam. I do not put a bowl of dough (or dough) in warm water or on a radiator, as my grandmother did. I put the bowl in the oven, turn it on for a couple of minutes, until the air is hot: enough to warm the dough, but so that it does not begin to bake. And I'm waiting for it to rise. Or I turn on a minute of warming up in the multicooker so that the air warms up inside and put the dough there.
• When the dough has increased in size at least one and a half times, mix it thoroughly. Add more flour to bring it to the desired consistency. Well, then, according to the recipes, we put the necessary ingredients: milk, eggs, butter, etc. - depending on what you cook.
• The more times you settle the dough / dough (knead after it rises), the more actively it will rise each time. As for the time: basically I just make a dough (I mix the sourdough with flour / water / sugar) and set it to rise overnight (sometimes for a couple of days), and bake later. It’s more convenient, natural yeast in the dough is already working in full on the following days.
• Before putting it in the oven, leave your work in a molded form (pies 20-30 minutes, bread 40-60 minutes), so the dough will rise even more and the pastries will be more magnificent.
• If the crust is too thick, you can cover the pastry with a damp towel to soften it. And I often do this - I sprinkle with water from a spray bottle, cover with baking paper and on top with a towel (the water evaporates and softens the crust), this option is great for any baking.

* Opara is the basis for making dough, which is obtained by standing mixed: water, flour, sourdough, sugar.

We need wholemeal (peeled) flour on the left to feed the already grown sourdough and to bake the bread itself. Whole wheat flour is much richer in nutrients and retains the shells and germinal grains. Peeled flour, the name speaks for itself, the grains are peeled and some nutrients are lost in the process. In short, it is easier to grow sourdough on whole grain flour, and the structure of wholemeal flour, on the contrary, is more suitable for baking bread, since its components are better aligned. But if there are difficulties to find whole grains, then wallpaper will do too!

Two small containers with a lid in which you need to make several holes. As an alternative, you can cover with cling film, but also make holes.

Day 1. Prepare a clean container. Scald with boiling water and dry. Put on the scales and reset the weight. Pour 50 ml. warm (not hot!) water, add 50 gr. flour. Mix well and wipe the walls of the container. Close the lid with holes and put it in a warm place. (for example, on top of a kitchen cabinet)

Day 2 Small bubbles should appear. I showed up on the second day. But it may take a little more than a day and a half or even two days. It depends on how warm your house is. As soon as you see small bubbles, it needs to be fed. How to feed sourdough? Just. We put it on the scales again, pour 50 ml. water. Mix well and add 50 gr. flour. We wipe the walls of the container and remove it upstairs.

Day 3 The bubbles are already more visible and larger, but not so many yet. The photo shows a trace of how the leaven rose and fell. But she is still weak and not ready for cooking. We repeat the feeding procedure.

We put on the scales, add water 50 ml. Mix well to oxygenate. Then add 50 grams of flour. We interfere. We wipe the walls of the container, close the lid and remove. Day 4. In principle, our sourdough is already ready. There are more and more bubbles, and they are larger. But we'll give her time to practice. We take a second clean container and put it on the scales. We take 50 gr. ready-made sourdough (we don’t need the rest, throw it away), pour 50 ml. water and mix. Then add 50 gr. flour and mix well. We wipe the walls of the container, close the lid and put it in a warm place. I also suggest sticking on a band-aid to see how your starter rises (which means it works). You can put it for 1 hour near the stove, for example, when you are cooking, and then remove it upstairs as before.

Day 5 Repeat the procedure of the fourth day. The sourdough will noticeably drop and require top dressing. We take out another clean container and put it on the scales. We take 50 gr. sourdough (discard the rest), add 50 ml of water (knead well and saturate with oxygen) and 50 gr. flour. We mix. We wipe the walls of the container, put it for 1-2 hours near the stove, and then remove it upstairs.

Day 6 You will be visibly surprised by the beautiful bubbles. Again, you will need another clean container. We take a sourdough 80 gr., Add 80 ml of water in equal proportions. and flour 80 gr. Knead. We take a moistened tablespoon and smooth the surface of the sourdough. We wipe the walls of the container, put it for 1-2 hours near the stove. . If you are going to bake sourdough bread in the oven tomorrow, then we put it back upstairs .. If not, then after a couple of hours of its work, you can put it in the refrigerator before cooking. Day 7 (the day of making the first bread) In the morning we will get the sourdough. The weight of the resulting sourdough is approximately 200 gr. Feed her the same amount of water 200 ml. and flour 200 gr. Leave for 4-5 hours in a warm place (for example, near the included stove). At the exit, we need to get about 400 gr. finished sourdough. To make bread, you need 300 gr. ready-made sourdough, but you still need a little left to put in the refrigerator. This will be your eternal leaven. Storage If you are not going to bake bread every day, then you will have to store the sourdough in the refrigerator. Rye sourdough should be fed at least once a week. Wheat twice a week. How to feed? Take it out of the refrigerator and leave it at room temperature for one hour. Then take a clean container, weigh the required amount of sourdough (let's say 50 gr., discard the rest or use it) and add water (50 ml) in equal proportions first, mix, and only then add flour (50 gr.). I usually take a few tablespoons of regular flour and add a tablespoon of whole wheat flour. And leave in a warm place (near the stove or oven) to “work” for 1-2 hours. Then refrigerate until next use. If you are going to bake bread, then take it out before going to bed. Feed and leave to "work overnight". In the morning, repeat the process, but leave it for 4-5 hours in a warm place. Thus, you will be able to prepare the required amount of sourdough depending on the recipe for making sourdough bread in the oven.. What flour to feed? We grew the sourdough on whole grain flour, but you can also feed the finished sourdough with ordinary, that is, peeled (whole grain) flour. I usually take a few tablespoons of ordinary flour and add a spoonful of whole grain. I look forward to hearing from you, my wonderful readers! You will succeed! Ask and send your photos, as everything turns out! I'm waiting!