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 correct natural sourdough, which 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 fillers you like, such as 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.

Particularly popular rye sourdough for potato-based bread, 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 150 ml warm water, pour in the same teaspoon of sugar and leave in the cold for three days. Add 3 full tablespoons wheat flour and another spoonful 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, 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 ours 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.

First we need to mix 50 g of flour and 50 g of warm water. We mix everything well and send it to a small dish with a volume of about 2 liters. I use a tray, it's more convenient for me, but a jar is also suitable. We cover it with a towel so that our sourdough does not dry out, put it in a warm place and forget about our sourdough for a day.

After a day, we look into a jar of dough: a slight fermentation should already begin, an unpleasant smell will appear. We need, as they say, to "feed" the starter with a new portion of flour and water (50 g each) - and again leave it for a day.

On the third day, the smell of the starter should change to a more pleasant one. And we can already see small bubbles. Mix the starter and "feed": 50 g each of flour and warm water.

On the fourth day, the sourdough is almost ready. A sour smell is already heard, it has increased in volume. You need to feed it again and mix well. But during this period, it may fall a little, do not worry: this is normal.

And now the last, fifth day - and our leaven for rye bread finally ready. She grew up and changed her smell from unpleasant to sour-rye. This is the starter we need to make rye bread.

We take away part of the sourdough, which we need to bake bread. There are many recipes for bread, and each requires a different amount of sourdough. We leave the rest in a jar, we will feed it with water and flour. Set aside in a warm place if you bake bread again in 3-4 days. If not, put the starter in the refrigerator. Do not forget to feed your starter every day, and then you will always have homemade "yeast" on hand.

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 don't need to tremble over it like you would over a crystal vase, just mix desired products and wait, and the result is sure to 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, since it contains all useful material, which are not found in refined wheat.

That is why sourdough on wheat flour often strays towards pathogenic flora, turns sour and becomes unusable. Wheat sourdough it is better to cook for one or two times, but rye can be successfully used for more than one year, the main thing is to store and “feed” it correctly.

Rye sourdough
Day 1: 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.
Day 2: Bubbles should appear on the sourdough. 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.
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.
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.

Raisin starter
Day 1: mash 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.
Day 2: strain the starter, add 4 tbsp. 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, 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.

Grain sourdough
Day 1: 1 cup grain (wheat for wheat bread or rye - for "black") soak for sprouting, wrap the dishes with a towel, put in a warm place.
Day 2: if the grain has not sprouted, then rinse it, wrap it and leave it in a warm place until 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.
Day 3: The sourdough can be divided (as in previous recipes), part left in the refrigerator, and the other part used to make dough.
Alternatively, 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.

rice sourdough
Day 1: Pour 100 g of rice with 150 ml of warm water, add 1 tsp. sugar and leave in a cool place for three days.
Day 3: add 3 tbsp. with a hill of wheat flour and 1 tsp. Sahara.
Day 4: mix the starter and add 100 ml of warm water and 1 tbsp with a slide of flour.
Day 5: strain the sourdough, 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.

Sourdough on hop cones
Day 1: in the evening, pour 1 tbsp in a thermos. 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. 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.

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 most importantly, sourdough bread must be cooked in good mood otherwise nothing will work. Checked.

Opara
Homemade bread is prepared 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 as much sifted flour to get batter thick creamy consistency. Cover with a towel and put in a warm place overnight.

Sourdough bread

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 tbsp unrefined sunflower oil. You can add raisins, seeds, nuts, flax seeds, cereals, 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 out 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.

Sourdough bread

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. Ready bread wrap 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, home-made sourdough bread with love will only benefit your household.

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.