How to make yeast-free bread starter at home

Delicious bread is the head of everything. It is difficult to imagine any meal without it, especially a family meal and a festive meal. However, with the development of the food industry, the baking process itself is leveled, as well as that soulless product, which is called bread in stores and supermarkets, is provided. To bake a fragrant homemade loaf with your own hand, you will need a high-quality sourdough for bread. Its recipe has been forgotten by many due to widespread globalization and urbanization. However, there are also bakers who know not only the recipes, but also the secrets of the craft. Oleg the baker shares old recipes and secrets of craftsmanship.

Useful properties of bread sourdough

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Delicious, soft, aromatic, fluffy - this is how sourdough bread turns out if you cook it at home. Recently, the quality and taste of purchased bread is getting worse and worse, and there are a number of objective reasons for this. Firstly, there is no proper quality control, secondly, the manufacturer is trying to save money on everything, and thirdly, the ingredients that are put in the bread make it completely different from what it should be. Therefore, many begin to think about how to make natural, tasty, healthy bread without yeast at home. And the first thing the preparation starts with is the leaven.

Sourdough for bread has dozens of different cooking variations. You can prepare a starter culture using honey, kefir, hops, malt, various types of flour, etc. In this article I will tell you how to cook yeast-free bread starter based on personal experience and knowledge.

I took the basic cooking tips on the Internet, but in practice it turned out that not everything is so simple and if you do not know some of the features, then sourdough for bread it may not work out and the baked goods will not delight you with their taste and aroma either.

Eternal leaven for yeast-free bread

Already from the name of this starter it becomes clear that it can be used more than once. And with the right approach, it will really become "eternal" and will be able to delight you until the desire to bake bread disappears.

There are many variations of this sourdough for bread on the net. Someone takes as a basis rye flour, someone wheat, someone mixes different types of flour, thus trying to improve the quality of the sourdough at the output. But, as personal experience shows, and the experience of other bakers, there is no difference what you choose as the basis, and there is no difference from which leaven to bake bread. If it is cooked correctly, then the bread will turn out great.

The whole process of making sourdough for yeast-free bread can be divided into several days.

The first day

I took about 150 grams of flour and added water to the consistency of thick sour cream. Pour the flour into a container (the sourdough will ferment in it for all five days) and carefully add some water, stirring in the dough. The main thing at the first stage is not to make a too liquid or thick starter. Watch the consistency so that it looks like homemade thick sour cream.

Next, we put the base in a warm place without drafts. Some people advise covering the starter with a damp towel to avoid insects and other unwanted things from getting into it. Leave the starter for 24 hours.

Second day

On the second day will already begin to come to life a little. The first small bubbles and a slightly sour smell should appear on the surface. If all this is not there, then it is not scary, because once at a time it is not necessary. It happens that the leaven begins to live actively after the first 24 hours, and maybe a little later. In any case, we continue cooking.

After you feel the characteristic sour smell and see small bubbles on the surface, then it's time to feed the starter culture, stimulating the growth and reproduction of bacteria. To do this, add flour, about 100 grams, and add water to return the leaven to its original consistency of thick sour cream.

Day three

Typically, on the third day, your bread leaven will already actively grow and increase in size. On some sites, it is advised to feed her again, adding again 100 grams of flour and water, as on the second day. On the third day, my starter culture was still not very active, just a lot of bubbles appeared on the surface and a good sour smell.

Some bakers say that sourdough can give off a rather unpleasant odor that is the result of fermentation. Personally, my leaven smelled very nice, some kind of fermented milk products. I even tried it, and it tasted sweet and sour. Therefore, if there is no unpleasant smell, then do not sound the alarm that something is going wrong.

Day four

On the fourth day already clearly said: “I am growing. I am already ready to become delicious bread. " A "foam" appeared on the surface, which could increase 3 times in 10-12 hours. I decided to feed the starter one more time so that I could be 100% sure of its future effectiveness. I did everything in the same way as in the first days - I added 100 grams of flour and water to return the previous consistency.

Day five

Now my yeast-free sourdough was completely ready. The smell was with a slight alcoholic note, the leaven was bubbling, it tasted sour-bitter.

Now part of the sourdough must be put into bread, kneading the dough on it, and part of it must be poured into a jar and refrigerated until next cooking.

Reading the bread sourdough recipes, everything seemed quite simple and understandable, but starting the preparation, I encountered some peculiarities that I want to tell you about.

• The sourdough must be kept warm.

The ideal temperature for preparing the starter culture is over 25 degrees. This means that it should not be cold in an apartment or house, because otherwise the optimal temperature for the development and reproduction of bacteria will not be reached, the leaven will not grow, and the dough mixed with it will not rise.

• Stir the starter regularly during the preparation process.

Flour is heavier than water, therefore, even after mixing the leaven, the flour will settle to the bottom of the dish. I advise you to stir your starter 2-3 times a day to speed up the fermentation and growth process.

• Cooking time 3-5 days.

There are recipes that say that the leaven will be ready in 3 days, someone prepares 4. After the first unsuccessful experience, I decided to play it safe and prepared the leaven for almost 5 days. But he clearly saw the process of growth and development, which indicated that the dough would rise and the bread would turn out to be excellent.

How to restore the leaven

As you already understood, we send part of the leaven into the dough, and pour part into a jar and put it in the refrigerator. The next time you want to bake your bread, take out the leaven, add a little flour to it (I do it by eye) and give it time to "feed". It is best to get the sourdough in the evening and leave it to "eat" overnight. In the morning, we again send part to the dough, and part to the refrigerator until the next baking. Thus, you do not need to wait 5 days each time to prepare a new starter for yeast-free dough, but 8-12 hours is enough to make a finished product from the starter.

Thus, we get an eternal leaven for bread, which can be used as long as there is a desire to cook.

P.S - on the Internet there are more complex sourdough recipes, more sophisticated with a large number of ingredients. But I think this particular option is optimal, because the bread is tasty, fluffy, soft, aromatic, and the process of making the sourdough itself does not take much time.

If you cook it at home. Recently, the quality and taste of purchased bread is getting worse and worse, and there are a number of objective reasons for this. Firstly, there is no proper quality control, secondly, the manufacturer is trying to save money on everything, and thirdly, the ingredients that are put in the bread make it completely different from what it should be. Therefore, many begin to think about how to make natural, tasty, healthy bread without yeast at home. And the first thing with which the preparation begins is the leaven.

Sourdough for bread has dozens of different cooking variations. You can prepare a starter culture using honey, kefir, hops, malt, various types of flour, etc. In this article I will tell you how to cook yeast-free bread starter based on personal experience and knowledge.

I took the basic cooking tips on the Internet, but in practice it turned out that not everything is so simple and if you do not know some of the features, then sourdough for bread it may not work out and the baked goods will not delight you with their taste and aroma either.

Eternal leaven for yeast-free bread

Already from the name of this starter it becomes clear that it can be used more than once. And with the right approach, it will really become "eternal" and will be able to delight you until the desire to bake bread disappears.

There are many variations of this sourdough for bread on the net. Someone takes as a basis rye flour, someone wheat, someone mixes different types of flour, thus trying to improve the quality of the sourdough at the output. But, as personal experience shows, and the experience of other bakers, there is no difference what you choose as the basis, and there is no difference from which leaven to bake bread. If it is cooked correctly, then the bread will turn out great.

The ideal temperature for preparing the starter culture is over 25 degrees. This means that it should not be cold in an apartment or house, because otherwise the optimal temperature for the development and reproduction of bacteria will not be reached, the leaven will not grow, and the dough mixed with it will not rise.

• Stir the starter regularly during the preparation process.

Flour is heavier than water, therefore, even after mixing the leaven, the flour will settle to the bottom of the dish. I advise you to stir your starter 2-3 times a day to speed up the fermentation and growth process.

• Cooking time 3-5 days.

There are recipes that say that the leaven will be ready in 3 days, someone prepares 4. After the first unsuccessful experience, I decided to play it safe and prepared the leaven for almost 5 days. But he clearly saw the process of growth and development, which indicated that the dough would rise and the bread would turn out to be excellent.

How to restore the leaven

As you already understood, we send part of the leaven into the dough, and pour part into a jar and put it in the refrigerator. The next time you want to bake your bread, take out the leaven, add a little flour to it (I do it by eye) and give it time to "feed". It is best to get the sourdough in the evening and leave it to "eat" overnight. In the morning, we send part of it to the dough again, and part to the refrigerator until the next baking. Thus, you do not need to wait 5 days each time to prepare a new starter for yeast-free dough, but 8-12 hours is enough to make a finished product from the starter.

Thus, we get an eternal leaven for bread, which can be used as long as there is a desire to cook.

P.S - on the Internet there are more complex sourdough recipes, more sophisticated with a large number of ingredients. But I think this particular option is optimal, because the bread is delicious, fluffy, soft, aromatic, and the process of making the sourdough itself does not take much time.

This is a terrible phrase -! Now I smile and think fondly of my favorite jar of sourdough on rye flour for my homemade bread. But after all, once everything was shrinking inside me from this one concept of rye sourdough. People baking sourdough bread seemed to me like some kind of bread-dwellers, sensei of flour and wild yeast. And so, one day I decided to experiment and bring out the sourdough for bread from rye flour. To be honest, I do not experience phobias regarding yeast in all its manifestations, the so-called pressed and dry, and rye sourdough was interesting to me primarily for its taste parameters, and not for reasons of usefulness and naturalness. But when I imagined the very taste of fragrant bread from childhood sourdough on rye flour for my future homemade bread became for me just a fix idea.

Before my experiment, I quite calmly baked bread with yeast and white and black (rye, rye with malt), but black did not quite suit me in terms of taste. It lacked the sourness characteristic of rye breads. Who, at least once, baked rye bread by leaps and bounds will understand me. And so, having gathered all my will into a fist, I decided to put in the rye sourdough.

It is rare for me, which is given the first time, so I managed to remove the rye sourdough for bread at home only the third time, BUT it was worth it! What a fragrant and tasty bread is obtained with rye sourdough. Delov, for just a week of increased attention to one jar, and the most delicious yeast-free bread in the world will be in your home.

Less words, more to the point! In this article I will try to describe and show the whole process of breeding rye sourdough as briefly but informatively as possible. I will not go into the theory about wild yeast, about how they are activated during the souring of your starter, but I will simply describe the process of its removal, if you need more scientific information, of course I can rummage in the literature and prepare an article on this topic, but in my experience, few people are interested in "why?", everyone is interested in "how?"

And so, let's get started sourdough for bread at home... We will bring out the simplest rye starter for beginners with 100% moisture content, or as it is often called.

For this we need 100g. peeled rye flour and 100g. filtered water (you can just boiled at room temperature) and a clean jar of about 0.7 liters.

We mix water and flour before combining, you do not need to knead anything, just mix, all the flour is moistened and that's it! The mass in the jar will be thick and sticky. We closed it with a lid / film, removed it away from the sun (I put it on the refrigerator) and wait.

First day will not bring you any changes in the contents of the jar, very rarely, but still there is a violent reaction and active growth is observed, i.e. the contents of your jar will increase in volume, but usually the leaven is still sleeping on the first day. Here we just wait and watch. The smell in the jar is the smell of wet flour.

On the second day the first signs of fermentation may appear, characteristic pores will appear in the mass, but we are still waiting, letting our ward ferment a little. The smell in the jar - the smell of wet flour mixed with putrid, but do not "pluck out your eyes", on the whole it smells not very pleasant, but bearable, there should not be a terrible smell at all. If on the second day your sourdough is all in pores, has doubled in size and begins to smell sour, then it's time to feed!

On the third day in the jar, signs of fermentation are already clearly visible, the volume of the leaven has doubled and characteristic notes of sourness appear in the smell - it's time to feed for the first time. We feed!

This process is always the same, in fact, we just update our water-flour mixture and add a little of our fermented mass there. The essence of this process is to give fresh food to those acidic microorganisms that live in your first leaven. This does not allow the development of putrefactive processes in the bank, and a kind of selection of stronger and more tenacious organisms takes place. This is of course a completely primitive explanation of the process, but we are not going for scientific knowledge, but for delicious bread!

Feeding- we take 100g. peeled rye flour and 100g. filtered water (you can just boiled at room temperature) and a clean jar of about 0.7 liters, like the first time, but this time we add 50g to the mixture. starter cultures from our first jar. Close the lid and remove. I do this, pour water, add the leaven, stir so that the sourdough disperses a little, add flour and stir until the flour is combined and evenly moistened. Throw away the rest of the old sourdough.

After about 10-12 hours, we look into the jar, the starter culture should be porous and at least doubled in volume. The smell in the jar is more sour than putrid, but unpleasant notes are still present, although there may be no unpleasant smell at all, but only a pleasant sour smell. There can be three options for the development of events:

1. Your sourdough is already trying to jump out of the jar, or you have already missed this moment and it has settled with you (this can be seen by the characteristic traces in the jar, the place to which the sourdough once rose is clearly visible) - we feed immediately (100/100/50)
2. Your starter culture looks great, all in bubbles, well expanded in volume - we feed (100/100/50)
3. Your leaven shows signs of fermentation, there are bubbles, but there are not many of them, it has slightly increased - we are waiting! We do not feed, we wait another 5-10 hours, we observe, in theory, if you did everything right, then after this time you should have in the bank what is described in points 1 and 2, now we are feeding (100/100/50 )

We throw away the rest, as well as the first time.

After the second feeding - we observe, depending on the strength of the leaven, it can take from 5 to 12 hours before the next feeding. As soon as you saw that your starter culture looks great again, all in bubbles, well increased in volume, then we immediately feed. Throw away the remainder again.

Usually, rye sourdough very modest creature, my early starter was ready to feed every 12 hours. As she “grows up”, the periods between feedings are reduced, everything is simple, as soon as you notice that your ward requires feeding at shorter intervals, then you can safely move her to the refrigerator or slowly reduce the proportions of introducing the starter culture 100/100/40, 100 / 100/30, 100/100/20, 100/100/10 Again, we reduce the proportions without fanaticism, but only when the periods between feedings become very short.

For the fourth meal, your rye bread sourdough is ready to bake your bread. Thus, as soon as you feed the leaven for the fourth time, do not throw out the rest, but put a fragrant bread on it.

That's all eternal leaven of rye flour you are ready! I will make a separate post on the main regime points and storage of the starter culture. you can also find it on the website.

Tip - start baking with the simplest recipe, for example, make it many times, get a feel for the structure and features, and only then tackle complex recipes, such as

Nedzelenko Irina

Hi my name is Irina. I am the author and mastermind of this project. I have loved to cook delicious and beautiful food since childhood, my mother, even in difficult and scarce Soviet times, managed to cook tasty, varied and beautiful from the simplest products available at that time in stores. Now I already have my own family, and I also love to pamper them with delicious and varied dishes. In our family, we pay great attention to the quality and composition of products, we do not have sausages, purchased semi-finished products, and other products on the table, whose composition makes you think: "Should I go to chemists?"))) We love to travel and taste national dishes different cuisines of the world. Recently, I have become very interested in the art of confectionery, I regularly study and improve my knowledge in this direction. Once I got the idea, why not create a website that would collect dishes from different cuisines of the world, sophisticated modern culinary achievements, healthy dietary dishes, as well as simple, favorite recipes from our childhood, in general, everything that we are all interested, but for this we have to shovel a bunch of information on the Internet. Of course, I alone cannot master such a large-scale project. Therefore, I invited to work with me in a team of excellent authors. Each of them is unique in its style, approach, taste, but I can vouch for each of them! I have selected an international team living in different parts of our planet so that it would be interesting for you to meet and try new dishes and flavor combinations, so that the world of food shines with new colors for you! In the future, I plan to expand the geography of our authors, and therefore the geography of recipes for you. I really hope that you will like our website, that it will be interesting, tasty and cozy here!

According to doctors, yeast-free baked goods are healthier for the body in many respects than those mixed with yeast. However, not every recipe can exclude the fermentation component - a lush loaf of bread will definitely not work without it. Alternatively, experts suggest figuring out how to make sourdough. Is it really very difficult?

How to make bread leaven

This method of imparting a porous, airy structure to baked goods has been used long before the advent of yeast as a culinary product. Making sourdough for bread is something that every housewife knew how to do at home several decades ago. Such a natural base for baking can be made either through a combination of flour and water (equal ratio by volume - not by weight!), Or using lactic acid bacteria.

The process has several important features:

• It takes several days to prepare a sourdough for delicious bread, the approximate period ranges from 3-7 days.
• Every day the mixture must be "fed" and be sure to monitor its growth.
• An unpleasant sour smell on the first day is normal, after it will pass, so do not rush to throw out the wound up mass.
• For baking bread, only part of the sourdough is used - the rest must be closed, fed and grown.

Sourdough bread recipe

It is customary to make the classic version of such a basis for homemade lush baking with rye flour, but this is not the only method. Homemade sourdough bread can be made using beer, barley malt, potatoes. The recipe is chosen mainly according to the type of baking planned, however, it is possible to knead wheat dough on an oat basis, from a sweet loaf, etc. However, to figure out how to make a sourdough, experts advise with a classic rye mixture.

Yeast free

• Cooking time: 6 days.
• Servings Per Container: 4 Persons.
• Calorie content: 709 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

This yeast-free bread starter is ideal for breads and rolls, although some housewives even use it for pancakes. The rice base makes it smell softer and the finished product crumb is very light. The only drawback of this method is the length of time waiting for the result. The working mass is stored in the cold, and infused - in the warmth. If a crust appears on the surface during storage, it must be removed before feeding.

Ingredients:

• rice - 100 g;
• wheat flour - 8 tbsp. l .;
• water - 250 ml;
• sugar - 2 tbsp. l.

Cooking method:

1. Soak rice (warm 150 ml of water). Add a spoonful of sugar, forget for 3 days. Storage is carried out cool.
2. On the 3rd day add flour (3 tbsp. L.).
3. On the 4th day, pour in the rest of the water.
4. On the 5th day, strain this mass, feed the rest of the flour with sugar.
5. In a day, the bread base is ready, you can start the dough.

Rye

• Cooking time: 1 day.
• Servings Per Container: 5 Persons.
• Calorie content: 721 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Due to the simplicity of the algorithm of actions and a short list of components, this recipe is popular with housewives. Such a sourdough for rye bread is prepared with kefir, which must first be left in the warmth of the kitchen before stratification into fractions. If you use fresh food, there will be no proper fermentation and the bread will not rise. The resulting kefir mass can be used for any baking, including pancakes and pancakes.

Ingredients:

• sour kefir - a glass;
• rye flour - 200 g.

Cooking method:

1. Gently mix the constituent starter cultures - it is better to combine them in small portions, so there is less chance of heterogeneity.
2. Throw gauze folded three times onto the container, leave for a day. You do not need to stir the mass.
3. After the specified period, add a couple of tablespoons of flour, wait 2-3 hours. Use as directed.

Fast

• Cooking time: 6 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 692 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Complexity of preparation: easy.

The waiting time for the bread base to be ready can be shortened to a day, although some professionals consider such a starter to be weak, incapable of a good rise. For most housewives, this quick sourdough bread without yeast is a lifesaver that saves them time. Unless you plan on making baked goods that have large “pores” (like ciabatta), this is perfect. If you have a bread maker, the mass will rise in 4 hours.

Ingredients:

• coarse flour - a glass;
• water - a glass;
• granulated sugar - a pinch.

Cooking method:

1. Combine all components and actively knead - this can be done for 2-3 minutes to release the gluten.
2. Cover with a cloth, leave overnight or for 6 hours (if working during the day). When the mass is bubbling, you can do the main bread dough.

Eternal without yeast

• Cooking time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie content: 765 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

Experts call this recipe one of the simplest for novice housewives, especially since there is no need to feed the live weight daily. This everlasting leaven can be stored for a very long time if it is renewed once a week and kept in the right conditions. The resulting amount of the working mass is enough for 5-6 times, since about 5 tbsp is spent on a loaf of bread. l.

Ingredients:

• flour - 210 g;
• water - 210 ml.

Cooking method:

1. Combine 70 g of both components. The mass should have the density of fatty sour cream or pancake dough.
2. Cover with a towel dampened with water, put in a warm place.
3. The next day, check - if a lot of bubbles have appeared, feed, introducing again 70 g of the main components.
4. Stir a couple of times during the day. The container is also warm under the towel.
5. After another day, the leaven should increase in volume and bubble well. It needs to be fed again, again let it stand for a day.

From hops

• Cooking time: 3 days.
• Servings Per Container: 4 Persons.
• Calorie content: 437 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

Most modern housewives do not know how to make a sourdough from hops for bread, but earlier this method of creating a starter for home baking was used more actively than others. In an urban setting, it is difficult to find the main component, however, if you succeed, you will forget about yeast forever - bread on this basis turns out to be incredibly fluffy, tender and soft.

Ingredients:

• hop cones - 225 g;
• flour - half a glass;
• distilled water - 450 g;
• sugar - 1 tbsp. l.

Cooking method:

1. Pour the intoxicated cones with water, let it boil. Then cook on medium power until the volume of the liquid is halved.
2. Cover, leave for 8-10 hours.
3. Strain the hop broth, mix about 200 ml with flour and sugar. Mix.
4. Cover with a dense natural cloth, leave warm for 3 days.

For brown bread

• Cooking time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie content: 626 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Complexity of preparation: medium.

For those looking for a diagram of how to make a sourdough for black bread, professionals advise trying to work with whole grains. The method is not the easiest, but very effective: on this basis, the bread rises especially well. Similarly, you can work with wheat. The general algorithm does not change, only the stage of grain germination has been added. If this is too difficult, you can simply grind them and boil them with the rest of the components, and then work according to standard technology.

Ingredients:

• rye - a glass;
• water - 200 ml;
• honey - 1 tsp.

Cooking method:

1. Soak the washed grains, wrap the container with wool, leave warm for a day.
2. If they have not sprouted in a day, repeat the procedure, extending this process for another day.
3. In the morning grind rye grains with a food processor, add liquid honey. You can add a little water if the mass looks dry. Cover again, leave in a warm place overnight.
4. If the sourdough has grown, you can prepare the dough.

Malt

• Cooking time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie content: 793 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

The malt-based sourdough is prepared in much the same way as for yeast-free rye-based bread, only wheat is taken here. It must first germinate in a couple of days. The very same mass needs to be cooked, constantly observing its condition. If you have to continue to grow and feed such a bread base, you can use ground grains, always in tandem with sugar and water.

Ingredients:

• wheat grain - a glass;
• rye peeled flour - 1 tbsp. l .;
• water - how much grain will take;
• sugar - 2 tbsp. l.

Cooking method:

1. Twist the sprouted grains through a meat grinder. Add the rest of the ingredients, pour in the liquid until a thick porridge.
2. Boil this mass, cook for 50-60 minutes. The power of the cooking zone is at its minimum.
3. When the future sourdough darkens, it is left warm for 2 days. The finished product will have a leavened aroma and many bubbles on the surface.

Wheat flour

• Cooking time: 2 days.
• Servings Per Container: 4 Persons.
• Calorie content: 792 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Complexity of preparation: easy.

If you are wondering how to make a sweet loaf without using yeast, you should check out this raisin sourdough recipe for lush and delicious bread. The crumb will be devoid of the sourness characteristic of such a test, but it will turn out to be the same airy and will remain soft for a long time. Wheat leaven for bread without yeast is fed every 2-3 days.

Ingredients:

• black raisins - 5 tbsp. l .;
• wheat flour - 180 g;
• warm water - 180 ml;
• honey - 1 tsp.

Cooking method:

1. Steamed raisins, chop. It's good if he keeps the bones while doing this.
2. Cover with honey and warm water.
3. Pour the remaining dry component in portions, knead the thick dough in a jar.
4. Cover, leave warm for a day.
5. Stir, send back. In another day, the mass will be ready for the factory of the dough for delicious bread.

Monastic

• Cooking time: 7 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 1196 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

The peculiarity of this recipe is the base in which the brine is used. Experts advise taking cucumber or cabbage; it is important that it does not have vinegar in the composition. Monastic sourdough for bread without yeast is considered very slow, it is not fed daily, therefore it is stored for a long time. Often housewives make it to bake bread 1-2 times a week and in small loaves.

Ingredients:

• brine - 220 ml;
• peeled rye flour - 330 g;
• sugar - 1 tbsp. l.

Cooking method:

1. Let the brine stand to warm up (to room temperature), or keep it in a warm, switched off oven to speed up the process.
2. Mix with rye flour, be sure to get rid of the lumps that appear.
3. Add sugar - it will shorten the fermentation time.
4. Cover, remove in warmth. Follow for 6-7 hours, periodically "upsetting". The finished mass will greatly increase in volume and will have a bubbling surface.

Potato

• Cooking time: 3 days.
• Servings Per Container: 4 Persons.
• Calorie content: 549 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Complexity of preparation: easy.

The recipe for potato sourdough is very simple, but it has a characteristic feature that distinguishes it from other ways of making a sourdough for bread without yeast. Such a base will not have a sour smell even on the first day, which makes it very attractive in the eyes of most housewives. It is impossible to indicate the amount of flour up to a gram, since it depends on the amount of the broth obtained.

Ingredients:

• potatoes - 10 pcs.;
• wheat flour - how much will the sourdough take.

Cooking method:

1. Boil peeled potatoes without adding salt, pepper and other spices. When they become soft, pour the liquid into a jar.
2. Add flour there until the mass is similar in consistency to sour cream.
3. Cover the jar with gauze, ensure her rest for 3 days. If after this period foam appears on top, you can start the dough.

The process of creating such a basis for home baking gives rise to many questions even among experienced housewives, so professionals give several recommendations:

• Cook in glass - don't use metal cups. Stir with wooden spatulas only.
• If you decide to bake sourdough bread, let the dough rise for 4-5 hours, otherwise the rise will not be enough. Some professionals advise increasing this time to 8 hours, or adding heating trays from the bottom (you can put them on a saucepan with boiling water).
• For wheat baking, it is advisable to start a sourdough on a whole grain basis, and then feed it with classic white flour of the highest grade.
• The strength that this mass acquires depends on its age, therefore, the housewives use mainly half of the sourdough for baking, and continue to grow the rest.
• If you are afraid that the bread will not rise as well as with yeast, reduce the amount to a minimum gradually.
• It is better to store it in the refrigerator (door) - this way the mass will be "frozen". Before starting work, she is allowed to warm up for several hours in order to restart the activity.
• Need to grow a bread base faster? Add a spoonful of sugar / honey - it will speed up the fermentation.
• It is advisable to combine the components by eye, and not blindly following the recipe - you need to get a thick, but movable mass, in which there is no spoon.
• To raise the starter culture in the room, it must be at least 22-23 degrees, otherwise you will have to wait 1.5-2 days before the first bubbles appear, and the total ripening period will increase.

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