Hello dear blog readers. Life Hand Made! I wrote a lot of articles on the topic of how to compose so as not to rack my brains every day. And what kind of healthy diet does without baking homemade bread? Do you know that one of the causes of tumors and allergies is yeast, which is part of store bread? I wrote about this in an article about how we are. And the basis for baking is sourdough for bread at home.

What will be discussed in today's article.

Why bake sourdough bread

I also asked this question until I found information that since the 40s of the 20th century, yeast has been used in the baking industry, which are killers of our immunity.

Thermophilic yeast is good because it quickly raises the dough and thereby speeds up the production process.

But the flip side of this convenience is that this type of microorganism does not die when heated during baking and continues to live and multiply after eating store bread.

Are you not afraid of such a prospect?

You live, you live, eat bread and bought pastries, and then suddenly something has grown inside you!

Some kind of swelling, God forbid.

And the reason for this is yeast that feels great in our warm organism!

You may not believe this and look for information yourself, but our family has made a decision and for 3 years now every two days bakes bread in a slow cooker.

Is it hard? How long?

Matter of habit.

Personally, I really like to make a delicious healthy product for my loved ones.

Instead of yeast, we use rye flour sourdough.

Which we also do ourselves and how to do this, I will discuss in today's article.

What is yeast and what is yeast?

I must say right away that I do not have a degree in microbiology, so I will share information as I understood it.

Like yeast, yeast-free yeast is a microorganism.

Their main difference is that they behave differently in our intestines.

The nutrient medium of all microorganisms is sugar.

The metabolism of yeast differs from the metabolism occurring in the human body.

Yeast digest sugar (this is their main food) and decompose it to carbon dioxide and alcohol.

While baking bread, the alcohol evaporates, and you will not go slightly “under the shelf” after eating store bread.

But the same thing happens after these little aggressors get into our body!

Day after day, getting into your body, they change your metabolism.

At first, human immunity copes, but eventually fails.

You run to doctors with various allergic manifestations, treat dysbiosis with lactic acid bacteria, try to get rid of thrush, and sometimes you have to visit an oncologist.

The pharmaceutical industry comes to the rescue!

And the endless journey of nowhere begins!

The reason is not removed!

And the reason is thermophilic yeast!

The basis of the starter culture is lactobacilli, the very probiotics that they like to add to all sorts of yoghurts and other “healthy foods”.

What happens in our body when we bake sourdough bread

When we bake bread based on such a sourdough, they also enter our body.

Their metabolism coincides with the normal metabolism of a healthy person.

And therefore, they do not violate the intestinal microflora and do not pose a threat to health.

By the way, do not believe the inscriptions on store bread - “sourdough bread”.

It is not profitable to bake sourdough bread on an industrial scale!

And this must be understood!

Only at home can you bake a truly healthy product!

And about what are the starter cultures, and how you can make it at home, I will tell you further.

Is it difficult to make sourdough at home

As I wrote a little higher, making a sourdough for baking bread is easy enough.

I would say that even a schoolboy can handle this.

The most important thing is to buy or make flour yourself with the right properties and have a little patience.

Rye sourdough for bread at home

At the heart of rye sourdough is a good rye flour.

This flour contains the most beneficial microorganisms and bacteria, which just contribute to raising the dough.

For me, this is the easiest and most convenient option for leaven.

Having prepared a serving of sourdough once, you can use it endlessly!

Of course, if you follow a few simple rules of operation.

Wheat sourdough for bread at home

The difference between the wheat starter and the previous one is that its base is wheat flour, which is best whole grain.

The cooking process is the same and I will write about it a little later.

Most importantly, the quality of the prepared sourdough directly depends on the quality of the flour.

Therefore, the ideal option would be to grow their own wheat and rye, but even in the conditions of the city you can find acceptable options and I will write more about this later.

What other starter cultures are there?

Dry hops sourdough for home bread

I found such a recipe in the book “Orthodox Family Healer”.

I myself do not really know where you can find hops. But suddenly you will like this option.

Here are the steps you need to take to make hop yeast:

1. Hops are poured with hot water (water is taken twice as much as hops).
2. They put the container on the fire and boil it, lowering the pop-up hops into the water until the volume is halved.
3. Then the solution is filtered, sugar is added in the ratio of 1 tablespoon to a glass of broth.
4. When the sugar has dissolved, add wheat flour (in the ratio of half a glass to a glass of broth).
5. After that, what happened is put in a warm place, covered with a clean cloth or gauze and left for 1.5-2 days.
6. The finished sourdough is poured into bottles, closed and transferred to a cool place.

To prepare 2-3 kg of bread, take half - three quarters of a glass of sourdough.

Fresh hops sourdough for home bread

If you suddenly grow hops, you can make leaven out of it.

Fresh hop is poured into an enameled pan, poured with hot water, then cooked for 1 hour on fire under a lid.

Then cool the solution a little.

In a warm broth (based on 2 liters) fall asleep:

• 1 table. a spoonful of salt;
• 1 cup sugar. sand;
• 2 full spoons of wheat flour. The book is not specified, but it seems to me that we are talking about whole grain flour.

The finished mass is removed in a warm place for 1.5 days.

After that, 2 mashed boiled potatoes are added to the almost ready sourdough, mix everything and put in a warm place for 1 day.

Now the fully prepared sourdough is poured into bottles, closed and hidden in a cool place.

They say that bread on this sourdough is better than on sourdough from dry hops.

To make bread, take the starter at the rate of ¼ cup per 1 kg of flour.

Fermentation from malt for bread at home

Honestly, I don’t know where to get malt, but suddenly you know, then this recipe will be of interest to you.

To prepare the starter you need:

• 1 cup flour (most likely whole wheat)
• ½ cup granulated sugar;
• 5 glasses of water;
• 3 cups of malt.

All this is mixed and boiled for about an hour.

After that, the warm composition is distributed in bottles, tightly closed and put in a warm place for a day.

Then transferred to a cold place.

For baking 2.5-3 kilogram bread take an incomplete glass of sourdough.

But the simplest sourdough recipe we use is this.

What you need to make rye flour based sourdough

As I wrote above, sourdough for rye bread is made from well-selected rye flour.

The best flour, of course, from the rye grains that you grew yourself, ground yourself and are 100% sure of the quality of the product.

But most of us live in the city and hardly imagine all these subsistence farming procedures.

Therefore, our family chose from several options a budgetary and fairly good version of flour - “Rye flour, baking, peeled. Ryazanochka

What you need to make sourdough:

1. Flour;
2. Water;
3. 1 liter can;
4. Gauze;
5. Warm place and a little patience.

How to make sourdough for bread at home: a step by step recipe

The entire process of maturation of the starter culture takes about 5 days.

When I read recipes on the Internet, there were fewer days, it took us a little more time.

I think the reason for this is the different quality of the flour.

In some flour contains more lactobacilli, in some flour less.

The process itself looks like this:

Therefore, you need to try!

What to do with ready-made sourdough

Put the finished sourdough, covered with gauze, in the refrigerator and use it for baking bread as necessary.

This sourdough is considered to be eternal under one condition - every three to five days it must be sprinkled with a fresh portion of rye flour and clean water.

If you regularly bake bread, then this happens by itself.

We went to the cottage a couple of times, leaving the sourdough in the city, and as a result, it was peroxidized, so we had to make a new one.

But, as you read, the process of making sourdough at home is a simple matter, although it requires some skill.

And finally

The most important thing to remember - bread baked with sourdough with love is the most valuable product that can not only preserve the health of you and your loved ones, but also bring your family together!

There is a saying that from the house in which they bake bread, the devils flee!

And I think that this folk wisdom is relevant to this day!

Dear readers, health to you and your loved ones!

Make leaven, bake bread, share your experience, whether successful or not, or ask questions in the comments!

I will be glad to help you in this matter!

Regards to you, Margarita Mamaeva

P.S.And in order not to miss the release of the next article, be safe and subscribe to blog updates

Baking bread in any folk cuisine is always a sacred, mysterious action, almost witchcraft. The secret of making bread was carefully kept in every family and passed on from generation to generation. Sourdough bread, baked in a Russian oven, was tasty and fragrant; we can say that there is no such bread and cannot be anywhere else in the world. The ancient science of bakery is not forgotten today.

Russian bread sourdough was made from rye flour, straw, barley, wheat, hops ... In the remote villages far from the "enlightened" civilization, you can still find recipes for making bread without purchased yeast. The yeast-free yeast and the bread prepared on them enrich the body with organic acids, vitamins, minerals, enzymes, fiber, pectins, biostimulants - in general, all those wholesome substances that are present in whole grains. In favor of sourdough bread one experiment speaks, which was carried out by journalists of one of the channels of our television. They bought a regular loaf of bread and compared it to bread baked at home. The camera recorded changes that occur with bread during the week. The store bread was moldy already on the second day. Three days later he was all in black and green down. But homemade bread has just hardened. Just the leavened bread, in principle, cannot mold - the acidic environment kills all the harmful bacteria and does not touch the healthy ones.

So, if you are ripe for baking homemade bread, the first thing to do is prepare the sourdough. There is nothing terrible and complicated in this. You do not need to tremble over it, like a crystal vase, just mix the right products and wait, and the result will be. To begin with, we will determine what kind of leaven we will prepare. Sourdough is different: rye, wheat, malt, hop, potato, raisins, even rice - they are all good (each in its own way) for baking bread. I must say that rye flour is best suited for the preparation of sourdough, as it contains all the useful substances that are not found in refined wheat. That is why leaven on wheat flour often goes astray in the direction of pathogenic flora, acidifies and becomes unusable. It is better to cook wheat starter 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.

1 day:Mix 100 g of rye flour with clean water until 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 leaven. If there are few of them, that's okay. Now you need to feed the starter. We add 100 g of flour and add water to again get the consistency of thick sour cream. Leave again in a warm place.
3 day:the sourdough has grown in size and has a foamy structure. Add 100 g flour and water again and leave in a warm place.
  A day later, the leaven 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. We use the other part for baking bread.

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

1 day:  Soak 1 cup of grain (wheat for wheat bread or rye - for "black") for germination, wrap the dishes with a towel, put in a warm place.
2 day:if not all the seeds have sprouted, then rinse it, wrap it up and leave it in a warm place until evening. In the evening, grind the grain in a blender or combine (more accurately, do not 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 leaven can be divided (as in the previous recipes), leave a part in the refrigerator, and use the other part to prepare the dough.
  As an option - grain yeast can be cooked boiled. Mix the ground grain with flour, sugar and water (if it is dry) and put in a saucepan on 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.
4 day:mix the sourdough and add 100 ml of warm water and 1 tablespoon with a hill of flour.
5 day:strain the yeast, add 1 tsp. sugar and 4 tablespoons with a hill of flour.
After a few hours, you can cook the dough. Set aside part of the starter for dough, put the rest of the starter in the refrigerator. This sourdough is ideal for pies, rolls and pancakes.

1 day:  in the evening pour in a thermos 1 tablespoon dry hop cones with 1 cup boiling water, close the thermos and leave until morning.
2 day:  strain the resulting infusion in 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 leaven will become liquid and foamy, the smell is still unpleasant. Add flour to the density of sour cream, cover and put in a warm place.
4th day:  mix the sourdough, add warm water (1/2 or 1/3 of the volume of the sourdough), mix and add flour until the sour cream is thick.
5 day:  add water and flour again.
6 day:use part of the sourdough to prepare the dough, put the remaining sourdough into the refrigerator, adding water and flour until the sour cream is thick.

As you can see, there’s nothing incredible, the leaven is growing with our minimum intervention. But for the preparation of dough and for baking bread you need some skill. But the most important thing is that sourdough bread needs to be cooked in a good mood, otherwise nothing will work. Checked.

Opara

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

Dough

In the morning, knead the dough. Opora has to “walk” well during the night, rise 2 times and have time to go down. In ½ cup warm water, stir 1 tbsp. honey and 1 tsp salt (approximate proportions, they can be changed), add to the dough, stir well. Then we add to our taste all kinds of fillers and spices: 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, oatmeal, boiled potatoes, quinoa seeds, pumpkin seeds - in general, for every taste. Mix everything thoroughly and pour the sifted rye flour - so much so that there is a spoon in the dough, that is, a sufficiently 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 them in an envelope. Then knead again and fold again. Sprinkle with flour so that the dough does not stick to your hands, but you do not need to add too much flour, otherwise the bread will turn out to be dense, baked.

Ideally, the dough should be dry on top and sticky 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 hands, knead it, fold the corners, forming a ball. Then we take the dough into our hands and smooth the ball from the dough, shaking off excess flour and turning the dough inside the ball. We spread the prepared dough into a pan or a cast-iron pan greased with oil, seam down, and leave it in a warm place. The surface of the loaf can be sprinkled with water and sprinkled with sesame seeds or flax. And you can make incisions or decorate with thin strips of dough. The dough fits 1-3 hours.

Baking bread

We bake bread in the oven at a temperature of 220-230ºС, “with steam” - that is, a bowl of water should be put at 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 loud sound, and the crumb is completely straightened 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 seedlings, increase the amount of wheat flour, or even bake white bread - it all depends on your imagination. In any case, sourdough bread, prepared with your own hands, with love, will bring only benefit to your household. Enjoy your meal!

Larisa Shuftaykina

Eternal Ferment

There is a nuance: it is easiest to grow the right culture from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat they are almost absent, so it is very difficult to grow sourdough from it: it constantly strayes towards the pathogenic flora. I have to throw it away.

The recipe is:
1 day
100 g flour and 100 g water (maybe a little less) Stir well. A pasty mass should be obtained, like a thick market sour cream. Cover with a damp towel and put in a very warm place without drafts. The starter should wander about a day. Before the appearance of small, albeit rare, but bubbles. It makes sense to stir him sometimes.
2 day
Now you need to feed the starter. To do this, again we add 100 g of flour and add water so that its consistency returns to the initial state of market sour cream. We cover with a towel and set it for another day.
3 day

As a rule, now there are no questions: on the surface of the leaven not just bubbles: it grows strongly in size and all consists of such a froth. Feed her one last time. And again with warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at the “peak of form”: i.e. she should double. At this moment she is as strong as possible. Divide it in half.

The first half is our “eternal” sourdough. We put it in a jar with a plastic cover with holes in it (to breathe) and put it in the refrigerator until next time. And the second half is used for making bread.
Recipes of yeast-free starter cultures for baking bread at home.
These recipes are provided by the bakers of St. Nicholas-Shartom and St. Vvedensky Monasteries of the Ivanovo-Ascension Diocese.

Recipe number 1. Rye bread with yeast-free sourdough.
Sourdough is prepared on some acidic basis. Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour for the density of sour cream. In a warm place, the leaven will slowly rise.
Several times it must be besieged. Each time, it will rise faster. After the sourdough is ready, the dough is put: warm water (the right amount), sourdough, salt, sugar (the sourdough needed for the work), peeled rye flour. The density of the dough is like pancakes. Rises in a warm place 4-5 hours, can be precipitated once. If the dough rises faster, it must be besieged and held for 4 hours - this is the norm for rye bread.
A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough, and knead with rye flour. The dough is light.
After the dough rises, it, without bending, is laid out in molds (1/2 the volume of the mold).
It is better to work with rye dough by wetting your hands in water. With a wet hand, level it in shape, put in a warm place to approach.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. Immediately cut rye bread can not be, it must cool.
The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb between them quickly straightens, then the bread is baked well.
The first baking may be unsuccessful, but each time the leaven will gain strength, and the dough will rise quickly. A little dough or a slice of dough is left for the next baking, stored in the refrigerator.
The day before, in the evening, you need to update the starter culture: add a little water (you can cold) and mix rye flour. Until the morning it rises (~ 9-12 hours) and you can put a dough (see above).

Recipe number 2. Hop Fermented Bread
1. Preparation of the starter culture
1.1. Pour dry hops with a double (by volume) amount of water and boil in an enameled (or glass) pan until the water is halved.
1.2. Insist the broth for 8 hours, drain and squeeze.
1. 3. One glass of the resulting broth pour into a half-liter jar, dissolve in it 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering with a cloth for two days. Sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. Two to three kilograms of bread requires 0.5 cups of yeast (2 tablespoons).
2. The number of components.
For baking 650-700 g of bread you need: water 1 cup (0.2 liters); for each glass of water required: flour 3 cups (400-450 gr.); salt 1 teaspoon; sugar 1 table. spoon; butter or margarine 1 table. spoon; wheat flakes 1-2 full table. spoons; yeast 1 table. spoon (or sourdough).
3. Cooking sponge.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the container for kneading, 1 table is stirred in it. a spoonful of yeast or yeast and 1 cup flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until the formation of point bubbles. The presence of bubbles means that the dough is ready for kneading the dough.
4. Kneading the dough.
4.1. In a clean dish (a glass jar with a volume of not more than 0.2 liters, with a tight-fitting lid) we set aside the required amount (1-2 tbsp.spoons) of dough, this dough will serve as a starter for the next baking of bread, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. tablespoons of flour and other components in accordance with paragraph 2.1., that is, salt, sugar, butter, cereal (cereal is not an obligatory component). Knead the dough until it comes off from the hands and lay in the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume no more. If the mold is not coated with Teflon, it must be lubricated with vegetable oil.
4.4. The form with the dough is put in a warm place for 4-6 hours. To maintain heat, it must be tightly covered. If, after the indicated time, the dough doubles in volume, it means it has loosened up and is ready for baking.
5. Baking mode.
5.1. The mold should be placed in the middle of the oven on a wire rack.
5.2. The baking temperature is 180-200 degrees. Baking time 50 minutes.

Recipe number 3. Hop sourdough bread with potatoes.
15 glasses of water are poured into the pan and two full handfuls of hops fall asleep. The pan is closed with a lid and the mixture is boiled for 15-20 minutes. Then the mixture is filtered, cooled to room temperature, 1-1.5 tablespoons of salt, 1 cup of sugar, 400 g of wheat flour (first grade) are added, stirred until the lumps disappear and put in a warm place. After two days, add 1.2 kg of peeled, boiled chilled mashed potato to the hop wort, mix and leave for another day in a warm place. During this period, the yeast is mixed several times. After a day, the yeast is filtered through a sieve, poured into bottles (filled to 3/4). cork and fill with paraffin.
Store in the refrigerator for no more than 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.

Recipe number 4. Ukrainian hop sourdough
Foam is removed from the fermented house wine and mixed with wheat bran.
The mixture is dried in the sun or near an oven at a temperature not exceeding 32 ° C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and a liquid mash is kneaded. The fermented mixture is diluted with water, filtered through a sieve so that bran does not get into the batch, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper brew 4 l of boiling water or hot broth of hops. The tea leaves (it should have a thick sour cream consistency) are cooled to 70-75 | C, 100-150 g of wheat flour are poured into it and mixed well. An additional 100-150 g of flour is added to the tea leaves that have cooled down to 35-37 ° C, they are mixed well, the dishes are covered with gauze and put in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and set for fermentation for 4-6 hours, the mass is rubbed with wheat bran and dried. Yeast can be used for 3-6 months.
Store in a double gauze bag suspended in a dry and cool place.
Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a cup (100 g) per 1 kg of flour.

Recipe number 5. Hop Fermented Bread
You can prepare the dough with hop leaven. To do this, you must first prepare the hop ferment. We take 0.5 liters. bring the water to a boil, then measure out 3 tbsp. tablespoons of hap fruit and run into the water. Simmer for 15 minutes. Strain the broth and cool to fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure and artificial with the addition of gelatin. Gelatin is made from bones. Knead a hop broth with flour until thick sour cream and put in a warm place for acidification for a day, 100 or more. When acidified, the mass increases by 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.
To prepare the dough, you must prepare the dough. Knead the dough to produce in an enamel bowl. 1 liter take warm water 4 tbsp. spoons of sourdough. To prepare 1 loaf of bread, approximately 1 kg is needed. flour and 1 liter. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. Mix everything, and from 1 kg taken for cooking bread. stirring the flour a little, add to the bowl until a thick sour cream. The remaining flour and water of 800 g are left until the preparation of the dough. Opara is ready: it closes, is insulated and placed in a warm place 30-35 | for 6 hours depending on the rise of the dough.
To prepare the dough, we take the suitable dough. Pour most of the remaining 1 kg into enameled dishes. flour, pour in, stirring, the remaining 800 g of water, pour in the dough, mix thoroughly, and then gradually pouring out the remaining flour, add until a thick sour cream is obtained. Maybe not all the flour is consumed, or some is added. We warm the dishes with the dough, set for 7 hours. (The whole process of making the dough takes 12-13 hours, so you should calculate the time for baking bread). After standing and setting the dough, add part of the flour and knead with the addition of 1-2 tbsp. tablespoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead to a state of cool dough for baking prosphora, or soft dough for baking bread. We put in heat for 40-60 minutes. for lifting. After the dough is formed into a baking sheet or a special form, and left to rise, after which we put in the oven. It is not recommended to add salt, but you can add cumin, coriander, raisins.

Breadcrumbs ... Fresh, fragrant ... With a crispy crust and a smell that instantly arouses appetite. Its use, in our time, is done without hesitation, as a matter of course - part of life. After all, man is not alive with one bread.

Main dishes without an additional ingredient in the form of bread are already vaguely presented. We eat bread separately and with a bite, at home and at work, at a party and on vacation, with tea and favorite jam.

Nevertheless, a number of reputable experts consider bread sold in stores to be unhealthy. The proof is personal experience and the constant presence in the creation of this “baking miracle” of three key factors: yeast, ingredients (namely: flour of different varieties and types) and all kinds of additives, often not just not useful, but even harmful.

We advise you to pay attention to the components of the bakery product in the stores you frequently visit and the nearest supermarkets. On the Internet, people are often scared by information about the harmful effects of yeast. You can see for yourself by typing in the search engine the corresponding phrase.

Yeast-free or “live” bread is an excellent alternative, also created with your own hands. This is a huge benefit, but at the same time a huge responsibility.

After all, only you are responsible for the quality of such a bread, its composition and benefits for relatives, friends and just those whom you consider necessary to treat. This topic has always attracted a lot of attention, which explains the large number of published articles, seminars and trainings.

Our material is a kind of instruction for making homemade yeast-free bread, bread with your composition, quality, and energy. No one will dispute the fact that bread is rightfully considered the head on our table.

In former times, it was baked at home, recipes were passed on as a heirloom from mother to daughter. The modern world involves the purchase of bread prepared using harmful thermophilic yeast in the nearest store.

Beneficial features

The properties and benefits of yeastless bread are undeniable before.

Yeast-free bread has a number of valuable properties:

• a large number of vitamins and minerals;
• the benefits of coarse rye flour in helping to combat overweight, stabilize the gastrointestinal tract, digestive system, and the body as a whole, in addition, it is a balanced and extremely useful nutrient, as experienced microbiologists claim;
• strengthening immunity, preventing the formation of tumors;
• long-term storage without loss of taste;
• the possibility of using as holiday baking (in this case, nuts, sesame seeds, flax, dried fruits as a decoration, etc. help).

Cooking

To make bread you need to put your soul into it. As a result, such bread can give odds to cakes. My experience in baking yeast-free bread for more than two years, the recipe for the starter culture (you can) have many friends and uses a huge polarity. Having tried once to create your fragrant miracle with a delicious crisp and a lot of useful properties, would you really want to hear about something else.

In order to see the enormous difference, try making your own bread with natural sourdough.

The process of kneading does not take you much time, because it lasts about 15 minutes, and such bread will deliver a lot of delight. In addition, you can reduce power costs by preparing the yeast in a bread machine. The recipe for bread without yeast is described in stages and is affordable.

Sourdough cooking

• Mix 0.5 l of warm water with a temperature of 37-38 degrees with 2 cups of rye flour and knead the batter. It should always resemble sour cream in consistency. The difference is whether it is thick sour cream or liquid. Each process has its own mixture. My favorite flour is wheat with bran, although you can take any whole meal.
• We cover with a towel, transfer to a warm place with a temperature of 25-30 degrees and leave for 36 hours. After this period, natural sourdough will begin to bubble slightly.
• Pour one glass of rye flour into the prepared mixture and quickly make a thick dough. Then we put it in a warm place and let it ripen. As a result, we got the primary sourdough for bread, a liquidish mass with an admixture of small bubbles.

Cooking dough

• We mix one liter of warm water, one tablespoon of honey and one salt (in case you want a large loaf of bread). Do you prefer small? Then the ingredients are half as much. Next is added sourdough and flour. Now we can knead the dough.
• We hide 200 grams of the mixture until next time in the refrigerator, preferably in a separate, sealed container.
• The bulk of the dough is placed in the form, pre-lubricated with vegetable or butter (to whom, which is closer). There is also a quick option: beat the dough with a spoon until it starts to lag behind the surface, and then put it in a baking dish or a pan with a spoon, fill it with flour.
• Wrap the bread securely and leave it in a warm place for about 6-8 hours.

Bakery products:

Carefully transfer the bread into the oven, preheated at a temperature of 180-200 degrees for 10 minutes. After about 50 minutes, an amazing aroma will tell you that our homemade cakes are ready. You can sprinkle with water and cover with a towel. Yummy! And now you are already teasing homemade scents.

Also, it makes sense to try to bake it in the sourdough in a bread machine. Do not be disappointed, because the bread in the bread maker turns out to be no less aromatic and tasty!

At all subsequent times, our leaven must first rise in a warm place. After mixing, leave a small piece of sourdough the next time.

3 more ways to make sourdough

The basis of the basics (you guessed it, leaven).

The point in making the right bread is quality starter and enzymes. I have several methods for preparing it, kindly provided to friends. Also, the Internet is “full of” not a single video on the preparation and baking of sourdough bread in a bread machine.

Method number 1

Pour flour into a jar with a capacity of 80 ml (it is better rye, it is healthier, because it contains a lot of different beneficial microorganisms and bacteria) and add 100 ml of water, stir until the mixture starts to resemble thick sour cream. Leave for 24 hours in a warm place until small bubbles appear, previously covered with a small towel or cloth.

Pour 100 flour and repeat the procedure. You should observe an increase in the amount of leaven. Add another 100 g of flour and leave the mixture in a warm place for 24 hours. Ready sourdough should increase by 2 times.

Method number 2

Cooking a decoction of hops. For this, a dry plant needs to be boiled in a glass or enamel bowl until the water volume is halved. One spoonful of sugar (in this case, raw sugar is preferable) is dissolved in a glass of broth. Then add half a glass of flour, stir, cover the mixture with a cloth or gauze and place in a warm place for two days. We look forward to double the volume.

Method 3

or how to make yeast according to the method of Vadim Zeland. (flour is made from sprouted grain, like)

Pour warm, filtered water (36–37 ° C) into a pan with rye flour and dilute with a wooden spatula, slowly and gradually. Bring the mixture to a thick, viscous sour cream. We cover the container with a lid and throw on top any “rag” napkin. You need to “feed” the starter with a temperature of 24 to 26 ° C. It is best to place the pot on an elevated surface.

This procedure is repeated more than once and efforts must be made within a few days. Strictly on schedule: morning and evening, 40 g of flour and 60 g of water (4 days in a row). On the final fifth day, we have 800 g of sourdough. an average of 1 loaf of bread takes up to 500 g of sourdough, the rest can be removed in the refrigerator and the next time repeat the necessary steps.

We certainly store the finished sourdough for bread in the refrigerator, while covering with gauze. It is worth noting that it is necessary to feed the starter every few days. Namely: add a third of the volume of water and a little flour (again achieving a sour cream consistency, moreover thick).

You can cook it once, and then repeatedly use it without problems. Moreover, you can not worry if our sourdough will be a couple of weeks "unfeeding". She will not lose her beneficial properties. And listen to the aroma of your yeast! Do you hear these spicy notes of bread kvass? Beauty!

Undoubtedly, the mood that is present in you when cooking, thoughts, feelings is very important. Therefore, try to keep as much love and positive thoughts in your heart as possible. You and your family, friends, close people will be happy from this, and baked bread with your own hands will become a common pleasant discovery. I hope our material will be useful to you. Good health to all!

Posted by 07.10.2017
   Posted by: Drug
   Calorie content:   Not specified
   Time for preparing: 7200 min

  The prepared sourdough for bread without yeast is eternal at home; it was also prepared by our great-grandmothers. For baking one loaf weighing about half a kilogram, about 100-120 g of starter is needed.
  Before baking, the yeast is fed - taken out of the refrigerator, add flour diluted in warm water, left for 10-12 hours at room temperature, and then knead the dough, and bake.
  It will take 5 days to cook. Of the ingredients listed in the recipe, you will get 600 g.

Ingredients:

- b / s wheat flour - 300 g;
- water - 300 ml.

How to cook with a photo step by step

  We measure 100 g of refined wheat flour of the highest grade. I advise you to cook it from such flour in order to get a universal product.
  To bake different types of bread (rye, wheat, whole grain), a few hours before baking, mix the desired type of flour with sourdough, then cook according to the recipe.




  Then pour 100 ml of warm water into a bowl with flour, mix, so that the mass turns out without lumps.




  We place the mass in a jar (capacity from 1-2 liters), cover with a damp cloth or gauze, put on an elastic band. We put the jar in the warmest place, leave it alone for 1 day. The ideal indoor temperature is 22-23 degrees Celsius. If the temperature is above +25 degrees, then the manipulations following this stage will have to be done more often.






  If all conditions are met, the temperature is normal, the next day the first timid bubbles will appear on the surface of the mass.
  Now the mass needs to be fed - add the following 100 g of wheat flour and 100 ml of warm water (not higher than 35 degrees Celsius).
  So, mix the flour with water in a bowl, add the mixture to the jar, mix, and leave it warm for a day.
  On the 3rd day we add the next portion of food (100 g of flour + 100 ml of water).




  On the 4th day, the mass is covered with bubbles, will increase in volume, will acquire an acidic smell. This means that everything is ready, you can divide the leaven in half. We place one part in a jar and put it in the refrigerator, and use the rest for baking.
If there are few bubbles, the smell is unpleasant - something went wrong. We ruthlessly throw it away, we start the process again. I do not advise trying to save, it is better to try again and again.
  And so it can be done