When I became interested in how to bake bread without yeast, using self-grown sourdough, I began to read what they write about it on the Internet, and for a long time I could not decide to try it, because I read a lot of positive-tuning things like "of course you can try to bake bread according to my recipe, but it’s unlikely that you will succeed right away, since it’s very difficult and not for everyone” or “a lot of food went into the trash before I got it” or “I baked my one hundred and hundredth bread and only now it began to remotely resemble something edible" or "take a sourdough 75.21% moisture freshened at dawn after the full moon". Of course, I'm exaggerating, but I think many will understand me)))
Having met even in one out of a dozen recipes, such moods frighten most beginners and people either generally think that baking bread is something incomprehensible and do not dare, or gather their courage for a long time, like me. And then I thought that humanity began to produce industrial yeast quite recently, and before that bread was baked on sourdough, and it’s hard to imagine that in some village, a simple woman with a bunch of children and a household, sat and calculated the percentage of moisture in sourdough or something else. something like that. I realized that the process of baking bread is a natural and generally simple procedure that is available to any housewife.
Armed with this understanding, I overcame my fear, began to boldly try recipes that contained less abstruseness and intimidation, the bread immediately began to turn out delicious (yes, sometimes a little better, sometimes a little worse, but always tasty) and gradually I formed some of the simplest and most popular recipes, which I always get well if the main conditions are met: live and healthy sourdough, sufficient heat for rising, aged at the right time, good kneading and the desire to feed your loved ones with tasty and healthy bread.
At some stage, I got tired of telling my girlfriends and other people how and what to do every time, and I compiled a file in which I collected and systematized everything that I understood for myself about baking bread. Here I share this information with you, I hope it will be useful to someone.
LEAVEN
Sourdough is a substitute for industrial yeast. It needs to be grown, and then it can be stored for years, becoming stronger, it will only be necessary to feed it in time.
How to grow rye sourdough starter
It will take several days to grow the sourdough:
| 1 day | Mix 50 g of rye flour + 50 g of slightly warm water in a liter jar, cover with a lid or film (do not close tightly) and put in a locker for a day. |
| 2 day | After standing for a day, the leaven should ferment, increase in volume. Add 50 g of rye flour and 50 g of slightly warm water, mix, cover and return to the locker for a day. |
| 3 day | The sourdough continues to ferment. We do the same as on the second day: 50 grams of flour + 50 grams of water |
| Day 4 | Everything is the same as the third day. |
| Day 5 | The starter is ready. It should be alive, bubbling, voluminous. In total, it turned out about 400 grams of sourdough. From this amount, you need to select 100 grams, put it in a jar, close the lid tightly and refrigerate. This will be the actual starter, from which each of your bread will then be fermented. The rest of the starter can already be used (see the tip in recipe number 1). |
How to handle starter culture?
The sourdough starter sits quietly in the refrigerator. When baking bread, take as much from the jar as the recipe calls for. And immediately add flour and water to the jar (I add 25-50 grams of flour and 25-50 grams of water (25 or 50 depends on how much sourdough I took for bread)), mix and put it back in the refrigerator - so you fed the sourdough. If you bake bread regularly, then you won’t have to do anything else with sourdough. If you rarely bake, then the sourdough should be fed once a week in any case. After the starter has been fed, after a while it will bubble up and rise strongly, then calm down. It is necessary that the size of the jar be such that there will be room to rise.
In any actions with sourdough, maximum accuracy is important: clean dishes, hands, towels. It is necessary to ensure that, apart from flour and water, nothing gets into the sourdough.
It should look normal, in the active period - with large bubbles, in a calm one - with small ones. It should not be that flour exfoliated separately, water separately. Make sure there is no mold! If the starter is very stratified or moldy, throw it away and make a new one. But if the starter is kept in order and fed on time, such troubles should not arise.
WHEAT-RYE BREAD RECIPES
Comments on all recipes
- It is necessary to bake bread only in a good mood and with good thoughts!
- Flour is different, so the amount of flour and water indicated in the recipes can vary according to the situation. How? - you need to feel it, it comes with experience, for a start you can do it strictly according to the recipe, and then analyze it and gradually it becomes clear whether changes are needed or not.
- In all recipes, you need to take slightly warm water, just above room temperature, excessively warm or hot water can destroy the starter.
- Dough is the pre-fermentation of part of the flour. The dough is already the actual dough itself, which will be baked.
- If the dough has stood for as long as it should, but for some reason you cannot immediately knead the dough, it's not scary - just put the dough in the refrigerator, knead the dough later.
- If according to the recipe it turns out that the dough itself needs a little less ready-made dough than it turned out, then the rest of the dough can simply be folded into a jar in which the sourdough is stored.
- The dough must be well kneaded. Knead with your hands for at least 15-20 minutes. Since in all the above recipes the dough is sticky and not cool at all, you need to knead in a bowl, and not on the table.
- The dough, kneaded and laid out in molds, should rise twice. The rise time of the dough depends on the strength of the leaven and the temperature in the room. In the cold season, in order to rise better, it is better to put it either near the battery or on the table near the stove when something is being prepared.
- All the recipes below are designed for baking in molds. The most convenient form is a brick.
- If the bread has fallen off during baking, then the dough has stood or was too liquid, get used to it over time and this will not happen.
- If the baked dough turned out to be too porous, most likely the dough was too thin or poorly kneaded.
- Supplement options: coriander or cumin (which contribute to better digestion of bread, they should be added a little, 1-2 teaspoons), pumpkin or sunflower seeds, flax seeds, sesame seeds, poppy seeds, raisins, bran (visivki), chopped nuts, oatmeal . Add all additives at the end of the dough batch.
- Before putting the bread in the oven, grease it with water with a baking brush and immediately, until the water has dried, sprinkle with sprinkles (cumin, sesame seeds, poppy seeds).
- Put the bread in the oven carefully, without knocking, so as not to fall off. The oven must be preheated well in advance, bake at 200 0 minutes 40-50. But ovens are different, so you need to adapt to your own, this is important! Ready bread is ruddy, if you check with a splinter - it should be dry.
- Ready bread must be immediately removed from the mold, otherwise it will soak. Let the bread cool before cutting. If you start cutting hot, the dough will drag behind the knife and it will seem that the bread is damp. In general, rye bread tastes better when it has stood.
From the specified amount, 1 large brick is obtained, weighing 700-750 grams.
| Opara | Rye flour - 150 gr Water - 150 gr |
|
| Dough | Opara - 300 gr White flour - 200 gr Rye flour - 130 gr Salt - 10 gr Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 200-230 gr |
Advice:
When the sourdough was just made, after the right amount was selected for storage in the refrigerator, 300 grams remained. Here they can be used in this recipe as a dough (i.e., take this sourdough and start making bread already from the “Dough” stage). True, the sourdough is not yet very mature, so for the first time you need to either add yeast, or be prepared in advance for the fact that the bread will rise for a long time or it may not turn out very well. It's not scary. When the sourdough is ripe, it will work well.
Recipe variant number 1 - with rye malt
| Opara | Rye flour - 150 gr Water - 150 gr Sourdough starter - 2 tablespoons |
Mix everything in a bowl, cover with a towel and leave at room temperature for 16 hours. |
| Malt | Rye malt - 25 gr Water - 50 gr |
|
| Dough | Opara - 300 gr Steamed malt (see above) White flour - 200 gr Rye flour - 105 gr Salt - 10 gr Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 150-180 gr |
Mix everything, knead thoroughly. At the end of the batch, add a handful of additives (seeds, etc.) Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-3 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Recipe number 2
Compared to the first recipe, this bread is more rye (rye flour is 2 times more than wheat flour). From the given amount, 2
large bricks, each weighing 850-900 grams.
| Opara | Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 gr |
|
| Dough | Opara - 800 gr White flour - 400 gr Rye flour - 300 gr Salt - 1 tablespoon with top Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 300-320 gr |
Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-3 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Recipe variant No. 2 - with rye malt
It turns out delicious dark bread like "Borodinsky"
| Opara | Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 gr |
Mix everything in a bowl, cover with a towel and leave at room temperature for 10-12 hours. |
| Malt | Rye malt - 50 gr Water - 100 gr |
30 minutes before the start of kneading the dough, boil water, pour malt with this boiling water and let it brew for 30 minutes |
| Dough | Opara - 800 gr Steamed malt (see above) White flour - 400 gr Rye flour - 250 gr Salt - 1 tablespoon with top Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 200-220 gr |
Mix everything, knead thoroughly. At the end of the batch, add 2 handfuls of additives (seeds, etc.) Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-3 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Recipe number 3
Unlike the first two recipes, this bread has more wheat flour than rye flour. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.
| Opara | Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses |
|
| Dough | Whole dough (see above) White flour - 1-1.5 cups Rye flour - 1 cup Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons Vegetable oil - 1 tablespoon |
Mix everything, knead thoroughly. At the end of the batch, add 1 handful of additives (seeds, etc.) Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. When it comes up - sprinkle with what you want, and bake. |
Recipe number 4
Pure white bread, although the sourdough is rye, but it will be lost there, and it will be white. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.
| Opara | Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses |
Mix everything in a bowl, cover with a towel and leave at room temperature for 12-14 hours. |
| Dough | Whole dough (see above) White flour - 2-2.5 cups Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons Vegetable oil - 1 tablespoon |
Mix everything, knead thoroughly. Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-4 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Bread is a sacred dish sung in legends. It is always on the table in every home. To bake it yourself, not to buy it in a store, you need to know old grandmother's secrets. To do this, there is an old recipe for sourdough bread at home without yeast. And more than one recipe, grandmothers left us a legacy of a variety of ways to bake bread at home.
Starter should be prepared once, then used for its intended purpose, and replenished as needed. In fact, this is a ready-made mass of raw dough, it slowly slumbers in, or confidently rises in the heat, especially when it is properly fed.
Sourdough is a biological mass made up of its natural microorganisms - fungi, bacteria. The task of the hostess is to give life to these microorganisms, to grow them into an organized symbiotic mass.
All nature is built according to the laws of symbiotic colonies, consisting of micro- or macro-organisms. It is the earth itself, the oceans, the flora in man. The organisms that make up the symbiosis naturally complement each other.
What to make sourdough
To prepare the starter, you need rye flour and water in a ratio of 2: 3. To control the exact execution of the recipe, you definitely need a thermometer, a kitchen scale, a glass pan, a wooden spatula.
A 1.5-liter jar may well replace the pan. The sourdough is prepared for 4 days, on the 5th day you can bake bread.
The sourdough is prepared only from rye flour, as it gives health and strength, and makes the sourdough stable and aged. Microorganisms living in rye grains successfully organize a well-coordinated symbiotic colony necessary for the starter.
The sprouted grain perfectly revives the symbiosis, which, after sprouting, the hostess dries in an oven heated to no more than 41 ° C. It is clear that industrial flour is not suitable for the birth of high-quality sourdough.
You also need to grind flour yourself, at a home miller, in the mode of the smallest fraction. Take filtered, boiled water. You can buy distilled in a pharmacy and insist it on shungite, flint. This will give the sourdough symbiosis additional micronutrients.
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Cooking method:
- Grind flour directly into a glass pan so that it does not come into contact with metal objects. Measure the volume of warm water 36-37°C. Pour water into flour, mix with a wooden spatula until smooth. The pan is covered loosely so that air enters. Wrap her with a towel from the light. In the kitchen, you need to find a place where the temperature will not exceed 24-26 ° C, and away from drafts. This is where he will live.
- Within 4 days, the starter must be fed in the morning and in the evening: top dressing consists of a mixture of 40 g of flour with 60 g of water, they must be mixed in the indicated way, and added to the main mass 2 times. Every time fresh top dressing is prepared. By the 5th day, the total volume of the sourdough will be 800 g. This is how the sourdough is prepared according to the old recipe, without yeast, for.
Sourdough - live weight
From the received 800 g for baking the first bread, you need to take 500 g of sourdough. It must be appetizing, fragrant. The rest must be put in the refrigerator, on the topmost shelf, where the sourdough will live until the next one, that is, until the next stage of feeding.
It should be stored in a glass container with a loose lid, but so that the mass does not pick up the smells of their refrigerator.
Bread is often baked at home, but there are times when the leaven must be left for a week or more. Then you need to make sure that someone feeds her once a week, after all, this is a living colony of microorganisms, and she needs feeding.
Important components of live sourdough:
- bacteria that produce lactic acid;
- beneficial bacteria that create a living symbiosis;
- wild yeast, but not purchased, but grown in symbiosis, and responsible for the production of carbon dioxide, which gives the dough growth.
Starter cultures are distinguished from grains by the locality in which they are grown. Microorganisms in the grain depend on the water and air with which they are saturated. One thing is for sure: each sourdough starter according to the old recipe for rye bread or wheat bread, baked at home without yeast, is a unique product with its own natural properties.
Real homemade bread is unthinkable without sourdough. After all, only natural sourdough in baking retains all the benefits of cereals, which are partially lost in yeast bread. If you care about the health of your family, then there should always be homemade sourdough for bread in the refrigerator.
This sourdough is very easy to prepare and ready in 5 days. It is universal and suitable for making any yeast-free baking.
Product set:
- Wheat flour;
- Rye flour;
- chilled boiled water.
Sourdough is prepared in stages. First, mix 80 g of water with 60 g of rye flour.
When adding flour, each time it must be sifted.
We place the mass in a sterile container, cover loosely with a lid, leave at room temperature for 24 hours.
The next day, take half the dough and again add the same proportions of flour with water. Mix everything thoroughly and leave again for a day.
We take half the mass, mix with 60 g of wheat flour and 60 g of water. Stir, leave the mass to sour for another 24 hours.
On day 4, we measure half the mass, combine with the same portions of wheat flour and water.
On the fifth day, we repeat the operation and the next day we check our sourdough. It should double in size and have a pleasant fruity aroma.
The sourdough is ready to bake.
Rye sourdough recipe
Rye flour is much healthier, so rye bread must be present in the human diet. Delicious rye bread can be baked at home if you know the rye sourdough recipe.
Product set:
- rye flour - 250 g;
- warm water - 250 g.
In equal proportions (50 g each), mix water with flour. Mix everything, transfer to a jar or plastic tray. Cover with a clean towel, leave warm for a day.
On the second day, we need to feed the starter with a fresh portion of flour and water (50 g each). And also leave it warm for a day.
On the third day, the starter will begin to exude a more pleasant smell. We will feed her again with the same proportions of water with flour.
The sourdough is almost ready on the fourth day. It has a sour bread smell and increases in volume, acquiring a porous structure. To continue fermentation, feed the natural yeast again with the same amount of flour and water.
The next day, the starter can be used for its intended purpose, and the leftovers are sent for storage in the refrigerator.
Sourdough is a living culture, so it needs to be fed every day.
Cooking with wheat flour
Such a starter is made in advance, so that later it will be possible to bake homemade yeast-free bread. Baking is much more magnificent and tastier than purchased.
Product set:
- water - 2.5 tbsp.;
- white flour - 2.5 tbsp.
Pour half a glass of flour into a clean (preferably sterile) glass jar, pour half a glass of slightly warm water and mix. Cover the container loosely, leave at room temperature for two days.
When the first bubbles appear on the surface of the mass, we supplement the sourdough with half a glass of warm water and the same amount of flour. Mix everything thoroughly, let it brew for another day.
For the next three days, we feed the culture in the same way, without changing the proportions.
On the eighth day, the leaven can be added to the dough.
On hop cones for homemade bread
You can quickly make sourdough for bread from hop cones. They can be collected in August-September and stock up on these raw materials for future use for the whole year. Also, this ingredient can be bought at any pharmacy.
Product set:
- water - 1 tbsp.;
- dried hop cones - 0.5 tbsp.;
- granulated sugar - 0.5 tbsp.
Pour cones with hot water, boil until the volume of liquid decreases by half.
Strain the broth, return the liquid to the pan. Add flour and sugar. Mix everything thoroughly, cover the dishes with a towel and leave to ferment for two days.
On the third day, the leaven is ready for making bread.
Rice sourdough recipe
Rice can be used to make a so-called gluten-free sourdough, which is used to bake special gluten-free bread.
Product set:
- water - 3/4 st.;
- sugar - 1 tbsp;
- seedless raisins - 1 tsp;
- rice flour - 300 g;
- cornmeal - 300 g.
3 days before baking bread, we begin to prepare rice sourdough. Fill ¾ cup with a little warm water. Here we add washed raisins, granulated sugar and a couple of tablespoons of rice flour. We mix the mass well, send it to heat for a day.
The next day, add another spoonful of whole-ground rice flour, stir the sourdough only with a wooden spoon or stick. Cover with a towel and keep warm overnight.
On the third day, pour the starter into an enamel bowl, add 300 g of cornmeal, add a little warm water. Mix and leave until the evening. Then it remains to knead the dough and bake delicious diet bread.
Sourdough bread without yeast
Sourdough for yeast-free bread is made from two types of flour (wheat and rye) and plain water.
Ingredients:
- whole grain wheat flour - 300 g;
- whole grain rye flour - 300 g;
- warm water.
We take a glass jar of large volume. Pour all the flour there, mix. Dilute the dry ingredients with 120 ml of warm water. Mix the dough, close tightly with a lid, put in a cool place for two days.
Then we throw away half the mass, and add 30 g of wheat and rye flour to the rest of the sourdough, diluting all 60 g of warm water. Stir, cover and return to the same place.
On the fourth day, we repeat the operation and wait another 3 days. During this time, the bacteria are activated, the mass will grow and become covered with bubbles. At this stage, the product can be used for kneading dough.
From potatoes
Boiled potatoes also make an excellent natural sourdough for homemade bread. It is prepared in the following way.
Ingredients:
- potatoes - 1 small tuber;
- honey - 1 tbsp. topless;
- wheat flour - 6.5 tablespoons;
- warm water.
Wash the potatoes thoroughly, cut into medium pieces and put in a small saucepan or saucepan.
Pour everything with water so that the liquid slightly covers the contents, and cook until tender without adding salt.
It is very important not to overcook the potatoes.
Drain the potato broth, and mash the potatoes themselves. If necessary, dilute the puree to the consistency of liquid sour cream.
We shift the mass into a clean jar, add honey, mix and cover with a cloth so that oxygen is available.
Every other day we feed the culture with two tablespoons of wheat flour and 50 g of warm water. Mix everything until smooth, leave to ferment for a day.
The next day, put another 1 spoonful of flour and pour a little warm water. We cover the container, leave it until the next morning.
Carefully take 3 tablespoons of sourdough on top (discard the rest), add 2 more tablespoons of flour and 1 tablespoon of water.
On the sixth day, add a spoonful of water and flour to the sour leaven. And after 4 hours, the sourdough is ready for use.
from raisins
Such a starter can be prepared by anyone, even a person very far from cooking. And the result is a delicious and very healthy yeast-free pastry.
Ingredients:
- raisins - 0.5 tbsp.;
- granulated sugar - 1.5 tsp;
- flour - 200 g;
- warm water - 1 tbsp.
We wash the raisins and soak for half an hour in ordinary warm water.
For sourdough, we need an infusion, and the raisins themselves can be eaten or added to any dish. Add flour and sugar to the warm liquid, mix until smooth.
We leave the future sourdough warm for 48 hours. During this time, it will grow, filled with bubbles.
Already on the third day, bread or pies can be baked from this sourdough.
From the presented list of homemade bread starters, you can choose one or more recipes. But in any case, you will always get fragrant living bread without the addition of yeast, which will give strength and health to your family and friends. Bon appetit everyone!
The usual and beloved yeast bread is considered not particularly useful due to the presence of thermophilic yeast. And many people who adhere to proper nutrition prefer to use yeast-free pastries. But many recipes cannot do without fermentation - a 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.
What is sourdough and where does the sour taste of sourdough bread come from?!
First, let me briefly explain what sourdough is. Sourdough is the dough left over from previous bread making. Many of those who try to make homemade sourdough bread are dissatisfied with the fact that the bread turns out to be more sour than the one made with yeast. Often, an excessive sour taste appears due to improper preparation of the sourdough.
I would also like to note that we empirically came to the conclusion that bread on different types of sourdough differs from each other in the presence of a sour taste, so bread on hop sourdough is less sour than on, say, rye. So experiment :)
However, the presence of a slightly sour taste in sourdough bread is normal. And now I will explain to you why: this question can be answered if the starter is examined under a microscope. It turns out that, in addition to yeast cells (yeast), there are other microorganisms (bacteria) in the sourdough that enter the sourdough from the air, as well as with flour. These microorganisms in the sourdough, and then in the dough, decomposing some of the nutrients of the flour, form various acids, and therefore they are called acid-forming bacteria. In a good starter, in addition to yeast, there are lactic acid bacteria that form lactic acid from grape sugar (glucose). Lactic acid, being a poison for many microorganisms, has a beneficial effect on yeast. Yeast is protected by lactic acid bacteria from other undesirable microorganisms that enter the dough. This acid, in addition, activates the activity of yeast. The quality of a sourdough is determined by the ratio of the various microorganisms present in it. Yeast determines the lifting power and fermentation ability of the starter, and bacteria determine the acidity.
The quality of rye bread, especially in terms of taste, depends on the quality of the sourdough. Sourdough of poor quality - with a high content of acids and a small amount of yeast cells, will give bread with a bad taste and low porosity. In order to prepare a good sourdough, you need to create appropriate temperature conditions (26-27 ° C) during its fermentation and monitor its condition.
Now we will share with you our proven recipes for the most successful starter cultures:
Sourdough for yeast-free bread based on sprouted grains:
So, for starters, you need a sourdough starter. We germinate wheat grains for 2 days (it all depends on the temperature), until white tails (1-2 cm) appear. Grind the grains (you can just crush). Add a handful of flour, sugar and water (everything by eye), mix until the consistency of sour cream. We put the future sourdough in heat and wait until it sours. The sourdough should rise slightly due to fermentation (twice).
We put about a tablespoon or more in a glass dish, not covering it tightly with a lid, put it in a cool place (refrigerator) - this is the starter for the next time, which can be maintained constantly. It will need to be periodically revived with a portion of sugar, flour and water.
You will find the recipe for bread with sourdough from sprouted grains.
Sourdough for bread without yeast from HOP (homemade yeast):
From dry hops.
Pour hops with hot water (1:2) and boil in a saucepan. If the hops float, they are drowned in water with a spoon. When the water evaporates so much that the broth remains half the original, it is decanted. In the cooled warm broth, sugar or honey is dissolved (1 tablespoon per 1 cup of broth), mixed with flour (0.5 cups of flour per 1 cup of broth). Then the yeast is put in a warm place for two days for fermentation. Ready yeast is bottled, corked and stored in a cool place. To prepare 2-3 kg of bread, you need 0.5 cups of yeast.
From fresh hops.
This is our favorite sourdough, the recipe of which we spied on from our friend :)
- It is necessary to collect or buy 50 grams of hop cones in a pharmacy. Hops are different, the more bitter it is, the better. How well the hops will ferment depends on the bitterness of the hops.
- Next, you need to pour the hops into 1.5 liters of water and boil for 30 minutes.
You can do more, but not less. Let cool. Strain into a container where you will prepare the starter. Necessarily metal or heat-resistant glass, as it will need to be heated.
- Add wheat flour, whole grain flour and bran in the proportion of 30/30/30%. Mix until thick dough for pancakes. And put in the oven or oven to saccharify at a temperature of 65º C for 3 hours.
- After the future sourdough has cooled down, add 100 g of honey or sugar, mix and put in a warm place. The sugar will feed the yeast and after a while the starter will begin to foam (photo 1) and acquire an unpleasant bitter-sour smell.
- The starter must be stirred every 4-6 hours with a whisk, enriching it with oxygen. It should stand in this way for 72 hours in a very warm place. The temperature optimal for it is +30 ° С.
- After 72 hours, the sourdough will take on the same appearance as in photo 2. And it will become like dough for dough. It will still smell unpleasantly bitter-sour. If you taste it, it will be bitter. This is not the end :) You need to add a glass of warm water, add 100 grams of sugar or honey, flour and bran equally and mix. And let it stand for another day. Don't forget to stir it every 4 hours! 
- The starter will bubble up a lot (photo 3) and gradually begin to acquire a pleasant smell. This means that lactic acid bacteria have developed in it.
- But in order to make the sourdough as strong as possible, so that our bread is magnificent in the future, we give the sourdough another meal - a glass of warm water, 100 g of sugar or honey, flour and bran again equally. Beat with a whisk and leave until strong bubbles, as in photo 4. At this time, the sourdough acquires a very pleasant smell, and if you taste it, it is not bitter. And it is at this moment that it is at its strongest.
- Everything, the sourdough is ready. Then it can either be placed in a jar and in the refrigerator and put on the basis of the dough. Or you can pour it into flat dishes and dry in a warm place until brittle. Break apart and store in a dry place. So it takes up less space and can be activated at any time.
You will find the recipe for bread with hop sourdough.
House yeast:
Here are some more homemade yeast recipes.
Homemade raisin yeast.
Take 100-200 grams of raisins, rinse with warm water, put in a bottle with a wide neck, fill with warm water, add a little sugar, tie 4 layers of gauze on top and put in a warm place. On the 4-5th day, fermentation will begin, and you can put the dough.
Malt house yeast.
Malt is grain germinated in warmth and moisture, dried and coarsely ground. 1 cup of flour and 0.5 cups of sugar are diluted in 5 cups of water, 3 cups of malt are added and boiled for about 1 hour. They cool, pour the still warm solution into bottles, loosely cover with corks and put in a warm place for a day, and then in the cold. The consumption of this yeast for making bread is the same as that of yeast from dry hops.
Homemade yeast from wild berries.
You know, such a smoky coating on berries like blueberries, blueberries, plums ... This is wild yeast! It is also found on all wild berries!!! Only on garden ones, if the berries were fertilized with chemicals. fertilizer, it is better not to use them.
Dry such berries or peel from plums. You can start bread by kneading flour with water and adding wild berries. The taste and quality of the bread will be different, however, it will also be natural and healthy.
Sourdough for bread without yeast on KEFIR:
In sour milk (after the peak of acidity, but not yet kefir), a little sugar is added (for fermentation), kneaded with rye flour until sour cream is thick. We leave for a day or two. It is important to seize the moment here, because if you wait, then mold will appear, and you have to do it all over again. As soon as the first bubbles, holes or the like appear, we remove everything and put it in the refrigerator, the starter is ready.
You will find the recipe for rye bread with sourdough on kefir.
Sour dough on kefir is done in three steps:
1. 100g rye flour, 100 ml water, 1 tbsp. a spoonful of kefir Mix everything, transfer to a high glass (ceramic, porcelain) form, cover and leave to stand at room temperature for 24 hours.
2. Mix well and leave again for 24 hours.
3. Add 300 g of rye flour, 200 ml of water, mix and again for 24 hours.
After all this, the dough is ready. Can be stored for 1 month in a covered jar in the refrigerator.
You will find the recipe for rye-wheat bread with kefir sour dough potatoes.
RYE sourdough for bread without yeast.
I think many will be interested in the fact that in the Soviet Union rye bread was prepared exclusively on sourdough.
So, if you prepare the starter from the beginning, it will take two days. And by the next time, pinching off a piece from the finished dough, the bread is baked during the day.
Now I will tell you how to make sourdough from the very beginning. If any of your friends and acquaintances are already preparing bread with such a sourdough, it’s better to take a piece of dough from them already, and start right away with kneading the dough (shutter).
If this is not possible, then here is the recipe for rye sourdough:
In the evening, dissolve 1 tsp in a glass of water. honey, add rye flour to the consistency of sour cream, put in a warm place. In the morning, add another glass of water and the same amount of flour and again in a warm place. By evening, the sourdough will be ready and you can start kneading the dough.
You will find the recipe for rye sourdough bread.
Storage of sourdough for bread.
When you pinch off a piece of dough during kneading, you need to decide how to save this piece (sourdough) until the next time. If you plan to use the starter for 2-3 weeks, then just put it in a jar and cover it with a cloth (the principle is not to block access to air, but also not to leave it open). Put the jar in a cool place: in the refrigerator on the bottom shelf or in the basement. The sourdough is suitable until mold appears on it, although if the mold has just appeared a little, it can be cut off more, and the dough should be immediately made from the remaining piece.
In case you have a bad idea - when the next time comes, I advise you to turn a piece of dough into a dry cake or powder. To do this, add as much rye flour to it as the dough can take. Roll out thin cakes or crumble the dough and dry it all in a warm oven, well, or somewhere in dry heat. When all the moisture has evaporated, the dry sourdough is ready, now it can be stored as long as you like. The only thing is that dry sourdough needs to be “revived” a little longer, but still, it’s faster than cooking it again.
If you have set aside liquid sourdough for the next bread, then keep in mind that it will not be stored for long. Due to the fact that it has a lot of water, it becomes moldy faster. In this case, you either add rye flour to it (turning it into a dense piece of dough), or use it for 7-10 days. If you want to store liquid sourdough for a long time, then you need to periodically “feed” it: To do this, add a little water and rye flour to it and wait until it bubbles, then put it back in a cool place. And so every 10-12 days, until you use it for its intended purpose.
If you want to bake buns or pies with wheat flour, you can also use rye sourdough.
To do this, starting from the sourdough preparation stage, add only wheat flour. Opara will cook faster, because. wheat flour is lighter. When kneading, you can add any other ingredients: oil, honey, etc.
Having mastered one of the natural sourdough bread recipes, you can easily make homemade bread using any other sourdough.
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