A well-designed diet includes cereals and other grains, including bread, which are a source of valuable nutrients. In our area, the traditional and popular source of fiber, protein, starch, B vitamins and microelements is bread.
What is sourdough and where does the sour taste come from?
We can say that our health largely depends on the quality of bread. Meanwhile, more and more baked goods are entering the market with various additives, improvers and fillers. These baked goods not only taste bad, are too fluffy or too flavored, but sometimes contain dangerous ingredients. person then becomes obvious.
At the same time, home production and the use of starters will allow us to bake healthy baked goods, the quality and composition of which we can be 100% sure of.
Sourdough for bread at home consists of useful and friendly bacteria, lactic acid, from which, after fermentation, the bread takes useful substances. Natural fermentation caused by lactic acid bacteria eliminates carcinogenic compounds and stimulates the immune system. In light of modern nutritional knowledge, homemade bread starter that is based on wild yeast can become part of our daily diet.
Bread starter is a means of rising and acidifying dough. It is a community of different tiny microorganisms that depend on each other and protect each other. Such communities are present in our environment often and in large numbers. Kefir, sauerkraut, etc. contain various bacteria and yeasts.
What does sourdough consist of for baking bread?
Its most important components are:
- bacteria responsible for the production of lactic acid;
- other beneficial bacteria that live with them in symbiosis;
- wild yeast, which works similarly to commercially produced yeast, it produces carbon dioxide in the dough, which causes the dough to rise.
Industrially produced sourdough yeast bread has a somewhat different taste. Although sometimes they try to fake this “sourness” by adding ordinary vinegar to bread made with industrial yeast.
What types of starters are there?
Sourdough starters can differ significantly from each other. Cultures of microorganisms will be different depending on the type of flour and grain and the region in which they are grown. The secret lies in the presence of microorganisms that are located under the grain shell and in the air. You cannot compare sourdough starter grown in one part of the country with the same product, using the same recipe, but from products grown in the opposite part of the country. The differences will be significant. One thing is certain: each sourdough for rye or wheat bread, or perhaps for corn, is a unique product, has its own mysterious properties, and each culture we have bred deserves to be developed and cultivated.
So, the main types of this product:
- hop starter for bread,
- rye sourdough for bread without yeast,
- wheat sourdough for bread,
- eternal leaven for bread without yeast,
- sourdough for bread with kefir,
- monastic leaven for bread,
- and many other types.
How to make sourdough for bread and why you shouldn’t be afraid of it?
Why should you add sourdough to bread made from rye flour? If anyone has already tried to bake 100% rye bread with yeast, they will see that it is, unfortunately, very difficult. Even if rye flour is only part of the recipe and is used in a mixture with wheat, using it for baking is a difficult task. Beginner bakers are better off working with products made from wheat flour. Wheat flour has a lot of protein, which is responsible for gluten, which holds the entire structure of the dough. Thus, it is easy to form a loaf from wheat flour that easily holds its shape, while products made from rye flour are always best baked in a baking dish.
Rye flour contains less gluten. In addition, rye contains enzymes that interfere with the creation of a certain dough structure. Adding acidified dough will help inhibit this process. The acidification process involves bacteria responsible for the production of lactic and acetic acid. The culture of “sour” microorganisms in rye dough multiplies very readily. Thus, rye sourdough is the most sour of all options.
Thus, for those who want to bake bread with a predominant composition of rye flour, a self-prepared sourdough starter for rye bread at home is better suited. Rye bread, which is baked only with the addition of yeast, is dense and poorer in taste. In other words, rye flour necessarily requires acidification. Wheat flour does not require this, but acidification is also possible. Sourdough wheat bread is much more flavorful and stays fresh much longer than bread made with yeast alone.
How to make sourdough for bread?
Nowadays, it is not at all difficult to buy sourdough for bread; even dry sourdough for bread is sold. However, it is very easy to create this product with your own hands at home. All we need for this, as a rule, we have at home is flour and water. The flour should be unrefined and high-quality water, not chlorinated, you can take mineral water.
Below are several methods for making sourdough for homemade bread:
- The basic and oldest recipe for sourdough bread. Our great-grandmothers made sourdough by pouring warm water into clay pots with rye flour, the mixture was left for 3 days. After thorough stirring, fresh portions of flour and water were added and a day later, the sourdough for bread without yeast was ready.
- Another old way to make sourdough for bread without yeast is to add flour and water in batches every 24 hours. A handful of better than coarse flour, weighing about 100 g, must be thoroughly mixed with warm water to obtain a fairly thick paste with the consistency of pancake dough or sour cream. We leave it all in a warm place, ideally next to a heater. Every 12 hours, this suspension must be thoroughly mixed so that air bubbles appear, then cover with a lid and let stand again undisturbed. Every day you need to add a handful of flour and a little water to the consistency as indicated above, and continue this for 4-5 days.
Temperature
To prepare homemade sourdough for bread, you must maintain the appropriate temperature conditions. The optimal temperature for the growth of beneficial microorganisms is between 25 and 30 °C, some sources indicate that up to 33-35 °C. At lower temperatures, fermentation takes longer, sometimes it does not work at all; at temperatures above 35-40 ° C, fermentation will stop, and at even higher temperatures it can deteriorate.
How to store sourdough for unleavened bread?
Freshly grown sourdough can be used immediately for baking, leaving a small amount (50-100 g), which will be the starting mixture for the production of the next sourdough. It is stored in the refrigerator in a glass jar, lightly covered with a cloth or napkin that allows air to enter. Do not seal the jar with a bag or lid.
Homemade sourdough for bread without yeast, what problems may arise?
A common problem that novice bakers face is that the temperature in the apartment is too low. In summer this is not a problem; you can place the container on the sunny side of the window (but not in direct sunlight), and in winter you can place it near the heater, wrap it in a blanket, and place it under a lamp.
The mixture, which is left warm, begins to fill with delicate bubbles and becomes more sour. Bubbles, however, should not always be clearly visible, depending on the type and number of bacteria that are growing in the mixture. When the proper acidity is formed, the external symptoms subside and fermentation stops.
This is also a cause of concern for less experienced bakers: “my starter was bubbling so beautifully and now it has settled down – what happened to it?” Absolutely nothing, that's normal.
Beginners as well as experienced bakers are concerned about the condition of their starter. Grading may be based on appearance, smell and texture.
Smell of sourdough depends on the flour used. Wholemeal rye flour smells quite intense. As the fermentation process stabilizes, the smell will improve. It may smell like cottage cheese, citrus fruits or apples.
It may happen that the bubbles are formed too intensely or, on the contrary, quite slowly, or a sour smell is released (this often happens with rye flour), or there may be a slightly fruity smell. A faint odor of acetic acid does not indicate problems and is also a normal odor. It is also normal to have a slightly faint odor of alcohol or acetone (especially when the jar has been in the refrigerator for a long time). In all these cases, there is a single principle: as long as our starter does not smell completely bad, we can assume that it is normal.
Sourdough color can vary from light beige to brown, which also depends on the type of flour used and the age of the dough:
- yeast-free sourdough for homemade bread made from wheat flour, and also very young, has a bright orange color;
- sourdough for bread made from rye flour, especially from freshly ground darker whole grains.
If the color does not change to red, green, blue or black, does not get hairy, and does not become moldy, we can assume that it is a good product.
In addition, stratification of liquids, as well as a light, yellowish or almost white coating on the surface, is considered normal.
All these symptoms that bother us usually disappear after adding fresh flour and water.
Of course, there are many methods for cultivating sourdough starter. The method described above, that is, including only flour and water, is the most effective and safe. These methods were used by our grandmothers for many years, namely, flour, water and air are all we need. Thus, never cover the jar tightly, it is better to cover it with gauze or a clean cloth.
What to do if fermentation goes poorly?
Sometimes, however, fermentation is sluggish, bubbles appear, but there are very few of them. Then you should help on the third day of fermentation, when feeding, throw away half of the old mixture, and add fresh portions of flour and water to the rest. This should revive her.
If flour and water, despite our efforts, do not ferment on their own, introduce components into the fermentation that activate fermentation. There are sources that recommend the use of a variety of natural accelerators. For those who have the above problems, you can use these to help fermentation:
- sugar,
- buttermilk,
- water in which the raisins were soaked.
It happens, however, that fermentation does not occur properly, and foreign microbes get into the suspension patiently grown for several days, forming a layer of mold on the surface. Then throw it away without regret. It is recommended to wash the used jar in hot water, rinse with boiling water, dry it and try again with new flour.
Is sourdough baking healthy?
The grain shell contains many minerals such as magnesium, zinc and others. These minerals are more easily absorbed by the human body after acidification, that's what. Ready-made sourdough for bread in a bread machine or multicooker can be used without problems.
Is it possible to make sourdough for bread only from rye flour?
Absolutely not. In France, sourdough bread made from wheat is very popular, for example it is used for the very common French bread Pins de Campagne and baguettes. There is also a tradition of baking sourdough bread in the United States, and even in Africa, leavened dough is used to make corn tortillas.
Making rye sourdough for bread is more popular in Central Europe and Scandinavia. When we talk about the typical taste of sourdough bread, we consider that soured rye flour dough is used because it gives the dough a specific taste. When preparing the dough, you can add any amount of wheat flour.
Rye sourdough bread recipe for 60 hours
This recipe for sourdough for bread without yeast was found in Belgium, although it was made from wheat there, but the author recommends making it from rye using this method.
First stage on the first day at 20:00 pm
How to make sourdough for bread? To begin, mix 50 g of rye flour with 50 g of water, stir and leave in a warm place (26 °C) for 24 hours.
Second stage – second day at 20:00 pm
After 24 hours, add the following ingredients to the mixture:
100 g rye flour + 100 ml water + 20 g sugar. Mix everything and leave in a warm place (26 °C) for 24 hours. After adding sugar, after 12 hours the starter will grow 3 times in size and will smell sour, but pleasant. After 24 hours it may fall off.
Third stage - on the third day at 20:00 pm
For this stage you need to add the following ingredients:
100 g rye flour + 100 ml water. Stir and leave in a warm place (26 °C) for 12 hours.
The starter in the amount of 500 g should be ready on the fourth day in the morning at 8:00.
Leave 100 g for further dilution, and bake bread with 400 g of flour, it is better to mix mixed wheat-rye or.
Sourdough recipe for unleavened wheat bread (French sourdough)
First day. Mix 50g whole wheat flour with 150ml warm water to obtain a mixture that has the consistency of pancake batter. Leave in a warm place at 25-30 °C, cover with a cloth.
Second day. On the second day you can already notice the first signs of fermentation. Natural yeast should start working. You should add another 100g of flour and 100ml of warm water and mix well, cover again and let sit in a warm place.
The third day. The sourdough starter for bread made with flour is almost ready. On the surface, many bubbles break through the slightly dried dark top layer. Everything must be mixed well. When stirring, you can feel a distinct sour smell. Add another 100 g of flour and 100 ml of water and mix well again.
Fourth day- French sourdough is ready. You can see numerous bubbles on the surface and smell the slightly sour smell it gives off. Thus, we received approximately 600 g of it, it can already be used to bake bread from it. You can later use it in sourdough bread recipes for a bread machine, as well as for baking pan and hearth bread in the oven.
Who among us does not remember that extraordinary aroma of just baked homemade bread without yeast?
But, unfortunately, not every housewife bakes bread, because she doesn’t want to bother with starters. In fact, baking sourdough bread is quite simple.
Eternal leaven for delicious yeast-free bread
This option is the simplest. But the result is no worse. To prepare the sourdough, you need only two ingredients - water and flour in equal quantities (approximately 300 g each).
Preparation takes place in several stages:
- 1st: mix 100 g of flour and water. Mix thoroughly and cover the resulting mass with textiles (towel). It is best to leave the container with the future starter in a warm place where there will be no draft. Bubbles should form periodically (the mass will ferment), so you need to go up and stir the mass a couple of times a day;
- 2nd: on the second day, add another 100 g of flour and water, mix, cover with a towel and leave for another day;
- 3rd: the mass should grow in size and consist of bubbles. We feed them one last time and return them to a warm place.
When we last fed the starter, it is important to catch the moment when it doubles in volume. This will mean that it is strongest during this period and can be divided into two parts.
One can be used to prepare yeast-free bread, the second can be placed in the refrigerator (it is advisable to store it in a jar with a plastic lid with holes).
Eternal sourdough is called eternal because, after taking it out of the refrigerator, you can feed it and bake incredibly tasty homemade bread again.
Yeast-free sourdough with kefir for homemade bread
Kefir is one of the popular products that are used to create sourdough. 
The first step in preparing such a recipe is preparing kefir. Take 150 g and leave it for three days. During this time, the natural process of separating the water part from the milk base occurs.
Second stage: add flour. Usually rye is used (about 50 g). Mix well: the consistency should resemble not very thick sour cream. Cover the resulting mixture with a towel, gauze or other textile product and leave for a day.
Third stage: add more flour. We do this by eye until the consistency resembles pancake batter. Then we cover it and after a few hours it will begin to actively grow in volume and can be used for baking.
Hop cones as the main element of sourdough
No less tasty and fragrant yeast-free bread is made with hop sourdough. To prepare it you will need the following components:
- Half a liter of water;
- 3 spoons of hops;
- Flour (preferably use rye);
- About 1 teaspoon honey or sugar.
First you need to prepare the hops. To do this, take a container (small saucepan) and pour water into it. Bring it to a boil, reduce the heat and add hops.
It needs to simmer over low heat for a quarter of an hour. After this time, remove it from the heat, let it cool, then add sugar or honey.
After honey/sugar, add flour. We make sure that the consistency is no thicker than sour cream and set aside in a warm place where there are no drafts for about a day.
The next day the mass should be two to three times larger in size.
The positive side of this method is that the starter can be stored for a very long time. To do this, just put it in the refrigerator, and when you need to bake something, just feed it.
Other popular recipes for making sourdough for yeast-free bread
There are other recipes for making sourdough starters. However, it is worth noting that hop cones have been used as the main ingredient since ancient times and there are a huge variety of recipes based on them.
Raisin sourdough recipe
To create we need:
- Raisins (about 10 pieces);
- Glass of water;
- 125-150 g flour (preferably rye).
Place the dried raisins in a bowl and fill with water. Cover the container with a napkin or towel and leave them for three days in a warm place. We make sure there are no drafts.
After the allotted time, use gauze to filter the water into a bottle with a capacity of one and a half liters, then add flour to it and mix well. Cover it with a towel (napkin/gauze) and leave it for a couple of days.
After this time, the mass should be all in bubbles (it will begin to ferment) and be several times larger in volume.
The mass can be stored for quite a long time. It is enough to just feed it about once every 48 hours. If you store ready-made starter, then at first (3-4 days) it is optimal to add 100 g of water and flour.
Rice starter
You need to prepare:
- Rice – 100 g;
- 1.5 cups of warm boiled water;
- Sugar – 30 g;
- Flour (wheat can be used) – 7 tablespoons.
First stage: take our rice and fill it with a glass of warm boiled water. Mix a little and add 10 g of sugar, then put it in a cool place and do not touch it for three days. 
Second stage: after 60 hours, filter and add three tablespoons of flour, 10 g of sugar and mix everything thoroughly. Gradually the mass should begin to ferment and form bubbles. As soon as this process starts, you need to add another spoonful of flour and the remaining water.
Third stage: wait another day, then add the remaining flour and sugar.
This sourdough recipe can be used not only for baking bread, but also for buns, pancakes and pies. The part of the starter that remains unused can be stored in the refrigerator.
- Eternal sourdough can be prepared using any flour: it doesn’t matter whether it’s wheat, whole or rye. And the most interesting thing is that it makes almost no difference what kind of bread you bake (i.e. you can bake wheat bread from rye sourdough and vice versa);
- In order for the result to always be successful, it is necessary to monitor the cleanliness of the kitchen and the place where you leave the products for fermentation. Mold can easily appear in the mass, so pay close attention to the cleanliness of the room;
- It is best to provide a little ventilation to the starter: to do this, just cover it with a lightly thick cloth (gauze will do), or, if you keep it in a glass jar, make a few holes in the lid. But make sure that the influx of fresh air is not too large - otherwise the mass will begin to weather;
- Direct rays of the sun are harmful. They will prevent the formation of the necessary lactic acid bacteria;
- If you store the starter in the refrigerator, you need to keep it at room temperature for at least half a day before using it. After this, it can be fed and only used after another half a day;
- Classic feeding consists of equal amounts of flour and water. It is also necessary to observe the proportion of the mass of yeast-free starter that is available and the mass of fertilizing: they must be the same.
Preparing yeast-free sourdough bread in a bread machine
The abundance of various equipment in the kitchen of every housewife makes life easier in many ways. Modern bread machines allow you to bake incredibly tasty bread.
Simple bread without yeast in a bread machine with “eternal” sourdough
The main ingredients are:
- Sourdough – about 6-7 tablespoons;
- Flour - about three glasses;
- Glass of water;
- Vegetable oil - two tablespoons;
- Salt – a couple of teaspoons;
- Sugar - a couple of tablespoons.
Add sugar, salt, 2 tbsp to the sifted flour. spoons of vegetable oil and mix very thoroughly. After this, we proceed to adding the finished starter. 
Mix and add a glass of water a little at a time. You need to knead the dough so that it sticks to your hands. After this, we leave him to rest and rise.
This process can take varying amounts of time as it depends on many factors. Some people recommend kneading the dough in the evening and leaving it overnight. In the morning, proceed directly to baking.
If you need to bake yeast-free bread quickly, you can use a water bath. Then the result is guaranteed in a couple of hours.
In a bread machine, all these processes are simplified. Some models knead the dough themselves and wait for it to rise.
Therefore, if you are using a bread machine, add all the ingredients and set the baking program and the weight to about 900 g.
Yeast-free rye bread with eternal leaven in a bread machine
You need to stock up on the following components:
- Water – about 300 g;
- Sugar - a couple of tablespoons;
- Salt – teaspoon;
- Powdered milk – 1.5 tablespoons;
- Vegetable oil – 1.5 tablespoons;
- Flour - a couple of glasses;
- Allspice – 1 teaspoon;
- Cumin – 1 tbsp. spoon;
- Leaven.
Prepare the bread machine and place all the ingredients in a bowl. In addition to the recipe, we take into account installation recommendations according to the instructions for your device.
If you can choose to fry the crust, choose medium.
Yeast-free bread without sourdough
Homemade bread is many times tastier than store-bought bread, even if you prepare it without sourdough.
To bake bread without first creating a starter, we will need:
- Powdered milk - about a third of a glass;
- Wheat flour – 1 kg;
- Soda – 1.5 level teaspoon;
- Vegetable oil – 100 g;
- Kefir or fermented baked milk – two glasses;
- Ground coriander, star anise, citric acid, cinnamon - half a teaspoon each;
- A couple of teaspoons of salt;
- Two tablespoons of sugar.
First of all, take a container (bowl) and mix flour with soda and dry milk in it. It is also necessary to prepare a second bowl, where kefir will be mixed with sugar, salt, citric acid, cinnamon, star anise and coriander.
After the second mixture is evenly mixed, add it to the flour (first bowl) and begin kneading.
Place the resulting dough on the top baking sheet in the oven and bake at low power for about a couple of hours.
Having prepared bread according to any of these recipes, you are unlikely to want to buy regular store-bought bread. In addition, yeast-free bread is better absorbed by the body; it is not capable of harming the intestinal flora and leading to various disorders.
For more than a year now we have not bought bread, but bake it at home in a regular oven. Kneading and baking bread takes us very little time and it has already become a habit. The most important and painstaking thing is preparing the sourdough. And everyone has their own recipe for creating it. We bring to your attention several recipes for making sourdough at home.
RYE SOURDOUND
Day 1: Mix 100 g of whole grain rye flour with water to the consistency of thick sour cream, cover with a napkin and place in a warm place without drafts.Day 2: Bubbles should appear on the sourdough starter. If there are few of them, it's okay. Now the starter needs to be fed. Add 100 g of flour and add water to get the consistency of thick sour cream again. Leave again in a warm place.
Day 3: The starter has grown in size and has a foamy structure. Add 100 g of flour and water again and leave in a warm place.
After a day, the starter is ready for use.
Raisin sourdough
Day 1: mash a handful of raisins, mix with ½ cup of water and ½ cup of rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.Day 2: strain the starter, add 4 tbsp. flour and warm water until sour cream thickens and put back in a warm place.
Day 3: the starter is ready. Divide it in half, add 4 tbsp to one part. flour, water (until sour cream thickens) and put in the refrigerator. Use the other part for baking bread.
GRAIN SOURDOW
Day 1: soak 1 cup of grain (wheat for wheat bread or rye for “black” bread) for germination, wrap the dishes in a towel, and place in a warm place.Day 2: if not all of the grain has sprouted, then rinse it and leave it in a warm place until the evening. Grind the sprouted grain, mix with 2 tbsp. rye flour, 1 tsp. sugar or honey, place in a warm place under a napkin or towel.
Day 3: the starter can be divided, part of it can be left in the refrigerator, and the other part can be used to prepare the dough.
KEFIR START
We take yogurt or old kefir (preferably homemade), let it sit for several (2-3) days until it bubbles and the water separates and smells characteristic of sour kefir.Add rye flour to the consistency of liquid sour cream, stir well and cover with gauze, leave for a day. Fermentation will begin to actively occur in the sourdough, it will begin to peroxidize.
After a day, add rye flour until the consistency of medium-thick pancake batter is achieved, stir thoroughly. Cover again and do not touch until ripe.
Several hours pass and the starter begins to actively bubble and rise; if the container was small, it may come out. In this active state, it can be added to the dough.
HOP SOURCE
Day 1: in the evening, pour 1 tbsp into a thermos. dry hop cones with 1 cup of boiling water, close the thermos and leave until morning.Day 2: strain the resulting infusion into a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour to the consistency of thick sour cream. Place in a warm place, covering the jar with a cloth.
Day 3: the starter will become liquid and foamy, the smell is still unpleasant. Add flour until sour cream thickens, cover and place in a warm place.
Day 4: stir the starter, add warm water (1/2 or 1/3 of the volume of the starter), stir and add flour until sour cream thickens.
Day 5: Add water and flour again.
Day 6: use part of the starter to prepare the dough, put the remaining starter in the refrigerator, adding water and flour until sour cream thickens.
We sometimes store the starter in the refrigerator for up to a week, until we eat all the bread. Then we add fresh flour and put the refrigerator back in. This way the starter can live for a very long time.
If the starter is over-acidified, add flour and leave to refresh. The next day it will survive and can be used. A sour starter will make sour bread, but some people actually like it that way.
It is very important that the flour be of the same type; we use coarse organic flour and never store-bought flour. Bacteria must get used to a new type of flour and sometimes this takes longer. We add new flour in several batches. 
Durum flour is used for spaghetti and pizza, and soft flour for bread. Sometimes it takes time to find the right variety based on taste.
If you can’t make sourdough or want to save time, look for ready-made sourdough in clubs or thematic groups on social networks.
Make your starter in silence or in a positive way. We mostly leave the fermentation process overnight or go for a walk so as not to distract the bread from work)
Bon appetit!
Based on materials
Step 1: Prepare the starter from flour and water.
On the first day, sift 100 grams of wheat flour or any other flour into a deep bowl, add 100 grams of clean filtered water and stir well. Ultimately, you should end up with a mass of paste-like consistency that looks like thick sour cream or even cream. Cover the top of the bowl with a damp kitchen towel and place in a warm, secluded place where there are no drafts. In this state, the starter should ferment approximately 1 day. At first, the flour will sag under the water and don’t let this scare you. Just stir it periodically 3-4 times a day will be quite enough. After this time, small, rare bubbles should appear on the starter.Step 2: On the second day, add more flour and water.
On the second day, our starter needs to be fed. To do this, sift again through a fine sieve directly into the bowl. 100g flour and add the same amount of water. Stir and again achieve the consistency of the mass like thick sour cream. We also cover the bowl with a damp towel and place it in a warm place without drafts. After this time, we expect bubbles in the sourdough; there should be a little more of them. The starter must be stirred for at least 4 times in the second day.
Step 3: Bring the starter to readiness.
On the third day, as a rule, no questions should arise. The mass should bubble and rise well, and a foam cap should form on the surface of the starter. Add water and flour to the starter again in the same proportions, mix well, cover with a towel and put in a warm place for another day. Don't forget to stir it periodically. When the foam mass is ready, feed it again and leave it to separate on the fourth day. During this time, the starter should increase in size by approximately 2 times, this will be the peak of her form. It is very important not to miss this moment, because it is then that it is very strong. After this, the starter can be divided into 2 halves, add one part to the dough for baking bread, but place the second in a clean jar, wrap it tightly with plastic on top, make holes in it so that our starter does not suffocate and place it in the refrigerator. Before you are going to bake bread, take it out, feed it again using the technology described above and it is ready. Step 4: Serve the Eternal bread starter.
To bake one loaf you will need approximately 6 tablespoons sourdough. The effect of using such a starter will not only surprise you, but will truly delight and delight the whole family and guests; the bread will taste simply fabulous. Enjoy your meal! There is one ancient way to speed up the reaction. If there are no bubbles for a long time, then add a pinch of sugar to the mixture.
It’s not for nothing that sourdough is called “Eternal.” It can be stored in the refrigerator for a very long time. But before you start using it, you need to “feed” it. To do this, you need to take it out of the refrigerator, add a little flour and water (3 tablespoons of each ingredient) and keep it warm for a while. As soon as you see a reaction, you can begin further preparation.
1. The recipe for making sourdough for bread without yeast is actually quite simple. However, there are several important nuances that should definitely be taken into account. First you need to take 4 tablespoons of flour and sift. Pour 4 tablespoons of warm water into a small jar. The water should be purified, and its temperature should be about 40 degrees. That is, the water should be slightly warmer than body temperature. Gradually add flour to the water, stirring constantly. When all the flour is in the jar, the mass must be mixed thoroughly to get rid of lumps. Then you should cover the jar with a sterile bandage or gauze and tighten it with an elastic band. Send the starter to a warm place where it will ripen.
2. It is worth noting that at first the starter will not change either in volume or texture. This is not a reason to panic. You need to wait 2 days until bubbles form on the surface.
3. After 48 hours, you can begin the second stage of preparation. To the starter you need to add 2 more tablespoons of sifted flour and 2 more tablespoons of water. The water, as the first time, should be about 40 degrees. Mix the mixture thoroughly, removing any lumps. Cover the jar with gauze again, tie it and send it to the same warm place.
4. The starter should stand for another day. After that it can be used. For one serving of bread you will need 2 tablespoons of sourdough. You need to add salt, water and sugar to it and you can knead the dough.
5. Sourdough for bread without yeast at home, although it is made from rye flour, you can bake any kind of bread from it. In addition, it is perfectly stored for up to 10 days in the refrigerator under a tightly closed lid. However, before direct use, the starter needs to be placed in a warm place for about 1-1.5 hours.
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