Wheat sourdough for bread without yeast. Sourdough for bread at home without yeast is an old recipe. Sourdough for bread

Baking bread without yeast using sourdough. 5 Recipes

"Eternal" leaven

There is a nuance: it is easiest to grow the right crop from rye flour: it retains the most beneficial microorganisms and bacteria. There are almost no of them in refined wheat, so it is very difficult to grow sourdough from it: it constantly deviates towards 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. You should get a pasty mass, like thick market sour cream. Cover with a damp towel and place in a very warm place without drafts. The starter should ferment for about a day. Until small, albeit rare, bubbles appear. It makes sense to stir it sometimes.
Day 2
Now the starter needs to be fed. To do this, add 100 g of flour again and add water so that its consistency returns to the original state of market sour cream. Cover with a towel and leave in a warm place for another day.
Day 3

As a rule, now no questions arise: there are not just bubbles on the surface of the starter: it grows greatly in size and all consists of such a foamy cap. We feed her for the last time. And again with warmth. Here is a very important point: the leaven is already quite strong and we need to catch the moment when it will be at its “peak form”: i.e. it should double. At this moment she is at her strongest. We divide it in half.

The first half is our “eternal” leaven. We put it in a jar with a plastic lid with holes in it (so it can breathe) and put it in the refrigerator until next time. And we use the second half to make bread.
Recipes for yeast-free starters for baking bread at home.
These recipes were provided by the bakers of the St. Nicholas-Shartom and St. Vvedensky monasteries of the Ivanovo-Voznesensk Diocese.

Recipe No. 1. Rye bread with yeast-free sourdough.
Sourdough is prepared on some kind of acidic base. Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly.
She needs to be besieged several times. Each time it will rise faster. After the starter is ready, put in the dough: warm water (required amount), starter, salt, sugar (necessary for the starter to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough batch, and knead with peeled rye flour. The dough is "light".
After the dough has risen, without kneading it, put it into molds (1/2 the volume of the mold).
It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool.
The readiness of the bread is checked by squeezing the bottom and top 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 piece of dough is left for the next baking and stored in the refrigerator.
The night before, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

Recipe No. 2. Hop sourdough bread
1. Preparing sourdough
1.1. Pour dry hops with double the volume of water and boil in an enamel (or glass) saucepan until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).
2. Number of components.
To bake 650-700 g of bread you need: 1 glass of water (0.2 liters); For each glass of water you need: 3 glasses of flour (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. Preparing the dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. a spoonful of yeast or sourdough and 1 cup of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.
4. Kneading the dough.
4.1. In a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), put the required amount (1-2 tablespoons) of the dough; this dough will serve as a starter for the next bread baking; it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other ingredients in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are not a required component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.
5. Baking mode.
5.1. The pan should be placed in the middle of the oven on a rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

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

Recipe No. 4. Ukrainian hop starter
The foam is removed from fermented homemade wine and mixed with wheat bran.
The mixture is dried in the sun or in 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 the liquid mash is mixed. The fermented mixture is diluted with water, filtered through a sieve so that no bran gets into the mixture, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or hot hop decoction. The brew (it should have the consistency of thick sour cream) is cooled to 70-75|C, 100-150 g of wheat flour is poured into it and mixed well. Add another 100-150 g of flour to the tea leaves that have cooled to 35-37C, mix well, cover the dishes with gauze and place 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 left to ferment for 4-6 hours, the mass is mashed with wheat bran and dried. Yeast can be used within 3-6 months.
Store in a double gauze bag, suspended in a cool, dry 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 glass (100 g) per 1 kg of flour.

Recipe No. 5. Hop sourdough bread
You can prepare the dough using hop leaven. To do this, you first need to prepare a hop starter. Take 0.5 l. Bring water to a boil, then measure out 3 tbsp. spoons of hop heads and put them into the water. Boil over low heat for 15 minutes. Strain the broth and cool to fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure or artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until it becomes thick sour cream and place in a warm place to sour for a day, 100 or more. When souring, the mass increases 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.
To prepare the dough, you need to prepare a dough. Mix the dough in an enamel bowl. For 1 l. take 4 tbsp of warm water. spoons of sourdough. To prepare 1 loaf of bread you need approximately 1 kg. flour and 1 l. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. Mix everything, and from the bread taken for cooking, 1 kg. Mix the flour little by little and add it to the container until it becomes thick sour cream. Leave the remaining flour and 800 g of water until the dough is ready. The dough is ready: close, insulate and place in a warm place 30-35| for 6 hours depending on the rise of the dough.
To prepare the dough, take a suitable dough. Pour most of the remaining 1 kg into an enamel bowl. flour, pour in the remaining 800 g of water, stirring, pour in the dough, mix thoroughly, then gradually pour out the remaining flour, add until the consistency of thick sour cream is obtained. Perhaps not all the flour has been used, or some has been added. We insulate the bowl with the dough and set it for 7 hours. (The entire process of preparing the dough takes 12-13 hours, so you should calculate the baking time for the bread). After standing and fermenting the dough, add some flour and knead with the addition of 1-2 tbsp. spoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead until it forms a stiff dough for baking prosphora, or soft dough for baking bread. Place in a warm place for 40-60 minutes. for lifting. Afterwards, we form the dough into a baking tray or a special form, leave it to rise, and then put it in the oven. It is not recommended to add salt, but you can add cumin, coriander, and raisins.

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

This recipe will focus on making sourdough based on rye flour. This sourdough recipe is the simplest and most accessible in a modern apartment.

During fermentation, a colony of lactic acid bacteria forms in the starter. They are contained both in the flour itself and in the air. It is believed that consumption of such bread helps restore proper microflora in the human body. At that time, modern baker's quick yeast carries out alcoholic fermentation, thus disturbing the acid-base balance in the body, which can cause heartburn.

Why is it not recommended to use wheat flour for sourdough? High-grade flour, which is now sold in every store, is too refined, so when it is fermented, it is more susceptible to the formation of pathogenic flora.

Pathogenic flora can also develop in sourdough based on rye flour, especially on the first day two. However, this acidic environment is precisely what is needed for the development of lactic acid fungi. On the 3rd day, their number increases, and they suppress the growth of putrefactive bacteria and completely destroy them. This is why homemade leavened bread does not spoil for a very long time and does not become moldy.

By the way, in the old days in Rus', leaven was passed down from generation to generation. By kneading, the baker gave the sourdough its own special energy and its own microflora of the family, thus the sourdough gained the strength of the family. The girl was not taken as a wife until she demonstrated her ability to bake bread.

Some believe that it is sourdough that has healing properties, and bread baked on its basis is only a way to preserve this useful culture.

I have nothing against yeast in principle, but modern genetically modified hydrophilic yeast is far from natural yeast, which is actually healthy and contains a number of essential vitamins and microelements. Modern yeast used in the bakery industry was created specifically for quick use. Therefore, special rapid yeast has been developed, which can reduce production time and therefore increase the quantity of products produced, and thus increase profits.

As can be seen from the above, a modern manufacturer primarily cares about his profit, while the health and well-being of the consumer - the direct buyer - is the last thing he cares about.

But enough of the preamble, let’s start making sourdough based on rye flour.

"Eternal" leaven

The recipe is:

1 day
100 g flour and 100 g water (maybe a little less) Stir well. You should get a pasty mass, like thick market sour cream. Cover with a damp towel and place in a very warm place without drafts. The starter should ferment for about a day. Until small, albeit rare, bubbles appear. It makes sense to stir it sometimes.

Day 2
Now the starter needs to be fed. To do this, add 100 g of flour again and add water so that its consistency returns to the original state of market sour cream. Cover with a towel and leave in a warm place for another day.

Day 3
As a rule, now no questions arise: there are not just bubbles on the surface of the starter: it grows greatly in size and all consists of such a foamy cap. We feed her for the last time. And again with warmth. Here is a very important point: the leaven is already quite strong and we need to catch the moment when it will be at its “peak form”: i.e. it should double. At this moment she is at her strongest. We divide it in half.

Recipes for yeast-free starters for baking bread at home.

These recipes were provided by the bakers of the St. Nicholas-Shartom and St. Vvedensky monasteries of the Ivanovo-Voznesensk Diocese.

Recipe No. 1. Rye bread with yeast-free sourdough.

Sourdough is prepared on some kind of acidic base. Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly.

She needs to be besieged several times. Each time it will rise faster. After the starter is ready, put in the dough: warm water (required amount), starter, salt, sugar (necessary for the starter to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough batch, and knead with peeled rye flour. The dough is "light".
After the dough has risen, without kneading it, put it into molds (1/2 the volume of the mold).
It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.

Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool.
The readiness of the bread is checked by squeezing the bottom and top 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 piece of dough is left for the next baking and stored in the refrigerator.

The night before, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

Recipe No. 2. Hop sourdough bread

1. Preparing sourdough
1.1. Pour dry hops with double the volume of water and boil in an enamel (or glass) saucepan until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).

2. Number of components.
To bake 650-700 g of bread you need: 1 glass of water (0.2 liters); For each glass of water you need: 3 glasses of flour (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. Preparing the dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. a spoonful of yeast or sourdough and 1 cup of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Kneading the dough.
4.1. In a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), put the required amount (1-2 tablespoons) of the dough; this dough will serve as a starter for the next bread baking; it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other ingredients in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are not a required component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.

5. Baking mode.
5.1. The pan should be placed in the middle of the oven on a rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Recipe No. 3. Hop sourdough bread with potatoes.

Pour 15 glasses of water into a saucepan and add two full handfuls of hops. Cover the pan with a lid and boil the mixture for 15-20 minutes. Then filter the mixture, cool to room temperature, add 1-1.5 tablespoons of salt, 1 cup of sugar, 400 g of wheat flour (first grade), stir until the lumps disappear and put in a warm place. After two days, add 1.2 kg of peeled, boiled, cooled mashed potatoes to the hop wort, mix and leave for another day in a warm place. During this period, the yeast is stirred several times. After a day, the yeast is filtered through a sieve and poured into bottles (filled to 3/4). sealed with stoppers and filled with paraffin.
Store in the refrigerator for no more than 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.

Recipe No. 4. Ukrainian hop starter

The foam is removed from fermented homemade wine and mixed with wheat bran.
The mixture is dried in the sun or in 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 the liquid mash is mixed. The fermented mixture is diluted with water, filtered through a sieve so that no bran gets into the mixture, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or hot hop decoction. The brew (it should have the consistency of thick sour cream) is cooled to 70-75|C, 100-150 g of wheat flour is poured into it and mixed well. Add another 100-150 g of flour to the tea leaves that have cooled to 35-37C, mix well, cover the dishes with gauze and place 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 left to ferment for 4-6 hours, the mass is mashed with wheat bran and dried. Yeast can be used within 3-6 months.

Store in a double gauze bag, suspended in a cool, dry 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 glass (100 g) per 1 kg of flour.

Recipe No. 5. Hop sourdough bread

You can prepare the dough using hop leaven. To do this, you first need to prepare a hop starter. Take 0.5 l. Bring water to a boil, then measure out 3 tbsp. spoons of hop heads and put them into the water. Boil over low heat for 15 minutes. Strain the broth and cool to fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure or artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until it becomes thick sour cream and place in a warm place to sour for a day, 100 or more. When souring, the mass increases 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.

To prepare the dough, you need to prepare a dough. Mix the dough in an enamel bowl. For 1 l. take 4 tbsp of warm water. spoons of sourdough. To prepare 1 loaf of bread you need approximately 1 kg. flour and 1 l. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. Mix everything, and from the bread taken for cooking, 1 kg. Mix the flour little by little and add it to the container until it becomes thick sour cream. Leave the remaining flour and 800 g of water until the dough is ready. The dough is ready: close, insulate and place in a warm place 30-35| for 6 hours depending on the rise of the dough.

To prepare the dough, take a suitable dough. Pour most of the remaining 1 kg into an enamel bowl. flour, pour in the remaining 800 g of water, stirring, pour in the dough, mix thoroughly, then gradually pour out the remaining flour, add until the consistency of thick sour cream is obtained. Perhaps not all the flour has been used, or some has been added. We insulate the bowl with the dough and set it for 7 hours. (The entire process of preparing the dough takes 12-13 hours, so you should calculate the baking time for the bread). After standing and fermenting the dough, add some flour and knead with the addition of 1-2 tbsp. spoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead until it forms a stiff dough for baking prosphora, or soft dough for baking bread. Place in a warm place for 40-60 minutes. for lifting. Afterwards, we form the dough into a baking tray or a special form, leave it to rise, and then put it in the oven. It is not recommended to add salt, but you can add cumin, coriander, and raisins.

Homemade bread is fragrant, crispy, tasty and, of course, healthy. It is prepared from simple, proven ingredients. In this case, the flour can be whole grain, wheat, rye. For variety, it wouldn’t hurt to add sesame seeds, seeds, nuts, honey, pumpkin.

It is baked in any available form: a round cast-iron frying pan, on a baking sheet with high sides, in a special bread pan.

Description

The most correct and complete bread recipe begins with sourdough (see photo below). It is necessary to prepare a starter (sourdough) using flour and water. You can also purchase it in a store in dry form and dilute it with water in the required proportions before kneading the dough (information is indicated on the package).

The so-called “eternal” leaven, which consists of flour and water, is very popular. It is initially prepared for several days, and then the base is simply stored in the refrigerator until the next batch of dough.

Recipe for “eternal” sourdough

First day: you need to place 100 grams of each component in a container. Mix the mixture thoroughly until creamy. After this, cover the container with the future starter with cling film or a clean towel and put it in a warm place (avoid draft) for 24 hours - until small bubbles appear (it is advisable to stir the mass periodically).
Second day: “feeding” the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Next, cover with a towel and return to a warm shelter for another 24 hours.
Third day: take out the container - now on the surface of the starter you can see a lot of bubbles that form the so-called foam cap. Add the ingredients again and return to their place, periodically observing the leaven, which has already become strong. Now it is important to catch the moment of its full maturation. Then divide into two equal parts: place the first in a jar with a nylon lid (with holes), which is set aside in a cold place, and the second is used for baking bread.

Dough

Baking sourdough bread (according to the correct and complete recipe) is not a particularly labor-intensive task, but it requires certain knowledge, skills, patience and endurance.

According to the technology of making bread, it is necessary to prepare two types of dough in parallel - unleavened and directly bread dough. This is necessary so that all the necessary processes of dissolution and fermentation can take place: in sourdough, the protein component of the flour swells well, which contributes to greater development of gluten when kneading the dough. This directly affects the quality and taste of the finished bread.

It is important to note the following subtle point. When baking a product even from flour with a low protein content, following this sequence in the dough kneading technology (sourdough, general kneading) will allow you to prepare delicious bread.

And when both types of dough are ready, you can begin the stage of general kneading, kneading, with a subsequent approach (increasing in volume).

How to warm up

For sourdough bread (correct and complete recipe), kneading and kneading the dough can be done in several ways: manually, in a special dough mixer or in a bread machine.

This process should take about 15-20 minutes. It is very important that the mass gradually acquires an elastic consistency. Then you need to leave the dough for 30 minutes to “rest”. After which you can form a bread dough.

Just before baking, it is important to place the bun for several hours either in a mold or in a basket with a napkin previously sprinkled with flour, and then put it in a warm place for 2.5 hours. This way it will go through the proofing stage. In this case, the grain stock should increase 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.

After this, the bread can be baked. An oven, bread maker, or multicooker are suitable for this.

This article will discuss several correct and complete sourdough bread recipes.

In the oven

To knead, you need simple ingredients that are easy to get, even when you are far from civilization. The bread turns out tasty and aromatic. And it can be stored for a whole week.

Ingredients:

sourdough (base) - 340 grams;
water - 200 grams;
wheat flour - 400 grams;
salt - 10 grams;
vegetable oil - 20 grams.

Preparation:

Baking in a bread machine

Of course, with the advent of home electrical devices, kneading dough and baking delicious bread has become much easier. The equipment has several programs, a timer, special containers and other accessories useful in everyday life. Can be prepared with yeast or sourdough.

The complete and correct recipe for bread in a bread machine (rye for a change) is as follows.

Ingredients:

sourdough (from rye flour) - 300 grams;
wheat flour (grade 1-2) - 200 grams;
rye flour - 130 grams;
vegetable oil - 1 tablespoon;
salt 1.5-2 teaspoons;
water - 230 grams;
honey - 1 tablespoon (for color and softness of taste).

Preparation:

Prepare a sourdough starter from rye flour in advance (according to the “eternal” sourdough recipe). Take the bread baking portion.
Mix fresh starter with ingredients (honey can be melted).
Knead the dough, carefully breaking up any lumps and carefully adding water.
The consistency for rye bread should be slightly liquid and sticky.
Place the dough in the mold until it rises.
After 3 hours, turn on the oven to the “Baking” mode, without kneading (1-1.5 hours).

There is such a nuance: in order to get bread with additives (nuts, seeds, raisins), you need to add grains and raisins after kneading (if this is done in a bread machine!). Some kitchen appliances beep. Once it sounds, you can add all the additional ingredients.

Sourdough bread in a slow cooker

Correct and complete recipe, which involves the use of the following ingredients:

sourdough - 1 full tablespoon;
water - 300 grams;
salt - 10 grams;
wheat flour - 700-800 grams;
vegetable oil - 15 grams;
sugar - 25 grams;
sour cream - 3 tablespoons;
chicken egg - 1 piece.

Preparation:

Place water, egg (beaten), sugar and leaven in a deep container. Mix everything. Add salt, sour cream, vegetable oil and stir.
Sift flour and add to ingredients. Knead the dough.
When it becomes elastic, place it on a floured napkin in a basket or colander and leave for 1 hour, covered with a towel.
After this, knead again and place in a multicooker container (previously oiled), cover with a lid and leave to proof (2 hours).
Select the multicooker mode “Casserole” (duration - 1 hour).
After the indicated time, open the multicooker, turn the bread over and leave to bake for another 15-30 minutes.

Pumpkin sourdough bread

The recipe (complete and correct) for such a fragrant homemade dish with the addition of pumpkin puree, sesame seeds, seeds, walnuts will pleasantly surprise loved ones, and also give a boost of energy and vigor for the whole day.

It is based on wheat flour sourdough, baked pumpkin puree and whole grain flour.

Ingredients:

sourdough - 300 grams;
whole grain rye flour - 100 grams;
whole grain wheat flour - 400 grams;
salt - 15 grams;
vegetable oil - 50 grams;
honey - 50 grams;
pumpkin puree - 500 grams;
seeds - 3 tablespoons (flax, pumpkin seeds);
walnuts - 3 tablespoons;
sesame - 10 grams.

Almost no water is required since the pumpkin puree contains juice. If necessary, you can add just a little bit.

Preparation:

Mix the finished starter with pumpkin puree, flour, and seeds. Knead into a stiff dough and leave for 20 minutes.
Continue kneading, add salt and honey (if the density becomes too high, add a little water).
For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect comes from the pumpkin.
Make a bun and place in a greased mold, cover and leave for 3 hours.
After this, you can decorate the surface with seeds, sesame seeds, and make cuts. Leave under a towel or film to proof (2 hours).
Bake at 200 degrees until golden brown.

Summary

An important feature of the final stage of making bread at home is the cooling process. It is recommended to wrap the loaf in a clean towel or place it on a wire rack and leave it there for 2-3 hours. After which the product is considered completely finished.

Calories: Not specified
Cooking time: Not indicated

We have already told you about. If you decide to bake bread without yeast, you first need to prepare the sourdough starter. Many housewives are popular with eternal sourdough for bread without yeast, which is easily prepared at home. And bread cooked on it cannot compare in taste and aroma with store-bought bread. Sourdough for bread without yeast is eternal, but we must not forget to feed it. The natural yeast contained in it is a living organism.

- Rye flour;
- water.

Recipe with photos step by step:

Take a glass or clay jar with a volume of one or one and a half liters. Next, pour one hundred grams of rye flour into it (peeled or wallpaper, not so important).

Add 200 ml of water to it.

Stir.

Close with a nylon lid with holes, cover with a towel and leave it in a dark, draft-free place for 2 days.

Let's take out our jar. Bubbles are already visible on the surface.

Now you need to add a few tablespoons (2-3) of rye flour (heaped) and water to the contents of the jar so that the consistency is like pancakes.

Place the lid back on, cover and place in the kitchen cabinet. The next day, there are more bubbles on the surface of the starter - the starter is gaining strength. In principle, it will be ready on the third day, but it is recommended to feed it for two more days, then the bread will be more porous.

On the fourth day, the starter is already foaming with might and main. This is a very good sign! We feed it with rye flour and remove it.

Day five. The starter bubbles well, the smell is bready, a little alcoholic. That's how it should be. We feed it as usual and remove it.

You can now put a regular lid on the jar, without holes. There will be enough air in the jar itself for fermentation.

This is what sourdough looks like, ready to “rush into battle.”

Now all that's left to do is bake the bread. To do this, you will need the starter itself, water, two types of flour: wheat and rye, vegetable oil, salt, sugar and fillers to your taste (oatmeal, bran, flax seeds, peeled sunflower seeds, etc.). For bread you need to take sourdough and an equal amount of water. Dilute the starter with water, add a little rye flour and mix thoroughly. The jar in which the starter was located needs to be washed thoroughly.

Pour part of the resulting mixture back into the jar. This will be the starter for next time. Add sugar, vegetable oil, salt, and fillers to the rest. Mix everything thoroughly. Next, add wheat flour and start kneading. The consistency of the dough should be such that, if desired, it can be rolled out. The baking dish should be greased and sprinkled with a little flour. Pour the dough into half the volume of the mold and put it in a cold oven to rise. The dough takes a long time to rise: about 6 hours. To speed up the process, you can turn on the oven light. The power of the light bulb will be enough to speed up the process slightly. When the dough rises above the edges of the pan, spray the oven with a spray bottle and turn on the lowest heat. When the heat starts, the water will evaporate and the bread will rise even higher. After some time, repeat this procedure again. The entire baking process takes an average of 1.15 hours. To ensure a nice crust on the loaf, moisten it with water a few minutes before finishing.

If there is no cap on the loaf the first time, don’t be discouraged! The leaven becomes stronger each time. Don’t forget to feed it, and then the bread will definitely turn out tall! And there’s no need to say how delicious it is! Try this sourdough recipe! And bread cooked on it will delight you with its taste more than once!
For lovers of traditional bread, we offer a recipe