Bread always accompanies us; we are used to eating absolutely everything with bread. If for some reason you do not want to buy ready-made bread in the store, or this is not possible, you can bake this product at home.
You can bake any bread, such as rye or wheat. Everything will depend on what flour is currently available.

By the way, making crispy crust and soft bread is very simple - after the bread is ready, leave it in the oven with the door open for about half an hour. To prevent the crust from crumbling too much, place a damp towel on the bread after baking.

Homemade sourdough bread

To prepare the starter, it will be enough to add 100 grams of rye flour and a third of a glass of water. Mix the mixture thoroughly, leave for a day at a temperature of 25-27 degrees in a 0.5 liter jar
A day later, add the same ingredients in the same ratio and mix thoroughly.
After the starter starts to grow, remove 50% of the mixture from the jar and add the same ingredients - again for a day.
We repeat this process daily until the starter becomes viscous and there is no persistent yeasty smell in the jar.

Recipe for making sourdough bread dough

1. Take 200g of starter, put it in an enamel bowl, add 200-400 ml of water, salt, spices - to taste. Then add flour. You can experiment with any types and ratios. Please note that the flour must be sifted through a fine sieve, otherwise there will be lumps in the dough.

2. You need to knead first with a spoon, after the dough is more or less formed, you can start kneading with your hands. This must be done very intensively until the product becomes homogeneous and viscous.

4. For baking, preheat the oven to about 150 degrees, leave the dough to rise (by volume) - you need to pay attention that the container should be at least several times larger. Once ready, transfer to a cold baking sheet and bake. You can also use a mold, but you will have to grease it with vegetable oil and sprinkle the surface with flour. There are silicone molds - you just need to cover them with an even layer of flour.

5. The finished product is baked at a temperature of 200-240 degrees, for about 40 minutes. The time may vary, you need to check periodically, as soon as the crust appears - you can check by piercing it. The crumb should return to its shape after compression. You can cut it only after it has cooled; if you want to cool it faster, put the finished loaf on a towel and cover it with the second one on top.

Recipe for homemade rye bread without yeast

After I became interested in baking bread at home, I tried many recipes. The recipe for this bread attracted me because the dough is prepared without yeast, using sourdough. The starter, which you need to prepare yourself, takes 72 hours to mature!!! And then the bread needs to be kept for 27 hours (in the original 39!!!). The first time I did everything as it was written in the recipe. The bread didn’t turn out the way I imagined it... But I didn’t give up!!! I re-read the recipe again, took into account all the nuances, decided to change a few things and cook it again! My family kept nagging me, telling me to calm down and give up on this matter, but I still decided to achieve my goal. I must tell you that according to the recipe it would be nice to put beet molasses in the dough, but no matter how much I looked, I couldn’t find any molasses. It’s good that you can replace it with brown sugar (not just cane sugar, but dark brown!). The main ingredient is patience! Let's get started!

Ingredients

For sourdough:
1 day:
Rye flour – 4 tbsp.
Warm water – 4 tbsp.
Day 3:
Rye flour – 2 tbsp.
Warm water – 2 tbsp.

For bread:
Rye sourdough – 2 tbsp.
Rye flour - 300 gr.
Warm water - 180 ml.
Salt – 1 tsp.
Beet molasses or brown sugar – 2 tsp.

Preparation

1. First, prepare the starter. Mix flour and water. Cover with a napkin and put in a warm place (25-30 degrees). At first, your “flour porridge” will not show signs of fermentation, but on the second day it will become “alive”, you will see bubbles, and the mass will begin to increase. After exactly 48 hours, you will add more flour and water. Move, cover and put back in a warm place for 24 hours. Do not cover tightly, otherwise the starter may become moldy.

2. 72 hours have passed. Now you can knead the dough. Mix the starter, salt, sugar and water. Gradually add flour. The dough must be kneaded for 5 minutes.

3. It will stick to your hands, so you can sprinkle it with flour.

4. You will get a small bun. Form it into a loaf. Take a baking sheet, cover it with paper and place the dough on it. Wrap the top with cling film, cover with a napkin or towel and put in a warm place (25-30 degrees) for 27 hours. In my experience, it is advisable not to touch or knead the dough. Wait for it to ripen. The dough will increase, but not much.

5. Only after 27 hours, you remove the film, sprinkle thickly with flour and place in an oven preheated to 220 degrees and immediately reduce to 200. Bake for 30-35 minutes.

6. When our bread is ready, do not take it out of the oven, leave it to cool with the door open. You can take it out warm and wrap it in a towel for 10 - 15 minutes. Here it is, our long-awaited one!

7. Well, of course you ask what it tastes like))) A little sour, typical of the taste of rye bread. The crumb is a little sticky, like Borodinsky’s. My family really liked it))) Cut it into thin slices, spread with butter... but you can do it without butter!

8. And if you put a piece of spicy salted sprat on a slice...))) Well, it’s sooo tasty!!!

How to make regular bread at home. Jamie Oliver's recipe

1 kg wheat flour
2 tbsp. Sahara
2 tsp. salt, it’s better to use sea salt
500 ml warm water
2-3 packets of dry yeast or 30 g of fresh yeast

Preparation

1. Place the flour in a mound on a clean surface and make a large “well” in the middle. Pour half the specified amount of water into the well, then add yeast, sugar and salt. Gently stir the contents of the “well” with a fork.

2. Slowly gather the flour along the edges of the mound with your hands and mix it into the center of the “well,” being careful not to damage the walls, otherwise the water will definitely spill out. Continue filling the “well” with flour until the total mass thickens and acquires the consistency of viscous porridge - now you can add the remaining water. Continue kneading until the dough no longer sticks to your hands. Sprinkle flour on your hands periodically to make the dough easier to handle (some flours require more or less water - add as much as you feel comfortable with).

3. When kneading the dough, work with your hands - push, fold, roll, pat and slap the dough for 4-5 minutes until it becomes elastic.

4. Sprinkle a small amount of flour onto the dough and place it in a large bowl. Cover with cling film and set aside for half an hour to an hour until it doubles in size; It would be ideal to place it in a humid, warm, windproof room.

5. When the dough has doubled in size, knock out the air by kneading and twisting for 30 seconds. At this stage, you can add any seasonings and ingredients to improve the taste. Place in the pan and leave the dough for another half hour to an hour until it doubles in size again.

6. Place the dough on a baking sheet sprinkled with flour and place in a preheated oven. Do not slam the door suddenly, otherwise you will lose some of the necessary air. Bake at the temperature (the same applies to time) specified in the recipe. You can check the readiness by knocking on the base of the bread - if the sound comes as if from emptiness, the bread is ready. Place the finished bread on a wire rack and set aside for 30 minutes. If you end up with more bread than you need, feel free to put it in the freezer.

Bon appetit!

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:

1. Prepare a sourdough starter from rye flour in advance (according to the “eternal” sourdough recipe). Take the bread baking portion.
2. Mix fresh starter with ingredients (honey can be melted).
3. Knead the dough, carefully breaking up any lumps and carefully adding water.
4. The consistency for rye bread should be slightly liquid and sticky.
5. Place the dough in the mold until it rises.
6. 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:

1. Place water, egg (beaten), sugar and leaven in a deep container. Mix everything. Add salt, sour cream, vegetable oil and stir.
2. Sift flour and add to ingredients. Knead the dough.
3. When it becomes elastic, place it on a floured napkin in a basket or colander and leave for 1 hour, covered with a towel.
4. After this, knead again and place in a multicooker container (previously oiled), cover with a lid and leave to proof (2 hours).
5. Select the multicooker mode “Casserole” (duration - 1 hour).
6. 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:

1. Mix the finished starter with pumpkin puree, flour, and seeds. Knead into a stiff dough and leave for 20 minutes.
2. Continue kneading, add salt and honey (if the density becomes too high, add a little water).
3. For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect comes from the pumpkin.
4. Make a bun and place in a greased mold, cover and leave for 3 hours.
5. After this, you can decorate the surface with seeds, sesame seeds, and make cuts. Leave under a towel or film to proof (2 hours).
6. 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.

Most often in cookbooks or on the Internet you can find sourdough, which do not give the expected fantastic result. The loaves are not as fluffy as we would like, and are inferior in taste to the products that our grandmothers and great-grandmothers baked.

The recipe for sourdough bread in the oven offered below is the most complete and involves the use of natural bread sourdough, the preparation of which we will also describe in detail.

Homemade bread starter

Ingredients:

• rye flour – 4-6 servings of 70 g each;
• premium wheat flour – 4-6 servings of 30 g each;
• water – 4-6 servings of 120 ml;

Preparation

1. When starting to prepare the starter, combine two types of flour in a jar and mix it thoroughly.
2. Now add warm (38-40 degrees) water little by little and break up all the lumps with a wooden spoon. Ideally, we get something like a dough with a consistency a little thinner than for pancakes.
3. Cover the jar with a napkin and leave it warm for a day.
4. Now we “feed” the starter in the jar every day by adding another portion of flour (a mixture of two types) and warm water, mix and leave it warm again for fermentation.
5. Depending on the temperature conditions, as well as the quality of the flour and water, it may take three to six days for the starter to ferment well and at least double in volume.

Sourdough bread recipe in the oven

Ingredients:

For the dough:

• sourdough – 250 g;
• wheat flour – 3 servings of 160 g each;
• water – 3 servings of 160 ml;

For the test:

• the entire portion of dough;
• Sunflower oil without aroma – 45 ml;
• warm water (38-40 degrees) – 1.15 l;
• rye flour – 190 g;
• whole grain wheat flour – 100 g;
• wheat flour – 1.9 kg;
• coarse rock salt, non-iodized – 30 g.

Preparation

To prepare homemade sourdough bread according to the correct and complete recipe, first let’s ferment the dough. The principle of its ripening is similar to the process of creating sourdough, which we described above.

1. First, pour 250 grams of starter into a fermentation container with a volume of at least four liters and add a portion of dough made from an equal weight amount of water and sifted flour (160 grams each).
2. Mix the starter with the dough and leave it warm for five hours, covering the vessel with a piece of cloth.
3. After time has passed, we again introduce the same portion of a simple dough of flour and water and leave to ferment for another five hours.
4. Next, for the third and last time, add flour and water to the dough, mix the mixture and let it ferment for four hours.
5. Ideally, the dough should eventually at least double in size.
6. We pour out a portion of the dough in a volume of 250 grams, which can be used as a starter for subsequent baking of bread, and place the vessel, covered with a cloth, in the refrigerator on the bottom shelf.
7. Pour vegetable oil and warm water into the main portion of the dough and mix the components thoroughly with a wooden spatula or spoon.
8. Now sift the premium wheat flour and whole grain flour into another larger bowl and mix it with non-iodized rock salt.
9. Pour the dough with water and oil into the flour and knead the dough. It should be soft and just a little sticky.
10. Leave the flour lump in a bowl under the film for about forty minutes, after which we divide it into the desired number of servings.
11. Knead each portion of dough with your hands for three minutes, sprinkle flour on top and place in a greased pan.
12. We leave the bread pieces to rise for three to four hours in a warm place, and after they have doubled in volume, we put them in an oven preheated to 200-210 degrees.
13. Depending on the size of the pans, baking the bread may take from forty to eighty minutes.
14. White sourdough bread is ready in the oven. Let it cool on a wire rack and we can take a sample.

You can prepare rye and sourdough in a similar manner, but in this case you will need to take one and a half to two times more starter.

From the specified number of components four medium loaves are obtained. If desired, the proportions can be halved.

Sourdough for bread "Eternal"

Ingredients

Flour - 300 g

Water - 300 g

This is the simplest starter to bake BREAD WITHOUT YEAST. The aroma of the bread is DIVINE. I don’t have a bread maker, so I knead the dough myself, and this recipe helped me a lot in making TASTY BREAD. This recipe was taken from the site "Landowner" - the owner of which I am very grateful to. For the idea with sourdough, I express my personal gratitude to the user “VASILNA”!

It doesn’t matter what kind of flour the so-called “starter” is made from: wheat, whole, rye.... And it doesn’t matter what kind of sourdough bread is baked from: rye - wheat, or vice versa. Therefore, do not bother making different starters; one is more than enough. In short, to put it briefly, the recipe is this: Eternal leaven 1 day 100 g flour and 100 g water. 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. I just covered it with a dry kitchen towel. I put it in the kitchen, on a cabinet near the stove. At first, the flour will settle under water, but it’s not scary, just stir 3-4 times a day. I didn’t see any special bubbles after the first day))), but that didn’t stop me! The experiment continues!!! In the photo: just flour mixed with water, the bubbles in the photo appeared after I ground the flour and water (then they disappeared naturally).

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. After the second day, sparse bubbles appeared - this already made me happy. I stirred it 4 times a day.

Day 3 As a rule, now no questions arise, there are not just bubbles on the surface of the starter, it grows in size and all consists of such a foamy cap. We feed her for the last time. And again in the warmth. That's for sure! The foamy mass turned out))) I couldn’t resist and put half of it to work, and fed the other half and, according to technology, left it for the final proofing. Here, 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. Then they took it out, fed it, left it warm - and she was ready to fight again!

To say that the bread turned out delicious is an understatement! Only everything natural!!! HERE IS THE LINK TO MY BREAD http://www.povarenok.ru/recipes/show/54662/ To bake one loaf of bread, I needed 6 tbsp for 700 g of flour. sourdough, the effect will surprise you, 7-9 is possible, this is not yeast (if, of course, everything is done correctly with the sourdough). FEEDING means adding a little flour and water (3-4 spoons is enough). If you store it for a long time, as I plan to do, you need to take it out of the refrigerator - “feed” it - keep it warm, when the reaction begins - it’s ready to use. It is better to feed in the evening - in the morning it is “ripe”, or in the morning to feed for the evening (and a warm place is a must). If there are no bubbles for a long time, add a pinch of sugar (my grandmother advised me), the reaction will go faster.

Sourdough for bread without yeast

The easiest way to prepare sourdough for bread without yeast is with flour and water.

It’s done like this: prepare a glass jar with a volume of 1 liter; any flour - rye or wheat; unboiled drinking clean water (not from the tap!). Water for fermentation is half the success; buy it either in a store or collect it from a spring.

Sourdough for bread without yeast matures for several days at room temperature; in winter, you can place it closer to the heating radiator. Let's be patient and start cooking.

1 day. You need to mix 100 g of flour and 100 ml of water at room temperature. Place the mixture in a jar, cover the neck of the jar with gauze. Mark the level of the mixture on the jar with a felt-tip pen - this is important for monitoring the fermentation process.

Day 2. On the second day, use a spoon to remove half the contents from the jar. After this, add a fresh mixture of flour and water (1:1) so that the jar is filled to the mark that you set on day 1.

Day 3. On day 3, the mixture begins to bubble and emit a rather pleasant sour smell. The manipulations on this day are as follows: again, use a spoon to remove half the contents from the jar. After this, add a fresh mixture of flour and water (1:1) so that the jar is filled to the mark that you set on day 1.

Day 4 By the end of 4 days, the starter will have doubled in volume compared to 1 day. It is fully ripe and can be used for baking bread.

When I'm interested in a material, I always read the comments on it. Sometimes there is even more information there than in the main text. I once made sourdough myself, but it didn’t work out as I would have liked. Now I’m studying thoroughly how to do it and what my mistakes were.

From comments in the source, advice and doubts

• If your dough, no matter how much you mix and knead, stretches, then prepare a sourdough starter with whey.... Well, the last addition to this recipe: a couple of spoons of bran will just invigorate your bread!...

• Sour bread means weak leaven! Needs to be fed twice (for now). Initially, take a little bit at a time (so as not to waste a lot of flour, gr. 30 Leaven, the same amount of flour and water) and when the leaven is at its peak of activity (after 4 hours!!! And not after 24 hours) cook! I really like this bread - http://www.povarenok.ru/recipes/show/77002/ And the remaining sourdough (not fed) will either have to be thrown away, or you can make pancakes with it (here is the recipe http://www.povarenok. ru/recipes/show/79744/.. in general, she has a lot of recipes with sourdough).

• I never have a head of foam, only when I feed it and it sits in very warm weather. In the refrigerator it is just like batter without bubbles. Try baking some test bread. You just need the bread to rise well. I fill the bread pan only halfway, the dough sits unchanged for three hours, then the process begins.

• On the third day I baked bread, fed the starter, put it on the radiator, and the next day I put it in the refrigerator. By the way, the starter behaves differently in the refrigerator, sometimes it separates, sometimes it bubbles a little, but bread always turns out. Now I bake two loaves of bread at once, since one loaf of bread is eaten immediately after baking. I mix 1200 grams of wheat flour and 400 grams of rye flour, about 4.5 glasses of water, two tablespoons of olive oil, 2 teaspoons of salt, 10 tablespoons of sourdough. The dough turns out sticky and very thick, I scrape it off my hands with a knife. I put the dough directly into the bread pan and onto the radiator, you just have to watch, the dough can run away. As soon as it rises, I immediately put it in a preheated oven. The dough can rise even without a battery; more time is needed. I just want to say that initially I thought it wouldn’t work, but everything turned out to be much simpler. The bread turns out very tasty.

• I bake for about 40-45 minutes. At first I set it to 220 degrees, after 10-15 minutes I lower it to 180 degrees, then after 30 minutes from the start of baking I open the oven and look at the surface of the bread, if it burns I reduce the heat, if it turns a little brown, then I leave it for 10 minutes at 180.

• Yeast is the same leaven, only dried. In your samopal, which fermented at an unknown temperature, there are also a lot of pathogenic fungi, besides those that make bread fragrant.

• I’ve been baking bread with “Eternal” sourdough for two weeks now. There was only one “damn lumpy” thing - the first time, when I didn’t get the required number of bubbles (I really wanted to try baking some bread). Thanks for the recipe! By the way, I found a way to cook bread quickly! I knead the dough and put it in the oven at 50 degrees. Then after 10 minutes I turn off the heat and leave the dough to rise. After 2-3 hours you can already bake.

• Sourdough, as experience has shown, can ripen by the end of the second day, it will foam a lot, take away the required amount, and put the rest in the refrigerator. Feed it, and when it “comes to life” - put it in the refrigerator.

• It turns out differently for everyone, the quality of flour is different for everyone, so the reaction is appropriate.

• I bake in the bread machine all the time, everything works out. Choose a mode longer than Basic, something like French. Or work in manual mode. And the first time you use a very young starter, and the second time you can, add half a teaspoon of dry yeast until the starter is very strong. If the starter immediately bubbles very well, then for the first time it is possible without yeast.

• Sourdough pancakes it's simple. Make any, the simplest pancake dough, add starter, let it sit for a while at room temperature and you’re done, ready to fry.

Additional Tips

First we need to mix 50 g of flour and 50 g of warm water. Mix everything thoroughly and place it in a small container with a capacity of about 2 liters. I use a tray, it’s more convenient for me, but a jar will also work. We cover it with a towel so that our starter does not dry out, put it in a warm place and forget about our starter for a day.

After a day, we look into the jar with the dough: a slight fermentation should already begin, and an unpleasant smell will appear. We need, as they say, to “feed” the starter with a new portion of flour and water (50 g each) - and again leave it for a day.

On the third day, the smell of the starter should change to a more pleasant one. And we can already see small bubbles. Stir the starter and “feed”: 50 g of flour and warm water.

On the fourth day, the starter is almost ready. You can already hear a sour smell, it has increased in volume. You need to feed it again and mix it well. But during this period it may fall a little, don’t worry: this is normal.

And now the last, fifth day - and our sourdough for rye bread is finally ready. She grew up and changed her smell from unpleasant to sour rye. This is exactly the kind of leaven we need to make rye bread.

We take part of the starter that we will need for baking bread. There are many recipes for bread, and each one calls for a different amount of starter. We leave the rest in the jar and feed it with water and flour. Set aside in a warm place if you bake bread again in 3-4 days. If not, put the starter in the refrigerator. Don’t forget to feed your starter every day, and then you will always have homemade “yeast” on hand.