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 kind of flour will be in this moment in stock.

By the way, crispy crust and soft bread It turns out very simply - 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 g 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. Eat Silicone forms– simply 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 reed, but dark brown!). Main ingredient- 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. Top wrap 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 thin slices, spread butter... but you can do it without butter!

8. What if you put a piece of sprat on the slice? spicy salting…))) Well, 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. Fill half specified quantity 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 succeed more bread than you need, feel free to put it in the freezer.

Bon appetit!

Sourdough for bread "Eternal"

Ingredients

Flour - 300 g

Water - 300 g

This 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. So don't 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. Right here, very important point, the leaven is already quite strong and we need to catch the moment when it is 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 ours 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. Better evening feed it - it is “ripe” in the morning, or feed it in the morning 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 water 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 put it closer to the 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 foam cap, only when I feed her and stand in very warm weather. Just like in the refrigerator batter no 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 cups of water, two tablespoons 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 strongly, take away required quantity, and 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

Yeast-free baked goods, according to doctors, are healthier for the body in many aspects than those mixed with yeast. However, not every recipe can eliminate the fermentation component—a fluffy loaf of bread without it certainly won’t work. As an alternative, experts suggest figuring out how to make sourdough. Is it really very difficult?

How to make sourdough bread

This method giving baked goods a porous, airy structure was used long before the advent of yeast as culinary product. Making sourdough for bread is something that every housewife knew how to do at home several decades ago. This natural baking base can be made either by combining flour and water (equal ratio by volume - not by weight!), or by using lactic acid bacteria.

The process has several important features:

• It takes several days to prepare the starter for delicious bread, the approximate period ranges from 3-7 days.
• Every day the mixture needs to be “fed” and its growth must be monitored.
• An unpleasant sour smell in the first day is normal; after that it will go away, so do not rush to throw away the mixture.
• Only part of the starter is used to bake bread - the rest needs to be covered, fed and grown.

Sourdough bread recipe

Classic version such a basis for home lush baked goods It is customary to make it with rye flour, but this is not the only method. Homemade sourdough bread can be prepared using beer, barley malt, and potatoes. The recipe is chosen mainly according to the type of baked goods intended, but kneading is possible wheat dough oat-based, from a sweet loaf, etc. However, to figure out how to prepare sourdough, experts advise using a classic rye mixture.

Without yeast

• Preparation time: 6 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 709 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Such sourdough bread without yeast it is ideal for bread and buns, although some housewives even use it for pancakes. Rice base makes its smell softer, and the crumb finished product very light. The only drawback of this method is the length of time it takes to wait for the result. The working mass is stored in the cold and infused in a warm place. If a crust appears on the surface during storage, it must be removed before feeding.

Ingredients:

• rice – 100 g;
• wheat flour – 8 tbsp. l.;
• water – 250 ml;
• sugar – 2 tbsp. l.

Cooking method:

1. Soak the rice (warm 150 ml of water). Add a spoonful of sugar and forget for 3 days. Storage is carried out in a cool place.
2. On the 3rd day, add flour (3 tbsp).
3. On the 4th day, add the remaining water.
4. On the 5th day, strain this mass and feed with the remaining flour and sugar.
5. After a day, the bread base is ready, you can make the dough.

Rye

• Preparation time: 1 day.
• Number of servings: 5 persons.
• Calorie content of the dish: 721 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Due to the simplicity of the algorithm and the short list of ingredients, this recipe is popular among housewives. This leaven for rye bread is prepared with kefir, which must first be left in the warmth of the kitchen until it is separated into fractions. If you use fresh product, there will be no proper fermentation, and the bread will not rise. The resulting kefir mass can be used for any baking, including pancakes and pancakes.

Ingredients:

• sour kefir - a glass;
• rye flour – 200 g.

Cooking method:

1. Gently mix the components of the starter - it is better to combine them in small portions, this way there is less chance of heterogeneity.
2. Place gauze folded three times over the container and leave for a day. There is no need to stir the mass.
3. After the specified period, add a couple more tablespoons of flour, wait 2-3 hours. Use as directed.

Fast

• Cooking time: 6 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 692 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: easy.

The waiting time for the bread base to be ready can be reduced to a day, although some professionals consider such a starter to be weak and incapable of a good rise. For most housewives this quick sourdough for bread without yeast - a lifesaver that saves them time. If you do not plan to make baked goods that involve large “pores” (for example, ciabatta), it will be ideal. If you have a bread machine, the mass will rise in just 4 hours.

Ingredients:

• wholemeal flour - a glass;
• water - glass;
• granulated sugar - a pinch.

Cooking method:

1. Combine all components and knead vigorously - this can be done for 2-3 minutes to release the gluten.
2. Cover with a cloth and leave overnight or for 6 hours (if working during the day). When the mixture bubbles, you can work on the main bread dough.

Eternal without yeast

• Preparation time: 3 days.
• Number of servings: 5 persons.
• Calorie content of the dish: 765 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This recipe Experts call it one of the simplest for novice housewives, especially due to the lack of need to feed the live mass daily. This eternal starter can be stored for a very long time if you refresh it once a week and keep it in storage. the right conditions. The resulting amount of working mass is enough for 5-6 times, since about 5 tbsp is needed for a loaf of bread. l.

Ingredients:

• flour – 210 g;
• water – 210 ml.

Cooking method:

1. Combine 70 g of both components. The mass should have the thickness of rich sour cream or pancake dough.
2. Cover with a towel moistened with water and keep warm.
3. Check the next day - if a lot of bubbles appear, feed, again introducing 70 g of the main components.
4. Stir a couple of times during the day. The container is also kept warm under a towel.
5. After another day, the starter should increase in volume and bubble well. It needs to be fed again, again allowed to stand for a day.

From hops

• Preparation time: 3 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 437 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Most modern housewives it is not known how to make a leaven from hops for bread, but in the past this method of creating a starter for homemade baked goods was used more actively than others. Difficult to find in urban areas main component However, if you succeed, you will forget about yeast forever - bread on this basis turns out incredibly fluffy, tender and soft.

Ingredients:

• hop cones – 225 g;
• flour - half a glass;
• distilled water – 450 g;
• sugar – 1 tbsp. l.

Cooking method:

1. Pour water over the hop cones and let it boil. Then cook on medium power until the volume of liquid is reduced by half.
2. Cover with a lid and leave for 8-10 hours.
3. Strain the hop broth, mix about 200 ml with flour and sugar. Mix.
4. Cover tightly natural fabric, leave in a warm place for 3 days.

For black bread

• Preparation time: 3 days.
• Number of servings: 5 persons.
• Calorie content of the dish: 626 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: medium.

For those who are looking for a diagram of how to make sourdough for black bread, professionals advise trying to work with whole grain. The method is not the simplest, but it is very effective: on this basis, the bread rises especially well. You can work similarly with wheat. The general algorithm does not change, only the stage of grain germination has been added. If this is too difficult, you can simply grind them and boil them with the rest of the components, and then work using standard technology.

Ingredients:

• rye - glass;
• water – 200 ml;
• honey – 1 tsp.

Cooking method:

1. Soak the washed grains, wrap the container in wool, and leave in a warm place for a day.
2. If they have not sprouted after a day, repeat the procedure, extending this process for another day.
3. Grind in the morning food processor rye grains, add liquid honey. You can add a little water if the mixture looks dry. Cover again and leave in a warm place overnight.
4. If the starter has grown, you can prepare the dough.

Malt

• Preparation time: 3 days.
• Number of servings: 5 persons.
• Calorie content of the dish: 793 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Malt sourdough is prepared in almost the same way as for yeast-free bread based on rye, only here they take wheat. It first needs to be germinated a couple of days. The mass itself needs to be cooked, constantly monitoring its condition. If you have to continue to grow and feed such a bread base, you can use ground grains, always in tandem with sugar and water.

Ingredients:

• wheat grain - glass;
• rye flour - 1 tbsp. l.;
• water - how much grain will take;
• sugar – 2 tbsp. l.

Cooking method:

1. Twist the sprouted grains through a meat grinder. Add the remaining ingredients, pour in the liquid until thick porridge.
2. Boil this mass and cook for 50-60 minutes. The burner power is minimal.
3. When the future starter darkens, it is left in a warm place for 2 days. U finished product There will be a leaven aroma and a lot of bubbles on the surface.

Made from wheat flour

• Preparation time: 2 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 792 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: easy.

If you are wondering how to cook sweet loaf without using yeast, you should check out this recipe for raisin sourdough for a fluffy and very delicious bread. The crumb will lack the sourness characteristic of such dough, but it will turn out just as airy and will remain soft for a long time. Wheat sourdough for bread without yeast, feed every 2-3 days.

Ingredients:

• black raisins – 5 tbsp. l.;
• wheat flour – 180 g;
• warm water – 180 ml;
• honey – 1 tsp.

Cooking method:

1. Steam the raisins and chop them. It’s good if he keeps the bones at the same time.
2. Pour in honey and warm water.
3. Add the remaining dry ingredient in portions and knead the dough into a thick mixture in a jar.
4. Cover and leave in a warm place for a day.
5. Mix and send back. In another day, the mixture will be ready to make dough into delicious bread.

Monastyrskaya

• Cooking time: 7 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 1196 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The peculiarity of this recipe is the base in which brine is used. Experts advise taking cucumber or cabbage; It is important that it does not contain vinegar. Monastic sourdough for bread without yeast is considered very slow, it is not fed daily, so it is stored for a long time. Housewives often make it to bake bread 1-2 times a week and in small loaves.

Ingredients:

• brine – 220 ml;
• peeled rye flour – 330 g;
• sugar – 1 tbsp. l.

Cooking method:

1. Let the brine stand until it warms up (to room temperature), or keep it in a warm, turned off oven to speed up the process.
2. Mix with rye flour, be sure to get rid of any lumps that appear.
3. Add sugar - it will shorten the fermentation time.
4. Cover and keep warm. Monitor for 6-7 hours, periodically “settling down”. Ready mass will greatly increase in volume and have a bubbling surface.

Potato

• Preparation time: 3 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 549 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: easy.

The recipe for potato sourdough is very simple, but has characteristic feature, which distinguishes it from other methods of making bread dough without yeast. Such a basis will not have sour smell even on the first day, which makes her very attractive in the eyes of most housewives. The amount of flour cannot be specified down to the gram, since it depends on the amount of broth obtained.

Ingredients:

• potatoes – 10 pcs.;
• wheat flour - how much sourdough will take.

Cooking method:

1. Boil the peeled potatoes without adding salt, pepper or other seasonings. When they become soft, strain the liquid into a jar.
2. Add flour until the mixture is similar in consistency to sour cream.
3. Cover the jar with gauze and leave it at rest for 3 days. If after this period foam appears on top, you can make the dough.

The process of creating such a basis for home baking gives rise to even experienced housewives There are a lot of questions, so professionals give several recommendations:

• Cook in glass - do not use metal cups. Mix only with wooden spatulas.
• If you decide to bake sourdough bread, let the dough rise for 4-5 hours, otherwise the rise will not be sufficient. Some professionals advise increasing this time to 8 hours, or adding heating to the baking sheets from below (you can place them on a pan of boiling water).
• For wheat baked goods, it is advisable to start a starter on a whole grain basis, and then feed it with classic white flour premium.
• The strength that this mass acquires depends on its age, so housewives use mainly half of the starter for baking, and continue to grow the rest.
• If you are afraid that the bread will not rise as well as with yeast, gradually reduce the amount to a minimum.
• It is better to store it in the refrigerator (door) - this way the mass will be “frozen”. Before starting work, she is allowed to warm up for several hours to start activity again.
• Need to grow your bread base faster? Add a spoonful of sugar/honey - it will speed up fermentation.
• It is advisable to combine the components by eye, and not blindly following the recipe - you need to get a thick but moving mass that does not require a spoon.
• To raise the starter, the room must be at least 22-23 degrees, otherwise you will have to wait 1.5-2 days before the first bubbles appear, and total term maturation will increase.

Video

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 bakeries instant yeast carry 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 the leaven 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 which are used in the bakery industry were 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

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 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, and mix in rye peeled flour. The dough is "light".
After the dough has risen, without kneading it, put it into molds (1/2 the volume of the mold).
To Work with rye dough better by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.

Baked Rye bread 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 next baking, 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. Bread for hop starter

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 is poured into the mixing container boiled water, cooled to a temperature of 30-35 degrees, stir 1 table 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 clean dishes ( glass jar volume no more than 0.2 liters, with a tight-fitting lid) set aside required amount(1-2 tablespoons) of dough, this dough will serve as a leaven 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 components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are not 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

From fermented homemade wine skim off the foam and mix 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 brew 4 liters boiling water or hot hop decoction. Tea leaves (it should have the consistency thick sour cream) cool to 70-75|C, add 100-150 g of wheat flour into it and mix 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 special form, and leave it to rise, after which we put it in the oven. It is not recommended to add salt, but you can add cumin, coriander, and raisins.

When I became interested in how to bake bread without yeast, using self-grown sourdough, I started reading what they wrote about it on the Internet, and for a long time I couldn’t decide to try it, because I read a lot of positive things like “you can certainly try baking bread.” according to my recipe, but it’s unlikely you’ll succeed right away, since it’s very difficult and not everyone can do it” or “a lot of food went into the trash before I succeeded” or “I baked my 100th bread and only now it’s starting to vaguely resemble something edible" or "take a starter of 75.21 percent moisture, renewed at dawn after the full moon." Of course, I’m exaggerating, but I think many will understand me)))

Having encountered even one in a dozen recipes, such sentiments frighten most beginners and people either generally think that baking bread is something incomprehensible and do not dare, or take a long time to gather their courage, like me. And then I thought that humanity began to produce industrial yeast quite recently, and before that bread was baked with sourdough, and it’s hard to imagine that in some village, simple woman with a bunch of children and a household, she sat and calculated the percentage of moisture in the sourdough or something like that. I realized that the process of baking bread is a natural and generally simple procedure that is accessible to any housewife.

Armed with this understanding, I overcame my fear, began to boldly try recipes that contained less abstruseness and intimidation, the bread immediately began to turn out tasty (yes, sometimes a little better, sometimes a little worse, but always tasty) and gradually I formed several of the simplest and popular recipes, which I always do well if the main conditions are met: a living and healthy starter, sufficient heat to rise, the right amount of time, good kneading and the desire to feed your loved ones with tasty and healthy bread.

At some stage, I was tired of telling my friends and others every time how and what to do, and I compiled a file in which I collected and systematized everything that I understood for myself about baking bread. I’m sharing this information with you, I hope it will be useful to someone.

LEAVEN

Sourdough is a substitute for industrial yeast. It needs to be grown, and then it can be stored for years, becoming stronger and stronger, you just need to feed it on time.

How to grow rye starter starter

It will take several days to grow the starter:

1 day	Mix 50 grams of rye flour + 50 grams of lukewarm water in liter jar, cover with a lid or film (do not close tightly) and put in a cabinet for a day.
Day 2	After standing for a day, the starter should ferment and increase in volume. Add 50 grams of rye flour and 50 grams of lukewarm water, mix, cover and return to the cupboard for a day.
Day 3	The starter continues to ferment. We do the same as on the second day: 50 grams of flour + 50 grams of water
4 day	Everything is the same as the third day.
5 day	The starter is ready. It should be alive, bubbling, voluminous. In total we got about 400 grams of sourdough. From this amount you need to select 100 grams, put it in a jar, close the lid tightly and put it in the refrigerator. This will be the actual starter, from which each of your breads will then be fermented. The rest of the starter can now be used (see advice in recipe No. 1).

How to handle the sourdough starter?

The starter starter sits quietly in the refrigerator. When you bake bread, take from the jar as much as you need according to the recipe. And immediately add flour and water into the jar (I add 25-50 grams of flour and 25-50 grams of water (25 or 50 depends on how much starter you used for the bread)), mix and put it back in the refrigerator - this is how you feed the starter. If you bake bread regularly, then you won’t have to do anything else with the starter. If you bake rarely, then you need to feed the starter once a week in any case. After the starter has been fed, after some time it will bubble and rise strongly, then calm down. It is necessary that the size of the jar is such that there will be room for lifting.
When dealing with sourdough, maximum care is important: clean dishes, hands, towels. You need to make sure that nothing gets into the leaven except flour and water.

It should look normal, with large bubbles during the active period, and small bubbles during the calm period. It should not be that the flour separates and the water separates. Make sure there is no mold!!! If the starter is very flaky or moldy, throw it away and make a new one. But if the starter is kept in order and fed on time, such troubles should not arise.

RECIPES OF WHEAT-RYE BREAD

Comments for all recipes

• Bread should only be baked in good mood and with good thoughts!


• Flour is different, so the amount of flour and water indicated in the recipes can be varied depending on the situation. How? - you need to feel it, it comes with experience, first you can do it strictly according to the recipe, and then analyze it and gradually it becomes clear whether changes are needed or not.


• In all recipes you need to take slightly warm water, slightly above room temperature, too warm or hot water may destroy the starter.


• Opara is the preliminary fermentation of part of the flour. The dough is actually the dough itself that will be baked.


• If the dough has stood for as long as it should, but for some reason you can’t immediately knead the dough, don’t worry - just put the dough in the refrigerator and knead the dough later.


• If the recipe turns out that the dough itself needs a little less ready-made dough than what was turned out, then the remaining dough can simply be put in a jar in which the starter is stored.


• The dough must be well kneaded. You need to knead with your hands for at least 15-20 minutes. Since in all the recipes given the dough is sticky and not at all cool, you need to knead in a bowl and not on the table.


• The dough, kneaded and placed into molds, should rise to double in size. The rising time of the dough depends on the strength of the leaven and the room temperature. In the cold season, in order to rise better, it is better to place it either near the radiator, or on the table near the stove when something is being prepared.


• All the recipes below are designed for baking in molds. The most convenient form is a brick.


• If the bread falls off during baking, it means the dough has over-stood or was too liquid; over time, get used to it and this won’t happen.


• If the baked dough is too spongy, the dough was most likely too runny or poorly kneaded.


• Additive options: coriander or cumin (which contribute to better digestion of bread, you need to add a little of them, 1-2 teaspoons), pumpkin or sunflower seeds, flax seeds, sesame seeds, poppy seeds, raisins, bran (seeds), chopped nuts, cereals. Add all additives at the end of kneading the dough.


• Before putting the bread in the oven, brush it with water using a baking brush and immediately, before the water dries, sprinkle with sprinkles (cumin, sesame, poppy seeds).


• Place the bread in the oven carefully, without knocking, so as not to fall off. The oven must be preheated well in advance, bake at 200 0 for 40-50 minutes. But ovens are different, so you need to adapt to yours, this is important! The finished bread is golden brown; if you check with a splinter, it should be dry.


• The finished bread must be immediately removed from the pan, otherwise it will get soggy. Allow the bread to cool before cutting. If you start cutting while it’s hot, the dough will drag behind the knife and it will seem like the bread is damp. In general, rye bread tastes better when it has stood.

Recipe No. 1

From the specified quantity you get 1 large brick, weighing 700-750 grams.

Opara	Rye flour - 150 gr Water - 150 gr
Dough	Dough - 300 gr White flour - 200 gr Rye flour - 130 gr Salt - 10 g vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 200-230 g

Advice:
When we first made the starter, after taking the required amount for storage in the refrigerator, 300 grams remained. These are the ones that can be used in this recipe as a dough (that is, take this starter and start preparing bread from the “Dough” stage). True, the leaven is not yet very mature, so for the first time you need to either add yeast, or be prepared in advance for the fact that the bread will take a long time to rise or may not turn out very well. It's not scary. Once the starter is mature, it will work well.

Recipe option No. 1 - with rye malt

Opara	Rye flour - 150 gr Water - 150 gr Sourdough starter - 2 tablespoons	Mix everything in a bowl, cover with a towel and leave at room temperature for 16 hours.
Malt	Rye malt - 25 g Water - 50 g
Dough	Dough - 300 gr Steamed malt (see above) White flour - 200 gr Rye flour - 105 gr Salt - 10 g vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 150-180 g	Mix everything, knead thoroughly. At the end of kneading, add a handful of additives (seeds, etc.) Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-3 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Recipe No. 2

Compared to the first recipe, this bread is more rye (there is 2 times more rye flour than wheat). From the indicated quantity it turns out 2 large bricks, each weighing 850-900 grams.

Opara	Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 g
Dough	Dough - 800 gr White flour - 400 gr Rye flour - 300 gr Salt - 1 heaped tablespoon vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 300-320 g	Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-3 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Recipe option No. 2 - with rye malt

It turns out delicious dark bread type "Borodinsky"

Opara	Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 g	Mix everything in a bowl, cover with a towel and leave at room temperature for 10-12 hours.
Malt	Rye malt - 50 gr Water - 100 g	30 minutes before the start of kneading the dough, boil water, pour this boiling water over the malt and let it brew for 30 minutes.
Dough	Dough - 800 gr Steamed malt (see above) White flour - 400 gr Rye flour - 250 gr Salt - 1 heaped tablespoon vegetable oil - 1 tbsp Honey (or sugar) - 1 tablespoon Water - 200-220 g	Mix everything, knead thoroughly. At the end of kneading, add 2 handfuls of additives (seeds, etc.) Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-3 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.

Recipe No. 3

Unlike the first two recipes, this bread contains more wheat flour than rye flour. From the specified quantity you get 1 large brick, weighing 800-850 grams.

Opara	Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses
Dough	The whole dough (see above) White flour - 1-1.5 cups Rye flour - 1 cup Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons vegetable oil - 1 tbsp	Mix everything, knead thoroughly. At the end of kneading, add 1 handful of additives (seeds, etc.) Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. When it’s ready, sprinkle with whatever you want and bake.

Recipe No. 4

Purely White bread, although the sourdough is rye, it will be lost there, and it will be white. From the specified quantity you get 1 large brick, weighing 800-850 grams.

Opara	Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses	Mix everything in a bowl, cover with a towel and leave at room temperature for 12-14 hours.
Dough	The whole dough (see above) White flour - 2-2.5 cups Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons vegetable oil - 1 tbsp	Mix everything, knead thoroughly. Grease the mold with oil and place the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and place in a warm place to rise for 2-4 hours (until it doubles in size). When it’s ready, sprinkle with whatever you want and bake.