It's no secret that fresh yeast bread (especially warm) is bad for the stomach. It causes a feeling of heaviness and can provoke the occurrence of various diseases. Therefore, modern housewives try to bake it on natural sourdough without yeast at home.

Many simply do not like purchased bread products, because their quality leaves much to be desired.

Loaves are often poorly mixed, underbaked, smell strongly of yeast, and it's no secret that anything but the necessary ingredients can get into them. And home-made pastries will cost several times cheaper. Not to mention the fact that fragrant natural bread made with your own hands always turns out tastier.

In this article, you will learn how to make sourdough, what are its varieties and proven recipes for delicious homemade bread without yeast.

You will need:

Eternal sourdough for bread without yeast

In order to prepare the right natural sourdough that can be used constantly, you only need two ingredients:

• Purified water 100 ml
• Flour (any) 100 g

Best of all rye, because it is more useful. You can bake on its basis both white and dark bread.

1. In a half-liter jar, mix the flour with water until the lumps disappear, cover the container with a cloth or plastic lid, in which you first make holes to vent air.
2. Place the mixture in a warm place near a radiator or stove. At first, the flour will precipitate, so stir the contents of the jar periodically (3 times a day is enough).
3. On the second day, you will see small bubbles on the surface. This is a good sign that the starter is being prepared correctly.
4. Now she needs to be fed. Take another 100 mg of water and flour. Separately mix and pour into the finished mixture.
5. Stir again and put in a warm place for a day.

   On the third day, it should grow significantly in volume.

6. Once again, add a mixture of fresh flour and water to it and again put it in heat.
7. On the fourth day, the baking blank will be ready.
8. Divide it in half. Place one half in a cold place, and from the second prepare a dough for bread without yeast.

This leaven is called eternal for a reason. After all, the unused part can be stored, feeding, until the next time. The more “age” the starter has, the stronger it is.

Sourdough recipe:

• Pour water into the finished product (approximately 350 ml) and gradually stir in the flour to get the consistency of thick sour cream.
• Cover the bowl with a clean towel and place in a warm place for 12 hours.
• Then give salt, a few tablespoons of refined oil, and any spices or fillers you like, such as raisins, dried apricots, nutmeg, cinnamon, ginger, etc.
• Sprinkle flour and knead the dough on the table or on the board until it begins to stick to your hands.

After the dough is well kneaded, put it in a greased form or simply lay it on a baking sheet. Let him "rest" for 40 minutes and put in the oven, preheated to 190 degrees, for one hour.

Raisin

Try baking homemade yeast-free raisin bread, you can use wheat or rye flour for it. The result will delight you with its unusual taste.

1. Take 100-150 g of raisins and grind them (you can cut or crush in a mortar).
2. Mix 100 mg of purified water with 100 g of rye flour and raisins. Transfer everything to a jar and add 1 teaspoon of sugar or honey. Cover the container and put in a warm place for a day.
3. The next day, strain the liquid through a sieve, add more flour with water in equal amounts. Put the jar back in heat.
4. On the third day, the contents will increase in size, bubbles will appear - this means that the dough is ready.
5. Divide it in half and use it according to the technology described above.
   

   You can add cinnamon, cloves, nuts, candied fruits, dried fruits to baking based on raisin sourdough.

Potato

1. Peel 3-4 medium tubers and boil them until half cooked. Then cool and mash into a puree.
2. Strain the contents through a sieve and add wheat (or rye) flour at the rate of 1:1. Cover the container and place in a warm place.
3. The next day, stir the mixture, and if it seems liquid to you, then add flour.
4. The blank is ready for use on the fourth day.

Rye sourdough for potato-based bread is especially popular, as products from it are very soft, tasty, fluffy and have an appetizing alluring aroma.

Bread recipe with potato sourdough

You will need:

• Finished sourdough 350 g
• Warm water 200 ml
• Salt 1 teaspoon
• vegetable oil 2 tbsp. spoons
• Sugar 1 teaspoon

Hop starter

It takes a little longer to prepare than the others, because fresh or dried hop cones must be steamed in a thermos overnight at the rate of one glass of cones per glass of boiling water.

Then the infusion must be filtered and flour added. Further, the cooking technology is identical to the previous ones.

Yeast-free on kefir

Kefir, homemade milk or yogurt must be kept for several days until bubbles appear and water separates. Don't let the specific smell fool you. Then rye flour is added to it until sour cream is thick, stirred and kept warm for a day. The bowl must be covered with gauze.

During active fermentation of the starter, it must not be disturbed.

After a day, add flour, as for pancakes, mix and cover. After a couple of hours, the mixture will begin to rise strongly - now it is ready for kneading. The unused part of the kefir mixture is safely stored in the refrigerator.

Wheat sourdough

Soak one glass of wheat or rye, cover and leave in a warm place to germinate. Often, one day is enough for this, but if not all the grains have “hatched”, wait until the evening, after washing them and wrapping them up.

Then you need to grind the grain with a blender, add 2 tablespoons of rye flour, a teaspoon of honey or sugar, put a towel on top and put it back in heat.

On the third day, the sourdough is ready. The part that does not go to the dough can also be put in a cool place.

Rice

It will take five days to prepare. Pour 100 grams of rice with 150 ml of warm water, add a teaspoon of sugar there and leave it in the cold for three days. Add 3 full tablespoons of wheat flour and another tablespoon of sugar.

On the fourth day, mix everything, add a heaping tablespoon of flour and add 100 ml of warm water. And the next day, strain everything and add another 4 tbsp. l. flour and 1 tsp. Sahara. Let stand for a few hours and then prepare the dough.

From rice sourdough, delicious pies, pies, buns and pancakes are obtained.

• All types of yeast-free starters can be refrigerated for a few days to a week and require proper care. Basically, you should add some fresh flour and send it back to the refrigerator. Live sourdough can be prepared at will.

• When peroxidation, add a little flour and leave warm overnight. The next day, you can already prepare the dough. From such a sourdough, bread is obtained with a sour taste, which many people really like.

• Yeast-free dough requires good fermentation.

In order for your pies to grow well, wait for an active fermentation period, even if it takes one extra day.

• Flour Requirements: Use the same grade as bacteria get used to it. A new variety is introduced in several stages and the process may take longer.
• For bread and pies, it is better to take soft flour, hard flour is suitable for vermicelli or pizza. But you can experiment and select varieties for baking to your taste.

• If for some reason you are unable to prepare yeast-free bread sourdough, watch the master class, which shows this process in detail. You can also buy ready-made sourdough made from natural ingredients at organic food stores or online.

• For homemade bread, sourdough is a must - this is how live yeast gains strength to raise the dough during baking.

To get an idea of ​​how much starter you need to put in, write down the following ratio for yourself: 1 full glass replaces 40 grams of pressed yeast or 1.5 tsp. dry.

• When baking both white and black bread in the oven, dishes with water must be placed on its bottom. In the first 20 minutes, the doors cannot be opened. Depending on the size, the cooking time will last from 40 minutes to an hour. Bread must be wrapped in a towel and left for a day. If everything is done correctly, then when tapping on the crust of the baked product, a ringing is heard, and when pressed, the crumb returns to its previous shape.

From ancient times and until the middle of the 19th century, only hop sourdough was used for baking bread.
1) Mix two types of flour in a large bowl.
2) Then add the yeast along with sugar and salt, mix.
3) We make a recess in the middle and begin to gradually pour in water and vegetable oil there.
4) Knead the dough thoroughly, this must be done by all means with your hands.
5) The dough is kneaded for at least 10-15 minutes, after which we give it the shape of a ball.
6) Cover with a damp cloth, transfer to a bowl and set to rise in a warm place for 2-2.5 hours.
7) Punch down and knead again for about 15 minutes.
8) Now put the dough in heat for half an hour.
9) We form bread from the dough, transfer it to a baking sheet.
10) We send it to the oven preheated to 200 degrees for 20 minutes.
11) Add a little water to the proteins, beat, grease the bread and send it to bake again.
After 30 minutes, the bread will be completely ready.

Sourdough for bread without yeast eternal (quick): what is the recipe?

This is a simple sourdough starter to bake bread without yeast.
1 day
100 g flour and 100 g water.
We stir well. You should get a pasty mass, like thick market sour cream.
Cover with a damp towel and put in a very warm place without drafts.
The starter should ferment for about a day. Until the appearance of small, albeit rare, but bubbles. Sometimes it needs to be stirred.
At first, the flour will settle under water, but this is not scary, just stir 3-4 times a day.
2 day
We feed the starter. We add 100 g of flour and add water so that its consistency returns to its original state of market sour cream. Cover with a towel and keep warm for another day.
Stir 4 times a day.
3 day
There are not just bubbles on the surface of the sourdough, it grows in size and consists of a foam cap. We feed her for the last time. And again in the heat.
Here, a very important point, the starter is already strong enough and we need to catch the moment when it will be at its "peak shape", i.e. it should double. At this moment, she is at her strongest. We split it in half.
The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until the next time.
Then they got it - fed it - left it warm - and it is ready for cooking again.

Conclusion

Conclusion

We have offered you the basic recipes for sourdough, cook anything on their basis: molding or hearth, pure wheat or "Borodino" bread, pie or cake, pizza and even Easter! Opara can be dairy, on water and potato broth. Try using pea or buckwheat flour. There are many recipes for a bread machine and a slow cooker.

LEAVEN

Sourdough is a substitute for industrial yeast. It needs to be grown, and then it can be stored for years, becoming stronger, it will only be necessary to feed it in time.

How to grow rye sourdough starter

It will take several days to grow the sourdough:

The sourdough starter sits quietly in the refrigerator. When baking bread, take as much from the jar as the recipe calls for. And immediately add flour and water to the jar (I add 25-50 grams of flour and 25-50 grams of water (25 or 50 depends on how much sourdough I took for bread)), mix and put it back in the refrigerator - so you fed the sourdough. If you bake bread regularly, then you won’t have to do anything else with sourdough. If you rarely bake, then the sourdough should be fed once a week in any case. After the starter has been fed, after a while it will bubble up and rise strongly, then calm down. It is necessary that the size of the jar be such that there will be room to rise.
In any actions with sourdough, maximum accuracy is important: clean dishes, hands, towels. It is necessary to ensure that, apart from flour and water, nothing gets into the sourdough.

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

WHEAT-RYE BREAD RECIPES

Comments on all recipes

• It is necessary to bake bread only in a good mood and with good thoughts!


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


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


• Dough is the pre-fermentation of part of the flour. The dough is already the actual dough itself, which will be baked.


• If the dough has stood for as long as it should, but for some reason you cannot immediately knead the dough, it's not scary - just put the dough in the refrigerator, knead the dough later.


• If according to the recipe it turns out that the dough itself needs a little less ready-made dough than it turned out, then the rest of the dough can simply be put into a jar in which the sourdough is stored.


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


• The dough, kneaded and laid out in molds, should rise twice. The rise time of the dough depends on the strength of the leaven and the temperature in the room. In the cold season, in order to rise better, it is better to put it either near the battery or on the table near the stove when something is being prepared.


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


• If the bread has fallen off during baking, then the dough has stood or was too liquid, get used to it over time and this will not happen.


• If the baked dough turned out to be too porous, most likely the dough was too thin or poorly kneaded.


• Supplement options: coriander or cumin (which contribute to better digestion of bread, they should be added a little, 1-2 teaspoons), pumpkin or sunflower seeds, flax seeds, sesame seeds, poppy seeds, raisins, bran (visivki), chopped nuts, oatmeal . Add all additives at the end of the dough batch.


• Before putting the bread in the oven, grease it with water with a baking brush and immediately, until the water has dried, sprinkle with sprinkles (cumin, sesame seeds, poppy seeds).


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


• Ready bread must be immediately removed from the mold, otherwise it will soak. Let the bread cool before cutting. If you start cutting hot, the dough will drag behind the knife and it will seem that the bread is damp. In general, rye bread tastes better when it has stood.

From the specified amount, 1 large brick is obtained, weighing 700-750 grams.

Recipe variant number 1 - with rye malt

Recipe number 2

Compared to the first recipe, this bread is more rye (rye flour is 2 times more than wheat flour). From the given amount, 2 large bricks, each weighing 850-900 grams.

It turns out delicious dark bread like "Borodinsky"

Recipe number 3

Unlike the first two recipes, this bread has more wheat flour than rye flour. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.

Recipe number 4

Pure white bread, although the sourdough is rye, but it will be lost there, and it will be white. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.

For many years, bread has been an integral part of the diet of many people. However, store-bought product options do not always meet consumer requirements. Another thing is homemade bread. Such baking is organic and healthy, because it does not contain harmful additives and preservatives. That is why you need to know how to make sourdough for bread at home.

How to store sourdough

The sourdough doesn't have to be fresh every time. Just one is enough, some of which you will leave for use next time. It is necessary to store the product in a cold place, covered with gauze or a light cloth. The rest needs to be fed in order for the starter to grow.

Cooks note that the proofing time when making sourdough bread must be increased to 4 hours.

There are many sourdough recipes for homemade bread, but the most popular are kefir, potato and yeast-free.

Kefir sourdough for bread

Ingredients:

• Yogurt or old kefir - 250 ml.
• Rye flour - 250 g.

Cooking:

You can use ready-made yogurt or ferment kefir yourself. It will not affect the taste of the bread. Yogurt must be left for a couple of days, covered with gauze. You will notice that bubbles will form on the surface of the dairy product and water will exfoliate on the 2-3 day. Flour can be added to such yogurt.

Flour must be taken rye, previously sifted through a sieve. Flour is added to the curdled milk so that the mixture acquires the consistency of sour cream. It is very important not to allow the formation of lumps. Stir the mixture thoroughly.

The finished mixture must be covered with gauze and left in a cool place, so you start the fermentation process of the sourdough. To speed up fermentation, you can leave the sourdough in a warm place.

However, you should be careful, because during such storage the growth rate of the mixture is too high, sometimes the product is poured out of the dishes in large quantities.

The next day, you need to add another portion of rye flour to the sourdough to recreate the consistency of the pancake dough. Cover the starter again with a cloth and leave for a while. After a couple of hours, the fermentation process is activated. Do not be alarmed if the starter starts to pour out of the container - this is normal. The sourdough will sizzle and bubble. In this form, the sourdough is already ready for baking bread.

Separate a part from it for the next times. It is necessary to store the rest in a glass jar at a temperature of 10-12 C. Baking on kefir sourdough is tender and has a pronounced sour taste.

Potato sourdough for bread

Ingredients:

• Potatoes - 10 pcs.
• honey - 0.5 tbsp. l.
• wheat flour - a few tablespoons.

Cooking:

The first step is to boil 10 small peeled potatoes without adding salt and spices. Potatoes should not be boiled. Potato broth must be drained into a separate bowl so that the liquid cools.

You need to mash potatoes, diluting it with broth to achieve the effect of thick sour cream. Transfer the puree to a clean glass jar. Add half a tablespoon of honey to the starter.

The jar needs to be covered with gauze so that the starter can breathe. In this form, the mixture should stand for 1-2 days.

Wait for bubbles to form on the surface. Only then can 2 tablespoons of whole wheat flour be added to the potato sourdough. Next, you need to pour 50 ml. warm water and stir the mixture. Cover with cheesecloth and leave for another day.

On the fourth day, you will see that the water has again separated from the total mass. In the sourdough, you can add wheat flour without bran in the amount of 1 tbsp. spoons. You also need to pour in some warm water. Make sure the temperature is pleasant for your hands and mix the starter. Cover again and put away in the original storage location.

On the fifth day, the starter will begin to ferment actively. There may be a slight smell of acetone. But it is worth waiting another day so that the sourdough is definitely ready. The next day, a pleasant sour aroma will appear. You can feed the starter with a spoonful of water and flour. Leave the mixture for another day. On the seventh day, sourdough can be made from potato sourdough.

Rye sourdough for bread

Ingredients:

• rye whole grain flour - 300 gr.

Cooking:

The first step is to mix 100 grams of flour with water. You should get the consistency of thick sour cream. Cover the mixture with a napkin or gauze, send stored in a warm place. Avoid drafts. On the second day, you will notice bubbles on the surface of the mixture. This means that the starter needs to be fed. Enter into it 100 grams of flour and water. Put it back on warm.

The next day, the sourdough will grow at times, its structure will become frothy. Add another 100 grams of flour to the water. On the fourth day, the sourdough will be ready for baking bread from it.

We wish you success in making bread yourself.

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A well-composed diet is dominated by cereals and other grains, including bread, which are a source of valuable nutrients. In our area, the traditional and popular source of fiber, protein, starch, B vitamins and trace elements is bread.

What is sourdough, and where does the sour taste come from?

We can say that our health largely depends on the quality of bread. Meanwhile, more and more baked goods are coming to the market with various additives, improvers and fillers. These pastries are not only unpalatable, too airy or flavored, but sometimes contain dangerous ingredients. the person then becomes apparent.

At the same time, home production, the use of starter cultures will allow us to bake healthy pastries, in the quality and composition of which we can be 100% sure.

Sourdough for bread at home consists of beneficial and friendly bacteria, lactic acid, from which bread takes useful substances after fermentation. Natural fermentation caused by lactic acid bacteria eliminates carcinogenic compounds and stimulates the immune system. In the light of modern nutritional knowledge, homemade bread sourdough, which is based on wild yeast, can become part of our daily diet.

Sourdough for bread is a means for raising and acidifying the dough. It is a community of various tiny microorganisms that depend on each other and protect each other. Such communities are present in our midst often and in large numbers. In kefir, sauerkraut, etc., they contain various bacteria and yeast.

What is sourdough bread made of?

Its most important components are:

• bacteria responsible for the production of lactic acid;
• other beneficial bacteria that live in symbiosis with them;
• wild yeast, which works like industrial yeast, it produces carbon dioxide in the dough, which makes the dough rise.

Commercially made sourdough yeast bread has a somewhat distinct flavor. Although sometimes they try to fake this “sourness” by adding ordinary vinegar to bread made with industrial yeast.

What are the starter cultures?

Starter cultures can differ significantly from each other. Cultures of microorganisms, depending on the type of flour and grain, the region in which they are grown will be different. The secret lies in the presence of microorganisms that are located under the shell of the grain and in the air. You cannot compare a sourdough starter grown in one part of the country with the same product from the same recipe but from products grown in the opposite part of the country. The differences will be significant. One thing is for sure: each sourdough for rye bread or wheat, and maybe for corn is a unique product, has its own mysterious properties, and every culture we have bred deserves to be developed and cultivated.

So, the main types of this product:

• hop sourdough for bread,
• rye sourdough for bread without yeast,
• wheat sourdough for bread
• sourdough for bread without yeast eternal,
• sourdough for bread on kefir,
• monastery sourdough for bread,
• and many other types.

How to make sourdough for bread and why you should not be afraid of it?

Why is it worth adding sourdough to rye flour bread? If someone has already tried to bake 100% rye bread with yeast, he was convinced that this, unfortunately, is very difficult. Even if rye flour is only part of the recipe and used in a mixture with wheat flour, using it for baking is a difficult task. Beginning bakers are better off working with wheat flour products. Wheat flour has a lot of protein responsible for gluten, which holds the whole structure of the dough. Thus, it is easy to form a loaf from wheat flour that holds its shape quietly, while products made from rye flour are best always baked in a baking dish.

Rye flour contains less gluten. In addition, rye contains enzymes that interfere with the creation of a certain dough structure. Adding acidified dough will help inhibit this process. The acidification process involves the bacteria responsible for the production of lactic and acetic acid. The culture of "acidic" microorganisms in rye dough reproduces very readily. Thus, sourdough starter from rye is the most acidic of all options.

Thus, for those who want to bake bread with a predominance of rye flour, home-made sourdough for rye bread is better suited. Rye bread, which is baked only with the addition of yeast, is dense and poorer in taste. In other words, rye flour necessarily requires acidification. Wheat flour does not require this, but acidification is also possible. Sourdough wheat bread is much more flavorful and fresh much longer than bread made with yeast alone.

How to make sourdough for bread?

At present, it is not at all difficult to buy sourdough for bread; even dry sourdough for bread is sold. However, it is very simple to create this product at home with your own hands. All we need for this, we usually have at home, is flour and water. Flour should be unrefined and high-quality non-chlorinated water, you can take mineral water.

Here are a few methods for making sourdough for homemade bread:

1. The basic and oldest recipe for sourdough bread. Our great-grandmothers made sourdough by pouring warm water into clay pots with rye flour, the mixture was left for 3 days. After thorough mixing, fresh portions of flour and water were added, and a day after that, the sourdough for bread without yeast was ready.
2. Another old way to make yeast-free sourdough bread is to add flour and water in batches every 24 hours. A handful of flour, better than coarse grinding, about 100 g in weight, must be thoroughly mixed with warm water to get a fairly thick paste in consistency like pancake dough or sour cream. We leave it all in a warm place, ideally next to the heater. Every 12 hours, this suspension must be thoroughly mixed, so that air bubbles appear, then cover with a lid and let stand again at rest. Every day you need to add a handful of flour and a little water to the consistency, as indicated above, and so continue for 4-5 days.

Temperature regime

To prepare homemade sourdough for bread, you must observe the appropriate temperature regime. The optimal temperature for the growth of beneficial microorganisms is between 25 and 30 °C, some sources indicate that up to 33-35 °C. At a lower temperature, fermentation takes longer, sometimes it does not work at all, at a temperature above 35-40 ° C, fermentation will stop, and at an even higher temperature, it may deteriorate.

Sourdough for yeast-free bread how to store?

Freshly grown sourdough can be used immediately for baking, leaving a small amount (50-100 g) that will be the starting mixture for the production of the next sourdough. It is stored in the refrigerator in a glass jar, lightly covered with a cloth or napkin that lets air in. Do not close the jar tightly with a bag or lid.

Homemade sourdough bread without yeast, what problems can arise?

A common problem faced by novice bakers is that the temperature in the apartment is too low. In summer this is not a problem, you can put the container on the sunny side of the window (but not in direct sunlight), and in winter you can place it near the heater, wrapped in a blanket, and installed under the lamp.

The mixture, which is left warm, begins to fill with gentle bubbles and turns more acidic. Bubbles, however, do not always need to be clearly visible, depending on the type and amount of bacteria that thrive in the mixture. With the formation of proper acidity, external signs subside and fermentation stops.

It's also a cause for concern for less experienced bakers: "my sourdough bubbled so beautifully, and now it's calmed down - what happened to it?". Absolutely nothing, that's fine.

Beginners as well as experienced bakers are concerned about the condition of the starter. Grading can be based on appearance, smell and texture.

The smell of sourdough depends on the flour used. Wholemeal rye flour smells quite intense. As the fermentation process stabilizes, the smell will improve. It may be similar to the smell of cottage cheese, citrus or apples.

It may happen that the bubbles are formed too intensively or vice versa quite slowly, or a sour smell is released (this is often the case with rye flour), or there may be a slightly fruity smell. A faint smell of acetic acid does not signal problems, and is also a variant of the norm. A slightly faint smell of alcohol or acetone is also normal (especially when the jar has been in the refrigerator for a long time). In all these cases, there is a single principle: as long as our starter does not smell really bad, we can assume that this is normal.

Sourdough color can vary from light beige to brown, which also depends on the type of flour used and the age of the dough:

• yeast-free sourdough for homemade wheat flour bread, as well as a very young one, has a bright orange color;
• sourdough for bread made from rye flour, especially from freshly ground whole grains, is darker.

If the color does not change to red, green, blue or black, does not become covered with "hair", and does not mold, we can assume that this is a good product.

In addition, stratification of liquids is considered normal, as well as a light, yellowish or almost white coating on the surface.

These are all the symptoms that bother us, as a rule, they disappear after the addition of fresh flour and water.

Of course, there are many methods for cultivating sourdough. The method described above, that is, including only flour and water, is the most effective and safest. These methods have been used by our grandmothers for many years, namely: flour, water and air - that's all we need. Thus, never seal the jar tightly, it is better to cover it with gauze or a clean cloth.

What to do if fermentation goes badly?

Sometimes, however, fermentation proceeds sluggishly, bubbles appear, but there are very few of them. Then you should help and on the third day of fermentation, when feeding, throw away half of the old mixture, and add fresh portions of flour and water to the rest. This should revive her.

If flour and water, despite our efforts, do not ferment on their own, introduce components into the fermentation that activate fermentation. There are sources that recommend the use of a variety of natural accelerators. For those who have the above problems, you can use these to help ferment:

• sugar,
• buttermilk,
• water in which raisins have been soaked.

It happens, however, that fermentation does not occur properly, and alien microbes enter the suspension, which is patiently grown for several days, forming a layer of mold on the surface. Then throw it away without regret. It is recommended to wash the used jar in hot water, rinse with boiling water, dry it and try again with new flour.

Is sourdough baking healthy?

The shell of the grain contains many minerals such as magnesium, zinc and others. These minerals are more easily absorbed by the human body after acidification, here's the thing. Ready-made sourdough for bread in a bread machine or slow cooker can be used without problems.

Is it possible to make sourdough for bread only from rye flour?

Absolutely not. In France, wheat sourdough is very popular, for example, it is used for the very common French bread Pins de Campagne and baguettes. There is also a tradition in the United States of making sourdough bread, and even in Africa, sourdough dough is used to bake corn tortillas.

Making rye sourdough for bread is more popular in Central Europe and Scandinavia. When we talk about the typical taste of sourdough bread, we think that sour rye flour dough is used, because it gives the dough a specific taste. When preparing the dough, you can add any amount of wheat flour.

Rye sourdough bread recipe for 60 hours

This yeast-free bread sourdough recipe is found in Belgium, although it was made from wheat there, but the author recommends making it from rye by this method.

First stage on the first day at 20:00 pm

How to make sourdough for bread? To begin with, 50 g of rye flour should be mixed with 50 g of water, stirred and left in a warm place (26 ° C) for 24 hours.

Stage two – second day at 20:00 pm

After 24 hours, add the following ingredients to the mixture:

100 g rye flour + 100 ml water + 20 g sugar. Mix everything and leave in a warm place (26 ° C) for 24 hours. After adding sugar, after 12 hours, the starter will grow 3 times, it will smell sour, but pleasant. After 24 hours, it may fall off.

Third stage - on the third day at 20:00 pm

For this stage, you need to add the following ingredients:

100 g rye flour + 100 ml water. Stir and leave in a warm place (26°C) for 12 hours.

Sourdough in the amount of 500 g should be ready on the fourth day in the morning at 8:00.

Leave 100 g for further dilution, and bake bread with 400 g of flour, it is better to mix mixed wheat-rye or.

Sourdough Recipe for Unleavened Wheat Bread (French Sourdough)

First day. Mix 50 g of whole wheat flour with 150 ml of warm water, so as to obtain a mixture having the consistency of pancake dough. Leave in a warm place at 25-30 °C, cover with a cloth.

Second day. On the second day, you can already notice the first signs of fermentation. Natural yeast should start working. You must add another 100 g of flour and 100 ml of warm water and mix well, cover again and let stand in a warm place.

The third day. The sourdough starter is almost ready. On the surface, many bubbles break through the slightly dried dark top layer. Everything must be mixed well. When mixing, you can feel a well-tangible sour smell. Add another 100 g of flour and 100 ml of water and mix well again.

Fourth day- The French sourdough is ready. You can see numerous bubbles on the surface and feel the slightly sour smell it gives off. Thus, we got about 600 g of it, it can already be used to bake bread from it. You can later use it in recipes for sourdough bread for a bread machine, as well as for baking pan and hearth bread in the oven.