The recipe for a true Russian yeast culture. Sourdough bread
Sourdough recipes (rye, raisin, kefir, grain, hop)
Baking bread is always a sacred, mysterious event. The secret of making bread was carefully kept in every family and passed down from generation to generation.
Russian bread leavens were prepared from rye flour, straw, barley, wheat, hops. In remote villages, you can still find recipes for making bread without harmful store yeast.
✔RYE SQUARE
1 day: 100 g rye whole grain flour mix with water until the consistency of thick sour cream, cover with a napkin and put in a warm place without drafts.
Day 2: bubbles should appear on the leaven. If there are few of them, that's okay. Now the leaven needs to be fed. Add 100 g of flour and add water to get the consistency of thick sour cream again. Leave it in a warm place again.
Day 3: The starter culture has grown in size and has a foamy structure. Add again 100 g of flour and water and leave in a warm place.
In a day, the starter culture is ready for use.
✔RISIN STARVAC
Day 1: knead a handful of raisins, mix with ½ cup water and ½ cup rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.
Day 2: strain the leaven, add 4 tablespoons. flour and warm water until thick sour cream and put back in a warm place.
Day 3: the leaven is ready. Divide it in half, add 4 tablespoons to one part. flour, water (until thick sour cream) and refrigerate. Use the other part for baking bread.
✔ GRAIN STARVAC
1 day: 1 glass of grain (wheat for wheat bread or rye - for "black") soak for germination, wrap the dishes with a towel, put in a warm place.
Day 2: if the grain has not sprouted all, then rinse it, leave in a warm place until evening. Grind the sprouted grain, mix with 2 tbsp. rye flour, 1 tsp. sugar or honey, put in a warm place under a napkin or towel.
Day 3: the leaven can be divided, part of it can be left in the refrigerator, and the other part can be used to prepare the dough.
✔ KEFIR SQUARE
We take yogurt or old kefir (preferably homemade), keep it for several (2-3) days until water bubbles and separates, and the smell characteristic of sour kefir.
Add rye flour to the consistency of liquid sour cream, stir well and cover with gauze, leave for a day. In the leaven, fermentation will begin to take place actively, it will begin to peroxide.
After a day, add rye flour to the consistency of a medium-thick pancake dough, stir thoroughly. Cover again and do not touch until ripe.
Several hours pass and the leaven begins to actively bubble and rise, if the container was small, it can crawl out. In this active state, it can be added to the dough.
✔HOP STARVAC
Day 1: pour 1 tablespoon in a thermos in the evening. dry hop cones 1 cup boiling water, close the thermos and leave until morning.
Day 2: strain the resulting infusion into a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour until the consistency of thick sour cream. Put in a warm place, covering the jar with a cloth.
Day 3: the leaven will become liquid and frothy, the smell is still unpleasant. Add flour until thick sour cream, cover and put in a warm place.
Day 4: stir the leaven, add warm water (1/2 or 1/3 of the leaven volume), mix and add flour until sour cream is thick.
Day 5: add water and flour again.
Day 6: use part of the sourdough for making the dough, put the remaining sourdough in the refrigerator, adding water and flour until sour cream is thick.
Whoever had a grandmother in the village, he probably still remembers the taste and aroma homemade bread baked in a Russian oven.
Our ancestors used sourdough instead of yeast.
Sourdough bread is tasty and aromatic.
Sourdough for bread - basic principles of preparation
If you decide to bake yeast-free bread at home, the first thing you need to do is prepare the sourdough. In fact, there is nothing complicated about this, but it should be noted right away that the leaven is a living organism that requires constant feeding. In addition, you will need to be patient, as it will take two to six days to make bread sourdough.
Sourdoughs for bread are different: rye and wheat, as well as with the addition of raisins, malt or hops. They are all great for baking homemade bread.
For the preparation of the sourdough, rye or wheat flour is used. Sourdough based wheat flour often turns sour and becomes unusable, so it is better to cook it for two or three uses. Rye flour is better suited for sourdough, because everything is preserved in it. useful material which are absent in wheat. In addition, sourdough for bread on rye flour can be used for more than one year, provided that you properly "feed" and store it.
Water and flour are divided into four parts. Mix one part of flour with water until the consistency of liquid sour cream. Then the container with the mixture is loosely covered and left warm for two days. After this time, the leaven will begin to foam and a sour smell will appear. Add the second part of flour and water and leave for a day. After this time, the sourdough is fed with the remaining ingredients. At this time, the smell of alcohol should already be felt well, and the mass should bubble well. The sourdough is fed again and left for 12 hours.
Store the starter culture in the refrigerator. Before use, take out 50 g of sourdough, add a little boiled water and flour and leave it warm until it starts to "play".
Recipe 1. Sourdough for bread without yeast
Ingredients
six tbsp. tablespoons of rye flour;
six tbsp. tablespoons of drinking water.
Cooking method
1. Making bread sourdough is quite simple, but there are some points that must be taken into account. To begin with, take 4 tablespoons of warm drinking water and pour it into a small jar. Add gradually, stirring continuously, four tablespoons of flour. Then mix the mass thoroughly so that there are no lumps left. Cover the jar with gauze and tighten with an elastic band. We send the container with the leaven to heat for two days.
2. After 48 hours add two more tablespoons of warm drinking water and flour. Knead the mass well to get rid of the lumps. Cover the jar with gauze again and leave it warm for a day.
3. The leaven is ready. Two tablespoons of sourdough is enough to bake one portion of bread. Add water and sugar to it, salt and knead the dough.
Recipe 2. Sourdough for homemade bread
Ingredients
half a glass of raisins;
15 g sugar;
two glasses of warm drinking water;
15 Art. tablespoons of flour.
Cooking method
1. Do not rinse the raisins for making bread sourdough! Take half a glass of raisins, pour them into a 1 liter clean jar and add 5 g of sugar.
2. Pour the contents of the jar with 250 ml of warm boiled water.
3. Immediately sift five tbsp into the jar. spoons with a slide of flour. Mix everything well so that not a single lump remains. Close the jar tightly with a lid and leave warm for two days.
4. After the allotted time, bubbles should appear on the surface. Strain the leaven through a sieve. Throw away the raisins.
5. Pour the sourdough back into the jar, add five heaped spoons of flour here, after sifting it. Pour in 100 ml of warmed water and mix until smooth. Add 5 g of sugar and stir again.
6. Cover the jar with damp gauze folded in half and leave it in a warm place for a day.
7. A day later, feed the sourdough again. Add five tablespoons of sifted flour and 5 g of sugar. Pour in 100 ml of warmed drinking water. Stir, cover with gauze and send to an oven preheated to 100 C. Now we need to make sure that our leaven does not run away. The sourdough is ready as soon as it rises to the rim of the jar.
8. Take a part of the sourdough for the bread. Leave the rest alone. The next day, feed her again by adding 5 g of granulated sugar, 100 ml of warm drinking water and 5 tbsp. tablespoons of flour. Leave warm. If you are not using the starter soon, put it in the refrigerator.
Recipe 3. Sourdough for bread at home
Ingredients
two teaspoons each with a heap of wheat and rye flour;
10 ml natural yoghurt;
50 ml of drinking water;
two teaspoons of raisins.
Cooking method
1. Take a half-liter jar that can be sealed. Put all the ingredients in it and mix everything until smooth. Close the jar and leave warm for a day.
2. The next day add the same amount of rye and wheat flour and water to the mixture. Mix thoroughly until smooth and leave alone for a day.
3. On the third day, pour 100 ml of warmed drinking water into a jar and mix. Add four teaspoons each of rye and wheat flour. Mix thoroughly again. Close the jar tightly and leave it alone for a day.
4. Set aside three quarters of the mixture. Unfortunately, you either have to throw it away or give it to someone else. Pour 100 ml of warm drinking water into the remaining mixture and mix. Then strain the mixture. Throw away the raisins. Pour 125 g of wheat flour into the strained starter culture, mix well and leave again for a day.
5. On the fifth day, remove three quarters of the mixture again. Pour 100 ml of drinking water into the remaining mass and mix. Pour in 125 g flour and mix everything again. Leave warm for a day.
6. On the sixth day, the leaven is ready. Every time you take a sourdough for baking, you need to feed it, that is, add water and flour.
Recipe 4. Sourdough for yeast-free bread
Ingredients
220 ml drinking warm water;
400 g flour.
Cooking method
1. Pour 100 g of flour into a suitable dish, add honey and pour in 70 ml of warm water. Mix everything, cover with gauze and leave in a warm place for two days.
2. After the allotted time, the leaven will begin to foam and a sour smell will appear. Pour 150 g of flour into it and pour in 75 ml of drinking warm water. Mix, cover and leave in a warm place
3. After a day, feed the starter culture again. Add the same amount of water and flour to it. By this time, the smell of alcohol is already well felt.
4. After another day, feed the starter for the last time and leave for 12 hours. The mass should rise well. Take the right amount of sourdough for baking bread, and send the rest to the refrigerator. When the need arises, take 50 g of sourdough from the refrigerator, add 50 g of flour and water to it, mix and send to heat so that it begins to ferment.
Recipe 5. Sourdough for rye bread
Ingredients
175 g rye flour;
175 ml of drinking water.
Cooking method
1. On the first day, mix 25 ml of warm drinking water and 25 g of flour in a jar. You should get a thick mass. Close the jar loosely and leave warm for a day.
2. On the second day, the mass may grow slightly, but there are no significant visible changes. Add 50 ml of warm drinking water and 50 g of flour. Stir and leave the jar warm for another day.
3. On the third day, the mixture will begin to bubble. Add 100 ml of drinking water and 100 g of flour to it. Mix and hold for another day.
4. The leaven is ready. We take required amount sourdough, and close the rest with a lid and put in the refrigerator. We feed it every three days, adding 20 g of water and flour to it.
Recipe 6. Sourdough for bread "Eternal"
Ingredients
wheat flour - 300 g;
300 ml of boiled water.
Cooking method
1. In a clean jar, combine 100 ml of warm drinking water with 100 g of flour. Mix thoroughly. The result is a mass, in consistency homemade sour cream... Cover the jar with a damp towel and leave in a warm, draft-free place for a day.
2. The next day add 100 g of flour to the jar and add water until the mass becomes the consistency of homemade sour cream. You can mix several times a day.
3. On the third day, the leaven will increase in size, and a frothy cap will appear on top. Feed again with the same amount of flour and water and leave warm again.
4. When the leaven has doubled in size, halve it. Place the first half in a jar, make a hole in a plastic lid so that the leaven can breathe, and send it to the refrigerator. Before use, take out the starter culture, feed and leave warm.
Recipe 7. Sourdough for bread with kefir
Ingredients
a glass of kefir (preferably homemade);
a glass of any flour.
Cooking method
1. Pour a glass of kefir into a bowl, cover it with gauze and leave for three days. Kefir should turn sour, and the water should peel off.
2. Pour flour into kefir until the mass reaches the consistency of dough, like for pancakes. Stir until all lumps are removed. Cover the container with cheesecloth and leave alone for three hours, then stir again.
3. The ripening time of the sourdough depends on the ambient temperature and the quality of the kefir, but do not leave it alone for a long time, otherwise it will run away.
4. Transfer the starter culture to glass jar, and put it in the refrigerator. This starter can be stored as it is for a week.
5. If you decide to bake bread, remove the starter from the refrigerator and let it sit for half an hour. Feed the sourdough with flour and warm water in a 1: 1 ratio. Cover with a towel and let sit for a few hours. Take the required amount of starter culture, and transfer the rest to a jar. Close the container tightly and put it in the refrigerator.
To prepare the starter culture, use only clean dishes, otherwise it is easy to "contaminate" it. That will eventually render it unusable.
Make a few small holes in the lid you are using to close the starter container to ensure proper fermentation.
Do not place the sourdough jar in a place where direct sunlight will enter. Otherwise, the jar may become very hot, which will stop the multiplication of lactic acid bacteria.
If the starter is stored in the refrigerator, it must be removed at least 24 hours before use.
The sourdough can be used not only for baking bread, but also for making pancakes, pancakes or pie dough.
This is what brings the dough and sourdough closer together (and therefore we confuse these concepts): in both, provided that the yeast dough contained a little yeast and matured for about 6-18 hours, acids accumulate and this has the best effect on the quality of the bread. Based on this commonality, I immediately drew a parallel with sourdough, leaven has a similar effect on bread dough, only revealing its best sides even stronger and brighter.
Dough and sourdough
Before I tell you what I read at Hamelman's, I'll drown about the dough and leaven. I already wrote somewhere, but here I will repeat: what we call a dough in leavened bread is actually not a dough, but a leaven, and it is not entirely correct to call it a dough. Dough is for yeast bread, when part of the flour and water are mixed with yeast and this mixture is brought to a mature state, and then used when kneading. In fact, it is almost the same as what we do with the leaven, only then we simply accumulate the leaven until the right amount, we make it the right moisture, using the starter culture - our starter, which we conduct continuously, as a rule, leaving the moisture and proportions unchanged. In yeast bread, dough is used in most cases to enrich bread dough with organic acids, in sourdough bread - to accumulate not so much acid (they will accumulate in sufficient quantities during the fermentation process), but yeast to adjust the fermentation time of the dough.
Strengthening the dough structure
An increase in the acidity level of the dough has a good effect on gluten, its strength and stability increase. This is the undoubted plus of sourdough, therefore, by the way, it is often used simply as an improver. If you pay attention, then among the means that are added to the dough during kneading in order to improve or affect its properties, there are so-called acidifiers. By the way, this is one of the reasons why bread made from freshly ground flour should be baked with sourdough: its acids strengthen the unoxidized protein of fresh flour and help the dough to retain its structure.
Development of bread aroma and taste
Have you ever baked regular yeast bread in a bread maker? As for me, this bread is not very much like bread, but rather like a loaf, and its structure is wadded, inelastic, and smells more of yeast than of the bread itself. The reason, in general, lies in the fact that in the dough from which the bread was baked, not enough acids have accumulated, which form the very rich taste and aroma. good bread... Hamelman writes: "In semi-finished products (doughs), naturally, organic acids and esters (flavoring compounds produced by yeast), which are involved in the formation of the characteristic bread flavor and smell." That is, even yeast bread with the use of yeast or sourdough dough is significantly ennobled, in the case of bread simply with live sourdough, this manifests itself and reveals itself really brightly and powerfully!
Long-term preservation of the quality of the bread
"Between acidity bakery products and the preservation of quality during storage, there is a certain relationship. As the PH value of the bread decreases (that is, the acidity rises), its storage capacity increases. " Previously, Europeans, especially in rural areas, baked bread once every two, three and even four weeks. Only bread with high acidity can withstand such long-term storage, that is, cooked with sourdough or dough, ”writes Jeffrey Hamelman. My grandmother, having lived all her life in a village in the Kursk region, baked bread with sourdough, and it happened in approximately the same way as Hamelman describes: once or twice a month she baked several large loaves of bread in the oven, put them on the stove ledge, covered them with a towel, sometimes shifting the bread to a large saucepan with a lid.
Comparing yeast-leavened and leavened bread, I still feel a big difference in taste and aroma, whatever one may say, but yeast bread in most cases has a less deep, rich and powerful aroma, and a flatter taste. And it does not last so long. Sourdough bread will lie for three weeks, dry out, nothing will happen to it, and yeast bread can easily become moldy during this time.
Protection against mold and bread diseases
photo from the network
The acidity of the dough and finished bread plays a very important role in protecting bread from mold and other bread diseases, including potato. By analogy, the starter culture itself, reaching the required acidity in the process of excretion, displaces all pathogenic flora and, provided that you carefully manage it and do not allow strong peroxidation, it remains healthy and active. In fact, the acidity of the sourdough is its immunity, it and the bread that you bake with this sourdough.
Gluten fermentation
Among other things, during the fermentation process, some changes occur with gluten. Enzymes promote the hydrolysis of gluten - the decomposition of complex protein bonds of "problem" gluten into simpler ones, which are absorbed by our body much easier and better.
A little later we will figure out what happens to gluten during fermentation, what does it give bread to us, as lovers of good bread.
For more than a year now, we have not bought bread, but baked it at home in a conventional oven. Kneading and baking bread takes us very little time and it has already become a habit. The most important and painstaking thing is the preparation of the sourdough. And everyone has their own recipe for its creation. We bring to your attention several recipes for making sourdough at home.
RYE SQUARE
Day 1: Mix 100 g of whole grain rye flour with water until the consistency of thick sour cream, cover with a napkin and put in a warm place without drafts.Day 2: bubbles should appear on the leaven. If there are few of them, that's okay. Now the leaven needs to be fed. Add 100 g of flour and add water to get the consistency of thick sour cream again. Leave it in a warm place again.
Day 3: The starter culture has grown in size and has a foamy structure. Add again 100 g of flour and water and leave in a warm place.
In a day, the starter culture is ready for use.
RAISIN SQUARE
Day 1: knead a handful of raisins, mix with ½ cup water and ½ cup rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.Day 2: strain the leaven, add 4 tablespoons. flour and warm water until thick sour cream and put back in a warm place.
Day 3: the leaven is ready. Divide it in half, add 4 tablespoons to one part. flour, water (until thick sour cream) and refrigerate. Use the other part for baking bread.
GRAIN SQUARE
Day 1: Soak 1 glass of grain (wheat for wheat bread or rye for black bread) soak for germination, wrap the dishes with a towel, put in a warm place.Day 2: if the grain has not sprouted all, then rinse it, leave in a warm place until evening. Grind the sprouted grain, mix with 2 tbsp. rye flour, 1 tsp. sugar or honey, put in a warm place under a napkin or towel.
Day 3: the leaven can be divided, part of it can be left in the refrigerator, and the other part can be used to prepare the dough.
KEFIR SQUARE
We take yogurt or old kefir (preferably homemade), keep it for several (2-3) days until water bubbles and separates, and the smell characteristic of sour kefir.Add rye flour to the consistency of liquid sour cream, stir well and cover with gauze, leave for a day. In the leaven, fermentation will begin to take place actively, it will begin to peroxide.
After a day, add rye flour to the consistency of a medium-thick pancake dough, stir thoroughly. Cover again and do not touch until ripe.
Several hours pass and the leaven begins to actively bubble and rise, if the container was small, it can crawl out. In this active state, it can be added to the dough.
HOP SQUARE
Day 1: pour 1 tablespoon in a thermos in the evening. dry hop cones 1 cup boiling water, close the thermos and leave until morning.Day 2: strain the resulting infusion into a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour until the consistency of thick sour cream. Put in a warm place, covering the jar with a cloth.
Day 3: the leaven will become liquid and frothy, the smell is still unpleasant. Add flour until thick sour cream, cover and put in a warm place.
Day 4: stir the leaven, add warm water (1/2 or 1/3 of the leaven volume), mix and add flour until sour cream is thick.
Day 5: add water and flour again.
Day 6: use part of the sourdough for making the dough, put the remaining sourdough in the refrigerator, adding water and flour until sour cream is thick.
We sometimes keep sourdough in the refrigerator for up to a week, until we have eaten all the bread. Then we add fresh flour and put the refrigerator back on. So the leaven can live for a very long time.
If the sourdough is acidic, add flour and leave to freshen. The next day it will become obsolete and can be used. Sour leaven will make sour bread, but some people even like it.
It is very important that the flour is of the same grade, we use organic coarse grinding and never store-bought. The bacteria need to get used to the new type of flour and sometimes it takes longer. We add new flour in several passes. 
Flour is used for spaghetti and pizza. hard varieties, for soft bread. Sometimes it takes time to find the right variety based on taste.
If you are having trouble making a starter or want to save time, look for the prepared starter in clubs or topic groups on social networks.
Make the starter in silence or in a positive way. We mainly leave the fermentation process overnight or go for a walk so as not to distract bread from work)
Bon Appetit!
Based on materials
Bread cooked without yeast fermentation is familiar to all Armenian thin pita, Jewish unleavened matzo, or crispbread slices. Sourdough for yeast-free bread, prepared at home, implies a fermentation reaction, so acid bacteria cannot be dispensed with even when baking healthy bread... How then is the bread bought in the store different from the traditional loaf with homemade sourdough?
Sourdough options
There are as many classic, original versions of sourdough as there are varieties of breads, everyday and festive. And in any of the recipes, put up with the presence of sour, natural yeast still have to, since this is the only prerequisite for the rise and splendor of the dough.
The benefits of homemade sourdough bread
A great consolation for those who believe that yeast is harmful is the fact that you can control the process of activating grown bacteria at home on your own. Technologies for industrial production of dry and compressed yeast cannot provide attention to every unit of production. It would be strange to demand from the employees of the bakery shops that they decontaminate the working premises to destroy pathogenic bacteria. Therefore, the ability to protect yourself from random human and industrial factors is a sufficient reason to try yourself in the role of a village mistress from the recent past.
The harm of homemade sourdough bread
The benefits of homemade sourdough for yeast-free breads and such breads are understandable in themselves, but are they potentially harmful? As it turned out, yes, but this negative point applies only to people with serious diseases of the gastrointestinal tract. The same starter culture formed during intensive fermentation, which does not allow pathogenic microorganisms to take root in the product, has a detrimental effect on the weakened digestive system, causing bloating and heartburn.
You can partially neutralize the increased acidity without prejudice to the development of a beneficial bacterial environment by putting 1-2 teaspoons of baking soda when kneading the dough.
Wheat-rye sourdough preparation
Otherwise, rye sourdough on yeast-free bread is called "eternal", since with timely feeding, a jar with odorous contents covered with a napkin can serve for more than one year. With the option of mixing rye flour and wheat flour, the life of the sourdough is reduced, but if the long-term harvest is not planned, this option will result in a rich and complex taste.
Pour 1 tbsp into a half-liter jar. a spoonful of peeled rye and wheat flour of the first or second grade. Pouring water in a thin stream, mix the gruel, similar in consistency to liquid sour cream. Now it remains only to cover the jar with a cotton napkin in one layer and you can wait.
You should not confuse the sourdough with the sourdough - ready-made yeast is put into the sourdough when the components are diluted, and they provoke enhanced fermentation with sugar or honey, and then flour. In sourdough for yeast-free bread, rye or any other, only a suitable nutrient medium is formed, and living bacteria, which are in the flour or come from the air, complete the process on their own.
The next day, a characteristic sour smell will appear from the jar, and its contents will be saturated with oxygen bubbles and rise almost one and a half times. As soon as this happened, again you need to mix two types of flour into the composition, this time 3 tbsp. spoons each. The new stage of fermentation will reach peak activity within 2-3 hours, and this will mean that the leaven for yeast-free bread is ready.
Preparation of rye sourdough
The recipe for rye sourdough for yeast-free bread is the one used to make monastery breads, famous for their long shelf life and softness. Real bread, according to local bakers, should be cooked with a five-day sourdough, but after the finished loaf is taken out of the oven, it is not cut on the table, but wrapped in a towel and put away for another day. When you tap on a crust of such bread, a sonorous sound is heard, and when a slice is cut off, the table is not dotted with crumbs - only then, if these conditions are met, the bread can be considered real.
How do you make a yeast-free bread starter that meets all these needs? Firstly, using not purified or boiled, but settled water, in which you need to dilute 100 g to a thick sour cream of medium fat content. A napkin to cover a jar of sourdough is pre-moistened, and then the container is covered and placed in a warm place.
On the second day, the appearance of bubbles is normal - there may not be very many of them, but in any case, the sourdough is replenished with another 100 g of rye flour and a small amount of water to maintain the same consistency.
On the third day, the sourdough on yeast-free bread is formed by the last addition of flour (100 g) and is removed for the last time for a day. On the morning of the fifth day, the base can already be used. To do this, the entire amount of foamy liquid must be divided in two, and the part that remained in the jar, cover with three-fold gauze and put in the refrigerator, and use the deferred part for the test.
Preparation of raisin starter culture
Half a glass of soft white raisins should be kneaded in a mortar or rolled out with a rolling pin in a bag to break its integrity. Put the raisins in a deep plate, pour half a glass of water, cover with the same amount of rye flour and mix well with 1 teaspoon of natural honey. The mixture will turn out to be thick, you do not need to dilute it on purpose.
Transfer the mass to a glass jar, cover with two-layer gauze and leave warm for a day. On the second day, the fermented sourdough is filtered, squeezing out all the liquid from the raisin gruel, and in sweet water fall asleep 4 tbsp. tablespoons of rye flour and add lukewarm water to the consistency of drinking yogurt.
On the third day, the leaven can be used. In that half of the base, which will be stored in the refrigerator, add 4 more tbsp. tablespoons of flour, then covered with gauze and removed, and the other half is used for dough.
Cooking raw sourdough on grain
Sourdough on grain is prepared in two versions - raw and custard. Raw sourdough is rich in living bacteria, and the value is preserved in it in full, but the sourdough made according to the second method is stored longer.
How to make a sourdough starter for unleavened grain bread using the raw method? First you need to decide what kind of bread you plan to bake - dark or white. For dark bread, you need to take rye grains, for white bread - wheat. You can cook both options in different dishes, and then use them alternately or even mixing with each other.
Pour 1 glass of sorted and well-washed grains into a glass jar and shake several times so that the wet grains do not stick together. For better germination, you need to arrange condensate in a jar, for which the container is placed in a bag, tied and removed to heat for a day.
The next day, the bag is removed and the grain is washed again under running water. If all the grains have swollen and sprouted, you can start preparing the sourdough, if not, repeat the steps with the bag and leave the jar warm for another 6-8 hours. After that, the swollen grain is placed in a container for a blender and crushed at medium speed to a gruel - it is not necessary to achieve uniformity.
In a deep plate, combine the resulting gruel with 2 tbsp. tablespoons of peeled rye flour and 1 teaspoon of natural honey, transfer the mass to a jar, cover with a napkin and remove for another day. In the future, they act with the mixture in the same way as the previous recipes - some are removed in the cold, some are used immediately.
Preparation of brewed starter culture on grain
The brewed recipe for yeast-free sourdough for bread made from grain partially repeats the above - the grain is germinated, crushed, mixed with flour and honey, but then it is still diluted with a small amount of water until sour cream is thick and put on low heat for 25 minutes. The mixture is cooled by wrapping the saucepan in a towel, and then divided in half.
Rice starter preparation
Rice can be used whole (not steamed) or chopped. Rinse 100 g of grain under running water and put in a jar. Pour 150 ml of slightly warmed water there, add 1 teaspoon (with a slide) of sugar and remove the jar covered with a napkin in a dark cool place for three days.
In the evening of the third day, add 1.5 tbsp. tablespoons of wheat white flour and 0.5 tbsp. tablespoons of sugar. On the fourth day, stir the foaming mass and dilute it with 100 ml of heated water, at the end add 1 tbsp. l. flour.
On the fifth day, filter the sourdough, squeezing thoroughly through cheesecloth, add 1 teaspoon of granulated sugar and half a glass of flour. After 4 hours, the starter can be used. It is with this rice sourdough that practically non-stale buns are obtained, the most fluffy pancakes and sweet cakes.
Making a starter culture on hop cones
Contrary to popular belief that the sourdough on hop cones turns out to be "drunk", this basis is no different from the previously described recipes for yeast-free sourdough for bread. Some part of ethyl alcohol is really released during fermentation, but when heat treatment the substance evaporates without leaving any traces.
In the evening, pour 1 tbsp into a thermos. a spoonful of hop cones, brew them with a glass of boiling water and leave the infusion in a closed thermos until morning. The next day, strain the liquid into a glass 2-liter jar, add 1 tbsp. a spoonful of natural honey, stir everything intensively and, gradually pouring in rye flour, bring the preparation to a thick sour cream of medium fat content. Cover the jar with gauze and put in a warm place.
The next morning you can notice the released foam on the leaven and an unpleasant smell from the can - this is normal. It is necessary to add another 2-3 tbsp into the mass. tablespoons of flour and leave again for a day. On the fourth day, the procedure is complicated by the addition of warmed water - it must be poured in at least half of the volume of the entire mixture, and then thickened with flour, returning the mass to its previous consistency. The fifth day is a repetition of all the actions of the 4th day.
Finally, on the sixth day, the longest leaven is considered ready and can be used.
Making dough with homemade sourdough
Dough helps acidic bacteria to enter into full force, to activate, so making real homemade bread without dough is impossible. If you are used to focusing on the weight of raw pressed yeast, then a piece of 40 g replaces 1 cup of ready-made sourdough. The same amount of sourdough is similar to 3 teaspoons of dry instant yeast.
To prepare the dough, a full glass of sourdough is poured into a wide bowl, a mass of 400 ml of heated water is diluted and flour is sown in small portions, trying not to miss the moment when the dough begins to resemble village sour cream. Then the bowl is covered and placed in a warm place for 8-10 hours.
Homemade sourdough bread
During the night, the dough rises and falls several times - gaining strength. When kneading the dough, it should be borne in mind that bread made from rye flour is, of course, healthier, but much "heavier" and sometimes may not be completely baked. Therefore, 20-30% of rye flour, before adding it to the dough, it is advisable to replace it with the same amount of wheat, first or second grade.
Separately, in a cup, you need to combine 100 ml of warm water with 1 teaspoon of salt and 1 tbsp. a spoonful of sugar or honey. When the granulated sugar dissolves, the mixture is poured into a dough and kneaded well with a wooden spoon. Now the turn of fantasies has come - in the future dough, you can add any spices to taste, nuts, sesame seeds, bran, oat flakes, seeds, sprouted grains. The benefit of yeast-free sourdough bread is that it retains its properties in almost any culinary experiment. Be sure to pour 3-5 tbsp of dough into the future. spoons vegetable oil... The main thing is then to stir everything well and sift the prepared flour directly into a bowl.
Roll out the dough
They don't talk about dough with live yeast - they knead it, they roll it out. Generously sprinkle the table with flour, spread all the sticky heterogeneous mass on it and in a clockwise direction they begin to roll it over with both hands, then flipping it, then again forming it into a ball. You should not oversaturate the dough with flour - it should stop sticking to your hands, but nothing more.
Formation plain bread it happens like this - we take the ball in our hands and crush the dough into the inside of the ball around the entire circumference - you get such a hemisphere that you need to put in a greased frying pan. Now the future bread should stand warm for about two hours.
After the oven has warmed up a little, put a bowl of water on the lower rack, closer to the back wall. Then close the door and wait until the oven warms up to 230 0 С.
When the bread is in the oven, it takes 40 minutes, after which you can try to evaluate the readiness with a wooden skewer.
Cooking yeast-free sourdough bread in a bread maker will save you from the long procedure of rolling out the dough and the need to wash a lot of unnecessary dishes, and you can try a great variety of recipes for your favorite bread thanks to a smart device.