Real homemade bread is unthinkable without leaven. Indeed, only on a natural sourdough baking retains all the benefits of cereals, which are partially lost in yeast bread. If you care about the health of your family, then in the refrigerator there should always be a sourdough for bread, cooked by yourself.
Material Content:
How to make sourdough for bread - a classic recipe
This leaven is prepared very simply and is ready in 5 days. It is universal and suitable for preparing any yeast-free baking.
Product Set:
- Wheat flour;
- Rye flour;
- chilled boiled water.
Sourdough is being prepared in stages. First, mix 80 g of water with 60 g of rye flour.
When adding flour, it is necessary to sift it each time.
We place the mass in a sterile container, tightly cover with a lid, leave at room temperature for 24 hours.
The next day we take half the dough and again add the same proportions of flour with water. Mix everything thoroughly and leave it for a day.
We take half the mass, mix with 60 g of wheat flour and 60 g of water. Mix, leave the mass to ferment for another 24 hours.
On day 4 we measure half the mass, combine with the same portions of wheat flour and water.
On the fifth day, repeat the operation and the next day we check our leaven. It should double and have a pleasant fruity aroma.
Sourdough is ready for baking.
Rye sourdough recipe
Rye flour is much healthier, so rye bread must be present in the human diet. Delicious rye bread can be baked at home, if you know the recipe for rye sourdough.
Product Set:
- rye flour - 250 g;
- warm water - 250 g.
In equal proportions (50 g each) mix water with flour. Mix everything, transfer to a jar or plastic tray. Cover with a clean towel, leave warm for a day.
On the second day, we need to feed the sourdough with a fresh portion of flour and water (only 50 g each). And also leave warm for a day.
On the third day, the sourdough will begin to exude a more pleasant smell. Feed her again with the same proportions of water with flour.
Ferment is almost ready on the fourth day. It has a sour bread smell and increases in volume, acquiring a porous structure. To continue the fermentation, we again feed the natural yeast with the same amount of flour and water.
The next day, the leaven can be used for its intended purpose, and the rest is sent for storage in the refrigerator.
Sourdough is a living culture, so you need to feed it every day.
Cooking from wheat flour
Such leaven is done in advance, so that later it is possible to bake homemade yeast-free bread. Baking is much more magnificent and tastier than purchased.
Read also: how to make leaven for kvass
Product Set:
- water - 2.5 tbsp .;
- white flour - 2.5 tbsp.
Pour half a glass of flour into a clean (preferably sterile) glass jar, pour half a glass of slightly warm water and mix. Cap tightly cover, leave at room temperature for two days.
When the first bubbles appear on the surface of the mass, we add the sourdough with half a glass of tepid water and the same amount of flour. Mix everything thoroughly, let it brew for another day.
The next three days we feed the culture in the same way, without changing the proportions.
On the eighth day, leaven can be added to the dough.
On hop cones for homemade bread
You can quickly make sourdough for bread from hop cones. They can be collected in August-September and stocked up with these raw materials for future use for a whole year. Also, this ingredient can be bought at any pharmacy.
Product Set:
- water - 1 tbsp .;
- dried hop cones - 0.5 tbsp .;
- granulated sugar - 0.5 tbsp
Fill the cones with hot water, boil until the liquid volumes decrease by half.
Filter the broth, return the liquid to the pan. Add sugar with flour. Mix everything thoroughly, cover the dishes with a towel and leave to roam for two days.
On the third day, the sourdough is ready for making bread.
Rice Sourdough Recipe
From rice, you can cook the so-called gluten-free starter culture, which is used to bake special gluten-free bread.
Product Set:
- water - 3/4 tbsp .;
- sugar - 1 tbsp;
- seedless raisins - 1 tsp;
- rice flour - 300 g;
- cornmeal - 300 g.
3 days before baking bread, we begin to cook rice sourdough. Fill a little warmed water with ¾ cup. We also add washed raisins, granulated sugar and a couple of spoons of rice flour. We mix the mass well, send it to heat for a day.
The next day, add another spoonful of whole-wheat rice flour, stir the starter only with a wooden spoon or a stick. Cover with a napkin and warm for a day.
On the third day, pour the sourdough into enameled dishes, add 300 g of cornmeal, add a little warm water. Mix and leave until evening. Then it remains to knead the dough and bake a delicious diet bread.
Sourdough for bread without yeast
Sourdough for bread without yeast is prepared from two types of flour (wheat and rye) and ordinary water.
Ingredients:
- whole grain wheat flour - 300 g;
- whole grain rye flour - 300 g;
- warm water.
Take a large glass jar. Pour all the flour there, mix. Dilute the dry ingredients with 120 ml of warm water. Mix the dough, close tightly with a lid, put in a cool place for two days.
Then we throw out half the mass, and add to the rest of the sourdough 30 g of wheat and rye flour, diluting all 60 g of warm water. Mix, cover and return to the same place.
On the fourth day we repeat the operation and wait another 3 days.During this time, the bacteria become active, the mass will grow and become covered with bubbles. At this point, the product can be used to knead the dough.
From potato
Boiled potatoes also produce excellent natural sourdough for homemade bread. It is prepared as follows.
Ingredients:
- potatoes - 1 small tuber;
- honey - 1 tbsp without top;
- wheat flour - 6.5 tbsp;
- warm water.
Thoroughly wash the potatoes, cut them into medium pieces and put them in a small saucepan or stewpan.
Fill everything with water so that the liquid slightly covers the contents, and cook until tender without adding salt.
It’s important not to boil the potatoes
Drain potato broth, and mashed potatoes. If necessary, dilute the puree to the consistency of liquid sour cream.
The mass is transferred to a clean jar, add honey, mix and cover with a cloth so that there is oxygen access.
After a day, we feed the culture with two tablespoons of wheat flour and 50 g of warm water. We knead everything until smooth, leave to wander for a day.
The next day we put another 1 spoonful of flour and add a little warm water. We cover the capacity, leave it until the next morning.
Gently take on top 3 tablespoons of sourdough (discard the rest), add 2 more tablespoons of flour and 1 tablespoon of water.
On the sixth day, add a spoonful of water and flour to the sour yeast. And after 4 hours the starter culture is ready for use.
From raisins
Such a starter can be prepared by anyone, even a person very far from cooking. And the result is a tasty and very healthy yeast-free baking.
Ingredients:
- raisins - 0.5 tbsp .;
- granulated sugar - 1.5 tsp;
- flour - 200 g;
- warm water - 1 tbsp.
Wash raisins and soak for half an hour in ordinary warm water.
For starter culture, we need an infusion, and raisins themselves can be eaten or added to any dish. Add flour and sugar to a warm liquid, mix until smooth.
We leave the future sourdough warm for 48 hours. During this time, it will grow, filled with bubbles.
On the third day, you can bake bread or pies from this sourdough.
From the presented list of homemade starter cultures for bread, you can choose one or more recipes. But in any case, you will always get aromatic live bread without the addition of yeast, which will give strength and health to your family and friends. Bon appetit to all!
