How to bake bread at home. Hearth bread on sourdough How to cook white bread on sourdough

Dough plays a very important role in making homemade yeast-free bread. The structure, taste and acidity of future baked goods directly depend on its quality. In order for these characteristics to meet your expectations, you need to approach the process thoroughly, paying enough attention to the product. We will take a detailed look at how to prepare the dough dough and what it is. To make the following information more understandable, you can first read it. This will give you a better understanding of the baking process as a whole. Here we will talk about one of its stages.

Like sourdough, dough for unleavened dough consists of flour and water. The processes that occur when they are mixed cause the product to ripen. An analogy can be drawn with how lactic acid bacteria develop during the formation of a starter (initial starter). An environment is formed in which microorganisms receive sufficient nutrition due to the added flour.

Preparation of the dough includes an important ingredient - sourdough. How to prepare it is described in the article “”. It can also be wheat, hop, rice, milk and other types.

It is the starter that starts the ripening processes in the dough. Thanks to them, the result is a product on the basis of which you can prepare bread dough. Any other components to taste are already added to it.

Thus, the recipe for preparing dough for dough without yeast includes:

— sourdough (starter);

How to determine the volume of added ingredients? The amount of starter for any bread can be used the same - 50 g per product with an expected yield of 500 g. For different bakers, this is a matter of taste. If you add more starter than the specified amount, then more lactic acid bacteria will be present. Accordingly, the results of their activities will also be greater. As a result, the bread will taste more sour. Many people even like this “zest”, so you can experiment with the amount of leaven in the dough dough. With each new bread you will be closer to your ideal version.

The starter must be warmed up and fed before use. To do this, remove it from the refrigerator and leave it for a couple of hours at room temperature. Then stir, add two tablespoons of flour (the type from which the starter was grown), and 50 ml of water (temperature 25 degrees). Everything needs to be mixed thoroughly and the mixture left to be fed until active processes begin. After about 2-4 hours it will increase in volume and be filled with air bubbles. So we can move on.

How much water should be added to the dough? We take the entire volume according to the chosen recipe. At first it may seem that there is too much water, the consistency is very liquid, but you need to wait a little until the processes are activated. The structure of the product will change slightly over time. It will rise, become more porous, airy and voluminous.

All that remains is to figure out how much flour to add to the dough. Again, look at the selected bread recipe and look at the total amount of flour that is required for it. To prepare the dough, you will need exactly half the flour, which must be added to the starter and water. The resulting mixture must be thoroughly mixed until it becomes homogeneous. This is best done in a deep bowl or pan. It should be borne in mind that the product will increase significantly in volume.

If you sift the flour at the beginning, there will be much fewer lumps in the mixture. And the result will be more porous bread. Sifting flour in this case is an optional process, but recommended. Without it, the result may also be beyond praise.

When the starter, water and flour are mixed until smooth, the resulting mixture should be left alone for several hours. It is better to cover it with a towel so that a dried crust does not form. In addition, you won’t have to worry about something foreign getting into the bowl. We simply leave the covered dough on the table at room temperature. If for some reason the room is cool, you can put the mixture in the turned off oven. At low ambient temperatures, processes will proceed slowly, and the product will gain volume slowly. You also need to take into account that the dough should not be too close to the heat source, for example, next to the battery. At temperatures above 30 degrees, pathogenic flora will begin to develop, which will not benefit the final product. Already at 40 degrees, lactic acid bacteria will completely disappear, and our mixture in the bowl will be spoiled. Therefore, it is better to immediately make sure that the ambient temperature is suitable.

We have come to a very important point in preparing dough for dough without yeast. The behavior of the product must be monitored. On young sourdough it will take a long time to rise. This process may take more than 12 hours. If your starter is already several months old, then the lactic acid bacteria in it are already strong enough and can increase the volume of the mixture in 4-6 hours. However, there are exceptions to everything, so it is better to check the contents of the bowl from time to time. The activity of microorganisms also depends on the energy of the person who is preparing the bread dough. The same products may behave differently from different bakers, and this is absolutely normal. Sourdough and its derivatives are the basis of bread baking; they consist of living bacteria, so they always feel the energy of people and the environment.

When you see that the dough dough has significantly increased in volume, it’s time to move on to baking bread. It is important not to miss this moment, since after a complete rise the mixture will begin to fall. This is explained by the fact that lactic acid bacteria begin to starve. All the added flour was fermented by microorganisms, and now they have nothing left to eat. Bacteria go from an active state to an inhibited state. This is not the best option for moving on to the next stage of bread preparation, because:

- the baked goods will turn out sour;

- bread will not be healthy.

Instead of developing a colony of lactic acid bacteria after the sponge falls off, the processes of formation of putrefactive microorganisms are started in it. Because of this, the beneficial properties are gradually lost. Therefore, it is very important to wait until the mixture rises but does not fall. The bread dough can be prepared at this stage. As a result, the baked goods will be as tasty and healthy as possible.

Our sourdough dough has risen. The structure of the mixture has become porous,

covered with air bubbles

and became ready for the next steps.

Now you know how to prepare dough for homemade bread without yeast. Of course, much of the process depends on the baking recipe you choose. Also at this stage you can deliberately influence the taste of the resulting bread. In general, you need to follow a few simple steps that are written in this article. Then the result will definitely meet your best expectations.

Bread dough recipe

In order to prepare the dough for delicious homemade bread, you will need the following ingredients:

• Flour – 80 grams;
• Warm water – 30-40 milliliters;
• Dry tremors - a quarter of a teaspoon.

Your next steps:

First, prepare your work surface to make the bread dough: wipe the table with a damp, clean cloth, wash your hands, and put on an apron. Your morale is also very important for preparing the dough according to the recipe. Take a clean sieve. Carefully sift the required amount of flour. Know that the dough cannot be prepared when there is a draft in the room.

You can sow directly on the table to form a mound of flour powder. You can also sift flour to make bread dough into a large bowl. Remember: the bowl must be clean and dry! Make a hole in the sifted mound of flour and carefully pour in water in a thin stream. The water should be slightly warmer than room temperature.

How to prepare bread dough - recipe

1. The first thing you need to do to prepare bread dough is to pour 30-40 milliliters of warm water into a bowl or saucepan - the temperature should be approximately 30-40 degrees. Take instant yeast and dissolve it in this water. This mixture must be thoroughly mixed and carefully monitored so that the yeast is completely dissolved and not a single grain is left behind.
2. The second thing you will do to prepare the bread dough is to pour it into a bowl with water and diluted dry yeast, previously sifted with flour. Start mixing flour with water and yeast. It will be a very sticky and soft dough to the touch and consistency.
3. Third step of the recipe. This is your future dough. Transfer the workpiece to a medium-sized bowl and be sure to cover it. You can do this with cling film. Then put it all in a warm place. Under no circumstances should you place the dough in an oven or on a radiator. This can ruin the workpiece.
4. Your dough preparation made from warm water, yeast and flour should stand for about an hour or an hour and a half. During this time, the dough will grow two to three times. The dough will become porous and stringy.
5. TIP: in no case should you place a bowl of bread dough with products that have a sharp and strong odor, otherwise your future bread will have a foreign smell and taste.
6. And the last step: transfer the bread dough into a larger bowl, add a little more water and stir. Use a wooden spoon for this. Now the dough is ready.

Now you know how to prepare bread dough.

Required:

1 glass of water

25 grams of fresh yeast

2 tablespoons sugar

1 teaspoon fine salt

3 cups flour

4 tablespoons vegetable oil

Opara, or kvashnya as our grandmothers and great-grandmothers called it, is a liquid preliminary dough. It is in the batter that yeast disperses and grows well. Since yeast was previously not particularly capable of rising, dough was the only way to get good fermentation for further baking. If anyone remembers, then in the villages they had special tubs for kneading. They were washed very rarely, leaving remnants of dough on the walls of the tub and a small piece of dough at the bottom. In this way, a little strong yeast starter was saved for subsequent baking. A little old yeast for fresh, or vice versa.

In addition, sourdough bread stays fresh longer.

My advice is that if you don’t have enough yeast, or its quality seems questionable to you (it was stored for a long time or in an open package), feel free to put a dough on it and give it time to ferment.

If your yeast is fresh and you are confident in its quality, then calculate the amount needed for baking on the dough, depending on the time you plan to spend on raising the dough. If, for example, you want to leave the dough in the evening and let it ferment for 8 or more hours, then reduce the amount of yeast by half.

So, let's get started. Place the yeast in a deep bowl.

Add sugar.

Measure out the water with a glass. The water should be warm - 30-40 degrees. But under no circumstances should it be hot - otherwise you will simply cook the yeast.

How to understand what water temperature is needed without a thermometer? Dip your finger into the water - and if it feels comfortable in the water (body temperature is 36.6 degrees) - then the water is also about the same temperature.

Pour the water into a bowl.

Stir the yeast and sugar in the water well so that there are no lumps.

Using exactly the same glass, but dry, measure the flour.

Pour the flour into a bowl. Stir well.

Cover the bowl with flour with cling film.

Use a knife to make several holes in the film.

Set the bowl aside for 4 hours. There is no need to put it in some special warm place. Room temperature is sufficient. The main thing is not in the cold.

After 4 hours, you will see that your batter - SOUND - has risen to its maximum, has cracked in the center and has begun to sag in the center. This means that the yeast has grown to its maximum height and actually has nowhere to grow further. You can't jump over your head.

It's time to make the dough.

Add one teaspoon of fine salt (without top) to the dough. Salt in the dough does not mix well, so you should add a little extra salt to the dough.

If you have coarse salt, first dilute it with a couple of tablespoons of water, and only after it has dissolved, pour it into the dough.

Stir the salt into the dough well.

Add two more exactly the same glasses of flour to the bowl with the dough.

Start stirring the dough. This can be done with a regular fork.

There is no need to achieve perfect smoothness at this stage, the main thing is that there are no obvious flour lumps left. When the dough has absorbed all the flour, pour in vegetable oil. And stir the dough with butter.

Leave it in the same bowl for 20 minutes, covered with film.

And then put it on the table and knead it, now to a perfectly smooth state.

But it's easy - just a few clicks.

Roll the dough into a ball and return to the bowl.

Cover with film.

And leave for one hour to rise.

And please don't stand over his soul. Put it aside, set a timer or alarm clock and do other things. The fact that you hypnotize him with your gaze will not make him grow faster.

During this time, the dough will grow very much in volume.

Turn it out of the bowl onto the table.

Knead it well again (the last time). But you need to knead it by tucking the edges of the dough towards the center, and not crumple it like paper. While tucking the edges towards the center in a circle, you must simultaneously roll the dough into an even ball.

Hearth bread is bread that is baked without a mold, just on a baking sheet.

Line a baking tray with baking paper, or simply grease with a drop of vegetable oil.

Place the ball of dough onto a baking sheet. Smooth side up.

Ingredients for cooking

In order to bake delicious homemade bread, we will need:

• Whole grain flour – 100 g.
• Rye or wheat flour of the 2nd grade – 100 g.
• Mature sourdough – 30 g.
• Water – 1 glass.

The secret to good dough is any coarse flour: whole grain, coarsely ground, with bran or germ. In order for sourdough bread to come out great in the oven, it is important to avoid premium wheat flour, which is emasculated.

How to prepare the dough?

So, the flour should not be emasculated. It is better if half of the total quantity is of one variety, and the remaining part is of another. Housewives can combine different combinations, the quality of the bread will not suffer from this. First, beat the ripe sourdough into a fluffy foam, then add flour and mix everything thoroughly. It is necessary to maintain a sufficient amount of time for the mass to rise well. So, if you plan to bake in the morning, leave the dough in a warm place overnight. For evening cooking, you can make the batch before leaving for work in the morning. The complete preparation of the dough is influenced by temperature factors, as well as the grade of flour.

Ripening time for high-quality dough

To make the bread rise faster, housewives place the pan with the dough in a warm place on a low-heat stove or in an oven that maintains a temperature of no more than 32 degrees. Under these conditions, the bread rises completely in 6-8 hours. When it is not possible to withstand such a temperature regime and the dough arrives at a temperature of 22 degrees, its complete ripening will take place in 9 hours. If you adapt to compliance with the given conditions, then preparing delicious sourdough rye bread in the oven is as easy as shelling pears.

What should be the volume of the resulting mass at the first stage?

Few novice bakers know how many times the initial volume of dough increases. The dough should rise exactly 2 times. If at first it is difficult to navigate purely visually, you can use a container with measuring marks. In the future, everything will go intuitively. If the process seems quite complicated, you can try baking sourdough bread in the oven without dough.

Kneading dough

The second stage of the whole process begins. So, to prepare sourdough bread in the oven, let’s move on to the actual kneading. We take the following ingredients:

• Ready dough.
• Water in the amount of 1 glass.
• Bread flour – 450 g.
• Dry yeast - 0.5 teaspoon.
• Salt - 2 teaspoons.

First breakup

Many bread makers have a bowl covered with a plastic lid. Therefore, for pre-fermentation, you can leave the dough right there. The first proofing time is 50 minutes, during which the mass rises well. The swelling of the base and an increase in size are noticeable to the naked eye. After the required time has been maintained, you can proceed to the next stage of kneading, using salt and vegetable oil. To properly prepare sourdough bread in the oven, the recipe for which is given here, you need to stir the salt until completely absorbed, and only then pour in 2 tbsp. spoons of butter. The dough is ready when it completely leaves the sides and bottom of the bowl. The resulting bread mass looks quite impressive thanks to whole grain flour or flour with bran.

The final stage of proofing

But that is not all. The resulting mass needs to sit a little longer before going to bake. Now you practically know how to cook sourdough bread in the oven, there are very few manipulations left. And if at first it may seem that this process is quite labor-intensive and time-consuming, then it is not so. Having filled your hand, you can later bring the dough kneading to automaticity. So, our bread mass needs another 20-30 minutes of rest, during which you can drink a cup of coffee, check your children’s homework, or watch the latest news. We will carry out the process of forming a loaf on a smooth surface, lightly dusted with flour, using a special scraper. For the final stage of proofing, a bowl or salad bowl covered with a layer of parchment paper is suitable.

Inventing a proofing cabinet

In the kitchen of an ordinary apartment, any dark, enclosed space can be used for the final proofing. A microwave works well, you just need to put a glass of boiling water inside. Sourdough bread in the oven, the detailed description of which you have carefully studied, will not turn out well baked unless cuts are made in a random order on the surface. But first, the future loaf is lightly sprinkled with flour. Experienced bakers use proofing under film. However, if the housewife takes up baking bread for the first time, it is better not to experiment.

Place the loaf in the preheated oven

From the moment the cuts are made, the bread should be placed in an oven preheated to 300 degrees. We will immediately reduce the temperature to 220 degrees. Of course, the oven must be turned on in advance. The baking container must have a lid. The workpiece itself is transferred there directly with the paper. To ensure rich, rather than dry, sourdough bread in the oven, the recipe recommends sprinkling the mixture with water several times before closing the lid. To do this, you can use a spray bottle. Baking time with lid - 15 minutes. Then remove the lid and leave in the oven until fully cooked.

Eating healthy and showing love to your family

No aroma can compare with the smell of freshly baked homemade bread. Household members will be confident in the absolute love of their mother and wife. Anyone who inhales the unsurpassed smell will be intoxicated by it. And when it comes to cutting the beautiful loaf, an elastic crumb with large pores will appear. The taste of the resulting culinary masterpiece is so excellent that the family will ask their mistress to bake homemade bread again and again. After such an ideal taste, not only a gourmet, but also a completely undemanding person will not want to return to the store-bought version. This delicious bread is worth learning how to bake.

The question arises: “Will the strong half of humanity be able to please their family, at least in their leisure time, with delicious aromatic bread?” Yes, men are great cooks, but they usually don’t like fiddling with dough, considering this process quite tedious. We believe that sourdough bread in the oven, the recipe for which is presented in this article, will become a specialty for housewives.

Alternative baking method

Now the reader is aware of how to bake sourdough bread in the oven, the recipe with photo has been studied. A logical question arises in itself: “Are there alternative methods of baking?” Skilled bakers, honing their skills and experimenting, are in search of the best options for creating this indispensable component on the table. Thus, many craftswomen have adapted for this task a round, deep Chinese frying pan with a convex bottom, called a wok. However, traditional, albeit more time-consuming, is baking in the oven on a stone. This method is similar to what our ancestors used when sending bread to

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

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 of giving baked goods a porous, airy structure was used long before the advent of yeast as a 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

The classic version of this base for homemade fluffy baked goods is usually made 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, however, it is possible to knead wheat dough on an oat base, 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.

This yeast-free bread starter is ideal for bread and buns, although some housewives even use it for pancakes. The rice base makes its smell softer, and the crumb of the finished product is 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 a 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 starter for bread without yeast is 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.

Experts call this recipe one of the simplest for novice housewives, especially due to the lack of need to feed the live mass daily. This everlasting starter can be stored for a very long time if you refresh it once a week and keep it in the right conditions. The resulting amount of working mass will be enough for 5-6 times, since a loaf of bread takes about 5 tbsp. 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 do not know how to make sourdough from hops for bread, but previously this method of creating a starter for home baking was used more actively than others. In urban conditions it is difficult to find the 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 with a thick natural cloth and 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 grains. 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. In the morning, grind the rye grains in a food processor and 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 unleavened rye-based bread, only here wheat is used. 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 it becomes a 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. The finished product will have a leaven aroma and lots 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're wondering how to make a sweet loaf without using yeast, you should check out this recipe for raisin sourdough for fluffy and 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 is fed 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 raisins and chop. 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”. The finished mass will greatly increase in volume and will 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 it has a characteristic feature that distinguishes it from other ways to make bread dough without yeast. This base will not have a sour smell even on the first day, which makes it 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 raises many questions even for experienced housewives, 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 of the highest grade.
• 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 the overall ripening period will increase.

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