Sourdough for bread: recipes

The content of the article

• How to make sourdough for bread
• Sourdough recipe for bread
• No yeast
• Rye
• Fast
• Eternal without yeast
• From hops
• For brown bread
• Malt
• Made from wheat flour
• Monastic
• Potato
• How to make sourdough for bread – chef’s advice

According to doctors, non-yeast baking is more beneficial for the body in many respects than mixed with yeast. However, not in every recipe it is possible to exclude the component of fermentation – a lush loaf of bread without it will certainly not work. As an alternative, experts suggest figuring out how to make leaven. Is it really very difficult?

How to make sourdough for bread

This method of imparting a porous air structure to pastries was used long before the appearance of yeast as a culinary product. Making sourdough for bread is what every housewife was able to do at home several decades ago. Such a natural baking base can be made either through the combination of flour and water (an equal ratio by volume – not by weight!), Or using lactic acid bacteria.

The process has several important features:

• It takes several days to prepare a starter for tasty bread, the approximate period varies from 3-7 days.
• Every day the mixture needs to be “fed” and be sure to monitor its growth.
• An unpleasant sour smell in the first day is normal, after which it will pass, so do not rush to throw away the mass.
• For baking bread, only part of the leaven is used – the rest must be closed, fed and grown.

Sourdough recipe for bread

The classic version of such a basis for homemade magnificent baking is usually made on rye flour, however this is not the only method. Fermented homemade bread can be prepared using beer, barley malt, and potatoes. The recipe is chosen mainly according to the type of conceived baking, however, it is possible to knead wheat dough on an oat basis, from a sweet stick, etc. However, experts advise with a classic rye mixture to figure out how to prepare the sourdough..

No yeast

• Cooking time: 6 days.
• Servings Per Container: 4 Persons.
• Calorie content: 709 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

This yeast-free bread starter is ideal for bread and rolls, although some housewives even use it for pancakes. The rice base makes it smell softer, and the crumb of the finished product is very light. The only drawback of this method is the length of waiting for the result. The working mass is stored in the cold, and insisted – in the heat. If a crust appears on the surface during storage, it must be removed before top dressing..

Ingredients:

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

Cooking method:

1. Soak the rice (warm with 150 ml of water). Add a spoonful of sugar, forget for 3 days. Cool storage.
2. On the 3rd day add flour (3 tbsp. L.).
3. On the 4th day, pour in the remaining water.
4. On the 5th day, decant this mass, feed with the remnants of flour with sugar.
5. In a day, the bread base is ready, you can start the dough.

Rye

• Cooking time: 1 day.
• Servings Per Container: 5 Persons.
• Calorie dishes: 721 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Due to the simplicity of the algorithm of actions and a short list of components, this recipe is popular with housewives. This sourdough for rye bread is prepared on kefir, which must first be left in the heat of the kitchen before stratification into fractions. If you use a fresh product, there will not be proper fermentation, and the bread will not rise. The obtained 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 culture – it is better to combine them in small portions, so the likelihood of heterogeneity is less.
2. Throw gauze folded three times onto the container, leave for a day. No need to mix 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.
• Servings Per Container: 5 Persons.
• Calorie dishes: 692 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: easy.

The duration of the wait for the readiness of the bread base can be reduced to a day, although some professionals consider such a starter weak, incapable of a good rise. For most housewives, this quick sourdough for bread without yeast is a lifesaver that saves them time. If you do not plan to make baking, which involves large “pores” (as an example – ciabatta), it is ideal. If you have a bread machine, the mass will rise in 4 hours.

Ingredients:

• wholemeal flour – a glass;
• water is a glass;
• granulated sugar – a pinch.

Cooking method:

1. Combine all components and knead actively – this can be done for 2-3 minutes to make gluten stand out..
2. Cover with a cloth, leave overnight or for 6 hours (if you work during the day). When the mass starts bubbling, you can do basic bread dough.

Eternal without yeast

• Cooking time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie dishes: 765 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Specialists call this recipe one of the simplest for beginner housewives, especially due to the lack of the need to feed live weight daily. This eternal sourdough can be stored for a very long time if it is updated once a week and kept in the right conditions. The resulting amount of working mass is enough for 5-6 times, because about 5 tbsp. Goes to a loaf of bread l.

Ingredients:

• flour – 210 g;
• water – 210 ml.

Cooking method:

1. Combine 70 g of both components. The mass should have a density of fat sour cream or muffin dough.
2. Cover with a towel dampened with water, remove to heat.
3. On the next day, check – if there are many bubbles, feed, again introducing 70 g of the main components.
4. Stir a couple of times during the day. The container also stands under a towel in the warmth.
5. A day later, the leaven should add in volume and bubble well. It needs to be fed again, again allowed to stand for a day.

From hops

• Cooking time: 3 days.
• Servings Per Container: 4 Persons.
• Calorie dishes: 437 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Most modern housewives do not know how to make starter from hops for bread, but earlier 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 is incredibly lush, tender and soft.

Ingredients:

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

Cooking method:

1. Pour the hop cones with water, let it boil. After cooking at medium power, until the liquid volume is halved.
2. Cover, leave for 8-10 hours.
3. Strain the intoxicated broth, mix about 200 ml with flour and sugar. Mix.
4. Cover with a dense natural cloth, keep warm for 3 days.

For brown bread

• Cooking time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie dishes: 626 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

For those who are looking for a scheme of how to make sourdough for brown bread, professionals are advised to try working with whole grains. The method is not the easiest, but very effective: on this basis, bread rises especially well. Similarly, you can work with wheat. The general algorithm does not change, only the stage of germination of grains is added. If it is too difficult, you can simply grind them and boil with the other components, and then work on standard technology.

Ingredients:

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

Cooking method:

1. Soak the washed grains, wrap the container with wool, leave it warm for a day.
2. If after a day they did not germinate, repeat the procedure, prolonging this process for another day.
3. In the morning, grind rye grains with a food processor, add liquid honey. You can add a little water if the mass looks dry. Cover again, leave in a warm place overnight.
4. If the leaven has grown, you can cook the dough.

Malt

• Cooking time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie dishes: 793 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Malt sourdough is prepared in much the same way as for rye-based yeast-free bread, only here they take wheat. It must first be germinated in a couple of days. The mass itself needs to be cooked, constantly observing 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 – a glass;
• peeled rye flour – 1 tbsp. l .;
• water – how many grains will be taken;
• sugar – 2 tbsp. l.

Cooking method:

1. Twist the sprouted grains through a meat grinder. Add the remaining components, pour the liquid into a thick porridge.
2. Boil this mass, cook for 50-60 minutes. Minimum burner power.
3. When the future sourdough darkens, it is left warm for 2 days. The finished product will have a kvass flavor and a lot of bubbles on the surface.

Made from wheat flour

• Cooking time: 2 days.
• Servings Per Container: 4 Persons.
• Calorie dishes: 792 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: easy.

If you are thinking about how to make a sweet loaf without using yeast, you should study this recipe for raisin yeast for lush and delicious bread. The crumb will be deprived of the acidity characteristic of such a test, but it will turn out to be the same airy and will remain soft for a long time. Wheat starter 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. Steamed raisins, grind. Well, if he keeps the bones at the same time.
2. Pour with honey and warm water.
3. Pour the remaining dry component portionwise, knead a thick jar in a jar.
4. Cover, keep warm for a day.
5. Shuffle, send back. In another day, the mass will be ready for the delicious bread dough factory..

Monastic

• Cooking time: 7 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 1196 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

A feature of this recipe is the base in which the brine is used. Experts advise taking cucumber or cabbage; It is important that it does not have vinegar in the composition. Monastic sourdough for bread without yeast is considered very slow, it is not fed daily, therefore it is stored for a long time. Often, housewives do 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 so that it warms up (to room temperature), or keep it in a warm off oven to speed up the process.
2. Mix with rye flour, be sure to get rid of lumps that appear.
3. Add sugar – it will reduce the duration of fermentation.
4. Cover, remove to heat. Follow for 6-7 hours, periodically “upsetting.” The finished mass will greatly increase in volume and will have a bubbling surface.

Potato

• Cooking time: 3 days.
• Servings Per Container: 4 Persons.
• Calorie dishes: 549 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: easy.

The recipe for potato sourdough is very simple, but has a characteristic feature that distinguishes it from other ways, how to make a dough for bread without yeast. Such a 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 can not be indicated up to a gram, because it depends on the amount of broth received.

Ingredients:

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

Cooking method:

1. Boil peeled potatoes without adding salt, pepper and other seasonings. When they become soft, pour the liquid into a jar.
2. Add flour there until the mass is similar in consistency to sour cream.
3. Cover the jar with gauze, ensure peace for 3 days. If after this period foam appears on top, you can start the dough.

How to make sourdough for bread – chef’s advice

The process of creating such a basis for homemade 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 go for 4-5 hours, otherwise the rise will not be enough. Some professionals advise to increase this time to 8 hours, or add heating of baking sheets from below (you can put them in a pot with boiling water).
• For wheat baking, it is advisable to start a whole-grain-based sourdough, and then feed them with classic white premium flour.
• The strength that this mass gains depends on its age, so mistresses mainly use half of the sourdough for baking, and the rest continues to grow.
• If you are afraid that the bread will not rise as with yeast, keep its quantity to a minimum gradually.
• Storage is best carried out in the refrigerator (door) – so the mass will be “frozen”. Before starting work, she is allowed to warm up for several hours to restart activity.
• Need to grow a grain base faster? Add a spoonful of sugar / honey – it will speed up the fermentation.
• It is advisable to connect the components by eye, and not blindly following the recipe – you need to get a thick, but moving mass, in which there is no spoon.
• To raise the starter culture in the room must be at least 22-23 degrees, otherwise before the first bubbles appear, you will have to wait 1.5-2 days, and the total ripening period will increase.

Learn Oven Homemade Bread Recipe.