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They have been baking bread at home since ancient times. It was believed that the baker should only bake in a good mood, as the positive energy emanating from him was transmitted through the product to other people. Sourdough bread baked in a Russian oven was fragrant and incredibly tasty. But even now, skilled housewives bake it in the oven. Now, for baking bread, yeast is most often used. But not all use them, for various reasons. Someone does not like the smell of yeast, which is transmitted to baking, others are allergic to their components. Especially for such people, there is a recipe for yeast-free sourdough, which we will consider below. In order to bake bread at home, you need to prepare for it a special sourdough. The basis of its preparation is the fermentation of sour-milk products. There are a lot of recipes for sourdough, so we will consider the main ones.
Breadless yeast: recipe
Whatever you say, bakery-based pastries always turn out to be lush, tasty and with a delicate pleasant bread aroma. Sourdough for bread used for baking, saturates the body with vitamins, organic acids, minerals, fiber.
The recipe for its preparation is very simple. You need to mix 1 large glass of flour and water, preferably at room temperature. This blank must be poured into a glass jar or other utensils and put in a warm, dry place. After 4 days, add another 1 cup of water and the same amount of flour to this mixture, so it is fed. After about two to three days, the sourdough for bread will be completely ready. It must be stored in the refrigerator so that air has free access to it. To do this, usually close the jar with a gauze or linen cloth. It is worth noting that the dough on yeast-free sourdough is easy to knead and almost does not stick to your hands. This is a fairly easy recipe for making sourdough. At the same time, bread based on it turns out lush and very tasty.
Hop sourdough for bread: recipe
For the preparation of hop starter culture, mix 1 tbsp. spoon of hops, (put it in a thermos) and 1 cup of hot water, shake well and leave overnight. The next day, you need to strain the infusion through a special strainer and cool to about room temperature. After the infusion has cooled, it must be poured into a glass jar with the addition of 1 tbsp. tablespoons of granulated sugar and mix thoroughly. After this, you need to add flour there until a homogeneous homogeneous consistency is obtained, which is sweet for sour cream. It is desirable to close the jar with a gauze cap (so that the air penetrates) and send it to a warm place for a day. The next day you need to open the jar (do not be scared, at first the smell of the sourdough is very unpleasant, but it will pass over time) and pour the rye flour there again until the consistency of sour cream. After that, the bank needs to be covered with a towel and again sent for a day to a warm place. Then we again feed with water and rye flour. The next day, the sourdough for bread will be completely ready. This can be understood by its structure (bubbles will form on the surface) and the acidic smell. Already in the evening you can put a sponge, which should be insisted for about 12 hours, and then bake bread based on it. Despite the fact that it takes a lot of time to prepare a hop starter, many people use this recipe. Because it can be cooked once and used for a long time, as it is well stored.
Do-it-yourself bread is a matter of pride for any housewife. In addition, homemade bread has an amazing taste and is stored for a long time, in contrast to the store. And the secret of his successful baking is a properly prepared sourdough for bread.