Bread made without yeast fermentation is the familiar Armenian thin pita bread, Jewish fresh matzo or slices of crispbread. Sourdough for yeast-free bread, prepared at home, implies a fermentation reaction, so that acid bacteria can not be dispensed with even baking the most healthy bread. What is the difference between bread bought in a store and a traditional loaf with homemade sourdough?
Souring Options
There are as many classical, primordial options for yeast- free yeast bread as there are daily and festive bread options. And in any of the recipes, you will still have to come to terms with the presence of acidic, natural yeast, since this is the only prerequisite for the rise and splendor of the dough.
The use of bread in homemade sourdough
A great consolation for those who believe that yeast is harmful is the fact that you can control the process of activating the grown bacteria at home on your own. Technologies for industrial production of dry and pressed yeast cannot provide attention to each unit of output. It would be strange to demand from the employees of the bakery shops that they decontaminate the workrooms to destroy pathogenic bacteria. Therefore, the ability to protect yourself from random human and industrial factors is a good reason to try yourself in the role of a village mistress from the recent past.
The harm of bread on homemade sourdough
The benefits of home-made yeast for yeast-free bread and such bread itself are understandable, 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 acidic environment formed during intensive fermentation of the starter culture, 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.
It is possible to partially neutralize increased acidity without compromising the development of a beneficial bacterial environment by putting 1–2 teaspoon of baking soda when mixing the dough.
Making wheat rye sourdough
Otherwise, rye sourdough on yeast-free bread is called "eternal", since with timely top dressing, a jar with odorous contents covered with a napkin can last for more than one year. With the option of mixing rye flour and wheat, the life of the sourdough is reduced, but if long-term procurement is not planned, this option will result in a rich and complex taste.
Pour 1 tbsp into a half-liter jar. a spoon 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 towel in one layer and you can wait.
Do not confuse the leaven with dough - ready yeast is put in the dough when the components are diluted, and they provoke increased fermentation with sugar or honey, and then with flour. In yeast for yeast-free bread, rye or any other, only a suitable nutrient medium is formed, and live bacteria that are in flour or fall from the air complete the process on their own.
The next day, a characteristic sour smell will appear from the can, and its contents will be saturated with oxygen bubbles and rise almost one and a half times. As soon as this happened, again it is necessary to mix two types of flour, this time 3 tbsp. spoons of each. A new stage of fermentation will reach peak activity within 2-3 hours, and this will mean that the yeast for yeast-free bread is ready.
Making rye sourdough
The recipe for rye sourdough for yeast-free bread - this is the option that is used to prepare the monastery bread, famous for its long storage and softness. According to the local bakers, real bread should be prepared on a five-day sourdough, but even after the finished roll is taken out of the oven, it is not cut onto the table, but wrapped in a towel and removed to "reach" another day. When tapping such bread on a crust, the sound comes out loud, and when cutting a slice the table is not dotted with crumbs - only then, under these conditions, bread can be considered real.
How to prepare yeast-free yeast bread that meets all these requirements? Firstly, using not purified or boiled, but settled water, in which you need to dilute 100 g of peeled rye flour to a thick sour cream of medium fat content. To cover a jar with sourdough, pre-moisten it, and then cover the container and clean it in heat.
On the second day, the appearance of bubbles is normal - there may not be very many of them, but in any case, the starter culture is replenished with another 100 g of rye flour and a small amount of water to maintain the previous consistency.
On the third day, yeast on yeast-free bread is formed by the last pouring of flour (100 g) and the last time is removed for a day. On the morning of the fifth day, the foundation can already be used. To do this, the entire amount of foamy liquid should be divided in two, and that part that remained in the jar, cover with triple-folded gauze and put in the refrigerator, and the deferred part should be used for the test.
Cooking raisins on raisins
Half a glass of soft white raisins should be mashed in a mortar or rolled out with a rolling pin in a bag in order to violate its integrity. Put raisins in a deep plate, pour half a glass of water, cover with the same amount of rye flour and mix everything well with 1 teaspoon of natural honey. The mixture will be thick, it is not necessary to thin it specifically.
Transfer the mass to a glass jar, cover with two-layer gauze and leave it warm for a day. On the second day, the fermented sourdough is filtered, squeezing all the liquid from the raisin gruel, and 4 tbsp are poured into sweet water. tablespoons of rye flour and add tepid water to the consistency of drinking yogurt.
On the third day, leaven can be used. In that half of the base, which will be stored in the refrigerator, add another 4 tbsp. tablespoons of flour, then cover with gauze and clean, and the other half is used for dough.
Making raw sourdough on grain
Sourdough on grain is prepared in two versions - raw and choux. Raw sourdough is rich in living bacteria, and the value of germinated grain is stored in it in full, but the sourdough made by the second method is stored longer.
How to make sourdough for yeast-free bread on grain raw method? First you need to decide which bread you plan to bake - dark or white. For dark bread, you need to take rye grains, for white - wheat. You can cook both versions in different dishes, and subsequently use them alternately or even mixing with each other.
Pour 1 glass of sorted and well-washed grain into a glass jar and shake several times so that the wet grains do not stick together. For better germination, it is necessary to arrange condensate in the bank, for which they put the container in a bag, tie it and put it in heat for a day.
The next day, the package is removed and the grain is washed again under running water. If all the grains have swollen and sprouted, you can start preparing the yeast, if not, repeat the steps with the bag and leave the jar warm for another 6-8 hours. After this, the swollen grain is laid out in a container for the blender and crushed to a pulp at medium speed - it is not necessary to achieve uniformity.
In a deep plate combine the resulting slurry with 2 tbsp. spoons of peeled rye flour and 1 teaspoon of natural honey, transfer the mass to a jar, cover with a napkin and clean for another day. In the future, the mixture is treated similarly to the previous recipes - part is removed in the cold, part is used immediately.
Making custard sourdough on grain
The custard recipe for a yeast-free sourdough for grain bread partially repeats the above-described - the grain is germinated, crushed, mixed with flour and honey, but then diluted with a small amount of water to the density of sour cream and put on a small fire for 25 minutes. Cool the mixture by wrapping the saucepan in a towel, and then divide in half.
Cooking Rice Sourdough
Rice can be used as whole (not steamed), and chopped. Rinse 100 g of grain under running water and put in a jar. Pour 150 ml of slightly warmed water there, pour 1 teaspoon (with a hill) of sugar and remove the jar covered with a napkin in a cool dark place for three days.
In the evening of the third day add 1.5 tbsp to the sourdough. tablespoons of wheat white flour and 0.5 tbsp. tablespoons of sugar. On the fourth day, mix the foaming mass and dilute it with 100 ml of heated water, at the end pour 1 tbsp. l flour.
On the fifth day, the yeast is filtered, carefully squeezing through cheesecloth, add 1 teaspoon of granulated sugar and half a glass of flour. After 4 hours, the leaven can be used. It is with this rice sourdough that almost stale buns, the most magnificent pancakes and sweet cakes are obtained.
Hop cones
Contrary to popular belief that the hop-starter culture is “drunk”, this basis is no different from the already described recipes for yeast-free sourdough for bread. Some of the ethanol does indeed stand out during fermentation, but during heat treatment the substance disappears without leaving any residue.
In the evening, pour in a thermos 1 tbsp. spoon 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 in a glass 2-liter jar, introduce 1 tbsp. a spoonful of natural honey, stir everything intensively and, gradually falling asleep rye flour, bring the workpiece to a thick sour cream of medium fat content. Cover the jar with gauze and remove to heat.
In the morning it will be possible to note the released foam on the sourdough and the unpleasant smell from the can - this is normal. It is necessary to add another 2-3 tbsp to 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 needs to be poured in at least half the volume of the whole mixture, and then thickened with flour, returning the mass to its previous consistency. The fifth day is the repetition of all actions of the 4th day.
Finally, on the sixth day, the longest sourdough is considered finished, and it can be used.
Home-made sourdough dough
Opara helps acid bacteria to get into full force, to become active, so cooking real homemade bread without dough is impossible. If you are accustomed to focus on the weight of raw pressed yeast, then a piece of 40 g replaces 1 cup of the finished yeast. The same amount of leaven is similar to 3 teaspoons of dry instant yeast.
To prepare the dough, a full glass of sourdough is poured into a wide bowl, diluted with a mass of 400 ml of heated water and begin to sift the flour in small portions, trying not to miss the moment when the dough begins to resemble a village sour cream. Then the bowl is covered and cleaned for 8-10 hours.
Homemade sourdough bread
During the night, the dough several times rises and falls - gaining strength. When kneading the dough, it should be borne in mind that rye flour bread is, of course, healthier, but much “harder” and sometimes it may not be completely baked. Therefore, 20-30% of rye flour, before adding it to the dough, it is advisable to replace with the same amount of wheat, first or second grade.
Separately, in a cup, combine 100 ml of warm water with 1 teaspoon of salt and 1 tbsp. a spoonful of sugar or honey. When the sugar has dissolved, the mixture is poured into a dough and knead 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, bran, oatmeal, seeds, sprouted grains. The benefit of yeast-free yeast bread is that it retains its properties in almost any culinary experiment. Be sure to pour 3-5 tbsp. Into the future dough. tablespoons of vegetable oil. The main thing is, then stir everything well and sift the prepared flour directly into a bowl.
Roll out the dough
They don’t talk about dough on living yeast - they knead it, they roll it out. Generously sprinkle the table with flour, spread all the sticky inhomogeneous mass on it, and in the clockwise direction, they begin to roll it around with both hands, now bending, then again forming into a ball. Do not oversaturate the dough with flour - it should stop sticking to your hands, but nothing more.
The formation of simple bread happens like this - we take the ball in our hands and knead the dough inside the bowl all the way around - we get such a hemisphere that you need to put in a greased frying pan. Now, future bread should stand warm for about two hours.
After the oven warms up a bit, put a bowl of water on the lower grill, closer to the back wall. Then close the door and wait until the oven warms up to 230 0 C.
When the bread is in the oven, it is detected for 40 minutes, after which you can try to evaluate the readiness with a wooden skewer.
Making yeast-free yeast bread in a bread machine will save you from the long procedure of rolling out the dough and the need to wash a lot of extra dishes, and you can try a lot of recipes for your favorite bread thanks to a smart device.