In the kitchen of any nation, baking bread has always been something sacred and mysterious, almost witchcraft. Each family carefully kept the secret of making bread, which was passed from generation to generation. In Russian cuisine, yeast for bread without yeast was often used, such bread was baked in the Russian oven and was fragrant and tasty, we can say that there is no analogue to such bread and will not be in the world. And now the science of baking is not forgotten by anyone.
In Russia, it was customary to prepare bread starter cultures from straw, rye flour, wheat, hops, and barley. In villages that are still far from civilization, you can find recipes for making different starter cultures for bread, without the use of yeast. Sourdough for bread without yeast and the bread that is prepared on it enrich our body with minerals, vitamins, pectins, fiber, enzymes, organic acids, biostimulants. Such a product is stored noticeably longer than yeast, since the leaven forms an acidic environment that does not allow harmful microorganisms to develop.
Sourdough for bread without yeast
If you decide to bake homemade bread, then you need to prepare the sourdough. This is nothing complicated or scary. To do this, mix the right products and wait. First of all, you will need to determine the type of leaven. It can be rye, malt, wheat, potato, raisin, hop and rice. Any of them is great for baking bread. It can be noted that rye flour is best suited for the preparation of sourdough, since absolutely all useful substances that are absent in refined wheat flour are stored in it. Wheat sourdough is suitable for use once or twice, and rye is really an eternal sourdough for bread, which can be used for more than one year.
Preparation of rye starter culture is as follows. On the first day, you need to mix 100 grams of rye flour with water to get a product that resembles sour cream in consistency, cover the dishes with a damp cloth, and then place in a warm place. On the second day, the leaven should already begin to form bubbles. Now you need to add 100 grams of flour and water to again get the product of sour cream consistency. Leave in a warm place. On the third day, the leaven takes on a magnificent shape and grows in size. You need to add 100 grams of flour and water to it again, and then place it in a warm place. The leaven is ready for use a day after that. It must be divided in half, half placed in a jar and covered with a lid with holes, put in the refrigerator. The second part of the starter culture can be used for baking. The industry produces dry sourdough for bread, which, after soaking, becomes similar to the one whose recipe was described earlier.
You can use other options for sourdough, for example, prepare raisins. To do this, on the first day, knead a handful of raisins with a pusher, mix it with half a glass of water and half a glass of rye flour. Add a teaspoon of honey to the mixture, put in a jar and cover with a cloth. On the second day, you need to strain the yeast, add four tablespoons of flour and warm water to form a product similar in texture to sour cream. Put in a warm place. On the third day, yeast for bread without yeast is ready, it must be divided in half, add in one portion four tablespoons of flour and water, and then placed in a cold place. The second part can be used for making bread.
There is still a considerable number of starter recipes that are prepared using different bases, so each hostess can choose the most suitable option for herself and use it. Enjoy your meal.