The fashion for bread without yeast appeared after a series of reports of the dangers of the latter. This issue is still controversial, so we will consider what to do for those who, for whatever reason, do not want or cannot use convenience stores, the vast majority of which are baked with yeast.
Homemade bread without yeast begins with a sponge or sourdough. To prepare it, take 0.1 kg of flour for durum bread and 115 ml of boiled and cooled filtered or mineral water. Water is mixed with flour and covered with a damp towel. Dishes with future dough are installed in a warm place without drafts. The fabric covering the sponge must be monitored so that it does not dry. On day 2-3, bubbles and a lactic acid odor appear.
After this, the leaven must be “fed”. To do this, 0.1 kg of flour and mineral water are added to the mixture to the consistency of a liquid paste. If the mixture continues to bubble, then you are doing it right. We leave the new mixture for 24 hours.
At the third stage, we divide the mass into two parts - we leave one for use, for which we add 0.1 kg of flour and water to the mass. She will “insist” another 12 hours. And the other is also supplemented with 100 grams of flour and water and sent to the refrigerator.
Bread without yeast implies that we get a long-lived sourdough, which for use you need to get out of the refrigerator, pour half, add 0.1 kg of flour and water to it. Then you need to wait until the yeast "comes to life" within 8 hours, use one half of the new portion, and the second - you can put it again in the freezer.
For those who are interested in how to bake bread without yeast, we inform that the preparation of this useful product takes quite a long time. For baking two loaves, you need to take 0.6 kg of rye flour, 0.2 kg of wheat flour, 50 g of sunflower seeds, 370 ml of water (room temperature), 2 teaspoons of salt (more useful than sea) and 350 gr of our starter culture.
Flour and seeds are mixed. A hole is made in the mass, into which the leaven is poured, then water, everything is thoroughly mixed. The dough should be put in a dish under a film and allowed to come (doubled). The process of increasing the dough to the desired volume, depending on the temperature and humidity of the room, can take from 3 to 8 hours, due to the peculiarities of the fermentation of rye flour.
Two loaves are molded from the approached dough, which are laid out on a baking sheet and heated in the oven at a temperature of 50 ° C with the door open so that the dough finally "reaches". Next, the bread is cut and baked at a temperature of 200 degrees from half an hour to 50 minutes. If there is a sound when tapping the bottom, as if from a void - bread without yeast is ready. Loafs cool and serve almost any dish.
Such yeast-free bread due to sourdough is a product with a high content of vitamins, enzymes, fiber, biostimulants and pectin substances, which are very useful for the body. In the century before last, a peasant ate 2-3 pounds of rye bread every day (a pound is 0.4 kg), which allowed him to work hard, have good immunity and successfully resist colds without doctors and medications.