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Print Recipe
Yeast-Free Sourdough Bread Recipe
Bread, as you know, is the head of everything. And I really want it to be not only delicious, but also useful. I offer you two options for homemade yeast-free bread, sourdough, which we will prepare ourselves. It is according to this recipe, which "developed" by trial and error, I have been baking bread at home for several years and pleasing my loved ones.
Instructions
  1. Prepare the food. While preparing the starter the oil, salt and sugar we don't need. These foods will be added when we start making bread.
    Prepare the food. While preparing the starter the oil, salt and sugar we don't need. These foods will be added when we start making bread.
  2. Pour 100 grams of rye flour into a liter jar, pour 200 grams of water and mix thoroughly so that there are no lumps. Cover the jar with gauze in several layers, and put in a warm place, without drafts. It is important that the place was just warm, not hot, otherwise our sourdough sour. Of course, the starter can be started from wheat flour. But in my experience I can say that the easiest way to "run" this process in the right direction, it is using rye flour.
    Pour 100 grams of rye flour into a liter jar, pour 200 grams of water and mix thoroughly so that there are no lumps. Cover the jar with gauze in several layers, and put in a warm place, without drafts. It is important that the place was just warm, not hot, otherwise our sourdough sour. Of course, the starter can be started from wheat flour. But in my experience I can say that the easiest way to "run" this process in the right direction, it is using rye flour.
  3. After about a day, our leaven should look something like this. Now we in a jar add 3 tablespoons with a small top of wheat (!) flour and 50-70 grams of water. All mix thoroughly. The amount of flour and water I indicated approximately. The main thing here is that the leaven has the desired consistency. To do this, first add the flour to the jar, and then pour a little water and stir. As a result, we should get a mass thicker than the dough for pancakes, and more liquid than the dough for pancakes.
    After about a day, our leaven should look something like this. Now we in a jar add 3 tablespoons with a small top of wheat (!) flour and 50-70 grams of water. All mix thoroughly. The amount of flour and water I indicated approximately. The main thing here is that the leaven has the desired consistency. To do this, first add the flour to the jar, and then pour a little water and stir. As a result, we should get a mass thicker than the dough for pancakes, and more liquid than the dough for pancakes.
  4. The procedure of feeding the starter is repeated several times, at intervals of about 24 hours, and each time we add wheat flour. Sometimes the sourdough is ready for baking bread on the third day, and sometimes you have to wait 5 days. It depends on the quality of the ingredients and the temperature. If the sourdough 2-3 hours after feeding, noticeably increases in volume, it is all in bubbles, it has a pleasant, slightly sour and alcoholic smell-it means that it is already ready for use for baking bread. Sourdough can sometimes stratify, it's okay, it's normal. Before using it, you just need to mix well. My sourdough before I knead the dough looked like this.
    The procedure of feeding the starter is repeated several times, at intervals of about 24 hours, and each time we add wheat flour. Sometimes the sourdough is ready for baking bread on the third day, and sometimes you have to wait 5 days. It depends on the quality of the ingredients and the temperature. If the sourdough 2-3 hours after feeding, noticeably increases in volume, it is all in bubbles, it has a pleasant, slightly sour and alcoholic smell-it means that it is already ready for use for baking bread. Sourdough can sometimes stratify, it's okay, it's normal. Before using it, you just need to mix well. My sourdough before I knead the dough looked like this.
  5. In two containers, pour 9 tablespoons of our sourdough, each add a little less than a tablespoon of vegetable oil, 230 grams of water, warm, from the tap, 1 teaspoon of salt (almost without the top) and sugar. Stir. Now in one saucepan, add 400-450 grams of rye flour, and in another – 500 grams of wheat. All mix thoroughly to avoid lumps. The dough should be a little thicker than the dough for pancakes. Cover with a lid and put in a warm place.
    In two containers, pour 9 tablespoons of our sourdough, each add a little less than a tablespoon of vegetable oil, 230 grams of water, warm, from the tap, 1 teaspoon of salt (almost without the top) and sugar. Stir. Now in one saucepan, add 400-450 grams of rye flour, and in another – 500 grams of wheat. All mix thoroughly to avoid lumps. The dough should be a little thicker than the dough for pancakes. Cover with a lid and put in a warm place.
  6. Our sourdough has increased significantly in volume and is ready for kneading bread. Now in two deep bowls sift the WHEAT flour.
    Our sourdough has increased significantly in volume and is ready for kneading bread. Now in two deep bowls sift the WHEAT flour.
  7. We knead the bread with love, kind thoughts and gratitude for all the good that we have. And be sure to get a soft, warm dough, a little more sticky to the hands. Cover with a kitchen towel and put in a warm place.
    We knead the bread with love, kind thoughts and gratitude for all the good that we have. And be sure to get a soft, warm dough, a little more sticky to the hands. Cover with a kitchen towel and put in a warm place.
  8. Our dough rose 1.5-2 times. We carefully abenaim, trying to mix in less flour. Again, cover with a towel and put in a warm place.
    Our dough rose 1.5-2 times. We carefully abenaim, trying to mix in less flour. Again, cover with a towel and put in a warm place.
  9. When our dough rises again, again gently crumple. Lift the edge of the dough and the second hand gently shake off the flour. And so we move in a circle around the edge of the test. Spread the dough on a cutting Board, divide into two parts. Each piece of dough is kneaded until smooth and give the shape of an oblong bun.
    When our dough rises again, again gently crumple. Lift the edge of the dough and the second hand gently shake off the flour. And so we move in a circle around the edge of the test. Spread the dough on a cutting Board, divide into two parts. Each piece of dough is kneaded until smooth and give the shape of an oblong bun.
  10. So as forms for baking bread I me there is no, then I putting dough in baking sheet. It should be thick-walled so that the bread is evenly baked, and does not remain raw inside. As a result, we get four buns. Cover with a kitchen towel and put in a warm place.
    So as forms for baking bread I me there is no, then I putting dough in baking sheet. It should be thick-walled so that the bread is evenly baked, and does not remain raw inside. As a result, we get four buns. Cover with a kitchen towel and put in a warm place.
  11. When the dough rises properly, put it in a preheated oven. Bake at 180-190 degrees for 25-30 minutes. If your oven is baking unevenly, it is best for the first 15 minutes to put in the oven under the baking dish with water. Then its to remove and bake bread until willingness. From my own experience, I can say that if you bake bread in such a volume and shape, then more than 30 minutes to keep in the oven is not necessary. It turns out too dry.
    When the dough rises properly, put it in a preheated oven. Bake at 180-190 degrees for 25-30 minutes. If your oven is baking unevenly, it is best for the first 15 minutes to put in the oven under the baking dish with water. Then its to remove and bake bread until willingness. From my own experience, I can say that if you bake bread in such a volume and shape, then more than 30 minutes to keep in the oven is not necessary. It turns out too dry.
  12. Take the bread out of the oven and let it cool. At this time, you need to either put paper kitchen towels under the bread, or turn it over several times so that the bottom does not get stuck. And the remaining sourdough again fed with flour and water. If you are going to bake bread and the next day, you can not put in the refrigerator. And if not, then be sure to put in the refrigerator so that the sourdough does not sour. If the starter is stored in the refrigerator, the fermentation process slows down, and you can feed every 2-3 days. If you often bake bread, the process of" circulation " of the leaven will occur naturally. Take as much sourdough as you need, then add flour and water to the jar, and put it back in the refrigerator. Even if the bread you bake is not often, the yeast still need to feed 2-3 times a day. When the amount of sourdough will be noticeably more than half the banks, then before the next feeding just drink a few spoonfuls of sourdough, and then add flour and water.
    Take the bread out of the oven and let it cool. At this time, you need to either put paper kitchen towels under the bread, or turn it over several times so that the bottom does not get stuck. And the remaining sourdough again fed with flour and water. If you are going to bake bread and the next day, you can not put in the refrigerator. And if not, then be sure to put in the refrigerator so that the sourdough does not sour. If the starter is stored in the refrigerator, the fermentation process slows down, and you can feed every 2-3 days. If you often bake bread, the process of" circulation " of the leaven will occur naturally. Take as much sourdough as you need, then add flour and water to the jar, and put it back in the refrigerator. Even if the bread you bake is not often, the yeast still need to feed 2-3 times a day. When the amount of sourdough will be noticeably more than half the banks, then before the next feeding just drink a few spoonfuls of sourdough, and then add flour and water.
  13. And now Bon appetit!
    And now Bon appetit!

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