How to make sourdough bread: the correct and complete recipe. Sourdough bread
Fragrant and porous sourdough rye bread is a real homemade product that you can easily prepare in your kitchen. It turns out so tasty that you will forget about store-bought varieties of bread, creating such a bakery product every day, since the sourdough will always be at hand. Cooked rye bread does not go stale within 2-3 days; it can be used not only as an independent snack, but also as a base for sandwiches, and you can take it with you on a trip or on a picnic. Remember that sourdough bread is not very airy, so don’t expect an extraordinary “rise” from the dough.
Ingredients
- 100 ml starter
- 150 ml warm water
- 1.5 tbsp. rye flour
- 1.5 tbsp. wheat flour
- 0.5 tsp. salt
- 2 tbsp. l. vegetable oil
How to bake sourdough rye bread
1. We will create the sourdough from rye flour 3-5 days in advance and store it in the refrigerator. It is created very simply: mix 100 ml of warm water and 100 g of rye flour every day, leaving it at room temperature. Every day, supplement the starter with a new portion of dough from flour and water, stirring. Day after day, the starter will ferment more and more and emit a sour aroma - this means that the yeast in its composition has become more active.
After 3 or 4 days, the starter must be poured into a container and stored in the refrigerator, using if necessary and feeding from time to time.
Pour the starter, warm water into a deep container, add salt and add 4 tbsp. l. rye and wheat flour. Wheat flour must be used, since rye flour is very heavy and the dough will not rise only on its basis.
Mix everything with a whisk or fork, turning it into a viscous mass. Leave for 2-3 hours at room temperature, but not less than 23 C. The lower the temperature, the longer the dough will rise.
2. As soon as the bubbles fall on the surface of the dough, pour vegetable oil into the dough, add the remaining flour and knead a loose dough - it should be sticky and viscous, but not dense!
3. Grease the bread pan with vegetable oil and pour the dough we created into it. Leave in a warm place to proof for about 4-5 hours - sourdough dough does not rise as quickly as yeast dough!
4. After the specified time, we will see that the dough has filled the entire mold - preheat the oven to 220 C and place the mold in it for 40-50 minutes. After 20 minutes, reduce the heat to 180-200 C.
HOW TO BAKE BREAD CORRECTLY.HOW YEAST-FREE BREAD IS MADE
Very easy and simple.
I tried it for the first time in the settlement of Milenki, where a master class on baking took place. Everyone there knows about the enormous harm of yeast. Now I bake it at home, in a regular gas oven (of course, it would be tastier in the oven).
So, a recipe for bread without yeast and eggs.
The bread is made with sourdough.
There are a lot of different starter cultures: hop starter, potato starter, barley-wheat starter, kefir starter, etc. There are a lot of different recipes on the Internet, everyone can choose something they like. We were given leaven in the settlement, some of it is used, some is left in the refrigerator, then it is renewed and some is used again. In general, sourdough is an almost eternal thing; if it is kept in the right conditions (do not overheat, do not freeze, it is best to keep it in the refrigerator, refresh it periodically), then it will last a very long time.
When making bread, it is best to use structured water - either spring water, freeze it, or work with energy.
How to update the starter:
Take a teaspoon of starter into a clean half-liter jar, add 1/3 jar of water, 1/2 teaspoon of sugar (without top) + wheat flour. Stir until it reaches the consistency of sour cream (or liquid sour cream).
We put it on the table overnight, covering it with a cloth or gauze. For about 12 hours. It should all come to life and gurgle.
I tried to put it on during the day - it didn’t gurgle as well as at night. To be honest, I can’t say exactly what this is connected with. Maybe she needs darkness...
We make bread only from fresh sourdough!
If water has separated, drain it.
If there is mold, we throw it away.
The starter needs to be renewed once a week.
Bread dough recipe:
A glass of liquid (water, milk, kvass, whey) (I only make it with water)
2 tbsp sourdough
1 teaspoon salt without top
1 tablespoon of sugar without top (I read that you can use honey, but I haven’t tried it)
Flour (about 2-3 cups of flour, but depending on how you feel)
Additives (spices, malt, nuts, seeds, mushrooms, sesame seeds, bran, etc.)
Wheat bread: 100% wheat flour
Wheat-rye: 50% wheat + 50% rye flour + malt (1-4 spoons)
Buckwheat: 50% wheat + 40% rye + 10% buckwheat flour
Flaxseed, pumpkin, etc. no more than 10%.
It turns out that the color of rye bread is created not by rye flour, but by malt. Sold at any grocery store.
The dough can be made directly from the starter, but I prefer to make it using the sponge method.
Basic recipe, but flour to the consistency of sour cream. We put it in a warm place for 2-12 hours (a greenhouse, a radiator, near gas, I generally leave it on the table). It should gurgle too.
Then add flour to the dough until kneaded.
Place the dough in a mold greased with vegetable oil. the shape should preferably have thick edges (preferably aluminum aluminum).
We also grease the top of the bread with oil and place it in a warm place (now for sure!) from 25 to 40 degrees. From 2 to 24 hours. It should do. It usually takes 4-6 hours for me.
Wheat bread rises 2-2.5 times
Wheat-rye - 1.5-2 times
We are what we eat. You can't argue with this statement. When starting a healthy life, you must definitely change your diet. First of all, and nutritionists are unanimous on this, you need to give up all products that contain yeast. This especially applies to bread and other baked goods: buns, buns and pies.
But what should those people do who cannot live without bread? There is only one way out: buy bread without yeast, or bake it at home. The latter is preferable, since you can add fillers to the bread according to your own taste. Let's try to bake sourdough oatmeal bread.
This is a completely natural bread, without any preservatives or raising agents. Even sugar is replaced here with honey to make the bread even more healthy. Due to the honey content in the composition, the product has a slightly sweetish taste. Bread can be used both with the first course and with tea and coffee. But this bread is especially good in sandwiches.
For our bread with oatmeal you will need the following products:
- water – 300 g;
- rye sourdough – 150 g;
- rye flour – 80 g;
- wheat flour – 565 g;
- oat flakes – 65 g;
- honey – 60 g;
- sunflower oil – 20 ml;
- salt – 7 g.
Where can you get sourdough?
The easiest way to stock up on sourdough concentrate is through an online store, especially if you plan to regularly make homemade bread in the future. And especially for those who would like to make sourdough completely at home, below is a detailed recipe.
How to make sourdough at home?
It will take a week to prepare natural homemade sourdough.
1st day:
- 4 tbsp. mix spoons of rye flour with 100 g of warm water (do everything in a fairly tall glass or plastic container);
- Cover with cling film and make holes in it.
In a day:
- add 3-4 tbsp to the mixture. spoons of rye flour and 80-100 g of warm water;
- stir, cover.
Repeat this operation for 6-7 days, then use the finished starter according to the recipe. During preparation, the container with the starter should be stored in a dark place, protected from cold.
Step-by-step instructions for making bread
First, pour the starter into a container and dilute it with water.
Then add rye flour and mix well.
Bubbles began to form on the surface. This means that the starter has already begun to work. Approximately 100 ml of the resulting volume is poured back into the container where the starter is stored. There she will live until next time.
The flakes must be crushed in a food processor. Pour into the bowl and turn on the device. You should not turn the flakes into oatmeal; 20 seconds will be enough for grinding.
Then add salt, flakes, honey and butter.
Now we mix everything and this is what we get:
Afterwards, add the amount of wheat flour we need and begin to knead the bread thoroughly, i.e. knead.
This needs to be done long enough, at least 5 minutes. Bread loves the warmth of your hands.
Then you need to roll out the dough:
And then the dough can be rolled up. In principle, this is not necessary, but if you want to get a beautiful cap on the bread, then do it.
and then put it in a cold oven to rise. To speed up the process, turn on the oven light. The power of this light bulb will be enough to make the dough rise 2 times faster.
Our bread took 5.5 hours to rise. It rises well above the edges of the form.
Place it in a cold oven after sprinkling it with water from a spray bottle. This is done to create the steam necessary to raise the bread. It will rise a little.
The bread took a little over an hour to bake. He turned out to be very tall and handsome. The weight of the resulting loaf is 1.3 kg.
After the bread is baked, you need to wrap it in a cloth and leave it for 3 hours to cool.
Our healthy and delicious sourdough bread with oatmeal is ready! Bon appetit!
Baking bread in any folk cuisine is always a sacred, mysterious act, almost witchcraft. The secret of making bread was carefully kept in every family and passed on from generation to generation. The sourdough bread baked in a Russian oven was tasty and aromatic, one can say that there is no such bread and cannot be found anywhere else in the world. The ancient science of baking is not forgotten today.
Russian bread starters were prepared from rye flour, straw, barley, wheat, hops... In remote villages, far from “enlightened” civilization, you can still find recipes for making bread without purchased yeast. Yeast-free starters and bread prepared with them enrich the body with organic acids, vitamins, minerals, enzymes, fiber, pectins, biostimulants - in general, all those beneficial substances that are present in whole grains. One experiment that was conducted by journalists from one of our television channels speaks in favor of sourdough bread. They bought a regular loaf of bread and compared it with bread baked at home. The camera recorded changes occurring in the bread throughout the week. Store-bought bread became moldy on the second day. Three days later he was covered in black and green fluff. And the homemade bread has just gone stale. It’s just that sourdough bread, in principle, cannot become moldy - the acidic environment kills all harmful bacteria and does not affect the beneficial ones.
So, if you are ready to bake homemade bread, the first thing you need to do is prepare a sourdough starter. There is nothing scary or difficult about this. You don’t need to tremble over it like you would over a crystal vase, just mix the right products and wait, and the result will definitely come. First, let's decide what kind of sourdough we will prepare. There are different types of sourdough: rye, wheat, malt, hop, potato, raisin, even rice - they are all good (each in its own way) for baking bread. It must be said that rye flour is best suited for making sourdough, since it retains all the beneficial substances that are not found in refined wheat flour. This is why sourdough made from wheat flour often deviates towards pathogenic flora, sours and becomes unsuitable for use. It is better to prepare wheat sourdough for one or two uses, but rye sourdough can be successfully used for more than one year, the main thing is to store and “feed” it correctly.
1 day: Mix 100 g of rye flour with clean water to the consistency of thick sour cream, cover with a damp cloth and place in a warm place without drafts.
Day 2: bubbles should appear on the sourdough. If there are few of them, it's okay. Now the starter needs to be fed. Add 100 g of flour and add water to get the consistency of thick sour cream again. Leave again in a warm place.
Day 3: the starter has grown in size and has a foamy structure. Add 100 g of flour and water again and leave in a warm place.
After a day, the starter is ready for use. We divide it in half, put one part in a jar and cover it with a cloth or a lid with holes so that it can breathe, and put it in the refrigerator. We use the other part for baking bread.
1 day: mash a handful of raisins with a masher, mix with ½ cup of water and ½ cup of rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.
Day 2: strain the starter, add 4 tbsp. flour and warm water until sour cream thickens and put back in a warm place.
Day 3: the starter is ready. Divide it in half, as in the previous recipe, add 4 tbsp to one part. flour, water (until sour cream thickens) and put in the refrigerator. Use the other part for baking bread.
1 day: Soak 1 cup of grain (wheat for wheat bread or rye for “black” bread) for germination, wrap the dishes in a towel, and place in a warm place.
Day 2: If not all of the grain has sprouted, then wash it, wrap it and leave it in a warm place until the evening. In the evening, grind the grain in a blender or food processor (be careful not to burn the motor!), mix with 2 tbsp. rye flour, 1 tsp. sugar or honey, place in a warm place under a lid or towel.
Day 3: the starter can be divided (as in previous recipes), part left in the refrigerator, and the other part used to prepare the dough.
As an option, the grain sourdough can be cooked boiled. Mix the ground grain with flour, sugar and water (if it is a little dry) and place in a saucepan over low heat. Cook for 20 minutes, remove from heat, wrap and place in a warm place. Then proceed as usual - feed, divide, etc.
1 day: Pour 100 g of rice into 150 ml of warm water, add 1 tsp. sugar and leave in a cool place for three days.
Day 3: add 3 tbsp. with a heap of wheat flour and 1 tsp. Sahara.
Day 4: stir the starter and add 100 ml of warm water and 1 heaped tablespoon of flour.
Day 5: strain the starter, add 1 tsp. sugar and 4 tbsp. with a heap of flour.
After a few hours you can prepare the dough. Set aside part of the starter for preparing the dough, put the rest of the starter in the refrigerator. This starter is ideal for pies, buns and pancakes.
1 day: In the evening, pour 1 tbsp into a thermos. dry hop cones with 1 cup of boiling water, close the thermos and leave until morning.
Day 2: strain the resulting infusion into a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour until the consistency of thick sour cream. Place in a warm place, covering the jar with a cloth.
Day 3: the starter will become liquid and foamy, the smell is still unpleasant. Add flour until sour cream thickens, cover and place in a warm place.
Day 4: mix the starter, add warm water (1/2 or 1/3 of the volume of the starter), stir and add flour until sour cream thickens.
Day 5: add water and flour again.
Day 6: Use part of the starter to prepare the dough, put the remaining starter in the refrigerator, adding water and flour until sour cream thickens.
As you can see, nothing incredible; the starter grows with minimal intervention from us. But preparing dough and baking bread requires some skill. But the most important thing is that sourdough bread needs to be prepared in a good mood, otherwise nothing will work. Verified.
Opara
Homemade bread is prepared on sourdough - this allows the live yeast in the starter to gain strength. One glass of starter is approximately equal to 40 g of pressed yeast (or 1.5 tbsp dry). Pour a glass of starter into a wide bowl, add 350-500 ml of warm water, stir and add enough sifted flour to make a batter with the consistency of thick sour cream. Cover with a towel and place in a warm place overnight.
Dough
In the morning we knead the dough. The dough should have a good “walk” during the night, rise 2 times and have time to fall. Stir 1 tbsp in ½ cup of warm water. honey and 1 tsp. salt (the proportions are approximate, they can be changed), add to the dough, stir well. Then add all kinds of fillers and spices to taste: bran (about half a glass or more), ½ tsp. ground cloves, ground coriander on the tip of a knife, 1 tsp each. ground ginger and nutmeg, 2-3 tbsp unrefined sunflower oil. You can add raisins, seeds, nuts, flax seeds, oatmeal, boiled potatoes, quinoa seeds, pumpkin seeds - in general, for every taste. Mix everything thoroughly and add sifted rye flour - enough so that there is a spoon in the dough, that is, the dough should be quite thick. Then pour wheat flour onto the table, dump out the dough, sprinkle flour on top and begin to knead and fold it. Do not knead, but knead, sprinkling with flour so that your hands do not stick, and fold into an envelope. Then knead again and fold again. Sprinkle with flour so that the dough does not stick to your hands, but do not add too much flour, otherwise the bread will turn out dense and unbaked.
Ideally, the dough should be dry on top and sticky on the inside. Rye dough will always be sticky, so you need to focus on its outer side. As soon as the dough can be held in your hands, knead it, fold the corners, forming a ball. Then take the dough in your hands and smooth the dough ball, shaking off excess flour and tucking the dough inside the ball. Place the prepared dough in a frying pan or cast iron pan, greased with oil, seam side down, and leave in a warm place. The surface of the loaf can be sprinkled with water and sprinkled with sesame or flax seeds. Or you can make cuts or decorate with thin strips of dough. The dough rises for 1-3 hours.
Baking bread
We bake bread in the oven at a temperature of 220-230ºС, “with steam” - that is, you need to place a bowl of water on the bottom of the oven. Do not open the door for the first 20 minutes! The bread is baked for 40-60 minutes, depending on the size. Wrap the finished bread in a towel and leave for a day - this is a must. Properly baked bread makes a ringing sound when tapped on the crust, and the crumb expands completely when squeezed.
There are many options for homemade bread recipes: you can bake pure rye bread, similar to Borodinsky, you can add pea flour or boiled potatoes, grind pre-soaked grain or add sprouts, increase the amount of wheat flour or even bake white bread - it all depends on your imagination. In any case, sourdough bread, prepared with your own hands and with love, will only bring benefits to your household. Bon appetit!
Larisa Shuftaykina
Real homemade bread is unthinkable without sourdough. After all, only natural sourdough in baked goods preserves all the benefits of cereals, which are partially lost in yeast bread. If you care about the health of your family, then you should always have homemade sourdough in the refrigerator.
How to make sourdough for bread - a classic recipe
This starter is very easy to prepare and is ready in just 5 days. It is universal and suitable for preparing any yeast-free baked goods.
Product set:
- wheat flour;
- rye flour;
- chilled boiled water.
The starter is prepared in stages. First, mix 80 g of water with 60 g of rye flour.
When adding flour, you need to sift it each time.
Place the mixture in a sterile container, cover loosely with a lid, and leave at room temperature for 24 hours.
The next day, take half the dough and again add the same proportions of flour and water. Mix everything thoroughly and leave again for a day.
Take half the mass, mix with 60 g of wheat flour and 60 g of water. Stir and leave the mixture to ferment for another 24 hours.
On day 4, measure out half the mass, combine with the same portions of wheat flour and water.
On the fifth day we repeat the operation and the next day we check our starter. It should double in size and have a pleasant fruity aroma.
The starter is ready for baking.
Rye sourdough recipe
Rye flour is much healthier, so rye bread must be present in the human diet. Delicious rye bread can be baked at home if you know the recipe for rye sourdough.
Product set:
- rye flour - 250 g;
- warm water – 250 g.
Mix water and flour in equal proportions (50 g each). Mix everything and transfer it to a jar or plastic tray. Cover with a clean towel and leave in a warm place for a day.
On the second day, we need to feed the starter with a fresh portion of flour and water (50 g in total). And also leave it warm for a day.
On the third day, the starter will begin to emit a more pleasant smell. We will feed her again with the same proportions of water and flour.
The starter is almost ready on the fourth day. It has a sour, bready smell and increases in volume, acquiring a porous structure. To continue fermentation, we feed the natural yeast again with the same amount of flour and water.
The next day, the starter can be used for its intended purpose, and the leftovers are stored in the refrigerator.
Sourdough is a living culture, so it needs to be fed every day.
Made from wheat flour
This leaven is made in advance so that later you can bake homemade yeast-free bread. The baked goods turn out much fluffier and tastier than store-bought ones.
Product set:
- water – 2.5 tbsp.;
- white flour – 2.5 tbsp.
Pour half a glass of flour into a clean (preferably sterile) glass jar, pour half a glass of lukewarm water and mix. Cover the container loosely and leave at room temperature for two days.
When the first bubbles appear on the surface of the mass, add half a glass of warm water and the same amount of flour to the starter. Stir everything thoroughly and let it brew for another day.
For the next three days we feed the crop in the same way, without changing the proportions.
On the eighth day, the starter can be added to the dough.
On hop cones for homemade bread
You can quickly make sourdough for bread from hop cones. They can be collected in August-September and stocked with these raw materials for future use for the whole year. This ingredient can also be purchased at any pharmacy.
Product set:
- water – 1 tbsp.;
- dried hop cones – 0.5 tbsp.;
- granulated sugar - 0.5 tbsp.
Fill the cones with hot water and boil until the volume of liquid is reduced by half.
Strain the broth and return the liquid to the pan. Add sugar and flour. Mix everything thoroughly, cover the dishes with a towel and leave to ferment for two days.
On the third day, the starter is ready for making bread.
Rice sourdough recipe
From rice you can make a so-called gluten-free starter, which is used to bake special gluten-free bread.
Product set:
- water – 3/4 cup;
- sugar – 1 tbsp;
- seedless raisins – 1 tsp;
- rice flour – 300 g;
- corn flour – 300 g.
3 days before baking the bread, we begin preparing the rice sourdough. Fill ¾ cup with a little warm water. We also add washed raisins, granulated sugar and a couple of tablespoons of rice flour. Mix the mixture thoroughly and put it in a warm place for a day.
The next day, add another spoonful of whole-ground rice flour, stir the starter only with a wooden spoon or stick. Cover with a napkin and keep warm for a day.
On the third day, pour the starter into an enamel bowl, add 300 g of corn flour, and add a little warm water. Stir and leave until evening. Then all that remains is to knead the dough and bake a delicious diet bread.
Sourdough for bread without yeast
Sourdough for bread without yeast is prepared from two types of flour (wheat and rye) and plain water.
Ingredients:
- whole grain wheat flour – 300 g;
- whole grain rye flour – 300 g;
- warm water.
Take a large glass jar. Pour all the flour into it and mix. Dilute the dry ingredients with 120 ml of warm water. Mix the dough, cover tightly with a lid, and place in a cool place for two days.
Then we throw away half the mass, and add 30 g of wheat and rye flour to the rest of the starter, diluting all 60 g of warm water. Stir, cover and return to the same place.
On the fourth day we repeat the operation and wait another 3 days. During this time, the bacteria are activated, the mass will begin to grow and become covered with bubbles. At this stage the product can be used for kneading dough.
From potatoes
Boiled potatoes also make an excellent natural starter for homemade bread. It is prepared as follows.
Ingredients:
- potatoes - 1 small tuber;
- honey – 1 tbsp. without top;
- wheat flour – 6.5 tbsp;
- warm water.
Wash the potatoes thoroughly, cut them into medium pieces and place them in a small saucepan or saucepan.
Fill everything with water so that the liquid slightly covers the contents, and cook until tender without adding salt.
It is very important not to overcook the potatoes.
We drain the potato broth and puree the potatoes themselves. If necessary, dilute the puree to the consistency of liquid sour cream.
Transfer the mixture into a clean jar, add honey, mix and cover with a cloth to allow oxygen access.
Every other day we feed the crop with two tablespoons of wheat flour and 50 g of warm water. Mix everything until smooth and leave to ferment for a day.
The next day, add 1 more spoon with a heap of flour and add a little warm water. Cover the container and leave until the next morning.
Carefully take 3 tablespoons of starter on top (throw away the rest), add another 2 tablespoons of flour and 1 tablespoon of water.
On the sixth day, add a spoonful of water and flour to the sour starter. And after 4 hours the starter is ready for use.
From raisins
Anyone, even someone very far from cooking, can prepare such a starter. And the result will be delicious and very healthy yeast-free baked goods.
Ingredients:
- raisins – 0.5 tbsp;
- granulated sugar – 1.5 tsp;
- flour – 200 g;
- warm water – 1 tbsp.
We wash the raisins and soak them for half an hour in regular warm water.
For the starter we need an infusion, and the raisins themselves can be eaten or added to any dish. Add flour and sugar to the warm liquid and mix until smooth.
Leave the future starter in a warm place for 48 hours. During this time, it will grow, filled with bubbles.
Already on the third day you can bake bread or pies from this starter.
From the presented list of homemade bread starters, you can choose one or more recipes. But in any case, you will always get aromatic living bread without adding yeast, which will give strength and health to your family and friends. Bon appetit everyone!
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