To prepare yeast-free yeast bread without difficulty is possible at home. It differs from what is prepared on a yeast dough, a stronger aroma and a pleasant delicate structure. In addition, they are valued for saturating bread with useful substances, which then enter the body, strengthening it and improving the functioning of internal organs (pectin, fiber, etc.). There are several options for making sourdough for bread without yeast, which should be noted by each hostess.
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Sourdough for delicious yeast-free bread
A simple sourdough for bread without yeast is prepared from flour and water, which are taken at a rate of 1: 1 (about 2.5 cups).
To prepare the product you need:
- Mix 0.5 cups of flour and warm liquid in a plastic container. Mix everything and cover the mass with a paper or cloth. Further, the container goes to a warm place for mass fermentation. Periodically during the day the preparing sourdough is stirred.
- On the second day, flour and water are introduced into the mixture, mixed and covered with a towel.
- Day 3 is characterized by the growth of the product, its intense fermentation. Flour is introduced into the mass and set aside for cooking in a warm place.
After the last feeding, the leaven should increase exactly 2 times. This will mean its readiness and ability to use for its intended purpose. From the total mass of the product you need to separate exactly half, applying for the preparation of delicious bread. The second part should be folded into a sterile glass container and put away in the cold.
To extend the shelf life of the product, you should put it in a jar, covering it with a lid with holes.
Preparation of yeast-free kefir yeast for homemade bread
Sourdough for bread on kefir is one of the most popular, as it is prepared much faster than other types of product.
To prepare it you will need:
- kefir or homemade sour milk - 100 ml;
- flour (preferably rye) - 80 g.
First you need to pour kefir into the container and set it aside for a few days to separate the whey. After the flour is introduced into the acidic liquid and the mass is kneaded, until a thick homogeneous consistency is obtained. The product leaves for 24 hours in a place where there is no drafts, after which the same amount of flour is added to it (more can be done to get a mixture that looks like a thick cream).
The covered sourdough “reaches” and gains strength within 6 hours, after which it can be used to prepare the dough. You can find out the readiness of a product by its increase and active fermentation.
Raisin Sourdough Recipe
Unusual at first glance, the recipe is quite easy to prepare and has its positive aspects.
Preparing a product from:
- raisins - 9 large dried berries;
- water - 250 ml;
- flour - about 140 g.
The berries need to be folded in a plastic bowl and add to the same warm purified water. Cover with a clean cloth and set aside for 3 days in a warm place. After this, strain the infusion, drain the water into a clean container and add the right amount of rye flour to it, mix.
The mixture is sent for infusion, for about 2-3 days. The resulting product is used for its intended purpose, and the remaining mass is stored. It can be stored for a long time, periodically (1 time in 2 days) feeding with flour.
Cooking Rice Sourdough
Rice sourdough is universal, because after it you can safely use it to prepare a wide variety of homemade cakes. In addition to bread, pancakes, rolls, and flavored cakes are especially successful with it.
Preparing a mixture of:
- rice - 50 g;
- warm liquid - 185 ml;
- granulated sugar - 15 g;
- wheat flour - 3.5 tbsp
First you need to cook rice, pour it with water and add a little sugar. The infusion is delayed until ready for 3 days, in a cool place. After the mixture is filtered and water is added flour - 2 tablespoons, sugar - 5 g and water. As the fermentation process mixes, a small portion of the flour and water are introduced into it.
After a day, the remaining products (flour and granulated sugar) are added to the mass, everything is kneaded and used in the future to prepare the dough. The remaining product is stored in the refrigerator.
You can extend the shelf life of live weight by adding flour to it, rolling it out with a rolling pin and drying it.
Rye sourdough for yeast-free bread
Rye sourdough for bread is also called "uterine".
It is prepared from two components:
- rye flour - 16 tbsp;
- water - 200 ml.
In a container of suitable size (at least 1800 ml), pour preheated and slightly cooled to a warm state water (100 ml) and add 3-4 tbsp. flour. With a spoon or fork, you need to mix everything thoroughly so that there are no lumps left. The mixture as a result should have a consistency of thick sour cream.
The resulting blank must be sent to a dark warm place, having previously covered the container with a paper towel or a lid (not tight). On the second day, the appearance of bubbles and a slightly harsh smell in the starter culture can be noted - this is absolutely normal, since the pathogenic flora is developing in the product.
After that, 3 more tablespoons are added to the mixture. rye flour and about 50 ml of warm water. Everything is thoroughly kneaded and set aside in a warm place, protected from sunlight, for another 1 day.
On day 3, one can note the appearance in the sourdough of a large number of bubbles and a more pleasant smell. This means that the product is prepared correctly and the fermentation process has already begun. Then 4 tbsp is added to the product. rye flour and 50 ml of liquid. Everything is kneaded and set aside in a warm place for a day.
It is forbidden to put the cooked product next to heating appliances, otherwise it will simply be boiled, and not fermented.
On day 4, a still young sourdough requires top dressing - despite the fact that it seems ready, it has a pleasant smell and the necessary consistency. Flour is added to the mixture - 3 tbsp. and warm water (about 2 tablespoons). Everything is thoroughly kneaded with a spoon and left for another 1 day.
After another day, one can note the sponginess of the liquid, the appearance of a large number of bubbles. The mixture is increasing in volume, but still needs to be developed. This is done with the help of flour, which is introduced into the total mass and warm liquid. Further, the container with the product is sent for infusion for 24 hours.
On the 6th day, the preparing sourdough becomes porous, beautiful, voluminous. It is ready for use as directed. The yeast-free yeast is stored in the refrigerator, not more than 2 weeks in a liquid state.
Grain sourdough cooking
In Russia, barley and wheat were used for the preparation of bread starter cultures. This made it possible to obtain a natural basis for bread dough, which made the pastries soft, whole and fragrant.
To prepare, prepare:
- wheat or rye grains (depending on which bread will be baked in the end) 200 g;
- flour - 2 tbsp .;
- honey - 1 tsp;
- water.
Pre-grains germinate in a warm place. After 1.5 days, the germinated seeds are washed, dried and crushed using a food processor or in any other way. The resulting mixture is mixed with flour and honey, covered with a towel and sent for insisting. On the 3rd day, the product is ready and can be used as intended.
Hop cones for homemade bread
Cooking tasty and fragrant bread is impossible without sourdough based on hop cones.
It is prepared from components such as:
- water - 400 ml;
- hops - 2.5 tbsp;
- flour;
- granulated sugar (can be replaced with honey).
The first step is to make hops. To do this, water is heated in an enameled container and hops are added. Cook it on low heat for 25 minutes. After the container is removed, set aside to cool completely and combined with sugar, flour until a creamy consistency is obtained. The next day, the increased mass will be ready for use. Such a product is stored for a long time until full use.
Sourdough yeast-free bread - recipes
You can bake sourdough bread in a bread machine or oven. There are several recipes for making fragrant pastries that will delight guests and households. The main thing is to cook bread in a good mood, and then for sure the finished product will delight with its amazing taste.
Delicious yeast-free bread cooked in a bread machine
Baking from:
- sourdough - 6.5 tbsp .;
- flour - 600 g;
- water - 250 ml;
- vegetable oil - 2 tbsp;
- salt - 2 tsp without a hill;
- sugar - 1 tablespoon with a slide.
Sifted flour combines with sugar, salt, vegetable oil. Next is added leaven and water. The dough is kneaded until it is easy to stick off from the hands. Insist or rest the dough for 5 hours, at least so that it fits well.
If there is a bread machine, you can knead the dough directly in it. In this case, the necessary products are laid in the container, and then the smart machine will cook the dough itself and bake delicious magnificent pastries.
Making rye bread
For the preparation of the test are used:
- warm water - 150 ml;
- granulated sugar - 1 tbsp;
- a pinch of salt;
- powdered milk - 1 tbsp;
- refined oil - 1 tbsp;
- flour - 300 g;
- leaven;
- spices to taste.
The dough is kneaded on its own or with the help of a bread machine. After that the oven warms up to 200 degrees and bread is baked in a round bowl.
Homemade cakes are much tastier than store baked goods, and besides, they are stored longer and have a more useful composition. It is advantageous to bake sourdough bread in terms of budget savings, especially if the family is large.
