Sourdough for bread

Do you want to make home bread not only tasty, but also as useful as possible? Then prepare the sourdough, which will be an excellent alternative to yeast and make baking lush without their participation.

Bezdruzhzheva hop for leavening bread at home - recipe

Ingredients:

• purified water - 510 ml;
• cones of hops - 3 tbsp. spoons with a slide;
• honey flower liquid - 20 g;
• wheat flour.

Preparation

1. To begin with, pour water into the pan, heat it to a boil and throw the lumps of hop into the petals.
2. We boil the contents of the vessel for a quarter of an hour in a moderate heat, after which the decoction is filtered and left to cool to a temperature of forty degrees.
3. Now add the honey into the intoxicating liquid, mix it until it dissolves and begin to gradually pour in the flour and mix the mass with a whisk.
4. We obtain the texture of the leaven as a thick sour cream, then cover the container with a lid and leave in the heat for twenty-four hours.
5. Ideally, the mass should grow in volume in two or two and a half times, after which it can be used to bake unleavened bread.

Homemade rye starter for bread without yeast

Ingredients:

• purified water - 400 ml;
• rye flour - 400 g.

Preparation

1. Preparation of a valuable rye starter for bread begins with the fact that we simply mix a hundred milliliters of purified, warmed up to forty degrees of water and the same amount of rye flour in a bowl. It should be a paste-like mass, resembling homemade sour cream in density.
2. Leave a container covered with a damp cloth with leaven in warmth and silence for a day to initiate the fermentation process. From time to time, it is necessary to mix the base of the ferment.
3. The next day, add another hundred milliliters of water, a hundred grams of flour and mix the mass carefully. Leave the ferment to ferment for another twenty-four hours.
4. After the time has expired, bubbles on the surface of the starter, which emit a slight hiss, should be clearly visible.
5. Again, we add another portion of flour and water to the leaven and leave it for fermentation.
6. Another day later, add the remaining portion of water and rye flour to the starter, mix the mixture and let it stand still for another day.
7. During this time, the mass should grow at least twice, acquire a bubble surface and emit a characteristic hiss and a sour, but pleasant aroma.
8. Now you can use half of the sourdough to make bread. The remaining portion can be "fed" with flour and water and again put to wander for a day, after which it is determined for storage in the refrigerator.
9. For long-term storage it is necessary to feed the ferment weekly with a regular portion of flour and water, and after the activation of fermentation, put it again for a week in the refrigerator.

In a similar manner, you can prepare a leaven not only from rye, but also from wheat flour. With the right proportions, qualitative components, and also under ideal temperature conditions, the effect will be the same.

How to prepare a sourdough for bread from raisins?

Ingredients:

• unwashed raisins - handfuls;
• purified water - 510 ml;
• sugar - 2 teaspoons;
• rye flour - 340 g.

Preparation

1. To prepare a leaven of raisins, it should not be soaked for a short time in a glass of water, then mash slightly or grind and return to the same water, heating it to forty degrees.
2. Add in the water with raisins a teaspoon of sugar and half a portion of flour, mix, cover with a cloth and put in heat for a day.
3. After the passage of time, we filter the mass through a strainer or gauze, throw out raisins, and add the remaining sugar and flour to the liquid base of the ferment, stir it and leave the mass for fermentation for another twenty-four hours.
4. As a result, we get an effective lifting starter for a homemade chicken.