Good to know: recipes for yeast-free sourdough bread

RYE SOURDOUGH
1 day: 100 g rye whole grain flour mix with water to the consistency of thick cream, cover with a cloth and put in a warm place without drafts.

Day 2: the starter you should see the bubbles. If they are little, nothing to worry about. Now the yeast to feed. Fill up 100 g of flour and add water to again get the consistency of thick cream. Again leave in a warm place.

Day 3: the sourdough has grown in size and has a foamy structure. Again, add 100 g of flour and water and leave in a warm place.

Through the day the leaven is ready to use.

RAISIN SOURDOUGH

Day 1: mash a handful of raisins, mix with ½ Cup water and ½ Cup rye flour, add 1 tsp of sugar or honey, put it in the jar, cover with a cloth or a leaky lid and put in a warm place.

Day 2: starter strain, add 4 tbsp flour and warm water until thick cream and again put in a warm place.

Day 3: the sourdough is ready. Divide it in half, in one part add 4 tbsp flour, water (until thick sour cream) and refrigerate. Another part to use for baking bread.





GRAIN SOURDOUGH

Day 1: 1 Cup of grain (wheat for wheat bread or rye – for "black") to soak for sprouting, cover the bowl with a towel, in a warm place.

Day 2: if the grain is sprouted not all, wash it, leave in a warm place until evening. The sprouted grain to grind, mix with 2 tablespoons rye flour, 1 tsp sugar or honey, put in a warm place under a cloth or towel.

Day 3: starter to share, leave in the fridge, and the other part used for preparation of sourdough.

KEFIR STARTER CULTURE

Take an old yogurt or kefir (preferably homemade), aged it a few (2-3) days prior to bubbling and separation of the water and smell characteristic sour yogurt.
Dobavim rye flour to the consistency of liquid cream, stir well and cover with gauze and leave for the day. The starter will be actively fermenting to occur, it will start to perkiset.
Through the day add rye flour to the dough consistency for pancakes medium thickness, stir thoroughly. Again cover and leave until then, until it is ripe.
It takes a few hours and the yeast begins to bubble and rise, if the capacity was small, it could get out of it. In this active state it can be added to the dough.





HOP STARTER

1st day: in the evening pour into a thermos 1 tbsp dry hop cones 1 Cup of boiling water, close the thermos and leave in the morning.

Day 2: strain the infusion in a two-liter jar, add 1 tablespoon of sugar or honey, stir well, add the rye flour to the consistency of thick cream. Put in a warm place, covering the jar with a cloth.

Day 3: the starter will become liquid and frothy, the smell is still unpleasant. Add flour until thick sour cream, cover and leave in a warm place.

Day 4: stir the yeast, pour warm water (1/2 or 1/3 of the volume of starter), stir and add flour until thick sour cream.

Day 5: again add water and flour.

Day 6: part of starter cultures used for the preparation of the dough, the remaining ferment in the refrigerator, adding water and flour until thick sour cream.

Leaven has no storage limitations. Need to feed, and she will be. Feed and store in the refrigerator downstairs. Before all leaven at Birth passed on from mother to daughter. Family "know-how" was. Hop is good, just there with a slight ethyl alcohol, which personally I do not like.

 

Source: vk.com/id219275572