How to make sourdough for bread, which is great to replace yeast Bashny.Net

Yeast bread and sourdough bread differ not only in taste qualities. It is believed that sourdough bread is better absorbed by the body, as it passes a longer period of fermentation. Moreover, the bread turns out to be very soft and porous. Today I will tell you how to make the leaven for bread eternal. You just need to cook the sourdough once and periodically feed it.



How to make sourdough for bread Sourdough is made from flour and water. It is important to choose a good flour that has a high protein content of at least 7%. When making a blank, you can not worry that there will be no fresh bread in the house. When there is no live or fast-acting yeast in the house, leaven will help. Yes, you will have to cook it longer than a steam, but the workpiece will always be at hand as long as you feed it.



The ingredients

• 100g flour
• 130 ml of water

Preparation

1. In a clean liter jar, pour the highest quality wheat flour with cold filtered water. Stir everything well to a state of liquid sour cream.
2. Cover the leaven with a wet towel and put it in a warm place for 24 hours. During this time, you need to mix the leaven 3 times.
3. After 24 hours, stir the sourdough again 3 times a day, add another 100 g of flour and 100 ml of water, leave the sourdough in a warm place.
4. On the third day, repeat the same actions. On the fourth day, the stew will be ready. The longer the leaven is made, the stronger it becomes and the more delicious the bread is.
   
   
   
   

Bread on leaven turns airy and porous. For cooking, use sourdough in a ratio of 1: 4 to the amount of water in the recipe. Sourdough is stored in the refrigerator in a jar with a closed lid with holes made in it. Before each use, starter should be fed 100 g of flour and 100 ml of water 4 hours before preparing bread. Ideally, leaven should be stored in the refrigerator in a small amount, with fertilizing the leaven can be stored for a long time. Below I offer you a recipe for rye bread without yeast.



Not all pastries are useful, but this does not mean that you should abandon bread. For example, rye bread on leaven contains a large amount of fiber, which favorably affects the digestive system. Also, this bread can be considered a low-calorie product, since 100 g of rye bread contains 174 calories, while in the bun - 274 calories and no fiber.



The ingredients

• 5 tbsp starter
• 300g wheat flour
• 300g rye flour
• 500 ml of warm water
• 1 tbsp salt

Preparation

1. In a bowl, mix sourdough, water, salt and flour. Mix dough that sticks to your hands.
2. Put a parchment baking mold on it and lay out the dough. Cover the shape with food film and leave the dough in a warm place for 4 hours. You can put the dough in the refrigerator at night.
3. Spray the top of the bread with spray water, if you like the crust, you can make an incision on the top with a sharp knife.
4. Heat the oven to 240 degrees and put a form with a workpiece into it. Bake bread for 10 minutes, then lower the temperature to 200 degrees and bake bread for another 1.5 hours.
   
   
   
   

The editorial board Bread on leaven rises more slowly in the cold. If the dough does not rise, put it in the oven with the light bulb on. Cut bread only after complete cooling, best the day after baking. Sourdough for bread can be made from different flour: wheat, rye, mix different types of flour, add seeds and different seeds to bread. How do you make sourdough?