To bake bread at home, you will need a bit of patience, since the preparation of yeast-free sourdough may take about three days. But it almost doesn't require your participation – it is sufficient to spend just a few minutes a day on mixing and "feeding" fermented mass.
Preparation starter
Depending on what you plan to bake bread – rye or wheat, we will need a special flour. Although some home bakers claim that the "starter" the starter could be involved at any meal, regardless of the form of baked bread.
For the dough mix 100 g of rye or wheat flour with 100 ml water or whey. The resulting mass should be a similar consistency to thick, smooth cream.
Ferment covered with a clean cloth and put to ferment in a warm place. 2-3 times a day mass is gently stirred to improve the process of souring. The appearance of small bubbles indicates that the yeast begins to "Mature".
On the second day the necessary "feeding" - add in the mass of 100 flour and 100 ml of water and mix thoroughly. When the leaven will be many bubbles and there will be a significant increase in size, which means that it is fully "ripe" and ready to eat.
Ready leaven can be used for baking bread, but a small part of the mass need to put in a jar and store in the fridge to use it to cook the next portion of the starter.
Storing in the fridge slightly slows down the fermentation process, so "feed" the remaining starter is necessary only once in 2-3 days. New starter this time will be ready much faster, because it's souring on the basis of the result of the previous fermentation batch.
Baking yeast-free rye bread
Rye homemade bread on homemade sourdough turns even the most inept hostesses, never moldy, has a unique aroma and taste.
To prepare the dough will need 1 part starter, 1 part water and as much flour, how much dough to obtain a homogeneous plastic consistency. Do not be afraid to spend the leaven – you can take all the volume, because for the preparation of a new portion it is enough that remains in the vessel, which contained leaven.
Leave the dough in a warm place for 2-3 hours until it rises, then from it to form a loaf and place it on the baking tray lined with baking paper. Below the crust of the loaf from sticking, paper slightly greased with vegetable oil.
If desired in the dough, you can add flax seed, a little nutmeg, sesame seeds, and the surface is covered with coriander seeds. The bread long callous, sometimes the dough, add two tablespoons of vegetable oil: olive, sunflower, sesame, etc.
In order to avoid cracking of the top crust over the entire surface of the loaf making small incisions with a sharp knife. On top of the bread lightly sprinkled with wheat flour and put in a cold oven.
Slow oven heat promotes better baking of bread and the formation of lush crumb. Baking time will depend on the characteristics of the oven, the bread readiness check with a toothpick – if it can stick to the loaf and remove the dry, so the bread is ready.
After switching off the oven it is recommended that some time to take in her bread, so he slowly cooling down, "came" to full readiness.
Baking wheat unleavened bread
600 grams of thoroughly sifted wheat flour add 2 tsp salt, 2 tbsp sugar, 2 tbsp oil and mix thoroughly all the ingredients.
To the resulting mixture add 7-10 cups of sourdough and a glass of water or whey. The dough is kneaded until then, until it no longer sticks to the hands, and then clean in warm place to rise.
As additives to the test, you can use sunflower seeds, raisins, candied fruit, dried fruit, dried greens and other healthy foods.
The risen dough lightly obmanut, place on a baking sheet and form a loaf or a loaf. After that, the dough some more to come – about 1-2 hours. Bake the same as rye bread is in the oven slowly heated.
