In the kitchen of any nation, baking bread is alwayswas something sacred and mysterious, almost witchcraft. Each family carefully kept the secret of making bread, which was passed on from generation to generation. In Russian cuisine, yeast for bread without yeast was often used, such bread was baked in a Russian oven and was fragrant and tasty, one can say that there is no analogue to such bread and it will not be in the world. And now the science of baking is not forgotten by anyone.
Хлебные закваски на Руси было принято готовить из straw, rye flour, wheat, hops, barley. In the villages, which are still far from civilization even now, you can find recipes for preparing different starters for bread, without the use of yeast. Ferment for bread without yeast and the bread that is cooked on it, enrich our body with minerals, vitamins, pectins, fiber, enzymes, organic acids, biostimulants. Such a product is stored much longer than yeast, as the starter forms an acidic environment that does not allow harmful microorganisms to develop.
Yeast Free Bread
Если вы решились выпечь домашний хлеб, то вам you need to make a starter. This is nothing complicated or scary. For this you need to mix the right products and wait. First of all, you will need to decide on the type of starter. It can be rye, malt, wheat, potato, raisin, hop and rice. Any of them is great for baking bread. It can be noted that rye flour is best suited for making sourdough, since it contains absolutely all the beneficial substances that are absent in the refined wheat flour. Wheat sourdough is suitable for use once or twice, and rye is really eternal sourdough for bread, which can be used for more than one year.
Preparation of rye sourdough is carried outin the following way. On the first day, you need to mix 100 grams of rye flour with water to make a product with a consistency like sour cream, cover the dishes with a damp cloth, and then place in a warm place. On the second day, bubbles should start to form in the starter. Now you need to add 100 grams of flour and water to get the product sour cream again. Leave in a warm place. On the third day, the leaven acquires a magnificent shape and grows in size. You need to add 100 grams of flour and water to it again, and then place it in a warm place. To use the sourdough ready a day after that. It should be divided in half, half placed in a jar and cover with a lid with holes, put in the refrigerator. The second part of the starter can be used for baking. The industry produces dry sourdough bread, which after soaking becomes similar to the one whose recipe was described earlier.
Можно воспользоваться и другими вариантами starter, for example, to prepare raisin. To do this, on the first day it is necessary to knead a handful of raisins with a crush, mix it with half a glass of water and half a glass of rye flour. In the mixture, add a teaspoon of honey, put in a jar and cover with a cloth. On the second day, you need to strain the leaven, add four tablespoons of flour and warm water to form a product similar in consistency to sour cream. Put in a warm place. On the third day, the yeast ferment for bread without yeast is ready, it needs to be divided in half, add four spoons of flour and water in one part, and then place in a cold place. The second part can be used for making bread.
There is still a considerable amount of recipes.starters, which are prepared using different bases, so each housewife can choose for themselves the most suitable option and use it. Enjoy your meal.
