Sourdough for bread

Bread is the basis of comfort and well-being. Few housewives dare to undertake such a responsible task as baking bread. But in order to bake bread, you need sourdough, which is what we will devote to this article, consisting of 10 detailed recipes.

Homemade sourdough without yeast for bread

Baking homemade bread is not complete without sourdough. Preparing “eternal” sourdough for bread without yeast takes approximately 6 days. The procedure itself requires patience and care.

1. 
   How to make sourdough bread at home? In a liter jar, mix 50 milliliters of water, 35 grams of wheat flour and 15 grams of rye flour, mix and leave in a dark place for a day.
2. 
   After a day, the mixture will begin to bubble. Add to it another 50 milliliters of water, 35 grams of wheat and 15 grams of rye flour. Stir the starter and leave it in a dark place for a day.
3. 
   On the third day, repeat the procedure of the second day.
4. 
   On the fourth day, remove most of the starter, leaving about a tablespoon of the mixture in the jar. Add 100 milliliters of water, 70 grams of wheat and 30 grams of rye flour. Leave the starter again for a day in a dark place.
5. 
   On the fifth day, again add 100 milliliters of water, 70 grams of wheat and 30 grams of rye flour, mix and leave for a day in a dark place.
6. 
   On the sixth day, leave a tablespoon of starter in the jar. Add 100 milliliters of water, 70 grams of wheat and 30 grams of rye flour to the starter, mix and leave in a dark place for a day.
7. 
   On the seventh day, the starter will have increased in volume and will be ready for use.
8. 
   This starter makes delicious and fluffy homemade bread.

Bon appetit!

Rye sourdough for bread at home

Self-grown sourdough will provide you with fresh, soft homemade bread for a long time. In this recipe we will look at how to prepare rye sourdough for baking.

Cooking time: 2 days.

Cooking time: 40 min.

Servings: 1.

Ingredients:

• Raisins – 10-14 pcs.
• Purified water – 250 ml.
• Rye flour – 150 gr.

Cooking process:

1. Wash the container for preparing rye sourdough thoroughly and pour boiling water over it.

2. Rinse the raisins with running water and place in a sieve. When the water has drained, transfer it to a jar.

3. Sift the rye flour into a bowl.

4. Pour warm water into a jar of raisins and cover the jar with gauze. Leave the jar in a warm place for 3 days. Then strain the water through cheesecloth and discard the raisins. Mix the resulting liquid and rye flour, leave the resulting mass for 2 days. During this time it will double in size.

5. To make bread you will need approximately 150 grams of sourdough.Transfer the starter to another container, add 75 grams of rye flour and 75 milliliters of warm water. After 2-3 hours, the starter will increase in volume. Now the starter is ready for kneading bread dough.

Bon appetit!

How to prepare wheat sourdough for bread?

Bread has been present on our tables since ancient times; not a single meal is complete without it. You can make crispy toast out of it for breakfast, serve it as a first course for lunch, and make delicious sandwiches out of it for dinner. To make bread at home, you need to make a starter.

Cooking time: 73 hours.

Cooking time: 50 min.

Servings: 1.

Ingredients:

• Water – 170 ml.
• Wheat flour – 100 gr.
• Whole grain flour – 80 gr.

Cooking process:

1. Prepare a container for the starter, wash and dry the glass jar well.

2. Pour 50 milliliters of water into a jar and add 25 grams of white and whole grain flour, mix.

3. Cover the jar with a lid and place it for a day in a place where there is no access to direct sunlight.

4. The next day, the mixture will acquire a sour smell, but will not have visual signs of fermentation. Add 50 milliliters of water and 25 grams of white and whole grain flour to the starter, mix, cover the jar with a lid and leave for 10-12 hours.

5. Throw away half of the starter, to what is left add 50 milliliters of water, 25 grams of white and 25 grams of whole grain flour. Cover the jar and leave it in a dark place until the starter grows to its maximum. This may take 5-7 hours.

6. After this, take 10 grams of sourdough, add to it 20 milliliters of water, 25 grams of white and 5 grams of whole grain flour. Stir the starter and leave for 10 hours.

7.The starter is ready, about 50 grams will be enough to bake homemade bread.

Bon appetit!

A simple recipe for making sourdough from whole grain flour

Bread begins with sourdough; it is a kind of perpetual motion machine that gives rise to something new. You can buy sourdough starter or make it yourself. You will learn how to make sourdough from whole grain flour from our recipe.

Cooking time: 5 days.

Cooking time: 60 min.

Servings: 1.

Ingredients:

• Whole grain flour – 9 tbsp.
• Rye bran – 6 tbsp.
• Water at room temperature – 210 ml.

Cooking process:

1. For the first stage you will need 80 milliliters of water and 3 tablespoons of rye bran. Mix them in a jar and leave for a day at room temperature.

2. In a day, the fermentation process will be in full swing. Stir the starter, add 50 milliliters of water and 3 tablespoons of bran, mix, cover the jar with a lid and leave for another day.

3. On the third day, stir the starter, set aside three tablespoons. Add 3 tablespoons of whole wheat flour and 30 milliliters of water. Stir the starter again, cover the jar with a lid and leave for another day.

4. On the fourth day, add 3 more tablespoons of whole wheat flour, stir, cover and leave at room temperature.

5. On the fifth day, add 50 milliliters of water and 3 tablespoons of whole grain flour, mix and leave for another 10-12 hours.

6. The starter is ready, you can start kneading the dough for bread.

Bon appetit!

Wheat-rye sourdough for homemade bread

Wheat-rye sourdough for homemade bread, or stater in other words, is an analogue of yeast and the basis of homemade bread.Its version with a mixture of wheat and rye flour makes the bread very fluffy, with a special taste and aroma. In this recipe we will add malt to the starter, which activates fermentation well. Preparing sourdough requires time, patience and high-quality flour.

Cooking time: 5 days.

Cooking time: 50 minutes.

Servings: 1.

Ingredients:

• Wheat flour – 200 gr.
• Rye flour – 300 gr.
• Malt – 40 gr.
• Water – 500 ml.

Cooking process:

Step 1. Pour 100 grams of rye flour into the starter bowl, add malt and 100 ml of warm water. Mix everything well until smooth and the consistency of sour cream.

Step 2. Place this mixture in any warm place for a day so that the natural yeast of the flour is activated and bubbles appear on the surface. Pour half of the mixture, add another 100 grams. rye flour and add the same amount of warm water, which is called fertilizing the sourdough. Leave the starter in a warm place for another 1 day.

Step 3. On the third day, when fermentation is more active, feed the starter as on the second day (100 grams of rye flour and 100 ml of warm water).

Step 4. On the fourth and fifth days, feed the starter according to the same scheme but with wheat flour and warm water.

Step 5. After this time, divide the prepared wheat-rye sourdough for homemade bread into two parts. Place one part in a jar and put it in the refrigerator, and use the other for kneading bread. Delicious and successful baking!

Bon appetit!

How to make yeast sourdough for bread yourself?

Yeast starter or natural yeast with your own hands. With such leaven, your bread will be beyond praise with an appetizing golden brown crust and aromatic crumb. And besides, it does not harm the figure at all.

Cooking time: 9-10 days.

Cooking time: 60 min.

Servings: 1.

Ingredients:

• Warm water – 700 ml.
• Flour – 1.1 kg.

Cooking process:

1. Sift 100 grams of flour into a bowl.

2. Pour in 200 milliliters of warm water and mix the ingredients until smooth. Transfer the dough into a glass container, cover with a cotton towel and leave at a temperature of 22-26 degrees for 3 days.

3. In three days, the dough will increase in volume and acquire a slight sour smell.

4. Next, the starter needs to be fed. Take 100 grams of starter, add 50 milliliters of water and 100 grams of flour to it. First pour in the water, then add the flour, knead the mass well again. Place the dough in a jar, cover it and leave it to rise for another day.

5. Feed the starter in this manner for another 6 days. Then feed the starter every 12 hours. The starter will be ready when it has tripled in size within 4 hours.

6. The finished starter can be stored in the refrigerator and used if necessary.

Bon appetit!

Sourdough for Borodino bread at home

Nowadays, homemade bread is gaining popularity very quickly. It is baked using special technology and from special ingredients. For example, to bake the famous Borodino bread at home you will need rye sourdough.

Cooking time: 7 days.

Cooking time: 60 min.

Servings: 1.

Ingredients:

• Rye flour – 400 gr.
• Water – 400 ml.

Cooking process:

1. On the first day, mix 50 grams of sifted flour and 50 milliliters of water at room temperature. Transfer the mixture into a jar, cover with a lid and leave for a day.

2. On the second day, take 35 grams of starter, add 35 milliliters of water and 35 grams of flour to it, mix.

3. Mix the mixture well again, transfer it to a jar, cover with a lid and leave for a day.

4.On the third day, active fermentation of the starter will begin in the jar. Set aside 35 grams of starter again and mix it with 35 milliliters of water and 35 grams of flour.

5. On the fourth day, a sour smell will appear. The starter needs to be fed according to the same scheme, but twice: in the morning and in the evening. On the fifth and sixth days, feeding should also be done twice.

6. On the seventh day, the starter should also be fed 2 times, it will begin to grow very actively. The finished sourdough smells pleasant and has a large number of small bubbles. Sourdough can be used to bake Borodino bread.

Bon appetit!

A simple recipe for sourdough for homemade kefir bread

The basis of the dough for homemade bread is sourdough. This recipe is dedicated to her. In addition to flour and water, we will need kefir. In principle, the process of preparing sourdough is simple, but some rules must be followed.

Cooking time: 5-6 days.

Cooking time: 60 min.

Servings: 1.

Ingredients:

• Rye flour – 500 gr.
• Water – 100 ml.
• Kefir – 400 ml.

Cooking process:

1. Mix 100 grams of sifted flour and 100 milliliters of water. Leave the mixture in a warm place for 24-48 hours. After 12 hours, check whether the first bubbles appear on the surface of the starter.

2. At the first feeding, you need to add 100 grams of flour and 100 milliliters of kefir, mix the starter and leave for 24 hours.

3. After a day, feed the starter again with 100 grams of flour and 100 milliliters of kefir. Leave the starter again for a day at room temperature.

4. Also add 100 grams of flour and 100 milliliters of kefir to the third feeding. After 12-24 hours, the starter will grow 3.5-4 times.

5. Feed the starter again. The finished starter should increase in volume by 4 times within 6 hours.Store the starter in a cool place and use it to make bread.

Bon appetit!

Italian bread leaven Levito Madre

This method of preparing sourdough came to us from sunny Italy. The classic method is to prepare a mixture of 2 parts flour and 1 part water, it is left to mature under certain conditions and daily feeding. The detailed process is described in our recipe.

Cooking time: 5-7 days.

Cooking time: 120 min.

Servings: 1.

Ingredients:

• Water – 360 ml.
• Honey – 1 tbsp.
• Wheat flour – 800 gr.
• Olive oil – for greasing the pan.

Cooking process:

1. Mix 200 grams of flour, 90 milliliters of water and 1 tablespoon of honey, roll into a ball and make a cross cut on it. Place the dough in a greased bowl.

2. Cover the bowl with a towel and leave for 48 hours at a temperature of 20-25 degrees.

3. During this time, the starter should increase significantly in size.

4. After this, you can do the first feeding. Take 100 grams of starter, add 100 grams of flour and 45 milliliters of water. Repeat feeding for five days in a row.

5. After 5 days, to check the readiness of the starter, you need to refresh it and leave it at room temperature. If the volume doubles in 3 hours, then it is ready.

6. Next, you can feed the starter every other day and move it to a cooler place (12-16 degrees) or even put it in the refrigerator and feed it 3-4 times a week.

7. When the starter has stabilized, you can knead bread dough from the leftovers after fertilizing. The finished sourdough has a pleasant aroma and a grayish color.This starter can be used in baking after two preliminary feedings every 3 hours.

Bon appetit!

Homemade sourdough for bread with malt

Another way to make sourdough bread at home. Malt contains several times more sugar and is more saturated with a vitamin complex than flour, so the reaction and fermentation is more active.

Cooking time: 5 days.

Cooking time: 50 min.

Servings: 1.

Ingredients:

• Malt – 40 gr.
• Rye flour – 300 gr.
• Wheat flour – 200 gr.
• Water – 500 ml.

Cooking process:

1. Mix malt, 100 grams of rye flour, add 100 milliliters of warm water, the mixture should have the consistency of sour cream.

2. Cover the container with the mixture and leave it in a warm place for a day or two until bubbles appear on the surface. After this, remove half the mixture and add 100 grams of rye flour and 100 milliliters of water. Leave the starter again for a day in a warm place.

3. On the third day, signs of fermentation will become more obvious; feed the starter according to the same scheme as on the second day.

4. On the fourth and fifth days, feed according to the same scheme, but with wheat flour and water.

5. On the fifth day, feed the starter and divide it into two parts. Place one part in a jar and store in the refrigerator.

Bon appetit!