The yeast for bread without yeast and the preparation of such bread

In the kitchen of any people, bread baking has always been something sacred and mysterious, almost witchcraft. Each family carefully kept the secret of cooking bread, which was passed on from generation to generation. In Russian cuisine, leaven was often used for bread without yeast, such bread was baked in a Russian oven and was fragrant and tasty, we can say that there is no analogue to such bread and will not be in the world. And now the science of bakery is not forgotten by anyone.

Bread leaven in Russia was made to cook from straw, rye flour, wheat, hops, barley. In villages that are still far from civilization, you can find recipes for preparing different starter cultures for bread, without the use of yeast. The leaven for bread without yeast and the bread that is cooked on it, enrich our body with mineral substances, vitamins, pectins, fiber, enzymes, organic acids, biostimulants. Such a product is stored much longer than yeast, since leaven forms an acidic environment that does not allow the development of harmful microorganisms.

Sourdough for bread without yeast

If you decide to bake homemade bread, then you need to prepare a leaven. There is nothing complicated or terrible in this. To do this, you need to mix the necessary products and wait. First of all you will have to decide on the type of ferment. 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 for preparing sourdough, since absolutely all the useful substances that are absent in refined wheat flour are stored in it. Wheat ferment is suitable for use once or twice, and rye - this is really an eternal leaven for bread, which can be used for more than one year.

Preparation of rye starter is as follows. On the first day, you need to mix 100 grams of rye flour with water to make a product that resembles sour cream, cover the dishes with a damp cloth, and then place in a warm place. On the second day, the starter should begin to form bubbles. Now you need to add 100 grams of flour and water to again produce a product of sour cream consistency. Leave in a warm place. On the third day, the leaven takes on a magnificent form and grows in size. It is necessary to add 100 grams of flour and water to it, and then put it in a warm place. To use the leaven is ready in a day after this. It should be divided in half, put half in a jar and cover with a hole with holes, put in the refrigerator. The second part of the ferment can be used for baking. The industry produces a dry leaven for bread, which after soaking becomes similar to the one the recipe of which was previously described.

You can use other variants of leaven, for example, to prepare raisins. For this it is required to knead a handful of raisins on the first day, 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 consistence to sour cream. Place in a warm place. On the third day the leaven for bread without yeast is ready, it must be divided in half, add four spoons of flour and water to one part, and then place in a cold place. The second part can be used for cooking bread.

There is still a lot of recipes for starter cultures, which are prepared using different bases, so each landlady can choose the most suitable option for herself and use it. Bon Appetit.