Yeast-free sourdough bread: an old recipe

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Bread is a holy dish praised in legends. It is always on the table in every home. To bake it yourself, not to buy it in the store, you need to know old grandmother's secrets. For this, there is an old recipe for sourdough bread at home without yeast. And more than one recipe, our grandmothers left us a legacy of various ways of home-baking bread.

The sourdough should be prepared once, then used as directed, and replenished as consumed. In fact, this is a ready-made mass of raw dough, it slowly slumbers in the refrigerator, or confidently rises in the warmth, especially when it is properly fed.

Sourdough is a biological mass, it is made up of natural microorganisms - fungi, bacteria. The hostess's task is to give life to these microorganisms, to grow them into an organized symbiotic mass.

All nature is built according to the laws of symbiotic colonies, consisting of micro- or macroorganisms. This is the land itself, the oceans, the flora in the human intestines. The organisms that make up the symbiosis naturally complement each other.

What to make sourdough from

To prepare the starter culture, you need rye flour and water in a 2: 3 ratio. To control the exact implementation of the recipe, you definitely need a thermometer, a kitchen scale, a glass pan, and a wooden spatula.

The pot can easily be replaced by a 1.5-liter jar. Sourdough is prepared for 4 days, on the 5th day you can bake bread.

The leaven is prepared only from rye flour, as it gives the bread health and strength, and makes the leaven itself stable and mature. Microorganisms living in rye grains successfully organize a well-coordinated symbiotic colony necessary for the ferment.

Sprouted grain perfectly revives symbiosis, which after germination the hostess dries in an oven heated to no more than 41 ° C. It is clear that industrial flour is not suitable for the production of high quality sourdough.

You also need to grind flour yourself, at a home miller, in the mode of the finest fraction. Take filtered, boiled water. You can buy distilled at the pharmacy and insist on shungite, flint. This will give the starter symbiosis additional trace elements.

Cooking method:

1. Grind the flour directly into a glass pan so that it does not come into contact with metal objects. Measure the volume of warm water 36-37 ° C. Pour water into flour, stir with a wooden spatula until smooth. The pot is not covered tightly to allow air to flow in. Cover her with a towel from the light. In the kitchen, you need to find a place where the temperature will not exceed 24-26 ° C, and away from drafts. This is where the leaven will live.
2. Within 4 days, the starter culture must be fed in the morning and in the evening: the dressing consists of a mixture of 40 g of flour with 60 g of water, they must be mixed in the indicated way, and added to the bulk 2 times. Each time a fresh top dressing is prepared. By the 5th day, the total amount of sourdough will be 800 g. This is how the sourdough is prepared according to the old recipe, without yeast, for bread at home.

Sourdough - live weight

From the received 800 g for baking the first bread, you need to take 500 g of sourdough. It must be delicious and aromatic. The remainder must be put into the refrigerator, on the uppermost shelf, where the leaven will live until the next baking, that is, until the next stage of dressing.

It should be stored in a glass container with a loose lid, but so that the mass does not collect the smells of the refrigerator.

Bread is baked at home often, but there are times when the leaven must be left for a week or more. Then you need to make sure that once a week someone feeds her, after all, this is a living colony of microorganisms, and she needs feeding.

Important components of a living starter culture:

• bacteria that produce lactic acid;
• beneficial bacteria that create living symbiosis;
• wild yeast, but not purchased, but grown in symbiosis, and are responsible for the production of carbon dioxide, which gives the dough growth.

Starter cultures differ from grain in the locality where it grew. Microorganisms in grain depend on water and air, with which they are nourished. One thing is for sure: each leaven according to the old recipe for rye or wheat bread baked at home without yeast is a unique product with its own natural properties.