Sourdough for bread without yeast. Sourdough for bread - the main secret of delicious rustic pastries

Hello dear readers! As many of you already know, I am an ardent supporter of healthy eating. Although, there are sins behind me, at one time I loved to eat cakes, sweets, chips and other harmful things, and without measure and quite often.

All sorts of unpleasant sores did not take long to wait, but I quickly got tired of getting sick, that's how I came to a healthy diet, began to actively engage in fitness, white flour, refined salt, coffee, black tea, pasteurized dairy products, refined vegetable oils, including margarine, sausages, cheeses, mayonnaise, ketchup, instant cereals and so on.

And now sourdough for rye flour bread has settled in my house on a permanent basis, which I am immensely glad about, because I love baking very much, and store-bought bread with yeast has a bad effect on my skin condition, in particular, I feel itchy.

Why is it good to bake sourdough bread?

I think everyone knows that yeast - a product far from useful, scientists are sounding the alarm because of the negative effects of yeast on the body. The technology of their production is an absolutely unnatural process, and plus, they are also resistant to high temperatures, once they enter the body they continue to multiply in it, being food for pathogens. I don’t know how true this is, but it still makes sense to think about it, which I did.

I excluded baker's yeast from my family's diet and, first of all, in order to save my daughter, by the way, in this matter we have achieved great success in 1 year, I will soon share our allergic story, and how it is safely coming to an end.

Another reason I don't use yeast in baking is that any grain must go through a fermentation process in order for the enzyme inhibitors and phytic acid it contains to neutralize. Grain products that are not soaked or fermented can lead to mineral deficiencies.

By baking sourdough bread, you get a perfect product - most of the phytic acid is broken down, a significant part of the gluten is also broken down, baking becomes easy to digest and the amount of nutrients, including vitamins, increases in it.

Learn what gluten is and how dangerous it is.

Bread on sour dough gives more satiety, does not lead to, does not lose taste even a few days after baking.

Rye sourdough recipe

Output errors

• Wrong temperature, too hot or cold place. It is not recommended to put a jar near the battery.
• Infrequent top dressing can lead to the formation of mold.
• Hot water to feed the sourdough kills it.
• Using unclean utensils or getting debris into the jar can damage the hatched product.

In general, the preparation of sourdough is not a laborious process, although I didn’t succeed the first time, but when everything worked out, my joy knew no bounds. Rye sourdough bread is excellent.

Flour for breeding can be not only rye, but also wheat, buckwheat or, for example, spelled. I will post in the next post
In the meantime, I suggest you watch the video so that you get everything right the first time.

I recommend you check out the following recipes:

That's all for me, keep the blog bookmarked so as not to lose it and come back again. Bye everyone!

Yeast-free baking, according to doctors, is more beneficial for the body in many respects than those mixed with yeast. However, not every recipe can exclude the fermentation component - a magnificent loaf of bread will definitely not work without it. As an alternative, experts suggest figuring out how to make sourdough. Is it really very difficult?

How to make sourdough bread

This method of imparting a porous airy structure to baked goods was used long before the advent of yeast as a culinary product. Making sourdough for bread is something that every housewife knew how to do at home several decades ago. Such a natural baking base can be made either by combining flour and water (equal ratio by volume - not by weight!), Or using lactic acid bacteria.

The process has several important features:

• It takes several days to prepare sourdough for delicious bread, the approximate time ranges from 3-7 days.
• Every day the mixture needs to be “fed” and be sure to monitor its growth.
• An unpleasant sour smell on the first day is normal, after it will pass, so do not rush to throw away the wound mass.
• For baking bread, only part of the sourdough is used - the rest needs to be covered, fed and grown.

Sourdough Bread Recipe

The classic version of such a base for homemade lush pastries is usually made on rye flour, but this is not the only method. Homemade sourdough bread can be made using beer, barley malt, potatoes. The recipe is chosen mainly according to the type of baking planned, however, it is possible to knead oatmeal-based wheat dough, from a sweet loaf, etc. However, experts advise figuring out how to prepare a sourdough with a classic rye mixture.

Yeast free

• Preparation time: 6 days.
• Servings: 4 persons.
• Calorie content of the dish: 709 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

This yeast-free sourdough for bread and buns is ideal, although some housewives even use it for pancakes. The rice base makes its smell softer, and the crumb of the finished product is very light. The only drawback of this method is the waiting time for the result. The working mass is stored in the cold, and infused - in the heat. If a crust appears on the surface during storage, it must be removed before feeding.

Ingredients:

• rice - 100 g;
• wheat flour - 8 tbsp. l.;
• water - 250 ml;
• sugar - 2 tbsp. l.

Cooking method:

1. Soak rice (warm 150 ml of water). Add a spoonful of sugar, forget for 3 days. Storage is refrigerated.
2. On the 3rd day, add flour (3 tablespoons).
3. On the 4th day, pour in the rest of the water.
4. On the 5th day, decant this mass, feed the rest of the flour with sugar.
5. After a day, the bread base is ready, you can start the dough.

rye

• Cooking time: 1 day.
• Servings: 5 persons.
• Calorie content of the dish: 721 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Due to the simplicity of the algorithm of actions and a short list of components, this recipe is popular with housewives. Such a sourdough for rye bread is prepared on kefir, which must first be left in the heat of the kitchen until it is stratified into fractions. If you use a fresh product, proper fermentation will not occur and the bread will not rise. The resulting kefir mass can be used for any baking, including pancakes and pancakes.

Ingredients:

• sour kefir - a glass;
• rye flour - 200 g.

Cooking method:

1. Gently mix the components of the starter - it is better to combine them in small portions, so there is less likelihood of heterogeneity.
2. Throw gauze folded three times onto the container, leave for a day. It is not necessary to mix the mass.
3. After the specified period, add a couple more tablespoons of flour, wait 2-3 hours. Use as directed.

Fast

• Cooking time: 6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 692 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: easy.

The waiting time for the bread base to be ready can be reduced to a day, although some professionals consider such a starter to be weak, incapable of a good rise. For most housewives, this quick sourdough for yeast-free bread is a lifesaver that saves them time. If you don't plan on making baked goods that involve large "pores" (like ciabatta), this is perfect. If you have a bread maker, the mass will rise after 4 hours.

Ingredients:

• wholemeal flour - a glass;
• water - a glass;
• granulated sugar - a pinch.

Cooking method:

1. Combine all components and actively knead - this can be done for 2-3 minutes to separate the gluten.
2. Cover with a cloth, leave overnight or 6 hours (if you work during the day). When the mass bubbles, you can do the main bread dough.

Eternal without yeast

• Cooking time: 3 days.
• Servings: 5 persons.
• Calorie content of the dish: 765 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Experts call this recipe one of the simplest for beginner housewives, especially because there is no need to feed the live weight daily. This timeless starter can last a very long time if refreshed once a week and kept in the right conditions. The resulting amount of working mass is enough for 5-6 times, since it takes about 5 tbsp to make a loaf of bread. l.

Ingredients:

• flour - 210 g;
• water - 210 ml.

Cooking method:

1. Combine 70 g of both components. The mass should have the density of fatty sour cream or pancake dough.
2. Cover with a towel moistened with water, put in heat.
3. The next day, check - if a lot of bubbles appear, feed by introducing again 70 g of the main components.
4. Stir a couple of times throughout the day. The container is also kept warm under a towel.
5. A day later, the sourdough should add in volume and bubble well. She needs to be fed again, again let stand for a day.

from hops

• Cooking time: 3 days.
• Servings: 4 persons.
• Calorie content of the dish: 437 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Most modern housewives do not know how to make sourdough starter for bread, but earlier this method of creating a starter for home baking was used more actively than others. In urban conditions, it is difficult to find the main component, however, if you succeed, you will forget about yeast forever - bread on this basis turns out to be incredibly lush, tender and soft.

Ingredients:

• hop cones - 225 g;
• flour - half a cup;
• distilled water - 450 g;
• sugar - 1 tbsp. l.

Cooking method:

1. Pour the hop cones with water, let it boil. After cooking at medium power until the volume of liquid is halved.
2. Cover with a lid and leave for 8-10 hours.
3. Strain the hop broth, mix about 200 ml with flour and sugar. Mix.
4. Cover with a dense natural cloth, leave warm for 3 days.

For black bread

• Cooking time: 3 days.
• Servings: 5 persons.
• Calorie content of the dish: 626 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: medium.

For those who are looking for a scheme on how to make sourdough for brown bread, professionals advise trying to work with whole grains. The method is not the easiest, but very effective: on this basis, the bread rises especially well. You can do the same with wheat. The general algorithm does not change, only the stage of grain germination has been added. If this is too difficult, you can simply grind them and boil them with the rest of the components, and then work according to standard technology.

Ingredients:

• rye - a glass;
• water - 200 ml;
• honey - 1 tsp

Cooking method:

1. Soak the washed grains, wrap the container with wool, leave warm for a day.
2. If after a day they did not germinate, repeat the procedure, extending this process for another day.
3. In the morning, grind rye grains with a food processor, add liquid honey. You can add a little water if the mass looks dry. Cover again and leave in a warm place overnight.
4. If the sourdough has grown, you can cook the dough.

Malt

• Cooking time: 3 days.
• Servings: 5 persons.
• Calorie content of the dish: 793 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sourdough on malt is prepared in almost the same way as for yeast-free bread based on rye, only wheat is taken here. It must first be germinated in a couple of days. The mass itself needs to be cooked, constantly monitoring its condition. If such a bread base has to continue to grow and feed, you can use ground grains, always in tandem with sugar and water.

Ingredients:

• wheat grain - a glass;
• rye-peeled flour - 1 tbsp. l.;
• water - how many grains will take;
• sugar - 2 tbsp. l.

Cooking method:

1. Twist the sprouted grains through a meat grinder. Add the rest of the ingredients, pour in the liquid until a thick porridge.
2. Boil this mass, cook for 50-60 minutes. Burner power is minimal.
3. When the future sourdough darkens, it is left warm for 2 days. The finished product will have a leavened flavor and a lot of bubbles on the surface.

From wheat flour

• Cooking time: 2 days.
• Servings: 4 persons.
• Calorie content of the dish: 792 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: easy.

If you are wondering how to make a sweet loaf without using yeast, you should check out this raisin sourdough recipe for fluffy and delicious bread. The crumb will be devoid of the sourness characteristic of such a dough, but it will turn out to be just as airy and will remain soft for a long time. Wheat sourdough for yeast-free bread is fed every 2-3 days.

Ingredients:

• black raisins - 5 tbsp. l.;
• wheat flour - 180 g;
• warm water - 180 ml;
• honey - 1 tsp

Cooking method:

1. Steam raisins, chop. Well, if he keeps the bones in the meantime.
2. Pour in honey and warm water.
3. Pour the remaining dry component in portions, knead a thick dough in a jar.
4. Cover, keep warm for a day.
5. Mix, send back. In another day, the mass will be ready for the dough plant for delicious bread.

Monastery

• Cooking time: 7 hours.
• Servings: 6 persons.
• Calorie content of the dish: 1196 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A feature of this recipe is the basis in which brine is used. Experts advise taking cucumber or cabbage; it is important that it does not have vinegar in the composition. Monastic sourdough for bread without yeast is considered very slow, it is not fed daily, therefore it is stored for a long time. Often housewives make it to bake bread 1-2 times a week and in small loaves.

Ingredients:

• brine - 220 ml;
• peeled rye flour - 330 g;
• sugar - 1 tbsp. l.

Cooking method:

1. Let the brine stand to warm (to room temperature), or hold it in a warm, turned off oven to speed up the process.
2. Mix with rye flour, be sure to get rid of the lumps that appear.
3. Add sugar - it will shorten the fermentation time.
4. Cover, keep warm. Keep track for 6-7 hours, periodically "upsetting". The finished mass will add a lot in volume and will have a bubbling surface.

Potato

• Cooking time: 3 days.
• Servings: 4 persons.
• Calorie content of the dish: 549 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: easy.

The recipe for potato sourdough is very simple, but it has a characteristic feature that distinguishes it from other methods of how to make dough for bread without yeast. Such a base will not have a sour smell even on the first day, which makes it very attractive in the eyes of most housewives. The amount of flour cannot be indicated up to a gram, since it depends on the amount of broth received.

Ingredients:

• potatoes - 10 pcs.;
• wheat flour - how much sourdough will take.

Cooking method:

1. Boil peeled potatoes without adding salt, pepper and other seasonings. When they become soft, strain the liquid into a jar.
2. Pour flour into it until the mass is similar in consistency to sour cream.
3. Cover the jar with gauze, keep it at rest for 3 days. If after this period foam appears on top, you can start the dough.

The process of creating such a basis for home baking raises many questions even among experienced housewives, so professionals give several recommendations:

• Cook in glass - do not use metal cups. Stir only with wooden spatulas.
• If you decide to bake sourdough bread, let the dough rise for 4-5 hours, otherwise the rise will not be enough. Some professionals advise to increase this time to 8 hours, or add heating of baking sheets from below (you can put them on a pot of boiling water).
• For wheat baking, it is advisable to start a whole grain-based sourdough, and then feed it with classic white flour of the highest grade.
• The strength that this mass acquires depends on its age, therefore, for baking, housewives mainly use half of the leaven, and continue to grow the rest.
• If you're afraid the bread won't rise as it does with yeast, reduce the amount of yeast gradually.
• Storage is best done in the refrigerator (door) - so the mass will be “frozen”. Before starting work, she is allowed to warm up for several hours in order to start the activity again.
• Need to grow bread base faster? Add a spoonful of sugar / honey - it will speed up the fermentation.
• It is advisable to combine the components by eye, and not blindly following the recipe - you need to get a thick, but moving mass, in which there is no spoon.
• To raise the starter in the room, it should be at least 22-23 degrees, otherwise you will have to wait 1.5-2 days until the first bubbles appear, and the total ripening period will increase.

Video

Homemade bread is fragrant, crispy, tasty and, of course, healthy. It is prepared from simple, proven ingredients. In this case, the flour can be whole grain, wheat, rye. For a change, it will not be superfluous to add sesame seeds, seeds, nuts, honey, pumpkin.

It is baked in any available form: a round cast-iron pan, on a baking sheet with high sides, in a special form for bread.

Description

The most correct and complete bread recipe begins with sourdough (see photo below). It is necessary to prepare a starter (sourdough) on flour and water. You can also buy it in a store in a dry form and dilute it with water in the required proportions before kneading the dough (information is indicated on the package).

Very popular is the so-called "eternal" sourdough, which consists of flour and water. It is prepared initially for several days, and then the base is simply stored in the refrigerator until the next dough batch.

The recipe for "eternal" sourdough

• First day: it is necessary to place 100 grams of each component in a container. Mix the mass thoroughly until a creamy state. After that, cover the container with the future sourdough with cling film or a clean towel and put it in a warm place (avoid draft) for 24 hours - until small bubbles appear (it is advisable to mix the mass periodically).
• Second day: "top dressing" of the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Then cover with a towel and return to a warm shelter for another 24 hours.
• Third day: take out the container - now you can see a lot of bubbles on the surface of the sourdough, which form the so-called foam cap. Add the components again and return to their place, periodically observing the starter, which has already become strong. Now it is important to catch the moment of its full maturation. Then divide into two equal parts: place the first in a jar with a nylon lid (with holes), which is set aside in a cold place, and the second is used for baking bread.

Dough

Baking sourdough bread (according to the correct and complete recipe) is not a particularly laborious task, but it requires certain knowledge, skills, patience and endurance.

According to the technology of making bread, it is necessary to prepare in parallel, as it were, two types of dough - unleavened and directly bread. This is necessary so that all the necessary processes of dissolution and fermentation can be carried out: in the sourdough, the protein component of the flour swells well, which contributes to a greater development of gluten during dough kneading. This directly affects the quality and taste of the finished bread.

It is important to note the following subtle point. When baking a product even from flour with a low protein content, following this sequence in the dough kneading technology (sourdough, general kneading) will allow you to make delicious bread.

And when both types of dough are ready, you can begin the stage of general kneading, kneading, with a subsequent approach (increase in volume).

How to knead

For sourdough bread (correct and complete recipe), kneading and kneading the dough can be done in several ways: manually, in a special dough mixer or in a bread machine.

This process should take about 15-20 minutes. It is very important that the mass gradually acquires an elastic consistency. Then you need to leave the dough for 30 minutes so that it "rests". After that, you can form a bread blank.

Just before baking for several hours, it is important to place the bun either in a mold or in a basket with a napkin pre-sprinkled with flour, and then put it in heat for 2.5 hours. So it will go through the proofing stage. At the same time, the grain preparation should grow 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.

After that, the bread can be baked. For this, an oven, a bread machine, a slow cooker are suitable.

This article will look at several correct and complete recipes for sourdough bread.

In the oven

For kneading, you need simple components that are easy to get, even when you are far from civilization. The bread is delicious and flavorful. And it can keep for a whole week.

Ingredients:

• sourdough (base) - 340 grams;
• water - 200 grams;
• wheat flour - 400 grams;
• salt - 10 grams;
• vegetable oil - 20 grams.

Cooking:

Baking in a bread maker

Of course, with the advent of home electrical devices, kneading dough and baking delicious bread has become much easier. The equipment has several programs, a timer, special containers and other useful household accessories. Can be made with yeast or sourdough.

The complete and correct recipe for bread in a bread machine (for a change, rye) is as follows.

Ingredients:

• sourdough (from rye flour) - 300 grams;
• wheat flour (grade 1-2) - 200 grams;
• rye flour - 130 grams;
• vegetable oil - 1 tablespoon;
• salt 1.5-2 teaspoons;
• water - 230 grams;
• honey - 1 tablespoon (for color and softness of taste).

Cooking:

1. Prepare the sourdough from rye flour in advance (according to the recipe for the “eternal” sourdough). Take part for baking bread.
2. Mix fresh starter with ingredients (honey can be melted).
3. Knead the dough, carefully breaking up the lumps and carefully adding water.
4. The consistency for rye bread should be slightly watery and sticky.
5. Put the dough into a mold to fit.
6. After 3 hours, turn on the oven to the “Baking” mode, without kneading (1-1.5 hours).

There is such a nuance: in order to get bread with additives (nuts, seeds, raisins), it is necessary to add grains and raisins after the end of the kneading (if this is done in a bread machine!) Some kitchen appliances beep. Once it sounds, you can add all the additional ingredients.

Sourdough bread in a slow cooker

A correct and complete recipe that involves the use of the following ingredients:

• sourdough - 1 full tablespoon;
• water - 300 grams;
• salt - 10 grams;
• wheat flour - 700-800 grams;
• vegetable oil - 15 grams;
• sugar - 25 grams;
• sour cream - 3 tablespoons;
• chicken egg - 1 piece.

Cooking:

1. Place water, egg (whipped), sugar and sourdough in a deep container. Mix everything. Add salt, sour cream, vegetable oil and stir.
2. Sift flour and add to ingredients. Knead the dough.
3. When it becomes elastic, put on a floured napkin in a basket or colander, leave for 1 hour, covered with a towel.
4. After that, knead again and put in a multicooker container (previously lubricated with oil), cover with a lid and leave for proofing (2 hours).
5. Select the multicooker mode "Cassel" (duration - 1 hour).
6. After the indicated time, open the slow cooker, turn the bread over and leave to bake for another 15-30 minutes.

Pumpkin sourdough bread

The recipe (complete and correct) of such a fragrant homemade dish with the addition of pumpkin puree, sesame, seeds, walnuts will pleasantly surprise loved ones, and also give a boost of energy and vivacity for the whole day.

It is based on sourdough wheat flour, baked pumpkin puree and whole grain flour.

Ingredients:

• sourdough - 300 grams;
• whole grain rye flour - 100 grams;
• whole wheat flour - 400 grams;
• salt - 15 grams;
• vegetable oil - 50 grams;
• honey - 50 grams;
• pumpkin puree - 500 grams;
• seeds - 3 tablespoons (flax, pumpkin seeds);
• walnuts - 3 tablespoons;
• sesame - 10 grams.

Almost no water is needed as pumpkin puree contains juice. You can add quite a bit if needed.

Cooking:

1. Mix the finished part of the starter with pumpkin puree, flour, seeds. Knead a tight dough, leave for 20 minutes.
2. Continue kneading, add salt and honey (if the density becomes too high, add some water).
3. For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect is obtained because of the pumpkin.
4. Make a bun and put it in a greased form, cover and leave for 3 hours.
5. After that, you can decorate the surface with seeds, sesame seeds, make cuts. Leave under a towel or film for proofing (2 hours).
6. Bake at 200 degrees until golden brown.

Summary

An important feature of the final stage of making bread at home is the process of cooling it. It is recommended to wrap the loaf in a clean towel or put it on a wire rack, leave it for 2-3 hours. After that, the product is considered to be completely finished.

Sourdough bread is fairly easy to make at home. Don't be confused by the 5-day cooking time - that's exactly how long it takes to prepare the sourdough.

sourdough bread recipe

First, the sourdough is prepared for five days.

• 1 day: Pour 50 grams of rye flour with warm water (100 milliliters). Mix everything well and hide in a warm place for a day. Your dough should look like this. If water is low, add more. The amount of water depends on the quality of the flour.
• 2 day: Pour 50 grams of rye flour with warm water (100 milliliters). We repeat the procedure for harvesting the starter, just as on the first day.
• 3, 4 days: We do the same actions as in the previous two days.
• Day 5: we get a ready-made sourdough.

We put one hundred grams of sourdough in a jar and hide it in the refrigerator. You can store sourdough in the refrigerator for two weeks. If you are not going to make bread earlier than in two weeks, the sourdough must be dried. Take a baking paper and gently spread the sourdough on it. When it dries, pour it into a bag. Sourdough can be stored at room temperature for up to one year.

To make the perfect bread, make homemade sourdough! To revive the starter that is in the refrigerator, you need to take it out and leave it to warm for about an hour at room temperature. Then it is necessary to add one hundred grams of flour and one hundred milliliters of warm water to it. We leave the prepared dough in a warm place for 24 hours. The next day, for baking bread, we take only 200 g of sourdough, put everything else in the refrigerator.

Cooking process

• Fill the sourdough with warm water. Add the sifted flour, seeds, salt and sugar. We knead the dough. At first it will be viscous, but the more you knead it, the better. First, knead in a bowl, and then sprinkle the table with flour and knead already on it. The dough needs to be kneaded for about half an hour. It takes a long time, but you will get the most delicious bread.
• Lubricate the baking dish with fat or margarine. Sprinkle with flour. Put the dough into the mold. From above, stroke it with a wet hand and cover with a towel. Leave the dough in a warm place for three hours to rise.
• We heat the oven to a temperature of 220 degrees. We place a container of water at the bottom of the oven so that the bread does not dry out during baking. We put the bread in the oven. We bake at a temperature of 220 degrees for ten minutes. Then, at a temperature of 200 degrees, bake for twenty minutes, and bake at 180 degrees until the bread is ready. Readiness is checked with a stick. Bread about two kilograms is baked for about an hour.
• In order for the bread crust to be easily cut and not crumble, the finished bread must be wrapped with a damp towel and placed in a plastic bag for 5-10 minutes. After this time, we take out the bread from the bag. Wet towels are replaced with dry ones. And let the bread in it cool completely.

Easy cooking and bon appetit!

Why did our Slavic ancestors attach great importance to bread? If you think - because it was the most easily obtained food product that saved you from hunger, then you are mistaken. Bread was given special importance because it was a very healthy product, with a wonderful taste, which everyone loved. It was REAL BREAD giving satiety, strength and health. It was so because our forefathers prepared it correctly. Only the right bread can really satisfy your hunger and give you health.

The REAL BREAD of the Slavs has always been sour. And that's what the sourdough made him do. What happens during fermentation, if our ancestors could not imagine bread without it?

Firstly, cereals contain protective substances (a kind of preservatives) that allow the grain to be stored for a long time and greatly prevent its digestion. For example: phytic acid does not allow the body to absorb the necessary minerals and trace elements (such as calcium, magnesium, copper, iron, zinc); other substances block the work of enzymes, which causes the body to additionally spend its internal resources; tannins, gluten and related proteins, and indigestible complex sugars can cause allergies, indigestion, and even mental disturbances. The properties of these substances do not weaken when grinding grain into flour. The action of protective substances is terminated only when the grain gets into conditions suitable for germination or during prolonged fermentation of the dough with the help of sourdough.

Secondly, during acidic fermentation, complex substances are broken down into simpler ones (which are easier to digest and assimilate by the body), and in addition, new nutrients are formed that the body needs.

For these two reasons, sourdough bread is very satisfying. In these reasons lies the benefits of sourdough bread.

There is another very important point: the cooked bread must be well baked so that fermentation stops in it and the bread does not turn sour.

By the way, not only black (rye), but also white bread can be sour, as long as the flour for it is real - whole grain flour.

It doesn't matter if our ancestors knew or not that the lactic acid bacteria contained in sourdough neutralize the grain's internal defenses and make the grain's nutrients more accessible. But they always let the sourdough work on the dough (to maximize the benefits of the bread), and they got a refined bread that they appreciated.

What happened today? This knowledge exists, but civilized society ignores it, producing industrial unleavened bread.

But you yourself can bake the REAL BREAD - the bread of the ancestors - the bread that gives strength! Only such bread is worthy of you!

1. Cooking the sourdough

200 gr. water

200 gr flour

100 gr. bran

2 spoons of honey

5 gr. raisins

Mix everything thoroughly and put in a warm place until fermentation begins. As soon as fermentation begins, mix thoroughly and leave for 4 hours. Fermentation can begin on the first or second day ... It is better to keep the sourdough for 3 days ...

2. Prepare dough for dough

1000 gr. water

Salt to taste for the dough

Sugar or honey 2 tablespoons

100 gr. bran

200 gr. flour

200 gr. sourdough (leave the rest of the sourdough in the refrigerator for the next time)

You need to keep the dough for 8 hours ...

3. Cooking the dough