The bread turns out simply gorgeous!!! People have forgotten the taste of real bread. What we eat from stores is just ugly and has no taste, incredible taste when bread can be eaten simply by itself, without adding it to soup or porridge.

In this recipe, I show the process of baking sourdough wheat bread in full and with all the stages. It may seem long and laborious. Not really! If you have a bread machine, this is 10 minutes maximum of your personal time. This wasted time consists of two processes:

1. add 3 ingredients to the starter;
2. After 1-1.5 hours, put the products into the bread maker.

But there will be a lot of photos so that a beginner can bake delicious bread the first time.

And of course one more thing: of course you should already have sourdough!!!

Stage No. 1 – revitalizing the sourdough

Since the starter is stored in the refrigerator, it needs to be revived before baking bread. To do this, take the starter from the refrigerator. I got the leaven from a friend who got it from the monastery. She's real drunk.

sourdough from the refrigerator

Pour it into a non-metallic container and add:

• 1 dessert spoon of honey.

You can add a spoonful of sugar, but honey has excellent fermentation properties, and this is what we need. BUT you will succeed with sugar too.

add a dessert spoon of honey

Add 5-6 tablespoons of RYE flour. You won't succeed with wheat flour. You will add wheat flour to the bread and it will be white, but you only need to add rye flour to the sourdough.

add rye flour

And lastly, pour 1 glass warm water. The water should be warm, not hot.

pour a glass of warm water

Mix everything well with a wooden spoon. Why wooden? This is what was written in the recipe from the monastery and this is what I do. Apparently so as not to damage the bacteria...

Now the starter should stand for 1-1.5 hours in a warm place. There is no need to place it specifically near the oven, just in a cool place. During this time it will ferment and rise a little. This is what it looks like after 1.5 hours. It may not be very visible in the photo, but it is so foamy.

ready-made starter

Stage No. 2 - placing products in the bread machine

Now that the starter is ready, put the ingredients in the bread machine.

For our bread you need:

1. sourdough – 1 cup (250 grams),
2. wheat flour – 4 cups (610 grams),
3. warm water – 1 glass,
4. deodorized sunflower oil – 2 tablespoons,
5. salt – 1 teaspoon,
6. sugar – 1 tablespoon.

Pour/pour all this into the bread machine and turn on the “bread baking” mode. I didn’t take a photo of the bookmark because it’s all simple and not very visible at the bottom of the bread pan.

After 3.5 hours we have ready bread. You see a hole at the bottom of the bread - this is from the bread machine knife. The weight of the finished bread is 750 grams. If you want a looser bread, add a little more starter – 1 cup + 1/4 cup….

The bread in the photo is not quite snow-white. This is because I added 3 cups of wheat flour and 1 cup of rye flour. I like this better. The bread fits perfectly, soft, fluffy and very tasty!!!

If you have any questions, write in the comments and I will definitely answer.

hop sourdough bread recipe

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 variety, it wouldn’t hurt to add sesame seeds, seeds, nuts, honey, pumpkin.

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

Description

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

The so-called “eternal” leaven, which consists of flour and water, is very popular. It is initially prepared for several days, and then the base is simply stored in the refrigerator until the next batch of dough.

Recipe for “eternal” sourdough

• First day: you need to place 100 grams of each component in a container. Mix the mixture thoroughly until creamy. After this, cover the container with the future starter cling film or a clean towel and put it away warm place(exclude draft) for 24 hours - until small bubbles appear (it is advisable to stir the mass periodically).
• Second day: “feeding” the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Next, cover with a towel and return to a warm shelter for another 24 hours.
• Third day: take out the container - now on the surface of the starter you can see a lot of bubbles that form the so-called foam cap. Add the ingredients again and return to their place, periodically observing the leaven, 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 labor-intensive task, but it requires certain knowledge, skills, patience and endurance.

According to the technology of making bread, it is necessary to prepare two types of dough in parallel - unleavened and directly bread dough. This is necessary so that all the necessary processes of dissolution and fermentation can take place: in the sourdough, the protein component of the flour swells well, which contributes to more development gluten when kneading dough. 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 prepare delicious bread.

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

How to warm up

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 to “rest”. After which you can form a bread dough.

Just before baking, it is important to place the bun for several hours either in a mold or in a basket with a napkin previously sprinkled with flour, and then put it in a warm place for 2.5 hours. That's how it is will pass the stage proofing. In this case, the grain stock should increase 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.

After this, the bread can be baked. An oven, bread maker, or multicooker are suitable for this.

This article will discuss several correct and complete sourdough bread recipes.

In the oven

To knead, you need simple ingredients that are easy to get, even when you are far from civilization. The bread turns out tasty and aromatic. And it can be stored for a whole week.

Ingredients:

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

Preparation:

Baking in a bread machine

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 accessories useful in everyday life. Can be prepared with yeast or sourdough.

Full and the right recipe bread in a bread machine (rye for a change) is next.

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).

Preparation:

1. Prepare a sourdough starter from rye flour in advance (according to the “eternal” sourdough recipe). Take the bread baking portion.
2. Mix fresh starter with ingredients (honey can be melted).
3. Knead the dough, carefully breaking up any lumps and carefully adding water.
4. The consistency for rye bread should be slightly liquid and sticky.
5. Place the dough in the mold until it rises.
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), you need to add grains and raisins after kneading (if this is done in a bread machine!). Some kitchen appliances served sound signal. Once it sounds, you can add all the additional ingredients.

Sourdough bread in a slow cooker

Correct and complete recipe, which 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.

Preparation:

1. Place water, egg (beaten), sugar and leaven 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, place it on a floured napkin in a basket or colander and leave for 1 hour, covered with a towel.
4. After this, knead again and place in a multicooker container (previously oiled), cover with a lid and leave to proof (2 hours).
5. Select the multicooker mode “Casserole” (duration - 1 hour).
6. After the indicated time, open the multicooker, turn the bread over and leave to bake for another 15-30 minutes.

Pumpkin sourdough bread

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

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

Ingredients:

• sourdough - 300 grams;
• whole grain rye flour - 100 grams;
• whole grain 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 required since the pumpkin puree contains juice. If necessary, you can add just a little bit.

Preparation:

1. Mix the finished starter with pumpkin puree, flour, and seeds. Knead into a stiff dough and leave for 20 minutes.
2. Continue kneading, add salt and honey (if the density becomes too high, add a little water).
3. For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect comes from the pumpkin.
4. Make a bun and place in a greased mold, cover and leave for 3 hours.
5. After this, you can decorate the surface with seeds, sesame seeds, and make cuts. Leave under a towel or film to proof (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 cooling process. It is recommended to wrap the loaf in a clean towel or place it on a wire rack and leave it there for 2-3 hours. After which the product is considered completely finished.

Ecology of consumption. Food and Recipes: As the old Russian proverb says: “Bread is the head of everything.” But do you know what modern bread is made from, which is sold in stores and supermarkets?..

As the old Russian proverb says: “Bread is the head of everything.” But do you know what modern bread that is sold in stores and supermarkets is made from? Many people do not even realize that in addition to water, flour and yeast, the manufacturer adds various flavorings, leavening agents, flavor enhancers and other components that make the bread softer, tastier, give it a marketable appearance, but reduce the benefits to zero.

For me, the issue of bread quality became acute just a few months ago. It was then that I thought about learning how to make sourdough and baking homemade, delicious yeast-free bread myself. To be honest, I relied on recipes that were found on the Internet, but over time I came up with my own, which I’ll tell you about today.

So here's my recipe yeast-free bread sourdough is quite simple, and if you follow the tips and recommendations given below, then very soon you will be able to prepare delicious, aromatic, fluffy bread that will forever make you forget about store-bought bread.

What ingredients are needed?

To prepare yeast-free bread you will need a minimum of ingredients and no more than 6 hours of time (4-5 of which will take the process of rising the dough).

So we need:

• Flour - 500 grams

​

It doesn't matter what kind of flour you use. You can use coarse grind, because they say that it is healthier, or you can use regular, purified, white. I always use regular flour and the yeast-free bread turns out delicious, fluffy and soft. It is also worth noting that 500 grams is just a “starting” amount of flour. The total amount should be at least 700 grams, because you can miscalculate the leaven or add a lot of water, and then the dough will turn out liquid. In such cases, I always add flour and bring the dough to the desired consistency.

• Sourdough for yeast-free dough - 100 grams

​

You can use any starter, fortunately there are hundreds of different recipes on the Internet. The starter takes 5 days to prepare, but then it becomes “eternal”. I have already baked several dozen loaves of bread with sourdough, which ripened a month and a half ago.

• Water

Water is needed to bring the dough to the desired consistency. I can’t say exactly how much it will be needed. I always take about 500 grams and add little by little while kneading the dough. When I see that the dough is coming, I stop adding water. Everything is quite simple and clear. My advice is that you don’t need to immediately pour 1/2 liter of water into the flour, because it can turn out very batter and then you will have to add flour, add starters, and carry out unnecessary manipulations.

• Salt and spices

Here everything is also done to taste. I prepared the last bread with the addition of dry garlic powder and one tablespoon of salt per kilogram of bread. I will really like this recipe for yeast-free bread. Garlic added a special aroma without a strong taste or smell. And I guessed right with the salt, because the bread turned out to be moderately salty. My advice is to add salt gradually so as not to over-salt and ruin everything.

• Soda - 1 teaspoon

Previously, my recipe for yeast-free bread did not contain soda. But just a few days ago I decided to add it as an experiment. The bread turned out even softer and fluffier. As practice has shown, soda does not harm the taste of bread or its properties, but on the contrary, makes it even softer.

Let's start the preparation steps

1. Pour the flour into a large bowl and add all the sourdough you have to it. I make the ratio of flour and sourdough about 1 to 5. If we take 500 grams of flour, then at least 100 grams of sourdough. After looking at other recipes for yeast-free bread, I realized that the authors use less sourdough. But my recipe has been tested in practice more than once and always turns out to be excellent bread. I also want to note that I do not use scales and do not put everything down to the gram clearly. A sense of proportion comes with experience, so at first you can use cups and measuring cups, and then this need will no longer be necessary.

2. Next, begin to carefully pour water into the bowl with flour and sourdough and knead the dough. It should be quite dense and should not stick to your hands. As a rule, the dough will initially turn out watery and sticky, because the novice baker does not yet have experience and knowledge. But don't be upset if this happens. Just add flour, continue kneading the dough, and bring it to the desired consistency. Perfect dough It should not stick to your hands, it should be soft like children's plasticine, it should be of uniform consistency and density. On average, I knead the dough for at least 10 minutes. I do this manually, but you can also use various electronic devices. By kneading by hand, I feel the dough and can understand when to add water or flour.

3. During the kneading process, salt and spices should also be added to the dough. How much and what spices to add depends entirely on your preferences and desires. If you want sweetish bread, you can add raisins and nuts; if you want it more spicy, then garlic; if you prefer spicy bread, then experiment with chili pepper. In most cases, I limit myself to just salt. My advice is to add salt carefully and gradually. Add 1/2 teaspoon, mix well, taste the dough a little. If you feel there is not enough salt, add more. I also used to follow recipes and pour in a tablespoon at once, and as a result I got over-salted yeast-free bread.

As I wrote above, the process of kneading the dough takes me at least 10 minutes. Ultimately, the dough for unleavened bread should be dense, but at the same time quite soft and elastic. If you stir it, it should easily take any shape and should not crumble or fall apart. If the dough crumbles, it is too dry, you need to add a little water. If the dough sticks very strongly to your hands and utensils, it means it is too wet and you should add a little more flour.

4. After you have kneaded the dough, form a “bun” out of it. Sprinkle with a small amount of flour, cover with a slightly damp towel (you can also use a dry one) and leave in a warm place to rise for 3-5 hours. If you added a lot of leaven, the dough will rise in literally 3 hours; if there is not enough leaven, it can take 10 hours to rise. On average, my dough takes 5 hours to rise. IN last time I added a little sourdough and left the dough to “ripen” overnight. It had already risen in the morning and the result was a rather tasty bread. Another tip - don’t add too much starter. Although this will speed up the “ripening” of the dough, it will affect the taste. Your yeast-free bread will have a sour taste, which many people may not like.

5. After the dough has risen, place it in the molds and put it in the oven. I usually put it in square pans, or just bake round bread on a baking sheet. You can make several cuts on the dough to help it bake better. Also, these cuts will add aesthetic beauty to the finished yeast-free bread.

In the picture you can see how my yeast-free bread rose in literally 4 hours. It has approximately doubled in size. Therefore, when you send it to “ripen”, take this into account so that later you do not collect the dough on the table and floor.

6. The last stage is baking. I set the oven to 200 degrees and put the dough into it. I bake at this temperature for the first 20 minutes, then reduce it to 180 and continue baking for another 40 minutes. The bread bakes for a total of 60 minutes, resulting in a crispy baked crust and all the bread is perfectly baked. I used to bake for 40 minutes, as I read in one recipe, but there was always a taste of raw and sticky dough. I decided to increase the baking time and everything fell into place.

I want to say that for the first time I didn’t get bread, but some kind of incomprehensible hot mass that vaguely resembled bread. I prepared the starter incorrectly, did not follow the recommendations from the recipe, added a lot of water, as a result of which the dough did not rise. But now every piece of bread is something unusual, tasty, soft and aromatic. Therefore, if you don’t succeed the first time, don’t be discouraged, everything comes with experience. But I will still give some useful tips:

1. Do not add too much starter, after all, it gives the bread a specific sour taste. It’s better to knead the dough during the day, let it rise for 6-8 hours and prepare fragrant yeast-free bread in the evening, than to add a lot of sourdough, and after 2 hours send the dough to bake.

2. Be careful with salt. Add it gradually. At the same time, knead the dough well and constantly taste it. You can always add more salt, but over-salted dough is much more of a hassle.

3. Consider the fact that the dough will increase 2 or 2.5 times in size. Therefore, take suitable dishes so that it does not “run away”.

4. After you take the finished yeast-free bread out of the oven, cover it with a damp towel and let it cool. If this is not done, the crust of the bread will turn out hard, it will be difficult to cut and will crumble badly. And if you cover it with a damp towel, then the whole crust will be soft.

That's probably all. I presented my recipe for yeast-free bread, which I hope many will like. I want to say that I have been preparing this bread for several months now and treating it to my friends and family. Once you try homemade yeast-free bread, you will no longer want to buy unleavened store-bought baked goods. published

Cooking with love ! Bon appetit!

Are you still afraid to bake homemade sourdough bread? I hope with this recipe I will inspire you and eliminate your doubts! My first rye sourdough bread is my pride. It may have turned out unsightly, but for me it’s just perfection.

To start, I chose wheat-rye bread with rye sourdough, but more on that. First of all, as a beginner in this business (working with sourdough), I spent more than one day searching suitable recipes and tips for preparing such baked goods.

According to many bakers, the first time you need to put the dough on sourdough with the addition of yeast. This is due to the fact that our leaven is still too weak due to its youth and immaturity. But I believed in my sourdough and its power, so I made bread without yeast.

Just think about it: our wheat-rye bread contains only 3 ingredients - 2 types of flour, water and salt. All! But the taste and aroma of this baking is indescribable. The crumb is tender, porous, elastic, slightly moist, and the crust... It's so crispy! In my opinion, this is exactly what homemade bread in a Russian oven produces.

The bread does not taste sour, it is pleasant, moderately salty - in general, completely balanced for me. The aroma during the baking process and after you take the bread out of the oven will turn your head. And the feeling of pride will overwhelm you!

Ingredients:

Cooking the dish step by step with photos:

Experienced bakers write that the amount of starter should correspond to the amount of flour used in making bread. I have 600 grams of sourdough and the same amount of flour. Pour the starter into a large bowl (we have it room temperature, already ready for work).

Add 340 grams of warm water - I don’t measure the temperature, I just test it with my finger. It should be pleasantly warm, the water should never be hot. Mix everything.

Knead the dough for a short time - you want the flour to be moistened and there are no lumps of flour. The dough turns out sticky - this is normal for rye. The consistency is not very tight - I deliberately did this so that the bread would not be too dense. It is most convenient to knead the dough by slightly moistening your hands with water.

We cover the bowl with cling film, in which we make many punctures with a toothpick (this way the dough will breathe, but will not dry out). The dough should be allowed to rest in a warm place for half an hour. Now I’ll tell you how I create heat: I turn the oven on to maximum for literally a couple of minutes, then turn it off. Place the dough in a bowl on a wooden cutting board and place it in the oven. At first it’s quite warm, so I keep the door open, then close it when my hand feels pleasantly warm. The dough rises in 30 minutes. The photo may not clearly show how well the dough has risen, so look further.

We transfer the dough to the work surface - here you can clearly see how bubbly and porous it is. Now you need to knead it thoroughly. The dough is very sticky, but I don’t use additional flour to avoid clogging it. A scraper will help a lot here (I forgot to take a photo, but I think you know what it looks like). The kneading lasts approximately 5-7 minutes.

Next we send the dough for proofing - decide for yourself how and in what way. In this case, I decided to bake the hearth bread on a baking sheet, so my dough rested in a proofing basket, which I lined with a natural towel and generously sprinkled with wheat flour. No basket - use a suitable bowl or pan. If you do not sprinkle both the towel and the dough, it will stick tightly to the fabric. Cover the top of the dough with a towel. If you bake bread in a pan, simply grease it with butter. Leave the dough in a warm place until the dough has doubled in size.

This is what the dough looked like after 2.5 hours - it had risen perfectly. And without a gram of yeast! Use a brush to shake off excess flour.

We transfer the future bread (if you bake with a hearth, like me) onto parchment paper. From the proofing pan, this is done by simply but gently turning. I also removed the excess flour with a brush, as it turned out to be a rather thick layer. Half an hour before baking the bread, turn on the oven (250 degrees) with a baking sheet to warm up, placing a deep bowl with boiling water at the very bottom. This is a steam bath that will help us rise the bread for the first 15 minutes.

Fragrant, rich, with piquant sourness and an appetizing crispy crust. This describes everything perfectly Rye bread on sourdough. Currently, it is confidently gaining positions on the tables of many families. And every housewife considers it her duty to learn how to cook it.

Classic rye sourdough bread in a bread machine

It is believed that the process of making bread is extremely complex and labor-intensive. However, it is not. Every housewife can make her own rye bread in a bread machine.

Recipe for making sourdough rye bread in a bread machine

For preparation you will need the following products:

• Water 0.5 l;
• Rye flour 480g;
• Wheat flour 220g;
• Refined vegetable oil 55 ml;
• Sugar 65g;
• Salt 25g;
• Sourdough 200g;
• Cumin seeds.

Place water, vegetable oil and sourdough into the bread machine container. Add all the dry ingredients there - salt, sugar and both types of flour.

Attention! The flour must be sifted before kneading the dough. This will saturate it with oxygen and add airiness to the future bread.

At this point, active participation in cooking ends, and the matter completely passes into the hands of the bread maker. The operating mode must be set manually.

Modes and times:

• Kneading 15 minutes;
• Proofing 4.5 hours;
• Baking 1.5 hours.

After completing the work, be sure to take out the bread and let it cool completely.

How to make it in the oven

Baking rye bread in the oven is also quite simple.

To prepare you need to take:

• Sourdough 100 g;
• Rye flour 300 g;
• Wheat flour 300 g;
• Salt 25 g;
• Water 550 ml.

Mix all dry ingredients (salt and both types of flour) well. The flour must first be sifted. In a second container, mix water and starter. Then you need to combine both mixtures until smooth. It is important to knead any dough using wheat flour very well, because... this promotes the formation of gluten.

Attention! The dough has a fairly sticky consistency, so it is better to mix it with a wooden spoon.

After the dough is ready, it must be placed in a mold and left in a warm place for about 5-6 hours. During this time it will rise and become porous.

The oven must be heated to 240 degrees and bake the bread at this temperature for 10 minutes. Then reduce the heat to 200 degrees and leave the baking for 90 minutes.

Choux pastries

The most elegant and delicious version of sourdough rye bread is choux bread. It has unique taste qualities. It almost completely lacks the sourness characteristic of rye bread. The process of brewing flour gives the bread an unobtrusive sweetness and unusual aroma.

This cooking technology was widely used in pre-war times. Then the recipe was unjustifiably forgotten and only now this noble bread is confidently regaining its position.

Sourdough rye bread in a slow cooker

A multicooker is a universal tool in every housewife’s kitchen. She also does a great job making bread. Currently, there are a wide variety of sourdough bread recipes adapted for cooking in a slow cooker. The cooking technology is identical to cooking in the oven. Distinctive feature The only difference is that after the proofing stage, the bread is baked in the multicooker bowl. The temperature is set to 130 degrees and the bread is baked for 60 minutes. Then you need to open the multicooker, turn the bread over and bake for another 60 minutes at the same temperature.

Step-by-step preparation without yeast

Yeast is not used to prepare this type of bread. Sourdough made from yeast flour gives porosity, and it is also responsible for the characteristic sourness in taste. Today there is a large number of various recipes for making sourdough.

Here is one of them:

Pour 100 ml of warm water into rye flour weighing 100 g. Mix everything well and leave in a container of sufficiently large volume. A three-liter jar works well as a container for the starter.

Attention! The water temperature should not exceed 40 degrees.

Cover the resulting mixture with gauze and leave for a day in a warm place. After this time, you need to add another 100 g of rye flour and 100 ml of water to the starter. Repeat all manipulations. After a day, add water and flour again in the amount of 100g. The final addition of flour and water occurs on the 4th day, and the mixture again remains standing for 24 hours. After this, the starter is ready. Thus, in general, it takes 400 g of rye flour and 400 ml of water to prepare the sourdough.

Once the starter is ready, you can begin preparing the homemade bread itself.

All recipes are very similar to each other. The main difference is the use of additives in the form of cumin, coriander, various seeds and even dried fruits.

Homemade bread with hop sourdough

An interesting variety of yeast-free bread is bread with hop sourdough.

It is prepared from hop cones, which must be poured with boiling water (approximate ratio 1:2), brought to a boil and left overnight. The next day, the broth is passed through a sieve, sugar and flour are added. All ingredients are mixed very well and heated in a water bath. After this, the starter is put away in a warm place for 2 days. During this time, the fermentation process is activated.

Hops give bread a very pleasant aroma. It is also believed that this type of bread does not have negative impact on gastrointestinal tract person.

Typical mistakes when preparing sourdough

Despite the apparent simplicity of the process, it is necessary to take into account a number of features that will ensure an ideal result.

The quality of sourdough is negatively affected by such factors as:

• Too much heat water;
• Lack of oxygen access;
• Storing the starter in the refrigerator.

Bread is a special product. He is revered in every family; not a single meal is complete without him. Delicious natural homemade bread will take its rightful place on every table.