Adherents of a healthy diet, long ago, like grandmothers in the deep villages, bake homemade bread. But it doesn’t always result in a specific aroma and sour taste of real rustic bread. It's all about yeast, which is a purely chemical compound. Sourdough bread has a traditional taste and aroma; it is completely natural.
To learn how to bake such bread, you must first grow the sourdough. There are many recipes for its creation, but there is only one technology - you need to get fermented dough. The most important cooking phase is the initial one. You need to choose the right products, especially flour, so as not to start working with refined, purified components. A stronger sourdough is obtained from rye flour, even if white bread is baked, it is preferable. If there is no rye flour on sale, you can use the first grade flour, in which there is bran.
Having decided to bake bread with sourdough, we part the first part of the sour dough: carefully mix 100 ml of warm water and rye flour in a glass jar, leave it in a warm place for a day, covered with a napkin. After a day, add another 100 ml of water and flour to the jar, stir. Keep warm for another day and again add 100 ml of water and flour. Another day the yeast ripens, during which time you can mix it once. When it becomes bubbly and increases 3-4 times, you can bake bread on it, after casting about 100 g in a jar, which we put in the refrigerator. In the cold, the resulting yeast mixture, the so-called starter, can stand indefinitely if it is fed with flour and water at least once a week. If the sourdough bread is baked regularly, then the left part is fed several hours before the start of the batch, it is poured not at the peak of the rise into the container for the dough, with the exception of 100 g, which is placed in the refrigerator.
If you need to bake white bread with sourdough, feed the left starter with wheat flour. The rise of the dough without yeast is slow, so it is advisable to put the dough at night, so as to bake bread in the morning. Before that, you need to knead it again, the dough for bread should fit twice. The second rise takes place in an hour and a half, then it can be sent to the oven. It also bakes a little longer than ordinary yeast, at least 50 minutes, the first time it is advisable to check the readiness with a wooden skewer.
Fans of automation of kitchen processes can bake sourdough bread in a bread machine. To do this, you need to adapt any recipe for ordinary yeast, given the speed of the approach of the yeast-free test. The starter itself contains flour and water in a one to one ratio. When laying 200 g of starter culture in the dough, the recipe must be adjusted by reducing the amount of flour and liquid by 100 g of each component.
Here is one recipe that makes it easy to bake a starter bread even for an inexperienced chef: pour 300 g of fed, active starter culture in a bread bucket, add a teaspoon of salt, 500 g of wheat flour and a glass of warm water. Part of the water, approximately 50-80 ml, can be replaced with milk. In any mode of the bread machine, knead the dough for 3-5 minutes, turn it off, leave the dough to swell for 30-40 minutes. Then the mode for kneading the dough is used, usually called PIZZA, it includes kneading and raising the dough on heating. When the cycle is completed, you do not need to take out the dough; let it continue to grow in the bucket of the bread machine for another 30-60 minutes. The readiness of the test depends on the strength of the leaven, determined organoleptically. When you see that the dough has risen enough, at least twice, turn on BAKING for 60 minutes. After the specified time, check readiness with a wooden skewer. If necessary, add another 10 minutes of baking.
Do not rush to immediately take out the bread from the bucket, let it stand for ten minutes in a bread maker, ripen. Having taken out, the brick must be left on the grate until it cools completely, covered with a napkin. The taste and usefulness of the product justifies all the time costs.