Bread on sourdough, reviews and recipes

Adherents of a healthy diet, for a long time already, asgrandmothers in the inland villages, bake homemade bread. Only it does not always result in a specific flavor and sour taste of real rustic bread. It's all about yeast, which is a purely chemical compound. Traditional taste and aroma has bread on leaven, it is completely natural.

To learn how to bake such bread, you need firstto grow a leaven. There are a lot of recipes for its creation, but the technology is one - you need to get fermented dough. The most important phase of cooking is the initial phase. It is necessary to choose the right products, especially flour, so as not to start working with refined purified components. A stronger leaven is obtained from rye flour, even if white bread is baked, it is preferable. If the rye flour is not on sale, you can use the first grade flour in which there is a bran.

Having decided to bake bread on leaven, we plant the firstpart of the sour dough: 100 ml of warm water and rye flour carefully stir in a glass jar, leave for a day warm place, covering with a napkin. After 24 hours, add 100 ml of water and flour to the jar and stir. Another day to hold in the warmth and again add 100 ml of water and flour. Another day the leaven ripens, during this time you can mix it once. When it becomes bubbly and will increase 3-4 times, it is possible to bake bread on it, first casting about 100 g in a jar, which we remove into the refrigerator. In the cold, the resulting yeast mixture, the so-called starter, can stand indefinitely, if at least once a week it is fed with flour and water. If bread is baked regularly on the leaven, then the left portion is fed for a few hours before the kneading start, not pike the rise pours into the dough tank, with the exception of 100 g, which is put in the refrigerator.

If you want to bake white bread on leaven,we feed the left starter with wheat flour. Lifting the dough without yeast is slow, so it is advisable to put the spoon at night to bake bread in the morning. Before this, it needs to be kneaded again, the bread dough should be approached twice. Repeated lifting takes an hour and a half, then it can be sent to the oven. It is also baked a little longer than the usual yeast, at least 50 minutes, the first time it is desirable to check the readiness of a wooden skewer.

Lovers of automation of kitchen processes canbake bread on the leaven in the bread maker. To do this, you need to adapt any recipe for normal yeast, given the speed of the approach of the yeast test. The leaven itself contains flour and water in relation to one to one. Filling 200 g of starter in the dough, the formula should be adjusted, reducing the amount of flour and liquid per 100 g of each component.

Here is one recipe that is easy to bakebread on leaven, even to an inexperienced cook: in a bucket for a bread maker pour 300 grams of fodder, active leaven, add a teaspoon of salt, 500 g of wheat flour and a glass of warm water. Part of the water, about 50-80 ml, can be replaced by milk. On any breadmaker mode, knead the dough for 3-5 minutes, turn off, leave the dough for swelling for 30-40 minutes. Then the mode for kneading the dough, usually called PIZZA, is used, including kneading and raising the dough for 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 maker for another 30-60 minutes. The readiness of the test depends on the strength of the yeast, determined organoleptically. When you see that the dough has risen enough, at least twice, turn on the BAKERY mode for 60 minutes. After the specified time, check the readiness with a wooden skewer. If necessary, add another 10 minutes of baking.

Do not rush to take bread out of the bucket immediately, lethe will stand for about ten minutes in the bread maker, he will ripen. After taking out, the brick must be left on the grate until it is completely cooled, covered with a napkin. The taste and usefulness of the product obtained justifies all the time costs.