Homemade leaven on unleavened bread: a recipe for cooking

Bread prepared without yeast fermentation is a familiar Armenian delicate lavash, Jewish fresh matzo or slices of crisp bread. The leaven for unleavened bread, cooked at home, implies a fermentation reaction, so that without acidic bacteria you can not do even when baking the most useful bread. What then is the difference between the bread bought in the store and the traditional loaf of homemade leaven?

Sourdough options

Classical, primordial variants of leaven for unleavened bread are as many as options for bread, everyday and festive. And in any of the recipes to reconcile with the presence of acidic, natural yeast still have, since this is the only prerequisite for lifting and splendor of the test.

Use of bread on homemade starter

A great consolation for those who think that yeast is harm is the fact that it is possible to control the process of activating the grown bacteria at home independently. Technologies of industrial production of dry and pressed yeast can not provide attention to each unit of output. It would be strange to demand from the employees of the bakery shops that they disinfect the working premises for the destruction of pathogenic bacteria. Therefore, the opportunity to protect themselves from accidental human and industrial factors is a sufficient occasion to try themselves in the role of a village hostess from the recent past.

The harm of bread on homemade starter

The use of homemade leaven for unleavened bread and such bread itself is understandable, but is there any potential harm in them? As it turned out, yes, but this negative moment refers only to people with serious diseases of the gastrointestinal tract. The same acidic medium, formed during intense fermentation ferment, which does not allow to get accustomed to pathogenic microorganisms in the product, has a harmful effect on the weakened digestive system, causing bloating, heartburn.

Partially neutralize the increased acidity without compromising the development of a useful bacterial environment can, by putting in the batch test 1-2 tsp. Of baking soda.

Preparation of wheat-rye starter

Otherwise, rye leaven for unleavened bread is called "eternal", since with timely feeding, a jar covered with a napkin with fragrant contents can last for several years. With the option of mixing rye flour and wheat, the term of "life" of the starter is reduced, but if the long-term harvest is not planned, this option will result in a rich and complex taste.

In a half-liter jar pour on 1 tbsp. A spoon of rye peeled and wheat flour of the first or second grade. With a thin trickle pouring water, mix the gruel, similar in consistence to liquid sour cream. Now it remains only to cover the jar with a cotton napkin in one layer and you can wait.

It is not necessary to confuse the ferment with the spice - in the dough, when yeast is diluted, put ready yeast, and provoke increased fermentation with sugar or honey, and then - with flour. In the leaven for unleavened bread, rye or any other, only a suitable nutrient medium is formed, and live bacteria in the flour or from the air complete the process on their own.

The following day, a characteristic sour smell will appear from the jar, and the contents of it will be saturated with oxygen bubbles and rise almost one and a half times. Once this happened, you again need to mix in the composition of two types of flour, this time for 3 tbsp. Spoons of each. A new stage of fermentation will reach peak activity within 2-3 hours, and this will mean that the leaven for unleavened bread is ready.

Preparation of rye starter

The recipe for rye ferment for unleavened bread is the one used for making monastic breads, famous for their long storage and softness. True bread, according to local bakeries, should be cooked on a five-day sourdough, but even after the finished loaf is taken out of the oven, it is not cut on the table, but wrapped in a towel and removed to "come" another day. When tapping on a crust of such bread, sound is heard ringing, and when cutting a slice the table is not strewn with crumbs - only then, under these conditions, bread can be considered real.

How to prepare a leaven for unleavened bread that meets all these needs? Firstly, using not purified or boiled water, but standing water, in which it is necessary to dilute 100 g of rye flaked flour to a density of sour cream of medium fat content. Napkin, to cover the jar with leaven, pre-moisturize, and then cover the container and clean in heat.

On the second day, the appearance of bubbles is normal - they may not be very much, but in any case, the leaven is supplemented with another 100 g of rye flour and a small amount of water to maintain the same consistency.

On the third day, the leaven for unleavened bread is formed by the last pouring of flour (100 g) and the last time is cleaned for a day. In the morning of the fifth day, the basis can already be used. To do this, the entire amount of foam liquid should be divided in half, and the part that remained in the jar, cover the gauze folded three times and put into the refrigerator, and the delayed part used for the test.

Preparation of the leaven on an assortment

Half a glass of soft white raisins should be kneaded in a mortar or rolled out with a rolling pin in a bag to break its integrity. Put the raisins in a deep plate, pour half a glass of water, fill with the same amount of rye flour and mix everything well with 1 teaspoon of natural honey. The mixture will turn out thick, liquefying it is not necessary.

Put the mass in a glass jar, cover with a two-layer gauze and leave in the heat for a day. On the second day, the fermenting ferment is filtered, squeezing all the liquid out of the raisin gruel, and 4 tablespoons are poured into the sweet water. Spoons of rye flour and add lukewarm water to the consistency of drinking yogurt.

On the third day you can use leaven. In that half of the base, which will be stored in the refrigerator, another 4 st. Spoons of flour, then covered with gauze and cleaned, and the other half used for dough.

Preparing a raw starter on the grain

The leaven on the grain is prepared in two versions - raw and custard. The crude leaven is rich in living bacteria, and the value of the germinated grain is preserved in it in its entirety, but the ferment, made by the second method, is stored longer.

How to make a leaven for unleavened bread on the grain by the raw method? First you need to decide which bread is planned to bake - dark or white. For dark bread it is necessary to take rye grain, for white wheat. You can prepare both variants in different dishes, and subsequently use them alternately or even mixing with each other.

In a glass jar, pour 1 cup of cleaned and rinsed grain and shake several times so that the wet granules do not stick together. For better germination, you need to arrange a condensate in the jar, for which the container is put in a bag, tied up and put into heat for a day.

The next day the package is removed and the grain is washed again under running water. If all the seeds are swollen and allowed to germinate, you can start preparing the starter, if not - repeat the action with the package and leave the jar in the warmth for another 6-8 hours. After that, the swollen grain is spread into a container for the blender and at medium speed is ground to a gruel - it is not necessary to achieve uniformity.

In a deep plate, combine the resulting gruel with 2 tbsp. Spoonfuls of rye flour and 1 teaspoon of natural honey, put the mass in a jar, cover with a napkin and clean for another day. In the future, the mixture comes in the same way as the previous recipes - some are cleaned in the cold, some are used immediately.

Preparation of a cottage starter on the grain

The brewed recipe of the yeast sourdough for bread from the grain partially repeats the above described - the seeds are germinated, crushed, mixed with flour and honey, but then diluted with a small amount of water until the sour cream is thick and put on a small fire for 25 minutes. Cool the mixture by wrapping the saucepan in a towel, and then split in half.

Preparation of rice sourdough

The rice can be used as a one-piece (not steamed), and a cutlet. 100 grams of grain rinse under running water and put in a jar. Pour the same 150 ml of slightly warmed water, pour 1 teaspoon (with a slide) of sugar and remove the jar covered with a napkin in a dark cool place for three days.

In the evening of the third day, add 1.5 cent. Spoons of wheat white flour and 0.5 tbsp. Spoons of sugar. On the fourth day, mix the foaming mass and dilute it with 100 ml of warm water, at the end, cover 1 tbsp. L. Flour.

On the fifth day, the leaven is filtered, carefully pressing through the cheesecloth, add 1 teaspoon of sugar and half a glass of flour. After 4 hours, the yeast can be used. It is with this rice ferment that they get almost no stale buns, the most lavish pancakes and sweet pies.

Preparation of leaven on hop cones

Contrary to popular belief that leaven on hop cones is obtained "drunk", such a foundation is no different from the already described recipes of a yeast-free sourdough for bread. Some part of ethyl alcohol during fermentation is really released, but when heat treated, the substance volatilizes without leaving traces.

In the evening, pour in a thermos 1 tbsp. Spoon hop cones, brew them a glass of steep boiling water and leave the infusion in a closed thermos until the morning. The next day, drain the liquid into a 2-liter glass jar, put in 1 tbsp. Spoon of natural honey, stir all intensively and, gradually falling asleep rye flour, bring the workpiece to the density of sour cream of medium fat content. Cover the jar with gauze and put it away in warmth.

The next morning it will be possible to note the allocated foam on the leaven and the unpleasant smell from the bank - this is normal. It is necessary to mix in a mass of 2-3 more st. Spoons of flour and leave again for a day. On the fourth day, the procedure is complicated by the addition of under-heating water - it must be poured at least half the volume from the whole mixture, and then thickened with flour, returning the mass to the previous consistency. The fifth day is the repetition of all actions of the 4th day.

Finally, on the sixth day, the longest leaven is considered ready, and it can be used.

Preparation of dough on homemade starter

Opara helps the acid bacteria to enter into full force, to activate, so cooking real home bread without any stigma is impossible. If you are accustomed to focusing on the weight of raw pressed yeast, then a piece of 40 g replaces 1 cup of ready-made leaven. The same amount of leaven is similar to 3 teaspoons of dry instant yeast.

To prepare the spoons, a full glass of leaven is poured into a wide bowl, a mass of 400 ml of warm water is diluted and small amounts of flour are sieved, trying not to miss the moment when the dough begins to resemble rustic sour cream. Then the bowl is covered and cleaned for 8-10 hours.

Bread on homemade starter

During the night, the cheater rises and falls several times, gaining strength. When kneading the test, it should be borne in mind that bread from rye flour is, of course, more useful, but much "heavier" and sometimes may not be fully baked. Therefore, 20-30% rye flour, before adding it to the spoon, it is desirable to replace the same amount of wheat, first or second grade.

Separately in the cup you need to connect 100 ml of warm water with 1 tsp salt and 1 tbsp. A spoonful of sugar or honey. When the granulated sugar dissolves, the mixture is poured into a spoon and kneaded well with a wooden spoon. Now the turn of fantasy has come - in the future dough you can add any spices to taste, nuts, sesame, bran, oat flakes, seeds, sprouted grains. The benefit of unleavened bread on leaven is that it retains its properties practically with any culinary experiments. Be sure to pour 3-5 tbsp into the future. Spoons of vegetable oil. The main thing is then to stir well and straight into a bowl to sift the prepared flour.

Rolling out the dough

About the dough on live yeast do not say - they wander, they "roll out". Generously spill the table with flour, spread on it all the sticky, non-uniform mass and in the clockwise direction start with two hands to roll it, then piercing, then again forming into a ball. Do not over-saturate the dough with flour - it should stop sticking to your hands, but no more.

The formation of simple bread is so - we take the ball in our hands and around the whole circumference we knead the dough inside the ball - we will get a hemisphere that needs to be put in a frying pan. Now the future bread should stand warm for about two hours.

After the oven has warmed up a bit, put a bowl of water on the lower grate, closer to the back wall. Then close the door and wait for the oven to warm up to 230 ^° C.

When the bread is in the oven, 40 minutes are detected, after which you can try to assess the readiness of a wooden skewer.

The preparation of unleavened bread on the sourdough in the bakery will save you from the long procedure of rolling out the dough and the need to wash a lot of extra dishes, and recipes for your favorite bread, thanks to a clever device, you can try a great many.