I regret that I learned very late that the bread sold in stores contains more harm than good.
Thermophilic yeasts or Saccharomycetes are especially dangerous.
The technology for their preparation is monstrous and anti-natural. The production of baker's yeast is based on its propagation in liquid nutrient media.
Molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc.
This “pressed baker’s yeast” does not die even at a temperature of 300 degrees. Thermophilic yeast multiplies exponentially in the body and allows pathogenic microflora to actively live and multiply, inhibiting normal microflora, thanks to which they can be produced in the intestines proper nutrition and B vitamins and essential amino acids.
The activity of all digestive organs is grossly disrupted: stomach, pancreas, gall bladder, liver, intestines.
Vitamins are not adequately absorbed and synthesized, micro- and macroelements are not properly absorbed, and the most important of them is calcium.
Bread, yeast, cancer
Does thermophilic yeast affect health? Opinion of nutritionist Kovalkov
To restore the health of the nation, we need to return to baking bread with the help of yeast that exists in nature itself, in hops and malt.
Hop sourdough bread contains all the essential amino acids, carbohydrates, fiber, vitamins Bl, B7, PP; minerals: salts of sodium, potassium, phosphorus, iron, calcium, as well as trace elements: gold, cobalt, copper, which participate in the formation of unique enzymes.
My recipe for yeast-free bread.
Leaven.
Don't be scared! The starter is prepared only once. This is a living substance.
And if you regularly feed it with dough, it will live for years. In the old days, sourdough bread was considered the main gift for newlyweds. In this way it was passed down from generation to generation.
Take 1 cup of hop cones (sold in pharmacies), add 2 cups of water and cook for 20-30 minutes. Leave until cool and strain.
Add a tablespoon of honey and flour (a mixture of rye and wheat in a ratio of 1:2) to the broth in such an amount to make a dough similar to the thickness of sour cream.
Cover the saucepan with a lid and place in a warm place for 5-8 hours.
It should be remembered that the starter will increase in volume by almost 4 times.
The finished starter is stored in the refrigerator. Can be in a plastic container, under a loose lid.
Homemade baking: fireweed sourdough for bread - in 24 hours!
A quick sourdough starter of excellent quality for bread. We make it with Koporye tea and dry apples http://zdravo.ucoz.ru/
A step-by-step recipe for making two types of sourdough for homemade bread.
Which one is better is up to you to decide!
Opara.
To do this, pour 3 glasses of warm water (+40 degrees) into a saucepan.
If you prefer, you can replace the water with chaga infusion or Koporye tea at room temperature (secondary brewing is possible), add 3 tablespoons of starter (after adding any component, always mix the contents thoroughly), 2 tablespoons of jam (from plums, chokeberries, currants, apples ...), 1 cup bran and about 4 cups flour (a mixture of rye and wheat of the coarsest grind in a 1:1 ratio).
You can add oatmeal, corn or buckwheat to wheat flour. Or a mixture of them.
There are many options! The ratio of mixtures to rye flour is the same - 1:1.
Place the dough in a warm place under the lid, wrapped in a towel. After 8 - 12 hours (depending on the temperature) it will be ready, foamy and risen.
Don’t forget to take 3 tablespoons from it and add them to the remaining starter. We do this every time. Our starter will never run out now!
Dough.
To the finished dough, add the following:
1 tablespoon sugar,
1.5 teaspoons table or sea salt, a tablespoon of coriander.
To choose from:
chopped dry orange or tangerine zest (tablespoon),
one crushed banana
pumpkin, flax or regular sunflower seeds.
You can use any chopped nuts. For bronchopulmonary diseases, reduced immunity and problems with the thyroid gland, be sure to add 1 tablespoon of dry crushed cetraria to the dough.
If these components are not present, we do not add anything.
The bread will still be tasty and healthy due to the bran. Mix everything and add 3 - 4 tablespoons of unrefined sunflower or flaxseed oil. Mix again.
Now pour flour into the dough (mixture different types, about 3 cups) and knead a fairly stiff dough. As they said in the old days, you need to stir for a long time, until your pants are wet...
I bake bread in silicone molds. In order for future bread to be easily removed from the mold, it should be lightly sprinkled with flour. Divide the dough into molds by 1/2 volume and level the surface with a spoon moistened with warm water.
You can sprinkle the future loaf with cumin, sesame or coriander seeds.
Now place the forms with the dough on the wire rack and let the dough rise (30 - 40 minutes). During this time, preheat the oven to 200 degrees, with two red bricks or ceramic tiles placed on the bottom. When heated, they will give the effect of a Russian oven.
The bread will be ready in 1 - 1.5 hours from the start of baking.
Ecology of consumption: It doesn’t matter what kind of flour the so-called “starter” is made from: wheat, whole, rye.... And it doesn’t matter what kind of sourdough you bake for what kind of bread: rye - wheat, or vice versa.
It doesn’t matter what kind of flour the so-called “starter” is made from: wheat, whole, rye.... And it doesn’t matter what kind of sourdough bread is baked from: rye - wheat, or vice versa. Therefore, do not bother making different starters; one is more than enough.
True, there is a caveat: it is easiest to grow the right culture from rye flour: it retains the most beneficial microorganisms and bacteria. There are almost no of them in refined wheat, so it is very difficult to grow sourdough from it: it constantly deviates towards pathogenic flora. I have to throw it away.
In short, to put it briefly, the recipe is this:
Eternal leaven
1 day
100 g flour and 100 g freshly squeezed grape juice(but you can also use water (maybe a little less))
Stir well. You should get a pasty mass, like thick market sour cream.
Cover with a damp towel and place in a very warm place without drafts (I put it in a cabinet, it has a radiator instead of a back wall. The builders - bastards! - screwed it up. Nothing can be stored - but the dough rests perfectly!)
The starter should ferment for about a day. Until small, albeit rare, bubbles appear. It makes sense to stir it sometimes.
Day 2
Now the starter needs to be fed. To do this, add 100 g of flour again and add water so that its consistency returns to the original state of market sour cream. Cover with a towel and leave in a warm place for another day.
Day 3
As a rule, now no questions arise: there are not just bubbles on the surface of the sourdough: it grows greatly in size and all consists of such a foamy cap. We feed her in last time. And again in the warmth. It's very important point: the leaven is already quite strong and we need to catch the moment when it is at its “peak form”: i.e. it should double. At this moment she is at her strongest. We divide it in half.
The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (so it can breathe) and put it in the refrigerator until next time.
And let's put the second half to work...
At first, my starter did not raise the dough well. It took me almost 12 hours to proof. And the dough tasted sour. But after about a month of regular use, the sourness disappeared, and the bread rises in 3-4 hours, depending on the temperature in the kitchen. This starter makes not only bread, but also pies, sweet pastries and pancakes.
Here is my recipe for wheat bread with bran:
You will need
- Eternal leaven – 9th table. spoons
- Premium wheat flour – 500 gr.
- Bran - 4 heaped tablespoons.
- Sunflower oil – 2 tablespoons. spoons.
- Rock salt – 2 teaspoons.
- Granulated sugar – 2 tablespoons.
- Water – 250 gr.
Note: Regarding the exact quantities of ingredients, slight deviations may occur. For example, exact weight It is difficult to calculate the amount of flour, down to the gram, since it varies depending on many factors. And not everyone has scales. For example, I don’t have one; I use a measuring cup that has measurements for flour on it. It’s even more difficult with sourdough, because I always get it of different consistency, sometimes liquid, sometimes quite stiff, like dough, so I no longer count the spoons, but put them on my eye. Salt and sugar, if you do not use the special measuring spoons that come with the bread maker, but ordinary tablespoons, need to be taken under a knife. Those. pour a full spoon, perhaps with a heap, and then run a knife along the edges of the spoon so as to cut off the “heap”.
In the evening, I take out a jar of sourdough from the refrigerator, pour in 3-4 spoons (with a large heap) of wheat flour, pour in water, and mix the flour, water and old sourdough with a wooden spoon (I read somewhere that sourdough should only be stirred with a wooden spoon, I don’t know if this is true, at first it worked well for me with a regular spoon, but a wooden spoon is more convenient - it has a longer handle).
Since I bake bread almost every day, and the starter needs to “rest” in the refrigerator for some time (after such a rest it usually rises faster), I have 2 jars of starters, which I use in turn. At first I stored the starter in a half-liter jar and fed it in a bowl, but then I got tired of constantly washing the dishes from the starter, and now I store and feed the starter in the same two-liter jar.
Experts advise “feeding” the starter at a temperature of 27-30 degrees. I didn’t immediately find such a place at home (I actually put the first starter on a convector, where it was cooked). Now a nursery for chickens has been adapted for this purpose (we bought it complete with an incubator, we didn’t use it anyway), which sit on the refrigerator.ABOUT published
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The recipe for sourdough bread has been passed down from generation to generation; each family had its own method of preparation. Living bread is rich in vitamins, fiber, pectins and other beneficial substances. Baking this bread is not difficult, but it will take time.
Sourdough bread is baked according to old recipes, without adding yeast
Ingredients
Flaxseed 2 tbsp. Vegetable oil 1 tbsp. Sugar 1 tbsp. Wheat flour 400 grams Rye flour 350 grams Water 300 grams Salt 1 tsp Leaven 200 grams
- Number of servings: 5
- Cooking time: 24 minutes
Complete and correct sourdough bread recipe
If you have never made sourdough bread, the first time it takes 5 days to prepare. First, the starter is prepared, then each time it is used for baking. But first things first.
How to prepare sourdough:
- In a glass container, mix 50 grams of rye flour and 100 grams of warm water, leave for 24 hours in a warm place. The dough turns out like pancakes.
- Add another 50 grams of rye flour and 100 grams of water to the same container. Stir and leave for 24 hours.
- Repeat the procedure 5 days in a row. On day 5, do not add anything, the starter is ready.
To make bread, only part of the starter is used, the rest is stored in the refrigerator until next time. Cold starter needs to be revived in advance. Remove the jar from the refrigerator and leave at room temperature for 1 hour. After adding 100 grams of flour and 100 grams of warm water, leave the dough for 24 hours. For baking, take only 200 grams of the dough, put the rest back in the refrigerator. It turns out that you are constantly getting a new portion of sourdough for the next bread.
How to knead sourdough bread: a simple recipe
How to make sourdough bread:
- Take 200 grams of starter, add sifted wheat flour, salt, sugar and sesame seeds. Knead the dough. You need to knead it for a long time, at least 30 minutes, until it becomes plastic.
- Grease the baking dish with oil, place the dough and let rise for 3 hours in a warm place.
- Bake the bread at 220 C for about 10 minutes, then reduce the temperature to 200 C and bake for another 20 minutes, then set the oven temperature to 180 C and bake until done.
- Wrap the bread in a damp towel and place in a bag for 15 minutes, then remove the loaf and wrap in a dry towel until it cools completely. You can eat living bread only after 24 hours, when the fermentation process in it has ended.
Pour the remaining starter into a jar and store in the refrigerator for 14 days. You can use it to make simple sourdough bread using this recipe. All that remains is to make the dough and bake the loaf.
Baking living bread is not difficult, follow all the tips and do not violate the cooking technology. It is very important to bake the loaf, simulating the cooling of the oven, that is, gradually lowering the temperature. If the crust turns out too dry, then you need to bake with steam. Place a bowl of water in the oven.
Carefully watch the video about sourdough bread, ask your grandmothers, perhaps your family has its own recipe for living and real bread.
It is always necessary with great mood and pleasant thoughts, otherwise you won’t get a good result.
When baking bread, you can use a variety of starters - this will improve the taste of the bread and you can also use it to bake pies, buns, etc. The starter is prepared over several days and stored in the refrigerator for two weeks, and if it is dried, then...
From rye flour
To prepare it you will need a total of 200 grams. crushed rye flour and a couple of glasses of water.
Action plan
1 day: 50 gr. mix rye flour with 100 gr. warm water until liquid consistency (like pancakes). Leave in a dish covered with a towel for a day.
Day 2: add 50 grams to the starter. flour and 100 gr. water, mix. Leave for 24 hours in a covered container
Days 3 and 4: repeat the procedure
Day 5 – ready to eat.
From white flour
To make it we take:
- wheat flour – 100 gr.
- rye flour - 100 gr.
- 1 tbsp. spoon of honey (sugar) and water
Action plan
Day 1: mix wheat and rye flour with heated water and place in the warmest place in your home
Day 2: add 1 tbsp. spoon of wheat flour, 100 gr. water and honey
Day 3: add 1 tbsp. a spoonful of white flour and 100 gr. water
Day 4: done
Sourdough starters with additional ingredients
From rice
To prepare such a starter, use:
- 100 gr. rice
- 8 tbsp. spoons of flour
- 3 tea. spoon of sugar
- 250 gr. warm water
Action plan
Day 1: pour 100 grams of rice over the entire portion. warm water and add 1 tea. spoon of granulated sugar, leave in a warm place to swell for three days
Day 4: put 3 tbsp. spoons of white wheat flour and 1 tbsp. a spoonful of granulated sugar. Keep in a warm place
Day 5: mix everything, add 4 tbsp. spoons of flour and the rest of the water
Day 6: drain excess water and add the remaining flour and sugar. It should be kept for a few more hours in the warmest place in the kitchen, after which it can be used to make bread.
From hops
Action plan
Day 1: done in a thermos - pour one cup of boiling water over a portion of hops, close the lid tightly and keep for exactly one day to form a strong infusion
Day 2: strain the resulting liquid through cheesecloth into big jar, add st. a spoonful of honey and enough rye flour to obtain a liquid similar in thickness to sour cream
Day 3: the mixture will be very liquid, so add flour and leave for a day
Day 4: add ½ volume of water and flour as needed to obtain the thickness of sour cream
Day 5: add water and flour again
Day 6 – everything is ready
From raisins
To prepare this type you use:
- a handful of mashed raisins
- Rye flour
- water and 1 tbsp. spoon of sugar
Action plan
Day 1: raisins, 100 gr. water, 100 gr. Dissolve rye flour and sugar in a jar, cover with a towel and leave for 24 hours in a warm place
Day 2: put 100 gr. flour, add a little water and leave again for a day
Day 3: everything is ready.
White homemade bread
The starter is done, let's get started. In addition to the starter (1 cup), you will need: 
- wheat flour – 475 gr.
- salt – 10 gr.
- sugar – 20 gr.
- water – 300 gr.
- vegetable oil – 30 gr.
Mix a portion of the starter with water, add flour, salt, sugar and vegetable oil, knead everything thoroughly. Ready dough It should not stick to your fingers; when pressed, it should quickly restore its shape. Place baking paper on a baking sheet, grease with oil and sprinkle with flour. We form the dough into a ball, place it on a baking sheet and let it rise for 180 minutes in a warm, draft-free place.
Turn on the oven at 220 degrees and when it warms up, set the bread for 1 hour. Every 20 minutes the temperature should be reduced by 10 degrees. You can place a deep bowl of drinking water on the bottom shelf of the oven - in this case the bread will not dry out. When ready, remove from the oven and cover with a kitchen towel for a while.
Rye bread without yeast
To bake sourdough rye bread at home you will need: 
- sourdough – 600 gr.
- rye flour – 600 gr.
- white wheat flour – 200 gr.
- water – 450 gr.
- salt – 30 gr.
Mix all the necessary ingredients and knead the dough thoroughly. Leave for ½ hour on a cutting board under a towel. Then divide into two equal parts and knead each well. Prepare two forms - lay parchment on each, sprinkle with flour and put the dough. Fomas should be in a warm place for about 2 hours. You need to bake for one hour at 200 degrees.
One glass of starter is equal to 40 grams. purchased compressed yeast or 1.5 tbsp. dry spoons.
To prepare dry sourdough, do this: pour the contents of the jar onto cooking paper, spread over the entire surface, form a thin layer and leave to dry at room temperature. When completely dry, break into small pieces, pour into a jar, close tightly with a lid and store in a dry place.
To revive sourdough taken from the refrigerator, proceed as follows: remove from the refrigerator and leave for one hour, add 100 g. flour and the same amount of warm water, mix and keep in a warm place for a day. Use as much as needed for baking, and keep the rest in the jar in the refrigerator until needed.
Baking bread at home is a very pleasant moment for the housewife.
Bon appetit!
Rye bread, recipe with natural yeast. You can bake without even getting your hands in the dough.
LEAVEN.
The starter takes several days to mature, but it is made only once. Then I just feed it and keep it in the refrigerator until the next baking.
Dilute a glass of peeled rye flour with about a glass of warm water. The dough should have a consistency similar to pancake dough. Place in a warm place, cover, but leave a gap so the starter can breathe. Stir once or twice a day.
The next day, feed the starter - add some water and rye flour.
On the third day, do the same (so that the consistency of the dough remains similar to pancake dough), mix and leave for a day in a warm place (preferably 25-26 degrees). It should bubble actively.
Around the fourth day, you can use the starter to knead the dough or put it in the refrigerator. I keep it in the same clay pot; I don’t need to wash the pot, I just sometimes remove the dried crusts from the top of the pot.
If you do not use the starter for a long time, feed it once a week with flour and water.
To bake the next bread, take a certain amount, feed the starter, put it in a warm place until it starts bubbling again (this takes about 1-2 hours), and then put it back in the refrigerator. And this is how you get a “perpetual motion machine” - sourdough for rye bread.
I knead the bread dough like this:
From the specified amount of products you will get a loaf of 700 grams. I knead in double volume.
Knead the dough with a regular spoon (strong, not aluminum, so as not to bend). The dough should be of such maximum thickness that you can mix it with a spoon without even getting your hands dirty. That's why I came up with the name "Bread with Clean Hands" for this recipe.
That's it - cover the bowl with the dough with a lid and leave the dough to rise. If you knead in the evening, then leave it overnight and bake in the morning; or in the morning, when leaving for work, knead it, and when you come home from work, you’ll bake.
During the rise, the dough will bubble well and rise, stir it. Grease the baking dish vegetable oil and sprinkle with breadcrumbs, spoon out the dough, smooth it out and leave it to rise again (now it will rise faster, in about an hour).
Bake in the oven on a medium level at 200 degrees for 1 hour. Then, after removing the pan from the oven, brush the entire surface of the bread with a brush by dipping it in warm water. Place the bread on a waffle towel, let it cool almost, and then, right in the towel, put it in a plastic bag to mature (at least 2 hours, no less) - it will be soft.
I start kneading the dough for a new loaf when there is still half of the previous one.