Natural Sourdough Starter for Yeast-Free Bread

Simple, inexpensive, for homemade bread! Eternal leaven for bread is made without yeast. When flour and water interact, living microorganisms are formed that cause natural fermentation. The action of sourdough is based on it. “Fed” with flour, sourdough can live for a very long time.
cook time: 120h
Ethan Rowley
Natural Sourdough Starter for Yeast-Free Bread

Nutrition Facts (per serving)

175
Calories
1g
Fat
33g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Water 105 ml
Rye flour (peeling) 105 g

Recipe instructions

Step 1

Step 1
How to make eternal leaven for bread without yeast? Prepare the necessary ingredients. Take regular unboiled water at room temperature. Sift the flour before each use. This will enrich it with oxygen, which will have a positive effect on the processes of raising and ripening the sourdough. The process of breeding the starter is slow and will take several days.

Step 2

Step 2
The first day. In a convenient container, preferably glass, combine 30 ml of water and 30 grams of rye flour. Stir until smooth. You will get a fairly thick mass. Cover the container loosely to allow the starter to “breathe.” You can take a clean cloth or gauze for this. Leave the future starter for 24 hours. The place for this should be moderately warm for the process to take place fully. The optimal ripening temperature is 25-26 degrees.

Step 3

Step 3
Second day. Almost nothing happened.

Step 4

Step 4
Measure 30 grams of the resulting flour mass into a clean, dry container (I took a half-liter jar), add 15 ml of water, mix.

Step 5

Step 5
Add 15 grams of sifted rye flour, stir until the lumps disappear.

Step 6

Step 6
This is the volume we get. Leave the starter, slightly covering the top, for another day.

Step 7

Step 7
Day three. The starter has risen a little and rare small bubbles have appeared. The smell has improved. The fermentation process has begun, which is what we need. Repeat steps 4 and 5. Leave the starter again for a day.

Step 8

Step 8
Day four. The leaven has risen more, there are a lot of bubbles, and their size has also increased. A pleasant bready smell appeared. Repeat steps 4 and 5 again. Leave the starter, covered on top, for another day.

Step 9

Step 9
Day five. The starter has risen well, has a distinct bready smell and lots of bubbles. The starter is gaining strength, so feeding is doubled. Measure 30 grams of starter into a clean container, add 30 ml of water, stir. Add 30 grams of sifted rye flour, stir until smooth.

Step 10

Step 10
When this starter increases in size by 2-2.5 times, it is ready. This may take several hours. The process time will depend on the ambient temperature and the quality of the flour. My starter rose in 3 hours. You can start making bread. Happy baking!

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