Homemade sourdough bread - 8 cooking recipes

What is the advantage of sourdough bread compared to the yeast version?

The most important thing is the fermentation process itself and how the final product is absorbed by the human body. During fermentation, yeast releases alcohol, which, when it enters the body, negatively affects metabolism. This happens, of course, not immediately, but gradually. But at the same time, slowly and surely. And since most of us consume bread every day, disappointing conclusions can be drawn.

The second advantage is that such bread is easier and easier to digest, digests faster, and does not clog the intestines (as happens with regular bread).

Third: the absence of yeast has a positive effect on the intestinal microflora itself and does not introduce an imbalance in the volume of bacteria.

Fourth and last: when stored for a long time, such bread does not become moldy. It may become stale, yes, but that’s all. Stale bread is not at all bad in taste; many people love it even more than fresh bread.

And the main question: where can I get this magic bread? The answer is simple, but fraught)) You need to cook it yourself. Even if you find it somewhere in a store, no one can guarantee that it was made as it should be and that evil yeast has not interfered with the process) Unless you unconditionally trust certain brands that monitor their reputation.

You can look through different sourdough bread recipes and choose the one that suits you. The most difficult thing is to make the starter itself and bring it to the desired condition. And the cooking itself is no different from the usual preparation of homemade bread. You can bake sourdough bread in the same way: in the oven, bread maker, or slow cooker. It can be wheat, rye, corn, with the addition of other types of flour (for example, oatmeal, rice, buckwheat).

The recipes for sourdough for bread themselves can be very different: rye, raisin, rice, grain, hop, and so on. Although they are all made according to the same principle. First, the products are filled with warm water, and then left to ferment in a warm place without drafts. From time to time the mixture needs to be fed by adding flour, water or something else to it. The consistency of the mixture should be like sour cream. It takes three days to fully ripen. When cooking, part is used, and the other part can be added to the new starter.

In addition, you can always buy ready-made sourdough.