Sourdough for unleavened bread

Step-by-step preparation

Cooking time: 4 day 10 mins

1. STEP 1

   

   How to make sourdough for yeast-free bread at home? Prepare all the necessary ingredients. Prepare a container in which you will breed the starter. It is convenient to do this in a regular glass jar.

2. STEP 2

   

   First day Mix equal amounts of flour and water (100 ml of water 100 g of flour). The quantity depends on the size of the dishes. It is necessary that the mixture takes up no more than half of the entire jar. Use rye or wheat flour (I used whole grain wheat). Take water at room temperature. Cover the jar with gauze, there should be air access and leave it alone for a day. Mark the mixture level to make it easier to track the fermentation process.

3. STEP 3

   

   Second day After 24 hours, you need to feed the mixture. To do this, remove half of the mixture from the jar (you can throw it away), add 50 g of flour and water in equal proportions to the original volume. stir. Cover with gauze and set aside again.

4. STEP 4

   

   At this point I started to smell a slight fermentation smell and had some bubbles appear. And the unstable structure of the dough in the form of a honeycomb.

5. STEP 5

   

   Third day After another day, the mixture will bubble strongly, increase in volume and smell characteristic - sour, but not disgusting.

6. STEP 6

   

   Again, remove half the volume of the mixture (you can throw it away).

7. STEP 7

   

   And again fill the jar to the mark - 50 g of water and flour each. Stir, cover with gauze, and set the future starter aside for another day.

8. STEP 8

   

   Fourth day The mixture will become “alive” and greatly increase in volume. The mixture will be full of bubbles. This is a fully prepared working sourdough based on water and flour for yeast-free homemade bread.

9. STEP 9

   

   The next recipe will contain bread made with this sourdough starter.

10. STEP 10

    

    This is the kind of airy, soft, porous yeast-free bread you get with this wonderful yeast-free sourdough. Have fun cooking!

Comments on the recipe

SvetaDi

23.09.2023

4.6

And here’s what kind of sourdough bread you get. Delight!

Natalia M

23.09.2023

4.5

I really wanted to make my own sourdough starter for yeast-free bread. The process is exciting! True, I only raised her the fourth time). The first time it became covered with liquid, the second time it became moldy, and the third time I accidentally baked it when I left it in a cold oven overnight. What I mean is that if it doesn’t work out, then don’t give up! On the fourth time my starter rose perfectly, and on the sixth day I finished feeding. The smell was pleasant, slightly sour, like dough. Each time I mixed the starter in a bowl and transferred it to a clean glass. It is thick at first, but becomes thinner and bubblier the next day. I put the glass in the oven, in a warm cupboard with a heating boiler, or just in a cupboard. The last option turned out to be the most successful. Now I put the starter in the refrigerator so that I can bake bread in a few days. Thanks for the detailed recipe!

Shura

23.09.2023

5

Thank you, this recipe for sourdough for yeast-free bread is right for me. I often bake with sourdough, it’s very healthy and tasty, the difference is definitely felt, the looseness and porosity are not at all the same as choux pastry, the taste and smell are also unique, with the presence of fermented dough , I love!

Irisha

23.09.2023

5

In the summer I became interested in baking sourdough bread, it is very tasty, but it takes a lot of time. The bread turns out to be a little sour, but very aromatic. I prepared the starter for yeast-free bread using second-grade flour, and it turned out well.

Lily

23.09.2023

4.6

Sourdough for yeast-free bread is not at all difficult to make, but it does take time. Therefore, I had to be patient. As a result, I was able to serve amazingly delicious bread to the table!