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Eternal leaven for bread without yeast

  • Nutrition Facts
  • Calories: 145
  • Protein: 3
  • Fats: 1
  • Carbohydrates: 30

    This is the recipe that advanced cooks call "basic". With its help, you can always bake rye buns, bread or flat cakes without the use of artificial yeast and, most importantly, with the complete absence of headaches. I am sure that it will be very interesting for those who try to monitor their diet and, under pain of death, do not include yeast in their diet. Our hero is an eternal leaven for bread without yeast. I am sure that the intrigue is suspended and you already have something to think about, but for now a couple of words about history.

    History of sourdough

    Bread or rye sourdough is a mixture whose action is based on the interaction of alcohol and lactic acid fermentation. This sourdough is used precisely as the basis for many types of bread and buns and, contrary to popular belief, gives them such splendor and porosity that no artificial yeast is capable of. Previously, it was prepared from the remnants of rye dough, as if leaving a small part of it for divorce. So, it was adopted from the time of Ancient Egypt until the end of the 19th century.

    Today in the store you can buy a special bread sourdough powder that will gladly provide you with a great finished product. If you want in the old fashioned way, mix rye flour with water and leave it with air access for 5 days - everything is ready, you can use it. The taste of bread will depend on how long such a leaven will forgive, because notes from fruit to alcoholic ones replace each other almost hourly. It is with this unique taste that sourdough bread is appreciated among gourmets. So it's time to try and first of all you need an eternal homemade leaven for bread without yeast. Cooking.


    • Peeled rye flour - 100 g
    • Warm water (about 25 degrees), not boiled - 100 g


    1. Prepare the ingredients and, of course, a kitchen scale.

      Let's start by preparing the necessary products and weights

    2. Beginning of dilution: pour flour into a transparent plastic or glass container and fill with water. We carefully measure all ingredients using a kitchen scale.

      To begin with, we weigh everything, pour flour into a bowl and fill it with water

    3. Mix everything until a homogeneous mixture is obtained and put it in a warm place in the kitchen, not covering it tightly with a lid. This is the first day.

      Mix the mixture well, cover it slightly and leave it in a warm place for a day

    4. Second day: the leaven shows that the work has started - it is bubbling a little and has grown noticeably.

      By the second day, the leaven should start working and bubbles are already forming on the surface

    5. On the second day, feeding is carried out 24 hours after the start: 50 g of the previous mixture + 50 g of warm water (25-30C) + 50 g of peeled rye flour.

      Exactly 24 hours after the first manipulation, mix 50 g of the resulting starter culture with 50 g of warm water and the same amount of peeled rye flour

    6. Combine these ingredients in a bowl.

      Mix these products well

    7. Mix everything and put it back in a warm place in the kitchen. The third, fourth, fifth and sixth days are already 2 feeding after 12 hours (morning and evening), that is: 50 g of the previous mixture + 50 g of warm water (25-30C) + 50 g of peeled rye flour.

      We leave the starter culture again and for the next 4 days we feed it every 12 hours according to the already indicated scheme

    8. On the sixth day, the active leaven (starter) or "eternal leaven" is ready for the subsequent preparation of the bread. Sourdough breeding lasts at least 6 days and after a week you will be able to make healthy bread on your own, using your, in fact, eternal leaven.

      After 6 full days, our sourdough will be ready for use - the bread will turn out just awesome

    The benefits of the dish

    In addition to its excellent taste, such bread also has great benefits. It does not harm digestion, like ordinary yeast, it is not dangerous for the figure and is absolutely incomparable in taste, but I already seem to have spoken about this))) Try to cook and tell how you such a masterpiece. Do you know recipes for something tasty and healthy? This is a very popular topic for discussion. We will be happy to cook something with you. Bake, create and share experiences - it's great to inspire each other. Welcome to the family. Your HozOboz!

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