Sourdough for yeast-free bread

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   First Day Mix the same amount 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 grain flour (I took whole wheat flour). Take the water at room temperature. Cover the jar with gauze, there should be air access and leave it alone for a day. Mark the level of the mixture to make it easier to track the fermentation process.

3. Step 3:

   

   Second Day A day later, it is necessary to feed the mixture: 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.

4. Step 4:

   

   At this stage I got a slight smell of fermentation and bubbles appeared. And the unstable structure of the test in the form of honeycombs.

5. Step 5:

   

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

7. Step 6:

   

   Take out half of the mixture

8. Step 7:

   

   And again add the jar to the mark - 50 g of water and flour.

9. Step 8:

   

   Fourth day The mixture will become "alive" and will greatly increase in volume. The mixture will be all in bubbles. This is a completely ready-made working starter on water and flour.

10. Step 9:

    

    The next recipe will have bread on this sourdough.

11. Step 10:

    

    This is how bread turns out.