Yeast-free sponge
Description
The recipe won't take much time. Bread made with a non-yeast starter turns out just as fluffy and soft as yeast bread, but is significantly more beneficial for the body. You can prepare the starter in advance and store it for a very long time, adding flour periodically. For the starter, I use rye or whole-grain flour instead of wheat flour. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Put 100 grams of rye flour into a bowl and pour in 100 milliliters of purified water, mix.
- 2
Step 2
2. I transfer the mixture, which resembles thick sour cream, into a glass jar and cover it with a double-layered cheesecloth.
- 3
Step 3
3. After 24 hours, small bubbles appear and the mixture increases slightly in volume. Now it's time for feeding. I add another 50 grams of flour and pour in another 50 milliliters of water, mix well, cover again with cheesecloth, and leave at room temperature for another 24 hours.
- 4
Step 4
4. After 24 hours, I feed the starter again with the remaining flour and water, mix well, cover with a cloth, and leave for another day – this is the final stage of preparation.
- 5
Step 5
5. I use the ready starter for baking bread, and store the leftovers in the refrigerator.