In this recipe, we will talk about making a sourdough based on rye flour. This sourdough recipe is the simplest and most affordable in a modern apartment.

During fermentation, a colony of lactic acid bacteria is formed in the leaven. They are contained both in the flour itself and in the air. It is believed that the consumption of such bread contributes to the restoration of the correct microflora in the human body. At that time, modern baker's fast yeast carries out alcoholic fermentation, thus disrupting the acid-base balance in the body, which can cause heartburn.

Why is it not recommended to use wheat flour for sourdough? The premium flour, which is now sold in every store, is too refined, therefore, when fermented, it is more susceptible to the formation of pathogenic flora.

Pathogenic flora can also develop in a sourdough based on rye flour, especially on the first day two. However, this acidic environment is just what is needed for the development of lactic acid fungi. On the 3rd day, their number increases, and they suppress the growth of putrefactive bacteria, and completely destroy them. That is why homemade leavened bread does not deteriorate and mold for a very long time.

By the way, in the old days in Russia, sourdough was passed from one generation to another. Kneading the baker gave the sourdough its special energy and its own microflora of the family, thus the sourdough gained the strength of the family. The girl was not taken as a wife until she demonstrated her ability to bake bread.

Some believe that it is sourdough that has healing properties, and bread baked on its basis is only a way to preserve this healthy culture.

I have nothing against yeast in principle, however, modern genetically modified hydrophilic yeast is far from natural yeast, which is actually useful and has a number of essential vitamins and minerals. Modern yeast that is used in the bakery industry was created specifically for fast use. Therefore, special fast yeast has been developed, which allows you to reduce the time in production and, therefore, to increase the number of products, and thus increase profits.

As can be seen from the foregoing, a modern manufacturer first of all cares about his profit, the health and well-being of the consumer - the direct buyer, worries him in the last place.

But enough of the preamble, let's start making a sourdough based on rye flour.

"Eternal" leaven

There is a nuance: the easiest way to grow the right culture is from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat, they are almost absent, so it is very difficult to grow sourdough from it: it constantly strays towards the pathogenic flora. You have to throw it away.

The recipe is as follows:

1 day
100 g flour and 100 g water (maybe a little less) Stir well. You should get a pasty mass, like thick market sour cream. Cover with a damp towel and place in a very warm place without drafts. The starter should wander for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it sometimes.

2nd day
Now the leaven needs to be fed. To do this, add 100 g of flour again and add water so that its consistency returns to the original state of market sour cream. We cover with a towel and put it in a warm place for another day.

Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows greatly in size and it all consists of such a foamy cap. We feed her one last time. And again with warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of form": i.e. it should double. At this moment, she is as strong as possible. We divide it in half.

The first half is our "eternal" leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until next time. And we use the other half for making bread.

Recipes of yeast-free starter cultures for baking bread at home.

These recipes were provided by the bakers of St. Nicholas-Shartomsky and Holy Vvedensky monasteries of the Ivanovo-Ascension Diocese.

Recipe number 1. Rye bread on yeast-free sourdough.

The sourdough is prepared on some sour base. Warm brine, peeled rye flour, a little sugar for fermentation. Stir flour to thicken sour cream. In a warm place, the leaven will slowly rise.

Several times it needs to be besieged. Each time it will rise faster. After the sourdough is ready, the dough is put in: warm water (the required amount), sourdough, salt, sugar (the sourdough necessary for the work), peeled rye flour. The density of the dough is like a pancake. It rises in a warm place for 4-5 hours, you can besiege once. If the dough rises faster, it must be sedimented and kept for 4 hours - this is the norm for rye bread.
A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough, and mixed with peeled rye flour. The dough is "light".
After the dough rises, it is laid out in molds without crushing it (1/2 the volume of the mold).
It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in the form, put it in a warm place.

Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut the rye bread right away, it must cool down.
The readiness of the bread is checked by squeezing the bottom and top crust: if the crumb between them quickly straightens, then the bread is baked well.
The first bakes may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.

On the eve, in the evening, you need to update the leaven: add a little water (you can cold) and stir in rye flour. Until the morning it rises (~ 9-12 hours) and you can put dough (see above).

Recipe number 2. Hop sourdough bread

1. Preparation of the starter culture
1.1. Pour dry hops with double (by volume) amount of water and boil in an enamel (or glass) saucepan until the water is halved.
1.2. Leave the broth for 8 hours, drain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).

2. Number of components.
For baking 650-700 g of bread you need: 1 glass of water (0.2 liters); for each glass of water you need: 3 glasses of flour (400-450 gr.); salt 1 teaspoon; sugar 1 table. a spoon; butter or margarine 1 table. a spoon; wheat flakes 1-2 full table. spoons; yeast 1 table. spoon (or sourdough).

3. Cooking dough.
3.1. One glass of boiled water cooled to a temperature of 30-35 degrees is poured into a kneading container, 1 table is stirred in it. a spoonful of yeast or sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading.

4. Kneading the dough.
4.1. Put the required amount (1-2 tablespoons) of the dough into a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), this dough will serve as a sourdough for the next baking of bread, it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with dough. tablespoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are optional). Knead the dough until it sticks out of your hands and put it in a mold.
4.3. The form is filled with dough 0.3-0.5 of its volume no more. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. Cover it tightly to keep it warm. If after the specified time the dough approximately doubles in volume, then it is loosened and ready for baking.

5. Baking mode.
5.1. The dish should fit in the middle of the oven on the wire shelf.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Recipe number 3. Hop sourdough bread with potatoes.

Pour 15 glasses of water into a saucepan and add two full handfuls of hops. Cover the pan with a lid and boil the mixture for 15-20 minutes.Then filter the mixture, cool to room temperature, add 1-1.5 tablespoons of salt, 1 glass of sugar, 400 g of wheat flour (first grade), stir until the lumps disappear and put in a warm place. Two days later, 1.2 kg of peeled boiled chilled mashed potatoes are added to the hop wort, mixed and left for another day in a warm place. During this period, the yeast is stirred several times. After a day, the yeast is filtered through a sieve, poured into bottles (filled to 3/4). sealed with corks and filled with paraffin.
Store in the refrigerator for no more than 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.

Recipe number 4. Ukrainian hop sourdough

Foam is removed from fermented homemade wine and mixed with wheat bran.
The mixture is dried in the sun or near the oven at a temperature not exceeding 32 ° C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and a liquid chatterbox is kneaded. The fermented mixture is diluted with water, filtered through a sieve so that no bran gets into the batch, and the dough is kneaded.
Bran yeast, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or hot decoction of hops. The tea leaves (it should have the consistency of thick sour cream) is cooled to 70-75 ° C, 100-150 g of wheat flour is poured into it and mixed well. Add another 100-150 g of flour to the brew cooled to 35-37C, mix well, cover the dishes with gauze and put in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and set for fermentation for 4-6 hours, the mass is rubbed with wheat bran and dried. Yeast can be used within 3-6 months.

Store in a double gauze bag hanging in a cool and dry place.
Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a glass (100 g) per 1 kg of flour.

Recipe number 5. Hop sourdough bread

You can make the dough using hop sourdough. To do this, you must first prepare the hop sourdough. We take 0.5 liters. bring water to a boil, then measure out 3 tbsp. spoons of hop fruit and run into the water. Simmer for 15 minutes. Strain the broth and cool until fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure and artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until thick sour cream and put in a warm place for souring for a day, 100 or more. When acidifying, the mass increases by 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.

To prepare the dough, you need to prepare a dough. Knead the dough in an enamel bowl. For 1 liter. warm water we take 4 tbsp. spoons of sourdough. To prepare 1 loaf of bread, approximately 1 kg is needed. flour and 1 liter. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. We mix everything, and from the bread taken for making 1 kg. Stirring a little flour, add it to the container until it becomes thick sour cream. Leave the remaining flour and water 800 g until the dough is prepared. The dough is ready: it is closed, insulated and placed in a warm place 30-35 | for 6 hours depending on the rise of the dough.

To prepare the dough, take a suitable dough. Pour most of the remaining 1kg into an enamel bowl. flour, pour in, stirring, the remaining 800 g of water, pour in the dough, mix thoroughly, then gradually pouring out the remaining flour, add until the consistency of thick sour cream is obtained. Maybe not all of the flour has been used up, or some has been added. We insulate the dishes with the dough, set for 7 hours. (The whole process of making the dough takes 12-13 hours, so the time for baking the bread should be calculated). After standing and fermenting the dough, add some of the flour and knead with the addition of 1-2 tbsp. tablespoons of natural vegetable oil without any additives (olive, first cold pressing, unrefined), knead until a tough dough for baking prosphora, or soft dough for baking bread. We put in heat for 40-60 minutes. for lifting. After that we form the dough into a baking sheet or a special shape, and leave it to rise, after which we put it in the oven. It is not recommended to add salt, but you can add caraway seeds, coriander, raisins.

Calorie content: Not specified
Cooking time: Not specified

We have already told you about. If you decide to bake bread without yeast, then you need to prepare the sourdough first. Many housewives have a popular eternal leaven for bread without yeast, which is easy to prepare at home. And the bread baked on it cannot be compared in its taste and aroma with the store-bought one. Sourdough for bread without yeast is eternal, only you must not forget to feed it. Natural yeast contained in it are living organisms.




- Rye flour;
- water.

Recipe with photo step by step:

Take a glass or clay jar with a volume of one or one and a half liters. Next, pour one hundred grams of rye flour into it (peeled or wallpaper, not so important).

Add 200 ml of water to it.




Stir.




Close with a nylon lid with holes, cover with a towel and leave it in a dark place without drafts for 2 days.






We take out our bank. Bubbles are already visible on the surface.

Now you need to add to the contents of the jar a few tablespoons (2-3) of rye flour (with a slide) and water so that the consistency is like a pancake.

Close the lid again, cover and send to the kitchen cabinet. The next day, there are more bubbles on the surface of the leaven - the leaven is gaining strength. In principle, it will be ready on the third day, but it is recommended to feed it for two more days, then the bread will turn out to be more porous.

On the fourth day, the leaven is already foaming with might and main. This is a very good sign! We feed it with rye flour and remove.

Day five. The leaven bubbles well, the smell is bready, a little alcoholic. It should be so. We feed it as usual and remove it.







The lid on the jar can now be put on as usual, without holes. There will be enough air in the jar itself for the leaven.

This is what the leaven looks like, ready to "rush into battle."

Now the only thing left to do is to bake bread. This will require the sourdough itself, water, two types of flour: wheat and rye, vegetable oil, salt, sugar and fillers of your choice (oatmeal, bran, flax seeds, peeled sunflower seeds, etc.). For bread, you need to take sourdough and an equal amount of water. Dilute the leaven with water, add a little rye flour and mix thoroughly. The jar containing the leaven must be washed well.

Part of the resulting mixture is poured back into the jar. This will be the leaven for next time. Add sugar, vegetable oil, salt, fillers to the rest. Mix everything thoroughly. Next, add wheat flour and begin to knead. The consistency of the dough should be such that, if desired, it can be rolled out. A baking dish should be greased and sprinkled with a little flour. We spread the dough on half the volume of the form and put it in a cold oven to raise. The dough takes a long time to rise: about 6 hours. To speed up the process, you can turn on the light in the oven. The light bulb will have enough power to speed up the process slightly. When the dough rises above the edges of the mold, spray the oven with a spray bottle and turn on the smallest heat. When the heating goes on, the water will evaporate and the bread will rise even higher. After a while, repeat this procedure again. The entire baking process takes an average of 1.15 hours. To get a beautiful crust on the loaf, moisten it with water a few minutes before finishing.

If the first time there is no hat on the loaf, do not be discouraged! The leaven is getting stronger every time. Do not forget to feed her, and then the bread will definitely turn out to be high! And how tasty it is, and needless to say! Try this recipe for sourdough! And the bread baked on it will delight you with its taste more than once!
For lovers of traditional bread, we offer a recipe

First, we need to mix 50 g flour and 50 g warm water. Mix everything well and send it to a small bowl with a volume of about 2 liters. I use a tray, it's more convenient for me, but a can will work too. We cover it with a towel so that our leaven does not dry out, we put it in a warm place and forget about our leaven for a day.

A day later, we look into the jar with the dough: a slight fermentation should already begin, an unpleasant odor will appear. We need, as they say, to "feed" the leaven with a new portion of flour and water (50 g each) - and again leave it for a day.

On the third day, the sourdough smell should change to a more pleasant one. And we can already see small bubbles. Stir the leaven and "feed": 50 g each flour and warm water.

On the fourth day, the leaven is almost ready. A sour smell is already heard, it has increased in volume. You need to feed it again and mix well. But during this period, she may fall a little, do not worry: this is normal.

And now the last, fifth day - and our sourdough for rye bread is finally ready. She grew up and changed her smell from unpleasant to sour rye. It is this kind of leaven that we need for making rye bread.

We take away part of the sourdough that we need for baking bread. There are many recipes for bread, and each requires a different amount of leaven. We leave the rest in the jar, feed it with water and flour. Set aside in a warm place if you bake bread again in 3-4 days. If not, put the starter culture in the refrigerator. Do not forget to feed your starter every day, and then you will always have homemade "yeast" at hand.

"Saccharomycetes yeast", they are also "Baker's yeast", they are also "Thermophilic yeast" (so called because they love heat, and at temperatures above 40 ° C - not only do not die, but even work more and more actively) are now used by to the whole world in the grain industry.

They are bad because they create a nutrient medium in the human body, in which pathogenic microorganisms actively reproduce - this information is confirmed, but actively hushed up, because the use of "thermophilic yeast" gives a very fast and very stable dough fermentation process. This in itself is very profitable from the economic point of view. a complete “quick bake” cycle is prepared in just 4 hours instead of two days. But the main thing is that a stable and always repetitive process allows you to always get the same result when following the recipe. This is the basis for huge industries: this allows the use of automation of bread production, both at enterprises - "on the stream" and at home (all "home bread makers", all their programs use "thermophilic yeast" as a key component).

“Thermophilic yeast” has supplanted the old traditional bakery technologies because “it is fast, convenient and profitable”. However, now more and more people are beginning to recognize and talk about the fact that "thermophilic yeast" is harmful, because provoke the rapid growth of bad microflora in the human body.

The healthiest bread.
It is done very easily, the main thing is to make the right leaven.

For sourdough, you need to take a handful of raisins (soak to swell) or grapes, grind, just mash with your hands. Pour into a 1 liter jar, add 1 glass of warm water, 1 hour of sugar, 5 tablespoons with a slide of flour. Close with a nylon lid and put in a warm place, on the battery, until it ferments for about 2-3 days (put the jar in a saucepan, otherwise the lid may rip off and it will turn over). Then strain through a sieve, discard the raisins, pour the sourdough back into the jar and add 1 glass of warm water, 1 tsp of sugar and 5 tablespoons with a slide of flour and put in a warm place for another day.

The most difficult thing has been done, now this leaven can live indefinitely, only you need to make bread once a week or revive the leaven. So if we do not make bread, pour out the leaven, leaving 1-2 cm of liquid in the jar. Now add here 1 glass of warm water, 1 hour of sugar, 5 tablespoons with a heap of flour, leave for 3 hours at room temperature, then put in the refrigerator. We store the leaven in the REFRIGERATOR.

We make bread: we take out the leaven from the refrigerator 2-3 hours in advance to warm up, it should be all in small bubbles. Before kneading the dough, I turn on the oven at 100 degrees and put the bread pan (I have a glass one) to warm up. Knead the bread: pour a glass of warm water into a bowl, a sourdough (not forgetting to leave 1-2 cm of liquid) 1 tsp of salt and sugar, 2 tablespoons of vegetable oil and 16 tablespoons with a heap of flour (I take 6 lohek of bran or whole grain flour ). Mix everything thoroughly and pour into a mold. The mold needs to be greased, I still put baking paper on the bottom. I have an oval shape of 20 by 30 and it turns out to be complete, if you take a round one, you need at least 25 cm in diameter. So pour the dough into a mold and tighten it with a film, as in the photo.

You can add different flours to the dough, some oatmeal and seeds, bread croutons with seeds are very tasty.

Additional tips:

1) It is better to steam the bran with boiling water and wait until the mass becomes warm, now you can add sourdough and everything else.

2) You can also knead the tough dough by kneading with your hands and leave to come up in a closed, turned off oven overnight. The bread is fine-perforated, soft.

3) If you took the leaven out of the refrigerator and it is liquid and does not bubble when it stands in a warm place, then add more flour so that there is a very thick sour cream consistency.

You can put the starter culture from the refrigerator in the oven at 50 degrees right in the jar and it will be ready to use very quickly.

"Eternal" leaven

There is a nuance: the easiest way to grow the right culture is from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat, they are almost absent, so it is very difficult to grow sourdough from it: it constantly strays towards the pathogenic flora. You have to throw it away.

The recipe is as follows:
1 day
100 g flour and 100 g water (maybe a little less) Stir well. You should get a pasty mass, like thick market sour cream. Cover with a damp towel and place in a very warm place without drafts. The starter should wander for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it sometimes.
2nd day
Now the leaven needs to be fed. To do this, add 100 g of flour again and add water so that its consistency returns to the original state of market sour cream. We cover with a towel and put it in a warm place for another day.
Day 3

As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows greatly in size and it all consists of such a foamy cap. We feed her one last time. And again with warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of form": i.e. it should double. At this moment, she is as strong as possible. We divide it in half.

The first half is our "eternal" leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until next time. And we use the other half for making bread.
Recipes of yeast-free starter cultures for baking bread at home.
These recipes were provided by the bakers of St. Nicholas-Shartomsky and Holy Vvedensky monasteries of the Ivanovo-Ascension Diocese.

Recipe number 1. Rye bread on yeast-free sourdough.
The sourdough is prepared on some sour base. Warm brine, peeled rye flour, a little sugar for fermentation. Stir flour to thicken sour cream. In a warm place, the leaven will slowly rise.
Several times it needs to be besieged. Each time it will rise faster. After the sourdough is ready, the dough is put in: warm water (the required amount), sourdough, salt, sugar (the sourdough necessary for the work), peeled rye flour. The density of the dough is like a pancake. It rises in a warm place for 4-5 hours, you can besiege once. If the dough rises faster, it must be sedimented and kept for 4 hours - this is the norm for rye bread.
A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough, and mixed with peeled rye flour. The dough is "light".
After the dough rises, it is laid out in molds without crushing it (1/2 the volume of the mold).
It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in the form, put it in a warm place.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut the rye bread right away, it must cool down.
The readiness of the bread is checked by squeezing the bottom and top crust: if the crumb between them quickly straightens, then the bread is baked well.
The first bakes may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.
On the eve, in the evening, you need to update the leaven: add a little water (you can cold) and stir in rye flour. Until the morning it rises (~ 9-12 hours) and you can put dough (see above).

Recipe number 2. Hop sourdough bread
1. Preparation of the starter culture
1.1. Pour dry hops with double (by volume) amount of water and boil in an enamel (or glass) saucepan until the water is halved.
1.2. Leave the broth for 8 hours, drain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).
2. Number of components.
For baking 650-700 g of bread you need: 1 glass of water (0.2 liters); for each glass of water you need: 3 glasses of flour (400-450 gr.); salt 1 teaspoon; sugar 1 table. a spoon; butter or margarine 1 table. a spoon; wheat flakes 1-2 full table. spoons; yeast 1 table. spoon (or sourdough).
3. Cooking dough.
3.1. One glass of boiled water cooled to a temperature of 30-35 degrees is poured into a kneading container, 1 table is stirred in it. a spoonful of yeast or sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading.
4. Kneading the dough.
4.1. Put the required amount (1-2 tablespoons) of the dough into a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), this dough will serve as a sourdough for the next baking of bread, it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with dough. tablespoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are optional). Knead the dough until it sticks out of your hands and put it in a mold.
4.3. The form is filled with dough 0.3-0.5 of its volume no more. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. Cover it tightly to keep it warm. If after the specified time the dough approximately doubles in volume, then it is loosened and ready for baking.
5. Baking mode.
5.1. The dish should fit in the middle of the oven on the wire shelf.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Recipe number 3. Hop sourdough bread with potatoes.
Pour 15 glasses of water into a saucepan and add two full handfuls of hops. Cover the pan with a lid and boil the mixture for 15-20 minutes.Then filter the mixture, cool to room temperature, add 1-1.5 tablespoons of salt, 1 glass of sugar, 400 g of wheat flour (first grade), stir until the lumps disappear and put in a warm place. Two days later, 1.2 kg of peeled boiled chilled mashed potatoes are added to the hop wort, mixed and left for another day in a warm place. During this period, the yeast is stirred several times. After a day, the yeast is filtered through a sieve, poured into bottles (filled to 3/4). sealed with corks and filled with paraffin.
Store in the refrigerator for no more than 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.

Recipe number 4. Ukrainian hop sourdough
Foam is removed from fermented homemade wine and mixed with wheat bran.
The mixture is dried in the sun or near the oven at a temperature not exceeding 32 ° C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and a liquid chatterbox is kneaded. The fermented mixture is diluted with water, filtered through a sieve so that no bran gets into the batch, and the dough is kneaded.
Bran yeast, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or hot decoction of hops. The tea leaves (it should have the consistency of thick sour cream) is cooled to 70-75 ° C, 100-150 g of wheat flour is poured into it and mixed well. Add another 100-150 g of flour to the brew cooled to 35-37C, mix well, cover the dishes with gauze and put in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and set for fermentation for 4-6 hours, the mass is rubbed with wheat bran and dried. Yeast can be used within 3-6 months.
Store in a double gauze bag hanging in a cool and dry place.
Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a glass (100 g) per 1 kg of flour.

Recipe number 5. Hop sourdough bread
You can make the dough using hop sourdough. To do this, you must first prepare the hop sourdough. We take 0.5 liters. bring water to a boil, then measure out 3 tbsp. spoons of hop fruit and run into the water. Simmer for 15 minutes. Strain the broth and cool until fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure and artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until thick sour cream and put in a warm place for souring for a day, 100 or more. When acidifying, the mass increases by 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.
To prepare the dough, you need to prepare a dough. Knead the dough in an enamel bowl. For 1 liter. warm water we take 4 tbsp. spoons of sourdough. To prepare 1 loaf of bread, approximately 1 kg is needed. flour and 1 liter. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. We mix everything, and from the bread taken for making 1 kg. Stirring a little flour, add it to the container until it becomes thick sour cream. Leave the remaining flour and water 800 g until the dough is prepared. The dough is ready: it is closed, insulated and placed in a warm place 30-35 | for 6 hours depending on the rise of the dough.
To prepare the dough, take a suitable dough. Pour most of the remaining 1kg into an enamel bowl. flour, pour in, stirring, the remaining 800 g of water, pour in the dough, mix thoroughly, then gradually pouring out the remaining flour, add until the consistency of thick sour cream is obtained. Maybe not all of the flour has been used up, or some has been added. We insulate the dishes with the dough, set for 7 hours. (The whole process of making the dough takes 12-13 hours, so the time for baking the bread should be calculated). After standing and fermenting the dough, add some of the flour and knead with the addition of 1-2 tbsp. tablespoons of natural vegetable oil without any additives (olive, first cold pressing, unrefined), knead until a tough dough for baking prosphora, or soft dough for baking bread. We put in heat for 40-60 minutes. for lifting. After that we form the dough into a baking sheet or a special shape, and leave it to rise, after which we put it in the oven. It is not recommended to add salt, but you can add caraway seeds, coriander, raisins.