"Sourdough": Homemade Yeast in Hard Times

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With this matter of staying at home, many of us have been given to cook, even homemade bread. But what if we run out of yeast? We can do it at home and it is much more natural!

Homemade yeast or "sourdough" is made from few ingredients. There are many ways to make it, but we share this easy recipe.

The sourdough is prepared with only flour, water and sugar. The process takes five days, but in itself you don't have to spend a lot of time on it, it almost does it by itself.

The yeasts and bacteria found in flour develop and coexist comfortably. Conservation is essential and very easy to do.

Three ingredients

-Wheat or rye wholemeal flour

Day 1: Start making homemade yeast

To estimate the quantities, the same proportion of water is mixed as flour, by volume. For example, if you use half a glass of whole wheat flour, you will use half a glass of water. Mix until you get a homogeneous dough and let it rest for 24 hours.

Some recommendations to keep in mind:

You can use flour from any cereal: wheat, oats, rye, etc. But it must be integral since homemade yeast lives in the "shell" of cereals and refined flours do not contain it.

Use safe and chlorine-free water. Tap water contains chlorine and it can affect the process. If it is the water we have, you can let it rest for at least an hour before using it. If you prefer, you can use mineral water. In either case, the water must be at room temperature.

We will make the mixture in a container, preferably glass or plastic with enough space for the yeast to develop.

Finally, keep in mind that to let the dough rest, you have to cover the container with a clean cloth, kitchen paper and let it rest, at room temperature, for 24 hours.

Day 2: Add more flour, water and sugar

It is very likely that you will not notice a difference in the mass compared to the previous day, this is normal. On the second day, add half a glass of flour, half a glass of water and a teaspoon of sugar. Integrate all the ingredients and let it rest in the same conditions as the day before. For 24 hours.

Day 3: Add, again, flour and water

After two days of fermentation, you will notice a different aspect of the homemade yeast. You should see bubbles on the surface, a larger volume and a distinct, not unpleasant color. This is a good sign as it indicates that the sourdough has started to activate. On the third day, add, again, a glass of flour and half a glass of water. Mix until all the ingredients are integrated and let it rest, the same as the previous days.

Day 4: Remove the liquid from the surface and add flour

On the fourth day, the appearance of the sourdough shows little change, although the small bubbles on the surface continue. Here, some brown liquid has formed that must be removed very carefully. This brown liquid is water with some sugars from fermented cereals. Now, it only remains to thicken it a little. For this, add half a glass of flour. Stir until all the ingredients are integrated and let it rest for another 24 hours.

Day 5: The sourdough is ready to be used

Finally, you should notice a creamy appearance, with bubbles on the surface and a light, acid color. From now on, you can start using ourcamHard homemade in any preparation that you want to make: pizza, breads or whatever you want to do that needs yeast.


Video: Simple Sourdough Sandwich or Toasting Bread (August 2022).