Eternal sourdough for Russian bread without yeast

Kitchen appliances and utensils: measuring cup, food container with a lid, whisk, foil, warm blanket, storage container.

Ingredients

Step cooking

1. Pour 100 g of rye flour into a large container. Eternal sourdough can also be prepared on any other flour, however, it is rye that is considered more useful and less processed, which allows it to preserve all the useful substances. In a glass, mix 50 ml of whey and 50 ml of water. It is important for cooking to take non-boiled water, otherwise the leaven will not work. Water should be just filtered, at room temperature. You can also use 100 ml of serum or only water, but then the starter culture will take much longer, and this process may be delayed.
   
2. The resulting mixture is added to the bowl with rye flour and mix thoroughly with a whisk. It is important that you get a homogeneous consistency without lumps and seals, reminiscent of liquid sour cream. It is most convenient to prepare such a sourdough in a food-grade plastic container.
   
3. We close the container with a lid and wrap it on top with a warm blanket or towel, put it in a warm place for one day. In summer, it is better to bring the starter to the balcony, and in winter put it near a battery or heater at a safe distance. The next day, after 24 hours, we take out a container and add 100 grams of flour, 50 ml of whey, 50 ml of room temperature water and one teaspoon of sugar. Mix thoroughly again. We close the container and wrap it in a warm blanket, put it in a warm place for 24 hours.
   
4. On the third day we take out the container and add another teaspoon of sugar, 50 ml of boiled water, 50 ml of whey and 100 g of flour to the mixture. Mix thoroughly until a homogeneous mass is formed. We cover with a lid, insulate with a blanket and place a towel for another day. On the fourth day we take out the mixture from a warm place and observe its condition: if it came up too much, you need to transfer it to a deeper container, or divide the mixture in two.
   
5. We divide the mass in half and in one part add 100 grams of flour, 50 ml of whey, 50 ml of room temperature water, half a teaspoon of sugar. Mix thoroughly and cover. In order to avoid further inconvenience due to the excessive raising of the eternal starter culture, the container can be placed in a plastic bag, and only then wrap it with a blanket on top and place in a warm place.
   
6. On the fifth day we again take out the container and add 100 grams of flour, 100 ml of water and a pinch of sugar. At this stage, serum should be dispensed with, since the milk bacteria are already starting to gain strength and actively multiply. Mix, close the lid and pack for one more day. On the sixth day, the eternal sourdough for bread will be ready, subject to the sequence of actions and storage conditions. Live eternal sourdough can be stored in a refrigerator in a glass container for up to one month, or dried and used as necessary.
   

Storage and further use

• On the foil we apply the resulting eternal sourdough with a thin layer.
• Place the baking sheet with foil in the oven with a low temperature. It can also be dried naturally (on the balcony).This is necessary so that the eternal sourdough is dry, and it can be used to make bread.
• After complete drying, remove the starter from the foil and place it on a clean cloth, then pour it into a storage container. Such a powder can be stored for several years.
• To make bread, you need to take 5 tablespoons of such a dry mixture and dilute them in 100 ml of water, add half a teaspoon of sugar, and leave for a while in a warm place.

Video recipe

This video shows the whole process of creating an eternal sourdough for bread for 5 days. You will see how the leaven looks at different stages, you will learn how to understand that the cooking process is completed.

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