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Yeast-free sourdough for breadtopcook.tomathouse.comPreparation:IN 3 liters of water pour 1.5 cups of sugar, add 3 tbsp. salt and bring everything to a boil.Grate 6 medium-sized raw potatoes on a fine grater, add to water and cook for another 15 minutes. Leave at room temperature for 2-3 days - Let it go sour. When cooked, the starter is transparent in color, but when it turns white, it is ready for use; then we put it in the refrigerator. When preparing the dough, pour out 1 liter of the starter, and put the rest back in the refrigerator. When 0.5 liters of the starter remains, you need to brew a new batch. When the next batch has cooled to the consistency of steamed milk, pour in the remaining 0.5 liters of the old starter. Now you don't have to wait 2-3 days—it's ready in a day. If this amount of starter is too much for you, reduce all ingredients by half. Use this starter to make dough according to any recipe. It turns out fluffy and doesn't smell of yeast, as store-bought yeast isn't always high-quality. It's also more economical. Add it to any dough and bake. homemade bread.
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