Natural sourdough for any baking (without store-bought yeast)
4 servings
10 minutes
Sourdough is an ancient method of preparing dough that has been used for centuries in Russian cuisine. It replaces store-bought yeast, giving baked goods a natural aroma and lightness. This recipe uses raisins to initiate the natural fermentation process, turning water and flour into a living mass rich in beneficial microorganisms. The finished sourdough has a subtle tangy flavor and a light bread aroma. It makes the dough airy and rich, while the baked goods remain fragrant and fresh for a long time. It can be used to make bread, pancakes, pies, and other homemade pastries. Over time, it becomes stronger and its flavor gains depth and richness. This traditional Russian technology offers a taste that cannot be replicated in industrial production.
1
If these are fresh berries/fruits, then they should be soaked in slightly acidic water, not the freshest ones. If they are dried fruits - any washed ones will do. Soak in water (100g of berries for 500ml of water) and add a tablespoon of sugar (or honey). Cover with a cloth to let it breathe. If the apartment is warm, fermentation starts well after 3-5 days. You'll know by the bubbles, light alcohol smell or yeast scent. IMPORTANT: if you notice mold on your fruits/berries after a few days, they cannot be used. Start over.
- Raisin: 100 g
- Water: 500 ml
- Sugar: 2 tablespoons
2
When our infusion is ready, we remove the fruits/berries (or blend them). We add flour to this compote until it reaches the consistency of liquid sour cream. Then we add a tablespoon of sugar. Now we have our starter, and we wait for it to start 'playing'. In the first few days, it needs to be regularly fed: at least every two to three days, add flour and a little water with sugar to maintain the consistency of liquid sour cream. This will make the starter more concentrated, stronger, and enriched!
- Wheat flour: 0.5 glass
- Sugar: 2 tablespoons
- Water: 500 ml
3
That's it! Over time, your starter will become richer in nutrients and acids. If the starter separates into sediment and concentrate on top, don't worry - just stir it, and your starter will return to its original state.
- Wheat flour: 0.5 glass