In fact, it's easy and simple to make a no-fat base for home-made bread . The only thing that is required from you is the smallest of your efforts and the time to ripen the product.
Leaven for unleavened bread at home - recipe
Ingredients:
- wheat flour - 410 g;
- purified water - 225 g;
- honey floral liquid - 10 g.
Preparation
Initially, when preparing the ferment for unleavened bread, mix two thirds of a glass of water, with the same amount of flour and honey, and leave it in the heat for two days. During this time, the mass should begin to wander and should be felt sour smell. Add to it still the same amount of water and a glass of sifted flour, mix and put in a warm place for another day. Now again, pour a glass of flour, pour two-thirds of the glass of water and let the leaven continue for twenty-four hours. At this stage, the leaven is strongly foamed and has a sharp alcoholic odor. The last time we add a little flour and water and let the mass stand for twelve hours. After the time has passed, the leaven will be ready, you can put it in a glass jar, cover it and put it on storage in the refrigerator shelf.
How to make a leaven for unleavened bread on kefir?
Ingredients:
- wheat flour - 165 g;
- kefir (preferably home from whole milk) - 245 ml;
Preparation
To prepare a bread starter on kefir, the latter is poured into a suitable deep bowl or other vessel, which must be covered with an additional gauze cut. We leave the container with kefir under room conditions for three days. During this time, the fermented milk product should be thoroughly sour and separate the liquid base. Now pour into the vessel with kefir flour in such quantity to get the consistency of the dough as for the preparation of pancakes. Again, after that we cover the container with gauze and leave it on the table for another day, without stirring. After a while, pour in the flour again and achieve the same consistency. Four hours later the leaven will be ready.
It is recommended to use a deep bowl of a much larger volume than the original number of components in order to prevent the starter from escaping, as the mass is strongly foamed and increases in volume during maturation.
How to store the leaven for unleavened bread?
Any leaven for unleavened bread can be stored in the refrigerator until the intended use is from ten to