Lifestyle

How to make your own bread at home without yeast as shops run low


With supermarkets continuing to struggle with demand and many of us stuck inside, there’s never been a better excuse to hone our cooking skills.

Jamie Oliver has already been teaching us to make pasta by combining just one ingredient with water, but there’s also an effective way to make your own homemade bread.

Flour is commonly found in our kitchen cupboards but, unless you are already a keen baker, it’s unlikely to be storing the yeast needed in most bread recipes.

But there is a way to make bread without the use of yeast at all – and it may take a bit of time and dedication, but it can last for years, meaning your lockdown hobby can become a lifelong habit.

You can use flour to create something called a ‘sourdough starter’, which can then be used to make anything from bread to doughnuts.

It can be used in countless recipes

A sourdough starter is a mixture of fermented flour and water which can help bread to rise, much in the same way yeast does, as reported by Metro.

Creating it is a slow process, and it will be a week before you can begin to use it to bake, but let’s be honest, none of us are going anywhere anytime soon.

Here’s the steps you need to follow:

  1. Find a jar or Tupperware box and fill it with equal amounts of lukewarm water and any type of grain-based flour. You can start with trying 200g of each, ensuring there is still plenty of room in your container to allow the mixture to grow
  2. Leave it uncovered and store it somewhere warm overnight
  3. Get rid of half the mixture the following day, and add another 100g each of water and flour to get it back up to its original level
  4. Repeat this process each day until you see bubbles appear in the mixture – which can take around a week – and it’s ready to use

If you want to keep it for future use, you’ll need to store it in the fridge and feed your sourdough starter twice a week, or every night before you bake if you plan on doing it more regularly.

Read More

Coronavirus self-isolating hacks

Do this by discarding all but about a table spoon of the starter, which is enough to get it going again, before again adding equal parts water and flour.

If you use the sourdough starter in a recipe, simply replace the weight you removed with equal parts flour and water.

It can last for years and years if you keep it going and can be used in recipes for countless baking treats.





READ SOURCE

Leave a Reply

This website uses cookies. By continuing to use this site, you accept our use of cookies.