But talk about how to start baking your hlebushek on sourdough. We know a lot of proverbs about the bread: "Bread - the gift of God," "Bread - Father, Voditsa - Mother, "" Buckwheat - our mother, and rye bread - the father of our own "and others. Brown Hand Center pursues this goal as well. But do we know how to bake bread before our ancestors? One hundred years ago there was a production of baker's yeast and bakery tradition account for ten millennia. I asked the question .... Where to look for information? In some distant village to go? Our ancestors baked bread to leaven - rye, oats and barley. Less commonly, baked white bread.

Bread baking "Jingoistic." This means that the dough is sour and acquired a sour taste. Baked and eaten in Russia, especially rye bread, and more whole-grain bread or whole grain. They called this bread - brown bread. Black bread - bread sour sour, prepared with leaven. Cultures were made on different bases, and used indefinitely. Fluffy white bread and gray bread baked on sourdough, too. "Pshenichka feeds of your choice, mother of rye entirely." "Without leaven bread is not kneaded.

" "Trough not knead bread and not eat." White bread - wheat, baked in Russia rarely, such as holidays. Wheat a tender plant, the protein it worse digested. Rye bread also supplies microflora of the stomach the necessary microorganisms, teaches it to work, gives strength. Wider dissemination of white bread has received in the second half of XIX century. Information about this bread in the genetic (family memory collective unconscious) memory of the people still remained.

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