Yeast and baking soda in the preparation of bread is not used.

Here is recipe of the leaven from potatoes.

    Take the eight pieces of potatoes. Clear and cook. Do not add salt. Then grab a glass of broth and give it to cool. Utensils for the preparation of yeast should be more than a mixture of two or more times. This therefore that leaven will grow. Add to the broth a few tablespoons of flour and mix. Consistency should be like for pancakes, not thick and not runny. All this should be put in a warm place for a day. The following day leaven it is necessary to feed Add to ferment one or two tablespoons of flour, and pure water.

And again everything is mixed up state of the paste. So do three times over three days. After this, sourdough bread making ready.

     By the time of making bread can feed more to use for bread and still have to save the leaven. Leaven can be stored for a long time.

. Or put in the refrigerator and fed through three or four days or a week. For a day before cooking to remove from the refrigerator, feed and keep warm. Important in maintaining yeast is that it has not disappeared. Ideal when it is white with bubbles. Smell of alcohol or acetone – it’s good. If the top of a black crust mildew or stain, then she disappears. Maybe she was cold, or got into her excess bacteria. You can try to clean it.

Need to do is clean. It can live for years if it is convenient. If it deteriorates, it is better to make a new mix. Flour is better to take a white one. Grey meal fit worse. You can add gray after.

     When baking bread, sourdough is taken from 1 / 3 to ½ parts. Salt sugar and oil added to taste as usual. Knead the dough into shape and keep warm for a couple of hours on a baking sheet. It should rise at least twice. It may take two, three or more hours. It depends on the heat. I use a high transparent plastic box on the cake to cover the dough. There he was moist and it does not dry, and heat-lo.

Treat with a sense of ferment, and you will understand how to contain.

I got following this delicious this bread without yeast. As you can see it is porous and if it is to pin down, it will rise.