Vichka
Quote: Catwoman

Vikul, Galya said everything correctly, I sprinkle, if necessary, before baking, min. for 10.

And I was baked with wheat-rye in sourdough, handsome! All the same, the problem is in yeast.
Excellent, Lenus! Let's show the handsome man! I need to go to your courses in baking with sourdough, otherwise I'm complete in this matter ABOUT!
14anna08
Quote: VS NIKA

Excellent, Lenus! Let's show the handsome man! I need to go to your courses in baking with sourdough, otherwise I'm complete in this matter ABOUT!
how good that there is a newbie among the testers! and now it will be clear to me for the powder, and for the leaven you will bake, learn from Lena, and then I will "slam" and will also try.
14anna08
oh, oh, oh - well, great! and where to get such a leaven? can you insert a picture?
Vichka
Handsome and true! Give us a training course.
Vichka
Quote: 14anna08

how good that there is a newbie among the testers! and now it will be clear to me for the powder, and for the leaven you will bake, learn from Lena, and then I will "slam" and will also try.
Anya, thanks! At least this is good for me.
Catwoman
Quote: 14anna08

oh, oh, oh - well, great! and where to get such a leaven? can you insert a picture?

An, the recipe for sourdough on our forum in the topic: Sourdough - Liquid French, seems to be correct, if not, then someone will correct it.
For more than 1.5 years I have been baking only on it without yeast in different variations of bread, I really like it. The little tribe comes and immediately asks for "tasty" bread.

I will insert a photo, but only tomorrow, now I only fed her, there is nothing to show yet.
Catwoman
Quote: VS NIKA

Handsome and true! Give us a training course.

This is for the aces of the bread maker's site, not for me.
14anna08
Quote: VS NIKA

Anya, thank you! At least this is good for me.
Wow!! Yes, you are an excellent student, the girls wrote ... if I bake like that, mine will be just happy. only now, are you already eating bread or not? how does it taste?

and Len, I thought it was a ready-made version, okay now I will type in the search.

I wonder where there are 2 more girls, what they cooked there.
Vichka
Quote: Catwoman

This is for the aces of the bread maker's site, not for me.
What are you throwing? And I want to learn from you !!!
Gasha
Vichka
Quote: Gasha

Correcting ... French modern sourdough (liquid)
Thank you Checkmark!
Catwoman
Quote: VS NIKA

What are you throwing? And I want to learn from you !!!

No, I don’t quit, I’ll always help, so Gashenka has already corrected me, merci.
Vichka
Quote: Catwoman

No, I don’t quit, I’ll always help, so Gashenka has already corrected me, merci.
I didn’t even see anything like it in stores (I mean sourdough) and I thought that only yeast bread is. I really want to learn how to bake without yeast.
Catwoman
Quote: VS NIKA

I didn’t even see anything like it in stores (I mean sourdough) and I thought that only yeast bread is. I really want to learn how to bake without yeast.

Vikul, it is very easy to do, only it takes more flour, because you need to feed it, but even my husband coped with it when we left for the sea, shared and fed her for a month, as I told him.
Vichka
Quote: Catwoman

Vikul, it is very easy to do, only it takes more flour, because you need to feed it, but even my husband coped with it when we left for the sea, shared and fed her for a month, as I told him.
More news! Divide? Feed?
Catwoman
Quote: VS NIKA

More news! Divide? Feed?

Aha, still love and how to care for a baby!
Vichka
Quote: Catwoman

Aha, still love and how to take care of a baby!
Well, this is no stranger to me, three daughters are still a school!
Catwoman
Quote: VS NIKA

Well, this is no stranger to me, three daughters are still a school!

Well, then you need to put the leaven.
Vichka
Quote: Catwoman

Well, then you need to put the leaven.
You still have to buy it, you need to find it.
Catwoman
Quote: VS NIKA

You still have to buy it, you need to find it.

Whom to buy? Need a bowl, water, rye flour, wheat flour, and malt for the first time. All this is at home. Go to Temko, Gasha showed that it would not be clear, I’ll tell you on two fingers. The main thing of the photograph is how it looks.
Omela
Quote: VS NIKA

You still have to buy it, you need to find it.
Zdraaaaaaast, buy !!! And to grow the most ??
Catwoman
Quote: 14anna08

girls, if anyone can test it, make a recipe - which can be put on a delay at night. you are welcome!

Anh, and if tomorrow I put bread in the afternoon with a delay, will it go? I'll go to bed myself.
Catwoman
Ok, I go to sleep
Well, at least someone will tell me why I can't work with leaps and bounds? Is yeast to blame or crooked handles?
Omela
Quote: VS NIKA

AAAAAAA, how?
We have a whole topic on leavening. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Quote: Ksyushk @ -Plushk @

I have no time now to watch, follow, feed, smooth, clock the time.
Nothing to pinpoint there. I have such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33627.0... Lives in the refrigerator (although Viki swears). I take it out in the evening, when I want to bake, feed it and leave it until morning. I bake in the morning. But she turned out to be lazy. Before that, it was up in 4 hours. So, there would be a desire !!!!
Leska
Quote: Catwoman

Ok, I go to sleep
Well, at least someone will tell me why I can't work with leaps and bounds? Is yeast to blame or crooked handles?
or yeast, or over-turn the dough before baking. I think that after all, the second thing - your dough rose well - it means the yeast worked, and then, without waiting (during) baking, it was blown away.
14anna08
Quote: Ksyushk @ -Plushk @

Well, how can I not? Don't forget to even take it out of the cold in advance, right? It is necessary. And figure out in what proportion to feed? Do not overexpose so as not to overripe? And so on and so on. Yesterday I forgot to turn on the dishwasher when I went to bed, and you tell me about the leaven. No, it's not mine at the moment.
similarly, and I have a small 1.7 - while everything is according to the principle - I threw it and forgot. that's why I'm begging for a recipe for the night ...
14anna08
yes, yes, for good ... "sichas" read French .... well, and outwardly I can not determine whether she is ready or not to bribe a thermometer nadot ...
Omela
Quote: 14anna08

Well, I can't even define her outwardly, is she ready or not ...
Anya, do you think we were directly born with the knowledge "how to determine the readiness of the leaven" There is a wonderful girl Vika - she will answer any questions, even from the description of the bubbles she will know whether the leaven is ready or not !!!

Quote: 14anna08

and bribe a thermometer ...
What is this for? I do not have.
Gasha
Quote: 14anna08

yes, yes, for good ... "sichas" read French .... well, and outwardly I can not determine whether she is ready or not to bribe a thermometer nadot ...

Anh, we have a wonderful girl in the subject of "Sourdough" ... Vika She will help you and outwardly determine whether the sourdough is ready or not ... and will not sleep at night until you get something good ... And a thermometer , it's a good thing, of course, but you can do without it ...

Oops ... While writing, Mistletoe has already answered ... Moreover, just the same
14anna08
Ases' thoughts converge
Gasha
Hi ... Anyut, we are not aces, we are just not bad students ... We have collected a huge amount of information on our site, and there are always people ready to help ... There would be a desire!
14anna08
Quote: Gasha

Hi ... Anyut, we are not aces, we are just not bad students ... We have collected a huge amount of information on our site, and there are always people ready to help ... There would be a desire!
In general, I always read your messages with a smile, humorous style appear here with Oksana more often
Gasha
Quote: 14anna08

appear here with Oksana more often

Thanks for the invitation! We don't seem to get out of here anyway, we are very interested in this stove!
14anna08
well ... I just wanted to see you more often ... corrected
Catwoman
Quote: Ksyushk @ -Plushk @

And breastfeed.
There seems to be nothing complicated, but so far it's not for me. I have no time now to watch, follow, feed, smooth, clock the time. But probably someday my darling will ask for sourdough.

Ksenia, asks, and then you don't want yeast, especially with such a stove, yeast is not a problem at all! No wonder I was so waiting for her appearance, for me it's just the perfect stove!
Catwoman
Quote: Ksyushk @ -Plushk @

Well, how can I not? Don't forget to even take it out of the cold in advance, right? It is necessary. And figure out in what proportion to feed? Do not overexpose so as not to overripe? And so on and so on. Yesterday I forgot to turn on the dishwasher when I went to bed, and you tell me about the leaven. No, it's not mine at the moment.

This is not an indicator, I also regularly forget to turn it on in the evening, but what to do, senile marasmus, I turn it on then in the morning.
Catwoman
Quote: Omela

Anya, do you think we were directly born with the knowledge "how to determine the readiness of the leaven" There is a wonderful girl Vika - she will answer any questions, even from the description of the bubbles she will know whether the leaven is ready or not !!!
What is this for? I do not have.

Mistletoe, they are simply not yet morally mature, but the time will come ... they themselves will want. And I had a lot of mistakes, but there are a lot of photos in a German woman about sourdoughs, everything is clear, for a long time I have been determining "by eye" when to feed, so that by the time the bread needs to be put, it was at its peak, or when with a delay ripe. The kids will grow up, they will want to try it themselves, they don't eat bread with yeast, now I distribute it to neighbors, though cut.
Vadim Solynin
Quote: Catwoman

Vikul, Galya said everything correctly, I sprinkle, if necessary, before baking, min. for 10.

And I was baked with wheat-rye in sourdough, handsome! All the same, the problem is in yeast.

So I didn't understand what was the problem with the white crust ???
After all, when baking with sourdough, yeast is not used. So why was the yeast problem ...?
I'm sorry for my stupid questions
MariV
Instruction to HP Brand 3801 page 20, sign "If the bread did not work out", column 4, line 5 - "too much yeast".
Gasha
And the absence of sugar ... Store-bought unleavened bread, also very light ... If you want a ruddy face, you either need to add sugar to the dough, or grease the roof with yolk before baking

Quote: SVP

I'm sorry for my stupid questions

Vadim, can we teach you how to bake bread too?
Vadim Solynin
Quote: Gasha

And the absence of sugar ... Store-bought unleavened bread, also very light ... If you want a ruddy face, you either need to add sugar to the dough, or grease the roof with yolk before baking

Vadim, can we teach you how to bake bread too?

let's
I just took my bread maker home today - Brand 3801
Vichka
BREAD "MUSTARD-MILK"
recipe for Yana, who is called the very Tatiana. Delicious bread! Tatiana, thanks for the recipe!Bread maker Brand 3801. Program 1 - White bread or basic

mode 1, medium crust, weight 750g
Changed a little in the recipe:
flour 450g
salt 1 tsp l.
sugar 2 tbsp. l.
butter 20g
olive oil 2 tbsp. l.
milk 150ml
kefir 100ml
mustard ready 1 st. l.
dry yeast 1 1 / 2h. l.
While the bread was being baked, I ran to the store and bought mustard oil and my favorite granular mustard.
I put it on a delayed start with mustard oil and mustard grain.
Catwoman
Quote: Gasha

And the absence of sugar ... Store-bought unleavened bread, also very light ... If you want a ruddy face, you either need to add sugar to the dough, or grease the roof with yolk before baking

Vadim, can we teach you how to bake bread too?

So Gashenka confirmed my words.
MariV
Quote: 14anna08

to put bread with additives for the night, or have I overcame stupidity?

Vadim, will you still (just in case) have spare parts and buckets in the company?
I have a Panasonic with a dispenser - I have used this function three times in 4 years, and then at the beginning. I don't use it anymore.

Lena, Catwoman - I do not use dry yeast, only pressed.
Dry yeast - they are also different; on the forum there are topics about both dry and compressed yeast. Need to search.....
Lena, where did you pour dry yeast?
Catwoman
Quote: MariV

I have a Panasonic with a dispenser - I have used this function three times in 4 years, and then at the beginning. I don't use it anymore.

Lena, Catwoman - I do not use dry yeast, only pressed.

Ol, so I thought about it, I'll go put it again, but with half the norm. Thank you! He does not give me rest.
MariV
Quote: VS NIKA

BREAD "MUSTARD-MILK"
recipe for Yana, who is called the very Tatiana. Delicious bread! Tatiana, thanks for the recipe!Bread maker Brand 3801. Program 1 - White bread or basic

mode 1, medium crust, weight 750g
Changed a little in the recipe:
flour 450g
salt 1 tsp l.
sugar 2 tbsp. l.
butter 20g
olive oil 2 tbsp. l.
milk 150ml
kefir 100ml
mustard ready 1 st. l.

While the bread was being baked, I ran to the store and bought mustard oil and my favorite granular mustard.
I put it on a delayed start with mustard oil and mustard grain.
Vika, how much yeast and what?
Vichka
Thank you! finished writing, 1 1 / 2h. l. dry.
Catwoman
Quote: Catwoman

Anh, if tomorrow I put some bread in the afternoon with a delay, will it go? I'll go to bed myself.

An, honestly put bread, took pictures, and the radical refuses to load, tomorrow morning I will try again!
Catwoman
Quote: MariV

I have a Panasonic with a dispenser - I have used this function three times in 4 years, and then at the beginning. I don't use it anymore.

Lena, Catwoman - I do not use dry yeast, only pressed.
Dry yeast - they are also different; on the forum there are topics about both dry and compressed yeast. Need to search.....
Lena, where did you pour dry yeast?

Olya, as always, you poured yeast into the flour, but what has already changed?
MariV
Quote: Catwoman

Olya, as always, you poured yeast into the flour, but what has already changed?
No, that's right - dry yeast - into flour.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers