Pies, buns, sourdough cheesecakes (no industrial yeast)

And the dough here with sourness turns out?

And the dough here with sourness turns out?

So the leaven is overfed into wheat!
It's just wheat dough. But yummyayayayeeeeee !!!!!!
She made pizza. Yum!





Only now my stove seems to "grunted". Served for two weeks just after purchase ...

I bought bread for rye. In LG, it did not work for me.
And I mastered the leaven, diluted and brought it out just for the purchase of Panasonic ..
But I have to go back to my Lyzhka, and in it I have friendship only with wheat bread, dough and pastries ... It turns out that, as if on time (if in this case it is appropriate to say so) I overfed part of the rye sourdough into wheat. Moreover, I discovered this dough recipe and tasted it "on time", so to speak ....

Beautiful !!! And delicious !!! And the stove, while under warranty, must be carried for repair!

Thank you Ilona for the praise
And about my stove - while I ask people on the forum about the presence of similar symptoms in their stoves.
Something similar, but not in such a pronounced form as in my HP, is found in others. I'm at a loss ... What to do next (bring it to the service or try to knead the dough again) - I haven't decided yet ..

If a problem emerges, carry it in hot pursuit, it will still come out again, but only there will be other terms. In the meantime, you probably have not even 30 days.

Hello hostesses !! My men gave me a Saturn bread machine for my birthday. Now all the circles around her I walk. I'm trying to cook. At first I did it with soda. It worked, but a bit tight. But this is how it should be? Then I decided to make rye sourdough. The bread did not rise very much. Kislovat. And these days we have been experiencing seething in our bellies. Which is exactly what I wanted to avoid. I am trying to switch to wheat leaven. Mine want buns))). I fed 2 times. 2nd last night. Feed again today or can you bake already? And if you bake, then use all the leaven, only setting aside a little for tomorrow, should you put the dough - 4-5 spoons for 12 hours? So much information. I can’t build a system in any way. I wanted to make these pies. Such a beautiful key! And you are all so clever and clever !!! How beautiful and tasty, I'm sure it turns out. Came from the night shift. I'll sleep and, if you answer me, I'll start.

[Nata Liya]

Nata Liya, I don't quite understand your question. But here is a quote from the recipe, maybe you are looking for this answer?

When there is a lot of sourdough on the farm, you can bake a lot of delicious pies, buns, cheesecakes, etc. from an unusually tasty sourdough dough. If there is no large quantity of ripe sourdough, then it can always be made. To do this, we take out the starter, feed it and wait for the leaven to gain strength, and then follow the recipe ;-) It's just that the preparatory stage will be longer.

That is, I always acted according to the situation. I have a lot of sourdough - I used everything, leaving a teaspoon for "breeding", fed and all over again for the next. times. And if not enough, then she took and made dough.

Ilona, ​​thank you for your answer!)) That was what interested me. It is necessary to put a dough every time or you can take almost all the leaven and immediately knead for proofing. I realized that you can do differently. And another moment. I have a sourdough on rye flour, supplemented 2 times with wheat. In the evening it is all in bubbles. Has risen about 2 times. Can I knead it in the evening and bake a butter roll, or do I need to feed it for a couple more days?

And here's another question.If you knead, then how much is better for it to stand before cooking? Is the leaven still young? Otherwise I hurried with the bread yesterday. He didn't get up, choked up. What to do with it now?

[at the peak of growth]

uh, well, with bad bread what to do, what to do - to crumble the birds.
As for the leaven, it is very important that it is not overripe. That is, if we skip the step with the dough, then we immediately take the mature sourdough at the peak of growth (that it was not peroxide) and then skip the step with the dough, and immediately proceed to kneading with the dough.
And what about your sourdough - overfed rye for wheat, it will still sour. It takes a long time to overfeed it for wheat. Better to put some "Frenchwoman" and work with her. More rewarding business, but of course the choice is yours. Yes, and the lifting capacity of the sourdough is also an individual matter, for whom how it turns out, for whom it is weak, and for whom everything is fine.

Ilona, ​​and I just want to ask for your recipe for cabbage with an egg for pies)))

Oh ... everything is quite simple there! Shred cabbage as you like. Some like a salyanka (but not very thin), some with squares (also not small) - the average size. Then we put it in a colander and in a pot of boiling water for 5 minutes. Then let the water drain, add butter to taste and salt, and a boiled chopped egg. All! My favorite filling from my granny is ready! Well, maybe she is not from my grandmother, most likely it is, but for me she is from my grandmother and from my great-grandmother from childhood. I always thought that cabbage pies were just like that, and I was very surprised when I came to visit my friends that no one knew such a filling and for some reason put stewed cabbage in the pies. Well, whoever tastes better. And I can eat this filling without any pies just with spoons. As a child, my mother and grandmother asked the hospital to bring filling for pies in a jar. For me it was the best consolation after the meringue! But with the meringue, I understood that no one would bother it only on holidays, my mother did it (we did not have a mixer then), and the sick child was not denied the cabbage filling

And I thought that you can only bake bread with sourdough.

Ilona, ​​thank you !!) I also love it when such a cabbage filling, but I never knew how to make it so magically) my sister also suggested to me that they stew in milk and scald with boiling water before that.
Now I am making a dough for pies according to your recipe, I want to take daddy for his birthday tomorrow)) the main thing is not to blunder))))) otherwise the promised gift may not happen)))) my dough is kneading HP, but judging by your photo, you have less of it in the container ... without looking at the weight of the flour in the recipe, I banged everything as it was written, and I got a mass under the edge of the container) I helped my HP to knead the dough for 10 minutes))) maybe I hurried in vain, maybe she Would you handle it yourself? I just think that I had to do half of the portion, otherwise I will sculpt and bake pies until morning)))
Tell me, should the dough turn out sticky after kneading, or should it fall behind your hands well? It's just that at first I had something in general mixed with some kind of liquid, I added flour twice. Now everything seems to be fine, but I'm afraid that I suddenly overdid it ... damn it, I have a bad luck!))) Maybe my leaven is liquid and therefore more flour was required ...

Kind, no, I put everything in at once, not half a portion, it's just that my HP for 1.5 kg can knead bread. Well, do not oversaturate the dough with flour - it will be tough. Of course it sticks to your hands, but not critical) Dust with flour and knead)

Ilona, ​​my experience was sad)) everything looks very beautiful, but the dough is clearly not something ... apparently the leaven failed. My starter culture was not 100% wheat, but almost half of it is whole grain. The dough turned out to be sour ((((maybe the leaven was bad? Fermented or something .. The dough itself turned out to be very liquid and soft, the bun did not lie on the table, spread slowly into the cake and he didn't stick to his hands, but she didn't pour much.in general, I baked and molded up to half a night, but the result is not very good ... such a pile of sour pies is not easy to eat)))) but I will force my relatives to help))))))

Yes, really ... sorry for the food and strength ... Apparently the leaven was not the same. I specifically indicated that the download is at its peak !!! And not fermented! Try again on a small number of products. But the dough should not be collected in a bun - this is not bread !!! On pies, it should be softer.

The photo shows that it is not a bun. But not a cake either, of course! Do not despair! Everything will work out! Moscow was not built in a day!

Yeah) it’s a pity and strength, that's for sure ... but my family ate)))) my little nephew even ate and said that it’s delicious))) but not everyone liked it))))
I will really try on a small portion again, I will definitely try until I achieve the desired result) !!! I am already making a new leaven. But my dough is far from like yours, it lay on the table specifically))

Was it spreading or what? Well then, the torment must be added of course. The flour is different for everyone.

Tell me, where can I read how to make such a leaven like yours?

We have a whole section on leaven... Mine was French, then Calvelle, but she is also French.

Ilona, ​​will you allow me to insert your 5 kopecks?
About the cabbage filling.
My mother-in-law taught me how to do this (thank you, Zhenya!).
The most delicious proportions and technology for me are:
1 medium roach of white cabbage (that is, one that is good for crispy pickling - with a short stump, without greens) chop into cubes-squares, not too finely, but not coarsely, pour boiling water to the top, add salt to this "soup "one and a half to two times more than to taste, bring to a boil and boil at low boil for about 4-5 minutes.
I do it in MV on "express", I just keep track of time or on a multi-cook 110 * C for about 10 minutes in total.
Throw on a sieve, let it drain properly (it takes me a couple of hours or more), then squeeze out well with handfuls.
Dissolve the butter (the more, the tastier, but I take 70-90g) and thoroughly warm the cabbage in it, stew it a little, but in no case fry it.
I do in a multicooker on a multi-cooker at 80^aboutFrom about 10 minutes - until it gets hot, until the butter melts, until the cabbage is a little tired ...
I chop 5 hard-boiled eggs into the finished cabbage and ....
Bon Appetit!

I made your pies, Ilona.
These were my first sourdough pies, although I had already made a large pie using a different recipe.
While hot, but could not resist, I tried one.
Liked!
The only "but" - the top turned out to be a little uneven, like bumps. But this is probably because my dough was straight through and the filling was printed through it from above.
Next time I'll make the middle of the circle a little thicker.
So my piggy bank was replenished.
Accept gratitude 🔗

Thank you for such a wonderful smiley face with bouquets)) You always want to stick more fillings into the pie, so you can see it later. I myself suffer from this, because I like a little dough, even the most delicious and a lot of filling!
YOUR way of making the filling can also be useful to someone, let it be. But I advise you not to overexpose the cabbage in the heat treatment, otherwise you will get porridge in the pies themselves.

[Ilona]

Thank you, Ilona, for the support.
I also do not like porridge instead of filling, so I always make cabbage with a light crunch so that it also remains plump in the pies.
Well, everything, I'll go chase my husband, otherwise he is already finishing one bowl of pies, is about to take on the second 🔗
And all of you!

gyy .... well, go tear it off! And what I am ... I have nothing to do with it ... they themselves cooked

[Ilona]

Ilona, good evening, I made a dough on a Frenchwoman according to your recipe (I tried the dough very tasty) only it costs 4 hours and only began to rise, I'm afraid that it would not oversteer, is it a weak leaven?

In general, I baked buns and pies yesterday, the smell from the oven was simply stupefying, I smelled of cottage cheese baked goods with vanilla, the dough was very soft, but it turned out to be liquid and did not keep its shape on the baking sheet, they turned into cakes and did not rise again (although it seemed to rise in the oven and then dropped) baked at 200 degrees, I will try again, I want to learn how to bake such pies as in the picture

nench, you will forgive, that did not see your messages. It's summer now and there is less opportunity to look into all sections of our HP. The fact that your dough did not rise may be due to various reasons.
Maybe there was a weak leaven.
Maybe you put it a little.
Maybe you put her down when she wasn't at her peak of maturity.
The dough really turns out to be soft, but if it's really critical, then maybe it was worth adding a little flour. Maybe you had it wet.
try again, adjust. Do not knead the entire batch at once. Learn in a small number.

[Ilona]

Ilona, I did half the portion, I’m not with any pretensions, but I’ll definitely try, very tasty dough, thank you, today I baked bread with sourdough, it rose well (I started to buy whole grain wallpaper, so it only doubled) beautiful, though a little sour, I sin on the fact that I did not have time to feed 2 times a day.

nench, I didn’t see it in your message, everything is fine! We learn, this is the case. You need to feel the dough and leaven. You will definitely feel it!
I didn't quite understand. Do you grow better on whole grain? In general, I fed low grades, or mixed the usual bakery with whole grains and bran a little. She needs something to eat. I fed it once a day, and then adjusted it, as the girls taught to take away a teaspoon and feed it every three days. Otherwise, we had a lot of pies in the house))))

so I fed mine with pancakes and cakes with cheese, then with raisins, it’s a pity to throw it out, otherwise she’ll be offended, she began to grow actively on whole-grain wallpaper, she already ordered a bag of 5 kg, 5 times over the phone I clarified what the wallpaper was written, I read Admin articles about flour

I'm Lena and to me on you, nice to meet you!

Mutually;) To me, too, on you :))

Isn't dough needed? I just found recipes where they first make a dough, and then knead the dough, I also found recipes without a dough, just then what difference ... I do everything as you have written ... But since you do not rise ((I bake from what it turns out but practically does not rise. Can still try to make a dough before kneading the dough to revive the leaven. The leaven is young at all, smells right and there are bubbles)

[arzoksana]

arzoksana, this recipe was developed by me for the disposal of large quantities of leaven. It contains 500 g of sourdough!

If there is no large quantity of ripe sourdough, then it can always be made. To do this, we take out the starter, feed it and wait for the leaven to gain strength, and then follow the recipe ;-) It's just that the preparatory stage will be longer.

Can you make a roll from such a dough? I want with poppy seeds. If so, how?

[tatianika]

tatianika, Tatyana, the recipe should be great!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=164913.0

And if you bake with potatoes or cabbage, don't you need to reduce the sugar?

This is for your taste. Here I baked lean pies with sourdough with potatoes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=164915.0

Thank you, Ilona! Today I will bake. The leaven is already ready. I just forgot to ask about flour. I bake bread on 1st grade flour. And the rolls? Can I get it in the highest grade? If I can't wait for an answer, I'll try at the highest.

[tatianika]

tatianika, Sure you may! That's why they are rolls! I am at the highest and baked. I fed the leaven with second-rate flour, and baked the rolls at the highest.

Ilona, ​​thank you very much for your help! I've been baking bread for a long time, but I was afraid to approach the pies. The roll did not rise very much (obviously there was a lot of filling), but the pie with dried fruits was a success. There is a little sourness in the dough.But this, obviously, due to the fact that you did not feed the sourdough enough? I report:
🔗 🔗

Ilona, ​​I forgot to ask. Can you put eggs in the dough? I have a very good poppy seed roll recipe, but there are eggs. Will it work with the egg?

And it will work with eggs. But remember that eggs can make the dough harder.

Yesterday I cooked both pies and buns according to this recipe.
In my opinion, the products lose by leaps and bounds in taste.
The dough is so agile and silky that it was just the sport that overpowered the excitement - whoever beat it faster.)
But still, I prefer not sourdough pies.
Bread, pancakes, pancakes - with a bang.
But with other sourdough pastries it does not add up to the taste.

) Everything worked out for us, and the consistency of our dough is the same, no one is playing catch-up with it))))) Maybe it turned out badly?

Anything can be. In time I will try again.

Of course, try it! And the leaven is also different.

Thank you so much for the recipe, excellent sweet curly buns turned out, the little son really liked it, and I am calm that without yeast!