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Kulich "Tenderness" with leaven without yeast (page 3)

Sven
I will bake tomorrow or the day after tomorrow, on Radonitsa. For refreshments and for us to eat, otherwise the husband opens the box the day before yesterday and: "And what, this is the last one ???" As if they breed there! In general, not full
So, a photo report from me)))
Margocha
Good day! Please tell me, can you make this cake with rye sourdough! I would like to try, but I have only rye sourdough.
Crown
Quote: Margocha
Please tell me, can you make this cake with rye sourdough! I would like to try, but I have only rye sourdough.
It would be better to overfeed it for wheat in two times, it will take only 3-6 hours.
Now I even make rye bread on wheat leaven, I liked it much more than rye bread.
Sourdough cakes are slightly more airy than yeast cakes.
ANGELINA BLACKmore
Elon, and baked for Radonitsa. Only in the form of cupcakes (in metal Soviet corrugated forms). The result pleased me again. Not a single crack, not a single breaker. All "roofs" are in place.
One to one. Here's a good recipe that speaks for itself.
Pasiba-ah-ah, oh time.
Sven
As promised))) Here's how much of one portion turned out. True, it could be decomposed into more forms. They rose strongly and the caps were torn off a little.



Annette
Craftsmen and craftswomen, tell me how many cakes will come out of this amount of dough?
Or rather, not even so ...
I have 4 paper molds, which are d = 110 mm, and I need four such small cakes. How much test weight do I need? Well, at least approximately ... What is indicated in the recipe, for me obviously a lot of Kulichi have never baked (in my life), I can't even imagine what to focus on in order to get the right amount
Annette
Okay, I will answer myself)))
Mold d = 110 holds about 300 grams of cake. The test came out for me about 1.5 kg, that is, there were five cakes in the end)
Kulich Tenderness on leaven without yeast
I baked on rye sourdough without any overfeeding - for me, it's so wonderful, the family also liked it)
And I also made adjustments - I did not put rum (I don’t use alcohol in principle), from spices only vanillin, raisins and a little candied orange peel. Cakes are the most tender, fragrant, not sugary - delicious
(glaze in the photo - one of the bags, was at hand, so it went into action)

In general, for the recipe - bows and thanks

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