Old Polish gingerbread

Lilia, gingerbread is gorgeous, I used to look through the friendly forum and saw the photos, and now we met

Anechka, thank you for kicking, they obviously know something, although I looked up to December 25, I thought to look for star anise, so there’s nowhere to pull, tomorrow I’ll start looking for the sutra and this weekend I’ll put the dough. Oh-she-her, I still have the zest from the orange not erased, not dried, rushed to rub

Come on in a good hour, then you will show what happened

[kotyuchok]

kotyuchok, look for star anise in the market on trays where Armenians sell spices by weight. We definitely have whole star anise stars and it seems also ground.

Elya_lug, for sure, I somehow did not think, we have such trays on the market, first of all there, and what is better to take stars or ground and how much to take I don’t know, I never had this star anise, somewhere else it can be used, sorry for the denseness, Siberian we are from the taiga, and my husband, by the way, from Lugansk

[kotyuchok]

kotyuchok, fellow countrymen, in general, I am also not strong in this matter, but for baking you need ground (you can grind it yourself), and for mulled wine and something else liquid they use star anise stars. It is necessary to look at specific recipes. And in the gingerbread recipe you need 1 star.
This is how it looks
🔗

Resolved, we are looking for stars that we will not eat in gingerbread, we will drink in mulled wine, thanks

So the Poles are Catholics. And their Christmas comes earlier: we have January 7, and they have December 25

[Anbin,]

So the Poles are Catholics. And their Christmas comes earlier: we have January 7, and they have December 25

Anbin, Poland is multi-confessional, however, like our countries, and therefore Catholic Christmas may be of interest to residents of Russia, Ukraine, and other countries

Olesya, I'm usually too lazy to go to the market and star anise is in supermarkets. Sometimes not in the spices themselves, but on the stands for Chinese / Japanese cuisine. Next to nori, wasabi, rice paper

Albina, I really need to until the 25th, I want to please my grandmother, but in general, in our family it is customary to celebrate all Christian holidays 2 times, since mom is a Polish woman and it is customary for their family to celebrate Christmas on 25, and dad is Ukrainian by passport (international in my heart, I was born in Lugansk, youth in Russia, now on a well-deserved rest and wandering to 2 countries), then we even get it all right, we are going to Catholic in the house of my mother's grandmother, and to Orthodox from my father's, but in general we are with my parents lived for 20 years in the Tyumen region and now my parents and brother are there, something like this

Anya, my market is closer than a supermarket, I’ll run to the market first, then I won’t be in the store, yesterday I rubbed the zest, of course it’s still a bit damp today, if it dries out until tomorrow, then tomorrow is X

My family is also international: my mother is Tatar, and my father was (the kingdom of heaven) Russian. And in Soviet times, they were generally communists. My father never returned his membership card. So no one instilled in us the basics of Pro-Orthodox or Islam.

I believe that only good should be taken from each time, and it is always there, and it is good that now we can freely communicate, each with his own views, traditions and customs, but united by one interest to make cooking an exciting, creative and useful process and it does not matter geographically who lives where, share experience and knowledge, for which many thanks to everyone

and the gingerbread may not be timed to a specific date, according to the girls' reviews, it is very tasty, so why deprive yourself of such pleasure, religious overtones in my understanding is a conditional thing

I need a gingerbread for Catholic Christmas, so at the beginning of November I will knead, I haven’t found star anise either yet, but I found a mixture of peppers and pink and green and white never used such seasonings

Oh, and I've put together a gingerbread mixture since summer. Star anise ground in a coffee grinder. I have been joining the company since 11/01/13, because I also want to catch the cut of Christmas (this is my personal holiday). Cakes are cakes, and gingerbread is a special process

Sima, great, we will wait more fun together, as I understand the girls will catch up later, I already have all the seasonings in the collection, I wasn't even going to buy fennel (I can't imagine how it is in the dough, it's like dill), but I still took it tomorrow I will make a mixture and already see what to pour

and I missed the fennel, well, okay. I think it will be so fragrant. I already practiced with a gingerbread house and added the mixture. Smell . No one will notice the absence of anything.

I baked this gingerbread last year. By the way, I still have a piece in my closet: I left it to my middle son for a sample, but he didn't like something. Honestly, my gingerbread was not appreciated and I tried so hard to surprise

I've been looking at this gingerbread since last year, I'll cook the zest tomorrow and put the dough

I was going to put the dough today, but I couldn’t, but I made plum jam and rubbed the seasonings, of course I had to tinker with the seasonings, almost everything was not grinded, I ground it with my hands in a mortar, the hardest thing was cinnamon, although I liked the taste in a stick better, than hammer I sit like a gingerbread house, smelled of seasonings, but satisfied
there is little left to do

And I doubt it about fennel
is it strongly audible, or did he drown in the "bouquet"?

And I doubt it about fennel
is it strongly audible, or did he drown in the "bouquet"?

When all the components are together, they separately "do not play", only in chorus If only you have some kind of superior attitude towards one

I was going to put the dough today, but I couldn’t, but I made plum jam and rubbed the seasonings, of course I had to tinker with the seasonings, almost everything was not grinded, I ground it with my hands in a mortar, the hardest thing was cinnamon, although I liked the taste in a stick better, than hammer I sit like a gingerbread house, smelled of seasonings, but satisfied
there is little left to do

So Olesya. I'm waiting here for the first of November, and some already .... Usa, I’ll come from the store, I’ll also start to enchant. Flew for groceries

Raduga0808, I really liked fennel, in the general mixture it is not harsh, for some reason I thought it would look like dill, but this is not so, I tried all unfamiliar seasonings, and then added, but only I had doubts about about cardamom in the recipe for 10 seeds, it is sold as if in boxes, and inside there are black seeds, so I added 10 black seeds, otherwise it seems to me that it will be very sharp

Sima, do not swear, I am not guilty (C) I was also going to bet on the next weekend, and here, following Anya's link (Anka_DL), the Poles got me crazy, but since on the weekend I had to bake bread and other worries about seasonings I only reached in the evening, I didn't want to fool with the dough anymore, I'll try to beat it up in the week. This morning I came to the kitchen for breakfast, the jar was opened and the beauty sniffed

Thank you
So fennel needs to be bought and for the cause

Here, thanks for reminding me about the gingerbread! I baked last year, everyone really liked it! Tried it, tried it and didn’t replace it as we ate it! The gingerbread is gone, but we just got a taste! So, for my family, you can bake double and triple portions.

So I knead the dough and think what Christmas it is, when it’s 20 heat outside But we’ll eat gingerbread cookies with freshly picked bananas.
I kneaded the dough, made half a portion with wheat flour and since I was experimenting, then in full, I kneaded the second a little thicker and on rye flour (I spied on the next branch), sent everything to the refrigerator, the countdown went

Olesya
You can also take a photo of the dough immediately after kneading and after standing. How the color will change

I do it (I do not pretend to be highly artistic, but for history I think it will fit, at work I will tell you why I was late: I made History )

PS what is darker is rye flour, what is lighter is wheat

So I knead the dough and think what Christmas it is, when it’s 20 heat outside But we’ll eat gingerbread cookies with freshly picked bananas.
I kneaded the dough, made half a portion with wheat flour and since I was experimenting, then in full, I kneaded the second a little thicker and on rye flour (I spied on the next branch), sent everything to the refrigerator, the countdown went

Olesya with rye flour where give a reference

And here I made the dough. In the tabs are two recipes that interested me for a long time. She tossed about, tossed about and acted as always. I will try everything right away. Since there are a lot of two mixes, I combined the recipes. From one something, from the other something, and got a hybrid of Old Polish and Katarzynka. I like in Old Polish that butter is brewed together with honey and it is not ghee. There is alcohol in Torun and it is made from rye flour. I looked at two recipes at once and took something in between. Somewhere I overheated and got a lump falling apart. I added another 1/2 tbsp of milk and was able to mold a ball. I look at this miracle and think - maybe right into the oven ... I apologize to the authors of such interesting recipes spent so much effort, but here they are clever (I) Now all over again start

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=193481.0 that's from rye

The dough is aromatic and tasty. : girl_est: I ate raw while I interfered. THANKS to the author for the recipe!

I made lily with rye using this link https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=31055.0 there kleskox35
gives a recipe on the first page, but I also improvised with him, the recipe is very similar to ours, so I started with 2 doughs together, and then I divided it into parts into one rye flour, into the second wheat

Sima, calmness is only calmness, my dough is not at all going into a lump, but quite sticky, I decided to leave it as it is, if I will add flour later

if you want, of course you can bake it, but honestly it seems to me that such a dough will turn out in any case, if not a biscuit, then a spicy honey cake

Olesya, so my zhezhzhzh disintegrates, that is, it crumbles or something. The experiment continues. Between cleaning, washing and int-tom, I managed to stir it again with milk. I put half in a pot and bake the rest. I must understand what kind of beast it turned out

[Sima]

Sima , Katazhinka and Staropolsky are almost the same thing. I have at least three versions of Katarzynka and one of them is one-on-one with the Old Polish recipes - inheritance from my great-grandmother and mother.

So your experiments are quite within the recipe. Otherwise, the dough was not collected into a single mass - most likely, this is due to the dryness of the flour, you did the right thing by intuitively balancing it with milk.
And in no case worry - put the dough to ripen, in a few weeks it will harmonize and you will bake wonderful gingerbread!
If you bake now, you will not feel the real taste anyway. Add milk until the consistency looks like mashed plasticine. Good luck!

Olesya, Sima girls, how interesting, I will definitely try from rye flour,

Thanks girls for the extra recipes.
And what to do completely confused me, I don't need two and which one to put

Raduga0808, Sima and I have an experimental gingerbread shop, Sima has the first results from rye flour, and my blanks are still waiting in the wings, so I can tell about the difference only later. Last year I baked according to a different recipe (the ingredients are similar, only without aging and from wheat flour, the gingerbread cookies completed their solemn part and were honorably eaten after the tree was dismantled)
We respect rye flour, only I have never baked sweet pastries from it, so I made half a portion for testing.
In any case, whichever option you choose, preparing the test itself is an anticipation of the holiday and a positive attitude (oh, I got carried away, I probably grinded the seasonings for a long time)

Thank you
All the same, I'll put it out of rye

And what to do completely confused me, I don't need two and which one to put

There is never too much gingerbread! They can be stored for a very long time without losing their taste. You can slowly enjoy them for at least a month, hand out gifts (after all!).

There is never too much gingerbread!

I agree, for all 1000500%
the truth is, the dough at the right temperature has nowhere to store the refrigerator is not rubber on the loggia it is warm, I'm afraid it will get moldy

Girls, can I am also with you, zest and ginger are dried in Isidri, the smell is crazy just (what will happen next?). Children and my husband run to the dryer and sniff, they can't wait to find out what I'm up to again! I said that the secret that will be revealed to NG.

N @ dezhd @, of course, I'm not the author of Temka, you can't scrape it myself, but I think that everyone will support the replenishment, we have a warm gingerbread company here

This year I am with you.

So do I. I want to stir up rye ..

[kotyuchok]

we have a warm gingerbread company here

kotyuchok

Hope is like New Year's! : girl_claping: Great! I haven't put the dough yet. probably tomorrow. And I also want to try it with rye.

And I came running to report on my hybrid. There is no strength to endure. I baked it. The gingerbread is soft and even rises during baking (oh, what will happen when it ripens !!!. I won't even talk about the smell - that's something! The taste of such a homemade gingerbread is nothing to compare. I went to the next page with a report to Nagira.

And I came running to report on my hybrid. There is no strength to endure. I baked it. The gingerbread is soft and even rises during baking (oh, what will happen when it ripens !!!. I won't even talk about the smell - that's something! The taste of such a homemade gingerbread is nothing to compare. I went to the next page with a report to Nagira.

Nimble, friend! Only the dough should ripen, not the gingerbread. I suggest you start eating the gingerbread and put another batch of ripening dough, this time for Christmas.

Nimble, friend! Only the dough should ripen, not the gingerbread. I suggest you start eating the gingerbread and put another batch of ripening dough, this time for Christmas.

I know I know. Hurry - J. There is still dough in the pots (ripening). My dough had oddities in the cooking process (discuss). Checking now. Suddenly it will not work, but no, everything gets aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaah Well, and one more portion will, of course!

I'm going to put the dough tomorrow .... only now I have a big doubt about my pots. They are not glazed and blackened inside ..... I'm afraid the dough didn't smell like something superfluous. Is a regular plastic container okay?

Anya, I baked last year and put the dough in the refrigerator in the Taper tray (plastic), everything turned out just fine.
In this I will also put because my pots are small, and I do a lot of dough.