Sourdough loaf (in the oven)

tell me, please, but I just have rye sourdough ... but how to feed it? on the table. a spoonful of rye how much flour and water? how many days to commit? can you get more details?
and another question: potatoes. is the broth necessary?
Thank you

Instead of potato broth, I just add water. For a tablespoon of rye sourdough, take 100 grams of water and flour, of which 60 grams. on a loaf, and the rest you will continue to feed. I do so, you can of course take it in smaller proportions.

[Gulnaro4ka]

Gulnaro4ka, Catwoman I answered you correctly: instead of a decoction, of course, you can add plain water. And rye sourdough is easy to convert into wheat - it is enough to feed it several times with wheat flour and water (I take the ratio of 1 part of sourdough: 2 parts of flour: 2 parts of water). or use the method of the Catwoman.

Thank you!

Kava, please tell me, how long does it take to knead it without a bread machine? Perhaps at all? I want a loaf! And I don't have a proofing basket. if right on a baking sheet, does not creep?

[Aniri]

Aniri, knead until smooth, so that the dough is elastic and if you stretch it, you can do this until a transparent film. The main thing is not to make it too overcrowded and cool.

It is not necessary to distribute in a basket, you can also on a baking sheet, you can also in a different form, but be prepared that it will creep a little. And yet, the main thing is not only the consistency of the dough, but also the correct shaping. If you want a loaf, then the finished dough piece should be twisted, as it were, with a tight roll and pinched the edges. Then it will creep less and have a denser crumb (convenient for slicing)

In general, I got two loaves. I made one for the children and my husband, in it there was some kind of weak sourdough on whole grain wheat (but very fine grinding, probably, Garnets), I added a coffee spoon of dry yeast there. With the feeling that I'm hounding my big ones Because they wanted a white-white bar, like in a store. And the second loaf for yourself, beloved. There is already a powerful leaven, on wheat wallpaper. But, the loaf is not white, because the flour is not the highest grade. The result is two healthy loaves. I thought it would be enough for three days, I come in the evening, from the little white one there is only a little hump. And the bastards said that this was the best thing that Mom could do. So teach them to eat healthy.

[Aniri]

Aniri, I am very glad that your family liked this version of the bread. Bake to your health!

Kava, tell me, have you personally tried this loaf without yeast at all, on some sourdough, raisin, for example, they say it is not sour at all?

I haven't tried it at all without yeast. But, I think that it is quite possible, only the process will drag on in time. Well, in fact, the active ingredient in the leaven is also yeast (only wild).

[kava]

Take my braggart too kava, a wonderful recipe, though I don't have a very good one yet, but I think this is fixable, the first loaf of my kids just dribbled dry,: yahoo: and the second will be tomorrow morning and with butter.

uraaa, a message came that my HP has come, tomorrow I'll go pick it up

[LarisaA]

LarisaA, Congratulations! (y) Great bars for you! And the cuts opened so beautifully and deliciously! The crumb is good in structure. That's what you need! Bake to your health and please yourself and your family!

Piping hot

[LarisaA]

LarisaA, loaves - class! And every time the cuts are in the "new fashion"

Thank you, how you like it, but what taste! M-mm-mm-mm The first were with a little sourness, but this one, well, is sooo tasty.