Fermented tea made from leaves of garden and wild plants (master class)

Lyudochka, this ad, I think, is addressed more to southern girls who have no fireweed, and you are the happy owner of both), so ATP.

How where so early? It takes 1.5 hours to get to the doctor, but I have to be in time by 8.00. So I jump up a little light.

Anyut, stop hurting already ... Drop everything and come. You wound up in your Moscow. And here you will sleep, rest ... Although, I suspect that it will not work - you can't sit still - you always need to run somewhere and do something.
Girls, you can't even imagine how groovy Anyuta is ...

Lyudochka, this ad, I think, is addressed more to southern girls who have no fireweed, and you are the happy owner of both), so ATP.

Yes, not at all for now ... Although I am a southerner and a former, we have cherries. And no one but me and Anya needs her. We'll rip everything off. And Anya's son will twist.
By the way, girls, at the end of the tea season I began to feel sorry for my email. I turned the meat grinder and all the tea on hand. This is something ... After the electric one, and even tough autumn leaves ... In general, I injured myself something in my shoulder. It still hurts. So, you need to turn on the electric one, or ask Anechka's son for help. Anyuta, do you agree?

Lyuda, don’t think I’m just woken up! Take a break. About the leaven - just put in the usual one, in four days it will be ready. And then it can be more difficult. Maybe you don’t like the sourdough bread in principle. For example, my mother did not like it ... Therefore, in the summer at the dacha I did not bake: the two of us could not cope with the bread, we had to make yeast.

[Galina Iv.]

Galina Iv.Do you have planted cherries at your dacha? : mail1: What kind?
And I have a counter question on cherry - how to protect its leaves from Muravyov's evil spirits, which grow aphids on cherries. Here I am without cherry tea only because the tree is populated by these residents. Directly arranged for me: facepalm: a slave colony - and they milk them? Again, taxes cannot be taken from them in leaves. As soon as the rain passes, they are right there - twigs to the tops of the cherries and these poor fellows are dragged behind them ...

[lappl1]

lappl1, Ludmila, Put Tony on wheat bread, after two baked sourdough times you will organize itself, a very interesting fragrant bread. My dough was thin and next time I will try to add flour to the bun. I did not notice a strong difference between starter and Tony, but no - Tony seemed more interesting to me.

[Loksa]

Loksa, Oksana, I have very small cherries, planted a year ago for the sake of leaves, there are still no cherries and will not be in our swamp ((

Aha, groovy, the most important thing now is not to lose the key in a hurry, otherwise the plant will end and aaaaa ...

I'm looking for gifts for my friends on March 8 right now and came up with a great gift: Painting a picture by numbers on canvas with paints. (write it down for yourself as well).

[Veronica]

About the leaven - just put in the usual one, in four days it will be ready.

Veronica, I'm ashamed to ask ... And what is the usual one? I have never done it. I just read it. Do you need to throw away the food in the usual one? I wouldn't want to. And then how to bake? How much should I put in bread? her one or yeast, too? If yeast is needed, how does it differ from bread on old dough?
You see, girls, I'm again with whims questions. This is all because I got used to know everything up to a gram-milliliter in a recipe. And in the recipes for sourdoughs on our Bread Maker, everything is often by eye, on a whim. Also, these 100% leavens and all sorts of others are confusing.

Put Tony on wheat bread, after two baked sourdough times you will organize itself, a very interesting fragrant bread.

I will definitely make tonin's bread. But what kind of starter is he? After all, there is 50 g of yeast. (5.5 tsp). It also works on the old test. And I love bread on old dough. This dough has been living in my refrigerator for over a week. Maybe I have this leaven?

Painting a picture by numbers on canvas with paints. (write it down in your notebook too).

I saw these pictures already in finished form. Cool! Only the "authors" told me that it was very expensive. Gal, how much does such a picture cost?

ordered in an Internet store, size 40x50, costs 1190.

otherwise the plant will end and aahaa ...

Nothing, we'll do something else ... We'll start, don't worry ...

ordered in an Internet store, size 40x50, costs 1190.

Let's start, don't worry

Yes, yes, not only gingerbread works great for us, but also whip pendel))))

[lappl1]

lappl1Lyudochka, as it seemed to me hoppy, is the simplest, though they did not write the nuances to us, but she is ready in a day or even 12 hours, we will wait for the Old. My rye was ready in 2 days and had to be fed and thrown away (I didn’t throw it away).
At Tony's yeast is added only once - the first time, then part of the dough is left (for me, the same liquid sourdough, after several times), Yeast is always added to the sourdough for the first time for the first fermentation, (that's at the expense of hop, I wonder how), only very a small amount, or a liquid sourdough (purchased) is added - it's more difficult for me, I had to look for it. And then she turns back, she wrote, I'm sorry. Well, you can still grow a sourdough on whole grain --- but that's a feat !!! ... And so maybe you have been baking her for a long time, but you don't know about it. Is your old dough thick? Tony has a pancake-like consistency of liquid sourdough! Thick leavens are longer, you need to wake them up. You just need to try and it will be clear to FFse. !!!!

Checkmark, hopefully magical? And then my eldest always says to the youngest: So my mother will come and give you a magic pendel, you will do everything right away

[Lyudochka]

Good afternoon everyone!
Lyudochka!
Regarding starter cultures: Tatiana-Admin there are great sourdough topics! Straight with grams and no throwing away.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389522.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=411531.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=404302.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=410794.0

Well written, measured, tested. About yeast, I copied the link, because I suspect that the intoxicated sourdough also turns out to be yeast, therefore, the algorithm can be used the same.
Have Tatiana-Admin there are also other leavening themes, I copied the ones in my bookmarks.
From here you can take the principle and make a hop sourdough yourself.

hopefully magical?

about the pendel, remember Nastya asked, give me a kick, that's where we got this action from)))

Ksyusha, here is the hop starter: boil 2 cups of water + a glass of hop cones, boil for 15 minutes, cool, add a tablespoon of honey and rye flour until the consistency of liquid sour cream. Put in a warm place, stir occasionally. At first, there will be an unpleasant smell, and then such a bready one appears, the leaven increases in volume. When fermented, put in the refrigerator. If a warm place is ready in a day, but you cannot put it on the battery, no higher than 28 degrees is better.
.

Nastya, look there is no yeast in this recipe, rye flour also ferments the hops. ready in a day! It's fast!

Good afternoon girls!
At night I did not tell in great detail about baking bread with hop sourdough, I decided that you work with such complex leavens, in which I do not understand anything, but this one is so simple, then everything will be clear.

Tonya, I can’t put out the recipe, I don’t have any weight calculations for what is needed.
Lyudochka, if you need to make a calculation by weight, then I'll come home, then I'll measure everything and tell you. In the meantime, you can make the leaven.
Sourdough on a decoction of hop cones:

To do this, take a glass of dry hop cones, add 2 cups of boiling water and boil for 15-20 minutes. Cool, strain, add 2 tbsp. tablespoons of honey and rye flour, knead the dough until the consistency of sour cream, not thick and not runny. Put in a warm place. Stir occasionally.Bubbles will appear, the smell will not be very pleasant at first, then the dough will rise, the aroma will already be more pleasant. The dough increases in volume. It is necessary to mix. The leaven is ready somewhere in a day, but it can be longer. When the dough falls off, it's done. Pour into a jar and refrigerate. I remember that it was suggested to put the leaven only in an enamel or glass container.

To bake three loaves of bread, I take a liter of water (juice, whey, broth) 5 tbsp. spoons of sourdough, a tablespoon of honey, pour in rye flour, knead until the consistency of liquid sour cream. I put the pan in a warm place, my most convenient thing is on a thermo-pot. In the morning I knead the dough on bread, adding wheat flour, another 1-2 tbsp of honey. spoons, 2 = 3 tbsp. tablespoons of vegetable oil, salt. By the way, salt inhibits fermentation and I read that in the old days rye bread was not salted at all, but was salted with food.
Knead the dough well. Immediately I put it in forms (I have special ones, for bread 3 pieces together), put it in a warm place or even leave it just on the table. The bread volume doubles, in a maximum of 2 hours. After that I bake, first for 10-15 minutes at a rate of 180, then I reduce to 130 and hold the bread for almost an hour.
When the sourdough remains a little, I add a fresh broth of cones, but with a smaller proportion, flour, honey, I leave it on the table, only I put the jar in a container, because almost all of it escapes from the jar. For three hours it wanders violently, runs away, as soon as this process ends, I pour everything back into the jar, cover it with a glass lid and again it goes into the refrigerator.
If I rarely bake bread (once a week), then 700 grams is enough for me for a long time, more than a month. I don't do anything with her during this time. It is recommended to take it out of the refrigerator before kneading the dough, so that it revives, warms up, but I don't.

Girls, it seems so long and difficult, but in fact it is more convenient than with yeast, which is not always at home and fresh. But it is much tastier and healthier.

How much horror did you scribble, do you have the patience to read everything? If you have any questions, I will answer here.
On my advice, a lot of people already bake bread like this and write that they like it very much. They don't buy in the store. Heartburn never happens from such bread, which my husband suffered a lot.
The bread that she left for him when she left is over. Regrets.

take a glass of dry hop cones

Hmm. Where to get them?

Lyudochka, if you have a leaven-type dough, then it's easier for you to add a decoction of cones and honey, it will work quickly for you. Do not make thick, the leaven should be like liquid sour cream.
Luda, I do not trust the recipe when working with the dough and I myself cannot give such recommendations, because flour can be very different. In terms of moisture, gluten ... And I always knead the dough with my hands, I feel with them how much more flour I need to add. Here's something like this, quite artisanal.

[marika33]

marika33, Thank you so much! Well, without yeast, I'll try to grow it on the weekend, questions will appear in the process! By the way, what does it smell like when finished?
Natalia-65, the pharmacy should have ...

Where to get them?

We buy at the pharmacy. Just do not use crushed tea bags like tea. Somehow I got caught, I didn't like it.

[Marina]

Marina, And these cones need to be washed, no?

Luda, simple - this is 100 ml of water and 100 ml (!) Of rye flour, temperature 25 -28, after a day it is nasty and it smells incomprehensible, another 100 and 100, but already grams of flour, after a day small bubbles appear, another 100 and 100 grams. On the fourth day, the bubbles increase and the volume also increases. It smells nice, fermenting fruit. Take the recipe with 400 g of sourdough, the rest in the refrigerator on the warmest shelf. You can feed once a week. The first bread - add 1g of yeast to help, then it is not necessary.
When removing the starter culture, it is possible to reduce the number of ingredients by 2 times, that is, 50 and 50. Close tightly, you need air access. The container is small, a jar so that the surface does not dry out.

Sveta, I found an online seed store, at least 300 rubles.Seedspost, well, add ru. There are 2 points of self-pickup in Vladimir.

Thank you so much! Well, without yeast, I'll try to grow it on the weekend, questions will appear in the process! By the way, what does it smell like when finished?

Oksana, to your health! There will be a smell of sour dough - bread.
I wrote about the unpleasant smell so that they would not be afraid that it had gone bad.
No, there is no need to wash, they are ready to use. Even grapes for wine, if you put them, can not be washed.
Sometimes you come across something like sand, but it remains at the bottom. I still filter and let the broth settle.
Yes, there may still be questions about boiling. I had such a question, I decided to just pour boiling water over and insist. The infusion was bitter and even the bread tasted bitter.

[Marina]

Marina, I have rye sourdough, which I need to feed, but I can take some of it and add it to the broth + honey? what do you think?

Yes, Oksana, it's better to do this, it will work for you very quickly and more reliably.
One guy threw out the dough three times, the leaven did not work, but he got his way and bakes bread himself.
I prepared the first sourdough by adding oatmeal ground to a coffee grinder, not peeled.

[Oksan]

Nastya, look there is no yeast in this recipe

Oksan, yes, there is no baker's yeast, but what do you think ferments the sourdough components? Do it wild yeast... It is in this way that ordinary bakeries were brought out.
Real beer, mead is made according to the same principle - it is the reaction of wild yeast contained in honey, hop (etc.) preparations.

marika33, and what temperature should be the water with which we pour the hops? If it's hot, then all wild yeast will die, then, probably boiled, but cooled to 30 grams, no more.
We pour grapes for wine with cold water ...
And now I’ll brew everything nafig and I’ll wait until the second coming of the bubbles, I’ll start!

[Tricia]

Tricia, Nastya, I have it written: cool. Of course, warm. You can't overheat, it's true, everything will die.

And we make grape wine from Isabella and without water. Then, if desired, you can dilute. This year honey was added instead of sugar. The wine turned out to be incomparable, very tasty and aromatic.

[Oksana]

Is your old dough thick?

Oksana, thanks for the info about yeast. Yes, my dough is initially thick. But later it becomes very soft. Usually I take a recipe for any bread (more often Mistletoe), mix everything right up to the bun with my hands and put it in the refrigerator in a container. After a couple of days I take as much for one bread as needed. I knead for 4 breads at once. Yes, I just don't add salt and oil to this dough. Then I put them when I knead the dough on the bread.

My rye was ready in 2 days and had to be fed and thrown away (I didn’t throw it away).

If you didn't throw it away, where did you go? And what kind of bread was baked on it - rye or wheat? I can't eat rye. I'm sour.

You just need to try and FFse will be clear. !!!!

Yeah, you have to ... Just first choose which one to do. I've read all the starter topics. But in almost any starter topic, there are a lot of posts describing failures ... This is confusing.
Nastya, thank you very much for the links. I read something from Admin about KM starter cultures. But several girls said that their friendship did not work out with the fermented milk sourdough. Again an ambush. such messages always confuse me and stop me before action. I'll read it again. maybe it will become clearer.

How much horror did you scribble, do you have the patience to read everything? If you have any questions, I will answer here.

Marinochka, thank you very much for such a detailed answer on your leaven. have enough patience to read, do not hesitate. Marin, I have a question right away, about how much flour do you take for bread. what should be a bun? And yet - you write about adding rye flour, then wheat flour. What proportions? And is it possible to bake only wheat bread with hop sourdough?

Lyudochka, if you have a leaven-type dough, then it's easier for you to add a decoction of cones and honey, it will work quickly for you.Do not make thick, the leaven should be like liquid sour cream.

Not yet, but it's not hard to do. My husband is going to town, I will order hops for him and do as you say. By the way, I have the same old dough on wheat flour. Won't go for breeding hop sourdough?

Luda, I do not trust the recipe when working with the dough and I myself cannot give such recommendations, because flour can be very different.

You're doing fine! And I'm a perfectionist ... I need to know everything to the gram. And then I regulate the dough according to Romina's science about the kolobok.

Lyuda, simple is 100 ml of water and 100 ml (!) Of rye flour,

Veronica, thank you . I remembered this - I read it. But some of the leaven is thrown away there. Are you throwing away? And then - rye flour in the same place. Then this leaven must be transferred to wheat in order to bake wheat bread.
Oh, girls, I'm again in a stupor ... again so much incomprehensible ...

One guy threw out the dough three times, the leaven did not work, but he got his way and bakes bread himself.

Persistent kid ... I would have stopped. If there were no yeast in principle, then, probably, I would have baked sourdough bread for a long time. and so, when there is yeast and an incomparable bread is obtained with it, then ...
Girls, I'm really ashamed. It turns out that I am capricious, and everyone persuades me ... sorry ...

[Tricia]

TriciaNeither varchi, I know, just to enhance the effect, dry or wet yeast is often added, I grew it, I'm interested without additives I even wanted to try it on grain, I did not find grain Nastya, thanks for the links, there is a good topic about the preservation of starter cultures - I liked it.
Lyudochka, I didn't really eat this bread, I just tried it: girl_red: I fed it to the ducks. he was sour!

I am reading and understand that I am very far from leavening.

I'm interested without additives

Oksanchik, I'm also interested in no additives.

I didn't really eat this bread - I just tried it, I fed it to the ducks. he was sour!

Hee hee ...

I am reading and understand that I am very far from leavening.

Natasha, then I'll come to you ... we will be next to you ...

[lappl1]

lappl1, I think that 5 tablespoons of sourdough per 1 liter of liquid is not even gray bread, but white. Luda, you can put whole grain there then, then it will definitely not be sour Girls, let's bring intoxicating on the weekend,: lol: Huh? it is not difficult.

[Ludmila]

drunk on the weekend, huh? it is not difficult.

I don’t know, I don’t know ........................ I will read it again

Ludmila,

I remember my grandmother and mother as a child, and everyone in our village made their own yeast. I don't know how they were made, but they looked like cutlets from a steamer, but dry. Then they broke them, soaked and baked bread and everything that required yeast. And I was born and raised in Ukraine.

lappl1, I think that 5 tablespoons of sourdough per 1 liter of liquid is not even gray bread, but white. Luda, you can put whole grain in there then, then it will definitely not be sour

understandably, Oksanchik ... So you need to buy hops. Only now, my husband is not planning to go to the city yet. Well, you girls, take it out, write, and for now I'll look at you from the bushes.

[Kyrgyz and Kazakh tandoor people did not bake yeast-based cakes]

Girls, since there is a topic about leaven, then I have a question. He tortures me for a very long time ... 30 years, no less.
In general, the story is like this. For a long time, flat cakes were sold in Kazakhstan and Kyrgyzstan. The image of these cakes should be familiar to you - now they are sold at every corner in Russia. And they even lure people in by baking in a tandoor. Tandoor is cool! The taste of the tandoor flatbread differs from the oven one by a factor. It's like comparing barbecue on a grill and a frying pan ...
But if only that was the case. I remember how my neighbor baked these cakes and called me over the fence to give it to my mother. Then my grandmother in Kyrgyzstan sent me and my sister to our neighbors, who also baked cakes for sale. Girls, I know what to compare with, believe me. I don't even compare the tandoor with an oven now. I compare the current tandoor cakes with the tandoor cakes of those years. After all Kyrgyz and Kazakh tandoor people did not bake yeast-based cakes! Never! I know this for sure - I was attached to them. They said they used to make dough only with sourdough. I didn't bake bread at all then, so I wasn't particularly interested in the sourdough recipe. I was only depressed by the taste of these yeast cakes. And only sometimes a miracle happened and at some flea market I managed to buy that real cake - not by leaps and bounds. it divine taste ... When I ate these cakes, I understood oriental women who said that it was enough for them to eat only cakes and tea. This happened to me too. If I managed to get on such cakes, then I bought at least 10 of them. And until I ate them, I didn't eat anything else - cakes, fruits, tea. All! I didn't want anything else.
And already here, in Russia, when I began to bake bread myself, and even in the oven, I began to look for information about oriental flatbread. About any - Uzbek, Kazakh, Kyrgyz, Turkish, Chinese, Uighur ... You will not believe it. But yeast is used everywhere in the recipes for the dough. Even Stalik has an Uzbek, who writes poems about Uzbek cakes in his blogs, books and LJ. I've watched a bunch of videos on how they are made. A gorgeous video about Uzbek cakes was made by Sergey (register) in his LiveJournal. He showed the process of kneading dough and baking Uzbek flatbread. Mistletoe posted this recipe with us. And I baked these cakes. And Galya made them bake. Delicious! But it's not that ... If not for my memory, then I would have enjoyed these cakes.
So, on one of the Kazakh sites of one bakery, I came across a recipe for those cakes. This recipe is for 100 kg of flour. Sourdough (or dough?) Is made for 16 hours in strong meat broth without yeast. The fat tail fat is still there in the recipe. But yeast nettttttt! There is also no description of the process of baking tortillas. Just a recipe. I'd like to try to make such bread. but I also have questions here that there is simply no one to ask:
1. but will this leaven dough in meat broth dry out in 16 hours?
2. and in general - is it leaven?
3. 16 hours is enough for the dough to rise without yeast? After all, those cakes that I remember are very fluffy, but dense, viscous ...
What do you aces of leavened bread think about this? I do not dare to turn to starter topics with this question. They will laugh ...
in general, you need to look for the recipe again, cook the meat broth, heat the lard (instead of fat tail fat) and try to make it yourself ...

And Galya made them bake

Ha! and you say that we don’t give a pendel, that's a good example !!

[Ludmila]

Ludmila, how far have you come !!! I can't even stand near.

Who is speaking? Give, give ... Who would give me this pendel so that I could make friends with the leaven?

I can't even stand near

Natasha, come to me, stand side by side on the sidelines, listen, take a look at them, our scientists, and then look yourself, what the hell is not joking)))

[Luda]

Luda, can you post this broth recipe here?
And on what broth? Lamb, beef? Obviously not from pork ...
I have fat tail fat too.
I'm ready to try to recount the recipe and set up an experiment. But I don’t know the taste of a real, real-life cake!
And can you write how modern cakes differ from real ones? By what criteria do you understand that here it is - the correct cake, but this one is garbage?