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

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

Natasha, I just went so far in my thoughts. And in practice, it is as far from leaven as you are. So, snuggle closer, we'll spy on the girls from the bushes ...

Here's a checkmark with us. Let's figure it out for three? I have wine h / currant. And Lina's cider.

Luda, I don't throw anything away, I'm sorry for the product. It all goes well. The same is done with wheat flour, but 1 grade is better than super refined and bleached. Wheat bread is more capricious, but I had it too, but we practically don't bake wheat bread, so she ordered to live long.

I have wine h / currant. And Lina's cider.

And I have a blackberry. Here.

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

Lyuda, if the leaven doesn't dry out, it will ferment. Does it turn out to be baked in fermented meat broth? fat is probably already added to the dough! I have not heard of this. Like Natalia, I was born and raised in Ukraine. Find a recipe-read-think.
Well, here they are again thinking for three, I also want it, I have no wine

Lyuda, can you post this recipe with broth 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?

Nastenka, you are a kind soul. Thank you dear ! Of course I will find it - I will dig the entire Internet, but I will find it. Tonight I will try to look, otherwise now my husband is calling for exploits - to throw the greenhouse with snow and take the accumulated garbage to the trash can. He himself cannot go down to the trash can because of the leg. And there no one walks at all - the snow is waist-deep. Well it doesn't matter. I'll find it by evening. Damn, why didn't I copy it right away?
What is the difference in taste? It's very difficult to describe. Well, first of all, the scent. The aroma is indescribable. Doesn't smell like the bread we are used to. It smells of steppe. But this is my image - horses, poppies, feather grass, tumbleweed ... Now the taste. The broth itself is not felt. But it makes the dough so delicious that it is difficult to convey. The crust is not airy, not porous, like on yeast cakes, dense, viscous ... Very unusual crust, especially around the edge. I have never achieved this on my cakes, which I just did not grease them with. Be sure to sprinkle the top of the cake with raw finely chopped onions, sprinkled with strong salt water. This does not make the flatbread salty, but the top salt crust is incredibly tasty. The onion also turns almost into coals, giving a divine aroma to the entire cake, but does not give any taste.
Here, I baked such a cake, but by leaps and bounds.



Nastenka, girls, do not lose me ... I disappear until evening ..

And I have a blackberry. Here.

Well, then we live ...

[Oksana]

Oksana, and where, if not a secret.

Thank you dear

Yes, there is nothing to thank you for. Maybe I'll screw up something else.

Nastenka, girls, do not lose me ... I disappear until evening ..

Until the evening! We will wait for the recipe, and then we will use the whole world.

And Nastya will grow the leaven! : girl_manikur: She also has fat tail fat.

Luda, I don't throw anything away, I'm sorry for the product. It all goes well.The same is done with wheat flour, but 1 grade is better than super refined and bleached. Wheat bread is more capricious, but I had it too, but we practically don't bake wheat bread, so she ordered to live long.

Already good. I don't like to throw it away either .. Thank you, Veronica. like this, gradually in my head and clarity will come ...

Well, here they are again thinking for three, I also want it, I have no wine

Well, why are you shy, come on to us ...

Does it turn out to be baked in fermented meat broth? fat is probably already added to the dough! I have not heard of this.

no, they don't bake in broth, but on dough cooked in fresh broth. The dough ferments for 16 hours. And then they bake. But that's all I remember for now. And you couldn't hear about it. This information is not available anywhere, in Ukraine and even more so. These are oriental cakes.
Everything, bye, girls, I'm running away ... my husband grumbles ...

Lyuda, I read about the recommendations of not mixing the rye flour with wheat flour, but honestly did not understand what the problem could be. A couple of times I didn't have rye flour and I added whole grain flour to the sourdough, I did not see any difference. And the leaven was generally prepared with the addition of barley flour, very coarsely ground.
Rye bread has its own taste and is healthier. I did not bake purely from rye flour, 50/50 somewhere. But if I want a little whiter bread, then I can add the highest grade of 250 grams. I put the dough into a liquid one, and knead the dough so that it keeps its shape, does not creep and at the same time it is not thick.
Luda, I also can't eat sour bread, but this one turns out to be not at all sour. And if you add more honey, then it will be sweet and even more magnificent.

[lappl1]

lappl1, Lyudochka, besides the meat broth for the primordial cakes, you forgot about the onions and katyk. Katyk fermented the broth ... and then according to the scheme.
I have been baking breads using hop sourdough for many years. I collect hops on the neighbor's fence. The pharmacy also sells. Don't be afraid of leavening. It's very easy and useful.

[Finely chopped onions are added to strong meat broth, mixed with katyk - sour milk, fermented in a special way, flour is added and left for 16 hours for fermentation ... Then the leaven is again diluted with water, flour is added and left to ferment again for 4-6 hours. ..]

Here is a recipe for "meat sourdough" for you all

Since ancient times, the inhabitants of Uzbekistan, Kazakhstan, Kyrgyzstan have a truly reverent attitude to the cake. In no case should it be cut with a knife and put "face down" - this is a manifestation of disrespect for bread. The flat cake is broken only by hand. It has long been a custom according to which a person, leaving his home, takes with him a piece of flat cake, which is removed and stored until he returns. Its freshness and bakedness are checked by squeezing the cake into a ball and releasing it. A high-quality cake should return to its original shape in half a minute. It happens that sometimes in the tandoor, the cake falls off the wall and falls into the ash. It is considered sacred. There is a belief that at that moment Saint Khyzr entered the house and the bread “bows to him”. During the engagement, two cakes are broken, after which the bride and groom are considered betrothed. Uzbek flatbreads are simultaneously bread, pilaf plates and works of art. Dry cakes are stored for a long time, therefore, especially beautiful ones are hung on the walls for decoration ...

Actually, everyone seems to know the old recipes for making it ... They start with the fact that Finely chopped onions are added to strong meat broth, mixed with katyk - sour milk, fermented in a special way, flour is added and left for 16 hours for fermentation ... Then the leaven is again diluted with water, flour is added and left to ferment again for 4-6 hours. .. The finished dough is kneaded, but before molding it is left again for a distance of 40 minutes ... After that, the pieces of dough are rolled into balls, which are flattened out in the form of a cake, the middle is pricked with a special tool called chekich, sprinkled with caraway seeds and sesame seeds, and a special tandoor oven ... In order for the cake to be more fluffy and stay fresh for a long time - the dough for it is already made butter, and it is fermented with yeast with the addition of lamb fat or butter ...

Sourdough for dough has been considered sacred since ancient times - a special place is allocated for it, and no one has the right not only to step over it, but even to sit next to legs stretched out in its direction ...Moreover, the masters classify the recipes for their sourdoughs and pass them on only to their students by word of mouth ... In Uzbekistan, dozens of types of flatbread are baked ... mixed with corn flour, kuk patir - with sourdough from herbal infusions ... But the most famous Uzbek flatbread rightfully remains the Samarkand one - gala-osiegi-non ... This name comes from the village of Gala-Osie near Samarkand, where the famous masters of making it based on recipes that they don't tell anyone about ... They say that they know more than 15 ways to make a sourdough for it ... There is one based on fermented cream with the addition of sesame oil ... But even knowing the exact recipe, no one, anywhere and never managed to repeat its unique taste ...

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

It seems so, but once you cook it, everything will be clear.
I read and re-read so many times how to make cheese, and once I made it, looking at the cheat sheet all the time and everything fell into place. Now I'm doing it and experimenting.

And here's about the katyk. It just sounds mysterious ...

Katyk is distinguished by a delicate creamy taste, and it is made from natural milk by fermenting it with special bacterial cultures. Katyk differs from all other types of curdled milk in that it is prepared from almost boiled milk. Before fermentation, milk is often evaporated by a third during boiling. You need to take fatty milk. The gradual melting of the milk results in the formation of a minimum amount of whey and a denser katyk consistency. It ferments within 6-10 hours in a warm place (20-35 degrees), shaking and stirring should be avoided.
Katyk is traditionally used in Azerbaijan, Bashkiria, Bulgaria, Kazakhstan, and Kyrgyzstan. There is such a drink among the Tatars, Turkmens, and Tajiks. General tendencies in the production of katyk are preserved among all peoples, but there are also some differences, in Tatarstan there are recipes from baked milk, in Azerbaijan - with the addition of 33% cream, etc. The best sourdough is the katyk of the previous day. The finished katyk is stored for 2-3 days in the refrigerator in glass jars. With a longer shelf life, it becomes more sour and spicy, and it can already be added to fatty soups and broths, salads. An example is cold chalop soup. Katyk can be diluted with mineral water, ice, salt, herbs can be added - you get ayran. Or chivot, a seasoning for meat dishes (with sour dill and salt).

Milk (baked) + sour cream = katyk

It seems so, but once you cook it, everything will be clear.

Quite right! The eyes are afraid, but the hands are doing ... and already on the machine.

[lappl1]

lappl1,

This dough has been living in the refrigerator for more than a week. Maybe I have this leaven?

That's right, Lyudochka, you think, I had it for more than 5 days and the bread is delicious.
Loksa, Oksanochka in hop leaven has her own tricks, for tricks I will go to the local grandmothers (formerly Nyura). And then I'll bake.
It can really work out, if I promised, I do it.

And from this place in more detail

But this requires Japanese Mieto powder, a cheese leaven. I make for 6 liters of milk, I take the powder on the tip of a knife. It is designed for 1 gram per 100 liters of milk. Heat milk to 35 degrees, pour into a mug, pour in the leaven and stir quickly until curdled milk appears. pour into a saucepan, stir for 2 minutes, leave in a warm place at rest until the milk becomes a jelly. The whey will separate from the top. It can be drained, but not poured, it will come in handy again. Put to heat on a small fire, not higher than 35 degrees. The jelly will curl up, here you have to look with your hand when to stop heating. The whole mass will already be like cheese, not cottage cheese, but stretch a little like liquid rubber. Place on a sieve. Allow the whey to drain, turning over to prevent it from sticking to the sieve. then put the load from 0.5 kg to 2 hours.All the cheese is ready, salt the whole circle with a pinch of salt. I put it on a plate and in the refrigerator, it dries up, you can turn it over a couple more times. The more it costs, the tastier, but we have it at the moment.
Girls, add about Ricotta, missed? call me!
We collect all the serum and heat it to 85 degrees. There will be such a delicate foam on top, it can be collected, but it takes a long time, I put a linen napkin in a sieve and carefully pour out the serum. These flakes remain on the napkin. When the whey is drained, there will be a mass like curd, very tender and tasty. This is the Italian Ricotta. You can eat it anyway, you can whip it up with anything. Can be used for baking.
That's it, everything is very simple! And when I started reading the recipes, I didn't know how and from which side to approach.

[Marina]

Marina, and where do you buy this leaven? Do you order on the Internet? Share a link?

[Marina]

Marina, I also overfed the sourdough from rye to wheat and vice versa, everything was fine. I also don't understand such recommendations. Overfeeding rye into wheat is even easier than growing wheat from scratch.
A question about cheese. What is it like, as usual or closer to melted?

Lyuda, let’s ferment! It's not the first time you've tried ... Make up your mind!

[kubanochka]

kubanochka, Helen, don't go so abruptly to the leaven, but rather teach us how to make such a beautiful sausage, otherwise it already dreams of small fat in a dream ... aaaaaaaaaa

[Anastasia]

Anastasia, I support, de they take such good? Nastya, I'm Mona with you? And what is the weight of cheese from 6 liters of milk?

[Sausage]

you don't go so abruptly to leaven

I already turned into cheeses abruptly
That's what I found
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And about the sausage ... So this is taught on our forum. There are many delicious https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=594.0
Sausage (he is from the ki website) explains everything in great detail. And Angela's recipes ang-kay super-duper. With step by step photos. Brew yourself some tea and blow into the sausage theme to study materiel. And you can ask me questions too. It is even easier with sausage than with sourdough.
I won't make a roll out of yesterday's chopped cock (changed my mind), but a sausage like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391089.0, but with their own deviations. My minced meat is already salting, I will then stuff it into the shell. And I hang the bars on the refrigerator door, not put them. They are additionally compacted under their own weight. Then in the oven, then add some smoke (not always) and cool.

[kubanochka]

kubanochka, Lena, aaffiget, die and never get up !!!!! cockerel sorry for the bird
and we will get you with questions, beware .. or hide in the bushes

[Tricia]

Tricia, Nastya; daughter ordered on Avito, in St. Petersburg, brought home, costs 50 rubles. sachet. But you should take it on the tip of a thin knife, and it will grind on your teeth.
Veronica, yes, I agree with you. It is easier to get sourdough from rye than from wheat.
The cheese is hard. I was prompted to make it by the statement of one authoritative person that cheese now contains more poison than good. You can also eat Belarusian or Voronezh, and imported ones are like soap for me.

And what is the weight of cheese from 6 liters of milk?

Oksana, about 800 grams. But I skim the cream, make butter from it. And another 200 grams is Ricotta. I missed it there, I'll add it now.
We buy milk for 100 rubles three liters, it turns out very profitable. And my daughter in St. Petersburg buys 180 each in the village, but it still turns out more profitable, still natural products for children.

[marika33]

Girls, well, you and tryndite !!!!

marika33, Marina. I beg you very much, here open a new topic about leaven: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0 ... Well, you can't go through everything. to find the information you need. I will be very grateful to you. If you have technical questions, such as how to open a topic, how to write, etc. - write in a personal.)

Ksyusha, thanks! I get it, I'll open it, can I go next week? I'm in Moscow now, by raids at the computer, and at least I'll take a picture at home, put it.

Marina, of course, as soon as you are free. It's just a pity that all the useful infa will be lost in a non-core topic.) And then in a personal throw me a link pzhl so that I don't miss it.

[Marina]

Marina, thanks, understood. Now I have cheese according to Lina's recipe near the refrigerator, this is not the first time I have done it. It is fused. We must also make according to your recipe, since our dog loves cheese very much, but he does not eat everything, but only real cheese.Recently (somewhere since December) he hasn't eaten almost anything ... Conclusion - this is not cheese.

[paramed1]

paramed1, Veronica, I will have to bring all the products to your dog and check, but what are we eating
say hello to your dog and pet him

Galya, here she is so fussy, she eats a little and not all meat, not from all chicken. So think about what we are eating ... I want to get somewhere far away and all my own to be!

The second day I read and go nuts. I wonder if there is anything that you do not know how to do? (I answer to myself, yes, there is. You cannot give birth to grandchildren for yourself.)
Veronica, honey, how are you?

[elena kadiewa]

elena kadiewa, Helen and you will learn, you can do a lot. It's just that everything has its time.

I doubt it. Now I re-read everything, I am generally confused. Here Marina will lay out a separate recipe, it will poke us, then maybe ... Otherwise, I read Lin's recipes, light up, then climb into the leaven and cool down.
Girls, we have here Mistletoe herself visiting, oh, how I love her recipes!
Galyun, it's better to bring food to our youngest, then at least you won't be so upset about what we eat. Although, he also does not eat everything, although he is young and not spoiled (probably)

Lena, what are we? We are good! The husband is stomping with a stick, in a week he will go to the treadmill to walk slowly, she is on our balcony. Here I made the cheese again, wait, I’m sitting for my husband, I’m typing, went to ki, looked at the recipes, figured out that I’ll make the Doctor’s sausage without any casings, stuff it into a ham maker and it’ll be good. I looked where the seeds of this (green Christmas tree, it was my urge to plant a lot of it!) To take a pumpkin. And I'll go and drink tea, otherwise I tried the cheese above the roof, licking the spoon while stirring. We hug and kiss all of you, and the shaggy child too. I would like to visit ... Yes, we can't run far.

Here, I also remembered what I was doing. I bake bread, otherwise the cheese will cool, but with what to eat it? Quick bread with semolina, but not with premium wheat flour, but 1 grade and whole grain in half, just in case of gluten I added a teaspoon. Now 10 minutes before the end of the program, I looked in, crossing myself - handsome, tall, just like from the highest torment! Here again, losing weight does not work ...

And yesterday I baked bread in a bread machine as you advised, it worked! And then I have it mainly for kneading dough. I also looked at Linin's cheese, but I have a pressure cooker, you can't open the lid there, there is no milk cooker either, if only in a water bath? ... And on a visit ... if only ... it was cool ... Your little elchik too hello.

Flax, why don't you open it? What is yours? If you can set the temperature, then you set it, open the lid and turn it open to the closed position. I do it, it turns out. But I cook cheese in a regular cartoon.
From small to large, too ardent hello! She loves big male dogs!

[elena kadiewa]

but I have a pressure cooker, you can't open the lid there,

elena kadiewa, Lenus, why won't you open the lid in the pressure cooker? Do not close it completely and leave the valve open. And you will just have a slow cooker. By the way, what's your pressure cooker?

Damn damn it, I thought that only with the lid closed you can work! We need to look at the passport! I have Sakura.

Lyuda, let’s ferment! It's not the first time you've tried ... Make up your mind!

Aaaaa! You remember everything, girls ... Yeah, tune in to hop. My husband will bring hops, I'll do it right away. Thank you, Veronica. How softly you are giving, not like some ...

Today, for the first time since summer, I brewed a leaf currant, the one that was twisted with rolls. OOOOO noble drink !!! Of course, if it were not for the labor costs, I would do the entire sheet.

Ksyusha, thank you for the reminder about currant tea! After all, I did it, but I forgot about it. Apparently, because in my head there was a not very successful experience with currant mincing. All in all, girls, this tea deserves to be made mono leaf! As yesterday Ksyusha wrote - noble! Neither subtract ...But I will add that this is a very fine tea. So girls, we cherish our h / currant bushes, protect them from aphids and even before the berries are harvested, we make currant leaf tea ...

Oh, dear mother, today I read almost all day about these leavens, my eyes in a bunch ... I am sitting in the bushes, one head sticks out. I must sit down calmly and reread everything again, otherwise I read everything on the go. Now in the hospital, then in transport, then with a vacuum cleaner in hand. There is a mess in my head ... and strange thoughts appear that I am stupid, stupid ...
Exactly ... you have to read it all over again.

Sheet metal is certainly great, but my pens will not squeeze such a test

[marika33]

marika33, you have to run after you with a synopsis and write down, write down ...
kubanochka, I agree to the joint venture, but how to buy on Avito, I do not know how ..

Here is a recipe for "meat sourdough" for you all

Helen, you are smart, I immediately found the recipe ... Thank you very much. I met this infa when I was scouring the Internet in search of a leaven for cakes. but I didn’t keep it for myself either, because I was afraid to take the leaven on my own.

And here's about the katyk. It just sounds mysterious ...

Yes, you're right, Helen. Nothing mysterious. It is sold in all stores in Kazakhstan. But for all my love for Kazakhstan, I will say that sour milk is not tasty there at all. Therefore, I have never even tried katyk. I'll have to do it myself, since I'm going to bake the cakes according to all the rules.
Helen, thank you. Made it easier for me to find information. I've been digging in the internet for an hour and I can't find a detailed recipe for 100 kg of flour. Well, nothing, I'll look for it.

marika33, Marina. I beg you very much, here open a new topic about leaven: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=172.0 ... Well, you can't go through everything. to find the information you need. I will be very grateful to you. If you have technical questions, such as how to open a topic, how to write, etc. - write in a personal.)

I join! Marina, come on, design a new theme. Here we will never find this valuable information.

[Natalia-65]

Natalia-65, Natasha, I'm sorry I lost your question. G. Kazatin, Vinnytsia region And where are you from?
We won't find it, if no one is lost, otherwise you can re-read it, I've already been copying everything to my bookmarks for a long time, and pumpkins, and Lina's bread, and all the information ...