Trishka
Helen, Helen, beauty!
Natasha * Chamomile
Helen, Lenusya, well done!
Helen
Trishka, Natasha * ChamomileThank you girls!
Newbie
Well Lena, well Lena!
And I have not bread, but some kind of parody last time
Helen
Quote: Newbie
Well Lena, well Lena!





Again I am with this bread ...



Italian sourdough (Levito madre) - cultivation and careItalian sourdough (Levito madre) - cultivation and care
Newbie
Elena, what kind of gluten the dough has
the question is - what moisture does the dough have?
and also - how to stir a piece of Levite, it practically does not dissolve in water
Helen
Quote: Newbie

Elena, what kind of gluten the dough has
the question is - what moisture does the dough have?
and also - how to stir a piece of Levite, it practically does not dissolve in water
Humidity ... I can't say for sure, here for a dough 150g LM + 150 water + 150 flour, why does not it dissolve, I stir it in a combine ...
Newbie
Quote: Helen
here for a dough 150g LM + 150 water + 150 flour

1/1/1
I understand, I'll take it on board
Natasha * Chamomile
Today is my Levitochka's birthday and she went to take a bath!
Bozhedarka, Nastya, I understood correctly that in the morning you can squeeze it out, feed it and immediately swaddle it, you can not put it in a jar? Then she will come up, swell, put her in the refrigerator, and when necessary, take out a part for baking.
Ksyusha, didn't you redeem yours? How is it with you?
Trishka
Quote: Natasha * Chamomile
did not redeem her? How is it with you?
She bathed, back on Saturday, packed it in a film and put it in the cold, but she ran away and tore the film, I had to put more in a container ...
Natasha * Chamomile
Quote: Trishka
She bathed, back on Saturday, packed it in a film and put it in the cold, but she ran away and tore the film, I had to put more in a container ...
Hee hee! She's a jerky girl! Have you tried it yet?
Trishka
Quote: Natasha * Chamomile
Nimble
Yes, nimble, then nimble, if not sour, then she would not have a price ...
I'm still playing around ...
Natasha * Chamomile
Quote: Trishka
if it hadn't sour, then the price would not have been ...
Is it still sour? And I was determined that after bathing the acid will go away. I had to throw out the second bread, it was completely sour ..
Quote: Trishka
I'm still playing around ...
I saw! Do you like the taste? Without industrial yeast already or are you adding it yet?
Trishka
Quote: Natasha * Chamomile
Do you like the taste?
It tastes delicious, I added a pinch of yeast to baked rolls, tomorrow I want to put bread, I'll try it without it.




Quote: Natasha * Chamomile
acid after bathing
And I didn’t bake anything else, I bathed it and put it away in the cold, it’s even a pity to translate the food, and so the flour is gone, I’ll feed her soon, I’ll taste it ...
Natasha * Chamomile
Quote: Trishka
it's even a pity to translate the products, and so the flour is gone
Yeah, I started it, opened a bag of 2 kg flour, used it only for feeding, I bake bread from 1st grade flour, so today I used up the last flour for feeding. In general, I threw out 2 kg of flour. Still good from it. I hope that it will be!
Trishka
Analogy
Svetlucha

Girls, my leaven is 19 days old today. She lives with me in a tall glass on a disconnected battery in the kitchen, next to it is a thermometer that shows a temperature of about 22 degrees. I fed her until April 18 every 24 hours, made a ball, cut it and put it in a glass. During the day it practically did not increase in volume, but inside it was all lace. From April 18, I began to feed her after 48 hours, began to mold it not with a ball, but rolled it out with a rolling pin and rolled the roll off, cut it into a glass. I noticed that in this form my sourdough is more pleasant. Yesterday I fed her again, she was almost to the top of the glass before feeding. I fed the rest of yesterday's sourdough at 16 o'clock, at 19 o'clock she converted it to 100% sourdough.At 12 at night, I kneaded the dough in the HP, adding 1 gram of yeast. Kneaded for 5 minutes on the Pelmeni program, then switched on the French bread program on the timer for 7 hours. Today at 7 am I got bread. It is a pity that I did not take a picture right away, the roof of the bread was a beautiful even dome, but the sides turned out to be a little fried. I took a picture after 2 hours, when the bread was already cold. Interestingly, the crust, after cooling, turned out to be all crunchy, like scales. When baked with yeast alone, the crust after cooling was never crispy. Post for verbosity. Here's my bread.
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care





I was just glad that the bread was successful, but it, in my opinion, is sour. Moreover, not immediately, as you start to chew it, but finally chewing, like an aftertaste. And I would not want that at all.
Bozhedarka
Quote: Natasha * Chamomile
I correctly understood that in the morning you can squeeze it out, feed it and immediately swaddle it, you can not put it in a jar? Then she will come up, swell, put her in the refrigerator, and when necessary, take out a part for baking.
everything is correct!




just swaddle well and wrap it on top with a towel or a scarf and tie it with a tourniquet. Delov a minute, but she won't run away like that.
Natasha * Chamomile
Anastasia, I did just that! Until I baked yet - I got sick, I have no strength.
Newbie
Quote: Bozhedarka
Delov for a minute, but she won't run away like this.

no, a lot of fuss, and mine ran away
Natasha * Chamomile
Quote: Newbie
mine ran away
I wrapped a towel in several layers of thick film, tied it with a string, it swelled up all over, but did not try to escape. And in time - quickly, a couple of minutes for everything
fatinya
Anastasia, Nastya, girls who bathed the leaven, tell us how much to put in the bathing water. Mine is already 7 months old, and I have never washed it, poor thing. I constantly bake bread, baked Panetonne, did not lay out the recipe, we have almost the same at Angela's, only she baked in wheat sourdough. The algorithm is the same, the grammar is slightly different, but not significantly. So, I want to transfer my darling to the refrigerator, to a communal apartment, so to speak, and before that, to a bathhouse, so that all the honor is honored, but I don't know how much for bathing. Please enlighten!
Natasha * Chamomile
Quote: fatinya
girls who bathed the leaven, tell me how much to put in the bathing water
Svetlana, as Anastasia taught: for 3-4 liters of standing water 1 tsp. Sahara. Feed the leaven and water overnight. I did so.
fatinya
Natasha, sugar, not honey. I read somewhere in the Italians that they bathe her in honey water. Thank you very much, why exactly for the night?
Natasha * Chamomile
Quote: fatinya
Natasha, sugar, not honey.
So Nastya wrote and saw it in the videos too. Maybe honey is possible, I don't know. And that for the night, Nastya also wrote that. The leaven increased greatly during the night and a lot of it washed out. The weight is less than the original by 100 grams. I have about 250 grams. it was fed, and when it squeezed out 150 remained.
fatinya
Natasha, I see, thanks.
j @ ne
Svetlana, why bathe, or is it sour?
I tried to bake cakes on my own, but I was dissatisfied with the result, she raises the bread perfectly, now, while on vacation, I bake a loaf every day and it is eaten to a crumb, but the pastry rose hard, very long and the cake, as a result , crumbles (I believe I shouldn't if correct)
Italian sourdough (Levito madre) - cultivation and care
I filled in the form by a third, hoped that it would rise above the edge, it did not work out. I decided that I would no longer take on butter without yeast.

Svetlana, and Panetonne rose well, perforated?
fatinya
Evgeniya, Zhen, rose well, very tasty (the children said), does not crumble. I took a photo, I'll post it later, now I don't have time for anything. I bake, mainly wheat-rye bread, pizza for c. with flour and khachapuri. I don't bake baked goods, because I don't eat. I decided to bathe the leaven, because I am transferring it to the content in "harsh conditions". My lady lived for six months at 14-15 degrees. And I never bathed her. The smell is fruity-wine, more fruity, the dough is not sour. Yes, also, I raised and led her in Manitoba, for the "purity of the experiment", and now I transfer to MacFa "Extra", I don't know what will happen.
Scarecrow
Quote: j @ ne

in the end, crumbles (I think I shouldn't, if correct)

I think this is not a leaven. It's not about her. In flour, first of all, and in the order of working with fats.
j @ ne
Nata, Manitoba flour in half with Farina 00, but apparently added oil early, gave little time for autolysis.
Happy Easter to all!
Svetlucha

Today I baked bagels according to Oli's recipe (Rada-dms), but added 3 grams of dry yeast to the dough, since my sourdough is only 20 days old. The sourdough took 154 grams. I put different types of chocolate in the filling: strawberry, orange, white and milk. The bagels turned out to be amazing: the most delicate, airy, tasty, there is no sourness at all. And what aroma stood during baking - beyond words. And the taste is completely different than just from yeast dough. I have no words how I liked them.
Italian sourdough (Levito madre) - cultivation and care
Newbie
but I didn't notice anything delicious from sourdough baking
fatinya
Newbie, then you did not get the correct leaven. The difference is obvious, a completely different baking, if not visually distinguishable, then ogranoleptically - you can't go wrong!




Scarecrow, Natasha, I agree, flour and strict adherence to the recipe. I made it according to Inginio Massari's recipe, when I looked at the recipe, I thought, "I just found an adventure to my fifth point." And she began to do, nothing, normal. The grammar should only be very accurate, and all processes should coincide in time. My first dough (which I put at night) was ready three hours earlier, so I had to lower the temperature and still an hour earlier than the start of the second batch. The dough was silk, the cakes were cooled in limbo, the aroma was magnificent.
Newbie
Quote: fatinya
Newbie, then you didn't get the right starter.
I don't know, yeast is yeast
Painting
Newbie, try the zekowa sourdough. You might like it. This is a bacterial enzyme, not a yeast. Prepared once, lives in the refrigerator, no need to feed, no need to add yeast. One can of dry enzyme is enough for a couple of liters, for sure, but generally longer.
Although the Germans give a 1 year warranty, recognized gurus say that the longer it is stored, the better and stronger, and does not lose its properties for 12 years.
Newbie
and still a misunderstanding happened, muddied the pancake dough on a couple of spoons of c / s flour, so my liquid exfoliated, and no boom, boom. I quickly spread wheat in this misunderstanding - dough rose, bubbled. What was it?




Quote: Painting
no need to feed, no need to add yeast.
How can she raise bread without yeast?
Scarecrow
Newbie,

Yes yeast is there, do not be afraid)). Wild. As with any sourdough. It is a leaven of spontaneous fermentation. So it is written on the manufacturer's website. It is dried and stored in this form for years. When necessary, you restore it and use it.
Newbie
Quote: Scarecrow
It is a leaven of spontaneous fermentation. So it is written on the manufacturer's website.

how expensive

I don’t understand in any way - the leaven began to rise badly, but it bubbles with might and main. What's wrong with her?





Quote: fatinya
I cooled the Easter cakes in limbo, the aroma was magnificent.

I am tormented by the question - will the bottom not fall off? I baked a cake, it formed like an accordion, I thought, if I could hang it, then under the weight of its own weight it would straighten up ... probably. But I was afraid

Scarecrow
Quote: Newbie

how expensive

I don’t understand in any way - the leaven began to rise badly, but it bubbles with might and main. What's wrong with her?


Taking into account how much it lasts, how much it is stored without feeding - it suited me)). It's easier than translating kilograms of flour without stopping ...
Newbie
Quote: Scarecrow
Taking into account how much it lasts, how much it is stored without feeding - it suited me)). It's easier than translating kilograms of flour without stopping ...

so my bread does not really raise it, it turns out somewhere 1/3 lower than on industrial ones, this is not ndra to me

and before the slaughter was, as in the cold determined, offended or something
Helen
Happy holiday everyone !!!
I am reporting ... Baking with yeast and leavened cakes ...
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care

Left with sourdough, right with yeast ...
Italian sourdough (Levito madre) - cultivation and care
This is a sourdough cut ..
Italian sourdough (Levito madre) - cultivation and care
This is by leaps and bounds ...

Italian sourdough (Levito madre) - cultivation and care
This is a comparison, on the left on yeast, on the right on sourdough, denser texture ...

Italian sourdough (Levito madre) - cultivation and care
Baguettes ...
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
When I made the roll I thought that it would not rise ... and he grew so ... I was bullied ...
Italian sourdough (Levito madre) - cultivation and care
And here, SHE !!!

fatinya
Helen, Lena, what is your conclusion? Which Easter cakes did you like best?

Girls! ALL HAPPY! CHRIST IS RISEN!
All happiness, joy, love and God's help!
Helen
Quote: fatinya

Helen, Lena, what is your conclusion? Which Easter cakes did you like best?

Girls! ALL HAPPY! CHRIST IS RISEN!
All happiness, joy, love and God's help!
To taste, the same ... just more dense ... and of course stood for a long time in the proofing ... I liked the roll, not wet, baked, rose ...
made according to her recipe
Italian sourdough (Levito madre) - cultivation and careEaster cake
(Helen)
Newbie
Helen,
what flour do you feed?
Helen
Quote: Newbie

Helen,
what flour do you feed?
different ... I have three containers with sourdough, one I feed with Correct flour, the second is Manitoba, the third is Shugurovskaya 1s., and everything works fine ... I feed 30-15-30 .... I put the rest of 135-140g together and bring them in dough, 140-140-140 ... and then what where ... for bread ... for pancakes, this time in Easter cakes ... this is how I play ...
j @ ne
Quote: Helen
I am reporting ... Baking with yeast and leavened cakes ...
Lenochka, what a hard worker you are! Everything turned out so well, joyful!
And I have no one to have baked goods, so I decided to bake it by leaps and bounds, it’s not worth so much effort (I mean the time of proofing). And it is very pleasant to play with sourdough, amazing bread on it comes out! Levita just suits me that it does not sour, unlike my previous ferments, it is convenient to store and feed!
Natasha * Chamomile
Girls, you are great! Such bagels, Easter cakes, bread, baguettes!
Italian sourdough (Levito madre) - cultivation and care
Helen
Here's a cake, leavened ...

Svetlana777
Quote: Helen
Here's a cake, leavened ...
Elena, I looked at Easter cakes, loaves, roll ... everything is just gorgeous, the leaven is beautiful, (damn, I did not dare to use mine, but I haven’t brought her to mind so that she would work for me like that.
Helen
Quote: Svetlana777
what would she work for me.
Thank you! It will work ... it takes time ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers