mamusi
Gemma, I can hardly contain myself when you show the broken bagel on video! ..
Pancake!!!!
I want to take a bite !!!!
Svetlucha
mamusi, djemma, girls, what kind of pastries you have, there are simply no words! I almost choked on my saliva. I read the whole topic, I really want to start this miracle too, but I'm afraid, although there is Italian flour at home, but you can break off with fruit.
Helen
djemma, Svetlanawhat bagels !!! mmmm
mamusi
Quote: Svetlucha
here with fruit you can break off.
Do not be afraid!))))
Both times I took a berry from the freezer.
Yeasts doze there. Wake up!
Practice right now. In the summer you can put on ripe and fresh ones.
However, mine on frozen currants is nothing like that .... gone!
Join us!
It won't be boring for sure! We promise it!
Natasha * Chamomile
Quote: djemma

Continuation and end of the opera.
Wow, opera! Just a masterpiece!
Can I take one away too?
mamusi
Now they will run in, take everything away! Splash!
Natasha * Chamomile
Quote: mamusi
My changes with Sourdough:
I will expand it to you with mathematical calculations. In detail. Forgive me if it is too detailed.
Rita, thank you very much for the details! We need to save it for future use!
Trishka
Quote: mamusi
will take away
Already
fatinya
djemmaSveta, looking at your bagels, begin to meditate: "I don't like baking, especially on Levito" and immediately turn the page, but after a minute I come back and start meditation again.




Trishka, Ksyusha, "Lyovushka", is also not bad, but somehow without "piety", no matter how angry the Italian comrades get angry ...
mamusi
That's what I will call Levit ... well, maybe without Madre - mother. Still, her motherland is Italy.
fatinya
Girls, and what topic turned out to be interesting, thanks to Ritula. And this, I think, is just the beginning.
Trishka
Quote: mamusi
her mother is Italy
Then "Italian"
djemma
But actually because of what I want Levito Madre.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9679.0
She made it with yeast and leaven. Well, with sourdough from awesome!
Here are my photos, the text is true in Bulgarian on my blog, but I took the recipe here. If you haven't baked, I highly recommend it !!! I baked it twice, at the end of the pictures from last year.
🔗

She also baked Italian colomba and panettone.
🔗
🔗



Trishka, I would feed. But I don't know how to do it right.
mamusi
Ksyusha, feed !!!
Without even thinking!




Quote: Trishka

Then "Italian"




Girls, we need advice from experienced!
This is my Italian, kneaded yesterday at 15.00, 27.5 hours have passed, and not 48 put
So what! Sent to the smart girl, quick, feed, Ksyusha. Take away the hat and feed.
Roll out then fold and more, more, but you yourself know, eh!
Ugh ugh ugh.
Well, good luck to you!
Trishka
And what has not passed 48 hours, is not it scary?
mamusi
No




We have been given eyes so we can look! And a nose to sniff!
"He who has eyes, let him see!"
Trishka
Quote: mamusi
Well good luck to you
Thanks, sunshine !




She fed.
Natasha * Chamomile
Ksyusha, did you put a new one? Something I have only the first part of the message, where you propose the name Italian, the second part only in Rita's reply I read.
I’m thinking again: the one that I have now to feed with new flour, or should I start a new one? It seems that it is all in bubbles inside, but it does not rise, even though you crack!
Bozhedarka
Girls, what are you all great! especially those who do not give up in spite of everything! May you grow the most Levito !!!!
And my old age is not a joy, I don't understand if it's a girl's memory, if it's senile marasmus

I just noticed that for a whole month I was feeding my rye sourdough not with rye flour, but with whole grain flour, my husband rearranged the bags in the pantry, and I still collect from the last bag

Trishka
Quote: Natasha * Chamomile
put a new one?
Well, yes, once again .... the last one!




Quote: Bozhedarka
roofing felts memory maiden, roofing felts senile marasmus
No, the eyesight is bad.
Natasha * Chamomile
Quote: Trishka
Well, yes, once again .... the last one!
WHAT FRUIT THIS TIME?
I hope it will be the last time, because everything will work out!
Trishka
Shop grapes.
Natasha * Chamomile
Quote: Trishka
Shop grapes.
Here's what I wanted to buy yesterday, along with flour! Forgotten
Bozhedarka
Quote: Natasha * Chamomile
Shop grapes
I have it from store grapes, it works fine. What do I need from the leaven? so that the dough will rise and not sour. What a real Levito she is, I have not tried, unfortunately, but my two of grapes and a banana suited me perfectly. When I mixed up the jars and didn’t know where the grape or the banana was, I left one, it’s easier for me, although I don’t know which one I ended up with. No need to keep separate bowls for kneading, hassle a bunch of dough, knead one ball and good. A part of Levito lives in the refrigerator in a film and a towel, tightly tied with an elastic band. Part I feed and use, this one lives behind a bread maker at the wall, there it is neither cold nor hot.
But great respect to those who share the theory with us, to be honest, I don't understand a lot! But I read with pleasure.
Natasha * Chamomile
Quote: Bozhedarka
I have it from store grapes, it works fine. What do I need from the leaven? so that the dough will rise and not sour. What a real Levito she is, I have not tried, unfortunately, but my two of grapes and a banana suited me perfectly.
This is the most important thing that works and is completely satisfied! I also want it to work, but not yet!
Quote: Bozhedarka

Quote: Natasha * Chamomile from Today at 13:52
Shop grapes
Only this is Ksyushin's quote, not mine
djemma
On 02.20 I put raisins and grapes. At first, the grape was faster and more beautiful, but then the raisin accelerated and won. In the end, I only left her.
Bozhedarka
Svetlana, djemma, and raisins are not sour? I also wanted to take her out, but I was warned that it could sour, I did not dare.




🔗

Bonci's website, all in Italian, but whoever has a translator in their browser can handle it. There are many recipes for Levito with pictures and comments. I haven't read it yet, it's time to go to bed, but tomorrow I'll sit down to figure it out, I feel that I'll run a grape one too
djemma
At first it sour, now it's normal.
Newbie
Girls, tell me, when the leaven is ripe, in what state can you put it in the refrigerator?
And then we take it out of the refrigerator, warm it up, pinch it off, feed it and put it away again, do I understand? And again the question - in what state after feeding?
djemma
I understand that an hour after feeding. I'm not putting mine away yet.
Helen
After kormeshki, I leave 1-1.5 hours on the table, then in the refrigerator ... when I take it out, I warm it up 1-1.5 and then I feed it, I start the dough ...
Italian sourdough (Levito madre) - cultivation and careItalian sourdough (Levito madre) - cultivation and careItalian sourdough (Levito madre) - cultivation and care
Here is the prescription
Italian sourdough (Levito madre) - cultivation and careArtisanal bread without kneading with sourdough
(Serenity)

Took 150gr-LM
added 50g water, mixed well
then 300g serum
12g-salt
300g flour 1 grade
70g whole wheat wheat
30g-rye
She mixed everything with a spoon ... left it warm for 2 hours, then put it in the refrigerator for 12 hours (up to 24 hours is possible)
I took it out of the refrigerator, immediately dumped it on the table, moistened with water, not flour ... I fold it with wet hands ... and into a mold ... in two hours he got up and baked ...
Newbie
Quote: djemma

I understand that an hour after feeding. I'm not putting mine away yet.
it turns out that she is not mature at all in the refrigerator? Or it reaches there to its "condition", then you need to pull out, warm and feed. And not to overripe. How do you know when it's time? And then you pull it out, it will stand for half an hour in the warmth and fall, suddenly. Something I'm not catching up with.
Natasha * Chamomile
Helen, Lena, wonderful bread! Thank you for bringing us to admire, and even wrote the recipe right away!
Trishka
Quote: Helen
Here is the prescription
Handsome, thanks for the Italian recipe!




Quote: Helen
Took 150gr-LM
Flax, and this is already fed 150 gr. , or not?




Even I'm dull
Helen
Quote: Trishka
Flax, and this is already fed 150 gr. , or not?
This, straight from the fridge ...I had 150g separately (fed 60 + 30 + 60), so I immediately took it out and further according to the script ...




Quote: Natasha * Chamomile
Helen, Lena, wonderful bread
Quote: Trishka
Handsome, thanks for the recipe with "Italian"
Thank you!
Trishka
Quote: Helen
stood apart
Uh-huh,,!
Bozhedarka
Quote: Newbie
it turns out that she is not mature at all in the refrigerator? Or it reaches there to its "condition", then you need to pull out, warm and feed. And so as not to overripe. How do you know when it's time? And then you pull it out, it will stand for half an hour in the heat and fall, suddenly. Something I'm not catching up with.
let me write how I keep Levito. May great masters such as Bonchi and Francesco forgive me! if I do everything not according to the canons. I feed my sourdough and bring its weight to a pound. I give it an hour to stand for the bacteria to disperse through the dough, but nevertheless I do not allow it to come up at full strength. I tear off a piece of 100 grams, put it in a jar and it fits. As I approached, I feed up to 250 grams, and I bake again.
I wrap the remaining 400 grams of the unsuitable sourdough tightly in a film, VERY TIGHT! I wrap it in a tea towel and bandage it. I store it in the refrigerator in this form, I have plus 5 Celsius. Within ten days I spend this kusman. I untie it, take out 100 grams, let it come up, refresh it, let it come up and bake. At least it's convenient for me. I do not feed the leaven by the hour, I only take it out when I need it, in advance of course. In this form, under pressure, the yeast does not rage, but does not die either. I don't know how to explain it, but I read it when I was digging for information on Levito. BUT!!!! VERY BIG BUT !!!! This method is suitable only for those who have already raised their Levito and she is in no way less than a month old. Bonchi also says in his recipes that you can feed a sourdough that is at least 31 days old once every 48 hours !!!!
Helen
Italian sourdough (Levito madre) - cultivation and careItalian sourdough (Levito madre) - cultivation and care
Again I baked Handicraft bread without kneading .. I decided in a different form, this dough was enough for two, 450g each .. Then I think, well, one will be empty, right there again I started half the norm separately, only I didn't add rye flour ( 170g 1st grade and 30g whole wheat) and now you can see that it is higher than the other two rolls ... there is no cut ...
Natasha * Chamomile
Elenawhat handsome men! Well done! I'm so glad that at least someone is doing it!
Trishka
Helen, Helen, can I ask you again, forgive the confusion!
Tell me, point by point, how do you make dough from the Levite, and then add it to bread?
In the previous recipe, you wrote that it took 150 grams of LM.
How did you do?
I fed her in the specified proportion, let her come up (to the peak, or not?) And put her in the refrigerator, right?
And how long did you keep it there? And in general, how much of it is already semi-ready can be kept there.
Then I understood, you got her out, didn't feed her with anything, warmed her up? and put it in the recipe, right?
Fuh, lope questions!




Quote: Helen
Baking Handicraft Bread Again
Wonderful breads!
mamusi
Quote: Bozhedarka
I wrap it tightly in a film, VERY TIGHT! I wrap it in a tea towel and bandage it. I store it in the refrigerator in this form, I have plus 5 Celsius. Within ten days I spend this kusman. I untie it, take out 100 grams, let it come up, refresh it, let it come up and bake. At least it's convenient for me.
Nastya, and at the same time she has some kind of smell in the film. Please describe it.
Mine started to smell different today. More apple, more aromatic. Store outside the refrigerator. Part dried .. Yesterday I baked buns for my husband with me on a vase by the sea. I took the dough recipe. Like a Cherkizovskaya roll, I added vanilla, a little more sugar and raisins.
The kneading was made in HP Panasonic on the dough mode 2 hours 20 minutes
It was airy. Divided into buns - 16 pieces and baked.
I haven't tried it myself. The husband took everything away. In the evening I called. Said: This is Megatasty!
What else can you add !?
Helen
Natasha * Chamomile, Thank you!
Quote: Trishka
In the previous recipe, you wrote that it took 150 grams of LM.
How did you do?
I had it in the refrigerator for three days ... I took it out of the refrigerator, did not warm it up ... I converted it to 100% humidity and then according to the bread recipe, added liquid, salt, flour ...
Italian sourdough (Levito madre) - cultivation and careItalian sourdough (Levito madre) - cultivation and care

and this time, when I made three small buns, I immediately, after kneading, put them in the molds ... and then according to the plan ...
Trishka
Helen, Helen, thank you very much!
Helen
Quote: Trishka

Helen, Helen, thank you very much!
Bozhedarka
Quote: mamusi
Nastya, and at the same time she has some kind of smell in the film. Please describe it.
after the refrigerator and film it smells of sweet cheese, as it gets warmed up, it smells like fruit as usual. cut like a bread, finely porous crumb. Photos can not be uploaded. It seems that the download goes and hangs for half an hour, and with it the browser and the computer. You have to restart in the end.
blagorod
Quote: Bozhedarka
Photos can not be uploaded. It seems that the download goes and hangs for half an hour, and with it the browser and the computer. You have to restart in the end.
I post photos through this 🔗, comes out quickly. How to upload a photo select bb codes

Italian sourdough (Levito madre) - cultivation and care
And then copy only this fragment, then paste it into the post.

Italian sourdough (Levito madre) - cultivation and care
Helen
Trishka, Ksyushawhat is silent !? What's the news from the fields ...!?
Trishka
Yes, the news is strange ...
I started on the 20th, instead of 48 hours, fed it after 24, then another day, and the third time I had to feed it after 48, because I didn't really get up, and today I didn't feed it either, it also doesn't grow very much, I'll feed it tomorrow morning ....
In a shorter time it turned out:
Kneading - 24 hours - 24 hours - 48 hours - and now tomorrow is almost 48.

In general, miracles in the sieve ...
Anchic
Ksyusha, something is not growing for me either. Neither in the cold nor in the warmth (put another one in parallel). First it spikes and then fades away. And there is life, but so sluggish. I decided to throw out these leavens. I'll try again later. Maybe in the fall. Or maybe I'll ask my mother-in-law to freeze some grapes for me and take it to NG
Trishka
An, here it is with me the same, like on the first day it just flooded, and then it calmed down ...
I'm tired.
I will also look at this one, if she does not want to take root with me, then I will wait for summer, and my fruits / berries, and warmth ...

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