cergey43
Marina thanks. Got it. Familiar notes of my mom. After asking how she bakes something and what proportions. The answer to the eye
Marika33
Sergeiwhen "by eye", then it turns out much better and tastier than weighing in grams.
Elenathen maybe the flour is to blame. Take another flour.
zuma1
marika33, thank you, perhaps the flour is to blame, I took the usual store, like fresh. I'll try to buy grain and grind it.
Marika33
Elena, and did they take rye flour?
zuma1
marika33, yes, the packaging says "peeled rye", we take it for baking (packing date: autumn 2018)
Marika33
Elena, if you have not thrown out the leaven, then add honey, flour and a little fresh decoction of hops to it. Make the leaven thicker, it should work out, there is everything for this.
zuma1
marika33, followed your advice - the hops were gone, added a little water with a good spoonful of honey and more flour. The sourdough density became like pancake dough. And - what a miracle! - the leaven has bubbled, now I walk around it, I'm afraid to breathe, I'm really looking forward to when it starts to rise.
Marika33
zuma1, well, fine! Will wait. that the leaven won't fail you this time.
zuma1
Marina,: rose: MANY THANKS for your help and support! Everything worked out!
Here is my starter culture (it stood for 2 days, did not run away, but became very foamy, put it in the refrigerator for 3 days)
The simplest hop starter
And here it is, my bread!
The simplest hop starter
This is in the context:
The simplest hop starter
The bread turned out to be soft, of medium density, I put the dough overnight, it did not rise, but it was very airy; the dough came up 2 times.
: yahoo: SO MUCH PLEASURE !!! Thanks again!
(sorry, the camera on the phone is not very good - the pictures are blurry)
Marika33
Elena, I am very glad for you that everything worked out! Congratulations! There is almost no sharpness in the photo, but you can still see that the holes are large in the crumb, which means the bread is airy and fluffy.
I understand your joy, delicious, homemade, healthy bread is a great joy in the family!
zuma1
Marina, thanks for the kind words! : sun: I will master new bread on this leaven!
Marika33
zuma1, Lena, my post # 2840 contains recipes for sourdough bread. Perhaps they will suit you.
zuma1
Marina,: girl-yes: thanks, I have taken all the recipes to bookmarks. Now I am mastering the theory.
SKO-O-O-O-O-LKO I don't know about baking bread yet! But I'm ready to work! (In a whisper: I really want to learn how to bake such BREAD BEAUTY!)
Marika33
zuma1, Lena, success to you! We will be glad to have your photo of bread in the subject!
zuma1
Marina, the bread turned out !!!
The simplest hop starter
The simplest hop starter
I renewed my sourdough (hops were boiled for 45 minutes) and the sourdough started playing!
The bread is completely on CZ wheat flour, fluffy, weightless crumb, thin crust! And the taste! Not bread, but gingerbread!
Now only leaven!
Marina, girls, can you tell me if you can put a dough on sauerkraut brine? Will the leaven raise her?
And another question: if the dough turns out to be very sticky, how to knead it correctly (manual kneading)?
Marika33
Elena, beautiful, wonderful bread! Very happy about you!
Lena, I didn’t bake bread in cabbage brine, but I think it should work. I baked on anything and the result was always excellent. Now I bake in apple juice, with pulp. It turns out very tasty and lush.
The dough, yes, sticks and sticks for a very long time. You have to manually knead it for a long time. If there is an opportunity to buy a kneader, then be sure to purchase it, it makes bread baking much easier. And it turns out even more magnificent and airy after kneading in a dough mixer.
zuma1
Marina,: girl_claping: baked bread in cabbage brine (sauerkraut, minimum salt)
The simplest hop starter
I added ground dill seeds to the dough, sprinkle - cumin.
Flour - 40% rye, 60% wheat flour.
It turned out to be a very interesting taste - a little sourness, it smells like dill and cabbage.
The bread is so soft that you seem to be holding a cloud in your hand.
And the question is: the bread has a very thin and soft crust, is this how it should be if you bake in a mold?
Marika33
Elena, good bread! Well done!
Lena, what do you bake your bread in? If the walls are thick, then the crust of the bread will not be large, soft and not crunchy. Try changing the mold, the result will be different or take longer to bake.
zuma1
Marina, baked in an aluminum thick-walled cauldron, probably the crust did not have time to fry too much. For the test, I baked a "brick" in the factory form - the crust turned out to be ruddy, well toasted. (Unfortunately I didn't have time to make a photo - they already ate some bread!) So I will change the shape.
Marina, can you overfeed the sourdough from rye flour to wheat flour? Or is it necessary to start a new leaven for this?
Marika33
Elena, the girls transferred the sourdough to wheat. I didn’t do it, it suits me. I bake pancakes and pies on it, I don't add rye flour to such a dough, only wheat. The sourdough copes well with the rise, but there is nothing at all with rye in the dough.
zuma1
Marina,: girl-yes: thanks! I ask in case you want to bake pure wheat white bread. Can you please tell me, do you stand the dough before forming the pies or make pies, and then proof?
Marika33
Elena, I let the dough for the pies rise once, then I make the pies and wait for them to rise. After baking.
White bread is normally made with sourdough.
zuma1
Marinochka, Thank you! I will try
zuma1
I want to share my sad experience.
I put the sourdough on the wheat flour again (it became interesting how the sourdough would work on it, they wrote in the subject that it was successful). The leaven grew as expected, boiled and I put it in the refrigerator. She stood for several days, decided to "strengthen" it, cooked a new broth, added wheat flour, honey. The leaven rose very well, reached the edges of the dishes, I stirred it and it came up again. I put it in the refrigerator, but even there the leaven was very active, it rose to the brim (you can see very fresh hops were caught). The leaven was thicker in the middle and slightly thinner around the edges. I tried to bake bread (on a mixture of wheat flour and 1 wheat grade). And three times the bread failed. I put the dough on milk, on a mixture of milk and water, just on water and the dough bubbled well (it stood the night). And the bread did not rise, the crumb was wet, not baked, the roof was torn off. I cannot understand what is the matter. Increased the amount of starter culture (2 tablespoons per 150 ml of liquid) and the result is 0! On rye flour, for such a volume of liquid, it would rise at once. What did I do wrong?
Katko
Elenamaybe such a flour got
Marika33
Elena, I sympathize with your failure! Yes, the girls converted the rye sourdough to wheat, but I read that it is much weaker than rye and becomes neutral over time. Itself did not translate into wheat, no experience.
Quote: zuma1
The leaven was thicker in the middle and slightly thinner around the edges.
This begs the question, the leaven should be all uniform.
In order not to lose it, add rye flour, broth, honey and let it work.
Perhaps the reason lies in the flour, as Katyusha suggested. I am now buying a CZ, it is very wet, it is even visually visible that it is damp, and it does not spill out of the mug. But the bread turns out to be normal.
zuma1
Girls, Kate, Marina, thanks for the support, otherwise I was somehow completely upset. : girl_cray: Maybe it's really about the flour. I sin on 1st grade flour (I bought it for the first time), the dough was very, very sticky even after 20 minutes of active kneading. The quality of the grain may be poor or it may be contaminated with something. I will try it in baked goods with sourdough on rye flour.
zuma1
Happy New Year! Let everything that has been planned come true, let even the most difficult goals be achieved, and let the new ones not scare you with their remoteness. May this year be full of happiness, bright hopes, warm hugs. Happy Holidays!
The simplest hop starter
Marika33
Elena, Thanks a lot for the wishes! And a Happy New Year to you! Happiness, peace, prosperity! And always delicious, wonderful, fresh bread in the house.
Chebotar
Hello everyone! Girls, can you please tell me if this sourdough can be put on granulated hops, which is used in brewing? Or is it better to go to the pharmacy?
Marika33
Anna, good day! I have not used hop pellets, but I believe it will be better than in the pharmacy.
Knead the starter without hesitation, everything will be fine!
Chebotar
marika33, thanks for the answer. I will try, I will report
kox
The night stood ... no success ... unfortunately ... I kind of did it according to the recipe
Venera007
Let her stand for another day! There may be few nights.
Marika33
coca, patience is patience! Talk to her, she will hear you, she must hear, tomorrow. Even today it is still too early for her to play.
We will wait for the result with you!
kox
yesterday put the dough for the night .... today made the dough .... put it on the races ...
Marika33
coca, well!
We are waiting for a photo of bread!
Good luck!
kox
Quote: marika33

coca, well!
We are waiting for a photo of bread!
Good luck!
I can't post a photo .....
Marika33
coca, and what are the difficulties? From the phone?
You go to the preview, it says to insert a photo at the bottom and follow the proposed algorithm.
kox
my bread ...The simplest hop starter
Marika33
Very nice bread! Perfect just!
Respect and thank you for the photo!
Did you like it?
Venera007
This is a handsome bread)))
liberiam
kox, the bread looks gorgeous.
How does it taste?
kox
The bread was made from spelled flour with one quarter of rye ... kind of like people liked it.
Scout
marika33, Hello!
Almost a year ago, on the Internet, I came across this thread. Moreover, initially, for some reason, I was fascinated only by the process of sourdough breeding. On the January holidays, rolling up his sleeves, he got down to business. The first pancake came out lumpy. But what a joy it was when, on the second try, on the third or fourth day, the whole mess began to bubble! Well, then, as they say, he said "A" - say "B". The baking process began. As a result, we have been eating only our own bread for almost a year.
I want to express my deep gratitude to you from our entire family for sharing such knowledge.
Well, actually in the photo there is the first "sample" and a couple from the last:
The simplest hop starter
The simplest hop starter
The simplest hop starter
Marika33
Scout, thank you very much for the photo report and for the kind words! The words from the man are doubly pleasant!
Your bread is very wonderful, porous, evenly baked, it is clear that it is airy! I'm glad the whole family likes it!
Good luck to all of you!

Natalyushka
After a long search for hops in pharmacies, I remembered that brewing shops are our everything))) and lo and behold - there was waiting for me not only granulated, but also the usual hops in cones Well, I'm sitting here brewing his dear one, take him into your ranks!
Marika33
Natalia, we accept with pleasure and look forward to the first bread and impressions. I wish you success!
Natalyushka
I will try, thanks
Natalyushka
The leaven turned out! Thank you
I put the brew according to your recipe. waiting)))

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