Sourdough in meat broth for Asian tortillas (master class)

[Ludmila]

Ludmila, Thank you! I fed her and she is already in the refrigerator. Before baking, I'll feed it a second time.

[Vika]

Vika,

Add a glass of flour, sour milk (I had yogurt this time)

Lena, I didn't understand how much sour milk is needed.

[Anna]

Anna, see ingredients - 2 tbsp. l.

[Anna]

Anna, see ingredients - 2 tbsp. l.

Thank you, I didn't find it myself.

I fed her and she is already in the refrigerator. Before baking, I'll feed it a second time.

Vika, forgive me! I misled you a little. In general, I feed the starter a second time when it has been in the refrigerator for a long time. If I bake in 1 - 3 days, then I just warm it up. I wait for its rapid activity (increase in volume) and just bake it without a second feeding.

Thanks, I didn't find it myself

Not at all, Anechka! Pekies for health!

[Ludmila]

and I just bake without a second feeding.

No really! I can't do it without a second feeding. I have 400 grams of it in the fridge. If I use everything, what will I stay with? I have to feed her anyway.
Thank you, Ludmila, cakes everyone liked and even very much. Although not a single Asian in the family, they were appreciated. The husband said that they looked like tandoor cakes (I wonder where he ate them), then asked: do you have a tandoor? Yes, I say, there, under the bed, I hide it.

[Nata]

Nata, I did not bake in the tandoor, but only saw how they do it. I certainly would not have coped with the tandoor. But you have it !!!! This should warm the soul!

Well, that's why I say that it's easier in the oven!))) Because in the tandoor I baked them many times and it turns out much more clumsy)).

No really! I can't do it without a second feeding. I have 400 grams of it in the fridge. If I use everything, what will I stay with? I feed her anyway

Vika, that's good! And then I advised you, and then worried. You know better! you are a pro for leavening!

The husband said that they looked like tandoor cakes (I wonder where he ate them), then asked: do you have a tandoor? Yes, I say, there, under the bed, I hide it.

: lol: Vikul, you probably have more than just a tandoor under your bed?
Since your husband recognized the tandoor in the frying pan cakes, now I will definitely try. Because very good. I want a tandoor taste. Where else can I get a haze for complete authenticity?

Well, that's why I say that it's easier in the oven!))) Because in the tandoor I baked them many times and it turns out much more clumsy)).

Eh ... tandoor ... I need to persuade my husband to do it ... Let it be more clumsy, but more correct ...

I don’t remember what date I started this leaven. But somehow, because of the low temperature regime, it turned out to be not very strong. I tried to bake cakes ... And also a mistake: it turned out hard and not airy. I was sorry to throw out the remainder and I left it on the table and fed it from time to time. Nevertheless, she smelled a little onion. I decided to start bread on it. I took 150 g of this sourdough, put 0.5 tsp. yeast, 200 ml of water and 200 g of wheat flour c. with .. I had a dough. After about 2-2.5 hours, I kneaded the dough, adding 1 tsp. yeast (I wanted 0.5 tsp, but thoughtful), 100 ml of water, 250 g of flour, 2 tbsp. l sugar, 1 tsp. salt, 1 tbsp. l rast. oil and about 20 g of plums. oils.
The result of today's experiment
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The bread is delicious

[Albina]

Albina, well done ! Experimenter! I'm glad you like it !

I would like to master the baking of tortillas, although I like bread more.But sometimes I like to buy hot cakes. But in principle, I'm happy with today's result.

[Albina]

Albina, well, since your family loves cakes, you have to respect them and bake them.

[Ludmila]

Ludmila, that part who loves flatbread does not live with us now (she has been living with a woman since last year, but she does not bake anything at all, but loves to eat). The other day my son stopped by and, under the pretext that he needed to play, ordered pies for me. I baked 2 packages. When I came to pick it up, the first thing I did was ask for 1 more bag to transfer part of it for her. I told him: "Why doesn't she bake herself?" "She works"

[Albina]

Albina, yes ... I don't even know what to say ... Well, God bless them! And you - even more - for your responsiveness and kindness.

Girls, who "buried" the bun in flour, write how it happened then? Otherwise, I either freeze it, or just keep it in the refrigerator until the next baking. Now I have two sourdoughs in the fridge: one in broth, the other on Chickpeas ... and now we are eating tortillas! Everyone is so happy !!!

[Nikitosik]

Nikitosik, I did not bury! I will also wait for an answer!

Now I have two sourdoughs in my fridge: one in broth, the other on Chickpeas ... and now we are eating pancakes!

Likewise! Only now I'm hooked on liquid yeast!

Girls, dear, this is what I read from the magician Lyudmila: "I studied from the book" Flourish dishes of Uzbek cuisine. "So it is also written there in black and white

"Dissolve the yeast in a bowl for dough, add salt water. Then add flour in parts, knead the dough and add water and flour, etc."

The Uzbeks killed two birds with one stone using a salt solution.

Firstly, the salt solution was made in advance so that the dirt from it settles to the bottom of the glass and pure salt in a transparent solution gets into the dough. That is, the solution from the glass was poured into a bowl for dough, and the dirty sediment remained at the bottom of the glass. The salt was gray, coarse, I remember. It gave a cloudy solution, which brightened if you let it stand and the precipitate would fall out - all kinds of dust and clay. You can't mix it in dry form - rock salt.

Secondly, kneading the dough with a salt solution does not lengthen the kneading time. And adding salt in dry form, in particular, sifting salt mixed with flour, leads to the fact that the dough would have to be kneaded twice as long to obtain a good elastic dough and good crumb in cakes!

In particular, this is the reason why homemade cakes do not turn out as they should if you are too lazy and do not dissolve the salt in advance. People have long forgotten what it means to mix dough by hand, especially for a large family, as in Uzbekistan, diligently, for half an hour, or even an hour. With a salt solution test, kneading is reduced to a maximum of 15-20 minutes. "

Very good research in cake baking.

[Nana]

Nana, Okasnochka, thank you for posting this information here. I recently read this from Luda and drastically changed the method of adding salt. The result is obvious! I just didn't know where to place this information, but you - well done, found where!

And I have a double report. I baked tortillas in the oven. I have a mode of Al-thick hot air and there is a 250 gr flat cake in the instructions. a little gnarled but delicious.

She fed the remaining sourdough and after 3 hours in the oven with the light on, sent it to the refrigerator. It took 2 days, yesterday I took it out of the refrigerator for the night. In the morning she fed me under a light bulb. Then she took 400 g, added 300 g of whey, 600 g of flour, 1.5 tsp of salt (it should be 2), 2 tbsp. l. Butter and a pinch of dry yeast to start. Knead in KhP, put in a cast-iron goose maker, let it stand for 3 hours. Baking with convection 200 gr 20 min and 180 gr 15 min. The crust is crispy, did not cover with a lid, rose above the edges. A little stuck to the form. Apparently it was necessary to lay the parchment and pull out for it. This is my first sourdough bread, now I'm a little less afraid of it. I fed the sourdough to the refrigerator.

[Irisha]

Irisha, great how! you even got to bread! Very cute! And don't be afraid of her! she is good .

I put the leaven, a couple of hours passed, looked in, came up, it smells like dumplings. And half an hour later I remembered that I had not put the sour-milk part. Sclerosis!!! I added, I hope the process will not slow down much. And my broth is strong: I cooked jellied meat from a pork head and turkey drumstick

[Elya]

Elya, I will look forward to what you did there!

[Luda,]

Luda, normal flight, thanks for worrying. During the night, it rose 4 times, in the morning it has already fallen, but it is still warm, in the afternoon I will bake.

[lappl1]

lappl1, Ludmila, I continue to experiment with baking cakes. This time I made them thin, left only the side and pierced them many, many in the middle. It turned out, it seems, is already closer to what it should be. At least they didn't puff up like balls.

[niamka]

niamka, Natasha, well, that's what we need! Very beautiful cakes! It was possible to give them a little more distance (they cracked a little), but I'm sure that everything is fine anyway!

[Luda]

Luda, in the morning I'll go to the dacha with these cakes, and I'll try there. I didn’t know that the cracks meant the product was incomplete. Thank you. I'll take note.

[Natasha]

in the morning I'll go to the dacha with these cakes, and there I'll try

Natasha, Bon Appetit ! and I have planned these cakes for tomorrow, if the leaven is still alive. Something with this liquid yeast, I have not baked them for a long time.

[Luda]

Luda, thanks. I stood in the refrigerator for a week without feeding, and nothing. The cakes turned out this time almost twice as much as the previous one. I baked the fourth batch of this leaven.

I baked the fourth batch of this leaven.

Natasha, and I have it almost 2 weeks. By the way, the aroma will soon disappear. The sourdough grows stronger, but the onion broth aroma disappears. I brought out a new one. Or you can add broth infused with onions to the dough instead of water. Also good at it.

girls, I figured out why the middle swells. Today I baked cakes. And when molding, I made a very thin center. I never did this. And it turned out like this, because I decided to twist the workpiece on the cam so that it had a larger diameter, so as not to roll it out, not to squeeze out the bubbles (I saw this technique in real life and in the video). I screwed up to the point that the middle became thinner than usual. Well, in the oven, she pouted a balloon. Then I remembered that pits do this - they roll out thinly and they swell. So it is not necessary to roll out the middle very thinly, then it will not swell with a ball.

Elena, hello!

Your mailbox is overwritten, I can't send a personal message, so I'm writing here.

I am looking for information about my great-grandfather, Lieutenant Zabrovsky Vasily Andreevich. He was an attack pilot 606 ShAP, disappeared on 08/22/1942, together with 4 more pilots did not return from a combat mission. I'm looking for his last refuge, or any information about him. Your record is the first evidence of the history of 606 ShAP, because there is no information about the shelf anywhere else. Valentin Petrovich's notes are the only evidence of the combat path of the 606th regiment that I have found.

Please contact me, I really need to talk to you. Send your coordinates to HP. I really look forward to communication with you, I am not the only one who is looking for my people from the 606th regiment. We are trying to restore his path, perhaps we will make a website about him if we collect information. I hope you'll give me a hand.

You are missing a page for the summer of 1942, and this is exactly the time that I (and not only I) are looking for, do you have a photo of this page?

A lot of 606 ShAP pilots died in the summer of 1942 and we do not know where to look for them, there are only approximate data ...

[Vasily79]

Vasily79, Elena has disappeared somewhere! Something does not write in the topic "Tea gazebo" - it is constantly noted there. As soon as it appears, I will immediately tell her what you wrote to her.

Thank you, I'll wait.

Lenochka, tell me, please ... I put in the leaven yesterday, but I can't make it this temperature. And my leaven doesn't move at all. What to do? Can I stand it longer?

[VGorn]

VGorn, Victoria, Lena gave me the recipe, so let me answer as the owner of the topic.
Unfortunately, such a temperature is needed, otherwise it may not work. Try putting a jar of sourdough in warm water. And then put this whole structure in a box and cover it with blankets on top. Change the water periodically. And if there is a slow cooker or yogurt maker, then it is quite simple to create such conditions.

I bought a cheap electric heating pad specially for starter cultures and dough. Now I make sourdough, dough, liquid yeast and ferment tea without any problems in cool weather.

Oh, what a pity. Why should I throw it out now, or can I put it in the refrigerator for now?

[Victoria]

Victoria, do not throw it away. Can you put it in warm water? Nice exit. You can probably put it in the refrigerator for now. Until it gets warm. But it’s already hot here. Place the southern jar on the window. She should have enough warmth.

I put it in Štebik yesterday, but for some reason the water was not at the right temperature. Now I put it on again for the night. The temperature was set at 35 degrees. Let's see what happens next. I will unsubscribe in the morning. But it smells delicious

[Victoria]

Victoria, good luck! Everything should be OK in Shteba!

[Victoria]

Victoria, I started this leaven when there was a stir in this temka. I didn't get the cakes. I removed the leaven in the cold and for a long time did not touch it at all. Then I wanted to throw it out. I look, and she has bubbles. I fed her and cleaned her again. After that she baked 2 bread from it. Wonderful bread turned out Took it like a dough at the rate of: 1 part of the leaven, 2 hours of water and 3 hours of flour.

Maybe I don't understand why ... something hasn't changed since the morning. Wrapped it in a towel and set it in the sun. I'll check it after work ..

[Victoria]

that in the morning nothing has changed.

Victoria, if the process had started, there would have already been some changes. Well wait, maybe everything will wake up in the sun?

Well ... I can't say that nothing happened to her. She, of course, changed in appearance. I just thought that in 1.5 days more changes would happen to her. Okay, let's see. I don’t lose hope Thank you for your support

[Albina]

Albinathanks for the hint. In the evening I will put it in the refrigerator. Anyway, I can only bake on weekends.

Well .. that's what happened. And you, girls, tell me if it should be so.

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[Victoria]

Victoria, the fact that there are bubbles, pleases, but the leaven should rise in 16 hours. Maybe your sour milk is weak? I cooked the katyk for 5 days to make it very active. And he raised the leaven well. Or your temperature is low.
Here is my starter at the very beginning and after 17 hours:

I added sour cream and fresh. The leaven rose, but not so much. I put it in the refrigerator until the weekend. It will be seen there. Maybe she will mature

[Victoria]

Victoria, fresh sour cream will not work. Need katyk or old sour milk.