Anna in the Forest
Ruslan, I would try to reanimate her - to feed her and let her come up in the warmth, and so 3 times or more. And now I put aside from the dough (which I start with water and flour, and then add malt and sugar (honey) to the dough) 3 tbsp. l. next time. I store it in the refrigerator, use it in the next dough and put it off again.
Thus, the leaven is renewed every time and feels great noticeably ... (and earlier I had a sourdough in my jar, from which I put it on bread and fed it, as a result it died from me once every six months .. .)
RusLan_T
Hello.

Notifications do not come and that's it (((

It's a strange thing. I had a stash in another apartment for 4 weeks. Arrived, it smells of alcohol from above, such a colony is floating, it is clear that it is good. Stirred, how it went, how it went))))))))) I gave that one overexposed in the heat in the kitchen, and it turned sour.

Tried with a towel. You remove it anyway, it creeps up))))) I understand that the mmuki need to be added, but I'm afraid
Last time I added it did not rise at all (
Somehow it is necessary to choose so that the dough is moist, soft and at the same time the shape is kept.
This time on NG, these pancakes turned out))) Soft tasty but flat)))
Black bread with rye sourdough and malt
Happy New Year and Merry Christmas everyone !!! All the best and just a piece of happiness.
Anna in the Forest
Ruslan, Thank you for your congratulations !! and Happy Holidays !!! Good luck!
Ne_lipa
Anna, thank you very much for the bread recipe. I did it strictly according to the recipe, the consistency of the dough and dough turned out exactly as in the photo, of course there was a desire to add flour, I resisted I constantly bake sourdough rye bread and got used to a slightly less moist dough.
I poured 50g onto the table. flour and formed a loaf, but I generally do not succeed in forming rye hearth breads, in general, I made a loaf, only I’m going to transfer it, and it’s already stuck to the table, I’ll twist it again ... As a result, I used all these 50 gram of flour, but still put the workpiece in the proofing basket. Probably for convenience it is better in this case to use a wide blade.
The dough rose remarkably, in about 1 hour and 20 minutes, but it could have been less, because when transferring to a baking sheet, it was blown away for me in general, the most difficult moment is to transfer the blank from the proofing basket to the baking sheet, well, I will never learn to do it beautifully ...
As a result: the bread turned out to be delicious, such a classic taste of good-quality rye hearth bread
My family and I were very happy, thank you very much !!! I will now bake all the time, on a par with Omelok Lithuanian custard bread.
Regarding salt, 20 g of ordinary fine salt is 1 tbsp. l. under the knife, weighed it with a specialist, it's just right !!!

url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/59870/image~14.jpg]Black bread with rye sourdough and malt
Anna in the Forest
VictoriaYou brought me great joy!
Nice bread turned out!
And I will also tell you how to turn the bread without loss:
This requires a bread spatula and a non-stick mat. You can adapt a wide cutting board with a handle from the store, grinding off the edge thinner ... And then:
Put silicone on the distant bread (I have a polytetrafluoroethylene mat - cool and cheap!) And cover with a shovel (which you need to rub a little with flour, it will be better to slide the mat over it.) And, without pressing it, but slightly touching it, quickly turn it over with the basket with bread! - all! bread on a shovel.
Remove the basket carefully.
And you send it to the oven in this way: on a baking sheet (or stone) put a shovel with bread, placing it in the center and abruptly (without changing the angle of inclination, parallel to the baking sheet, pull the shovel out from under the bread mat.Perfectly comfortable! I've been doing this for a long time ...
Svetlenki
Victoria, Wikaaaa! Bread is a handsome man!

Quote: Anna in the Woods
I have a polytetrafluoroethylene mat

Anna, I lifted my jaw from the floor, I unraveled my tongue from the pigtail after I tried to pronounce it, I will learn a special word and I will crush everyone with my intellect! I'll go for a photo in the internet I'll look for what kind of animal is
Anna in the Forest
Sveta, ,, the beast "is wonderful! It washes perfectly (unlike silicone, from which the fat is not immediately washed off). It dries quickly. And the non-stickiness is also better!
hag61
Yesterday I baked sourdough bread for the first time (50 + 75, five days).
For the first attempt, I took this recipe, baked a half dose, got lost in time, the dough came up at 5 a.m., I had to do everything in the morning before work, I wanted to make a mold, but I didn't have time, I kneaded in a bread maker (redmond 1908), there is also a detuning ( 2 hours), baking 1-30 hours. Not a lot of underbakes, crumb a little damp. Flour plus 36 gr. and panifarir 3% of flour (for safety net).
Real bread, just like in childhood. The conclusion is unambiguous, henceforth only sourdough bread, more time and more crap, but it's worth it.
The next baked goods, shaped and using this technique.
Anna in the Forest
hag61, well!
Waist70
Please advise a good online store where to buy malt. Thank you.
Anna in the Forest
Waist70, I can advise the name of the malt - "KOLOBOK". I buy in the store "Globus". in internet stores
didn't have to ...
hag61
Waist70,



I took in the latter, everything is clear and fast.
hag61
I removed the leaven in the refrigerator 5 days ago, today I took 60 grams. warmed up, fed according to the formula 1-1-1, how much the sourdough should be kept until cooked, after 4 hours the sourdough grew 2 times. It grows longer. The answer is urgently needed.
Anna in the Forest
hag61, 2 times is enough!
soknat
Thank you very much for the bread recipe! This was my first experience with sourdough rye bread and it turned out to be perfect. The smell is amazing and the taste is indescribable. Special thanks for the original design of the recipe !!!
Anna in the Forest
soknat, I am very very happy! Thanks for your feedback!
Tanya76
Anna in the Forest, good day!
I am writing to you from the distant, 2020. Your recipe went down in history)))
The taste of the Ukrainian khlibyna, which was sold in Kiev in the 80s, is "the taste of childhood."
It turned out the first time, nothing changed in the recipe. Baked in a saucepan.
With ground bacon with garlic and dill, it ran away, flew straight into the mouth)))
Black bread with rye sourdough and malt
Anna in the Forest
Tanya, sooo nice !!! How beautiful you have turned out !! and such a comparison
Quote: Anna in the Woods
The taste of the Ukrainian khlibyna, which was sold in Kiev in the 80s, is "the taste of childhood."
- flattering !!! My childhood is tightly connected with Ukraine and I understand ... Thank you!

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