mamusi
Quote: marinastom
I don't fucking understand what's bitter?
No, well, Marin, this is what HONEY!))))
I especially take dark buckwheat honey.
It's not a fact that your honey tastes bitter!)))
I bake everything with honey. Any Bread. Any baked goods. Where sugar is needed, I put honey. In white bread too. Nothing tastes bitter if honey is lime, or herbs, etc.
And again, depending on what is meant by the word "bitter". Honey will just give such a "note" ... well, how I love ...
marinastom
Rit, I am by no means a complaint!
Don't throw your slippers ... I found honey in my bins in a simple glass of purchased yoghurt, I forgot about it. Some of the patients "thanked". Not one year stood. Almost like caramel became. The hand does not rise to throw it out. So I shove it into the dough. Although, it tastes perfectly normal honey. Gnawed I tried it, didn't get poisoned ...
mamusi
marinastom, Marin, well, honey is in the bins, it's clear))) And where do you take molasses, did you talk to her deliciously?
I've never seen it in stores ... And that's it ~ molasses, molasses! Is it better than honey?
A?
Just wondering.
marinastom
Ritul, I don't even know what to say ... Everywhere they talk about what Borodino molasses is needed, honey only if it is not there. I have this.
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
It also happens to be caramel. You can buy in online stores, and maybe in ordinary ones where you can find it. You buy malt somewhere. I bought at Globus, it seems to me that there is no such network in your area.
mamusi

We have malt on free sale. And in Lenta, and in Magnet, and in markets where cereals. Molasses just never looked. Because honey is always in my house.
Thanks for the picture. If I see it on the shelves ~ I'll read it, I'll take a look ...
kirch
And I have such molasses. Rita, in Magnit, which department does the malt sell? Never seen
mamusi
Ludmilawhere spices, vanillin, all sorts of things ...
In Lenta, I took the last time near the bran, and vanillin, everything is there for baking
They still have order ~ each time they rearrange the goods. The marketing move is
Malt in such packages of rustling transparent with a bright inscription ...
kirch
Rita, thanks. I'll see, maybe I just didn't pay attention. Yeah, their rearrangement is very annoying. You get used to the fact that the goods are in a certain place - but they are no longer there
Marina22
Rituel, girls, has anyone tried to bake our favorite sourdough bread? Share your experience, please.
mamusi
Marina22, this one I did not bake. :-) In general, a year ago I baked a lot and only with sourdough. Not now.
It is not difficult to count any sourdough bread.
For example, take in my recipes there is Wheat-rye bread with sourdough in baby Phillips, look, he might like it. Sorry, right now, I can't help you with the recount. But you need to act like this: based on the fact that sourdough by weight is about a third of Bread and half of flour in it, and half of water. That is, you subtract the amount of water included in the leaven from the water in the recipe and half of the weight of the leaven from the flour in the recipe.
I don't know if it's clear. But again this is approximate. And different housewives will tell you differently.
You already feel great bread. Try it. You need to feel the leaven ... Instructions here are sometimes powerless. For the leaven is different for everyone. There is a Beast, and there is a Quiet ...
Marina22
mamusi, Rirul, thank you very much. I understood the principle. Can I link to your Wheat-rye bread with sourdough in baby Phillips?
mamusi
Marina22, Marish, here he is, only I'm on my phone ... and I can't make the link active, so select it yourself ... or just click my avatar, go to my profile. I have a few recipes. You will find it easily.

Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=454171.0
Marina22
mamusi, thank you very much. Yesterday I put in the bacterment, it's already been 12 hours, but she didn't get up. Standing in a small, switched off tabletop oven. Now I put it in the big one and turned on the light bulb. Waiting ....
Twig
mamusi, Margarita, yesterday I baked bread according to your recipe!
Thank you! A very tasty loaf turned out. I am not very friendly with homemade bread, but I will repeat this recipe!
mamusi
VetaHow nice it is to read such words!) To your health!)
Marina, Marin, how does this enzyme work? This is not pure leaven? And you still need to get sourdough from it, right?
Can it be expired?
Marina22
mamusi, Rituel, he was just cold. I achieved a temperature of 30 grams in the oven and everything began to rise.
We have a topic about this enzyme on HP, everything is described in great detail by more experienced girls. This is the first time I took it and decided to do half the norm for the first time... I can’t answer much in detail. Can I "send" you there?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424247.0
mamusi
Quote: Marina22
mamusi, Rituel, he was just cold
This is the first thing that got out of my mouth, but I thought: Marina herself knows about the temperature ...
I read Marish and was interested in this, but in passing. Thank you for reminding. But for some reason I didn't order and buy ... I don't know why. Eternal leaven was growing gorgeous in me. I was happy with her ...
Now I get along with yeast for now. There was no time to nurse with leaven ... sorry, but ...
Later. Back to starter business.

But you, come on, Marinochka, share your experience, and I ...
Marina22
mamusi, I share here ....
I kneaded the dough, put 1 tablespoon of sourdough .. I put it in a multi-cooker, an hour passed, nothing rose.
She pulled out the dough, added another 1.5 tbsp. l. sourdough, mixed. After an hour, the dough rose well.
Here is my first bakery bread and my first experience. The height of the bread is 8 cm.
See the crack? This is something wrong right?
I haven't cut it yet, I'm waiting for it to cool down.
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
lettohka ttt
Marina22, Cool bread !! So plump !!!
mamusi
Quote: Marina22
do you see the crack? This is something wrong right?
What are you, Marinochka, do not slander Khlebushek!))) Handsome!
What a fine fellow you are!
Such a valuable experience, you need to give a Medal, Marin!)))
And a crack, what a crack ... just think ... Well, I think it was a little more possible to distance him, or what? I don't know about this enzyme
But the crack would not prevent me from devouring it! :-) Thanks for the great photo.
Marina22
mamusi, Rituel, I cut it today. It is cut well, does not crumble, the color is pleasant, there are holes, it smells good.
Delicious, but next time I'll try to make it without vinegar. It seemed a little sour to me. Husband just.
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
mamusi
Quote: Marina22
try to make without vinegar

Marish, I often do without vinegar lately.
I love the serum.
And here, even more so, a live leaven, maybe it doesn't need vinegar at all.
And Khlebushek turned out great, beautiful, perforated. Marin, how do you taste the DIFFERENCE between yeast and this?
Marina22
mamusi, thanks, Rituel. Yes, it feels like vinegar is really not needed here.
The taste is difficult to compare because of the acid, but it tastes good. I think it will be clearer the next time I do it without vinegar.
DonnaRosa
$ vetLana
Rita, less than half a year has passed since I got bread
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
Lagri
Svetlanawhat a handsome bread! Did it work like that in Filka? How porous and well baked.
$ vetLana
Quote: Lagri
Did it work like that in Filka?
Yes, in Fillet, proofing on yoghurt until the "kolobok" is doubled. Baking on a muffin 110 gr. 35 + 35 min.
This time I baked with whey and honey. I. finally turned out so beautiful.

Lagri
Yes, the cutter is wonderful. And what kind of pressed or dry yeast?
$ vetLana
Maria, by the way, changed the yeast. For some reason, this bread did not rise with the Saf-moment (although everything was fine in other breads). This time I baked with Pakmaya (Turkey) this dry yeast.
Lagri
Yes, I did. Everything is clear, thanks. Tomorrow I will also bake such bread.
mamusi
Quote: $ vetLana
Rita, less than half a year has passed since I got bread
Svetulya, score FIVE POINTS !!!)))
I also now began to use dry Pakmaya (Turkish). I like it very much. Sometimes I take pressed Lux. But less often ...
And Khlebushek is a handsome man with you!
Marina22
mamusi, Rituel, please excuse me for being "mocking" your bread again.
I have another experiment.
This time, instead of wheat flour (it ended unexpectedly), I put in spelled whole grain. She didn't take honey or molasses this time, but took 1 tbsp. l. with a top of protein (it is sweet with a chocolate flavor).
Zekova + brewed dry kvass and homemade rye malt on a spoon.
Here's what happened. Smells all over the house

Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
Florichka
For a very long time I did not get bread with rye flour. How many were thrown away can not be counted and completely stopped his oven. At first, Mashin turned out bread in a multicooker, and today she baked it according to this recipe. Delicious. I did everything according to the recipe, but instead of water - serum. The quantity has doubled, the bread weighing a little over 1 kg. Baked in Shteba DD1 on frying for 25 minutes on one side, 10 minutes on the other. This time I closed both the lid and the valve. Everything is baked, pleasant sourness, I will definitely repeat it.
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)
mamusi
Florichka, Irina, I am very, very glad that Khlebushek was a success!
Bake to your health! :-)
I myself chaaaasto (almost always) bake with whey and without Vinegar ... so we love ...
Happy New Year!
Thank you for such a nice review!
yudinel
Margarita, thank you very much for the delicious bread recipe!
I haven't baked it for a long time, but today I remembered it and put it on right away.
OOO Very tasty!
mamusi
Elena, Helen, dear, you haven't come in for a long time! Thanks for the kind words.
I am so glad that I like Bread, I also need to bake one of these days. Yes with young garlic, yes with a cucumber!
Yum!
yudinel
When it cooled down, there was such an aroma, I went to smell bread.
And as it cooled down, I immediately gnawed the crust.
Garlic has not yet grown with us. In general, the weather is not summer.
mamusi
yudinel, Lena, it's warm here ...
You are much north of us ...
I have birds, the grass has already fallen with ears of wheat, the cherry is ripe, the strawberry.
Garlic ~ has been on sale for a long time and we eat it with Bread.
Rather, it would be warm here too! Sun and warmth to you!
$ vetLana
Rita, made cottage cheese in Fillet from curdled milk, as you advised. Good turned out as I need.
I baked Your Bread on whey (without coriander - I didn't bring it to the dacha, I put caraway seeds). The first time I did the batch in Panas, before - with a hand mixer.
Beautiful bread.
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)

The color rendition is bad, it is actually darker.
Have not tried it yet, it is getting cold.
mamusi
Quote: $ vetLana
The first time I did the batch in Panas, before - with a hand mixer.
Svetul, and if I do not bake in HP, then always with a Hand Mixer, spirals.
Reluctance to dirty HP. I'm lazy.
How long did you knead? I must try again.
Our HP, of course, kneads perfectly ...
Quote: $ vetLana
Beautiful bread.

The color rendition is bad, it is actually darker.

Yes, very beautiful. Poop!
$ vetLana
mamusi, Rita, I only have a mixer with a leg in my dacha, so I had to knead in Panasika for 10 minutes on dumplings. Of course, Panasik kneaded better than I with hooks. Not really washing, but what to do.
The serum was still warm.
mamusi
Svetul, I will wait for the result ...
AND

I'm glad you liked the curd!

$ vetLana
Rita, today I ate bread (with caraway seeds). The taste is less intense than with coriander. Still, with coriander it is more interesting, more familiar.
mamusi
Svetlana, well, well, I wrote.
Otherwise, I'm waiting ~ waiting for Sveta to tell you what kind of bread came out. I also like coriander.
As for cumin, I somehow ... be careful. For me he is very ... radical, so what-if! Cutting.
$ vetLana
mamusi, Rita, I bake Norwegian with caraway seeds. I like. But yours is tastier
marinastom
Devuli, hello!
I love everything very much with caraway, but my heart is not, I have to reckon with ...
And Borodinsky, of course, tastes better with coriander.
kVipoint
mamusi, I want to thank you again for this recipe, when I want to bake rye only according to this recipe, it turns out incredibly tasty. And what did they write about cottage cheese in this cartoon, poke me at the recipe)))
mamusi
About my recipe for cottage cheese here. Don't be alarmed.In the same place read and in Filka and Redik girls do.
Khlebushek Borodinsky Love from the first crumb (multicooker Redmond RMS-02)Cottage cheese in a multicooker Toshiba RC-18 NMFR
(mamusi)
Tolena
Good evening!
I've been looking at this recipe for a long time, but it's scary to somehow bake bread ... I have not yet fully mastered my slow cooker)) I have a MOULINEX CE501132 pressure cooker. And yet I started looking for this fermented malt, which is in the recipe)), maybe I can buy it.
I have a question - can you also add, for example: some seeds or bran (besides coriander)? Or will it weigh down the dough? And is it possible to replace this malt with something (if I can't find it)? Or nothing?
mamusi
Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02) # 29
Here it is written and the photo is given WHAT can be replaced.
Malt is sold without problems in stores such as Lenta, Perekrestok, Magnit. It happens where flour, yeast and everything for baking. It happens where there are cereals by weight. This is not uncommon.
I did not add seeds and bran to this Bread. What for. This is Borodinsky Bread. He is self-sufficient.
Want with seeds ~ there are many other recipes on the site!
And you DO NOT need to be afraid! You need to start the oven. Everything will work out for sure.
The road will be mastered by the walking!

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