Sourdough "The Simplest"

Allochka, thanks!
So, the third day. In the morning, under the lid, there are 2 large inflated bubbles. She took the kid out for a walk in the regime. A breath of air and back to the house. The bubbles deflated. It seems to me that the "little body" has lost a little weight, but it is so plump, well-fed. Now I'll try to read the recipes. If anything, can you in a personal with questions?

[Tashenka]

Tashenka, judging by the description, you can put the bread on today. Feed the rest and refrigerator. Questions can be In the subject too. Only breaks will be with answers, because at work

Well, if you can in the subject, it's even easier. I don’t want to add yeast anymore, I’ll use one sourdough. No malt, only liquid kvass wort. How much do you need? 1 tbsp. l. enough? Usually, 1 mix is ​​used for rye. Does this get 2? How much does the dough rise in the mold? If you knead now, refrigerate for 8 hours, then the second batch. In the evening in shape. Will it rise tomorrow by 9 am?

No malt, only liquid kvass wort. How much do you need? 1 tbsp. l. enough?

And I don't have it. But I think that one spoon is enough. Only a little more flour will need to be added.

Usually, 1 mix is ​​used for rye.

For different dough (bread) in different ways. There are options without mixing at all. And we are not talking about rye, but about a combination of rye-wheat or wheat-rye.

Does this get 2?

The second can be done for 10-15 minutes.

How much does the dough rise in the mold?

Depending on the temperature in the apartment. From 4-6 hours if warm +/-. If it's cool, m b. and maybe more (8h-10h).
If it stays in shape from evening to morning in the room, it can stand still. So as not to worry: or put it under the bag in a cool place; or a form with dough in a bag and in the refrigerator overnight.
* The bag should be slightly "inflated" so as not to stick to the top of the bread blank
Get it in the morning, warm it up from 1 hour (you can get 30 minutes). Look if there is a magnification close to 2, then bake. I think by 8-9 am (if in the evening in shape) it will already rise in the refrigerator.

Usually, 1 mix is ​​used for rye. Does this get 2?

Clarification. Sometimes, when I’m strained in time or later returned from work (and even the yeast bread will not have time), I make an express version of the starter with one batch for wheat, combined and rye. I kneaded the dough before going to bed. Placed in shape and shape (while dipping palms in vegetable oil or water, or flour; or using a silicone spatula). I covered it with a bag. Went to bed.
* Depending on the temperature in the apartment and the expected duration of sleep, I leave the form on the table or put it in the refrigerator.
In the morning I got up - bread for "Baking" (if after the refrigerator, then slightly warm it up)
The bread is ready in an hour.
This bread tastes better than yeast bread, but the one that tastes richer with 2 mixes.
You can try this version today if you already need bread by the evening

[Marysya27]

Marysya27, my sun! How can I, when they chew everyone like that! And I'll try to put it in my mouth myself. I also thought about proofing in a mold in the refrigerator.
The bread is needed by Saturday, so ...
Another question. I bake bread no more than 1 time a week, and I need to feed the child in 3 days. The hand will not rise to throw away the excess (the child is alive). What to do? Maybe pancakes can be baked? If yes, then the recipe is needed. It's a shame to ask, but I have 2 second-graders in my arms, so looking for a problem for me: cooking, cleaning, doing laundry and homework, homework, homework. In finances, I have to shrink, so I try to get by with "little blood". And I want to feed them not only healthy, but also tasty and varied.




Allus, what's wrong? In my understanding, sourdough is something similar in consistency to a sourdough. I had a steep dough in the container, which I weighed by tearing it off with my hands. Then she barely blew into my almost rye bun. I thought it would become softer during feeding. But no! It turned out all the same tight dough. Now it is on the table. I will put it in the refrigerator before going to bed. So what should be the leaven ???

[Tashenka]

Maybe you can bake pancakes? If so, then a prescription is needed.

Tashenka, if there is your beloved, then write, you can adapt. And if not, then we will build

Allochka, good morning and good day! I have never baked yeast pancakes. Only with sour milk and baking soda. Therefore, I will be very grateful for everything that can be baked with this leaven: pancakes, rolls, etc.
And what about the quality of the leaven? Is she supposed to be like this? In the refrigerator, it grew overnight after feeding. That is, the baby develops normally, only it is painfully plump ...
The bread, after spending the night in the refrigerator, has warmed up, mixed again, now I will transfer it to a mold and proof it. T-t-t! Let it all work out!



Continuation of my epic ... I thought that shifting the dough with a spatula was elementary! Ha! Even oiled hands were of little help. The dough looks like sticky clay. Is that how it should be? I put it in a form under the film for proofing. Waiting ...



Bake. Fair? Outwardly not ice ... Low (though baked in a rather wide duck), the roof is cracked. She baked with steam, according to all the rules, up to 96 degrees. But if it tastes good (smells good), I'll forgive him everything.

[Tashenka]

TashenkaI keep my fists for good luck
According to recipes and transferring the dough, I will write a little later
Tashenka, what:

up to 96 degrees.

Let the bread stand a little outside the duck. The height of the starter m. B. lower, leaner than the yeast version. We'll figure it out on the "roof" too

Marys, probably the temperature inside!

[Lenochka]

Lenochkathen fuuh ... my first thought about the oven was

[Marysya27]

Marysya27Do not think that I am missing. Everything goes according to plan. For three days I fed my starter culture at 50 g 1: 1.
Today at 3 o'clock I took out, took 200 grams, fed the rest again at 50 grams, put it in the refrigerator.
To 200 g of sourdough I added 200 whey, 150 millet 1 grade and 150 - rye, 1.5 tsp. salt and 1 tsp. l. Sahara. I kneaded in a dough mixer (the pun turned out). The first proofing is until 19-00, about three and a half hours. Then she took it out of the bowl, molded a bun and into the HP bucket. Second proofing until 23-00. The bread rose by about three times. I didn't get out of the bucket, but I think the rise is normal for psh / rye. All included in the baking.

[Sasha55]

Sasha55, Sasha, I just didn’t stop thinking I just didn’t know what
Therefore, I thought about the good, that "all the way." It's good that it is. We are waiting for bread

... for psh / rye, the rise is normal

Yes, that's a good lift. But after baking, the bread will "shrink" a little on all sides. This is more obvious for sourdough bread.
On the other hand, if the bread has stagnated a little, then the "roof" of the starter culture is more stable. Does not fall through like yeast. More often it just becomes even.
AND Tashenkin We are waiting for bread. Did you like it? And we will work on the appearance Natalochkaseems to be a rye-wheat version of baked goods.
Tasha, First of all, do you need a recipe for sweet or salty buns?
The following recipes for testing the leaven will be recipes for "Borodino" bread in 3 versions: rye, wheat-rye and wheat.

I, too, did not disappear, the leaven was completely reanimated, today kneading on the dumplings mode for 10 minutes, turned off 1 hour of proofing, my dough mode is 2.20. I pulled it out, when kneading, the dough squeaks, soft, light, silk, transferred it to the mold, left it to rise, it looks like I will have a baking night today.

[Lenochka]

I am not lost either

the leaven is completely reanimated,

Smart girl Everything is like people have A little warmth, food and care - and life goes on We are waiting with "brags" in all its glory.

Looks like I'm going to have baking night tonight.

It looks like mine too
Well, now the whole company is assembled AND Lenochka looked in, and the "losses" were found Only Tashenka something is silent

for this week I have rye sourdough on the way, today is 5 days, and I put the dough for the first time, and put the fed remainder in the refrigerator,: girl-q: but what I called dough turned out to be a rather tight lump of dough in a proofing bowl on a warm the floor has noticeably increased in volume in 4 hours, which means she is really alive and I did something
Marysin bread, during proofing, got out of the limits of what was allowed, sent it to the oven, light, sonorous, fragrant for the whole house, I won't get tired of saying thank you
however, I went to bed at 4 am

This is my bread.

The roof sagged predictably. Firstly, I rarely make dough in the kneader, I have not adapted myself, I don’t feel the bun, as in HP. I should have added a little flour. Secondly, it stopped, at 22 there was already a good rise, it was possible to turn on baking, but I decided to hold it longer.
Taste - I’m probably not a gourmet and I don’t feel the subtleties. Homemade bread, delicious. I did not understand any special shades. But. The benefits of sourdough bread, relative to yeast bread, are not in doubt, so I will continue to bake. I liked the sourdough precisely because of the ease of handling and the result of raising the bread in the end. Previously, I didn't get anything good with other leavens. I will continue.

[Lantana]

however, I went to bed at 4 am

I also (already in the early morning) put the dough on bread with c / z flour, but did not last 20 minutes before the message appeared
But, "the morning paints a delicate color"
sensations for the whole day.
Lantana, Sasha55, girls, I'm very glad that everything worked out
Clever girls !!! AND Tashenka also

Taste - I’m probably not a gourmet and I don’t feel the subtleties. Homemade bread, delicious. I did not understand any special shades. But. The use of sourdough bread, relative to yeast bread, is not in doubt, so I will continue to bake it. I liked the sourdough precisely because of the ease of handling and the result of raising the bread in the end. Previously, I didn't get anything good with other leavens. I will continue.

It's just like I took it off my tongue
I liked the photo of your bread, the crumb is openwork, baked

To all bakers - my congratulations
And take your time, girls! Under the guidance of our Marysechka, she will gradually enrich her with lactic acid microflora, then the taste of the bread will sparkle with new facets.

Thank you

I'm there! The taste of the RYE bread, which made me very happy. Only it was too short and the bottom crust is too thick. Considering that one of my shilopopiks ate a butter and cheese sandwich without leaving even a hard crust, you can put the bread off. But, nevertheless, I would like volume and beauty.
Allus, if you bake in a form, then how much? I want to try ordering baking dishes. And the question of the quality of the leaven remained the same. Is it supposed to be so tight and tight? My HP barely mixed it into the dough. How can you make it softer and thinner?
I will be happy with all sorts of buns (if they come with c. Z., Or with the addition of rye flour, then it's absolutely wonderful), since there is a lot of leaven, and it's time to feed it, that is, the child will still grow up

yes, now my dough mixer has fallen to the floor, scrolling through my workpiece, and it seems to be bent safely "

[Lantana]

Lantana, That's wow, very insulting. Apparently you also have very moisture-consuming flour.

Girls, dear, I will answer tomorrow. Today it's disgusting, it's hard to look at the screen excuse me

Get well soon dear!

Sun! I perfectly understand you, she herself. Be healthy!

Maryya and the girls! when I am at home I will make this leaven. I buy bread in the local store, which is brought to the city 100 km away from the village, baked on wood in a slightly larger form than the city bakery. The bread is tasty, almost white, grayish, with large holes, does not dry for a long time and does not crumble at all, it smells delicious, there is absolutely no smell of sour or yeast. The pulp looks like it is moist, it doesn’t taste. loaf 44r50kop. city ​​39rb.I think it's made with sourdough. Fell in love with this bread. I'll go home soon. But what about this bread? I did not find a recipe for such bread on HP. Can you tell me? mostly made with rye sourdough in recipes. And how much rye flour to add? Maybe someone knows similar bread. tastes like wheat. really needed! I don't know where else to go.

[madames]

madames, Elena S, but can I take a picture of bread and a cut (close-up)? Maybe ask: rye or wheat? name? Suddenly that will become clear. Gray bread not necessarily with rye flour. Can be with whole grain flour or 1-grade flour.

Here, for example, with c / z flour:

Although full identity is unlikely to be achieved. Even a well-known recipe can play in different ways in different devices. And from the oven ... But you can try to get closer to what you want by trying different combinations. Both flour and liquid base (water, water + milk, yogurt, whey, potato broth ...)

well. tomorrow I'll try to take a picture after the store. thanks for the support.

[madames]

madamesIf there is a label on the bread, take a picture of that too.

Girls! I'll take a picture. Today I barely bought it, they take it apart quickly. When I put it on, I don’t know because I have a train home in the morning with a transfer in Moscow. I wasn’t home for a long time, I don’t know if the Internet would be fast, my husband could not pay during the shopping mall to him Comp to the bulb, only newspapers and historical books. Upon arrival, I will immediately add this leaven.

Today I bought peeled rye flour from the ECO category for testing, it is lighter and lighter than our usual one, I put bread from Guzel for losing weight, for a test, it turned out to be 2 times higher in height, but it was also baked longer, and now I will try it with sourdough with this flour bake, I really want to see if there will be a difference, but I can only deliver from Saturday to Sunday. Marysya, in Temko, I read about self-leavened breads that 25 grams are enough for lifting, I read it at night, well, I just can't find it, really, maybe it's another leaven? I'll try a small loaf of 300 grams, I need to study the leaven

[Lantana]

Hello everyone

I read that 25 grams is enough for lifting, ... is it really true, maybe it's another leaven?

Lantana, however, only the leaven is really different. Purchased. And dry. For example, here:

... buy O-tentic Durum,

... at a dosage of only 4% by weight of flour, it requires only the addition of flour, water and salt when mixing

Here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292601.0.html#quickreply
The "simplest" dosage will not work.

For further experiments with leaven Just in case

Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware) (Marysia27)

There is also a version for the oven

Based on previous messages, I selected the following points, which I will dwell on in more detail. Only tomorrow - the day after tomorrow, .. "so it became"

I thought that transferring the dough with a spatula was elementary! Ha! Even oiled hands were of little help. The dough looks like sticky clay. Is that how it should be?

Outwardly, no ice ... Low (though baked in a rather wide duck), the roof is cracked.

But, nevertheless, I would like volume and beauty.

This will also be

And the question of the quality of the leaven remained the same. Is it supposed to be so tight and tight? My HP barely mixed it into the dough. How can you make it softer and thinner?

Can. It's very brief here. When you feed, you poured water, poured flour, and let it stand a little (at least 15 minutes). I knead with a spoon. No problem.
And when making dough. Water, leaven into water, then according to the recipe. Let it stand in the bucket for half an hour. Then for batching. It softens slightly, and there are no difficulties either.

the kneader fell to the floor while scrolling through my workpiece, and it seems to be bent safely "

The horror is terrible !!!
Now about the pancakes

Tasha, here I prepared
100g "The Simplest" sourdough (1: 2)
310g low-fat kefir (whey, milk, water)
1 st. l. Sahara
100g wheat flour
Mix everything:

Cover with foil.We leave at room temperature for 4-6 hours. After 4h I have:

Add:
1 egg (I have two small ones - 86g)
1/3 tsp salt
1 / 3h. l. soda
1 st. l. sugar (for sweets)
* I did not add, it turned out just a neutral taste
** you can also have a bag (10g) of vanilla sugar
20g butter or 1 tbsp. l. vegetable
* I did not add
100g flour (wheat or rye)
* I have wheat
Stir.

Let stand under the plastic for at least 30.

Bake in a well-heated skillet.


After the coup, do a little less heating. You can half-cover with the lid a little.



And here is also with c / z flour (lean version):



I'll write about him too

Marysechka, what delicious pancakes
I baked the second sourdough bread. 200 sourdough / 200 whey / 150 psh1 grade, 100 rye, 50 flaxseed. For the first time I dealt with flaxseed flour. She stood for 2 hours, kneaded, transferred to another form -3 hours and baked goods in KhP. The rise was not bad, 2 times for sure, the roof is convex, everything is beautiful. After baking, the roof was uneven, there was a bubble, then it settled and we got bumps. But it is not important. I didn’t like the taste at all, and inside it was moist, the color was gray-brown. Bottom line: I won't bake with linen anymore, despite the benefits. Today I will bake baguettes from 1 grade + a little rye.
P.S. I like the starter culture more and more. I feed it every other day, it smells delicious. Bubbles.

Allusik, sun, thanks for the pancakes! And immediately the question. And if you knead the dough in the evening, put it in the refrigerator overnight? Will you bake in the morning?
For bread. I put the batch in Panasika. There is a stand. It took me 40 minutes, but the leaven didn't want to become softer. But the bread is delicious! Both taste and color! Real rye (which is what I wanted). Now I'm going to put the dough again.

[Sasha55]

Sasha55, Sasha, here is a recipe for bread with flax:

Bread "Golden flax" (shade)

And if you knead the dough in the evening, put it in the refrigerator overnight? Will you bake in the morning?

Tasha, If the leaven is diluted cold milk, then the dough can be left (covered with foil) at room temperature (18 ° -23 ° C) for 8-9 hours. No refrigerator. If we make pancakes for breakfast, then we start the dough for the night. If in the afternoon or evening, then add warm milk (20-30 C), we also leave at room temperature. Then we reduce the fermentation time to 4 (6) hours.

but the leaven didn't want to become softer.

In Panasik there is flour at the bottom, like, but water on top The leaven may not have enough water for softening. Therefore, you can pre-add the required amount of sourdough according to the recipe, the required volume of water. Let it be for half an hour. And then into the bucket: leaven, then water.

How much useful information, we will try the weekend ahead

Oh thank you! Today I don't know (I promised the boys sausages in dough), but tomorrow I'll try to put dough on pancakes at night. I did not understand a little with the lid. I somehow got used to baking pancakes completely closed. Is it not necessary here?
ABOUT! On the way, another question arose. Is it possible to wrap sausages with some kind of leavening dough? If yes, then the whole process from dough to molding ... And then I only swaddle them with purchased puff.

[Tashenka]

Tashenka, bake as you used to. Before the coup, I bake without a lid, and after - with a lid and at lower heat.

Is it possible to wrap sausages with some kind of leavening dough?

If yes, then the whole process

Just a little later

Allus, it does not burn. For mine, such "happiness", in the form of sausages, is extremely rare because of the dubious benefits of sausages. And I have not yet learned how to make my own. Oh, I feel I settled here for a long time (until they drive filthy broom)! I need one thing, then another ...

[Tashenka]

Tashenka, we have a spacious teremok There is enough space for everyone
And instead of sausages, "snag" can be made from chicken pancakes. They are juicy. Eat first. And cut the leftovers into cubes. And instead of sausages we wrap:

Nope ... It won't work with mine.They pick out the sausage, and then eat it in a bite, or first the sausage, and then the dough (if it tastes good.
Alla, what recipe do you use for these pancakes? Feed my meat ... So I collect all the recipes, and then I try to cook and feed.

[Tashenka]

Tashenka, I do it according to my recipe. I will share. Or we will temporarily find something similar.

Take 2 is baked in the oven. I have him smart today. True, I broke the technology a little. The dough stood in the refrigerator for only 5 hours. It grew, of course, not much, but it was necessary to put a bucket and put a loaf for kneading. I put it closer to the battery, waited as long as I could, and for the second batch. Spreading out again with difficulty. This time in a muffin pan, long, but rather narrow (but at least it looks like a loaf). I covered it with a film, put it on the kitchen table and decided that she would get up until morning! And it rushed up at an accelerated pace, sticking to the film, thereby ruining the roof. Just a question. How can the film be secured so that the dough does not stick when lifting?
While I was writing, the bread was baked. Beautiful! It is only spoiled by the trace of the temperature probe. Tomorrow I'll tell you how it tasted.
Additives: 1 tbsp. l. kvass wort, a decent pinch of ground coriander, 2 tsp. onion powder. And sprinkled a little of the same coriander on top.

This is what I found from chicken pancakes

I have a slightly different recipe. But so far:

Chicken pancakes with cheese (celfh)

Chicken pancakes as in Ikea (pizza maker Tristar PZ-2881) (Masinen)

Chicken pancakes (anemona)

Chicken pancakes (from boiled meat) (V-tina)

Chicken pancakes with tomatoes and basil (Trishka)

Now for rye bread

Spreading out again with difficulty.

It won't be easy. But ... Here, as with the formation of certain types of cutlets, with every subsequent touching of the dough, preferably slightly dip your palms (scapula) in water. Less sticky.
The dough can be wrapped in pieces into the mold using a moistened spatula. Then tamp with a moistened hand, distributing the dough evenly over the shape.
Smooth the top of the bread with a damp hand. Then you can sprinkle with flour or grains. Press down the grains from above very slightly. After that, you can make shallow cuts with scissors. One option is to avoid natural crack lines. Which are not always, but can be organized:

Here without them:

Here with flour and cuts:

You can turn the whole dough out at once on a greased mat. oil. Divide the pieces into the desired sizes. Form the desired shape by smoothing the surface with a damp palm until smooth. Then dip one of the sides in grains or flour. And in shape. Or sprinkle the workpiece already laid in the form with what you need (or leave it without any powders).

How can the film be secured so that the dough does not stick when lifting?

Cover with a large bowl (shape) and top with a towel or bag, slightly tucking the edges under the rim around the bowl.

Additives: 1 tbsp. l. kvass wort, a decent pinch of ground coriander, 2 tsp. onion powder. And sprinkled a little of the same coriander on top.

There is another moment. "A decent pinch of ground coriander" sounds alarming. You can add the taste of bread according to this recipe, slightly increasing the amount of salt to 8-10g and sugar (honey) to 28-30g.
It is better not to break the recipe norm for spices. Less is possible, and if you add more, it can be bitter, at least. Even a little too much with spices can upset the balance of taste.
Onions, seeds - m. B.

Hello, Allochka! (I'm sorry for your familiarity, but you have become almost dear to me)
She laid out the second bread in pieces. But all these inconveniences are forgotten when you bite off your delicious rye bread. It is really not only beautiful, but also delicious.
With spices I have long been on "you", I'm not afraid to overdo it. And a pinch, even "decent", does not mean "very much." This is much less than a teaspoon. In the next.once I put more onion, otherwise it is not felt at all, and I will add ground dill seeds, they go well with onions. And I really increased the amount of salt a little.
How do you feel?

[Tashenka]

Tashenka and all-all-all
How can you feel after these words:

It is really not only beautiful, but also delicious.

Only ho-ro-sho !!! and great
I'm glad the bread was a success
Lantana, how is the kneader? Alive?

And from me to everyone!

Bread "Village" from the instructions for the cousin, baked in the cousin. The "simplest" leaven, c / h flour, water + milk, sunflower oil, salt, sugar.

[Accomplishment]

Accomplishment, Lenochka, could not be better! How nice to look at such a simple, but such magical beauty of bread in the context

Allusik, good day! Please tell me which recipe is the best to make a dough for a pure wheat loaf? With sourdough, of course. It baked on the railway, now I want to try it on the curtain. My youngest grandson only eats loaves. Thanks in advance.