Sourdough "The Simplest"

[Tashenka]

Hello everyone
Tashenka, here, according to this recipe, I baked baguettes the other day

180g sourdough ("The Simplest" 1/2):

100g water
100g flour
Stirred with a spatula in a bucket:

Wrapped it in a bag. Left overnight at room temperature. It turned out that for 10 hours at t ° = 24 °:

Add:
230g water (whey)
8g salt
30g sugar
1 egg (50g)
30g butter (softened)
360g (+/- 20g) wheat flour
* I have 380g.
* Sometimes part (about 1/3) of flour is replaced with rye or c / h.
* You can make buns, rolls from this dough. Then you can still add a bag of vanilla sugar to the dough. And you can increase the total amount of sugar and butter up to 50g (if you like it sweeter).
This time I have 180g rye flour and 200g wheat flour.
Kneading and proofing on the "Yeast dough" program + for some more time until the volume doubles (under the film):

Once again, a short batch. And to work. I lightly grease my hands and a rug. oil
Here are the breads:

Baguette cut:

* The products were left to stand for about 6 hours.

Allochka, thanks! Isn't there lean? I understand that I have become completely insolent, but my daughter comes to us for the weekend, and she is fasting. So you want to eat one type of loaf.

[Tashenka]

Tashenka, put in the Marysin recipe any oil suitable for your daughter (sunflower, olive, corn, whatever), and there will be a lean option.
In principle, you understand that any recipe can be counted into the starter version - just the fermentation / proofing time will increase compared to the yeast version

[Tashenka]

Tashenka, I'll write a lean version today.
Lenochka, Accomplishment,

[Accomplishment]

Accomplishment, Lena, I understand everything, but with sourdough bread it’s still YOU (exactly as I wrote it). For many reasons I cannot afford to experiment and make mistakes. Therefore, I ask for help inside and out in order to dwell on recipes that are acceptable to me. I have already decided on rye and wheat.

[Tashenka]

Tashenka, Knock-Knock
Recipes

Dough for a loaf of sliced ​​type.
200g sourdough "The Simplest"
100g water
100g wheat flour
Stirred. Covered. Costs 4-6 hours at room temperature.
Add:
100g water
8g salt
20g sugar
20g vegetable oil (butter)
260g wheat flour.
* We do not pour the flour into the bucket all at once. +/- can be added if necessary. We focus on the "kolobok".
Kneading. It came up. Short batch. Forming.
The total is something like this:

Dough for buns, pies, bars.
This dough will be sweeter.
200g sourdough "The Simplest"
100g water
100g flour
Stirred. Covered. Costs 4-6 hours at room temperature.
Add:
80g water
0.5 tsp salt
80g sugar
60g plant oils
210g wheat flour
Kneading. It came up. Short batch. Forming.
The pies are something like this:

Happy trials and delicious results

[Marysya27]

Marysya27, Allochka, I have a starter culture. Already baked the bars twice. Really like. I just don't have time to make a photo. TC. I bake at night, in the morning I leave for work, and then only crumbs ...

[Sasha55]

Sasha55, Sasha, it is very joyful to read such news Let the leaven continue to serve the skillful mistress faithfully For a long time and regularly And there will still be pictures

Allochka, thanks! But I always have questions. Is it enough to put the first load (sourdough, water, flour) on the "pelmeni" (20 minutes)? After standing, as I understand it, the complete yeast dough program. Then another short batch? After shaping, do we stand and bake as usual?

[Tashenka]

The first load (sourdough, water, flour) is enough for "pelmeni" (20 min.)

Tashenka, enough. I just stir with a silicone spatula. And under the package.

After standing, as I understand it, the complete yeast dough program.

+ stand additionally under the package until it is approximately doubled.

Then another short batch?

After shaping, do we stand and bake as usual?

We stand longer than usual. Be guided by sight.
We usually bake.

Thanks my Sunshine! Yesterday I baked a loaf of ordinary dough, that is, a recipe from the instructions for HP. A loaf baked from 500 g of flour in HP is usually eaten for a week, and in the form of a loaf from the oven today my boys are already finishing up. That's what BATON means! Therefore, I asked for a recipe for sourdough.

That's what BATON means! Therefore, I asked for a recipe for sourdough.

That's for sure. I noticed it too. From the most ordinary bread dough, but in the form of a loaf, from the same amount - it is eaten faster. I got used to it from one portion for 200 g of sourdough and 350-400 g of flour, make three baguettes for the princess, and while they fit - from the rest of the pizza quickly.

Sasha, and the rest of the proportions? And how much dough by weight per bar? What is the baking algorithm in Princesk? Why, I'm such a bore ...

Prescription dough dough patties with oatmeal and rye flour on the Mary's sourdough.

Sasha, and the rest of the proportions? And how much dough by weight per bar? What is the baking algorithm in Princesk?

Natasha, I can write my own proportions, but I am making 1d1 leaven, and not like in Alla's recipe. Therefore, the proportions are different. And my flour is dry. The water slips heavily. In principle, I do this: 1 knead in HP on a prog dough. 25 minutes kneading, then 1 hour 05 minutes proofing. There, in the middle, there is also a small curl. After the signal, I do not take out the dough, but watch the rise. It has grown 2 times, it takes about 2 hours, I get it. I divide into 4 parts. From one I immediately stretch into a prince. circle for pizza. I close the lid. In the meantime, I roll up the other three in baguettes and put them on the rug on which I will bake, cover them with a towel and forget about them for 2-3 hours. While the baguettes were making pizza, the circle rose-straightened. The stuffing on it. For a view, I wait another half hour and turn it on, Time - 12-15 minutes, to be honest, I never noticed. How delicious it smells, I go up and look. If it's ready, I turn it off, in the turned off stove for another 5 minutes and you can eat. Mine love crispy, so I'm not afraid to fry too much.
When the bars are distant, you can see them. puffed up and the hole from the finger does not tighten well, I very neatly transfer it to the princess, already barely warm, I turn it on and bake until it is ruddy, I am a sniffer, I determine the readiness by smell. On off keep a little more. Most often, the bars are baked at night, so I just turn off the princess, go to bed myself, and take it out in the morning.

[Accomplishment]

Accomplishment, Lenochka, a delicious cake turned out to be Very beautiful and generous

Good day everyone! I saw on the yu tube - Vermont bread. they take 15g of sourdoughs in total. and baked in the oven. Can we bake it with our sourdough in a bread maker? \ Junk, the oven is falling apart \. and who may have already tried it? is it worth the admiration and our labors?

[Lenochka,]

Hello everyone

they take 15g of sourdoughs in total. and baked in the oven.

Lenochka, on the previous page they said about the same

Hello everyone
Quote: Lantana from 28 November 2018, 23:24
I read that 25 grams is enough for lifting, ... is it really true, maybe it's another leaven?
Lantana, true, only the leaven is really different. Purchased. And dry. For example, here:
Quote: glutton from 10 August 2013, 21:24
... buy O-tentic Durum,
Quote: Admin from 11 August 2013, 08:15
... 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.

Can we bake it with our sourdough in a bread maker?

I think we can. I'll see the details, if it works out in time, I'll try.
Today I have rye-wheat (according to the recipe from page 8. This is the look after kneading was:

Each piece contains 491g:

Marysya27! Great! Thank you.

Marysya you have very beautiful bread, I ordered malt for myself, I did not find the L7 form in our city, I also want such a beautiful bread, I hope it will work out, only I did not find the recipe on page 8

[Lantana]

Lantana,
On page 8, under the spoiler in the message:

Tasha,
Recipes

("Reply # 149 on Nov 21, 2018 10:52 am")
Bread will definitely turn out the same, or even better. And my bread is made of small forms (500g) from hp. L7 is also there, but somewhere in a safe place are hidden So that you can immediately find
Hello everyone
Today's bread, "rest" while

And here are the cuts:
First, from the top (with crust)

This one from the middle:

Late yesterday evening I was going to put on rye-wheat bread again. And rye flour - 100 g of all left. I overlooked. Therefore, I added another 100 g of buckwheat flour to it, and added wheat flour to the norm.
I immediately put all the ingredients according to the recipe in the bucket. Kneading for half an hour. When kneading, the kolobok "smeared" quite a bit. I didn't add flour so that the dough was lighter. Arranged in molds. In each, somewhere around 380g turned out. Sprinkled with poppy seeds. I put it in xn. I covered it with a bag. It was 10 hours at a time. It was probably a little cooler in the kitchen today. Or maybe buckwheat flour slowed down growth a little.

And the other day I tried a cake recipe:

Pies "ammchiki" (Stеrn)

cook in sourdough
Dough for lean "ammchiks" with sourdough

* This is the first trial version. Maybe I'll finalize a bit in the direction of decreasing the vegetable oil, so that the amount of flour remains within the limits specified in the recipe.
We take:
210g "The simplest" sourdough
100g water
100g flour
We mix. Cover it tightly with a bag. We leave for 6-8 hours.
Add:
80g water
1-3st. l. sugar (or fructose) + 10g vanilla sugar
0.5h l. salt
200g plant oils
Flour according to the recipe 510g. In this version of the dough, I got 100g of flour on top.
Kneaded on the program HP "Yeast dough". I covered it with a bag. I put it in the refrigerator overnight.
In the morning this picture:

It came up quite a bit.
She covered it and left it at room temperature (24 °) for 4 hours (maybe a little more), until it doubled:
.
A small amount (stripe) of rast was observed along the test contour. oils.
* As in the biscuit from Irochki-vernisag after the refrigerator.
Once again, a short batch. And then everything is as always. She rolled it out in flour. "Sawing" in this version is more convenient and accurate without flour.
* It is most convenient for me to cut with that part of the edge of the palm, where the junction of the palm with the little finger.
I didn't lubricate it with anything. (You can, of course, with sweet tea leaves.)
The dough turned out after baking closer to sandy, very tender and tasty. Distantly similar to the original. Mine was perceived as different, but everyone also really liked it.

A variant of lean ammchiks, leavened with sourdough and with a dietary filling (for diabetics) performed by the Gemlux desktop oven:


Lean sourdough dough + liver pate:

Hello everyone! I am now a rare visitor, because there are problems with the Internet, and the youngest was in the hospital with pneumonia. So ... But with a report. I baked ammchiki in sourdough with cabbage. The dough was so soft that it was not easy to work with it. They cracked them at a stroke. It was very tasty, although not very beautiful. Thank you!

Marysya bread with sourdough. Happy New Year!

[Tashenka]

Happy New Years everyone!
Tashenka, NatalyushkaWhat a smart girl Thank you for daring. Maybe add a little more flour to the dough Natasha, a tried the author's version of the dough (with butter) or lean (with vegetable) on sourdough?
Recover manyunemu, and we will continue to experiment
Lantana, I can't think of a better congratulation Such a cool bread turned out, sincere
Thank you, pleased my dear
I also baked bread:

And buns, based on the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1325.0

Marysia, you have very beautiful bread and buns, but I do not know how to recalculate how to make our leaven for yeast according to the recipe, please teach

[Lantano]

Lantano, thanks for the kind words. I will definitely write

[Marysya27]

Marysya27, you were not expecting us, but we are pinned! I want those sourdough buns.Can you give more details? Something I have already lost the habit of yeast ... Loaves, rye-wheat, pies, ... But I just can't fit everything for pancakes, and now I also want to bake such rolls for my hooligans ...

[Tashenka]

Tashenka, Natalia.certainly waited Always
I will write And about buns, and Lantano about calculations. I have already found my "primary source" so as not to write "by eye"

I, too, somehow calmed down :) I bake less often by the spring, I lose weight

I welcome everyone to this kind forum of bakers.
Maryya, special thanks to you for the delightful stories and photos. I have been reading the forum for a long time, but I decided to register only now. I could not resist, I started your leaven and here is the first result. It turned out a very tasty sourdough bread (added mashed potatoes, fried onions), baked in KhP. I barely managed to photograph the remaining half ...
The first experiment with sourdough, I consider it successful. I will continue to improve my skills.
Marysia, once again, my gratitude to you for your encouragement and help.



Marysia, immediately clarifying a question. I fed the starter culture (70 + 140). When she is ready for new experiments, how do you evaluate her readiness? Do you also need 2-3 days? Thank you.

[Anzhela_197]

Anzhela_197, Angela, welcome to our friendly family. I am especially pleased that our acquaintance is taking place in this thread. I am very glad that the bread came out right away, and so beautiful. You can safely move forward!
Angela, check out this recipe:

Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware) (Marysya27)

I think there is an answer to the question. If something needs to be clarified, then we will do it tomorrow (today, only in the evening)
I apologize for the delay in answering. I understand how important a timely response is. Especially for the first message. Didn't work before. See you soon. And we're on you, okay?
Dear girls, I will also try to write about translation and buns at the weekend

[Marysya27]

Marysya27, nice to meet.
Thank you for the warm welcome, very nice.
I followed the link that you kindly offered and found the answers to your questions. Thanks a lot for the tips. Little by little, the understanding of how to work with the leaven is keeping within, we get to know each other, we rub ourselves in.
I never cease to admire your photos and recipes, this is something, it is impossible to resist, I just want to try everything. And how much work and desire you have to share with others.

[Marysya27]

Here the other day I baked a cupcake according to this recipe:
COMFORTABLE "KUGELHOF" CUP IN BREAD
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2254.0
I added 100 g of sourdough to it and reduced the amount of yeast to 1 tsp. It turned out to be an excellent cupcake, but for me, I so wanted it to rise more. So I think it was necessary to add more yeast, increase the quantity of yeast or increase the time for proving? It took me about 5 hours to do this, it went up about 2 times.
Marysya27, and you bake a sourdough cake? There are options? I am grateful for the information.

[How to recalculate]

Hello everyone

recalculation of making our leaven to yeast according to the recipe

How to recalculate
* Using a recipe as an example:

Lean dough in Panasinic bread maker (universal) (aunt)

To get the amount of starter you need:
1. Add the weight of flour and water in the recipe.
2. 30% of the amount received and there is the required amount of starter culture.
* How to calculate 30%:
sum (water + flour according to the recipe) - 100%
required quantity of starter culture - 30%
Starter quantity = (amount × 30): 100
For example, take the recipe:

Lean dough in Panasinic bread maker (universal) (aunt)

Dough:
Instant yeast 1.5 tsp
Wheat flour 450 g (or 3 two hundred and fifty gram cups)
Salt 0.5 tsp
Sugar 80 g (or 3 tbsp. L.)
Vegetable oil 60 g (or 6 tbsp. L.)
Water 250 ml
* 100ml water = 100g water
Let's start recalculation
1. 450g (flour) + 250g (water) = 700g (amount)
2. (700 × 30) : 100 = 21000 : 100 = 210g
That is, for this recipe we need 210g of sourdough.
3. The next step is to calculate how much water and flour is contained in the resulting amount of leaven.
In "The simplest" sourdough, the ratio of water: flour = 1: 2. That is, for 1 part of water we take 2 the same parts of flour.
Therefore, our 210g starter culture is 1/3 water and 2/3 flour.
Amount of water (1/3) = 210:3= 70g
The amount of flour (2/3) = 210:1,5= 140g
(* 2/3 can be calculated and easier: 1/3 +1/3 = 2/3 (70g + 70g = 140g))
4. Now you need to subtract the received grams of water and flour from the total amount of these ingredients for the recipe.
* T. Ie .:
Dough:
Sourdough "The Most Simple" - 210g
Wheat flour - 310g (450g - 140g)
Salt 0.5 tsp
Sugar 80 g (or 3 tbsp. L.)
Vegetable oil 60 g (or 6 tbsp. L.)
Water - 180g (250g - 70g)
* 100g water = 100ml water
So?:

Marysya27, and the calculation of the sourdough dough? You know that I love it inside and out.

So, ...

And today I am with the leaven version.

Answer # 26 Saturday 09 June 2018 11:37 am on page 2:
https://Mcooker-enn.tomathouse.com/in...opic=417599.20#quickreply
* After shaping, the cakes should come up (ie, we are brewing like yeast. It may take a little more time.)
** After kneading, the dough can be left to rise at room temperature. Should increase by 1.5-2 times.
Then again kneading for about 15 minutes. And forward
Here are my notes of the "first steps" in the development of calculations found

Something else...

You can read here:
How to replace yeast with sourdough?
🔗

... I wanted to get up more.

Angela,

I tried to bake muffins, but for a very long time, I didn't bake this. If you look at the recipe:
Milk 85 ml
Eggs 2 pcs.
Softened butter 160 g
Salt 1 tsp
Sugar 70 g
Flour (wholemeal) 390 g
Yeast 2.5 tsp
Almonds 40 g
Pickled grapes 110 g
To: 85 + 390 = 475g (100%)
* 85ml of milk in grams will be a little less, but the dough is rich, so we will not reduce it. Then the starter culture needs at least 142.5g (~ 150g-160g)
Another question. Did you activate the sourdough separately or just add ripe sourdough to the dough right away? How many strokes did you do?
For recipes with good health, it is better to do it with activation. For ease of calculation: 40g of sourdough + 40g of water + 80g of flour. Stir, let it wander for 4-6 hours. And then you can start the dough.
Therefore, for a start, I think that you should take 150g-160g of sourdough; yeast probably doesn't need more; and the spreading can be increased if necessary.
I'll have to try try Thanks for the recipe recommendation

Tasha,

Imperial buns (Kaiserbrotchen) (Stеrn)

For the starter version:
Sourdough - 210g
Flour 360g (500g-140g)
Milk 230g (300ml-70ml)
Sugar 4 (6) tbsp. l.
Salt 1 tsp l.
Butter (margarine) 75 gr
For lubrication and dusting:
Egg 1 piece
Poppy or sesame
* Sourdough (ripe) was laid immediately. I increased the amount of sugar, slightly reduced the salt.
"Yeast dough" program. After finishing, I covered the bucket with a bag (film). After increasing by 1.5-2 times, kneading for 15 minutes. Form. We part (under a towel). Lubricate. We bake.

[Anzhela_197, Angela]

Anzhela_197, Angela, I've already baked a cupcake according to the recipe:

Butter cake "Kugelhof" in a bread machine (Crochet)

* Only with dried cherries, walnuts and fructose:



* Ripe starter culture - 180g, without prior activation; dry yeast - 1.5 hours l.



***
Milk 25 ml
Sourdough 180g
Eggs 2 pcs.
Softened butter 160 g
Salt 1 tsp
Sugar 70 g
Flour (wholemeal) 270 g
Dry yeast 1.5 h. l.
Almonds 40 g
Pickled grapes 110 g

[Marysya27]

Marysya27, Wow, what pictures.
Allochka, quickly baked a cupcake. Beautiful and appetizing. And the leaven without prior activation.
And I "wound myself on my mustache", I will activate the leaven for the butter dough, then I will tell you how it goes.
So I think, but without yeast on one sourdough it will turn out to bake a cake or not? It will be necessary to try to activate the leaven and set aside time for proofing, maybe then there will be a cake without yeast.
Marysya27Thanks for the details and support.



Sourdough rye bread (without yeast). In the evening I kneaded, the night for proofing, in the morning I baked.
The taste is extraordinary.
Thank you, Allochka, for the science.

[Angela]

Angela, Thank you
The "in good shape" sourdough was

So I think, but without yeast on one sourdough it will turn out to bake a cake or not?

It will work out, of course. It will only take more time, and there are some nuances, the scheme is a little different. I will try to prepare so that the "path" is visible and the result is visible.
Anzhela_197, Angelawhat bread! Wonderful, sunny result

[Angela,]

Hello everyone

... and without yeast on one sourdough it will turn out to bake a cake or not?

Angela, here, as an option, sourdough cupcake

On prescription:

Sourdough cake (Angela Leonidovna)

First step.


After 8 hours:


Stage 2:


Stage 3:

I put butter between the layers of flour. Instead of sugar 5st. l. (regular) fructose + 20g vanilla sugar. I can't say that it turned out very sweet in the end. Flour went + 2 more tbsp. l. with the top. Instead of raisins - dried cherries.
The total test turned out to be about 1500g
It took much more time to distribute (~ 12 hours) There were "aggravating" circumstances: not particularly warm in the room; and weak flour partially got into the dough. Could affect ascent rate.
The crumb in the finished product is elastic. For 1.5 kg of dough - 80 g of butter and 2 eggs.
Baked in hp.
This copy in the blank 800g:

Cuts:



And two small ones (in a blank 300g with a "tail"). They stood on the rise, and after the end of baking they were in the oven for about an hour. More tanned turned out:


Incision:

Sourdough bread with sourdough:

For 1 kg bread:
Sourdough - 200g
Wheat flour - 100g
Flour c / z - 300g
* (m. b. + ~ 3 tbsp. l. in the morning batch)
Water - 340g
Salt - 10g
I have a little less:
Sourdough - 140g
Wheat flour - 70g
Flour c / z - 200g
Water - 226
Salt - 6g
Mature sourdough + ingredients. Kneading ~ 15 'on the "Yeast dough" or "Pasta" program. We do not add flour additionally. We leave it overnight. In the morning, once again a short batch with the addition of 1-3 tbsp. l. (full of) flour. I unloaded the dough onto the mat:


Mixed by hand. Formed a round bread.

I dipped the top in c / z flour. I put the workpiece in a bucket. Parted ~ 2h40min.
Baking - 50 '(with reinforced crust)

AND c / z with sunflower seeds (yeast + sourdough for taste):

Dry yeast - 1 hour l.
C / z flour 300g
Wheat flour - 100g
Rast. oil - 20g
Sugar - 1 1/2 tsp (x.p.)
Salt - 1 3/4 tsp (x.p.)
Water - 320g
Sourdough - 150g-180g
Sunflower seeds - 100g
I cooked in khp on the program "Whole grain with additives" (5h5min.)
* reinforced crust

[Marysya27]

Marysya27, Allochka, good afternoon.
This is the beauty you laid out! Detailed step-by-step instructions with a photo. Super! Super! Super!
For people like me, novice bakers with 3 months of experience. I could not even dream of this.
Allochka, thank you very much for your work, patience and desire to share with others!
I will definitely detail a cupcake to do this.
And I also really liked the sourdough bread, it is so beautiful! And even mixed with his hands.
In general, gourmand and delight!
I will certainly try everything.
Appreciated many times.

In general, this site is a find, as I did not know about it before, I do not understand. Without him, I definitely would not have coped, but with him so calmly and productively. Thank you all for the science. I discovered a new hobby for myself, and even so tasty and healthy for the home.
I am grateful to everyone for the desire to share my skills!

[Anzhela_197]

Anzhela_197, Angela, thanks for the kind words. Here is an additive for molding, it may come in handy
Forming examples.

Round bread.


Loaf, loaf.


Network.

I again with lean pies with sourdough (with apples and peaches):



And breads with the addition of sourdough from HP. Wheat-rye:

And whole grain with seeds:

[Marysya27]

Marysya27, Alla, what a beauty.
Thanks for the information on molding. I have not reached this stage yet, still in my dreams. So far, I only bake in KhP, but I am already experimenting with various types of bread, and I also use the leaven with pleasure.

[Angela]

Angela, experiments with molding can be started with xn, in the case when the stirrers are removed during preparation. Then we shape the dough, put it in and continue cooking.
I have bread, also from xn
Whole grain with seeds (sourdough + yeast):

And only with sourdough (but lighter in weight: 750g and 2 × 350g in the blank):

Allochka, I'm again for a consultation. I baked buns according to this recipe.

Dough for buns, pies, bars.
This dough will be sweeter.
200g sourdough "The Simplest"
100g water
100g flour
Stirred. Covered. Costs 4-6 hours at room temperature.
Add:
80g water
0.5 tsp salt
80g sugar
60g plant oils
210g wheat flour
Kneading. It came up. Short batch. Forming.

With this amount of flour, the dough is "liquid". When kneading, it sticks to the bucket and rotates with a comma. I added quite a lot of flour, but I never got a normal kolobok. I didn't dare to add more flour, so as not to "hammer" the dough. Ball blanks quickly turned into flat cake blanks. As a result, the buns turned out. Very tasty. My daughter fasts, I choose such recipes especially for her. So it seemed to her that the boys also cracked buns made of curd dough with pleasure. But ... I want beauty. Small, neat, delicious buns. And further. They dry very quickly.
What am I doing wrong?

[Tashenka]

Tashenka, Natalia,

1. The very first thing. Please write down the original recipe that you translated into starter culture.
Second point. Pay attention to the flour. I recently had a similar situation with buns too.

It's a pity, I deleted the pictures of the test (I thought that I had already transferred it to the gallery).
The dough has not gathered in a bun. Was sticky with sipping. In general, not the kind and elasticity that is needed. The buns also crawled along the sides:

I dried them on crackers:

The case turned out to be in the "flight" flour.
Top grade. It feels good:

After the "adventure" I looked, and there was 7.8 g of protein in it:

* Flour, on which I usually bake, protein 10.3g:

* There is also a strong protein 13g:

Flour can also be weighed, which then "floats" (from the sprouted grain). Therefore, it is recommended to first take it for trial.

Some more agony from mixing can "warp", but this is definitely not the case.
In general, Natasha, write the original recipe. I just put the starter culture for the bread for the night, it may turn out and test the buns along the way. Let's see what happens. We also have a post

Alla, hello! So this is your recipe!
Yesterday I put the dough on it again. During the kneading, I added a little c / w flour, slightly reduced the water. But still I had to add flour. Today the dough is a little denser, the buns float less. Maybe due to the fact that the dough spent the night in the refrigerator, and the last batch was warm, in the kitchen.
Alla, can you replace the water with serum? I just know that some dough recipes do not recommend doing this.
And further. You just wrote that you put the leaven to activate at night. What is it like? I usually take it out of the refrigerator, weigh 200-210 g, add flour, water and leave the dough to rise. I feed the remaining sourdough 1: 2 (water-flour) and in the refrigerator for permanent residence.

[Tashenka, Natasha]

Tashenka, Natasha, due to a different name and activation of 100 + 100, did not recognize it at once. Recalculated, already taking into account the leaven. Debit with credit converged

My version of the recipe:
"The Most Simple" sourdough - 210g
Wheat flour - 310g
Salt 0.5 tsp
Sugar 80 g (or 3 tbsp. L.)
Vegetable oil 60 g
Water - 180g
Flour: 310g + 140g wrapped = 450g
Water: 180g + 70g in sourdough = 250g
You have: flour - 140g in sourdough + 100g in activation + 210g = 450g
Water: 70g in sourdough + 100g in activation + 80g in recipe = 250g
* 200g "The Simplest" starter culture
100g water
100g flour
Stirred. Covered. Costs 4-6 hours at room temperature.
Add:
80g water
0.5 tsp salt
80g sugar
60g plant oils
210g wheat flour

Everything was good in the pies. I'll try to cut up a little rolls today.
You can replace water with whey, only this will no longer be a lean dough.
Upon activation, you do everything right.
You can still do this.
Divide the required amount of starter culture by 4: 210g: 4 = 52.5g
You take 52g of sourdough and feed: + 52g of water + 104g of flour. Stirred, kneaded, under the film and left overnight. In the morning - 208g of active starter culture. Further according to the recipe.
(* Sometimes I just take a fresh ripe sourdough (which after feeding day 2 has already stood in the refrigerator). And I immediately put the dough on it.

Here the other day I added 150 grams of sourdough to my pies, which I bake quite often. In my recipe, I only reduced the amount of yeast and that's it, I didn't change anything else. I added sourdough and at the end adjusted the dough a little.
On the advice of Alla, I added the leaven at the beginning and let it stand for about an hour, then I just mixed everything up.
The result is very lush pies. I must say that the sourdough gave the dough some airiness and some additional flavor. Very well, now I will do so. Thank you, Allochka, for the leaven and science.
Pies with apple jam, the second with pumpkin stewed with onions.

Alla, hello! The buns are getting better every time. And the leaven became so strong that it increased the dough by 4 times in 3 hours. I add poppy seeds, sesame seeds, coconut flakes to the dough. My boys are ready to eat them, eat them and eat them. On the trail. for a week I will try to bake pies from this dough. And how can they be transferred from a lean state to a butter one?
And I also have a request. Please help me recount this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=525913.0 for starter. The formula for replacing yeast is not forming in my head. I seem to have figured it out with flour and liquid.

[Angela]

Dear girls, how joyful it is to look at such beauty. It's good that everything is going well with you. And what do the kids like, generally "mi-mi-mi"
Angelawhat pies Kartinochka

... the buns float less.

Tashenka, it is good that the situation is evening out with buns.

"Clever thought comes after"
Another reason why the dough can float up, m. B. insufficient sourdough activity. If it is very sparingly fed for a long time, and then immediately taken to work. In this case, it is necessary to give her the opportunity to restore her strength, to feed her a couple of times more generously.
And one more detail. Try rast. add butter not to the liquid, along with the leaven, but to the flour (between the layers).
Pour +/- half of the flour; add oil; then the rest of the flour:

* Some bakers recommend adding butter at the end of the batch.

Now according to the recipe:

Onion Powder Bread Rolls (ang-kay)

Tashenka, our recipe:
premium wheat flour 300 g.
wheat flour c / z 50 g.
vegetable oil 25 g.
onion powder 30 g.
sugar 10 g
malt extract 5 g
pressed yeast 12 g.
water 215 g.
salt 5 g
We consider:
All flour + all water = 300 + 50 + 215 = 565g
565g - 100%
x - 30%
x = (565 × 30): 100 = 16950: 100 = 170g
That is, you need 170g of leaven. For the convenience of calculation, we take 180g (in which: 60g of water and 120g of flour)
Then:
sourdough - 180g
wheat flour, premium 180 g.
wheat flour c / z 50 g.
vegetable oil 25 g.
onion powder 30 g.
sugar 10 g
malt extract 5 g
water 155 g
salt 5 g
* You can take a little more - 210g of sourdough. It will not be worse

... the yeast replacement formula does not add up.

Natasha, there is no clear unambiguity. Sometimes substituted +/- with an adequate amount of starter culture. Sometimes they take a little less starter culture and "catch up" by activation in several stages. The nuances depend on the recipe.
I never got to the promised buns. I made the dough. Waited and waited for me ... As a result, I put the bake in a bucket:


Ate a big bun

[Marysya27]

Marysya27, please tell me, is this starter 100% hydrated?