Sourdough "The Simplest"

[instead]

How is "first"? How is it that no one has managed to do something so far? Well, okay, but I'm the first!

Allus, I, too, by chance, to be honest. We moved a year ago, and here we have no tasty bread in the store in the "near home" format. I had to uncover the HP again.
I baked, baked bread, yeast reserves were melting before our eyes). I started thinking about leaven, on the periphery of consciousness. It is not known how much else I thought, but one evening I forgot the dough in KhP (I didn’t keep up for dinner, I sent the children to the store for bread. We had dinner. Well, who will remember about the bread dough when the family is full. I forgot. Completely! Stood until morning in KhP. Fermented, of course. Such an alcoholic spirit stood!)
I started looking for recipes on the "sour dough" - don't throw it away! Found this leaven. Most of the dough was consumed together with yeast. And I began to "nurture" a piece according to your technology. Moreover, she fed not only "wheat flour / water", but also whey, and rye flour, and whole grain wheat. As a result, I have a piece of amazingly smelling dough that I use instead yeast.

Here is today's bread made from a mixture of wholegrain, 1st grade and premium wheat flour on the "simplest" sourdough.

Now there is no strength to be very clever about yeast, but I can say for sure that those industrial dry yeast that we pour out of the bag has nothing to do with the microflora of this leaven. It is not sterile, so it contains the same strains of the natural microflora of flour / cuisine as in the sourdough derived from flour and water. I can assume that in the presence of "wild" yeast, industrial strains gradually degenerate, losing their properties, coming closer genetically to "wild" yeast.
Lactic acid bacteria are clearly present in my starter culture. That is why she was repeatedly fed with whey and rye flour.
Therefore, ladies, who would like to withdraw the leaven, but are afraid or afraid, put aside doubts! With the kind of "technical support" provided by Marysia, the leaven cannot fail!
Of course, it takes time, observation, knowledge to change from bread with yeast and on automatic programs of the bread machine to sourdough bread. But a huge mountain of information on baking from Tanya-Admin plus forum recipes for sourdough bread (including the most detailed ones on this very sourdough from Marysia herself) are always at our disposal!



Girls, if looking at the crumb, there are doubts about the correctness of the technology, sooooo please speak up! Not very, probably, appropriate in this topic, but Marysya will forgive once, right ?! I would like to approach the ideal step by eider, but how to do it without analyzing mistakes?

[Completion, Helen]

How is "first"? How is it that no one has managed to do something so far?

Completion, Helen, there were girls who, in other topics, wrote something like this: "I'm going to do it", "I've already installed it", "I'm already using it", "I'm thinking of switching" ..., but without definiteness in the final result. And so that with a photo, but not one Bye - only you
Breads are wonderful Just to admire I made my darling very happy Thank you for your diligence: both in performance and in reports

Well, who will remember about bread dough,

And I forgot about my exhaust (in the remainder). It stood in my refrigerator for over a week. Yesterday I "found" it, and it is so bubbly with fruity notes in the smell. I made a dough on it in the evening, and today I baked bread in a samdushka and mini-oven:

I didn't want to make a hot cut, and then there was nothing to do

I sometimes enrich my starter culture with self-leavening culture. I'll share the recipe sometime later.

And what I "plan to do" is: overfeed the broth portion.Recently a recipe for some kind of non-alcoholic cakes with such a leaven has surfaced.
I also have a sourdough with a very pleasant, subtly sweetish smell, although I did not feed it with fruit, I did not drink compotes



Top of the point. Corn-mustard bread, made with the "most simple" sourdough. I'm going to taste it now.

This recipe Mustard corn bread with cheesebut no cheese.

[Accomplishment]

Accomplishment, Elena, it is evident that the tasting will be pleasant!
I will wait with new bread

Hello everyone Today again with a sourdough sourdough bread of the Darkie:

Allusya, mini-ciabatki, as always, shine!
And the day before yesterday and yesterday I put on leavened yeast bulk dough and just yeast. I'll bring the details later

What bright prospects I will have something to admire

[Helen, Completion]

Today, for the sandwiches for the corporate party, baguettes with sourdough were celebrated with Moulinexochka:


Girls, dear Happy Holidays!
Helen, Completion, prepared a treat for us in Kuzinka:

Hello everyone!
Curd cheesecake, Moscow buns.

Yeast dough with sourdough ...

And not only! The second half of the test had to be taken with me to the dacha to friends. Steam with a multi-baker. And here's the result: either minibuns or soft biscuits. Sooo delicious! The dough turned out to be of long cold fermentation. The presence of cottage cheese was suspected in the buns!



And this is from the first (experimental) batch (yeast butter made with "the simplest leaven"). Mini-rolls with cottage cheese in the cottage and pies with cottage cheese in a multi-baker:


Allus, why did you enrich your self-leavening starter culture? For some reason I have
lately there has been a persistent feeling that lactic acid fermentation predominates in mine, and not yeast at all.

By the way, for the sake of experiment, I converted it into a more liquid 1: 1 = water: flour (I got tired of washing my hands every time, I decided to make it thinner so that I could handle it with a spoon) I'll see if I like it or not ...

[Lenochka,]

What seductive "brags"
Lenochka, which is not in vain Accomplishment The indefatigable smart girl Baked the beauty of the party The holiday continues

Why did you enrich your self-leavening starter culture?

Sometimes I try new starter cultures and dispose of the rest. And sometimes just for "rejuvenation". You don't have to. That's why she is "the simplest", unpretentious.

for the sake of experiment, I remade it into a more liquid 1: 1 = water: flour (I got tired of washing my hands every time, decided to make it thinner so that I could handle it with a spoon). I'll see if I like it or not ...

Lenochka, yes, no difference. And to another flour, and to another consistency can be transferred without consequences. I have rye 1: 1.

Maryya, good morning!

yes, no difference. And to another flour, and to another consistency can be transferred without consequences. I have rye 1: 1.

I already had fun with flour! Now the consistency is next. I also thought that the differences are only in personal preferences - convenient / less convenient!
Glad you confirmed!

the differences are only in personal preferences - convenient / less convenient!

And also in the calculation (recalculation) of the ingredients of the recipe
Whole grain bread with sourdough sourdough:

Allochka, honey, hello! Well, you are a needlewoman! I just admired your buns. I'm going to put in your leaven again this week. I missed your bread. You need to buy a smaller device for baking. The big princess is too big for me. Here I think what. Please advise.

[ninza]

ninza, Ninochka, with a return to the topic. I already miss you too

Ninochka, if you need the same aggregate in terms of functions as the Princess, only smaller, then this is Tortilla:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.0
If there is anything interesting, but with different functions, then such a beautiful Darkie appeared: Samboussa maker from Princess. But it is not much less:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494777.0
There is also a Shteba pizza oven with a rotating stone, but swing.heating up to 250 °. It seems that there is a removable stone and a baking dish is included. Have Ritushki (Ritusli) it is, you can ask around. But the oven is almost the same size as the Princess, a bit smaller.
Kuzinka, again, is multifunctional. She has a bucket diameter of 26cm:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=407879.0
Well, an air fryer or a bread machine

Allochka, dear. thanks for the advice. I lean towards the tortilla. You can bake your bread in it. Are you happy with her?

[ninza]

Are you happy with her?

ninza, Ninochka,
Just check when you receive coverage
Let's be naughty together

Post-holiday greetings to everyone!
I continue to exploit the leaven. This time Swedish night bread "Lenivka" (without kneading)

The sourdough did a great job and the bread turned out great!

[Accomplishment]

Wow! And I have not tried this yet.I cooked at night, but I haven’t yet
Accomplishment, Lenochkawhat a fragrant and airy accomplishment
From Kuzinka, I suppose? Great

Yes, the bread is delicious, although if you bake it every day, perhaps I'll put a little less sugar. However, my husband, a nit-picker about the sweetness in bread, this time said that everything was fine.
Baking, yes, in the cousin: oven level 2, 30 'with foil + 20' without foil.
I am looking for the optimal option in time / mode. So far, only through a thermometer - I haven't found it yet.

[Accomplishment]

Accomplishment, Elenushka, thanks for the clarification. I will have to try this bread in Kuzinka. It will be easier to walk along the paths

Oh, here's another! According to the recipe from the instructions for the cousin "French bread", but with sourdough and with a long cold fermentation. In general, only the proportions remained from the recipe.


Also, first with foil, then without.
I think maybe, on the contrary, try how girls bake in the ovens - first, the temperature is higher for about 15 minutes, then they bake at a "lower" temperature. True, I did not understand yet what the idea was. So as not to fall, or what?

What a lacy and light Handsome Man It is important to keep the proportions. The result is amazing!

how girls bake in ovens - first, the temperature is higher for about 15 minutes, then they bake at "lower"

Like in the oven. That is, where it is preheated to a high temperature, which gives the so-called "explosion". And when from the cold Maybe of course. But I, too, in Kuzinka did not start from a high, in order to give the dough a little more to grow, to open up. I liked the result more. If overstayed, then maybe with a high, for fixing

Today, according to the recipe from Kuzin's book "rye bread" (rye / wheat 1: 1). On sourdough, of course, once in this thread.

Baked in the cousin, as instructed in the recipe. Oven 2 35 '. I trusted the instructions, so no foil. I could hardly restrain myself so that after 20 minutes I would not cover it with foil. The bread is normal, you can bake it like that. But for my taste, firstly, the upper crust is too thick, and secondly, it didn’t grow much (in a hurry), relied on baking. Alas! The Kuzinka instantly "puffs" from above with a stream of hot air, so there is no additional increase in volume.

It will help a little if this amount of dough is distributed throughout the form, then it will be lower. But so far I like the result with foil more.

Completion, Yelenushka, thanks for the clarifications. I will need to try this bread in Kuzinka.

Girls, dear, poke me where to read about this Kuzinka. I am not sure what I need for bread and not only. Something for a small amount (size) for two. Thank you in advance.

Nina, here's the topic Multi-oven DeLonghi FH1394 .

[Completion, Helen]

Completion, Helen, I also like round loaves. In Mulineksochka RZ I bake such. Kuzinka is back, I will also connect Such fine bread with you, Lenochka: watch-admire your eyes do not take off

Kuzinka instantly "puffs" from above with a stream of hot air, so there is no additional increase in volume.

I have been baking for a long time, like, I still manage to grow up on "Pie". When I walk through "byOm", I will clarify
ninza, Ninochka, under the spoiler, where the recommendations, there is also a link to the Kuzinka topic. Lenochka special thanks for the help and safety net

[Lenochki]

I was lucky with Lenochki- female runners

And today I did your ciabatkas, in which they turned out

Everything is as it should be - with sourdough, proofing of the dough for 2.5 hours, folded twice + 40 minutes in the form of proofing.
In the picture are pale, in fact golden
And what a crust, mmmm
The granddaughter will definitely like it, he has a bread soul, just one bread in the palm of your hand
By the way, some people already hamster with their own sausage

Lenochka, I was happy, "and now I will be twice as happy"
And I can make a wish
The beauty's bread And the main eater liked it. Thank you for your diligence
And today I have baguettes with sourdough:

Dear girls, hello
From the RZ Moulinex oven of rye bread with simple sourdough:

And wheat:


I am preparing a "vitamin" supplement for the sourdough. Bragging soon

Greetings
Here is the self-leavening "feeding":

And the bread made of it is samosushny:

Hello everyone
Based on the recipe:

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

Starter option. After just kneading and overnight in the refrigerator:

Then the program "Rain dough" and one more kneading with a small addition of flour. And pies with cherries
From the big princess:


From HP:

Hey everyone
A new party of lean dough.
From the oven:

From the mini oven:

From the big princess:

From samushnitsa:


And antipolsky bread from the beloved RZ Mulineksochka:

According to the recipe, Polish bread is made from wheat flour and rye sourdough. And I have the opposite: from rye flour on wheat sourdough
And the sourdough worked on such a dough:

Dough patties with oatmeal and rye flour (Linadoc)

And here is the result of the Samsushka Bread:


Mini oven cakes:

Hello everyone
Gemlux Sourdough Bread:
Bread:

Allusya, 👍! And the pies are great, as always, and the bread is just so handsome!
And I'm going home tomorrow, for a few days in total, really. And your leaven is waiting for me in the freezer - an experiment. I hope to bake some delicious bread on it during these few days at home.

I could not resist ... I went to start the leaven.

[Lenochka]

Lenochka, I have never tried to store the leaven in the freezer. It's very interesting how it will "overwinter"
OlgaGera, Lelka, what a pleasant intention Let everything work out and please with the results If you have any questions, then please. And to maintain the steadfastness of intentions - here's another ciabatta:
Ciabatta:


On prescription:

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

And more bread:


From the Gemlux oven:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521579.20

Hello everyone
Bread with olives:

From 1 grade flour, leavened:

And I have from the defrosted sourdough according to the recipe for French bread from the recipe book in the cousin:

Bread with olives:

[Lenochka]

Wow how awesome Lenochka, that's not in vain you - Accomplishment Healthy bread, inventive mind and leaven in skillful hands
Today, from hlkbushkas from central wheat flour:

Marysia, I’m coming to you for advice. I have seen enough of your bread, I started the leaven on Saturday. Only half the dose, "to try". Yesterday evening (after work) I decided to put the recipe bread on the first page. I put everything in the CP, stood for 30 minutes, kneaded and proofed (I have a cycle of 2 hours 20 minutes), kneaded for 5 minutes. I put it on proofing at 1 am, I still could not figure out where to put it: my husband didn’t allow the service mode in the HP (he’s afraid that the stove would deteriorate), in the slow cooker the temperature is so high on “Yogurt” and “Heating” that it hurts to hold your hand - this is clearly more than 40 degrees. I put it in a polyethylene bag and in the Orsson fermenter. At 4 in the morning, everything came up, and I, asleep, put it out of the bag immediately into the HP and put it on the baking. It is clear that the bread did not rise and bake (the height is 5 centimeters in total).BUT!!! there are SUCH HOLES with all this as in ciabat))) So my starter culture (according to your recipe) still works !!!
So, I wanted to ask, for the future: after proofing in the fermenter and transferring to the CP, should you immediately turn on the baking or how ...? HP is cold ...
In general, I'm waiting for the baking dish in the oven, there shouldn't be any problems: for proofing immediately in them and then baking.

[Maria Evgenevna]

Maria Evgenevna, Maria, joyfully welcome to Temka. I am very glad that the leaven has turned out.
I won't tell you anything about the fermenter, I don't have one. Maybe the girls will tell you
I put a bucket of dough in a bread maker, cover the bucket on top (so that the dough does not dry out) with a plastic bag. I lower the xn lid. And so it stands with me, it breaks down naturally (in disabled hp). Depending on the thermal state in the room from 4 to 8 (in winter, or if the leaven is low-activated) hours. Then: I opened the hp, removed the bag, put it on baking.
Sometimes I play with Moulinex RZ on. min t °. There are three temperature regimes for the dough. And then I bake in it.
Baguettes too: in a shape, on a stand


Under the film (in a bag). I take off the bag, and for baking (in xn):

Or an oven:

Here are some recent ones:


Yesterday, according to the same scheme, I laid out the dough in a samushnitsa. It was night. In the morning for 12 'I baked bread for breakfast:



This bread recipe:

Pizza dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhart (Anise)

Instead of yeast - 240g of "The Most Simple" sourdough
And we're on "you", ok?

OK, merci. So it is possible to stand the dough even in the switched off HP, it changes the matter) Can you "pinch" the leaven only after 3 days? Does this mean Thursday if I fed her yesterday?
P.S. And I also "graze" in Temka about the Gemlux ovens, on the weekend I was in the Metro, I felt it ... I want to, but I also need to persuade my husband ... built-in oven ... I think ...

[Mariyka,]

And you can "pinch" the leaven only after 3 days?

Mariyka, if the leaven is already ready and fed yesterday, then you can safely "pinch" it, just let it warm up.
You can feed more often, if necessary. On average, I wrote that I feed every three days. So that a lot of it does not accumulate and it does not acidify. I will also clarify the rules of feeding Delicious breads

He says that the steam-heat from the stove will go to the walls ...

This is called "out of the fly - Elephant" to sculpt
She, of course, gets warm, but not so much. And I did not notice the abundance of steam. I haven't seen it yet. Some girls (owners), with oven volumes up to 55 liters, have them on the shelves in open cabinets. Of course, with acceptable clearances. I will look, somewhere in the "Question-answer" from users was (on 1 page).

Again I for advice Yesterday night I put bread again. Everything worked out, only the roof fell. After the last proofing (in HP, by the way, everything went up to the lid in 2.5 hours), I immediately turned on the baking for 1 hour, without crushing the roof. The roof turned out to be flat, although the bread was baked great, with cool holes. I didn't eat, but my husband said that the bread was delicious. I used to bake only with yeast. I don’t understand what’s wrong with the roof: did you overexpose it in the proofer or did you have to knead it before baking?

[Maria]

After the last proofing (in HP, by the way, everything went up to the lid in 2.5 hours), I immediately turned on the baking for 1 hour, without crushing the roof.

... it was necessary to knead before baking?

It will turn out a cake or a pancake
If "right up to the lid", then, most likely, the bread was overstopped.
Or the dough is thin. It "grows" faster and likes to "fall" rapidly at the beginning of baking :)
According to my observations, the yeast dough "falls through" more than the analogous one with sourdough (the top is just flat).
Sometimes, if the dough has stood still (when it is planned to fall off even before baking), I add a little flour, turn on the kneading one more time, let it stand until it is almost doubled and then bake it.
Maria, thanks for the tireless diligence in the execution of the recipe I'm glad that the main taster liked the bread
Tomorrow I will try to add a little more sourdough for feeding.

[Marysya27]

Marysya27Thank you for the recipe. It's easier with yeast, all at once tossed and bake. But the sourdough is tastier and more interesting, every time a new result Today I'll try again, just add rye flour, I wanted something gray

[Mariyka]

Mariyka, how are we doing with gray?
I've baked bread at the "Most Simple" Borodino bread. Your hobbyist turned out to be contagious

Here is it on rye sourdough:

Marysya27, it didn't come to a gray one) I decided to achieve a result with wheat, then move on. The result is good, I would say - excellent, despite the fact that this time I also violated the technology. I kneaded everything according to the recipe and set it to BASIC (I have HP Panasonic 255). This is a program for 2 hours 20 minutes (it costs 30 minutes, then kneading and proofing). I set it up late, did not wait for the end of the program and went to bed. I got up (at night) 2 hours after the end of the program, and put it on baked goods immediately, without a second kneading and proofing. The result is excellent, the hat is wonderful, high, and did not fail. Everything is baked. Have already eaten Today I will put a gray one

[Mariyka]

Mariyka, smart girl

For the first time it turned out to bake bread using sourdough. I am very grateful. I did not expect that it would raise bread like this in 2.5 hours, the bread is still hot, I look forward to taking a sample

[Lantana]

Lantana, enviable patience. I am very glad that I got bread. I hope that you will like it. The rate of rise of the dough depends on many things: on the freshness, the activation of the leaven, on the temperature in the apartment, on the varieties of flour in the recipe.
We are glad to welcome a new resident of the theme Happy new home!
And yesterday I baked baguettes with sourdough: