Lean semolina bread

And of course you took wheat leaven?

Me on "you"
And my starter culture is raisin wheat. Although for me it is not important which one to do. Rye is also honored))

Me on "you"

Me too of course
Why did I ask about sourdough, because I am not very friendly with wheat, but rye lives with me permanently.

Why did I ask about sourdough, because I am not very friendly with wheat, but rye lives with me permanently.

For three years I kept both rye "eternal" and wheat. And then I acquired raisins and keep, now, only on a wheat basis.
I'm so fickle)), I can, suddenly, translate into rye or psh. whole grain ... A matter of mood. Well, for now, like that.
By the way, sourdough baking makes me absolutely delighted. I haven't thought about yeast for years. Thanks to the sourdough connoisseurs from our site.

[Natasha]

Natasha, we don't eat a lot of bread, my husband loves rye, that's why there is always a rye starter in the refrigerator. I really like the very process of making bread, I give preference to sourdough bread, sometimes I do it with yeast. I admire those who convert yeast to sourdough, I don’t risk it myself yet, I use ready-made calculations.
Before the holidays I made beet kvass for Ninina "Shpundra" and saw yours on sourdough, decided that if I liked the dish, I would make the next kvass according to your recipe. The ribs in kvass turned out to be just mortality, but my kvass itself was not accepted, only my nephew really liked it, now I want to try to make kvass according to your recipe with sourdough.

and saw yours in leaven

Oh, Tan, sourdough drinks are a song .......... I really didn’t make anything. And we all drink with a bang.
As for the transition to starter cultures, our spouse was the initiator.
At first he forced me to start growing sourdough (I read about monastic bread on the Internet) I tried to grow it, but every time it died without even starting to wander. And then, like a wave of a magic wand - ONCE! and grew)) So the time has come.
The first products were, say, clumsy, but we decided so - we will live without the store as long as we can. Time passed, the experience came and the pastries became TOY, which we will not exchange for any superfood pretzels.

And my first sourdough rye bread could have killed a dog, but he didn't even say my word, he ate everything, probably so he wanted me to learn how to make such bread. Now I can cook it with my eyes closed.
Natasha, tell me, is there a strong taste of beet in the sourdough of beet kvass?

and in the beet kvass on the sourdough there is a strong taste of beet?

Well, of course, this is not pomegranate juice))) BUT the taste is pleasant (I say this for all my NOT very love for beets)

Natasha, everything is decided, I try, tomorrow I just feed the starter. Is it better to put sourdough in kvass or is it possible to use a starter?
And, of course, a question about manna bread, otherwise we somehow forgot about it, you replace all yeast with sourdough?

do you replace all yeast with leaven?

EVERYTHING, Tan.

Is it better to put sourdough in kvass, or can a starter be used?

I am putting on the starter.

Natasha, please stick your nose into your raisin sourdough



I found it, I myself found a raisin sourdough, I will study it in the evening and by the end of the post I will bake this bread again, I hope it is already on the sourdough. Thank you Natochka for the idea.

I will definitely prepare kvass in the near future and I will report to you in the recipe for kvass.

I found it, I myself found a raisin sourdough, I will study it in the evening and by the end of the post I will bake this bread again, I hope it is already on the sourdough. Thank you Natochka for the idea.

I will definitely prepare kvass in the near future and I will report to you in the recipe for kvass.

Come on, Tan, experiment. I am waiting for your impressions of raisin sourdough, of bread with raisin sourdough, of kvass)))

[Tatyana1103]

Tatyana1103, Tanyusha! I brought you thanks! I baked it in HP on the "main" program, though I counted it for 400 g of flour, these 400 g included 1 tbsp of rice flour (well, I like it, so I put it everywhere now) and a little bran in the dough and a little on top. The bread turned out to be fluffy and fluffy, but not tanned (not baked after all)

[Irinap]

Irinap, Irina, very nice bread, well done And I don't even remember when I baked something with this World Cup

And I am with this world championship

Okay, Tanya, now you can start baking .......

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, for me football, with the defeat of our national team, is not over yet: girl_pardon: the topic needs to be finished, and this is still a week

for me football, with the defeat of our team is not over yet

Look how it is .... And then we watch and cheer (all matches) while our team is in the standings ... Then we are no longer interested (because we are "haheists")

I cooked in a Centek-1406 bread maker. On 1 main program, weight 900, dark crust. I put all the products at once. The result is a very airy and soft bread that looks like a cake. Delicious with honey and sour cream

[Tatyana1103]

Tatyana1103, Tatiana, an interesting recipe! (y) Thank you took)

[allexariya]

allexariya, Natalia, glad that I liked the bread



lettohka ttt, Natasha, try it, the bread is really very tasty and in addition it turns out beautiful.

Wow. Bread on semolina ... I'll have to bake it, but in KhP, kneading with my hands is not mine. Thanks for the recipe, I take it to the bookmarks.

Bake for health, the girls have already baked in HP, the reviews are higher, so good luck and delicious bread