"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

This)))

And I'm talking about THIS)) If you like, I'll call it right - hop potato. She grows quietly without a starter. The starter is thrown up with a sluggish process.

I'm not talking about Khmelevaya, I'm talking about This)))

And this one is made only for hops. How do you bypass an important ingredient, wanting to get THIS ???
Here is the topic, can you choose for yourself without hops?
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=172.0
Only in the topic there are mainly leavens ... And here yeast grows I had to put a recipe in the topic of "Starter cultures", because I did not find those for growing yeast

[Yuri,]

So purely rye bread practically does not rise at all?

Yuri, An illustrative example for orientation, from the recipe:

Bread only on rye flour (Westphalian type) (Author Kosh) (Elena Bo)

... W, S. Well, for comparison with white, which I cooked the day before

[Marysya27]

Marysya27, I read, understood, thanks!

This is a glass from a blender, for whipping

I have no measuring scale and stand

I have no measuring scale and stand

Another blender, apparently? I have Element el'stick pro EW08PW

Actually, we flop any starter there for the seed

I had no starter, nowhere to take. And so everything works great.

[francevna]

francevna, the main question was how to avoid the use of hops, and how to grow it was a second time. Doesn't fit OlgaGera unfortunately this way is simple

[Yuri K]

Yuri K, apparently, I missed something.
Why without hops

[francevna]

francevna,

girls, I want such a leaven.
But ... I can't stand the smell of hops. Can you replace it? Persimmons, dates, inshell pine nuts or other nuts?

Oooh, how was I worried about my allergies because of the smell of hops. But everything turned out fine.

[francevna]

francevna, well, the smell during cooking is really the same.Then it disappears in the ripened yeast, so I have to sniff every day (even often I began to put a dough ...) - I even smell like peroxidized kvass, such evil kvass



francevna,

I have no measuring scale and stand

And the stand still works like the lid.I covered it all the same, it's more familiar with the dough, and Helen here I advised ...
In general, this is how it will be ...

You cannot make this yeast leaven without hops. This will be another song. My forced experiment continues with baking in a bread machine. In the refrigerator, the dough rose well, resting on top of the shower cap. I put it in the bread maker for the "yogurt" program to keep warm And put it on the baking. The most interesting thing is what happens. Of course, the dome is not very even, since I had to remove the cap, but we'll see.

[hints]

I put the dough yesterday at 23-00. Now her condition is several hints bubbles on the surface ...

[hints]

Here is the cut!


on the palate, there is not enough acidity ... although the ringleader on whey ...

I put the dough yesterday at 23-00. Now her condition is several hints bubbles on the surface ...

[Elena]

Elena, the cut is chic. I love this bread, but my husband only white recognizes.

The leaven does not work as it should. I think that I was in vain then I was shocked to add a starter, but normally the hop was growing. Even very successful ... Probably it is necessary to throw it away and cook a new one.

I think that I was in vain then I was shocked to add a starter, but normally the hop was growing.

when did you add the starter !? something I missed

[Natasha]

Natasha, don't throw it away. At first it was not always successful for me either. But I still survived everything. And then, when this leaven ends, you make a new one and add this one and everything will be fine.

I'll try the hop-free way

it's interesting, be sure to share the result

when did you add the starter !? something I missed

When Yura published the amendment to us
"Eternal" sourdough on potatoes (no flour) # 279
I didn't have to rush. I was afraid I would suddenly ruin everything. And then she ran in front of the locomotive, but it turns out that it was an amendment for those who have no dynamics of leaven. Well, now ... I went and threw in "eternal rye". But it was not necessary.

I put the dough yesterday at 23-00. Now her condition is a few hints of bubbles on the surface ...

Don't scream, I was already scared
I wrote more than once, I also have yeast, "slow-witted"! Here, I put it at 23.00, now it is 11.30. I was given a uterine starter ... And nothing at all. Didn't you think that this yeast is possibly more correct? In our age of ubiquitous industrial "Stormy yeast" maybe they are sown from the environment?
Read how they made dough in Russia, how much dough they stood, the dough ... Doesn't it remind you of our yeast? Sluggish?
Right now I have ...



And you have seen the baking result more than once

[Yur,]

Yur, Okay, we sit quietly, like in a tank, don't stick out the SU.

Didn't you think that this yeast is possibly more correct?

Maybe.
It means that the bread will be, on this dough, not earlier than tomorrow's lunch))

It means that the bread will be, on this dough, not earlier than tomorrow's lunch))

I will have by tonight ... Very slowly And always.

[Yuri K]

Yuri K, one more bread in your piggy bank.
Based on your recipe, but with noticeable changes. Therefore, I am reporting here.
Opara (Friday 6.40):
Starter (your starter culture) - 100 g
Water - 280 g
Flour (grit + high quality) - 50 + 200 g
Honey - 10 g
Stood at a temperature of 23 degrees 13.5 hours.

Dough (Friday 20.10):
Dough - all
Flour (grit + high quality) - 50 + 200 g
Butter - 20 g
Powdered milk - 2 tbsp. l.
Honey - 12 g
Salt - 1.5 tsp.
Kneading in x / p Panasonic on the program Pelmeni 20 min. In the process of mixing, 30 g of water had to be added.
The dough is soft, slightly sticky.

Proofing for 3 hours at 23 degrees.

Then I kneaded and put it in the refrigerator for 7.5 hours. After the warm-up I didn't take a picture, but after the refrigerator - it rose a little, but less than it was before the warm-up (Saturday 7.00):

Further reheating and proofing for 3 hours at a temperature of 23 degrees. The dough has risen noticeably (Saturday 10.00):

Forming and placing in a mold:

Let it sit in the warmth (in the microwave with a mug of boiling water) for 2 hours 15 minutes. It seems ready (Saturday 12.15):

Preheated the oven to 250 degrees, placed the mold, splashed boiling water and reduced the temperature to 200 degrees. After 10 minutes, I aired the oven and baked at 180 degrees to a temperature of 96 degrees inside the loaf. Here is done:

The bread is very good - thin crust, delicate fluffy crumb, aroma of well-fermented bread with clear honey notes. Absolutely without acidity, the specific smell of hops did not catch. Apparently, it has dissolved in other bread aromas.
He behaved correctly in the oven, you can now swing at the hearth. Lena and Marysi's chiabbatki are too good!
Many thanks to the author of the recipe and everyone who shared their experience in making bread with this leaven!

we sit quietly, like in a tank

Yes, but how did this rye leaven behave before?

[Yur,]

Yur, Okay, we sit quietly, like in a tank, don't stick out the SU.
Maybe.
It means that the bread will be, on this dough, not earlier than tomorrow's lunch))

[SvetaI]

SvetaI, bravo! Excellent bread, beautiful, textured crumb !!! Can I just clarify?
Why humidify the oven if all moisture comes out after airing? I try to place the molds in the "real" environment of the oven as quickly as possible

Yes, but how did this rye leaven behave before?

Rye behaves culturally.

[SvetaI]

SvetaI, Sveta, super bread turned out, thanks for the detailed description!

Why humidify the oven if all moisture comes out after airing?

the first 10-15 minutes with steam .. and then we release and reduce the temperature, we do not need it (moisture) later ...

[SvetaI]

Rye behaves culturally.

Well, it means that the zhrozhzhushka should gain strength, she is just young and stupid Weak! After all, we transplant the yeast to another diet, adapt
Count how long it took for bread SvetaI, above post! So, everything is normal!
We BAKE bread, but faster only in the store to buy

the first 10-15 minutes with steam .. and then we release and reduce the temperature, we do not need it (moisture) later ...

Yes, yes, now it's cleared up! I read it carefully

[Svetlana]

Svetlanawhat kind of bread !!! Just a delight !!!!

[Helen]

Why humidify the oven if all moisture comes out after airing? I try to put the molds in the "real" environment of the oven as quickly as possible

Right to you Helen answered, we need steam for the first 10-15 minutes, when our bread increases dramatically in size. It is necessary that the crust does not bake, does not interfere with the rise and does not crack in the future. In addition, the thermal conductivity of the steam is high and the bread heats up well, which also contributes to explosive growth.
I preheat the oven with a cast-iron frying pan (I specially allocated an old one for this business), put the workpiece in the oven, pour boiling water into the frying pan and quickly close the oven. Then a lot of steam is obtained at once, but the water evaporates quickly and just after 10 minutes the frying pan is already dry. If not, I take it out.
Then we need to reduce the humidity so that a beautiful crispy crust forms, so we ventilate the oven, reduce the temperature and bake it.

[13.5 hours]

Stood at a temperature of 23 degrees 13.5 hours.

debtOnko

debtOnko

It was possible to knead before, only I was not at home.

Helen answered you correctly, we need steam for the first 10-15 minutes, when our bread increases dramatically in size. It is necessary that the crust does not bake, does not interfere with the rise and does not crack in the future. In addition, the thermal conductivity of steam is high and the bread heats up well, which also contributes to explosive growth.
I preheat the oven with a cast-iron frying pan (I specially allocated an old one for this business), put the workpiece in the oven, pour boiling water into the frying pan and quickly close the oven. Then a lot of steam is obtained at once, but the water evaporates quickly and just after 10 minutes the frying pan is already dry. If not, I take it out.
Then we need to reduce the humidity so that a beautiful crispy crust forms, so we ventilate the oven, reduce the temperature and bake it.

I read it a little later, at first I realized that without a form with dough it was aired. I do absolutely according to the same principle, only I pour about enough water into the old cupcake to evaporate in a short time (10-15 minutes), taking into account the heating of the oven and before placing the blanks in it, and without opening the oven, I bake to the end

[Yuri K]

Yuri K,
Yes, I didn’t congratulate you on the medal! Congratulations, a worthy victory!

[SvetaI]

SvetaI, thank you And you with an excellent result!

[Helen]

Helen, Elena, SvetaI, Svetlana, thanks for the details of making bread. In the morning, sections of wheat and rye (Yin and Yang) gave the mood for harmony and balance of the day

My dough stood until morning under a twisted lid. In the morning I took off the lid and covered it with a towel. The process went more fun.

Soon, soon, and I will join you! Today they brought me hops. Tomorrow I'll try to find some non-store potatoes. Although our village is considered, but the people do not plant potatoes, and they don’t want to use the store one ...
I only bake rye with sourdough. Now I want a wheat starter. I try to feed my boys as much as possible with useful products.

Soon, soon, and I will join you!

look forward to!!! Any experience and result are interesting !!!!

In the morning I took off the lid and covered it with a towel

I am reading here ... reading ...All my life I have been doing as my grandma taught. I cover the container with dough / dough with a cloth. And no covers. If the house is cold, I can wrap it up with something. But, periodically open and wrap up again.
I hide it only in the refrigerator. But, it’s so clear

I read here ... I read ... All my life I have been doing as my grandma taught. I cover the container with dough / dough with a cloth. And no covers.

Wooo! I, too, at the expense of the lids, I doubt it all the time. Because when cooking kvass, I also subtracted it, saying that by closing it tightly, we get fermented milk and alcoholic fermentation, and the kvass must also breathe - that's why yeast needs at least minimal oxygen! But at least I cover it with a lid, but not tightly, and I am curious often, I look in - it turns out ventilation from carbon dioxide!

[Anna]

Anna, Yuri, well, yes. Therefore, I wait for the dough to rise under the towel. But still slowly. I already took away the thermometer, to look at the conditions - 28 * C, in principle, good.

[Natasha]

I already answered ...

well, I don’t know who should defeat whom ... I’m not strong in this, only that I was taught this way in school ... and I do it ...

and I do it ... everything works ... I remember my mother also covered it with a towel ... and I did it before ... not now ...

My dough stood until morning under a twisted lid. In the morning I took off the lid and covered it with a towel. The process went more fun.

Natasha, maybe it just happened so ...
I do not urge anyone to do this, but I share what I was taught ...

[Helen]

Helen, Helen, I don't mean to pinch somehow! Just amazing to me

[Anya]

to somehow pinch!

Anya, no, no ... I'm not talking about that ... no hard feelings

Just amazing to me

I was also surprised ...

Dough came up. The dough, after kneading (the prescription products were weighed strictly), turned out to be sticky, even let's say watery. And Lena says that it should be NOT sticky. even I'm in some kind of out. I added a little flour, but the dough is still sticky, sticky. I do not like this. So the baguettes themselves will float like I don't know what.

The dough, after kneading (the prescription products were weighed strictly), turned out to be sticky, even let's say watery. And Lena says that it should be NOT sticky. even I'm in some kind of out. I added a bit of flour, but the dough is still sticky, sticky. I do not like this.

Flour is different for everyone, and it differs specifically from the manufacturer, so the proportions of the recipes are good, but ... All the GOSTs have been lost, now it turns out like this, who is much from the manufacturer. That's why I focus only on my feelings and flair