home Homebaked bread Sourdough bread Starter cultures "Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 34)

Yuri K
Quote: ANGELINA BLACKmore
Here I have a butter dough next in line (we'll eat up the pies and get busy)
The buns have already turned out! Now let's see what you get Natasha!
ANGELINA BLACKmore
Quote: Yuri K
This is only if there is smart electronics in the bread maker, manual settings
I have an oven with manual settings. A handy thing, by the way.
Yuri K
Quote: ANGELINA BLACKmore
I have an oven with manual settings. A handy thing, by the way.
I am not planning a purchase of course, the budget does not stretch. But it is curious to read the characteristics about it, which model?
ANGELINA BLACKmore
Quote: Yuri K
curious to read the characteristics about her, which model?
Bread maker Brand 3801

🔗


Yuri K
Quote: ANGELINA BLACKmore

Bread maker Brand 3801
I already see the pluses: it allows you to postpone the start until 15:00 and the built-in scales (nifiga yourself!). Reading the review:

https://Mcooker-enn.tomathouse.com/in..._content&task=view&id=741


ANGELINA BLACKmore

Quote: Yuri K
Reading the review
Read, maybe you will be honored to buy an assistant))
Yuri K
Quote: ANGELINA BLACKmore
Read, maybe you will be honored to buy an assistant))
No, hardly)) I see you had problems in the 16th year, and others too. That is why a simple gas oven is much more "dear" to me. Moreover, energy saving is a plus!
liusia
And here are my pies that get up in the pan. They grow trenchant than on ordinary baked yeast !!! Lush, delicious !!!Eternal yeast, potato-hop (Sourdough without flour). Baking recipes. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Dough with mineral water and homemade yeast.

Opara
Potato-hop yeast without flour-100g.
Mineral water 150ml.
Wheat flour-150-200g. So that the dough is not liquid
We leave it overnight.
Dough
All dough
Mineral water 150ml.
3 tbsp. l. Sahara
1 tsp salt
120 ml. sunflower oil
1 tbsp. l. mayonnaise (well, so I wanted it)
Flour 400 gr is something like this, but it can take even more, since the flour is different, you need to look at how the dough is at work.
It should turn out to be elastic, but not clogged with flour and not stick to your hands.

Add sugar, salt, mineral water, mayonnaise to the dough, mix and add butter, knead the dough well.
If the dough sticks, stir in flour by sprinkling it on the table. We leave the dough to rise, it rose for me in 2 hours, and we send it to the refrigerator, for 1-3 days, you can bake it right away, or you can when the time appears. The dough is universal, suitable for sweet pastries, you can add sugar to taste, for ivy, bagels, and for pies and donuts fried in oil, flat cakes. Sculpt whoever is into what.
Yuri K
liusia, aaaaaa, I turned pale !!!!
@ with a trembling voice @ c what are the magic cakes ??
Oh, with onions and eggs?
liusia
And what they do in the oven is a must-see. But the glass is dark, it won't work. Yura, a huge gratitude to you for such your yeast starter culture. For sharing the recipe. I thought it was already difficult to surprise me with anything. But this yeast, grown from scratch with our own hands, despite the fact that I have been friends with sourdoughs for a long time, amazed me to the core! Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.




Quote: Yuri K
Oh, with onions and eggs?
Cottage cheese with herbs and cheese !!!
Yuri K
Quote: liusia
Cottage cheese with herbs and cheese !!!
Also
Quote: liusia
I thought it was already difficult to surprise me with anything. But this yeast, grown from scratch with our own hands, despite the fact that I have been friends with sourdoughs for a long time, amazed me to the core!
I remember that you were the first to find out about them from the forum, and only later I posted a recipe on the forum




liusia, on one pallet and sweets, and buns, and pies (?) with something else ... How is this possible? Or is it different kneading dough? I need to know everything for the future
liusia
She sculpted small, neat pies and buns, and there was a lot of space between them. And here is the result.The dough can be made at any time, and left in the cold for any time until you feel like baking. You can butcher without waiting for complete warming. I think 3-4 days this dough will stand in the refrigerator. You can also leave it warm for 12-15 hours, as it was once with me. You can also freeze. Baking will be raised by any 100%.




Quote: Yuri K
I remember, you were the first to find out about them, then only on the forum I posted
Yes, Yura, I tortured you. (y) And I am very pleased that you have laid out such a wonderful recipe for everyone. It's worth it.
Yuri K
Quote: liusia
Yes, Yura.
So I posted it to give the torturers a link.A lot of people have already been tortured outside the forum
liusia
Quote: Yuri K
on one pallet and sweets, and buns, and pies (?) with something else ... How is this possible? Or is it different kneading dough? I need to know everything for the future
This is all from one batch. I had to experience everything. There are buns and pies with cottage cheese and 2 types of bagels with homemade jam.
Yuri K
Quote: liusia
This is all from one batch. I had to experience everything. There are buns and pies with cottage cheese and 2 types of bagels with homemade jam.
Aha ... And the dough is not butter or what? The recipe in the studio!
Marysya27
Quote: liusia
The dough can be made at any time, and left in the cold for any time until you feel like baking. You can butcher without waiting for complete warming. I think 3-4 days this dough will stand in the refrigerator. You can also leave it warm for 12-15 hours, as it was once with me.
I do this regularly. There is a possibility - I bake, but not - so on to the balcony in the "delayed start" mode
Yuri K
Quote: Maryya27
There is a possibility - I bake, but no - so on the balcony in the "delayed start" mode
Yeah, it's good when the balcony is down to zero. And if a hard minus already? Cellophane and refrigerator?
liusia
Quote: Yuri K
Cellophane and refrigerator?
What is there to do! In a bag and in a refrigerator.
Marysya27
Yuri K, exactly
liusia, Ludmila, pies are wonderful miracles
Yuri K
liusia, Marysya27, the main thing is that it does not leave the package
liusia
Quote: Yuri K
the main thing is that it does not leave the package
We need a bigger package. It may go away !!!
Marysya27
Better a bigger vessel
ANGELINA BLACKmore
Quote: Yuri K
I see you had problems in the 16th year,
So I'm not saying that you should buy this. Other brands are available with manual settings.
As for the baking process in HP, I don't like it. I also prefer the oven. Well, a slow cooker.




Marysya27, about the "delayed start" I liked it ... Wonderful things are yours, Lord ... That's what a "living creature" universal and super-viable. Luboff grow stronger
Yuri K
Quote: ANGELINA BLACKmore
As for the baking process in HP, I don't like it.
Can you try to explain what? I hear this from many, a friend also has a bread machine, but ... it's worth it. Sometimes he uses it as a kneader, and that's it.
liusia
I have Midea, I really like her. I use it not according to the rules, but as my fantasy tells me. Nothing, it works and doesn't even groan. But according to my model, there is very little. But they are almost all almost the same. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=486378.0
Irinap
Yuri K, in HP the temperature is lower. When you put the bread in the oven, the heat quickly bakes the crust, and then it gradually bakes inside, and when you just bake in the HP, then you need to get used to it, stop it easily until the temperature picks up. I bake in the summer in HP, when the oven is turned on well, it's easy
liusia
Quote: Yuri K
And the dough is not rich or what? The recipe in the studio!
The recipe under the photo of the pies!
Yuri K
Quote: Irinap
I bake in the summer in HP, when the oven is turned on well, it's easy
Yeah, I understand! He himself began to endure the heat like torture! And by the way, it often happens over 40, like a pancake in the Sahara ... On average, 35-37 from morning to evening in the summer heat And in winter it happens under -40 ... The climate is sharply continental
Quote: liusia
The recipe under the photo of the pies!
Got it, thank you!
Trishka
Quote: liusia
my pies
What pies, one !!!
ANGELINA BLACKmore
Quote: Yuri K
Can you try to explain what? I hear this from many, a friend also has a bread maker, but ... it's worth it. Sometimes he uses it as a kneader, and that's it.
Yur, well, you have already explained about HP. I regularly use it as a kneader, since I don't knead ice with my hands (the handles ache) I bought a planetary mixer, but HP kneads better.
Yuri K
Quote: ANGELINA BLACKmore
I bought a planetary mixer, but HP mixes better.
How is it? I guess I'm confusing a mixer and a kneader and they are different things? I watched the kneaders for the sake of interest, the PPC price ... while the hands are still being replaced

Trishka
And I still have something to do with my own, for 4 days already ...
Here is such

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

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


The foam does not fall off while stirring, small bubbles ferment in the thick ..., and does not stratify at all, the mass is homogeneous, as it was initially.
Yuri K
Quote: Trishka
And I still have something to do with my, for 4 days already
Gee, gee! Wait for Ksyusha, wait! Horrorho wanders! And it's great that it doesn't exfoliate! Lively yeast will turn out!
Here they waited for a week, only for the good!
Marysya27
Quote: Yuri K
Here they waited for a week, only for the good!
I even know who it was
Quote: Yuri K
Wait for Ksyusha, wait!
Yuri K
Trishka, yes, but if, well, there is an inexorable desire to bake something, then you can already, yeast works anyway! What are we waiting for? In order for them to calm down after fermenting edibles, and they could be easily driven into lethargy, and not get champagne in the refrigerator




Quote: Marysya27
I even know who it was

Marysya27, and fruit yeast turned out on cherries? There is nothing more to be heard ...
Trishka
Quote: Yuri K
straight unforgiving
Well, not that much, me. I am afraid not to stand and peroxide, or is this not possible?
Yuri K
Quote: Trishka
I . I am afraid not to stand and peroxide, or is this not possible?
Well, not likely ... It just looks clear that the yeast has calmed down when, when stirring, almost no foam is formed. There is nothing to acidify, there is no flour right there, this is the charm of yeast and not sourdough
Trishka
So I'm waiting
Yuri K
Trishka, and we are with you! Soon you'll be showing us your bakery masterpieces, I hope!
Trishka
Quote: Yuri K

Trishka, and we are with you! Soon you'll be showing us your bakery masterpieces, I hope!
Thank you so much .
Helen
Quote: Trishka

So I'm waiting
We are waiting ... we are waiting ...
Trishka
Uh-huh
Yuri K
liusia, I want to ask everything. And what does the mineral water give in the dough? And what is needed, they are different: alkaline, acidic, etc.
Helen
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
The lid was torn off ... the dough stood a little, left ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.


liusia
Quote: Yuri K
And what does the mineral water give in the dough? And what is needed, they are different: alkaline, acidic, etc.
The dough on mineral water is more magnificent or something. And I take Aqua Minerale, Senezhskaya, ordinary drinking, not medicinal. I came across a recipe for Turkish dough on mineral water, I baked bread from it, buns, donuts, and I really liked this dough, there is also milk. So I want to adjust this dough to match our yeast. ... It is without mayonnaise. And they gave me a recipe for a pie dough with mayonnaise, so I tried it, I also liked it, especially in fried pies.
Marysya27
Elenochka, MAGIC !!!
liusia
Elena, this is yeah !!! This is a masterpiece !!! My eyes lit up like a cat in the dark !!! Well super!
Helen
Marysya27, liusiathank you girls !!!
Irinap
Helen, beauty!
Yuri K
Helen, no, no, Lena, you just can't get off with admiration! Spread out the secret how to get such porosity of bread crumb !!! I'm chasing this moment, and I have pussies, but fine-pored according to GOST
I have already tried to add second-grade flour, and overexposed in the proofing, everything is useless!





Quote: liusia
And I take Aqua Minerale, Senezhskaya, ordinary drinking, not medicinal.
Thank you! Will have to try too! ))

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers