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

I missed that the recipe contains sugar, but it is cooked along with the rest of the ingredients and the solution is almost sterile. I suggest adding sugar to the already cooled brew, it is of the "dirty" type, respectively, with the necessary disputes.

[Crown]

Crown, Gal, all this is philosophy. But in practice - well, put a couple of teaspoons of raspberry, cherry, currant jam with 30 ml of vodlichka in a warm place, let it ferment. So the starter is ready for brood.

he is of the type "dirty", respectively, with the necessary disputes.

Ah, in that sense.
Then it's better to add raisins and some other dried fruit, although this does not give a 100% result. On the previous 96 pages, someone tried it already, but I can't find the message ...

Ah, in that sense.

And this too. This is easiest to do than ferment jam or look for chemically untreated grapes.
Especially if time passes, and the necessary process does not begin.

Gentlemen, this is what is happening in my bank, which is in the neck, even the lid has been torn off. What to do then - throw it away or let it roam in the kitchen In fact, she wandered with me for 5 days - on the first day there was no movement, on the second day the pearl was creepy, during the night almost all the contents of a 3-liter jar ran into the pan, I often interfered with For 5 days there was almost no foam on top, I held it for another day and put it in the chill-out. Now I saw this picture

[Irina]

Irina, did you add anything? I don't even know what to say. like this should not be. You leave it under the gauze and let it stand on the table. And then you will see.

What to do - throw it away or let it roam in the kitchen

It has not fermented, so it is kept in the refrigerator and continues to ferment. Leave it warm, let it ferment.
My friend also had it, like everything calmed down, and escaped in the refrigerator. He fermented for another 2 or 3 days

[Elenochka]

Elenochka, the bread looks luxurious and very sophisticated. Doesn't look like an artisan at all
liusia, Ludmila, but "Imperial" is quite consistent with the name
nut, Irochka, handsome bread Admired
And I was going to make buns:

Imperial buns (Kaiserbrotchen) (Stеrn)

Did not work out. The dough stood for 3 days on the balcony. Yesterday - as I found, congratulate my colleague on his birthday Two-layer pie with meat:

Two-layer pie with meat:

Wow!!! Maryya, well, you give !!!! It is great!!!!

Two-layer pie with meat

This is what I understand, this is baking!

[Ludmila]

Thank you all for the advice: a-kiss: I poured it into a 3-liter jar, everything moves there, I feel something will hatch at night
Ludmila - did not add anything, strictly according to the recipe, no starter
Marysenka- the pie is just a work of art, I guess how delicious

[Little People, Yuri,]

Little People, Yuri, lads You give it! And the recipe, and the pioneer, and different nuances The dough turns out - sweetness and tenderness Working with him is a real pleasure And the "waiting" mode is almost indefinite

everything is moving there, I feel at night something will hatch

Ira, this is an announcement !!!

The dough turns out - sweetness and tenderness Working with it is a real pleasure And the "waiting" mode is almost indefinite

What we all need from leaven

[Helen]

What we all need from leaven

I associate this starter culture (among other ferments) with Kishmish (among other grape varieties) Beautiful, convenient, tasty and seedless
"Rustic" from Helen on the machine in hp at 6 hours:


And my yeast increases activity over time.

I associate this starter culture (among other ferments) with Kishmish (among other grape varieties) Beautiful, convenient, tasty and seedless

Good rye bread!

[Marysya27]

Marysya27, bread is just a miracle how good. And even in a bread maker !!! I don't have such a long regime in mine. We need to adapt. I read on the forum how to bake bread without a long mode.

[liusia]

liusia, Lyudochka, yes, you can cook in any hp, just not on the machine

It is very interesting that the dough behaves after the refrigerator, after it has warmed up! It is lumpy, but it rises!





Such a loaf of bread came out on its own! All patterned!





And the cut. Porous, airy

to the taste of TE buns, it pleases! Even a little fluffier and lighter.

I read this message, fell into the sediment, I love these buns since childhood !! I baked them a couple of times with yeast, but here !!
By the way, for ruddiness, I remember, smeared with cream.
I didn't find hops in three pharmacies during the day. But there is on Ozone! We need to search or order this weekend.
Yuri, you are a magician !!
And to all the girls baking on this leaven -. Impossible to resist!

I didn't find hops in three pharmacies during the day. But there is on Ozone! We need to search or order this weekend.

It's expensive on Ozone. Dial "Pharmacy ru", delivery to the nearest pharmacy to you, but from some amount the only condition they have.

Yuri, you are a magician !!

I'm just learning

Yuri, you are a magician !!

A GOOD wizard

I'm just learning

And yet it turns out
And how beautiful the bread is

Impossible to resist!

And this is the correct answer!
She also put the dough:

On prescription:

Valaam fish pie (Tatyana1103)

I haven't found anything suitable for the filling from the recipe. At least I'll try the dough. I'll figure something out on the weekend

I also baked bread today. Prescription from page 94.
The first climb was warm. Then I sent it to the refrigerator for a day. Third climb in shape. Steam baked goods.
The bread turned out to be beautiful, finely porous. But .... bitter and there is a yeast smell.
P.s. the leaven, though weak, fermented. Day is already in the refrigerator calm

But .... bitter and there is a yeast smell.

this is news Something this "zhu" is not at all from this opera

She practically did not play at all and did not hiss.

Maybe she still needs to mature Or she has not done good Or something is wrong with the hops. In general, this should not be

But .... bitter and there is a yeast smell.

the smell, yes, peculiar, not yeasty, but its own, with sourness (in the aroma but not in the taste), but about the bitterness - immensely surprised, until I have never encountered such a thing!

[larissa]

Surprised immensely, so far I have never encountered such a thing!

larissa, can put a double just in case? To try on a well-wandered one? Don't be upset It will work out The starter culture is worth the effort

[larissa]

Porous, airy

Yura, great bread !!! And I screwed up. Well, how to say screwed up. I put the dough on rye bread for the night, I wanted to make a long dough. I went to the bathhouse and made the dough in the evening, but ... not on rye, but in a completely different way. It will be with whole grain wheat flour and fine whole grain rye flour and even the highest grade. We do not sell flour of either grade 1 or 2. well, at least the whole rye flour appeared. Already my future bread is in the basket. I'll come and bake.



larissa, wow. With this starter I have not had this before.

Well, how to say screwed up.

Well, did you screw it up? Now, if something did not work out - then yes, and so, it will simply be different! We are waiting for photos!

[larissa]

This is news. Something that "zhu" is not at all from this opera: girl-q: Maybe she still needs to mature Or she has not done good Or something is wrong with hops.In general, this should not be

I already realized that I needed to remake the leaven. Most likely something with hops, maybe everyone writes that it smells when boiled. I had no smell from the word at all. Perhaps the faint smell of grass. Yesterday I bought hops at the pharmacy, and this hop sourdough from the market

larissa, can put a double just in case? To try on a well-wandered one? Don't be upset It will work out The starter culture is worth the effort

: girl_dance: thanks, I will definitely redo

Most likely, something with hops, maybe everyone writes that it smells when boiled. I had no smell from the word at all. Perhaps the faint smell of grass. Yesterday I bought hops at the pharmacy, and this hop sourdough from the market

Yes, it is not known what kind of hops there was, and whether hops ... The time of its collection is also important, that is, ripeness. I'm talking about the market. We need seedlings, bumps - they have all the strength and necessary substances

hops from the market

for sale could have been stored incorrectly or something was mixed in, that's the taste

[Irinap]

Irinap,

for sale could not be stored correctly

Absolutely right! Either the hops are harvested at any time and not at the stage of ripeness, it is still for sale ...
In order not to get into a mess, you need to find out the nuances from the sellers what, when, where.

[larissa]

larissa, in general, the whole topic is keeping our fists for good luck in a new attempt

good luck in a new attempt

YES!

Ordered for experiments Natural whole grain wheat flour, 5 kg, on WB, it will be interesting to combine it with a / c! Of course, it turns out a little expensive in my opinion, I take my highest one in a bag of 10 kg = 200 rubles. And here half costs the same. Maybe someone is interested, then look under the spoiler
I can't complain about the flour of a local manufacturer, our bakery, we have a strong flour! I don’t even look in the direction of well-known and discussed brands such as Makfa, Pudof, etc., but here we have only varietal brands: high quality, 1s, 2s.

🔗

Who has not tried it? Anyway, what about whole grains can you tell me in what proportion is it better to use?

such as Makfa, Pudof, etc.

Many years ago I was disappointed in Makfa, but I am not happy about Pudov. Now I bake bread on whole grain, And the dough floats, does not hold its shape. So I will add this flour a little bit at a time.

[liusia]

liusia, which one? Which link will you add?
And about my local, I can only happily speak, in our southern Urals virgin lands for grain were famous. "Virgin Soil Upturned" - there is such a work. In the USSR times, the Orenburg region was always mentioned in the newspapers as the granary of the country, the climate was suitable.

Which is the link?

No Yura, I bought it in the VkusVill store. Little by little, I added a normal flight, and I decided to bake a whole grain, and on the hearth, on a stone, well, the dough began to float.

whole grain bake, yes on the hearth

Difficult task

Difficult task

Well I want to say about bread !!!! It is difficult to spoil anything with this yeast. Of course not what I expected, but the bread, although it floated, is tasty, good! I didn't want to send a photo but decided. There are no failures with this starter. I think so, and I already know !!! Baked, all in holes. Airy and of course delicious.
Opara
60g-sourdough
40g-water
100g flour
Dough
all dough
200g-water
300g flour (mix) 100g each. rye and wheat whole grain, and 100gr / s.
(flour had to be added of the highest grade)
10g-salt

[liusia]

liusia, only wheat flour?

[Irina]

Irina, together with 100g of whole grain and rye and wheat + premium. But wheat had to be added, as the dough was floating very strongly.

[liusia]

liusia, very lovely bread! In shape, you can't say that the dough was floating, then it would be a cake! Offset!

then it would be a cake!

Yura, and he was a cake at first, already poured it into the oven, I thought it would rise, but it blurred, I collected it from baking paper and kneaded it again with flour, and sent it back, thinking what might happen. In short, I got out as best I could. Mal got up, I blurred a little and baked it. So I write that it is difficult to spoil our bread with this yeast.

[liusia]

liusia, I'm happy for you!

swam, delicious, good

What a handsome .
Tell me, why are such stripes beautiful, proofing form?

proofing form?

I have this basket for proving the dough. Long, and still round. I rarely use them.

This is a basket for proving the dough. Long, and still round.

This drawing cannot be confused with anything, it immediately becomes clear - proofing basket

I have this basket for proving the dough. Long, and still round. I rarely use them.

And I only dream about her ...

And I only dream about her

I ordered on Ali, they had a good discount.

Great.