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

Good people, how to insert a photo? A week ago I joined you, there were 92 pages, and now 99! I won't keep up with you! I wanted to insert a photo of the yeast so that they could look at it and say what to do with it. Somewhere I saw the text as a photo to insert! I have no strength to re-read everything again! Displayed as written, did not add a starter. I didn't put it in the warmth, I even left the window open! But I'm afraid the yeast will take off at night. And if you interfere, then they rise even faster! It is true that the bucket must be taken!

[Larissa]

Larissa, if the yeast is very active, then either a bucket or a bowl

You type a message in the window. Press the right key under the "Preview" message box
Under the buttons "Submit" and "Preview" the heading "Upload photo" will appear. You push. "Select File" appears. You push. Next - "Gallery". You choose the photo you want. You click on it. Further - do not press anything - we wait until the photo is loaded. Press the left button "Copy photo" that appears above the photo. All. Paste the copied into the message (put your finger on the cursor in the message. "Paste" appears. Click. Sending the message. Success

[Larissa]

Larissa, I now put it in an enameled bucket, since I had 1 liter of leaven and escaped from a 3-liter jar. And most importantly, before you close the lid and put in the refrigerator, the starter must completely ferment.

Girls, they gave me moderation for a while! See what is missing in the first post of the topic, i.e. the recipe! I fixed it as best I could.

Do you want to write about raisins? That it can be thrown to start the process.
Otherwise, this is exactly what I want to do, for some reason this method stuck in my head))

[M @ rtochka]

M @ rtochka, not the easiest way Almost all raisins, as well as dried fruits sold, are covered with an oil film. It can only be removed with hot water. And boiling water destroys just the yeast settlement on the surface of the raisins. The fermentation process will then take several more days. It's easier in my opinion to ferment a morsik from any jam

Something I have with the connection! Yura, you have done a great job! Thank you from the bottom of my heart! Great job !!!

[liusia]

liusia, thank you Lyudmil! From 11 am to 2 pm I sat over the edit.

[Yuri]

Although I don’t bake with sourdough now, I constantly come to the topic, I rejoice at your successes, new bread, new recipes and successful sourdough.
Yuri, glad I got the moderation and very convenient with a link to recipes.

[francevna]

francevna, Thank you! I still regret very much that you have not grown together with these yeast, it was not correct to call this thing a leaven, I have already fixed everything. This is the real wild yeast

Divided into two banks at night. In the morning the yeast ran out of one. I don't know what to do with them. I have a foaming viscous mass, like a porous sponge

[francevna]

francevna, Thank you! I still regret very much that you have not grown together with these yeast, it was not correct to call this thing a leaven, I have already fixed everything. This is the real wild yeast

Yuri K, I did a big foolishness that I poured out the yeast, but they could easily be stored in the refrigerator. At least I would cook for children and grandchildren.

I need to put my health in order, and then I'll put in new yeast.

Divided into two banks at night. In the morning the yeast ran out of one. I don’t know what to do with them. I have a foaming viscous mass, like a porous sponge

Wait for the mass to ferment, and it would not be worth sharing, it is better to take a container with a larger volume.

after all, they could easily be stored in the refrigerator. At least I would cook for children and grandchildren.
I need to put my health in order, and then I'll put in new yeast.

Get well and come back to us!

Inserted! This is yeast in a 3 liter jar.

This is yeast in a 3 liter jar.

wow fermentation! One foam ... And how much potato-hop solution did you get before fermentation?

Inserted! This is yeast in a 3 liter jar.

Whoa! I also wandered, just not so white.

sat over the edit.

Yura, now everything is in place and there is no need to run around Temko.
Why only for a while?
After all, recipes will still appear.

Why only for a while?
After all, recipes will still appear.

The chief moved the topic to
"CULINARY RECIPES - Culinary dishes - Author's culinary themes",
otherwise, technically, there is no way to give moderation ... And the topic itself should be in the "Leaves" by profile. Where new users usually look for material

How everything started ...

I put everything according to the recipe. For 1.5 liters of hop broth. Grated potatoes on a fine grater. Potatoes are not a full glass. Now he is getting to the top again to escape. At 21 o'clock there will be four days. What to do?

Grated potatoes on a fine grater. Potatoes are not a full glass.

As it turns out not enough potatoes, I have a good jelly comes out. Apparently because of the liquid component, such foam, stir it more often, so that it falls off. And wait, what else

What to do?

Must ferment, nothing else has been invented

The fact of the matter is that the jelly came out very good! Beautiful transparent jelly, rather thick consistency. Potatoes, apparently, we have very good! Luda, you wrote that you also had one. How many days did she wander with you?

I have, Friends, leaven for 5 days. It rose by 2.5 cm. It has been a day since it fell to the initial level. Stirred, large peaks of bubbles fell off, there were some small ones around the edges of the jar. Beginner level. The smell is sour-hop, slightly winey. The mass is very thick, jelly-like, grayish. So think what happened! There was no carbon monoxide fermentation. I stood on a gas stove, apparently there was little heat, because basically I cook everything in cartoons. Drain and taste for pancakes? the rest in the refrigerator? or wait for the little bubbles to disappear?

[madames]

madames, start a test dough. For 100g flour + 3 tablespoons l. yeast + 50ml water. The rest is under the lid and in the refrigerator.

[Larissa]

Luda, you wrote that you also had one. How many days did she wander with you?

Larissa, I had potatoes over 1 kg for the first time. It wandered very well for 3 days. I put it in the refrigerator on the 5th day, when fermentation was complete. It is not necessary to be guided by how much leaven was fermented by someone, since everyone has it differently. She can wander for 3 and 5 days. You need to look at the leaven itself, as soon as it stops foaming, it will be free of bubbles at all, only then put it in the refrigerator under the lid. Yura even has a photo of a calm leaven.

Oh! it's good that I looked at page 1. otherwise I wanted to drive the leaven through a sieve. That is, strain, but there is less hassle, only pour into another smaller jar and into the refrigerator! and I will start a small sponge-test.

I started a new batch yesterday at 15.00 !!
So it means:
Water-1.5L
Hops-30g, the whole pack from the pharmacy (like the first time)
Peeled potatoes-500g
Sugar-3st. l
Salt-1 tbsp. l
So, as I already have the second batch, I added 90g of a starter from the previous one ...
After boiling the hops, I strained it and I had 1 liter left. Like last time, I added hot water, bringing the volume to 1.5 liters

Potatoes (500g) immediately poured in a blender with infusion ...



And set to cook

Cooked


Then she poured it into a container and put it on fermentation ...
in the morning at 09.00 it looked like this

By 15.00 it looked like this


I didn't want it to pour over the edge and pour it into a bowl and it was already seething there ...

in the evening at 21.00 she had already calmed down and I poured it back into the container ...

[Helen]

Helen, yeast got stronger! Are they already eating everything during the day, too?

I started a new batch yesterday at 15.00 !!

Helen, what a smart girl you are! I put everything on the shelves. I even shot a video !!! Everything is available to everyone. I just have no words, only admiration !!!

Helen, what a smart girl you are! I put everything on the shelves. I even shot a video !!! Everything is available to everyone. I just have no words, only admiration !!!

PPPKS.

[Helen]

Helen, Thank you

that's all, I am already ripe, now there will be free time, I'll stir up

and the jelly did not stick to the bottom, they said that the finer the potatoes are rubbed, the more they stick to the bottom during cooking

Hops-30g, the whole pack from the pharmacy (like the first time)

And I put only 15 g. And Yura wrote somewhere that packs of 30 g are just for two brews.

And I put only 15 g. And Yura wrote somewhere that packs of 30 g are just for two brews.

Let everyone decide for himself ... I share my experience, and the first time I did the same

And I put only 15 g. And Yura wrote somewhere that packs of 30 g are just for two brews.

You are doing the right thing, why put more when the norms of 15-20 grams are more than enough? And taking into account the search for this hops ... The pack is just divided by 2 times, and the scales are not needed Of course, it is not forbidden even more, I do not weigh it, but I have enough of it

[Yuri K]

Here Yuri K, the scales will reach you, weigh your "press" and everyone will be happy!
I also put the whole pack (30 grams) in, good working yeast came out!

oh, and I'm alone in the tank. And if there is an ordinary leaven, is it also advisable to do this? Does the bread taste special?

the scales will reach you, you weigh your "press" and there will be happiness for everyone!

And if there is an ordinary leaven, is it also advisable to do this?

And this is not leaven. This is yeast.

[Elenushka]

100 pages

From 11 am to 2 pm I sat over the edit.

For such a short period, so much has been done!
Elenushka, thanks for the video and accompanying clarifications on the removal of sourdough Everything on the shelves, complete order
Larissa, the most lacy and weightless sourdough is obtained And what bread will be !!! In anticipation of beauty and airiness
I baked a double cake (on our sourdough), only lean, with sweet filling (poppy seeds, cherries, nuts) and on another dough

The dough bubbled and squeaked from rolling, and I was delighted:

Prescription dough:

Valaam fish pie (Tatyana1103)

Very nice

[Marysya27]

Marysya27, pie, slice.

[Marysya27]

Marysya27, as always, the baking is great! Doesn't your family moan from the abundance of food?

[Marysya27]

Marysya27, another fairy tale !!! And this yeast is really fabulous !!! I just tried to spoil the bread, but not a fig did not work !!!

Guys! my yeast worked, I baked pancakes with raisins. It turned out as with ordinary dry yeast. But ... bitter. and came up for a very long time more than 12 hours. The main thing is that my husband liked the pancakes, he said, "wonderful." And for me, they are bitter. what is wrong?

[madames]

madames, maybe the hops are such that the broth turned out to be very bitter? It is actually always bitter, but there are different varieties of hops.
How much of this yeast was put in?

[SvetaI]

And no need to "figure out", you just need to bake,

I can't do all the naming.
Dough: 500 ml of water, 3-4 tablespoons of yeast and ... two scoops of flour. How much flour? Well, you can weigh it! Even on simple canter scales. Weigh the bowl. Then all the contents and ... the difference is the weight of the flour. Then the night (12 hours) is warm (or not) .... salt, sugar, how much dough, so much flour and water .... and then kneading and proofing went.
I made a dough with 250 ml of water and so much flour. Or how you have 500 water and 500 flour and so that it would rise overnight add 1/4 teaspoon of dry yeast, and maybe less. Now you can estimate your dosage.



SvetaI, do you have such potato yeast? And a bread maker?

[SvetaI]

came up for a very long time more than 12 hours And for me they are bitter. what is wrong?

Since the dough was proofed for 12 hours, tell us how much yeast did you take? For more than 2 kg of ready-made bread, I took 3-4 st. spoons of yeast. Now even less. I don’t know how many grams. 2st. l in a 500ml jar, 50 ml of water and flour here to obtain a mass as thick as sour cream. It turns out about half a jar of dough.
Yes, and SvetaI writes about the varieties, there are, as it turned out, bitter varieties used for brewing.

SvetaI, do you have such potato yeast? And a bread maker?

There are both. But I don't bake with potato yeast in a bread maker yet, I am mastering oven options.
Here here I tried to repeat Yurin bread, however, with my own changes. And so - go to the first page, there Yuri made all the posts where we share our experience of baking with this yeast. The girls also baked in a bread maker on long programs (6-hour), but, in my opinion, in the beginning they still put dough. Marysia did, maybe she will tell again

Here I tried to repeat Yurin bread, however, with my own changes.

With such specific changes! Here and milk, and honey and ... other ingredients So the bread is completely different. I made your Sveta post in links?



Yes, I already looked

I made your Sveta post in links?

Yes, thanks, that's where I found him
Changes in ingredients, but if you need to understand the proportions for a bread machine, you can use it. True, you obviously have more flour, I still like more watery dough.

True, you obviously have more flour, I still like more watery dough.

It's true, I like the tighter dough

Yur! I put 3 tablespoons of yeast in the brew according to your recommendation. And then she added flour + sakh to the dough. sand 2 tsp + 1 tsp salt + 1 tbsp. l grows oils + raisins - everything you need for pancakes. It stood at a warm battery for 12 hours. And the yeast itself, obtained in the jar, smells like hops with wine notes. In the starter itself, half a pack of 30g pharmacy. the leaven is thick, the smell is very pleasant, it has settled in the refrigerator: _1 cm from above is a transparent gray liquid. I did not bring it up to 1.5 liters afterwards, I did not add water. And you can sniff it to awesomeness - a very tasty smell, not strong.