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

it cannot be that it grows bitter. oil.

In the starter itself, half a pack of 30g pharmacy. thick leaven

And yet I believe that the more hops in the starter, the greater the concentration of bitterness in the finished yeast. You have a normal rate. Don't know what to say, individual intolerance? The husband says everything is delicious

And I think so I make my starter from 15 grams of hops - it works great in dough, I don't feel any bitterness, only a pleasant taste and aroma

That's it! my husband really liked the pancakes. Delicious and wonderful - said. I'm just bastard because of the smell from the can, such a scent! I have a super keen sense of smell. I was even drowned out in the clinic with caustic drugs, they burned something, it was impossible to live with such a nose, I felt sick and vomited. And now, ridiculously, I'm trudging about yeast so in a week I will try to put new ones and + bring water to 1.5 liters.

[madames]

madames, but you don't bake bread? All the same, these are specific yeasts, they are more suitable for bakery. Although here the girls have already fried pancakes, and pies



madames, and also, that's what I was thinking. Can you feel bitterness due to 12-hour fermentation? In the same place, alcohols are formed in addition to carbon dioxide. And even the smell of fermented dough smells of alcohol when you work with it.This is not the case in quick tests on all these fast dry yeast, but we have our own specificity, hop
And bitter hops also exist! Used in brewing.

[Elena S]

Elena S, I can not understand anything why this is so. I have never had such a bitter pastry. And pancakes and pancakes, and in general any pastry, no matter how I bake, always turns out to be very tasty, without any bitterness.

Girls and boys. You write so enticingly here that I will ask again. Does this yeast make bread tastier than ordinary pressed ones? or pressed + leaven? You still have to go looking for hops. Is it worth it? And then I walk like a cat around the sausage, I think.

And on this yeast, bread tastes better than ordinary pressed? or pressed + leaven?

Tatyana, I really liked bread on purely our yeast. Yes, on pressed and even more on dry ones faster and much more, especially if you bake in a bread maker. But ... on purely ours, without the addition of store baked goods, the bread is just a miracle how good it is. All my girlfriends and their families have recognized this. Well, my bath friends appreciated it.



Curd bread. In a bread maker.

We will need:

100 ml milk
1 egg
2 tablespoons honey (preferably 1 tbsp. L.)
180 g cottage cheese 9% (160gr)
2 tablespoons vegetable oil
500 gr. bakery flour (350 w / s + 120 whole grain millet)
1.5 teaspoons of salt
1 teaspoon dry yeast (60g potato yeast, hops)

We put the products in the container of the bread machine - cottage cheese and liquids, then flour, in the depression in the center of the flour - yeast, in the corner - salt.
Program - "Baking", 40-45 min. medium crust
There may be more flour (the volume of liquid depends on the size of the egg, the density of honey), we add flour literally with a teaspoon in the process of kneading the dough. The dough ball should be elastic enough. (elastic bun)
Put the hot bread on the wire rack, cover it with a clean towel and let the bread cool.

I decided to test our yeast again. With curd dough for bread, no dough. My changes are in brackets. I didn't put any other yeast, only ours, potato ones.
In the evening at 21-00 I put all the products in the bread maker, in the "Pasta" mode I kneaded the dough for the future bread for 15 minutes. And left until morning right in the bread maker.
In the morning I woke up at 5 in the morning, switched on the "Pasta" program again and left me up. There was no time for the oven in the morning, it baked at 12-10, set the pastries for 1 hour, the bread was ready in 45 minutes. I didn't have time to take a picture, guests came. Chilled to warm, and had to cut for a test. The bread is delicious, fragrant, airy. But I like working with this dough with my hands more, and baking in the oven. Moreover, this dough is very pleasant to work with.

This is 11-40 dough.

The bread is delicious, fragrant, airy.

This is all that remains of the bread. I put the dough again. I'm thinking of baking pizza tomorrow. I have already baked on this test. Everyone liked it.

[Ludmila]

Does this yeast make bread tastier than ordinary pressed ones? or pressed + leaven? You still have to go looking for hops. Is it worth it? And then I walk like a cat around the sausage, I think.

Well, how do you answer?
Until you try it yourself, everything we write looks different! To me, for example, the smell of bread gives off a little "heady" than something, to taste - not sour. Try it, if not yours - you will no longer bake, but you will like it -



Ludmila, the recipe was sent to the header)))

Lyudmila, the recipe was sent to the cap)))

Oh guys! Not guilty, I have that bitterness. Here I am sinning. oil. In general, I'll put the dough for tomorrow. We'll see there later. I bake bread. I have 2 bread makers_Mulinex round, and Binaton, which is 2 more small loaves. Simply, I just moved from the Center of the Russian Federation, back to the North to live. Nothing was disassembled, everything was just transported. There are no assistants.



And the first thing that I did this magic leaven started in advance.

And the first thing that I did this magic leaven started in advance.

It's great! Set up as soon as possible and please us with your pastries! It will be a shame if you don't get along with yeast.
What kind of hops did you have? Bitter hops exist! Used in brewing.

[Elena S]

Elena S, Wow !!! To the north!!! Something is somehow cold but there.

[liusia]

liusia, Ludmila, thanks for the cottage cheese bread. Looks like a bun, taste.

Does this yeast make bread tastier than ordinary pressed ones? or pressed + leaven?

teara, Tatyana, each leaven gives its own flavor and aroma shades. What tastes better to whom is decided individually. The advantage of this leaven is not that it makes the best bread in the world. And the fact is: to cook it without blemish; it does not need to be fed; it can be stored for a long time without problems; it is not sour; suitable for making various breads and baked goods; products are tasty and fragrant, without third-party flavors; has no hints of yeast aftertaste and odor.
You can do without this starter, if you have another, but:
"You can, of course, live without love,
But how can one live without love! .. "
This leaven is worth taking into the clip

I walk like a cat around a sausage, I think.

If the cat understands that this is a sausage, then the fate of both cats and sausages is a foregone conclusion
madames, Elena S heroic heroine, to withstand such a move I did not think that you would dare



Good morning
Ciabatki from Helen

Dough:

Hah, interesting!
"Another food myth has been destroyed: sifting flour is optional"

🔗

By the way, I never sift it ...

[Marysya27]

Marysya27, what chiabatkas are gorgeous !!! And my dough in the fridge puffs on pizzas.

"Another food myth has been destroyed: sifting flour is optional"

Yura, I'm sifting flour. Already just out of habit. There was such a time that no matter what kind of flour you take, it was like caked, but you start sifting and the garbage is different. Now with the flour it has become better.

Yura, I'm sifting flour. Already just out of habit.

My habit did not have time to form



I went into the stall for another sack of flour. Today from the last batch I made

2 days have passed, this is how it looks

And tell me, it’s the same with you, when it’s ready, it’s so dark, it’s stood there, that is, the first one became lighter over time. On the left is what's left of the first, on the right is new

Last night I put a dough on new yeast, in the morning it was good, it increased 3 times, but I left ... she remained standing on the table in the kitchen, I will come to make dough ...

By the way, I never sift it ...

in vain, at least to protect yourself from living creatures

Yesterday I started a dough, in the evening I kneaded the oat-curd dough. The behavior of the test is excellent - the climb pleased me. But how hot it is at night ... I crumpled the bun and put it in the refrigerator. During the night, it rose to its previous size. Left for warming. Then she twisted two braids. After proofing, baked. There is one nuance in oatmeal dough - it is floating, as in the analogy with c / z. She didn’t want to stick it into the forms. Placed on a baking sheet. The result is light, soft, ruddy, but flat. And the smell ... creamy, with curd sourness ... mmm

tell me, it’s the same with you, when it’s ready, it’s so dark, it’s stood there, that is, the first one became lighter over time. On the left is what's left of the first, on the right is new

On the left, I always do that. And on the right, there is also a "liquid" on top in a measuring glass, my conclusion is that intense coloring depends on the saturation of the solution, depending on the amount of boiled hops + little potatoes, or the potatoes are not starchy "indigestible"
But I think this will not greatly affect the quality, if only bitterness can appear

in vain, at least to protect yourself from living creatures

Well, I don’t know ... I’m sure of our flour, I have never seen good quality and livestock (it happened that I sifted it - just to see if there was garbage)

And the smell ... creamy, with curd sourness ... mmm

Eh .. it remains only to imagine Just brewed a coffee for myself

And on the right, there is also a "liquid" on top, my conclusion is an intense color from the saturation of the solution, depending on the amount of boiled hops + little potatoes.

Not true, my first one was in the same proportions, and the same dark at first, and then brightened !!!

I just made a coffee for myself

Well, here I am now going "for coffee" though still without a bun ...

I am sure of our flour, I have never seen good quality and livestock (it happened that I sifted it - just to see if there was garbage)

I, too, had not sifted before, when I baked a little and was sure that the flour was always clean.
When I started baking, I bought a sieve mug, it is very convenient with it and now I always sift it. Yes, the flour is mostly clean, but it happens, it happens ... And a pebble can be caught, and a bug and a cobweb. I'd rather sift through than spend money on the dentist.

[SvetaI]

SvetaI, well, then, too, I will begin to sift, in order to avoid Dentists are now expensive ...

Not true

Well there is no way...

Well, here I am now going "for coffee" though still without a bun ...

And I'm sick, in order to warm up, I don't even want to buns ... I got cold philis, the second day my head is cracking and I sneeze until I turn blue

I got cold philis, the second day my head is cracking and I sneeze until I turn blue

Yura healing as soon as possible.

By the way, I never sift it ...

I found a year ago a piece of wire in a twisted knot, 3 mm in diameter, sharp edges Considering what mixes HP ... I might not have found it during molding ... I use this flour all the time, the quality suits me, neither before nor after this It was

[liusia]

liusia, thank you!

I got cold philis, the second day my head is cracking and I sneeze until I turn blue

Yura, get well) I'm now getting out of this state, I really understand how hard it is for you

[Swetie]

Swetie, Thank you! My vacation ends, on the 5th to go out for a day, so the body resists

My vacation ends, on the 5th to go out for a day, so the body resists

Yura, so that the body does not resist, take a sick leave, so as not to infect others.
A speedy recovery to you!

I'm sick,

Yura, do not get sick, get better !!!

[ANGELINA BLACKmore]

sick leave so as not to infect others.
A speedy recovery to you!

We all go snotty there Work such, an ambulance
Thank you, I will recover at work



ANGELINA BLACKmore, Thank you!



I'm fussing with my future bread, so as not to cherish my runny nose
We liked the previous bread with the following ingredients: dough + 1 egg + high-quality flour + wheat flour from whole grain + semolina
I put the second one on the proofer

I went to share my joy: I bought 2 packs of hops!
So soon I will also bake such bread (hopefully, mmm)

I went to share my joy: I bought 2 packs of hops!
So soon I will also bake such bread

Great !!!! Well, we are waiting for the yeast to grow, and then we will see bread!

I went to share my joy: I bought 2 packs of hops!
So soon I will also bake such bread

Fine!!! You will definitely be such bread and not only bread, but also bake many other things.

I put the second one on the proofer

Wow!!! The dough is already bubbling. And I generally go all in love with this yeast. Today I baked pizza on this dough, according to the chiriol recipe from ANGELIN BLACKmore only added about 3 seconds. l. olive oil. There was a lot of dough, proofing in the refrigerator. The pizza is just fabulous. And it is very convenient, I immediately made the dough in the refrigerator and baked when there is a desire.

Wow!!! The dough is already bubbling.

Well, not quite "Already" This usually takes me all day

The pizza is just fabulous. And it is very convenient, I immediately made the dough in the refrigerator and baked when there is a desire.

I envy it, an industrial refrigerator seems to be. I would also make all sorts of blanks, but our refrigerator is always filled with cans, flasks, pots, there is no place for dough! And on the balcony - nope, we already have a minus, especially at night. The balcony is not insulated, although it is glazed, concrete is not a brick ...

industrial refrigerator is presented

Yura, my husband and I live together. The son lives far away 4 hours away. So there is a place in the refrigerator. I still put it at the balcony door. It's cool there now. When there are family and kids, of course the refrigerator is always full. And even with blanks.

I want to share boast flour from which I bake bread and all other pastries! This is our local manufacturing plant. For many years, the townspeople have been using this flour, well, maybe some other manufacturers are in demand - I just don't know. Maybe you have met our flour somewhere on sale, now barter is developed and all that ... We, for example, sell a lot of ice cream from other cities, although our own cold storage facility makes it very tasty. In general, I recommend if you suddenly see! Strong flour for gluten as for me (though I don't really understand the numbers, but I mix it myself). Pay attention to the freshness of the grind, it rarely lasts more than 3 months, and the shelf life is six months

I have never seen such flour on sale. Thank you Yura, maybe I'll see where.

[liusia]

liusia, maybe you won't see Lud, but suddenly! Then do not hesitate to take it!

[Oatmeal-curd bread]

Oatmeal-curd bread


Dough:
* Potato-hop starter - 50 ml.
* Water - 100 ml.
* Flour - to the consistency of thick sour cream
Dough:
* Dough - all
* Flour - 290 g + for dust
* Cottage cheese - 200 g.
* Oatmeal flakes - 1 tbsp.
* Sugar - 3 tbsp. l.
* Salt - 1 tsp.
* Egg - 1 pc.
* Vegetable oil - 40 ml.
* Warm water - 55 ml.

Prepare dough (ferment until doubled in volume)
Shake the egg, add butter, water, cottage cheese, sugar, salt to it. Stir this mixture into the dough. Now add the flakes and start kneading, gradually adding flour.
Put the dough in a bowl, cover and put in a warm place to rise (2 times).
Place the bun in a greased mold. Let the proofer so that the workpiece rises again. Preheat the oven to 220 * C, sprinkle the bread with water, put in the oven and immediately reduce the heat to 180 * C.Baking time 35 minutes (depending on the oven) If the bread is a single piece, the baking time will increase slightly.

In this particular case of baking, the picture looked like this:
Dough-rise-dough-rise-kneading-refrigerator for the night-warming, rise-forming-proofing-baking.

The dough behaves amazingly.
After kneading, the bun is sticky, but not smeared. Very pleasant to work with when forming (with a little dusting)
The dough floats during proofing, so it is more expedient to bake in molds.

The bread is very soft with a thin crust. I already wrote about the creamy aroma.
Now I just tasted kusmanchik. I eat Yura before my eyes, even though I have never seen him)) - Yur, if bows do not weigh you down, then my next one, with gratitude.

I now have so much yeast ... From the last batch, the remainder, and even a new brewing (after boiling the hops and straining, I bring the water back to 1.5 liters. Therefore, now I have yeast, like shoe polish at a shoe polish factory (Matroskin)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha wonderful bread, more like baguettes by molding!

The dough behaves amazingly.
The bread is very soft with a thin crust. I already wrote about the creamy aroma.

In skillful hands, what would not work? You all girls themes will have delicious and beautiful bread! I can't give myself even a hint of doubt

I eat and Yura before my eyes, although I have never seen him))

So let's get to know each other, I have nothing to hide. Here I am, slightly unshaven in this photo (sorry), at the collection of Ivan tea this year

So let's get to know each other, I have nothing to hide. Here I am, slightly unshaven in this photo (sorry), at the collection of Ivan tea this year

Yuri, very nice !!! It is doubly pleasant to have colleagues for tea.
Well then, for completeness of acquaintance))

And then we have such a domestic topic, we sit, one might say, at the same table, but we don't know each other by sight.
If anything, sorry for digressing from the topic.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, very, very nice !!!

If anything, sorry for digressing from the topic.

Everything is fine! I don't like dry topics ... I'm talking at the table

Well, that's a lot ... Guess, guys, from three times, what have I done now? ...

[Natasha]

Natasha, don’t weary! Something good?
Ah ... Probably diminished half of the bar

Natasha, don't let it go! Something good?
Ah ... Probably diminished half of the bar

Well, at the expense of the bar ... the temptation was, but a firm mind does not allow))
I have the classics of the genre, all roads lead to Rome to the dough.
I did it again. Addiction has begun ... Contagious like that ...
Mustache thoughts about her, there is no time to rest. Che will not know yet.
Maybe bake kringels.

I did it again. Addiction has begun ... Contagious like that ...
Mustache thoughts about her, there is no time to rest. Che will not know yet.
Maybe bake kringels.

well, it's okay, this is a good infection, we will wait for the beauty!
While the recipe will move yours to the beginning of the topic




And here is my today's semolina bread. The buns turned out to be low, I tried to reduce the total amount of water. Now I know - I still need 500ml for my three forms, excluding the dough