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

Bread with processed cheese))

Very nice bread, I haven't baked yet with melted cheese, I will definitely try it!

* Flour - to the consistency of thick sour cream

How much is it in grams? I want to understand how much flour this bread is made of. Because if the dough contains 50 grams of flour, then all the bread is made up of 400 grams of flour, but for me it is so small, I will count it for more.
And if 100-150 grams of flour went into the dough, then this will turn out to be my size.

Processed cheese - 1 pc.

- 100g?

[Svetlana]

Very cute bread,

Svetlana, Thank you!!!

How much is it in grams?

Next time I'll weigh it)) Although I love everything in grams, at this stage it doesn't matter to me, that's why I put it according to the consistency.

Processed cheese - 1 pc.

- 100g?

Yeah, ordinary processed cheese (and when buying, I look to make sure it is cheese, not a cheese product)

Now, out of interest, I weighed the cooled loaf. Weight = 810 g.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, such a good loaf by weight!

such a good loaf by weight!

Why is it true?

[ANGELINA BLACKmore]

ANGELINA BLACKmore,
and that is true. I judge by my last loaves - I baked yesterday, today I have only three left!
I didn’t figure it out, tomorrow I’ll go for a day, but there will be no bread at home. I put the dough here, in the morning I will knead it and in the refrigerator until the day after tomorrow!

Bread with processed cheese))

What a handsome man!

Yes, color is a picture! Perfectly rosy!

Oh, shYdevr!

[Irinap]

Irinap, what is it, dough?

[Yuri K]

Yuri K, Aha! In 4 hours I started hard, I already kneaded the dough, bake tomorrow, after the refrigerator

Aha! Started hard in 4 hours

Strong! And I stand rooted to the spot, put a bunch of towels on the battery. I need to knead the dough today, too, tomorrow there will be no buit.

[Yuri K]

Yuri K, the kitchen is somewhat chilly. I thought that the leaven and the pipe would freeze again. I walked around all the windowsills with a pyrometer. There is closer to 30 *. Stands on the windowsill, but it's time to put it in the refrigerator

chilly. I thought that the leaven and the pipe would freeze again.

I've already started to get confused ... Leaven? Opara?

[Yuri K]

Yuri K, and cho to be confused. You have to check the leaven. And it's time to bake the bread. The leaven is on the windowsill, and the dough is already in the dough.

You have to check the leaven. The leaven is on the windowsill

I didn’t understand this. Is it yeast, a starter, that is? So it should be stored in the refrigerator ... Oh, but oh well, you know better

starter that is?

But how!
I wouldn't go to take 4 anymore. I brought out fruit yeast, but quite a bit, 100 grams. And so already in the refrigerator rye sourdough (I like to add only for taste, a small amount), now the remnants of this fruit drop and a new one will have to be put

[Irinap]

I thought that the leaven and the pipe would freeze again.

You have to check the leaven. The leaven is on the windowsill

I brought out fruit yeast, but quite a bit, 100 grams. And so the rye sourdough is already in the refrigerator, now the remnants of this fruit drop

Irinap, bliiin, in different languages ​​we talk to you today Irin Straight at least a phone number in a personal ask, it's easier to express yourself in words
Do you store the STARTER (yeast) not in the refrigerator, but on the windowsill (where is 30 degrees)?

[Yuri K]

Yuri K, the starter is just ripening, today I will put it in the refrigerator later.

Irin speaks to you in different languages ​​today

I only recently realized that this is my "feature", my son asks me several times.

the starter is just ripening, I'll put it in the refrigerator later today.

Now, now I seem to understand, I'm sorry

I only recently realized that this is my "feature", my son asks me several times.

And I thought that the temperature from ARVI overheated my MOSC. Okay, it's not scary, we can figure it out without haste
This is a rush for me now in the pilaf, the infection has oversalted ... Now it is urgent to correct it, so I soaked a portion of rice, I will separately boil not salt and add it to the salty. Perhaps it will pull the salt away!

[Evil]

After two failures, I did not dare to make this leaven, and yeast suits me perfectly. But yesterday I did it. Fruit yeast was already waiting in the wings. Did everything like Evil, only the hops took less. Seething in the evening was sooooo active. Now it has already gone 3 days, but it has calmed down well and after mixing it does not foam anymore. In the morning, when the foam was somewhere about 1.5 centimeters high, tired of walking in circles around the leaven, I decided to put a dough - what will happen. And she turned out gorgeous.

Perhaps it will pull the salt away!

Good luck!

I only recently realized that this is my "feature"

Irina, my husband has exactly the same feature. To understand what she asked about, you need to try very hard. I realized this when both retired. We began to spend more time together.

[liusia]

liusia, and what is interesting, when others say so, I grumble that "the main thing you know is that and everyone should know this"

Now it has already gone 3 days, but it has calmed down well and after mixing it does not foam anymore. In the morning, when the foam was somewhere about 1.5 centimeters high, tired of walking in circles around the leaven, I decided to put a dough - what will happen. And she turned out gorgeous.

Everything, the dough came out gorgeous. The yeast has died down. So yeast is now under the lid and in the refrigerator. No need to stand any more, it may become moldy in the warmth. So that

[Yuri K]

Yuri K,

Well, here I am, I am a handsome man))

Along the edge of the bread, which rests on the board with a corner, you can see that it crumpled under its own weight, so it is so soft.
Well, here's a bigger shot. Myakish is a fairy tale !!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, revealed in all its glory handsome Chega Chic cut
Irinap, Irochka, uraaa !!! It turned out a sourdough And a beautiful dough - lush and airy We are waiting for a miracle bread

We are waiting for the miracle bread

I didn’t even put in the rye sourdough to learn the taste. And that's how I like to add a little sourdough. Smell and taste of course

[Opara]

For many years she has developed a formula for sourdough bread. I bake according to other recipes, but I always return to my own. Now that I have grown this yeast, I bake bread on them. Today I decided to share with you.

Opara

- potato-hop yeast - 70 ml

- water - 200 ml

- flour (70% rye + any other and 30% wheat flour) - 200 gr

It costs no less than 8 hours.

Dough

- a couple all

water (kefir, cheese is better) - 80 ml

- honey -1 tsp.

high-quality flour - 340 gr

- sugar - 1 tsp.

- spices alternate: cumin, fennel, anise.

I'm sending it to HP for the "dough" program. On a signal I add 1.5 tsp. salt and 1 tbsp. l. vegetable oils (different, you can butter) I follow the bun.

At the end of the program, I knead the dough, put it in a mold or in a baking basket in a warm place until the workpiece increases by 2.5-3 times, and for this I put an indicator: I collect a little water in a glass and put a small ball of dough there when it floats - this is a signal for me to heat the stove to 200 degrees. Proofing takes 2.5-3 hours. Then bake on stone for the first 10 minutes. with steam
and 20 minutes without steam at a temperature of 180 gr.

Here he is handsome:

🔗

And the cutter:

🔗

On this yeast, he became better, tastier and always predictable.

Thank you, Yuri, for the warm atmosphere in the subject and to everyone who still doubts - grow yourself joy from hops and potatoes!

[Antonina 104]

Well, here I am, I am a handsome man))

Along the edge of the bread, which rests on the board with a corner, you can see that it crumpled under its own weight, so it is so soft.
Well, here's a bigger shot. Myakish is a fairy tale !!!

Wow! Only this I can say! White so all, fluffy! I can imagine the smell, I already know the aromas of intoxicated bread !!!

On this yeast, he became better, tastier and always predictable.
Thank you, Yuri, for the warm atmosphere in the topic and to everyone who still doubts - grow yourself joy from hops and potatoes!

Oh, well, these words are just a balm for the soul! Thank you!!! Your first bread in this topic, it seems?
And from the photographs it seems like from the form and not on the hearth? But this is not the main thing!



Antonina 104, Your bread with a recipe is now on the first page!

And I grow

The day has passed. The substance is homogeneous, thick, like jelly. Put it closer to the battery

[M @ rtochka]

M @ rtochka, keep in touch, it's always exciting when someone is raising for the first time! That's why - well, I don't know, probably because the result is unpredictable at first. Then, on the knurled one, just know, stamp the already grown yeast
What is the temperature in the room? And the battery if you know can?

[Antonina 104]

Antonina 104, Antonina, thanks for the secrets from the personal treasury. Noble strong man, confident in his irresistibility
M @ rtochka, Daria, very similar to oxygen cocktail

The yeast foamed a lot, but the dough took a very long time. A long process, apparently the yeast turned out rather weak. I don't know what is inside yet, tomorrow I will cut it. Tell me why my photos are turned upside down?

[Larissa]

Larissa, https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=114614.20

[Larissa]

The yeast foamed a lot, but the dough took a very long time. A long process, apparently the yeast turned out rather weak.

Larissa, yeast was supposed to foam, they fermented, multiplied! After calming down, you can already use it. The first "distillation" is always weak, then the yeasts adapt and after the second cultivation they already become stronger
In general, you need to be ready for a long process with this yeast, and it was baked in the old days. The process was not hasty. But effective in taste!

Tell me why my photos are turned upside down?

Corrected ...

Igor, thank you, read it. I'm from the phone, on my computer it costs 7 ka, it slows down a lot!
Yura, thanks for your support! Let's bake!

7 ka is on the computer, it slows down strongly!

I have for many years 7 both on my computer and on the laptops of my wife and son. I put it myself. The reason is not in the version of Windows Clean, you need to defragment periodically, well, this is no longer in our topic of course

Let's bake!

With the introduction to our club, so to speak!

for the dough program. On signal I add

Bread is a lovely sight.
How long is the program?
And I didn't quite understand, about the signal in the "dough" program?

I brought you some bread ... but it was not I who baked it, but one of our members of the forum (with this yeast), she did not want to share, but I liked the bread so much and I decided (with her consent) to show you. She really liked the bread to taste ... When I bake it myself, I will share ...

I'll bake it myself, I'll share it

We are waiting, bread.

[Ksyusha]

Bread is a lovely sight.
How long is the program?
And I didn't quite understand, about the signal in the "dough" program?

Ksyusha, I have the program for 1.5 hours, and the signal goes 15 minutes from the start. On a signal, I can still add seeds and raisins. In fact, I bake this bread with different flours (corn, buckwheat, whole grain, oatmeal) alternating, it never repeats itself and does not get boring. I bake in a day or two. Like very much! Maybe someone will be interested, I will only be glad. Thank you all for your attention to my pastries!

[Ksyusha]

Ksyusha, I have the program for 1.5 hours, and the signal goes 15 minutes from the start. On a signal, I can still add seeds and raisins. In fact, I bake this bread with different flours (corn, buckwheat, whole grain, oatmeal) alternating, it never repeats itself and does not get boring. I bake in a day or two. Like very much! Maybe someone will be interested, I will only be glad. Thank you all for your attention to my pastries!

Thank you for the explanations, and the recipe is really interesting and versatile, I took it into my piggy bank.

[Antonina]

Antoninawhat a gorgeous bread! I am very glad that we made friends with our yeast!



Natasha, the bread is gorgeous !!!



Larissa, good bread. It's okay that the first time is long. Then everything will be much faster. I like to put dough at night, and then in the refrigerator. And when there is time and desire, then bake.

I brought you some bread ... but it was not I who baked it, but one of our members of the forum (using this yeast), she did not want to share, but I liked the bread so much and I decided (with her consent) to show you.

this is modesty, or personal dislike for someone from the topic ... it's a pity Well, okay, the bread is good, only the top seemed a little overcooked to me.

When I bake it myself, I will share ...

Helen, we will wait for such bread.

In fact, I bake this bread with different flour (corn, buckwheat, whole grain, oatmeal), alternating

Great! I'm talking about corn flour - I have a problem with this in the region, even corn grits still need to be looked for ... And we, in good times, went with our kids more than once to the Sea of ​​Azov from Melitopol, there we fell in love with milk porridge made from corn grits, cooked in the morning themselves in the room where they rested

I like to put dough at night, and then in the refrigerator. And when there is time and desire, then bake.

Lyudmil, tell me what kind of technology, you put a dough / starter on the night, who calls it, in the morning when it increased, you already knead the dough and how?
Immediately into the cold, or let it come up, knead (how many times), and then into the cold?

Antoninawhat a gorgeous bread! I am very glad that we made friends with our yeast!

Ludmila , Thank you! It is difficult to spoil any bread with this yeast. Raised once and enjoy forever.

[lar]

lar, Larissa, and without a cut, you can see that the bread was a success Beautiful, even, uniform
Elenushka, thank you for bringing us to admire the colorful bread And pass on to the author, please, our sincere approvals