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

[Ksyusha]

KsyushaIn the evening I put the dough, in the morning I add everything according to the recipe, knead it, rise, put it right in the bowl, (I have a large bowl for the dough from Tupperver) and in the refrigerator. That's it, I don't touch him anymore. Yesterday I tore off a piece of dough without warming it straight and baked a pizza, but the cold dough does not stretch well. And today I baked 2 pizzas from the same dough, let me keep warm. There are no special movements.

[Yuri K]

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, traveled with the kids more than once to the Sea of ​​Azov from Melitopol, and there we fell in love with milk porridge made from corn grits, cooked in the morning themselves in the room where they rested

Yuri K, I am just from those lands and we have any flour and any cereals in supermarkets. And in my family they also love porridge in the morning, especially pumpkin. You can buy corn grits from us - polenta, finely ground, porridge turns out like semolina, but yellow and tasty!

You can buy corn grits from us - polenta, finely ground, porridge turns out like semolina, but yellow and tasty!

Yes, yes, the yellow turns out to be so, and grainy, we did not digest! I respected her very much! We rested in Kirillovka, and later - a little further along the spit Good memories, eh ...

Pizza.
The dough for this recipe.
Chirioli from ANGELIN BLACKmore

OPARA:
* Potato-hop starter - 70 g.
* Water - 65 ml.
* Flour - 130 g.
DOUGH:
* Dough - all
* Flour - 605 g (of which 100 g whole grain)
* Water - 325 ml.
* Honey - 16 g (sugar 2 tbsp. L)
* Salt - 12 g. (1.5 tsp.)
Dough for the night. In the morning I kneaded the dough according to this recipe, only added about 3 tbsp. l. olive oil.
The dough rose 1 time and I kneaded it, put it in the refrigerator. Baked from cold dough, normally and from warmed, without any hesitation. Pizza and husband and girlfriend checked out. I love thin crust pizza. The dough is perforated, slightly crispy and airy at the same time.

[liusia]

liusia, what a beauty, lepotaaa! I almost choked with saliva! And we forgot about pizza at home, we are making sushi more and more often, I am so addicted to soy sauce, except that I don't add it to bread

I am so addicted to soy sauce, except that I don't add to bread

ah, what an omission I added in my time in rye, until I got hold of malt

or personal dislike for someone from the topic.

In no case!!! It's just that she writes a little where ... I brought the yeast out ...

I really wanted to pour it out, but I decided to bring the experiment to the end. She stood near the battery for 6 days

Something missed this message! I decided to reread the topic a little ...
Thanks, so far I hope it works too
Worth ... No gu-gu. 1.5 days have passed. It's not hot at home, in the morning I put it in the oven with the light on. It's warm oooh, okay oooh
I prepared 10 raisins, dried them myself from grapes (though purchased). If it does not ferment until tomorrow, I will add

Pizza

Ooooh, we love this, thanks for the recipe, took it to the bins.

1.5 days have passed. It's not hot at home, in the morning I put it in the oven with the light on. It's warm oooh, okay oooh
I prepared 10 raisins, dried them myself from grapes (though purchased). If it does not ferment until tomorrow, I will add

If it does not ferment in the oven by the evening at t-30 *, feel free to add it at night.

I added in my time to rye, until I got hold of malt

Wow, interesting! True, it is so salty, how much and for what proportion of dough did you add?

yeast brought out ...

So that's great! I have already stopped keeping an account outside the user forum, lost over 30 people the last time I caught myself thinking



Yesterday I put the dough on quickly (on the battery through towels), kneaded the dough in the night, just how it fermented Now, after the kneading, I sent it to the molds for express proofing (half a dough with warm water)! I will bake before work, it turns out I have to work by 18.00 today!

[Yuri K]

Yuri K, cool idea with bottles! I hope you have time to bake it before work
We all got to know each other here, I also join you in the company.

[SvetaI Svetlanka]

Oh, SvetaI Svetlanka, nice to meet you!!!

cool idea with bottles!

Oh, I came up with this know-how during the inter-heating season. The stove started in August, just in the autumn cold weather before the heating the peak of interest hit!

[Svetlana]

Svetlana, and we are familiar, glad to see !!!

I am VERY pleased to see your girl faces in this thread! It is one thing to talk with virtual people, it is quite another thing when you don’t think about the interlocutor, the atmosphere of a baker's home feast is really created! I LOVE you all, honestly, don't laugh! I wish you all health and unflagging interest in our common hobby !!! I haven’t stayed so long on any forum, but here - well, I just settled since the days of "tea" topics

Wow, interesting! True, it is so salty, how much and for what proportion of dough did you add?

a tablespoon per 400 g of flour (I measure all the proportions with flour), and the salt can be slightly reduced

a tablespoon per 400 g of flour (I measure all the proportions with flour), and the salt can be slightly reduced

I'll have to try! What taste does it have?

I'll have to try! What taste does it have?

absolutely invisible, but I can't vouch for others - suddenly the receptors are more sensitive

And my future loaves, remote by the express method (just kidding), are already ready to go to the oven! I think we've risen enough



All! Managed to work! The oven-baked bread did not disappoint! This time I added a LOT of semolina, even my semolina aroma is present, although it is strange to write about it, the same wheat seems to be?
In general, here it is!

We all got to know each other here, I also join you

Svetlana, glad to meet you !!!

In general, here it is!

Yuraaa! These are handsome! I also have a dough, I started it in the morning, and she already wanders well. I still want to make ciabatta as it should be, with huge holes!

My population is screaming, demanding bread and cheese again)) With a swing, they coped with a loaf. I said - sho is true ...
BUT ... I have no cheese, so bummer tovarSCHam.
Now I’ll try something again and put a dough.

I also have a dough, I started it in the morning, and she already wanders well. I still want to make ciabatta as it should be, with huge holes!

waiting for yummy!

Now I’ll try something again and put a dough.

And try to add semolina to the batch. You won't believe it, I bake it for the third time - the loaves fly away just on the way! And before that they ate mine, of course, but without such enthusiasm. Here it gives some elusive, but awesome effect, until I myself understand what it is exactly!

BUT ... I have no cheese, so bummer tovarSCHam.

Or forward comrades on a hike for cheese, why can't they take a step for the sake of delicious food!

[Evil]

completely prescription Evil "Artisanal bread without kneading" - sun flour, rye 100 g, wheat bran 10g


A little earlier I had to put it down already in the oven.

And try to add semolina to the batch

Yur, I often use semolina, so I'm aware of the quality of the dough and products with it. This morning I baked gray bread for every day with semolina (the bread is worth sending to the refrigerator)

Yur, I often use semolina, so I'm aware of the quality of the dough and products with it.

Sorry, you can't keep everything in your head, I didn't remember about semolina that you use it

Good day! I'm with you! No photo. I want to say a huge thank you! I like yeast very much! There is no bread cut. Bread left to "visit".
Dasha, my yeast stood for three days without visible changes, and then for three days I could not calm them down! I didn't add anything.
I have been trying for a very long time to "remove" the leavens. But my bread always sour. No matter how hard I tried! And I added hop water, and fed it often, did not allow to over-ferment much! And Levito led out.
This yeast is the best !!!! YURA, THANKS A LOT OF A THOUSAND TIMES !!!!!!

[SvetaI]

SvetaI, Svetlana,

I will bake before work, it turns out I have to work by 18.00 today!

What a shame!

I adore you all, honestly, don't laugh!

We believe, we do not laugh, they are

All! Managed to work! The oven-baked bread did not disappoint!

Irinap, Irochkahow joyful it is to look at the bread. Very nice bread! Class-class!

Worth ... No gu-gu. 1.5 days have passed.

M @ rtochka, DariaAt first I perceived the overflow in the photo as a lot of bubbles from the fermentation process. After your next message I looked more closely. Everything there is "gu-gu" There are small bubbles already available. By the third day, these began to form. A little patience. Sourdough order

completely according to the recipe Zlen "Artisanal bread without kneading"

Irinka, what a handsome man !!!!

[Irinap]

I have been trying for a very long time to "remove" the leavens. But my bread always sour. No matter how hard I tried! And I added hop water, and fed it often, did not allow to over-ferment much! And Levito led out.
This yeast is the best !!!! YURA, THANKS A LOT OF A THOUSAND TIMES !!!!!!

Nice to hear that you are with us and appreciated the yeast!




Irinap, do not be upset, good bread!

[Yuri K]

Yuri K, constantly monitored and missed! Well, okay, science for the future. Today I used this dough, like a chicken with an egg, "Blinded" right out of the refrigerator (I always do that) and I decided to warm up the microwave a little, and then put the mold there, although I always put boiling water with a mug. And she went to run with the form on all the windowsills for proofing. Then she aired the MV and put a form there and a mug of boiling water next to it. Why complicate yourself? Overdo it

Irinushka, the bread is wonderful. Porous like that. I can screw up too, and how, but no matter how I try to ruin it, the baked goods turn out to be superb. This yeast will fix all the flaws.

["beaten]

with a subtle nuance "beaten", that is, not bland.

Natasha, I learned a new word with your submission. We say "vchineniy" (pronounced - vchyneny)

forward comrades on a hike for cheese, why can't they take a step for the sake of delicious food!

Well, I don't know who, but how, but during the break I was already running away and bought some cheese

There is no bread cut.

Larisa, so the bread is already looking at the photo, "without even saying a word, he said everything!"

Oh, this is the know how I came up with in the inter-heating season

Cool notion Yur, do you fasten the bottles for fixation with something or put them in a box / box?

I learned a new word with your submission We say "vchyneniy" (pronounced - vchyneny)

Marysia, that's how we learn languages))

to your company.

Svetlana, nice to meet you!

in general, here it is!

What bread

Artisanal bread without kneading "- sun flour, rye 100 g, wheat bran 10g

Irin, handsome, and not really he and "fell"!

do you fasten the bottles for fixation with something or put them in a box / box?

Nope, I pour water and flatten them slightly so that they could lie on the plane without rolling))

I got Ciabatta !!!! She put the dough at 8-50 in the morning and at 20-00 they were already baked and cooled down!

[liusia]

liusia, notable turned out!

noble ones turned out!

Irinka, for the first time I got such leaky ciabatta. I baked them, but I always made the dough denser, and this is exactly according to the recipe. And I also watched the video with Helen. Happy !!!

[liusia]

liusia, Lyudmilka, this is success I absolutely understand and share your (and our common) joy!

[liusia]

liusia, beautiful and certainly delicious!

Yoo-hu!

The process has started
It smelled sour!

[M @ rtochka]

M @ rtochka, wow! That's right! After raisins or when the temperature rises?

She never put the raisins in. Yesterday morning, standing in the oven with a light bulb - it's very warm there! We need to measure the temperature. The pan is covered with a plate on top, I don't know if this matters. Of course, I climbed to see it all day, but every time there was silence. And in the evening she tilted the pan, saw a few bubbles closer to the bottom, was delighted. And in the morning there is already such a clear picture.

I got Ciabatta !!!! She put the dough at 8-50 in the morning and at 20-00 they were already baked and cooled down!

And in the morning there is already such a clear picture.

Excellent result! But watch the temperature in the oven zealously, you can overheat the yeast breeding! If you have a thermometer (not mercury), just put it in the oven and you will see the temperature! Better not to bring it to 35-40 .... Optimally 30! And in the thick of it there are processes - there will be higher.

The process has started

Congratulations to Dasha !!! Soon, very soon you will surprise and delight us with goodies.



Today I have a day off, although my hands are itching to put a dough, but I have a bath. For the night I will put dough on Wheat with processed cheese.

But tell me, luminaries, when we put the starter in how much should it increase by 2 times, or more?
Mine just barely doubles, apparently weak, and the dough generally does not fit well ... how much it can be kept warm as much as possible, I'm afraid it will acidify ...
I put it in the refrigerator overnight, it didn't grow at all ...

[Ksyusha]

Ksyusha, I don’t know about the luminaries, my yeast is not too nimble. Dough is worth the night (from 8 to 13 hours, as the chip falls) and doubles. Let the dough stand in the heat for 4-5 hours and then another hour and a half for the final proofing after molding. It was kept in the refrigerator once - for three hours after kneading it stood at room temperature, kneaded and refrigerated overnight. It did rise a bit, but it didn’t grow to its volume.
And in principle, on this yeast, the danger of peroxide is even less than on industrial. Our yeast is slower, works well for long-term proofing and sourness does not accumulate, maybe hops do not?
Although my dough debts (more than a day in the heat) do not peroxide on industrial yeast.

[Ksyusha]

Ksyusha, I don’t know about the luminaries, my yeast is not too nimble. Dough is worth the night (from 8 to 13 hours, as the chip falls) and doubles. Let the dough stand in the heat for 4-5 hours and then another hour and a half for the final proofing after molding. It was kept in the refrigerator once - for three hours after kneading it stood at room temperature, kneaded and refrigerated overnight. It did rise a bit, but it didn’t grow to its volume.
And in principle, on this yeast the danger of peroxidation is even less than on industrial. Our yeast is slower, works well for long-term proofing and sourness does not accumulate, maybe hops do not?
Although my dough debts (more than a day in the heat) do not peroxide on industrial yeast.

Thank you, so I'm a hurry ...
Now I put the dough again, I'll see how much it fits, the whole day is ahead, otherwise it always turned out closer to the night, so there was not enough time ...

when we put the starter on, how much should it double, or more?
Mine barely doubles, apparently weak

Ksyusha, the first yeast is generally slower. My first baking with this yeast was also long. So I think.what is more advisable to do with 1 liter of water in order to quickly renew the yeast. I did this 2 times, and they ran away from me. but the third time has already done 1.5 liters. And with every update, the starter gets stronger. I baked ciabatta in a day yesterday. And the dough in the cold is just behaving gorgeous now. Take your time and everything will be just fine.



I don't know what this is connected with, but our yeast does not give sourness at all. Neither the dough nor the dough is acidified at all. On industrial yeast, there are also good recipes for long-term dough. You can keep it in the refrigerator for 5 days. Before Yury's yeast, I often used industrial yeast because of laziness, but now I think to give all the dry yeast. Using our yeast, I liked the pastries more in terms of smell and taste.

[Ksyusha]

But tell me, luminaries, when we put the starter in how much should it increase by 2 times, or more?
Mine just barely doubles, apparently weak, and the dough generally does not fit well ... how much it can be kept warm as much as possible, I'm afraid it will acidify ...
I put it in the refrigerator overnight, it didn't grow at all ...

Ksyusha, here ... two hours have passed ... already twice the dough has risen ...