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

Better not to bring it up to 35-40 .... Optimally 30!

It turned out 34. She turned off the light, during which time the temperature dropped to 30.
That is, in theory, it fit into the interval
The strong cap doesn't come up, just foam on top. I thought for a long time that it resembled a smell. Got it, kvass! When I make my own in the summer, it is on black bread and on yeast. Here, during strong fermentation, just a similar smell. Pleasant)

when we put the starter on, how much should it double, or more?

3 hours have passed .....

3h passed

I did not see such a rise in your recipe at all, it rose exactly twice. But the ciabatts came out great.

I did not see such a rise in your recipe at all, it rose exactly twice. But the ciabatts came out great.

in the ciabbat recipe, in general on Levito madre ... and I did not show the dough there ... this one can rise twice, the main thing is that it is ready (to hit the bottom)

[Trishka, Ksyushenka]

Trishka, Ksyushenka, however, everything is good with you with the leaven. I still had it. Gradually, she will mature a little more, gain strength. It will be a little faster. Although such a duration of activity ("dream and work") suits me.

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.

This, Lyudochka, also says the case. Only I made the first portion for 1.5 liters. And after 2-3 weeks I made a second portion of 1 liter with a starter from the first portion. I was going to tell my mother, but it didn't work out. Therefore, I connected both portions, and everything is ok. Yeast became more active. You can make a second portion (for connection) and make it for 0.5 liters.

[liusia]

liusia, Lyudochka, thanks, so we are waiting.

Do not hurry,

Are we not on "you",?

two hours have passed ..

No, I probably had 7 hours yesterday ... and barely ...

good with sourdough.

Hope, thanks!

[Trishenka,]

I found a recipe. Maybe someone else will do it:

Butter dough with sourdough or liquid yeast (kuznez84)

In my opinion, very sensible And not only for making buns, but also for the general scheme of using sourdough / yeast. The author herself writes that:

The main thing in this recipe is the principle of dough preparation.

No, I probably had 7 hours yesterday ... and barely ...

Trishenka, at the very beginning of the journey, I waited from 12h + ... I cooked buns for 3 days The sourdough itself was taken out for a week Do not worry, "you drive quieter - you will continue on"

but the third time I have already done it by 1.5 liters

Yeah, Lud, analogs Shno))

the dough in the cold is just gorgeous now behaving

But from this property I finally love it !!!

took out a week

And it took me almost a week, while I have it "snail".
Now I have baked bread from yesterday, then I'll see what happened, still hot.
I put another dough at 10.00, now God forbid it has grown by a couple of centimeters.
And again I started the starter (but, then I gave the sourdough itself a couple of hours to warm up), somewhere at 12.00, I'll see how much will fit, I wonder
But what is interesting, the sourdough itself stood for about a week in the refrigerator, I did not touch it, there was no time, but now I have already used it three times, and I noticed that it somehow revived, "was glad" probably that I had not forgotten it. ... a madhouse, as my Mus will say ...

madhouse, as my mus will say

And I like to keep an eye on your madhouses, everything is so different for everyone and your reactions and worries cause a smile

Well, I decided to show my dough and starter.
This dough has been worth almost 6 hours.

How is it already ready, or let it stand still?
And this is a starter, it's already been 3 hours and not a gu gu ...

3h passed .....

Even I never have such a result Only by the express method, when the temperature rises it turns out

And this is a starter, it's already been 3 hours and not a gu gu ...

No, even from sour something like that ... What temperature is in the room where he stands? I also behave without warming up, the dough rises well during the night, and this is more than 8 hours. Only this is a sponge, a starter, this is what they start from "start" - that is, yeast

[Ksyushenka]

Ksyushenka, yes, everything is "gu-gu" The dough can still be held a little. And there are bubbles in the dough too. Let it stand until evening Do not be tormented!

What temperature is in the room

Yes, it's warm, 24-25 degrees ...

Only this sponge

Toist our yeast plus water and flour is a dough, right?
Otherwise I'm already confused how to call it

The last couple of times I began to do it differently. In the morning I put the dough in a half-liter jar, and on the night for a good proofing I already put the dough on the dough, I liked the result better. The dough just takes up the whole bowl after fermenting, which is 7.5 liters!

there are bubbles too.

No, no, it seems, these are pieces of potatoes, but let it stand, and suddenly it "starts"

Toist our yeast plus water and flour is a dough, right?

Yes, of course! It has always been like this Starter - this is yeast, flour with yeast and liquid is started - this is a dough, dough is a dough + ingredients!

In the morning I put

And how much does it cost in time? About.

Yes, of course! It has always been like this Starter - this is yeast, flour with yeast and liquid is started - this is a dough, dough is a dough + ingredients!

Everything, now I understand

Yes, it's warm, 24-25 degrees

Here is the malavato .. I have the same, even a bit higher, 26-27. Wise either with a batarey if I put a dough and quickly get the result (I already wrote how). And the dough - it is great to ferment overnight))

Not enough, then I'm waiting ...

And how much does it cost in time? About.

Yes, until the evening, I didn't time it, I just look at its ripening ... At about 11 am I put it on, by seven eight in the evening it already starts to fall off with shaking.

Hours 8, yeah and

Hours 8, yeah and

Duc is ... Write it down, do not write it down - but for everyone individually: the flour is different, the fermentation temperature is different, the strength of the yeast itself is also different. But it’s probably not any longer.

So we will look, there is still time until 8 o'clock

So we will look, until 8 o'clock there is still time

You can't spoil porridge with butter, and with this yeast - you can't spoil it with time))) Two schemes to work out, and then enter the mode: in the evening on the night of sponge, in the morning - dough, in the evening baking, or: in the afternoon dough, at night the dough, in the morning bakery products

The last couple of times I began to do it differently. In the morning I put the dough in a half-liter jar, and on the night for a good proofing I already put the dough on the dough, I liked the result better. The dough just takes up the whole bowl after fermenting, which is 7.5 liters!

And I liked it so much. Only I put the dough in after dinner and knead the dough for the night. But if you put it in the morning, until the evening, the dough has already risen for molding, and when you wrap it in the refrigerator, it’s so great (although at first I was skeptical about cold fermentation, but, nevertheless, I decided and now I am happy about it - Thank you to pioneer experimenters !!!)

Only I put dough after dinner and at night

Well, yes, I grabbed it, of course. Dough is better during the day, by the evening it is ready))

dough in the afternoon, dough in the night, baking in the morning

For me, this option turned out to be very unusual, but pleasant and convenient.

until the evening, the dough has already risen for molding, but when you wrap it in the refrigerator - that's so great

So I can hug him now, and in the cold until tomorrow?
Now there is no strength to bake anything

For me, this option turned out to be very unusual, but pleasant and convenient.

but I liked it right away! It's so convenient, in the evening I peered a little at the dough, almost started the dough before going to bed, and in the morning you wake up (I'm an owl, my morning is not earlier than 10 am usually) - a gorgeous dough! Crumpled, divided and into forms!
But this is how I treat my bread in a simple way, there are more complicated recipes, I understand



Girls, is it really possible to make puff with our yeast? Nobody will try?

[Ksyusha,]

So I can hug him now, and in the cold until tomorrow?

Ksyusha, of course.

(I am an owl, my morning is not earlier than 10 o'clock usually)

And I, like a midnight, have an inevitable getting up to accompany my spouse to work at 3-4 in the morning. And the dough is already ready (in the refrigerator) While that and behold, my husband left, I shaped the dough and sleep again. At 7-45 the dough is already ready, even very much (but so that it does not wander too much, I put it where it is cooler.

Girls, is it really possible to make puff with our yeast?

Yur, and our dough is no different from yeast dough. I mean the dough that is already made on a smart starter.

puff

Puff yeast?
This should probably be tried by those with vigorous yeast, there is also a lot of oil ...

This should probably be tried by those who have vigorous yeast,

I said about it))
In ancient times, she made puff pastry. The only thing is that you can't roll out an industrial one. But all the same it turns out its credits.

Well, I decided to show my dough and starter.
This dough has been worth almost 6 hours.

How is it already ready, or let it stand still?

Ksyusha, hit him on the bottom, if he falls, then you're done! I think it's done!

Ksyusha, hit him on the bottom, if he falls, then you're done! I think it's done!

Lena, as I understand it is not a dough. This is dough!

Lena, as I understand it is not a dough. This is dough!

Aaaa

[A great]

Everyone has excellent bread and I'll show mine.
"Rye-wheat with sourdough and beer"

I have a double norm for 2 forms L-7
Dough for the night - starter 170g, water 170g, peeled rye flour 170g
Dough: whole dough
peeled rye flour 200g
wheat flour 400g
salt 1 tbsp
molasses 2 tbsp l (I have light)
light beer 500ml
ground coriander 2 tsp
dry kvass 2 tbsp
added another 1 tbsp with a slide of whole grain flour
Kneading in cotton for 20 minutes, then divided it in half and put it in molds at 10.32, and at 13.00 it was already baked: 10 minutes at 250 * with steam, then 35 minutes at 195 *
A great result
Basic recipe here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=103534.0 with my additives.
The dough is not thick, it is not going into a bun, all procedures should be done with wet hands

[nut]

nut, Irin, so cool! Been watching!

[nut]

nut, awesome rye loaves! It's probably necessary to bake it again, I tried it only once, and even that is rye-wheat!



Posted on the first page!

I'll show mine.

What a piece of bread, thanks for adapting to the sourdough!




And I also kind of turned out, it tastes ... delicious, not sour, just not as lush as I would like.
The husband said "delicious" ...

[Ksyusha]

Ksyusha, your dough hasn't settled yet! I see the crust burst and there is no splendor on this Well, nothing, next time you will take it into account, right?

not settled

Yes, it stood for a long time, I could not stand it anymore, I thought it would stop, it rose very slowly.
But I'll take everything into account!

Ira, splendor !!! I want this bread.

[Ksyusha]

Ksyusha, but still appetizing ... So I would tear off the crust)))

__________________
And today I have abstinence ... but I have no strength at all to endure ...

Guys! I have this leaven in my fridge. Today I looked, and there appeared from above many small bubbles.Do you also.? is it ok? Started dough 100g flour +3 tbsp. l yeast + 50g of water with this sourdough for buns, then my imagination: dough-water / kefir, salt / sugar, 1 egg, rast. butter, a lot of raisins. very long and very good. slowly rose. I didn't have enough patience - everything thumped in the Binaton-mode, the dough + 3 hours still stood. and all the same, 2/3 of the mold rose, sintered at 180g for 1 hour. The roof burst slightly, not critical. Sintered norms. The crumb is soft, slightly damp, with many small holes. Tasty. For the third day, it does not dry or crumble. Wrapped in a towel. Surprisingly, it is not at all bitter and, most importantly, not sour. Nice fresh smell. Although it took a long time. I will learn to exhibit a photo, I still can't.



Forgot - the leaven in the jar is under a dense cloth, and not closed with a lid.

[Trishka]

Trishka, Ksyusha, hot, what-if, they ate pretty bread

still appetizing ... so I would tear off the crust)

Thank you, crust yes, our FSE

hot

Nope, why? It is cut well, does not crumble.

Everyone has excellent bread and I'll show mine.
"Rye-wheat with sourdough and beer"

Irinka, what a gorgeous bread !!!

Husband said "delicious"

My husband liked the main thing. The next one will be even tastier.

Forgot - the leaven in the jar is under a dense cloth, and not the lid is closed

You put Lena on the table at night, and watch. It was so with the last one. I put it in the refrigerator, but I close it tightly, and she decided to wander, I put her under gauze again, and stood for another day. Although I put it in the refrigerator completely fermented. And you still need to close the lid.



Now I sit and think what kind of bread to bake. With melted cheese or beer. Probably all the same with cheese. In the task !!!