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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 48)

liusia
Quote: Yuri K
On the first page
Yuri K
And me with Wildberries flour came. In the pictures from the flour manufacturer, everything looks much more beautiful, in fact, the packaging is scary, the flour all seeps out. Grinding from October 7th.

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Yuri, cool! The quantity ordered hints at big plans in baking and a wide range of products!
Ludmila, thanks for the lightning-fast diligence
Yuri K
Quote: Marysya27
The quantity ordered hints at big plans in baking and a wide range of products!
Yes, there is only 5kg. You can't swing too much! I took it for mixing with high-quality, we liked bread with whole and semolina mixed with the highest quality more than just high-quality
Marysya27
Quote: Yuri K
Yes, there is only 5kg
It seemed to me half a bag
Helen
Quote: Yuri K
I'm kidding, just kidding!
yes me too ...




Quote: liusia

Whoa! Great Lena! I can imagine what I would have if I added yeast as well.
I did not really understand!!??
but this, what !?
Quote: liusia
added 0.5 tsp. dry yeast.
Radushka
Yura, what kind of semolina do you take? Everywhere they write that it is necessary from hard varieties, but here I do not see it. Only soft. By the way, fermentation seems to have begun. A little foam appeared on top of the jelly (did not add anything). Stands on the boiler. The boiler is slightly warm. But, warmer than the room. We're not drowning much actually
Yuri K
Quote: Radushka
What semolina do you take? Everywhere they write that it is necessary from hard varieties, but here I do not see it. Only soft.
Yes, also a soft kind. I did not notice the deterioration!
Quote: Radushka
Stands on the boiler. The boiler is slightly warm. But, warmer than the room.
It's good! Everything should work out!
ANGELINA BLACKmore
Quote: Helen
I did not really understand!!??
but this, what !?
added 0.5 tsp. dry yeast.
So I didn't understand ... I reread it several times ...

I didn't understand this either ... It's written as about eternal rye flour sourdough,
Quote: liusia
get the "eternal" sourdough from the refrigerator, feed it (I have 100-120 grams of sourdough in my jar and I feed it right there 100 grams of rye flour and 100 ml of warm water) and in the evening it increases 2-3 times. I take 200 gr in bread. sourdough, the rest I put back in the refrigerator
and what does it have to do with the potato yeast indicated in the layout ...

Quote: liusia
Potato sourdough-60gr

Water-50gr

Flour psh.-100
Helen
Quote: ANGELINA BLACKmore

So I didn’t understand ... I read it several times ... I don’t understand this either ... It’s written as about eternal rye flour sourdough, but what does it have to do with the potato yeast indicated in the layout ...
liusia, Ludmila, waiting for an explanation
ANGELINA BLACKmore
Our questions do not indicate distrust, we just need to work out an exact recipe so that others can reproduce it.
And at the moment, confusion turns out. In this regard, it is too early to place on the first page, until the time when Lyudochka writes correctly (I ate the dog on leaven, but I got confused reading)
Here either I am stupid or "skis do not go"
Luda,
Helen
Quote: ANGELINA BLACKmore

Our questions do not indicate distrust, we just need to work out an exact recipe so that others can reproduce it.
And at the moment, confusion turns out. In this regard, it is too early to place on the first page, until the time when Lyudochka writes correctly (I ate the dog on leaven, but I got confused reading)
Here either I am stupid or "skis do not go"
Luda,
liusia
Quote: Helen
added 0.5 tsp. dry yeast.
Helen, it’s written in the recipe, but I didn’t add it. The recipe was originally based on rye sourdough.




I took the recipe here, in the subject, and copied it so-so.And I didn't guess to process it !!! : girl_red: I'll do everything now. How and what I will put on the shelves.
Helen
Quote: liusia

Helen, it’s written in the recipe, but I didn’t add it. The recipe was originally based on rye sourdough.




I took the recipe here, in the subject, and copied it so-so. And I didn't guess to process it !!! : girl_red: I'll do everything now. How and what I will put on the shelves.
Understood, then add that you did not add yeast to this bread (dry)




liusia
Everyone, my good ones, corrected and put a link where I got this recipe. Too many things that have already got confused from whom they spied on and where.
ANGELINA BLACKmore
Quote: liusia
baked until 98gr squeaked on the thermometer. the readiness of the bread inside the loaf
And nothing will beep from me ... I don't have such a gadget to know that the truncated is ready ...
Radushka
Boys girls! My starter is fermenting actively!
Yuri K
Quote: ANGELINA BLACKmore
I don’t have such a gadget to know that the truncated is ready ...
And I have not. I appreciate everything with my hands and eyes




Anna, great! And show?
ANGELINA BLACKmore
Quote: Yuri K
And I have not. I appreciate everything with my hands and eyes
So there are thermometers, but this has to be taken out of the oven, stuck in ... This is not the same ... But so that right - PRAZ and recorded ... yes.
Radushka
Quote: Yuri K
And show?
Yurochka, I have nothing to photograph. Absolutely. Mobile conventional push-button. The camera on the trip finally barked. And the one with the spouse went on a business trip with him
musya
Hello, can I visit your hop-brewers club?
Mine is already 3 days, the 4th will go
I ran away from a 2-liter jar, I had to settle half of the starter culture in a 1.5-liter can.
So I think, let him stand still? I'm afraid it will run away in the fridge
And I already want to knead the dough
Here, by the way, is my beauty:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Quote: musya

Hello, can I visit your hop-brewers club?
Welcome home
Quote: musya
Here, by the way, is my beauty:
Larissa, you can't say better
Quote: musya

So I think, let him stand still?
100%
Yuri K
Annawell, sorry of course
Quote: musya
So I think, let him stand still? I'm afraid it will run away in the fridge
Definitely still stand on fermentation! Welcome to our club
Quote: musya
And I already want to knead the dough
And no one forbade, take a little and put a dough, the yeast is already working!
Helen
Quote: musya

Hello, can I visit your hop-brewers club?
Mine is already 3 days, the 4th will go
I ran away from a 2-liter jar, I had to settle half of the starter culture in a 1.5-liter can.
So I think, let him stand still? I'm afraid it will run away in the fridge
And I already want to knead the dough
Here, by the way, is my beauty:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Welcome!!! This is BEAUTY !!!!
musya
Marysya27, Yuri K, Helen,
Yuri K, yes, is it possible already? Then I, perhaps, will make a dough, at least for a small portion, or for pancakes ...: girl_dance: I will go and study the recipes at the beginning of the topic
Marysya27
musya, Larissa, there were cases when dough was made on non-fermented yeast, but then the finished products from it tasted bitter. You can hurry ("impatience of the heart") to generate unnecessary doubts about yeast in your thoughts. And they are GREAT !!! A little patience
musya
Marysya27, persuaded)))
P. s. anyway the flour is over
liusia
Quote: ANGELINA BLACKmore
but this must be taken out of the oven, stuck in.
I do not take the bread out of the oven, but since it will brown well I stick in a thermometer. And then I am an addicted lady, I can burn it. So I made myself safe.




Larissa, Welcome. I am very glad that our ranks are growing. And the leaven ferments great.




Larissa, let the leaven still calm down. and when she even stops moving, then in the refrigerator under the lid, and you can start the dough for baking.
SvetaI
Using our yeast, I baked wheat bread with melted cheese from ANGELINA BLACKmore
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Wheat bread with processed cheese
(ANGELINA BLACKmore)

Remarkably tasty turned out
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Detailed report here
liusia
Quote: SvetaI
Remarkably tasty turned out
Svetik, wonderful bread turned out. It's actually delicious. I will also bake just this and more than once.
Radushka
and my leaven from a five-liter jar ran away!
Marysya27
Radushka, Anna, class !!!
Radushka
Marysya27, she is delighted! I was afraid that the hops were immature!
Marysya27
So you can Radushka rejoice And we will join
liusia
Quote: Radushka
and my leaven from a five-liter jar ran away!
Great !!! No wonder, in my 10 liter bucket it rose more than half !!! Perfectly simple!
Yuri K
SvetaI, awesome bread!




Radushka, liusia, what kind of monsters are you growing then I have everything decorously always, well, very little of a 3-liter leaks
Happy for you, strong yeast should grow!




My yeast is very sensitive to temperature ... I came this morning from the day, started a dough, went to the Otsyp. Now I got up - and the dough is finely bubbly, it did not even rise. In the apartment, everything is 23-25 ​​degrees. This is not enough.
A.lenka
Hello everybody! Can ground hop cones be used to make sourdough? Otherwise, today I finally bought hop cones at the pharmacy, and only at home I saw that they were crushed.
Radushka
Yuri K, we do not have higher than 22. More often + 18-20. I usually put the dough either on the cauldron, or, if we don't heat it, I wrap it up right after the batch. And I knead in water +25
Helen
Quote: A.lenka
Otherwise, today I finally bought hop cones at the pharmacy, and only at home I saw that they were crushed.
we all bought these ...
Yuri K
Radushka, yes, I have already worked out the scheme I am complaining that the heating has been reduced, it has warmed up on the street almost to 0 °. It's okay, I've already kneaded the dough into proofing for the night. One drawback of such a proofing, you can't press the dough until morning. But it seems like I never got a bad result!
As always, I made my favorite now kneading: part of semolina, part of whole wheat wheat and most of it.




Quote: A.lenka
I finally bought hop cones at the pharmacy, and only at home I saw that they were crushed.
They are most likely not ground, but disheveled, with separate such leaves, right? This is done by pharmaceutical companies for the convenience of storage and transportation.
I did not use the purchased ones, God had mercy, as long as there is a supply of wild hops until spring or even longer. But the girls mostly used this, the pharmacy
Radushka
It looks like my leaven has begun to calm down. I'll probably leave it on the table until morning, poured into liter cans. I already want to try to bake bread!
I will make two options. One is completely in the bread maker under time control, the second is dough in a saucepan, dough in a saucepan, baked goods in a bread machine. True, I don't know when. Now there is bread for now. Maybe on the weekend
Yuri K
Quote: Radushka
I will do two options. One is completely in the bread maker under time control, the second is dough in a saucepan, dough in a saucepan, baked goods in a bread machine. True, I don't know when. Now there is bread for now. Maybe on the weekend
I have no experience with bread makers, but I would prefer the second option unconditionally Opara can approach in different ways, quickly, slowly, I would not entrust such a thing to electronics ... But already kneading dough on dough - you can do it in the oven already




Quote: Radushka
I already want to try to bake bread!
Would you like to bake the hearth? You asked me to show you something, I did it for you
Radushka
Yuri K, I want a hearth. BUT ... my family is asking me to try it in HP. The elder daughter-in-law asks. How can I refuse?
On pressed yeast, my dough fits in about 45 minutes. Rarely longer. In HP, the temperature is stable. Should be more standard
Yuri K
Quote: Radushka
On pressed yeast, my dough fits in about 45 minutes.
For our yeast, this will be a catastrophically short time




Quote: Radushka
The elder daughter-in-law asks. How can I refuse?
Radushka
Quote: Yuri K
For our yeast, this will be a catastrophically short time
we'll see. I would not be so categorical
Yuri K
Quote: Radushka
I would not be so categorical
I do not admonish, I warned just in case. Try it, and don't forget to share your experience with us
SvetaI
Quote: Radushka
we'll see
After 45 minutes, the dough does not even move.And after 3 hours I see no changes. And then I go to bed. But in the morning I get up - everything is ready. Hours in 8-9. And it happens that after 12-13.
Radushka
Yuri K,




SvetaI, my father's mother baked bread on the "old" dough. The same leaven. Dough came up in an hour. But, the dough was not from the "refrigerator". At first, it was heated to body temperature in the bake
Yuri K
Quote: Radushka
The same leaven. Dough came up in an hour.
Anechka, we don't have sourdough. Perhaps this is the reason for the "long playfulness" of the sourdough, I have not fully figured it out. I did not go into the scientific jungle, since yeast suits me 100%
liusia
Well, my Filipino bread Pandesal is ready! Did everything exactly according to this reset https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=534711.0
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
It can be seen that the buns are fluffy. Thank you Natasha for the recipe! Delicious!!!

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