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

it can not be in any other way

[Marysechka]

Thank you, Marysechka

Yuri, girls, do you need hops with cones, or can you use tea bags?)) If you brew and filter it anyway?

hops are necessary necessarily cones, or tea bags can be?)) If it is brewed and filtered anyway?

Does this happen? No, we need to cook hops, just so that the broth or broth would turn out. Can you fluff the bags? But how many are needed if you count on the minimum 15gr - a solid mountain !?

Does this happen? No, we need to cook hops, just so that the broth or broth would turn out. Can you fluff the bags? But how many do you need if you count on the minimum 15g?

there are more such than cones in the pharmacy)) I decided to order, since I didn't get along the way. Available: cones - 1 type, "vegetable raw materials" (apparently, as they showed a couple of pages ago) - 1 type, tea bags - 3 types))
Their packaging is just right.
I will not experiment, I took cones

I will not experiment, I took cones

From the right decision! And then who knows what kind of "dust" in the bags ... It's like with tea - there is cut leaf, and there is dust from tea production, packed in bags



Today everything is not easy for me.
I wanted to make portioned bread, buns. Didn't want a mold oven. But far from portioned bread came out Well, nothing, next time I will take into account, I will sculpt smaller koloboks. Not everything is in order with the cuts either. The first batch (baking sheet) I cut deeply, and the second, looking at the first baking, I made with smaller cuts, and slightly overcooked the top. It was I who decided to brown the crust at the end of baking with the help of a grill in the oven, I did not follow the correct color through the glass
Composition: 50% w / c + 15% semolina + 10% whole grain rye + 25% whole grain wheat.





The result is very fragrant, soft, light portioned bread. Despite the fine bubble porosity. I liked the oven so much, just calibrate the dimensions a little and the proofer remains

[Yuri K]

Yuri K, the first ones opened up so well

[Irinap]

Irinap, opened up too much, it didn't look very nice to me

so I'll start eating bread with you! (but I don't need it at all!)

The result is very fragrant, soft, light portioned bread

Yura, I am writing that it is difficult to spoil baked goods with our yeast !!! Look what pussies !!!!

[liusia]

liusia, yeah, it turned out cool

so I'll start eating bread with you! (but I don't need it at all!

This is healthy bread, without any chemical additives, so eat it for health! Make rye or whole grain, not from premium (where solid carbohydrates)

[Yuri K]

Yuri K, I can't

[Report]

Report
I started a dough for 300 ml of water and 3 tbsp. l. starter, 1.5 tsp. salt and 1.5 tbsp. l. sugar, flour c / z wheat sprinkled to get the consistency of thick sour cream. I covered it with a towel and left it until morning.
Here is such a brew rose:

Bubble, smells like beer (I used hops for brewing)
I kneaded the dough. It really is like a squish, or an antistress toy. I took premium flour somewhere around 150 grams, the rest was mixed with c / s. Here is a kolobok:

I wandered for 2 hours, during this time I folded it up a couple of times, cheated it. This is before the shape distribution:

This is in molds, proofing for 1 hour 15 minutes, then in the oven:

Cools down on the wire rack:

Incision:

It turned out 2 loaves, rose 2 times. In general, the dough was pearl so that if it were not for the smell of hops, one would think that it was reactive yeast.
The taste is unusual, with a subtle bitterness, it is likely that the leaven is young.
YuriThank you so much for sharing the starter technology. A very successful starter experience!
I will continue to exercise!

Thank you so much for sharing the starter technology. A very successful starter experience!
I will continue to exercise!

We are always glad to new bakers using our yeast! You've got a good firstborn!
And the bitterness - as I now understand, depends on the type of hop, you yourself confirm that you took the beer

[musya]

musya, wonderful bread! It's great that we got such a reactive yeast
The bitterness is probably due to your hop variety. Hopefully the yeast will eat up the bitterness over time.

[Larissa]

Larissa, excellent bread turned out! With the initiative !!! The bread is bitter because the sourdough is fresh, one might say not yet fully fermented. Further, the taste of the bread will be much tastier.

I can't

Annushka, I'm sorry. I love bread very much, anyone. Only the store does not eat in any form.

[Yuri K]

Yuri K, SvetaI, liusia, Thank you!
And the spouse even liked the bitterness, and I, too, are fine! let's see how leaven will show itself in other breads

[musya]

musya, we are waiting for your bread!

Good morning everybody!!! Yesterday I started a dough for cheese bread from Natasha ANGELin BLACKmore. I started it at 21-20, and at 23-30 the dough was almost ready. And I still left her until morning. At 7-15 I started the dough, at 7-40 I looked, and the bun was growing. Now I’ll start the dough again, I don’t know what for, but tomorrow I will go to the bathhouse, I promised to treat you to pastries with this yeast. So I treated them, but there weren't two ladies, so I'll bake.

Yesterday I started a dough ... Now I will start a dough again

Well, exactly ... an epidemic with complications ... no remissions ...
There are two vessels next to it ... with tests.

... an epidemic with complications ... no remission ...

This is definitely Natasha !!! Yes, my husband is hooked on baking on this yeast. He will take him to work tomorrow, today he will be good and what will remain there. The buns that are padded with bacon just go away, bursting behind the ears.

cracking behind the ears

Check it out, the seams haven't come apart ...

Today I finally have baked goods. It grows cold, fragrant.

I put the dough yesterday, she was pretty. I kneaded the dough and immediately in the refrigerator. Very few came up. But in principle, that's what I did. I used to make 3 or 4 additions without kneading, and then I put them on, I immediately molded them from the refrigerator. Now I knead it well in the refrigerator, though I pulled it out and folded it once. But after the refrigerator for another 3 hours, the dough stood next to the battery, and then molded. But! I baked for 15 minutes at a high temperature (what my oven can give out), and then did not reduce it, but remembered about 15 minutes later. But that's not all. I completely knocked down the temperature regime, I decided to measure the temperature inside the bread .... the battery ran out. Here's how to call it all.
The bread turned out to be tanned, a little moist inside, but tasty.

Here's how to call it all.

It's just ... not your day

Kringel salted (ANGELINA BLACKmore)

And we are here buns We indulge in kringels.

Here's how to call it all.

Full Moon Today.

[ANGELINA BLACKmore]

ANGELINA BLACKmore Natasha, for a long time on the first page the recipe flaunts

[ANGELINA BLACKmore]

ANGELINA BLACKmore Natasha, for a long time on the first page the recipe flaunts

Yur,

And today I didn't even have time to take a picture of my cheese one. A friend came to give my grandson a haircut, and I just baked bread. I had to cool quickly to the balcony. We had lunch, my husband took to work and I had one crust for tomorrow. But my dough was mixed, the dough came up quickly and the dough too. Although I put the dough after dinner. Yesterday I changed my mind to put a second dough, I still had to. Tomorrow I'll bake something before the bath.

And today I didn't even have time to take a picture of my cheese one. A friend came to give my grandson a haircut, and I just baked bread.I had to cool quickly to the balcony. We had lunch, my husband took to work and I had one crust for tomorrow. But my dough was mixed, the dough came up quickly and the dough too. Although I put the dough after dinner. Yesterday I changed my mind to put a second dough, I still had to. Tomorrow I'll bake something before the bath.

After all, without unbending the back ... at the open-hearth ...
In the Jura, he drove us into bondage ...

In the Jura, he drove us into bondage ..

Natasha, what a pleasant bondage !!! We all work tirelessly, but with such pleasure. But on the other hand, how pleasant it is to watch how they gobble up bread and only smack their lips with delight.

In the Jura, he drove us into bondage ...

I pursued this goal!

Natasha, what a pleasant bondage !!! We all work tirelessly, but with such pleasure. But on the other hand, how pleasant it is to watch how they gobble up bread and only smack their lips with delight.

I pursued this goal!

Look - what is it !!!
One word - insidious !!!

One word - insidious !!!

I had a puncture yesterday! I ask for help. On the refrigerator, once again describe the process, who did it with proofers and other things. Missing something. I made the dough as usual: 200 water, 200 flour and 50 yeast. Left overnight, for 10 hours at room temperature. In the morning I cleaned it in the cold. At lunch, I kneaded the dough with cold dough and again in the refrigerator. In the evening I took it out, all night today I stood at room temperature, it did not rise .... At what stage did I do something wrong?

The question is, why put the dough in the refrigerator? In the refrigerator, the dough is already mixed on the dough.

I agree with Yuri. On the finished dough, it was necessary to knead the dough, let it come up warm, so that the yeast revived, and only then in the refrigerator. The dough can be stored in the refrigerator for up to three (and some manage up to seven) days. When there is time for baking, you take it out, let it heat up for at least an hour (and it will take all three hours for the dough with our yeast), mold, distribute, bake.

Dough made as usual: 200 water, 200 flour and 50 yeast.

Why so much dough, water and flour !?

In the morning I took it to the cold

Should not have! Better, you should have left it on the table ...

[Helen]

Helen, I always did that, everything worked out. She warmed the dough after the refrigerator and kneaded the dough. I didn't put it in the cold again, until baking. And I decided to try it. But she messed up!SvetaI, Thank you! Got it!

[Natashin]

To all
Performed Natashin recipe:

Wheat bread with processed cheese (ANGELINA BLACKmore)

Yure for yeast, Natasha for an adapted bread recipe

[Marysya27]

Marysya27, beauty!

[Marysya27]

Marysya27, smart girl !!! Beautifully beautifully)))

Well, I came to show this bread

Wheat bread with processed cheese (ANGELINA BLACKmore)

Kralevo bread looks great And your ciabatkas won't let me go I mask any bread under them, so as not to disturb my relatives and not provoke them to the questions: "And today, aren't they ciabatties?" Of course, ciabatkas, just a different variety

"What about today, not ciabattki?" Of course, ciabatkas, just a different variety

And your ciabatkas won't let me go.I mask any bread for them, so as not to disturb my relatives and not provoke them to questions:

[Marysya27]

Oh how many goodies !!! And I, too, to you with deliciousness. I carried this bread to the bathhouse. Everyone is delighted.



Bread "Monkey"

Opara
Potato-hop yeast-75gr.
Water 75g.
Flour 150gr

Dough
All dough
Mineral water Narzan-125 ml. (0.5 st.)
Milk 125ml.
Sunflower oil 125 ml.
Salt 1.5 tsp
Sugar 2st. l.
Flour 550g, but you have to look at the flour, the bun should keep its shape.

Gravy
3 tbsp. l. chopped green onions
3 tbsp. l. parsley (or your favorite herbs) (I have dill)
1 1/2 tsp dry garlic (I have 3 fresh garlic cloves)
1/4 tsp salt
5 tbsp. l. butter (you can add olive oil, which I did)
1/2 cup Parmesan cheese (whichever you like)

Cooking.
I put the dough at 16-00 in the evening, at 21-30 the dough rose more than twice.
At 22-00 I kneaded the dough and left it until morning. In the morning, the dough nearly ripped off the lid of the bowl.
I prepared a gravy, melted 100g of butter, added all the ingredients, mixed. The oil turned out a little, I added olive oil.
I folded the dough a couple of times, and immediately cut it into balls the size of a walnut.
Then, having dipped the balls in the gravy, put them in a mold and sprinkle with cheese, if there are still balls left, like I have 4 pieces. pieces, also in the gravy, and upstairs, if the gravy remains, I don't have it, pour on top and sprinkle with the remaining cheese. Proof. How well the balls will rise, and in a preheated oven.
Bake for 40-50 minutes at 180g. Cool down.
This bread does not need a knife. Previously, this bread was baked only with yeast, and I want to say that with our yeast, it is tastier and much more delicious.



Marysya27what a beautiful bread !!!



Lenochka, well, finally cool! In a muffin baking dish !!!! Just super !!!

[Lyudochka,]

Everyone is delighted.

And why am I not surprised at all? Lyudochka, all the jungles will come running for such bread, not only bibizyanki
Thanks for the cooking details

Hello! I want to say thank you for the wonderful sourdough recipe. The bread turns out to be sooooo delicious. I have been baking yeast-free bread for a long time. Households appreciated the bread based on this leaven and told to pass THANKS! Which I do with pleasure. The sourdough matured for three days and escaped a little from a 3-liter jar. For two large loaves of bread, I use only two tablespoons of sourdough. The bread is really delicious. We'll have to grow hops now. Eh, no photos are inserted. Or now they will all be inserted three times))

[Camilla]

Camilla, I am very glad that we liked our yeast. And the most important thing is that they are not tied to time. Neither dough nor dough turns sour. There is a time. peki, no, can wait.

I disguise any bread for them,

So I thought for a long time - it seems that I wrote that I baked it with cheese curds, but in the pictures of the ciabatta it seems like ...

Bread "Monkey"

Beautiful.
I have two monkey breads in my arsenal and both people like them)) - one is unsweetened, the other, on the contrary, is for those with a sweet tooth.

Previously, this bread was baked only with yeast, and I want to say that with our yeast, it is tastier and much more delicious.

And I baked with yeast, and then with sourdough, but not with this one. It tastes better with sourdough (albeit with a different one)