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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 56)

liusia
Quote: Helen
here is the result ...
Helen, wonderful result.
Irinap
Helen, beautyaaa! What a beautiful cut!
Helen
liusia, Irinap, thank you, yes, the bread is light, delicious ...
Yuri K
And I have a happy event! Received a gift from our Helen Helen Here, I boast !!!
Lenochka, thank you so much !!! Well, I’ll sort out a little of my daily business, and I’ll start baguette samples!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Helen
Quote: Yuri K

And I have a happy event! Received a gift from our Helen Helen Here, I boast !!!
Lenochka, thank you so much !!! Well, I’ll sort out a little of my daily business, and I’ll start baguette samples!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
already received!!! So fast!! Now let's sculpt a baguette ...
Yuri K
Quote: Helen
already received!!! So fast!! Now let's sculpt a baguette ...
Necessarily! I will only deal with meat, half of the pig was brought in - for the whole day of work
M @ rtochka
I have a similar one, 4 pieces. Good!
Yuri K, with the purchase! We are waiting for French rolls
Yuri K
Quote: M @ rtochka
with the purchase!
This is Lenochka for me Helen presented There will be baguettes, of course!
Katarzyna
Helen,

Elena, do you need to warm up such a baguette holder first in the oven, and then put the bread on it? I defended it, but the baguettes stuck to it tightly. What is the algorithm of actions with it, tell me, please
Irinap
Yuri K, happy baguettes!

Oh and an experimenter, oh and an experimenter. put unpaired bread with 1 spoon of yeast cho will be !!!
Yuri K
Quote: Irinap
put unpaired bread with 1 spoon of yeast cho will be !!!
Yeast simply will not work, as I understand it, they are not needed in a safe dough. The whole point in dough is to let the yeast grow and release carbon dioxide for the splendor of the dough ... Right?
I will watch the result
Katarzyna
Can you ask questions to everyone?

1. As I understand it, this yeast can replace any baker's yeast, be it dry, be it pressed. So?
2. If so, how do you "fit" them into the recipes available on the site? Apply only to dough bread? You can somehow apply the definition of "50% moisture" to this yeast, for example. Otherwise, how can they be used in other recipes? Use only those that are in this thread?

Thanks everyone!
Irinap
Quote: Yuri K
safe they are not needed
Hello. There are two types of yeast dough conducting - sponge and unpaired.
Yuri K
Quote: Katarzyna
1. As I understand it, this yeast can replace any baker's yeast, be it dry, be it pressed. So?
So
Quote: Katarzyna
You can somehow apply the definitions of "50% moisture" to this yeast, for example.
This term is applicable to leaven, and this is yeast. Girls successfully recount many recipes for this yeast, on the first page under the recipe itself, oh, how much has been collected




Quote: Irinap
Hello. spicy and unpaired.
Sorry ... I don't know the intricacies of this case yet.
Katarzyna
Quote: Yuri K
This term applies to leaven, and this is yeast
then it turns out that you can throw in a couple of spoons, and reduce the water in the dough by the amount of water in these spoons?
Helen
Quote: Katarzyna
I defended it, but the baguettes stuck to it tightly.
I settle on them ... it doesn't stick to me, but I didn't bake in this form ... I have three and four ...
Yuri K
Katarzyna, oh ... for me this is not yet important, I do not follow a strict recipe, I confess The girls will tell you better, that's for sure!




Helen, I think the question smoothly led to the fact that you need to grease the mold before proofing and baking, or not?
Irinap
Katarzyna, Yes exactly. But I suspect that it is better to make a dough anyway, so that the yeast develops in a small amount of dough. And for my unpaired experiment, I am very much afraid. Probably a very long development of yeast and the dough will acidify. And maybe it will turn out yummy. So far it's very risky
SvetaI
Quote: Katarzyna
If so, how do you "fit" them into the recipes available on the site?
Catherine, very simple. Substitute this yeast for some of the recipe liquid. For example, according to the recipe, 150 ml / g of water is used in the dough. Pour 50 grams of this yeast and 100 grams of water. In terms of density, this yeast is different for everyone, so just adjust the liquid when kneading. I have quite thin, I don't even need to adjust
You will also select the quantity empirically. My yeast is not very nimble, I put 100 g of yeast for bread on 500 grams of flour. Many people put less - 50 grams for the same amount of dough. In fact, the amount is not so important, just if you put less, the process will take longer.
Katarzyna
SvetaI,
Sveta, thank you very much! I looked at your version of the imperial, there and with so much yeast such figures are written: there are so many hours, there are so many. And it turns out so slowly))) If you put less of them, then that's it, pipe ...
SvetaI
Katarzyna, Catherine, apparently, you have a faster yeast. Mine sat peacefully in the bank, did not run away anywhere. True, the hatching temperature was 22-23 degrees.
Yuri K
Oooooooooo Girls, how I got into lard yesterday! It turns out he gives such friability !? No oils / margarines needed !!! They made cookies, so they just melt in your mouth. Now I am interested in the question, but it can be introduced into the sponge dough, and what will it give? Or will this thing just go into baking?
Katarzyna
SvetaI,

Yeah, they gave me the heat. I hope they will also give bread))
On the 4th day, fermentation ended, put it in the refrigerator. But I will open the can, wrapping it in a plastic bag. From sin. The battery was enough for the eyes)))
SvetaI
Quote: Yuri K
Girls, how I got into lard yesterday!
Yuri K, lard is very good in bread, I saw many recipes on lard, especially for some reason Italians love it. I don't know what exactly he gives the bread, but I baked one bread, where lard was needed, but it was permissible to replace it with butter. Once baked in melted chicken fat (the same lard), and another time in butter. So it tasted better on lard, although, in principle, I like bread on butter.
liusia
How much they wrote !!! Yura, congratulations on a nice gift !!! Helen I tried baking bread in a safe way, everything turned out fine, and I managed it in a day. This yeast is versatile. I also tried 25 grams. start a brew, everything works well. But my yeast is very nimble, despite the calmness during storage.
Irinap
liusia, I'm doing this experiment with a safety one. 3 hours on the table stood, and now in the refrigerator. I don’t need bread yet, but tomorrow I’ll look at it.
ANGELINA BLACKmore
I regularly melt pork fat. And then, with pleasure I use both lard and greaves. I have a recipe for a wonderful Auvernsky bread with cracklings.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Bread with cracklings based on Auvernsky
(ANGELINA BLACKmore)


Yes ... I even make profitable dough on lard. The product is wonderful.
Yuri K
ANGELINA BLACKmore, SvetaI, so I did the right thing, that I use almost all the lard on lard! It's good with half a bowl
ANGELINA BLACKmore
Quote: Yuri K

ANGELINA BLACKmore, SvetaI, so I did the right thing, that I use almost all the lard on lard! It's good with half a bowl
How right, Yur !!! Well done. The lard will always leave.
Yuri K
ANGELINA BLACKmore, I believe! )) And then they all puzzled before, salt or what? This is how we will do now!
Irinap
ANGELINA BLACKmore, not always. With what pleasure I bought a jar of the already melted one, and with the same pleasure threw it away. Oh and smelly.
M @ rtochka
About the baguette holder. The first time I baked on it, the baguettes stuck! But it didn't lubricate either.
And now I put a Teflon sheet on top, it wraps around the baguette case well, and no one sticks
Yuri K
Quote: M @ rtochka
And now I put a Teflon sheet on top, it wraps around the baguette case well, and no one sticks
And I will grease with lard or vegetable! I like the pimples on the purchased loaves, and they don't stick in factories!
M @ rtochka
The bumps are yeah
Authenticity

Today I baked tsz of bread in the oven. The son and husband had lunch and ... there was a quarter left!
I put a dough in the night
Yuri K
Quote: M @ rtochka
The son and husband had lunch and ... there was a quarter left! I put a dough in the night
and this is just the beginning! Acquaintance with addiction so to speak
ANGELINA BLACKmore
Quote: Yuri K

ANGELINA BLACKmore, I believe! )) And then they all puzzled before, salt or what? This is how we will do now!
Yur, I always have jars of lard in my fridge. I also make non-stick grease on it. And in the freezer there is a stock of greaves, already packaged in bags for a serving of baking.
Yuri K
Quote: ANGELINA BLACKmore
And in the freezer there is a stock of greaves, already packaged in bags for a serving of baking.
I have been disgusted with cracklings all my life, I beg your pardon! And I fell in love with lard
ANGELINA BLACKmore
Our maman made noble cracklings when we were little. So I so mentally devoured them that until adulthood they could not bear to the spirit. And when the hair began to be covered with gray, so something changed in tastes - again they became nDraviTSTSa ...
Yuri K
Quote: ANGELINA BLACKmore
something in tastes changed - they became nDraviTSTSa again ...
SvetaI
And I baked Kalachi! According to this wonderful recipe, they turn out to be just real.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Kalach Moscow (according to an old recipe)
(Omela)

I did everything almost according to the recipe. In the dough, I replaced 100 grams of water with 100 grams of potato-hop yeast and kept the dough for 13 hours instead of 2 hours according to the recipe.
The dough was also fermented for 13 hours and the molded products - another hour and a half. Divided the dough into 2 parts - at last the rolls of the "correct" size turned out. Well i think so
Baking on stone with steam.
The "lip" is not very pronounced, but the wellness is classic!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I noticed that this yeast makes the products more ruddy. Kalachi is a simple bread without baking at all, they are always rather pale, there is nothing to blush. And here - look what color!
Very tasty bread, I love it.
Yuri K
Svetlana, drop dead !!! I, too, somehow planned to bake the rolls, but the routine got in the way, I urgently needed to bake ordinary loaves for a daily intake. And then I forgot of course. You reminded me again that it is NECESSARY!
Today I cheated on our yeast ... There is no time, tomorrow I will go to work (day), I will not have time to bake. I had to put dough on dry ones, by evening I bake, but not our deliciousness





I added lard, salted sunflower seeds, something will work out
Olga 61
Quote: Yuri K

ANGELINA BLACKmore, SvetaI, so I did the right thing, that I use almost all the lard on lard! It's good with half a bowl
Yura, I hope I still have time with advice. Throw the fat into a saucepan, put the raw onion there. When melting fat, it will smell and then the lard has a delicious smell.




And lard needs to be salted, as without lard? You can put some fresh in the freezer, then pickle it later. Here I found a recipe for salting lard for 9 days in brine. There you need to drain the brine every 3 days. A very tender lard turns out.
Yuri K
Quote: Olga 61
I hope I still have time with advice. Throw the fat into a saucepan, put the raw onion there. When melting fat, it will smell and then the lard has a delicious smell.
Thanks for the advice! Today I will heat the next batch!




Quote: Olga 61
And lard needs to be salted, as without lard?
No lard, I know this from my own recipe
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Oven-baked bacon
(Yuri K)
liusia
Svetlana, what rolls !!!! The flour is over. We have to go to the discounts to look for.
SvetaI
Ludmila, look for grit, here it defines everything. I bought it as a specialist for this recipe, and only then began to add bread to other bread, everywhere it is good.
Yuri K
SvetaI, it’s good for you there, but to us only on the transfer (internet shops) grain can be ordered.Moreover, delivery is more expensive than a pack.
liusia
Svetlana, this is difficult for us. And I can't find semolina semolina. There are many shops, but little sense. I'll see if there is an online store.




Quote: Yuri K
Moreover, delivery is more expensive than a pack.
Here is Yura and I have the same. I live far from Moscow, I don't have a car, but you can't take much away on your own. I sometimes ordered flour and molds from ECO products, but now that delivery department is closed.
Yuri K
Bread and a cut, today on lard and with sunflower seeds

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

liusia
Quote: Yuri K
today on lard and with sunflower seeds
What bread !!! I think it tastes great too.
Yuri K
Quote: liusia
What kind of bread !!! I think it tastes great too.
Namalny Lyudmil! We don’t do anything bad. It’s worth the dough and the baguettes ... Oh, I don’t know when I’ll make them out, it’s already almost 11 evenings.

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