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

Well, I made cinnamon rolls, no, not one. I gave half of it, the children cracked it with milk yesterday, I thought I’ll take a photo in the evening after work, but there’s nothing
I am glad that the children are eating and asked to bake. This is the highest praise for me.
Yura, thanks again!

Yura, thanks again!

Yes always please! Do your own health and loved ones!
Next time, please have time to capture your creation, it is always much more interesting to see what people get at baking!

[Yuri K]

Yuri K, bread like huts under the caps of snow turned out. Such tops are beautiful

bought 3 boxes today

Also in the pharmacy 3 boxes, only crushed, I bought for a stock
liusia, Ludmila, a thousand congratulations "for such a small company"

[Marysya27]

bread like huts under a cap of snow turned out.

Marysya27, you have a wonderful fantasy!



Well, my today's bread is baked! Live, well, he's a handsome man, he can't transfer a photo to a smart one

Live, well, straight handsome, ..

In the photo too

[Marysya27]

Marysya27, My eye is blurry with these pictures already ... From the side it is better to see, of course))

[Kate,]

Where did you buy the cones? Which network, by any chance, is not Moscow? Share valuable information, please))

Kate, I buy buds from a network of regional pharmacies - it is simply called Pharmacy number plus with the prefix of the region number - like this - Pharmacy 44 plus (this is my region), for example, in Yaroslavl it will be Pharmacy 76 plus
The cost is 67 rubles per 50 g package.

I have pure rye bread on stream for every day. I just don't have time to bake my "little ones"

Poke me into this recipe, please. I'm just mastering this "yeast" ...

[New]

Hey everyone !!! With the coming New year and Merry christmas !!! I congratulate the newly-made grandmothers on the birth of their granddaughters - this is HAPPINESS!!! I wish everyone love, health, happiness
And I seem to have sourdough on its last legs - I was preparing the dough for ciabatta from Helene, it was 2 days, last night I kneaded the dough for Helen's pizza, it stood at night in the hall, in the morning I got it out and the silence didn't grow a gram. It bothered me that the sourdough jar was thick from the bottom, and the water from the top, but it seemed like the other way around
Yura K , I have a request (you are now with weights) - write, please, the recipe for your bread in grams, it turns out to be painfully dye, I can't stop looking

Yura K, I have a request (you’re now with weights) - write, please, the recipe for your bread in grams, it’s painfully beautiful, I can’t stop looking

I will try not to forget. I continue to do everything "by eye", I'm so used to it

Poke me into this recipe, please. I'm just mastering this "yeast" ...

The main recipes are posted as links on the first page.
I have not published this recipe. But I will share it with pleasure.
Opara
* Starter - 100 g.
* Water - 150 ml.
* Rye flour - 200 g.
Dough:
* Dough - all
* Water - 450 ml.
* Salt - 1.75 - 2.0 tsp.
* Rye flour - 600 g.
Additional additives are not prohibited.
When the dough is ready, knead the dough:
Pour water into the dough, add salt. Stir to an emulsion. Pour in all the flour. Knead the bun, if you can call it rye dough ((rather a knitting, sticky mass)
Place in a greased form, smooth. Proof until the workpiece doubles.Next comes the baking. I bake in a multicooker.
I would like to point out that rye bread is moist. Therefore, for some stabilization, it must be placed in the refrigerator after cooling. In my fridge, bread spends up to a day before I cut it.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I will not bake purely rye, but there is an idea to make a dough on rye flour. Thank you!

I will not bake pure rye,

I am making different variations based on this recipe. And just with wheat and their mixture with the addition of semolina - this is according to the mood, but pure rye is the priority.

[Irinap]

Irinap, it’s better to make the dough on a wheat basis, and make the dough for baking rye. Dough works better in this variant. I baked wheat rye.
But pure rye - I'm afraid to start it. Many write about problems with baking, then the roof will collapse, then there is no rise in the proofer ...

Interestingly, I sent a message, but it is not. Anyway.
I saw a small message about malt from the technologist. Or rather white malt.
Malt is a sprouted, milled and dried grain. White malt is not as popular as red (fermented) malt, but in vain. During germination, the grain wakes up and various biochemical processes begin to take place in it, and, as a result, a large amount of useful substances is formed. And when white malt is added to the dough, most of it goes into bread
Unfermented malt can also be used in homemade bread as a natural improver.
The dough with the addition of malt ferments faster, the gas-forming ability and extensibility of the dough increase. The crumb becomes more loosened and the finished bread is larger in volume than without malt. In addition, the taste and aroma of this bread is more intense and expressive. Such bread keeps freshness longer.
! The recommended dosage is 2 - 5% of the total flour
source: IG: Natalia Shchadnykh

[Irinap]

Irinap, it’s better to make the dough on a wheat basis, and make the dough for baking rye. Dough works better in this variant. I baked wheat rye.
But pure rye - I'm afraid to start it. Many write about problems with baking, then the roof will collapse, then there is no rise in the proofer ...

Yura, I also put dough on rye flour. And the bread itself is 100% rye. Nothing fails anywhere. But this is in a slow cooker, and in the oven I do not know how it will behave. As a matter of principle, we in our family regularly bake pure rye hoebushkas. Well, we love))
And on the eternal rye and on this leaven it turns out fine. The only difference is in the presence and absence of acidity

White malt is not as popular as red (fermented) malt, but in vain.

Irin, I use white. I put it in wheat bread. Like..

I use white.

I put just a little while I'm afraid more. I liked it too

I put just a little while I'm afraid more

I put a couple of tablespoons in the batch.

I bought new cones, I sit, I cook ...
The smell is not at all the same as the previous ones. Sorry, but it smells like stale herring ...
This smell gives hope. I'll leave it to infuse all night, tomorrow I'll cook it with potatoes. Maybe the third time you're lucky?

[Katarzynushka]

Irin, I'm using white. I put it in wheat bread. Like..

Me too, especially in post

there will be no bread from malt. But even sprouted flour should be handled very carefully and added to the dough. Since these are sprouted grains of wheat, and they tend to "soften" the dough, it may become not elastic, the gluten is no longer the same. Why sometimes people complain about bread that does not hold its shape and spreads out - it is bread made from sprouted grain.

Wheat germ flour (NataliARH)

And the leaven on the sprouted wheat is:

Desem (leaven) (NataliARH)

This smell gives hope.

Katarzynushka, we keep our fists for good luck even with our feet. Let the yeast be no longer enchanted, but ordinary yeast: real and working

[Natasha]

Natasha, the lack of malt confuses me for rye on sale, maybe I was not looking for it purposefully. Somehow I'll set myself a goal.



About white only I learned from you today))

The smell is not at all the same as the previous ones. Sorry, but it smells like stale herring ...

Yeah, the smell is not Chanel, of course But more hopeful! I don't smell of herring, but also a heavy smell when cooking. Then it will disappear after fermentation.

[Yur,]

Yur, but I like the smell when cooking. Very pleasant, herbal. Maybe it depends on the quality and type of raw materials ...
Hops begins to puff only when active fermentation begins.

but I like the smell when cooking. Very pleasant, herbal. Maybe it depends on the quality and type of raw materials ...

Yes, it depends on many factors of course. From raw materials, from the time of collection, from the structure of the land where it grows, from drying, storage, etc., etc.
I also have a seemingly viscous herbal-wormwood smell, but sometimes it seems a completely unpleasant smell. In general, it is hard for me

Hops begins to puff only when active fermentation begins.

Yeah, he's already sipping kvass, sour something

Hello everyone!
Join the ranks of yeast-free baking enthusiasts with a can of freshly brewed sourdough
I would have brewed before, but with hops in pharmacies it’s a breeze, but there’s a silver lining: there was time to study the topic, take into account the developments of the pioneers, so as not to repeat questions, and in terms of stuffing personal bumps, (sorry, not hops), this cannot be avoided Now it remains only to wait and observe the habits of the leaven
Boys - girls, thank you so much for sharing your experience and the unquenchable passion of the researchers

[Smile]

Smile, good luck, good leaven!

Join the ranks of yeast-free baking enthusiasts with a can of freshly brewed sourdough

We accept! Share with us your successes and failures too!

[Katarzyna]

I bought new cones, I sit, I cook ...
Maybe the third time you're lucky?

Katarzyna, be lucky this time! If it doesn't ferment, I can give a little of my yeast for divorce, mine seems to work pretty well.

I rubbed a little more potatoes this time.
From past experience - the jelly, as it stands in the refrigerator, becomes a little thinner, unlike freshly brewed one. Therefore, today I poured more kartoffe. Such a good jelly turned out.
This is how personal prescription subtleties are developed.

Hello everyone! Congratulations on the past holidays, and some lucky ones - and on the addition to the family!
I have not written for a long time, tk. slightly offended by our yeast, they let me down just before the New Year
On NG I always bake baguettes for sandwiches with caviar. This time I also kneaded the dough, but it didn't fit at all overnight, two bubbles on the surface and that's all I suspect that the salt in the dough, which is added according to this recipe, slowed down the process.
I had to add industrial yeast, everything immediately came to life and went on like clockwork. The baguettes, by the way, turned out to be very tasty.
But then I baked this wonderful bread with our yeast:

Sponge bread in a cauldron (Linadoc)

I had a dough on whole grain spelled flour. All the water according to the recipe (70 grams) was replaced with potato-hop yeast. Dough fermented for 13 hours, rose well.
When kneading the dough, remembering the previous failure, I also added 80 grams of our yeast. The dough fermented for 6 hours, did 3 kneading (every 2 hours) and put it on the balcony (3-4 degrees) for 12 hours.
The next morning the dough warmed up in the kitchen for 3 hours, I kneaded it again and put it in the mold. Heat proofing for about 1 hour. She baked without a lid, but with steam. It turned out to be absolutely wonderful bread! Lush, soft, amazingly aromatic.


The crust tasted a bit bitter, perhaps too much with hops, you should still put less.
I highly recommend it, even my lovers of "gray" bread appreciated the result!

I haven't written for a long time, because I was slightly offended by our yeast, they let me down just before the New Year

So it was not the yeast that failed, but

the salt in the dough, which is added according to this recipe, slowed down the process.

Yes, and in which recipe is it not entirely clear?

But then I baked this wonderful bread with our yeast:
"Sponge bread in a cauldron"

Handsome turned out! Here's how not to experiment - it always turns out bread with this yeast. Tomorrow I will try to introduce corn flour into the dough, they write that this flour is a heavy thing to rise, let's see

(70 grams)

+

added 80 grams

Whoa!

[Pavlena]

Pavlena

Katarzyna, be lucky this time! If it doesn't ferment, I can give a little of my yeast for divorce, mine seems to work pretty well.

Lena, thank you very much! If now nothing comes of it, I will definitely contact you !!!
Today I received a gift (thanks to Galina!) A bag of hop cones. I'll also try them))

By the way, my dough began to ripen for a very long time. I cannot find out the reason yet. It has absolutely no effect on the quality of the bread, it seems to have become even tastier



Added to today's "night" batch: 1/3 of corn flour, 1/3 of semolina, 1/3 of whole grain wheat + 50% premium flour. The dough was sticking to my hands, unusual. But after a long kneading, it still formed well, although it felt softer than usual. Let's see what happens after proofing

[Marysya27]

Well, my epic continues ... Third brew. A day passed. And again - silence. Several tiny bubbles from stirring.
Maybe my atmosphere is somehow unhealthy for this yeast?
I do not lose hope, because the first day is not the third, and Pavlena-Lena promised to provide assistance, if anything)))





Marysya27,
Thank you very much for your support! Only thanks to the participation of members of the forum I will bring this process to its logical end. Galina shared the bumps, Lena is ready to give high-quality yeast, others hold their fists))) If not all of you, I would have dropped this business

[Katyusha]

Katyusha, if there are bubbles, then it will be. And they are. Although small for now. While everything looks right

[Katarzyna]

Katarzyna, what is the temperature in the room where the can is? What did you cover the mouth of the can with?

If not all of you, I would have dropped this business

It's never too late to quit if the goal is not to bake tasty and healthy, unlike purchased baked goods

[Yuri K]

Yuri K,
Three-liter can, covered with a paper napkin. I mix it regularly.
Stands in the kitchen, temperature 23-24 degrees. It's already 25)
Bubbles appear only after mixing, but they also collapse after some time.
For objectivity's sake: the smell is different in this cooking and the color is not purple, now it is much closer to what most people get)
The bumps this time are:

[Catherine]

Catherine, and why do you regularly stir - your yeast is just starting to roam, and you muffle them by stirring, oxygen leaves and bacteria must again start from scratch. I mixed my sourdough a couple of times when it was poured out of a 3 liter jar

Stands in the kitchen, temperature 23-24 degrees. It's already 25)

It will take longer to mature, all the same the temperature is not to say that it would be free for yeast. Three days you can calmly wait.

For objectivity's sake: the smell is different in this brew and the color is not purple

The smell is different, maybe he came across. But the color - all the same, I associate it with potatoes, and the suppression of fermentation can also have legs from there, all kinds of nitrates and other burdomaga fertilizing in potatoes now in huge quantities of GOSTs for it (potatoes) have long been gone, and they can safely sell the complete poison called potatoes ...

Stands in the kitchen, temperature 23-24 degrees

It's cold to them. IMHO.

I also think it's cold. You need 26-27 *. I put it in the oven with the light on and slightly opened the door (inserted a spoon into the slot).This is exactly the temperature obtained in the oven.

[nut]

Oh oh oh!
Thanks everyone!
nut,
And I, as an instinct, shuruu them I understood everything, I will not touch any more, if only a word!

ANGELINA BLACKmore,
Pavlena,
I'll put them in the oven now! True, when I turn on the light, I immediately turn on the airflow, but since the yeast is in the jar and "under cover", then it's okay.

Yuri K,
Well, you really can't fit into potatoes ... So what they put into it, we have ((

Made buns, this time waiting for the normal rise of the dough. But I can bake no later than in 4 hours. I hope at least something will work out. She rolled badly, she was afraid to curl too much.

But I can bake no later than in 4 hours.

The dough is perfect for baking!

Thank you, Yura.
Dough for the lazy with this yeast

Dough for the lazy with this yeast

Let's call it another way, for those who are always in a hurry. The most important thing is that even with a visible failure (rise or proofing, something else) - the bread itself DOES NOT suffer to taste!



A vivid example: today I ditched the bread, the dough rose, it was fluffed very well in the proofing container, but when I kneaded it and laid it out in the tins for the final proofing, it did not want to rise at all ... Moreover, I forgot to lower the temperature in the oven to baked goods 180-190, as a result, the crust was almost burnt (in the photo it looks more tragic by the way). And the structure of the crumb, and I can assure the taste - did not suffer !!!

[Yuri K]

Yuri K, in my opinion, and you will not notice a visible failure. Today I baked, and the dough is thin for me. Blinded, sintered, handsome cools!

[Irinap]

Irinap, no, well, you saw what my usual loaves are like for an exhibition. But today something went wrong, maybe corn flour influenced that ...
Come on handsome in the ribbon! And then they'll see what I've done, and they'll be afraid to bake on our yeast!

There is no incision yet, I just pulled it out.
Made with this recipe today https://Mcooker-enn.tomathouse.com/in...om_smf&topic=392045.0

There is no incision yet, I just pulled it out.

Evon how they ripped open. Handsome buns.

Evon how they ripped open. Handsome buns.

Yeah, I admired it too! Beautiful