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

[The administration complained about the inaccuracy of my recipe, wrote what needs to be added]

Hurray girls! The administration complained about the inaccuracy of my recipe, wrote what needs to be added! Now the recipe is completely fixed! Cheers cheers!!!

Here is my dvuhsutoShnaya homelyushenka))

[Yuri,]

Yuri, probably, you should also leave the first version in the note. They say that a starter is a sufficient, but not so necessary condition for the preparation of sourdough. It is possible without it
There, mine, still wanders (age - 3 days 18h)

[Marysya27]

Probably, you also need to leave the first version in the note. They say that a starter is a sufficient, but not so necessary condition for the preparation of sourdough. It is possible without it

Marysya27, yeah, so I thought about it.
I will grow the next portion itself without a starter, as it was originally intended))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, pretty pretty

[Marysya27]

probably, you should also leave the first version in the note.

I myself can no longer edit the recipe, time is up



Marysya27, the fusion is straight



And yet, the most sure way to get YOUR yeast is probably above Irina Irinap prompted! Add raisins to activate fermentation!

[Yur,]

Yur, Well, as practice has shown, without DOPs, you can also normally grow.

[Yuri,]

Yuri, you can become a topic moderator, and then independently "steer" and edit .. Or prepare a text version for "Notes" and ask Chef help

[ANGELINA BLACKmore]

ANGELINA BLACKmore, you can grow. But the check will only pass after the first loaf is baked.

You can become a topic moderator

like this? Then I would add about Uzum and so on!

But the check will only pass after the first loaf is baked.

By itself.
Although, if you add some twists, then it is also not a fact that the test will be passed. IMHO.

I will not be able to check the first bread, since it will no longer be objective due to the addition of the classic "eternal"

Although, if you add some twists, then it is also not a fact that the test will be passed.

I mean - that raisins are even added to kvass to sow with yeast that lives on the berry))

[Lyudochka]

you can grow. But the check will only pass after the first loaf is baked.

So Lyudochka Well already tested Flight high and impressive

I mean - that raisins are even added to kvass to sow with yeast that lives on the berry))

So wild will grow here and there, as well as in rye sourdough.

I will not be able to check the first bread, since it will no longer be objective due to the addition of the classic "eternal"

Well, it will be all one hop sourdough bread! It's just that any sourdough that you get tired of with these feedings, we will transfer to feedless! This is essentially the whole difference! But experimenting with deduced yeast from scratch is also probably interesting.

So wild will grow here and there, as well as in rye sourdough.

Well, it turned out that not everyone grows higher.

But experimenting with deduced yeast from scratch is also probably interesting.

Well, it turned out that not everyone grows higher.

As, by the way, and other leavens - not always.




My whole family runs to the bank, looks in, sniffs)) Like young nerds.
But the process is just exciting, honestly.

My whole family runs to the bank, looks in, sniffs)) Like young nerds. But the process is just exciting, honestly.

Well, at least there are pluses in this!

Yur, yes, there is generally a solid plus. I am very glad that I saw the topic, found hops on sale and that everything turned out great.
Since there is experience with another leaven, it was not at all scary to embark on this "voyage"

[ANGELINA BLACKmore]

ANGELINA BLACKmore, very happy about it! And for me all this is a novelty, the experience of baking is only a couple of three months

I brought out rye leaven and more than once, it always turned out. In the summer I took it out again, but then I got a little wiser, started with raspberry water, then raisin, then some other. The smell of the sourdough is gorgeous. But she needs to be fed all the time, and this is not for me

[To the chef]

like this? Then I would add about Uzum, etc. more!

This is to To the chef you need to contact, dear and beloved Master of the Bread Maker
Then you can independently make edits to both your own and the messages of the guests of the topic.

But she needs to be fed all the time, and this is not for me

Vooot! What is all the salt? I was immediately delighted that the sourdough does not need to be fed, and it lives awesomely long! And with "feeding" sourdoughs - maybe my interest in baking would not have erupted

But she needs to be fed all the time, and this is not for me

Irish, we are all different. It is not a burden for me to engage in top dressing. I decided for myself that if this leaven, which I don't need to feed, will work out and take root, then I will keep the eternal one.

This should be addressed to the Chief

STISNIAIMSU ...

Anyway, the newcomers will surely find a mention of raisins and other improvements. The topic is small, 17 sheets in total

. ,, would not erupt my interest in baking

Cut through, cut through, how to drink to give

STISNIAIMSU ...

"Well then, go overpainting and come in," the boss once told me
Well, or you have to drive a collective "cart" petition

[Yuri]

Yuri , but what a gorgeous result. It seems that for many years he was engaged in sourdough and bread baking. And do not worry about the leaven, as they say in the world we will cope with it. Much also depends on the quality of the water, the hops itself, and even on the mood. I am very glad that you shared the sourdough recipe. She is a miracle how good!

Negative experience should also be, I will be more attentive to everything. When I made the sourdough, then it came to pass that perhaps the hops were no longer of high quality.

I am very glad that you shared the sourdough recipe.

She is a miracle how good!

And we will believe in it, then we will check it, and then we will subscribe under each word

perhaps the hops are no longer good quality.

Yes, there is a lottery with hops, and not everything is clear with potatoes

It seems that for many years I was engaged in leavening and baking bread.

Well ... my hand took it right away

I am very glad that you shared the sourdough recipe. She is a miracle how good!

I hoped that I would have to sourdough, otherwise I would not bother with the writing and design

For a day, my sourdough is in place ... no fermentation ... I've read you here now and think about what I should add to it, either eternal (I have it), or raisins ... and decided to add liquid fruit yeast (since summer they have been in the refrigerator, as I opened it now, champagne is straight, it rushed up ...), I added 100g to the leaven ...

[Helen]

Helen, I think that I hurried a bit with the reaction It was possible to wait calmly until morning. The starter culture looks quite optimistic
And I seem to be calming down. Gradually decreases to the initial level:


Probably move to the balcony at midnight.

Helen, I think she was in a hurry, a bit with a reaction. It was possible to wait calmly until morning.

maybe ... but this is not flour, in the sense of eternal ... but yeast water, that is, a little bit of a starter for it ..

[Helen]

Helen,

[Helen]

Helen, I think it will start now. Stir only so that the yeast is evenly distributed "over the dinner table"

[Helen]

Helen, I think it will start now.Stir only so that the yeast is evenly distributed "over the dinner table"

of course, mixed ...

[Yura]

Yura

, but what about to dry a part of the leaven and send it dry to the suffering, who does not have a normal starter and does not get nifiga? (The impudence was born in front of me, aha, the shipment at my expense!) It is your local fermenting microorganisms, passed on from generation to generation, that are very interesting.

We are 4 days old The second wind has opened:



We stay warm And until the working week is over, we do not create temptations about making the first bread

but what about to dry a part of the leaven and send it dry to the suffering, who does not have a normal starter and does not display a nifiga?

That's what I didn't do, that's for sure ... Probably it is possible to do this too, only the technology for this fuss will have to be studied

[Marysya27]

Marysya27, your leaven has sold out, she has a stormy life.
The leaven, which I poured into a clean large jar yesterday, has almost calmed down, a little foam on the surface.
In 2 liter thick on top, foam under it, h-3cm
In both banks, the bottom began to settle thickly.
Probably at night it was cool for the thickets.

Oh, my in the morning, no gu-gu ... sleeps .... no yeast helped her ...

So, sir ... Yesterday, with a calm soul, I went to bed - at Jubilee 50 o'clock, from birth, the leaven, having reached the rim of the jar, began to settle. In the morning she sagged significantly - at 60 o'clock she was already at the start mark. I tilted the can - it doesn't hiss. decided to stir with a spatula. After that, it froth like a good beer. Means still "walking". We are waiting for the evening, when it will be exactly three days.

[ANGELINA BLACKmore]

ANGELINA BLACKmorehow well she behaves with you, exemplary!

[Ir,]

how well she behaves with you, exemplary!

Ir, we educate, talk, convince ... so she grows flexible.

In both banks, the bottom began to settle thickly.

Alla, I have a thick and foam at the top until now.
In principle, I don't even know where and what should be located if the leaven has completely fermented.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, personally, I would mix, it is not necessary that it delaminates. We need yeast mass, not pickle
Look at what mass I have in the recipe itself, jelly-jelly-like, and homogeneous in a jar.

Look at what mass I have in the recipe itself, jelly-jelly-like, and homogeneous in a jar.

Yura, I will definitely not have jelly, because I diluted it with water, because the jelly turned out like porridge.
I'm going to mix it.

I stir periodically. But while it wanders, it still divides into layers.

I stir periodically. But while it wanders, it still divides into layers.

While the leaven ferments so it exfoliates, the foam is at the top, stirred and I had completely foamy. I did not dilute mine with anything, since the density is fermented and then, as Yuri says, it becomes like a jelly. Moderate density. That's how I have it now.

I have a moderate density. I hope that at the end of the quiet fermentation it will stop exfoliating.

Girls, if you saw my first experience with this leaven !!! Yuri saw. I made it in a plastic bucket and it rose almost to the top, it was not enough, see 8. I think Yuri had a nickle of eyes.

Well, I mixed the leaven, two hours ago, and still has not exfoliated, so evenly it is in the jar.
Now I am interested in what smell should be at the end. Now I smell like beer.

Now I am interested in what smell should be at the end. Now I smell like beer.

Here I can say that I smelled something average, either beer, or mash, or kvass with a mild alcoholic component. Apparently can be determined in cold weather