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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 62)

Yuri K
musya, cool! Rye! Is there a recipe for our yeast according to its operating time? Write! I’ll run to look for malt, I haven’t seen it yet on sale with us, or maybe I didn’t pay attention.
musya
Yuri K, no-no-no, rye-wheat! I have not yet made pure rye.
But delicious! my husband tried it while still hot, and says "your very best bread." Yeah, the previous loaves were also the best
And with malt, yes, a lovely little black girl came out.
If anything, I ordered in Ozone.
Irinap
Larissa, gorgeous!
Yuri K
Quote: musya
no-no-no, rye-wheat! I have not yet made pure rye.
Well, I made rye and wheat. In the photo, it is completely rye. Apparently the balance of flour is more rye, I had more wheat
musya
Irinap, thank you!




Yuri K, Yuri K, it's all about malt, it gives color, there is no more than 40% of rye flour
Yuri K
Quote: musya
it's all about malt, it gives color, there is no more than 40% of rye flour
Yeah, I was supposed to be looking for malt
Irinap
Yuri K, I like "Karelian bread", but it is pure wheat, but with malt. And it gives the impression of pure rye
Yuri K
Quote: Irinap
I like "Karelian bread", but it is pure wheat, but with malt. And the impression is made of pure rye
How is it? Even snag can be made with wheat under rye? Malt ... again I saw a goal in Irin's experiments, but throw a link if there is one on the forum?
Yuri K
Pasibka, Irina, escape explore




Damn it ... There is some kind of custard, and all sorts of molasses It's easier to start treba, and only then filigree
Irinap
Yuri K, molasses can be replaced with honey. And brewing with your slow-cooker is probably easy.
ANGELINA BLACKmore
I baked Karelian bread with raisin sourdough. Bread is a dump of the head ... Taste !!!
Yuri K
Irinap, ANGELINA BLACKmore, I will try to bake, as the inspiration descends
ANGELINA BLACKmore
Quote: Yuri K
I'll try to bake it as the inspiration descends
Be sure to try it. there is nothing complicated. And the result will please. For me, this is some kind of noble bread. With subtle spicy notes. I even wanted to stir it up again myself. But for now, another idea is next.
Yuri K
Quote: ANGELINA BLACKmore
I even wanted to stir it up again myself. But for now, another idea is next.
In in, the same throwing
Katarzyna
Yuri K,
And if after 7 hours of standing in the oven at 27 degrees foam does not appear, can the yeast be considered ready and put into the refrigerator?
Yuri K
Of course! Stir under the lid and into the refrigerator!
Katarzyna
Yuri K,
Urrrah! Thank you Doctor!))
Marysya27
musya, Larissa, wonderful bread turned out
Quote: Yuri K
Even snag can be made with wheat under rye?


Yuri, mine still like this. In the "Note" to the recipe, the dosage for HP

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes."Borodino bread" made from wheat flour (baking machine Tortilla Chef 118000 Princess)
(Marysia27)






Katarzynushka
Katarzyna
Marysya27,
Thanks for the support))
Now I will try them in practice. I still have high hopes)
Marysya27
Katyusha, we are waiting with bread
musya
Marysya27,
I'll throw in an idea, developing the malt theme.
If you mix raisins, dried apricots, and prunes, and seeds in bread with malt, this soooo deliciousness will come out, instead of a cake for tea. I baked this, though not on our yeast ...
Smile
My sourdough is three days old today, but judging by its appearance, the processes are not going to stop - there was almost no foam in the potatoes, but there is almost no foaming from below ... I leave it for another day, and then it will be visible.
Yuri K
Smile, the bundle is not an indicator! If the foam has ceased to form, it does not foam when stirring, then immediately go to the refrigerator!




Marysya27, yeah, I also think at my leisure
Smile
Here she is, my beauty Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
listened - hisses ... sniffed - a pleasant smell, not sour, but a little pranks of fruit ...
I stirred it during the day, was up to the top mark, sieged down to the bottom ... while I was away, I rose again
Katarzyna
Well, yeast is done, it's time to make bread.But suddenly I was faced with the fact that I cannot find complete, formalized recipes based on this yeast. If you follow the links on the first page of the topic, then I just find myself in a photo of ready-made bread according to some recipes. An experienced baker will probably easily replace industrial yeast with this yeast in the recipe, but I fell into a stupor. For example, I was interested in Levito Madre's rustic sourdough bread from Helen. But I still did not understand whether the leaven was replaced by this yeast or it is necessary to use both the leaven and our yeast. Logically, if there is a leaven, then why else put yeast ... The authors do not write in the subject: replace the leaven with our yeast, in such a quantity. And then everything would be clear))), and there are many attractive sourdough breads in our 154-page conversation ...
I thought that if our Yuri originally used them from a proportion of 5 tablespoons per 500 g of water, then we can probably start with simple recipes and, depending on the amount of water in the recipe, put ours instead of ordinary yeast, slightly reducing the water in the recipe. Is this correct?
Maybe there is some principle of their application? And then the joy that the yeast did not die this time is greatly overshadowed by a lack of understanding how to use it correctly now.
Help with advice, eh? With your help, I managed to make yeast, I hope that now your tips will help me make good bread)




Smile,
Wow, how restless you are, but mine is already sitting in the refrigerator))
Smile
Quote: Katarzyna
how restless you are
Katyusha, so she, it seems, is a day younger ... put 11/01
and to me, to "you", please
Katarzyna
Smile,
Katerina, mine is the same age as yours)) but mine is not so thick, maybe it influenced something.
To me, too, of course, on "you"




Helen,

Can you please tell me, in this experiment, the leaven in the dough is our yeast?
In the subject, yeast is called so differently (I hope that this is precisely about this yeast) - and sourdough, and starter, and yeast. This is confusing. I'm trying to figure out what is being replaced by this yeast)))
Experiment # 3
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes. Baguette-loaf Multigrain, brewed with sourdough 50% moisture
(Helen)
At 8 o'clock in the morning I put the dough:
60g-sourdough
60gr-water
120g flour

Marysya27
Quote: Katarzyna
Helen,
Can you please tell me, in this experiment, the leaven in the dough is our yeast?
I do not Helen, but I'll write in a quick way In this experiment, the sourdough in the dough is our yeast


One of the reconstruction options.
Rustic recipe from Helen
* Instead of Levito Madre ferment 50% moisture 120g, take:
60g-starter culture
60gr-water
120g flour
We mix. We cover with a film and let it be activated until the mixture settles with a light tapping on the side of the mold. (Cooking time interval +/- each has its own)
Making the dough:
Wheat flour premium (1s) 340g
Rye flour (any) 45g
Water 260-270g
Salt 10g
If necessary, add flour to make the bun. The rest is everything as in the recipe ...


Page 45 topics:

Quote: Helen
Yesterday I put the dough at 10.00
60g-starter culture
60gr-water
120g flour
At 15 o'clock, the dough was ready, started the dough, I had to add 20g of flour, the bun was not going to, everything else was as in the recipe ...


Smile
Quote: Katarzyna
I am not so thick
Katyusha, I was surprised by the color of the potatoes, when I rubbed it, it literally darkened after 5 minutes, and laid it, it was dark purple ... the potatoes were purchased, but the starchiness is very good, perhaps that's why the jelly was very thick, I spread it right away, if stood a little, you could have cut it with a knife ... accordingly, there is a lot of food, now it remains to wait until everything is "eaten" ... here is an analogy with homemade wine or vinegar, the principle is the same, and with them I have experience of treatment at night interfered, went in several times, looked - until the evening, at least, and perhaps it will go away for another day ...
And I, too, was tempted by Lenochkin's baguettes, yesterday I went to Eldorado for a baguette
Yuri K
Quote: Smile
Here she is, my beauty
They still roam




Quote: Katarzyna
I still did not understand whether the leaven was replaced by this yeast, or you need both the leaven and our yeast to use. Logically, if there is sourdough, then why else would you put yeast ...
Industrial yeast is not needed, only ours. The meaning of cultivation and application is lost if industrial is applied. They will kill the grown ones. I personally do the proportions by eye, but the girls themselves will tell you according to their recipes
SvetaI
Quote: Katarzyna
If you follow the links on the first page of the topic, then I just find myself in a photo of ready-made bread according to some recipes.
Catherine, in this case, you need to read the reviews for the recipes, I usually describe in detail what I replaced with what and what came of it.
In general, I have deduced for myself the following algorithm of actions:
1. I choose recipes for dough.
2. If the recipe is based on industrial yeast - I don't put yeast, but replace it in the dough with our potato-hop yeast. Just instead of 100 grams of liquid in a dough according to the recipe, I put 100 grams of our yeast. My yeast is not very active, so 100 grams of our yeast is used for a recipe for 500 grams of flour. Many people put 50 grams on bread of the same weight. You will determine this by experience.
3. If the bread is leavened, I replace all the leaven with our yeast. I believe that the sourdough contains half flour and half water by weight. All the water in the sourdough is replaced with our yeast. That is, if according to the recipe you need to put 100 grams of sourdough, I put 50 grams of flour and 50 grams of our yeast.
I hope I wrote it clearly
Katarzyna
SvetaI,
Svetlana, thank you very much! I have noted your revised recipes before, I even tried to make an imperial one, but I had a very strange first yeast, so a very dubious result came out. And in the evening there is already a dough for sponge bread in a cauldron))) I also put it on spelled, for 12 hours the dough did not rise, but it loosened well. I didn't have kefir and I replaced it with varenets. Maybe the replacement is not suitable, and a very thick dough came out ...
Now, globally, I get it. Well, and in particular - in particular, we will make our way slowly forward.




Marysya27,
Thanks for the clarification!
SvetaI
Quote: Katarzyna
for 12 hours the dough did not rise, but it loosened well.
I had exactly the same.
Helen
Quote: Smile
And I, too, was tempted by Lenochkin's baguettes, yesterday I went to Eldorado for a baguette

Quote: Smile

Here she is, my beauty Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
listened - hisses ... sniffed - a pleasant smell, not sour, but a little pranks of fruit ...
I stirred it during the day, was up to the top mark, sieged down to the bottom ... while I was away, I rose again
Katya, how beautiful, you have her ...
And I have nothing new ... again ciabbats
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Ciabatta with ferment 50% moisture # 102
Smile
Quote: Helen
ciabbats again
Lenochka, thanks, I baked the ciabatu, for a long time, however, it turned out crispy, but the mush did not appreciate it, even when the crust softened a little - not to taste, give him soft and lush
And I really liked your baguettes
Helen
Quote: Smile
not to taste, give him soft and lush
Well ... tastes are different ..
alena40
Quote: Smile
And I, too, was tempted by Lenochkin's baguettes, yesterday I went to Eldorado for a baguette
Catherine, and I have never seen baguette holders in Eldorado !!! I already wanted to order on Alik. I went to wool the Eldorado online store !!!!
Smile
Alyona, I ordered via the Internet, and on time - the showcase sample got
alena40
Quote: Smile
Alena, I ordered via the Internet, and on time - the display case got
Catherine, so I'm flying ...
Smile
Why? It was here that they ran out, and not everywhere ...
Helen
Guys!!! I have a complete failure ... I welded a new one ... I added 100g of a starter, this afternoon, it will be 2 days ... and she, not gu-gu ...
When I was cooking, I noticed that the jelly was some kind of liquid ... I also thought that the potatoes were shit, and so it happened ... Last times, I had a homemade one, and this one was from the store ...
Smile
Quote: Helen
some kind of liquid jelly
Lena, and if you put it in a basin of warm water to push it? .. And mine is still wandering ... for the fifth day ... true, the consistency has become much thinner, but the top is still foaming ...the temperature in the room has already lowered, I stir more often ... and it seems a bit early to clean - the fermentation process is not complete, and for a long time ... I roamed, however
Yuri K
Quote: Helen
Guys!!! I have a complete failure ...
When I was cooking, I noticed that the jelly was some kind of liquid ... I also thought that the potatoes were shit, so it happened ...
Well, here's another confirmation. It's a shame to start all over again, and even with the search for potatoes, the pancake survived.
Radushka
Guys, the closer to spring, the worse it will be with potatoes. In general, starch does not come from spring. We noticed this even when we made our own starch from potato fines. If you don't do it in the fall, then you won't get it at all
Helen
Quote: Smile
if you put it in a bowl of warm water
like already experienced ... with temperature everything is fine with me ...
Yuri K
Quote: Radushka
Guys, the closer to spring, the worse it will be with potatoes. In general, starch does not come from spring. We noticed this even when we made our own starch from potato fines. If you don't do it in the fall, then you won't get it at all
Well pleased, Anya! Maybe try adding store-bought starch? Although it is unlikely that something good will come out of this ...
Helen
Quote: Yuri K
Maybe try adding store-bought starch?
I also had such an idea ...
Yuri K
Quote: Helen
I also had such an idea ...
If you decide to try, be sure to write what you get! We all remain without a good foundation, we will have to look for a way out somehow, especially the urban ones!
Newbie
Quote: Yuri K
I also had such an idea ...
If you decide to try, be sure to write what you get! We all remain without a good foundation, we will have to look for a way out somehow!

yes, yes, voice what happened

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