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

The dough on the new sourdough ... Everything is fine, the test has passed!

Well, fine!!! And then I was too little worried. Ciabatta is just wonder how good! I also put the dough on ciabatta. Came home on the weekend and faster to yeast. Also dough for bread.

Well, fine!!! And then I was too little worried. Ciabatta is just wonder how good! I also put the dough on ciabatta. Came home on the weekend and faster to yeast. Also dough for bread.

Thank you! So you take away your soul, with pastries ...

[Helen]

Helen, beautiful as always! But the camera shoots so vigorously, the colors would be real to see

[Helen]

Helen, beautiful as always! But the camera shoots so vigorously, the colors would be real to see

I did not get that!? This is the case!

I did not get that!? This is the case!

Okay, don't mind. My monitor is set to natural colors, but I photograph a lot, process ...

I photograph a lot

for a long time, your photos have not been seen, except for xdebushka

a long time ago your photos haven’t been seen, except for xdebushka

And ... in the subject of the photo there is silence and swamp, all the same forum about something else. Few people hang out in the photo topic. Yes, and gray now all around us, bad weather, slush ...



Here's to you, who now lacks the sun. Such sunflower fields are planted here to the horizon.

I dropped out of the topic a little, looked how much beauty they baked!
On holidays she took our yeast to the Vologda region, where she baked bread.
Before the New Year, they made a stollen. Not very successful, the dough spread on a baking sheet, but everything has already been eaten, it is delicious))
I adapted to bake bread in HP Panasonic on the French program, it is convenient, almost everything is done by itself.
Yesterday I baked a loaf in the oven, delicious! And I run out of them, I need a new batch, I will cook.
All with Baptism !!

sunflower fields to the horizon

positive and positive how !!! Sunny!!

almost Ukrainian flag

positive and positive how !!! Sunny!!

Thank you
Yes, Happy All Girls Theme!



I'll go to sleep ... They say 24 hours a day, and I worked 26.5 hours, probably Martian days were. And it's a shame, no one considers it necessary to pay for processing according to the Labor Code, ephemeral in our times, they laugh openly: "this is fantastic son. !!! And if you are a couple of minutes late - they pressure you with fines, they steal money from your pocket, they say legally

Such sunflower fields are planted here to the horizon.

Yura, so beautiful! Sunny! It smelled right in the summer.

Sunny! It smelled right in the summer.

It flies by swiftly, you hardly have time to notice in work and bustle. Planned in August with my son to relax on the Sea of ​​Azov for 10 days (with the road on the train 15), it would only be

[Yuri K]

Yuri K, beautiful, sunny, delight!

I'm going to the photo topic with pleasure to see

I'm going to the photo topic with pleasure to see

I will sometimes upload it, but now, after restoring the photo archive, I have a complete mess on the disk

I baked "Eastern European wheat-rye potato bread" in 5 minutes a day "on our yeast. I liked it very much! No hassle and very tasty! I like that there is a slight sourness in the bread that I baked with this yeast before. I didn't manage to do everything exactly according to the technology, but even with this result I am satisfied.

[Pavlena]

Pavlena, beautiful, fluffy! It turned out great

[Lena]

Lena, great bread!

[Pavlena]

Pavlena, great!

I have long wanted buns, baked them, very lean and little sugar, more for bread to taste, although with sugar and cinnamon and raisins. And before landing, they actively smelled of bread

[Irinap]

Irinap, so I have everything I bake - with the taste of bread it turns out, with the exception - rich buns of 9 kop turned out, and everything Looks like yeast, hop is still sharpened for grain business.

[Yuri K]

Yuri K, I think that you need to "make friends" with them. I'm just starting to understand them - in the refrigerator - in no case, they will fall asleep there, then you will wake up the fick. They are very heat-loving, serve them a temperature of 30 and a little over 30.

I begin to understand - in the refrigerator - in no case, they will fall asleep there, then you will wake up the fick. They are very heat-loving, serve them a temperature of 30 and a little over 30.

I do not understand How to store it at this temperature? It is precisely for us that we need to introduce them into suspended animation in order to use them, and not to use them once.

[Guys,]

It looks like yeast, hop yeast is still sharpened for grain business.

Guys, nothing like this!!! Our yeast is used to bake awesome pastries with the most delicate aromas and tastes. I even managed to try a variation of the kulich test - the result is excellent. Get away from bread, transfer your ideas to the mainstream of noble baking and everything will work out. Don't get too hung up on bread.
In general, in fairness, I must say that even just with vegetable oil, an excellent light, aromatic dough is obtained (NOT bread)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, so I say that we need to "make friends" with them, then any pastry will be cool.

I do not understand How to store it at this temperature?

No, we store the yeast ourselves in the refrigerator, or whatever you like. I often put bread dough in the refrigerator for cold aging. You don't need to do this with this yeast. Usually I take out a beautiful dough that came up, but this time a piece of plasticine, yeast in the dough barely woke up yesterday

I often put bread dough in the refrigerator for cold aging. You don't need to do this with this yeast. Usually I take out a beautiful dough that came up, but this time a piece of plasticine, yeast in the dough barely woke up yesterday

Ah, I understood the thought

[Pavlena]

Pavlena, Lenochka, the bread is pretty
Irinap, Irina, the buns look cute, and the taste will develop to the desired

It looks like yeast, hop yeast is still sharpened for grain business.

Guys, nothing like that !!! On our yeast, awesome pastries with the most delicate aromas and tastes are baked ...

100%
I am a syonya with pies:

After kneading and 3 days in the refrigerator:


Mushroom filling:




And twirls with cottage cheese and herbs:


The dough is like this, only 50% flour 1c with bran:

Cabbage pies from Marysya (Tortilla Chef 118000 Princess baking machine) (Marysia27)

[Marysya27]

Marysya27, two bullets in the heart area !!! Pies and MUSHROOMS !!!

"Only don't you die,
Only you live longer ... "
Thanks for the yeast recipe

No, we store the yeast ourselves in the refrigerator, or whatever you like. I often put bread dough in the refrigerator for cold aging. You don't need to do this with this yeast.

Also a moot point)). I really like the dough from the fridge using our yeast. Although, at first, it was scary. And now just go. The refrigerator is my good helper.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, then I am doing something wrong. Now the thought crept into my mind that I was not picking up the dough. Perhaps this is where my dances with a tambourine lie.

Also a moot point

I do not show the dough

Girls, keep in mind that we are not working with industrial yeast, which has a stable microbiological composition and with which all processes can be calculated in time.
Everyone who has grown yurin yeast has got his own little animal. Therefore, no matter how detailed the girls may describe the baking of bread using this yeast, one cannot fully focus on these descriptions. Helen's dough is ready in 4 hours, and for me in 13 - the spread is more than three times in time.
So - we look at the dough and dough, their readiness and even then we mark the time - how much it took your yeast to raise the dough. From this we dance at the next baking.

we do not work with industrial yeast, which has a stable microbiological composition and with which all processes can be calculated in time.
Everyone who has grown yurin yeast has got his own little animal. Therefore, no matter how detailed the girls may describe the baking of bread on this yeast, one cannot fully focus on these descriptions. Helen's dough is ready in 4 hours, and for me in 13 - the spread is more than three times in time.
So - we look at the dough and dough, their readiness and even then we note the time - how much it took your yeast to raise the dough. From this we dance with the next baking.

Absolutely right!!!

Helen's dough is ready in 4 hours, and for me in 13 - the spread is more than three times in time.

These new, not so nimble ...

Girls, keep in mind that we are not working with industrial yeast, which has a stable microbiological composition and with which all processes can be calculated in time.
Everyone who has grown yurin yeast has got his own little animal. Therefore, no matter how detailed the girls may describe the baking of bread on this yeast, one cannot fully focus on these descriptions. Helen's dough is ready in 4 hours, and for me in 13 - the spread is more than three times in time.
So - we look at the dough and dough, their readiness and even then we note the time - how much it took your yeast to raise the dough. From this we dance with the next baking.

Light, I totally agree.




Today I have unexpectedly kneaded dough. Simple, with milk, no eggs, with a mixture of ghee and vegetable oils. I didn't plan anything.
I will show you one interesting roll (molding idea) It is unusual, not like an asymmetrical steering wheel. I really like the look of this roll.

Good day! Attempt number two ...
made according to this recipe "Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. # 2635
The dough was rising ... 18 hours It tasted good, but the impression was that the leaven was very, very weak, it simply did not have enough strength to rise ... wherever I attached it ... I'll try, next time I will lay a 1.5 or double rate , for the sake of experiment ...

[Smile]

Smile, well, I have that leaven quickly raised this dough.
It is rightly said that the character of our yeast is different for everyone. Therefore, you need to adjust, select the optimal amount for kneading the dough.
Since I nursed the eternal rye for a long time, it was somehow easy for me to switch to this yeast. And recalculation of recipes is somehow easy and convenient - I looked at the recipe and immediately see how many MY yeast are needed, based on their already studied nature.

[Natasha,]

nursed the eternal rye,

Natasha, with eternal rye and I had baked goods, very good, but I had to temporarily interrupt the dried food in the refrigerator, but I think that it will hardly be possible to restore, after two years ... it is easier to grow a new one - it worked without problems So far with this wandering around, maybe that will turn out

[Katyusha]

While I'm hanging around with this one, maybe I'll get it

Katyusha, will definitely work out !!!
But I don't want to go back from this yeast back to rye (feed it again, watch it so it doesn't get moldy ..)




Oh my god ... how I got busy today. All somersaults ... Why am I ... yes ... I didn't even have time to shape the roll beautifully. All running, all dude. Although this is not typical for me. The little child makes his own adjustments to the general life of the family))
In general, I photographed my kalya-malya and will even show it tomorrow. But, in addition, I will publish a link on how what I wanted to tell about should be in all its glory.
She rolled her miracle very thickly (again, due to time pressure)
True, the aroma is stunning, creamy. And the taste did not disappoint.
Praise for a hundred times to the One who showed us the recipe for wonderful yeast)))



Today I fully enjoyed the taste of yesterday's pastries. I tasted it with butter for breakfast. Well, oh-oh-chen delicious. The crumb is finely porous, uniform and tender.I'll go take a picture until they know how))
But what kind of roll I was talking about:
🔗
I will make a reservation additionally - I took only molding from the recipe. I make the dough in my own way.



Here is yesterday's copy (the dough could have been made tighter, since it did not come out very prominently) Although, if I rolled it out thinner, as it should have been, the relief would have been preserved for sure

And here is the same kalach, but on eternal rye leaven:

[ANGELINA BLACKmore]

ANGELINA BLACKmore, wow, what beautiful rolls!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, that's lovely! How the roll is twisted is interesting. Yummy!

[Yura, Irina,]

Now I'm running away for a walk with the baby, and then I'll take another picture of the crumb.
Yura, Irina, thanks for the emotions about my bake.

My previous batch of yeast, which I watched and tried to understand the reason for the gradual weakening, was completely dry.
Yesterday night I put a dough, this morning I got a nasty, kefir-like, sour milk stinking mass. Everything for the discard.



The comrade is already ready to give his starter again, I'll go ...

[ANGELINA BLACKmore]

ANGELINA BLACKmoreWhat an unusual shape

This is the consistency of my friend's starter. Don't be afraid to make very thick yeast works! Took a trip to him to grow a new, strong party

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natashawhat a feast for the whole world! Such loafs are beautiful Something even the association with kalachi does not arise. I also put a salt shaker with salt in the middle, in my imagination
Yuri, yes, a thick starter. Successful beginnings
This means that in case of a restart, you need to leave a small supply of yeast

Successful beginnings

This is only the day after tomorrow. Tomorrow for the day, 1kg of homemade potatoes without chemicals should be brought to work by those interested in my bread. Here is the day after tomorrow and I will be the RIGHT yeast shaman. And then with this purchased potato grassed everything down the drain But we also cook a lot of dishes with it, a nightmare, what kind of health can there be?

[Yuri K]

Yuri K, it would be necessary to correct the recipe. Something a thick starter from the discoverers, it doesn't work out for me, although it's a sin to complain about yeast. How many potatoes do you need to put so thick?

it would be necessary to correct the recipe

Correction has not been available to me for a long time. And with what? The amount of potatoes? So this is not a dogma, who does it in terms of density.

I cooked a little longer, and at first the mass was very thick, I did not dilute it, in the process of removing the yeast became more liquid.

Correction has not been available to me for a long time. And with what? The amount of potatoes? So this is not a dogma, who does it in terms of density.

I agree, if only the yeast worked. But still I wonder if the mass liquefies during fermentation, how do they get it so thick?

if the mass liquefies during fermentation, how do they get it so thick?

Who do they have? Mine is also thick, sometimes a little thinner. It is more convenient for me to work with liquid, but I also did a thick one. It is regulated by the amount of potatoes or liquid.