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

My leaven has a pleasant smell, but I really don't know if it's beer, or kvass, but not mash. Pavda, I don't know how the mash smells.

[Lenochka,]

Oh, my in the morning, no gu-gu ... sleeping ...

Utu-tu .., Lenochka, isn't she cold? It looks like there is something wrong with the hops. Outwardly, the starter culture looks quite normal. Maybe wait a little longer
In the morning I ran to work, left my still "walking around" (sorry for the wrong turn):

The smell has changed, it has become more pleasant, something between kvass and beer with hints of hops. There is no dominant bitterness in the taste, balanced with sourness and light sweetness.

[Marysya27]

Marysya27, I need to taste my own, something I did not think of before.
It seems that I smell good, but here I don't feel anything from the can.

Utyu, Helen, isn't she cold?

temperature 26g in the kitchen ..

that's what now ... foamed ... by it was 1 cm ... at the bottom it peeled off ...
I just mixed it ...

[Helen]

Helenit looks like the process has gone on the sly
francevna, Allochka, not pungent hop odor, softened but dominant.

Exactly three days have passed and I do not understand whether to clean in the cold or not yet. So it stands calmly, and you prevent hissing and foaming. How to understand what is already FSE?

[Natasha]

Natasha, wait a little more. It shouldn't hiss. And it will turn out like me, champagne. Nothing will be done to the leaven overnight.

But you can set not the full rate, but half? Will it work?

[Natasha]

Natasha, wait a little more. It shouldn't hiss. And it will turn out like me, champagne. Nothing will be done to the leaven overnight.

Lyudochka, yeah, I will. Thank you.

[Ksyusha]

Ksyushawill certainly work.

I tasted the sourdough, there is a little bitterness. I smelled of alcohol from the can, but my husband didn’t, he said it smells a little sour.

[Ksyusha]

Ksyushawill certainly work.

Thanks, maybe tomorrow

I put the dough on buns in accordance with GOST, for the night. Tomorrow I'll see how this dough goes for baking. There is no sourness in bread at all.

I bought bags of hop inflorescences at the pharmacy. I took half of the bags. I did everything as Yuri wrote. For three days I had sourdough, I have no "champagne", yet I ran away on the second day, I had to divide it into 2 cans of 1.5 liters each. Stratification occurred in one jar. I took 3 tablespoons from the "undissolved" jar and kneaded the dough. Then I read that the girls wait until the hissing stops in the jar while stirring. Combined everything into one jar, mixed. Should I leave the sourdough jar on the table and wait until the fizz stops, or put the jar in the refrigerator?

[Natalia]

Natalia, be sure to wait for the leaven to calm down altogether. There should be no bubbling or even hiss. otherwise it will be such a beast that you cannot hold back. It was so with me. I wanted to use it again, so it all flew out of the bottle. Like champagne in inept hands.

[lungwort]

lungwort, Natalia,

wait a little more. It shouldn't hiss.

Everything seems to be ready for me!

Poured into a smaller jar. Residual small bubbles appeared:

I let it stand for another hour. Total: after 4 days and 20 hours, the leaven is sent to the refrigerator

I could not stand it ... put the dough.
I mixed the leaven, took 100 g of leaven (6 tablespoons) + 500 g of water + 500 g of flour + 2b. l sugar + 2m. l salt (spoons from a bread machine). The dough turned out like sour cream.

: hi: Girls, thanks. What about the leaven? She has already stood in my refrigerator. Day and several hours. What to do next?

[lungwort]

lungwort, Nataliait's probably better to wait for the experienced Lyudmila or Yuri I think that you need (if hiss) to get it, mix it, leave it until it calms down, and then put it back in the refrigerator

I could not stand it ... put the dough.
I mixed the leaven, took 100 g of leaven (6 tablespoons) + 500 g of water + 500 g of flour + 2b. l sugar + 2m. l salt (spoons from a bread machine). The dough turned out like sour cream.

An hour passed, and rare bubbles appeared.
I shoot with a smartphone.
But I have a bowl of dough on a tray from a yogurt maker.

[Natalia]

Natalia, Marysia answered correctly. Take it out of the fridge and see what happens. If he starts to ferment, let him ferment. Also a kind of experience.



Alla, everything will be fine. The leaven is still young, but still strong. I also put the baking on the night and is already bubbling. We look forward to a quiet morning.

Thank you so much. I'll wait for what happens. Maryya, liusia - thank you.

I also started a dough without reading the forum. And she looked in here and smiled - how we all "create" in one fell swoop
The slurry from the can has a slight bitterness. But when I mixed the dough and tasted it on my tongue, I did not hear any bitterness or sourness. I mixed it based on the experience of working with the classic "eternal". That is, I need 250-300 g of dough for a kolobok of the required volume. So I started it as thick as good sour cream and so that the weight was approximately within this framework. Tomorrow I'll see what happens. And as it is scary ... will it come out.

Today ...

What about the leaven? She has already stood in my refrigerator. Day and several hours. What to do next?

Then take it out of the refrigerator as needed. Take the required amount with a clean spoon, and put the jar in the refrigerator again. No other action is required.

Today ...

Your starter is ALMOST ready. The natural reaction to stirring is that you "bleed" carbon dioxide from the strata. But the foam is quite calm already. It will stand still - and you can put it in the refrigerator for permanent registration. At the end of the third day, it is possible to force the yeast to fall asleep slowly by lowering the temperature. Cooled, stirred, watched the state of the foam. If its small amount - in the refrigerator for storage.
and next time - increase the amount of potatoes, I have selected the ratio for myself, now I have practically no liquid in the jar - it is always jelly. And at first, yes, it happened and 3/4 thick, and on top of the liquid.

increase the amount of potatoes, I have selected the ratio for myself, now I have practically no liquid in the jar - always jelly. And at first, yes, it happened and 3/4 thick, and on top of the liquid.

So I don't have much potatoes, since 3/4 are thick and slurry on top.
But this did not stop the lush sponge from rising.
I will take this moment into account with the amount of potatoes during the next cooking.

But this did not stop the lush sponge from rising.

how long?

But this did not stop the lush sponge from rising.

Already put the dough, are you disappointed? I didn't have any problems with the liquid either, only first I had to mix it, and then take away the portion. Now, having taken it out of the refrigerator, I do not mix it.

[Newbie]

Newbie, we usually put dough in the evening, at night. In the morning, everything else and for the rise of the dough. My pastry rose well overnight. Threw it into the bread maker, let it knead and lift. In an hour I will pull it out and how else will it rise I will mold the buns, detune them and bake them.

[liusia]

liusia, and I came home now from work, brought this damn pastry from the balcony, now I’ll go to bed, I’ll wake up - I’ll see what will happen to her ... So many products translated

brought this damn muffin from the balcony

what kind of muffin? (again I missed everything)

[Newbie]

Newbie, Yes, I tried to deliver the pastry before the workdays yesterday, but I did something wrong. I put it in the cold for a day, now I put it in the heat.I wanted to bake buns like 9kop of USSR, vanilla
On this leaven.

[Newbie]

how long?

Newbie, I put it at night. In 8 hours it rose - no slower or faster than my other starter culture, everything is as usual. But the smell and taste are different.

Already put the dough, are you disappointed? I didn't have any problems with the liquid either, only first I had to mix it, and then take away the portion. Now, having taken it out of the refrigerator, I do not mix it.

Certainly not disappointed. Everything is more than attractive. Thank you, Yur.
And then yes, I mixed the leaven and cut it off later.

On the advice of Lyudmila, I kept the sourdough until the morning. And she did the right thing, because in the morning it was visible to the naked eye that the "living creatures" had calmed down. Well, I sent her to the refrigerator with peace of mind.

[Yuri K]

Yuri K, don't panic ahead of time. Let it warm up in the warmth and everything will be fine. Rest and take your time. the dough doesn't like it.



Newbie, in the subject there is a link to wheat bread, and there are links to baking under the spoiler.

Certainly not disappointed. Everything is more than attractive.

don't panic ahead of time. Let it warm up in the warmth and everything will be fine. Rest and take your time.

Be fulfilled!

I could not stand it ... put the dough.
I mixed the leaven, took 100 g of leaven (6 tablespoons) + 500 g of water + 500 g of flour + 2b. l sugar + 2m. l salt (spoons from a bread machine). The dough turned out like sour cream.

The dough rose well.
I added another 500g of flour (all in / s), at the end of the 2nd stage. l. vegetable oil.
1.5 hours have passed, the dough rises.

I weighed everything on purpose in order to compare it with yeast-based baking. This mass is just enough for two L-6 forms

[francevna]

francevna, Alla, thank you that with grams, for me the landmark is a little less than half of this I need.

Today I did not dare to bake, there will be simple bread (cross-breed: wheat flour c / z + high-quality 50x50)
And next time I want to test a recipe from the times of the USSR too.

Bread based on butter in packaging from the times of the USSR (ANGELINA BLACKmore)

Now I tried to pinch off the bun - wow ... there is no acidity in the taste, from the word AT ALL. So great!!!

Yes, Natasha, there is no sourness at all. So it will go well for baking !!!

[Yuri K]

Yuri K, I am wildly sorry, but I have a question, it turns out, in order to make your sourdough, you need to successfully grow an ordinary flour sourdough?

[Nikusya]

NikusyaI grew without additives. You can add it if the leaven is in place. but if there is good hops and water, then everything will work out without any additions.

Wow Wow wow!!!
What kolobok has risen, there are simply no words. And what taste - I would just eat it raw.
She cut them into two loaves, put them to proof.
To say that you are happy is to say nothing.
I, usually, do not like to work with c / s flour, but here everything went just fine.

the gingerbread man rose,

Hde, and show us



Here, today I also "conjured"


I put half of the main recipe in a 1.5 liter can, I hope it won't run away.

[Ilona]

do you need to successfully grow an ordinary flour sourdough?

Ilona, I took it off my tongue. I gave up starter cultures a long time ago. I use a piece of old dough from the previous bread.
Can I use such a piece? or is it necessary to grow the leaven?

What kolobok has risen, there are simply no words. And what taste - I would just eat it raw.
She cut them into two loaves, put them on proofing

Natasha, I congratulate you on a successful test!

And my dough was covered with a linen napkin, it stood for a long time, the top was windy and settled. It stood for a long time from 9.00 to 14.00
I was leaving on business.
Popshikala with water, had to be leveled with a batch and laid out in two forms.
It seemed that it smells sour. I'll see how my stomach reacts to this bread.

it turns out that to make your sourdough, you need to successfully grow an ordinary flour sourdough?

I use a piece of old dough from the previous bread.
Can I use such a piece? or is it necessary to grow the leaven?

Any option will do. You can also take several pieces of raisins, or use another method. It is important to populate the potato hop medium with yeast.

[Yuri K]

Yuri K, Yurochka, I can't understand one thing ... We BREW the hops. Moreover, for a long time. In theory, during cooking, the spore is destroyed and the yeast dies, like any living cells at temperatures above +53 (protein denaturation temperature). Where does yeast appear in the sourdough then? When we add raisins, or dried raspberries, for example, we add yeast spores. Everything is clear here

[Radushka]

Radushka, Anya, also thought about it. But I didn't add anything and everything worked out.
Today the leaven is 5 days old, put it in the refrigerator.

[francevna]

francevna, Allochka, the process itself intrigues me. I will not bet yet. Let's get back from the trip, then I'll do it. I think nothing will happen with my hops

Where does yeast appear in the sourdough then?

I think it's from the environment. She's not sterile.