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

[liusia]

liusia, Ludmila, I also like malt, any. Both have their own flavor. And the son will be there, but he will be drinking, and I need it. I get around.

And probably you need 2 tbsp of salt. l. actually.

As they explained to me, we figured out for a long time that and how, salt stabilizes the yeast. Does not allow perishing - preserving, and does not allow to run amok if strong.
And my second failure, as we decided with a friend, is due to the fact that after reading the topic that salt does not allow fermenting, I almost stopped putting it myself. Wow, he doubted his own recipe and went on about the girls

Here's what the technologist writes about salt:
salt functions:
affects the taste of the product in the first place
reduces water activity and, as a result, increases its shelf life
inhibits yeast activity
changes the rheology of the dough, making it less sticky
promotes the formation of the color of the crust of bread, especially during prolonged fermentation
(IG, nataliashchadnykh)



As I understand it, in our case, these are points 2 and 3.

It seems to me it's not the salt. I made the first leaven with it and nothing happened. I did the second without salt at all. The result is an excellent sourdough that has been working for 2 months now.

It seems to me it's not the salt. I made the first leaven with it and nothing happened. I did the second without salt at all. The result is an excellent sourdough that has been working for 2 months now.

Nothing else came to our mind with a friend. Otherwise, we do everything one to one. Then from your point of view it is interesting to hear about such behavior of yeast?

And I did not bake for a long time, and the yeast in the refrigerator was covered with a white mold. I threw it away. We need to cook new ones.

And I did not bake for a long time, and the yeast in the refrigerator was covered with a white mold film

It's strange. I had long passes that I did not bake and everything is fine. Moreover, I make a lot of yeast. While I use one jar, the second is worth it. Only this party began to rage. There was never any mold.

There was never any mold.

well, a whitish, barely visible bloom can be covered, if you do not disturb the bank at all. But it is not known for certain whether it is mold, there is no microscope. My comrade saw this in the fifth month of standing the yeast in absolute rest. Says there was no smell of mold, no other signs. He took it off carefully with a spoon, and that's it. The main part worked with a bang. He just stops stopping in the summer because of the heat, and this is just 3-4 months.

I did the second without salt at all.

I also cooked the first batch without salt, when the first two attempts with salt failed. When on the third attempt they fermented well without salt, I thought that I would mix the salt before sending it to the refrigerator, but I forgot. They defended for more than a month very well and were active.
Now I brewed a new batch, added a starter from the previous yeast. A day later, foamed, but the foam rose by only 3 cm. Stirred, the foam dropped, and the yeast no longer played. We stood for 5 days, thought that it was necessary to throw it out, but I saw that there were bubbles inside the mass. I decided to put a dough on a test. Dough rose 3 times. I just baked white bread on kefir, without water, butter and eggs. It turned out very tasty.
Cooked again without salt. Now they are in the refrigerator. Let's see how they behave further.

Such different results for everyone, just amazing! It suggests that everyone has their own yeast, not standard as industrial.Yes, this is probably the way it should be. Another disappointing, unstable result, but someone has all the top type. Our mysterious yeast all the same

Who keeps it and how. I make some yeast, store it in a plastic screw-down jar, but I don't screw it all the way in so I can breathe a little. I don't know if I'm right.

I store it on the bottom shelf of the refrigerator, in a glass jar with a nylon lid. Storage goes off with a bang.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, and me too.

I, too, in a glass jar with a tightly closed lid and on the bottom shelf.

For a long time I thought that yeast grows "into the owner" by character. Or in the mood
Someone has an explosive character, someone is calm. Unpredictable, maybe
So yeast is the same

Probably all of the above and something else affects

There was never any mold.

I was surprised too. I had them in three different banks: one bank for the 1st withdrawal and in two banks the remains from the second withdrawal. I didn't bake for three weeks, periodically I looked into the jars, everything was fine, and then it appeared in three at the same time. I had to take a photo, but I didn't like the kind of yeast so much that I threw everything away.

Let's go to wander dear ones! This time I did as my friend ordered. Thickness - like a good homemade puree, a spoon is almost worth it. Two tablespoons of sugar, two tablespoons of salt per liter of the ready-mixed mixture. Its starter is added, 50 grams.

They look very pretty Good hour
And guess what? According to the recipe, guess who?

[Marysya27]

Marysya27, ciabats from Helen
Yuri K, I did the same

[Irinap]

Irinap, Irochka, well done! First place!
ANGELINA BLACKmore,Natasha, "oranges" with "chocolates" settled in my thoughts I admire constantly

I did the same

It turns out more profitable, I add just a spoon for the dough



They played out in my bays! You can hear the bubbles bursting

the beauty

It turns out more profitable, I add just a spoon for the dough



They played out in my bays! You can hear the bubbles bursting

The beauty! Yura, how many potatoes did you put in?

The beauty! Yura, how many potatoes did you put in?

Flax, did not weigh, it felt like a kilo somewhere, a little more Per liter 200, one and a half broth



In general, the conclusion is this: you do not need to do it thinly. I need a spoon to stand, they give me this kind of starter. Yes, and now he himself will succeed
And it does not foam, but how the dough coils, you can see in the photo! Generally beauty



I put everything in the refrigerator for permanent residence, and made a dough from the leftovers. Let's see

Here is my grief, the leaven ... did not even touch, almost in 2 days

When I added sugar, salt in the morning ... 12 hours have passed and that's what started up ...

Stirred

Two months have passed ... another brewing of the leaven


I put 1kg potatoes, breaking through with a blender, beforehand ... We will see what happens tomorrow ...

Yura, the bread is just handsome! I just want to crust the crust! Yesterday I just baked it, wore it to the bathhouse, it cracked behind my ears, ate without anything, one bread.



Elenochka, I'm also going to brew yeast the other day. Purchased hops, own potatoes, and well water from a well. I now have hooligan yeast. In a plastic jar, they were calm, and in the glass they were brawling quietly. But at least they don't explode. Dough and bread rise well.

[Ludmila]

Ludmila, Thank you! After a two-week break, due to the death of the previous starter, new yeast has finally matured! And we happily with the children ground a loaf of cold milk! It turns out how you can miss your bread !!! I would never even think
Elena, good luck!

It turns out how you can miss your bread !!!

This is definitely Yura. When I was with mine for a long time, I also really missed my bread. Yes, and my husband got hooked on bread tightly. He usually eats little of it.

when she was with her people for a long time, she also missed her bread very much. Yes, and my husband got hooked on bread tightly.

I believe! The taste is different and the aroma is real when baked! I baked until I had my own yeast a couple of times on industrial - fu, the smell during baking!

Plays ...


Here it was enough for me, for two months of this order, which according to the recipe (there was 2.1 l of the finished product), although I do not bake so much (only ciabbats), but how much is this amount enough for you?

(the finished product was 2.1L)

This time I got a full 1.5 liter jar + 200gr. a jar for the next batch of cooking, so to speak, n / a. The leftovers, about three tablespoons of tablespoons, went into yesterday's dough, the bread is ready!
This amount is enough for me for 2-3 months, I bake a little, mainly bread, after 3-5 days.



I noticed a characteristic feature. Maybe someone will find that observation significant.
When I go through the mass with a blender, the yeast behaves badly when cooking a portion. If I just chop the potatoes in a knife bowl to a blender - the fraction, as on a grater, turns out to be decent grains, then the process goes rapidly and amicably. I think this is because it is easier for yeast colonies to multiply on large particles, they do not have time to "gobble" all the food. In contrast to the jelly-like potato sauce, with which the yeast is straightened out at a stroke. So, for the sake of experience, I'll leave this observation here ...

I punch with a blender after boiling.

Today I baked buns with a yachka and a linseed egg, from a mixture of wheat flour, premium and c / s. Very successful donuts turned out. When I get to the computer I'll show you the recipe.

[Natasha]

Natasha, with flaxseeds? And then I have never seen flaxseed eggs !!!!!

https://Mcooker-enn.tomathouse.com/in...om_smf&topic=516953.0

Flaxseed egg

Luda, a flaxseed egg is made from flaxseed meal. I'm at 1 tbsp. l. , with a slide, add 2.5 tbsp. l. water. This replaces 1 regular egg. I use golden flax. I have long been practicing replacing ordinary eggs with such (not everywhere, but often)



I also like such an egg in unleavened baked goods.

Girls, thank you !!! And I didn’t know what it was. Now I will know and I will do it myself too !!!

Girls, thank you !!! And I didn’t know what it was. Now I will know and I will do it myself too !!!

People, but it is convenient - there are no eggs, I took and zababahal such.
It is very good to add this thing to vegetable cutlets.




We ate our last buns. You chew one, and your hand is already reaching for the next.
The softest, crumb, when squeezed, like a ball, instantly comes back. Even when warm, it did not stick together. We were very pleased with these products. And the dough too. It fermented faster than early specimens. And the dough came more like flour.

Today I am going to get my grandson. I do not know how long it will be brought to me. They will come back for him. And I will definitely bake buns with such flaxseed eggs. There is a VkusVill store in Tuchkovo, and there is definitely a light flax seed there. I put the seed in all the bread, I like it, but with Amaranth, no way. It is necessary to grind it and use it with something else. In bread I did not like it, neither ground nor in grains.

In bread I did not like it, neither ground nor in grains.

why? I want to buy everything, now I have doubts

[Egg Rolls and Flaxseed Eggs:]

Egg Rolls and Flaxseed Eggs:
Dough:
* Potato-hop starter - 60 g.
* Viscous barley porridge - 125 g.
Dough:
* Dough - all
* Wheat flour, premium grade - 400 g.
* Wheat flour c / z - 100 g.
* Seed of light flax ground - 2 tbsp. l. with a slide
* Water for flax - 5 tbsp. l.
* Old kefir - 200 ml.
* Sugar - 2 tbsp. l.
* Salt - 2 tsp. under the knife
* Vegetable oil raff. - 25 ml.

The dough does not rise strongly, but has a very nostril structure.
The dough is kneaded sticky. Moreover, the oil is introduced last.
The gingerbread man does not hold its shape. After the dough ripens, it is rather liquid and sticks strongly to the hands.
Therefore, she worked with him on a rug dusted with flour and often plunging her hands into flour.
Since the dough is so "inanimate", I did not philosophize with molding, but simply
divided into portions, rolled up (surprisingly rolled up fine) and laid out on
silicone portions for muffins.
Proofing as usual.
I must say that fermentation at all stages (dough, rise, proofing) went faster than usual. I am at a loss to say with what it is connected.
Baking in standard mode - 35 minutes at 180 * C (of course, the time needs to be adjusted according to the nature of the oven)
To be honest, I didn’t expect anything like that from these pads (at the stage of kneading and molding).
And here I was directly ashamed of my preconceived mistrust.
For the hundredth time - YEAST ON HEIGHT !!!

Here I took a bite of a very warm bun and it did not stick together, as is often the case with uncooled pastries.

Well, this is already a cut after the night


I was very pleased with the correct baking.

[Newbie]

Newbie, I don't know, but I didn't like the taste of the bread. I know that Amaranth is very useful, but I can't make friends with him in any way.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, Our dear sweetheart How much work, generosity and inspiration Thank you for your care and beauties

[Marysenka]

Marysenka, thank you for such attention to my humble works.
It's my joy to babysit our leaven. It's a pity now there is less time for this.
And I look at your work with pleasure. Well done girls led by Yura.

Newbie, I don't know, but for some reason I didn't like the taste of bread. I know that Amaranth is very useful, but I can't make friends with him in any way.

yes, I understand, personal taste preferences

What else to do on vacation at this time of year? Bake bread of course!

Yura, another handsome !!!

[liusia]

liusia, from dough pieces of about 650-680gr loaves of 580-600gr are obtained

from dough pieces of about 650-680 g, loaves of 580-600 g are obtained

I need to weigh my loaves.