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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 78)

Helen
Quote: liusia
Opara
30gr. leaven
30g water
90g flour (may take more or less)

Quote: liusia
Dry yeast (fast-acting) 8-9 g
I did not get that! Why yeast !?
liusia
Quote: Helen
I did not get that! Why yeast !?
I forgot to add that I do not put yeast, this is a recipe with yeast.




Quote: Helen
Why yeast !?
That's all Elenochka, added that I don't put yeast.
Helen
Quote: liusia
added that I do not put yeast.
Yuri K
And who else will bake cakes? Or will there be a specific taste from our yeast?
Marysya27
Of course, we will. How could it be otherwise. The topic of yeast and suddenly without cake? And the taste will be spesfiss Many will want to repeat, and even more to treat yourself
Yuri K
Marysya27, well! So I will look for a recipe!




Today's bread
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
ANGELINA BLACKmore
Quote: liusia
Focaccia with garlic and dill
I baked focaccia with garlic and rosemary. I liked it very much.





Quote: Yuri K
And who else will bake cakes?
AND HOW-E-E ?! .... Certainly !!! And only exclusively on hop.
Helen
Quote: Yuri K
And who else will bake cakes?
I put a dough ... yesterday there was a rehearsal ... nothing happened

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
It rose very badly, for a very long time ... it was necessary to add yeast
I will wait for the result of the rest!
Yuri K
Helen, oh sorry .... Let's see what other girls get. I don’t even know myself, I’ll try, of course, but let my wife do the bulk of it with ordinary yeast.
Irinap
Has anyone tried to bake on fruit yeast? Can try by analogy.
liusia
Quote: ANGELINA BLACKmore
I baked focaccia with garlic and rosemary. I liked it very much.
I also really like this. I didn't like it with sun-dried tomatoes. Sun-dried tomatoes are not my product, for all my love for tomatoes.
ANGELINA BLACKmore
I baked cakes on eternal rye leaven, they turned out excellently. And craffins, and Alexandria, and Tenderness. For some reason, I do not doubt the ability of our yeast. Moreover, I have already tried the heavy dough on them. Yes, they understand longer, but not critical.




We need to cook a new batch tomorrow, otherwise there will be nothing left by Easter.
Irinap
Natasha, I will love it. You have tried decently on different pastries with this yeast.
ANGELINA BLACKmore
Irish, now the main thing is that the groceries in the stores do not disappear)) The time is alarming (just kidding)
We will try.
Yuri K
Damn, I love poppy. There is no him anywhere in the shops, before, at least for a fabulous money, you could buy a bag - but now bye bye
nut
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri, this is for you, with great respect
ANGELINA BLACKmore
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yur, heartfelt and sincere congratulations !!!
Long Summer to you. Health, success and LOVE !!!
liusia
Happy birthday Yura !!!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Happy Dnyushechka, YurochkaK our dear Sunny days and bright achievements
Just with poppy seeds:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
And cabbage:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Everything is on Your yeast
Elenushka, on the fact that I have been counting on and tuned in for a long time. And how much did you defy?
The bun's rift looks pretty good. Is there something wrong with the structure?
Yuri K
Girls, thanks again! In all topics, I only have time to thank, I'm already confused




Marysya27, amazing, I love poppies, but poppy is not available almost here




And here I started, how the dough matured
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.




Well, that's done.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.




Kneaded for sausages, but overdid it. From the rest of the dough, another loaf turned out
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
ANGELINA BLACKmore
Quote: Yuri K
Well, that's done.
Great, Yur.
Yuri K
Quote: ANGELINA BLACKmore
Great, Yur.
It just so happened
ANGELINA BLACKmore
Quote: Yuri K

It just so happened
And the loaf is generally simpampulka))
liusia
Yura, what kind of simpampulechki turned out and sausages in dough and bread.
Crown
Girls-boys, "old" fermentors, take a look at the topic: Convection ovens Gemlux # 1109
Share your experience if the stone helps with sourdough baking.
Yuri K
Crown, I don’t understand how the stone should help? I baked with our yeast, a hearth, on a baking sheet. A stone is just a more convenient device, and it distributes the temperature evenly. The bread will be no worse. On the stone, on the hearth, there is just a different technique, different from tin bread. More especially nothing.
Crown
Quote: Yuri K
I don’t understand how the stone should help?
This is exactly what it is:
Quote: Yuri K
distributes the temperature evenly.

Yuri K
Crown,
Crown
Yuri K, I have a small oven, I opened it once and it got cold. I watched the video, how one man baked baguettes in a good hot pro-oven, so they, even without a special shape, turn out to be round in cross section, without a flat bottom - the dough explodes so powerfully from good heat + steam, and without different devices (stone , dome, hot mold, etc.) will not work.
It's just that I have already "ate" bread, now I want to master super-duper!
Yuri K
Crown, you should note that a small oven is also probably small in power. Will the stone warm up?
Quote: CroNa
without a special shape, they turn out to be round in cross section, without a flat bottom - so powerfully the dough explodes from good heat + steam
Here are the key words "good heating and steam". Applying a stone about steam, you can forget, it will tear it to shreds if you splash water after heating.
Crown
Yuri K
Crown, well, well, cast iron is a thing. In winter, I could not eliminate the temptation, I bought a 28cm frying pan. Lies, waits for X hour to be calcined in a fire with subsequent processing
Marysya27
KroNushka, Galinka, I will answer today a little later in the topic. I saw, but could not write. On the run
And I'll write about the experiment in the house Jura, which K
About this one:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri K
Quote: Maryya27
I will write about the experiment in Yura's house, which K
What is that? What house?
ANGELINA BLACKmore
Today I baked loaves with oatmeal. So yummy. And the dough came very quickly, the proofing is generally lightning fast.
I brewed a new leaven. Very thick. Here's a look at how it will behave, compared to the previous ones.
Marysya27
Quote: Maryya27
I'll write (where?) in Yura's house, which K
That is, in topic A Galinka, in another topic
Twisted-twisted "confusion"


I tried to make the cake with our leaven. Only it is without sugar (with stevia extract) and raisins, and baked in hp. Because of fasting, there is no one to eat the results of the samples, agreed to take on the eating of a person who cannot eat sweets And with sugar and raisins, everything should be great






Quote: ANGELINA BLACKmore
I brewed a new leaven. Very thick. Here's a look at how it will behave, compared to the previous ones.
And I have a dilemma to cook or not to cook
Yuri K
Quote: ANGELINA BLACKmore
I brewed a new leaven. Very thick. Here's a look at how it will behave, compared to the previous ones.
I have a thick, last one is just a bomb! One day you can bake, but by inertia I put the dough late in the evening, so that early in the morning I already knead the dough, and bake it by lunchtime! I put only two tablespoons of yeast in the dough!




Quote: Maryya27
And I have a dilemma to cook or not to cook
Hit below the belt...




Quote: Maryya27
I tried to make the cake with our leaven.
There will be time - more details, huh?
Marysya27
Quote: Yuri K
Hit below the belt...
Yurochka, dear, not a blow at all. I still have a liter. So I thought (s), trust (and will there be enough) with the one that is, or cook a new one just in case
Your sourdough has settled with me FOR-EVERYWHERE
How could you think something else ??? After all that happened? ..
Yuri K
Quote: Maryya27
Your sourdough has settled with me FOR-EVERYWHERE
Uh, I breathed out




Quote: Maryya27
I still have a liter of current.
Half a pie is enough for me for more than a couple of months, but I don't bake as often as you girls
liusia
Quote: Marysya27
About this
What a gorgeous !!! Super easy!




Quote: Marysya27
And I have a dilemma to cook or not to cook
How you scared me !!!! And then she calmed her down. And I still wanted to cook a new one, and even more half a liter of leaven, but I think it's time already. And then everything is tomorrow and now. Everything, go, otherwise I will not leave !!!
ANGELINA BLACKmore
The brewed thick sourdough was flavored with a starter. And apparently it's hard for her to chew thick. The third day wanders, and the bubbles go and go. A whole three-liter jar at this point. I already put it to the radiator, wrapped it up with a towel so that it fermented faster.
But the thickness is not like a piece of tough dough. It is quite well stirred with a spoon.
Yuri K
Quote: ANGELINA BLACKmore
And apparently it's hard for her to chew thick. The third day wanders
Depends on yeast My for a day of light coped, gluttonous came out
ANGELINA BLACKmore
Quote: Yuri K
Depends on yeast My for a day of light coped, gluttonous came out
Well ... it means I wasted a lot. Only spoiled it.
Yuri K
Quote: ANGELINA BLACKmore
so in vain I did a lot
I'm just talking about "the spoon is worth" and say
ANGELINA BLACKmore
Quote: Yuri K

I'm just talking about "the spoon is worth" and say
Well, then I have weak yeast.
Helen
Well, I did it, this time thick, kg of potatoes ... fermented for 5 days ... then poured it out of the container in the refrigerator again ... poured it again into one and held it on the table for a day, now it's not hoo ... sleeps ... but it has not become thick, after fermentation ...
Yuri K
Quote: Helen
... but it did not become thick, after fermentation ...
I can say the same. Like baby puree or applesauce. How to compare? Just do not know.
ANGELINA BLACKmore
Linen, I think so - if only it worked well then, and what is its consistency, no difference
Helen
Quote: ANGELINA BLACKmore

Linen, I think so - if only it worked well then, and what is its consistency, no difference
and not Hto does not argue! of course !!!
and today I have an experiment with Easter cakes again ... I bake ...
ANGELINA BLACKmore
Should I put a dough on some sort of cake-like dough ...

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