Irinap
I have not been using flour lately, but added a little wheat bran. And now they are over and the color of the bread has lightened, although I use rye flour

have you tried it yet? How so?
Irgata
Quote: Yuri K
2nd grade + whole grain flour + a little bit high / s
Yuri K, bread like from a Soviet store in appearance. Not swollen gigella, like many today.
Solid rolls.
liusia
Yura!!! What bread !!! Unfortunately, in our village you cannot find flour of either grade 2 or grade 1. Only the highest grade, bakery. And then with flour, complete garbage. Almost all of them are weak. Floats, even if I knead more steeply. Of course, the quality is not affected, everything is good to taste. But then Lukhovitskaya bought flour, and she was contaminated, since the bread was all crumbled. I made croutons out of it, and half the birds left.
Irinap
Quote: liusia
half the birds are gone.
How lucky your birds are!
Yuri K
Quote: Irinap
have you tried it yet? How so?
So just jumped out of the oven! Who eats hot bread?




Quote: Irgata
Not swollen gigella, like many today.
Thank you Irina So it is, what is added there for plumpness now ... some technologists know!




Quote: liusia
Unfortunately, in our village you cannot find flour of either grade 2 or grade 1. Only the highest grade, bakery.
And I ordered a 5kg bag of whole grain at Valberiz. The local bakery produces other varieties from our own grain (I hope). We have good flour
Helen
But my pastries ...
Grissini!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Panini!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Solid Italy !!
Crown
Quote: Yuri K
Who eats hot bread?
This is not so accepted at our KhP, I watch now many different videos of how bread is baked, so many bakers cut it hot right away, immediately try it and treat others to it.
In childhood, we also often wrote a hot braid with milk, breaking it into delicious pieces.

If anyone is interested, check out the baguette masterclass. The man does not bother with ours, but everything is clear there.


Yuri K
Elena, this is a wizard!




Quote: CroNa
there are many different videos of how bread is baked, so many bakers cut it hot right away, immediately try it and treat others to it.
Well I do not know. It's delicious warm, but hot, somehow I did not appreciate




What a bubble structure!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Helen
Quote: Yuri K
blistering!
that's for sure!
Yuri K
Helen Elena, I just can't do it from a / c! And today he was too rude with the 2nd grade - and that's how it happened!
Crown
Quote: Yuri K
What a bubble structure!
Class!
Quote: Yuri K
I just can't do it from a / c! And today he was too rude with the 2nd grade - and that's how it happened!
That's right, in such flour there is bran, but they carry a rich microflora, which adds "greyhound" to the yeast.
Yuri K
Quote: CroNa
, in such flour there are bran, and they carry a rich microflora, which adds "greyhound" to the yeast.
Hmm, why doesn't it work out of whole grain, did I also do it in half with a / c before?
Crown
Quote: Yuri K

Hmm, why doesn't it work out of whole grain, did I also do it in half with a / c before?
The medicine from the poison differs only in the dose (approximate (c)).
In a small amount of bran, they help yeast, and in a large amount, they weaken gluten. Well, the strength of flour is important, the higher it is, the more the gluten stretches and the more air it holds.
Yuri K
Galina, I understood)) So the components have combined successfully today It's a pity I still don't adhere to the proportions, I didn't measure, but I hope to repeat
Marysya27
Yura, with this kind and taste will not disappoint. Superb bread
Quote: Yuri K
Who eats hot bread?
I sometimes eat Crust
Elenushka, delight Now you can not want to go to Italy
Yuri K
Marysya27, wow! Happy holiday to you, happy Day !!! Health and joyful moments are endless!
Marysya27
Thank you!
And c / s ciabatki
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri K
Quote: Maryya27
And c / s ciabatki
Here you love them
Marysya27
Me, of course, too.But I'm more of a baker, and the main customer is my husband
Yura, thank you unceasingly And gratitude already with endurance Thank you for yeast - an unambiguous hit-discovery of the year They are glorious and trouble-free And they will wait as long as necessary, and will raise, bake - whatever you want, and will not spoil the taste. As the saying goes: "At least apply to the wound!"
liusia
Marysya27, Sunny, happy birthday to you! Happiness to you the most real, human, love, joy every day, good luck in all matters and in general in life, prosperity and prosperity! And of course, good health for many years to you and all your family and friends !!! Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Irinap
Marysya27, happy Birthday! Let everything come true for you! Great happiness!
nut
Maryya, dear, happy birthday to you !!!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Yuri K, liusia, Irinap, nut, Helen a lot of thanks for congratulations, kindness, warmth, beauty
Here is my holiday tor-r-rtik, at the request of the family, according to the recipe Elenushki, and on yeast Yuri Soft, delicate, light, like a fluff, sunny color and with colored candied fruit and double raisins
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.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.

Yuri K
Marysya27, beauty as always!
Helen
Marysya27, tell me how you did !? I didn’t rise ...
Marysya27
Elenushka, so don’t slander, how much in vain, at your wonderful cakes I looked at the dome and cut of Yours and was glad that I did the same. As I cooked, I wrote in the recipe.
Easter cakes delicious recipe settles among loved ones
Yuri K
Bread made of whole grain and flour of the 2nd grade I like the appearance even more than pure wheat premium
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
nut
Yuri , the bread is just super rr
And I have a question - is this state of the ripening sourdough (today is 3 days) normal or should it be thrown away? I cooked it on Monday afternoon, in the morning she ran out of a 3 liter can into a basin, poured it into a bucket and interfered with it periodically so as not to run away, today she poured it into a can and this is her vidocq

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Yura, very beautiful bread! Looks perfect
And I put the buns to break
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.


Testushko is:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Based on the recipe:

Quote: djemma
The recipe for today's baking is as follows:
Dough:
150 gr warm milk
180 g Levito Madre
150 gr flour
Dough:
All dough
2 eggs
150 g sugar
80 gr butter
350 gr flour
Vanillin
1 tbsp. l. cognac
Zest of 1 lemon
Kneading in a bread maker ...


Irochkaif fermentation completely stopped, then you can put it in the refrigerator. Normal view
Yuri K
Irina, there is a lot of liquid, so it snapped off. I am making a very thick base with potatoes now. Firstly, it is more economical in terms of consumption (instead of two tablespoons as before, I now take one), and secondly, it looks more organic or something, without free liquid




Marysya27, buns are great! Butterscotch? And I still can't devote more time to baking ... When I got out of vacation, I got there ... I worked the day before yesterday, then + 6 hours after the day (yesterday that is already), today I have a rest, tomorrow for a day.
Antonina 104
I have never had such a violent ripening of the leaven. So it increases a little in volume and calms down for 2-3 days, I put it in the refrigerator. The last time when making the next portion of the sourdough, I also decided to make it thicker by about 1 kg of potatoes. Today I baked pumpkin bread.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I dial from the phone, I don't know how to turn it over.
Yuri K
Antonina, excellent buns, so correct !!!
liusia
Yura, gorgeous bread !!!




Irina, I also fermented the leaven. But now I am cunning, I put it right into the bucket, it will penetrate well there and then into the jars. Stir it and that's it.




Quote: Yuri K
tomorrow day
God bless you Yura. You can say on the front lines.




Antoninawhat loaves! Super!!!
Marysya27
Quote: liusia
God bless you Yura.
And watch out for yourself! You are welcome!


There is no escape from overload, but you have to try very, very hard not to ignore the protective moments!


Quote: Antonina 104
I have never had such a violent ripening of the leaven.
I haven't had this either
Antonina 104, such a tender bread turned out to be lovely
And here are the buns
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.
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.

liusia
Quote: Maryya27
And here are the buns
The buns are just super !!!




And today I screwed up with bread. I decided to bake Borodinsky. In the evening, everything was as usual, dough, malt steamed. In the morning the dough came up well, even very much, there was also a mistake, a lot of yeast leaked, she did not pour it. I kneaded the dough, It went so well for rye bread, well, no, to put it on normally, I decided to give it to the park !!!!! I gave it to the park and my bread rose so much, almost like wheat, well, and tore the roof off one side so well. But it didn't affect the taste in any way. The bread is delicious. So you don't need a lot of yeast, only when we make butter dough and there is no steam on rye.
Yuri K
Quote: liusia
my bread rose so much, almost like wheat, and it tore the roof off one side so well. But it didn't affect the taste in any way. The bread is delicious.
There were no photos, it's a pity
liusia
Quote: Yuri K
There were no photos, it's a pity
I thought to take a picture, but I also thought that such a ragged photograph. I almost ate it myself, my husband helped a little. I will definitely bake and write everything down for sure. what and how she did. And I'll expose the photo.
ANGELINA BLACKmore
All - HELLO !!!
Today I bake wheat-rye bread with malt and wheat-corn bread with turmeric and cardamom. The appearance turned out decently. I'm waiting for the cut tomorrow))
Yuri K
Well, we'll wait!
Marysya27
Quote: Yuri K
Well, we'll wait!

And I have
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Helen
Marysya27,
Yuri K
Marysya27, as always well done! Butter, cheese and go with coffee or tea! Vkusnotaaaa!
Yuri K
Girls! Do not hesitate to wrap potatoes in broth more! I have amazing results in this case. Look what kind of var I make today, almost a spoon costs. After fermentation it will be a little thinner, but still quite thick yeast. The consumption is reduced, and it is somehow more efficient that the dough, that the dough on such yeast behave!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Helen
Yura, why don't you weigh the potatoes, how much do you put !? The last time I took 1kg ...
Yuri K
Quote: Helen
why don't you weigh the potatoes, how much do you put !?
I don’t want to. And in general I do everything by eye, water, potatoes, hops. About 1.5 water (but I can catch up to 2 liters), about 1 kg. potatoes, but who knows, maybe there is one and a half ..., I don’t know how much hops at all, zhmeny and zhmeny
liusia
Quote: Yuri K
I do not want
And I don't weigh it either and make a thick broth, and then it still becomes thinner.
Yuri K
liusia, yeah, it becomes thinner not much. Leaves a kind of stickiness / viscosity or something
liusia
In general, I noticed that if I do something without a prescription, it turns out better. By sight, everything.
Yuri K
Quote: liusia
In general, I noticed that if I do something without a prescription, it turns out better. By sight, everything.
ABOUT!!!! These are my direct thoughts, which I do not express, I am shy!




Ludmila, and in general, it turns out that we are the most who do everything the old fashioned way. Previously, in ancient times, who and what weighed ???
liusia
Quote: Yuri K
Previously, in ancient times, who and what weighed ???
Yes, before and there was not what is now. Of course I have a lot of things, but I like it more by sight. But when I have to lay out the recipe, then I begin to weigh and write everything down. Yes, and with flour, as I already wrote, there are problems, you always have to put more than in the recipe, otherwise the baked goods float. The flour is weak, fodder, not real.

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