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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 11)

Marysya27
They didn’t forget about flour. It seems that it was not such an "earthquake" permeation. It is also interesting to understand the nuances. Listen to the seasoned
Irinap
A little later I will present my three-day. But yesterday in my sourdough the smell was ..... strongly reminiscent of a jar of swollen cucumbers. I haven't smelled it today. Stands in the micro, and then something seems to me all that cool.
Yesterday, the "upper" with all their forces began an active attack on the "lower". A faintly weakly noticeable delamination appeared. I took it and mixed it. How they did not like this impudent intervention. But in the evening they resigned themselves to their fate and began to act.
Helen
Yesterday I put a dough ... 10 hours have passed and here is the result ... go ahead ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Irinap
Helen, did you put it on a three-day?
Helen
Quote: Irinap

Helen, did you put it on a three-day?
Quote: Helen

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I think I'm ready !?
Yuri K
Helen, the dough has even fallen after the rise, no?
Helen
Quote: Yuri K

Helen, the dough has even fallen after the rise, no?
of course, she fell out ... you can see to what level she rose ...
Yuri K
Quote: Helen
of course, she fell out ... you can see to what level she rose ...
Hmm ... maybe I don't understand something, then I ask you to excuse me and direct me in the right direction. BUT, how the bread will not be sour if the dough is overripe? I try to knead bread at the peak, and it even happens at a dough that has started to play. But I never put on an already falling ...
All the girls here have much more experience, many of them did not use a couple of bread recipes. Am I mixing the bread incorrectly? Then why does it turn out great without acid?
Helen
Quote: Yuri K

Hmm ... maybe I don't understand something, then I ask you to excuse me and direct me in the right direction. BUT, how the bread will not be sour if the dough is overripe? I try to knead bread at the peak, and it even happens at a dough that has started to play. But I never put on an already falling ...
Yes, it happened ... it was night, I usually slept, I was also at the peak ... but in general, it is better to let her settle a little than she didn't get enough ... I bake with sourdough 100%, 50%, Levito madre, now I have 75% humidity ... I always put dough in the evening, dough in the morning ... and it did not fall off like this one ... although maybe I start it a little later .... there will be one more experience! And yet, nothing stopped her, whipping with a blender .. it works ...
Yuri K
Quote: Helen
usually, I am also at the peak ... but in general, it is better to let her settle a little than she did not reach ...
Look how! And I mainly knead on underexposed ...
Quote: Helen
And yet, nothing stopped her, whipping with a blender .. it works ...
Also experience, all in the box of knowledge!
Quote: Helen
I always put dough in the evening, dough in the morning ... and it didn't fall off like this ...
This means strong yeast, once in a shorter time they manage to devour the dough
I also put it in the night, but I have never oozed, I always find myself in the "prime of life"
francevna
Quote: Marysya27


francevna, Allochka, and sourness in taste or in reaction to bread? And do other family members feel this sourness?
Marysia, just starting to chew bread and already feel it. I started drinking omez.
The husband does not have such a reaction. My son forgot to stop by for bread, so I won't say anything else.

Quote: Marysya27
Allochka, probably a couple of more times "it is necessary to repeat" Do not be upset prematurely, please And from already baked you can dry crackers. And yet, did you bake it in water, milk or sour milk?
Baked on water, added nothing.
I want to try baking again, but I will put the dough in a container for one bun in order to put different amounts of sourdough and compare.
Yuri K
Quote: francevna
I want to try baking it again, but put in different amounts of sourdough and compare.
Less is understandable! But try not to overexpose the dough, I was a little surprised above in response Elena about overexposure of the dough. Maybe I'm not doing it right, I don't expect the dough to decline, but the baked goods turn out great. Probably all the same, this is the reason for the lack of acid in my bread ...
Helen
Quote: Yuri K
Look how! And I mainly knead on underexposed ...
I was on a paid study, in the breeding of sourdough ... this one, an experienced baker, always, especially for beginners, says, DO NOT HURRY when they complain that it doesn’t work. Better, let it settle a little, than not worth it !! And check it to understand, hit the bottom, from below and if it falls, then READY! If not, let it be ...
Yuri K
Quote: Helen
I was on a paid study, in the breeding of sourdough ... this one, an experienced baker, always, especially for beginners, says, DO NOT HURRY when they complain that it doesn’t work. Better, let it settle a little, than not worth it !! And check it to understand, hit the bottom, from below and if it falls, then READY! If not, let it be ...
About dough? I will definitely try! True, the result now suits me more than, but what if it will be tastier?
Helen
Yuri K, of course, by trial and error ... here I have it now ... it is broken through with a blender, the dough seems to have stopped ... we will look ... But my dough, at chaabats
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I've already folded it 5 times ... now it's proofing, but I left ...
francevna
Quote: Helen
I've already folded it 5 times ... now it's proofing, but I left ...
Elena, can you get more details here?
Or direct to a topic where it is shown.
Yuri K
Helen,
Quote: Helen
And here is my dough, for chaabats
Aowu, ciabatta is a separate song! I look there in the batch of whole grain flour is there?
I tried to do it, just once! I've had enough! Everything was in flour around I did not experiment with these "slippers" anymore

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Helen
Quote: francevna

Elena, can you get more details here?
Or direct to a topic where it is shown.
Check out my recipe for chabata!
Trishka
Quote: Helen

Check out my recipe for chabata!
Yes, you have chaabata!
Helen
Quote: Yuri K
I tried to do it, just once! I've had enough! Everything was in flour around I did not experiment with these "slippers" anymore
Not true, "there was no noise" Yura, watch my video ... Now I bake ONLY chaabats, we like it, I don't bake bread. I will make bread from this leaven!
And you have very decent chaabats





Quote: Yuri K
I look there in a batch of whole grain flour is there?
Yes, it is present and already bubbling
Irinap
Bad photos from a tablet, not very clear. The leaven is very "bubbly" - all in small bubbles, did not add anything, did not add, did not mix. I cooked it and that's it, it was thick. I will still wait, it’s probably cool for her.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Irinap, Irochka, everything is beautiful, the process has started. Let him continue "in the same spirit"
Trishka
But two days have passed for me, and silence ...
Above, only a crust like jelly ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Can throw apples and mix, or not touch for the purity of the experiment ...
Irinap
Trishka, and I mixed this crust so as not to interfere with breathing. and there is not a single bubble?





Yenya is still finely bubbly all over. And the smell, that smelled like pickled cucumbers and that's it
Yuri K
Quote: Helen
It's not true, "there was no noise" Yura, watch my video ...
Not no, I'm not reproachful! I did it according to completely different recipes! I will definitely watch the video))
Trishka
Quote: Irinap
not to interfere with breathing. and there is not a single bubble?
Nope no, it smells like hops, hay ...
Yuri K
Quote: Trishka
Above, only a crust like jelly ...
Not that !!!! Stir! The crust interferes with oxygen access, but it won't be yeast!




Quote: Trishka
Nope no, it smells like hops, hay ...
A few pure zest will save the day, the girls wrote like here!
Trishka
Okay, I'll go mix it.
ANGELINA BLACKmore
I didn't see a crust on my sourdough. Was reading the surface, which then began to twitch with foam.
Or should there be a crust and stir it?
Trishka
I added dried apples, my own from the dacha, mixed.
A couple of bubbles appeared on top after that, it smells like weed, the taste is not bitter ... waiting.
Yuri K
Quote: ANGELINA BLACKmore
I didn't see a crust on my sourdough. Was reading the surface, which then began to twitch with foam.
Or should there be a crust and stir it?
It is he who depends on the density of the hop-potato broth. Recently, I have already been making jelly, a crust is formed, so I mix it occasionally too.
ANGELINA BLACKmore
Quote: Yuri K
It is he who depends on the density of the hop-potato broth.
Aha-ah ... so I didn't have a crust. I did it a little liquid.
That's all, let's take this nuance into account. Thank you.
Yuri K
Quote: Trishka
Nope no, it smells like hops, hay ... the taste is not bitter ..
I always have a bitter chin ... Apparently it depends on hops. Wild, natural - accumulates substances differently than pharmacy options




Quote: ANGELINA BLACKmore
Aha-ah ... so I didn't have a crust. I did it a little liquid.
That's all, let's take this nuance into account.
Make it a little thicker, a little more potatoes
Trishka
Probably yes, hops differ between hops ...
And then it's one thing freshly picked, and another thing pharmacy, how much time is there, you can write anything you want on the pack.
Yuri K
Trishka, pharmaceutical herbs all smell like hay to me ... They do not have ALMOST their own individual aroma. Apparently drying technologies neutralize odor in large volumes. While doing teas, I have felt this nuance for a long time.
ANGELINA BLACKmore
I have pharmacy hops. But it was very bitter at first.
Trishka
Yes, and with the timing, I think they are wise ... how do you check this weed, how old it is ...
Yuri K
Quote: Trishka
It's one thing freshly assembled, and another thing pharmacy, how much time is there, on the pack you can write anything you want. Yes, and with the timing, I think they are wise ... how do you check this weed, how old it is ...
Exactly exactly! In addition, it is recommended to store any herbs for no more than a year, then the useful qualities roll off to nothing.




For the next season, this kind of inflorescence should be collected! When they are still dense enough, but already their color shifts towards slightly yellow. Opened, "rusty" color of seed fruits no longer makes sense to collect.
This is for those who will procure themselves

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
My hops are also pharmacy, but, apparently, I was lucky. There was a smell and bitterness. The sourdough crust was. During fermentation, it is shifted to the side, and then it fluffed up. The leaven was mixed 1 time, before moving the ready-made culture into a smaller jar. Report ended
Helen
Quote: Yuri K

Not no, I'm not reproachful! I did it according to completely different recipes! I will definitely watch the video))
I get it ... look ...
Quote: Trishka

I added dried apples, my own from the dacha, mixed.
A couple of bubbles appeared on top after that, it smells like weed, the taste is not bitter ... waiting.
Ksyusha, you made fruit yeast (I taught you) where are they going !? I had to add them, they have been in my refrigerator ever since, the bottle cannot be opened, they burst upward like champagne ...
I have a pharmacy ... bitter ...
ANGELINA BLACKmore
Lenawhat a beautiful dough !!!
Helen
I rode home, it took 3h15min, since I folded the dough for the last time, left it on the table ... when I looked, and it was already ready, right under the lid ... and the stove would warm for 40-50 minutes ... and it would still rise. I threw it out on the balcony cold, so that it cooled down, not pearl ...
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.


Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Trishka
Quote: Helen
Where are you doing !?
Len, they are gone ...
And you have the dough. We are waiting for bread!




As long as I am, the bread is already ready !!!
Yuri K
Quote: Helen
as she looked, and it was already ready, right under the lid ... and the stove could be heated for 40-50 minutes ... and it would still rise
Awesome dough turned out!
Helen
Quote: Trishka
Len, they are gone ...
why not!!! I have, and where are you doing !? the bottle stands and stands in the refrigerator, does not bother anyone ...
Trishka
Well where, where, there




I think he can make a new one from his already, not store-bought apples, dried current ..
Irinap
Trishka, I also smelled like hay, so it should be at the beginning, and then the smell changed. By the end of the day today, see what happens.
Helen
Well EVERYTHING! I took the sample ...no sourness NETTTTT! I ate my ass with milk ... it’s delicious, I compare it with my chaabata on a different sourdough, it’s there you can feel it, even smell the sourness ... but this one is NOT !!!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.

and this is in comparison with chaabata on another sourdough on top ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Verdict!!! The leaven is super !!!! Yuri THANKS a lot, he needs a MEDAL !!!!! And no stirring (to be honest, after almost three days, when she wandered at full speed, I wanted to remove these potato worms and decided to grind everything in a blender ... so I chopped it, how it hissed froth ... and thought, well, that's it .. ruined everything ... poured it back and put it ...) she was not disturbed !!!
Irinap
Quote: Helen
she hissed
She swore at you for stopping her




Yuri K, raisins should be placed carefully, only if your own. Purchased in oil. I often buy very much in porridge, so that the sellers do not say, but my hands are oily and there is a film on the water.
Yuri K
Quote: Helen
Well EVERYTHING! I took the sample ... no sourness NETTTTT! I ate my ass with milk ... it’s delicious, I compare it with my chaabata on a different sourdough, it’s there you can feel it, even smell the sourness ... but this one is NOT !!!
Ufff, relieved! And then I myself began to doubt with this sourness So NO it!
Quote: Helen
need a MEDAL !!!!!
It would be nice But this is not a dish, but just leaven

Ciabatta is super awesome!




Quote: Irinap
raisins should be placed carefully, only if your own. Purchased in oil.
I soak by changing the hot water several times ... Basically I take in bags in markets, not by weight.

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