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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 12)

Trishka
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 it 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 back and put ...) she was not disturbed !!!
Killed!
And I agree for Myadal !!!
Irinap
Quote: Yuri K
soaking changing water
And you need yeast, which is on raisins, on fruits. Do not wash for sourdough.
Yuri K
Quote: Irinap
Do not wash for sourdough.
Got it ...
Marysya27
Helenhow beautiful !!! Openwork like lace
For the leaven, a medal can also be In this case, it is even shown
Trishka
Quote: 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.
Thanks, I will take a look .
ANGELINA BLACKmore
Quote: Trishka
And I agree for Myadal !!!
Solidarity!
francevna
HelenElena, tell me how long did it take you from the start of mixing to the oven?
And at what temperature did the dough fit?

I ask in detail, because this is only my second leaven.




Quote: Helen
Verdict!!! The leaven is super !!!! Yuri THANKS a lot, he needs a MEDAL !!!!!
I fully support!
The recipe lives!
Crown
And I hinted about the order on the first pages, I immediately sensed that the Temka is interesting and worthwhile!
Where do you have to "complain" so that Yuri was nominated for the award ?! :-)
Helen, the bread is valid!
Helen
Quote: francevna

HelenElena, tell me how long did it take you from the start of mixing to the oven?
And at what temperature did the dough fit?
in
I ask in detail, because this is only my second leaven.
Alla, I tell you ... in the evening, at 21h, I put the dough, in the morning at 7, I kneaded the dough, folded it 5 times (the last at 9h) left it on the table, the temperature in the kitchen is 25-26 degrees and left ..... went home at 12.15, having taken this dough, turned on the oven .... warmed up until 13.00 ... baked for 20 minutes ...
francevna
Quote: Helen
the temperature in the kitchen is 25-26 degrees ...
I have this temperature only in summer.
The house does not warm up, + 18-20 °, although the batteries are hot.
Yuri K
Embarrassed, girls! Better let the leaven live and multiply, not happiness in rewards, but in your reviews and photo reports!




Quote: Helen
12.15, taking away such a dough, turned on the oven .... warmed up until 13.00
Whoa! 45 minutes warm up!
ANGELINA BLACKmore
Quote: Yuri K
happiness is not in rewards
Well, why not reward a worthy recipe ?! I would very much like that.
Yuri K
Quote: ANGELINA BLACKmore
Well, why not reward a worthy recipe ?! I would very much like that.
Well, this is at the discretion of the admins, there is somewhere the topic "Recipe of the week", I came across when I received the first medal, it was nice
ANGELINA BLACKmore
Quote: Yuri K
Well, this is at the discretion of the admins, there is a topic somewhere "Recipe of the week", I came across when I received the first medal, it was nice
Will wait.
Helen
francevna, Alla, by the way, I was waiting for him to try these chaabats, he has high acidity ... and so he says, well, where are the ones that he baked today ... I am silent, I do not say anything to him at all, he eats and says, in these no sourness !!!! that's what it was required to prove ...




Quote: Yuri K
Whoa! 45 minutes warm up!
yes, 250g is needed ... !!!
francevna
Helen, Elena, I'll calm down a little and put it on again.
Store bread does not perceive any stomach at all. We do not have our own bread factory in the city, they are brought from the nearest cities and regions. And bought in bakeries ...
That's just its yeast, but without long standing, the stomach accepts.
As I put the dough in the refrigerator for the night on the rise, the acidity also rose.
But Khrushchev's butter dough, which stands overnight in the refrigerator, suits me.
Marysya27
Quote: liusia
I realized that bread with this sourdough can be baked without putting the dough overnight. The leaven is very strong.
Quote: ANGELINA BLACKmore
Oh, Lyudochka, is it really true ?! Need to try.
Don't go without dough. Already tried


Without dough on a six-hour program xn:
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.


I still put the dough


Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
After 6h:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
You have to wait a little more

Yuri K
Marysya27, interesting! And how does the bread taste? It's not wheat, is it?
francevna
Marysya27It's great that you don't need to put dough at night!
Now tell me what kind of program you have in HP?
And how can you do without HP?

You have wonderful bread!
Marysya27
Yuri, the taste is nothing like the taste of bread with the addition of potatoes. The crust is almost gone But the bread is dense and heavy. It seems that the dough must be done.


Recipe:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Only flour is not hard grades (translation error), but ordinary flour.

Yuri K
Quote: Maryya27
similar to the taste of bread with the addition of potatoes.

So you need
Quote: Maryya27
It seems that the dough must be done.
There is definitely no hint of potatoes.




I have rye flour - whole grain. Should I try to add something to the batch tomorrow? ... Dough on the w / s really.
And there is also an idea to try the 1st wheat variety, but this is later.
Marysya27
Allochka, do not need without dough.
With dough, this bread looks like this
Tadaaaam!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
* True, I increased the portion of the bookmark And for the experiment without dough, I took the minimum dosage.
In bread with dough, the taste of potatoes is not felt, just a little different than on other sourdoughs


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 a new dough is already for buns
francevna
Marysya27, write down how much leaven and water you took by weight. Did the dough take a long time?
You give the sourdough to warm up or immediately combine with warm water
Yuri K
Marysya27, well, excellent bread on the dough! I can't get it so fried in the oven!
Marysya27
Quote: Yuri K
Opara on w / s true.
Yuri, so in this bread in / s in the dominant. I added c / z and rye already when kneading the dough.
Quote: francevna
what kind of program you have in HP


In Panasonis SD-ZP2000 - Menu 6 "Diet" (6h)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=528444.0
In Moulinex RZ 710100 - Program 5 "Long-cooked rye bread" (8h15m)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=171421.0


Quote: francevna
And how can you do without HP?
Allochka, as Yuri showed, just add a little c / w and rye flour to the dough when kneading the dough.
Auto RU for recipe and accompaniment
Yuri, THANK YOU! (there is no such emoticon with a boy)
Yuri K
Quote: Maryya27
so in this bread in / s in the dominant. I added c / z and rye already when kneading the dough.
I plan to do so, add other flour during kneading
Quote: Maryya27
To the author for the recipe and support
Thank you for bringing this leavened bread to life!
Marysya27

Already 30 pages.
Radushka
Helen, Elena, can you (nothing, what am I?) Describe the algorithm for a long program of baking country bread? In my HP there is no such, but, it is possible to set ANY program according to positions - kneading-lifting 1-kneading-lifting 2-kneading-lifting 3, including "rest" and the baking temperature itself
Yuri K
Quote: Maryya27
Already 30 pages.
Wake up !!! It's time to bake bread!
Helen
Quote: Radushka

Helen, Elena, can you (nothing, what am I?) Describe the algorithm for a long program of baking country bread? There is no such thing in my HP, but it is possible to set ANY program according to positions - kneading-lifting 1-kneading-lifting 2-kneading-lifting 3, including "rest" and the baking temperature itself
Anna, I did not bake in HP, you confused
nut
Good morning, everyone. I read the whole topic, under the impression of what I read, I ordered hop cones for myself (in pharmacies only on order), on Tuesday I have to pick it up. A request to girls and boys who are already baking bread with this sourdough - put the recipe separately as it should be with all the ingredients in grams, please I can't figure out how much sourdough is needed - whether its quantity depends on the amount of flour or mine already "brake" is full
Yuri K
Quote: nut
I can't understand how much sourdough is needed - does its quantity depend on the quantity of flour
Is there on the first page of the recipe? Only in gramules - there is no such thing, each has its own norms for the amount of bread at the exit. My norm is more than 2 kg for baking, about 4 loaves of bread. I put the dough on ALL the amount of water for mixing, without adding later.
Maybe the girls will tell you according to their standards
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Wheat on "Eternal" potato sourdough (flourless)
(Yuri K)
liusia
Quote: Maryya27
Don't go without dough. Already tried
I meant that the dough rises quickly. Of course, a dough. Girls, after renewing the leaven, it is gaining extraordinary strength. It feels like a fast-acting yeast. Next time I'll weigh everything and add what.




My notifications stopped coming, and I thought there was silence here. I decided to convey thunderous applause and ask not a medal, but a whole order for the leaven to Yuri. I look and here everything is so alive. Yura, I never tire of thanking you. And yet, I leave only this leaven, as it surpassed all that I brought out. The lightest and most successful. in short the most !!! Yesterday at 21-00 I delivered bread, 400 ml. warm water with kefir 1 * 1, starter cultures 4 tbsp. l. salt 1.5 tsp., sugar 1.5 tbsp. l. There is a lot of flour, I won't say how much, whole grain and of the highest grade, it turned out to be a thick dough, very thick, many make such dough for bread without adding flour. In the morning, she got up so much, all in bubbles, and not so thick, kneaded a tight dough, and went to the store, after 40 minutes. under the lid, kneaded and the dough rose very quickly again. It feels like a fast-acting yeast. The taste of the bread is not sour at all. It is acidic only with the addition of fermented milk products. Next time I will update the leaven for 1.5 liters of water and I will do it in a bucket. Yes, even about punching with a blender. With peace of mind, I punched my sourdough with a blender, as I grated the potatoes on a carrot grater, not coarsely but not finely either. Previously, there was nothing like that, and the potatoes were grated on a pancake grater. And this is long.
Yuri K
Quote: liusia
My notifications stopped coming, and I thought there was silence here.
By the way, I have the same problem! Previously, notifications immediately came to the mailbox (I always have a bookmark open, I receive a lot of letters from the same Contact notifications are pouring in). And now, until you update the bookmark, you still don't know whether something has appeared in the subscriptions or not. So you have to click constantly on "refresh" in the browser. I only thought it ...




Quote: liusia
Yura, I never tire of thanking you. And yet, I leave only this leaven, as it surpassed all that I brought out. The lightest and most successful. in short the most !!!
Just great! It's nice to hear that, honestly!




Quote: liusia
Yes, even about punching with a blender. With peace of mind, I punched my sourdough with a blender, as I grated the potatoes on a carrot grater, not coarsely but not finely either.
We must also deviate from traditions and try to do so
Quote: liusia
The taste of the bread is not sour at all. It is acidic only with the addition of fermented milk products.
For me this is an important point, because many of the other leavens complain about sourness. And for me, the statistics on this sourdough, while confident in the plus
Trishka
And I have a full seam, as she stood with me, and stands at all without movement.
It looks like the ingredients, either potatoes, or hops ... or I
liusia
Here is a dough after 40 minutes of the second rise. Just delight. I’ll take my grandson, spend some time with my son and make an experiment to bake bread in a day. I will write everything down after what time the dough has risen, etc. I myself am very interested in this. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri K
Quote: Trishka
It looks like the ingredients, either potatoes, or hops ...
All the same, I tend to hop ...It is such a non-customizable component that ....
Trishka
Maybe yes, yes, and potatoes from the store, what are they like there
Yuri K
liusia, nothing's fine. Honestly, even I don't have such speed characteristics! I sin on the temperature in the room - now we have a minus on the street, they seem to be drowning at home, but somehow it’s quite sickly ... And of course I think flour is still a matter, I read by grades - they write that the most for baking is second grade, if I buy it today I will add 1: 1 to I / O, experiment! If I don't find it, I'll take the 1st grade! Dough is standing, waiting!
liusia
Girls, don't give up. I also did not succeed the first time. Honestly, I thought of switching back to a simple hop sourdough. But I’m stubborn and still curious in a good sense of the word, I thought how this is, so I won’t learn from me. And here is the result that exceeded all expectations. A big plus of this sourdough is that you can work with it with any flour. Not overfeeding it on either rye or wheat. And yet, do not expect a quick rise from the first portion, she is still young. Then I think she will show herself in all her glory. And I changed my mind to bring the Italian Levita out. There is a lot of trouble with her. It is certainly good, but there is no more space in the fridge. My fruit is standing idle there. Let it stand, maybe I'll decide to play with her. So I have no time to grow old at all.
Yuri K
Quote: Trishka
and potatoes from the store
Well, we also do not grow our own We also buy a nitrate store, although of course, it is different. Preferred varieties that boil well - there is a high starch content. And globally, we have a Dutch woman and a Turkey - full of this abomination is now being brought around to large trade markets - a little nib after boiling, is it potatoes? Poison...




Quote: liusia
a result that exceeded all expectations. A big plus of this sourdough is that you can work with it with any flour. Not overfeeding it on either rye or wheat.
Vooot!
liusia
I have my own potatoes, but we plant a little, and immediately buy who carries vegetables by machines, a farm. This time we bought a bag of Kursk blue-eyed, and it boils so well and turns out to be tasty, and I made the sourdough on it. And what a big one. If your own Sineglazka is large, then inside there are sure to be like dark cracks, and this one, without everything, is clean. Just lucky this year.
Radushka
Marysya27, Thanks for the link! I found the 5th program there on page 5. I'll write it down for the future
liusia
We must try to bake bread with this leaven in a bread maker. Now I'm baking a hearth.
Irinap
And I, it seems, did not work out again, it smells of pickled cucumbers, I made my son smell - he coughed. Confirmed. Probably she was very warm, I rewrapped her, she was all very very finely bubbly, but did not grow up, only a little, and now she has fallen to the original level. I thought to May that low-acid yeast, and not bread, won.
Marysya27
Hello everyone Girls, I'm on the road now, I'll answer in the evening; Radushka, and according to the program too. I used it variably.
Irinap, Irochka, after the fine bubble stage, growth should go on. It seems to me that you could not overheat her either: wrapping is not even heating. Is there air access? Not tightly closed with a lid? Maybe still get upset? Mix it up, see what happens. There was an unpleasant smell at first, but it didn't smell like cucumbers ...
Irinap
Marysya27, covered with a handkerchief, new, with a label even (imagine how new.)
Today I mixed it and added a little honey, the potatoes went down, and the liquid on top, that's it. I'll take a look. In any case, other leavens are not prepared in three days.
liusia
Here's my first hearth. Did not wait for full ripening, cut early, but baked well. Thermometer hole. Well, the bread is very tasty, almost no sourness is felt, so remotely. You can eat it without everything, and with jam, and with honey, and just with butter. It suits me completely in taste. The density is good, does not crumble, and at the same time it is airy.The crust is thin, sprinkled with water, moderately crunchy Weight 1200. Well, very tasty !!!!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri K
liusia, oh what a handsome man !!! By weight, this blush was common!
Swetie
I also put it, I don’t know if it will work out or not, I didn’t like the smell of the hops, it was kind of indistinct. they shied away from me on the bus And this one is so delicate, I don't know what will come of it. I defended it for a day, there were a little more bubbles and everything has its own potato, there is a lot of starch, I know my varieties. The only thing is that there is an average? here it is always medium-sized, and my sister's, for example, has an average potato the size of a huge man's fist. Well, let's see .. if anything, I'll start it again.
I covered it with a plastic lid more tightly today (I stood under gauze for a day). Or open back?

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