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

CANNES

It is necessary to catch up and put a mash, that is, pyvo

That is, it will not be suitable for baking, what is left?
I wonder what will happen to her in the morning ..

promised a starter

One does not interfere

That is, it will no longer be suitable for baking, what is left?

No! Everything is going fine! Everyone has a different way, they have already written about such a violent reaction - and laid out awesome bread on it. You need to wait until it ferments. I have never had such a reaction, everything is peaceful, calm, and also the bread is normal.

[Yuri K]

Yuri K, Yura! I brought a sourdough from homemade rye and has already baked three black breads. I didn't think about the leaven, but then they gave it and the care was very simple, I decided to read about the leaven, and then soooo Bread! I don't know what to grab onto and read first. The sourdough is very good - now we need to look for hops ...
Photos are wonderful!

[kartinka]

I didn't think about the leaven, but then they gave it and the care was very simple, I decided to read about the leaven, and then soooo Bread! I don't know what to grab onto and read first. The sourdough is very good - now we need to look for hops ...

kartinka, Feel in our regiment has arrived? Of course not the season for hops, but it's worth a try

Good morning everyone ! This was my sourdough in the morning, at 15-00 it will be a day

[nut]

nut, very good result!

Don't you need to mix it? I'm afraid I'll arrive by noon, and she will run away from me

Don't you need to mix it?

Stir, it will not be worse Move a three-liter bottle to temporary housing

She smells so good of rye bread

She smells so good of rye bread

Well, you fermented with rye sourdough? Then, after a couple of generations, or maybe earlier, the smell will change to neutral-sour
And someone smelled sour cucumbers, someone beer ... Everything is so individual!

I confess, when the hops boiled, I smelled like unwashed socks

I confess, when the hops boiled, I smelled of unwashed socks

I know I know. Of course, I had other associations, but the smell (you can't call it a scent) was also heavy. Such is the peculiarity of hops. Then this "wonder" disappears

the taste is nothing like the taste of bread with the addition of potatoes.

still smells of potatoes?

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.

no, well, I don’t know, well, I’ll have to withdraw it, since such a nuclear

at the end add sugar and salt according to the recipe,

why, I missed something

what is this for

Nutrition and preservative

Like any sourdough, probably it will be necessary to tame and understand it, to adapt. One thing I understood is that it is incomparable for the wheat premium grade flour. With the rest - just experiment!

I don't bake on the tower

I'll probably display

I'll probably display

Well, your right! Although here they were no longer putting out baked goods from the tower

What's the difference? Make the dough on the tower, and put in the dough what you put on your soul

Potatoes - use for dough

Potato Bread Recipes Just raw or boiled potatoes and a decoction of potatoes - without any intricacies and dancing with tambourines. Baking in a x / oven and in the oven, wheat flour, plain rye flour, or with additives - there can be many options, one basis POTATO

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The main topic is growing sourdough on potatoes, without its further feeding We do not need factory yeast, but they are everywhere in your recipes. Greetings to the pillars of the forum

Okay, mine is moldy. I need to buy other hops, this one turned out to be even worse than I thought

Okay, mine is moldy.

That's impossible. Fermentation started yesterday, but mold today? Is it really mold and not microbubble islands? The first time I also thought about mold ...

That's impossible

Yes, as much as you want with what they sell to us and poured it into a box, it is not known how and how much, and what they diluted it with is unknown The truth was my nose told me ... Well, I’ll look for hops again, so now ...
I will remove the picture under the spoiler so as not to spoil the Temke's aura

This infection, right in the center. Did she think of herself as a flower?

[Swetie]

Swetie, Light, sorry how ...

[Swetie]

Swetie, here zhezh ...

Girls boys, mold can be homegrown. Only recently I watched a program that mold often lives on the wet ground of our home flowers, we do not visually notice it, but spores fly in the air and settle everywhere, seeding food and provoking allergies and asthma.
I'm not talking about a specific case, but in general. ;-)

Well ... I'll put in another leaven and see whose mold it was
Ksyusha, Yuri, it's not so straightforward that it's a pity, it's a pity to be honest, well, this did not work, which means that it was not her destiny, the next one will work out

[Crown]

well, this did not work, which means that it was not her destiny, the next one will work

Wash the jar, pour it over with boiling water .... well, you know it yourself, just in case. If it’s out of thin air, there’s nothing you can do about it.



Crown, this muck even lives on space stations, but we are not told about it Here is sterility for you!

[Newbie]

Hello everyone
Newbie

I don't bake on the tower

Although here they were no longer putting out baked goods from the tower

By the way, I bake on flour 1c + c / z

... still smells of potatoes?

Newbie, it was the result of an experiment with sourdough bread without dough. There is no such taste with dough

well, you will have to withdraw, since such a nuclear

I'll probably display

Thinking is never too much

this did not work, so it was not her destiny, the next one will work out

I am today for a long time with my "total"
Wheat bread (w / c)

Based on the recipe:

* In the recipe, the translation is inaccurate, the flour is not a vehicle, but a premium.
To activate, I took: 100 g of water, 100 g of flour, 1 tbsp. l (regular) sugar, 2 tbsp. l. (regular, full) starter cultures. Time - 12h.
For the dough: activated starter culture + 2h. l. (xn) salts; 20g plant oils; 500g flour; 260g whey. Kneading. It stood for 8 hours.
Formed bread. She took off the stirrer. I put the workpiece into a bucket. Incl. 6 hour program (in which baking is 50 ')

For "Derevensky" bread

Based on the recipe:

* In the recipe, the translation is inaccurate, the flour is not tf, but in / s.
To activate, I took: 100 g of water, 100 g of flour, 1 tbsp. l (regular) sugar, 2 tbsp. l. (regular, full) starter cultures. Time - 12h.
For the dough: activated starter culture + 1.5 h. l. (xn) salts; 280g flour; 60g c / h flour; 60g rye flour; 230g whey. Kneading. It stood for 10 hours.
Formed bread.She took off the stirrer. I put the workpiece into a bucket. Incl. 6 hour program (in which baking is 50 ') with + 1 hour delayed start.

Baking

Based on the recipe:

9 kopeck buns (julifera)

To activate the starter, I took: 100 g of water, 100 g of flour, 1 tbsp. l (regular) sugar, 2 tbsp. l. (regular, full) starter cultures.

Time - 12h.

Dough:
- wheat flour 150 g
- milk 30 gr
- 2 small eggs
- 2st. l. Sahara
- 2st. l. leaven
Duration of fermentation 12 hours:

Dough:
- dough
- wheat flour 250 gr
- vanilla sugar -20 gr
- sugar 2 tbsp. l.
- salt 5 gr
- butter 90 gr
- milk 40 gr
- leaven 4st. l.
Kneading HP "Yeast dough"
* Raisins not added
* I also had to add flour.
After 12h:

I already went and thought about options for where and how I would attach the dough
In a day:




The dough turned out to be sticky, but not devoid of airiness.
Since my calculation for the rise time of the dough was less than a day, there were inconveniences. There was no opportunity to take the test. Therefore, I overloaded the bucket into HP and put it in the refrigerator. I was going to "think about it tomorrow" Realizing that the dough is suitable as a "slow-moving".
Before going to bed (after 4-5 hours) I decided to look in, see how it is there ... And it is like this (under the package):


She took off the package:

She turned the bucket over:





Cutting into buns (90g each):

Steeping - 2h:

Brush with beaten egg and + 10'-15 ':

And for 64g:




She baked, respectively, 35 'and 25' at 180 ° C in an oven preheated to 180 ° C. Time:


And two:


Next, let's explore "along and across"




Cuts:


Faults:


* Sugar can be a little more. The buns are only slightly sweet.
And awfully emotional

Total

What to say?..
Yuri, thanks a lot
As for the rest, I think that these first tests are more an attempt to probe the possibilities than a sample for reproduction. Because for girls and boys, for example, bread rose much faster than mine. Much can depend on the maturity and activity of the leaven; on the temperature regime; from the "strength" of the flour itself (for buns, at first I wanted to take stronger flour, but then I just took average good high-quality flour)
For illustration purposes. I decided to make the same sourdough one more time for 0.5 liters of water, already with the addition of my own starter. Everything is the same and the same as the last time: water, hops, potatoes ... And the consistency turned out not to be porridge, but a light jelly:

When I was already adding my starter, I found that the bubbling of the sourdough was greater at the bottom of the jar than at the top. And I took it from the top layer for baking. It may not be superfluous to mix the starter culture beforehand
And one more "possibly"
Perhaps, when preparing baking, initially, from the first stages, you need to add a larger amount of sourdough. There will be no harm. And getting the result may be accelerated. Since three days for making buns are still too much
But I'm sooooo glad that they, these buns, turned out
Fffuuuh, bye ffssёёё
Happy tests and tasty results to everyone

[Marysya27]

Marysya27, this is research work with practice! Wow......
BUUUUUUUUUUUULKI, COMFORTABLE, AS I WANTED TO MAKE, but my hands let the hooks down !!!!!!!!!!!!!!!!
Shock shock! But I definitely will not repeat your feat, where to walk around for three days I wonder how the production was baked, because baking was needed every day on the shelves Oh yes, there is yeast, not sourdough ...
In general, I am amazed, delighted and a big bow to you, dear person! Just amazing work, delicious work!

This is a knockout!

This is a knockout!

I'll give you a knockout! KNOCKDOWN, not a knockout! Rose quickly and recipesto sculpt rolls!
When I come back from vacation, I’ll grow a sourdough, here’s how to open a bakery!

I'll give you a knockout! KNOCKDOWN, not a knockout! Quickly rose and sculpt buns!

no no no, I'm a hurrygin, I can't do that - for 3 days walking in circles!

When I come back from vacation, I’ll grow a sourdough, here’s how to open a bakery!

I can't wait !!! And fotochGe will be ??? Rest for the time being, it's great how!

[Marysya27]

Marysya27, thank you so much for your experiments! Now it is clear what to focus on.
Do you have x / p Panasonic? What a 6 hour program

in which baking - 50 '

?
Is it similar to what Panasonic calls French bread? That is, a full cycle with kneading, proofing, kneading and baking?

[Marysya27]

Marysya27 , my congratulations: girl-yes: I did such work, clearly showed everything and told - thank you very much and take off my hat Now about my everyday life - my leaven has completely calmed down, there is no foam on top, no puffing even when stirring, it smells like a pleasant leavened smell - she just today at lunchtime it will be two days, probably again a bummer I even now boiled hops again

Now about my everyday life - my leaven has completely calmed down, there is no foam on top, no puffing even with stirring, it smells pleasantly leavened - it will only be two days at lunchtime

Everything, everything! In her refrigerator! I wrote, "about 3 days", which means everyone will have different fermentation times!
You can make a test, in a half-liter jar like a dough, do how it behaves!

smells pleasantly leavened smell

This is an important indicator of readiness!

[nut]

smells pleasantly leavened smell

And in my opinion it's good. I was smelly (lactic acid bacteria can be seen actively developed there)



nut, Irina, and conduct an experiment - make a purely symbolic dough, just a little to test the leaven.

Hmm ... confused by the different (very different) dough rise time. Someone has not long, someone has many, many hours. How do you achieve reactivity?
Here I put simple pancakes on water, in vegetable oil, that is, not rich. And so-a-ak they wandered for a long time. As a result, it turned out with some kind of bitterness, albeit light, unobtrusive, but it should not be so. There was no sour, yes. Even after standing for hours. But the bitterness is just embarrassing. What can you tell me, colleagues?

I removed the starter culture in the chill, and for the experiment I made a dough of 2 tbsp of sourdough + 100 ml of water + 1 tsp of sugar and + 4 tbsp of flour, I kneaded the whole thing at 10-00 and here's the result, increased in volume by 2.5 times and the bubbles surfaces

it took about 4 hours, it seems to work

[Irina]

Dough rises quickly for me too, but with the dough it is somehow tight.

and here is the result

Irina, wonderful!

[nut]

nut, hurray, the starter culture is ready for experiments

seems to work

Of course!

and this means everyone will have a different fermentation time!

Today I accidentally wandered into your "light", became very interested in this topic and want to insert my 5 kopecks.
Perhaps everyone wanders differently, one of the reasons may be that everyone has their own starter (strong, weak) initially.
I've been baking bread with "simple hop" sourdough for a long time, now I will definitely try this one. Thanks to Yura!

everyone wanders in different ways, one of the reasons may be that everyone has their own starter (strong, weak) initially.

This is what seems to be happening. But if you read the topic, then people, even without a starter, have already taken out, this is the most interesting thing!

I have been baking bread with simple hop sourdough for a long time

Is it bred in flour?

Yes. And before this leaven I baked on "eternal", and now I will try yours, because I don’t understand yeast bread, except that baking and how the craftsmen show what your leaven can do, so you need to put it on.

and now I'll try yours

Be sure to show your result, it will be interesting to everyone!

But the bitterness is just embarrassing. What can you tell me, colleagues?

I didn't bake pancakes, but I tried baking. Not a hint of bitterness, as in bread.

Dough rises quickly for me too, but with the dough it is somehow tight.

And with me, everything is the other way around, Opara stands all night, and the dough settles on it pretty quickly.

I didn't bake pancakes, but I tried baking.Not a hint of bitterness, as in bread.

There was no bitterness in the bread either. That's why I broke my whole head.

There was no bitterness in the bread either. That's why I broke my whole head.

I can only guess one thing. A large amount of leaven (containing a bitter hop broth) in relation to the rest of the liquid component.

Or maybe just the bitterness in the bread dough "eats up" the duration of the process? All the same, pancakes fit much faster

Or maybe just the bitterness in the bread dough "eats up" the duration of the process? All the same, pancakes fit much faster

Anh, this pancake dough has stood for how long. At what I was afraid to knead right away, but put the dough first, and then kneaded it to the recipe. The dough itself came up pretty quickly, but the kneaded dough stood for a very long time.
I already have some kind of complex ... that everything is not going well for me. And that with the leaven not everything is right, probably. Today I'll put the dough again for the night (though I haven't decided yet that I will try to bake)