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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 19)

Yuri K
Quote: Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Wow !!!! Thank you very much and not humble !!!




Girls, thank you all for your congratulations, we have suffered through this recipe, and not yet to the end. Will we continue to study the possibilities of yeast in different baked goods? I hope so!
Crown
Hurray, hurray, the award has found its hero !!! :-)
Congratulations!
And I predicted it right away, at the very beginning I ordered to drill a hole for the order. )))
Marysya27
"Boom, go on! Boom!"
Let's do BOOM !!!
And boom boom boom !!!!!!
Helen
Quote: Maryya27

Helen, Enchantress - Sorceress!
the very kind of masterpieces you make ...
nut
I join in the congratulations: girl_love: Deserved victory Yuri, now we are waiting for masterpieces in bakery
Helen- gorgeous bread turned out, do not take your eyes off
ANGELINA BLACKmore
Yur, I was sure of victory. Heartiest congratulations!!! And incredibly happy.
And the continuation, it will certainly be. How can you leave such an interesting topic))
Yuri K
Quote: ANGELINA BLACKmore
And the continuation, it will certainly be.
I really look forward to delicious masterpieces!
Radushka
Yuri K, Congratulations! It's not even a medal. This is the ORDER!
Yuri K
Radushka, thank you An!
Trishka
Yura, with a well-deserved Victory and Myadalka !!!

!!!
Yuri K
Trishkathank you!
Tricia
Yura!!! Meadal !!! How glad I am, congratulations on a well-deserved victory!
Yuri K
Tricia, thanks Nastya!
Rituslya
Yuri, congratulations from the bottom of my heart!
I am still only a passive reader, but very interested.
Thank you!
Yuri K
Quote: Rituslya
I am still only a passive reader, but very interested.
Join us! This is a simple recipe, but correct and convenient (wow, what a modest man I am) Thank you for your congratulations!
ANGELINA BLACKmore
The soul does not take rest in any way)) - again started a dough. She immediately started blowing bubbles))
Since again I have not yet decided WHAT it will be, now I will search the Internet for recipes for yeast and on the go alter them for our hopEyushka.
Yuri K
Quote: ANGELINA BLACKmore
The soul does not take rest in any way)) - again started a dough.
great energy!
Quote: ANGELINA BLACKmore
I will look on the Internet for recipes for yeast and on the go alter them for our hopEyushka.
Oh, on the forum itself, do not re-read! But basically everything is set up for a bread maker ... It's really interesting to read, there are different varieties of bread, well, just like in a cooking book! And I also watched cheburek dough today, whitewash and other - the dough is also coming!
I just put the dough for tomorrow
liusia
Natasha, I also started a dough and so far I also don't know what will happen. Definitely something delicious !!! Hands are itching to work with leaven. Maybe I'll bake the hearth again.
Yuri K
ANGELINA BLACKmore, liusia, and on "sausages in dough" such dough will go interesting?
liusia
Quote: Yuri K
on "sausages in dough" such dough will go interesting?
Tomorrow I will test it !!!! I think it will do, the pancakes are very tasty. And probably I'll cook the whitewash and still have enough for a loaf of bread.
Swetie
Uraaaaa medal
Yuri K
Quote: liusia
Tomorrow I will test it !!!! I think that will fit
In, I threw an idea! I will not forget if tomorrow, then I will try too!




Quote: Swetie
Uraaaaa medal
Yeah, the bar has already been formed
Swetie
Quote: ANGELINA BLACKmore
I will search the Internet for recipes for yeast and on the go alter them for our hops
Natasha, what if you use recipes with liquid yeast?
liusia
Quote: Yuri K
In, I threw an idea!
That's for sure.Threw it !!!! I completely forgot about the sausages, but they are in my freezer.
Yuri K
Quote: liusia
I completely forgot about the sausages, but they are in my freezer.
And mine are waiting in the store.Do not forget to run away tomorrow ...
Tatyana1103
Yuri , CONGRATULATIONS!

Yuri K
Tatyana1103, Thank you!
Radushka
Yuri K, the usual "sour" goes for sausages in the dough. That is, yeast-rich, uncooked
Marysya27
Girls, and girls If I'm not mistaken, then Yuri not only received a medal, but also set an outstanding record of the KHP. I don’t remember that the cup was awarded as much as 46 pages.
Uraaa !!!
Chef
Quote: Maryya27
Something I do not remember that the cup was awarded as much as 46 pages.
48 pages in a little over two weeks - I'm not sure what this was before
Yuri K
Marysya27, Chef, does it mean that the topic of even the topic of communication (flooding) won? Not quite "record" I probably understand, but I want to think - is it good or excellent If only they did not write it down in the flooders
It is necessary to come up with a new nomination for the forum's assets, "Popular Topic of the Month"




Quote: Radushka
for sausages in the dough is the usual "sour". That is, yeast-rich, uncooked
Well, that is, the usual bread batch, right?




Found the old recipe for lovers of healthy 1st and 2nd grades of flour. Yes, and respecting the bakery.
You can try our yeast instead of the one suggested in the recipe
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Bread with flour of the first and second grade
(Inusya)

By the way, in discussions, people are trying to recalculate the amount of sourdough instead of dry yeast. Can it be useful to those who count everything in this topic?
Radushka
Quote: Yuri K
that is, an ordinary bread batch, right?
Yes, Yura. Only I add a little more sugar. True, if you use it right away, it is noticeable (sweeter), and if you keep it greased with vegetable oil in the refrigerator in a saucepan and use it as needed (it costs 3-4 days), then sugar is fermented. And for whites, for example, cold dough is even better at work. I don’t do proofing. It grows well when fried (under the lid). You just need to take into account the increase in the size of the pies, leaving free space between them. Proofing is needed for baking, of course
Yuri K
Radushka, Anya realized, I'll take a note! When are you going to cook yeast, or haven't you come back home yet? I've already baked a hearth for you "for show"
Radushka
Yuri K, we haven't even left yet. Let's leave on Monday and be back on the 24th
Yuri K

Quote: Radushka
we haven't even left yet. Let's leave on Monday and come back on the 24th
Oh, how, and I understood you have long been on the warm seas, wrote here, threatened to "open the bakery" upon arrival
ANGELINA BLACKmore
Good afternoon!!!
My fantasy bread was broken. It will be the most simple one for bread crumbs (there is a great need for them) But I figured out WHAT will be on the next bread day))
Yuri K
ANGELINA BLACKmore, well, it's a pity of course ... We'll wait for your fantasy next time!
ANGELINA BLACKmore
Quote: Yuri K
well, it's a pity of course ... We'll wait for your fantasy next time!
Yur, and what to do ... Household needs are more important. Moreover, the last bread has not been finished yet.
Yuri K
Quote: ANGELINA BLACKmore
Moreover, the last bread has not been finished yet.
Whoo, eaters! Just kidding!
ANGELINA BLACKmore
Quote: Yuri K
Whoo, eaters! Just kidding!
Yeah ... they are still eaters. All the little ones. I would eat a lot of bread, but nature does not allow such a luxury. Here and choose - either one piece of rye, or one noble, white. Eh ...
Yuri K
I have already made a batch, on a night dough! Who is with me today in parallel?
I decided to bow out. Subtracted somewhere that a little vodka in the batch - has a good effect on the crumb structure of future baking. The kneading was done on 1/3 of the second grade and 2/3 of the premium. Added one beaten egg and 50ml vodka. In short, I'm going crazy from experiments, probably
Put the kolob on the proofer! I'll see what comes out
Yes, the norm is the same: for 500ml of water, excluding vodka and eggs (as liquid components)

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
liusia
Dear ones, this is not leaven !!! This is real yeast !!! It's better than yeast !!! In the morning the dough fermented very well, kneaded the dough and left. I arrive in 2 hours, the dough is under the lid.I had 4 sausages, I immediately twisted them without crushing the dough and into the Princess, The dough swelled up immediately, even without preliminary detuning. She put half of one in the mold, and the other, which was on the whitewash, in the refrigerator. Sourdough yeast is very good. Yura, I never tire of thanking you for such a miracle Leaven. With a capital letter !!!
Yuri K
liusia, To your health! You Lyudmil, yeast turned out even better than mine. According to the description, well, straight thermonuclear... My dough is lazy at times
liusia
Yes, Yura, I'm not overjoyed with this yeast. Tomorrow I will try to bake bread with this yeast in a bread machine. In the morning I will put the dough, right in the bucket, go on business and see how it will be. We do not sell flour of either grade 1 or grade 2. Although rye appeared on sale. Today I bought whole wheat wheat, and a little whole rye.
Radushka
liusia, Ludmila, will you report on HP? You are welcome! I can't do it manually anymore. Just to break. It is necessary in the HP oven
Yuri K
Well, as promised! Today I tried to fry the top for the first time, including the grill in the last minutes. Slightly overcooked, but better than "lean" whiteness. I should try this "shaitan - procedures" with bread

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Irinap
Yuri K, and twirled how beautiful!
Marysya27
Mmm ... picture of yummy
Based on congratulatory perspectives from Tatiana
Quote: Tatyana1103

Yuri , CONGRATULATIONS!
Yuri K
Quote: Irinap
and twirled how beautiful!
tried to braid on a couple but spat, just twisted




Marysya27, thank you!
Trishka
Quote: Yuri K

Well, as promised! Today I tried to fry the top for the first time, including the grill in the last minutes. Slightly overcooked, but better than the "lean" whiteness. I should try this "shaitan - procedures" with bread

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