Bread with malt sourdough (in KhP)

Bread with malt sourdough (in KhP)

Category: Sourdough bread

Ingredients
Wheat flour	450 - 500 g
Leaven	300 ml
Water	280 - 300 ml
Fiber (optional)	1 tbsp. l.
Vegetable oil	2 tbsp. l.
Salt	1 tsp

Cooking method

• I keep the starter culture in the refrigerator in a 600-gram jar (a 500-gram can was recommended). The jar is closed with a lid with holes. I was told that this leaven should not be frozen or overheated. After I took the leaven for the dough, I add a little flour and water there, wait for it to rise and settle again, and put it in the refrigerator. The sourdough is fed only with wheat flour.
  
• 
  
• When I am going to bake, I take the jar out of the refrigerator, add a little water and flour again, stir and wait for several hours until the leaven doubles (rises to the top of the jar). It starts to sag quickly enough, so it's important not to miss a moment.
  
• Then I sift half the flour into the mold, put the leaven, then the second half of the flour, water, salt - to taste, you don't need to salt it.
  
• And I turn on the "Rye dough" mode (temperature equalization 45 minutes, kneading 15 minutes, raising the dough for 1 hour). After the signal from the bread machine about the work done, I turn it off and wait for several hours (4-7 hours) for the dough to rise.
  
• The most important difference from other recipes that I have used is that the dough rises only ONE (!) Time.
  
• Then I turn on the “baking” mode for 1 h 15 m. The bread is ready. The bread must stand for several hours (like any other), and then you can eat it.
  
• 
  
• The recipe was attached to the leaven:
  
• flour 3 cups
  
• sourdough 2-3 tbsp. spoons
  
• 1 cup water
  
• salt, etc. (raisins, nuts) to taste.
  
• You can use wheat flour for the dough, as well as a mixture of rye and wheat flour (50 + 50).
  
• According to other recommendations, the sourdough is not fed at all, but the unwashed pan, in which the dough was, is removed to the refrigerator. And then a new bread dough is made in the same saucepan. It is kneaded, immediately laid out in baking dishes (up to half the volume). When the dough has risen, then bake for 30 (?) Minutes.
  
• The sourdough recipe was also included.
  
• 
  
• So far I have baked wheat bread 3 times with this leaven. The result is stable.
  
• I'm going to try to bake rye-wheat bread. I'll write what happens.
  

Note

Recently at an Orthodox fair I bought a malt sourdough. On the same day I put the dough on it and the next day I tasted my first bread with this leaven. I really liked him.
I must say that for half a year, if not more, I have been experimenting with different leavens, constantly visiting the forum (thanks to all members of the forum, your advice and experience helped me a lot) and trying to find the bread that I need.
And, since I myself suffered for so long, I want to share a recipe that I liked.

These are photos of my first and second bread.

[ivolga]

...... A sourdough recipe was also included.
- - - - - - - - - -
ivolga , and where is the recipe for making sourdough? This is the most interesting! In any case, for people like me, "fermentors" ...
If you still have the recipe, please write it down.

This leaven (ready-made) came to me twice. The first time they brought me from the monastery, but I was just learning to bake with leaven. It worked well at first, but I mishandled her, and in the end I baked pancakes from what was left.
And the second time I bought it at the fair. By the way, from 22 to 29 December there will be a Christmas fair at the All-Russian Exhibition Center, pav. 69. At such fairs, I saw grain, hops, and various flours and leaven. Maybe lucky, and this time will be too
I baked bread for several months, I really liked it.But then I left the leaven on the stove to keep it warm, and mine decided to fry the meat in the oven. As a result, the leaven was almost baked. It has become slower, but more viscous and persistent. And over time, it began to smell differently. I don't like the smell. The bread turns out to be normal, but the smell is not very good. Today I decided to start growing my own starter cultures once again.

I heard that in some monasteries, for example, in St. Petersburg in the Lavra, they sell leaven. Many people buy ready-made and bake their own bread in the oven. I also often heard: "They gave the leaven in the monastery, I don't know what to do with it, it just stands in the refrigerator." I managed to bake sourdough bread without much hassle and I want to tell everyone about it.
I only know that you cannot take "Pochaev", "Jerusalem" and other "holy" leavens.

I photographed my bread, but now (for technical reasons) I cannot process the photos and post them.

What's the point of buying a sourdough if you can make it yourself?

First, the main thing for me is sourdough bread.
Secondly, it is already middle-aged (this is a plus for the sourdough), therefore it is strong enough and you can immediately bake it without yeast.
Thirdly, it is very convenient.
Fourth, I have already tried it, I know that I like it, and almost learned how to handle it.
And fifth, I don’t think I can do better (why would I be worse?).
Although I am now trying to grow two leavens: "eternal" and on cabbage brine. Got used to sourdough bread

Now I put the starter culture in a 900 g jar. I think she liked it better. And it's more convenient for me to feed her.
I also walked around the forum and found (I don't remember what topic) a baking method that I already tried. Very comfortably.
Kneaded on the "Pelmeni" mode - 20 minutes.
Then I take out the spatula and turn on the "French" mode - 6 hours.
Kneading is idle and baking starts at the right time.

Question:
Do you knead the dough, rise once and bake immediately?

I just started to master the leaven, while I read and look for answers to my questions on my own, but your method interested me very much. Please tell us in more detail.

Today I baked with sourdough for the first time, using your recipe. Thank you very much! My work:

Wheat flour - 400 gr
malt sourdough - 7 tbsp. l.
salt - 1 tsp.
sugar - 1 tbsp. l.
vegetable oil - 1 tbsp. l.
water - 260 ml

I put everything in a bucket and turned on the "pizza" mode. In the process, the bun was corrected (first I added water, then I realized that the water was unnecessary and added flour). I think 260 ml. water was initially optimal and in vain I jumped around the stove. After the end of the cycle, I let the dough stand in a warm oven for about three hours, greased the top with an egg and baked for 1 hour 15 minutes.
The result is delicious, aromatic bread with a beautiful round roof.

What do I plan to change:
1. When raising the dough, cover the bucket with something damp, otherwise the top gets windy and the roof of the bread cracked during baking.
2. It is necessary to try to adjust the amount of water, so as not to arrange dancing with tambourines around the stove.
3. I want the dough to have two rises. It seems to me that it will be more airy.

Sourdough bread is delicious! It cannot be compared with yeast! I am very glad that I got myself a Tamagochka in the refrigerator

But in the refrigerator you store the leaven in vain. At low temperatures, the necessary and such beneficial lactic acid bacteria die in the leaven, and only yeast remains. And a good leaven is always the right balance between the two.

[one]

Yes, the dough only rises one time. "The woman took the leaven and put it in three measures of flour, until everything sour." And if it "sour everything", then it seems to me that there is no need to rise the dough again. I myself have not tried 2 rises (with this sourdough), but I thought about it for a long time. It seems to me that the dough will turn acid. Twice (this is again my inference, but supported by inferences from other topics about sourdough), the dough should rise when we add the baking.Then we make a dough with a part of the flour, and after rising, when the dough has gained strength, add the baking and the rest of the flour.
I add splendor to the dough with various additives. Now I will insert photos.

I was also struck by the fact that the dough rises once, and then I thought that this is very correct.

The leaven I purchased this time is stronger than the one I had.
Last time the bread was not acidic at all, but now acid is felt.
And now I also think that it is possible to reduce the amount of leaven and the rise time. I want to try to turn on the "diet bread" mode after kneading (5 hours). Then there will be 4 hours of getting up (they write that this is optimal, and less is not needed) and baking for 1 hour. But while we still eat that bread.

I also calculated the flour-water balance for a long time, but now I take the recipes from the instructions and just put the yeast instead of yeast, without counting anything. I also baked rye custard according to the recipe from the instructions. It turns out well.

But in the refrigerator you store the leaven in vain. At low temperatures, the necessary and such beneficial lactic acid bacteria die in the leaven, and only yeast remains. And a good leaven is always the right balance between the two.

I read about it in threads but don't know how to do it.
I did not find the answer on the forum. Tell me, please, or give a link.
And when they gave me the recipe, it was written: keep in the refrigerator, that's what I do. Of course, refrigerators are also different.

The temperature for storing starter cultures should not be lower than 10 - 12 * C, a wine cabinet is ideal for this. I do not have it yet (in the nearest plans of purchases), now I store the starter cultures on the windowsill, there is the lowest temperature in the apartment. And the leaven can be made more abruptly, sometimes salt is added for better preservation. I bake often, I don't have time to wind up.

Do you cover the leaven from the light? I've always been very interested in this.

I decided to insert a photo. This is rye sourdough bread according to the recipe for "custard rye" from the instructions for the bread maker. The best result is when the yeast is simply replaced with sourdough. I baked it according to my previous method: rye dough mode, then I follow the rise, baking for 1 hour 15 minutes. I haven't baked rye in a new way.

Do you cover the leaven from the light? I've always been very interested in this.

No, they are in my glass jars on the windowsill, :) waiting for feeding.

Thank you MISHA!

This is a photo of plain and topped bread.
And also these breads are near. It turned out not very sharp, but the color is rendered well.
And in the last photo I tried to show the structure of the bread. The sharpness in the photo was good, but the colors were not very good, but I can no longer reshoot.
She baked simple bread according to her old method, and bread with additives - "in French"
The amount of flour in both cases is the same - 450 grams.

Bread with additives (I really like to add something):

flour 450 gr
starter culture 300 ml (a few spoons of the risen starter culture)
salt 1 tsp
sugar 1 tbsp
rast oil 2 tbsp
fiber 1 tbsp (add everywhere, while there is)
Warm (!) Liquid 280-290 ml
(125 g jar of baby puree "Pumpkin with potatoes" added water to the required volume)
1 tbsp "Fitness Mix" (added when kneading to make a good kolobok).

I added sugar and pumpkin puree for color, but probably no sugar should be added in this mode.
I post photos and a recipe to share my experience.

Question: 1. When raising the dough, cover the bucket with something wet, otherwise the top gets windy and the roof of the bread cracked during baking.

My dough rises in the bread maker, I don't cover it with anything. The lid of the bread maker is of course closed.

Do you cover the leaven from the light? I've always been very interested in this.

I decided to insert a photo. This is rye sourdough bread according to the recipe for "custard rye" from the instructions for the bread maker. The best result is when the yeast is simply replaced with sourdough.I baked it according to my previous method: rye dough mode, then I follow the rise, baking for 1 hour 15 minutes. I haven't baked rye in a new way.

If possible, please give me a complete recipe for rye with sourdough.

And another question: is it necessary to heat-cuddle-feed this sourdough after the refrigerator before baking, or can you immediately throw it into the dough?

MISHA!
I do not have wine cabinets, I have not and will not be in the near future. In the apartment there is Africa (26 degrees C), and on the windowsill it is even hotter, since the batteries are also fried there. We'll have to keep the starter in the refrigerator ...

MISHA!
I don't have wine cabinets, I haven't, and won't be in the near future. In the apartment there is Africa (26 degrees C), and on the windowsill it is even hotter, since the batteries are also fried there. We'll have to keep the starter in the refrigerator ...

I, too, do not yet have such a locker, but in connection with the leavens, I also realized that I really needed it. By the way, it is also useful for its intended purpose.
And if not, there is another way out. Make the leaven steep and add a little salt. If you bake bread often, then there shouldn't be any problems, the main thing is to feed on time.

And if not, there is another way out. Make the leaven steep and add a little salt. If you bake bread often, then there shouldn't be any problems, the main thing is to feed on time.

I confirm, I have been doing this lately !!! The quality of bread with non-supercooled sourdough is much better !!! (I did this with wheat immediately, but I kept the rye in the refrigerator and it noticeably changed its properties, now I'm looking for a new one ..)
I'm also not cold at home (batteries), I renew the leaven 2 times a week, I usually bake 2 times, if less often, I just feed it ..

[Bread "Zavarnaya" on rye flour]

I rearranged the leaven on the windowsill and thought that if you put it in a flower pot, it would be even beautiful.

If possible, please give me a complete recipe for rye with sourdough.

And another question: is it necessary to heat-cuddle-feed this sourdough after the refrigerator before baking, or can you immediately throw it into the dough?

Recipe from the instructions for Panasonic SD-255
(the bread maker has a "rye bread" mode
and a special spatula for kneading rye dough):

Bread "Zavarnaya" on rye flour

dry yeast 2 tsp - replace with leaven
wheat flour 225 g
rye flour 325 g
Salt 1.5 tsp
vegetable oil 2 tbsp. l.
rye malt 4 tbsp l. (40 g)
boiling water for malt 80 ml
honey 2 tbsp. l. (sometimes substituted with sugar)
coriander 1 tsp (I put 2 tsp.)
water 330 ml
Note: pour boiling water over the malt, mix well, cool
and add to the rest of the ingredients.
I pour the malt into 100 ml boiling water (coffee cup).
Accordingly, I have 310 ml of water.
I replace yeast with sourdough.

I feed the sourdough for the first time after putting a part into the dough,
and the second time - when I am going to bake, I wait for it to rise, then I take a part for the dough.
I learned all this from the general educational topics on the site.

By the way, I want to say that the taste of bread is getting better every day.
Three days later (accidentally lying so much) sourness is almost not felt.
I decided that I had glitches, but the others confirmed it too.

The site has a collection of instructions for bread makers. I use it occasionally.

Once they brought me from the monastery a recipe for baking bread with the same (malt) leaven.
I did not try to bake it, but I decided to put it out.
Suddenly someone dares to try.

BAKING BREAD
Put dough:
dilute 4-5 tbsp in 1 liter of hot water. spoons of leaven
and add flour to a medium-thick sour cream consistency.
Wrap the dough and put it in a warm place for 10 hours.
Put into the finished dough
2 tbsp. tablespoons without a slide of salt and
2 tbsp. tablespoons with a slide of sugar. sand,
1 teaspoon of baking soda,
stir and
knead the dough like for pies.
In pre-lubricated and heated forms
put the finished dough to half of the mold
and allow to distance to the top of the form (50-60 minutes, sometimes less or more). Bake at medium temperature for 1 hour.
When the leaven ends
pour the required amount from the finished dough.
Store starter culture in the refrigerator.

Such is the recipe. Soda is added here so that the bread is not sour - that's how they explained to me. The recipe, of course, is not for a bread machine, but you can count and try. Personally, I was scared of hot water.
Although water of 38-40 degrees can also be considered hot

I also walked around the forum and found (I don't remember what topic) a baking method that I already tried. Very comfortably.
Kneaded on the "Pelmeni" mode - 20 minutes.
Then I take out the spatula and turn on the "French" mode - 6 hours.
Kneading is idle and baking starts at the right time.

Found a topic from which I took this baking method.
This is "Yeast-free rye bread on dough".

Found a topic from which I took this baking method.
This is "Yeast-free rye bread on dough".

Thanks for the tip!
I tried to put the bread for the night: I kneaded it on "dumplings", put French bread on the timer. As a result, the dough after kneading was 7 hours. By the morning I received a loaf of rye bread. Delicious and hassle-free!
The rye roof turned out not to be a pebble, but even, slightly convex.

My leaven on the windowsill didn't like it.
It has become runny like pancake dough.
The bread did not rise enough on it.
And I moved it to the top in the refrigerator
(it is the warmest in my refrigerator) shelf to the opening side.
Today, by the way, I decided to measure the temperature there.
My thermometer showed 12 degrees.
And now I restore the leaven. She looks better now.
On this occasion, she baked pancakes:

Warm water 300 ml
Sourdough about 200 ml
Stir the leaven in water
Added flour (to the consistency of a pancake dough)
Salt is an incomplete measuring teaspoon
Sugar 4 regular rounded tablespoons
The dough stood for about five hours, rose 1.5-2 times.
I moistened the spoon with vegetable oil and carefully took the dough.
Baked in a frying pan.

Very interesting sweet and sour taste and unusual structure.
They ate with mild adjika and jam. I don't know which option is tastier.

Photos are visible only to registered users.

[But! because of increased acidity (7-12 degrees), which protects against the occurrence mold and destructive processes, rye bread is not recommended for people with increased acidity of the intestines, suffering from peptic ulcer diseases. Bread containing 100% rye is really too much heavy for daily consumption. The best option: 80-85% rye and wheat 15-25%.]

After a while of using the starter culture, my digestive system deteriorated sharply: heartburn was simply tortured.

I did not expect such a reaction of the body. In principle, of course, my stomach is weak. Therefore, I do not use any spicy, smoked, fried and fatty things. I eat smoked sausage once a year - for the New Year. I fried potatoes so many years ago that I don't even remember ... Fried meat - categorically I don't even smell ...
And now my stomach didn't like the sourness in the bread ...
It's a shame ...
I'll try to combine yeast and sourdough, maybe it will be easier ...

Rye is one of the most important cereals. Rye consumption rate
flour (as a percentage of all cereals) about 30. Rye flour has
numerous useful properties. It includes the necessary
our body an amino acid - lysine, fiber, manganese, zinc, on
30% more iron than wheat flour, 1.5-2 times more
magnesium and potassium. Rye bread is baked without yeast and on a thick
sourdough. Therefore, eating rye bread helps reduce
cholesterol in the blood, improves metabolism, heart function, removes
slags, helps prevent several dozen diseases, including
number and oncological. In the 70s, Luxembourg for intestinal oncology
occupied one of the leading positions in the world. With the start of eating
rye bread and bran by this indicator, he got to the bottom of the list. In addition, rye bread has a lower energy value, so you don't have to worry about your figure.
In Germany and Poland, rye bread is considered a dietary product. is he
useful for people suffering from anemia and diabetes. But! because of
increased acidity (7-12 degrees), which protects against the occurrence
mold and destructive processes, rye bread is not recommended for people
with increased acidity of the intestines, suffering from peptic ulcer diseases.
Bread containing 100% rye is really too much
heavy for daily consumption. The best option: 80-85% rye and
wheat 15-25%. Rye bread varieties: from seeded flour, from peeled flour,
lively, simple, custard, Moscow, etc.

(The shelf life of rye bread is 36 hours.)

This, it seems to me, is a very valuable thought
decided to separate it into a separate message.

I usually add 1-2 tablespoons of oatmeal or other
cereal flakes, bran or "Fitness Mix" mixture.
And when kneading, I always got the right bun.
When I decided to bake pure wheat bread,
then at the beginning of the batch ("pelmeni" 20 minutes)
I had a good bun, and by the end of the batch
it turned into a spreading mass.

And for myself, I realized that it is desirable to add
cereal flakes or bran.
They are dry at first and knead normally,
and in the process of kneading, the flakes begin to absorb water,
thus preserve the correct kolobok
and do not allow it to turn into a spreading mass.

I cannot simply reduce the amount of water or increase the amount of flour,
because my bread machine then cannot stir the dough: it creaks and groans.
This, of course, is a feature of kneading in a bread maker.

BAKING BREAD
Put the dough:
dilute 4-5 tbsp in 1 liter of hot water. spoons of leaven
and add flour to a medium-thick sour cream consistency.
Wrap the dough and put it in a warm place for 10 hours.
Put into the finished dough
2 tbsp. tablespoons without a slide of salt and
2 tbsp. heaped spoons of sugar. sand,
1 teaspoon of baking soda,
stir and
knead the dough like for pies.
In pre-lubricated and heated forms
put the finished dough to half of the mold
and allow to distance to the top of the form (50-60 minutes, sometimes less or more). Bake at medium temperature for 1 hour.

This recipe haunted me. I decided to try it out.
I tried 2 options so far.
The first option came out by accident.
Fed a sourdough for baking, but couldn't use it that day
and put it in the refrigerator when it was still not completely lowered.
The next day, I kneaded the dough with the addition of soda on it.
I put it in a mold, covered it with a lid and set it to fit in the oven for 1.5 hours, periodically turning on a hot air blow at 50C for 30-40 seconds.
For 1.5 hours, the dough was only a little swollen, but I had to leave,
and I decided to trust the recipe and started baking.
Baking according to the recommendations from the forum about baking in the oven:
250C under the lid for 15 minutes, then the lid was removed
and after another couple of minutes reduced it to 180C. The readiness was checked with a temperature probe.
It was presented to me for the New Year - a really necessary thing.
As soon as I started baking, my cake began to grow in size.

I am writing the recipe in order to share a not very successful experience:
millet flour 450 gr
starter culture 300 ml
1 teaspoon salt
sugar 1 table regular spoon with a large slide
soda 1 half teaspoon
bran 1 table spoon
water 280 ml

The bread turned out to be non-acidic, rather the taste of soda and sweetish, but soft and porous was felt.
Form diameter 25 cm Pirex.

[using soda in sourdough recipes]

The second time I baked, trying to take into account the experience.
In the evening I put the dough. She put the dough in a glass saucepan.
And then I understood why I had to pour hot water.
The water heats up the pot, and while I took out the leaven,
the water has already cooled down to the desired temperature (35C), and the pan is warmed up.
And ceramic dishes will probably keep warm even longer!
Put in the leaven, stir, cover it with a lid
wrapped the pan and left it overnight.
In the morning the dough was just ready.
I kneaded the dough in a bread maker. I put it into shape and set it to fit.
I waited for 2 hours, instead of the recommended 50-60 minutes,
the cake again only slightly swelled, but decided to start baking.
She baked in the same way as the previous time.

Dough:
water 280 ml
sourdough from the refrigerator (unprepared) 4 tablespoons
flour 250 gr

Dough:
all dough
flour 200 gr (added when mixing)
sugar 1.5 table measuring spoon
1 teaspoon salt
soda - slightly less than half a teaspoon

This is where the dough became a spreading mass by the end of the kneading,
after which I decided that it was necessary to add flakes (see above my message 56).
The baking process went on like last time.
The bread turned out to be unsweetened, with a slight sourness.
The structure of the bread is better to look at the photo:
beautiful small pores and long passages.
I decided that there was still work to be done on the recipe.

I wrote all this to share my experiences.
I also really want to discuss
using soda in sourdough recipes.
I read that in national cuisines soda is used with sourdough,
but from many we hear: "Fi-and, soda!"
and I myself sometimes think so too.

Experienced bakers, express your opinion!

[ivolga]

ivolga what beautiful bread !! Especially the second one, with funny holes

I was also lucky that I cut it so that all the beauty of the holes is visible!
And one of those long passages that ended up too close to the roof
also made a beautiful cut!

Honestly, I don’t know ... I was bought in a bakery store, a dark reddish-light brown powder with a characteristic smell, it smells strong and pleasant. If you dilute with water, you get a dark mass with a pronounced smell of black rye bread, well, that's how it should smell, with sourness ... Is it fermented? Don't make sourdough on this?

PS: Today it bubbled a little at the bottom. In short, today I took part of it for black bread, instead of brewing malt as usual.

[method of baking sourdough rye bread]

If possible, please give me a complete recipe for rye with sourdough.

And another question: is it necessary to heat-caress-feed this sourdough after the refrigerator before baking, or can you immediately throw it into the dough?

One more method of baking sourdough rye bread.
Recipe (from instructions)

Dough:
Water 200 ml;
Wheat flour 225 g (whole wheat flour according to the recipe)
Sourdough - you can take unprepared from the refrigerator (1-2 tablespoons), you can rise 200-300 ml.
I put a spatula for rye dough in a bucket of a bread machine and knead for 8-10 minutes.
There is not enough dough, so I make sure that all the flour intervenes. I turn it off and leave it overnight or for 6-8 hours.

Dough:
When the dough rose to the maximum,
I put all the ingredients of the recipe and the remaining water.
I turn on the "Rye dough" mode.
During kneading, a beautiful, almost wheat ball is obtained.

After the end of the program, I wait an hour and a half.
During this time, the bread rose well.
And "Pastry" 1 hour 15 minutes.
Probably, you can immediately turn on the "Rye bread" mode (along with pastries),
there is enough time for raising the dough (it can be seen from the photographs),
but I haven't tried that yet.

The bread is tasty and non-acidic.

If the roof of the bread falls through, then the bread has stagnated after kneading and will be sour.

I like to use the Dough and Bake modes separately, especially when trying a new method or recipe, because the automatic bread program (with baked goods) does not allow bread to be baked if it is not baked. She writes "Temp".
And the "Baking" mode allows you to bake immediately, even for a minute.
Once I fiddled with baking in the oven. Memories lasted for a long time.
And I also like bread, which takes a little longer to bake than is included in the program.

I wrote all this to share my experiences.
I also really want to discuss
using soda in sourdough recipes.
I read that in national cuisines soda is used with sourdough,
but from many we have to hear: "Fi-and, soda!"
and I myself sometimes think so too.

Experienced bakers, express your opinion!

ivolga, hello!
I am not an experienced baker but I am researching this question. Here is my research
https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=3704.270
I haven’t baked with baking soda yet, but I’m going to do it while researching the issue.

[Kseny]

Kseny , Thank you!
I looked that a lot was written and interesting. I will study.

"5. The most delicious bread is obtained from dough dough.
6.For example, for any bread I use the following dough:
Water - 200 ml;
Sourdough - 2 tablespoons
Wheat flour - 225 g

Ready dough by volume - a little more than a liter.

Dough readiness:
when the dough rises, the edge of the dough, which clings to the side of the container, is convex,
and when it is about to settle, the edge becomes concave.
At this time, add the remaining ingredients and knead the dough.

7. After kneading, the dough must be immediately transferred to a form in which it will be baked, or cut into buns or pies.
In a bread maker - just leave it to rise. "

please tell me the amount of remaining ingredients for kneading the dough

please tell me the amount of remaining ingredients for kneading the dough

I bake bread in a bread maker. Sometimes I bake in the oven, but I knead in HP.
In my Panasonic recipes for 400-500-600 grams of flour.

In this topic, all recipes for white (light) bread are designed for 450-500 grams of flour. White bread recipe on page 1. The usual recipe from the instructions.
My favorite black bread recipe (the recipe itself is written on the previous page) is designed for 550 (325 + 225) grams of flour.

Of course, the classic dough is (all liquid) + (half flour).
But I chose this option for myself, because it is so convenient for me.
I put on a dough, and then I think that I will bake
For white, it means that I add 225 g of flour and 80-100 g of water or other liquid, such as eggs, butter, to the dough.

Now for black bread, I sometimes put a dough on peeled rye flour (150-180 g flour + 200 ml of water).

I do not describe the bread recipes, because I just replace the yeast with sourdough and put the dough. When she baked Easter cakes, she put the dough on milk and eggs.

And if you need baboutmore dough, you can add one more step.
That is, put another dough on this dough.

And this is wheat bread with the addition of flaxseed flour and a Fitness Mix mixture (several types of seeds, cereals, carrots).

Thank you for your reply. Looks like very tasty bread

Yes, the bread was delicious

I decided to add to the question about dough.

There is also a classic dough:

2/3 liquid and half flour.

This second option turned out to be more convenient for me,
but I came to him empirically,
and then I found confirmation on the Internet.

You can also make a three-stage dough, as some do on the site.
They say the result is even better.

I know how to work with leaven, I bake bread on leaven, here's how to make the leaven itself. Nobody writes about this. How malt sourdough is prepared.

Bunov P, F, - look here about leaven
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

how is the malt sourdough prepared and is it possible to prepare it yourself

Dear bakery technologist Bunov P, F, - learn to read the answers to your questions and read the information on the proposed links.

Go for communication in the topic Malt sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43275.0

Bunov P, F, Admin absolutely correctly directed you to the topic that interests you. It contains information specifically on the cultivation of malt sourdough. Explore!

["Bread from the Intercession Monastery of Matrona of Moscow".]

Since we have already understood the topic of the leaven brought from the monastery, I would like to ask about the leaven that I got from an employee at work. She gave me the leaven in a jar and with it a note: "Bread from the Intercession Monastery of Matrona of Moscow".
It says that you cannot put the leaven in the refrigerator, it must stand for one day, and on the second day you must feed it with 1 tbsp. wheat flour, 1 tbsp. milk and 1 tbsp. sugar, then leave the day alone, on the trail. feed the day again in the same way, divide into 4 parts, give three parts to good people, and from the fourth to bake bread ourselves, which supposedly this bread brings happiness. I was in the internet, they write that this leaven is not from this monastery at all. But it smells very nice, the bread on it turns out delicious, so I decided to keep it for myself. Its only drawback is that it is sweet.Wheat bread is good, but rye-wheat bread is sweetish, of course. That's why I want to ask:
1. Has anyone heard something about this sourdough, where is it actually from and how is it prepared?
2. Is it possible to feed her in some other way so that she would become less sweet and not spoil at the same time?

[Spring]

Dear Spring !
About the so-called "monastery" leavens.

The following is from the brethren of the Pochaev Lavra.
"Beware that no one deceives you ..." (Matthew 24: 4)

Dear brothers and sisters!

As we learned, for some time, the so-called "bread (leaven) from the Pochaev Lavra" began to be distributed throughout the dioceses of Ukraine. The brothers of the Pochaev Lavra bring to your attention that this phenomenon has nothing to do with the Holy Dormition Pochaev Lavra, but is a manifestation of spiritual ignorance, superstition and speculation on the authority of our Great Shrine.

The use of this test is strictly prohibited as it can lead to spiritual damage and have mystical ritual significance. Since the manufacturers of the aforementioned bread falsely hide behind the authority of the Pochaev Lavra, and the lie is initially the devil's devil, it is clear from this that this whole idea is the work of people led by demonic power. Therefore, we ask you to be very careful in such events and to take blessings from local priests for everything.

“They seduce unconfirmed souls; their hearts are accustomed to covetousness: these are the sons of damnation ”(2 Pet. 2:14).

“Wicked people and deceivers will prosper in evil, misleading and deceiving” (2 Tim. 3:13)

Regards, brothers

Holy Dormition Pochaev Lavra. "

🔗

I will not write anything here about the Intercession Monastery - this forum is secular, there are other places where you can polemicize about this in more detail.
Grow your own with the help of forum tips for growing starter cultures - and you will be happy!

Thank you, MariV. It is really better to make the leaven yourself, otherwise who knows what is in this leaven and how it was made.