How else can you use grape leaven

I like the sourdough on grapes so much that I decided to try to bake not only bread with it, but all the pastries, including sweet buttery. The result is not the right word to say that you have pleased. Grape leaven does not give acid to the dough, but only aroma and other properties to the leavened dough. Yesterday I baked pancakes on sourdough, I will share the recipe:

PANCAKES ON SQUARE.

The dough was made in a blender.

-3 eggs

-3 stack. milk

-1 stack. warm water

-2.5 stacks of flour

-0.5 tsp salt

-3 tsp sugar (add by
taste)

-1/4 stack grows up. oils

-1.5 stack of grape
sourdough according to Stone.

Knead the dough well in
blender. Leave the dough to “ripen” for 1 hour.
The oven is as usual.

I tried to make khachapuri using sourdough. That's what came out Delicious !!!!!!!!!!!

KHACHAPURI.
140 g grape starter according to Nancy Stone
300 g wheat flour
10 g sesame oil
6 g salt
0.5 tsp sugar (3 gr)
110 ml warm water.

The filling here is two kinds of cheese (I took Russian and mazzarella) and cottage cheese.

[Sweet pastry dough]

Here, too, the dough on grape sourdough !!!!!! For a long time I was going to try the dough without yeast for sweet pastries, but the result exceeded all expectations !!!!!
Sweet pastry dough on
grape leaven by Stone.

-630 gr flour

-2 eggs (minus the yolk per
grease) + 2 tbsp. l. sour cream + add water) up to a total of 300 ml.

-250 gr grape sourdough
by Stone (I have it the consistency of pancake dough)

-80 grams of sugar (to taste).

-3 - 4 g (0.5 tsp) salt

-50 gr butter

-40 gr vegetable

- and a packet of vanilla sugar.

This pastry was made without yeast on grape sourdough according to Nancy Stone !!! The dough turned out great !!!!!!!!! Baking from it is SOMETHING !!!!!!!!!!!!! Here on the site there is a recipe for SIMPLY AWESOME PAST, I decided to make it with sourdough, this is the recipe:

Dough for sweet pastries on
grape leaven (according to Nancy Stone).

-630 gr flour

-2 eggs (minus the yolk per
grease) + 2 tbsp. l. sour cream + add water) up to a total of 300 ml.

-250 gr grape sourdough
by Stone (I have it the consistency of pancake dough)

-80 grams of sugar (to taste).

-3 - 4 g (0.5 tsp) salt

-50 gr butter

-40 gr vegetable
and a packet of vanilla sugar.

Poppy
I make the filling like this: -150 gr. poppy seeds, -100 gr
sugar, milk,
enough to cover the sugar-poppy mixture. We boil down to start
thicken. (But do not digest it into caramel, otherwise it will be difficult to smear).

MISHA, bravo Called - simple and tasteful

Congratulations on the recipe

[ROMA,]

ROMA, Thank you

I like this leaven so much, I play with it like a child, I taste it everywhere. With minor changes in the recipe, a dough for savory baking is obtained - it has less sugar and I do not add vanilla sugar.
Dough for savory pies on
grape leaven by Stone.

-630 gr flour

-2 eggs (minus the yolk per
grease) + 2 tbsp. l. sour cream + add water) up to a total of 300 ml.

-250 gr grape sourdough
by Stone (I have it the consistency of pancake dough)

-50 grams of sugar (to taste).

-3 - 4 g (0.5 tsp) salt

-50 gr butter

-40 gr vegetable

The fillings can be, respectively, any unsweetened - here in the photo - with green onions and eggs, meat and mushroom.

[Pineapple buns.]

Using the same grape sourdough
Pineapple buns.

Dough:
-400 gr. wheat (plus 20 grams had to be added to the kolobok)
-160 g grape sourdough (according to Nancy Silverstone).
-1 egg + 1 tbsp. l. add sour cream + water to 200 ml.
-3 grams of salt (0.5 tsp)
-50 gr. Sahara
-50 gr butter (25 gr vegetable, 25 gr butter)

I put a sweet curd filling on the dough blanks, on top of a pineapple circle. You can decorate with a berry.

Ready buns can be poured with pineapple juice jelly.

Tell me where to get the recipe for this wonderful leaven

[TXT]

There is no miracle - if you have experience of communicating with leaven, it will not be difficult to grow a grape one. Its peculiarity is that it is well suited for any baking - the rest is a matter of personal preference. I opened a topic on the forum about leaven TXT here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=70.0

Rice cake on
grape leaven.

-70 gr rice

-230 gr wheat

-160 g grape sourdough

-50 ml of water

-120 ml of kefir (better
peroxide)

-1 tsp salt

Make a wrinkle dough.

On a baking sheet where we will bake,
pour 1 tbsp. l. olive oil and use it to form a cake. Proofing,
until the cake doubles in volume. Make a pattern with the edge of the palm,
can be sprinkled with sesame seeds. Steamed baked goods.

[Sourdough on grapes.]

Grape starter can be made in a slightly different way.
Sourdough on grapes.
You will need:
4 liter jar, glass or plastic with lid
gauze
wooden spoon

500 gr red or black grapes
1 liter (4 cups) water 25 ° C / 77 ° F
550 gr (3 3/4 cups) flour

It is good to wash your hands, the dishes in which the leaven will be made.
Drinking water must be added to the leaven. If the water is too chlorine, then it is better to use filtered water or spring water from bottles.
Day 1 - start of fermentation
Place the grapes (right on the twig) on ​​a double layer of cheesecloth, collect the cheesecloth with a bag around the grapes and tie with thread. Put flour and water in a jar and stir by hand or with a wooden spoon. Take grapes in cheesecloth and lightly knead them on a bowl with flour, so that he starts up the juice. Put cheesecloth with grapes into flour mixture, flour should cover the grapes. Place the lid tightly on the pan and leave at room temperature (22 ° C / 72 ° F). If the room is colder, you can wrap the sourdough dishes with a blanket.

Day 2 and 3 - fermentation
Small bubbles will appear and the bag of grapes may start to inflate
Day 4 - starter renewal
The mass will begin to take on a brownish color; if the mass was very active on the 3rd day, by the 4th day, this activity will subside. An unpleasant alcoholic odor will appear. The bag of grapes will pop up. It's time for feeding. Add water and flour and mix well by hand or with a wooden spoon. Close the lid tightly.
250 ml water (1 cup) 25 ° C / 77 ° F
130 grams (1 cup) flour

Day 5-9 - continued fermentation
From day 5 to day 9, the leaven will not be very active.
Sometimes the water separated from the flour turns yellowish and mold may appear (this means that bacteria and yeast are out of balance). If this happens, remove the mold and add 1 cup of water and one cup of flour. If everything is normal, then the unpleasant smell will be replaced by a yeast aroma, 2-3 days after feeding. If this does not happen, then discard the leaven and start over.
Day 10 - start of regular feeding
Remove the grapes from the sourdough and squeeze the juice into the sourdough. Throw away the grapes. Stir the mixture well.Leave in 130 g of sourdough (1/2 cup) and pour out the rest (in the beginning, more flour is easier to sour). If you leave more leaven, then you need to increase the amount of flour and water when feeding, respectively, you get more leaven!
To strengthen the starter culture, it must be regularly fed for the first 3 days, and then it can be fed as it is used. The older the leaven is, the stronger it is and it is difficult to spoil it.
The first three days, the sourdough must be fed 3 times a day (each time doubling the amount of flour and water: 1/4 cup - 1/2 cup - 1 cup) every day starting with the minimum amount of sourdough (1/2 cup). If the leaven has not been fed for a long time, then it must be revived in the same way.

[BUCKWHEAT PANCAKES WITH SQUARE.]

I want to share a recipe for such a yummy.

BUCKWHEAT PANCAKES WITH SQUARE.

-300gr. wheat
-200 gr buckwheat flour
-215 g grape sourdough (of which 85 g added rye)
-3 glasses of milk and 2 stacks. water - total 1 l 250 ml liquid
-4 eggs
-2 tbsp. l. sugar (to taste)
-1 tsp salt
-3 tbsp. l. grows up. oils

It was not possible to photograph pancakes in a pile, because they were eaten hot as they were cooked. That's all that was left. Delicious and fragrant. They ate with condensed milk.

[pies with peas and garlic sauce.]

We love such pies with peas and garlic sauce.
pie dough with the same ripe grape sourdough:

Dough:
-500 gr. wheat
-240 g grape sourdough
-to a measuring cup 2 eggs (minus the yolk for lubrication) + about 100 ml of kefir and add milk to 260 ml
-2 tsp salt (12 gr)
-20 g brown sugar
-20 gr plums. oils
-25 gr vegetable oil

The dough was made in a bread maker on the "Dough" mode.
Filling for these pies - Boil the presoaked peas until tender, season with salt and pepper. Cool down.
Garlic sauce goes with pies - sauce. Heat fresh garlic with salt, add vegetable oil (I added grape seed oil), fresh herbs (I have dill), and add boiled water.

MISHA, how to arrange such pies? And how long does it take?

MISHA, how to arrange such pies? And how long does it take?

Proofing of such pies (like sourdough bread) will take longer than yeast. You can speed up this process by proving the pies in the oven with a mug of boiling water and turning on the light.

I can't tell you the exact time, it depends on many factors, on the sourdough itself, on the temperature in the room ... I am guided by the size of the pies - they should increase in volume by about two times.

Proofing of such pies (like sourdough bread) will take longer than yeast. You can speed up this process by proving the pies in the oven with a mug of boiling water and turning on the light.

And set T30 * C, optimally

[The dough for this pizza]

And set T30 * C, optimally

Quite right, if the oven has such a function, be sure to use it.

And today I baked pizza with grape sourdough.

The dough for this pizza

- 50 grams of corn flour,

-250 gr wheat

-150 g of grape sourdough,

- add 70 ml of kefir with water to 150 ml,

-1 tsp salt

First, I pre-baked the cake at T 160 * C for 15 - 20 minutes, then distribute the filling and bake for another 20 minutes.

Spread the filling evenly on the cake greased with tomato sauce: onion in half rings, smoked meat in strips, sweet Bulgarian red pepper, olives, champignons, fresh herbs, with Mazzarella cheese on top.

Misha, do you first have to defrost the dough for pies, and then sculpt the pies and defrost again? Or knead the dough, stick the pies and let them stand?
And another question: does adding corn flour to wheat flour improve the taste of baked goods?

[Juliya]

Juliya ,
I make the dough for pies in the same way as for bread, with a proofing of about 40 minutes. - 1 hour, then I mold the product and the final proofing until it doubles in volume.
And I tried adding cornmeal to the pizza dough (somewhere I once read that this is one of Sophia Loren's secrets) I liked it,

[Bread Flatbread.]

Bread Flatbread.

Dough:

-100 gr flour

-100 gr of water

-150 g grape sourdough

- a pinch of yeast

Knead the dough and leave for 2 hours.

Dough:

-all dough

-300g flour

-150 ml water

-8 grams of salt

-0.5 tsp yeast

Dough with rises and wrinkles (I folded the envelope 2 times). Then baking in the oven at T 180 * C.

Dough for sweet pastries on
grape leaven by Stone.

-630 gr flour

-2 eggs (minus the yolk per
grease) + 2 tbsp. l. sour cream + add water) up to a total of 300 ml.

-250 gr grape sourdough
by Stone (I have it the consistency of pancake dough)

-80 grams of sugar (to taste).

-3 - 4 g (0.5 tsp) salt

-50 gr butter

-40 gr vegetable

- and a bag of vanilla sugar

baked cookies, sprinkled with poppy seeds and sugar, came up very well, baked, just a small question, the dough turned out with a sour taste, this is how it should be, or my sourdough has stopped

The dough should not be sour, the grape sourdough does not give a pronounced sourness, only the aroma, unless, of course, overexpose, do not over-ferment the dough.

MISHA, well, you are annealing. Such sweet beauty, and even leavened! I slowly begin to conjure with bread (thanks to Admin for MKZ!). And here it is!
And immediately questions:
- what does it mean to overexpose the dough? To delay the second proofing in time or to overdo it with the temperature during the proofing, or something else?
- to stand up to double. And if it doesn't always work out? Keep it longer?
- should the product increase during baking?

[Proofing should be done at the optimum temperature for raising the dough, 28-30 * C and until the volume of the dough increases by 2-2.5 times and no more.]

I will answer if you don't mind.

To overexpose the dough is to overexpose. The dough has its own proofing period, that is, its aging before baking. There is the first and second proofing, I will not repeat myself in the text, you can read more about this here:
A guide to baking bread in a homemade bread maker.
#

Here is an explanation of what the two proofers are for.

Proofing should be done at the optimum temperature for raising the dough, 28-30 * C and until the volume of the dough increases by 2-2.5 times and no more.

If the dough is too long during the second proofing, it may over-acid, begin to weaken and the product will lose its shape, begin to tear and creep, it may taste sour, and even fall off when baking. Then it will simply turn into a leavening dough. There will be no good baking.

When baking, the dough should always slightly increase in volume, until the temperature inside the dough reaches 60 * C - this is normal, since the temperature rises when the oven is heated to 180 * C or another set T * C. And this should be taken into account when proving the dough in the form and not bringing it to a long proofing in time and volume.

The proofing of the dough does not depend on the time - each dough has its own time. You need to focus on the volume of the test - its increase up to 2 times.

Therefore, you need to patiently look after the dough - the excuse "and if not always succeeds" is unacceptable for the test, the dough does not forgive such excuses

Hope I answered your questions

Misha, I brought you a big THANKS.
Primarily for inspiration. At the first stage, this is perhaps more important than the recipes themselves.

I made up my mind and baked something sweet. For starters, pancakes and bagels with raisins. What can I say. Very good! I can't even believe that all this is without yeast.

There are only two points:
1. A slight sourness is felt, some kind of fruit (it doesn't spoil the pancakes at all). In bagels, this is more noticeable. But I think if you use cherries, cranberries or apples as a filling (as if to disguise it), then no one will guess at all.
2. The product loses its shape (spreads) during proofing, and especially during baking. True, it remains very tasty. The gingerbread man was controlled. All right.

Please tell me how this can be corrected.

[Lenny,]

There are only two points:
1. A slight sourness is felt, some kind of fruit (it doesn't spoil the pancakes at all).In bagels, this is more noticeable. But I think if you use cherries, cranberries or apples as a filling (as if to disguise it), then no one will guess at all.

Lenny,
If the sourdough is correct, strong and ripe, it should not give a pronounced acid, this is the difference between grape and rye, for example, which is suitable for sweet pastries.
You can do it this way - reduce the amount of sourdough to, say, 150 grams (this is 630 grams of flour!), And add very little fresh yeast. As a result, the bagels will acquire the positive properties of sourdough baked goods, and the proofing will become much faster (saving time is also important).

2. The product loses its shape (spreads) during proofing, and especially during baking. True, it remains very tasty. The gingerbread man was controlled. All right.

Please tell me how this can be corrected.

You will have to add a little flour.
There may be a reason for the quality of the flour itself, there is such a "floating".
For sweet, and, even more so, piece baking, you need good quality flour.

Rice cake on
grape leaven.

-70 gr rice

-230 gr wheat

-160 g grape sourdough

-50 ml of water

-120 ml of kefir (better
peroxide)

-1 tsp salt

Make a wrinkle dough.

On a baking sheet where we will bake,
pour 1 tbsp. l. olive oil and use it to form a cake. Proofing,
until the cake doubles in volume. Make a pattern with the edge of the palm,
can be sprinkled with sesame seeds. Steamed baked goods.

Tell me, are rice and wheat flours?

Yesterday I baked your buns with raisins from the first page, though for half a portion, there was little sourdough, added a little yeast (it was too late to speed up the process) and increased the amount of sugar (well, I love sweet buns). The result is very tasty buns, beautiful, airy, melt in your mouth. Thank you very much.

skate, please, to your health, I would like to see a photo report on buns))))))
Rice and wheat are, of course, flour.

skate, please, to your health, I would like to see a photo report on buns))))))
Rice and wheat are, of course, flour.

Sorry, but that's all that's left.



Baked in two passes and buns from the 2nd batch, so they differ and are more fried.

Almost any sourdough can also be used for an indirect purpose - fermenting milk - you get a real curdled milk! At the same time, it will be non-alcoholic (unlike kefir on thermophilic yeast), and therefore really useful and safe even for children. If the leaven has its own specific flavor, which is rather undesirable in yogurt, then this is fixable. It is enough to ferment the milk a couple of times using not the sourdough for fermentation, but a little bit of the previous yogurt (and continue to ferment with this method)!
I now have two sourdoughs - one for baking with flour and the other for yogurt with milk!

[kross633]

kross633, very interesting. And you can describe the process in more detail - how much sourdough for how much milk, perhaps stir in a small amount and then add to the total mass? and what temperature should be? Wrap up in warmth?
Describe, eh? how are you doing

Temperature - room temperature. I am not wrapping.
The first time I added about a quarter teaspoon of the starter culture to a glass of milk. (I stirred it all at once - I didn't guess until you suggested) It fermented for about a day.
The second and subsequent times - I just take out the finished yogurt and, without washing the jar from under it, pour new milk and leave it on the table. The remainder on the walls of the jar is enough to ferment a new portion.
In the evening I put on a new portion - in the morning or at lunchtime (it probably depends on the temperature it is cold or hot in the apartment), the curdled milk is ready!

The main principle is to "let" bacteria from the sourdough into the milk, but not to let thermophilic mushrooms (thermophilic yeast from kefir or from bread crumbs baked with yeast) go there, otherwise we will get alcoholic yogurt.
Naturally, lactic acid starter culture is also not suitable for this purpose if it was made on a lactic acid product containing thermophilic yeast.

That is, it turns out that grape sourdough is used only once - the first, and then we use the resulting lactic acid product (I don't even know what it is, whether it is yogurt or something yoghurt?) As a subsequent sourdough. So?

That is, it turns out that grape sourdough is used only once - the first, and then we use the resulting lactic acid product (I don't even know what it is, whether it is yogurt or something yoghurt?) As a subsequent sourdough. So?

That's all right. So.

[Starter pancakes from Ayn.]

She brought delicious pancakes. They are not even based on grape sourdough, they are just from this sourdough, we do not add any liquid or flour. So,

Starter pancakes from Ayn.

- 250 g ready-made starter culture 100% moisture
- 1 tbsp. l. honey
- 1 egg
- a pinch of salt
- 1/4 tsp. soda
- 1/2 tsp. baking powder

(the recipe still contains vegetable oil, 1-2 tablespoons, I do not give it, because it makes the dough heavier, and without vegetable oil, the pancakes are softer).

Mix everything and fry the pancakes in a small amount of rast. oils.

Such a taste - not a gram of sour, you don't even feel that leavened, very tender and tasty pancakes.