technologist
Thanks to this recipe, I understood how sourdough bread differs from ordinary bread. Now I know which way to move. Thanks a lot for this recipe. It turned out right the first time and the homemade people finally started eating bread!
lilisyonok
The first time I made a leaven and tasted this bread. The sourdough was puffed at first, and then "died", I put it in the recipe anyway and I will say the result pleased me. I expected the worst. The bread is super !!! Thanks for the recipe.
kava
Quote: lilisyonok

The leaven was puffed at first, and then "died"

What does “died” mean? Peroxide, exfoliated or what? And why then "this" in bread?
lilisyonok
The fact is that I re-read this whole topic and I was not the only one who had such a result with leaven ... and so I decided it was not, since it is written that it happens like that, then I would risk it. Immediately after kneading the leaven, it began to grow very rapidly and almost burst out of my vessel, then I decided to transfer it to a larger bowl, shifted it, it seemed, to a niche, then after a while it grew a little and sank, in the morning (set in the evening) it became covered with dried with a film, stirred it for a while and used it))) HERE! I wanted to upload a photo, but something didn't work
kava
lilisyonokif you want to bake sourdough bread, read this Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8152.0 and choose the sourdough option you like. If you are not yet ready to constantly maintain the vital activity of the starter microorganism, then try baking with dough. For example so https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23890.0
lilisyonok
No, no, I am very ready to get myself a stray pet, it was just the first try. I read almost all the starter cultures, not all of them suit me in the sense that we simply do not have such ingredients. I put in the eternal leaven, I will grow. Thank you for your advice.
kava
We are waiting for your bread! Good luck!
Ayna
Made strictly according to the recipe
Bread is just a tiny bast ... 200 ml of tea (an ordinary glass) immediately confused and one and a half cups of flour in total ... we usually put at least 500 grams of flour in bread ... and it turned out to be right .... tiny bast and nothing there not 1 kg. I don't know the taste yet, I just took it out. I hope it's delicious ... but because of this size, running a whole stove for 3 hours is too uneconomical!
Ayna
I did it again, doubling the main ingredients. It turned out well, bread is about 1-1.3 kg. (only did not add coffee)
The top fell slightly, because many times the lid was lifted to observe - I was afraid that it would crawl out behind the vat ...

(It seems to me that in the first post with the recipe it would be correct to edit the weight of the finished bread to 400-500 grams, so that other people would not be mistaken)
🔗

Z. Y. But can such bread be baked only with leaven? Or will it not rise without yeast?
Gelena_
Good morning,Ayna

The bread rises on sourdough, only the sourdough needs more time to rise
Kettuna
I am wildly sorry, but I really, really don't recommend soy. Among other things, almost all soybeans grown today are GMOs. As anyone, but I care.
Lorchen
Thank you so much for the recipe.
The bread turned out to be very tasty!
Irina ST
Thanks for the recipe.
I have HP for 3 years, during this time I have tried many recipes for rye bread. The bread turned out to be excellent, although I did not put it (I replaced tea with water, powdered milk, cocoa and coffee, but increased the leaven by 1.5 tablespoons)
serg123
Baked according to the Dentist recipe. It turned out to be quite low (8 cm) and dense bread. Tell me if 200 ml is enough. liquids (tea).
elena_nice74
help, please, everything stopped at the leavening stage, within an hour it turned out to be beautiful and smell and externally, but after 2.5 hours it fell and did not rise, though I poured it into other dishes, maybe it was not necessary or not necessary to wait long until she stands
Viki
elena_nice74, everything is as it should be. This leaven is fermented dough. What rose well and smelled delicious was just yeast dough. After an hour and a half, it would be good to mix it and leave to ferment. Transferring it to another dish, you just mixed it up. Now all that remains is to wait. Everything will work out. Good luck!
elena_nice74
Thanks, we'll wait
SPO
The recipe is good, but initially it was somehow not clear with the dosage of flour and the periodicity of the bookmark. They drank 17 pages and sit and drive in whoever, thank you, please, and I like this and that. Was it impossible to correct everything initially? In short, an evil kick. The bread didn't work out.
Admin
Quote: SPO

The recipe is good, but initially some kind of misunderstanding with the dosage of flour and the periodicity of the laying of products. They drank 17 pages and sit and drive in whoever, thank you, please, and I like this and that. Was it impossible to correct everything initially? In short, an evil kick. The bread didn't work out.

On 17 pages people share their opinions, and only

The words of the author of Dentist are simple and understandable, they are on page 1, at the top - that's what you need to read carefully!

If the bread doesn't work out, the author is not always to blame!

As a rule, we ourselves do not yet know the baking technique.
If so, go to the topic Parting words and wishes for a NEW BAKERY https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0

tatyana5417
Thanks a lot for the recipe. The bread turned out to be excellent, the way I love it.
Anatoliy
Thanks for the recipe. I bake for every day. Just don't add tea, coffee, etc. I diminished the sugar (it seemed a bit sweet for lard, IMHO) and increased the ingredients proportionally, so that there would be more loaf, otherwise I have to bake it every day. Yeast 2 1 \ 4 tbsp, 270 g wheat flour, 270 g rye, 3 tsp salt, 1 1/2 (1 1/4) sugar, 3 tbsp milk powder, 3 tbsp sourdough. 360 grams of water. So a loaf turns out to be 900 gr. with a hook. Thanks again
talc
Thanks for the recipe
I did it strictly according to your recipe, only the bun seemed to me liquidish - I added 2 tablespoons of flour during the mixing process.

this is my first sourdough bread.

in HP I do not have a rye-baked program on the Wholegrain mode.

Salamander
Thanks for the recipe, I tried it yesterday, it worked the first time. Made in HB, tracked the kneading process, added a little water. I liked the household very much, I will bake! Next time I'll put a little less salt ... but as they say, all markers taste and color are different!
chamomile2801
tell me and then where to store the leaven ??
Julia $
Hello everybody!
I'm off topic, just signed up.
I bake yeast-free bread in the oven. I want to buy a bread maker. I also want a multicooker. The husband offers both. As always, I feel sorry for money, I want to kill two birds with one stone
Tell me which model is better to buy for this type of bread? Maybe someone is familiar with BINATONE 2170 (75) multi-cook? Are there other two-in-one options?
Thank God I have four children. My husband really likes my bread, but does not like that I am attached to the kitchen. What to do?
alexVRN
I will share my joy. Today for the first time such a lush rye-wheat without yeast bread has turned out.
The recipe is not complicated. The roof really softened, but that's not surprising.
Classic rye homemade bread in a bread maker

Classic rye homemade bread in a bread maker

Classic rye homemade bread in a bread maker
Larik13
Classic rye homemade bread in a bread maker
Classic rye homemade bread in a bread maker
Classic rye homemade bread in a bread maker
My hands reached this recipe, I decided to try the yeast leaven, added 3.5 tbsp, but the sour taste was not enough, then the leaven may be infused, it will be sour. And sugar can be reduced, for me it is sweet. Instead of coffee with tea, I added malt and molasses, and cumin with coriander, where without them. Baked in the oven. The bread is good, soft, porous. Thanks for the recipe, to the piggy bank

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