ksuha
fugaska, please tell me, is there no sour taste from biokefir?
Admin
Quote: ksuha

fugaska, please tell me, is there no sour taste from biokefir?

It depends on what kind of biokefir: locality, producer, milk composition and so on ... Sveta lives with us in Odessa
If it seems that kefir (or other milk) is sour, dilute it with milk, water, reduce the amount of kefir, and so on and make the dough on this.
fugaska
Quote: ksuha

fugaska, please tell me, is there no sour taste from biokefir?

I cooked on different kefir: sourness is present, but to be completely sour - it never worked. try
ksuha
Admin, fugaskaThank you very much, we will try. There is also a question related to rye bread. Many recipes contain honey, how does its presence affect the taste of bread?
Admin
Oksana, let's not talk about the taste very individually and personally
You have to try and evaluate the taste yourself.

Honey can and should be added to bread, this is the same sugar. And its presence in bread is determined by the type of honey itself.
Table of contents of the section "Ingredients and accessories for bread"
ksuha
Admin, something scary, suddenly my household will not eat like this.
Admin
Quote: ksuha

Admin, something scary, suddenly my household will not eat like this.

And if I say "tasty" - and your family won't like it? Where will the bread go, birds?

No, you know the tastes of your household better - try and bake and make a selection of what you like and what you don't like

What do you think - how do we determine what we like best? So we define: bake, try. If you don't like it, we use crackers with soups or tea
ksuha
Admin, Let's take a good risk, but suddenly we like it!
Galina Byko
🔗
Tell me, what did I do wrong?
And the bread itself is delicious!
Thanks for the recipe!
Admin

There is a lot of flour, the dough is very tight and is not mixed as it should to a soft consistency, so it baked at the bottom of the bucket.
fugaska
Quote: ksuha

Admin, fugaskaThank you very much, we will try. There is also a question related to rye bread. Many recipes contain honey, how does its presence affect the taste of bread?

one teaspoon of honey is unlikely to feel the taste of honey. just don't overdo it with sugar
ksuha
fugaskaThank you, we will continue to learn and try
Irina.A
I love bread according to this recipe, there have never been any punctures Stolichny wheat-rye bread (bread maker) (baked in a multicooker-bread machine polaris)
Sonadora25
Already the second attempt to bake half-grain bread, and again unsuccessful ... Brick, the roof is knobby, bumpy and absolutely flat. It baked with live yeast, all according to the recipe, the main mode in Panasonic, at first it rose so well, almost to the brim, and now, two hours before the end of the program, hb probably kneaded it to a shapeless flat bumpy piece. For the remaining time I tried to climb, but did not reach the first height and did not even close, and when baking I generally sat in the trash. One disorder ...
Admin
Quote: Sonadora25
Baked on live yeast all by prescription

But you don't need "everything according to the recipe" You need it the way your flour, your yeast, and so on ... including flour moisture.

Get acquainted here with the rules for kneading dough, and the concept of flour-liquid balance, kolobok Gingerbread man made from wheat-rye flour (master class)

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
ElenaBK
Many thanks to the author for the recipe. Amazing bread turned out. Baking in hp Panasonic.Basic setting and spatula for rye bread. Unambiguously bookmarked
Beard
I baked this bread - the loaf came out exactly 800 g. Next time I will add more water - the dough came out too steep and rose a little, and I will stand not for an hour, but longer (in manual mode), or I will try on "whole grain". The taste and aroma are great!
Elena1908
Stolichny wheat-rye bread (bread maker) Thanks for the recipe. Very tasty. The husband asks for more. Not wet. It is very important for me. I don't like it when bread sticks to my teeth.
GirlOlga
Thanks for the recipe !!!! I bake constantly and this bread really looks like a capital one.
alt
Thanks for the recipe! Delicious bread and perfect for sourdough baking!
Nastasya78
Fugasca and Admin
Help




I baked this bread at night
Bookmark from 1 page
only fast yeast
reduced their number to 1 tsp
that's what happened




Stolichny wheat-rye bread (bread maker)




The bread smelled like yeast
In the first 10 minutes of baking, the donkey shrivels




Reduced yeast to 05 tsp
Here's what happened




Stolichny wheat-rye bread (bread maker)




Stolichny wheat-rye bread (bread maker)









It seems like there is already a hint of the roof
But beauty is far away




Reduce yeast even more?




Do you have experience in baking bread with less than 0.5 tsp yeast?




The bread is cold
Tried
Very soft and delicious
Without acidity despite kefir
No yeast odor
one drawback roof hills





Stolichny wheat-rye bread (bread maker)




OOOOOOOOOOOOOOOo very much I ask




Is it possible to put less than 0.5 tsp yeast?
Admin
Nastya, you don't need to do so many posts at once, one after another.

It is enough to arrange all the material (together with the photo) in one post. And you get compact and readable material.
In addition, such submission of material, writing posts is not welcome on the forum.

=====================================

I have already answered all the questions many times above, and in other topics.
Try to analyze the very reasons for such baking in the topics on the links, so that it turns out today. Carefully with a pencil, each stage of baking, make your observations with each new bake, and then experience will accumulate.
Nastasya78
These are not posts
I'm having problems with my keyboard
Doesn't expose punctuation marks
Husband from work will do
SoNika
Anastasia, watching the kolobok? Perhaps less fluid is needed
Delete all br] [hr [br in the comment and you will get one post.
Nastasya78
I bake various wheat-rye breads. We are amateurs. I already understood what kind of softness it should be. In other breads with a roof, after all, everything is fine ... This trouble is not because of the water, but whenever I add kefir or whey. Without reducing the amount of yeast in any way! With corn from Fugasca there was the same trouble, but there already at 1 tsp. everything worked out. It wasn't about the water. And here it is even scary to subtract, so 0.5 tsp. I always follow the kolobok.




And I'll try to make the bun tighter. There's nothing to lose anyway ... You have to get to the bottom of it ... Understand for yourself ...





I think I understand what the matter is. I use our Nizhnevartovsk kefir White Cow. So, the label says: the number of lactic acid microorganisms in 1 g. the product is one in ten to the seventh degree, and the amount of yeast per 1 g. - one by ten to the fourth power. After all, kefir already contains yeast !!! Therefore, at 0.5 tsp. the dome along the waves, along the valleys ...




Exactly, not less ... Perhaps the manufacturer is overdoing it with yeast?




There are too many of them in kefir!
SoNika
I don’t know .., when I don’t have enough whey, I also dilute it with kefir, the roof does not go away
Nastasya78
Perhaps, different producers of kefir. I exclusively prefer the White Cow of our dairy.
Their milk is cool too, the cottage cheese is very tasty on the stove with the addition of lemon juice.
Look, if it's not difficult for you, what is the concentration of yeast on the label of your kefir?
SoNika
if less than 10 in 7 is the wrong kefir
sazalexter
Nastasya78If you read this thread carefully, you will see that the roof of this bread is more the rule than the exception. Waves do not affect the taste, do I understand correctly?
Nastasya78
Why not. There are photos of some pretty buns too. Striving for perfection is not a vice ... :-) But seriously, the taste of beautiful and different bread can be soooooooooooooooooooooooooooooooooooooooooooooooo different. With a good roof - mixed in according to all the rules and therefore - delicious.With a hollow roof - it is dull, then it smells of yeast ... Only those who have had a chance to try both options can appreciate it.




If you suddenly think that I do not feel the wheat-rye dough - here is Darnitsky from Fugasco on the water:




Stolichny wheat-rye bread (bread maker)




This is Darnitsky from Admin on water, beer and dry kvass:




Stolichny wheat-rye bread (bread maker)




This is Darnitsky from Admin on whey, beer, kvass and chicory:




Stolichny wheat-rye bread (bread maker)




With the roof everything is relatively in order, and tasteful too!




And here, by the way, corn from Fugasca on kefir:




Stolichny wheat-rye bread (bread maker)




It turned out so beautiful only on the third try, first I put 2 tsp of yeast according to the recipe, the roof of the bread fell inside. Then she put 1.5 tsp, the roof of the bread was flat. When the amount of yeast was reduced to 1 tsp, everything worked out! So maybe, really, the root of all evil is kefir with a high yeast content?
Nastasya78
Well, ladies and gentlemen !!! My guess about "White Cow" kefir turned out to be correct! There is too much yeast in this kefir. Therefore, when adding yeast according to the author's recipe, the roof always falls inward or "along the waves, along the seas" (see the material above).

Look what a handsome man turned out! Yeast added saf - moment 0.3 tsp. Yeah !!! This is not a typo !!! 0.3 tsp, since at 0.5 tsp. the roof "walked".
Of course, I cannot say with certainty why the roof of this bread is falling through in you (if so) ... There may be several reasons, see the materials of Admin.
But I found my root of evil and I am very happy about this circumstance!
All perseverance and kindness! Only those who do not bake bread do not feed the birds :-))))
Photo of bread with 0.3 tsp. exhibiting yeast.
I will take a photo of the cut a little later, when the bread cools down.




Stolichny wheat-rye bread (bread maker)




Stolichny wheat-rye bread (bread maker)




With kefir "White Cow", yeast should be put in 0.3 - 0.5 tsp. depending on the freshness of kefir (fresh or old).
I can't tell you anything with kefir from other manufacturers.




And yet, if it is damp and cold at home, it is raining outside all day, increase the last proofing in manual mode, take the time. I was sorry. In general, I thought that nothing would come of it ...
sazalexter
Nastasya78, Anastasia, congratulations on the beautiful bread! Regarding yeast, in kefir it is as if the yeast in bread is different.
In kefir "milk yeast" (genus Kluyveromyces) they need lactose to work, in bread Saccharomyces cerevisiae they need glucose and sucrose
Nastasya78
Most likely you are right. I cannot discuss this topic, since I do not have such deep knowledge. But the fact remains. I have such nonsense with all the breads on kefir "White Cow". I reduce the yeast, everything works out with the roof. Maybe there is another explanation ... While the working version remains the same.
It would be extremely grateful to you if you also baked this bread with a lower yeast content (well, provided that the roof has collapsed until now). For example, with 0.5 tsp. and share your results.




Stolichny wheat-rye bread (bread maker)
mamusi
Quote: Nastasya78
Only those who do not bake bread do not feed the birds :-))))
Or someone who can feed the dogs!
For example me!
Generally speaking, I have baked this bread many times. The roof was convex and NON-convex ~ equally delicious!
Neither the birds nor the dogs (my own) got anything!
Nastasya78
Stolichny wheat-rye bread (bread maker)




Now about the taste. The bread is baked well. So soft. Not wet. With crispy toasted crust. Does not smell like yeast. No sour aftertaste, baked on old kefir. In short, delicious bread. Good.




mamusi, unfortunately, I don't have the same experience in bread baking as you do (I look at the number of bread bricks next to the callsign). Easter bread maker, not too long. And the birds had to be fed more than once. I don't have dogs :-)) My husband likes everything, he says that he will eat it out of my hands and with a quinoa :-))) But I want both delicious and beautiful! :-)))
If the bread is tasty, we always eat it, regardless of its appearance.





And I repeat once again, striving for perfection is not a vice ...




And it’s always a pity to translate food in vain, and it’s a pity to throw away the bread when it’s not out ... But I’m too sensitive to the smell and taste of yeast, I’m badly tolerating them ... In general, I’m not very friendly with sour taste ...
SoNika
Alexander,
Anastasia, I recently tried it with the addition of yogurt and fermented baked milk, I tasted better with fermented baked milk, but the roof was also flat, without the usual volume. According to the recipe (mine), everything is the same, as always, and the malt is the same, the flour is just different ...
Waist
Nastya, good bread turned out, beautiful The look of its crumb makes me hungry
Quote: Nastasya78
mamusi, unfortunately, I do not have such experience in baking bread as you have (I look by the number of bread bricks next to the callsign
Nastya, these loaves are given not for experience in baking, but for the number of messages in specialized topics.
Nastasya78
Okay, Thalia.




Thank you :-)
Nastasya78
And yet, there is a second hypothesis ... Perhaps it's just that very fast yeast turned out to be and it's not about kefir.




I will definitely unsubscribe when I draw my final conclusions.
Feliata
The bread is super !!!
Viconte 800 whole grain mode.
Kefir 2.5% salt 2 hours l
Delicious, slightly sweetish, in the trail. I will reduce the sugar once)
Thank you!!!

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