safus7
Quote: Kind

Tell me, please, and how to revive the dry ground sourdough later?

It is necessary to inject the dry leaven with "living water", and it will come to life immediately.

Actually, it is necessary to bring it to the state it was before drying with the help of warm water. After that, immediately feed, maybe even two or three times, because during drying, some bacteria and organisms we need are lost, and they must be restored. Dry starter culture cannot replace fresh, but allows you to get fresh in a short period of time. If I am mistaken in something, then Vika and Oksana will correct me.
Omela
Quote: safus7

It is necessary to inject the dry leaven with "living water", and it will come to life immediately.
Alexey, everything is correct .. you can still give her some sugar. In general, they talk about a 5-day leaven recovery. But mariana-aga has a method for restoring the leaven in 24 hours. A little later I will find my notes, I will write in more detail.
safus7
A little later I will find my notes, I will write in more detail.

Thank you, Ksyusha, it will also be very interesting to know everything in detail. I realized that in this case there are no trifles, and here is the result - this is my next attempt to bake "lace".

Wheat bread "Lacy" with sourdough

Wheat bread "Lacy" with sourdough

Wheat bread "Lacy" with sourdough

This time it almost worked out - the crust is thin, crispy, the crumb also seems to be normal. The only negative is that it sour a little, but now I know what to do with it, Vikulya explained in detail, just this time there was no time to overfeed the leaven. However, they ate this bread almost instantly.
Omela
Alexey, very beautiful bread turned out !! and on what flour do you bake? The crumb is straight snow-white.
safus7
Thank you, Ksyusha. It is very pleasant to get a good mark from the teacher.
Baking on premium flour. Previously, I mainly used first-grade flour, but now for some reason we only have the highest-grade flour in our stores, and this despite the fact that we have the largest grain combine in Udmurtia. Previously, they produced both the first grade, and the second, and the highest, and rye ...
Omela
It is clear that I have been baking for a long time on the 1st grade of general purpose sludge, and I have already forgotten what kind of crumb can be snow-white.
Kind
Oksana, and for what reasons are you baking 1 grade or general purpose?
Omela
Kind, hopefully more useful.
Kind
Well, I think so too) I also try to bake not from the highest
dogsertan
I took the recipe to bookmarks, I want to try it.
Omela
dogsertan , good luck!
safus7
During Soviet times, I had a chance to visit the beautiful city of Riga. I still remember the Latvian national pastry with caraway seeds - unusual, but tasty.
dogsertan
Quote: safus7
The best dough is probably made of wood, more precisely oak, and after wood - ceramics.
Here it is, a wooden dough
Wheat bread "Lacy" with sourdough
Yes, this is a real tub, in which they used to knead homemade bread in every hut (now a rarity), they were never washed and there was always a piece of dough from the previous batch, which served as sourdough.
Good luck with your bread.
safus7
Thank you. And you health and good luck.
safus7
Quote: Kind

Well, I think so too) I also try to bake not from the highest

Here: 🔗 an interesting article about flour. In general, in our area, for some reason, when baking bread, first grade flour was always preferred. What is the reason, I did not think then. Maybe because there are more useful substances in it, maybe it behaved more stable in baking, or maybe just because of economy.
dogsertan
Without putting it on the back burner, I baked bread, made some changes, I don't have deep molds, I divided it into two small ones. It turned out like this, but the taste is something, a thin crispy crust, the most delicate crumb, and the aroma ... is incredible
Wheat bread "Lacy" with sourdough
Wheat bread "Lacy" with sourdough
Omela
Sergei, what a handsome man! Right under the name !!!
dogsertan
Quote: Omela

Sergei, what a handsome man! Right under the name !!!
Oksana, thanks for your feedback. And how is lace actually expressed? Instead of sourdough (there was no active wheat), I took a piece of dough from the last baking (I have 200g. Constantly in the refrigerator, I also put it from this one), and autolysis is one hour before kneading the dough. I "knead" the dough with the handles, stretch it, fold it, this time only 400 folds and a silky lump.
Thank you again, I got a lot of positives from working with the test.
safus7
And how is lace actually expressed?

I, as I understand it, Sergei - the shape of the crumb holes. Oksana on the first page has a link to the source, there is a photo of a piece of bread in the light. The hole pattern looks exactly like lace.

You have a beautiful bread.
Omela
Quote: dogsertan

And how is lace actually expressed?

Quote: safus7

the shape of the crumb holes.

That's right, crumb structure.
safus7
HAPPY NEW YEAR!!! WITH DELICIOUS BREAD !!!
Omela
Alexey, thanks !! All the best!!!
safus7
Thank you, Ksyusha.
safus7
Merry Christmas !!!

Wheat bread "Lacy" with sourdough
safus7
Hello everybody! Finally I achieved perfection - the bread turned out to be 100%. Yummy...
Wheat bread "Lacy" with sourdough
Wheat bread "Lacy" with sourdough
Wheat bread "Lacy" with sourdough

The crust is thin and crispy. The taste is refined, with a subtle sourness. I am satisfied. So far, I liked this sort of bread the most. Ksenia, thanks for the recipe.
Omela
Alexei, gorgeous bread !!!! Lace !!!!!
safus7
Ksyusha, thank you for your kind words. Previously, I could not get rid of the sour taste. This time, it turned out exactly what I wanted. The sourness is barely perceptible, and this time it gives the bread some unique, exquisite taste.
dogsertan
Quote: safus7

Previously, I could not get rid of the sour taste. This time it turned out exactly what I wanted. The sourness is barely perceptible, and this time it gives the bread some unique, exquisite taste.
Alexey, this is exactly what should be in wheat bread, congratulations on the "victory", I am sincerely happy for you.
Good luck with your bread.
safus7
Sergey, and thank you for your support and good wishes. I wish you good health and excellent breads.
Galina Byko
Wheat bread "Lacy" with sourdough
Here's my bread.
And the cut.
🔗
Ksenia, thank you very much for the recipe!
I liked the taste.
safus7
Oh, yes, handsome! Galina, congratulations.
Galina Byko
Thank you!
Omela
Galina, BEAUTIFUL you did it !! And on what flour did you bake?
safus7
Today and tomorrow I have free time - I will bake "lace". We must consolidate the success, so to speak. So that your hands would remember. Of course, I will try other recipes out of curiosity too, but this one came to my taste. It looks like he will be the main one on our table.
Galina Byko
Ksyusha, thanks!
I baked on "Makfa", I can't get to Auchan, buy flour about which you wrote to me.
Omela
Quote: safus7
Today and tomorrow I have free time - I will bake "lace".
Alexei, enviable constancy!

Quote: Galina Byko
Baked on "Makfa",
Oh, how, but only in the next topic, the girls complained about McFoo.
safus7
Another would be to find a recipe for kvass that would also sunk into the soul. I love kvass very much. I put a 10 liter bucket (full) about once every 1.5 weeks, it turns out 7 one and a half dollars. I put the kvass on bread crumbs made from black bread of my own baking. The kvass is tasty, but still something is missing a little. Malt, I think. But I'll probably do the malt in the summer, because it will take a lot, so it's not realistic in the apartment. I also want to brew beer, although I don't drink anything stronger than kvass. But to please dear guests ...
Omela
And kvass from Pokhlebkin?

🔗

safus7
I don’t even know from whom. I've been cooking for a long time. Something in the process changed, added. And the recipe was taken as a basis from the magazine "Domostroy", publishing house in 1893. They remained from my grandmother.
pawllena
"Lace" is the first bread on my first sourdough. I was very worried that the leaven was still weak and bread would not rise without yeast. The bread rose so that in the oven the dome was sealed to the upper tena (I have a Bosch electric oven 42 liters), and the form was on the lower level. I had to completely remove the grate and put the form on the bottom of the oven. And my form is not small number 7.That's when I regretted that there was no camera. The bread really turned out to be lacy, albeit branded. Thanks a lot Omela for the recipe.
Omela
Lena, I am very glad that the bread was a success. I have this form L11 and also got out.
safus7
I just pulled my lace out of the oven. Wrapped it in a towel, and as expected - on a wire rack until tomorrow. Let him rest - the little white man is tired. I'll bake it again tomorrow, because this one won't last until the day after tomorrow.
My form is also L7, in my opinion just right.
Omela
Can I have the identity of L7 .. Chot doubted. just L7 .. went to measure.
safus7
Isn't it written on the bottom?
Omela
And I did not know what was written there. L7.
safus7
Tomorrow morning I will get up, and I get up early, before everyone else at home, and I will get a crispy crust.
safus7
Well, my yesterday's creation.

Wheat bread "Lacy" with sourdough

This is a comparison with regular store-bought bread.

Wheat bread "Lacy" with sourdough

And in fact, the very climax is the sampling. The humpback went to the creator.

Wheat bread "Lacy" with sourdough

Galina Byko
Alexey, handsome bread!
I also eat the first hump
safus7
Thank you Galina for the rating. We have crunchy pink salmon. Whoever did it first, he ate it.
Omela
Alexei, a delight to the eyes !!

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