Monastic leavens

Natusichka: wow, buckets !!! I wonder if we have this - I almost live in Moscow, it seems to me, here only in stores.

Girls, thanks for the advice on the score of the crust - I'll try to fulfill them (otherwise, I, too, she was harsh).
And I also have a gas oven - I don't bake in it now - I bake in an airfryer. But I don't like it either - the bottom is generally white! Now I began to turn the bread right in the mold for the last 10 minutes, then it turns out more or less - both the top is not too dark, and the bottom is pinkish (not white!). But my dream is a gas oven! A friend of mine baked in a small portable one - the most delicious bread turned out to be evenly baked both from the bottom and from the top!

[Natusichka]

Natusichka but I didn't get the yeast at all (((I did it according to your recipe, but in the morning nothing (((maybe I didn't put a teaspoon but more?

[Olyusya,]

Olyusya, very sad, but not scary. Try to analyze and once again watch my master class in great detail. Maybe change your hops. I'm sure you will succeed, just don't despair. Try to do it again with half a portion.

Now you need to get hold of hops again, and zabat yeast in a new way. But hop sourdough is a thing !!!! It rises in times - and just a gorgeous honey aroma, and a smack - that's great !!!! You definitely need to get hold of hops))))

Olyusya, where is the recipe for this leaven that you made?

And be sure to make yeast!

I took the recipe from Celestine

Making hop sourdough

Pour one glass of hop cones with two glasses of boiling water and boil for 15-20 minutes. Strain the cooled broth, add a tablespoon of honey and flour until the consistency of thick sour cream. Place in a warm place for fermentation. If liquid forms on the surface, add flour. A sign of the readiness of the sourdough for consumption will be an increase in mass approximately two times, a bubbly structure and a characteristic sour-bitter taste. The ripening time of the starter culture depends on the overall temperature of the room and is usually 1.5-2 days. It is necessary to store the starter culture at a temperature of 4-8 ° C, during acidification, revitalize with a small amount of water, flour and a spoonful of honey to the same taste and volume. Just before baking, the sourdough must also be warmed and revitalized. It should be emphasized that many old recipes are reoriented to modern thermophilic yeast, although earlier they used hop sourdough. Experience shows that it is more correct, as before, to use exactly hop sourdough for all types of yeast baked goods, from the simplest lean pancakes, cookies and pies to complex milky rolls, Easter cakes, pies and rolls.

Thank you, Olyusya! And how do you understand this: "when acidifying, revitalize with a small amount of water, flour and a spoonful of honey to the previous taste and volume"?

I completely agree that you need to get rid of store yeast completely! My grandmother used to bake such breads and rolls on hop yeast !!!!! So they didn't get stale for a month. And the taste, and the smell! And now: store bread will stand in the kitchen (in a bag!) And after a few days - smell and taste

I completely agree - it's not just a big difference, but also how much benefit !!!

About the recovery. I do this: after I made it and waited for the "peak", I took part of the sourdough and made bread - I put the second part in the refrigerator. I have it there until I need it, I just stir it with a spoon - if it starts to exfoliate and water appears (I store it in a jar under a wet rag - it's more convenient for me). As soon as I need it, I take it out and feed it with 100 grams of whole grain wheat flour, about 1 tbsp.tablespoons of honey and warm water until the consistency of thick sour cream (this is the consistency that the sourdough should have - just in the cold all processes slow down - and the sourdough becomes thicker) and in heat - as a rule, this sourdough reaches its "peak" in 7 hours (but "eternal" I have to revive each time for 2-3 days) - and again I use it in baking, and the rest in the cold.

Today at 11 o'clock I fed her - now at 16 - 15 I am already going to add her to bread. I like speed and incomparable taste - I really liked Borodiskiy's recipe according to Auerman - just gorgeous !!! Today I will play him again, and ciabatta)

Olyusya! I am looking forward to the photo report! I can only see him, most likely, only on Monday!

I baked this bread again. There was no bitter taste. He disappeared after 5 feedings.
More details:

[And on leaven everything takes so long?]

I forgot the sourdough, I had the usual hop.So it shrinks. AND THIS IS STRAIGHTENING. You don't know if this is the right crumb, or do you need fewer holes? And on leaven everything takes so long?

[Olyusya]

Olyusya- But the hop sourdough is a thing !!!! It rises at times - it's you. Is the dough fast? With proofing?

[Scops owl]

Scops owl And what is your recipe for the sourdough? (either we have different recipes, or hops)))) On the hop sourdough, the excellent Borodinsky according to Auerman baked the brew + sourdough as in the recipe in 4 hours (85 g of sourdough was used there). But yesterday, the ciabatta did this, she got up in 2.5 hours, but almost ran away (200 grams of leaven was used there). Well, the proofing was according to recipes in Borodinsky - 40 minutes, and the ciabatta slowly spread out on a baking sheet in 1.5 hours, turning into a real Italian bread-cake)))

[Olyusya]

Olyusya I have hop No. 1 in this section, I feed it with rye flour, diluted with boiling water, slightly cooled. And what is your Borodinsky's recipe? and ciabatta? Where do you spy on recipes?)

I made a sourdough recipe from Celestine. I duplicated it above for Natusichka. I feed her with warm water, honey and whole grain wheat flour. And the recipes from this site I throw links - Borodulka - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=129339.0
And this is ciabatta https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=845.0

[Olyusya]

Olyusya So they laughed when my daughter saw that I was looking for the author of the "beard". And this is a favorite Borodinsky. I put it in the bookmarks. And I haven't compared the sourdough recipe yet, it's too late today.

My son also always laughs when I offer him a beard with butter for his soup)))) Then write your impressions of the recipe) I'll wait)

[Olyusya]

Olyusya Tomorrow I go to work, my vacation has flown by imperceptibly. Now I'm baking wheat again, I liked it with sourness and put the barberry "Burgundy bread with ribbon" both with sourdough. That is, I put the dough for the night yesterday. Now they are growing, wheat is right 4 times, and Burgun just stood still, and it went well on the battery, where it is 40 degrees. Oven soon. And I'll write about the beart, now you need to eat it all

[Olyusya]

Olyusya Baked Borodinsky. The crumb turned out to be moist and dense. The roof and sides were torn apart. Parted in shape for 3 hours, but no shifts. The dough was like putty, you can sculpt figures like from salt dough. I think I messed up when I was kneading the dough, the dough was good, the smell ... The author wrote to add water to the bun, but it was very wet, sticky, and climbed up. In general, I also added flour. Probably it was necessary to add water, even if it was better liquid. After all, kobo watery turned out.
Olyusya please write what kind of bun you have, otherwise it's difficult for me with sourdough, with yeast it's easier and more predictable.

Splyushka just found on the Internet, this recipe with photos. Everything is shown very well.
I throw: 🔗
🔗

I still don't have time to take pictures of my process ((

[Olyusya]

Olyusya Thanks for the links with pictures. In the pictures, the dough is thinner than I had, so it did not rise and it was sticky like putty. Now I'll add some water.Doesn't the amount of yeast affect, is it different everywhere in these recipes? In general, if you add more leaven and minify flour and water, the rise will go faster? Have you tried it?

Spyushka yesterday on purpose (I hope not against - that we are switching to a less formal form of communication - otherwise I feel like some kind of adult aunt) conducted an experiment and tell how it was:
1) 11-00 took the leaven out of the refrigerator, fed it - and sent it to climb the battery.
2) at 17-30, mixed part of the water and malt with coriander, left for 30 minutes, then mixed with brewed flour. I left the whole thing for 2 hours.
3) by 20-00 the leaven rose - and I mixed it with the tea leaves. I left it for 5 hours (for 4 hours there was no necessary consistency) - as it was the very thing (well, that is, when I just mixed the tea leaves and the leaven - it was quite dense, but after fermentation, it becomes, as it were, airy like a soufflé )
4) Then she kneaded the father-in-law and put it on the battery (at night I didn't want to bake anything at all - so I left it on the battery from 1 am to 8 am)
5) baked at 8 am
6) here with a child from class came
, I tried it - it tasted not Borodinsky - but rich black bread (Darnitsky) - moderately sour - well, just delicious black bread, with coriander - Borodinsky does not smell here.

Now I will tell you all my findings:
1) Borodinsky himself does not understand the air crumb in himself - it will always be dense, since it is mainly rye flour. Here, rather, the whole zest is not in the crumb, but in the taste. I do it exactly according to the recipe. The fact that you have a very dense and moist crumb turned out, and you did everything according to the recipe - then perhaps you just have a denser leaven than the author of the recipe, and mine. I advise you to experiment yourself and select the desired consistency for your starter culture (maybe in your case you need 25 ml more water than required) Improvise! Surely something will work out
2) About cracks or a torn off roof - they arise either from poor proofing, or from a lack of temperature. At factories, Borodulka is baked first (for the first 10-15 minutes) at very high temperatures - not all stoves just physically give a maximum of 250 degrees (like mine) - so the advice is this - let it rise by at least 30-50 percent ( it is unlikely to rise by 100% - the flour is heavy - well, or until it rises - it will be sour) - and put it in the oven, well, of course, to the maximum. Again, experiment how much you keep it at high temperatures. Start with 10 minutes - then lower the temperature, if the roof is ripped off or very terrible cracks appear, then try to hold it for 15 minutes at the maximum, etc.

And about more leaven, try it - I have not tried it. I have tried less and no more. Just getting ready that it can sour!
I do without yeast at all.

It seems so far. If you have any more questions - Ask!

[Olyusya]

Olyusya Thank you very much for the clarification. After all, I added 10 more spoons of flour on top of it. So I got the bun. And I had the brew with sourdough just like a souffle, so I would have eaten it with a spoon. Some of the bread has already been eaten, and the rest was cut into crackers. Just rye. For a very long time I wanted to make soup from crackers, I bought myself Pokhlebkina, and he writes that crackers should be made from homemade bread. And now I will make the beard thinner.

please tell me which bread maker to buy. to bake without yeast with sourdough?

please tell me which bread maker to buy. to bake without yeast with sourdough?

To be honest, I don’t know this one ... But if it was possible to program the x / n itself, this would be 100% suitable! Then it would be possible to increase the proving time and everything would be okay!

what would you advise the starter culture according to 1 recipe rises by 1 cm and its 5-6 cm in the jar already and nothing bubbles only from above it was divided into water I added whole grain rye flour then fed it with hot water diluted right now just 1 cm from above it bubbles and everything to her lacks? this is already the third and I still can't sour

And how much does it cost you? And if the water separates, then you need to add more flour - experiment and look for your amount. And then maybe it’s not yours at all - try first, so to speak, a light sourdough, which has already been proven, rechecked - eternal, kefir from Admin or raisin. To understand what she is and to gain practice on them.

It costs 3 days to grow, I poured it into a little more and everything stopped growing, a simple foam 1 cm from above is bubbly

I began to make all the flour on the Kuban Tikhoretskaya flour - in general, then I gave her whole-grain rye velrusa grew a bit and more and more lies in the jar like dough and that's it

everything is in the oven, the jar is the hot lid removed; I feed the boiled water with boiled water.

I have been translating flour for a month already, this is the 3rd first mold that has grown on purchased eco-leaven

At first my sourdough was stratified, there was liquid in the middle, and after feeding with rye flour it became more cheerful.

I began to make all the flour on the Kuban Tikhoretskaya flour - in general, then I gave her whole-grain rye velrusa grew a bit and more and more lies in the bank like dough and that's it

I overfeed mine. I baked bread, there was not enough sourdough left, and instead of 3 spoons of water, I added 3 small ladles. Well, I think now it will grow a lot, I will bake it, but it was poor like a dough, barely digested. Then I probably fed her a week and a half from time to time on a spoon, then 2, barely came out. She also needs time to give, she will become stronger. After overeating, mine barely rose at first.

[seagal]

seagal And why is it hot in the oven? It fits on my desk. And when she was overfed, she did not grow, so I cleaned her 2 hours after feeding from the table to the refrigerator. And then after 2 days she fed again a little. Maybe yours until she is stronger does not give less to eat? It will be easier to raise this amount.

The flour must be whole-grain, in the high school there is nothing, and nothing ferments. Either try another recipe (if you want to give a link to the one I use), or try to revive it - nurture and nurture, and it may take several weeks to feed a little. She reacted this way to pouring into another jar - I also had this, I threw it away and began to create anew. I have it on the radiator in the bathroom or in the room.

[Olyusya]

Olyusya Hi there. I wanted to ask you, do you make cuts on the bread? For some reason, they do not open for me and it is even hard to cut, they reach for the knife and close. Maybe a strong proofing too? It seems like it should increase by 2-3 times.

#I put it in the heat in the oven with a lamp - if you listen, it crackles to bubble chtoli
and when you mix flour with boiling water, then immediately cook it with this food?

I don't see any photos - not registered with classmates.

Hi Splyushka))) It depends on the recipe, on Borodulka it makes no sense to do it, but I'm climbing on the site, leaving you links with recipes where the cuts are made, and even so valuable advice (very useful to me) - today, tomorrow I'll throw it) ))

🔗Here is a photo yesterday and today - stratified
at this stage what to do

And I don't see the pictures, it says that the photo is on the Odnoklassniki website

🔗Here is a photo yesterday and today - stratified
at this stage what to do

Add flour, feed. I have feeding 100 grams of flour, 1 tbsp. l honey and 100 grams of warm water. If stratified, then either more flour or less water.

but what's the point of feeding a pound already and has not risen yet

I can’t take a sourdough, I just don’t understand it like 2 tablespoons of sourdough, a whole jar, they raise flour, my jar of sourdough lies like dead

[seagal]

seagal There is more flour, I feed it and it becomes thick for me, and then it grows like a cap and bubbles. I pour boiling water a little cooled down, maybe 95, I did not check it with a thermometer in flour, but when it gets cold I add half the feed to the starter itself and put it on the table in the kitchen
grow. I feed the rye with 50 flour and 75 water, stir with a fork, and sometimes with a mixer with a whisk.
Look here- 🔗 and here- 🔗

I can’t take a sourdough, I just don’t understand it like 2 tablespoons of sourdough, a whole jar, they raise flour, my jar of sourdough lies like dead

If everything is fine, she will at least raise a bucket)))
so you need to nurture her - and this is to feed and warm. Vaughn Splyushka gave the second reference there sfotano what she is. And I will post mine in action only in 3-4 days - I will specially take a picture of the whole process. But I have it strong enough. How does she smell?

Sply here is a link about incisions, there an experienced rum describes everything very accurately https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143823.0

(and I'll throw off interesting tips later - I won't find something now)

What bread did you bake during this time?

Listen, if you knead the Borodulka and leave it to come overnight, you will get an unsurpassed day "Orlovsky"))) 2 times checked)))

And yesterday, in leaps and bounds, I chatted to my husband this one https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=131712.0 (you can't make an ordinary wheat sourdough - it's sour - even if you straighten your squint))) - for rye and brewed just right). Mine said that this one is the best so far! and it turned out so plump and pretty))) (and prepares quickly - well, this is compared to Borodulka)

sour smell fed as they said - even there are no bubbles and separation into water is that

[seagal]

seagal Maybe a little longer to feed, it will gradually come into force. Did you initially brew hops correctly? What is your hop? I measured the temperature of boiling water, which I pour in flour for feeding - 85 degrees. When it boils, I'll turn it off, and I'll wait for 2 minutes.

Olyus, thanks for the links, I have not looked at it yet. Hell https://Mcooker-enn.tomathouse.com/index.php
option = com_smf & topic = 168862.0 liked it. Tasty and most importantly fast when there is no time to help out. I have buckwheat flour, I bought all of them for testing at once, oatmeal, corn, chickpea, pea ... I decided to try https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6467.0 according to the second recipe, where 200 grams of sourdough. A slight aftertaste of buckwheat is felt. I didn’t understand how he told me, I didn’t taste everything. I also cooked baguettes, but they did not work at all, although they all ate up and even asked for brrrr ...
I am overgrown with useful things, I bought a thermometer for meat, now the temperature is everywhere. Although I bought it specifically for bread. I’m not going to finish buying malt at VDNKh, etc., in general, whatever I like.

sour smell fed as they said - even there are no bubbles and separation into water is that

it means that he lacks flour.

I cooked half a pack of pharmacy hops for 5-10 minutes, then cooled it down and poured it with flour
1 lift I had then just half a bang is worth \ and does not work