Natali06
Irish , I took in the online store.
Albina
Kroshik, I don't even know When I printed the bag, I threw out the label without reading
Natali06
Quote: tumanofaaaa
is the protein content in energy value described?
Irish , read
Written:the nutritional value proteins -13, fats-1.8, carbohydrates -67. Ingredients: flour and ascorbic acid.
Tumanchik
Quote: Natali06

Irish , read
Written:the nutritional value proteins -13, fats-1.8, carbohydrates -67. Ingredients: flour and ascorbic acid.

and I have 10.3 eseseno. I found panifarin with us. maybe someone knows the proportions.
Natali06
Quote: tumanofaaaa
I found panifarin with us. maybe someone knows the proportions.
I mean, how much flour?
Irish, here is the Admin writes about it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160065.0
Maybe try to start with ascorbic acid?
Tumanchik
Quote: Natali06

I mean, how much flour?
Irish, here is Admin writes about it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160065.0
Maybe try to start with ascorbic acid?
okay. I read it. Thank you. Thank you, you are lovely!
izvarina.d
May liben darlene, Natalia, !!! Thank you! Thank you! Thank you! I did everything according to the recipe, strictly. Didn't add or subtract anything. Ah-ah! No, I forgot to add cinnamon to the powder. And so, everything is for sure. Mine are delighted. Donuts are so airy, weightless straight. Well, why tryndet? Here, I'll show you ...

🔗
🔗

Kroshik, you wrote about the strings there, and so - I understand thee!
Freken Bock
izvarina.d, and what kind of flour did you use? Gorgeous view! (C)
izvarina.d
Freken Bock, Thank you!
Used "Zernosvit". This flour has never let me down, although its characteristics are inferior to, for example, "Nordic". I have been using this flour for 5 years already. The quality is always consistently good.
Freken Bock
You are lucky that there is such flour in your area. I’m from Makfa, I’ll try tomorrow. You need to go for "Nordic"
Natali06
Quote: izvarina.d

Here, I'll show you ...

Donuts in the oven
Donuts in the oven
Diana!!!!!!! What a beauty!
Well, why tryndet?
Exactly! You got such gorgeous donuts that there is nothing to play about!
Natali06
Freken Bock, maybe try on a "healthy line"? I opened a new package yesterday and am wildly delighted again!
Freken Bock
Oh, I probably have about unsuccessful "Healthy line" impression, the flour was really disgusting. Go know that you will now find a new party, and not the same. Although ... What are the terms or is there a batch number on your package? My husband enthusiastically bought this flour and baked bread in a bread maker. I think his packaging design bribed me. And I tried to make dumplings from it once. Brrr ...
And the question is, what dry yeast do you use?
Natali06
Quote: Freken Bock
And what are the terms or is there a batch number on your package?
I don't know, I pour it straight into an airtight container
, I throw away the package.
I use eco yeast in small bags. Also "Lvivs", but also in small packages. And before that I had "Saf Instant Plus", I really liked it. True, the packaging there is 0.5 kg. But they held out for almost a year.
Freken Bock
Thank you!
Albina
Quote: Krosh

Albinochka, how much protein is in your flour)?

Knowing the amount of protein, you can judge how it is, your flour), strong or not very ...
The other day I opened a new bag and specifically looked at how much protein - 12
Albina
izvarina.d, congratulations on the wonderful donuts
izvarina.d
Natasha, Albina, girls, thanks!

Quote: Freken Bock
what dry yeast do you use?
Freken Bock, I've already switched to Saf Instant Zolotoy yeast for a couple of years already, I haven't met the best! Try it, you won't regret it.
Freken Bock
izvarina.d, in order to purchase Saf Instant Gold, I need to do too many body movements, and the packages there are large, I'm uncomfortable. In general, I am quite satisfied with the Saf Moment. I bake mainly with live yeast. I use dry ones if there is a new recipe and they are indicated in it. Saf Moment is always available. And the problem is usually with active dry yeast in small packages. Most likely, this is not important - active or fast-acting, just either dissolve in water or add to flour.The same eggs, only sideways. But I have such personal cockroaches.
izvarina.d
Freken Bock, cockroaches at normal! We all have, the current breed is different!
By yeast. I, God forbid, do not impose, just like that, we can still anyone interested. They differ, and strong. With instant I do whatever I want, both into liquid and with flour I mix ... everyone can, they always work. But, even this, for me, was not a decisive factor in their favor. Here, taste comes first! Baked goods taste and smell like baked goods, and never yeast. From the saf moment, an aftertaste remains on my tongue, namely yeast. There and then a pure taste, without side effects. Maybe these are my cockroaches. True, I taste and smell very well (not yet Grenouille, but close), sometimes it even annoys
Natali06
Diana, but gold is just for baking or am I confusing?
Freken Bock
Sooo ... Where to go for the Gold?

Quote: izvarina.d

.. With instant I do everything I want in liquid and with flour I mix ... everyone can, they always work ...

By the way, it says in the instructions for use: exclude direct contact with water. But since you say that this and that is possible, we will take it!

Natasha, you twist, please, that we flood here
Natali06
Why excuse me? I am also very interested in yeast
I baked instant plus, kept it in a closed jar, and for almost a year there were no problems.
izvarina.d
Girls using them everywhere! And dough, and cold dough ... Now I will lay out fresh photos of artisanal bread without kneading, look.

Natasha, then take it away, if that

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=221641.new#new
Tumanchik
Well, I still got my way! Found PANIFARIN. I added flour (10.3 squirrels) to our Belarusian mountain for 300 gr. flour 1 tbsp. l. with a heap of panifarin and the dough after 10 minutes of kneading in the combine gathered in a kolobok !!! The dough came out soft and very oily. I was jumping for happiness! Wonderful distance - Saf-instant yeast - blinded donuts, distance still - they rose well and baked. But, mlyn, the taste is still high-quality puff pastry. Crumbles slightly. Nothing to do with my understanding of donuts - it's like Berliners. Or am I not waiting for that? Or did the panifarina blur out a lot?
Witt
I baked these donuts too - sooooo everyone liked it! I also love "classic" donuts, and these are very interesting ones. Thanks for the recipe!

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