WolfsAngel
Quote: marika33
Valery, this is the first time I am reading about making flour, where did you get acquainted with this method? A positive effect on sourdough is such a flour steam room?
Marina, how and when and after what and by whom, I came to this, I can no longer say, since a lot has been re-read, tried, etc. -maybe even involuntarily taking something for the truth = but it turns out to work, so and we use.

And here are some points on the preparation and use of tea leaves in different types of bread - I read on our forum =
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=418848.0
Light
Quote: Sergey_A
Loaf type:
The cut is wonderful!
Loksa
marika33, I tried to brew flour: from the recipe we take 20 grams of flour, pour 100ml with cold water and over the fire, stir, as it thickens, ready (jelly mass); gives a dome taller and more beautiful, and more uniform crumb holes. I liked it, you just have to look behind the bun, when brewing some of the water will evaporate.
Loksa
She brewed wheat flour. I have not tried other types yet!
Sergey_A
Quote: marika33
Sergey, you have a beautiful loaf type!
Quote: Light
The cut is wonderful!
And the taste too - already half is gone. I'm afraid the evening will end. I liked it very much.
Quote: marika33
although there is a little yeast, but still better than the store
You guessed it. :-) Lot. And the store one was definitely better. I train the stove and accustom myself to it. The process went well. I already know what to do and how. It remains to wait for the growth of the leaven and learn how to bake on it.
WolfsAngel
Quote: Sergey_A
It remains to wait for the growth of the leaven and learn how to bake on it.

You will wait - you will not go anywhere.
Lagri
Quote: Sergey_A

I train the stove, hands, head ... stomach.
Loaf type:
The simplest hop starter
Wonderful loaf cutter! Very appetizing in appearance and taste, I think, too. Here's another without yeast ....
Sergey_A
Quote: Lagri
Here's another without yeast ....
The taste will be different. Here I will learn to do this "with my eyes closed" - by this time the leaven should have grown. Then I can easily switch to it ... Somehow, according to plan.
Quote: WolfsAngel
You will wait - you will not go anywhere.
So I left my grandmother, and I left my grandfather ... This is what I hope and look forward to. I would rather wait.
PS: I liked the loaf. Delicious turned out. I eat it all day.
Light
In general, a photo session after the new form ... Darnitsky!
Photo after cutting and after proofing (in my opinion, it stood a bit, since the oven was busy preparing dinner, so the roof fell off a little later)
The simplest hop starter The simplest hop starter
First baked at 220 * C with convection, sprinkling the oven; after 15 min. reduced to 190 ... Probably a bit too much ... Thermonuclear stove, I will bake 180 at once ... What do you think?
evening photo and today's cut:
The simplest hop starter The simplest hop starter The simplest hop starter

in the morning I again drank coffee with a crust of bread, because yesterday I could hardly restrain myself so as not to chop off a piece!
Wait again, I ate three slices round, with squash caviar ... Mmmm!

Now, bakers, what's wrong?

By the way, I finished the molds, calcined them 2 times with sunflower oil, and then I was not too lazy and prepared a universal lubricant, so the bread went off with a bang! Even, it seems, she gave too much grease ...
Lagri
Light, with new clothes, great shapes and bread! Cut too.
And I also bought a round aluminum baking pan for my Darnitsky starter, for the same amount of dough that I wrote in the recipe above. Oh, what a delicious sourdough Darnitsky! Also, we don't eat such bread. In the photo is a newly-made Darnitsky (with sourness, as I like, I baked it on purpose, increasing the proofing time by an hour before putting it into a baking dish).
The simplest hop starterThe simplest hop starterThe simplest hop starter
Venera007
What are your beautiful breads
I temporarily do not shine like that. This time the hop was not very good ...I cooked it for half an hour to update the leaven, but in two days I only had it 1.5 times and crawled to the bottom. Probably, it's better not to suffer, throw it out, and start it again on another hop ...
Lagri
Venera007, Tatyana, and I renewed with rye flour, honey and water and my leaven became stronger and stronger. Just the other day I bought hop cones to feed the sourdough with broth. So try adding rye flour and it will stretch upwards. For example, adding flour, I did not have time to settle the frothy sourdough down, but then it calmed down. I would not throw out the sourdough in your place, but add a spoonful or two of rye flour, well, and some warm water.
Venera007
MariaThank you, I'll try to add some water and flour, I have had this sourdough from last summer, I updated it twice, at the beginning, I just got a lot of bread, but then everything went fine.
Apparently, the quality of the hops still plays a significant role. I will look this year where I can plant hops in order to prepare it myself. In the meantime, there is still one pack of hops in stock
All the same, I won't bake with yeast!
Lagri
Tatyana, I, too, now I will not bake bread with yeast after sourdough bread. There is too much difference in bread for me and my family. And I, while there were no hop cones, fed in the same way as I wrote above and 2 days after feeding, the leaven worked as before, excellent. Try it, it should help. Good luck! Then write if it helped ...
Venera007
Maria, I will definitely try. Thanks for the tip
Marika33
Light, Maria, you have excellent bread, clever girls! the crumb is all in holes, it is clear that it is airy bread. They are twins in structure. I'm so happy for you!
Light, everything is SO! wonderful bread, and it doesn't matter that the roof sagged a little, it was you who overexposed it in the proofer, but the holes are solid in the crumb.
Thank you for the photo!
Venera007, Tatiana, of course the rise of the dough depends on the quality of the hops. We prepared hops ourselves this year, I see the difference in the leaven.
Sergey_A
Quote: Lagri
Venera007, Tatiana, and I would ... if I were you ... and 2 days after feeding ... Try it, it should help
And I eavesdrop on everything, spy! And I remember.
Margot K
Girls, tell me, please, how many liters form L7 and L10?
Lagri
Quote: marika33
Bright, Maria, you have excellent bread, clever girls! the crumb is all in holes, it is clear that it is airy bread. In structure they are twins. I'm so happy for you!
Marina, Thank you so much! I'm sooo glad that I learned to bake with sourdough so quickly. Bread nazaquaske mmm ... !!!
Quote: Sergey_A

And I eavesdrop on everything, spy! And I remember.
Well done Sergei, may all this help you! And let your leaven, finally, work as it should - in full force!
Quote: Margot K

Girls, tell me, please, how many liters form L7 and L10?
Margot K, L7 - 1.8 liters, and L10 - 1.5 liters.
Light
Lagri, Maria, wonderful bread! And the form is cool - it is clear that it is thick-walled!
Thanks for hints and support!
Sister, we have the same tastes and types of bread! I will also add a little sourness and I will also try to get rid of even that little yeast that is in the recipe!
Quote: marika33
Light, everything is SO! wonderful bread, and it doesn't matter that the roof sagged a little, it was you who overexposed it in the proofer, but the holes are solid in the crumb.
Marina, this is all thanks to the tips of the bakers, thank you all, especially You and Valery WolfsAngel!
shlyk_81
My leaven costs almost three days. On the second day, bubbles appeared, I added sugar and flour. And that's all (((No movement. Today I wanted to throw it out, but a small cap of foam appeared (no more than half a centimeter). I stirred it. Maybe more sugar, add flour? Or honey?)
Light
I hasten to share my joy! Let it be offtopic!
Background: After I read that the L7 form is becoming in HP, I remembered that I had a Delongy stove, and due to the leakage of the bucket, it was lying derelictly on the loggia, I thought that suddenly, through the Utilization system, it would be possible to hand it over and buy something.But during the last general cleaning, I really intended to throw all this rubbish (there was also a broken foot massager) out of the house. In general, I was upset that I seemed to have thrown out a working stove! I remember exactly what the massager threw away! I went out the other day, looked at the loggias - HP never caught my eye!
And now (URAAAA !!!) I noticed her wrapped in a big bag! So, I didn't throw it away! Form L7 fits wonderfully into it - even without a stand! The stove has clips - ears, the shape is pressed on them !!! "Now my cow will give twice as much milk" (C) You have no idea how happy I am !!!
Lagri
Light, well, how is it to throw out x / stove from behind a bucket?!?! I would never have been friends with non-standard forms for a long time, and I have not shoved anything into the x / oven, so I still like bread from non-standard forms more than from my own buckets of x / oven.
shlyk_81, Evgeniya, it is better to add flour and a little lukewarm water, so that it is not thick, I would have done so and I have already done so. It will work - where will it go. Since there is foam, it means that it is alive and is sitting in ambush. Wait. Good luck!
shlyk_81
I added everything, I'm sitting waiting)))
shlyk_81
My leaven has grown by 60 percent. What should I do with it? Leave it overnight? Let it still stand? Mix?
aton4
Quote: marika33

Good day! Forgot to ask. Should the starter be kept in the refrigerator covered with gauze or a towel?
Do not close the jar with a regular lid?
pikatoshka
My starter culture is in the fridge, I still can't take the time and try to bake bread, but, to be honest, I'm afraid to try So, the leaven has stratified, what should I do? Feed? Just stir? Or is it no longer suitable for baking?
Lagri
Quote: shlyk_81

My leaven has grown by 60 percent. What should I do with it? Leave it overnight? Let it still stand? Mix?
Evgeniya, now you can put it in the refrigerator for the night and push it as it grows up strongly, see that it does not run away. What bank do you have it in? I had a leaven in a two-liter jar and there was a lot of room for raising. But at night I got up and watched her condition. If it grew up to the shoulders of the jar, then at night I would upset it. Now she is ready and when she stops growing, and she falls off, it will be even stronger. Now you can rejoice!
Quote: pikatoshka
So, the leaven has stratified, what to do? Feed? Just stir? Or is it no longer suitable for baking?
Alyona, stir.
And this is my today's wheat sourdough. Hell in Panasonic. Anyway, baking is better in it than in other hp. The bread tastes simple!
The simplest hop starter
Quote: aton4

Good day! Forgot to ask. Should the starter be kept in the refrigerator covered with gauze or a towel?
Do not close the jar with a regular lid?
I put a glass lid on and everything is OK. It does not sit tightly, but at the same time the jar is closed.
Marika33
Light, glad for you that a bread maker was found! Now you will bake bread in it.
Evgeniya, did the leaven increase only in the evening? Does the sour smell come from the can? Look, if it is still very active, it rises, then you can leave it warm until morning. Although, you can put it in the refrigerator, as advises Maria, it also rises into the refrigerator if it is strong.
aton4,Sergei, the leaven must be closed. If there are glass lids (there used to be such lids with clips), then it is better to use it. If not, then use cling film and punch holes in it so that it breathes. The gauze will not keep the leaven from drying out, and if the refrigerator is an outpost, it will dry out instantly.
Alyona, do not be afraid, the leaven is normal, the bread should turn out. Put the dough already, we will bake together.
Sergey_A
Quote: Lagri
a little warm water, so that it is not thick
Mary, that is, is liquid leaven better than thick?
Quote: Lagri
there is foam, it means alive and sitting in ambush
So that's what mine was doing !!! I fed it, added the CH with rye - it rose higher in just 8 hours than before in a day. I want to try double feeding tomorrow. Is it worth it? (available from 09/02)
Lagri
Marina, I'm sorry, I was the boss here without you, I wanted to help the girls.
Sergey_A
Quote: shlyk_81
I added everything, I'm sitting waiting)))
The leaven of leaven sees ...also from afar!
Sergey_A
Quote: Lagri
I, too, will not bake bread with yeast now after sourdough bread
And I will! Until I get the same delicious sourdough bread.
Lagri
Quote: Sergey_A
Mary, that is, is liquid leaven better than thick?
For me, yes.
Marika33
Maria, no apologies, I am very grateful for the help and advice. Thank you so much! I am not always able to respond in a timely manner.
pikatoshka
marika33, Marina, that's it, I exhale and go to make dough
Sergey_A
Quote: Lagri
The bread tastes simple
Give it a try, just to compare for.
Sergey_A
Quote: Lagri
For me, yes.
And for the leaven ?!
Sergey_A
Quote: pikatoshka
I exhale and go to make dough
Catch up! My loaf in 30-40 minutes. will climb into the oven.
Lagri
Quote: Sergey_A
I fed it, added the CH with rye - it rose higher in just 8 hours than before in a day. I want to try double feeding tomorrow. Is it worth it? (effective from 09/02)
Sergei, but she grew up with you, why else should you feed her?
Quote: Sergey_A

And for the leaven ?!
So she is good, she is what I like at work!
Marika33
Quote: Sergey_A
I want to try double feeding tomorrow. Is it worth it?
Sergey, why are you going to feed her again? It is active, it has increased, it has been standing since the 9th, it is ready. On the first page, read the recipe and dough. Maria, he does not listen to us, he feeds everything and feeds the leaven. Maybe that's why he doesn't get bread on it? Sergei, the bread is so tasty that no other bread goes.
Alyona the main thing is not to be afraid and be sure that everything will work out. And so it will be! Success!
Sergey_A
Quote: Lagri
she grew up with you
How do I know! Maybe she's still in her teens. And I haven't run away from the can yet ... I'm not sure to consider her already an adult.
Lagri
Quote: Sergey_A

Give it a try, just to compare for.
I would gladly treat b, but for now, take my word for it.
Sergey_A
Quote: marika33
On the first page, read the recipe and dough
I read it on 8/02. I fed the items from the recipe ... But it was only covered with foam and there was little rise. So I'm thinking ..... what else to do with it.
Quote: marika33
Sergei, the bread is so tasty that no other bread goes.
I have a loaf. Because it's delicious too.
Lagri
Quote: Sergey_A

How do I know! Maybe she's still in her teens. And I haven't run away from the can yet ... I'm not sure to consider her already an adult.
Nichosebe since February 9, but she's already growing up, for sure, she just quieted down.
Sergey_A
Quote: Lagri
take my word
I already believe. I would not believe - I did not ask for advice.
Sergey_A
Quote: Lagri
already growing up, yapping, for sure, just quieted down
That is, also in ambush?
Light
Quote: Lagri
And this is my today's wheat sourdough. Hell in Panasonic.
Pretty bread! recipe fff studio, pliz !!!
Lagri
Quote: marika33
Sergei, the bread is so tasty that no other bread goes.
Marina, I agree 200% !!!
Marika33
Quote: Lagri


And this is my today's wheat sourdough. Hell in Panasonic. Anyway, baking is better in it than in other hp. The bread tastes simple!
The simplest hop starter
Maria, thanks for the photo! The bread is very beautiful! And what a roof! straight dome! Fine!

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