The simplest hop starter

And what a roof! straight dome! Fine!

How 40-50 years ago! Then the bread was delicious and just as tall. And what delicious crusts he had !!!

[Light]

Pretty bread! recipe fff studio, pliz !!!

Light, I wrote it above, somewhere on page 88, you need to look. Or I'll write later. This is the same recipe as Darnitsky, only wheat flour is 360g, without rye flour, and 200 ml of water. I am not yet sophisticated in recipes, and this bread suits me.
Found, here here

I ... do not get fancy in recipes, and this bread suits me.

I want that too.

No, then the bread was all by leaps and bounds. : sk-izm: The grain was, of course, of better quality, there was not as much chemistry in it as it is now. But leavened bread cannot be compared with yeast bread! (y) And what a spirit stands when he bakes! Do not breathe! And the crusts ... mmmmm.
Sergei, put a sourdough dough and don't add yeast.

[Maria]

Maria, thanks for the photo! The bread is very beautiful! And what a roof! straight dome! Fine!

Marina, Thank you! You see what a diligent student I am. I'm really trying. I started working with leaven since December, I am so glad that everything is working out. But in the beginning, too, she slowly walked towards the goal.

[Maria]

Maria, I am very glad when bread turns out! Thank you for your diligence, work and feedback!

put a sourdough dough

I haven’t baked or eaten a loaf yet !!!

I have the leaven in a liter jar. Now it has grown almost to the top, that is, it has more than doubled. Can't you put the dough now? Or too early?))) Wait until tomorrow?

You can put the dough overnight. My leaven was only 2 days old and on the third day I baked bread. I put the dough in a 2-liter bowl, covered with a towel. He won't run away until morning. Knead the dough in the morning.

[Maria]

Maria, Thank you! Now I'll put my son to bed and go and put him. Does it need to be kneaded in a combine? Or just mix everything with a spoon? And now I have a serum or is it better to do it on water for the first time?

I stirred with a spoon. Try it on the water first. How will you get a simple recipe, then you will begin to improvise.)) And it is better to keep the leaven in a two-liter jar, I think so.

[Evgeniya]

Evgeniya, you need to take a little more active lush starter culture, because it is airy, foamy. I bake with such an active leaven, I don't wait for it to settle.
I wish you success!

Thank you girls! I'll go and try to knead it for one loaf.

So, I report on the dough. A foamy cap appeared in the morning, but almost did not increase in volume. Wait?

No, then the bread was all by leaps and bounds. The grain was, of course, of better quality, there was not as much chemistry in it as it is now.

Previously, at least they adhered to the Gost, and strict control was from various commissions.

And now the so-called small business, as a rule, the question of conscience is a pocket

Recently I have a new hobby, on bakery products that are in packaging, to collect inserts and then

[Evgeniya]

Evgeniya, everything is fine with you. The dough does not increase much in volume, but the whole dough becomes fluffy. Knead on bread, add honey or sugar, salt, butter. Leave for an hour for proofing, then wrinkle and shape. Depending on the activity, for 1-2 hours, but the dough must certainly double. Good luck!
Valery, this is just what they wrote in these inserts,: sk-izm: and how many are not written
We have been buying bread for 4-5 years only for a dog and then only in winter, the rest of the time we cook porridge for him

[Marina]

Marina, thanks, I'm going to knead. And on the first page, without a crumbling bread. I just wanted to notice and in shape right away. But now I will do it with a twist.

[Evgeniya]

Evgeniya, with one twist is better, we have already discussed this in the topic. I need to add it to my recipe.

I need to add it to my recipe.

Marina, add on the first page everything that you find useful, because searching on ... almost 100 pages is a torment that kills the desire to learn.

So, report!
I made a loaf for 1, respectively, I divided everything into three, except for salt, I put it in almost half a teaspoon. However, it took me a little more flour, since I didn’t want to collect the dough on the hook and there was a real swamp at the bottom. At the first proofing, almost no rise in an hour. Well, I mixed it up, put it in the mold and put it in the oven, turned off, for two hours. Increased one and a half times - mainly, in the width of the form))) Then 10 minutes at 180 degrees and 50 minutes at 130. The temperature inside at the end is 95 degrees.

The incision is hot. Now the taste. The children did not eat, they said sour. It seems like nothing to me. There was no breathtaking smell when baking either
I don't even know what to change next time. In general, I ask for advice.

[Evgeniya]

Evgeniya, it seems to me that he missed the proofing. I wait until the dough has increased by 2 times or more. Sometimes it takes me up to 3 hours. Today I baked wheat bread and waited for 3 hours 15 minutes until the dough increased in volume as I needed. That's how it was, as in the photo, so I was still waiting.

Now she waited and put it on baking. This is how I bake in the x / oven. I can't advise anything about the oven, I don't bake in it. Can Marina will advise something. It seems to me that it was necessary to wait until the dough doubled.

I bake like this (I already wrote above and now I copied the message):
First, I make a sourdough for bread: 50 g of hop sourdough + 50 g of warm water + 50 g of rye flour - I knead all this in a bowl (330 ml capacity), cover it with a saucer and wrap it with a towel on top, leave it for 3 hours. During this time, this leaven increases by 2.5 times, in general it takes up the entire bowl. After 3 hours, I knead the dough in a bread maker on the "Yeast dough" mode: sourdough from a bowl + 200 ml of warm water + 1 hour. l. salt + 0.5 tbsp. l of sugar +360 g of flour (I take in different ways: 50 g of rye + 310 g of wheat 1 grade or somehow differently with the addition of bran and it always turns out) + 20 g grows. oils. Dough mode, I have 1.5 hours. After the end of the mode, I transfer the dough to the L10 baking form (it is slightly less than L7), oiled and put the form in the bread maker for proofing (sometimes turning on the Baking mode for 15 seconds so that it is warm in HP). I wait for the dough to rise almost to the edges of the mold (time is 2.5 hours somewhere) and then turn on the Baking mode for 1 hour.

[Evgeniya]

Marina, add on the first page everything that you find useful, because searching on ... almost 100 pages is a torment that kills the desire to learn.

Sergey, I cannot add it myself, this is possible only for the moderator. I need to collect everything and ask Vika to add it.
Evgeniya, I sympathize that the bread did not work out. But there is no need to despair, it is necessary to eliminate mistakes and move on.
I agree with Maria that he didn't have enough time to get up, so he has such a crack. If the bread is acidic, it means that there is not enough sugar for it, and the rise may have suffered from this. There was not enough food for him. You put the dish "in the switched off oven", there was no high temperature, no higher than 30 degrees?

Our biggest bread eaters are children: one is 12, the second is 5, the third is 3 years old. They love bread very much.

Maria, tell me, how much rye flour is in your wheat bread (which you showed today)? In the morning I want to put on wheat bread.

[Nina]

Nina, there are only 50 g of rye flour in the bread, these are the ones that I put for making the sourdough 50 + 50 + 50. And 360 g of wheat grade 1. Today it turned out like this:

It was filmed with a phone. The bread is actually golden brown, but in the photo it turned out pale.

Margo K, L7 - 1.8 liters, and L10 - 1.5 liters.

Thank you!
Wow, Maria, your bread is excellent - it pleases the eye ... keep it up!

Evgenia, it seems to me, besides the lack of time for proofing, your dough was too thin ...

Masha, dear, what a beauty - a miracle! Thanks for the answer, tomorrow I will bake wheat. So far I only dream of a baking dish in cotton. I haven't seen it yet, maybe I'll be lucky. I will do everything in my scarlet. Thank you again.

the biggest bread eaters are children

So I'm a child?

I wait until the dough has increased 2 times or more

You have to manage to get to this with your mind or intuition! I felt it several times, but I could not stand it, I did not wait. As a result, I "passed by" a good result. But now I am learning to bake correctly (judging by the results, I already understand what to do).

[Margot K]

Margot K, thanks for rating my bread. We love so much not only delicious, but also beautiful bread.
Nina, bites to your health! May you always get beautiful and tasty breads.
Sergey_A, yes, making bread requires patience and faith in a good result.

Margot K, thanks for rating my breads

And I will not evaluate your bread. I want to eat them !!!

you need patience and faith in a good result

Tyuyuyu, I have it! But there is no result yet.

[Maria]

Sergei, you don’t carry bread all the time, like children?
And they are constantly biting, although they are far from hungry, families are wealthy, but bread is in the first place with them. After a hearty dinner, the elder can take a piece of bread, salt it with coarse salt and savor it with spring water.
They don't eat shop bread.
You will have a result, it will not leave you anywhere, you will learn how to bake delicious sourdough bread.
Maria, wonderful bread, however, as always. Thanks for the photo and recipe!

You don’t carry bread all the time, like children?

Of course not - I eat a lot of it at once, with a margin of t. S. Apparently a habit since childhood. I still remember well how we are aunt FEED milk with bread + jam. They ate until gluttony and not out of hunger, but by personal choice. After running around, I was hungry and thirsty - that's probably why they combined it like that. And it was delicious.

Will be

learn to

Got it! I wrote it down.

[Marinochka]

Maria, wonderful bread, however, as always. Thanks for the photo and recipe!

Marinochka, Thank you!

And I will not evaluate your bread. I want to eat them !!!

Sergei, help yourself!

Tyuyuyu, I have it! But there is no result yet.

The result will be! And only with leaven, without yeast!

You have to manage to get to this with your mind or intuition! I felt it several times, but I could not stand it, I did not wait. As a result, I "passed by" a good result.

The sourdough dough comes up very slowly, 2 hours itself is not enough. Shape the finished bun to fit your shape (factory form, saucepan, cauldron, baking sheet), let stand at room temperature or in a warm place until the dough volume doubles, usually after 2-4 hours. The ideal temperature for proofing bread is between 20-26 °.
The more active and stronger your leaven, the faster the dough will fit.

And here is a tip on how to check the readiness of the kolobok.

Whether the bread has come up enough or not can be checked in the following way:

Press lightly with your finger on the dough, if the depression rises quickly, then the bread has not yet come up enough.

If this depression slowly disappears, then the bread must be sent to the oven.

Well, if the recess remains a hole or the bread falls from the slightest touch, then it has stood, of course, in this case it must be urgently baked, this will only affect the look, not the taste.
Sergei find your taste and your time = you will succeed, there can be no other way.

Evgenia, it seems to me, in addition to the lack of time for proofing, your dough was too thin ...

And what kind of dough should be? I made the recipe from the first page. And I even added a little more flour, so that the dough began to collect on the hook. The gingerbread man, in the usual sense (like wheat bread), of course, did not come together. I was guided in the batch on a photo from this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

Evgenia, I sympathize that the bread did not work out. But there is no need to despair, it is necessary to eliminate mistakes and move on.
I agree with Maria that he didn't have enough time to get up, so he has such a crack. If the bread is acidic, it means that there is not enough sugar for it, and the rise may have suffered from this. There was not enough food for him. You put the dish "in the switched off oven", there was no high temperature, no higher than 30 degrees?

So next time I don't watch for a while and wait for the first time to climb twice and in uniform I also wait to climb twice? The oven was off, the temperature was no more than 26 degrees. I put honey according to the recipe, try to increase it or add sugar?

[shlyk_81]

shlyk_81, Evgenia, your bread turned out just like my first :)
You can eat, but not that! I dried it toast :)

[Tatyana]

Tatyana, and how did you make croutons? Just cut into pieces and on a baking sheet in the oven?

[Evgeniya]

So next time I don't watch for a while and wait for the first time to climb twice and in uniform I also wait to climb twice?

Evgeniya, here in the form and you have to wait for the rise of the dough at least twice, be sure.

[Lagri]

And what kind of dough should be? I made the recipe from the first page. And I even added a little more flour, so that the dough began to collect on the hook. The gingerbread man, in the usual sense (like wheat bread), of course, did not come together. I was guided in the batch on a photo from this topic https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=138203.0

There should be a formed kolobok, and this can be clearly seen in the topic you cited. The recipe can be any - you can also try your own, proven, putting in the leaven, as Marina recommends. If you take from this topic, then from the last exposed, try the recipe Lagri Maria - she just designed for a small amount of flour and good proportions - and look what handsome men fly out

Sergey, help yourself!

Thank you, but they are big, they don't fit in your mouth !!!

find your soul and your time = everything will work out for you, there can be no other

Yeah, got it, mercibo !!!

[Valery]

Valery, thank you for sharing your knowledge about the readiness of the dough for baking. I believe that bakers will take note of these tips. Oksana offers another way to check the rise of the dough. Pinch off a piece of kneaded dough and put it in water. When this piece floats up, then the dough is ready for baking.
Evgeniya, flour can be of different moisture content, so it is difficult to calculate grams per gram. We must focus on the bun. And the rise of the dough depends on many factors. First of all, from the activity of the leaven. She, too, is different for everyone. Experience comes with time, not everything works out at once and not for everyone. Considering all the flaws and eliminating them, next time you will have real bread!
Margot K thank you for your help and advice! Do you bake bread with hop sourdough? I remember your visit at the beginning of this topic.
Maria , good bread, very good! Just a delight!
Sergei, the slices of bread are large, but they are airy, fluffy, if crushed, then for 2 bites

[Tatyana]

Tatyana, and how did you make croutons? Just cut into pieces and on a baking sheet in the oven?

Well, yes, 1.5-2 hours at 100 degrees, and delicious toasts are ready.

if crushed, then by 2 bites

You don't have to crush big bread! A piece of bread should not fit into your mouth - it will be so tastier!

Margot K thank you for your help and advice! Do you bake bread with hop sourdough? I remember your visit at the beginning of this topic.

Thank you, Marinochka, for creating and maintaining such a necessary and useful topic - how many people have made happy
Yes, we continue to bake with sourdough in full, but we are not looking for easy ways and feed her, every time we bake bread ... well, it seems that she is starving, dear. Of course, the leaven made with hops is much stronger and really does not give sour the difference from the leaven on water.
The only thing, so far, has not been able to master baking according to the technology of all liquid in an opra - I think that this is the most correct approach, it is unlikely that our ancestors poked around later with topping up liquids. For now, since there is no time for experiments, as soon as I unload a little, I will do the enty business in a tight ...

Hi, my question is ripe, I did this one

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=205146.0

bread on rye sourdough, I liked the bread, but sour, I want to try it on the eternal, tomorrow it will be ready, now the question itself, eternal to put according to the recipe or not? Thank you.

Nina, there are only 50 g of rye flour in the bread, these are the ones that she put for making the sourdough 50 + 50 + 50. And 360 g of wheat grade 1. Today it turned out like this:

Hi Maria, where is such a delicious, beautiful, mmm bread recipe to get?

[anbut]

anbut, Anatoly, I already laid out the recipe on the previous page, but again for you.

I bake like this:
First, I make a sourdough for bread: 50 g of hop sourdough + 50 g of warm water + 50 g of rye flour - I knead all this in a bowl (330 ml capacity), cover it with a saucer and wrap it with a towel on top, leave it for 3 hours. During this time, this leaven increases by 2.5 times, in general it takes up the entire bowl. After 3 hours, I knead the dough in a bread maker on the "Yeast dough" mode: sourdough from a bowl + 200 ml of warm water + 1 hour. l. salt + 0.5 tbsp. l sugar +360 g of wheat flour 1 grade + 20 g grows. oils. Dough mode, I have 1.5 hours. After the end of the mode, I transfer the dough to the L10 baking form (it is slightly less than L7), oiled and put the form in the bread maker for proofing (sometimes turning on the Baking mode for 15 seconds so that it is warm in HP). I wait for the dough to rise almost to the edges of the mold (time is 2.5 hours somewhere) and then turn on the Baking mode for 1 hour

[Lagri]

Lagri,
Maria, thank you very much, I hurried up with the question, I myself found the answer. I will try to bake this bread for the weekend.