Marika33
Natasha, I am very glad that everything worked out. It almost does not count, not for the exhibition bread was baked, and even for the first time. The next times it will be better, you will already adjust the recipe for yourself. Probably already tried? Do you like the taste? I am always anxiously waiting for a report on the bread, on the expected taste, is it right?
And the bread is very beautiful, wonderful! It can be seen that it is magnificent, tall! I am very happy with your result!
Thank you very much for the photo report!
Natalia Iks
Marina, the bread turned out wonderful! Delicious, firm, crispy! True, a little sourness, but you can eat! Not as it turned out before, you can't take it in your mouth! Next time I'll try to keep less dough and in the bread maker my dough was on the heated mode, maybe this is to blame. I'll try it differently next time! After all, almost every recipe needs to be adjusted for yourself!
But what kind of bread inside:
The simplest hop starter

Thanks again for your wonderful recipe!
Marika33
Natasha, Congratulations! The bread is porous, rose remarkably, baked. Beautiful! Well, the taste, yes, you can customize everything, so as to please everyone, so that everyone likes it. Now you are with the leaven, you got it, settled in the refrigerator and will work.
And the sourness can be easily removed by adding honey or sugar when kneading bread. Yes, or keep the dough less.
We like bread to make it sweet, I add more honey.
I am very glad that the result pleased me!
Tatka1
Natalia Iks, Natasha, congratulations on a wonderful bread!

marika33Marishka, what a clever girl you are, I am convinced for the hundredth time. Constantly supported, prompted Natasha. (I peeped in the bushes)
Well, how, with such help, bread could not work?)))
Congratulations to both of you!

I remember how I rejoiced at my first sourdough bread, with liquid yeast, So I perfectly understand and share Natasha's joy)))
Natalia Iks
Tatyana, Thank you! I am really very happy and very grateful to Marina!
Marika33
Tatka1, Tanechka, thank you for looking into the topic! Thank you very much for your kind words!
Natasha is a good student, one feels that she has experience, she came across unsuccessful leavens.
Tanya, I am always happy when someone starts to bake sourdough bread and tell my husband. After all, this is a completely different bread than with yeast. Much tastier and healthier!
Tatka1
marika33Marishka, I very rarely bake hoeb using industrial yeast, you're right, the bread is completely different.
I put two of my acquaintances on sourdough bread. So one such bread makes me far away from her
Do you remember someone said: a good teacher is the one who was surpassed by his student. So for my friend I was glad from the bottom of my heart.

Natasha, and you bring photos to Temka, we love such reports and impressions so much
Marika33
Tatka1, Tanya, do you bake with liquid yeast according to Lyuda's recipe? I tried to put it, but something seemed confusing to me. With hop sourdough, everything is without problems, fast and tasty.
Yes, it's nice when people start baking the right bread. I have a lot of them on the Internet, but in real life there are only a few people. Do not want for themselves, for children
Tatka1
Marishka, just arrived home. Took so long today
I baked on the railway all summer and early autumn. Now I switched to starter culture, since the temperature in the room is apparently insufficient for the railway. In general, I like them too.
My friends also don't want to bother not only with sourdough bread, but even with homemade bread. Lazy
But I don't have a question with what to visit them
Marika33
Tanechka, and on what leaven do you bake, on hop or not?
Yes, we also treat everyone with bread, everyone is delighted, I offer leaven, but they immediately deny that there is no time to bake the bread ourselves
Tatka1
Marishka, I bake for eternal, I have it for more than a year. But I really liked yours, I have to buy and make hops. I like to experiment
Marika33
Tanechka and in all respects I am satisfied with the hop sourdough, I do not even look towards other sourdoughs. And the fact that they used to bake bread on it is the strongest argument in its favor.
Have you seen the topic? There are pictures of gorgeous bread baked by men. This gives me great respect for them. Such clever girls!
Tatka1
marika33, of course, walked around Temka Well done, what can I say.
When I started, I studied everything in the internet, then I didn't go to the Bread Maker. Only this spring I saw Lyudochkin Railway and fell in love with them. Now I feel hoppy get carried away
I wonder if he is on the market This is probably asking those who sell herbs
Marika33
Tanechka we bought hops all the time at the pharmacy. We have been collecting ourselves for only 2 years, we found hops in an abandoned estate. They sell grannies in the market, maybe you also have them in the market. It is not always available in pharmacies.
Tatka1
ABOUT! Exactly! At the pharmacy))) I'll go there and the market!
Well FSE! I caught fire
Thank you my dear!)
Marika33
Thank you, Tanyusha, too for your attention to the recipe and for your kindness!
Natalia Iks



Added Thursday, 01 Dec 2016 04:19

Quote: Tatka1

Natasha, and you bring photos to Temka, we love such reports and impressions so much
I will try, Tatiana!
Natalia Iks
Here's my second bread.
The simplest hop starter
It looks almost the same as the first time, but it tastes like we wanted it!
I put the dough only for four hours. She did not ferment the bread on a heated program, but simply in a cold CP. Such yummy turned out!
Today I will try 1c on flour.
Tatka1
Natalia Iks, well, everything, Natasha, now your leaven is alive, active and will delight you with such beautiful breads.
Congratulations again! Excellent bread!
marina-mm
Natasha, Congratulations! So you made friends with the sourdough, now there will be delicious bread in the house.
Lyudmila_K
Natasha, congratulations! Beautiful bread!
Natalia Iks
Tatka1, Marina-mm, Lyudmila !!!

Thank you for your congratulations!
Marika33
Natasha, great bread! Congratulations and I'm very glad that you are happy with the result!
Did Dad like the bread? It is possible that from a bread machine it will not quite taste the same as from a Russian oven. But it's definitely not comparable with a store.
Natalia Iks
Marina, yes, he liked it, but not quite the same as in childhood. Maybe because they lived poorly and everything was tastier then? He says today, the bread is delicious, but sometimes you remember about yeast!
I hope I will dare to bake in the oven too!
Marina, have you tried Oksana-Loksa bread based on your bread? Something confuses me that the dough costs 16 hours, and then another 4 hours. Well, I’m about acid.
Marika33
Natasha, try to bake in the oven, the bread is much tastier in it. I don’t have cotton and I don’t want to buy it. I tried it with my daughter, I didn’t like it and my daughter also refused x \ n, bakes in the oven.
No, Natasha, I have not tried to bake bread according to Oksana's recipe. I always bake rye and wheat according to my own recipe. Everyone is satisfied with the taste of bread, so I don't want to change anything.
Natalia Iks
Marina, I can't knead the dough with my hands: my hands are very weak and hurt. Therefore, I knead in a bread maker. And to the taste, I used to have three moulinex after another breakdown bought a Panasonic, so it tastes much better!
And in the oven I will try only I have no molds, but there is a 3-liter glass pan!
Lyudmila_K
Natasha, for the oven, forms are not at all necessary. Hearth bread, in my opinion, is the tastiest, and you can make loaves. I just bake them on a sheet in the oven. There are many recommendations about shaping on the site. Kneading the dough in a bread maker for prog. "dietary" dough - perfect for sourdough dough (unless, of course, rye flour predominates). And many recipes can be used under hop sourdough, if you take it as a starter and grow to the required amount of sourdough according to the recipe, for example, 30-40 g of hop sourdough + 80-85 g of flour and the same amount of water = 200 g of sourdough somewhere in 5 hours (depends on conditions).
Natalia Iks
marina-mm, thanks for the advice, but the instructions for hp say that you can't put the bucket in the oven.
RepeShock

Natasha, so a bucket from HP does not need to be put in the oven
The dough was kneaded in it and pulled out. Then do whatever you want with him.
Natalia Iks
Irina, I was given such advice in gratitude to bake in this bucket. That's why I wrote so.
marina-mm
Natasha, I have no prohibitions in the instructions and I baked in the oven once, I wanted to compare
Natalia Iks
Marina, I already thought too, to take from the broken hp. Good, new, scary!
marina-mm
Natasha, could be so.
Natalia Iks
Marina, only I have it huge! 1.5kg!
marina-mm
Natasha, well then you can come up with another form. I offered a bucket from a bread machine as equal starting points for HP and the oven.
My bread is loved with a brick, it is so convenient to make sandwiches, if not in principle, you can pick up a saucepan, lining it with paper, for example. Or in a cauldron, if there is one.

dacha bread in a cauldron
(Linadoc)

On a baking sheet, they advised and other options can be thought of.
The main thing is that now there is good material - sourdough bread, and you can work on the shape.
Tatka1
You know, girls, I will say from my own experience: while there is still little experience with sourdough bread, it is better to do everything in the oven in the form. Sourdough dough differs from yeast dough when diluted. It "spreads" slightly and loses its shape during hearth baking. My first sourdough bread without a shape tasted good, but they were C-shaped. Now I filled my hand and everything is in order))
Natalia Iks
Tatyana, well, I'm also afraid without a form. Moreover, I have been baking bread for all 6 years as yeast, baked in HP.
Tatka1
Natasha, I bought a bread maker in 2013. Since I had not eaten homemade bread before, it seemed to me that now it is the most delicious bread in the world.
When I started baking in the oven, it was only then that I felt a striking difference in taste.
Now, basically, in HP I knead dough for bread, dumplings and pizza, and so on.
So, Natasha, everything is ahead!)) You will still discover new bread and new taste sensations
Venera007
And once again I got a bad hop in the pharmacy.
I baked it once, the rest of the leaven was moldy for the second time. So I'm baking with liquid yeast, which I grew last spring. I don’t buy yeast in the store in principle
Marika33
Quote: Tatka1
When I started baking in the oven, it was only then that I felt a striking difference in taste.
Tanya, that doesn't taste good to me in a bread maker.
Venera007, Tanya, what a bad luck with hops. What is it with him? Collected, maybe raw, and while it was drying it got moldy? Where else can mold spores come from? Have you found a place to collect hops?

Quote: Venera007
I don’t buy yeast in the store in principle


ninza
Natasha, you have cold-cooked bread. You can ask for a complete recipe when you want bread, but time is not really needed for such bread. Thank you in advance.
Marinochka, girls, hello! It has been a long time since I went into my own topic. In the summer I was engaged in Ivan-tea, baked bread on the railway. I really missed our bread. Yesterday I barely found hop cones in the pharmacy, tomorrow I will put the leaven. I really hope that everything will work out. I really don't know what quality hops I bought. Here I am again with you, I really hope for your help.
Marika33
Nina, Hi! Glad to see you on the subject of leavening! Don't you have a live last year's leaven? You have experience, everything will work out, if you forgot something, ask, of course, we will help! success to you!
Venera007
marika33, I was looking for hop seeds in the spring to plant .. They looked at me with crazy eyes. We have a small forest near the house, I looked for a place for myself there, but there was nothing to plant, maybe next year I will be more lucky. In the meantime, if hops come across on sale, which is rare, I will try on it
Marika33
Tatyana, I planted hop seeds, bought without any problems, and it turns out that there are many varieties of it. The seeds must be stratified, which I did, but not a single seed sprouted. You should look at the market in spring, maybe you can find a seedling to buy.
Venera007
marika33, our market is stupid .. We have to go somewhere. But I don’t know where. I asked at the market, and they sell flowers, that's all. Nothing more. I will look for.
Natalia Iks
Nina, so I have a recipe from this topic, only half.


Added Sunday, 04 Dec 2016 05:15

Good morning girls!
I'm with another report!
Yesterday I baked bread in our-your,Marina, recipe, but 2/3 of rye, and only 1/3 of wheat flour.
Here's what happened:
The simplest hop starter
Of course, not as tall as wheat, but it rose 2 times!
The simplest hop starter
The roof is flat, with small cracks.
The simplest hop starter
And here is the cutter!
And tastefully how! Dad really liked it!
Marika33
Natasha, Thanks a lot for photos! The bread is wonderful, almost rye, so its rise is more modest than that of wheat, but still excellent! Very nice holes in the crumb! For almost rye bread, this is a great result!
Natasha, did you do his proofing with heating?
Is that why men love rye bread so much?
Natalia Iks
Marina, I kneaded pizza on the program, after an hour I turned on the baking for 30 seconds, an hour later again. Then, half an hour later, I looked at the top of the holes, turned on baking. Hell 1:30.
Well, dad says, how long have I eaten such delicious rye bread! And it tastes good to me too!
Marika33
Natasha, I am very glad that you please dad with bread! Natasha, next time you try without heating, let it rise by itself.
I read your message to my husband, he also asks to add more rye flour, I usually bake 1/3 of rye and 2/3 of wheat flour.
Natalia Iks
Marina, well, I teased!

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