The simplest hop starter

[marika33]

marika33, Marinochka. Thank you!!!! I study. Bread will soon be putting on the oven. Then I will report back.
Marinochka, is it possible on the first page to make links to all your recipes and girls and to frequently asked questions, so that it was easier to search? I think everyone will be even more grateful to you

[Mila1]

Mila1, Lyudochka, I cannot put links, I have no such powers, I am not a moderator.
I will select more useful links and ask Vika or Chief to put links on the first page. I hope for understanding from the administration.
Lyudmila, success and a good dough rise!

[Mila1]

Mila1, look on page 12 of Temka my answer 229, I told there how I bake in a bread maker - and adapt the process to your HP. You need what: for dough, first a short batch and then heating for half an hour. And that's it, turn it off, let it ripen. I usually do this at night. Then in the morning I knead the dough on the ready-made dough and leave it for proofing, preferably also heated. And at the end, when the dough came up well, I turn on the Baking mode. Everything, as they say, is served. Everything works out fine, don't worry!

[Esther]

Esther, Maria, thanks !!! I looked. Interesting. I'll try, but my problem is that I like to bake bread in the oven, I like it more. But I can't put my hands down, my arm hurts. Kneads HP. But it is precisely on the sourdough that it is impossible to knead in the HP, smears it on the walls and everything, as if there is little flour. Gingerbread man does not collect. I don’t know how to get out of the situation. And I can't knead it with my hands, as it HORRIBLY sticks to my hands, even after adding additional flour and lubricating my hands with oil

[Mila1]

Mila1, yes, I agree, the bun cannot be removed from the HP, it sticks, and it is soft. Well, here it is - either in the HP, or in the oven. I also bought a bread maker because my oven did not bake well: one side is on fire, and the other is not baked. Well, I adapt to the bread maker. Anyway, make up your mind and - good luck to you! And delicious bread!

[Esther]

Esther, Maria, thank you, I will not refuse such bread !!! I will experiment and still look for a recipe. I just think that it is not possible to knead dough from this leaven at all, so that it does not stick to your hands ??

[Mila1]

Mila1, yes, the point here is in a specific hop sourdough, it gives such a consistency of dough, other leavens are kneaded more abruptly. But whoever likes it, I liked this one more than others.

[Mila1]

Mila1, Ludmila, literally yesterday I got a not sticky dough at all. The sourdough was whole grain rye, it was 1/4 volume + malt and wheat flour. The dough came out soft but not sticky. To do this, I specially removed rye from the recipe and increased the amount of wheat flour, so that there is more gluten and so that the dough is elastic. If I bake on rye flour, yes, the dough cannot be collected into a lump. And on c / z sometimes it turns out a sticky kolobok. I myself am suffering with this, because I also cannot knead with my hands and there is no bread machine.

I would conduct an experiment: I would divide the sticky kolobok into two parts, add flour to the first until it stops sticking to the hands / walls, and bake both to see if the taste difference is so terrible.

[Mila1]

Mila1, yes, the point here is in a specific hop sourdough, it gives such a consistency of dough, other leavens are kneaded more abruptly. But whoever likes it, I liked this one more than others.

Maria, here I also like this leaven VERY !!! For what another thank you to Marinochka !!!

[Tricia]

Tricia, Nastenka, could you tell me what you put in how much? Here I can’t make recipes I need exactly "how much to hang in grams" I would be very grateful. I want good and different bread. I don't eat much of it myself, but I really like to bake it

[Mila1]

Mila1, Lyudmila, to be honest, my wheat (50/50 white and c / h) on this leaven also turned out sticky, not like rye-wheat, but I could hardly take it out of the HP.

[Ludmila]

Ludmila, there is no recipe yet. I have such a mess in the kitchen and in my thoughts lately that I bake bread intuitively: how God will send food and mood.
In the next couple of days we will finish the available bread. But in a couple of days I will bake again, then I will weigh everything and write it down!
I say right away that, according to all the canons, my bread is unmixed; in your bread maker, when kneading, it can behave differently.

[Mist]

Mist, Ira, tomorrow I will go to the pharmacy, and if it is, I will buy it! And in the summer I want to collect my own, at my dacha it grows and there are cones, only the bushes are still small. The neighbors are cutting, they think it's a big weed. And there is also such a problem: aphids attack and it becomes sticky. I will sprinkle mustard on him this year so that there are no aphids.
Nastya, what a fine fellow! take a flower! If you want me to give you a bread pan, take a picture for your passport, luminous. Actually, I don’t really need it, if you’re idle, you’ll practice it, maybe you don’t really like it!

[Oksanchik]

If you want me to give you a bread pan, take a picture for your passport, luminous. Actually, I don’t really need it, if you’re idle, you’ll practice it, maybe you don’t really like it!

Ahh !!! and I just think, in what should I go to the passport to take pictures.
Oksanchik, if you really don't need the form, I'll take it with great gratitude! Well, I mean, I'll barter for something.

[Tricia]

Tricia, Nastya, look, I baked panettone with sourdough, it turned out wonderful. The next one will go to the hop oven, I want it without yeast. So delicious, I ate half, that is, 1.5 pieces
Do not worry about barter, for the summer I came up with some "extra money" for you, we will: mashina: bring raw grass, and you will have tea: povar: sculpt. Yoly-baly me chichas pochikat for such information. I kept thinking how we could combine the schedules and the idea to bring the leaves to your home came to my mind when I looked at the meat grinder for 20 thousand we will turn it on the manual one !!!
Ps: no form is needed, I bake less now, but that's another story

Marinochka, thanks for the information! I listened with pleasure, just in time - tonight I put dough on bread.

Nastya, look I was baking panettone with sourdough, it turned out wonderful. The next one will go to the hop oven, I want it without yeast.

Oooh! but I still can't make up my mind to bake pastry with this leaven ... I'll watch you from the bushes, see what and how, I'll learn a little.

Although, it may already be worthwhile to put a second spoonful of your sourdough in advance, soak it and feed it only with wheat flour. And instead of sugar add dried apricot puree - can you imagine what kind of buns will be on such a sourdough?

Do not worry about barter, for the summer I came up with "extra money" for you, we will bring you raw grass, and you will sculpt tea. Yoli-Pali chichas pochikat me for such information. I kept thinking how we could combine the schedules and the idea of ​​bringing the leaves to your home came to my mind when I looked at the meat grinder for 20 thousand

I'm ready for a mustache! But you know, I'm such a creator that sometimes it happens.
And about 20 thousand - yes, I definitely can't afford such, so I also brought a cast-iron meat grinder - an inheritance from my grandmother. In short, ready for the season! And the graphics are compatible, we will think of something.

I just think that it is not possible to knead dough from this leaven at all, so that it does not stick to your hands ??

Luda, I knead the dough with my hands, but I just twist it clockwise, picking it up from the edges with one hand. Yes, at first it sticks a lot, but as it kneads, it already lags behind both the table and the hands.
I weighed and measured flour only for the recipe, and I always do this by intuition. I feel with my hands whether I need to add flour or not. After all, flour can be of different humidity, if there is high humidity in the flour, then it will certainly need to be taken more.
I read it and my husband told me that his grandmother was kneading dough with merry. Such a spatula is wooden, it was used to knead the dough before.Maybe this is your way out of this situation? Although, you also have to work with your hands.
Yes, I will add: the last time I baked bread, I divided the dough into three parts and rolled the koloboks in my hands, and then put them in the molds. The dough was not runny or sticky. Gingerbread man. For tomorrow I have bread, I will try to photograph and put pictures.

Marinochka, thanks for the information! I listened with pleasure, just in time - tonight I put dough on bread.

Please, Ninochka! The information is very interesting about bread, as we forgot about its leadership or, more correctly, did not give us this knowledge.

I bought myself a board -: girl_dough: for kneading dough (so that the table does not scrub every time, etc., my mother had one for dumplings) size 60cm by 100cm. Sawed 60 * 60, there is no limit to happiness! Only I did a stupid thing and washed it first, and it went a little cracks. Brother said it was necessary to first saturate with oil several times, then wash. It is worth drying my oil. There are videos on YouTube on how to knead dough, even sticky ones. I've already reviewed all of them! I can throw the link.

Ksyusha, I also had such a board, I know it's convenient. But you can't beat the dough on it, it rises with it. I don't have much dough left on the table. I'll show you everything tomorrow.
I can still knock, slap and slap him on the table. It then becomes even better.
The word "dough" means to squeeze. The more you squeeze it, the better it is.

I have a plump, but completely stone, I was afraid to take!

I also have a board, at first I bought an expensive one at IKEA, but it turned out to be heavy and uncomfortable (in the sense of dragging it back and forth). then in AUCHAN I bought practically for nothing: cutting board 500x500x13, very convenient! I did not process anything, it does not rise for the dough.

[Oksana]

but absolutely stone, I was afraid to take it!

Oksana
Omela, Ksyusha, Thank you! I had a light one, it rose with the dough. Then I should also see this.

[Omela]

Omela, and in IKEA all the boards "perematsala" and so and so! I didn't take it, I went to the builder and bought it there, my thickness is 1 cm. They offered me a round small tabletop, I didn't even take it. Pine board, not painted, but glued wood, they said there are no trees of this width, but I've seen that. I think it is quite environmentally friendly, especially after olive oil. And the tabletop was 3-4 cm wide exactly. He gave me this gift when I got interested in my grandmother's antique table, twisted a board in my hands to enlarge the table and asked how they were processed. I was afraid that I would kidnap her and my grandmother doesn't need her, the table is already: oops: we haven't laid out for a hundred years.

[marika33]

marika33, Marinochka, well, the leaven, as always, did not disappoint. The bread turned out delicious and beautiful, And as dense as I like. Not dense, but not airy either. DELICIOUS! Thank you. It's hot cut. At once. I couldn't wait to see.

Luda, I knead the dough with my hands, but I just twist it clockwise, picking it up from the edges with one hand. Yes, at first it is very sticky, but as it kneads, it already lags behind both the table and the hands. More details: https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

Marinochka, I can't take off the dough or my hands from the steel, the three of us just grow together as one

I feel with my hands whether I need to add flour or not. After all, flour can be of different humidity, if there is high humidity in the flour, then it will certainly need to be taken more. More details: https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

Well, I’m probably very wet, I’ll have to add 2-3 glasses to somehow bring it into a divine form.

his grandmother was kneading the dough with merry https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

Have to bake with a spatula

[Ludmila]

Ludmila, Taki, good bread !!!
now I'll throw the link, maybe not everyone has seen it yet. I, after this video, caught fire so only this batch of cake will learn, but nevertheless it is interesting!

[Ludmila]

Ludmila, good bread. There are so many holes.And if you take into account that it is cut hot, the knife still slightly crushes the porosity of the hot one, then it will cool down even better.
You shouldn't worry so much, it's okay! Congratulations!

[Loksa]

Loksa, Oksan, with your light hand I entered this Temka, and everything was gone. I fell in love with the leaven with all my heart. Here's another to cope with the batch. Bread does not fail, but inside everything begins to tremble, as I think that the kneading is to be done It seems to me that the table would come off the floor easier after the dough, firmly sticking to it, since I cannot tear myself away from the dough

I can still knock, slap and slap him on the table. It then becomes even better. More details: https://Mcooker-enn.tomathouse.com/in...702.0

Marinochka, so I always beat the dough on the table, my grandmother taught me. This number did not work here. Somehow, having torn off the dough from the table, firstly, I was not immediately able to peel it off from my hands, but when I finally managed and tore it off from my hands and threw it on the table, I SCRAPED IT FROM THE TABLE VERY LONG. HE RIM THERE DEADLY! I think so even in small pores passed

[Ludmila]

Ludmila, great bread. Congratulations!

I have such a board (photo from the Internet). in Auchan lies on the bottom shelf. where are the rolling pins

The only thing is, I don’t mix it. but only form.

[Ludmila]

Ludmila, you know, I don’t knead this leaven for a long time, I want to knead a bun in KHP, I’m even too lazy to pull it out for bread, and for some reason I feel sorry for this dough, it’s so tender. I always fold this bread, and I don't even crumple it much. But in the video clip, they do not beat off there, but lay them with a dome. I want to learn this way. I almost succeed

[Omela]

Omela, Ksyusha, I have not seen this. I can shoot mine

[Omela]

Omela, Ksyusha, the size is comfortable. thank you for the tip. I will buy!

Nuuuu, you have a gorgeous !!! And mine cost 150 rubles. or what .. I don't remember vzhe. My husband, when I took her, looked like that, like what for .. only this was bought

And then it cost 800 rubles ... but we did not become akin to her, we took it to the dacha. and I liked this simple one.

[Loksa]

Loksa, Oksana, my daughter also does not knead the dough for a long time, but her bread is always good, fluffy. The quality of the bread depends on the quality of the flour. You have a different flour in St. Petersburg, better.

Well, the girls showed their boards, now I really want myself too.

Girls, I have no idea how you can knead bread with your hands ... it's definitely not about me ...

Ksyusha-She is the most !!!! twisted it in her hands, by the way, her advantage is a side, it does not run away from the table when you knead it!
Marina, the countertop was also gorgeous for seemingly 800 rubles, plump, round and not dyed, but there were knots on it, they were given to me! And my 500 hazel grouses, we cut it on the spot and it turned out: a home and a summer cottage version (2in1). I took it in ....: pardon: I don't remember, I'll ask mine, then I'll write.

The most important thing is not to wash immediately, but to dry a little and oil several times! And then you can rinse a little and still oil. These are little things. Here I nadybala flour Kuban, fry zatar. Mine has already ceased to be surprised when I even buy. Today is a scoop for flour ...

Girls, what chic boards you have. And we have neither Metro, nor Ashan. One Magnet, but a half-empty Ribbon recently appeared.

Girls, I have no idea how you can knead bread with your hands ... this is definitely not about me ... More: https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

Mistletochka, and on this sourdough you have already kneaded some bread in HP? If so, throw a link at me

[Omela]

Omela, Ksyusha, but I like to knead the dough with my hands, I enjoy it. I would have baked bread more often, but not so much.
Loksa, Oksana, until I finished watching the video, but I had the same airy cakes. You take a piece, wash it down with tea and almost nothing remains of it.

[Mila1, Ludmila]

Mila1, Ludmila, I knead all my bread on this leaven in HP. The topic has all the photos and links, scroll back. But I have a special HP - programmable.

shl. and Dimitrovgrad is where ???

[Mila1]

Mila1, Luda, I gave you links to Ksyusha's bread on page 28, 544 answer, did you miss it?

[Omela]

Omela, you have some kind of fashionable stove, I've already spied it for a long time!

[Omela]

Omela, This is the Ulyanovsk region.Between Samara and Ulyanovsk

la1, Luda, I gave you links to Ksyusha's bread on page 28, 544 answer, did you miss it? More details: https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

Marinochka, did not miss it. I haven't read it yet. I was busy with everything. I usually read at night. Today I will study. I really want to make friends with this test.

But I have a special HP - programmable. More details: https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

And in the usual way it won't work right? What kind of stove do you have? I have a Panasonic 257. And I love her so much But here she can't cope. All the dough along the walls, I seem to see a bun, but it spins around the bucket and sticks to the walls. And after stopping, everything is tightly spread over the bucket

And in the usual way it won't work right?

I have this: Programmable Sana Smart Bread

But its peculiarity is not in kneading, but in the fact that you can program the time and temperature during fermentation-proofing. In Panasonic, you will need to manually enable / disable. And the fact that you have dough, how do you write

spins around the bucket and sticks to the walls.

So it is necessary to add flour .. it does not depend on HP.

Between Samara and Ulyanovsk

On the Volga means ??

[marika33]

marika33, Marinochka, just glanced quickly. There is everywhere and BAKE IN HP. And I love to bake in the oven. I like it better from the oven. I only need a batch in HP.

[Ludmila]

And I love to bake in the oven.

Ludmila, so first I described the baking process in the oven and only then in the HP. The oven procedure is standard. First, the dough ferments. then the workpiece is defrosted, then baking.

So it is necessary to add flour .. it does not depend on HP. More details: https://Mcooker-enn.tomathouse.com/in..._smf&topic=413702.new#new

Mistletoe, I add flour, But something so much needs to be added It turns out from half of Marinochka's recipe from the first page I added more than 2 glasses today and still LITTLE HORROR

Then pour less liquid initially. It certainly does not depend on HP.