lira3003
Oh, and we spoiled ourselves with these gadgets .... I remember that my mother in the hungry perestroika years, in order to feed the four of us, after work baked bread in a gas oven and drove moonshine in a cloak. So the neighbors ran all the time, left orders, they themselves could not do that ...
filirina
Good day, Lena! Finally, I was honored to put the train on strawberries and cherries. Even the bubbles have just appeared. Rye flour is worth waiting for.
Is it always late for you, or is it just this year? It’s necessary, the violets just crawled out!
Elena_Kamch
Quote: filirina
Even the bubbles have just appeared. Rye flour is worth waiting for.
filirina, Irina, Hurrah! How glad I am that the recipe will come in handy! Let's wait together


Added Monday, 06 Jun 2016 09:45 PM

It's always like this with us in summer.In June, we usually plant only potatoes ...

Last year I came back from vacation, took a picture from the plane when landing
And it was June 9 !!! And now everything is covered in snow
Rye-wheat-corn bread with Liquid Yeast

Zhannptica
Elena, poured apricots. We wait ))


Added Monday, 06 Jun 2016 9:53 PM

Where are you so early then?
Elena_Kamch
Zhannptica, Jannula, well, how wonderful !!! There are more and more of us!
Are the apricots fresh?


Added on Monday, 06 Jun 2016 10:16 pm

Well, where are they going to so early ... to work
We are already at eight o'clock and the sun is all over the sky


Added Monday, 06 Jun 2016 10:19 PM

Jean, what kind of bread does your family like? What do you usually bake?
We are somehow more on rye ...


Added Monday, 06 Jun 2016 11:48 pm

Quote: Elena_Kamch
sun all over the sky
With the sun, I got excited ... It went away ... in the clouds ..




Added on Tuesday 07 Jun 2016 00:02

Quote: lira3003
Mom in the hungry perestroika years, in order to feed the four of us, after work baked bread in a gas oven and drove moonshine in a cloak
Stunned !!! Still, they managed to do it without gadgets! And I suffer, there is nothing to knead the dough for me, you see ...
Rita, I look, girls bake beautiful bread in cartoons So, everything should turn out well
fedorovna1
Helen is very tasty bread. Shop rye is sour for me, but this one is just a miracle. Thank you!!!
Elena_Kamch
fedorovna1, Tatyana, so you baked it? I am very glad that I liked it!
fedorovna1
ElenaOf course baked. Delicious!
Elena_Kamch
fedorovna1, Tatyana, will you show the cutter?
I also like that there is no sourness in the bread on the railway, even if you leave it in the refrigerator overnight for proofing
lira3003
Lenochka, I have vashschsche movies and Germans. I threw the yeast into the refrigerator, went to the dacha to see my sister. For three days there without the Internet practically, I almost ran wild ... But I cut off the leaves of raspberries, cherries and apple trees. Good son-in-law was at work, otherwise it would be. Okay, this is another movie .... I arrived, took out a jar of yeast, opened the recipe .... and .... poured flour! Rye? Figs there, Wheat! Damn, I had to bake wheat in a slow cooker. Moreover, I had to get up at night to turn it over. In short, now we will finish this one and put yours. I have flour and corn and even flaxseed, so the report is mine, if I don’t mess anything up again
The wheat is delicious, but I want yours! We generally like rye and wheat more.
Elena_Kamch
lira3003, Ritual, amused! Yes, if I were you, I would take and knead rye bread on Pf wheat flour. Well it's me ...
I just take pf on rye and knead the dough on wheat flour (well, for a pie, for example). I don't really follow the rules.
Well, how are your railroad cars? Did you raise the dough well?


Added Sunday, Jun 12, 2016 01:26 AM

Glad, glad that your experiments with the railway have begun! They tighten
lira3003
The bread rose well, just when baking in a slow cooker, you need to turn it over, so it wrinkles. As in the oven, the height will not work. I would have muddied it with rye, but my first test, the pre-enzyme only doubled ... that's why I didn't risk it. Yes, and they returned tired ... here's the cutter, I liked the taste.


Rye-wheat-corn bread with Liquid Yeast

Elena_Kamch
Ooooh! Cool cutter!
Didn't you put the dough?
I have empirically deduced that with dough it turns out much better! Pf rises quite slowly (I usually put it on at night), then I knead the dough on it and it grows right before our eyes, much faster than Pf


Added Sunday, Jun 12, 2016 01:50 AM

And so for the first try, just an excellent result! Wonderful bread!
lira3003
Thank you! And I didn't put the dough, I decided to check them like that. We did it perfectly! When my sisters find out, they will be like that. Bread on the eternal is out of reach for them, and even more so on this one. They can only eat ready-made, and so they run to the store. But everyone cooks well! But none of the three bakes bread, although one has KP, she herself is a chef and worked at a bakery. But my son-in-law has heartburn from the smell ...
Probably, they just don’t come to our Bread Maker, they cannot get infected
Elena_Kamch
Quote: lira3003
they just don’t come to our Bread Maker, they cannot get infected
Sometimes such a thought comes to me too! The Bread Maker really promotes creativity
Yes, railways personally seem to me much easier than sourdough. Both in storage and in baked goods
And so everyone looks at me like that when they find out that I bake bread
What's so hard about that ?! There would be a desire!
lira3003
Quote: Elena_Kamch
And so everyone looks at me like that when they find out that I bake bread
And on me the same, not to mention Easter cakes!
Elena_Kamch
And no one bakes cakes himself?
This year, I baked cakes on the railway. They went up very well (though I had a version of a lightweight test)
So, we are all here at the Breadmaker of the needlewoman. Surprising others!
fedorovna1
Rye-wheat-corn bread with Liquid Yeast
That's what's left
lira3003
Quote: Elena_Kamch
And no one bakes cakes himself?
No, I bake for myself and two more sisters, and the fourth lives in Nizhnekamsk, buys. And here, the wives of all the friends of the husband buy. They are very surprised, why bake? The store is selling!
Our mother, I remember from childhood, always baked cakes and buns of all kinds ...
fedorovna1, Tatyanawhat gorgeous holes!
Elena_Kamch
fedorovna1, Tatyana, I also like holes! Railway works well
The bread looks so soft and fragrant! And, judging by how much is left, the household liked it!
filirina
Lena! I did bake it! The truth is not without incident. The rye flour turned out to be bitten by someone and had to be sown carefully. The pre-enzyme rose quickly from rather thick, but the bread was on the rise for almost a day! It turned out to be low with a flat roof (my forms are wide and low). But the taste and perforation are quite decent. The aroma was there when baking good rye bread. Thank you! Very good bread option. I also liked the liquid yeast, although it seems to be rather weak. Now another question: I have a railway in a jar with a lid. Just take them and put them in the refrigerator until the next bake?
Elena_Kamch
filirina, Irina, oh, how pleased! Thank you! It's so nice when the recipe pleases others
Yes, while your Zhd is still young, but everything is ahead of them! If in the near future you are no longer going to bake, close the jar with a lid and in the refrigerator.
Then you need to get it in advance, feed Waiting so that it bubbles well and knead Pf. While the young, I think, get them somewhere in a day, let them rejoice - they will bubble


Added on Monday 13 Jun 2016 10:48 PM

Didn't you make dough on Pf? Bread rises much faster on it.
filirina
Quote: Elena_Kamch
Didn't you make dough on Pf?
Yes, she tupanula and immediately kneaded the dough on the preenzyme, I just rarely make the dough on the dough. Next time I'll try.
Elena_Kamch
Irochka, try it! The ascent rate increases very noticeably. Especially when the railway is young at all.
You can knead the PF overnight, in the morning it will be ready, then make a dough and watch it, so that at the peak of growth, knead the dough for bread.
How do you try, write, very interesting!
filirina
Lena, of course I'll write how I will try it on the dough!
Elena_Kamch
Irina, well, bring the cutter!
filirina
Lena, and here is an ambush with a cutter! The laptop does not take photos from the phone. I made such a delicious photo of bread with salko and onion, I wanted to tease. And the laptop does not want to see her!
Elena_Kamch
Quote: filirina
I made such a delicious photo with a bread with salko and onions, I wanted to tease
Bliiin ... what an ambush! So I want, I want a savory photo !!!
Soooo .., I have to think ...
And if you send this photo from your phone to an email on your laptop? I do that sometimes. I send from the phone to the work computer and do not worry about connections, etc.
filirina
Oh, Lena, I'm not such an advanced user, so that from the phone to the laptop, mine is yours, don't understand ...
I have this fucking GNUSMAS (Samsung) throwing pictures into the camera folder, but the computer doesn't see this folder, in general it's complete garbage.
If you use a vibe, I can drop it on you.
Elena_Kamch
I have a current watsap ...
Can't you move them to another camera folder? We can see there ...
And for the future, the use of photas
filirina
If she knew how, then the pictures would have been in the studio for a long time! From the phone through the lanyard, I can, but the current inside the phone from the camera where the thread is I do not know how, and the laptop does not see this folder "camera". Gooooooooooooooooooooooooooooooooooooooooooo ...
Elena_Kamch
Irina, is there no mail on the phone? Mail which? Can't you send mail from it?
Is the Internet on the phone right? Are you leaving him for HP?
lira3003
I'm lazy, well, I’m ... in short, today I have already baked my second bread
The first time I didn't report, I couldn't understand, I got up badly. But it turned out that I had not calculated that it hardly rises during baking. Today, the second one, too, hardly rose on baked goods. But the cut is normal. I will know that the pre-enzyme, dough and the dough itself rise, but in baked goods there is almost no. Or do you still grow when baking?

Replaced whole grain rye with oatmeal.
Rye-wheat-corn bread with Liquid Yeast

Elena_Kamch
lira3003, Rita, pretty boy! Go smells!
Sometimes I also add caraway seeds, both ground and whole.
Is your dough very cool?


Added Wednesday 15 Jun 2016 10:44 PM

You bake in the cartoon? Maybe that's why with the rise so ... Although at the time of baking, I also do not grow, yes Usually it grows on wheat flour, especially on the highest grade. You add a little more wheat and the roof turns out to be so rounded.
But here rye ... why does he need a roof ... And we'll eat there!
filirina
Quote: Elena_Kamch
Can't you send mail from it?
Nope, I don't send mail. Current from the computer!
Quote: lira3003
but there are almost no baked goods
I also did not rise when baking. Rita, beautiful bread, why is it so dark? Lots of malt?

And today I am making the second run of bread. The past two loaves have been eaten so quickly .... The husband says: why are you baking such delicious bread, because of this we are forever left without bread!
Lena, everything is already happening much faster! The railways got stronger, probably thanks to the addition of dried apricots (I have my own drying). Here are their rushing from the apricot! I made a pre-enzyme, then a dough, now I'm waiting for the bread to rise. I feel that I will have to bake at night. Rises actively.
lira3003
Yes, I am in the cartoon Philips 3060 normal. I added ground coriander. And she did not regret the malt. I'll try tomorrow
Elena_Kamch
Oh, girls, it's so happy to read you!
Quote: filirina
And today I am making the second run of bread. In the past two loaves have been eaten so quickly ...
Yes, we, too, he leaves


Added Thursday, 16 Jun 2016 00:38

Quote: filirina
why so dark? Lots of malt?
Ira, I also add a lot For the recipe, I weighed it, but I still pour it on the eye. At the request of my husband, he likes dark malt bread. Yes, and malt is different in color, the name is the same, and sometimes the color is completely light
Quote: filirina
everything happens much faster!
Quote: filirina
Here are their rushing from the apricot!
Aha, aha Straight rushing the wrong word! Apricots of their own drying and Straight my yachtaaa ...
Quote: filirina
I feel that I will have to bake at night.
Come chat 🔗


Added Thursday, 16 Jun 2016 00:39

Quote: lira3003
I'll try tomorrow
Ritul, write how you like it! Did you do it on the water? Did you add kimchev pickle flour?
filirina
Rye-wheat-corn bread with Liquid Yeast

Leeeeaaa! I tricked him. Sent her left side!
Here is my sweet little photo with your bread!
Elena_Kamch
filirina, Irochka, Uraaaa !!! For victory!
Now you know how to outwit him next time
It was worth trying for such a photo! It is very difficult to convincingly turned out the Bread is delicious and the holes are wonderful! Thank you!!!
filirina
Lenochka! I tried to! Well, I couldn't leave such a wonderful recipe without my photo!
Elena_Kamch
Quote: filirina
Well, I couldn't leave such a wonderful recipe without my photo!
: a-kiss: Pralnaa! Your photo is sooo good!
Do you have light malt? Measured in grams or just poured from a pack (well, you know where)?
lira3003
Quote: Elena_Kamch
Did you do it on the water? Did you add kimchev pickle flour?
I do not know what kind of pickle
I have a lot of whey from cottage cheese, and I used it. I like the taste, but a little heavy for me. I haven't eaten bread at all for a long time. And my husband and son like it. Yesterday I cooked okroshka for them, but with rye bread .... just on the way! ! !
Elena_Kamch
lira3003, Rita, and how does bread taste to you, this dark one?


Added on Friday 17 Jun 2016 01:33 AM

Quote: lira3003
I do not know what kind of pickle
What other jokes are that? It finally turns out delicious bread
Now I put this flour for the sake of brine (you see, a winter dish for me, it was drawn then, I couldn't tear it off by the ears) And I think ... where to put the radish when there is no brine left in it


Added on Friday 17 Jun 2016 01:35 AM

Quote: lira3003
but a little heavy for me
And bread yeah ... there is such a thing Especially when you don't eat bread for a long time, then you can fill up with one piece
lira3003
I'm talking
Quote: lira3003
I like the taste
chessword! It's just that while I'm leaving the diet, I will bake not rye-wheat, but wheat-rye. You should have seen my husband and I have a 40-liter brew, but I have the same thing, only in 3 half-liters! Why three? Patamuchta 3 different!
Elena_Kamch
Quote: lira3003
only in 3 half liters!
Whoa! How interesting! And what did you make of?
I put something in one jar all the top dressing
Maybe, too, start different ... Although already, probably, after the vacation. We will leave for a month and a half, there will be no one to dance with them ...
lira3003
1. From dried strawberries
2. Black dried raisins
3. Fresh cherries with honeysuckle
Strawberries and apricots are eaten
Elena_Kamch
Quote: lira3003
Strawberries and apricots are eaten
Well, yes, I would have worn out such raw materials only at the sight of a machine gun on the railway
From strawberries, go, it smells! Buns can be baked on such railway
Zhannptica
Rita, Elena, here you have life boiling at three in the morning, just like in your magic jars
Elena_Kamch
Quote: Zhannptica
just like in your magic jars
great comparison!
Well, I have a day, girls It's easier for me


Added on Friday 17 Jun 2016 02:27

Jeanne, and your railway how are you doing? Are they boiling too?
Zhannptica
Elena, my "wise" mother-in-law thought badly about the contents of the jar and washed it, that's what we need to wash, we don't see, but here I quickly figured it out, I've read Rita about honeysuckle, I'll go right now to pick it up and write DON'T TAKE !!


Added on Friday 17 Jun 2016 08:29 AM

Don't you need to crush the berries?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers