Sergei TS
Hello. Please help me figure out the dry leaven. I bought dry wheat and rye starter cultures for bread baking DeutschBack EMCE SW. But neither on the Internet nor on the forums did I find instructions on how to use them for baking bread in a bread machine. And I really want to bake healthy bread without yeast. Please tell me how to work with them? I would be very grateful. Thank you in advance
Olga from Voronezh
About 8 years ago I was buying wheat, later rye dry natural starter cultures "O-Tentik Origin" (I used yeast instead).
How to use dry starter cultures when baking bread?
It is added at the rate of 4% of the amount of flour.
How to use dry starter cultures when baking bread?
I was pleased with the result.
Photos are old, now I have no such leaven.
Since I could not read anything on the package, I asked the sales assistant about how to use it, she raised certificates and other papers. M. b. and according to your leaven you must do this.
Sergei TS
Hello Olga. Thanks for the advice. This morning I baked rye-wheat bread. I used just dry sourdough instead of yeast. The result was sad (((It turned out a lump like a stone. Maybe I did something wrong? I took 3% of the flour volume. It turned out to be complete rubbish!
Olga from Voronezh
Is there any information on baking not in the HP, but in the oven?
🔗
Sergei TS
The fact of the matter is that no. I ordered them in the Zdoroveevo store. I asked how and in which sequence to lay the ingredients, they could not say anything. I would like to use sourdough instead of yeast. Maybe it needs to be activated somehow?
SvetaI
Sergei, maybe the composition of this leaven is written on the package?
The fact is that leaven is often called a mixture that does not contain any microorganisms. Such mixtures are used in baking bread as acidifiers, but do not have a lifting force. For example, Agram. It contains flour, malt, citric acid and does not contain any yeast or lactic acid bacteria as in a real live sourdough.
If you want to use starter culture instead of yeast, remove it yourself. It's easy and you don't need any additives or acidifiers to bake delicious bread.
Sergei TS
Sveta, good evening. Thanks for the tip. They have a very clever package on them. "Ingredients: Natural dry wheat sourdough" Looks like you are great. Further, they have "Properties: Gives the bread a pleasant, mild aroma and brighter taste" Very much like a flavoring agent, maybe more precisely, an improver or flavor enhancer. I don't know how to interpret it correctly. Spat and baked traditional rye-wheat. Delicious)
Olga from Voronezh
Very similar ... On the site "Zdoroveevo" is given a recipe, where dry sourdough and yeast, there are also words below - Properties: gives the bread a pleasant, soft aroma and a brighter taste, not a word about raising the dough.
Wheat sourdough for bread DeutscheBack EMCEdo SW 40 g bag for 1 - 4 kg flour Article Number: 889
Name: DeutscheBack EMCEdo SW sourdough - dry wheat sourdough, naturally oxidized by sourdough microorganisms
EMCEdo SW is made using a gentle drying process from natural fermented sourdough wheat dough.
Application: for wheat bread, rolls, toasts, baguettes.
Ingredients: natural dry wheat sourdough
Properties: gives the bread a pleasant, soft aroma and a brighter taste
Dosage: 1-5% for flour
Packaging: 40 g bag (for 1 - 4 kg flour
Recipe for a baguette example:
Wheat flour 960 g
Salt 22 g
Fresh pressed yeast - 30 g
Water - about 590 g (depending on flour, added as needed)
Mix all ingredients (except salt)
Add salt and stir
Withstand the dough at 240C for 30 minutes (measure the temperature with a thermometer, available in related products)
Divide the dough into 300 gram pieces and form baguettes
Let stand at an air temperature of about 280C and a humidity of about 80%
Bake at 2300C for 30 minutes
Shelf life: 9 months
Storage conditions: in a cool dry place
Produced by: StеrnWywiol Gruppe, Germany
Packed: LLC Modern Technologies, Russia "
And there was no need to add yeast to the leaven that I used.
Sergei TS
Thank you. This "blurry" information in front of my eyes Baked rye-wheat, with yeast, delicious) Please tell a novice baker why the roof of the bread is sinking, excess water?




Olga from Voronezh, Please tell me good recipes for wheat and rye-wheat, I will be very grateful)
OlgaGera
Quote: Sergey TS
Please tell a novice baker why the roof of the bread sinks, excess water?
Here Contents of the section "Basics of kneading and baking"
Better to ask the place, otherwise it will get lost.
By the way. It is very difficult to determine how much the roof collapsed.
We need a recipe as you did. And watch the ratio of ingredients.




Quote: Sergey TS
please good recipes of wheat and rye-wheat
Starter? Yeast? ))) Oh, a lot ... you can bake a year and not repeat it.

But about my own leaven, I would attend.
I recommend kefir from Admin... If you have old kefir, then tomorrow knead bread with sourdough
Sergei TS
Yeast, bye. Over time, I will master the starter
Olga from Voronezh
The bread rises, but falls inward. The reasons that the bread falls off. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7690.0
Sergei TS
Can I go for a bread maker?
Olga from Voronezh
good recipes for wheat and rye-wheat - from your favorites -
wheat custard - it is indicated in the name that the oven is in the oven, but in HP it turns out, I did a lot of options and rye-wheat, and with the addition of something, and with the replacement of water with potato broth ... And everything worked out great. The crumb bribes - fibrous and the bread does not crumble.))
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102502.0
rye-wheat -
DARNITSKY BREAD FROM FUGASKA https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0
There is also "Frenchman" - I love too .. There are a lot of things on the site!)))
Sergei TS
Olga from Voronezh, Thank you very much. I will try. I will try to do everything in a baker)




Olga from Voronezh, Thank you. I will try




Olga from Voronezh, I also add 20 grams of fermented malt to rye-wheat. Both color and taste are excellent)
OlgaGera
Quote: Sergey TS
Can I go for a bread maker?
You can))) This is how it turned out
This is how it turned out
Olga from Voronezh
Delicious, successful bread!
Sergei TS
Olga from Voronezh, Good morning. Sorry for the question. Liked the custard recipe. I will try in a bread maker. The brew itself, what to add?
Olga from Voronezh
After preparing the infusion and cooling it down, I laid all the products based on the recommended order in the instructions for your HP. In my case (L.G.), first the liquids, then the rest. It is better to move on to the topic of custard bread, because in this topic we are talking about dry sourdoughs. It’s more convenient to search if necessary, and according to this recipe there is so much experience from other members of the forum!)))
Luchka
Good day!
I have a dry starter culture DeutschBack EMCEdo SR for rye bread.
Can you please tell me how to use it? Dilute with water or pour directly into the dough? Before that, she baked only according to recipes from the book for HP. I would like to experiment - since we are sitting in isolation, make the most of this time. If anyone knows, please write in detail. I will be very grateful!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers