"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

[Marysya27]

Marysya27,
Yes, my God ... and your ciabatts are great prezdor's.
I need to throw my leaven and go to the guests, to all of you, in turn ...

[Marysya27]

Marysya27, cough, cough I have passed the stage on this leaven of Ciabatta, I just tried it just for interest

I have passed the stage on this sourdough of Ciabatta, I just tried it for interest

Also delicious and full of holes.
Did you like the result yourself?

Did you like the result yourself?

But how can I say ... I did not try, my dare while I was traveling on business They said delicious!



Tomorrow is kind of like "Black Friday" on Aliexpress, I found a kitchen scale for a meager price of 283 rubles, this is up to 5 kg, with a taring function. I'll measure everything in gramma in a month

[nut]

nut, Irochka,

I need to throw my leaven and go to the guests, to all of you, in turn ...

Come on Natun take the leaven and We will then bake twice as many ciabatkas

I have passed the stage on this sourdough of Ciabatta, I just tried it for interest

Yuri, why passed something? Well, now "already on the knurled" you can turn around in full, so that you can try it yourself

I'll measure everything in gramma in a month

Household and homely, however

Household and homely, however

Well, that's how it is now!

[Yur,]

Yur, and what a useful purchase is planned.
It is much easier and more convenient to cook with scales.

Then we will bake twice as many ciabattas

Marysya27, and hto ist it will be a drain?
In general, if we all get together, then there will be a normul (the main thing is that Yura gets a ciabatta)

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

and hto ist it will be a drain?

So we ourselves will In order not only to try, but also to eat tasty With different "you are wrong, Uncle Fedor, you eat a sandwich" (additives)

With different "you are wrong, Uncle Fyodor, you eat a sandwich"

Okay, sir.

[Yura]

Yura, I have a supra scale, similar to yours, only the upper platform is 13cm, plus a plastic bowl weighing 80g on top. Scales up to 5 kg, with a difference in grams. They have been working properly for 8 years.

[francevna]

francevna, it didn't hurt me that I needed it, but I usually do it by eye. But then I looked, I liked the price, I decided it would do. And so I have it for weighing on the weight (I already showed where the dough was weighed) and jewelry, tiddly.

My bread is ready, and a sample has already been taken.
Fragrant, fragrant, nourishing, there is no sourness in it. True, during baking it did not rise above the edges of the mold, but at least the roof did not fall off.
So the leaven works. I just can't get used to where the dough and dough are to be allowed to stand, because the rooms are not hot.

[Alla]

I just can't get used to where the dough and dough are to be defrosted, because it's not hot in the rooms

Alla, I warm up the micra with a glass of water for about 5 minutes and then put it there. True, I don't have more than 900 grams of dough. Degrees 30 are usually obtained.

Fragrant, aromatic, satisfying, there is no sourness in it.
So the leaven works.

Well, finally! And then all the sourness was afraid!




completely flew out of my head, the flour is already over! I didn't remember yesterday, but today I forgot to go to order! But since August, the third bag of 10kg has gone ... Our price for 1kg is 20 rubles. And your girls, what are the prices for a / c?

[Alla]

My bread is ready, and a sample has already been taken.

Alla, and show us !?

[Helen]

Helen,

My bread is ready, and a sample has already been taken.
Fragrant, aromatic, satisfying, there is no sourness in it. True, during baking it did not rise above the edges of the mold, but at least the roof did not fall off.
So the leaven works.

[Yura]

Our price for 1kg is 20 rubles. And your girls, what are the prices for a / c?

Your price is fabulous! I try to buy in Magnet or Pyaterochka on Mondays, for pensioners a 10% discount
I used to buy a local bag of 10 kg, like 28 rubles per kg. But the last one was of poor quality, and did not understand what it was. Now I'm afraid to buy ...



YuraThanks for helping out with the photos.

Your price is fabulous!

This is a local bread factory, and stalls from it are scattered throughout the city. I was lucky, there is a tent across the block, and there I order in advance The same flour, but packed in 2 kg - already 47 rubles.

thanks for helping out with the photos.

Trivia

Well, keep another report, experiment number 4

Sourdough rye bread in a bread maker (Arka)

this bread, I really like to bake, but for a long time I baked it, tk. switched to some ciabatta ...
Sourdough rye bread in bread maker # 161
Sourdough rye bread in bread maker # 196
these are my bread ...
Now like this:
Opara
60g-starter culture
60gr-water
100g-rye flour
stood 5h

I hit her and she fell ... then ready!

I started the dough according to the recipe at half the rate, as in post # 161

Distance 2 hours

Baked for 15 minutes at 230g with steam and 15 minutes at 200-180g


The cut will be later ... or tomorrow ...

[Helen]

Helen, question. So purely rye bread practically does not rise at all?

[Helen]

Helen, in my opinion it turned out gorgeous!

[Helen]

Helen, question. So purely rye bread practically does not rise at all?

why, it doesn't rise! everything, as it should be, so much and rises, it's rye !!!

it's rye!

I'm interested in this, what if I want to do it too? There is rye whole grain flour (I took it for kvass in the summer), you need to know what to prepare for in advance

And I skipped today. So I'll send the bucket of dough to the balcony, and tomorrow I'll bake it. Of course, I screwed up a little with liquid and sourdough, according to the recipe, you need a total volume of liquid of 240 ml. + 1 egg, but I did more. Came at 18-00 and just kneaded the dough for bread. It rose like this.

[Elena]

Elena, and at what temperature is the dough and dough suitable?

[Elena]

Elena, and at what temperature is the dough and dough suitable?

26-27gr in the kitchen ....

Yes, I fried the whites today. The dough in the refrigerator rose well, and I immediately cut it up, glued it with whitewash, when frying, the dough rose well by leaps and bounds. I didn't have time to photograph, I left, and then there was nothing to photograph.

26-27gr in the kitchen

Thank you, Len. I'm going to put the leaven. Maybe I'll make baguettes (well, at least they came out)))

Lenochka !!! What bread !!!!! Definitely delicious !!!

So. I put the dough according to the classics of the genre, and not as I used to
- 3st. l starter / yeast.
- 100 ml. warm water.
- 120-150gr. (approximately, no scales yet) premium flour.
Total: I put it on at night, see how it will look in the morning, and go for flour for new experiments

[Natasha]

Thank you, Len. I'm going to put the leaven. Maybe I'll make baguettes (well, at least they came out)))

Natasha, make a dough and everything according to the recipe, and you will succeed!

[Yura]

Yura, and what is this device?
Or put it on a stand for beauty?

So. I put the dough according to the classics of the genre, and not as I used to
- 3st. l starter / yeast.
- 100 ml. warm water.
- 120-150g. (approximately, no scales yet) premium flour.
Total: I put it on at night, I'll see how it will look in the morning, and go for flour for new experiments

We will wait tomorrow .... I close the dough tightly with a lid or tighten it with a film!

Natasha, make a dough and everything according to the recipe, and you will succeed!

Helen, I rewrote the recipe. I observe everything, but, proceeding from the laziness of the leaven, it is hard to believe that it will come out.or I will babysit for two days))

I close the dough tightly with a lid or tighten the film!

I do not know more correctly how, I read that yeast in a dough should BREATH, so that sour-milk fermentation does not win. Well, generally covered with a non-woven napkin, there are such in rolls ...
I usually put it in a proofing container with a lid. Today for the first time I put it like that, under a non-woven

I close the dough tightly with a lid or tighten the film!

Here's the question ... Girls, do you close the dough and dough?

[Elena]

... I close the dough tightly with a lid or film, tighten it

Today I covered the dough with a film and was worried that she did not have enough air
Elena, and what do you cover the container with the dough with?

I do not know more correctly how, I read that yeast in a dough should BREATH, so that sour-milk fermentation does not win. Well, generally covered with a non-woven napkin, there are such in rolls ...

well, I don’t know who should defeat whom ... I’m not strong in this, only that I was taught this way in school ... and I do it ...

and what is this device?
Or put it on a stand for beauty?

This is a glass from a blender, for whipping

I'm not strong in this, only that I was taught this way in school ... and I do it ...

I will put the dough for proofing by closing the lid of the kneading container. Someone already asked - here is my proofing bowl with a lid, I saw the volume at the bottom, 7.5 liters.

[Elena]

Here's the question ... Girls, do you close the dough and dough?

Today I covered the dough with a film and was worried that she didn't have enough air
Elena, and what do you cover the container with the dough with?

Container ... with lid closed ...

[Yuri K]

Yuri K, girls, I want such a leaven.
But ... I can't stand the smell of hops. Can you replace it? Persimmons, dates, inshell pine nuts or other nuts?

[Yuri K]

Yuri K, and put a bowl in a bag - a T-shirt and weigh the flour, etc. is not destiny? Yes, it's not convenient, but you can.
I have both old dough and rye sourdough in screw-down jars. A dough or like Helen, in a closed container (not the same) or put a shower cap on a bowl. She went around all the shops - nowhere, WB helped out

Yes, I fried the whites today. The dough in the refrigerator rose well, and I immediately cut it up, glued it with whitewash, when frying, the dough rose well by leaps and bounds. I didn't have time to take a picture, I left, and then there was nothing to photograph.

Here! I told you - and there is no need to argue if you immediately fry!

Yuri K, is it not destiny to put a bowl in a bag-t-shirt and weigh flour, etc.? Yes, it's not convenient, but you can.

Why dance with tambourines? Even without weighing, everything suits me

Yuri K, girls, I want such a leaven.
But ... I can't stand the smell of hops. Can you replace it?

It will already be something else, but not this leaven. Such fruit and others are enough in the "Leavens" section

there will be something else

this is understandable. What role does hops play? Why exactly he? The very principle of growing this sourdough and that it does not sour without flour is interesting. Actually, we flop any starter there for the seed
I'll try the hop-free way

we flop any starter there for the seed

Hop and without a starter grows successfully.

The very principle of growing this sourdough and that without flour and does not sour

That's because there is no flour in the composition - and it does not sour. In fact, this is not a sourdough, this is wild yeast grown on hop broth + potatoes. The hop itself has always been considered a yeast plant, and plays the role of "guardian" from extraneous flora. You can read in more detail in the articles, it's not for nothing that they baked bread for hops since ancient times, industrial yeast did not exist then

Actually, we flop any starter there for the seed

This is someone who cannot isolate yeast without a starter ... But in the topic of girls, it is already enough to grow yeast from scratch.

[francevna]

francevna, Alla, very nice cutter I was glad that this time the bread did not sour
Helen, the bread turned out in the best traditions I have this bread too BJ Thank you for adapting the recipe for yeast

[Natasha]

Natasha, I'm not talking about Khmelevaya, I'm talking about This)))