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

[Natasha]

Dough came up. The dough, after kneading (the prescription products were weighed strictly), turned out to be sticky, even let's say watery. And Lena says that it should be NOT sticky. even I'm in some kind of out. I added a bit of flour, but the dough is still sticky, sticky. I do not like this. So the baguettes themselves will float like I don't know what.

Natasha, so you started the baguettes !? Did you put the dough in the same proportions?

Second day guests. But I baked bread in a bread machine !!!! My guests appreciated it, even without anything hamster, and said when I offered other goodies to bread, "Luda, do not spoil the taste of bread! It can and should be eaten simply without everything !!!" I think this is the highest praise. The only thing was that the top fell. Well, either go to the guests, or do as it should be !!! So you can bake bread with this yeast in a bread maker. The total amount of liquid goes along with the leaven. If the calculation is for 300 ml, this should be the case with the leaven. And it also depends on the quality of the flour, sometimes you have to add more than specified in the recipe, the dough should not float.

[about]

Natasha, so you started the baguettes !? Did you put the dough in the same proportions?

Flax, EVERYTHING IS STRICTLY ACCORDING TO THE RECIPE, starting with measuring the starter and ending with the introduction of salt and seeds. Comply with everything aboutt words to claboutwa

I baked bread in a bread machine !!!! My guests appreciated

And it also depends on the quality of the flour, sometimes you have to add more than specified in the recipe, the dough should not float.

I just wrote about it above. I knead the bread dough cool enough

[Elena]

Elena, I also put the dough on the baguettes today. I will bake half of the dough in the refrigerator or focaccia, or maybe pizza, and with the rest I will do everything exactly according to the recipe. The baguettes are very appetizing.

[about]

Flax, EVERYTHING IS STRICTLY ACCORDING TO THE RECIPE, starting with measuring the starter and ending with the introduction of salt and seeds. Comply with everything aboutt words to claboutwa

Well, I don't know .... this time, on the contrary, I added 20g milk when I saw that the bun was very tight right away ... then I injected butter and a spoonful of flour ... then seeds and salt .... and everything is fine .. . you saw the photo in the box, what it is!

Elena, in the sourdough recipe it turns out only 110g (but there is a thick sourdough) and we have 240g. it turns out a thick dough. Here I am 110gr. dough, I think so, take for baguettes.

[Elena]

Elena, in the sourdough recipe, only 110g is obtained (but there is a thick leaven) and we have 240g. it turns out a thick dough. Here I am 110gr. dough, I think so, take for baguettes.

as you want, of course, but I let the whole dough of 240gr for kneading ... it's okay that 240!

Thank you, Lenochka, and I will!

But tell me, what should I do with her?
Today at 15.00 it was exactly 3 days, it’s not a guy, yesterday I threw raisins into it, mixed it, But! today a couple of three bubbles appeared on the surface, what else to expect, or is that all, again for a waste?

[Ksyusha]

Ksyushaeven strange. Maybe the hops are different.

I think so, but the girls have the same, from the pharmacy and that's it.
Throw out what? ...

I think so, but the girls have the same, from the pharmacy and that's it.
Throw out what?

I don't even know what to tell ... Is there a battery at home? Wash a terry towel in several layers and put a container? Can you activate the recalcitrant like that?

Yes, at home +25, not enough?

I have chosen the ratio for myself, now I have practically no liquid in the jar - it is always jelly.And at first, yes, it happened and 3/4 thick, and on top of the liquid.

Yura, here I have such a problem. I did everything according to the recipe, leaven for 4 days, it costs, does not ferment, almost half of the thick is below, and above is liquid. The smell changes from fruity and now beer with mash elements. What to do?

And it also depends on the quality of the flour, sometimes you have to add more than specified in the recipe, the dough should not float.

40 minutes ago I stretched the dough. The gingerbread man, although very sticky, does not spread. on OSHUP pleasant. Let's see what happens next. It looks like bread will be baked today))
Yes ... about the filler - I try not to put flax seeds in baked goods, so I replaced them with black sesame seeds - in total, the dough contains sunflower seeds, white sesame seeds and black sesame seeds. Visually beautiful)) By the way, the dough smells very tasty.




Thank you for not disregarding my SCREAMS))) Otherwise it would be a supportive adinoka and scary.

Yura, here I have such a problem. I did everything according to the recipe, leaven for 4 days, it costs, does not ferment, almost half of the thick is below, and above is liquid. The smell changes from fruity and now beer with mash elements. What to do?

And I have jelly, nothing exfoliates, but does not bubble either ... just a couple on top ...

Yes, at home +25, not enough?

Normal, but can it spur? Add a little sugar ...

sourdough 4 days

And should I wait

The smell changes from fruity and now beer with mash elements. What to do?

Stir, add a little sugar, try it! Take a part and start a small test for dough. Literally a gram per 100. Since the smell changes, it means that there is some kind of activity or was.

Stir, add a little sugar, try it! Take a part and start a small test for dough. Literally a gram per 100. Since the smell changes, it means that there is some kind of activity or was.

Yes, today before work I put a dough for 80 grams of sourdough. I'll come home, I can't wait to check the test. I will report the results later.

Girls who have no yeast activity in 2-3 days! Maybe there is old raspberry jam at home, something else ... The main thing is to start a starter, and then the continuous process of growing yeast will begin without unnecessary dancing!

There is last year's raspberry, standing in the refrigerator, okay?

[Ksyusha]

Ksyusha, I had a very thick jelly, stood motionless until I diluted it with warm boiled water. And I put a multi on yogurt in a bowl, put a steamer grate on the bottom so that the bottom of the jar with sourdough would not get too hot. And bubbles began to appear.

Thank you, I should probably add a little water to the warmth.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, just went into the topic, I wanted to insert my own "5 kopecks", but it's good that everything is already working out

... The gingerbread man, although very sticky, does not spread. on OSHUP pleasant. Let's see what happens next. It looks like bread will be baked today))

It sounds optimistic

And should I wait

Ksyushenka, I am waiting too. Once again I put a new portion of 0.5 liters of water. After two days, only the first bubbles began to appear. I will not add anything yet, I will wait
Mom poured out the previous portion. Stopped in for a minute when I was at work. I saw that something was fermenting in the bank, I decided to "cover my tracks" so that I would not be upset
Another ciabattok this morning Lenochkin baked. Already scattered on the brakes:




And now I'm frying pies


Yurochka
I also met two versions of leaven. Some (for example, A. Kitaeva) - for air access (fix a napkin with holes on the neck; gauze); others (R. Bertine) - for tight film tightening

[Trishka]

Trishka, will go, just a little! AND francevna suggested what else could be done. I used to increase the temperature on the battery, not technically, so to speak

[Marysya27]

Marysya27, masterpieces as always.

[Marysya27]

Marysya27, delicious !!!! And ciabatkas and pies!

Mom poured out the previous portion. Stopped in for a minute when I was at work. I saw that something was fermenting in the bank, I decided to "cover my tracks" so that I would not be upset

Well, my mother gave me a light! But nothing, now you have already passed the "course of a young fighter", you already know your nuances - how best to withdraw!

two days only the first bubbles began to appear.

And I only have it for 3 days, we are waiting for more.
Pies and breads,.

Girls, I made 2 attempts to sourdough, the first squeezed the potatoes from starch - the sourdough turned out to be liquid, but it works. And in the second, I rubbed the potatoes and immediately smashed them into mashed potatoes with a blender, then cooked them as a recipe, did not add a starter, and so at night she ran away from a 3-liter jar into a substituted pan at night, in the middle of the second day all the movement stopped, I smelled like kvass too removed in the hall-nick-output 1.5 l. Today I put the dough on it at 12.24, the dough rose almost to the very top of the glass from the blender (like Yura's), hit the table and it fell, at 15.10, kneaded the dough on bread in Kenwood with a hook for 10 minutes. It is standing now. My leavens fermented in the kitchen, the thermometer shows + 24 *.

I rubbed the potatoes and immediately smashed them in mashed potatoes with a blender,

So, and immediately punch with a blender, no?

And I had something wrong today ... Dough is normal, and the dough, I made it a little rich. I didn't want to give out my plans yet. It is gentle, stretches well, does not break, but continues to stick to the hands slightly and to the table. I added flour twice, and mixed it again. I can't do anything with him. I don't want to add any more flour, it will turn out to be a dumplings and not with a bun. It has a couple of eggs, 70ml milk and sugar so good. I put it on the proofer for the third time ...

[Irina]

Irina, great! Mine also ran.

Ksyusha, there was such an idea to break it right away, but then everyone writes that it is rubbing on a carrot grater - I rubbed it, but these "worms" are not ice to me, I broke them into mashed potatoes. Now the leaven is like jelly, homogeneous, there is no stratification in the jar, if necessary, I can take a photo

[Irina]

today did not work ...

Yura, my dough is not very good either. And that is straightforwardly smart. Everything seems to be good, with bubbles, but you can't see what came up very well. Probably meteorological !!!



Irina, I also grated on a carrot, and pierced with a blender when I had already cooked it, it does not stick to the bottom of the pan so well.

Probably meteorological !!!

Yes, I'll probably leave him for the night, come what may! Well, how to work with such plastic? Let it swell, maybe by morning he will understand that he is wrong!

[Yuri K]

Yuri K, excellent dough, no need to hammer it with flour. Lubricate everything you can with oil and it will form perfectly. Moreover, you bake in molds, there are no problems at all.
I don't like steep bread dough at all, I always make it softer, so it almost always sticks a little to me, but this does not bother me at all.

I'll leave it until morning too. Nothing bad will happen. I had dough for bread for more than a day, nothing, normal flight. The bread from the bread machine turned out to be very tasty.

Judging by the photo, I agree

Yuri K, wonderful dough, you don't need to hammer it with flour. Lubricate everything you can with oil and it will form perfectly.

Lubricate everything you can with oil and it will form perfectly. The more you mold baking

I did not plan to bake in molds, I made semi-baked goods for other purposes. But more about that tomorrow

take a photo

Here -
but this dough has passed 2 hours

in total, the dough stood for 3 hours, came to the brim, now molded it and put it in a basket for the final proofing for an hour, I will bake it on a stone.

in total, the dough stood for 3 hours, came to the brim, now molded it and put it in a basket for the final proofing for an hour, I will bake it on a stone.

Eh ... idiot's dream ...

[nut]

nut, here is a rapid-fire yeast! Even I envy!

Even I envy!

Yur, and when will this miracle weapon appear in our country?

Yur, and when will this miracle weapon appear in our country?

Well, the girls have surpassed the sales of me. At least cook from scratch yourself! Even the "old" yeast after what I saw in the last days have ceased to be pleasant to me, I want thermonuclear ones too!

I don’t even know why it’s like that - I made 1.5 liters of water strictly according to the recipe, well, I just blended potatoes, hops from the pharmacy. ru, and when she ran away from me on the very first night, there were 200-300 ml left in a 3 liter jar, in the morning I poured everything from the pan back into the jar and mixed it with a whisk - I realized what happened

[nut]

nut, well, for someone it immediately grows together, but someone remains at a loss. You also need to try to grow without a starter, I thought

You also need to try to grow without a starter, I thought

So I wondered what might have ruined the starter.