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

[Irinap]

Irinap, Irochka,

I don’t know what they write. I’m only the first page and a couple from the middle about the first tests Helen read
It looks like this for me. It is creamy in color:

[Trishenka!]

After 2-3 days,

We read point 7 on page 1.
Trishenka! Probably the pusher should be given the leaven right away.

[Trishenka!]

We read point 7 on page 1.
Trishenka! Probably the pusher should be given the leaven right away.

Oh, and I don't know, I'll probably wait for my apple yeast, and then I'll cook these ...
Thank you, Irish!

I did not understand - on the last pages the potato-hop yeast turned into liquid fruit yeast? By what principle? You can make experiments in the first post, otherwise it is difficult to master the whole topic.
I was only at the very beginning of the journey - I went to three pharmacies to no purpose, I did not find hops

[Fotina]

Fotina, Svetlanka, potato-hop ones did not turn into liquid fruit ones. We recalled liquid fruit ones in the direction of travel:

good topic, I give the link because it hurts in a specific forum thread it lies. Tea theme, not many people drop in here

And we were talking about the fact that a little fruit yeast can be used as a starter for potato-hop.
Potato hops can be grown without a starter. Therefore, you don't need to read a lot. First page only

[Marysya27]

You can make experiments in the first post, otherwise it is difficult to master the whole topic.

You can't, I'm not a topic moderator. Marysya27 correctly writes, "liquid fruit" here began to be discussed in relation to paragraph 7 of the main recipe, for those who did not go to the stage of fermentation.

I was only at the very beginning of the journey - I went to three pharmacies to no purpose, I did not find hops

I would never have thought that hops are in short supply, now I know, many are already writing about it We are used to looking in the old fashioned way, running through pharmacies, but in any city there is a single pharmacy information desk (in addition to the Internet) - it may be better to find out by calling the line the availability of pharmacies in the city?

Can. But those pharmacies were along the way, and from different chains.)

Can. But those pharmacies were along the way, and from different chains.)

clear



My tired of baking, they began to swagger - I want this, but this is not
I decided to have some fun with others!
I put chips on a trial marinating! Shredded with Berner, marinade: water, salt, sugar, ground black pepper and allspice. The color of the marinade is due to the addition of: apple and rice vinegars + classic Soy sauce
Stands on the balcony, there is now a "refrigerator" temperature, late autumn outside



Based on the theme:

Chips "Crispy Potatoes" (Admin)

And I enjoy baguettes-loaves. I fried them in an electric grill and savor them under a chic tea, assembled and made with my own hands and even without everything. No butter and cheese !!!

Good day everyone! Baked today Rustic whole grain bread with the addition of peeled rye flour on our sourdough - I really liked the result In the photo, the bread is only from the oven

dough: sourdough-60gr
rye flour -200g
water (40 *) - 160ml
knead and leave to ferment warm for 14-16 hours (I have 14)
dough:
all dough
water (45 *) 250-260ml (look at flour)
rye flour-300gr
whole grain flour -120g
salt 10g
Shake the dough with water, leave a little water and dissolve salt in it, add flour and lastly stir in water and salt, knead for 10 minutes, I kneaded in Kenwood, then get the workpiece, round it and put it in a closed container - rise for 1 hour 30 minutes in the oven periodically turned on and off the lightput the workpiece on the table with flour and form a dense ball by folding it inward, lay it on baking paper with the seam down, use the cake mold, sprinkle it well with rye flour through a strainer, cover it with a towel and leave for 45 minutes, during this time the workpiece will increase and a pattern will appear , preheat the oven to 260 *, quickly transfer the workpiece there, make steam and bake for 10 minutes with steam, then release the steam, lower the temperature to 200 * (I have 190) and bake another 40 minutes. To prevent the workpiece from creeping in the oven, I used the side of the split cake mold. All manipulations are only with rye flour.
My comments - I would increase the amount of sourdough in the dough up to 100g, so that the crumb is more porous at the exit, after all, the neighing flour is heavy. Here is the cut:, but the bread is still 100% cold. I've already tried it - delicious with homemade salty lard

here is a video

[Irina]

Irina, what a handsome!!!! And I have no doubts that it is delicious !!!!

Good day everyone! Baked today Rustic whole grain bread with the addition of peeled rye flour on our sourdough - I really liked the result In the photo, the bread is only from the oven

In my opinion, we agreed ... bring the pastries here and immediately the alignment ... or the recipe, with changes, if any !!!
Kravets bread !!!

[Helen]

Helen, or a link to the recipe

Baked Rustic Whole Grain Bread today

Wow, handsome !!!

[Helen]

Helen, or a link to the recipe

Well, I, about the same !!!

In my opinion, agreed ... bring those pastries here and immediately the alignment ... or the recipe, with changes, if any !!!
Kravets bread !!!

Yes Yes Yes

Girls and boys, I first decided to take a sample, and only then the recipe Done

Done

Hde

[Trishka]

Trishkawhere the bread showed, there is the recipe completely

I did it, we will have a meal with the children And then all the bread and leaven

Girls and boys, I first decided to take a sample, and only then the recipe Done

Is there a cut?

Is there a cut?

I think already FSE

And what is this FSE cut is inserted into my post, it is just that bread is not cut hot, especially rye

Yuri chips are just gorgeous !!!

[liusia]

liusia,

[nut]

nut, Irochka, liusia, Ludmila, YuriThank you for sharing your successful test results

[Marysya27]

Marysya27, don't forget to share yourself! I appeal to everyone!

I don’t forget While I was evergreen at work, here is a brand new sourdough ripe:

I put a dough, I don't know why myself yet

[Marysya27]

Marysya27,

And my new leaven is ripening - tonight it will be 3 days old (maybe it will stay warm until tomorrow, if it does not stop bubbling) Today it is thick, pleasant, does not exfoliate. I'll take a picture later.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, it is written with such tenderness And my first one after living (already, probably, more than two weeks) became more active. The dough ripened in 6 hours. Previously, it took 10-12 hours:

The dough ripened in 6 hours.

It always ripens for me ...

The dough ripened in 6 hours. Previously, it took 10-12 hours:

Gained strength

And my first one after living (already, probably, more than two weeks) became more active. The dough ripened in 6 hours. Previously, it took 10-12 hours:

And my first one ... so through so ... She stopped lifting her completely. Just the other day I started a dough, it stood all night and part of the morning - it still did not rise enough to settle when tapped. I kneaded the dough, it stood all daylight and part of the late evening. Over-acidic of course. After molding, the product rose by a micron, unobtrusive (only the creases on the dough were straightened out and that's it) Well, in the oven it rose a LITTLE. In short - in the trash. Including the old leaven there too.
Now all hope is for a new version. If only she was active ... Lord !!!

Where do you store this leaven? In the fridge or just in the kitchen

Where do you store this leaven? In the fridge or just in the kitchen

In the refrigerator, if the question is for me))

In a refrigerator,

[Marysya27]

Marysya27, ANGELINA BLACKmore, Thank you!

Now I cut off a piece of "spoiled" bread - the crust is thin, crispy, the crumb is nostril, slightly springy, not dense, not loose, BUT ... sour (I must think ... so much time to stand in the warmth and try to ferment))) I changed my mind to throw it away ... And the fact that there is sourness is no stranger to us after the classic "eternal" leaven.
And I will throw out the sourdough itself, since there will not be enough nerves for so long to stand the dough / dough / preparation.
With the newly growing leaven, the thick foam cap began to wane. It can be seen that the number of fermentation bubbles under this cap also began to decrease. Reading the topic, I decided to let the sourdough "ripen" for several days, that is, refrain from baking attempts (well, I don't know how I get it)

[Natasha]

Natasha, everything will work out. Required. The main thing is not to rush. Let the leaven ferment, and then only in the refrigerator.

Let the leaven ferment, and then only in the refrigerator.

This is what I know. I meant later, not to start baking right away, but to let it stand for a week or two (how much patience is enough))

but let her stand for a week or two (how long is enough patience))

I don’t know ... Immediately looking for some dough.

Yura, you have everything worked out. And I already had a phobia))

And I already had a phobia))

Yes, nonsense, if the word Well, it does not work - other types of bread are available, so something will work out!
VON herself has so many bread recipes!

I, too, immediately turned on and looking for some dough. Well, I really like working with this leaven. Looks like I'll start a third soon. Yes, not to see, but for sure. Moreover, she ran away from me.

This yeast will attack the mood! Either you wait for many hours, and then an hour later the dough went to be indignant!

This yeast will attack the mood!

I'm telling you that they are weather dependent !!!!

meteorological !!!!

Yes, no, insidious! They force the oven at night, then subside when it would be necessary to cook

Now I looked at the new sourdough - that's it, the foam has become soft and loose, almost fermentation is over. I'll leave it until morning. Or maybe I would venture to put a dough)) And then my husband now missed a baguette, and his trace is gone.

VON herself has so many bread recipes!

Well, yes, I baked a lot of different kinds of bread. But you want to use this sourdough, not the classics.

But you want to use this sourdough, not the classics.

So this is just the classics. So they baked before, after and in general in the villages. They simply forgot how bakeries and bakeries appeared. They put a dough, what we are now calling for dough. It seems so.