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

In my understanding, the classic is the eternal rye, BUT ... arguing about the primacy, in this case, is comparable to the debate about the primacy of the chicken and the egg.
Peace, friendship, gum

Peace, friendship, gum

Yes, I don't argue at all

[Yur,]

Yur, in any case - what a fine fellow you are for tossing us such a igruhu like this leaven. Personally, I have a new breath in the baking routine (even with my, one might say, zero result)

Personally, I have a new breath in the baking routine.

Here! This is the best thing that can be. Routine is bad, I myself know, apathy begins.

Routine is bad, I know myself, apathy begins.

Not even apathy ... You stamp the bread according to the template, because you need to feed, and there is no creative impulse at all. Now there are plans, provided a dynamic starter.

plans appeared, subject to a dynamic starter.

Good luck and share the results with us!

Good luck and share your results with us!

Thank you!!! So where are we going from the submarine now ?! ... We will share all the joys and sorrows with our colleagues and a mentor.

So where are we going from the submarine now ?!

And I really want as many users as possible to remember this old recipe!

I read you, I rejoice in the new bread.
And my leaven is good and the bread turns out, but my husband's acidity increased, although this has never happened. The young people still eat bread, but decided not to bake with sourdough anymore.
So I will follow your progress.

stand for a week or two (

Natasha, how is that?

Natasha, how is that?

Well, do not bake yet, do not harass in vain. Let him gain strength))) Or maybe all this is garbage and should be used the other way around. Tomorrow I will decide, according to my mood (I'm all so sudden, all so contradictory... movie "Pokrovskie gates")

And my leaven is good and the bread turns out, but my husband's acidity increased, although this has never happened.

How is this determined? We are friends with heartburn, but bread on these yeast does not provoke it in me

We're fine too. I’m still okay, I don’t have such a byaki, but my husband’s acidity is high, he only eats this bread. And there is no sourness in bread. It's a pity Allochka that such a reaction to bread on this yeast. A very decent yeast.

And there is no sourness in bread. A very decent yeast.

harass in vain.

Toist ready, fermented, send to the refrigerator and not touch at all?
She will "fall asleep" there and FSE

[Yuri K]

Yuri K, maybe our age is no longer suitable. After all, I baked bread on fruit yeast and I also had stomach problems.
And the son and daughter-in-law eat bread, everything is fine with them.

[francevna]

francevna, Allochka, of course it is sad
We have a sequel with ciabattki from Helen:

[Marysya27]

Marysya27, ciabatta is just lovely. I haven't reached them yet. We all indulge in baguettes. Today I put the dough on the pancakes, without dough, and it so happened that without eggs, I ran out and I was too lazy to go to the store. Yes, if I decide, I can drive it in later. and maybe without them it will be delicious.

I already wrote that my husband has increased acidity and he immediately said that there is no sourness in bread at all ... bread tastes good to me, but I miss that sourness when I bake with sourdough 100%, 75%, Levito Madre .. ...maybe just got used to the taste ...

bread tastes good to me, but I miss that sourness when I bake with sourdough

Maybe I’ll say something strange, but bread seems to me too bland. Even something bought in stores - and that has its own flavor, probably just sourness.

[Elena]

Elena, and I wanted to bring this Italian, but after this leaven I changed my mind. There is a lot of fuss with this Levite. Take a long time. At work, I really don't know what it is.



To be honest, I forgot the taste of store-bought bread, so I don't care if it's sour or not. Yes, I generally love any bread.

Sponge after a night standing, cleared up! I will take my daughter to school, and I will do the batch

Wow !!! I knead the dough in a large jar. Very often active!

bread seems bland.

Me too. Maybe from the potato starch present in the sourdough?

[liusia]

liusia, I immediately knead in the container, usually at once for the entire amount of liquid (then I do not add it when mixing). Yesterday I wanted to look at the bank, it is transparent

Yura is understandable. I also mix in a container from all the liquid. I knead it for baguettes in a jar, thick.

Yura is understandable. I also mix in a container from all the liquid. I knead it for baguettes in a jar, thick.

I mix everything up ...

[Antonina 104]

Antonina 104, I don’t know I’ve been adding a little kefir lately.

I mix everything up ...

All the liquid in the recipe right away? In the container?

[Yuri K]

Maybe I’ll say something strange, but I also think bread is bland.

Yuri K, no wonder that your bread seems bland to you. First, I didn't see salt in your recipe. Do not put, or forgot to write in the ingredients? The salt in the leaven is clearly not enough for the amount of bread you make.
Secondly, the bread is very simple in composition. Good, honest bread, but replacing part of the water with milk (sour milk), potato broth, etc., adding butter to the dough, replacing part of the premium flour with other types and varieties can greatly enhance the taste.

First, I didn't see salt in your recipe. Do not put, or forgot to write in the ingredients?

I have not forgotten anything, the recipe for removing yeast, not baking.

The salt in the leaven is clearly not enough for the amount of bread you make.

Consider, more than 2 hours. I don't add spoons as a rule ...

bread is very simple in composition. Good, honest bread, but replacing part of the water with milk (sour milk), potato broth, etc., adding butter to the dough, replacing part of the premium flour with other types and varieties can greatly enhance the taste.

I do not bake on pure premium, I add the 2nd grade. Sour milk mentioned now, began to add. I tried sour cream - it didn't work ... With kefir, sourness is more neutral.

adding butter to the dough,

And if milk is also not an offset for baking?

This time I will bake bread with the addition of cottage cheese. I always add salt to the dough. Very tasty bread on whey, and on potato broth. If there is no whole grain flour, I add semolina, a little.

Didn't forget anything, recipe for removing yeast, not baking

I looked at your bread recipe, not the sourdough recipe. There is no salt in the ingredients in the bread recipe.

And if milk is also not an offset for baking?

Some displacement - yes, but real baking is very far away - there will be normal tasty bread, with soup and tea and sausage and jam.
Skim through the recipes for wheat bread - many of them dairy, and most of them with the addition of butter. It gives bread both taste and color, and such bread becomes less stale.

I always add salt to the dough.

And how to guess how much more you need?

Very tasty bread with whey

Is there no additional taste of milk (as with sour cream)?

Skim through the recipes for wheat bread - many of them are dairy, and most are with the addition of butter.

I'll see!

And how to guess how much more you need?

I'm 500ml. I take 1.5 tsp of water. salt.

I'm 500ml. I take 1.5 tsp of water. salt.

This is not counting the one in the leaven? Got it!
I used to put it!

I looked at your bread recipe, not the sourdough recipe. There is no salt in the ingredients in the bread recipe.

You put me in a stupor ... Maybe you can look at the ingredients of the recipe again?

Is there no additional taste of milk (as with sour cream)?

Yura, I have never added sour cream to sour cream, but I often bake it on whey, make my own cheese, and there is a lot of whey. I like bread on whey. And I dilute the water with 1 * 1 milk, it's also delicious. I take olive, sunflower, mustard, or camelina oil. Sometimes creamy, but less often.



Yura, you have salt in your recipe.

Can you look at the ingredients of the recipe again?

Yes, I'm sorry, there is salt.

I figured it out, thanks girls! I’ll go to put the dough. I’ll add milk, salt, and as it already happened - 2/3 w / s + 1/3 second grade! I add vegetable oil, a couple of spoons will probably be enough ...

I'm 500ml. I take 1.5 tsp of water. salt.

I'm 500gr Flour - 11-12gr

That's it, I don't know anything, I don't hear anything I went into a 7.5-liter bowl for proofing I added milk, a little water, a tablespoon of sugar, two teaspoons without a slide of salt, sunflower oil gurgle with about a couple of spoons, I don't write how much flour - on eyes with sensitivity with hands! And of course, while I was keeping everything in my head, I forgot about the second-rate flour ... Manual kneading for about ten minutes, I liked the consistency right away, tenderly pliable! Will be pure wheat of the highest grade means!

Everybody has wonderful bread, I regularly go to admire this beauty!

I take olive, sunflower, mustard, or camelina oil.

Yes, I also take soybeans and alternate or mix.
I have 1-1.5 h / l for an ordinary loaf weighing 750-900 g of salt, 1-2 tbsp / l of sugar, and two tablespoons of vegetable oil. spoons. I never do it on water, usually on whey or any vegetable broth or broth from homemade pasta or dumplings with potatoes or cottage cheese. Sometimes a lot of serum is collected, I evaporate it to the required volume and I also start bread on this protein concentrate.
For this reason, I also do not chase after different leavens for some special taste and unique aroma, because in my bread there are already enough all sorts of shades that interrupt the thin vulnerable soul starter note.

With butter, the dough also has its own subtleties, it is very undesirable to add it at the same time as flour, you need to wait at least 20-30 minutes, otherwise the rise of the dough can be very delayed.

By the way, if someone lacks sourness in bread, then pharmacy ascorbic acid or citric acid can be added to the dough, they do not give any additional aftertaste, except for acid.

I went to a store today that sells goods for winemaking and home brewing, and asked for hops. Seller: "What do you want? With a strong bitterness, with a weak bitterness, in cones or granules?" I stood there, looking at him, opened my mouth, clapping my eyes, who knows? The seller, seeing my confusion, decided to clarify: "What do you need for?" "For bread" - I say. He gave me a bag, it says "Moscow early hop in cones". Now the question is, what was it?

Seller: "What do you want? With a strong bitterness, with a weak bitterness, in cones or granules?" I stood there, looking at him, opened my mouth, clapping my eyes, who knows?

Pure marketing! He's hops and hops in Africa! What is this weak, strong bitterness ??? Take in "cones", that is, HOPPY HOP



Yes, one more thing: the inflorescences should be almost ripe, but not yet "spread out". This, as I understand it, is clearly not "early". In any case, try to cook, once you took it, what if?

[Yuri K]

Yuri K, no, the seller is right, hops are really different, and their different types differ greatly in bitterness.

hops are really different, and different types of hops differ greatly in bitterness.

I know different varieties of coffee, but how can hops be varieties ??? I don’t understand ... Nobody cultivates it like that?

I know different varieties of coffee, but how can hops be varieties ??? I don’t understand ... Nobody cultivates it like that?

Well, that is, with such a global consumption of beer, wild hops are collected by grandmothers on the forest edges? :-)
I read that there are special hops for dark bitter beers.

Nobody cultivates it like that?

I saw with my own eyes hop plantations in northern France on the border with Germany.

[Crown]

Crown, I will not argue, because I do not know how it happens. In pharmacies, how they collect is also not in the know

I saw with my own eyes hop plantations in northern France on the border with Germany.

But we don't have France or Germany. And so it’s more surprising, isn’t they grown too ??? In specialized stores I know imported foreign ones, even malt and other ingredients are usually sold, but I don't know about the rest ...

I take olive, sunflower, mustard oil or camelina oil.

sorry to interfere, but camelina is just tin in baked goods, not everyone will like it, otherwise it tastes normal in salads if that

I love mustard, but I tried to make friends with camelina several times, but it didn't work out.