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

Here are quotes from the first article I came across.

"The two world centers of hop production are in the EU and the US. The main cultivation areas can be localized in rather limited areas. For example, the Hallertau Valley in Germany and the town of Zatec in the Czech Republic are less than 300 km from each other. In these two areas about 3 / 4 European hops. Likewise in the USA - about 3/4 of the total harvest falls on the Yakima valley (the vicinity of the river and city of the same name). EU and USA, and its share in world hop production is small.

Summer must be humid enough for a good hop harvest. Therefore, the limited growing regions make the situation in the global hop market dependent on weather conditions and other risks (for example, the 2006 fire in the USA). But we can also talk about specialization in types and varieties of hops both in individual companies and in general - in the geography of cultivation.

About half of the European growers' plantings are bitter hop varieties, the rest is aroma varieties. American hop growers, who sell almost half of their production to craft brewers, have a much higher share of aroma varieties - about 80% of the total hop area. "
Due to their high cost and ease of transportation, hops have long become a global commodity, which is often sold far from the place of production. The volume of annual world trade since 2000 has fluctuated between 34-48 million tons, accounting for 20-28% of the global harvest. "

"It is worth considering here that the main regions of hop cultivation are located optimally in terms of the geography of its consumption. And since the countries with the largest volumes of hop production are also the largest beer producers, the volume of foreign trade is not that great."

But we don't have France or Germany. And so it’s more surprising, isn’t they grown too ???

Even if it is not grown on an industrial scale in Russia, this does not mean that the plant is not cultivated, right?

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

I can't even get used to aromatic sunflower oil, all unrefined oils have to be infused for a long time on garlic, rosemary or fresh citrus peel.

I couldn't make friends with camelina oil. A friend bought both for herself and me, and then gave her to me. Nothing, the bread went fine. Of course, I take sunflower without smell.

[Irinap]

Irinap, liusia, I have never met this! Is it really "camelina" to taste or is it just flavored? This season I tried the mushrooms themselves for the first time, I managed to get a little (this is exotic for the region), but the oil ... Interesting! If you add it to the soup, like a mushroom? Or not?



SvetaI, well I will know

Camelina oil is made from camelina, a cruciferous plant (mustard, cabbage, etc.), it tastes like mustard oil, I did not like it. Let's just say, for an amateur.

Camelina oil is made from camelina, a cruciferous plant (mustard, cabbage, etc.)

That's it! I'm a dunce, I thought mushrooms play a role here ...

[Yuri K]

Nobody cultivates it like

Yuri K, we have grown in Gorny Altai for sure. At the beginning of the 2000s, I saw the remains of plantations from the times of the USSR, high pillars stood in rows.
I read this on the internet: "Hops have been grown for brewing for over a thousand years. The earliest plantations of it are known in Central Europe. Today, hop growing in Russia is practiced in Moscow, Belgorod, Penza, Bryansk, Kursk, Kirov regions, Chuvashia, Mari El, Altai Territory. and mountain Altai ". And a link to the site of the Ivanovskaya newspaper, with photos, there is such a beautiful hop They have recently grown, too, in the Gavrilovo-Posad region.

I bought a pack again at the pharmacy, the same brand as last time, I didn’t find another gift that our hops grows, and there’s no good thing, or we have much more fans of this leaven than I thought I’ll start again tomorrow. In the evening, the family forbids cooking it, so I was waiting for the weekend.

[Swetie]

Swetie, well, the main thing is to get the result, like that of girls! About hops - interesting information, I would never have thought



And me, and I, before baking the bread, this is what I did today For you girls, maybe a simple dish, but I liked the cooking process itself

Marinated chicken wings in a stewed potato fur coat (Yuri K)

Well, guide the whole company honest to new frontiers and beyond new boundaries

[Marysya27]

Marysya27,

guide the whole company honest to new frontiers and beyond new boundaries

I already went !!! Tomorrow already behind the wings and I will cook !!!

[liusia]

liusia, here's an ambulance on the rise!

Today I baked pancakes, without any dough, kneaded everything at once and went to the bathhouse, after 3 hours I came, the dough is all in bubbles, I hammered in 1 egg, and I had to add a little water and oil. After 30 min. started the oven. Thin, in the hole all and so fluffy !!! I bake the second time, the first on the first starter, and this is on the second. well, very tasty.

Today I baked pancakes, without any dough, After 30 minutes. started the oven. Thin, in the hole all and so fluffy !!!

And a photo to boast and for clarity?

It's still hard to see.

[liusia]

liusia, wow! Holes I see! Damn, today I am relieved with cooking and writing a recipe, and tomorrow it may be an undertaking too! I will only read it again, we in the family love sweet lace, but it really doesn't work out ... I am "like a grandmother" until they leave

Sweet, just a little more sugar and I make milk in half with water. I like it this way.

[liusia]

liusia, well! Let's see if we can do it with our son



On the last proofing in the forms went! Why not ciabatta, only in forms? Look what bubbles he squeezed out while he was dividing and putting them into forms! The infection bubbles will probably burn

Today, I kneaded the dough)) She came up in 4 hours. I kneaded the dough into baguettes (only on Pyshka, instead of butter. The dough came up in 4 hours. I made the baguettes. But for how long they will fit I don't know yet.
In the batch again, instead of flax, I threw in black sesame. Loved the taste with it.

threw in black sesame

I usually tried it in a batch - it turned out without any taste changes ... And what is this thing, black sesame? And how much do you need? Go

I usually tried it in a batch - it turned out without any taste changes ...

Try to fry it in a dry skillet, then it will taste good. And it's great to sprinkle buns on top, I also add them to salads. :-)

Try to fry it in a dry skillet, then it will taste good.

Yeah, got it, thanks! For some reason, the sprinkling on top did not work for me either ... everything sprinkled when I took it out of the forms

Try to fry it in a dry skillet, then it will taste good. And it's great to sprinkle buns on top, I also add them to salads. :-)

I support!

For some reason, the sprinkling on top did not work for me either ... everything sprinkled when I took it out of the forms

Yur, I do the sprinkling when I apply the yolk coating. Then the sprinkling sticks tightly))

I do when I apply a coating with yolk. Then the sprinkling sticks tightly))

I don’t remember whether I smeared it or not ...But I'll try next time! It seemed to be smeared, but it flew ...

For two days I did not bake anything ... I fed all my leavens, otherwise I thought that they were already dead, but no ... I revived them ... let them still stay with me ... And on this leaven on the 13th I started the dough, here according to this recipe

Eastern European wheat-rye potato bread "in 5 minutes a day" (Anise)

Eastern European wheat-rye potato bread "in 5 minutes a day" # 55
did not make OPARU, in the volume of water and broth, replaced the leaven with 60g, the rest was all according to the recipe ... this morning I just started preparing the baked goods, at 9 o'clock I took out the box from the refrigerator, for an hour she stood on the table, then from the container onto the table, once folded back and forth ... and the form for proofing, this is how it looked

I wanted to bake earlier, but I had to leave urgently ... left it on the table ... came at 13.30 and the dough looked like this

so, as my husband, on my call, turned on the oven, then I immediately put it in the oven ...
now, after baking



I think not a bad result, but YOU !?

not a bad result, but YOU !?

, mind me a hump!

[Helen]

Helen, wow, what not bad Wonderful
Trishenka, you see, in the photo there is no longer a hump of Fsio ... we grunted We will only admire

there is no longer a hump of Fsio ...

This is yayaya

[Trishenka]

Trishenka, my admiration for talents

On the last proofing in the forms went!

[Elena]

Elena, wonderful bread !!! A friend came to me today, so we almost ate all the baguettes with her, it was so delicious. Now I'll put dough on the bread, otherwise the baguettes will quickly fly off the table.

I think not a bad result, but YOU !?

Pfff, you can't even put the question like that! Amazing bread!

And now my bread is ripe! Today my son could not resist, he bought a store (he ran out of his own at home), I feel it will lie there until I make crackers from it, no one has touched it ...

[Yuri K]

Yuri K, beautiful! I also baked bread, but without this leaven. Beautiful, fragrant.

I also baked bread, but without this leaven.

How so??? Just kidding

talents

Yeah, I have perfect talent

Yura, the bread is just wonderful !!! Straight handsome! Where can you buy one? !!!

[Yuri]

Yuriit looks like the bread has corrected the baker's sleep schedule "Today I will go to bed again tomorrow"

no one touched ...

With such a brand new, no chances for the store

[liusia]

liusia, Marysya27, Irinap, Thank you!

And now my bread is ripe! Today my son could not resist, he bought a store (he ran out of his own at home), I feel it will lie there until I make crackers from it, no one has touched it ...

Excellent, beautiful bread!

[Helen]

Helen, thank you very much, I hope it will be delicious! I do it on milk for the first time, well, not counting muffins of course

I would also like to add on this miracle leaven. A very long time ago, during my childhood and youth, there was a completely different yeast. I remember both my grandmother and my mother always put dough for the night, on pies, on buns. The bread was baked at that time very tasty, and no one baked bread at home. Now all the yeast is thermonuclear, the dough is raised very quickly. And these, our, self-grown yeast are very similar to those of the old. On which the pies were baked and the mash was set. Somehow, where I lived, moonshine was not brewed. Yesterday at night, it was too late to put the dough, and for dinner there was already bread. Whole wheat with the addition of whole grain rye, with the addition of seeds, flax seeds and sesame seeds. I didn’t take pictures, as one to one with the previously exposed ones. I am very pleased with the baking result, anyone! !!!

[liusia]

liusia, and I was told that the recipe is old old, "grandmother" as someone called

that the recipe is old old, "grandmother's"

Yes, Yura. we lived in the Tomsk region. in the village, there was no yeast for sale, everyone made the yeast themselves. Later, when we moved to Novosibirsk, the shops there sold 1 kg of yeast. and also long-playing.The dough was not raised so quickly. Now there are none. There are kilogram ones on sale, but they are also fast.

There are kilogram ones on sale, but they are also fast.

This "speed" worries me, if it was not there before as such! Chemistry is everything or genetic engineering, which is never better!

this "speed" worries me,

So I don't like this "speed", that's why I switched to leaven.

[liusia]

liusia, we are on the same wave!

This "speed" worries me, if it was not there before as such! Chemistry is everything or genetic engineering, which is never better!

Selection and selection, selection and selection, prolific ones, fast-breeding, like rabbits. And ours, leavening, mongrel and not so early maturing. :-)

And ours, leavening, outbred and not so early maturing. :-)

I would rather choose these savages.

Today I will try to portray chirioli. Dough is already standing.
Roman Chirioli # 43
I did it on ordinary sourdough, but there I added soda so that there was no sourness. And then there and then nothing needs to be added.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, like these ones? I looked at Vidyushku, the video was tightened but filmed well, without unnecessary pathos.

In the beginning he talks about the leaven, there is another one. And from 1.15, already on the case



Ah ... You have already corrected the post, gave the link.