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

Svetochka Just joy of the eyes! Uraaa! Happened

Uryayaya !! Earned aaaa

Whoa! The guard happened, so the bread is not far off !!!
How nice to see when the results are great and you are happy, girls!

Okay, mine is moldy. I need to buy other hops, this one turned out to be even worse than I thought

What has changed in technology or components that such a difference happened instantly?

Svetlanochka !!! Uraaa !!! I am very glad that it turned out!

Girls and Yura, thank you for being happy for me, I am directly touched to the depths of my soul. Unfortunately, I am more of a reader than a writer at work, our times are difficult now, and there is no time at home ...

What has changed in technology or components that such a difference happened instantly?

Firstly, hops, the pack was different, maybe the batch was different, and the pharmacy was different, the storage conditions were accordingly. I took another potato, less starchy. I poured more water, already when it was poured into the jar, I added more boiling water. And for the first time she stood at night with the lid closed, and then I tied it with gauze, and now immediately with gauze. And she even took another gauze, that is, only a jar remained from the former
So now I will reconsider Temko again more carefully, I must now add the leaven to the case, and there are already so many recipes that you get tired of choosing, one is more beautiful than the other

[Do we generally take gauze or bandages from pharmacies? So. And the materials must come either sterilized or treated with anti-whatever compounds !!!!! This can be detrimental to yeast.Before covering the container with these materials, rinse them in a soda solution or detergent and dry them !!!! Who knows ... maybe that's the case too ...]

Now you need to add sourdough to the business, and there are already so many recipes that you get tired of choosing, one is more beautiful than the other

Haste is the enemy of a good yeast let them get mad at first, then it will be possible to make a test dough in a jar (put it in a jar from evening to night). And if she works as a miner, then you can start baking with a light heart.
Maybe I'm boring, all of you basically have more than one recipe already in the asset - but the test is needed, it would be more offensive to ruin the entire norm of products. Although ... I doubt that if the yeast / sourdough started to work so violently, then the dough will please

I tied it up with gauze, and now immediately with gauze.

Whoever can't get yeast, I now have such a seditious thought!

Do we generally take gauze or bandages from pharmacies? So. And the materials must come either sterilized or treated with anti-whatever compounds !!!!! This can be detrimental to yeast.
Before covering the container with these materials, rinse them in a soda solution or detergent and dry them !!!! Who knows ... maybe that's the case too ...



I'll probably ask the Chef to give me moderation on the topic ... So much useful experience in the topic has already been lost ... And you remind me of the important points that it would be desirable to add to the recipe header! OK?

I cover the jars with clean handkerchiefs or waffle napkins.
And from the drugstore rags, it is true that the stock is chemical, maybe yeast doesn't like it))

I'll probably ask the Chief to give me moderation on the topic

That's great, Yur !!!

And from the drugstore rags, it is true that the stock is chemical, maybe yeast doesn't like it))

I came across something like this on the forum ... Some of the users wrote that now (for a long time) he is undergoing a course of antibiotic therapy, and when he breathed with a sniff in a jar with either dough or leaven, he ruined it ... ? Here's your breath ...

That's great, Yur !!!

Waiting for an answer

Haste is the enemy of good

I'll be fine by Saturday

I'll probably ask the Chief to give me moderation on the topic ...

Excellent, I support It's time to mark the links on 1 page

It's time to mark the links on page 1

Yeah, Light. And how convenient it will be.

So you don't forget to suggest important things! I will definitely add information about cheesecloth, because I remember

Well my Roman chirioli are ready



The chirioli turned out okay, but with the ciabatta, I think it was small. Still on detuning stand.

[liusia]

liusia,

Well my Roman chirioli are ready

Wonderful!!!

I muddied a new batch of yeast! Made it straight for 1.5 liters of water, and 5 good such large potatoes. She poured everything into a large enamel bucket, she certainly won't escape from it. 1 liter is not enough for me, and even more so a lot has escaped irrevocably. And with the ciabatta I had a byaka when I was making steam, the gas in the oven went out, but I didn’t notice, well I had a BOSCH gas oven with protection, I missed it, the oven had already started to cool down, but it’s such a leaven that in appearance, in view of errors, garbage came out, but inside and the taste everything worked out great.

, but this is such a leaven that in appearance, due to an error, the garbage came out, but inside and the taste everything turned out great.

Well ..... Okay, sourdough forgives gross mistakes, where else can you find this? No more like that!

This Yura is the most convenient sourdough of all sourdoughs. Well, even if only still liquid fruit without any problems. But this one is cooler !!!

This Yura is the most convenient sourdough of all sourdoughs.

The most convenient thing has already begun to be forgotten, that it does not need to be fed and can be stored for a century. None of you have felt this yet except me. Now you are actively using the leaven, but I think the time will come when you just have to store it in the refrigerator, then all its charms and convenience will be felt

Yes, Yura, we cannot play enough with her now, everyone wants to experience her in different ways. But now I have a new portion, and a very large portion will be cooked, then I will learn all the delights of this miracle of yeast in full. Yes, I already sense that it can be stored for a long time.

Yes, I already sense that it can be stored for a long time.

And I know that! Here the girls would share more often, on what else they managed to experience it

I started a dough. I think there will be pies ... though

[liusia]

liusia, Ludmila, the result is impressive! The feeling that "Roman Chirioli" with direct delivery from sunny Italy

The most convenient thing has already begun to be forgotten, that it does not need to be fed

Yuri, they did not forget, they began to write about it less often This is not forgotten
ANGELINA BLACKmore, Natasha, intriguing? We wait

I think there will be pies ... though

So so ... although this is already interesting. We look forward to it!

This is not forgotten

Girls, there is a question. Do any of you use non-stick gadgets? I get on with everything on Aliexpress, lick my lips on the silicone under the baking sheet. It is not all the same in the forms to bake, I want to apply imagination. But somehow the reviews are not very pleasing ... I did not make friends with baking paper, I always have to tear it off

Girls, there is a question. Do any of you use non-stick gadgets? I get on with Aliexpress, lick my lips on the silicone under the baking sheet. It is not all the same in the forms to bake, I want to apply imagination. But somehow the reviews are not very pleasing ... I did not make friends with baking paper, I always have to tear it off

Yur, I use both silicone rugs and non-stick rugs (this is such paper that is impregnated or siliconized, but like waxed parchment) I like it. I have been using all this stuff for 12 years.

Do any of you use non-stick gadgets? I get on with everything on Aliexpress, lick my lips on the silicone under the baking sheet. It is not all the same in the forms to bake, I want to apply imagination. But somehow the reviews are not very encouraging ...I didn't make friends with baking paper, I always have to tear it off

I don’t like to bake bread on a silicone mat, after all, it doesn’t turn out as hot as it should for an "explosion". But all kinds of baked goods that strive to burn from the bottom are very wonderful to put on the rug. Silicone molds are very convenient.
And to make friends with baking paper - buy a good one, for example, Paclan or Toppits.

[Natasha]

Natasha, and bought here? Not on Aliexpress, probably? For a long time, there are no strangers smells when new at the first heating?

And to make friends with baking paper - buy a good one, for example, Paclan or Toppits.

It is necessary to read and search in the city ... I would not like it expensive, better reusable then ...

I want to show off Helene's ciabatts with our sourdough.

Details here

I don't like to bake bread on a silicone mat

I bake bread in a multicooker, but if there is an opportunity to use the oven, then I also don't use silicone. Non-stick mats, on the other hand, behave well.

Natasha, did you buy it here?

I have anti-sticks from Jarko. And I bought silikos everywhere - at home, in shops, and on Ali. The rugs didn't smell to me. Perhaps some of them smell, if the manufacturer is not ice. I didn't get to those.

Yura, I bought a silicone mat in Lenta, it's thin, like silicone paper, I really like it. And then there are some silicone molds that I love. It costs about 100 rubles.

[liusia]

here non-stick mats behave well.

Doesn't that mean silicone? Ali has something similar, they call it Kevlar or something, but hardly of course. Ordinary fiberglass? Okay, I went to study ...



liusia, Hmm, I'll look ...

and
They don't smell at all. I like the rug, I bake bread on it, on a stone, and these delicacies are different, there is also chamomile.

and
They don't smell at all. I like the rug, I bake bread on it, on a stone, and these delicacies are different, there is also chamomile.

I have a sectoral mold more often. Really like

[liusia]

liusia, no, for me for lining a baking sheet, forms are forms

me for lining a baking sheet

Well, just take the rugs.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, of course

me for lining a baking sheet, form

Yura, I have my first photo of a lining rug.



Here are my ciabatta. Not what I wanted, but still.

[liusia]

liusia, Lyudmil, from Lenta? I understood, I will look in the markets similar

Here are my ciabatta. Not what I wanted, but still.

It seems like there are bubbles, so all the same ciabatki

from the Ribbon?

Yes, I bought there. These rugs are very comfortable.

[liusia]

liusia, Thank you!

Excellent leaven and not troublesome.
I am confused by the current lack of ICD. Are baked goods getting poorer? If MKB are actively involved in fermentation, then without them the bread is the same as in the prom. yeast? Even if the dough fermented with yeast and with sauerkraut smells differently. I want to understand for myself.

[Newbie]

Newbie, I will now be anathematized here, but for me personally, the taste of bread with this leaven does not fundamentally differ from the taste of bread with industrial yeast. If we start a long dough, make a long and even cold fermentation of the dough, then bread with industrial yeast will turn out no worse. Except that hops add extra notes to the taste, but to be honest, I didn't really smell it.
Another thing is that this sourdough itself is a rather amusing little animal, it is worth tinkering with it. I have not yet baked bread with the addition of sour milk on it, I think it will turn out well and the taste will be enriched.

[Svetlana]

Yesterday I started a dough for the night. So that she does not age prematurely, left her in the kitchen, where it is not hot. In less than 9 hours, she came just to hit the bottom and she fell out. I experiment with time to know where to put the bowl and for what length of time the dough will fit. It is not always convenient for me to put it on in the morning, i.e.to waste part of the day on its rise. And today the beauty - got up in the morning and immediately kneaded the dough.

bread based on this leaven does not fundamentally differ from bread based on industrial yeast

Svetlana, well, if you read what thermophilic yeast consists of, then there is probably a difference.

what thermophilic yeast is made of,

Let's do it this way. I do not know what and where you read, who tells you what horror stories and what you believe. This is your own business. I'm only talking about the TASTE of bread. Corrected my message to make this thought clearer.
I will not participate in further discussion of the horrors of the food industry, sorry. I'm sorry that the topic is littered with such discussions, among them recipes and reports are lost.

I'm going to be anathema here now

oh, okay, exaggerate

For me personally, the taste of bread with this leaven does not fundamentally differ from the taste of bread with industrial yeast.

So what? But are we really chasing the tastes of sour bread on a repeatedly fed peroxide piece of dough, what is called sourdough? The subject grows yeast, not sourdough. Another thing is that in the process of fermentation of dough and dough, fermented milk is also formed, but not in the same amount as when using ferments, there technologically their number goes off scale - do not dilute. That is, we get bread "without clogging" the accumulated MKB acid. You can even say almost unleavened bread, but fluffy and raised with this yeast. This is no longer an insipid flatbread found in the cuisines of some nationalities.
I myself feel baking on this yeast rather fresh, I already wrote about this in the subject. I tried adding sour cream and kefir, acidifying purposefully. Kefir gives the usual "factory" taste of bread. But I didn’t like the sour cream.
So the conclusion is simple: it is the personal right of anyone to use or give preference to other types of yeast or starter culture. To insist that this is the only correct yeast and that you need to bake ONLY on this type, I simply have no right. Everyone has different tastes and habits, someone already likes the baked goods obtained here, someone will not like it, this is a completely natural process.

I'm sorry that the topic is littered with such discussions, among them recipes and reports are lost.

Until the moderation was given over the topic, the PM is empty for the request

I am confused by the current lack of ICD. Are baked goods getting poorer?

Probably, this is already quite subtle technological knowledge that needs to be studied)) We are ordinary consumers of bakery products. After all, they are now proving that, in essence, bread is generally of little use. Well, perhaps only on whole-grain rye grain it seems like there is something else useful, although ... at those baking temperatures - I strongly doubt the safety of any vitamins in principle. But it is better to let scientists and technologists understand this) And we will just eat bread
And by the way, you already asked this question, there was a discussion below post # 884.

I really like bread with this leaven. I just remember the taste of the bread of my childhood, straight from the bakery, its aroma and taste of the crusts that we nibbled while carrying the bread home. And it is also the taste of the bread of my youth and those times when I went to Ukraine. Now even the industrial hearth does not have that magical taste as before. And it is this homemade yeast, I can say, that gives exactly this taste to bread. I do not deny industrial yeast, I myself sometimes bake with it when I am lazy or need to hurry, but there is a lot to do. I threw everything into the bread maker and I'm doing business. Also the bread is very tasty. But when you work with leaven, no matter what, it is like doing magic. At this time, it is better not to meddle in my kitchen. I am the main sorceress there, the sorceress. It's like a sacrament of some kind. I love these moments. And I understood why there are such kind, wonderful people on our favorite site. Because those who bake their homemade bread, no matter what, are real good wizards.

[liusia]

liusia, "This is why I was evil before? Because I did not bake bread. Now I will be kinder."

And it is also the taste of the bread of my youth and those times when I went to Ukraine.

I also have fond memories. When they were going to the sea within the city of Mariupol (Zhdanov), they bought bagels, Doktorskaya sausage and cooked a compote from poles (apricots) the day before .... And two mulberry trees (mulberries), with dark and white berries. Childhood...

"Is that why I was angry before?

Yura, I somehow can't believe that you were evil. The evil ones bake bread, don't understand what, but you have good bread, beautiful and tasty. and your yeast starter works just fine. And yet, the evil one would not share anything !!!

Yura, I somehow can't believe that you were evil.

Yes, I changed Pechkin's phrase from the cartoon in our way
In general, Lyudmil, it used to be more and more joyful, earlier I smiled more often. Now the times are such that you will inevitably become angry ... Everyone walks gloomy, ready to pounce on each other at an opportunity ... It is rare when you see a really kind face ... But it may have also left an imprint on the profession and observation. Also, a lot depends on the place of residence, sociologists wrote. Our region, the Orenburg region, is not replete with a good-natured population; historically, it was an exiled region.

Again, I'll give you an analogy from childhood. Arriving or arriving by train to Ukraine, Donetsk region - as a 7th grader for the last time, the smile of local residents was striking, in trams jokes among passengers, places gave way to each other. Even at that distant time, everything was not so simple for us. Of course, not like now, but there weren't many especially happy faces

And I'm Yura Sibiryachka. Purebred !!! And here is my sourdough! In the bucket !!!



Here, I decided with a large volume this time, and into her bucket, so that she would not run away. And let it stand in the refrigerator as it ferments. Well, I'm lazy, so that every time I cook everything over again, hops, potatoes. I did it, I did it !!! There she is, how cool it is. Everything grows and puffs!

And here is my sourdough! In the bucket !!!
Here, I decided with a large volume this time, and into her bucket, so that she would not run away. And let it stand in the refrigerator as it ferments. Well, I'm lazy, so that every time I cook everything over again, hops, potatoes. I did it, I did it !!! There she is, how cool it is. Everything grows and puffs!

This is exactly Siberian, wide, voluminous! What's the matter with the litrik
Just how to store it in such volumes, to have a separate refrigerator for banks?
One and a half liters for two months is definitely enough for me, the consumption is not large, 3-5 tbsp. spoons to your norm. Naturally, I don't bake every day, only out of necessity, like baked goods are eaten

a liter and a half of a month is definitely enough for two,

Yura, so she ran away from me and to the floor and there was little left, a little less than a liter. I did not think that he would run away from a 3-liter can. I did it just 1 liter. And now it’s one and a half, and I thought that I would have to keep watch so as not to run away, and this is so lazy. And from the bucket where to run. It was she who froze so cool. And in the end there will be one and a half liters, well, maybe a little more and will be stored in the same bank. And I used the first one intensively, as I was eager to get a starter for a new portion and see how quickly the renewed starter would be ready. Yes, and I wanted to experience it in different ways, which I did. There is still some rye left to bake.