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

Wow, what a super-duper thing I have today)) I wrote above that the sponge rose regularly overnight. I kneaded the pie dough. While back and forth ... went to the Scandinavian ... And when they returned (almost 4 hours had passed from the kneading), the dough was already running away. She began to cut. And it squeaks under the fingers and immediately inflates. Proofing now. I'll tell you later how it ended))

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, now I understand, otherwise I thought that you were doing 5 liters at once

I'll tell you later how it ended))

We are waiting, very interesting, and a photo would be

[liusia]

liusia, this is your sourdough! Half a bucket of 1.5 liters

and then I thought that you were doing 5 liters at once

why waste time on trifles?

why waste time on trifles?

Yeah, half a liter with an average per month, this would be a stock for a year

I also put in the leaven yesterday. This morning like that.




And now here.




And now what to do with it?

And now what to do with it?

So the recipe says what to do! Well well...
I would mix and watch further.
Wait until fermentation activity subsides to almost nothing, cover with a lid and put in the refrigerator. As needed, take as much as you need, and then everything is according to the recipe text

[Yuri K]

Yuri K, I meant let it stand or in the fridge) She was practically a day, I thought early.

[Sneg6]

Sneg6, of course early! The yeast has not yet fermented, try to stir them - they will foam! On average, it will take three days for this, when, with anxiety, you will not see any foam formed or a massive release of gas bubbles - then they can be considered ready. It's time to send them to the refrigerator for storage and use



liusia, I bought a "rug", but something is inhumanely expensive, 199 rubles. Now, having come home, I looked at the price of Ali ... exactly the same size of incomplete 58 rubles. But I saw another 60/40 - 76.16 rubles. What are our sellers so fond of welded to the disgrace! Of course, next time I will buy in China, I will try it only now.
🔗

[Yuri K]

Yuri K, I thought so, thanks!

I also baked chiriolki yesterday. Nakosyachila, because after work, tired, did not give a full proofing only 1.5 hours. Here's what happened: before baking

after

🔗

and cutter

Do not judge strictly. They are delicious, I will try to bake them on the weekend, I will definitely.

[Antonina 104]

Antonina 104, what is this jamb? Great buns!



Sneg6, not at all! Keep in touch!



Ren-TV about yeast and bread components. If you don't want to hear about the dangers of non-natural yeast, you can skip this post!

[Pie dough]

Pie dough


Dough:
* Starter - 100 g.
* Water - 75 ml.
* Wheat flour - 150 g.
Dough:
* Dough - all
* Flour - 500 g.
* Warm milk - 150 ml.
* Sugar - 60 g.
* Salt - 1.5 tsp.
* Egg - 1.5 pcs. (2 squirrels + 1 yolk)
Fat is added to the batch at the very end.
* Margarine (melted and chilled) - 40 g.

* Egg - 1 yolk for shaving the top of the products.

Opara was like during the night, in a cool room for 9 hours.
The dough was placed in a warm place. The ascent ended in 4 hours, with a 3-fold increase in the volume of the kolobok.
The formed blanks were held in a proofer for 1.5 hours.
Pies were baked for 25 minutes, at T = 180 * C.

The crumb is fine-pored, spongy. Recovers instantly when pressed.
The finished products are very fragrant.

We do not like when there is a lot of dough in pies, so I roll it out thinly (or rather, I stretch it so as not to disturb the dough structure too much)

Acids ZERO. How I like it.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, what a deliciousness for sure !!!!

Acids ZERO. How I like it.

[ANGELINA BLACKmore]

Screwed up

What a delicious and wonderful joint !!!

ANGELINA BLACKmore, what a deliciousness for sure !!!!

The people went crazy ... as if they hadn't eaten pies ...They said that there would be nothing left for tomorrow)) Well, at least I dragged one myself, otherwise I might not have learned anything about the taste.
Yes, the dough is very successful and light.

The people went crazy ... as if they hadn't eaten the pies ... They said that there would be nothing left for tomorrow)) Well, at least I dragged one myself, otherwise I might not have learned anything about the taste.
Yes, the dough is very successful and light.

I am very happy! It is again confirmed that the pastries with this yeast are delicious!
And it's good that I overcame laziness and posted the same growing recipe!

And it's good that I overcame laziness and posted the same growing recipe!

[Yuri K]

And it's good that I overcame laziness and posted the same growing recipe!

Yuri K, thanks, and how many people have gathered around this recipe?

Thanks to everyone who responded to my pastries. Sourdough and straight "go wild" in the refrigerator, I noticed faster and faster raising the dough. Do you also?

Sourdough and straight "go wild" in the refrigerator, I noticed faster and faster raising the dough. Do you also?

So yeast on a starvation ration, in lethargy And suddenly you start feeding them, you will go wild here

[Yuri K]

Yuri K, I have exactly the same. It's easy to take care of him. How expensive. Yes, you will probably have to make friends with Ali more closely.



Antonina, the most gorgeous chiriolki !!!



Natasha gorgeous pies !!! All!!! I want the same !!! My leaven is ready, and this time in a day. But I poured it into a jar and left it on the table under a napkin, and made a test dough. So it is quite possible that there will be pies.

I'll probably put some dough today for tomorrow too ... I'll figure out what to bake. For four whole days I have not baked, forever!

This time, my sourdough was ready in a day. A little more than half of the bucket rose, I stirred it and she wandered a little more and by the evening she calmed down. But all the same, I left the pouring into the jars on the table, it turned out more than 1.5 liters. Now I started a trial brew, I'll see how it works.

My dear wife is odd, slipping purchased books to me! I tell her: why ??? When I have any book for a belt plugging there is a favorite forum, Bread Maker ???

This time, my sourdough was ready in a day.

Wow, this is speed ... Gluttonous yeast! Was the previous starter added?

Girls, I am glad for everyone who got sourdough and gorgeous pastries!
I was so sorry to pour out the dough, but I had to, the young people did not want to bother with baking.
Yura, I have such baking sheets, very convenient to work with. Especially if you bake fat, no oil is needed, there is no smell of burnt fat in the oven.
It is convenient to first wipe well with a paper towel and then rinse. Roll the sheet for storage.
I have two left out of four. My husband decided to wash it and thought it was greasy paper and threw it in the trash.

Was the previous starter added?

Yes, Yura, added. I myself was surprised. Either my hops are like that, the water can, or I myself am such a magic granny.

Yura, I have such baking sheets, very convenient to work with. Especially if you bake fat, no oil is needed, there is no smell of burnt fat in the oven.

I will definitely try, and I have already bought It after the long-suffering buns on a baking sheet I thought to buy

was added. I myself was surprised. Either my hops are like that, the water can, or I myself am such a magic granny.

This yeast adapted to the conditions of the "locality" of residence, now they "consider" that they were born here

Ren-TV about yeast and bread components. Who does not want to hear about the dangers of non-natural yeast -

Ren-TV in its own style - trash and waste, take advantage of the ignorance of the population and always spread some kind of nonsense and horror stories. :-)))
If you really believe in all this, then you have to be consistent and at the same time give up white flour, as advised in the video. There really is real harm from her, in contrast to the mythical thermophilic yeast. :-)

Ren-TV in its own style - trash and waste, take advantage of the ignorance of the population and always spread some kind of nonsense and horror stories. :-)))

Perhaps, but not important. I’m more about using my own hop yeast rather than dubious modern ones. In general, I have been doing it successfully since August, and the family is more than happy with it.

[Galina]

Galina, maybe there are horror stories in the video, but then why does store bread crumble on the second day, and on the third day it is covered with mold, moreover, not yet decent bakers leave various nasty things in the bread. I've been baking my own bread for more than 15 years, and I started baking after I found a clump of hair with Fu mud in a loaf of bread, it's still disgusting. I baked with ordinary yeast, but then with yeast the bread began to deteriorate quickly. On leaven, it is enough for a week, and does not crumble, and does not grow moldy. And in the refrigerator it does not oxidize like a store one. Yes, for a long time, but before the dough was put overnight, but now bread with any yeast can be baked in 2.5-3 hours, I mean simple bread. And further. I am always amazed at the difference between store bread and homemade bread, even by leaps and bounds. After all, nothing like that goes into bread, water, flour, yeast, salt, well, maybe sugar and butter, (I baked without butter and without sugar, it turned out superb) That's it, nothing else goes. So homemade and tasty and spirit-filled, but you can't understand what the store is. Is this how they do it?

On leaven, it is enough for a week, and does not crumble, and does not grow moldy.

That's right, I was amazed when I baked the bread, how long it does not spoil, extremely amazed!

Yes, for a long time, but after all, they used to put dough for the night before

That's what I do, the algorithm has developed by itself What to admire the dough, anyway, no manipulations are done with it until it ripens!

I am always amazed at the difference between store-bought bread and homemade bread. So home-made and tasty and spiritually sweet, but store-bought bread is hard to understand. Is this how they do it?

I asked the same question, but who will give away the secrets of a profitable business?

Yura, girls !!! I'm in complete shock !!! I put a test dough of 100g. starter cultures + 100 ml. water + 200g flour. The result is a tight bun. Already going to sleep, turned off the computer. and looked at the dough. And that's what happened to her exactly 2 hours later !!! To say that I am in shock is to say nothing. Dough rose, all bubbly. Well, let it stand until morning.

[liusia]

liusia, great! I would not have stood with such gluttony ...

And I just put: 3st. spoons of yeast + 100ml. water + flour by eye, to a very thick sour cream
Let it grow. Have an idea for tomorrow

Yura, I have so much left in the bucket, so I decided to put all 100g into the dough and put it in. So I also put 3-4 starters.

I understood Lyudmil, the experiment will be - what the dough will give out overnight, although it's already half-finished))



They didn't give me moderation ... Well, figs with him. I wanted to fix so many things, in particular, change the "leaven" to "yeast"

In general, Yura, this yeast of yours surprises more and more every time. I haven't had this with any leaven. I am very grateful to you for this recipe, which I shared with all my heart.

[liusia]

I haven't had this with any leaven.

liusia, I believe unconditionally to a baker with 15 years of experience!

I am glad that the added dough has gone up with a bang.
Tonight I'll start a dough again (guests are going to come to me the day after tomorrow) - I need to please with pastries. I will bake in our way, in a local way)) and I also bake, usually, a large open, sweet pie on kefir dough (also mentally turns out)
The sister, who will come to visit, is also going to grow herself such a leaven. She said - I’ll come, I’ll ask questions, I’ll find out everything and, upon arrival, will run it. True, she only bakes black bread.
And there was also a funny incident - yesterday my husband said to me, listen, and the truth is not enough sourness in bread ... I ask again - in which one? - and he for me - in black - hmm, so I don't bake black on this leaven, I knead it on eternal rye, as before.This is what the power of the belief that there is no sourness means (no matter what ... now go, and the lemons will be bland.

but I'm thinking, if this yeast is added to the leaven during kneading, to raise, so to speak, "fighting spirit", otherwise my leaven has weakened a little, I don't want to go to bed in the morning, it ripens for so long

Yesterday my husband says, listen, and the truth is not enough sourness in bread ... I ask again - in which one? - and he told me - in black - hmm, so I don't bake black on this leaven, I knead it on eternal rye, as before.

Well well!!!

but I'm thinking, if this yeast is added to the leaven during kneading, to raise, so to speak, "fighting spirit", otherwise my leaven has weakened a little, I don't want to go to bed in the morning, it ripens for so long

Well, it will be fine! Yeast is like yeast, no explosion

say nothing. Dough rose, all bubbly. Well, let it stand until morning.

and I would start the dough and send it to the refrigerator to rise.
I'm glad for you that everything turns out well

Better than any motivators and demotivators ...
Bread bought in a store three days ago, and bread baked on the same day with your own hands! The third loaf is coming to an end.

Better all sorts of motivators and demotivators ...
Bread bought in a store, and bread baked on the same day with your own hands! The third loaf is coming to an end.

my sourdough bread also grows moldy ... on the third day and someone has it for months

my sourdough bread also grows moldy ... on the third day

In this? Hop? To clarify, since hops are a natural phytoncide. The rest of the starter cultures are not interesting to me.

I have been baking bread for 7 years on different sourdough cultures - I have not seen mold on them yet

In this? Hop? To clarify, since hops are a natural phytoncide. The rest of the starter cultures are not interesting to me.

another reason to muddle this yeast

and I would start the dough and send it to the refrigerator to rise.

Well, now for the next batch. Dough does not smell sour, sometimes it costs me a long time and nothing. I started the dough late, everything was done. I met my husband from work, and to be honest, overslept. In 30 minutes the dough has already rounded and it can be seen that it has grown a little. Something interesting is happening with my leaven. Everything is worth it, calm, quiet, does not rage, the smell is normal, it is worth making a dough and it begins. But this time, the third game is generally interesting.

my sourdough bread also grows moldy ... on the third day

Strange that it grows moldy. I had a couple of times, but here the flour was completely different. A lot depends on flour. Even my beloved Starooskolskaya, the party was not very good either, even in appearance it was noticeable. And the next game is good. I took the package for testing and immediately went with my husband and bought more.

my sourdough bread also grows moldy ... on the third day

another reason to muddle this yeast

So not on this yeast
It's high time already! You are in the subject from the very beginning, almost, and still doubt ???

Something interesting is happening with my leaven. Everything is worth it, calm, quiet, does not rage, the smell is normal, it is worth making a dough and it begins. But this time, the third game is generally interesting.

Why, what did you do in the bucket? Enough for her means that everything has "spilled" the yeast, it is important not to miss the moment - to determine in the refrigerator
My yeast has never been peroxidized, I don't even know how they behave then, maybe mold appears, or something else ... I don’t want to experiment with a quieted portion! And it would be interesting!




Girls, there is still a question for you! Too lazy to go out to shops for kefir, we have -17-20 on the street today
But now I periodically make yogurt with Vivo sourdoughs. Today a 3-liter portion is ready.Can I use it in baking? This is also a fermented milk product! Only without kefir sourness of course ...

Can I use it in baking? This is also a fermented milk product! Only without kefir sourness of course ...

You can also bake. You can acidify homemade yogurt, just leave it warm for an extra 6-8 hours and you will have any sourness.

Any bread with me grows moldy from the fourth day, so on the third, if suddenly they haven't eaten, I put the pastries in the refrigerator. And once even the muffins, to the delight of the dog, got moldy, and they are on soda, so it's not about yeast or sourdough.

And once even the muffins, to the delight of the dog, got moldy, and they are on soda, so it's not about yeast or sourdough.

Bad ... In the atmosphere surrounding you (private house? Apartment?) - an increased content of mold ... Don't be offended, I'm just a doctor ...

I don't feel like experimenting with a quieted portion!

Yura, there we calmed her down and put it in the refrigerator. If only you leave it warm and look. So my dough sometimes costs 16 and sometimes more hours, and nothing. No sourness, and other troubles do not happen.