home Homebaked bread Sourdough bread Starter cultures "Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 32)

Yuri K
Quote: liusia
Yura, there we calmed her down and put it in the refrigerator. If only you leave it warm and look.
I just meant heat. Without feeding, how will it behave
liusia
Quote: Yuri K
Without feeding, how will it behave
Her. It is a pity to even let a small portion on such an experiment. I'm greedy.
Yuri K
Look what kind of "southern beauty"? The apartment is now pretty cool, not for us of course! It was cooler at night until the centralized heating was dispersed in the morning. Throughout the night, my dough stood vyalenko, until 11 am, barely bubbling. I freaked out, put it on the radiator on a pillow of two towels rolled several times. For three hours she was ripped apart like our deputies in chairs !!!
Irinap
in the summer the problem was mold, I thought it was from the heat. But then I remembered that there was no such problem last summer. I changed my flour and switched to MacFoo. The problem disappeared. Now it lies in the package for a long time.
Crown
Quote: Yuri K

Bad ... In the atmosphere surrounding you (private house? Apartment?) - an increased content of mold ... Don't be offended, I'm just a doctor ...
Mold spores are present in all rooms, acroms of operating rooms, and even then ... And the casket just opens - I do not like the crisp and almost immediately, sometimes even slightly warm bread, I put it in a bag; and all store-bought bread is now also sealed in film, and earlier the bread for which we now feel nostalgic, especially for its unique crusts, reached the consumer well dried (hence such crusts).
Moisture and warmth are all mold needs to thrive, so any bread is doomed to mold under certain conditions.

And in hop yeast, it is not phytoncides (they are not resistant to heating) that act against acidification, etc., but tannins, they also give bitterness.
Yuri K
Quote: CroNa
I do not like crisp and almost immediately, sometimes even slightly warm bread, I put it in a bag; and all store bread is now also sealed in film. Moisture and warmth are all that mold needs to thrive, so any bread is doomed to song under certain conditions.
Yes, yes, I just could not take this moment into account, your way of storing.





After baking bread, I usually leave it overnight just on the table, on the grates. And in the morning I put it in bags where it is kept for several days, the longest 6 or seven days seems to have been.
Newbie
Quote: Yuri K
You are in the subject from the very beginning, almost, and still doubt ???

yes I am such a girl ... indecisive
ANGELINA BLACKmore
I'm rushing, I'm rushing ...(MS Vspyshkin) - I've already put two doughs at a time.
Yuri K
ANGELINA BLACKmore, Oh, we are again planning a corporate conspiracy ??? Me too! One part for sweet, the second for bread!
ANGELINA BLACKmore
Quote: Yuri K
Oh, we are again planning a corporate conspiracy ???

And my then - they crumbled pies and shout - YSHSHO-O-O come on ...
Yuri K
Quote: ANGELINA BLACKmore
And my then - they crumbled pies and yell - YSHSHO-O-O come on ...
Look spoiled
I'm not pies, yet a secret! If it works out, there will be photos
ANGELINA BLACKmore
Quote: Yuri K
I'm not pies, yet a secret! If it works out, there will be photos
NON-cakes are no secret. I'll just publish it, with a successful outcome, immediately with the recipe and photo.
Quote: Yuri K
Look spoiled
Not spoiled, but already overjoyed.

Yuri K
Quote: ANGELINA BLACKmore
NON-cakes are no secret. I'll just publish it, with a successful outcome, immediately with the recipe and photo.
So I wrote about the same thing about myself Only I am without a prescription, I am not yet able to compose them, as my hand takes, so I do ...
ANGELINA BLACKmore
Quote: Yuri K
Only I am without a prescription, I am not yet able to compose them, as the hand takes, so I do ...
Well, you get the scales and start recipes how to compose and share them.
Yuri K
Quote: ANGELINA BLACKmore
Well, you get the scales and start recipes how to compose and share them.
I'll try, until I honestly can not imagine how it will look. The finished dough can no longer be decomposed back into its components
The scales are still going across China on the rebar
liusia
Well, here are my pies with cabbage and eggs !!! The dough is just fabulous, easy and pleasant to work with. On the cut, the last pie was caught, I rolled out the cake very thinly so that I could shove the whole filling. With all that my dough stood for a long time, the dough rose in 3 hours, it was small at home, it was cut into pies, and detuned for 1.5 hours. And here's the result! Vkusnoooo! Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.




Now there will be a little lull. The husband watches over the waist, screams that he fed. And so there is bread, buns and ciabatta too, and now also pies. Well, if only I make dough for pizza.
Yuri K
liusia, wah, post goodies!
Quote: liusia
Now there will be a little lull. The husband watches over the waist, screams that he fed.
I should yell at someone like that




Well ... There was pear jam, there was a desire to bake something. And if there is a desire, then you have to do it. So I did it.
Bagels with pear filling for evening tea or coffee

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
francevna
Yuri K, the skill is growing every day! The bagels are great! I treated myself.
Yuri K
francevna, of course, help yourself, just leave a couple of guys
Irinap
Yuri K, well, gorgeous!
liusia
Yuri K, well, just a class !!! And such beauty is made by man's hands! Yes, it is not for nothing that they say that men are the best cooks !!!
Yuri K
Oh yes there will be girls! I'm just so carried away
Swetie
And I still have trouble ... She also hissed at me yesterday
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I don’t know what to do with it, the sixth day have already gone before work put it in the refrigerator, pull it out? The smell is difficult, she stands in a small pantry, you go in there - it smells of yeast, and in the jar itself - it gives off something of potatoes, and I still don't understand why, but there is no obvious aroma of yeast ...
Yuri K
Quote: Swetie
And I still have trouble ... She also hissed at me yesterday. I don’t know what to do with it, the sixth day has already gone. put it in the refrigerator before work, take it out?
With a refrigerator, of course. Yeast is working, let it grumble. Now to warm them, of course they will sizzle longer now





And I probably overexposed the dough. In the night I left, that's how it became, as the dough usually happens.

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Newbie
Quote: Yuri K
Bagels with pear filling for evening tea or coffee

how pretty
Yuri K
Newbie, Thank you
ANGELINA BLACKmore
I, with my baked goods, rode half the night)). I slept for 2 hours, the other 3.5.
She also baked eclairs to her two fermented ones.




Quote: Yuri K
And I probably overexposed the dough. In the night I left, that's how it became, as the dough usually happens.
Yur, according to the leg of the dough, it looks like it has stopped.
Yuri K
Quote: ANGELINA BLACKmore
Yur, according to the leg of the dough, it looks like it has stopped.
It did not just stand over, it fermented in full, it rose three times. The structure is all perforated completely.
Well what to do now. Bleed off all the gases, smelled of alcohol, by the way, and divided by forms. Let it continue, must it rise? If you put it in the oven now without proofing - nothing good will come of it?
ANGELINA BLACKmore
I usually, in such cases, just deep-fry a kind of yarn.
Yuri K
Okay, it will turn out this way, no, no, no.
ANGELINA BLACKmore
Quote: Yuri K
Okay, it will turn out this way, no, no, no.
Of course. Only food and time is a pity.
Yuri K
Quote: ANGELINA BLACKmore
Only food and time is a pity.
I put it on bottles with warm water, the proofing went, the dough rises. All hope is that THESE yeast will pull out mistakes, and there will be no acid in the bread as well as in the leavening ones! Experiment !!!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
liusia
Yura, I have no doubt that everything will be fine.It was so with pies. And my dough has stood and the dough too, but the pies turned out to be very tasty, without any extraneous taste and smell. My husband said that it tastes better than baked with yeast and other leavens before. Usually on sourdough, baked goods are different, albeit tasty, but with sourness, or something else in taste, and our yeast is just a miracle as good and will not spoil even with big mistakes that happened to me. So you can put both dough and dough at any time. I haven't put the dough in the refrigerator yet. It will be necessary to test how the dough will behave after the refrigerator.
Yuri K
liusiaOkay, I'll see what I can do. I'm preheating the oven already!
If the dough rises (and it rose perfectly, you can compare it with the previous photo), then it is not too sour? Or does peroxide also know how to rise?
It took 1h20min to get up in the warmth (on bottles)

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




Quote: liusia
I haven't put the dough in the refrigerator yet. It will be necessary to test how the dough will behave after the refrigerator.
I would also try, but the refrigerator is always busy with all sorts of nonsense ... Boxes, cups, pots, cans of all kinds ...
larissa
Good day! Been looking at this leaven from day one. The other day I bought a bag of hops from my granny. In the evening, leaven reigned. My brew just smelled like weed nice. After adding potatoes, the smell became potato. Probably the garbage turned out?
And another question, they gave me hop cones, but already dried, brown. Is it worth trying to cook with them or not fooling around? I need a collective mind, I myself cannot decide
Yuri K
Quote: Larissa
Probably the garbage turned out?
Why bullshit? Try it, and then how it will turn out better than the girls yet!
Quote: Larissa
And another question, they gave me hop cones, but already dried, brown. Is it worth trying to cook with them or not fooling around?
It is worth it, although if they are very brown, dead - then ... I don't even know. It's worth trying in any case. And the fact that it's dried up doesn't matter, we still dry it for storage!

Share with us the results and photos, we will tell you what is better, here in the topic are kind and already experienced girls in growing this yeast




ANGELINA BLACKmore, liusia, our yeast is NOT a hindrance to overstretching! It's amazing what flaws these yeasts are capable of leveling !!! Miracles and only
The bread turned out, and at home it smells even more fragrant than when I baked before. Here you are!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Antonina 104
Yuri K, the beauty of the bread is already breathtaking! For me, the dough often stops and does not affect the bread.
Yuri K
Antonina 104, Thank you! I like it myself to be honest
Quote: Antonina 104
For me, the dough often stops and does not affect the bread.
But my dough did not stand, but the actual bread dough
Cool down, here's his cut!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
ANGELINA BLACKmore
Quote: Yuri K
our yeast is NOT a hindrance to overstretching! It's amazing what flaws these yeasts are capable of leveling !!! Miracles and only
Yur, here's another nuance about our hop. This is all valuable information. It's a pity that everything will be lost in the depths of the topic. Can we once again ask the Chief for modernity for Yura, eh, girls?
liusia
Quote: Yuri K
our yeast is NOT a hindrance to overstretching!
Here !!! And what am I talking about! Our leaven is not afraid of anything !!! It's just some kind of miracle and not a sourdough yeast !!! And what is more, they are very comfortable. Some pluses, minuses I do not see. And a huge plus that it does not need to be overfed with either rye or wheat. It is versatile. I think that the Easter cake on it will definitely turn out gorgeous. Yura, the bread is a miracle!
Yuri K
Quote: liusia
It is versatile. I think that the Easter cake on it will definitely turn out gorgeous.
Must succeed! Have you already baked the pastry ?! So that
ANGELINA BLACKmore
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Steam bread based on Chinese mantou buns:
* Potato hop starter - 2 tbsp. l.
* Wheat flour - 2 tbsp.
* Water - 150 ml.
* Vegetable oil - 2 tbsp. l.
* Sugar - 1 tsp.
* Salt - 1 pinch (to taste)

Mix flour with water and starter. Knead the dough and leave it to ferment in a warm place until the volume doubles.
Add sugar, salt, oil to the dough. Knead it thoroughly and divide into balls.
Place on the greased steamer trays. Cover, so as not to wind up.
When the blanks come up, start cooking (either in an electric appliance or in a steamer)
Cook the bread, from the moment it boils, for 20 minutes.
At the end of the process, turn off the device or fire and keep the bread under the lid for another 8-10 minutes so that it does not wrinkle.
I have mixed flour - 50x50 wheat flour + c / s
Delightfully tender crumb. Finely porous, resilient, not wet.
Bread is stored strictly in a closed container.
I bake steamed bread periodically
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Sourdough steamed bread
(ANGELINA BLACKmore)


Yuri K
Quote: ANGELINA BLACKmore
Yur, here's another nuance about our hop.
In general, I'm stunned myself
liusia
Quote: ANGELINA BLACKmore
Can we once again ask the Chef for modernity for Yura, and, girls
Yes, Natasha, it would be great. And put all the most valuable on the first page. The leaven is worth it to be noticed by as many people as possible. It's worth it.
Yuri K
ANGELINA BLACKmore, oh, something new!




Quote: liusia
The leaven is worth it to be noticed by as many people as possible. It's worth it.
They pay attention to her, just do not write in the topic, I have already made sure of this
liusia
Natasha, well, I have no words !!! Only emotions!!! I have not cooked this yet !!! Super!
ANGELINA BLACKmore
And here are my today's pies, in vegetable oil
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
liusia
Natasha, and another miracle. I didn't want to start anything today. But how can you resist ??? I will start a dough for pies or buns, in sunflower oil and mineral water. True, the husband is at work for 2 days, but the girlfriend will come. I’ll get more dough and put it in the fridge, because on Tuesday another friend will arrive, I’ll have my grandson cut for the first time, and I’ll treat her. My friends don't want to bake, it's easier to buy. They bring in store-bought cakes, buns, etc. and I can't eat it. ugh. They leave, and I give everything to the dogs.
Yuri K
ANGELINA BLACKmore, beautiful! And they look like buns
ANGELINA BLACKmore
Quote: Yuri K
And they look like buns
This is such a perspective. And so they are of the classic boat shape, only very pot-bellied))

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers