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

The lid was torn off ... the dough stood a little, left ...

What kind of bread, but holes, then what holes ...

[Trishka]

Trishka, no, well, that's not fair! Lena took here, put out the beauty, and disappeared right there And then suffer now, think, think, kaaaak ??

Gyyy ... started an intrigue

[Yuri K]

Yuri K, Irinap, Thank you!

Helen, no, no, Lena, you just can't get off with admiration! Spread out the secret how to get such porosity of bread crumb !!! I'm chasing this moment, and I get fluffy, but fine-pored according to GOST
I have already tried to add second-grade flour, and overexposed in the proofing, everything is useless!

I don't know how to get it .. I think it was better to knock out the bubbles from the rebuilding, although I knocked out ... I add, when mixing 200g of Shugurov flour 1c and ordinary 1c 250g, and this time I added whole grain 50g ...
I will put the video in the post where the bread is!

Today I discussed our yeast with a friend. And this is what she wrote to me "I wrote about the leaven on grated potatoes. I also regret that I lost it. I had it alive for many years after I stopped baking bread" This means that our yeast can be stored for many years. But this woman only baked bread and that's it. I did not use them to the fullest. I sent her a photo of pies fried in oil, she is in shock. Since I did not know that you can fry and pies and much more.

[liusia]

liusia, sooo curious fact! And how did she keep them for many years? Nothing will save you from mold over such a period ...

I will put the video in the post where the bread is!

Oh, with great pleasure I will look !!!!!!!!!!!!

She herself is from the Tomsk region. Now it is not on the site. Probably in the refrigerator. And who knows. Well, we won't be able to keep it idle for so long. As I understand it, we all love to treat ourselves and our relatives deliciously here.

Now it is not on the site.

So remind me of the recipe, maybe it looks like)) Stopped the oven once the forum was gone?

As I understand it, we all love to treat ourselves and our relatives deliciously here.

From a practical point of view, I began to bake, and then it was delayed)) At first, from the fact that I was tired of bread disappearing to the birds and to the village to be fed. Ours does not grow moldy! I have never seen it! Stale, but not moldy!

She is from Odnoklassniki. Hasn't baked for a long time.

Hasn't baked for a long time.

Ehh ... Losing, losing the right people

I wrote her the recipe, explained everything, and she asked to dry this leaven and like a parcel. And how to dry it, it is without flour, liquid like a jelly.

[Helen]

Helen, Wow!!! How sticky and fluffy you have! I always hammer the dough with flour, until it stops sticking to my hands, maybe this is also the reason for the fine bubbles ... I'll try to work with the fluid next time.

I wrote her the recipe, explained everything, and she asked to dry this leaven and like a parcel. And how to dry it, it is without flour, liquid like a jelly.

Oh, I don't even know what to advise, it is probably technically difficult. This is with the flour sourdough, the number passes, the flour is there. And here you can hardly dry it like that
Well, if only you go along the path of drying the dough, and then let this strain populate already on the usual potato-hop medium ...

Well, if only you go along the path of drying dough,

Yura, so we all started from scratch. Few had a starter. And everything worked out. This is until I find a way to dry it, but until the parcel arrives from the distant Moscow region, and until it gets everything out, it will turn out much faster on my own. Why, you don't know what will come and how to use it. Again, this will be leaven and not yeast, as with flour. Moreover, she will ask hops in the pharmacy or from friends.

[liusia]

liusia, well, that's right too. If he wants, he will do it! If you have any questions, he will ask you!

Lenochka, thank you for the video. Everything is shown very well and is clear. I make the dough more dense, as my husband makes butters for work.And I myself love it with such holes.

If he wants, he will do it! If you have any questions, he will ask you!

So I told her so. I have already said everything that is needed, and if you have any questions, I will help.

And I myself love it with such holes.

The last time I overexposed the dough, and still did not get such holes, apparently the moisture of the dough and the mixture of flour varieties give this effect! It is not for nothing that ciabatta is baked almost from the "current" dough

It's not for nothing that ciabatta is baked almost from the current dough.

Here, the dough is thinner. Even in the video it is clear that it is not thick, which is why there are such holes. And dense dough will not have such holes. And of course a lot depends on flour.

Thank you very much for your reply. As bewitched I climbed the forum. By nightfall, it was ripe all the same to risk making the leaven. Only I didn't quite understand about the starter.

Only I didn't quite understand about the starter.

This point is important for those who do not start natural fermentation within 3 days. Then the mixture of hops and potatoes is reanimated by any starter that has live yeast in it, to start creating a yeast colony.

I bake a lot myself. Bread in a bread maker and so in the oven. I know a lot of tricks

Can you share your knowledge with us?

Helen, wow !!! How sticky and fluffy you have! I always hammer the dough with flour, until it stops sticking to my hands, maybe this is also the reason for the fine bubbles ... I'll try to work with the fluid next time.

dough-120 (60 sourdough + 60 water) liquid and 120 flour, dough-300 water, 500 flour, here are the proportions ...

dough-120 water and 120 flour, dough-300 water, 500 flour, here are the proportions ...

Heard, thanks!

dough-120 (60 leaven + 60 water) liquid

that's more accurate!

[Helen]

Helen,

And what does the mineral water give in the dough? And what is needed, they are different: alkaline, acidic, etc.

The dough needs acidic mineral water without a bright taste. For example, narzan.
The dough really turns out to be more airy, mineralization and acidification are good for the yeast, and the taste is more interesting. And the mineral water is carbonated, although the gas will evaporate during the mixing process, but perhaps not quite.

And the mineral water is carbonated, although the gas will evaporate during the mixing process, but perhaps not quite.

Yeast itself forms carbon dioxide, so the dough rises. But they write that carbon dioxide inhibits the nutrition of the yeast, so it is recommended to squeeze the dough to release the gas. Here's how to put it all together? Too much confusion in theory turns out



Damn, I've been digging the Internet for hop yeast for the second day. So I never met a mention. Everywhere ZAKVASK appears, which includes flour or bran ... But we already call it dough! Some kind of inconsistencies have been going on lately, doubts ...
Bread and pastries are obtained, you already know your example, but there are inconsistencies ...

Here's how to put it all together? Too much confusion in theory turns out

Well, then accept the version about the taste of bread and nutrition of the yeast and ignore the carbon dioxide. Perhaps it really does not remain after kneading, at least not enough to inhibit the yeast.

Everywhere ZAKVASK appears, which includes flour or bran ... But we already call it dough! Some kind of inconsistencies have been going on lately, doubts ...

Yuri, don't worry. Terminological confusion is an everyday matter. Of course, our leaven is not a sourdough, but a liquid yeast culture. Well, people grow fruit yeast, but we have potato-hop yeast.
And then, you are a medic. You probably have a microbiological laboratory available, because you can drive up to someone there, sow the sourdough and see what grows? We would also be very interested.

[Svetlana]

Svetlana, thanks for the hint. I didn't know what narzan could be added.I'll try to make dough on it.

If he wants, he will

Persuaded !!! Already laid it out on the fingers. She writes that she was given liquid 1 tbsp. And it went to half a bucket of grated potatoes + salt and that's it. This is most likely another leaven she had.

Some kind of inconsistencies have been going on lately, doubts ...

I think there is no reason for doubt. I also climbed on the Internet, found nothing like our yeast and calmed down. Our yeast suits me completely. Any baked goods are very tasty. For me, a big plus is that you can bake everything without overfeeding, since there is no flour, and the fact that there is no sourness in the dough.

I didn't know what narzan could be added.

I read somewhere in the recipes for Georgian flatbread or khachapuri. I did it on Narzan - it turns out very mentally. Potato yeast should also work well, I'll try to do it - I'll tell you

she was given liquid 1 tbsp. And it went to half a bucket of grated potatoes + salt and that's it.

This was potato mash

This was potato mash

Probably so. I never cooked a mash, and I can't even imagine what it is.

I did it on Narzan - it turns out very mentally. Potato yeast should also work well, I'll try to do it - I'll tell you

We are waiting, very curious! Where else would you get a real and not a fake Narzan? Pharmacies like Borjomi sometimes sell

Probably so. I never cooked a mash, and I can't even imagine what it is.

Not a very pleasant thing, alcoholic and sugary slurry. There really is still a lot of sugar. Then moonshine was driven from it
In general, she had neither yeast nor sourdough. Although ... the yeast is VERY stagnant, in this case alcohol accumulates in the liquid.

I really like this dough. I bake whatever I like from it. And I want to adjust it to our yeast.
Turkish yeast dough with mineral water !!!!!!!

required:

6 cups flour
1 sachet (7g) dry yeast
1 glass of warm milk
1 cup vegetable oil
1 glass of mineral water with gas
1 tbsp. spoon of salt
2 tbsp. tablespoons of sugar

This recipe is good for pizzas, pies and pies with salty toppings. If you want to bake sweet buns, just add more sugar.
Pour yeast into sifted flour, mix.
Pour milk, butter and mineral water into a bowl, add salt-sugar,
flour and knead the dough.
Cover with a damp towel or cling film and leave for an hour and a half in a warm place.
Risen dough
Knead well again, cover and leave for an hour.
The finished dough can be transferred to a plastic bag and sent to the refrigerator, where it can wait 3-4 days without losing its freshness. Or bake something delicious right away.

[liusia]

liusia, here is described a safe method, how to adjust to our conditions?
We probably have no dough

Yes, Yura, unpaired. So I want to fit ours, and I'm stubborn, I will do it anyway.

I'm stubborn, I'll do it anyway.

I already know it! I remember not the first time the yeast turned out? I could have given up this "strange" activity, there are a lot of different sourdoughs on the forum. But no, I brought out some of the best!

[liusia]

liusia, here is described a safe method, how to adjust to our conditions?
We probably have no dough

Like this, NO!
And what's that!?
"Eternal" sourdough on potatoes (no flour) # 1388

And what's that!?

: lol: No, well, you must! I myself baked this recipe !!! Everything flew out of my head !!!

[Helen]

Helen, liusia, well, 88 pages, of course, will fly out here! Here so many recipes and goodies have already shown that you cannot keep it in your head! So OUR yeast can be used WITHOUT the sponge way! Cool!

Now we can say for sure that they are universal! Dough bread - you can, baking - you can, for pies - you can, without dough - you can also!

It's great that I immediately started with this yeast, and not suffered with sourdough!

Yeast itself forms carbon dioxide, so the dough rises.But they write that carbon dioxide inhibits the nutrition of the yeast, so it is recommended to squeeze the dough to release the gas. Here's how to put it all together?

Easy. Carbon dioxide is in some way a waste product of the yeast, but even though it is living organisms, the yeast has no legs, but fins and they cannot migrate from an empty feeder and full pot to another full bowl. :-) Stirring / kneading removes unnecessary "waste" from the dough and moves the multiply multiplied yeast to areas not yet eaten. Well, it's figurative. :-)
And the richer the dough and the higher the grade of flour, the more food for the yeast, respectively, it can be kneaded several times without losing its lifting capacity.

All of you have such beautiful and appetizing pastries, thank you for the aesthetic pleasure you have received.

Easy.

Will explain. I know the theory, and A also wrote about the production of carbon dioxide by yeast in relation to the post on the addition of carbonated drinks, which are carbonated with carbon dioxide. How can sodas add fluffiness to a dough if we deliberately eliminate this gas when kneading? Here I have inconsistencies, I wrote about this.

This point is important for those who do not start natural fermentation within 3 days. Then the mixture of hops and potatoes is reanimated by any starter that has live yeast in it, to start creating a yeast colony.

so a little live yeast can be added to the starter to start the process?

so a little live yeast can be added to the starter to start the process?

Purchased? So the meaning is lost, what will you grow? The same purchased yeast, which in fact does not need to be grown, went and bought it. Is it logical?
Smoothly approaching what to use the starter. Remember how annoyed you were when you saw a sour jam. It was so? For sure. Well, or a similar situation So any fermented, preferably sweet product can act as a starter. Well, not fermented pickle from pickles to use, although as an option - it is also a product of the action of "wild yeast"!
Want a more noble starter? Then first ferment something using this method, and then the strain can be transferred to our potato-hop culture medium. Or, as I wrote a little earlier, dilute a little jam and put in a warm place - you will get a fermentation process after a while, and therefore a strain of future yeast! This is the simplest of the options, it seems to me, But it will be really derived, its own yeast, not purchased, it is not clear how produced ...
Link:

Liquid yeast based on fruits, vegetables, herbs, tea ... (lappl1)

Can you share your knowledge with us?

oh, I was immediately scared ... you bake bread on your sourdough, and I'm on live yeast. But bread turns out very well with potato broth. I make mashed potatoes and do not pour water from potatoes, put bread right away. Or I specially cook potatoes and then grind them through a sieve. I never stick to a recipe strictly. I trust my instinct more. But it is better to see once than to write long and tediously. Better I will sometimes expose pictures and write as I did if you are interested, of course. Because different breads and different chips cannot be described all at once. The oven was going on Friday. If everything is fine, wait for pictures and description

if you're interested of course.

Of course interesting.

But bread turns out very well with potato broth. I make mashed potatoes and do not pour water from potatoes, put bread right away. Or I specially cook potatoes and then grind them through a sieve.

There are such breads here on the forum
We really have a slightly different direction, you yourself understood, we are "leaveners", and even then not to the full. Rather "yeast"
Re-read my message a little higher, I think it will not be difficult to try, I added a little how easier it is to get a starter. Suddenly you will join our clan, wanting to tinker and get a result that is more than justifying yourself! Here the girls have already baked such beauties with our yeast, that OUCH!

of course, of course, I will definitely try, but at least I will make one photo of my own bread

[nashamasha]

You bake bread on your leaven, and I on live yeast.

nashamasha, in this thread gathered those who bake bread on the "leaven" described in the first post of the topic. We share our experience in breeding this animal and adapt the recipes worked out for other starter cultures and common industrial yeast for this starter culture.
Of course, we are interested in your experience of baking, but if you bake bread using ordinary live yeast, then it is better to write not in this topic.
The most correct thing would be for you to expose your recipes separately, so that everyone who wants to can see them, and not only visitors to this topic

[nashamasha]

nashamasha, of course! We are waiting for your bread!



It's not all the same to boast, you need to share your mistakes ... Here I have a jamb today. I wanted to bake buns, but it turned out some kind of krakozyabry with escaped and caramelized sugar on a baking sheet
Something went wrong! But let it cool down, let's see what's inside





Oh, well, at least it turned out, the family finished everything in 5 minutes. They said they were lush and delicious! They left me too, made one for each one to try

Guys! Very exciting and interesting. I also want to have this charm. But, in the recipe, "Add a little (one tablespoon or a little more of ANY yeast that is successful from your point of view") TE, you must first bring yourself any other starter dough to your friend. So! Tell me which one is quicker and easier to remove the leaven.

[madames]

madames, only on page 87 wrote
"Eternal" sourdough on potatoes (no flour) # 1732
And here's another:
"Eternal" sourdough on potatoes (no flour) # 1755
The item you are referring to is an emergency if it does not work out in the classics. Initially, yeast is made without starters; it is itself a starter. After receiving the first portion, the subsequent ones are made with a slight addition of the previous one, in a circle