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

[Elena S]

Elena S, I got the sourdough without any additives. That the very first, which turned into champagne for me, that the second, is already correct. It is winter now, and of course it will take more time for the leaven to ferment.

[madames]

madames, Lenochka, you can try to withdraw without a starter. Many have already done this. Everything according to the recipe, only without a starter There was no starter in the original version of the recipe for a starter It was already later Yuri "spread the straws"

There was no starter recipe in the original version. It was later Yuri "laid the straws"

The chief did not turn his gaze to the suffering moderation. There is no way to add or correct.

[Yuri]

Yuri maybe because there is a thematic moderator - Viki

Every day I go to admire your achievements, everyone is so great!
And I have had sourdough for three days and can barely breathe ... probably I need to try a new one, because everyone plays so beautifully, but my sadness is sadness ((

[larissa]

larissa, now is the cold season, the sourdough can take longer.

[larissa]

larissa, welcome. It’s too late for me to wander. A little patience

Every day I go to admire your achievements, everyone is so great!
And I have had sourdough for three days and can barely breathe ... probably I need to try a new one, because everyone plays so beautifully, but my sadness is sadness ((

I only started playing the third time, and then only when I added fruit yeast ...

Guys! I only finished reading up to 42 pages, then I was tired, and so I wanted to quickly make this charm. Thank you! Calmed down. I'm going to brew hops, which the girls took at the pharmacy for 60 rubles. We have 30g Lecre in our pharmacy. set 150rb. It means -30gr. I divide it in half, right? and I begin to conjure ...

It means -30gr. I divide it in half, right? and I begin to conjure ...

Right! Good luck !!! And everything will definitely work out !!!

Lyudush! Thanks for the support. I really want to get it right the first time! it is a new stimulus to life. Our forum is special, it charges us for new exploits and does not allow us to be depressed, even when there is no mood at all, and so on.

[larissa]

larissa, madames, girls, give her warmth! I recently learned a little new! Comfort temperature for yeast activation is 30-32 °. Approach by any means up to 30! But please don’t overdo it!

It means -30gr. I divide it in half, right? and I begin to conjure ...

Yes, conjure! This is just enough for you twice. Today I cooked from "two zhmeny", in terms of quantity in volume of water it was more than 15g. But I have such an opportunity.

I only started playing the third time, and then only when I added fruit yeast ...

You transplanted fruit yeast onto our agar Now these are your "eternal without flour"

maybe because there is a thematic moderator - Viki A maybe ... The chief understands:
that "fish die in distilled water" ...
decided for now to protect naturalness from perfection The topic is so cozy and warm

Well, I can't look so deeply, but more than once we will hear questions about the flaw in the recipe. After all, few people will master the amendments born in the discussions Nipisal in a personal Viki, let's see what they answer

Another recipe adapted for potato yeast.

Wheat bread "Imperial" in the oven (Omela)

Poolish (opara):
Potato-hop sourdough - 100 g
Water - 130 g
Wheat flour - 230 g (I have semolina 50 g + a / c the rest)
Dough:
Poolish whole
Water - 135 g
Flour - 250 g (I have semolina 50 g + a / c the rest)
Salt - 9 g
Powdered milk - 15 g (2 tbsp. L.)
White malt - 5 g
I did not add yeast to the dough.
Dough kneaded in the evening.
Poolish fermented for 13 hours at a temperature of 20-22 degrees. Obviously ready before, but I wasn't ready yet
Kneading the dough with a hook in a kneader for about 20 minutes. Obviously I miscalculated with the liquid, I had to add a lot of flour, but the dough was still very soft, closer to the ciabatta, which was reflected later on the crumb structure.
Fermentation of the dough for 2.5 hours at 25 degrees, kneading and another 1.5 hours in a heated bowl (I think about 30 degrees).
Then molding and proofing in a warm basket (heating from below + scanty autumn sun) for 1 hour.
She baked on the hearth with steam in an oven preheated to 250 degrees. When after 15 minutes I decided to lower the temperature, it turned out that the bread was almost ready.
Here's what happened:



The bread is VERY tasty! Thin crust, large-pored downy crumb without rubberiness and delicious aroma.
The recipe is undeservedly forgotten, and this is one of the most delicious breads that I have ever made.
Our yeast played perfectly, the proofing, of course, is long, but they behave perfectly in the oven when baking.

[SvetaI]

SvetaI, Svetochka, wonderful bread!
Thanks for the adaptation to the starter culture.

[SvetaI]

SvetaI, just a miracle! I hope we can put all the recipes into the topic header sooner or later!
But the fact that

proofing, of course, long

this is a feature of all starter cultures and our yeast! The industrial ones, of course, do us with this, but our

Our yeast played excellent, they behave perfectly in the oven when baking.

Thank you very much for your support and advice. The sourdough stands near the radiator, it is really warm there, but in no hurry to play. But since you say that this is normal, I will wait))

The sourdough stands near the radiator, it is really warm there, but in no hurry to play.

On average, it takes 3 days to overclock, someone earlier, someone a little later! That's when, after 4, you don't see the beginning of fermentation at all - then it's bad. And you will need to either try a new one, or apply point # 7. Let's hope everything goes right, did you put it today?



And here are my yeast, delivered in the evening, are preparing to row a row for a new portion!
But they are not very violent for me, so this volume of cans should be enough! Part of the previous starter from about three st. spoons added to this serving! I will also wait, because the room is clearly less than 30 degrees

Svetlanka, what bread !!! The tale is simple !!!

not very violent

Yura, you yourself are probably calm, and yeast behave like that. And in spite of my age, I am quite energetic and everything is seething around me. So the yeast also succumbed to my positive.

Yesterday I put in banana liquid yeast, I want to add them, as a starter, and not my old one. You have to experiment)) Maybe they will be faster from liquid.

probably you yourself are calm and yeast behave like that.

Oh no, many times no
And here is the confirmation, today my yeast for the night what they have done!

today my yeast for the night that they have done

Apparently, it is necessary to adapt a 5-liter jar for fermentation of 1.5 liters of "jelly"

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I can see the bank, periodically stir to reduce foam, quench it. From the cup I just poured back what had run away at night, wiped the outside of the jar with a non-woven napkin, washed the cup and lid.

I can see the can, stirring occasionally to reduce foam

I'm not sure of my biased observation of the fermented woman)), that's why I decided, for myself, to get a can, maybe))

I'm not sure of my biased observation of the fermented woman)), that's why I decided, for myself, to get a can, maybe))

Well, it will be as convenient as it will be, it will not affect the quality! I do not have just such a volume of a glass jar, and I would not recommend plastic from under water for use, after all, during fermentation, a lot of things can affect plastic, well, it

and plastic from under water, I would not recommend

No, no ... I don't have plastic.I have an old-fashioned Globus jar of assorted vegetables, with this volume. They are so wide-mouthed, remember? They were brought from Bulgaria and Hungary, with cucumbers and tomatoes. Since then, one has been lying around.

They are so wide-mouthed, remember?

I don’t remember such a volume, but surprisingly, is it still alive? Glass after all (we are on you? I will soon have to write on a piece of paper, with whom how to communicate)

I don’t remember such a volume, but surprisingly, is it still alive? Glass after all (we are on you? I will soon have to write on a piece of paper, with whom how to communicate)

We are on you))
Yeah, can you imagine, she's still alive. So she stands quietly in the basement, does not bother anyone and no one bothers her.

[Natasha]

Natasha, show me your bank, I go to Globus every week - I'll look there

And we do not have such a hyper "Globus" I'll try to see in "Carousel"

Natasha did not mean the Globus store, but a can of canned vegetables from the times of the USSR
They were called globus
Lecho, tomatoes from Hungary

No, no ... I don't have plastic. I have an old-fashioned Globus jar of assorted vegetables, with this volume. They are so wide-mouthed, remember? They were brought from Bulgaria and Hungary, with cucumbers and tomatoes. Since then, one has been lying around.

And I have one !!

And I have it.

Now the future vinegar is wandering in it

[SvetaI]

SvetaI, apple? Throw, please, a link to the recipe, otherwise my half respects but buys all sorts of vinegars: for rice (we sometimes make sushi, nori is so expensive yet ...), apple, some other kind. Can we do it for a year ahead?

[Svetlana]

Thank you,Svetlana ! I will look, I have 5 liter 2 cans, but they are with taps - it's a pity to tighten them on this topic

Natasha did not mean the Globus store, but a can of canned vegetables from the times of the USSR
They were called globus
Lecho, tomatoes from Hungary

Twig, that's right.

And the yeast is just how they work, they let bubbles throughout the thickness, I think they will keep within two days, chew potato starch

And the yeast is working hard

The beauty!!!
Soon I will also need to cook ... I did not even notice how I lost in the bank (and it seemed that it would be enough for an endless amount of time)

Soon I will also need to cook ... I did not even notice how I lost in the bank

Yeah, what will the brew be? It seems to me the fifth since August

what will be the brew?

I only have a second one)) Rather, I will cook for the third time, but I poured half of the first jar, due to the fact that it was liquid and barely alive.

I have a second one))

Then do not forget from the old ml. Leave 100 (maybe less), to renew a new portion And do not skimp on potatoes, I have again like a frozen jelly after cooking! It got cold when it got covered with a crust like glue. Then after fermentation it becomes a little thinner

Soon I will also need to cook ... I did not even notice how I lost in the bank
Yeah, what will the brew be? It seems to me the fifth since August

separate refrigerator and tub

Interestingly, can you stir up a half portion?

Interestingly, can you stir up a half portion?

Why not then? Take less water and ingredients, everything will work out the same. But why? Well, if you only bake once a month. And even then, they are kept forever, this is their charm!

half portion can you stir up?

I am half

Well, here's another experience for fried pies. My half loves fried pies. Of course, I am very emotional, especially positive, but this yeast is a miracle as good for everything.

Pies "Delicious"

Dough

Wheat flour - 500 g (you may need more)
Chicken egg - 1 pc
Milk - 350 ml
Yeast - 1.5 tsp. (Potato yeast-3 tbsp. L.
Sugar - 1 tsp. (2 tbsp. L.)
Salt - 1 tsp
Mayonnaise - 2 tbsp l.
Vegetable oil - 2 tbsp. l.

Preparation
Dissolve yeast, sugar, salt in warm milk. Add egg, vegetable oil, mayonnaise, mix with a whisk.
Add sifted flour, knead a soft dough, cover tightly, remove for an hour in a warm place for proofing.
After an hour, knead the dough and let it proof for another hour.
I immediately divide the dough and roll each piece into a ball, cover with a film. Stick pies. The dough is very tender, lightly dust the table and hands with flour.
I also cover the glued pies with foil. I fry the pies in a little oil.
----------------
As I did.
All products except oil were mixed immediately, at the end oil. Kneaded and left overnight. Temperature 20-22.
In the morning the dough rose well. I folded it a couple of times and left on business.
After 3 hours, the dough rose very well. I did not knead the dough, collected it in a ball, and on a table dusted with flour. She cut them into balls, and immediately blinded the pies and immediately into the pan. The dough is soft, tender, increased in the pan, went in bubbles. The filling this time is chicken liver with fried onions and boiled eggs. I think that you can leave the dough overnight.

Oh, what pies!

[liusia]

liusiahow gilded they are !!! How I love, otherwise my eternally pale ones will do something and are happy that the filling is not salty (whether it is harmful) and the dough is sour But this is how I will do, let them frown
---------------------------------------------------------
But for today, according to the plan, CHEESE WAFFLES from Ksyusha Trishka, I'll try.
Once upon a time I made delicious, crumbly cookies on margarine in a waffle-iron pan on a grill ... I completely forgot the recipe, since then I have not been able to repeat those cookies from childhood and youth ... Now I am looking for an alternative for my children

Then do not forget from the old ml. Leave 100 (as little as possible) to renew a new portion

Yur, so I decided to plant the banana yeast, and not leave it from the old one ...

And don't skimp on potatoes

So this jelly is good for me, I took out the weight of potatoes for myself (it's difficult for me in pieces)

I took the weight of potatoes for myself

I put 500 grams of prepared potatoes per 1 liter of broth. At first the jelly was good, but now everything is liquid, the yeast ate the starch and the sourdough in the refrigerator stratified.
How many potatoes did you take?

Yur, so I decided to plant banana yeast

Ah, well then, it's clear! Share what happens and how it will roam violently!

How many potatoes did you take?

And I took 400 and my jelly is still thick. Possibly depends on the starchiness of the potatoes.

Share what happens and how it will roam violently!

Required.