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

And my swallows everything! We managed in a day, well, vashshsche ... Now I’ll send them to suspended animation, otherwise the glass will begin to corrode, I’ll bring out an all-consuming form, trouble!
The smell of very overripe kvass from a can, when it's in the heat! Not a hint of potato or breech flavor

The smell of very overripe kvass from a can, when it's in the heat! Not a hint of potato or breech flavor

Jura, I have the same smell, but this does not affect the test. They work very well.

Jura, I have the same smell, but this does not affect the test.

I mean that this is the CORRECT smell of our yeast There were questions about smells before

[liusia, Ludmila]

And my swallows everything! We managed it in a day, well, vashchsche ...

This is speed!
liusia, Ludmilawhat lush blush! Very, very much !!! It is not a sin to organize near such a "gathering"

[Marysya27]

RIGHT smell of our yeast

At first I had the smell of potatoes, not much, but my too sensitive nose still caught it. And now it's just overstocking kvass.



Marysya27, my husband loves such pies and my son too. For my son's wife I bake in the oven, for my men I fry. grandson loves everything. in any form.

Svetun! Thank you for the beauty and deliciousness. What a delight this bread is! Happy for you. And I will only dream about it for now. First you need to remove the leaven. How that will turn out, I will unsubscribe.

First you need to remove the leaven. How that will turn out, I will unsubscribe.

We wait! I started it yesterday, and today I sent it to the refrigerator.

hurray hurray hurray !!!!!!!!!!! at the seventh or eighth drugstore I finally found hops. I didn't know it was such a shortage. Well, on Friday, I will start to conjure

hurray hurray hurray !!!!!!!!!!! at the seventh or eighth drugstore I finally found hops. I didn't know it was such a shortage. Well, on Friday, I will start to conjure

Good luck

I put a wooden board on the radiator, and on it was a jar of magic leaven. Is it okay? or remove from the battery.

[nashamasha]

nashamasha, could go to a brewery store, where for brewing beer, etc. but there is much more expensive



madames, yeast in my opinion a maximum of 40 ° and they die. Caution with the battery

Thank you

I put a wooden board on the radiator, and on it was a jar of magic leaven. Is it okay? or remove from the battery.

Better not, remove from the battery ... Do not notice how the temperature in the mixture will exceed 30 and higher ... Passed in the manufacture of yogurt, after two terry towels rolled several times, and then the temperature is higher than the human body in the hand ...
Better to just put it in the warmest place in the apartment!

Well, on Friday I will start to conjure

is this that hop?



if I knew about you earlier ........ pulled out so much of him on my site

[nashamasha]

nashamasha, yes, we need the seed. Correct hops!

if I knew about you earlier ........ pulled out so much of him on my site

Divorce again, now you know why

now I will know



but how much water do you take for the first time? .... Bottled water 1 - 1.5 l ...? liter or one and a half?

[nashamasha]

nashamasha, I have the same pack from the pharmacy 30gr-150rb. So, I removed it from the battery, otherwise it spit there decently. and then we watch the jelly. better not to overheat. Thanks for attention.

Good day! But are these hop cones good? 🔗
In several pharmacies I asked, there is nowhere, but there is no time to go to look for the whole city.

[Alice]

Alicewhat expensive hops in OZONE.

[liusia]

liusia, I really want to make a leaven. The youngest little girl can't really feed anything, but loves delicious pies. I killed all my leavens, it takes too much time to feed every day, and I don't bake every day. It is also a pity to throw out the remains of the leaven from feeding. So I wonder if hops fit in ozone?

[Alice]

Alice, I think that will do. In the pharmacy, too, hops like this, not lumps.



Alice, this our potato yeast is the best that I have seen in 10 years working with starter cultures. The main thing is to bring it out correctly, and then it will go like clockwork. I really like it. Today I finished eating the bun, everything is crumbling, delicious !!! And it is interesting to breed them, this yeast, and it will be interesting for children to observe. I think so. Personally, I have only delight. Whoever overhears me, they say, my grandma is crazy. I talk to yeast, I praise them. Yes, I talk with all my equipment, I praise you for your help and work. The husband only laughs.

Well, take my first bread too ...
Here it is, don't judge strictly ...

There was a "test of the pen".
I thought nothing at all would come of it, and it would turn sour again, like all my sourdough bread, but no ... for the first time, nothing at all.
The only thing is, I look at others' wheat bread always turns out to be white, for some reason it is always grayish for me ...

Yura, thanks for the wonderful starter culture.
Now I will hone my skills ...

[Ksyusha]

Ksyusha, even the first bread is good !!! I think that you will fall in love with this yeast like me.

[Trishka]

Trishka, happened?? Well, congratulations so congratulations !!!

I look at others, wheat bread always turns out to be white, for some reason it is always grayish for me

And it is not yeast that is to blame - this is the matter of flour, it depends on the variety and manufacturer.

[Ksyusha]

Ksyusha, cute! How did you bake, what did you put in, how long did it take? Interestingly

others always make wheat bread white, for some reason it is always grayish for me

And from flour, and from time to proofing. I get a white crumb from the same flour in a bread maker, and breads on dough and with a long proofing - with a grayish or creamy crumb.

from the time of proofing. I get a white crumb from the same flour in a bread maker, and breads on dough and with a long proofing - with a grayish or creamy crumb.

and why? I haven’t come across such a thing yet ... Both hearth baking and proofing are different in time. Only if I add a variety below the flour, then I see a different color.

Well, take my first bread too ...
Here it is, don't judge strictly ...

There was a "test of the pen".
I thought nothing at all would come of it, and it would turn sour again, like all my sourdough bread, but no ... for the first time, very much even nothing.
The only thing is, I look at others' wheat bread always turns out to be white, for some reason it is always grayish for me ...

Yura, thanks for the wonderful starter culture.
Now I will hone my skills ...

Simple, SUPER !!!! you defeated her !!!!

I will now hone my skills

Oh, yes, you Ksyusha worry about it! You baked before, better tell me how it tasted, what did you bake in (shape?), How much you defended, etc. It's very interesting how others do it all!

I think that will do. In the pharmacy, too, hops like that, not lumps.

Thank you!

why? I haven’t come across such a thing yet ... Both hearth baking and proofing are different in time. Only if I add a variety below the flour - then I see a different color.

I don't know for sure, but I suppose that with prolonged proofing, a deeper fermentation takes place, the yeast eats away starch and accumulates the products of its vital activity. So the color changes.
And you might not have encountered it, if you did not bake bread with industrial yeast in 3 - 4 hours. Maybe on your flour such breads will be completely snow-white and it will become clear that your bread has a slightly creamy crumb.

Nothing that I'm on you, it seems to me that we have known each other for a long time

So I wonder if hops fit in ozone?

Shozh is so expensive then? order through the pharmacy ru ...

[SvetaI]

SvetaI,

Nothing that i'm on you

Only FOR, I am tormented remembering with whom how, so as not to offend suddenly

And you might not have encountered it, if you did not bake bread with industrial yeast in 3 - 4 hours. Maybe on your flour such breads will be completely snow-white

Nope, a couple of times the very first baked on ordinary dry bakery! Hands itched until the leaven appeared
And immediately he began to bake with leaven. I didn't notice the color difference! Although I'm lying, a weak yellowing has appeared - but I leave it at the mercy of adding milk and an egg, sometimes I add, I repent. And from the time of proofing - I did not see any dependence at all. But I also have flour that is not widely known, a local manufacturer of the plant. Straight curious now!



AlisaZ, your price when ordering a pharmacy ru. 🔗
But I don’t know what the nearest pharmacy will be, and the amount from which the order is accepted. I have now increased the amount ... from 400 rubles to the pharmacy are delivered. Delivery is free, go and pick it up paying there.

As always in HP. Now hops are snapped up in the country
Yura, it's good that you shared the recipe

As always in HP. Now hops are snapped up in the country

I went this way myself with a blender Element with a coffee grinder attachment

[Trishenka,]

Trishenka, with the firstborn! Very confident strong man Molodchinka that did not back down

Yura, it's good that you shared the recipe

It is so pleasant to watch how the leavens are seething with new life, the desired first-borns are born, the number and variety of baked breads multiply, how the ranks of yeast admirers grow Just a thrill

I didn't notice the color difference

Wheat bread on our yeast:

And the ciabatki too. I think it's the flour.

Wheat bread on our yeast:

And the ciabatki too. I think it's the flour.

Well, I do not know ... It is impossible to determine the color from the photo as the eye sees. On my monitor, for example, "the tablecloth behind the bread gives off blue, and not really white, so
You can only compare with purchased from stores, in my case.
And so, I got a grayish when I added the 2nd grade of flour, well, that's logical! From a / c it always turns out mentally white, I can't complain
Yes, not the point! More important is the desire to bake and the taste of our bread itself, and he puts on the shovels the store one unambiguously!

And I also have not snow-white baked goods, although they write on the packages that the flour is of the highest grade ... they probably lie))

Girls and boy, thank you all for the compliments to my humble sourdough experience. ...

this is a matter of flour, it depends on the variety and manufacturer.

I don’t know, to be honest, it’s not the first time I bake with sourdough, and the flour is different, but it always turns out grayish, I’ve never been white ... apparently, it’s true from a long proofing.

How did you bake, what did you put in, how long did it take?

Oh, it was a complete gag.

I poured the starter culture into a jar for storage and a little of it remained.
I added flour and left it warm, then I read that I needed water and sugar at once, went to add water and a spoonful of sugar.
Stood the night in the oven. It has doubled.
In the morning in HP, I sifted flour, added the matched dough and salt, kneaded, in the process added vegetable oil.
Approached 5 hours, increased almost 2 times.
Crumpled, put in a mold, when it came, it probably took about 4 hours, baking at T * 180-200

I get a white crumb from the same flour in a bread maker, and breads on dough and with a long proofing - with a grayish or creamy crumb.

That's the same for me.

you defeated her !!!

Yeah, plus your fruit ones helped

how does it taste, what is hot (shape?

It tastes unusual, but it doesn't seem to be sour yet, the shape is like this

wheat on our yeast:

Thank you, you see, you have little white

And I also have not snow-white baked goods, although they write on the packages that the flour is of the highest grade ... they probably lie))

And who knows, we lie a lot and often ...
But, in your pictures everything seems to be white, isn't it?



I hope that further my yeast will get stronger, and will come up faster and the bread will be whiter, but, as Yura said: "the main thing is taste"!

then I read that I needed water and sugar at once, went

Ksyusha, I don't add sugar or salt to the dough. As I used to knead eternal rye (starter + water + flour), I also knead this one.

Ksyusha, I don't add sugar or salt to the dough. As I used to knead eternal rye (starter + water + flour), I also knead this one.

Yes? Could be so?
I really add salt already during the main batch, they say it slows down fermentation ..

But, in your photos, everything seems to be white

Nope, not white. Photos, apparently, do not reflect reality. BUT, sobsno, the color of the crumb doesn't bother me, I'm not for sale))

I hope that further my yeast will get stronger, and will come up faster and the bread will be whiter, but, as Yura said: "the main thing is taste"!

Of course, it will be better, stronger, whiter and tastier. We are striving for this. And here we are doing useful tips to each other. Even negative experiences are also useful information.

So after yesterday I started a dough on vanilla dough, BUT ... I made a fool ... After all, it is known that more dough is required for a heavy baking. So no. As a first grader with blots)) - you can say screwed up. Well, she did not rise from me. There was no way for a day. I wanted to throw it away, but decided to put it in the oven (I will always have time to throw it away, and suddenly it will be at least a little edible ... well, waste products)) And I also thought, if it turns out completely unsuccessful, then I will dry them in a meat grinder and cook on crumb cake "Potato"

I really add salt already during the main batch

Well, here I am already adding ALL the components to the batch, and a little later fats.

a spoonful of sugar.

what for!?

Ksyusha, I don't add sugar or salt to the dough. As I used to knead eternal rye (starter + water + flour), I also knead this one.

Right!

the form is like this

Did you order the form on Ali?

what for!?

So they wrote here that in general both sugar and salt at once ..

Ali ordered?

No, not herself, they helped, but yes, on Ali.

So they wrote that in general both sugar and salt at once

I did not notice the difference, I tried to add it to the dough immediately, and when kneading the dough. Everything rises in the same way, and the ascent time does not change. I have so
I stopped putting it only when I started trying to put the dough in a half-liter jar, and not for the whole batch (volume of water) at once.

Everything is very interesting with you guys! Only I am far from baking bread. I looked into a hop jar 3l - and there were bubbles everywhere in heaps. So I'm on the right track? in parallel muddied 2 days earlier in girlfriends - fruit starter: 1 ban-dried fruit, 2 ban-black-blooded + raisins. We stood on a plank on a radiator. In general, mold is on top. What is this to drain? today there are jars on the table all day.

In general, mold is on top.

Destroy it without regret. The whole mass is affected by mold mycelium.

I looked into a hop jar 3l - and there were bubbles everywhere in heaps.

But this is very good!

Yeah, that's about liquid yeast ... I put it like this - cut the banana peel into small pieces, into the water, added honey there. It costs a full two days. The bubble began and hiss. So, do you still need to add dry apples there, or will it grow without them?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, and in the topic of liquid yeast look if?

Artisanal bread without kneading with leaven (Serenity)

Opara
60g-sourdough
40g-water
100g flour
Dough
all dough
200g-water
300g flour (mix)
10g-salt
the rest is all according to the recipe ...
in the cold the dough stood for 36 hours

I did not notice the difference, I tried to add it to the dough immediately, and when kneading the dough.

I used to set dough like everything without sugar and salt.I spied on Yura's and began to add immediately, and did not notice the difference with this yeast either. Yes, I baked the pies without dough, kneaded everything at once and the result was very pleased.



Lenochka !!! What a wonderful bread !!! I now have "Imperial". But I decided to bake it in one day. The dough was ready in 3 hours. I just kneaded the dough, put it on detuning, they lured me out to visit. In 3 hours the dough rose well. Crumpled in addition and in shape, is detuned. I'll see what happens. I did everything exactly according to the recipe, except for a long night detuning.