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

[Helen]

Helen, well!!!!

[liusia]

liusia, Yuri K, Thank you!

I now have "Imperial"

waiting!

in the cold the dough stood for 36 hours

Flax, what about the sourness? Yes, no? With such a long exposure. If it is baked by the bottom method, then it should work in the forms. I'll take a chance. Now I'll put the dough.

and what about sourness? Yes, no? With such a long exposure.

There will be no sourness. this is awesome !!!



Today I was treated to homemade buns on industrial yeast. My friend bakes them well, but !!!! My ivies from our yeast are fluffier and tastier. Here !!!!

Today I was treated to homemade buns on industrial yeast. My friend bakes them well, but !!!! My ivies from our yeast are fluffier and tastier. Here !!!!

Very, very happy!

My friend admits that bread tastes better with homemade yeast, buns and pies are just super, I liked the pancakes, she admits it herself, but she doesn't want to mess around. Simpler than ordinary dry yeast. And what is there to mess around then, once did and then just everything.

but doesn't want to mess around.

Well, he doesn't want to, you can't force it. Let her do as she is used to, and we will be delicious! We are not lazy

Artisanal bread without kneading with sourdough (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

Beauty

Flax, what about the sourness? Yes, no?

No, no sourness, it stood for 36 hours in the cold, in a box and after molding for 4 hours in a proofing basket

No, no sourness, it stood for 36 hours in the cold, in a box and after molding for 4 hours in a proofing basket

Stunned!

My "Imperial" baked cake pan. Cut it early. It turned out very tasty bread.

[liusia]

liusia, a sympathetic bread, also made before forms in muffins

My "Imperial" baked cake pan. Cut it early. It turned out very tasty bread.

and the details, where?
That's what you need to pull with ticks! The whole alignment at once ... !!!

[Elena]

Elena,

and the details, where?

Helen, everything is according to the recipe that is stated above. Only I did it in a day. So to say the experiment was carried out. The dough rose in 3 hours, the dough had to stand not for 3 hours but for 4 hours until I came from the guests. She stretched the dough and folded it a couple of times and immediately into the mold. I held it for 2 hours on detuning. As the dome rose, I baked 230g for 15 minutes with steam and another 20 minutes. without steam. So I did it in a day. But still a long time. it is more convenient to put dough on bread overnight, and then the dough rises faster.

My "Imperial"

What a funny cupcake shape! It's tasty, right? Did you put white malt?



Still, this yeast is not so nimble, it will not raise the dough in three hours.

It's tasty, right? Did you put white malt?

Delicious bread. Thank you Svetik for the delicious bread recipe! So without sugar and butter. She put white malt and semolina too. Everything is as in the recipe, only our yeast and flour are also gone more, and the dough is not overnight. Wait for Svetochka, and your yeast will start working, I still have the third batch. The former also worked longer.

Because of all these "White Malt and Semoline", most of the recipes for me are just beautiful bread, you girl. I don't have one yet.

I don't have this yet.

And all this is not needed. I somehow found a recipe with semolina semolina and white malt, so I bought it, I wanted to try it. Our bread is tasty even without all this.

[liusia]

liusia,

Yura, I add semolina to the pie and bread dough. Type of flour grit, a little gr. 30-50 no more, and so I add whole grain. This is what my mother did, and probably my grandmother too.

I add semolina to the pie and bread dough. Flour type

People, how does semolina affect? And when to add while kneading the dough? It will also swell during proofing.
You see, I don’t know the simplest, but I’m almost like a dock.

I add it when I knead the dough. After the dough. Or if immediately, without dough. 50g. they are invisible. But here they give pomp to the dough, airiness. True, I added it today for the first time, working with our yeast, because I did everything according to the recipe.

Dough in a jar of 0.5 was perfect! Now I will knead the dough on the side too! And tomorrow in the refrigerator for a couple of days! I just want to get holes like Lena's, even if you crack it!

You see, I don’t know the simplest, but I’m almost like a dock.

Yura, and we are all like that, we learn from each other. It is impossible to know everything. I've learned so much from the young people. No wonder they say "Live and learn"

I just want to get holes like Lena's, even if you crack it!

So everything will work out. The main thing is to want !!!

Oh girls, what am I talking about! I didn't understand why
300ml of water gurgled into the dough (salt and sugar, of course), part of the second-grade flour, part of whole-grain rye, most of it, of course, premium, and even this type of semolina of yours - semolina flopped a little
I don’t know what will come of it, but I’ll bake, then I’ll see and show you

[Yuri K]

Yuri K, oh! So tempting! really looking forward to it. This is the flight of fantasy in the grain business, Doca.

[madames]

madamesWell, what can I say, during the night my "flight of fancy" rose well. Wasted by folding, left for the second proofing. I'm running on business, I'll come back and put it back in the refrigerator!

Because of all these "White Malt and Semolin", most of the recipes for me are just beautiful bread

Yuri, it's not all that bad. Perhaps semolina is on sale too, you just did not pay attention. Look in the store for packs of semolina. There are letter markings. If it says M, it is soft wheat semolina, it is white. You can put it in bread, but it's not semolina. But if it says T - this is semolina from durum wheat, it is yellow. This is exactly the coarsely ground semolina. It contains a lot of gluten (gluten) and, accordingly, the dough will better retain gases. I put such semolina in bread, 10-20 percent of the total amount of flour, and it works as an improver. Well, the taste changes a little too.
Just keep in mind that good kneading is very important for bread with semolina. It is more difficult to knead, it requires a little more liquid than regular flour, but the dough is very good.
And white malt, if you can't find it, can be easily made by yourself. It is just a sprouted, dried and ground grain. More often - rye. I think there was a recipe for red malt here on the site, and white is an unfinished red.

7. Add a little (tbsp. Spoon or a little more ANY successful starter culture from your point of view containing grown yeast (even with flour).

Good day everyone!
I am reading so far on page 10, my hands are already itching to put the leaven. But I have not yet found the answer - what can be used as a starter if there is no leaven at home ??

[M @ rtochka]

M @ rtochka, Daria, it is possible without a starter. Many succeed. The process may take longer to start, but it's worth a try.

Thank you, then read on

But if it says T - this is semolina from durum wheat, it is yellow. This is exactly the coarsely ground semolina. It contains a lot of gluten (gluten) and, accordingly, the dough will better retain gases.I put such semolina in bread, 10-20 percent of the total amount of flour, and it works as an improver. Well, the taste changes a little too.

I have a durum, probably the same semolina in essence. What is gluten? If I add it, my dough simply spreads into a cake.

[Newbie]

Newbie, you have some kind of miracles happening all the time.
Maybe your durum is a fake?
Maybe you mix badly?
Maybe your durum is very wet and the dough is too liquid? The ciabatta dough also spreads into a flat cake, but if the gluten is properly developed, it is collected in a "bar" during baking.

Durum (semolina) is a flour made from durum wheat, it has a high total protein content, in this total content there is a large percentage of gluten, and the gluten itself is very high quality. I bought both semolina and semolina T from different manufacturers and the addition of this flour always caused the same effect - the dough rose better and the crumb of the bread turned out to be more tender and fluffy. But only if there is sufficient moisture and good mixing.

Svetlanochka, thank you for the complete breakdown of semolina and malt. I haven't dug that deep. I knew that semolina is added to the dough, and that the dough is more magnificent from this, but I did not know the details !!!



And I have a day off! There is bread, pies too. If only stir up rye. I have not decided yet.

Good day everyone!
I am reading so far on page 10, my hands are already itching to put the leaven. But I have not yet found the answer - what can be used as a starter if there is no leaven at home ??

Martha, I have it done for the first time without a starter. She practically did not play at all and did not hiss. I really wanted to pour it out, but I decided to bring the experiment to the end. She stood near the battery for 6 days. Started an opera last night for audition. In the morning. I received an excellent opera enlarged more than three times, and yesterday I wanted to send the leaven for scrap. I'll knead the bread today



I apologize for mistakes, the tablet rules

Look in the store for packs of semolina. There are letter markings. If it says M, it is soft wheat semolina, it is white. You can put it in bread, but it's not semolina. But if it says T - this is semolina from durum wheat, it is yellow. This is exactly the coarsely ground semolina.

Wow Svetlan, thank you very much for the science! Unfortunately I have M, I just looked, but oh well now!
But how happy the dough with mixed flour of different sorts is! Has risen, all in pockmarks, beautiful !!!
Now I put it in the refrigerator after the second crush!

I have now done it for the first time and without a starter. She practically did not play at all and did not hiss.

You missed the fermentation stage, it may not go very violently, the yeast is weak while the first, it happens!

In the morning. I received an excellent opera enlarged more than three times, and yesterday I wanted to send the leaven for scrap.

It's never too late for scrap. The main thing is that you still brought the test dough, and the result exceeded expectations, that's wonderful! So everything worked out!

what can be used as a starter if there is no leaven at home ??

This point is relevant for someone who did not start fermentation processes from scratch, and this has already happened in girls! Any fermenting product, remember, dissolved a couple of spoons of jam in water - and it fermented! This will be the pre-yeast, which will then reanimate our potato-hop broth, and create a powerful yeast colony

But how happy the dough is

Yura, that the dough would be excellent, I had no doubts. And you can keep it in the refrigerator for exactly 3-4 days without worry.

Started an opera last night for audition. In the morning. Received an excellent opera enlarged more than three times

Whoa! This is something new, so that without visible fermentation, it will raise the dough. Maybe a starter sugar 1 tbsp. l. add.

Yura, I had no doubts that it would turn out to be an excellent dough.

So I doubted slightly, it was too much a nuclear mixture I got!

And you can keep it in the refrigerator for exactly 3-4 days without worry.

Here I will experiment, I have never had to withstand in the cold! Very curious to get the result! I hope my favorite holes will turn out!

Newbie, you have miracles happening all the time.

why all the time, why so at once?

Maybe your durum is a fake?

the same as semolina, only yellow

Maybe your durum is very wet and the dough is too liquid?

tea is not the first time married

and what, all flour with strong gluten happens? Yes, strong gluten is a rarity, but why is he a fool, is it not made of wheat?

Whoa! This is something new, so that without visible fermentation, it will raise the dough. Maybe a starter sugar 1 tbsp. l. add.

Itself in shock but I am tsp. I put sugar in the dough, decided to feed it so to speak

he is a durum, not made of wheat or something

Made from special wheat varieties with a high gluten content. I repeat, I never had punctures with semolina, the effect is noticeable and predictable.
Another version - do you have Italian durum? Maybe this is the one for pasta? I had one like this, it is very coarse and very hard, harder than our semolina T. To knead it, you must first do autolysis until it swells - nothing comes out, sticks out in grains and that's it.

Maybe a starter sugar 1 tbsp. l. add.

So I also think, why not immediately, if there is no starter, add a spoonful of sugar? Potatoes are used to feed nascent yeast, but sugar is much easier for them to break down than starch, especially at first, while they are weak. :-)

Regarding semolina, it certainly gives good gluten, but it is demanding on the strength of the yeast, so it is better to let the dough with a significant amount of solid flour or semolina at a higher temperature, closer to 40 degrees.
Weak flour does not withstand such heat and rapid growth of yeast poorly - gluten will flabby, and strong flour, on the contrary, shows all its qualities better under the same conditions.

So I also think, why not immediately, if there is no starter, add a spoonful of sugar? Potatoes are used to feed nascent yeast, but sugar is much easier for them to break down than starch, especially at first, while they are weak. :-)

First, it would be nice to re-read the ingredients of the recipe.

Another version - do you have Italian durum?

yes Pudovsky he

no, here really the dough "floats" from durum, as from very weak flour
well it may, I have such a bad pack
and in general, Pudov disappointed

My today's bread "Rustic Whole Grain" on a big made from our sourdough.

literally 10 minutes like from the oven, baked on a stone
recipe here
And how fragrant

[nut]

nut, hurray, hurray, hurray !!!! Another bun on our yeast

[Irina]

Irina, what a beauty!!!!

So I also think, why not immediately, if there is no starter, add a spoonful of sugar?

Galina, didn't you put sugar in the starter? I suggested, if the starter doesn't ferment, add 1 tbsp. l. Sahara.

First, it would be nice to reread the ingredients of the recipe.

So it's about your yeast itself. If there is neither a native starter, as you had (if I do not confuse anything), nor any other sourdough, then you can immediately add a good spoonful of sugar to the hop-potato jelly as a stimulant.

So it's about your yeast itself. If there is neither a native starter, as you had (if I do not confuse anything), nor any other sourdough, then you can immediately add a good spoonful of sugar to the hop-potato jelly as a stimulant.

The starter is not an obligatory ingredient, everything else is the basic recipe Well, I can't edit, they don't allow moderation

can immediately add a good spoonful of sugar to the hop-potato jelly as a stimulant.

So in the same place in the recipe for jelly, 3 tablespoons of sugar is added. The fourth spoon will not fundamentally change anything.