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

[liusia]

I got aesthetic pleasure by watching the video! So everything turns out beautifully with the baker, deftly, the dough is like a feather bed!

liusia, watch the video - as if Ciabatta will become a bake

In general, I stirred the leaven and ... it fermented. good or bad? in the warmth I hardly walked, only 2 cm rose, and in the cold it dispersed.



her that again in the heat for fermentation? Yes?
I'll try to make a dough for bread with cheese which. Cool recipe. thanks to the author.

In general, I stirred the leaven and ... it fermented. fit

Lena in the kitchen and under the cheesecloth. Let her ferment.

her that again in the heat for fermentation? Yes?

Absolutely, in warmth again!

just moved, I can't find a single cover, things have not been disassembled yet. tomorrow I will buy in the store.

just moved, I can't find a single cover, things have not been disassembled yet. tomorrow I will buy in the store.

You can put on a plastic bag and tie it.

So everything turns out beautifully for the baker, deftly, the dough is like a feather bed

I will never ripen for a ciabatta. For me it is red tape. It's great to look at the process and finished products, but you won't be able to do it yourself.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, well, I also did just one time, I had flour all around me and there was a lot of baking on the pastry itself, I could not remove it, it was caked ...

I’m simpler ... Well, I’m never a baker or a cook. I do not know how to complex dishes and pastries (and this is with a cook's education))

I do not know how to complex dishes and pastries, and this is with a cook's education

So everything turns out beautifully with the baker, deftly, the dough is like a feather bed!

This video is cool! On our yeast, it can also happen. Well, just class!

This video is cool!

Aha, and hands grow from the right place! Did you see how he folds the dough? Like a perinka, it's easy to manage with such a volume

It's easy like a perinka

I looked and could not tear myself away. And what kind of dough !!!! In fact, a feather bed. And how does he work with this test !!!!

I will strive for the best. I put the jar closer to the heat. I'll watch. Glad to your successes.

The poet's soul could not bear it ... started a dough)) and found the recipe.
I did not put it in the warmth, so that by morning it would not stand too much.

The poet's soul could not bear it ... started a dough)) and found the recipe.

and it will be endless! I also put the dough, so, just, anyway, tomorrow I'll figure out what to create

started a dough))

What did she bring, and immediately into exile, to Siberia (in the refrigerator)?

and it will be endless!

Yur, fun on us.

What did she bring, and immediately into exile, to Siberia (in the refrigerator)?

In general, it will be necessary to experiment what dynamics the dough will have in the refrigerator overnight. But this is another time))

And tomorrow I will bake bread, foreign, overseas. Interesting. God grant that it works out.

dough in the refrigerator overnight. But this is another time))

So did you let her stand in the warmth, or did you bring her, and immediately into the cold?

overseas, foreign. Interesting

And we are interested, I wish you luck.

So did you let her stand in the warmth, or did you bring her, and immediately into the cold?

Ksyusha, I started a dough and left it on the table overnight. It’s not hot in the kitchen, it’s just ripe by morning. The dough is not liquid, it will be normal time to get to the condition ..

good luck .

Pasibki))

left on the table overnight. It's not hot in the kitchen

And this is me, I thought you sent her to the refrigerator

Good morning!
And I put the dough in the evening, but put less yeast, otherwise they will quickly raise it, but I don't need it at all.
By morning, it was beautiful dough! The dough had to be made without kneading so as not to make noise. Now I run and fold periodically. Once again I will lay down and let it be worth resting, gaining strength.

And I put the dough in the evening, but put less yeast

Dough rises noticeably slower? And then I'm out of habit already 3-4 tbsp. I put spoons and I don't know, what if I have to flop 100 ml at once, so that in a couple of hours everything would grow?
Good morning everyone!

Good morning!!! I also started a dough yesterday! All the same, I decided to bake bread with processed cheese. Yura, I also put 3-4 spoons, it comes out almost 60 grams. Well, I have real spoons left over from those times.

I also put 3-4 spoons, it comes out almost 60 grams.

Thank you for the approximate guideline. And then I keep looking at the measuring sets of spoons from Aliexpress, but I won't ripen

I put it like this - if the dough is with fat, milk, maybe with an egg, then there is more yeast, and if the dough is "no-one", then you can cut the consumable.

I got up at 5 in the morning, to see what's there with the dough - there is a beautiful woman, she knocked on the bottom, but she resists, does not want to sit down. Left some more. I left with peace of mind to fill up my lyrical dream. Well, and already to my rise and dough rose agreed to fall perfectly.
I kneaded the dough - just such a thrill ... I would mix it all day. Well, it is worth it, the muzzle grows ...

Well, it is worth it, the muzzle grows ...

great! And I gave the dough, suddenly my mother-in-law appeared, begged and rode off to the train
Friends told her they say let the son-in-law open the stall for baking

Good morning everyone Judging by the messages, the mood is already good
I have never heard this:

And I gave the dough, suddenly my mother-in-law appeared, begged and rode off to the train

Amused

dough rose agreed to fall perfectly.

Well, it is worth it, the muzzle grows ...

Friends told her they say let the son-in-law open the stall for baking

This is admission!!! So few mother-in-law will hear. There is something and someone to rejoice in her

What is the best bread to bake first? Yuri? just white which.
Well, so that it is not very difficult, and test the yeast.

What is the best bread to bake first?

Any!!! Better, of course, easier for the first time! On the first page - the second post contains all the girls' pastries from this topic on our yeast!

Yuri? just white which.

Yes, Dasha, the first from Yura is the simplest. And delicious. At the end of the batch, you can add 2 tbsp. l. sunflower oil, olive oil, any.

[Yuri K]

Yuri K, you put 3 - 4 spoons for 3 loaves of bread, and I bake 1 piece and then I put 2 spoons. The night survived normally.

[Irina]

Our hands are not for boredom!
Once they took away the dough, it means that you have to invent something without getting bored! So, I decided to make a fermented baked milk, first I will melt the milk in a cartoon, then cool it and put it with yoghurt sourdough overnight
The process has started!






Irina, I'm understood, thank you! I'm just curious myself to what extent you can increase or decrease the amount of yeast in the dough, and how this will affect the speed characteristics of the dough

We have ceased to carry farm milk. I haven't tried it at the store yet. A packet of yogurt starter remains. I also buy one in the Lenta. Good. I do it for 3 liters. And then I leave a glass for 2 liters.

[Yuri K]

Yuri K, Yurochka, FINALLY I got to YOUR leaven! I set the hops to boil. We collected it in a relatively ecological zone, so to speak. Grew up YOURSELF, so wild. But, I did not collect. I looked, and the cones are greenish. I would have waited until the gathering.But, I have no other, so, I will try to make a sourdough from the hops that are available. Grannies in the market have it completely yellow. Honestly, I don’t know whether it was harvested a bit late, or it was not dried correctly.
Wish me luck!

Annushka, good luck to you !!! Everything will turn out as it should !!!

[Yur]

So, I decided to make a fermented baked milk, first I will melt the milk in a cartoon, then cool it and put it with yoghurt sourdough overnight

Curious. We are waiting for the result. Good luck, Yur... Maybe we will put the ryazhenka behind you, in a round dance.

AND Anyuta good luck wishes.

Today, when the dough is ready, I started molding. Slu-u-ushite - not only to knead it high, like an antidepressant, but also the finished dough as a relaxation toy. so light, very, very slightly "pleasantly sticky" and immediately lagging behind the hands (like a slime in children)
Here ... I fell into childhood ... I played enough ... with rolled, as the recipe dictates, and carried it away in the heat, for proofing.
Working with dough, on hops, really gives me relaxation.
And now I'm sitting, waiting for the brand new rumyantsoff.

Maybe we will put the ryazhenka behind you, in a round dance.

And what, Natasha, it's easy. I’m fermented fermented baked milk yogurt, I haven’t put it on yet. Not even in my thoughts.

Wish me luck!

I wish!

[Radushka Annechka]

Radushka AnnechkaHow glad I am that you are back in the subject! Well, keep us informed, what and how will it happen !!!
Of course, good luck, we are with you!

Slu-u-ushite - not only to knead it high, like an antidepressant, but also the finished dough as a relaxation toy. so light, very, very slightly "pleasantly sticky" and immediately lagging behind the hands (like a slime in children) So ... I fell into childhood ... I played enough ...

Awesomely described my feelings! I am very glad, you must agree - this is not industrial yeast, you will not experience this with them

Maybe we will put the ryazhenka behind you, in a round dance.

I’m fermented fermented baked milk yogurt, I haven’t put it on yet.

Ha, why not? Sour milk! Well, let it not be a classic yogurt, but with stewed milk. In general, I want to achieve a cream color, that's why I called it fermented baked milk. And so in the arsenal of ferments there is also for fermented baked milk! But I don’t just have it in my arms. And all these Bulgarian lactic acid sticks are about the same, so it should work!

not only to knead it into a high, like an antidepressant, but also the finished dough as a relaxation toy. so light, very, very slightly "pleasantly sticky" and immediately behind the hands (like a slime in children)

Natasha, in fact it is. It is so pleasant to work with, you want to knead it with your hands. And how do you play with this test. And it bubbles and glows.

And what, Natasha, it's easy. I’m fermented fermented baked milk yogurt, I haven’t put it on yet. Not even in my thoughts.

I made yogurt with sourdough. I liked it. But I didn't make fermented baked milk (I only tormented milk)

[liusia]

liusia, if it works out - we can draw up a recipe

[Yur,]

agree - this is not industrial yeast, you will not experience this with them

Yur, I don’t even remember what it was ... the dough on thermofilters ... Yes, it was a lot ... I think so - if it were with the dough, with industrial yeast, kayfovo (exactly kayfovo), then surely there would be memories, well, at least some , remained ... But they are not. And even to mentally return to that yeast, reluctance.

It is so pleasant to work with, you want to knead it with your hands

Lyud, now my HP is idle (it was bought due to the fact that my hands ached)
Now her lot will be - boiled dumplings))

And it bubbles and glows

My dough today does not bubble, but quickly regenerates its body. Here is how it is not the same with others. I think because of one ingredient.

I think so - if it were with the dough, with industrial yeast, kayfovo (exactly kayfovo), then surely there would be memories, well, at least some, would remain ... But they are not. And even to mentally return to that yeast, reluctance.

that's the whole point of that thermofilm dough I quickly kneaded, quickly cooked up and eat quickly. There is no such approach of love there, to look, touch, worry, meditate with a mess

that's the whole point of that thermofilter dough I quickly kneaded, quickly cooked up and eat quickly. There is no such approach of love there, to look, touch, worry, meditate with a mess

Yes! But many relate to this admiration like this - there was a need to mess around for two days (+ -), and why spend so much time - whether it’s a thermophilic - kneaded and after 2-3 hours bread on the table.
I don’t feel sorry for time for live bread. This time, for me, does not pass by, but works for the good of my SOUL.

I don’t feel sorry for time for live bread. This time, for me, does not pass by, but works for the good of my SOUL.

that's why I also got hooked on my pastries! Besides aesthetics, this is how much pleasure and relaxation you get! But I thought at the beginning - well, I'll try, at least I will find out how it is done and okay.

but, I'll try, at least I'll find out how it's done and okay.

Why ... you still can't taste it? Won the juice of the time, the tests are going ...