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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 47)

Yuri K
ANGELINA BLACKmore, the main idea did not catch
Quote: Yuri K
But I thought at the beginning - oh, I'll try, but okay.
liusia
Quote: ANGELINA BLACKmore
then for sure there would be memories, well, at least some, remained ... But they are not. And even to mentally return to that yeast, reluctance.
Here is Natasha !!! Everything is correct. I won't go back to store yeast!
Radushka
Well, I can't knead the dough with my hands! Now what? Only tease!
Yuri K
Quote: Radushka
Only tease!
Anya, video at 113 st. look, there is nothing to messyukat! Beauty!
liusia
Quote: Radushka
Well, I can't knead the dough with my hands!
Annushka, I don’t knead this dough. I will mix it, grease my hands with oil and stroke it a little bit and that's it. And then, as it rises in the kneading bowl, I just use a silicone spatula, and even fold it with a spoon without any effort and that's it. Otherwise, I do it lazily, even without dough I knead everything, and as soon as it got into shape, it went up well into the oven. I already wrote that it is very difficult to spoil baked goods with this yeast. For my pens, this is the finest yeast and baking recipe.
Yuri K
Uryayayaya! And today they sent me a slow cooker Electrolux ESC 7400 Soon I will be happy with my ceramic pot !!!
Trishka
Quote: Yuri K

Uryayayaya! And today they sent me a slow cooker Electrolux ESC 7400 Soon I will be happy with my ceramic pot !!!
Yura, congratulations! Let everything get there safe and sound.




And I brought you a pie, help yourself!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
ANGELINA BLACKmore
Quote: Yuri K

Uryayayaya! And today they sent me a slow cooker Electrolux ESC 7400 Soon I will be happy with my ceramic pot !!!
Yura-a-a... comes from you !!!
liusia
Quote: Yuri K
And today they sent me a slow cooker Electrolux ESC 7400
I will congratulate you when you will already embrace this pot !!!!
Yuri K
ANGELINA BLACKmore, some kind of recipe, right?
liusia
Ksyushawhat a pie !!! Like pizza !!! Gorgeous!
Trishka
Girls, thank you!
Bread dough, simple, but instead of water, I added milk when kneading the dough.
Filling: cottage cheese, feta cheese, cheese and salt, herbs.
On the dough, the filling, baking for 10-15 minutes, then with a spoon notch and hammer the eggs into them, grind the cheese on top and another 5-7 minutes.
liusia
Ksyusha, just fine !!!
ANGELINA BLACKmore
Here, take a new bread))
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Filipino bread Pandesal adapted to potato hop yeast
(ANGELINA BLACKmore)
liusia
Natasha, well, a sorceress !!! Sculpted a new miracle !!! I dragged the recipe into my notebook !!!
Yuri K
Quote: ANGELINA BLACKmore

Here, take a new bread))
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Filipino bread Pandesal adapted to potato hop yeast
(ANGELINA BLACKmore)
Thank you in your subject for this yummy!
ANGELINA BLACKmore
Quote: liusia
Natasha, well, a wizard! Sculpted a new miracle !!!
Thank you...
I have a lot of yakovs in the alteration.

Quote: liusia
I dragged the recipe into my notebook !!!
So we exchange bookmarks, but there are many ready-made ideas and recipes at once. It's great!!!
ANGELINA BLACKmore
Quote: Yuri K
Thank you in your subject for this yummy!
Thank you, Yur.
Trishka
Quote: Yuri K
Thank you
And I
Marysya27
ANGELINA BLACKmore, Natasha, tireless worker
Trishenka, very interesting cake Decorated under the shell of a turtle
Radushka, Anna, good start
Trishka
Quote: Marysya27
turtle shell
And it really looks like
Yuri K
Tax ... It's already tomorrow today! Hey, that's said ... Who will boast of pomp?
liusia
And when I baked bread with cheese, the top of my head fell through.Flour is not enough, yeast should also be put less. They are still strong. And so the bread is very tasty. My husband immediately privatized to work. And I put myself a rye dough at 21-00, and has already risen by half. I added 100g of yeast, 50ml of water and 100g of flour.
Marysya27
"Splendor" today yesterday "legs made"
Yur, I suppose on duty?
Hold on
Yuri K
Quote: Marysya27
I suppose on duty? Hold on
No no no, I'm still resting today! Monday for a day
Here I sit, waiting for the fermented baked milk to be exposed in the cold. We will take a sample in the morning





Quote: liusia
And so the bread is very tasty. The husband immediately privatized to work. And I made myself a rye dough
Ha, I no longer doubt it!
ANGELINA BLACKmore
Quote: Yuri K
Already tomorrow has come today
Cool ... well said.

Quote: liusia
yeast should also be put less. They are still strong.
Luda, I didn't think there was a lot of yeast. At least according to my strength. Naturally, we have to reproduce each recipe taking into account individual conditions.
I need a scoop (50 ml) of starter for 500 g of flour))
CONCLUSION: The strength of my leaven still has something to strive for.
I had cases that the roof of the pastry fell, but in this one everything was just perfect. And the photo will not let you lie.
________________________ ________________________ _____
Here they eat my pandesal and bake cheese again, only in loaves.
Yuri K
And I have here today! As promised the day before!
I share with you
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Fermented baked milk (full process in a multicooker)
(Yuri K)
liusia
Quote: ANGELINA BLACKmore
Luda, I didn't think there was a lot of yeast.
My dough was very soft, so I sensed that it was necessary to beat a little flour, and not a fig, I hoped at random. In general, I like to create in the kitchen alone, but here I got confused on the road under my feet, I asked questions to which I knew the answer. Today rye, tomorrow panda with bacon, and then cheesy again, it is hefty delicious. And my yeast is strong.
ANGELINA BLACKmore
Quote: liusia
My dough was very soft, so I sensed that it was necessary to beat a little flour
Lud, my dough was good, it kept its shape.
Option two - different moisture content of flour and different understanding of the term "consistency of thick sour cream"
And so, in a different approach to this recipe, edit it for yourself and everything will turn out as it should.
ANGELINA BLACKmore
Quote: Yuri K
And I have here today!
Well done, what he did, what he designed with a recipe.
Yuri K
Quote: ANGELINA BLACKmore
Well done, what he did, what he designed with a recipe.
Thank you!
liusia
Quote: ANGELINA BLACKmore
Lud, my dough was good, it kept its shape.
Here !!! And I did not keep in shape at all. Means such flour. I have no doubt that next time it will turn out as it should.
ANGELINA BLACKmore
Quote: liusia
I have no doubt that next time it will turn out as it should.
I'll wait.
liusia
Quote: ANGELINA BLACKmore
I'll wait.
Helen
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Sourdough wheat-rye bread with seeds
(ang-kay)

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

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


The only thing I replaced, this time, put the dough on whole wheat flour ... and added pumpkin seeds and sesame seeds ... I really liked the taste of the bread !!!
Yuri K
Helen, beautiful! What delicious, no doubt about it!
ANGELINA BLACKmore
Lena, beautifully!!!
Did you use simple yeast too? And how much did you take with hop?
Helen
Quote: ANGELINA BLACKmore

Lena, beautifully!!!
Did you use simple yeast too? And how much did you take with hop?
Yes, 1 gram of dry ... did not risk it, although next time I had to take a chance ... I took 60 + 60 + 120 c / s for dough
Marysya27
Helen, this is an instant blast wave of delight !!! On the cut of the pieces you see the prints of the circular traces of the movement of admiration! The beauty is beautiful!
ANGELINA BLACKmore
Quote: Helen
Yes, 1g dry
Eh ... I will wait for you to conduct THEIR experiment without yeast ...
Yuri K
Quote: Helen
Yes, 1 g dry ... did not risk it
Objection! This is an act of violence and mistrust of our yeast!
liusia
And here is my rye with seeds without yeast and folding. In the evening, the dough was exactly according to the recipe, in the morning the dough, all according to the recipe, only without yeast and on water, there was no whey. Dough 3 hours after kneading. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Well, the bread itself. baked in a long cake pan. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I baked according to this recipe, only baked in the oven, in a shape long for a cake.

Rye-wheat bread with seeds !!!!

Opara
Potato sourdough-60gr
Water-50gr
Flour psh.-100
Dough
Peeled rye flour 200 gr.
Whole grain rye 100g
Wheat flour 150 g. (90 g)
Rye malt 1 tbsp l.
Milk whey 200ml (I have water)
Vegetable oil 2 tbsp. l.
Boiling water for brewing malt 50ml
Sugar 1 tbsp. l.
Salt 2 tsp
Dry yeast Saf-moment 0.5 h. l (if the leaven is strong, do not add)
Sunflower seeds 30-40 gr. (any additives are possible)
Apple cider vinegar (optional) 1 tbsp l.
Cooking method
In the evening I put the dough. In the morning the dough was ready. I brewed the malt and left it to cool. I added salt, sugar, water, cooled malt to the dough, mixed everything well. In a bowl for the dough, I mixed all the dry products, poured the liquid mixture into the middle, added seeds and oil. I mixed everything with a dough scraper to almost a bun, the dough is very viscous, sticky, and then with wet hands I kneaded a little until the bun was ironed and left for proofing. After 3 hours, the dough was ready. I did not knead it on the table, but just stretched it out with wet hands and into a cake pan, stroked it with wet hands, sprinkled it with seeds, pressed them down a little and put it in the oven for the final proofing, turning on the light bulb. After 1.5 hours, the dough rose. She turned on the oven for 200g, and after 15 minutes reduced it to 180. baked until 98g squeaked on the thermometer. the readiness of the bread inside the loaf. The bread is delicious, baked and not wet.

I took the recipe here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=168440.0
Yuri K
liusia, chocolate in the photo is straight, you can confuse with a cupcake
liusia
Quote: Helen
Loved the taste of the bread !!
Helen, gorgeous bread !!!




Quote: Yuri K
can be confused with a cupcake
Jura is from custard malt. It turned out very tasty bread. And to be honest, I couldn't make rye on yeast. I have rye flour Uvelka, peeled.
Helen
Quote: ANGELINA BLACKmore

Eh ... I will wait for you to conduct THEIR experiment without yeast ...
and yourself, do you want ?!
Quote: Yuri K

Objection! This is an act of violence and mistrust of our yeast!
and what, you protest !? there in the recipe so ... by the way, how many times have I baked it in rye sourdough ... never did the dough come out of the cracks, but this time, it just just climbed ... I even cut it off in the joints ...




Quote: liusia

And here is my rye with seeds without yeast and folding. In the evening, the dough was exactly according to the recipe, in the morning the dough, everything was according to the recipe, only without yeast and on water, there was no whey. Dough 3 hours after kneading. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Well, the bread itself. baked in a long cake pan. Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
It turned out good, it's pure rye !? And where is the layout !?
liusia
Quote: Helen
straight just climbed ... I even cut it off in the connections ...
Whoa! Great Lena! I can imagine what I would have if I added yeast as well.
Marysya27
Lyudochka, adorable bread and really chic
Quote: liusia
I didn't get rye on yeast.
I once read that rye bread can only pick up sourdough. Industrial yeast cannot do this. Therefore, I baked a maximum of 50% rye with yeast. And pure rye and c / s only with sourdough. Yeast and have not tried
Yuri K
Quote: Helen
and what, you protest !?
Well, this is .. To our still foreign yeast added "Just in case" (Yes, I'm joking, just kidding!)
liusia
Quote: Helen
And where is the layout !?
Truncated !!! Corrected !!!
Yuri K
Quote: liusia
To be honest, I couldn't make rye with yeast.
I have not tried to bake pure rye yet, it was rye-wheat




Quote: liusia
And where is the layout !?
Truncated !!! Corrected !!!
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