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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 49)

Yuri K
liusia, and they always turn out pale?




Great idea came up! This time I went too far with the dough. I will make portioned bread-rolls in this Filipino manner from the leftover, which will not go into molds! Sprinkle with semolina, or will it turn out rude ?!
liusia
Quote: Yuri K
and they always turn out pale?
Yura, they are ruddy. It could not photograph normally. It's better in the afternoon.




Quote: Yuri K
Sprinkle with semolina, or will it turn out rude ?!
I think breadcrumbs are better. And who knows.
Yuri K
Quote: liusia
I think breadcrumbs are better.
Hmm, you need to make crackers, grind




Quote: liusia
they are rosy. It could not photograph normally.
Understood thanks!
A.lenka
Quote: Yuri K
They are most likely not ground, but disheveled, with separate such leaves, right?
Yuri, nope ... They are ground. Not petals, but recycled fines. I remember my grandmother's hops. There were lumps. She also made yeast out of it. Therefore, I was surprised when I saw a change in the box. Well, nothing ... If the girls made sourdough on this, then I will succeed.
Thank you!
Yuri K
Quote: A.lenka
They are just ground. Not petals, but recycled fines. I remember my grandmother's hops. There were lumps. She also made yeast out of it. Therefore, I was surprised when I saw a change in the box. Well, nothing ... If the girls made sourdough on this, then I will succeed.
No no, no one seems to have tried the ground ... And how can this fraction be filtered out properly?
Crown
Quote: Yuri K

No no, no one seems to have tried the ground ... And how can this fraction be filtered out properly?
Through a tea strainer, just like other herb when brewing.
A.lenka,
I remember my grandmother's hops. There were lumps. She also made yeast out of it.
Don't you remember how?
My grandma also brewed hop yeast, but I do not remember all the details, but I would like to try to restore an authentic recipe.
A.lenka
Quote: Yuri K
No no, no one seems to have tried the ground ... And how can this fraction be filtered out properly?
Here is my ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.

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

Well, I can filter it through two layers of organza. Nothing will leak.

Quote: CroNa
Don't you remember how?

Alas, no ... My grandmother (or rather, my grandmother) died when I was 11 years old. I remember a lot of what she did, but of course I can't restore recipes from memory. And my grandmother was already baking bread with purchased yeast, and in the oven of a gas stove. Delicious too! But different. Grandma is no longer there either. And there is no one else to ask.
Helen
Quote: Yuri K
No no, no one seems to have tried ground ...
Yura, don't be confused Elena, we all who bought in pharmacies made of this ...
Radushka
If according to the Molokhovets recipe, then there is flour and boiled potatoes like
Crown
Quote: Radushka

If according to the Molokhovets recipe, then there is flour and boiled potatoes like
Are you talking about yeast?
I remember only hops and bran, but not liquid, they were laid out in a thin layer to dry in the form of a thick gruel and dark gnarled crusts were obtained. Here, grandma used to bake bread in the oven with large loaves.
Yuri K
Quote: Helen
Yura, don't confuse Elena, all of us who bought at pharmacies made of this ...
How is it? I thought that there were just tattered cones ... No, it's good that I have a stock of normal hop cones




Radushka, Crown, all the recipes that I met, after the publication of this recipe, in addition to potatoes and hops, include either flour, or bran, or a mixture of both. This is not to my liking.
Marysya27
CroNa, Galina, this may be what you are looking for


Quote: Celestine
Making hop sourdough


Pour one glass of hop cones with two glasses of boiling water and boil for 15-20 minutes. Strain the cooled broth, add a tablespoon of honey and flour until the consistency of thick sour cream. Place in a warm place for fermentation. If liquid forms on the surface, add flour. A sign of the readiness of the sourdough for consumption will be an increase in mass by about two times, a bubbly structure and a characteristic sour-bitter taste. The ripening time of the sourdough depends on the overall temperature of the room and is usually 1.5-2 days. It is necessary to store the starter culture at a temperature of 4-8 ° C, during acidification, revitalize with a small amount of water, flour and a spoonful of honey to the same taste and volume. Just before baking, the sourdough must also be warmed up and revitalized. It should be emphasized that many old recipes have been reoriented to modern thermophilic yeast, although earlier they used hop sourdough. Experience shows that it is more correct, as before, to use exactly the hop sourdough for all types of yeast baked goods, from the simplest lean pancakes, cookies and pies to complex milder rolls, Easter cakes, pies and rolls.


Preparation of dry hop starter culture

If you add bran to the decoction of hop cones instead of flour, you can get a dry hop starter culture for long storage. To do this, you need to add enough bran so that they absorb all the liquid. Mix thoroughly and leave for 3 days to ferment in a warm place, stirring occasionally. The readiness of this leaven is determined by the appearance of a persistent, very specific, sour odor. After three days, the fermented bran should be scattered in a thin layer on a flat surface (baking sheet, board) to dry. Collect the dried starter culture in an airtight container. The dry starter culture is ready.
When needed, the dry sourdough is revitalized and used for baking. To do this, in the evening, you need to pour 1 teaspoon of the dry mixture with 100 g of warm water, add 1 teaspoon of honey and flour until the consistency of thick sour cream, mix thoroughly and leave in a warm place. In the morning the leaven is ready for use.
Quote: Natusichka

Hello dear BREAKER (and BREAKER, if there are any!) !!!
Well, it seems I am "ripe" too! I made dry hop yeast (recipe in Lent # 71 at Celestina and in Lent at Barberry). I cooked everything exactly as indicated in the recipe. First, I fermented hop sourdough for 3 days (as in the recipe), then I dried it, grated it in a colander and placed it in a half-liter jar for storage. Now I revive it (for the night) and put the dough in the morning ...
In the subject "Monastic leavens"
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=176.0

ANGELINA BLACKmore
Lyudochkawhat wonderful and magnificent Pans de Salas !!!
Clever girl.
Helen
Another ciabbats, on this yeast !!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
ANGELINA BLACKmore
Quote: Yuri K
No, it's good that I have a stock of normal hop cones
Yur, well, as practice has shown, the pharmacy "hay" is very efficient and very active.
Personally, I do not suffer that I have not "normal" hop cones.
Yuri K
Quote: ANGELINA BLACKmore
as practice has shown, pharmacy "hay" is very efficient and very active.
Personally, I do not suffer that I have not "normal" hop cones.
I do not mind
liusia
Natasha, what delicious !!!
Marysya27
Elenushka, pure openwork for you Charming!
ANGELINA BLACKmore
Quote: liusia

Natasha, what delicious !!!
They, of course, are not kulich, but as a table, sandwich bread, they are very impressive.
I will repeat it with pleasure.
Today I went to another city and took such a bun with me (I cut it and put cheese in - it was a great snack)
liusia
Quote: ANGELINA BLACKmore
bun (cut it and put cheese in - it was a great snack)
Here I am, with cheese. Vkusnooo !!!!!
Yuri K
And on the third day, my ciabats became callous, or rubbery ... I didn't upload and take pictures
lar
Helen, very nice bread!
I want to share, can anyone come in handy. I put the yeast a second time, adding the first 100 grams. The yeast fermented very strongly during the first half of the night. I left it for a day. I baked bread today. Yes, everyone was right when they wrote that the subsequent yeast becomes faster! The dough was ready in 3-4 hours. 1, 5 hours the dough was proofed.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Larissa, beautiful bread and sooo inviting crust
lar
Yuri K, Yura, will you turn the photo? Thank you! I can't do the right thing! Sorry!
Bread cut
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.




Marysya27, Thank you! The bread is really delicious! The crust is thin, airy crumb. I never get tired of saying thank you to the author for the recipe !!!
Well, sorry for the "flip pictures" ☺
liusia
Larissa, very beautiful bread !!! And you can see that it is magnificent !!!
lar
Ludmila,. Thank you! How long have I been looking for such a sourdough or yeast recipe!
liusia
Larissa, after our yeast, I don't want to return to industrial yeast.
Yuri K
lar, beautiful bread! Baked on the hearth?




Quote: lar
How long have I been looking for such a sourdough or yeast recipe!
The most important thing is that they found it!
M @ rtochka
Here I am with bread
The dough wandered overnight, kneaded the dough in the morning. For 3 hours it rose, then folded it, rested, part in shape, part in loaf. And so:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
It seemed to me like a scabbard. My husband really liked it!
In general, solid magic. Something has been cooked out of nothing, and this something raises the dough!
Yuri K, Thank you!!
Yuri K
Quote: M @ rtochka
Thank you!!
You are welcome!
Quote: M @ rtochka
Here I am with bread
ANGELINA BLACKmore
Quote: liusia
Here I am, with cheese. Vkusnooo !!!!!
liusia
Daria, great bread !!! You can do real magic with this yeast !!!
Helen
Marysya27
Daria, such a tender bread Picture!
Quote: M @ rtochka
In general, solid magic.
Absolutely
Quote: M @ rtochka
Yuri K, thank you !!
Heartily!
Yuri K
Quote: Helen

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Gray sourdough bread
(Helen)
Already on the 1st page, even before publication in this thread
Helen
Larissa, Daria, girls, you have bread, one delight !!! And who will write the layout or link to the recipe !?
M @ rtochka
Elena, yes, it came out by eye. I started making according to Yuri's recipe, the main one. And then I put the rest of the porridge, I practice it, if the children do not eat, well, flour on the eye, until it gathered in a bun around the hook.
I want to bake the next one according to the recipe! This was my pen test, to check if the yeast works
Helen
Quote: M @ rtochka
This was my pen test, to check if the yeast works
Good try !!!
liusia
Quote: M @ rtochka
attempt at writing
Good tryout! Successful !!!
Yuri K
liusia, so I catch myself thinking. Has anyone ever failed to bake with this yeast? Maybe girls don't write about it? Painfully cloudless statistics are obtained
liusia
Quote: Yuri K
Painfully cloudless statistics are obtained
Yura, I think on this yeast (even with all my diligence, and the roof of the bread fell, and the buns did not rise as I wanted) there will be no failure. The bread tastes good anyway.
Yuri K
Quote: liusia
I think on this yeast (even with all my efforts, and the roof of the bread fell, and the buns did not rise as I wanted), there will be no failure. The bread tastes good anyway.
Yes, that's alarming me. The sky cannot be cloudless Someday it will bang!
liusia
Quote: Yuri K
Someday it will bang!
No Yura, he won't bang. I'm sure. Why should they bang that? How smart they are with me, they stand peacefully in the refrigerator, but as soon as you make a dough and go to brawl. The most comfortable for me. And the bread is very fragrant, not like any that I baked. Of course, I have not tried all the leavens that are on our website, but enough, ours stopped me from working with others. the most comfortable, without unnecessary body movements. Satisfies me 100%. Moreover, I almost tested our yeast in every way. And without dough, and in 10 hours the baked goods were ready, and in a bread machine. And there are many more ideas. I want to make an old dough and taste how it will be. And, of course, I haven’t tried real pastry like Easter cake.Not yet before. There are girls doing what. And you will not get away !!!
Yuri K
Quote: liusia
How smart they are with me, they stand peacefully in the refrigerator, but as soon as you make a dough and go to brawl. The most comfortable for me. And the bread is very fragrant, not like any that I baked. Of course, I have not tried all the leavens that are on our website, but enough, ours stopped me from working with others. the most comfortable, without unnecessary body movements. Satisfies me 100%.
I know, I know! You and I are pioneers with this yeast. Before you, I had only 10 people on other resources who had time to consult Now there will probably be about a hundred, counting our forum Every day, a couple of strangers write questions Somewhere the recipe has already been lit, apparently, maybe copied to other resources ...
liusia
Quote: Yuri K
Now there will probably be about a hundred, including our forum
Perfectly simple !!! And I have lazy people. They don't want to, it's easier to buy in a store, or in a yeast bread maker.
Yuri K
liusia, I'm not talking about the inner circle, they write from different parts of the country
liusia
Quote: Yuri K
Somewhere the recipe has already lit up, apparently, maybe copied already on other resources ...
Let them use it for good! I give my link to our topic. There is no one yet.




Quote: Yuri K
write from different parts of the country
Wow !!!! Great !!!
ANGELINA BLACKmore
I also have a bread group on OK. And I posted the yeast recipe there. And she created an album with newly-made recipes on a hop.
Yuri K
Quote: ANGELINA BLACKmore
I also have a bread group on OK.
Well, you didn't give a link to the author? By the way, they write on OK, but less often than in contact.
Marysya27
Quote: Yuri K
Painfully cloudless statistics are obtained
Yurochka, You are our dear and valuable, it cannot be otherwise. The result of this yeast is the stability of the wisdom of the ages. All the "clouds threw up their hands" long before us, so that we enjoy the sunshine and transparency of the baking skies and be grateful

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