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

Marysia, the kitchen is my FSE.

Everyone has wonderful bread!
I also baked: peeled rye and wheat, a little malt. Delicious!




I treated my husband's parents, they also like this bread!

[musya]

musya, Well, that's great!

[Larissa]

Larissa, great bread !!!



Well, that's what it's called. There were 2 loaves of bread, I thought it would be enough for two days for 4-6, but not a fig. The husband took most of it to work. I put sourdough on Natasha's baguettes, "Tourbillon" which. And I also decided to check out the old simple, hop sourdough, worth all the forgotten one, I will bake wheat rye. If the dough rises well on the forgotten one, I will bake it all. The hand will not rise to throw away the product, but the refrigerator must be emptied.

They repaired the oven for me, the ten burned out ... changed ... but at least washed the whole stove ...

Repaired my oven

Hurray, Lenochka !!!

They repaired the oven for me, the teng burned out ... changed ... but at least washed the whole stove ...

I assumed that ten is a common thing in this technique. My congratulations that you Lena are back in the ranks!

[Helen]

Helenhow good !!!

[Elenushka,]

Uryayaya !!! "We are happy" Elenushka, it's good that they fixed it quickly
musya, Larissa, it turned out bread "There won't be much" Well, handsome handsome

[Yuri K]

Yuri K, Irinap, Marysya27thank you for sharing the joy with me ...

[Caraway-dill bread with potato-hop yeast]

Caraway-dill bread with potato-hop yeast
Dough:
* Potato-hop starter - 100 g.
* Water - 100 ml.
* Rye flour - 200 g.
The dough is very thick, but it rises well.
Dough:
* Dough - all
* Rye flour - 250 g.
* Wheat flour - 350 g.
* Water - 500 ml.
* Salt - 1.75 tsp.
* Fermented rye malt - 2 tbsp. l.
* Cumin (ground in a mortar, not into dust) - 1 tsp. L.
* Dill seeds (ground in a mortar, not into dust) - 1 tsp.

I bake in a slow cooker, on the "Baking" mode for 1 hour 20 minutes, turn over and another 20 minutes.

Bread behaves very decently when slicing. The knife is perfectly dry. The product does not crumble. The loaf has a soft even circular perimeter. Taste-ah!

[Natasha]

Natashawhat bread !!!! Well, very tasty !!!

[Natasha]

Natashawhat bread !!!! Well, very tasty !!!

Yeah, Lyudochka. Thank you!!!
But the sourness is really not enough. But I'm trying to rebuild myself and accept this taste.

Yeah, Lyudochka. Thank you!!!
But the sourness is really not enough. But I'm trying to rebuild myself and accept this taste.

And I!

I bake in a slow cooker, on the "Baking" mode for 1 hour 20 minutes, turn over and another 20 minutes.

in which multicooker?

in which multicooker?

Lenochka, I bake in Shteba DD-2, on porridge mode for 1 hour 20 minutes. at 03.

in which multicooker?

I have Brand, and Redmond.
This particular loaf was baked in Redmond.

[Natasha]

Natasha, it turns out that this bread does not need a hot oven before planting? Another plus for this yeast.

[Antonina]

Antonina, I put the bread in a cold oven. I have it there on the proofer, with the light on, then I set the temperature to 180-200g. that's all. Yes, on this yeast, no matter how baking, all one will be delicious.

[Yuri K]

Yuri K, Ludmila, Marysya27, grand merci

[ANGELINA BLACKmore]

ANGELINA BLACKmore, great bread with recipe!

But the sourness is really not enough. But I'm trying to rebuild myself and accept this taste.

And I!

I have a lifesaver KEFIR, if you need sourness
And by the way, in the last batch of bread, you can feel it. But then I stood the dough hard ... it matured, fell off, and even snapped off a little. I didn’t keep track of things, urgent things appeared, I left the house for a long time. But the dough was allowed to stand as usual and the smell was common when baking. The sourness in the bread "showed up" when I just ate bread at work with purchased fermented baked milk from the store. Maybe this sour milk interrupted my taste, but the bread also seemed sour.I first encountered this

Yur, let's eat this loaf and try it with kefir.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, yeah Just keep in mind that I add 50-100ml to the batch for three loaves, but you probably need less. Well, let it be 50ml.

[Yuri K]

Yuri K, here you have what a vigorous kefir.
I often use sour milk in baked goods and I know for sure that replacing even half of the liquid with kefir / fermented baked milk / whey does not give me any noticeable sourness in bread. I mean wheat, where I absolutely do not like sourness.
Here rye, in my opinion, should be sour, therefore, in order not to arrange dances with tambourines, I bake on normal sour sourdough.
Therefore, for me, baking with this yeast is only wheat

here you have what a vigorous kefir.

It's shop

replacing even half of the liquid with kefir / fermented baked milk / whey does not give me any noticeable sourness in bread.

Well, I don’t know. The dosage that I wrote is enough for me, besides, in the process of proofing, lactic acid is still formed by yeast, enhancing kefir.




What a bummer! Arriving from work in the morning did not start a dough. In the meantime, chilled out, got up, swayed - it's already evening. Again the dough will go into the night, and it will surely stop

But the sourness is really not enough

And we somehow did not work out with sourness In rye, it is still normal, and wheat with sourdough seems to have worked out for me lately, but this sourness did not go at all And this, on the contrary, goes well

this sourness did not go at all And this one, on the contrary, goes well

There was such a bread in the USSR, a large loaf of 60 kop, and so there was a slight sourness in it - I really liked this bread after everyday wheat, unleavened. I achieved the same taste by adding kefir. But I do this not every time, most often without sour milk!

And we somehow did not work out with sourness In rye, it is still normal, and wheat with sourdough seems to have worked out for me lately, but this sourness did not go at all And this, on the contrary, goes well

No, no ... I don't need sourness in wheat baked goods. But in rye ... how good it would be if she was))

I have a whole wheat dough today. Already kneaded the dough. Suitable for the night in the refrigerator. Tomorrow I'm piling a bun))

Tomorrow I'm piling a bun))

Not rich?

There was such a bread in the USSR, a large loaf of 60 kop, and so there was a slight sourness in it - I really liked this bread after everyday wheat, unleavened. I achieved the same taste by adding kefir. But I do this not every time, most often without sour milk!

I don’t remember the loaves, I remember what they were, but I don’t remember the taste. I remember cakes - those with sourness were, at the same time sweet, but not cloying, with raisins, this combination of sourness and muffin is just a delight! I periodically "go crazy" on the whip, but I still can't
And I bake bread either on long doughs, or on old dough (biga, enzyme ...) And I never bake on a tower, usually either the first grade or a mix (I mix it as I want, but never with a / c)) We like the solidity of some kind of bread, the aroma that appears with long fermentation ... it is so ... so ... I don't know what And this yeast also gives such solidity and aroma of Yur, thank you

And this yeast also gives such solidity and flavor Yur, thank you

Yes, not at all, use it to your health!

Yura, me, please, I get scared and shudder when they kick me

[Sveta]

Sveta, Light, I meant all the relatives and who eats your liveries I will write this way - enjoy your health

Not rich

No. I will make whole grain.
I just haven't decided to make a mold or distance in the basket. True, there is no real basket. I use a colander bought by a specialist)))
The dough has risen so good. Crumpled and put in the cold. Savoring tomorrow's bun straight out.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, ahh, I read it as "buns", that's what happens after a day

[Whole wheat loaf based on bread from Peter Reinhart]

Whole wheat loaf based on bread from Peter Reinhart
OPARA:
* Starter - 50 g.
* Water - 80 ml.
* Wheat flour. c / h - 90 g.

Prepare the dough from the ingredients (mix, put in heat until the volume increases and then settles when ready)

DOUGH:
* Dough - all
* Wheat flour - 320 g.
* Wheat flour, whole grain - 100 g
* Water - 200 ml. (+ 30 ml. When mixing, if required)
* Sugar - 21 g.
* Salt - 11 g.
* Powdered milk - 28 g.
* Butter - 28 g.

Pour warm (37-40 * C) water into the dough. Add salt, sugar, milk powder and softened butter. Start mixing. Introduce flour in parts. That is - the bulk (add 250-270 g at once, the rest as needed)
At first, the bun is sticky, then it will become more obedient. By the end of the batch, it ceases to stick to hands and dishes. At the final stage of kneading, the bun is smooth and elastic.
Cover the saucer (the vessel in which the dough was kneaded) and put in a warm place. After 1 hour, do a warm-up. When the bun rises twice, start molding.

Forming option:
1) BODY
We roll into the ball. We squeeze at the base, in a circle, to the middle, thereby pulling the dome. Turn over with the seam up and place in a proofing basket covered with a towel generously sprinkled with flour. At the same time, in the place of the seam, it is advisable to pinch off the formed folds. We cover the structure with a film so that it does not wind up (I put it in a large bag and tie it)
We put it in a warm place for proofing.

2) SHAPED
We spread the dough on a dusty, flour, table and roll it into a rectangular layer, 7-8 mm thick. and the width is slightly less than the length of the form in which we will bake.
We roll up the roll and put the workpiece in a greased form (seam down)
We put the form, covered with a film, in a warm place at a distant, until the volume increases at least twice.

Baking:
1) 230 * C - 8-9 minutes
2) 200 * C - 20 minutes
3) 190 * C - 10-15 minutes
The last stage - bringing to readiness - it may take time and more, it depends on the characteristics of the oven.
Bread is cooled on a wire rack.
The loaf turned out to be light, sonorous, when tapped on the bottom.
Such a cute crumb)) It is cut amazingly, without crumbs.

This recipe is taken as a basis:

Light Wheat Whole Grain Bread by Peter Reinhart (Sonadora)

Yes ... I forgot to write that the bread, after the first rise, was kneaded and put into the refrigerator. It is warmed in the morning and then molded.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, wow what work and result !!! My bow to you!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, wow what work and result !!! My bow to you!

Thank you, Yur!!!
So today the hearth bread worked well (although, in principle, I avoid this option, because somehow it did not work out) And here - everything is like clockwork.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, but I liked the knife. In my opinion, it was still of those times, with a round wooden handle, and a thin blade made of carbon steel (not stainless steel as it is now). My grandmother had a similar one ...

He, in my opinion, from those times

Exactly, Yur)) I still didn't remember myself, but he was already in our house ...
Rarity. Shore.

Baking:
1) 230 * C - 8-9 minutes
2) 200 * C - 20 minutes
3) 190 * C - 10-15 minutes

I don't understand why it takes less time to bake at a lower temperature

Rarity. Shore

I don't understand why it takes less time to bake at a lower temperature

As in the original recipe it is written, so I baked. Well, questions, probably, to Peter Reinhart.

Whole wheat loaf based on bread from Peter Reinhart

Natasha !!!! What bread !!! Wonder how good! And for now, without any prescription, everything is by eye, as the hand takes. I take the highest flour with whole grain + bran. And today I put it in the mold for proofing, lay down and fell asleep, but it was so good that my bread ran out of the mold I shoved it back and left it, so in 30 minutes he tried to escape again, of course the dome was slightly spoiled, but it tasted reflected. Before I escaped, it was sprinkled with seeds on top and such beautiful domes.

What bread !!! Wonder how good!

Save-and-for ...

my bread ran out of shape

It happens)) Okay, at least magic yeast ... to help us.

And for now, without any prescription, everything is by eye, as the hand takes

I can't by eye - my cooking education does not allow me to work without a recipe))

my cooking education does not allow me to work without a recipe))

ABOUT!!! Natasha, you're a cook !!! Great!

I can't by sight - it doesn't give me a cooking education

Whether it’s me, tyap blooper - and it turned out

ABOUT!!! Natasha, you're a cook !!! Great!

Yes, I did not work by profession for long, BUT ... the habit of using prescription layouts remained for the rest of my life. What does it have to do with me, as a perfectionist, that everything should be clearly described and I oblige to formalize myself properly. Well, this is already from the opera "fad".

Whether it’s me, yap blooper - and it turned out

I envy

Today's

[Yuri K]

Yuri K, wow, lovely sight! I understand your household