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

I understand your household

Thanks Irin! Yes, they already take it for granted. "Dad, is there no bread or what?"

[Yuri K]

Yuri K, let your daughter dedicate to the priesthood, maybe he will be happy to participate

Today's

Yura, what handsome guys!

let me devote to the priesthood

Let the lessons learn to do first

what handsome!

Thank you!

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

These are not different baking options. This is the sequence. First, we bake at a high temperature, then it must be reduced.

Beautiful bread! I want this too
I'm not taking pictures. I have already baked several loaves in the oven. Yesterday in the bread maker, so I liked it very much! Soft, delicate, rose to the lid.
While more and more wheat, we must try rye.

[Daria]

Daria, you painted everything correctly about the temperature - it is.
And be sure to try rye or cross-breed. I think you'll like it.

I want this yeast too!
And even cooked, they are now 10 o'clock ... they smell like hay, the color is dark purple with a gray tint (and in the photo they are all quite light), the density - probably in the morning you can cut it with a knife
It was discussed here that such "rich" yeast can be diluted with water. Which one then? Boiled? And what temperature should the water be? Maybe you should take some more action?
Advise, huh?

Dilute with boiled water at room temperature.

Hello everyone from the bushes I've been reading for a long time, I decided to write a little, or rather ask for advice. I put in the leaven, the first liter has already left, I'm experimenting. I also put the second one. The first on the fifth day was just ready, the second (with the addition of a couple of spoons of the old sourdough) on the second day already ran 3 times and was quite ready. The dough stood for 8 hours (put it in the morning and went to work) in the evening, kneaded the dough (wheat grade 2) in the HP, after 2 hours the dough almost rested on the HP lid. I started the Basic program with a delay of 2 hours, that is, it turned out 2 hours to rise and then a program with proofing and baking. In the morning I looked, and the bread rose only half of the first rise, but was baked. Is it overstocking in the proofer? I thought something ... Was it possible to put on baked goods after the first proofing? There were such bubbles as big as on a ciabatu.

color - dark purple

How strange ...

[Maria Evgenevna]

color - dark purple with a gray tint (and in the photo they are all quite light), density - probably

Something I doubt, is it hops with this color?
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Maria Evgenevna, but I'm not special about bread makers ... The girls will pull themselves up, direct them on the right path

[Maria Evgenevna]

Maria Evgenevna, in HP, industrial yeast is used on programs, it is known exactly how long it takes for the dough to come up. With spontaneous yeast starters, you need to be sure that the time provided by the program will be enough for you.

So it turns out that the dough did not go over, as I thought, but on the contrary there was not enough time to rise? And the first time in two hours it came up ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Yuri K
Natasha, Yuri, thank you!
The color, of course, turned out to be very noble, but something in it worries me

Yuri,
I, nevertheless, tend to believe that these are hops, just not in cones and not finely chopped, as other participants in this 134-page saga bought, but simply leaves from cones.
In general, I have all premonitions, as if on selection, unkind ...

[Katarzyna]

Katarzyna, can you take pictures of high quality? Would see ...
And yes, somehow you are not at all sure

I, after all, tend to think that this is hops, but not cones

And yes, as you yourself are not entirely sure. Where did you get it, without packaging?

[Yuri K]

Yuri K,
Now, of course, I won't be able to take a picture, with artificial lighting the color distortion will be too great. I'll do it tomorrow afternoon.
And packed hops, "Russian Roots", healing herbs of Altai, went to a specialized store)) 25 gr, 50 rubles. Now I am reading it carefully, the manufacturer is the Rostov Region ...
Some leaves are bright green, some are yellowish, there are sticks))

[Katarzyna]

"Russian Roots", medicinal herbs of Altai, went to a specialized store)) 25 gr, 50 rubles. Now I am reading it carefully, the manufacturer is the Rostov Region ...

Katarzyna, but the name is hops?

[Yuri K]

Yuri K,
So it is written:

HOP
(bumps)

That's a marvelous wonder)))
The broth itself would be dark.
What if it brightens and ferments by morning?

Purple color ... If I am not mistaken, such a reaction is given by starch (potatoes) to iodine, but where does the iodine come from in the hop collection?

The broth itself would be dark.
What if it brightens and ferments by morning?

No, well, the broth is yes, dark, but not purple! Brown broth usually!

What if it brightens and ferments by morning?

"What if" may happen on the fifth day. It is necessary to wait at least three days, and then return to the recipe again. There is a resuscitation method

[Yuri K]

Yuri K,
No, three days - it goes without saying!
And then I bang there with eternal rye. And now who will win)))

[Katarzyna]

Katarzyna, well, let's wait together!

And then I bang there with eternal rye. And now who will win)))

Do not do not, do not bang, you need to populate with yeast so that they adapt to the new environment, and not compete

[Yuri K]

Yuri K,
Oh, Yuri, with your prayers ...)))

[Katarzyna]

Katarzyna, it's not just me, here all the girls usually get their tambourines to help new converts! You will still hear our common throat singing of old shamans

So it turns out that the dough did not go over, as I thought, but on the contrary there was not enough time to rise? And the first time in two hours it came up ...

If you baked on the full program, then the bread most likely did not have enough time to rise - the HP mode is designed for industrial yeast, and the last kneading usually happens 30-40 minutes before baking, and this is very little.
Sourdough bread can be baked using a combination of two modes "yeast dough" + "proofing and baking", and between them, if necessary, put a delay for an hour or two.
But I have Redmond, in other HP programs may be called differently.

here not only me, here all the girls usually get their tambourines to help new converts! You will still hear our common throat singing of old shamans

It's been 20 hours ...
Silence, it stands dead, there are not even small bubbles. Shamans, uncover the tambourines, while I will prepare a place for her by the battery!

Good health to all! To all newcomers who set foot on our path of baking from yeast from Yuri, I want to say, to reassure that to remove yeast or any kind of sourdough in the cold season and in the warm, there is a big difference. Since in warm weather, the heat is natural, from the sun, in winter, it is warm from the radiators, and this also affects how quickly our yeast ferments. It also depends on the quality of the hops from the pharmacy. But in any case, patience is needed. Take your time and everything will work out! And a very important point (on my mistake), as soon as the leaven ferments, no matter what day, it is imperative to wait until the fermentation is complete, and only then put it in the refrigerator, tightly closing the lid. Subsequent yeast renewals will be faster and the yeast will become more active. Something like that. Good luck everyone! And delicious bread and other pastries to everyone !!!

Silence, stands dead

It seems to me that this is not hop, but a fake.

But I have Redmond, in other HP programs may be called differently.

I have HP Brand, with manual settings, so I tweaked the algorithm to work with sourdough bread.

I am also a hurry, and in life such. I started dough for baguettes and for rye bread, but there was no time, well, there was no time to put the finished dough in the refrigerator, or on the balcony, no, I need it here and now. Rye for the Headquarters, baguettes for the oven. The baguettes had risen a little, they had to be left, but I baked them, and they turned out flaky, and not a solid crumb. Tasty, very good, but you can't smear it with butter. The rye had to be taken out of the Shteba and into the oven, spoiled this look, baked it in the oven, but that's not the same. It's a fairy tale in taste and smell, but you will have to cut it into croutons. But as they say, they learn from mistakes.

These are not different baking options. This is the sequence. First, we bake at a high temperature, then it must be reduced.

Semyon Semyonich

then I was surprised that there was very little time for baking

So it turns out that the dough did not go over, as I thought, but on the contrary there was not enough time to rise? And the first time in two hours it came up ...

look at the outward appearance, it has stopped - the roof is hollow, it has not been enough - there should be gaps.

And yet, by the density of the yeast. I had both thick yeast and liquid yeast, I mean our yeast. Well, it doesn't affect the quality. Thick ones then become a little thinner themselves. Soon I will renew my yeast again, I will take more than 1 kg of potatoes.

look at the outward appearance, it has stopped - the roof is hollow, it has not been enough - there should be gaps.

The roof is even, there are no bulges or bulges) And there are no breaks))) In the morning I put the dough again, in the evening I will make a dough, a new experiment
All for advice

It seems to me that this is not hop, but a fake.

Until we see the photo, the "jelly" itself and the packaging, it's hard to say something intelligible

Soon I will renew my yeast again, I will take more than 1 kg of potatoes.

this is feeding!

this is feeding!

Yura, it's 1.5 liters. I've done this already. The tremors are then liquefied during storage.

The tremors are then liquefied during storage.

Yes, I know that

I drain some water

I drain some water

In vain. I mix and use as directed.

I drain some water

You don't need to drain the water, it's also yeast. Just stir with a dry, clean spoon before use and that's it.

[Yuri K]

Yuri K,
Here is my purple "beauty". I had to dilute it today, it was very thick.


Yuri, do you think it would be possible to use hops in the form of granules? There is one in stores that sell everything you need to brew beer. Or is there nothing alive in such granules?

I drain some water

Wrong.

In vain. I mix and use as directed.

Right.

You don't need to drain the water, it's also yeast. Just stir with a dry, clean spoon before use and that's it.

100 times correct

Yuri, do you think it would be possible to use hops in the form of granules? There is one in stores that sell everything you need to brew beer. Or is there nothing alive in such granules?

I am not familiar with this at all. Honestly, I won't say anything

Here is my purple "beauty". I had to dilute it today, it was very thick.

Yes, quite normal "jelly", I thought there was violet - well, just like from the pictures! Give it at least 30 degrees, and if everything was done according to the recipe, then everything should be in openwork

On the other hand, on the granulate, beer wanders

[Katarzyna]

On the other hand, on the granulate, beer wanders

Katarzyna, and it is usually bitter. Varietal hops are roulette.

Until we see the photo, the "jelly" itself and the packaging,

Well, a photo of the package will not give you anything, because ... it is written on the barn ***, and there is firewood.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I agree, if it's not a pharmacy option

Yur, and in pharmacies now .................. .......................

Granular hops are much more concentrated, you need to take about a third less.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, no no no, no! "God save you, do not read Soviet newspapers before lunchtime"
Pharmacies are now like showrooms, of course, but when it comes to certification of the goods they have, you can't find fault with it! Above the heads of pharmacists, like doctors, there are now a hundred and so many punitive bodies, and they are ready to tear them to shreds. So ... Shampoos with chewing gum can be sold, and vodica like Borjomi, but if hops are declared in the bag, then it will be there!

[Yuri K]

Yuri K, if anything, it is not pharmacies that counterfeit drugs, but their suppliers, pharmacists may not even know that they are selling counterfeit products.

[Natasha.]

I oblige to arrange myself properly.

Natasha. it delights, captivates and inspires!

My bow to you!

And mine

bread has risen only half of the first rise, but baked. Did you get it on the proofer?

Maria, there was not enough time for settling The time interval +/- needs to be chosen empirically.

Here on page 37:

Kneading. It stood for 10 hours.
Formed bread. She took off the stirrer. I put the workpiece in a bucket. Incl. 6 hour program (in which baking is 50 ') with + 1 hour delayed start.

If necessary and at the discretion (I have already gotten a feel for defining in the time intervals of settling), after removing the stirrer and molding, I choose a program for 3; 4; 5.6 or 8 hours. If you don't need to go anywhere, then you can just watch and turn on "Baking" when needed.

Katarzyna, Catherine, I beg your pardon for the categorical judgment, but I think that we need to make a second attempt with another hop. There should be no such violet
About the granulate:

... this is roulette.

if anything, it is not pharmacies who counterfeit drugs, but their suppliers, pharmacists may not know that they are selling counterfeit products.

This can be the fault of eateries, but not large pharmacy chains. Punitive surveillance hangs with the sword of Damocles.

Shampoos with gum can be sold, and vodica like Borjomi, but if hops are declared in the bag, then it will be there!

I can only hope for this, but personally, I, in this regard, are skeptical.
And my skepticism in this vein:

if anything, it is not pharmacies who counterfeit drugs, but their suppliers, pharmacists may not know that they are selling counterfeit products.