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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 55)

Irinap
Wrote wrote, suddenly shook out somewhere
I baked my favorite - on an old dough. Last time I left a piece of 40g, although I needed 25g. Usually I left off the yeast dough, but I had to try our yeast. I added a little rye sourdough to the dough. The bread turned out to be fragrant, with a slight sourness, though clumsy. This time, for some reason, the top was very windy and after baking it turned out at random.

Eternal yeast, potato-hop (Sourdough without flour).Baking recipes.Ripe dough bread (oven)
(barbariscka)
liusia
Irina, I thought about the old dough from our yeast. I think that we will get a great bread without adding other starter cultures.
ANGELINA BLACKmore
Girls. and what's the point of leaving the old dough if there is a starter?
Yuri K
Quote: ANGELINA BLACKmore
and what's the point of leaving the old dough if there is a starter?
Listen ...
Marysya27
Natasha, probably, to sourness m. get in rye breads without other ferments Then, based on one yeast, it will be possible to get several varieties of flavor notes
ANGELINA BLACKmore
Quote: Maryya27

Natasha, probably, to sourness m. get in rye breads without other ferments Then with the help of some yeast it will be possible to get several varieties of flavor notes
If this yeast does not give sourness from the word "absolutely", then it will not be in a piece of old dough either. IMHO.
Marysya27
So to experiment. Maybe in combination with flour and lying for several days, notes of its special sourness will appear. These are just thoughts about the options for the endless possibilities of simple, but precious, yeast
Quote: liusia
A thought flashed through my mind ...
I also flashed On the same wave of rationalization ideas
liusia
Quote: ANGELINA BLACKmore
... and what's the point of leaving the old dough if there is a starter?
Natasha, I just want to try. Before that, I had a simple hop favorite, and the girls, and I myself left a piece of dough under the old dough, although the sourdough was always at hand.
Yuri K
I timidly tried to convey the idea to you girls, but you didn’t hear it. Kislinka, and quite a decent one, I got accidentally harshly after standing the dough twice. When she not only fell off, but even slightly snapped off the liquid. In both cases, after kneading and proving the dough, followed by baking loaves - I got a sour taste of bread.Sometimes I will do this on purpose, but not often
Marysya27
Yuri, we catch And about kefirchik too But I just want to set the expected result in advance against the background of a general reduction in cooking time.
Quote: Yuri K
Sometimes I will do it on purpose
Here in the idea of ​​souring the dough - it's the same, only a little differently
liusia
Quote: Yuri K
Sour, and pretty decent, I got accidentally hard twice after standing the dough.
Yura, I'm not because of the sourness. I'm wondering how yeast will perform in an old dough.
Irinap
No, the old test does not give sourness, there is little of it, if more, then maybe. Well, I like bread on the old dough. I thought what it would look like on this. Class. And the sourness was given to me by sour, probably sour. We should check.
Yuri K
Marysya27, liusia, understood you, experimenter
ANGELINA BLACKmore
Quote: Irinap
Well, I like bread on the old dough.
Irish, I believe. That would be the difference between a simple dough and a dough with a portion of brewed flour - different things. So here - with the old dough, apparently there is also a flavor nuance.
Katarzyna
Marysya27,

Yes, you probably will have to redo (((
But I'll give them a chance !!! Three days away !!! And then I will dispose of ...Zhaaaalko though ...
Now they are 1.5 days old, there is no movement. But what if they are "late development" due to the violet?))))
Pavlena
Katarzyna, I didn't get the yeast the first time, but the second time everything turned out fine. Maybe my experience will help you.

At first I took hops, although homemade, but he is already 2 years old, besides, it seems to me that I did not cook a little, cooked for 8 minutes, it turned out jelly and I turned it off. I also added rye sourdough (but I had it still young). As a result, the foam rose only 1.5 centimeters. They did not pass the dough test, but a very faint smell of kvass still appeared. I didn't throw them away, I put them in the refrigerator. The second time I brewed it from pharmacy hops (the manufacturer is the same as the photo was here), now I weighed 2 grains, and it turned out that they weigh 8 grams, I added up to 15g. This time I took the white potato (the first time it was red). The hops were not of this year of harvest, but of the past, which was in the nearest pharmacy, I thought that it would not work again. Now I cooked for 12 minutes, it turned out not jelly, but rather a thick porridge. She did not dilute. I poured it into 2 cans and put it in the oven with the light on and the door ajar (26-27 *). For some reason, only one jar started to foam, then I decided to add the first failed yeast to another jar. As a result, wonderful yeast turned out in both, in the same jar, which is slightly faster with the addition. In both jars, the yeast became liquid, slightly different in appearance, but both of them work great.

Thanks a lot to Yura and all the girls! I follow the topic from the very beginning, you inspired me! I baked my first bread! And I did it! Very tasty, not sour, no bitterness either. She baked chirioli, cheese bread and monkey bread. I am just mastering the theory and practice of baking. It's such a thrill when something starts to work out !!!




I'll go and put some more dough
Marysya27
Katarzyna, Catherine, "late development" not only "due to violet" happens We are waiting for news
Pavlena, Lena, wow, how much has already been done Yes, and with a rewarding result. Of course, it's time to go dough
Yuri K
Quote: Pavlena
I follow the topic from the very beginning, you inspired me! I baked my first bread! It's such a thrill when something starts to work out !!!
I told you that many use the recipe on the sly! But how great it is when all the same come out of the shadows!
Pavlena, with excellent results you! It is curious to read stories from whom and how the process of getting to know the recipe went! If possible, show us your bread !!!
liusia
Good health to all! I am very glad that the yeast from Yuri went to the people. I've never eaten so much bread. The husband grumbles, but he is hooked on the bread. Now I'm going to put the dough. It should probably be a liter of water. And let him lie on the balcony. The flour ends quickly.
Marysya27
Quote: liusia
The flour ends quickly.
Lyudochka, but yeast is always there
liusia
Quote: Maryya27
but yeast is always there
That's for sure!!! Now I will leave a piece of dough for further testing. Although the result is good, I am 100% sure!
Marysya27
Quote: liusia
Although the result is good, I am 100% sure!
I support
Lyudochka, But what kind of flour will you leave a piece on?
Irinap
Marysya27, I leave a piece of my wheat-rye. I have a proportion of 300 wheat + 100 rye
Helen
Everyone saw this ?!


Yura, I show you especially for you how I remove flour from the table ... otherwise, you say that you had everything in flour when baking a ciabat ...
liusia
Quote: Irinap
I have a proportion of 300 wheat + 100 rye
Marysia, I used to take 60 grams of rye at 300 w / s, now it's 100 grams too. rye, 300. wheat. I liked it more. From this I will take.
Katarzyna
Thank you all for your support! But ... SHAMANS, COVER DUMPS !!!! YOU ARE WELCOME!!!
I have this here !!! I listened to Yuri's advice, "threw" warmth on the yeast, and not only spiritual ... Well, ward, I put my yeast on the battery, and even without a basin ...
People, have you ever tried to wash the battery inside? I washed today.Moreover, the battery is located behind the kitchen furniture and I had to get to it through a 5-centimeter slot in the countertop.
Yesterday, having diluted the yeast with water, poured it into two three-liter cans, the level was 10 centimeters. Today I had two erupting Etna ...
This is what "joy with tears in our eyes" looks like. I spent an hour on this battery. But yeast seethes wow! The only pity is that part of it is irretrievably lost.
Yuri K
Helen, Lena, I managed to watch your videos earlier on the channel You are a sorceress! Please tell me, do you have a stone countertop? On my unpretentious coated, you can't do that




Katarzyna, oh and made fun! It was necessary to assume such a reaction and put the banks in extra. bowl type container. This has been discussed more than once in the topic! And most importantly - do not overheat the yeast, the battery is too unreliable, I put the dough through a few rolled up terry towels, and here is live yeast. 40 for them is already prohibitive temperature!




Quote: Katarzyna
It's a pity that part of it is irretrievably lost
Do not regret, now you are a specialist in breeding these livestock
Helen
Quote: Yuri K
Please tell me, do you have a stone countertop? On my unpretentious coated, you can't do that
regular table top ...
Katarzyna
Yuri K,
It seems to me that the battery did nothing with them, they are again getting close to the neck of the can
Yuri K
Katarzyna, then everything is fine!
Crown
Helen, I have a couple of questions about the mold and dough. I see that the dough comes off well from the plastic container, do you grease it with oil? Then, when folding, isn't the butter from the sides of the tray erased by the dough? * scratching my turnips * :-)
I usually keep the dough in an enamel crochet or in a bag, but it sticks and crumples up great when laid out, and you get practically not crumpled, cheerful and airy. How so? :-)




Let me clarify the question: is this non-stickiness, is it a property of the dough itself, the material of the container, or is it all about the oil?
Katarzyna
Yuri K,

Is this okay?

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
nut
Galina, I have a similar shape - I smear it slightly under. butter and the dough also leaves
Catherine - it's just super normal
Yuri K
Katarzynahow normal
Katarzyna
Wow, there will be animals!
Should the foam disappear completely now? Will there be only jelly?
They are all twigs and twigs, I stir them once an hour, otherwise they will break free ...
Yuri K
Quote: Katarzyna
Should the foam disappear completely now? Will there be only jelly?
Well, something like this. You need to wait until the foam stops forming during stirring, it should ferment well. Otherwise they may run away in the refrigerator.
Katarzyna
Yuri K,
Thank you)) that is, in theory, the whole process fits into three days?
In one bank, everything seems to be quiet, but the second does not ...
Yuri K
Quote: Katarzyna
that is, in theory, the whole process fits into three days?
No, it happens with someone else. In the comments on the topic, you can find different time frames for readiness, up to seven days. You will probably be faster.
Crown
Quote: nut

Galina, I have a similar shape - I smear it slightly under. butter and the dough also leaves
Do you just store the dough in it or knead / fold in the same place?
nut
I knead either in Coonwood, or in cotton, put it in a mold and fold it in it.
Marysya27
Elenushka, everyone and everything watched So cool thought, in each video to focus on the specific stages in a specialized way! Thank you
Katarzyna, Catherine, a temperamental Italian girl turns out Maybe hops from those lands?
M @ rtochka
First I'll scold Helen
Already lay down, decided to read the topic. I watched the video, now at least run to the kitchen !!! How delicious

I had one today, with tsz flour, cold fermentation at night
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
And this is a photo of a section of today's and three-day from the bread machine
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
So far, I have found that bread is softer from HP. And from the oven somehow more natural or something. I couldn't tear myself away from today, how delicious it is!
However, and kneading affects, for oven kneads Kenwood with a hook
And yes, despite the cold night fermentation, there is no trace of sourness!
The only question is, how long do you warm the dough before baking? I took it out of the container like plasticine. And the hour lay cold! Then she molded it, another hour came up. So?)
liusia
Daria, wonderful bread. Just fabulous, both. In fact, it is impossible to tear yourself away from bread. It turns out very tasty.
Helen
Quote: CroNa

Helen, I have a couple of questions about the mold and dough. I see that the dough leaves the plastic container well, do you grease it with oil? Then, when folding, isn't the butter from the sides of the tray erased by the dough? * scratching my turnips * :-)
I usually keep the dough in an enamel crochet or in a bag, but it sticks and crumples up great when laid out, and you get practically not crumpled, cheerful and airy. How so? :-)




Let me clarify the question: is this non-stickiness, is it a property of the dough itself, the material of the container, or is it all about oil?
Watch the video and you will understand ...





M @ rtochka, Dasha, great bread !!! I went to the kitchen too ...
Irinap
Daria, yes, the dough is warmed up for an hour, then molding, and then rise before baking. I have it about 1 hour 20 minutes and I go to warm the oven. After 10 - 15 minutes I put it on. This is so, approximately. But you can also remove those not cold fermentation formed in the refrigerator
liusia
Lenochka !!! Well, here's how you can seduce at night. Well, after all, there is a sourdough for simple bread. I went to put some more ciabatta. I just want a ciabatta !!!!
Katarzyna
Marysya27,
Quote: Maryya27
temperamental Italian turns out Maybe hops from those lands?
Only now I am racking my head, what to do with this temperamental lady, fermented with hops from Teply Stan ...
Two three liter cans full of foam
The feeling that if I finally wait for this foam to disappear, then the "jelly" itself will be enough just to start a new portion on them))) Maybe, of course, five tablespoons can be taken for an experiment with dough
Katarzyna
Marysya27,

While I was writing them, it seems, "let go" was)))
It's not scary to leave the kitchen though. But I'll put it in the basins anyway ...

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri K
M @ rtochka, healthy bread!




Quote: Katarzyna
the "jelly" itself will be enough exactly to start a new portion on them))) Maybe, of course, five tablespoons can be taken for an experiment with dough
2-3 st. l is enough, besides, depending on what kind of finished bread you need I generously put in a starter, but you can do with a spoon, you can do with two! Yeast does multiply in the dough anyway!
Helen
Yesterday I put a dough ... today I baked bread, but there are no proportions ... everything is by sight, like Yura ...
there were only two cans of baby broccoli puree left, it was a pity to throw it out, so I decided to put the bread on it with the addition of water ... I baked it on c / s flour, and the dough on top-grade ... I liked the bread, here's the result .. ...
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.

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