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

I remember But ... Classics are the first, and in forms too Although it was bold to start in layers

[Marysya27]

Marysya27, well, it's so interesting to try Hands itched on samples So everything is fine in our business

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, my mother did not understand my bread baking at all, only, thanks, she did not comment in any way.
And I overdid it, in general, the dough turned out to be ciabaty, almost 100% moisture - when I was already kneading the dough, I did not subtract 100 g of water that went into the dough. I will definitely not bake a ciabatu, we only admit a mold. That's how long I bake it now and I don't know.

[Marika 33]

I wanted to give a link to Marina's recipe in the message Marika 33where she writes on how to harvest hop cones correctly.

The simplest hop starter (marika33)

Excerpt:
"Tips for harvesting hop cones:
Hop cones are harvested at the end of August-September, when they are greenish-yellow in color. Green color indicates the immature inflorescence. But the yellow-brown color and falling glands (plant particles that contain the very useful lupulin) indicate that the plant has already faded and is not suitable for use. It is not recommended to collect cones with greatly enlarged and protruding scales: they contain a lot of seeds and little lupulin substance.
Mature buds become smooth, closed. The petal scales fit tightly to each other. The bumps are slightly sticky to the touch. If, when pressed, they spring - rustle, restore their shape, then this is a sure sign that the cones are ripe and it is time to remove them. This time should not be missed, since they very quickly turn brown, and at the same time lose a lot of their properties.
The cones break off along with the pedicels up to 2.5 cm long. (Cones without legs crumble when drying) The collected material is dried in the open air, but in the shade, so as not to allow direct sunlight and overdrying the plant.
Inflorescences of cones are divided into male and female, for therapeutic purposes only female ones need to be collected. But how to distinguish them, where are which ones? The flowers of the cone, which are located singly or in clusters, are called feminine. Flowers on thin pedicels, pale green, collected in panicles - male flowers.
Collecting cones should only be done in dry weather.
HOP is a food perennial semi-woody plant with a fleshy rhizome, a climbing stem up to 7 m long, covered with rows of strong hook-shaped thorns, 3-5-lobed large-serrate leaves and small green flowers (pistillate - in capitate ears, so-called "cones"; stamen - in paniculate inflorescences). Distributed in the temperate zone of the Northern Hemisphere, grows wildly in damp places, forests, near swamps; cultivated in many countries; in the former USSR - everywhere, especially in the middle zone of the European part, in the Caucasus, in Siberia. Spring tender root shoots of white color are used for food, raw - like salad, boiled - like asparagus. In terms of taste and nutritional value, they are not inferior to asparagus and cauliflower.

Hop leaves contain up to 200 mg% vitamin C; crushed and fermented, they are used to make cabbage soup. "Cones" contain bitter, tannins, aromatic substances and are used in bakery (to obtain liquid yeast and sourdough) and brewing (give beer aroma and bitter taste). Root shoots are harvested in early May, leaves for fermentation - before budding (May-July), "cones" - in August, when they turn green-yellow (they are dried). "

[francevna]

francevna, this information can already be read on the Internet, there it and marika33 found

[Yuri K]

Yuri K, I haven't read it on the Internet, but I saw it here. And I thought that my cones were not picked correctly, so the bread tasted a little bitter.

[francevna]

francevna, I think there are still different varieties of hops, probably.



The dough went well. She shaped like Vovka in a distant kingdom, tried to twist, and no matter how much flour is a rash, it is still sticky. I put it in the form as it happened. I tried to equalize in uniform, nope, it didn't work. Sprinkled on top with rolled oats (to hide a little sins). I put it on to bake and, as always, started the timer to lower the temperature after 15 minutes. The timer rang, started on a new one ... but did not lower the temperature.
It's worth getting cold.


It seems to be a success, only a little corner is baked.

succeeded

Of course it was a success. I had it, I already put it in the mold, I got up well, well, I didn't want to bake it right away, I thought let the fry rise and forgot, I got the dough out of the mold, somehow shoved it back, tried to level it, and in no way, I also sprinkled it with seeds, I left a bit for lifting. So my hump was all in waves and with slides. But the main thing is that everything inside is cool and tasty !!!

[liusia]

liusia, but it would be better to sprinkle with seeds! The son saw and says that he already eats this porridge in the morning.

[Irinap]

Irinap, Good loaf, I did not see any flaws

And for me, beautiful and smooth!
I'm with a question. Here, as a standard, I take for one loaf of about 400 grams of flour, 60 grams of our yeast. I make dough at night, and then as usual.
And if you bake pastry from 400 g of flour? Heavy, buttery, sweet. How much yeast do you need?
Need a collective mind

And if you bake pastry from 400 g of flour? Heavy, buttery, sweet. How much yeast do you need?
Need a collective mind

That's enough for me.

[M @ rtochka]

That's enough for me.

I don't think I took it anymore. You just need to walk around and walk it well, without haste
M @ rtochka, Daria, here's the recipe, +/- can be a guideline for the cooking scheme:

Butter dough with sourdough or liquid yeast (kuznez84)

(* Only will be: 100g yeast, 100g flour, 100g water)
Irinap, Irinka, great bread

No, well, what is it !!!
Well, everyone makes bread on this yeast! People get medals!
I, apparently, like Lenin, must go some other way
My purple miracle Yudo behaves just ugly, but, most importantly, it is incomprehensible!
The first dough in 9 hours did not show any activity, was "fertilized" with a portion of commercial yeast and put into action.
The second died ingloriously near my glorious battery (I realized that it is activated only next to it).
The third one, over which I was hovering ako kite, behaved incomparably, not that it bubbled ... She was seething !!! BUT! The dough on it took a dizzyingly long time, in the end I got a flat cake, albeit delicious. Tasters, not knowing what yeast was used to bake this bread, found in this bread the smell of olives and cheese blue mold. On the one hand, noble and mannered, on the other, these are unplanned comments: I did not expect such nuances from this bread ...
What should I do?! I also want baguettes like Yuri's! Come on, I just want, without incident, some bread!
Expensive! You are all here for me as psychotherapists, help with what you can: some with advice, some with a kind word

[Katarzyna]

Katarzyna, Katyusha, I don’t know if you (can you?) Baked bread before? Your profile is empty ... I only see that something really goes wrong with you
Let's start from scratch and in detail, if the desire has not disappeared yet
Three times you tried to remove the yeast, and I feel that it really didn't work out. You don't know what you have there. So we go the following way: take a few (a couple, three) spoons of jam, dilute with boiled water to the state of fruit drink and leave it warm. Let it ferment, sour.
We cook a new batch of potato-hop. We filter the fermented morsik and add to the cooled broth, not very much, so as not to greatly disturb the consistency of the broth.The rest is all the same, standing, fermenting, etc.
OK? The commercial yeast you add as a result of failure is not our path! And this is not the bread in the end.
There is one more correct way, but it does not suit everyone in these times, sorry ...
Namely this: we get acquainted closer in PM with the girls of our city, who have bred an excellent strain of yeast, make an appointment with them, take from them 50-100 grams of ready-made starter and grow awesome yeast as our child This method is much better !!! It will also work out to communicate, perhaps something in the technology is missing from the setting of the dough to baking. Live communication will find out quite easily, over a cup of tea and bagels on our yeast
Yes, I wonder why no one else tried to bake bagels with our yeast?

1.5 days. I hope I'm on the right track. Sorry if I wasted.

[AlisaZ]

AlisaZvery good for 1.5 days! Put the jar in a container, it seems to me that you will have a mass running away during fermentation And do not hesitate to stir sometimes, drive the yeast down

[Yuri K]

Yuri K, Thank you. I just didn't know to mix it or not (apparently did not notice what was written).

[AlisaZ]

AlisaZ, keep in touch!

I just didn't know to mix it or not (apparently did not notice what was written).

Corrected in the recipe to make it visible

Today I kneaded a dough with melted cheese, only cheese with mushrooms dangled in the refrigerator)) I'll see what nuance the bread will give out))

2 days. Banks 3 and 2 liters.

[AlisaZ]

AlisaZ, powerful!

How many liters can there be? During this time, the cans were poured to the top and I had to pour into one more, although 0.5 was at hand. Yeast grows before our eyes. Can I get another 3 liters?

[AlisaZ]

AlisaZ, for everyone in different ways, how can you tell me?

This yeast reminds me of a cartoon series about porridge from Masha and the Bear. I took the fourth can. Everything is poured out, I hope the yeast settles in sweat, otherwise there will not be enough space for cans in the refrigerator.

Of course, after fermentation, everything will return to normal

[Katarzyna]

Katarzyna, Katyusha,

First, put aside upset and boil Everything will turn out as it should

I, apparently, like Lenin, must go some other way

Secondly, not "must pass", but initially you were "lost" on the wrong path. The yeast should not be purple. Something with the raw material is not right I lean towards the version Jurathat somehow iodine was there. Obviously, the hops have done their boiling work properly: both at the stage of hatching and during use. And how iodine behaves (or maybe something else), and in what "high" of the altered state it introduces hops and dough - it's not clear
Therefore:

What should I do?!

We cook a new batch of potato-hop.

This was discussed at the start. You just need to buy new hops from a different batch. And start again. I think you can try it with a recipe, without additional starters.

not just bubbling ... She was seething !!! BUT! The dough on it took a breathtakingly long time, in the end I got a flat cake, albeit delicious.

Here for "debriefing" you need details and details. What a recipe; "mind-bogglingly long" is how much? boil when activated - also should not; plus all the details on how to conduct the test "inside and out." But since new yeast will be started, there is no particular meaning in these analyzes now.
With renewed vigor, we go one "only right" path Together with all our comrades
Above the nose And "calmness! Only calmness! .." (as the great Carlson bequeathed)

AlisaZ, Alicegood start
Natashahow does it taste? Mushroom?

Good evening everyone! I want to share with you some information, maybe someone will come in handy. Since December 12, I can't make yeast. She delivered the second batch, adding 100 grams of the previous ones. And that's it, the dough doesn't work! I have my own hop, we grow a lot of it. But I cooked the broth from three cones. When I began to make a decoction according to the recipe, two zhmenki, nothing happened! It is impossible to even try the broth on the tongue! Terrible bitterness! I read a lot of information about hops and realized that I have high alpha acid hops. These are beer hops. It does not grow wild, the cones are large, still sticking from lupulin. I put it several times, but the yeast is not activated. I went and bought pharmaceutical hops today! I will bet! There is still one but. Potatoes.I do not know for sure, but if there is an excess of fertilizers, nitrates or something else that gives a purple color after combining potatoes and broth. I've tried buying the same variety of potatoes in different places and the results are different! I poured out the purple miracle. I will try to make yeast again. After all, they turned out for the first time. Tell me, does your yeast work fine? Or does their lift drop after a week?

[lar]

lar, Larissa, this is a nuisance And a take of the "purple miracle". Like some kind of "chemistry"

Or does their lift drop after a week?

Yeast is working fine. And the lift increases over time. Doesn't fall for sure

bought pharmacy hops today! I will bet!

Success!

After all, they turned out for the first time.

A little misunderstood Did the first batch work out okay and did it right? What hops?

[lar]

lar, good observations!
It's not that simple with potatoes. I also use purchased ones. And by the way, I clearly noticed that in the last batch of yeast - at first they worked as usual, but already which batch of baked goods I can hardly start! We need to think about all this. If yeast is oppressed by tons of fertilizers, then it's a bad thing

Natasha, how does it taste? Mushroom?

Marys, I haven't cut a loaf yet.
But I really bastard with yeast ... On others, when the dough rises and completely subsides, consider that the matter is seams ... And then ... I galloped with my granddaughter and missed the moment when the dough was ready - it settled completely. Well, I, remembering that you just can't circle our yeast)) - I dumped the dough, dust it, rolled it into the L7 form. And for proofing, in warmth, under a plastic bag. It leapt up like cute. That is, further went on as usual. Even greater love is now in the hop.

Even greater love is now in the hop.

I support with all paws

I support with all paws

My husband today mashed "scrap" bread with butter ... his enthusiasm also grows by leaps and bounds)))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, but why? Because the yeast is real, not artificially bred (industrial). Soon the camouflage cat is forgotten

A little misunderstood Did the first batch work out okay and did it right? What hops?

The first worked well. I baked two hearth breads, and then I think: let me make the second with the addition of the first! They say they are getting stronger! I wanted to bake bread to work out the recipe and print. Yes, it was not there! The first yeast on harvested hops, only a decoction of 2 cones was. And then I probably started yeast twice, but my hops had two zhmenki. But everything was very bitter and stood motionless for a week ...

My yeast has been settling for an hour. I will put it in the refrigerator in the morning.

Gee gee! Let's laugh? I immediately felt on the test that something went wrong! The expectation was justified
Although ... you can pass off as a branded bang-bang, which two fellows are the same from the face
Do not bake bread with a nasty mood, here I am today angry and twitchy all day - see the result

[Yuri K]

Yuri K, yeah, bad luck. It’s bad that I’m baking in a bad mood, but let it be delicious bread and very useful

It’s bad that I’m baking in a bad mood, but let it be delicious bread and very useful

There are reasons ... Thank you, I'll look at the cut, there is a dull sound at the knock, it should be baked ...

[Yuri K]

Yuri K, kk there are scales going?

Don't bake bread with a foul mood

All right Yura. I also noticed that if something is wrong with the mood, it is better not to take the dough. But I know for sure that even the most unsightly type of baking does not affect the taste. Even a bad mood won't spoil our yeast.

[Irinap]

Irinap, yes bliiin, there hasn't been such a long delivery for a long time! Already 45 days of tracking travel

even the most unsightly type of baking does not affect the taste.

I'm waiting for it to cool down, I can't wait to cut it. I was stupid, I gave steam with an instant splash on a baking sheet, as when baking baguettes ...

for a long time there was no such long delivery

I also ran into this. I ordered a gift for my husband, hoping that it would come by the New Year. And not a fig, and even the package is not tracked. This has never happened.

No miracle happened. The bread turned out to be sticky, although with holes for ciabatta
First time I got a grenade Well, when do you have to start

[lar, Larisa]

But everything was very bitter and stood motionless for a week ...

I, too, at first very bitter, and after fermentation, the bitterness softened slightly with sourness. But, what was left without movement of the First at all, or is there a bit for a seed?
lar, Larisa, we will keep our fists for success on pharmacy hops. Just get some more potatoes "for people", not "purple" Bread recipe, too, wait - wait - wait - wait
Yuri, it's not that bad. With the mood of the bread turned out But what a consonance with the author - the creator It's good that the "roof" only raised, not ripped off (and bread too)

I, too, at first very bitter, and after fermentation, the bitterness softened slightly with sourness. But, what was left without movement of the First at all, or is there a bit for a seed?

The first is not a drop. I have a streak of bad luck. I set the cabbage to sauerkraut, on the second day it became, excuse me, like "snot", the brine lasts. What an ambush ...

[Lena Helen]

Added video Lena Helen by ciabatts to the first page



Oh, here the oarsters have arrived

Oh, here the oarsters have arrived

Fine! Straight to the New Year !!! Congratulations to Yura with a nice gift !!!

[Ludmila]

Ludmilathanks of course

[Yuri K]

Yuri K, well, finally, otherwise I ordered it a long time ago!