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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 59)

Yuri K
Irinap, well, yes, already 45 days went by!
Irinap
That's it, the new bread is already in the oven, and the remnants of that will go to breadcrumbs, but there are not many
Yuri K
Very interesting article by the way! I recommend reading

“Almost everyone who started baking with sourdough was faced with the fact that they get sour bread. If in the case of rye it is quite acceptable and even desirable, then no one likes a distinctly sour wheat bread."

🔗
Irinap
Happy New Year to everyone! May happiness and joy always be with you, good health to all, good luck and all the best!
lar
Happy New Year! All health and delicious bread !!!
Marysya27
Dear ones
Happy New Year! With the best and the best that lies ahead!
Yurochka, thanks for the pearl of the outgoing year to the Fairies of the theme - for the miracles of craftsmanship, creativity, inspiration Thank you all for being around; for cordiality and sincerity
It's delightfully magical with you, not only on New Year's Eve
Let a good holiday and a warm company set the tone for the new year!
liusia
Happy New Year, my dear friends !!! Good health to you and all your family and friends! And just happiness !!! The most real, human happiness !!! And of course Love, without it anywhere !!!




Quote: Maryya27
Yurochka, thank you for the pearl of the outgoing year
Marysia, how well you wrote! I am also very grateful to Yura, in fact, Zhemchuzhinka is our yeast !!! And I am very grateful to all the girls for their skill !!!
Yuri K
Thank you all girls !!! Health and happiness to your home! Delicious pastries everyone!
AlisaZ
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
My first experience. I messed up a bit, but I'm still happy. I set the dough at 16:30, after 6 hours the dough rose almost 5 times. I kneaded the dough by hand, it is silk, like a baby's bottom. I left the dough on the table overnight, forgot that I needed to go to the show. At 10 in the morning she removed it to the balcony (slightly cool), the dough rose gorgeous, took it out at 15 o'clock, immediately rolled it out, put the filling and immediately baked it in the princess. This time, the cake is lower, the bottom is very tanned, and the top was pale, I had to turn it over. Dough and cake don't have the usual yeast flavor. Not yet familiar, but I really liked it. The dough was made according to the recipe of the Valaam fish pie.
Yuri K
Quote: AlisaZ
rolled out, put the filling and baked immediately
I would give the dough time to eat before baking! Try next time
AlisaZ
Quote: Yuri K
baked
I would give the dough time to eat before baking! Try next time
I do so, but we went for a walk, the cake was baked while we were going. Today is a busy day, but I really wanted to try the yeast.
Marysya27
Alice,
Quote: Yuri K
I would give the dough time to rise before baking!
Yes, because of this, I had to turn it over, a little has not matured. But the pie looks great. And the salt can be adjusted, and put 4g on a half portion of dough.
Crown
Quote: Yuri K

Very interesting article by the way! I recommend reading

“Almost everyone who started baking with sourdough was faced with the fact that they get sour bread. If in the case of rye it is quite acceptable and even desirable, then no one likes clearly sour wheat bread."

🔗
Interesting article! I ran diagonally, then I will read more carefully.
I didn't have any special problems with the acidity of the leavening dough, the girls even took offense at me when I blurted out in the Levito _Madra topic that I still have to be very smart to get sourness. :-) But it turned out that I was clean intuitively by laziness, I followed some of the recommendations from this article: I usually immediately pour all the liquid according to the recipe into the dough, so it turns out to be liquid; I usually don't bring it to the peak of the shape, to falling off - it has risen bubbled and smelled deliciously of yoghurt - I knead the dough.
This is the case where the gag has proven useful! :-)

Happy New Year everyone !!! :-)
Irgata
Quote: Yuri K
interesting article
hmm ..
The secret of such bread is not even in the sourdough itself, but in how and to what extent Chad ferments the dough. He uses wheat sourdough, on white baking flour or the one that we classify as the second grade, rather liquid, in which the amount of flour and water is equal (100% moisture).
in general, a simple familiar Russian dough is just that - liquid, and if it is not overexposed, then the bread is not sour either.
Nothing new ))
Yuri K
Quote: Irgata
in general, a simple familiar Russian dough is just that - liquid, and if it is not overexposed, then the bread is not sour either.
Nothing new ))
Yes, but why do many people complain about sourness? The article simply deals with issues related to this and how to avoid it))
Crown
Nothing new ))
It's nothing new if the secrets of mastery are transmitted directly from mothers or grandmothers during communication, but in Soviet times this tradition, at least in baking, was violated. Now we are gaining our own experience with books, articles, descriptions and videos, filling bumps and correcting mistakes.
Irgata
Quote: Yuri K
but why do many complain about sourness?
because today's people are completely unaccustomed to natural sourness in sour cream, and cottage cheese, and in yeast bread - the industry has weaned it off, dairy is all on thickeners, bread is on soda baking powder
Crown
because today's people have completely lost the habit of natural sourness in sour cream, cottage cheese, and yeast bread
And I still remember the taste of my grandmother's home-made bread, it was not sour, but she baked it with her own yeast, with bran and boiled hops. We ate sour cream, too, not sour, but very sour went on pancakes and beat butter from it (I did it myself :-)).
I apologize for the flood, it rolled over, nostalgia. :-)
Yuri K
Quote: CroNa
I apologize for the flood, it rolled over, nostalgia. :-)
It's okay, this is communication and not a dry "waste that that"
Quote: Irgata
because today's people have completely lost the habit of natural sourness in sour cream, cottage cheese, and yeast bread - the industry has weaned
Well, here I am "made and raised" in the USSR times, and I don't remember that someone would be happy with sour sour cream or cottage cheese. The bread also had no sourness. After all, everything was done according to GOSTs. Home-country village was inaccessible to residents of the city (of course, who did not have relatives living in the village and village)
Yuri K
So, the topic has been moved to its rightful place, in the "Starter" section. From now on, we continue to communicate like all "mortals", without the possibility of me adjusting your and my posts after a certain time
Marysya27
Yuri, the main thing is that it is there. Maybe after some time, for general cleaning, they will "steer" so that the necessary posts on the first page can be taken out
Yuri K
Quote: Maryya27
to bring the necessary posts to the first page
Yes, I think enough, who is interested - they will read and search, the first page is not bottomless
I got a noble bread today, but I can't put a photo. From the first day to this day, I have been restoring a collapsed disk with photo archives since 2005. I have a tragedy, but I'm trying to restore
Marysya27
Quote: Yuri K
I have a tragedy
This is to put it mildly ... I'm sorry. Good luck
Yuri K
Marysya27, Thank you! It seems to have found a program on the fifth attempt, and a broken line used in laboratories ... But how long they work !!! One and a half days is the least time (although the disk is 1TB)
Marysya27
Quote: Yuri K
One and a half days
Yes, even for a month, if only it was restored!
Yuri K
Quote: Maryya27
if only it was restored!
That's for sure! So many moments in life are captured ...I don’t understand a video as a photo! All my adult life with a camera, and other cities, and children as they grew up. But it seems that the restoration turns out ugh, ugh, do not jinx it! Even an opportunity - the files of the previous owner of the hard disk fly out (I bought a computer from my hands, I sold my own for spare parts, seven years ago)
Irinap
Yuri K, good luck with your recovery. Your photos are just wonderful, you haven't posted it for a long time, and that's what happened.
Good luck!
liusia
Jura, good luck with restoring the disk. Everything will be restored.
Yuri K
Irina, Ludmila, thank you
Helen
Happy New Year everyone! AllX, Merry Christmas !!!
Holidays ... no time for baking ... bread in the freezer in stock ... well, I think I need something ... the leaven is bored ...
I put the dough on pizza, 25-leaven, 25-water, 50-flour ... the dough worked well, but it was evening, everyone had no time for pizza ... I kneaded the dough: dough, 220g-water, 30g-olive oil, 1 hour. l-sugar, 1 tsp. l-salt, 400g-durum wheat flour, stood on the table for an hour and put it away in the cold ... took it out in the morning, it was thawing for about 5 hours, but I didn't really see any movement ... then I had to urgently leave, and I left. .. the dough remained on the table ... arrived at 20.00, the dough rose well, it was beautiful ... but no one was going to bake for the night .... crushed and put it in the cold ... at 5 o'clock in the morning I got it out ... the oven started at 11 o'clock ... the dough was so bubbling ... well, I think it will be sour, but no ... excellent dough, and as already mentioned, it is not killable !!!!
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.

Marysya27
Elenushka, this is the adventure of the test AND the test And the result is delicious and bright
Yuri K
Quote: Helen
Well, I think it will be sour, but no ... excellent dough, and as already mentioned, it is not killable !!!!

Well, a photo of pizza is generally a masterpiece, cookbooks can be drawn up!
alena40
Yuri, good afternoon. Read the topic for a long time. Made a sourdough and, if possible, would like a recipe for a bun in a bread machine. There is not always time to bake in the oven.
Yuri K
alena40, I can advise you to go to the first page of the topic, where the second message has collected a fair amount of baking experience.
alena40
Yuri K, Yuri K, Thank you
ANGELINA BLACKmore
Hello everybody!!! Happy Holidays to you
No time at all ... I really miss our cozy theme.
I have pure rye bread on stream for every day. I just don't have time to bake my "little ones"
Today I welded the base again. I threw the previous yeast into it. Everything goes well.
The baguette dough from Lenusi (Helen) was put into a bread pan. In the batch, instead of oils, butter foams were used. Pts wonderfully they fit in there)))
Yuri K
ANGELINA BLACKmore, Natasha, Check back often! The topic is frozen, everyone bakes quietly, does not boast of beauty
ANGELINA BLACKmore
Yur, now we will shake off the holiday a little and we will be active here again. Personally, several projects have matured and are waiting for implementation.
liusia
Good morning, dear! And I have joy !!! My granddaughter was born yesterday !!! A little under-term, 34 weeks. but the weight is 2300. Now I'm helping my son, my grandson is 8 years old !!!
Arnica
Great!
Liusia, congratulations!
Let the baby grow up healthy, happy for all of you!
Everything will be fine, girls are strong!
ANGELINA BLACKmore
Quote: liusia

Good morning, dear! And I have joy !!! My granddaughter was born yesterday !!! A little under-term, 34 weeks. but the weight is 2300. Now I'm helping my son, my grandson is 8 years old !!!
Congratulations from the bottom of my heart !!! Health to the baby and mom!

The day after tomorrow, I myself have been wearing the title of Grandmother for three weeks. We have a girl too.
They are strong and they will be fine.
----------------------------------




I poured a new brew of yeast into two vessels ... it turned out to be prudent)) I can't wait for new products. Such a pleasant feeling from owning a miracle leaven.
Yesterday I was tidying up the closet and found a jar with a dry strategic supply of eternal rye leaven and nothing even trembled ... it will lie still a little and I will throw it away. And with our hop every time I exclaim - how cool that it is not necessary to nurse and feed her !!!!!
Smile
Quote: liusia
And I have joy !!! My granddaughter was born yesterday !!!
liusia, Congratulations! Let it grow strong, healthy and beautiful!
Yuri K
liusia, Ludmila, congratulations, granny!




And here is the bread of the new 2020 !!! The truth is already over, I'm getting ready for the second batch of oven today!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
ANGELINA BLACKmore
Today I bought 3 boxes of 50 g each of hops)) Stocked up ...
Quote: Yuri K
And here is the bread of the new 2020 !!!
Well, pretty same. So the aroma of bread seems to be. And hunting a crust, from the corner, bite off))
Yuri K
Quote: ANGELINA BLACKmore
Today I bought 3 boxes of 50 g each of hops)) Stocked up ...
For us, who is in the subject is a valuable acquisition!




Quote: ANGELINA BLACKmore
Well, pretty same. So the aroma of bread seems to be.
The aroma just stands knocking down when the bread is taken out of the oven, and while it is resting while cooling! The whole apartment becomes so cozy with this aroma !!!
Irinap
liusia, Ludmilawhat great news! Congratulations!

ANGELINA BLACKmore, congratulations on your granddaughter!
ANGELINA BLACKmore
Quote: Yuri K
The whole apartment becomes so cozy with this aroma !!!
that's for sure.

Quote: Irinap
ANGELina BLACKmore, congratulations on your granddaughter
Irish, Thank you so much!!!

Yuri K
In two or three hours this batch will go to the oven. From a fir twig, the future bread is collected with positive energy!
Today I did everything according to Feng Shui, equalized each shmat on the scales, the dough pieces turned out to be 580 grams

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
liusia
Thank you from the bottom of my heart !!! She used to bake simple bread with flaxseeds and sunflower seeds. On Sunday, I think I'll go home. And there I don't know how it will turn out.
Katarzyna
ANGELINA BLACKmore,
Where did you buy the cones? Which network, by any chance, is not Moscow? Share valuable information, please))
Painfully wonderful I managed to buy cones: some of them were mad while wandering, but did not work in the test. The second tried to cook, so there was not even a hint of movement, and they died ingloriously)

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