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

Thank you! And I was ashamed to show you everything is so beautiful, but my hands with this yeast until they grow from there
Sugar and cinnamon spilled out, the kids stuck it around and eat it, already with hot rolls

And I was ashamed to show

Well, that's completely superfluous! On the contrary, we miss beautiful photos with pastries! We are always glad to see the results of teammates

PEOPLE! STARTED! THANKS ALL!
Indeed, it was cold for them, the poor,
Now it is stable at 26-27 degrees and now)))

[Katarzyna]

Katarzyna, well, quite another matter!



I’ll go and torture the sponge again! I’ll think of something tomorrow

I’ll go and torture the sponge again!

Yura, don’t put salt on the wound)) I haven’t finished the white bread yet ... Therefore, the new one should not be kneaded at all. Although ... we can stir up pizhazhki ...

Yura, don't put salt on the wound))

What is that? This I urge you on, I have become lazy for the holidays.



In the meantime, I took two packs of ultra-pasteurized milk for a share of milk, they haven't done anything for a long time! I put it on batar for the night through a couple of terry towels

I want to honor some shanezhki

Yur, I baked on the eternal rye shanezhka.
The recipe is as follows:
Dough:
* Wheat leaven - 200 g.
* Wheat flour - 400 g.
* Egg - 1 pc.
* Sour cream - 3 tbsp. l.
* Salt - 0.5 tsp.
* Sugar - 1 tsp.
* Water - 180 ml.

Filling:
* Potatoes - 5-6 pcs. large
* Butter - 3 tbsp. l.
* Cream - 0.5 stack.
* Potato broth.

Knead the dough from the ingredients. Put to rise in warmth.
until the volume is doubled. Divide the dough into 16 parts.
Roll into balls, then gently stretch into flat cakes with your hands.
On top of each of them, put a thin puree.
These blanks need to be fermented for 60-90 minutes.
Before planting in the oven, grease the top of the shanks with sour cream.
Bake until blush at 180 * C.

I am thinking of making a dough on our yeast weighing 200 g and forward.

[Natasha]

Oh, Natasha, I have not warned! We call butter or sweet pastries with shanezhki
This is certainly not correct, but out of habit I made a reservation

We call butter or sweet pastries with shanezhki

A-a-a-a.
Nothing wrong. Maybe someone else will like my version of the shanezhek.

Maybe someone else will like my version of the shanezhek.

yes, all our pastries are wonderful!

I also want to show that I have already baked with this yeast. Do not judge strictly, these are generally the first bread in my life that turned out to be edible and tasty.
When I decided to test the bred yeast, I put in some dough, and, to my surprise, it got up. To celebrate, I kneaded half a portion of dough for chiriol according to the recipe of ANGELina BLACKmore. Smallish, however, I made them. Next was Melted Cheese Bread from ANGELINA BLACKmore
Monkey Bread from Liusia with sausage and olives. It turned out two-in the form of a ring (cake pan) and a heart



Oat-curd bread from ANGELina BLACKmore
Filipino bread Pandesal from ANGELINA BLACKmore Thank you all for sharing your recipes and your baking experience. I hope with your help and I will master this one, which is not yet easy for me. science.

I also want to show that I have already baked with this yeast. Do not judge strictly

We will, we will judge !!! How was it possible to hide such beauty and practice from us for so long? Wonderful pastries, great work done! I hope you liked the taste too. Did the failures happen interesting?

Yur, but I like the smell when cooking. Very pleasant, herbal.

so I'm surprised that it smells like bee, some kind of wrong hop has gone

I bring my leaven to the bride

She stood for a day without visible movement, but as soon as the temperature in the room increased by a couple of degrees, she almost instantly started playing ... it happened exactly one day later. I did not add additional starters, the leaven from scratch, for 17 hours of the second day, rose by 3 cm - the heater helped ... in the room now 26.9 * Did not stir. I continue to observe
Yes, the smell is pleasant, herbal ... but the taste - licked a spatula when cooking - a terrible bitterness

Thank you, Yuri! Everything was delicious! Under your careful guidance, even my bread began to turn out. I want to swing at your wheat! Painfully, you have it good! How my grandmother used to bake in my childhood, too, with hop yeast.

I want to swing at your wheat! Painfully, you have it good! How my grandmother used to bake in my childhood, too, with hop yeast.

I will be VERY glad and flattered! Of course, I have already gone very far from my own recipe, but the main points are the same

She stood for a day without visible movement, but as soon as the temperature in the room was increased by a couple of degrees, she began to play almost instantly ...

Everything is very natural. Temperature is one of the most important factors of fermentation.

Yes, the smell is pleasant, herbal ...

Everyone has their own organoleptic "feelings", everything is very individual.

tasted - licked a spatula when cooked - a terrible bitterness

How china! This is the bitterness present in the extract of the decoction. They are absolutely not felt in baking.

[Smile]

Smile, Catherine
For me, too, only a day later and with an increase in temperature, fermentation began.
But look how different it is with us. My contents have stratified, the foam raises the potatoes, but yours uniformly "boils", I also do not mix. And the color is completely different.
And yeast should be kept at this temperature all the time? I even had them at night with a light bulb in the oven.

I don't mix either. And the color is completely different.

Zdrya, you need to mix at least once a day. Just to return homogeneity, and so that the yeast fermented throughout the mass, and not just from the bottom / top. We do not need bottom or top fermentation, these are other processes.
The color is normal, may differ from the variety of potatoes, the content of various foreign substances in it. And the glass of a jar of different colors can also be confusing.
Comfortable fermentation temperature is 26-29 degrees.

[Yuri K]

Yuri K,
Yes, commander! I'm running to mix!

[Katarzyna]

Katarzyna, You are there ... be careful It is better to put the jar in an additional container, there have already been cases of laundering everything around

[Yuri K]

Yuri K,
Everything will be fine, this time it’s in a basin)) And I cooked it for 1 liter of water, to be honest, I didn’t hope for a positive result ...
Now only understand for sure when the process will end. Just when will the level drop to the original?
And they also wrote that you can walk on them with a blender, without sacrificing quality. Can? And in their bottle, for convenience), otherwise my potatoes are grated not in the trash, but on a fine grater.

Everything will be fine, this time it’s in a basin)) And I cooked it for 1 liter of water, to be honest, I didn’t hope for a positive result ...

[Smile]

Smile, Katarzyna, expensive Katyushahow joyfully yeast seething I take each of you by the hand and between the namesakes I make one wish, common for everyone in this topic, you get the idea
Pavlena, Lenochka, great results !!! And how many! Now even in the topics of recipes you need to brag Natasha and Lyudochka such beauty

[Katarzyna]

Katarzyna, Catherine, my top lightened a little, and a centimeter from the bottom it stratified a little ... If you put it at the same time, then the difference is most likely due to the initial consistency ... I had a rather thick jelly, even after adding a cup (230 ml ) water ... the starch content in potatoes turned out to be very high. The only thing that confuses: a film appeared on top, which happens on jelly, plump, but not over the entire surface, but only in the middle ...there is a desire to remove it so as not to obstruct the access of oxygen to the mass ...

The only thing that confuses: a film appeared on top, which happens on the jelly, plump, but not over the entire surface, but only in the middle ... there is a desire to remove it so that it does not obstruct the access of oxygen to the mass ...

This is why mixing is recommended. So that the surface is not covered with a crust and after that everything does not pass into vinegar fermentation.

you need to mix at least once a day

I mixed it now, when I removed this misunderstanding ...

when I removed this misunderstanding ...

I mix this misunderstanding in the total mass.If you remove it every time, nothing will remain of the volume at the end of fermentation

[Smile]

Smile, Catherine, I have such a film at the end of fermentation self-bubbled

During fermentation it looked like this:

But I don't have a film yet, my yeast is not very thick.
Now understand when to clean them in the cold))

[Marysya27]

Marysya27, Allochka, seize the moment

I make one wish, common for everyone in this topic,

nothing will remain

It will remain ... it's all 1.5 sq. see the rest turned out to be an optical illusion when I looked through the glass

[Smile]

Smile, Katyusha,
Katarzynushka, clean in the cold, when fermentation stops completely

[Marysya27]

Marysya27, Alochchka, thank you, I understand ... I will keep watch

I read and feel warm in my soul. Our Temka lives and grows with new adepts.
Newly baked breads were wonderful. Thank you for trusting our recipes.
Well, and we went on to compose ... Space for imagination is not a plowed field
Tomorrow I have banal kapustnichki, and next there will be such an interesting loaf.

Can I blender them later? And then these potato worms somehow confuse))

Can I blender them later?

Sure you may. Every time I use a hand blender to punch through the mass when it is cooked.

Can I blender them later? And then these potato worms somehow confuse))

You can also blender)) It does not bother me, there is not even a hint of potatoes in baking, but what is there in baking - when kneading the dough, they dissolve

[ANGELINA BLACKmore]

ANGELINA BLACKmore,
That is, it does not matter at what moment to break through them? After boiling or when ready?

This is what I just started !!! I can't help it, sugar is burning and that's it
How do these rolls / buns bake when sugar syrup forms between the layers and pours to the bottom of the oven?
Girls, tell me about the future, huh?

This is what I just started !!!

It's good that you can't see here
And yesterday's handsome came to me to throw out and today urgently bake bread. We sat down to dinner, and the bread was like plasticine inside. Something I was too clever with him yesterday.

I came to throw out yesterday's handsome man. We sat down to dinner, and the bread was like plasticine inside.

How do these rolls / buns bake when sugar syrup forms between the layers and pours to the bottom of the oven?

Yur, and he is pouring out over the sides of the baking sheet, is it sugar? Or did I not understand a couple?
I bake puffs with sugar on a baking sheet with a non-stick rug. Well, from the resulting caramel, of course, soot is obtained, but so that it pours to the bottom of the oven ... this was not the case.

and it spills out over the sides of the baking sheet, is it sugar? Or did I not understand a couple?

Yes, with dope, not in a baking sheet, but put a rug on the grate



Phew, cleaned, washed the entire oven, raised the floor (bottom of the hatch) and even there. Tired of something like a dog And bake the second batch.



In general, what happened




I put a lot of sugar in the dough, and not sweet. And it tasted almost delicious ...

Yur, but it looks very appealing and wonderful. Don't scold your buns. They are groomed!

How much they wrote. I am very glad that our theme works in full. I admired the sweets. I will be with my son for a long time. The granddaughter has pneumonia and will lie down for a long time.But at least mom is with her from morning to evening. I really hope that everything will be fine.



Thank you all for your good wishes. The phone is not very convenient. ⁵

And now I have this ...
The night watch is coming: we will guard the yeast. For every 3 hours, foam rises from the middle of a three-liter can to the neck. I'm already very proud of them, yeast, but I want to sleep ...
Only the little one was happy with the prospect of being vigilant ... it is clear that he is already seeing the tenth dream, and we were watching, watching and will be watching ...

The night watch is coming: we will guard the yeast.

we watched, we watch and we will watch ...

Hey hey !!! The local girls went through almost all this stage! It's easier to pour over two cans, let yourself get puffed up to the top

Hey hey !!! The local girls went through almost all this stage! It's easier to pour over two cans, let yourself get puffed up to the top

No, not sports)))

For every 3 hours, foam rises from the middle of a three-liter can to the neck

How nimble, but mine crawl slowly but surely, and below they began to exfoliate again. You can safely leave alone, as soon as I wake up, I will run to check but in a basin, for every fireman, I still put

[Smile]

Smile,
Yes, mine was wound up seriously. Now 25 degrees is enough for them))
I sent them for the night in the cold, at 24, and tomorrow in the morning I will return them to comfort, warmth and bliss ...

The holidays are over! It's time to start taking bread!
Although not, everyone with the Old New Year!
This time my long-lasting bread came out, put a dough on rye flour overnight, in the morning added wheat, malt, raisins, and kneaded the dough. It was allowed to stand for a whole day, the dough came out steep, but the result is still delicious.