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

My parents made starch only in the spring! When the potatoes remained, but "we are not used to throwing them out" (as my mother always said). How many% of the output was there - I don't know

[Irinap]

Irinap, but now everything is complicated in this matter. In stores and supermarkets, they sell such a rag that you are amazed ... It looks like it is dyed - but you start cleaning - it's good if half of it is discarded, or even more! Earlier they spoke Turkish, then someone else's, in short, as if they themselves are not grown. Now it is easier to hide illiquid assets, they dump it all in the mud on the showcase - many take it because it costs half the price. And you buy a washed, clean one at twice the price - you start cleaning and the result is the same, all rotten or somehow struck from the inside.
If you go to the market, then it makes no sense - the same outbidding of this muck is. Rural real potatoes have long been gone, or they have been selling them directly through Avito since autumn. But now, as it was customary before, it is rare for someone to stock up on bags for the winter. Well, only someone has a private house with a cellar.

In our market you can buy a village one, but you can easily get caught out of it. But this is already a matter of practice.

I also had such an idea ...

I also ran this thought

Oops, guys !!! old age, not joy, and laughter and sin ... that's what's in my head .. after I wrote it ... I think I'll go to the first page, read again how to make baaaa, and there is also sugar and salt I have to, but I forgot and added ... put it in a warm oven and left ... I'll be home, at 20.00 hours ... let's see ... don't hit !!!

baaaa, and there is also sugar and salt, but I forgot

Well, I do it with salt, but as you know, it inhibits the growth of yeast. So you can add it after fermentation. Just mix well ... And sugar is yes, it is also how nutrition works (for yeast growth) and subsequently as a preservative, although it does not taste there at all

[SvetaI]

SvetaI,
Well, the experiment with the "sponge in the cauldron" failed miserably. The dough was loosened, but did not grow. I added not 80, but 60 grams of our yeast to the dough (so as not to taste bitter). The dough did not rise at all for all the stages. Not warm or cold. That's how inglorious and went to the trash.
I also tried to make a loaf, but still without understanding what to do)) The dough rose wonderfully, but the dough came out liquid, made it moldable. The taste was pleasant, the crumb was shapeless and a little plasticine. Parted and fermented much longer than with yeast.
I'll try more recipes from Helen ... Then I'll make a decision - maybe this is not mine

[Katarzyna]

Katarzynawhat is it! Very sorry. But nevertheless, the yeast is alive, since the dough is loosened ...
For me, according to this recipe, the dough also turned out to be thick and there was no particular growth, rather, really loosening. But then the dough rose, though not quickly.
How long was the proofing?
Yuri, of course, will condemn me, but in such a situation I would add industrial yeast to the dough, everything would instantly start playing. And the bread would be delicious. It's a pity to throw it away, my hand does not rise

If the mood is more or less, I will try to put the dough on Saturday so that I can put the dough at night and bake it on Sunday. I will divide it into two parts. Part of the hearth in a gas oven, and part of the HP. Well, that's ... plans. Life can make a difference, of course

The taste was pleasant, the crumb was shapeless and a little plasticine.

No photos?

Parted and fermented much longer than with yeast.

Yes, it cannot be taken away. But we consciously go for it, but for such a long time, taste and all kinds of usefulness are gaining. Patience is needed. It's easier for me in some way. I kneaded the dough - and to work. I don’t think about her there. I come - ready. Then I kneaded the dough - and sleep. I don’t think about bread again. Woke up - ready. It doesn't matter how long it takes, personal time is very little needed.

It's easier for me in some way. I kneaded the dough - and to work. I don’t think about her there. I come - ready. Then I kneaded the dough - and sleep. I don’t think about bread again. Woke up - ready. It doesn't matter how long it takes, personal time is very little needed.

Today I put the dough: 100g of BC flour, 40g I wandered about 5 hours. I was leaving. Dough is more well-loosened. I usually put it overnight, but 1 tbsp of yeast + water = 100g
Now I've kneaded the dough
-160g sun
-90g rye
-5 g salt
-1 tsp sugar
liquid 95 g in pm 20 fermented baked milk
But I had to add 20ml of water
The oven will be tomorrow

I'll try to put the dough on Saturday so that I can put the dough at night and bake on Sunday.

From Saturday morning - dough, on the night of kneading dough, in the morning (closer to lunch) - pastries. This is how my time is distributed

From Saturday morning - dough, on the night of kneading dough, in the morning (closer to lunch) - pastries. This is how my time is distributed

You get something for a long time. I have dough in the morning, after work, kneading and baking by 20.00 always get bread. I work 8 hours if that.

Yesterday at 13.00 I started the dough, by the evening at 19.00, I was ready, but I was not ready to do something, when I started the dough, when I did the folding ... I didn't do anything, I went to sleep ... the dough was on the table and stayed ... In the morning at 7.00 I get up, she settled down a little, I kneaded the dough, put it in did, but says that it is already pearl out of the box ... he folded it and put it away in the cold), that's just going home, I'll be there in an hour ... I'm sure everything will be okay with the dough ... and I'll show it later .. ...

This is such a beautiful dough, it is not afraid to stand it.

You get something for a long time. I have dough in the morning, after work, knead and bake by 20.00

Everyone makes a different yeast. I have "slow-witted" initially, someone faster. It all depends on the environment, which yeast is settled in the potato-hop substrate

[SvetaI]

SvetaI,
This is the crumb of my "loaf"


I also threw out the dough for the first time today, then, for the sponge in the cauldron. Previously, I added ordinary yeast there, but it began to smear and turned into something incomprehensible. I honestly tried to do something.

[Katarzyna]

Katarzyna, well, in appearance, everything is even very good, porous, normal crumb. Plasticine is when the dough is not fermented, but here everything seems to be normal. Even the top will be beautifully lifted.

Here is my grief, the leaven ... did not even touch, almost in 2 days

When I added sugar, salt in the morning ... 12 hours have passed and that's what started up ...

Stirred

[Helen]

Helen, ndaaa ..... If you were a beginner, I would think so how, but you are already a seasoned user of this yeast. You yourself understand what the result is Here is a simple potato for you ...

So much for a simple potato ...

Well, all the same, she does not play very well and is liquid ... when I put the dough, it will be more visible

Well all the same, she does not play very well and is liquid

Yes, I see. It seems to me that you will have to make a starter again

Yes, I see. It seems to me that you will have to make a starter again

We'll see...

And my walk finished ... exactly five days!

And my walk finished ... exactly five days!

Well, everything, we are waiting for deliciousness in the tape!

We'll see...

We are waiting for the verdict!

Today I baked a delicious bread-book)) Such deliciousness ...
The recipe tomorrow, from a computer.
True, I will not post a photo of the finished one, so as not to frighten newcomers (ugly cracked)
For now, I'll show you the form in the form, before baking.But when I repeat it, I will take another photo.

delicious bread-book)) Such deliciousness ... more!

Interesting !!!! We'll have to wait, the announcement does not roll

This is the crumb of my "loaf"

I agree with Yuri, everything is not bad at all. Excellent convex roof, porous crumb. Perhaps a little damp, but it's fixable. This means that the yeast is working, it seems to me that you will defeat it in the end!
Try this one:

Wheat bread with processed cheese (ANGELINA BLACKmore)

Very tasty and somehow well, baked without any problems ...

[SvetaI]

SvetaI,
Now I put a dough for a multi-grain from Helen, I'll try what happens. About wheat with processed cheese - thanks for the tip))
But the crumb, in my opinion, should look different)) Tomorrow I plan to bake the same "loaf on a big bag", but according to the main recipe, let's compare the result)) unless, of course, I don't screw it up somewhere along the way

I put the dough on the baguettes from Helen 1.5 hours ago, and now they call from work, they will have to leave urgently, for an hour and a half ... and the dough is not in a hurry to come up ... I will probably leave it unattended, since I am still from the place didn't budge, he's worse off ... wait

[Bread "Onion accordion"]

Bread "Onion accordion"
Dough:
* Starter - 50 g.
* Water - 50 ml.
* Flour - 100 g.

For the test:
* Dough - all
* Milk (warm) - 150 ml.
* Eggs - 2 pcs. (blabber)
* Sugar - 1 tsp.
* Salt - 1 tsp.
* Flour - 450 g.
* Vegetable oil - 4 tbsp. l.

For filling:
* Onions - 3-4 pcs.
* Dill greens
* Vegetable oil - for frying
* Salt to taste
* Ground black pepper - to taste

According to the classics of the genre, we are preparing a preliminary dough.
When this element is ready, we proceed to the production of the dough.
Add milk and eggs to the dough. Mix well. Now it is the turn of flavorings (salt, sugar) - you also need to mix the mixture well with them.
Next, we introduce about 2/3 of the flour and start kneading, gradually adding the rest of the flour (it may take less or more)
And under the curtain we pour in vegetable oil, carefully mixing it in.
Everything, you can put the bowl of dough in a warm place, for lifting. During fermentation, you can knead the bun.

As long as the teto comes up we will make the filler
Chop the onion into thin half rings and fry until golden brown.
At the end, add black pepper and salt to taste, and add chopped dill. Let’s wait a couple of minutes under the lid to make the filling “make friends”. We cool (for this it is more expedient to transfer to another dish)

Well, our dough is ready for work and defense)) - gently wrap it up and shape it.
Stretch or roll it into a rectangular layer, 1-1.5 cm thick. Next, cut it into squares the size of the end of the bread pan in which we will bake.
On each face we place a portion of the filling and begin to fold it into a mold (from the end, putting each other, put the last plastic clean without filling))
For convenience, the form can be tilted.
When all the "spare parts" are packed into the mold, cover this structure with a film and let the proofing.
Such an onion accordion is baked for 35-45 minutes at T = 180 * C
This bread is tear-off, which is very convenient.

The bread is very tender and very, very tasty (provided that you like fried onions)))
A photo of the finished one will be after repeating baking.
In the form of a "strip", you can use any filling that is suitable in consistency (so that it does not flow). The recipe is served as an idea.
For orientation - bread form L7

[ANGELINA BLACKmore]

ANGELINA BLACKmore, and I thought that you would sandwich with cheese. For a long time on YouTube I saw this with Avrova.
Bread must be tasty.
And during the night in the refrigerator, the bread did not move a bit, it’s already warming itself on the table for 2 hours. Later I plan to leave until about 4 pm, and then I will look at his behavior

[Ir]

Ir, can it be put somewhere warmer? I have dough in the kitchen, it rises on the table very slowly (well, by my standards)), but when I put it in the room where we have a boiler, it immediately begins to lord, swell))
Although I must say that in the refrigerator overnight the dough also rises strongly ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, an interesting recipe! When I did onions, I just added fried onions to the batch

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, no, I'm in a hurry, let. By the evening will be ready - the very class.
In general, in such cases, I put boiling water in the microwave with a mug on the advice of Maria Kudryashova from the Honest Bread program. I watched and remembered for a long time.

When I did onions, I just added fried onions to the batch

Yur can be so. In this version, the beauty is that the pieces are torn off the loaf in portions. This is really convenient.
For this bread, a toast shape would not hurt me (it is rectangular, without bevels like mine)
But by and large it is not important.

And my yeast seems to have completely died or completely weakened, "fizzled out". Here is the dough delivered yesterday at 12 (midnight), today in 13 hours. She just snapped off the water without rising a gram. What the hell - I don’t understand, in the winter I didn’t leave the starter yet. Only from the words of a comrade the yeast does not lose activity, for the first time I myself have been observing them for so long. And I like it less and less ...

In this version, the beauty is that the pieces are torn off the loaf in portions. This is really convenient.

I understood this, I just wrote that the onion had already done

Yur, do you think it is natural that in winter they have a kirdyk or a special case?
Somehow I'm starting to worry) although my recent cooking was successful and the starter behaves even more decently than the previous ones) I have a store potato.

I understood this, I just wrote that the onion had already done

I baked a lot of onions, different (on eternal rye) I published a couple of recipes here.

[Natasha]

Yur, do you think it is natural that in winter they have a kirdyk or a special case?

I do not know NatashaI don't know at all
At a friend's, I saw this yeast last time in the fall, I have not met for a long time. But when he calls, he lives normally ... I've been doing this since August
I think in my case they need to be updated more often, apparently, with a new brew and the addition of a previous starter. Probably once every couple of months it will be useful.

Oh, it turns out not a couple, but a little more publications))

Onion bread with paprika and "4 cereals" flakes (ANGELINA BLACKmore)

Whole-grain wheat bread "LUKYanych" (ANGELINA BLACKmore)

Loaf "Cipollino" with sourdough (ANGELINA BLACKmore)

Bun "Lukerya" (ANGELINA BLACKmore)

Onion loaf (ANGELINA BLACKmore)

I don't know Natasha, I don't know at all
At a friend's, I saw this yeast last time in the fall, I have not met for a long time. But when he calls, he lives normally ... I've been doing this since August

Yur, okay, let's hope that it was a coincidence of some circumstances when you did it.

Yur, okay, let's hope that it was a coincidence of some circumstances when you did it.

I have been observing / suffering with this party for a long time. At first everything was as usual, wonderful. Then it began to malfunction - on baking. Then he began to raise the dough with difficulty. Today, in general, the priest happened.
Well, I put it in the heat on the radiator through the towels, I'll see ... And then time goes by, tomorrow to work for a day, today I would bake. And when I will knead the dough, it is generally unknown now.

Yur, when I had malfunctions with eternal rye, and bread was needed, I baked unleavened bread on kefir and soda. Better soda than store-bought.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, if now a miracle does not happen in the next couple of hours, I will add dry yeast for baking an emergency from a couple of rolls ... After a day I will cook a new batch and remove the starter

Yura, let everything work out for you. Even if this starter failed, then let the new brewing restore peace and confidence in tomorrow's bread.

Ho ho! They're just assholes! Southerners suck, love warmth! We are comfortable in the room, and they are swaggering, but after 1.5 hours of standing on the battery, they immediately became kinder!

We'll have to stimulate the dough. I will put it in a bowl with warm water, as I did before (in the fall) when the heating off-season was
I don't put it in the oven, the light bulb has burned out long ago. I was honored to order on Ali today. But even when he arrives, I’m unlikely to do that, my 15W only goes there.And how much heat from it will be in the iron oven, but under the protective thick cap for the lamp ...

[Smile, Ekaterina]

Hello everyone
Smile, Ekaterina, with successful completion of the process
Svetochka, sestrra

It's easier for me in some way. I kneaded the dough - and to work.

Since I am busy at work now, I cook either in the morning or in the evening when I appear at home ...

Elenushka

baaaa, and there you also need sugar and salt

This "magpie-crow" also flew to me

It seems to me that you will have to make a starter again

We'll see...

Helen, I support, it may still ferment. I have the same one at work now.

Katarzynushka

The dough was loosened, but did not grow.

This happens Add a little flour and let it stand.

I added not 80, but 60 grams of our yeast to the dough (so as not to taste bitter).

It seems like it shouldn't. I often take 100g each

Parted and fermented much longer than with yeast.

And there is. Wanders longer. The fermentation time may not be the same as in the girls' recipes. Specified time +/- reference point.

I'll try more recipes from Helen ... Then I'll make a decision - maybe this is not mine

Katyusha, all Yours A little patience: "The end colors the matter." Everything will work out. Yeast newborns for now, they will still accumulate a little strength and there will be "zer gut" Do not lower your hands And your nose too

ANGELINA BLACKmore, Natasha, Exhibition of Achievements of Natasha's Management
Thanks for the bread recipes

Girls, boys, a problem has arisen: the baguettes are sitting in the oven, 10 minutes with steam has already been, and then it is said - until ready ... after how much, this readiness will come at 210 * And is convection necessary?

perhaps already after 5 minutes, look by the color of the crust and the sound when tapping, if there is no temperature probe

[Smile]

Smile, Katyusha, at 210 ° ~ 25 ', at 180 ° ~ 35'. Convection: 15 'at 210 ° + ~ 10'-15' at 180 °.

I SUPPLIED FOR 20 MINUTES AT 190 *, I turned on the convection for 10 minutes to brown, because there is no lubricant according to the recipe ...