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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 64)

SvetaI
With this yeast, my pastries always ruddy very well, even simple breads without fat and sugar - such as baguettes and ciabatta.
Smile
Added time, respectively ... ostalos a little ... I'm waiting for the result ...
Marysya27
Smile
These are the results Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
covered with a towel, heavy and hard
Yuri K
Quote: Smile
I added time, respectively ... left a little ... I'm waiting for the result ...
I played my 50 minutes, 10 minutes at 250, then translated by 180.
Smile
Quote: Yuri K
your result?
Post just above))
Yuri K
Quote: Smile
heavy and hard
It shouldn't be heavy .... Will you show me the cutter later?




Quote: Smile
Post just above))
While I'm writing, it's already op, and the new message is already in the subject, I'm sorry))
Smile
Of course ... now I'm afraid to even touch it ... and so, ugly ... the dough came up from 8-30 to 12-30 - a very long time ...
Katarzyna
SvetaI,
Sveta, I'm with an interim report and a request for advice. Dough for multi-grain rose not 4, but 7 hours and thus violated all time plans. There is no way to continue baking today (((
Tell me if I can keep it warm for an hour or two, knead it, then put it in the refrigerator until morning. Then heat, shape, distance and bake. Or is it necessary in some other way?
Thank you in advance.
SvetaI
Quote: Katarzyna
Tell me if I can keep it warm for an hour or two, knead it, then put it in the refrigerator until morning. Then heat, shape, distance and bake.
Of course, this is exactly what should be done. True, I try to keep it warm for a longer time, 4-5 hours, after 2 hours knead and knead in front of the refrigerator. But in any case, bread will only benefit from cold proofing.
And, by the way, 7 hours of raising the dough is a very good result for our yeast!
Yuri K
Quote: Smile
the dough came up from 8-30 to 12-30 - very long ...
A very long time?? Daylight hours go to my proofing! In ancient times, in Russia, they made kvashnya, they put it on a day or night.
Marysya27
Quote: Smile
the dough came up from 8-30 to 12-30 - very long ...
Katyusha, for me, not enough Probably, they did not reach the required condition.
SvetaI
If you bake according to Helen's recipes, keep in mind that she made very thermonuclear yeast, according to her recipes, everything is twice as slow, but the end result is excellent!
Dough 8-13 hours - usually like that. And she has everything ready in 4 hours
Katarzyna
Quote: SvetaI
by the way, 7 hours of raising the dough is a very good result for our yeast!
SvetaI,
And the author has 4 hours, so I was guided by these numbers))
Thanks for the help!!!
Smile
Quote: Yuri K
set for day or night.
I agree, but not at this temperature ... the dough fermented for a long time, because the ambient temperature was low, and a piece of the previous dough served as a starter - at one time my grandmother told all the mechanics, and my mother shared, as at the age of seven, she kneaded on her own the dough for bread, after washing the bowl clean and wondering at the atypical behavior of mother - leave it dirty! The dough went only on the third day ...




Quote: Marysya27
not enough for me
in Helen's recipe, it takes 90 minutes ... so))




Quote: SvetaI
If you bake with Helen's recipes
... It's too late to drink Borjomi ...
Katarzyna
So to whom you need to ask for 100 grams - to Helen!
Yuri K
Quote: Smile
the dough fermented for a long time, because the ambient temperature was not high
The bowl was just put on the stove (stove bench) in a tub.As for the rest, I agree that this is a rather long process, as your mother and grandmother told me. But it was correct and fragrant bread! And we want faster and faster




Quote: Katarzyna
So to whom you need to ask for 100 grams - to Helen!
Not per, a ON 100gr, the meeting will be good!
Smile
Quote: Marysya27
did not reach the desired condition
Therefore, such heavy ... baking should be light, as usual, but here ...





Quote: Yuri K
faster yes we want faster
... no, I'm not in a hurry, the main thing is the result ...
And the bowl was put in the warmest place and was also wrapped in a sheepskin coat, if the stove was not heated, according to summer time ... and it was heated once a week to bake bread ... by the way, rye-wheat was also baked once a week (with eternal leaven ) and did not stale ...
Yuri K
Quote: Smile
... no, I'm not in a hurry, the main thing is the result ...
So, for this, work out the moment when it is more convenient for you to put the dough and the dough for proofing
It took me up to a day and a half until recently. Now more time is running out, the yeast from the last batch weakened gradually. The reason is most likely in bad purchased potatoes, but it would be necessary to grow on homebrew
Smile
Quote: Yuri K
when it is more convenient for you to put dough and dough for proofing
I have no time limits, I can, at any time of the day
Yuri K
Smile, well, I will tell you two possible scenarios:
1. In the evening we put the dough for the night. By the morning it ripens, provided that the ambient temperature is good. Next, put the dough - by late evening, it is usually ready for baking.
2. In the morning (for lunch) we put the dough, by the evening it is ready, at night we knead the dough for proving. The next day baking.
P.S: this is how it usually happened with me
Irinap
Appeared at home, thought that the dough came up! Yeah, right now for you. Little by little. Now I'll put it on the battery to warm up.
Yuri K
Quote: Irinap
Now I'll put it on the battery to warm up.
After a couple of terry towels !!! I hope you understand this moment
Irinap
Yuri K, Yuri K, well, not on the battery itself! This is me figuratively. It’s very warm on the windowsill above the radiator, he should be comfortable there, otherwise I’ll fill it with a mug of boiling water in the microwave. Here is sissy, not dough.
Katarzyna
My dough costs an hour at 29 ... stands still, without movement ... we wait ...
Yuri K
Quote: Katarzyna
My dough costs an hour at 29 ... stands still, without movement ... we wait ...
For our topic, an hour is about nothing
Helen
Smile, Catherine, they didn't stay with you ... and maybe a dense dough turned out !?
Here is my sourdough, three days ... everything is already ready ... I put the dough!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.




Here ... 5 hours have passed, but I made it thinner, usually I make a dough 60-60-120, and this one 50-50-70
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Smile
Quote: Yuri K
In the morning (for lunch) we put the dough, by the evening it is ready, at night we knead the dough for proving. The next day baking.
Good option, Yuri, thanks! I like it more, for some reason I cut one baguette - the dough before molding was more magnificent ...
Yuri K
Quote: Smile
I cut one baguette - the dough was more magnificent before molding ...
The girls have already written, either the dough is clogged with flour, or it has not stood well (fermented). Nothing, correct it - it will work! I was lucky the first time. It turned out to be light as a fluff. But I didn’t use recipes, but from a cockroach whisper in my head. They whistled me even one egg, which seems to be categorically unacceptable. The crust is terribly crispy, the audible crunch was probably in the next apartment. When tapping with knuckles - a booming tight sound like an empty box.
I apologize to the girls for repeating the photos, I show you

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.

Smile
Quote: Yuri K
from a cockroach whisper in my head
... what kind of advanced they are The second time in my life I try to make baguettes, and the second time I fail ... or is it a day like this ... And yours are handsome
Yuri K
Quote: Smile
And yours are handsome
Thank you! This is our yeast, I tend to this! You can probably bake anything you like, haven't you tried the cakes yet? Someone even wanted to bake them




Quote: Helen
Here is my sourdough, three days ... everything is ready ... I put the dough!
What kind of baking is planned? Let me guess ... Ciabatta!
Helen
Quote: Yuri K
Ciabatta!
well how do you know everything
Yuri K
Quote: Helen
well how do you know everything
So the cockroaches in the head, wise with experience zhezh, hum here
ANGELINA BLACKmore
Quote: Yuri K
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!
I've already thought about it ... because mine only love where it's hot. And in a normal climate, I leave when I don't need to wander quickly.





Quote: Yuri K
Let me guess ... Ciabatta!
Now I have a guess ... - there is a hint ... there is not enough cream cheese for the process ...
Yuri K
ANGELINA BLACKmore, oh, well, it's quite easy
"Wheat bread with processed cheese" - that's what cockroaches say
ANGELINA BLACKmore
Quote: Yuri K

ANGELINA BLACKmore, oh, well, it's quite easy
"Wheat bread with processed cheese" - that's what cockroaches say
Nah ....
I have melted cheesecakes like mud ....))) And I need a slime ... Okay ... waiting e my baked goods))
Yuri K
ANGELINA BLACKmore, you etto, do not mislead me "Cheese buns" do not count, they are not on our yeast




Quote: ANGELINA BLACKmore
And you need a cute ...
And ... even the cockroaches fell silent, became thoughtful
liusia
Well, how do you fight. I missed my bread, my tea so much. I'll come home and put two doughs, on plain bread and on ciabatta
Hopefully nothing happened to my yeast in almost 2 weeks. Waiting for me
... Monday back to my son.
Yuri K
Quote: liusia
Tomorrow I'll come home and put two doughs, on plain bread and on ciabatta
Hopefully nothing happened to my yeast in almost 2 weeks.
Nothing should happen, they sleep in the fridge
Come on, otherwise the photo beauties have not been posted on the topic for a long time
ANGELINA BLACKmore
Quote: Yuri K
you this, don't mislead me
Yura, I immediately said that onion baked on eternal rye. But to change it to ours is a piece of cake.
And the result will be identical.
Yuri K
Natasha, Natasha, I do not argue
ANGELINA BLACKmore
But on ours they baked two monkey breads - one with cheese, the other sweet, with cinnamon and cocoa. FkusnotiShSha))) Initially, they were also tested on that leaven.
Yuri K
Quote: ANGELINA BLACKmore
the other is sweet, with cinnamon and cocoa. FkusnotiShSha)))
Nook let me have a bubble? I even didn’t get a very good result after the buns, which were like 9kop, ... The spicy yeast taste interrupts everything, just like ordinary bread turns out ...
ANGELINA BLACKmore
Quote: Yuri K
Nook let me have a bubble?
Duc already gobbled up yesMno. I sculpted it for my holidays, they love monkeys very much.
Sweet, on that leaven, I have published it here.
Yuri K
Quote: ANGELINA BLACKmore
Sweet, on that leaven, I have published it here.
Oh, I thought I’ll go for the recipient. I’m willing to bake sweet things, but wherever you go, there’s this instant yeast everywhere, I immediately run away from the recipes of those
ANGELINA BLACKmore
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Monkey Bread Chocolate
(ANGELINA BLACKmore)
Yuri K
In mlyn ... I saw not a rich monkey ... I'll study! I really can't stand cinnamon
Yoshkin cat ... how many ingredients are there
And how much sourdough! Our smaller one can probably be, otherwise the taste of hops will be felt
ANGELINA BLACKmore
Quote: Yuri K
And how much sourdough!
Yur, not a lot of leaven - these are two separate koloboks. And yet - sourdough 200 g - this is the total mass - on our yeast it will look like this offhand:
50 g of our starter + 50 ml. water + 100 g. psh. flour = 200 g.
That's all the leaven is for one of the koloboks.
And a lot of ingredients - this is how it is painted for each kolobok separately. When you do, you will not see anything terrible there.
Quote: Yuri K
I really can't stand cinnamon
Well, don't put it in. Mix just sugar and cocoa.
Yuri K
Quote: ANGELINA BLACKmore
it will look like this:
50 g of our starter + 50 ml. water + 100 g. psh. flour = 200 g.
Oh, so it's a dough! Now I understand, otherwise the leaven ...
Helen
Continuation ... the dough on the new sourdough ... everything is fine, the test has passed !!
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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