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

Molodchinka

And Wotan's cookie today! Girls, I just can't beat the crust tears, I know why they are! When it stands in tins on a proofer under a linen towel, the top dries up, and after placing it in the oven, this dried top naturally tears along the edges. This is not undersized, but precisely what the dried top does not allow the crumb to grow. How to overcome? You cannot cover it with a film - the head rises above the edges of the form as a rule. I have already tried to spray from the spray bottle, it does not help, a crust forms and that's it

[Yuri K]

Yuri K, a plastic bag, shoe covers, a shower cap ... I used shoe covers - I covered bowls of dough, and proofing tins, and now with a shower cap. I went around all the shops of the city, as if on purpose there was nowhere else, I ordered it on WB

I used shoe covers - I covered bowls of dough, proofing tins, and now a shower cap.

Yeah, okay! I used to think that people use these things to save money on buying food film! Only now it has come - in the same place the useful volume is obtained! We must find hats!

I just can't beat the peeling off the crust

If you can't win, you need to lead
Make cuts so that the bread opens up along them and does not undermine the crust. At the same time, you will give the author's individuality to the standard loaf.

Make cuts so that the bread opens up along them and does not undermine the crust. At the same time, you will give the author's individuality to the standard loaf.

Idea too! Did something like that, but forgot

[Yur,]

I wrote that after washing my granddaughter's legs I baked pies. So the pies were so successful that in my entire life I did not make such plump ones.
Moreover, I must say that when I used the eternal rye leaven, there were punctures more than once or twice. She blamed everything on the quality of the flour. And here ....... whatever I take, even the cheapest and most overwhelming, the dough still comes out of high quality. delicate, light and aromatic.
That's right, the girls write that it is difficult to spoil products with this yeast))) I confirm.
And yet, after reading the article, about the fact that the dough was not sour (although it is not relevant to us, but still read it), I began to leave the kneaded dough in a cool room. And I like this dough that lasts longer.
Yesterday I found aged milk in the refrigerator. It is not yet curdled, but it has turned sour. Here I kneaded a dough on it a little denser than a pie. I thought the baguettes would come out fine.
In general ... we create and get up further.

How to overcome? You cannot cover it with a film - the head rises above the edges of the form as a rule.

Yur, I do this - I put the forms in a large polyethylene bag, put a potato machine between the forms, its handle is high and does not allow the bag to settle on the bread tops. I do the same with pies.

In general ... we create and get up further.

Don't forget to show us!

I do this - I put the forms in a large polyethylene bag, put a potato machine between the forms, its handle is high and does not allow the bag to settle on the bread tops. I do the same with pies.

It is also an option

It is also an option

Moreover, I have a huge package, several forms fit into it. And so the dough fits perfectly in this bag. Inside, a humid microclimate is created. The surface of the products remains delicate.

than my package is just huge, several forms fit into it. And so the dough fits perfectly in this bag. Inside, a humid microclimate is created.

I have already understood that there are such black packages, huge in rolls, a suitcase can be placed there and on the shelves for storage I'll think about it Although, in hats, the forms would look more cultured

Inside, a humid microclimate is created.

And you can also pshynut from the spray bottle!

Don't forget to show us!

Here)))

I have already understood that there are such black packages, huge in rolls, a suitcase can be placed there and on the shelves for storage I'll think about it Although, in hats, the forms would look more cultured

No, Yur, my bags are cultural, transparent and you can clearly see how the blanks behave in them.

And you can also pshynut from the spray bottle!

This is overkill. Yeast works and the greenhouse effect is formed there by itself ideally.

[Natasha]

Natasha, well, nifiga yourself pretty! These are not ordinary cuts, are they? The main twist is a roll, and at the end there are cuts?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, no words, beauty!
And thanks for the great package. For pies, that's it!

Natasha !!! What a beauty !!! I just want a baguette with milk!



I cover with shower caps, but I think a large transparent bag will be more convenient.

[Yur,]

These are not ordinary cuts, are they? The main twist is a roll, and at the end there are cuts?

Yur, yes, there is a molding like Tourbillon baguettes.

And thanks for the great package. For pies, that's it!

Irish, yeah, for me, too, for pizhazhkov the most))

I cover with shower caps, but I think a large transparent bag will be more convenient.

Luda, if the mold is one or two, then the hats are convenient. y And when a baking sheet or many forms, for example, when baking cakes, then a large package is the best option.

Guys-ah, thank you all for the compliments to the baguettes)))

Today went the second day since I put the yeast. I cooked them late on Saturday, cooled down in a saucepan overnight, divided them in the morning and put them in two two-liter jars. In the evening it dawned on me that I had forgotten to put sugar and salt. Added. On Monday, by evening, only one bank increased by cm above the mark, and in the second, everything remained unchanged. And in the morning I got this picture:

Surprisingly, one had a strong fermentation process, while the other had just begun. I put sugar and salt in the same way, weighed it on a scale. We stood nearby.
Stirred it and went to work. When I returned in the evening, I found that the yeast had run away, stronger from the one that fermented more, and from the other slightly. It's good that they were on the table. I didn't think they would start to rise so quickly. I should have put jars in 3 l, but decided that 2 l would be enough.
I hope that tomorrow they will begin to “calm down”. And then during the day there is no one to mix.

[Arnica]

Arnica, well! It's very curious why they behave differently. Let's hope that happens !!! Put the jars in some kind of basin, and cover them with napkins on top, they won't run further than the basin, just pour them back into the jars when you come

Thank you, Yuri, I did just that.
They were with a gauze napkin, I mixed them and photographed them, and then I covered them up.
True, they are so thick that they do not merge.
They smell a little hops.
At night, I stirred it again, because in one jar they increased to a hanger. I'll check it out at night. I didn't expect that such nimble could be

I didn't expect that such nimble could be

Girls in the subject have almost all gone through this

One jar had almost calmed down, and from the other by the morning it "escaped" again, although it stirred it at night.
I hope that the peak of activity has already passed.

One jar had almost calmed down, and from the other by the morning it "escaped" again, although it stirred it at night.

By the way, you can even try to put a test dough

By the way, you can even try to put a test dough

I'll try today then!

Now I do not dare to renew the yeast in a three-liter jar, they run away, pour it into a large enamel pan and let themselves be bullied as they want. And I calmly rest, stirring occasionally if they are very nimble. Today at home I am brewing a new portion to renew the yeast.

I put in two cans - 3 liters. and 2 liters. They roam briskly, but do not escape from the cans.

Two three-liter cans are enough for mine, I showed them a few pages ago with pictures. Everything happens in one day with my hurry, with the addition of a starter.



Here I am a fool ... As I warmed up the oven, I forgot to reduce the temperature after I put the forms. I have 255 and the next position is max. I almost turned it into a coal, okay, after 40 minutes I decided to look in !!! And then he turned off the gas. But I really like the color, although the top is a little overcooked!

I have an ikhperimant set for the night today)) It's so interesting to play with our yeast.

I have their experiment set for the night today))

Hope to see more photos! ))

Yesterday I baked the first bread with this sourdough "Village by Helene".
It turned out not very successful, but I liked it anyway. She put the dough overnight, added the rest of the ingredients in the morning and put it in the refrigerator. And after work, I took it out of the refrigerator, mixed it and put it in a mold for proofing. It turned out that the shape was large, the consistency turned out to be a little watery, blurred. But nevertheless I liked it very much to taste. It does not crumble when cutting, when pressed, it returned to its original state.
I also baked "Wheat from Yuri K." But it stalled at the detuning and the top fell through, and I liked the taste too.


I will improve the baking bread.
Thanks for the starter!

[Arnica]

Well, with the initiative you, Arnica !!! Rehearse the proofing process, and you will have wonderful homemade bread! Focus on your time indicators, since absolutely everyone will have different ones. The yeast is individual, with its own character!

[Olga]

Olga, with a start! It is difficult to spoil baked goods with this yeast. Yesterday I tried to arrange a roll, but the soft dough turned out very well and the roll could not be formed, so I made 2 loaves with a braid and baked it. Delicious!!! I took it to the bathhouse. Everyone really liked the loaf-kalach !!!! I have not been in the bath for a long time, so I shared my joy.

Hope to see more photos! ))

I didn't have time for anything today. I put the dough in the refrigerator. We were very tempted to go skiing, as hitherto there was almost no snow. And to miss the opportunity to ride is just a sin)) So we wasted time, which I already lack in a day. Therefore, the xcb experiment lasted for three days)) But with our miracle yeast this is in the order of things, unlike other types of leaven.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I still want to ask why your topic is not available, "Here and Now, or How Many Are You, Mondays?"

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I still want to ask why your topic is not available, "Here and now, or How many are you, Mondays?"

I asked her to remove it. It may not be completely removed, but I did not find the opportunity to publish in it. (Yur, sorry for the flood)

(Yur, sorry for the flood)

Yes to health! If there is communication (flood), then the topic is also alive!



And I have trouble! It seems that an infection (potato disease) has entered the house! And apparently I brought it in with flour purchased at the World Bank, that whole grain. Today I put the dough without her, let's see what comes out of a purely wheat premium local. With her, I always had everything in order, but I have not yet disinfected the containers and instruments.

How is the infection expressed, Yur?
I buy flour tsz in AUCHAN, "French thing"

[Natasha]

Natasha, specific smell, disgusting. The crumb is not yet tacky, but the smell and taste ... brrr. Before buying this flour (I regularly add it to the batch, but it began to appear for the first time), the bread could lie for up to a week, and there was nothing for it.And the last two batches three days and then spoilage of taste.
Yes, it started with a new batch of yeast by the way, maybe the potatoes were also infected ...

Wow ... Even scary.
Do not bring, Lord, to get such rubbish.

[Natasha]

Natasha, yes, it happened, now I have to think about what to sin on. 2020 was not set for me on many fronts, that there are continuous troubles at work, that at home with baked goods, well, on little things ...

Do not despair. All this is not the worst thing in life.
Everything will work out for sure. You will see!

Yes, of course the wave of failures will pass. More and more often I am nostalgic for the Soviet times, when people smiled, went to visit each other, helped not in words but in deeds.
Well, okay, it's time to sleep! Almost two nights

In the summer my bread began to spoil quickly, I had to change my favorite local flour to makfa and the problem was solved. Only the cabinet where the bread was stored, I wiped it with vinegar, I did not pass everything, as they say. Apparently, the party was bad. But somehow I'm afraid to go back.

Rustic bread
maybe who hasn't seen ...

Rustic bread
maybe who hasn't seen ...

Of course not! In another topic posted
Beautiful bread!

flour bought at the WB, that whole grain.

don't scare! I also use it, I really like it. She's so straight ... Coarsely ground, delicious bread from her, some kind of rustic

don't scare! I also use it, I really like it.

Don't scare me! Leaning towards infected potatoes. Previously, with the addition of this flour, the bread was amazing!



On your advice, girls, now I distribute the dough in the forms under the package! Just three forms L10 fit. The top is not covered with a crust!

And the yeast in the refrigerator should be closed with a lid without air access, do not you need to make holes?

And the yeast in the refrigerator should be closed with a lid without air access, do not you need to make holes?

Yes, closed with a plastic lid. Holes are not needed))

I did so, but just in case I decided to clarify.
Thank you!

just in case, I decided to clarify.

Do not hesitate to ask if you have any questions



Pure wheat premium. Only from the oven

[Yur,]

On your advice, girls, now I distribute the dough in the forms under the package! Just three forms L10 fit. The top is not covered with a crust!

Yur, well, that's how good it is in bags, then bread blanks)))