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

[Natasha]

Natasha,

Do not hesitate to ask if you have any questions

Thank you!

Pure wheat premium. Only from the oven

What beautiful and mouth-watering loaves!
Maybe someday I will get those.

Today I finished off my sample))

I decided to see how the yeast would eat oatmeal in a dough))) The dough turned out to be nostril, but not liquid. The dough itself was kneaded with whole grain flour. The gingerbread man, after spending the night in the refrigerator, warmed up. I divided it into balls, more walnut. I made incisions. The blanks came up willingly. Baked for 35 minutes at 180 * C. The taste has slight nuances of bitterness, which does not spoil the general impression of these buns. The products are very brittle, with a slightly crispy, thin crust. Bread, naturally NOT "noble blood", but very beneficial for health. And if you spice it up with your favorite fillers, then it will generally be a super-duper okay-useful product.

[ANGELINA BLACKmore]

ANGELINA BLACKmoreoh oat buns

What beautiful and mouth-watering loaves!
Maybe someday I will get those.

I don't even doubt it! It will definitely work out!

[Natasha]

Pure wheat premium. Only from the oven

Yura!!! What a gorgeous bread !!! And I have a lull so far. I'll leave the new starter for another night, and tomorrow in cans and in the refrigerator. But maybe now I'll start a dough for testing.



Natasha, cute buns. And delicious, no doubt.

maybe who hasn't seen ...

Helen, what a gorgeous bread you have turned out !!!! Super easy!!!

[Ludmila]

Ludmila, haven't shown us creations for a long time

Yura, on the road constantly, but at least updated the yeast.

Good day, everyone. Are you still accepting newcomers into your ranks? Finally, on my third try, I got this miracle yeast. Do you mind if I tell this story.
It all started before the new year. I started by looking for hops in our small town. I ran it all over and found only 2 packs of 30 grams.
I started everything as per the recipe. I took 17 grams of hops, this is more than 2 my zhmeni.) We have our own potatoes, no chemicals. I put it in the warmest place in our apartment, near the boiler in the bathroom. My yeast stood for 3 days and not gu-gu. I looked into the jar, and there the mold appeared. Apparently they are not comfortable in the bathroom. I had to throw it out. It's a shame, but we are not giving up.
I put in the second batch, took more hops, 22 gr. and more potatoes too. I left the jar in the kitchen. I wait for a day, the second, and now the third are passing, but they are not moving. Then I added a few dried apricots (homemade, not from the store) and a tablespoon of sugar. I decided, so to speak, to feed. I'm waiting. I'm waiting for a day, the second, but they are not moving. I had to throw out this party too.
I was upset, there is no more hops in the city. But I’m not used to giving up so easily. And then the New Year has come. Then my husband and I went to see the children in St. Petersburg, where I was stocked with hops.
And I decided to try again, but let me, I think, wait for the growing moon.) I brewed a new batch. I did not regret hops, I poured out the whole pack of 30 grams. I added even more potatoes and did not add salt at the end of cooking, only sugar. It turned out to be a very thick jelly. I put it on Friday night. On Saturday evening before the shift I looked into the bank, there is silence. I decided to add a little dilution with water. And she went to work in dumka what kind of jam should I ferment. I really wanted a positive result. And I remembered that we have strawberries with sugar (not boiled) in the freezer.In the morning she came, took out strawberries, let her wander. I looked into the jar, and the kissel rose a couple of centimeters. I think that strawberries will not be superfluous anyway, and I went to sleep with this thought. I wake up, immediately to the yeast, and they grow. And today they are generally trying to escape from the enclosure. I cannot express my joy in words. My yeast is in a 5-liter jar. And they had to build such a small enclosure for them, so to speak.) Photos are attached.
I had to eat strawberries.)
Thanks to Yuri for such a wonderful recipe!
Thanks to all the girls for sharing your experience in this matter.

[Natasha]

Natasha, I am very glad that he is arriving in our regiment! Yeast is worth it. But as you bake the first bread, you will generally fall in love with them.



Yesterday I baked rye wheat bread, bran, with whole grain flour, flax seed and sunflower seeds on whey. She baked this time in her Shtebochka. Well, very tasty.

Baked according to this recipe https://Mcooker-enn.tomathouse.com/in...om_smf&topic=168440.0 Only instead of water, whey, rye flour 100g, and wheat flour 200g, plus 1 tablespoon of wheat and rye bran .

specific smell, nasty. The crumb is not yet sticky, 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.

and which one did you take on the WB? I also bought there

[Pani Tasha]

Pani Tasha, Natasha, Congratulations! You got yeast. Now bake everything

[Pani Tasha]

Pani Tasha, that's great! It's good that they went so hard to the result, some of them have already given up trying, I guess!
Well, now the main thing is to understand what they lacked in the first two cases, because history can repeat itself unfortunately ... Bake and show us what you did!

and which one did you take on the WB?

I hope that flour is not nasty ... Potatoes are likely, but not yet certain. Wheat pitch, it has not yet passed conclusions to draw, while everything is fine.

I did not regret hops, I poured out the whole pack of 30 grams. Added more potatoes

So I wrote more than once, my experiences, HOP - 30g, the whole pack !!! Potatoes-500g, and next time I'll put more potatoes, although this one now, liquid, works well for me !!!

Oh, I came to complain ...

Bitter grief. Don't know what happened to my yeast, but stopped working!
That week I baked Helene's country bread, everything was normal and predictable.
The day before yesterday I put dough on the night (I always put it in the night, I knead it in the morning, I bake it for dinner)
Yesterday morning the dough seemed strange. But kneaded on her. As a result, the bread rose instead of 2-3 hours as much as 5! And then I'm just tired of waiting. Has risen to half the normal size.
I wondered, yesterday night I put the dough again. In the morning, I decided not to make the dough right away, but added flour there, as if again a dough. She seemed to be up by noon. I kneaded the dough, and for an hour (!!!!) it practically did not rise
We'll have to cook again
The main thing is that nothing is clear at all !! Why is this happening

The main thing is that nothing is clear at all !! Why is this happening

I wrote about this behavior recently. It happened with me, and almost instantly. Suddenly, the dough almost stopped fermenting at the next setting, and the dough on the proofer began to smell like kefir. I had to throw it away. He could not understand the reason, except that he connected it with purchased potatoes stuffed with all these nitrates and other nasty things, which gradually weakened and killed the yeast.
But I have not a virtual but a living example, comrade from whom I took a starter. He does not lose yeast. Why - he also cannot explain, they discussed it with him. His yeast died for me.

Many thanks to everyone for their support! I hope the pastries will be great too. The yeast began to subside this evening.

So I wrote more than once, my experiences, HOP - 30g, the whole pack !!!

But thanks to your advice, I did so this time. Thank you.

Well, now the main thing is to understand what they lacked in the first two cases, because history can unfortunately repeat itself.

I am inclined to believe that the matter is in the microclimate, that is, in a certain warmth. And also that salt was not added. Well, for the next batch I will already have a starter.)

Now bake everything

I really want to try out my favorite recipes for liquid yeast on these.

But as you bake the first bread, you will generally fall in love with them.

I already in absentia, according to photos and recipes, fell head over heels in them.

I already in absentia, according to photos and recipes, fell head over heels in them.

Our person!

[Yuri K]

Yuri K, I dug up this information here and even remembered about the "bulbash"), did you know that?

Many people recommend cooking raschin not with wheat or rye flour, but with potato flour, which presents the next big advantage. Potato flour contains some other insufficiently examined, nitrogenous substance (obviously an enzyme) that acts as a pathogen on yeast, as a result, fermentation occurs much more vigorously and rather with a relatively smaller amount of yeast consumed. For this purpose, the potatoes are boiled (by putting steam into a vat with potatoes) and mixed with water to form a liquid gruel, to which, after cooling to + 25 or 30 C., yeast is added.

It turns out that there is "Viagra" in potatoes ... for yeast)

[Palych]

Palych, did not know, very interesting infa by the way!

[Yuri K]

Yuri K, well, so I, so I understood that sour milk instead of water or part - good (kmb) and potato broth and mashed potatoes itself in the dough - have a great effect on bread and could not understand why there are potatoes, but here's what, it turns out in the bulb there is something that yeast is very fond of. A stimulant for their reproduction.
In short, you can rename the topic to "Viagra for test yeast ".))

A stimulant for their reproduction.

Well, actually, starch itself is an excellent nutrition for yeast. Maybe this was meant? They ferment it perfectly!

[Yuri K]

Yuri K, nope, it would then simply be poured like salt or sugar. And it would be in every recipe. It is written "not yet studied" ... Mars was studied and the Moon, and potatoes - not yet fully ... nitrogenous.

[ang-kay]

potato broth and mashed potatoes itself in the dough - it has a great effect on bread and could not understand why there are potatoes, but here's what, it turns out that there is something in the bulb that yeast is very fond of. A stimulant for their reproduction.

I suppose we all respect potatoes,
When to rub it with salt!

(V. Vysotsky)




Today I am working on one of the recipes of our site, from ang-kay.
Sweet and sweet ... Now I set the dough to rise. I relish))

Sweet and sweet ... Now I set the dough to rise. I relish))

And I have another bread. I began to add sour milk. This time 80 ml of store-bought curdled milk.

I began to add sour milk.

What's the goal? Add acidity?

[Yuri K]

Yuri K, I always bake about 20% with rye flour. Therefore, I decided to add

[Irina]

Clear, Irina

I added kefir ... The sour did not appear. Although not a little added. Apparently my yeast is eating all the ICD, not even letting them raise their heads.



My pastries were baked. The scent is just crazy. It turned out beautiful, ruddy.
The camera will be charged and I will publish what was hot.

The camera will be charged and I will publish what was hot.

Let's wait!

[Error. The correct shape key was not found.]

Wait

The photo is not inserted. A window pops up - Error. The correct shape key was not found.

[Natasha]

Natasha, the admin is wise, with his alterations. I use this service to insert photos on forums (I take the second link from the top after uploading the photo)
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[Pastry based on Azerbaijani bread Shirin çörək]

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Pastry based on Azerbaijani bread Shirin çörək

Dough:
* Potato-hop starter - 100 g.
* Water - 100 ml.
* Wheat flour, premium grade - 150 g.
* Powdered milk - 2 tbsp. l.
* Sugar - 25 g.

Bring the dough and ferment in the warmth as usual, until the stage when the mass settles when tapped on the bottom of the bowl.

Dough:
* Dough - all
* Wheat flour, premium grade - 400 g (I have absorbed 350 g)
* Large egg - 1 pc. (loose protein - into the dough, and removed the yolk to grease the top of the product)
* Melted butter - 100 g.
* Sugar - 100 g.
* Turmeric - 0.5 tsp.
* Salt - 0.75 tsp.
* Vanillin - a pinch
--------
* Yolk + 1 tbsp. l. milk (yolk taken from the base of the recipe)
* Poppy, sesame white, black - for sprinkling

Load all the dough, butter, loose egg, sugar, salt, vanillin, turmeric into the kneading container. Stir and start kneading, adding the sifted flour in parts.
The dough, at the end of the kneading, is smooth, elastic, does not stick to hands.
Put the gingerbread man in a greased bowl and place it in the warmth for lifting (do not forget to cover it from winding).
As soon as the dough comes up, proceed to cutting.
On a dusty, flour, table we divide the bun in two. Roll each half into a 1 cm thick flat cake.Place on a baking sheet lined with baking paper or a non-stick mat. Cover and heat to proof.
When it's time to bake, preheat the oven to 190-200 * C.
While the oven is heating, grease the blanks with a mixture of yolk and milk. Apply a drawing with a fork. Sprinkle with sesame seeds, poppy seeds (a little) And put in the oven for 10-15 minutes (until bright blush)
The finished products don't smell ... they smell good. The bread is lightest and tender. The crumb is beautiful. Here is a muffin so muffin !!!
One mistake - I completely forgot about the sprinkling.
Since the baking sheet is small, oblong cakes had to be rolled out. this did not affect the appearance in any way.

To prepare this dish, I corrected this recipe for our yeast:

Shirin çörək Dissolve the yeast in milk, add sugar and flour. Stir. Put in a warm place for 40-50 minutes. Pour the dough, melted butter into the bowl, beat the egg. Add sugar, salt, vanillin and chicken ...ang-kay

Natasha, the admin is wise, with his alterations. I use this service to insert photos on forums (I take the second link from the top after uploading the photo)
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Yura thanks. Uploaded through this hosting.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, generally beautiful!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, generally beautiful!

And taste-u-us, Yur .... VKU-U-U-US ...................... Not even convey.

[Natasha]

Natasha, here bliiin! Maybe I will also be honored when I bake, while I only bake ordinary bread ...

Pastry based on Azerbaijani bread Shirin çörək

Natasha, what beauty and deliciousness !!! Your gold handcrafts, handmade !!! Yes, our girls and boys have handmade, gold pens !!! I am delighted!!!

[Praise the hands that smell like bread!]

Natasha, what beauty and deliciousness !!! Your gold handcrafts, handmade !!! Yes, our girls and boys have handmade, gold pens !!! I am delighted!!!

I join too! Hands that are gold, then gold!
Praise the hands that smell like bread!

I stopped understanding my yeast Yesterday I left the dough in the night, today I just took it up for dinner - NICE came out! At 12.00 I kneaded the dough for proofing, well, I think it would be fine in the evening closer to night ... Okay, now I looked into the bowl, it is already READY And I was going on business for a long time, okay - I set the forms for the final proofing. I'll come and see!

By spring everything wakes up, so the leaven has become faster. Mine, too, became faster

[Irinap]

Irinap, maybe so But I think that I have simply not brought the dough to readiness for a long time ... Hence the protracted dough holdings in my case were

[Yuri K]

Yuri K, I'm joking, maybe there is some truth

I think that I have simply not brought the dough to readiness for a long time ...

Here! I have the same

Here! I have the same

Here, you do, bake and once ... a nuance has formed!

[Ludmila]

Ludmila, Antonina, thanks for the sincere feedback !!!

But I think that for a long time I simply have not brought the dough to readiness ...Hence, the protracted dough holdings in my case were

This is an important nuance. I ferment the dough properly.
________________________ _

well, I think it will be fine in the evening closer to night ... Okay, now I looked into the bowl, it is already READY

But I must say that much more time is spent on baking, in terms of recovery. And no nimbleness will help globally. The dough is heavy, buttery, sweet. But it's not a pity for such bread and time.
________________________ _

here is bliiin! Maybe I will also be honored when I bake, while I only bake ordinary bread.

Yur, and what keeps you from baking noble products?

[Natasha]

Natasha, very nice!! The crust is probably incredible! Blush, authentic. It blows straight east.
Thanks for the adaptation! Maybe I'll get together too. If the yeast comes to life)
And stripes ...

Yur, what keeps you from baking noble products?

I can't say for sure, but something is holding back



And I have a vost, just got it out of the oven!

[Dasha]

DashaThank you for appreciating.
Relatives are out of this bottleneck))
And I am grateful to Angela that she posted such a wonderful recipe.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, what delicious pastries you have! When I saw the photo, I thought it was a round gata, it was very similar. I have a question for you, what can replace milk powder? It's just that I have a long-standing dislike for him.
And my yeast has grown old, today they went to live in the refrigerator. Only now they did not smell of kvass, as many here wrote. For me, the smell seems somehow incomprehensible. On Saturday I will begin the great ceremonial bread service.

[Natasha]

what delicious pastries you have!

Natasha, Thank you!

When I saw the photo, I thought it was a round gata, it was very similar.

No, this is definitely not an Armenian round gata.

I have a question for you, what can replace milk powder? It's just that I have a long-standing dislike for him.

In the description, I gave a link to the source, there, in the recipe, ordinary milk is used. I did it on dry from the following considerations - since the dough ferments on our yeast for a long time, and even more so baking, I was uncomfortable with the thought that drinking milk, for such a long time, would behave incorrectly. But this is IMHO.
If you don't like dry, use a regular one. This is, of course, a matter of taste.







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Potato rolls with poppy seeds (recipe processed for potato-hop yeast)
Dough:
* Starter - 50 g.
* Flour - 30 g.

Dough:
* Dough - all
* Mashed potatoes - 200 g.
* Wheat flour, premium grade - 220 g.
* Poppy - 25 g. + 2 tsp.
* Ghee butter - 65 g.
* Sweet paprika - 0.5 tsp.
* Ground nutmeg - a pinch
* Salt - 1 tsp. with a small slide
* Yolk + 1 tbsp. l milk

Prepare dough.
**********
Boil potatoes in their skins, peel, heat.
Melt the butter and cool until warm.
Grind poppy seeds (25 g) in a coffee grinder.
**********
Add spices, poppy seeds, salt, oil, mashed potatoes, flour to the finished dough. Start mixing.
First, the dough is lumpy (do not add liquid !!!)
In the process of kneading, the dough becomes obedient, non-sticky.
Place the bowl with the dough in the heat to rise and double it.
Crumple. After kneading, divide the bun into 8 parts. Roll into balls.
Roll each one into a long, thin "tongue"
Roll up and shape into a bagel.
Give the blanks a proofing (do not forget to cover with foil)
Now we coat the top with a yolk-milk mash, sprinkle with the remaining poppy seeds.
We send it to the oven, preheated to 200 * C for 20-25 minutes, until a bright blush.
Very flavorful bagels. The taste and smell of poppy is pronounced.
Nostril pulp. Recovers quickly after squeezing.
The recipe pleased me with its simplicity of preparation and the quality of finished products.
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A source:

Potato rolls with poppy seeds Boil the potatoes in their "uniform". Pour cold water over, peel and warm to puree. I got 230 grams of finished puree. Melt the butter and cool until warm. Mac ...ang-kay

[Bread-scrapers]

Today is a day again not in vain ...

Bread-scrapers
Dough:
Starter - 60 g.
* Water - 60 ml.
* Wheat flour. c / h - 100 g.
Dough:
* Dough - all
* Flour 530-550 g.
* Snowball - 250 ml.
* Cottage cheese - 70 g.
* Uneaten)) porridge (I have semi-dairy wheat) - 130 g.
* Egg - 1 pc.
* Vegetable oil - 4 tbsp. l.
* Salt - 1.5 tsp.
* Sunflower seeds - 3 tbsp. l.

This is not even a recipe, but an option for recycling what was lying around in the bins))
Don't be afraid to work with the dough on our yeast. And sculpt according to your imagination. The only thing that is important is to monitor the consistency of the kolobok (so that there is no bunch of slurry or the kolobok is not clogged with flour)
Such junk-impromptu I often spend (practicality compels))
The softest bread (not cake, of course, but an excellent result for table bread)