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

[Natasha ANGELINA BLACKmore]

Natasha ANGELINA BLACKmore, thank you for not forgetting the topic !!! Beautiful loaves! I like tin bread more than hearth options

[Natasha ANGELINA BLACKmore]

Natasha ANGELINA BLACKmore, thank you for not forgetting the topic !!! Beautiful loaves! I like tin bread more than hearth options

Yur, I'm comfortable and good in the subject, that's why I don't forget. In addition, interest in yeast does not subside in any way, which pleases.
As far as the hearth is concerned, I have not been diligent with this kind of bread either. I bake occasionally) the keyword "occasionally")))

Beautiful loaves!

Thank you)))

In addition, interest in yeast does not subside in any way, which pleases.

Interest is not interest, but have already become familiar, "native" Here I look in a box with spices all sorts of fast yeast - and no desire to do something with them, hands and reach for the starter

As far as the hearth is concerned, I have not been diligent with this kind of bread either. I bake occasionally)

So here it is with me, I tried several types of other pastries. And the main one is still everyday - premium + whole grain + semolina slightly

[Yur.]

So here it is with me, I tried several types of other pastries. And the main one is still everyday - premium + whole grain + semolina slightly

Well, this is where we disagree, Yur. The same one, for every day, I only bake pure rye. and white pastries are almost always different (these are repetitions and new recipes) We love different white pastries.

[Natasha]

Natasha, nothing, nothing ... Already at the sorting in the city my purchased pots with lids for proofing, each 7l each, have gone! Then I will ferment for different things!
Like these ones

[Yur]

Already at sorting in the city my purchased pots with lids for proofing have been tracked! Then I will ferment for different things!

Great news, Yur!!! And you yourself will like it when you switch to a wider assortment.
And what a pleasure it is to have any baked delicacy on the table. I walk on the Internet, looking for interesting yeast recipes and "draw" them in my own way (earlier on the eternal rye, now on our hieleushechka)

I only bake a brick, although the hearth baked, and maybe I baked further, but my son prefers molded. Well, okay.

And you will like it yourself when you switch to a wider assortment.

Well, with one container and with our rather slow yeast, the desire simply disappeared to constantly put dough. And now you can put THREE at once, on three types of pastries!

I only bake a brick

This form is nicer to me too

now you can put THREE at once

And you will be three times happier

And you will be three times happier

Exactly exactly!

And now you can put THREE at once, on three types of pastries!

Since my eaters are not very active, I cannot bake that much. They don't eat soon and it's better to eat the same thing than a week, I'd rather bake something fresh and different)) But when there is a lot of busyness and time pressure, then wholesale baking is certainly good and convenient.

eaters are not very active

It’s also true, but I’ll only bake bread ... All the same, we need containers for proofing, albeit a smaller amount.

It’s also true, but I’ll only bake bread ... All the same, we need containers for proofing, albeit a smaller amount.

Yur, it doesn't matter what you bake. Personally, I am just delighted that you, a man, are so enthusiastic about bread (and teas too) I respect it !!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, +1, and with inspiration too.

Today I tasted some scraper bread for breakfast. It turned out just mentally. The crumb is like fluff, the loaves are straight through the crust. And under the towel, while they were cooling, they flattened a little under their own weight.
Today my daughter again did not finish part of the porridge, already barley, now I am thinking how to depict the next loaf. I am thinking about fillers and I want a fantasy molding, not a brick, since the bread still turns out to be far from table.

I put the dough, again in one bowl. Tomorrow I'll just pick up the basins from the post office. Rest days prevented, the department works until two days. And the dumplings pistol went off, at once and take it!

[new]

defeat crust tears,

practically all "folk-shepherd" sourdough bread with incisions along the top. Apparently, the shepherds also did not like the crust torn from the sides))

hmm .. got into the topic with new and got into the "past")) and the girls gave all sorts of advice)

hmm .. entered the topic with new ones and got into the "past"))

The admin is again conjuring something there probably. It happens...

Good day. I want to show off my first bread with this yeast.
Yure many, many words of gratitude for these yeast!
Baked according to Natasha's recipe: Whole grain wheat loaf based on bread from Peter Reinhart.
Thank you very much, Natasha, for such affordable and wonderful recipes!
I put the dough for the night, came up very well. And the dough, surprisingly, did not last very long. And how fit! This is just a miracle! It turned out very tasty bread that I could not wait for it to completely cool down (as can be seen from the cut). So I wanted to try it.
And here is my bread. Bakers in a split muffin tin. My oven is not very high, so the top is tanned.

[Pani Tasha]

Pani Tashawhat a wonderful bread turned out!

[Pani Tasha]

Pani Tasha, wonderful bread came out! I’m never lying!

[Natasha]

Natasha, the bread is just wonderful! I have no doubt that it is very tasty. With the initiative !!!

[Natasha]

Natasha, wonderful! Congratulations on the initiative and the first, immediately successful, bread.
When it goes right at once, then you want to continue to create. We are waiting for new and new breads, Fancy, Fry. Well, reports are welcome.

Thanks everyone for the feedback! Like wings have grown.
I forgot to say that in the recipe I replaced dry milk with regular milk, only I tempered it (brought it to a boil and kept it in a thermos for 30 minutes) in order to avoid unforeseen consequences.

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. I could not understand the reason

does yeast have a shelf life? type, refrigerated for no more than 3 weeks
however, I wonder if you and Marta have the same dates

does yeast have a shelf life?

So my yeast lost its activity after three months. The smell is still good, the consistency has not changed, but there is practically no lift.
Actually, miracles do not happen. To store live yeast for months without feeding and renewal and keep it alive and active ... Well, I don't know, it didn't work out for me. Perhaps someone who bakes a lot and cooks a fresh portion once a month and a half will last longer.
In general, I played enough. I use the rest of the starter without fail, only as a flavoring agent, but I will not cook a new portion.
Thanks again to the author of the recipe and everyone involved!
Although I am leaving the ranks of active players, I will be happy to follow the topic

[Newbie]

Newbie, nope, this theory is not about me. Fresh yeast, cooked just a week ago, used a couple of times, everything is fine, and then ...
And this was the second brew.The first one worked perfectly for about a month, it ended. And the second behaved like this
I haven't cooked the third one yet. And now I'm thinking, add a spoonful of starter to it or let it ferment itself
By the way, I recently put on my tough-thinking: 60 yeast + water + flour. So the dough rose in a day !! The next evening. I ignored it. In the morning I decided to bake a Borodinsky type oven, using ordinary yeast, and poured this dough into it. So the bread came out with sourness, delicious!

Although I am leaving the ranks of active players, I will be happy to follow the topic

Do not get lost, you never know, suddenly you want to again

[the dough for him is a mixture of a starter and semi-milk barley porridge]

Today I have another experience)) As a schoolboy in a botany lesson))
In general, so ... all people, like people, put a normal dough, that is, starter + water + flour. But I am all itching to do, all the adventure craves))) I put bread on the proofer, the dough for him is a mixture of a starter and semi-milk barley porridge... I thought - I'll put it on, if it doesn't work, then I'll just throw it away. And the porridge, then go and "get hot" And such a spiritual dough came up. Lush, spiritually sweet. I'm waiting for the final result.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, a couple of times I put the dough purely on the mink (cereal), an interesting dough turns out. So I know that you made a good dough. But, on the other hand, you have experience!

And the porridge, then go and "get hot" And such a spiritual dough came up. Lush, spiritually sweet. I'm waiting for the final result.

Hmm, I also expect that you will succeed. Come on, yeast can work as a porridge utilizer))

Greetings to everyone reading this topic and thanks to those who teach us how to make real wholesome bread.
I have been reading and reading everything since last year, but I switched to practice in January. I must say right away that the leaven did not work out. I took 20g. pharmacy hops, 4 large potatoes and everything else according to the recipe. On the third day, a whitish film and an unpleasant odor appeared. Tried adding raisins. Did not help. Poured everything out.
The other day I decided to repeat it, because I really wanted sourdough baking.
This time I took the jam in advance, diluted it with water and waited for several days until it fermented.
I cooked everything in the evening. Used the whole pack of hops (30g.), 500g. potatoes. After boiling, I pierced it with a blender, and yet I did not add salt at all, maybe this will somehow affect the storage duration, we'll see.
Poured into a 3 liter jar. In the morning, when everything had already cooled down, I added somewhere gr, 50 sour jam. And put it in the oven for 30 grams, periodically turning it on and off.
Since we are renovating, it was not possible for me to open the oven and see what was going on in the bank, since the refrigerator was moved. When I reached the bank at 16-00, my mother was dear!
The foam has already started to creep out of the can. That is, what happens. I cooked it in the evening, and the foam, and a volcano, the next day by evening! No matter how I stirred it, I couldn't calm it down. Poured into 2 cans.
The next morning, stop everything altogether! It smelled gorgeous! Apple cider. By the way, the jam was apricot.
That day, the leaven still stood on the table, and in the morning it was poured into a 1.5-liter bottle and into the refrigerator.
And today I baked bread! It turned out wonderful!
Thanks, of course, first of all to Yuri for the sourdough recipe and to everyone who shared their experience in growing and baking! I love everyone!





Here's what happened. I'll write how I did it, maybe someone will come in handy.
She took the basis from Irina Khlebnikova. Her bread is called One Two Three.
I put a dough for the night: 60g. hop sourdough, 40g. water, 100gr. flour.
In the morning at 9-00 the dough was covered in bubbles. It turned out 200 gr. dough
× 2. Add 400 gr. water
× 3 Add 600g. flour (I took half of the 1st grade and half of the whole grain)
Kneaded in a combine. In two hours, the dough came up 2 times with one wrinkle. Then I put it in a baking basket for 1 hour. Baked on a preheated pan for 40 minutes. The first 15 minutes with steam at 230g. The rest of the time without steam at 190.
I didn't expect the dough to raise the dough so quickly.I thought that I would bake only in the evening, but my bread was ready at 13-45.
I liked the bread very much! Slightly damp crumb, right. Fragrant. Present!

[Tatyana]

Tatyana, I'm very glad that the yeast turned out!

Hmm, I'm also waiting for you to succeed.

Yur, put the bread in the oven. Lush is worth it. Pouted)) It smells delicious.

a couple of times I put the dough purely on mnk (cereal),

Irish, semolina is logical. This is wheat, in principle. But porridge ... I, in fact, did not even harbor any illusions this time ... But not in vain many times, here, in the subject, it was said - with our yeast it is difficult to spoil baked goods)))
What to say?! - I'm happy.

[ANGELINA BLACKmore]

ANGELINA BLACKmoremeans very tasty porridge, yeast liked it

[tagy]

tagy, Tatyana! I am very glad that you did not do it right away, but everything worked out! Well, the photo of the bread is out of the comments, wonderful!

[Yuri K]

Yuri K, Thank you. I am very pleased. I plan to bake rye or almost rye, I hope it will work out.

[Wheat bread on cereal dough]

means very tasty porridge, yeast liked it

Yeah, Ir.




In the heat of the heat here:

Wheat bread on cereal dough
Dough:
* Potato-hop starter - 50 g.
* Barley porridge (I have semi-dairy viscous) - 170 g.
Dough:
* Dough - all
* Liquid - half a glass of kefir, add up to 200 ml. water
* Wheat flour. a / c - 350 g.
* Wheat flour. c / h - 150 g.
* Sugar - 3 tbsp. l.
* Salt - 1 tsp.
* Vegetable oil - 3 tbsp. l.

Flour should be introduced in parts, as it may require more or less - it depends on the thickness of the porridge in the dough and on the moisture content of the flour itself.
The dough sticks slightly to hands and dishes. but lags behind.
The dough rises on such a strange dough dynamically and willingly. I do not know if this applies to butter dough, but not burdened with sweetness and fat raises one or two. The experiment made me happy. This means that even porridge is suitable for making a dough.
Finished bread has super soft coverings (both side crusts and top)

This is a large loaf, there was still a stick to it in the form of a small baguette (the bun turned out to be an awkward size - two L7s are not enough, one is a lot, and so I decided to take a different shape and put the rest in the tray for mini baguettes)



I tasted the bread at breakfast. The quality of the crumb is beyond praise. This is what our yeast is doing. The taste is neutral - in terms of salt and sugar, everything is in moderation, like ordinary white bread. There is no sour, despite the presence of kefir. The product has a pleasant aroma. I ate without anything. I cut off a humpback and um ... We have a lot of humpbacks, and I get up before everyone else, so I have time to slam one.

ANGELina BLACK mor, beautiful bread!

I also baked this morning.




A little overexposed, fried, but not critical.
I had to cut it warm, for breakfast. The result is pleasing. Baked wheat-rye, wheat flour - a mixture of premium and whole grain. I just saw the recipe for 1-2-3.

Well done girls! No wonder they say - Bread, everything is head! It's nice to just watch, let alone eat!

[Natasha]

Natasha, what a handsome! Here I have a problem with porridge. Nobody eats, none. I occasionally eat millet, buckwheat, rice, but very rarely, when my grandson arrives at semolina, my husband is none at all. Sometimes I buy Hercules, cook it a couple of times, and then bake it.



Olgawhat bread! With this yeast, as I already wrote, it is very difficult to spoil the taste of bread. Today I will have simple bread, with flax seed. I loved this supplement.

[Arnica]

Arnica, Oh man!

Arnica, wow!

Thank you! I liked it myself

With baking or something to be confused ... I'll go put a dough

[Yuri K]

Yuri K, my rolls fit in the morning, the dough is good, but the dough is not in place. It was necessary, probably, to mix yeast into the dough in advance, pull it out to warm. Eh.

[Ir,]

It was probably necessary to mix yeast into the dough

Ir, and why yeast?

With baking or something to be confused ... I'll go put a dough

Yur, I'm already waiting.

From my last bread ... yesterday ... ost alos practically NOTHING ... we have to tie the stove, otherwise my slender household will start to get stuck in the doorway ...

we must tie the stove, otherwise my slender household will start to get stuck in the doorway ...

Oh, okay! In the summer, too much to drown in the heat, they will build again!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, in which case I meant leavening yeast. Make a dough and immediately set aside for the dough, so that not from the refrigerator, but warm ones are already there. From 10 o'clock the dough is exactly worth it.In the full sense of the word.

my rolls fit in the morning, the dough is good, and the dough is not in place.

When the dough swaggers ... I offer it a higher temperature (I keep a container with it in hot water), in a stroke it starts to wonder, the dough that is



Every time everything turns out differently with this yeast. So in the new game it is like this: the dough stands for a long time, I put it at night. And then the dough rampages, within three hours it more than doubles! It is interesting to observe this way, every time the experiment turns out, and not a routine

[Yuri K]

Yuri K, and I offered him all sorts of warming procedures, now, probably, 2 hours in warm heat - above the radiator on the windowsill. No guogu.



It's okay with bread, there are no questions, but there is a little milk and sunflower oil and they stalled