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

[Irinap]

Irinap, well, I don’t know ... Every time everything is different for me. With baking, my relationship with this yeast is too heavy. And if you added a little milk or butter, the result did not worsen.

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

My muffin also stands in the warmth, usually, right next to the radiator. It also happens that I wrap it around the battery with a towel))

I conducted an experiment - I pinched off a piece of dough, made a thin cake and put it on a frying pan under a lid on a low fire. Rise well, loosened, tasty. But I don't want to bake the rolls now. This is while they part. ?

[Irinap]

Irinap, and can really bake butter cakes for tea? In the middle, you can put jam in the deepening, you get lazy cheesecakes or donuts. I don't know what to call it more correctly. I would not refuse

[Yuri K]

Yuri K, the idea is good!

good idea!

I put a pancake on baking, and then they call - grandmother demands to bring my daughter in an evening lyaktrichka. I don't know what to do with the dough now ... You can't put it on the balcony - we have a hard minus, and there is no room in the refrigerator for such a volume of dough.

I am reporting. In the evening I put the dough on the windowsill in the kitchen, it's cool there. In the morning, the dough looks very good, but I haven't tried it. But it should have been. But come what may. Spun rolls. While they were approaching in the warmth, I drove them to the store (otherwise I will be on guard and freak out again). Rolls (sugar with cinnamon) came up for 2 hours. Spread on top with warm milk and into the oven. I wanted to take a photo in front of the oven, but I forgot, I had to take a quick photo from the oven.




It tastes, as it were, not quite a bakery taste, average between bread and a roll. And I was adding vanilla. Delicious but not WOW

It tastes, as it were, not quite a bakery taste, average between bread and a roll. And I was adding vanilla. Delicious but not WOW

Vooot, and I do it like that with baking. It looks delicious, but the taste of the bread interrupts. Something wrong.

Jura, do you add butter, eggs, vanillin / vanilla / vanilla extract to the dough? They are the main attributes of baking. Maybe you can make ghee (well melted butter) and add it? I even have ordinary bread with this butter smells like baking so that it seems like dessert bread!
And make "spirits for baking" on your own: go broke, buy 1-2 pods of real vanilla and cinnamon, make sweet sugar out of them (I won't write how, but if necessary, I can). Take 0.5 tsp. ground cinnamon, 1/16 tsp. ground nutmeg, 1/2 tsp. dry orange / lemon peel, aromatic apple skins ground into flour, well, or any other spices that your family prefers, mix in a jar with aromatic sugar (or shop vanilla) and add a little of this mixture with each baking. Plus your ghee. And there will be no bread taste.
Although, I suspect that by "bread" you mean the alcoholic smell of well-attenuated, fermented bread dough + hop-potato spirit.
Yes, there is less fermented smell in baked goods, because due to the "heaviness" of the baked dough, it is customary to add more yeast there, so that it rises faster, less acidifies (retains sweetness), and retains its shape.
In your case, maybe it is worth increasing the proving temperature to reduce the proving time? Then the dough will not have time to strongly ferment and the yeast will not be able to eat all the sugar from the dough?

butter, eggs, vanillin / vanilla / vanilla extract in the dough?

Of course! True, today I did not find vanillin in bags at home.

Although, I suspect that by "bread" you mean the alcoholic smell of well-attenuated, fermented bread dough + hop-potato spirit.

Yes, yes, it seems that this is what gets in the way!

I think that somehow it is necessary to shorten the rise time of the dough. And I can see this only by adding our yeast when kneading the dough (if there is a good dough), but warm, not immediately from the refrigerator. This time, and constantly, I dance around the dough to make it warmer.
But you have to try first.

True, today I did not find vanillin in bags at home.

Now, he usually disguises the bread spirit best.
But "dry perfume for baking" I advise, very convenient.

How do you mold baking? Maybe you should focus on gentle shaping before baking, do not soften too much, do not roll the dough, do not twist, so that the last proofing is faster? My grandmother generally forbade me to roll yeast dough with a rolling pin - only mold it with my hands and very gently.

our yeast, but warm, not immediately from the refrigerator. This time, and all the time, I dance around the dough to make it warmer

Yes, I would also play with the temperature.

Yes, I would play with the temperature too

Much more.

Now, he usually disguises the bread spirit best.

I don't always flavor with vanilla. And baking, at the same time, smells like baked goods, not bread.
I don't always put oil in Ghee either. There are also sunflower and margarine. And the muffin still smells like muffin.
I’m even at a loss to say - what is wrong with Ira and Yura. And what needs to be done to make the baking.
This type of baking is very easy for me. And there is no trace of a potato-hop dukhan in the dough. But what it depends on - I don't even know.

Yes, I would play with the temperature too

Much more.

From the above, I can confirm one thing - I have a high rise and proofing temperature for baking. It's just hot in the boiler room, and even stands by the battery)) It turns out anyway more than 30 * C
Next time I will definitely throw a thermometer in there.




Today on the agenda are buns with pickled cucumbers. This is for tomorrow's table - mom's birthday. And such pies were always baked by my Grandmother and they were always on the festive table.
*************************
The dough turned out SUPER.
OPARA:
* Starter - 75 g.
* Water - 75 ml.
* Wheat flour - 150 g.
DOUGH:
* Dough - all
* Wheat flour - 650 g.
* Milk - 250 ml.
* Acidophilus - 2 tbsp. l.
* Egg - 1 pc.
* Sugar - 3 tbsp. l.
* Salt - 1.5 tsp.
* Margarine "Pyshka" - 40 g.

Something is not happy about baking me today. Not because of t38, not because of the fact that the forms are not obtained. I wanted to make a braid - tore it all apart, sausages in dough - also not ice.

One thing pleases - the delicious dough turned out and the aroma for the whole apartment! Semi-sweet: a little milk, a little butter, a couple of eggs. Dough naturally on our yeast.
It's a pseudo-braid break!

[Yur,]

Yur, and the fault is generally a dump of the head! I would have bitten a piece. All right!

and the fault is generally a dump of the head!

Yeah, beautiful crumb structure

Today everything has grown together as it should. One pie slamzy (for testing purposes - what I will serve to the guests tomorrow) I will not take pictures. But take my word for it - the baking was a success.
I never used milk to grease the top of the pies before. And now I am addicted and I like it so much, even more than an egg.
The filling in the pies is fragrant. Fried pickles with onions. When cooking, I added fenugreek, butter and a little sugar - fkusnyatina !!!

I have cinnabons next.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I also grease the pies with milk before planting.

[Irish]

Irish, well, great !!! And it's even more convenient for me with milk, because it happens because of the yolk to beat an egg ... and then where is the protein ...

Acidophilus - 2 tbsp. l.

Natasha, what is this? Sour milk? I haven't seen on sale for a long time, and have already forgotten what it is.

[Yuri K]

Yuri K, wonderful pastries, and I just want to grill with a mug of milk!
And today I baked the second loaf of bread, according to the recipe from Helen, gray loaves. Only I have one brick in the form. I don’t post the photo, because it turned out not very beautiful. I have a cake pan made of some strange metal like a tin. The top is nicely tanned and everything else is pale. But! It did not affect the taste. We almost ate this loaf with my husband
I'll bake something else tomorrow
I have a question, who smears the top of the bread or loaf with what, so that the sprinkling from the seeds does not fly off them? Of course, I know about an egg or yolk, but maybe something else can be applied?

but maybe something else can be applied?

You can boil the jelly from starch (but the crust comes out slightly rubbery) or grease it with a flour-water talker. I sprinkle the distant dough with water from a shallow sprinkler, sprinkle with seeds, sprinkle again and lightly slap the topping with a silicone spatula, then put it in the oven.
They keep like glued.

I'll bake something else tomorrow

Great! Captured a process?

[Crown]

Great! Captured a process?

exactly!
Crown, thanks, I will test tomorrow.

[Yuri K]

Yuri K, Hello. Somewhere I asked your advice about bread molds, but I can't find it. Please advise, I need a loaf similar to yours for 500g ..
My yeast did not fit well, I added a piece of Levito, for some reason they exfoliated on the second day.

My yeast did not fit well, I added a piece of Levito, for some reason they stratified on the second day

So something went wrong. Usually a very violent fermentation takes place.

Please advise, I need a loaf similar to yours for 500g ..

I have USSR forms, then the standards were ... Mine are under the L10 brand, the standard bricks are L7. Mine includes 500-600g of dough, after proofing, beautiful loaves are obtained. The top crust is above the edges of the form.
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And here is approximately your region:
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You can also see other forms there.

I have forms L7 and L11. I like it very much. They are cast. Baking itself jumps out of them after cooking.

I smeared the molds all the time with mustard oil, there were never any problems with pulling them out. But for some reason she began to grease it with sunflower and there were minor problems. Yesterday I smeared it with mustard again, the result is excellent.
And at first I smeared it with margarine, I don't remember having problems. Gotta try again
Yesterday I baked bread "Zakhary", but with our yeast. I had to adjust the water. I haven't really understood the taste yet, so I'm not in a hurry to write a review, but the bread is very worthy, I didn't have such a soft one, although, as always, I changed part of the flour to rye.

[Yuri K]

Yuri K, Thank you so much. Two little L7s came and signed up for SimaLand. Can you tell me how to prepare them for baking?
Tomorrow I'll go buy hops and put in new yeast .. I'll pour these out

Can you tell me how to prepare them for baking?

Videos on YouTube spied that processing with not all vegetable oils is suitable for creating a non-stick layer. I prepared, as they do with cast iron cookware. Treated with linseed oil in several stages. Watch the video from the 17th minute

I did the same, heated it up in the oven, greased it with linseed oil, etc. But I warn you, the stench in the apartment is amazing even with a hood. It is better to do this in the summer, by opening windows or balcony doors, so that everything will stretch out in a draft ...

All the time I greased the molds with mustard oil, there were never any problems with pulling them out. But for some reason she began to grease it with sunflower and there were minor problems. Yesterday I smeared it with mustard again, the result is excellent.
And at first I smeared it with margarine, I don't remember having problems.

I grease molds (any) with non-stick grease.

Universal non-stick mold release An extremely useful piece for bakers and anyone who cooks in tins or baking trays. The mixture does not smoke and the products prepared in molds with this emulsion never stick. Dare ...mary_kyiv

Moreover, I do it not on Ghee, but on lard. It will be cheaper, but the properties are identical (at first I did it with ghee, so I can compare)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, NatashaI'm just looking at the recipe. I don't think I will be able to make a full portion of how much to make.

I think how much I should make, I will definitely not be able to make a full portion.

Irish, I always make a full portion. It is stored very well.

And after processing, I grease the molds before baking with a couple of drops of sunflower oil, and that's it. So processing also gives savings

No, I will definitely not process it - I have already tried it, but I will still do the mixture. Oil for coating really needs a drop, and we love mustard oil. But I still want to have pastries without him

This AP grease rescues even flaky forms. I had one ... for a miscarriage ... everything stuck to her. So with this lubricant, the form is still in use. I am very happy with the product.



Cinnabon rolls are still in the queue. And today bread is mixed with turmeric and vanilla, in butter.

For tea, rich, soft, sweet! Fried in a frying pan, it was a child, ventilated by opening the entrance and balcony doors.

[Yuri K]

Yuri Kwhat is it? Blinded what came up with?

[Irinap]

Irinap, cakes are fried in a pan. There are videos on YouTube. I made it on old sour cream, lard, a couple of eggs.

I deep-fry the tortillas. They are called yarnets.
Harmful ... but tasty-oh-oh ...

yarn

I read it, it seems. I didn't know the name, I just remember my grandmother, when I was still a child, she baked. Just in a frying pan, adding a little sunflower oil before a new cake. So she called it: butter cakes. There is no recipe, I just did it at random, but it turned out better than the best!
2 eggs, sour cream (I collected the remains from three purchased jars) - 100-150g, quenched soda in sour cream - 1/2 tsp, a tablespoon of lard, a couple of tablespoons of sunflower oil. I poured flour, began to knead, I don't feel very much - I added 100 ml of milk. I kneaded the dough, it looked like a shortbread dough, but it was kneaded. He gave me half an hour to lie in the bag. Divided in parts in the process, pinching, rolling and into a well-oiled frying pan.

There is no recipe, I just did it at random

And I thought you did it in Zakvssk. The yarns that I was talking about, they are "well-worn", not insipid.

And I thought you did it in Zakvssk.

Well, is it all about yeast? And so they have already stopped spreading, everything has disappeared The fresh topic turns out, diluted

Yuri K Dear Yura, I am very grateful to you for this leaven! For many years of using and breeding all kinds of leavens (and they all have the right to life and use), I settled on yours. She simply conquered me and conquered with her strength of dough rise, ease of storage and time of preservation.

[+1]

Yuri K Dear Yura, I am very grateful to you for this leaven! For many years of using and breeding all kinds of leavens (and they all have the right to life and use), I settled on yours. She simply conquered me and conquered with her strength of dough rise, ease of storage and time of preservation.

+1




Today I myself ... wanted to knead an ordinary, simple dough, without anything, for breading. But she could not resist in any way and again kneaded decent. This is my continuation of the cereal story - today there is a vanilla light dough on the remains of barley and millet porridge. The gingerbread man is just a magical consistency.
Before Yurina's sourdough, I mash koloboks with a bread maker, but with yeast there is a great desire to knead with my hands. And what is characteristic - now I buy the cheapest flour, it would seem that it sucks ... but no, the dough has excellent qualities.

[Alyona]

Alyona, very pleased to hear! It is a pity that we did not see your results in the topic!



What are you Natasha I'm happy with this yeast - I've known for a long time Thank you again

Yura, here are some bread made from your sourdough. The dough is so soft and plastic that you don't want to let go of it. I bake on a thick-walled clay dish in the oven.

[Alyona]

Alyona, that's so beautiful! And the dough is really nice, always! With him I want to mess around longer, play

[Bulka]

Bulka, wah! Beauty!