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

With him I want to mess around longer, play

Here, here, and I mean it.
I've been waiting for this yeast all my life. It's a shame it took forever. But you could have baked so much delicious bread, during this time, for your household and loved ones.

It's a shame it took forever.

In the end, you learned that they exist and what they are capable of! This is more important



And here is my bread, just pulled out of the oven

And here is my bread, just pulled out of the oven

The smell is right there))
And my dough is still at the battery, breathing. I haven’t thought of yet WHAT I’ll make out of it, what kind of tricks I’ll wind up)) I’ll go and see the options for molding the dough.

I haven’t thought of yet WHAT I’ll make out of it, what kind of tricks I’ll wind up)) I’ll go and see the options for molding the dough.

Boast later!

[Alyona]

Alyona, this is some bread !!! Beauty and deliciousness !!!

Boast later!

I wound it like a Turkish achma, sprinkled with black cumin. It was too lazy to take pictures at night, and in the morning maman put everything in a bag and in the refrigerator.
I will say one thing - the breakfast was delicious. Still, I really like the dough with porridge. Now there are no leftovers of cereals thrown away.

Today I have two koloboks, for butter pies with meat (guests will come tomorrow)
The dough is rich as always.

The dough is rich as always.

Most committed to this yeast Apart from me of course

Well, the day is over, the pies are on the table. Very fragrant and very soft. There was not enough filling for 6 kolobochki, so I twisted them like a mini challah.

The most committed to this yeast

Yur, it looks like I'm an adept to the bone))))
After the holiday, you need to brew a new batch of yeast. This bank somehow quickly left.

Yes ... and the girls all ran away ... unfortunately.

[CIABATTA]

Yes ... and the girls all ran away ... unfortunately.

have not fled anywhere .... I have nothing to brag about, as usual, CIABATTA, constantly ... well, we do not eat all sorts of rolls, pies and there is no one to treat ...
Natasha, everything is beautiful, delicious ... just looking ...

Natasha, everything is beautiful, delicious

Lenochka, thank you !!!

just looking ...

I'm glad there are viewers))

as usual, CIABATTA, constantly ... well, we don't eat all sorts of rolls, pies and there is no one to treat ...

That's how we are all different ... And they don't like my ciabatta. I baked it a couple of times. And it turned out fine, but did not go to my boulders.

I wrote and wrote and nothing passed. The link or site is slow.

Yes ... and the girls all ran away ... unfortunately.

I’m a bitch too! And also hooked on Ciabatta. Now I will put a dough. The husband asks for Ciabatt. The two of us, we don't eat that much. Pancakes on our yeast will be used for Shrovetide. They are delicious. Natasha, what are the beautiful pies! You are pushing me straight to feats, to make dough for pies, but my husband will be at work, but for one I somehow don't really want to.

You are pushing me straight to feats, to make dough for pies, but my husband will be at work, but for one I somehow don't really want to.

People, so you can put very little dough on pies, so that you can bake 3-4-5 pieces directly.

Pancakes on our yeast will go to Shrovetide.

I often bake fresh ones with soda. Tiny ones. But I love yeast pancakes.

to just bake 3-4-5 pieces.

May I bake some pies too. And I also like pancakes on soda, but I also liked pancakes on sourdough.

My mother-in-law bakes noble yeast pancakes (though on industrial pressed ones)
And she will eat the pies. But we haven’t been eating baked goods for 5 years. yeast.

Yur, it looks like I'm an adept to the bone))))

I only bake bread. The rolls are sooo rare. So, there is nothing to brag about. I started a new batch of yeast. This time they fermented very quickly and actively. I did little to keep from standing in the fridge for months.

After the holiday I am planning to please you with some colors. A bit troublesome, but beautiful))

Yeah, everything turns out to be here

Yeah, everything turns out to be here

And I have bread again today)))) though in the form of loaves, because it is more convenient to bake 2 on a dish at once than round one at a time.

[Linadoc Bread with semolina and spelled]

Good day. I'm here too. While trying Natasha's recipes.) I am slowly becoming her fan. I baked sweet monkey bread. Delicious!!! But it turned out to be not for my oven, it is not high for me, and the bread has grown enormous.) And therefore the top of the head burned godlessly. Then she baked potato rolls with poppy seeds. It's just delicious !!! Flew away in an instant. Then I tried the bread, which I baked with liquid yeast according to the recipe Linadoc Bread with semolina and spelled... The most interesting thing is that with this yeast, the bread tasted more bready, but no less tasty. And today from dinner there was milk rice porridge with pumpkin, tomorrow I will try bread with porridge.

[Helen]

And I'm not getting out of this topic. I watch all the news, who baked what. I myself bake mostly hearth bread. But I also baked a multi-grain loaf once. Basically I use recipes from Helen, thank her very much!

While I'm trying Natasha's recipes.) I slowly become her fan

Thank you for your trust!!!

[Alyona]

Alyona, what gorgeous loaves !!! My gas oven, although a BOSCH, does not give such a uniform blush. And here it is simply a feast for the eyes.

[Bulka]

Bulka, Alyona, So beautiful!

So we got a little roll call! Thank you girls for not dropping the topic! Share your beauties, photos bring the topic to life, you know

[Bulka]

Bulka, please tell me, how do you lubricate the loaves? Very nice crust.

[Bulka]

Bulka, please tell me, how do you lubricate the loaves? Very nice crust.

Tanya, I don’t grease bread baked goods with anything at all, but I add milk powder and mustard oil to the dough into flour, maybe they give such a color.

I also sit in this thread all the time. I bake bread only on this yeast, mostly with a brick. Like Natasha, I add porridge and pumpkin puree, which is. The taste is extraordinary!

[Bulka-Alena]

Bulka-Alena, your pastries were just a feast for the eyes on bread, and now on bars - can share the recipe here And what's the point of admiring - I want to try to reproduce such masterpieces too

Basically I use recipes from Helen, thank her very much!

I'm very glad that I like the recipes

[Bulka]

Bulka, in which oven do you bake such wonderful bread and loaves, temperature-steam-stone?



Helen, your chiabats finally can be an unattainable ideal (I have no oven yet)!
I saw a video, where instead of water you throw ice into a hot frying pan for steam. We did not measure the difference, how much the temperature in the oven drops from ice and boiling water, what is the profit from replacing boiling water with ice?

Helene, your ciabats are finally an unattainable ideal (I have no oven yet)!
I saw a video, where instead of water you throw ice into a hot frying pan for steam. We didn't measure the difference, how much the temperature in the oven drops from ice and boiling water, what is the profit from replacing boiling water with ice?

Galya, we're on "YOU" with you
She, Galya, did not measure ... but everything is fine there with the temperature ... since experienced bakers have taught, and it's convenient!

Galya, we're on "YOU" with you

Yes, I'm all about you, I have such a stupid habit.

once experienced bakers have taught, and it's convenient!

That is, this is done simply for convenience, or is there some other "secret intent"?

Bulka, prick, in which stove do you bake such wonderful bread and loaves, temperature / steam / stone?

Girls, Thank you, everyone for the praises, I am very pleased! With a recipe for an ambush ((((because for several years I have been kneading the dough in a bread maker by eye, but here is the composition and, so to speak, the basic recipe:
Dough in the evening: potato-hop leaven - 4-5 tbsp. l
flour 200 gr
water 150 gr
Dough: whole dough
flour 300 gr (I often add at my discretion and at will - rye, millet, coarse grinding, chickpea, buckwheat, linseed ...
or bran .... in short, who is used to that or like it)
gluten 1 tsp (in the event that I add a lot of other flour, which I listed above)
water 225 gr
salt 10 gr, sugar 1 tbsp. l
powdered milk 2 tbsp. l
vegetable oil (mustard or flaxseed)
In the process of kneading, I look after the bun and add flour to the desired density. Then everything is as you know and are able to: knead-proof-mix-proof-shaped-distance-baking. I don't grease with anything. I bake at 240C with steam for 10 minutes (I just sprinkle it from a regular pshikalka (only for this purpose a separate one))) directly onto the bread pieces and a little on the walls, then at 180C for 35-40 minutes. Oven Combustion (electric), top-bottom mode. I bake it on an earthenware dish about 1.5 cm thick, I really like it, the bread NEVER burns from the bottom, although it is on the very first level (if you need a photo I will take it off). when I bought a stone ... it’s worth it, I never used it. It seems that I wrote everything .... I thank everyone and especially you YURA, for this bombic sourdough)))))))

That is, this is done simply for convenience, or is there some other "secret intent"?

I think a couple more ... hot skillet and ice ...

I thank everyone and especially you YURA, for this bombic sourdough)))))))

Thank you! Use it to your health!



I continue to bake handsome men for everyday meals. They lie, crackle, just jumped out of the oven

Today 50/50, high quality + whole grain wheat. Immediately on the top, you can see that the rise is not as smooth as with pure proofing. or with a small addition of whole grain

Today 50/50, high quality + whole grain wheat. Immediately on the top, you can see that the rise is not as smooth as with pure proofing. or with a small addition of whole grain

So what, but the bread is healthy and tasty. The loaves are still beautiful, ruddy!

[Galina]

but the bread is healthy and tasty.

No doubt about it! Thank you Galina

Yura. gorgeous bread. I also have a not so good lift with the addition of whole grain and other additives. Probably need to get gluten. But it's still very tasty. My husband does not have rye bread, only white. And then I added 30 grams to ordinary white bread. red malt, and the bread came out well, very dark, I thought I would not eat, but he already cracked behind his ears !!!

Finally, today I smelled of hops)) - I cook.
Yesterday I went to Ivanovo. Along the way I wanted to buy myself a bread pan, it is like a brick, only oval. But for some reason, as always, she regretted money for herself)) And my daughter then scolded me, said that she would give me on March 8)) Eh ... And I could bake cupcakes in that form ... Okay, in buy another trip.
I like Kukmar's products.

[Yuri K]

Yuri K, a wonderful roof for the bread for 50% CH!
Have you noticed that your loaves have become more ruddy? In the new forms, the bread is always pale, and with time it bakes better. I do not know what could be connected with, but an experimental fact

Have you noticed that your loaves have become more ruddy?

Yes? I thought it was due to the increased baking time! Now I bake about 1.10-1.20 hours.

For so long, such little loaves? Don't you use a thermometer?

[SvetaI]

SvetaI, can you imagine, yes! There is no thermometer, and without it it tastes great)) And for a long time just for a golden crust! Well, like that, my hand was full. And I started from 40-45min



And not at all small loaves, the usual store size, slightly smaller than from the L7 forms

[Elenushki]

Yes ... and the girls all ran away ... unfortunately.

Nothing scattered all in place Some were on a business trip

Yeah, everything turns out to be here

We rejoice in yeast, we thank the author Vot,

Imperishable - ciabatki from Elenushki


Bread "Milk"


Buns and braids:





On prescription:

Challah you can add raisins or nuts to your taste after the signal. Baking program - SWEET The recipe I translated from the site of the Israeli flour manufacturer Stibel. Photo calipsol Similar recipes Ha ...Caprice

Lean buns:




On prescription:

Lean dough in Panasinic bread maker (universal) A family recipe, tried and tested hundreds of times, adapted for the Panasinic SD-2500 bread maker. Ingredient Notes: 1. Instant yeast. I am using pakmaya. It is possible that others will be required ...aunt

ANGELINA BLACKmore, Natasha, grandiosely beautiful pastries Thank you for the beauty and diligence
Thank you all for the sweets and the secrets of the craft

[Marysya27]

Marysya27, well, you navayala beauty and deliciousness !!!! It's a sight for sore eyes!

[Marysya27]

Marysya27, Yeah! The jaw fell off and will remain open, it will not close! Beauty, delicious!