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

[Yur,]

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

Yur, okay what bread!
Marysya27, thank you for the compliment of the pastries and accept compliments in return for your good-looking sweets.



My yeast has grown. I didn’t have time to piss, as they fermented out and calmed down (adding an old starter) Now sculpt-don't want - it turned out 2.5 liters. It smells delicious. When it began to ferment, it smelled like fruit, but now it has a delicious beer aroma.
I love my little girl. Glory to Yure !!!

it turned out to be 2.5 liters.

These are the volumes!

These are the volumes!

Yur, I take 1.5 liters of water, add 15 g of hops. I cook on a very hot fire for 25 minutes. I add 700 g of finely grated potatoes and more water. I cook for 10 minutes. All. The output is 2.5 liters. yeast.



Oh, I lied a bit))) Less came out - 2.250.
Well, it's still quite a lot.

released - 2.250

[Omela]

Greetings
I also tried to make cakes "Almost Uzbek" from Omela
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=184095.0
I did not calculate with the thickness of the rolling, so they burned. And the dough on yeast worked well.

* A little more flour went than in the recipe.

tried to make cakes "Almost Uzbek"

We write cakes, we mean ciabatta

We mean, we mean That is why it burned out

[ANGELINA BLACKmore]

My first yeast was covered with a white bloom, I had to part with it.
Has already brewed pharmaceutical hops, it is infused. Last time I bought from a herbalist in the market.
I made 1 liter of water, 1.5 liters is too much for me, I don't bake so much.

I add 700 g of finely grated potatoes and more water.

ANGELINA BLACKmore, and put sugar and salt?

And I have a sadness. I will cook a starter from scratch. One jar was normal, while the other stood, stood and decided to ferment. The batch is one, just after complete fermentation, it was poured into 2 cans and the second one fermented untouched. Stands on the table and even ran away. I will calm her down and still finish her, I will see how the bread will taste different or not.

[liusia]

liusia, Lyudochka, this is something new How about taste / smell (peroxidized)? Did the discovery of the "second wind" influence?

[Marysya27]

Marysya27, the smell is normal and the usual taste is slightly bitter. Probably the approach of spring was sensed by my yeast. But they behave very strangely. They walk as they want. I'll come from my son and start a dough for bread, check.

And I have a sadness. I will cook a starter from scratch. One jar was normal, while the other stood, stood and decided to ferment. The batch is one, just after complete fermentation, it was poured into 2 cans and now the second intact fermented. Stands on the table and even ran away. I will calm her down and still finish her, I will see how the bread will taste different or not.

like this??? This is the first time I've heard this! A spoonful of clean and dry portions are taken so that they do not get moldy. But intact how to wander decided ???

But intact how to wander decided ???

Yura, I'm in shock myself. But nothing. I use it to the end, but I will not ferment a new portion with it. The can was as usual, clean and dry.

[Ludmila]

so the fact itself is incomprehensible, Ludmila... How can fermented yeast ferment again? There is essentially nothing to wander about! If you just add something to them, I would understand ...

They peeled off, I just chatted a little and that's it. And in the morning I saw the bubbles appeared. It's wonderful. This is the first time. But nothing, I'll do new ones. And the smell is not fermented, not rotten and sour. The usual smell is as it should be, but here they wander.

[liusia]

liusia, let's watch them? Very curious! And they are in the refrigerator, right?

Yura removed them from the refrigerator, they wander for two days. I'll put it back in the refrigerator today. Of course I will watch. I myself am very interested in what will happen next.

[Ludmila]

Ludmila, so where did they wander? Standing in the fridge or not?

Something barely entered the site. Yes, Yura, fermented in the refrigerator.



I put my wild yeast in the refrigerator. There is no movement. I'll try it. And what happened to them? As many as one and a half liters fought. On Tuesday I will leave, and when I arrive I will make a new portion smaller, by 1 liter, without adding a starter. From scratch.



Have we cleaned up the topic? There were many pages and only 72 left.

ANGELina BLACK moron, and put sugar and salt?

Necessarily, everything according to the prescription from Yuri.

Have we cleaned up the topic? There were many pages and only 72 left.

... Indeed ... And there were many useful posts.

Have we cleaned up the topic? There were many pages and only 72 left.

Many people complain that the admin cleans everything up.

Have we cleaned up the topic? There were many pages and only 72 left.

now the default page has 100 posts, so the topics have decreased by the number of pages.
Do less, in the profile settings, I put quite comfortable 25 posts on the page. It was before 20, it seems.
100 is the limit, in some topics at the top it is already 2017, or even 16))

I now have page 143

I now have page 143

I did that too.
But all the same, apparently some pages "left" ... Since it is not clear - how many posts should have been on the page, if the last were 178 ... And in the settings for the appearance of the forum there are hard parameters - 10, 25, 50 and one hundred.

now the default page has 100 posts, so the topics have decreased by the number of pages.

Everything is as usual with me. The number of posts on the page, and it is, did not increase, but there were 78 pages.

I have colored dough on my agenda. Today's baked goods will be two-colored, and another time the product will be three-colored.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, let's see, we rejoice at your flowers!

I baked it, spent the night, cooled down, cut it, ate it, took a photo ... A little later I will write what happened.

[Natasha]

Natasha, you keep the intrigue well)) We look forward to

[Marysya27]

Marysya27, h do not keep intrigue. I made out a recipe, here on the site, it gets automatically into "MY SECTION", and from there I don't know how to publish it. I’m dumb, probably to old age. I already turned from the recipe page, in "errors" to the Chief, to help publish. Not yet.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, well, Marya is a master! Oh, Natalia is a master

[ANGELINA BLACKmore]

ANGELINA BLACKmore, well, Marya is a master! Oh, Natalia is a master

Thank you, Yur !!!



Another project is also colorful. There are brighter colors)) Children are interested.

[Natasha]

Natashawhat a beauty

Natalia artisan

I have issued a recipe, here on the site, it automatically goes to "MY SECTION"

This is probably still underway. My pictures weren't loaded a little earlier; now links to recipes are copied every other time. Improvement takes patience

I have issued a recipe, here on the site, it automatically goes to "MY SECTION"
This is probably still underway. My pictures were not loaded a little earlier; now links to recipes are copied every other time. Improvement takes patience

Well, I completely revised the recipe, but the publishing tools are not clear to me. There is a window in which it is written that you need to move the topic, with a question - the reason for the transfer. In short, I was lost.

Orange in chocolate and chocolate in orange Make a dough for each test separately. When ready, we start kneading the dough. For the orange, you need to prepare the zest - wash the citrus thoroughly (I wash it with a universal gel on o ...ANGELINA BLACKmore

Here.

So-a-k ... they wrote that everyone is here, but ochuchenie that I am the only one in the subject.
She mixed the sprouted wheat dough. The hops' impressions are comparable to the state of happiness.
After each product, I wait for it to be eaten faster, in order to start a new batch.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, you and me, yes you and me

you and me, yes you and me

Yeah, yes, there are two of us (this is in continuation)

Yeah, yes, there are two of us (this is in continuation)

I looked around ... and for sure - there are two of you ...

I got the last thermonuclear yeast. Here is the last bread baked, put 1.5 dessert spoons. They came up very quickly, but I held on firmly, did not knead. So that the dough wanders a little longer. Now what, put a teaspoon of chtol
And yet, I forgot how to bake bread, everything is dampish crumb.

And my yeast ran out, a couple of tablespoons remained for kneading one more and that's it. A friend who grows homemade potatoes - I forgot to bring them yesterday, next week I will only cook now ...

forgot how to bake bread, everything is damp crumb.

I do not believe! Probably not taking care of it! I've been baking for 45 minutes, and 1 hour 30 minutes. Everything is the same, it turns out well, only the color of the crust changes from the time component

[Yuri K]

Yuri K, Yuri K, no, I bake for a long time, 1 hour 30 minutes, but in HP. Apparently I was overly clever. Now I put wheat bran in the dough, and before I put it in the dough. Maybe there is an ambush.

[Irinap]

Irinap, I have no experience with bread makers, but it seems to me that the time is not programmed for long yeast in programs. In the oven, everything always works out, because you can look at it at any time, adjust it both during baking and during proofing.



And I got the light bulbs in the oven from China at last !!! Two years already without illumination lived

Now I put wheat bran in the dough, and before I put it in the dough. Maybe there is an ambush.

Ira, this is out of the question.

I've been baking for 45 minutes, and 1 hour 30 minutes.

I bake white bread in the oven for 35 minutes, 2 loaves.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, thanks, I will think again.
Yura, I only bake with this yeast in HP, and also knead. All! I do not use any special program for kneading-proofing-ditching.

[Irinap]

Hello everyone I, too, are tutoki, only by raids Two types of lean dough in the refrigerator are waiting for my resort
Irinap, Irochka, maybe the settings in hp got lost somehow. I also bake a lot in hp. Everything is baked in an hour. Bran has nothing to do with it.

On our favorite yeast
Pumpkin from HP:


Wheat-rye:

ANGELINA BLACKmore, Natasha, did not even go into the recipe. Already only photography causes a silent admiration for BEAUTY !!!!! I admire, pick up words to express feelings. While the motor reaction Every day for a week I will send you thanks for your skill and creative chores

[Marysenka]

Natasha, I didn't even go into the recipe. Already only photography causes a silent admiration for BEAUTY !!!!! I admire, pick up words to express feelings. While the motor reaction Every day for a week I will send you thanks for your skill and creative chores

Marysenka, wow, you gave me these marks ... I have a dumb embarrassment))
Thank you dear.

Your bread is also wonderful. What a delicious crumb. Like.
I also baked pumpkin. And even beetroot))

I only bake with this yeast in HP, and I also knead

Irish, I also operate in the bread maker only in these functions.

The first yeast is a misunderstanding ... it did not ferment very much, it stratified and remained so, the hops were home stocks from green cones with a pleasant smell (we have cone pillows for better sleep).
I put the second ones: crushed pharmacy hops, the smell is terrible, but homemade potatoes))
That's all in anticipation. I hope the 12 hour dough and 5 hour adjustment will be justified by the taste of natural bread

[Piano]

Piano, Elena, keep our fists for good luck Let the yeast turn out right They are very nice

I hope the 12 hour dough and 5 hour adjustment will be justified by the taste of natural bread

Does this also apply to yeast or is it already a dough?

This is for dough and dough))
Eh, it was not enough
The crust was torn off on one side, but it rises wonderfully in the oven, so the first experience is conditionally positive.

[Lenochka,]

Lenochka, a crust, of course, it's a pity, but there is something to be happy about
And here is my dough for pies from the fridge

And here is my dough for pies from the fridge

What is fine !!!