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

[Marysya27]

Marysya27, how long did it stay there?

Prescription dough:

Valaam fish pie Pour sugar, salt and yeast into warm water, stir well and leave for 5 minutes. Add vegetable oil and flour sifted with starch. Knead a soft elastic dough. Leave on ...Tatyana1103

Stayed in the refrigerator for 18 hours (immediately after mixing). Couldn't get to him before

Here is such a first experience



I made shallow cuts, they did not start to open at all, the crust broke like this

A third immediately and ate))
I'm very interested in whether there is an analogy with homemade sour cream: you don't eat much of it, it's too satisfying
How about this bread? Is it eaten quickly?

With a successful debut Pretty bread Judging by the opening of the crust, there was still a lot of latent potential for growth

Is it eaten quickly?

How delicious homemade bread It is delicious
Pirozhunki:

[Marysya27]

Marysya27, with what pies?
Beautiful!

[Irochka]

Irochka, with cabbage

The picture was a bit dark

Happy holiday to all girls!
Men - strength, patience and ingenuity

[All girls of our theme with the Femininity and Spring Festival !!!]

All girls of our theme with the Femininity and Spring Festival !!!

[All girls of our theme with the Femininity and Spring Festival !!!]

All girls of our theme with the Femininity and Spring Festival !!!

Thank you !!!
Congratulations from the Guru are very pleasant.



Girls, I also congratulate you all. I wish. Youth, Beauty, Love !!!

Thank you, Yuri!
Thank you Natasha!
Happy Spring Festival to all hostesses!

Yura, Natasha, thank you for your congratulations! Happy Holidays to all the girls! Happiness, joy, love, luck! Joy every day. Good health to all !!!

Now I looked at the entire "Sourdough" branch, it's nice that our topic has remained in the TOP, although communication here has faded

[Yuri K]

Yuri K, the leaven at one time burst into the life of members of the forum, and now it just goes with a measured step. The stormy stream split into rivulets, the waters of which are already far (out of sight) from the source. And life goes on. Having figured out what's what, many people use, enjoy the results, share with others, whose reactions (admiration and gratitude) are no longer so obvious (but there are many of them).
To the author - constant thanks for the recipe

[Marysya27]

Marysya27, beautifully written!

beautifully written!

So here Marysya herself is very beautiful, and writes beautifully, and the pastries are pleasing to the eye.



I have something with the connection. I can not always open the site, and write too. Hangs up. They brought me hops to the pharmacy, and fruit. There is very little of mine left. One of these days I will make new yeast from scratch. This yeast works well, of course, but still fermented in the cold, I'm afraid to ferment it.

but still fermented in the cold, I'm afraid to ferment them.

Why be afraid? There the virus will not grow. Only fermentation can ferment. So you didn’t put the test-sponge a bit?

So here Marysya herself is very beautiful, and writes beautifully, and the pastries are pleasing to the eye.

There is no doubt even!

I didn't put the test jar a bit

I put it, the rise is good at the dough. Only the flour let me down, I got a weak one, and I also added whole grain and the dough floated. I didn't want to hammer with flour, but I ought to put in a little more flour. It was my beloved Starooskolskaya who let me down.

[liusia]

liusia, well, so there is nothing to fear, you have thermonuclear ones, since they rebelled even in the cold

It was my beloved Starooskolskaya who let me down.

Here !!!! In the summer I was forced to switch to Makfa, but now I bought Starooskolskaya again, but another one. There is no way to return to it.

How glad I am that we have local flour of the same quality !!! Although here I am not waiting for disappointment and search

I buy every day flour in Auchan, the most shabby. And still the pastries are wonderful. Lush and high quality. I buy more decent varieties only for cakes.

[Yuri K]

Yuri K, so Starooskolskaya for me is local - 30 km in total. Always been super, why is it now

ak Starooskolskaya for me local - 30 km in total.

Well, I didn't know that. I think so, if a brand is promoted and goes to all parts of the world, then the quality will invariably deteriorate. Because that grain for the party is not enough, then some other reasons. Our flour is popular only in our region, well, maybe a little beyond its borders. So there is enough grain, it does not need to be loaded with anything from other places. There is enough for the needs of the region, and even more so for the city. Pah pah do not jinx it! Our region, after all, in the USSR times, the granary of the country was considered, virgin lands for rye and wheat, whoever remembers, is the Orenburg region.



I forgot how the grains are called, my wife cooked herself to chew. The name is somehow intricate. And of course they were left to be discarded. Knead into dough. They are so ... crumbly like poppy, only two, three times larger. It seemed to me tasteless

I adapt, study, train, I will not say that it is particularly successful, but for now they are eating.

[Piano]

Pianois it pie?

This is bread with leftover buckwheat milk porridge and fried onions. It's not cold yet to cut, but all the previous ones are also about the same, dense, heavy, finely porous.

I don’t understand when to catch the end of the detune.
Perhaps the flour is to blame, although the dough is rounded, it looks floating. And judging by the fossa, it often does not straighten, and in time you can still upset about 2 hours.

all the previous ones are also about the same, dense, heavy, finely porous.

They will be so. Firstly, milk (and this is already drawing for baking), fried onions are probably fried in butter - also fats (weighting agents), well, hearth - it is rarely fluffy, usually dense, fine-pored. You can try the simplest, without any additives, wheat premium! And better in shape, there are probably some cupcakes, a high-breasted one, for example, like in my photo (round). In the form of the dough there is room to "grow", not to blur to the sides.

[Piano]

Piano, Elena, when there was no form, but wanted to bake bread (

yeast)

in the oven, baked in a 5-liter bowl from a multicooker, such a chic loaf turned out. The husband was delighted with the taste, but it was inconvenient to cut the bread and he himself offered to buy bread molds.

[Irina]

Only now I was able to visit the site. I can't go in at all, then something else. Or our connection is junk, or with a website that ...



Irina, yes, it was such a good flour. It is a pity that the quality has become much worse. She still goes to yeast-free dough. Flour we had on sale was a pack of peas, it didn't go well for bread, it was fine for other baked goods, so its price was 27 rubles per 2 kg, now it has risen to 77. I'm in shock ... This is in our local store.

[Piano, Helen]

Hello everyone
I have pumpkin bread again:


And apple cakes:


Prescription dough:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=417599.0
Piano, Helen, the pie is pretty looking

I don’t understand when to catch the end of the detune.

I am guided by the look:


If the dough has fermented well and the dough has spread and cleared, then it will take very little time to raise the products (up to an hour, max one and a half)

dense, heavy, finely porous.

It shouldn't be like this
Here is:

This can be the case if the yeast is weak. But judging by the previous bread, it doesn't look like it. Therefore, the reason is in an unripe dough or an under-fermented dough, or in an incomplete preparation.
Elenushka, I have already said that the ripe dough should begin to settle slightly when tapping on the container.
This can also happen if the dough is steeply kneaded, clogged with flour.

although it is rounded, but it looks floating.

Slight flotation can be observed (compared to just a yeast dough). But, pies, buns, for example, in the "total" look just right

Therefore, the reason is in the underripe dough or in the under-fermented dough, or in the incomplete preparation.

There is also a problem that the test is not mixed. My bread maker was covered and I began to stir the dough with a hand mixer (I put only one hook attachment). When kneading with hands or a bread maker, the bread turned out worse E. After thorough kneading, the dough even looks different, easily sticks off the walls of the container and from the hands, including half-grain, and the liquid dough does not spread much and also "fits" well. In my opinion, even a long cold proofing, without a good kneading, does not give the desired effect.
All this does not apply to wheat bread from a / c with small impurities, it is easier with it, good white flour raises itself.

I forgot how the grains are called, my wife cooked herself to chew. The name is somehow intricate.

Quinoa any (alien to us (s)).

[Galinka]

There is also a problem that the test is not mixed.

100℅
Galinka, thanks for the significant addition. Together we are power

[Marysya27]

Quinoa any

Exactly



Marysya27, oh how much beauty, deliciousness!

In and mine, wheat rye bread with amaranth and flax seeds. This time the dough was made denser and the crown was whole.

Lean buns (Butter) with sourdough (potato-hop) Put the dough for 12 - 24 hours Knead the dough, all the dough, butter, sugar, salt, flour ... and leave it for 20 minutes, then continue kneading for 10 minutes, then leave to rest again for 10 minutes, and ...Helen

[liusia]

liusia, Ludmila, beautiful, and what and how much?

Baked according to this recipe.

Wheat rye bread

Ingredients
OPARA
sourdough 60g (our yeast without flour)
hw. flour 130g
water 240g
DOUGH
wheat flour. 1st grade 270g (I have the highest bakery)
butter, butter 10g (I have mustard 30g)
salt 8g
honey 10g
milk powder 7g
Cooking method

In the evening, knead the dough. Add 240g warm water and 130g rye flour to 60g of sourdough. Water in the dough goes in full according to the recipe, therefore this option is called - without a fill, that is, then, when kneading the dough, water is no longer added. Dough is placed for 10-13 hours at room temperature.
By morning, the dough is all in bubbles.
We knead the dough. I add all the ingredients at once, only I don't add a little flour, add when kneading as needed. It takes me more than 270g, but the flour is different, so you shouldn't pour everything all at once. The dough will be quite dense, you need to catch the moment when it sticks well from your hands, but do not clog it with flour too. After an hour of proofing in a warm place, it is noticeable, but it will not grow much.
Now we shape the dough and put it in a greased form, send it to a warm place until it grows to the edges of the form (I have a L6 form).
It takes me 1.5 hours in a warm place.
We send in preheated to 220-240 gr. oven. The first 15-20 minutes. do not reduce the heat, then lower it to 200 gr .. The total baking time is 40-45 minutes, but of course you need to watch it in your oven and at will (more or less fried).
You should not knead this dough in a bread maker, it will be tight for her. I knead manually for about 8 minutes, you don't need to knead very much. The dough easily sticks off the hands, resembles a sculpting mass, which I like. No scrapers, no oiled hands, everything is very easy.

Baked according to this recipe

I added flax and amaranth seeds from myself. I bake with amaranth for the first time. I haven't cut the bread yet. I will cut and show you in a section.

[liusia]

liusia, Ludmila, Thank you! And I regulate with water

Well done girls!

I will cut it and show it in section.

And I already have a pumpkin cutter:

Well, here's my bread !!! How delicious it was for me. The husband does not eat lard, let alone onion.

[Marysya27]

Marysya27,
Beautiful!

[Marysya27]

Marysya27what a beautiful bread. My next one will be with a pumpkin.

[Lyudochka]

Lyudochka, and your bread, gorgeous!

[Marysya27]

Marysya27, liusia, what are your chic breads!

[liusia]

liusia, Ludmila, and bread, and onion, and saltso, and Shtebochka SUPER
And we also have pies, with potatoes and mushrooms:



Prescription dough:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=533534.0

with potatoes and mushrooms:

I'm temporarily in a coma ... Mushrooms are my drug!

Girls, well done !!!
Finally, the movement in the topic resumed.

Today I will cook another batch of yeast!

[Marysya27]

Marysya27, Allochka, I'm off topic. Yura Allochka, what a tortilla you have, I liked your pastries in it. My Princess is still rather small. And is it worth buying one like yours.