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

[liusia]

Finally, the movement in the topic resumed.

Because of the "movement" of life, hands do not always reach the point of "bragging" And yeast is in use "for a long time"

All the main "motivation" for the use of starter culture is in the ocean depths Active, ubiquitous and everyday unceasing
In addition to what I cook for myself, I have already cooked yeast for my mother and aunt, then for several of my mother's friends, and they also shared with someone for a test ...

Today I will cook another batch of yeast!

Recently in the store I walked along the window. I looked - they brought fresh yeast. Stopped for a moment, out of habit. A belated thought flew in: "Why? I have one." She smiled. I went further

liusia, Lyudmilochkaalready

In addition to what I cook for myself, I have already cooked yeast for my mother and aunt, then for several of my mother's friends, and they also shared with someone for a sample ..

It's good that you are carrying it to the masses. Look, there will still be those wishing to change the store "masterpieces" for home kind, sincere bread.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natashaso yeast is lovely

Mom sometimes fed my starter cultures when I was away. But she refused to take it for herself. And in this case, without "feeding", she immediately agreed to try. True, she asked a couple of times, just in case: "You don't really need to feed?" Well, that's all. The victorious procession of the leaven continued. Therefore, I indirectly convey many thanks and wishes: "May God grant this person health!" - for our organizer and inspirer - Yuri
And on my own I add my gratitude to the girls who "took into development" and rooted our universal "charm"

Buns with jam based on bagels on kefir In the evening, I start a dough by combining a starter, water and flour. I put it in the warmth. In the morning I check the readiness of the dough (it begins to settle with a light tapping on the bottom of the bowl) I proceed to knead those ...ANGELINA BLACKmore

[Natasha]

Ooh-wah-wah I sing praises to tireless hands and generous darling
Natasha,

Naasha, the buns are super !!!! Thank you dear for the beauty !!! For the recipe!

And I complain ...
The first yeast (homemade hops and potatoes from the market) was bad, but it worked, the bread is low, dense, heavy.
I made the second portion: pharmacy hops and homemade potatoes, they played great in the jar, now they stand in the refrigerator. It seems that they self-destructed: the dough after standing has 2-3 bubbles and water on top, the volume does not change.

Who had this?

It's a shame, I tried ((

[Marysya27]

Marysya27, liusia, girls, thanks for the kind word.
So I appreciated the dough on kefir (not with the addition, but completely) The taste of the finished product is balanced - both sweetness, and salty and sourness. This is definitely my version, in terms of taste.
In the morning, after breakfast, I asked my husband how he had buns ... In response, there was only - mmm))) So they also checked out. Thank you Ksyusha-Trishke for the base recipe for my buns.

the dough after standing has 2-3 bubbles and water on top,

Len, maybe you did a little watery?

Strictly prescription, every single gram

[Lenochka]

the dough after standing has 2-3 bubbles and water on top, the volume does not change.

Lenochkahow many hours did the dough stand? For many, yeast is immediately active. On mine, right after cooking, the dough and dough stood for a long time (up to one and a half days). After a couple of weeks of holding, we gained strength. More Yura constantly reminds that these yeast "southerners" love warmth
Do not be sad, and do not give up

12

I am very interested in this yeast, I read about the production of pressed - so there is a demanded poison
, and my husband is a bread-eater, in one day he eats a loaf himself, and he has a chronicle of furunculosis and problems with the pancreas. I want a more natural diet.

You can still try to wait. Dough will not peroxide on these yeast. You can add a little more flour and 1 or 1/2 hour. l. sugar (honey). Mix. It’s still a little bit I don’t have to. There are such slugs at the start And then they wake up

That is, do not throw it away yet ...

[Piano, Helen]

From my own experience, I would not rush
Right now, one of the slow-witted at the start is preparing to become a pirozhunka. The dough stood for 12 hours in the refrigerator and 2 hours warm. I'm going to put the dough now.




So my Princesses and yeast made friends:

Smuglyanochka's self-dried cakes:



From little Tortilla:



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

Piano, Helen, in pursuit

"clever thought - after"
How many yeast for the dough did you take? At the initial stage, try to take 100g-120g yeast + 50g water, 50g flour. Even now I often don't take less than 100g. It will not be worse.

Oh, how you are having fun with baking! And I'm being lazy, for the third day I brush aside a batch of a starter ... I need to pull myself together!

[Marysya27]

Marysya27, I always linger on looking at your pies !! I can not pass by: okay, neat, cute little kids !! So the handles stretch

brush aside the starter batch ...

And I can't ... The old party is worth it, it's bad, it's a pity to throw it out.
Sometimes I put a dough, it wanders for a day, then I bake with the addition of industrial yeast (but less than the norm)
We must cook!)))

[Lenochka]

Come on, guys, gain strength and go on a journey So many new recipes are waiting ahead!

I want a more natural diet.

Lenochka, I absolutely understand and support Don't be sad

We must cook!)))

I began!!! I have already poured the broth into the potatoes, it stands on low heat, gurgles!
Otherwise, it's a problem .... I tried to bake with the addition of industrial yeast. Disgust at the smell during baking, not the same spirit is in the apartment! Something sour, wrong!

not at all the same spirit is in the apartment!

I have a good spirit, but we don't eat bread quickly and the smell changes afterwards.
And your yeast smells good in bread for a long time. And I like the old dough, but the last time I played enough with it .... the dough fermented for a very long time. And all why - did not let the dough ferment well.

Everything, cooked, drove away with a blender, let it insist, swell! Cool down - pour into a three-liter jar, and I will wait for readiness!

[Marysya27]

Marysya27, finally the dough has moved!
A day and one hour passed at room temperature. Bubbles went, the level in the liter glass rose by 1.5 cm.
I have very phlegmatic yeast))

[Lenochka]

Lenochka, I understand They are obtained with different reaction rates.
Now we need to wait for the dough to ripen
This will not always be so. I also had times when the inhabitants of the topic, having read about the ripening time of my dough, did like this

[Piano]

Piano, Elena, the following will not be phlegmatic! You now have something to cheer up the next batch. In the meantime, you will always put more.

the next ones will not be phlegmatic!

Maybe these will still roam, they will gain strength.

Maybe these will still roam, they will gain strength.

It would be good!

[Marysya27]

Marysya27, Irinap, thanks for the support!
I went to look for where to read about "how to identify a ripe dough" and "how to cheer up the next batch of yeast with this dough"

[Piano]

Piano, Lena, very simple. When it’s hot and cold, when it’s fermenting, add a portion of this yeast and that's it!

I went to look for where to read about "how to identify a ripe dough"

I have topics on page 28:

Yesterday morning, at 7.00 I put the dough, straight cold 60g-sourdough, 70g-water, 120g-flour and left, arrived at 13.00, 6 hours passed ... this is how my dough looked like

I hit the bottom and that's how it sagged, so it's ready ...

...

Whoa! It looks like it has grown three times! in 6 hours.
Mine doubled about twice in a day, gave a foam cap in the middle, in general I kneaded the dough and cold proofed on the upper shelf of the refrigerator, today I have 2 loaves of bread, tomorrow I will bake a new one

Today I have loaves from my last kefir dough.
I felt in this kneading, when the dough was ready for molding, the awesome aroma of good, fermented dough, with a pronounced sourness. Here he is, darling, which I missed. The taste is also pronounced.

kefir dough.
I felt in this kneading, when the dough was ready for molding, the awesome aroma of good, fermented dough, with a pronounced sourness. Here he is, darling, which I missed.

And I wrote, but few people paid attention, even in the first hundred pages (old) about the addition of kefir for aroma and sourness

[Yura,]

few people paid attention

Yura, I think that everyone paid attention and took note with gratitude Each word was listened to
But when you yourself get this aroma, then a wave of sensations overwhelms as for the first time Now and here

But when you yourself get this aroma, then a wave of sensations overwhelms like for the first time

There is, it's true



Mine have already begun to "boil"

And I wrote, but few people paid attention, even in the first hundred pages (old) about the addition of kefir for aroma and sourness

Yur, they noticed, definitely paid attention, especially when you consider that I personally was chasing this "well-worn" aroma and taste. BUT I emphasize - the dough is not with the addition of kefir, but a complete kneading on it. The water is only in the dough, and the rest of the slurry is made entirely of sour milk. Only under this condition did I manage to achieve the desired result. And when I added kefir to the total liquid, it was a "dead poultice"
And for guidance, good advice and adjustments, to you, Yur, as before, I bow low.

I emphasize - the dough is not with the addition of kefir, but a complete kneading on it.

And, here it is, I did not immediately understand.

And for guidance, good advice and adjustments, to you, Yur, as before, I bow low.

Oh, okay, you are already "with a mustache" for so long

Oh, okay, you are already "with a mustache" for so long

You know ... we are from that generation when there was awe and respect before the elders, especially teachers. So ... whatever one may say, and you are the Teacher))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, thanks Natasha I myself am from the same time, but not in every message to fall asleep with thanks ...
You communicate better, show your pastries, skills, but I look, I'm interested in everything

show your pastries,

I had simple loaves yesterday, so I didn't take pictures. But I must say that the crumb is excellent. Tenderness is one word.

And I have bread that I recently baked. Something we got hooked on. Only this time I ground Amaranth in a coffee grinder.

[liusia]

liusia, Ludmila, baked according to your recipe, it's worth cooling down. It turned out to be tall, but slender (the sides are thinner). Interestingly, the composition is the same as I usually do, and the bread is so dark.

[Irina]

Irina, my flour is weak and I make the dough abruptly. And I liked it. The loaf turns out to be so dense. Our yeast liquefies the dough a little more, maybe that's the case with me, but there is more flour almost always. Or the flour became like that. And in the bread store you don't understand what at all. Friends complain, but no one wants to bake, even by leaps and bounds.

[liusia]

liusia, I always bake 400 g of flour per 100 g of rye, but maybe a little less. Probably the flour became a little different, I knew that I had a very moisture-consuming flour, but I paid attention only to this bread, and somehow did not pay attention to others. We must try to change the rye flour.
Here is handsome

[Irina]

Irina, so handsome! Yes, I also get a dark one.

We must try to change rye flour

Irina, we don't have a choice of rye, which one is on sale, and I take this one. Rarely on sale.

[liusia]

liusia, Ludmila, I don't know from rye flour what we have now.I just hope I can change

[Irinap, Irochka]

Irinap, Irochka, very cute bread Looks just like rye-rye

I had simple loaves yesterday, ..

And I have this morning

[Marysya27]

Marysya27, Alla, I'm surprised! Out of 400g of flour, only 100g is rye! I have not kept or use fermented malt for a long time, only added a drop of unfermented malt

[salt]

My yeast is "dead" again. Yesterday I went to see a friend, sat down, sorted it out step by step, down to subtleties. So they remained at a loss. The only clue from his words is that I am little salt I put it. He puts in proportion in my recipe 2st. spoons
Otherwise, both the cooking and storage stages are identical as twin brothers.

I have not kept and do not use fermented malt for a long time,

why?

[Newbie]

Newbie, everything is simple - my son really doesn't like it. I don't want to bake bread for myself yet

Shit. I, too, will redo my own, too. I don't like that they are so violent. Not like the first time, like champagne, but still. Peel off in the refrigerator, bubble. There are hops, potatoes too. So it's a boom to work in a new way. And probably you need 2 tbsp of salt. l. actually.



I like malt both fermented and non-fermented. I add a little.