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

How else will my men take the new bread ... You know that men are often very conservative in their food, it should be "like in a store"

Oh, that's not worth worrying about for sure! Bread is much tastier than store bread, and no one has yet said which is worse))

Here are my Turkish rolls-buns. She baked in her Kuzinochka. Super tasty. Lush, straight airy. Only instead of plain water I took mineral Narzan! Natasha, thank you for the super recipe !!!

[Lyudmilochka]

Lyudmilochka, very beautiful, evenly ruddy and luxuriantly Tasty is guaranteed

[Marysya27]

Marysya27, thank you, very tasty bagels-buns turned out. Kuzinochka bakes just a miracle as well. And very quickly. Straight in love with her immensely.

[liusia]

liusia, Very nice bread! So fluffy!
I wrote down the recipe.
Tricia, Nastya, the starter culture is smart! My first one was not so active, but this did not affect the bread. Even the butter rose more actively than the simple one.

[Hope]

Hope, with our yeast, any baked goods are gorgeous.

[liusia]

liusia, Lyudmila, how beautiful the bagels look! I also really liked the recipe, very tasty!
I was thinking yesterday, whether to bake bagels, or something else ... in the end I made buns with raisins and sprinkled them with sesame seeds. I dreamed up with the recipe by eye. It turned out delicious.

[Hope]

Hope, gorgeous buns turned out !!!

Continuation of the report: the initial volume is approximately 750-800 ml. But still, I almost ran away from the bank! Has risen more than 3 times!
Yesterday, at 15.00 - the peak of the rise, higher than the shoulders of a 3-liter can, the lace is unreal!


Stirred. During the night, the leaven doubled.
Sourdough today:
.

I could not resist yesterday, set aside two level tablespoons, mixed with water and flour for dough, left overnight - dough played, bubbled. In the morning I added a spoonful of fresh sourdough, some water, put the dough to knead, let's see what happens. I don’t know all the possibilities of sourdough yet, I’m going into an intuitive mode. The smell from the leaven is peculiar, let's see what happens from fresh bread.
Thank you all for your support and for sharing your experience!

[Hope]

Hope, cool buns!
Anastasia, well, so beautiful, your sourdough!
And I have again ... almost ciabatta, almost bloopers ... 90% humidity, next time I will do 100% ... Two large ones, baked in the oven, and the rest in the Ninja grill

[Tricia]

Tricia, Nastya !!! Fine!!! Well, very happy !!!



Helen, Helen, cool ciabatki !!! Dough must probably be done every evening, anyway you will be tempted by something. Although the dough turns out after 3 hours if you put it in a warm place.

[Nadyushich]

While I do not know all the possibilities of the leaven, I am going into the intuitive mode. The smell from the leaven is peculiar, let's see what happens from fresh bread

Yeah, as I understand it, you didn't like the smell? This is what the habit of ersatz industrial yeast means! Nastya, believe me! When the family members eat and get used to it, the smell of other yeast will make you wince!



Nadyushich, Helen, excellent baked goods!

The first half of the portion went: a small loaf to try. It rose well, 2 times in 2 hours, the crumb is elastic, finely porous, uniform. The taste is very interesting, the leaven is slightly felt due to the small volume of the dough, but it does not irritate, there is no sourness. I didn’t expect it to turn out so well!



I will continue to experiment!

[Anastasia]

Anastasia, with a start !!! Good bread turned out !!!

I didn’t expect it to turn out so well!

And for us it is expected! Congratulations on your delicious bread!

[Tricia]

Tricia, Anastasia, the bread is very good! Uraaa !!! Happened!!!
The sourdough is generally not felt in the taste. If I remember correctly, then you put the dough for a test, without waiting for the end of fermentation. This, probably, could give notes in taste

[Tricia]

Tricia, Anastasia, With the first bread! I wish you further successful experiments!

[Yura, Marysya27, Nadezhda]

Yura, Marysya27, Nadezhda, thanks for your support again!

Eh, guys, it's even a shame to write ... It seems that you wander around, try, and then nobody eats. I will try a couple more times with bread and, if not, I will dry the leaven, store it dry and restore it as needed.
While business with varying success - my husband rejected bread - it smells of sour potatoes (at least a little undercutting the sourdough smells the same as ripe), and pancakes on our sourdough I ate on both cheeks, although in the pancakes I smell more leaven than in bread.
But there was very little of this sourdough in the pancakes: I transferred the finished sourdough from a 3-liter jar into a smaller jar, and rinsed the 3-liter jar with water, and I started the pancake sourdough with this water in the evening, baked it today.

PS Again he brought bread from the store. I say why, I bake! It hurts me, I try, I bake myself! He: I'm on the machine. And so every time he drags bread. Well, I don't know, guys, something bothers me so much, just a star.
What did you start asking. How to explain "what" ?!

!

[Tricia]

Tricia, Anastasia, do not worry

and my husband loves everything that is domestic. True, I still bake with liquid yeast until I get hops. And the children are accustomed to not buying bread. Yes, and they did not know from me those times when we bought bread. Purchased only away eaten

It seems to me that there may be a foreign smell, if you put more starter / yeast. I usually put less, let it take longer for the dough to rise, we love that)

[Anastasia]

Anastasia, happy Birthday to You!!!

my husband rejected bread - he smells like sour potatoes

I would not show how you are doing - I would bomb on both cheeks, this is a suggestion from what he saw
I never gave a potato at all, here those cross The smell is slightly sour - yes, as before in the village of 60 kop loaf. Do you like it yourself? So eat healthy, and let the husband eat carbohydrates with chemistry, problems then

[Yura]

Anastasia, happy birthday to you !!!

Sho, already? Lord, how quickly came another dr.
Yura, Thank you! For your congratulations and support!

I would not show how you are doing - I would bomb on both cheeks, this is a suggestion from what he saw

My husband was driven at home - spaniel, very sensitive nose receptors. He does not drink, does not smoke, does not tolerate pungent odors, in the perfume he guesses such notes that I just nervously smoke on the sidelines! We have compensation - he is a bespectacled sniffer, and I am big-eyed, but with hearing-smells a little worse. This I mean that it is impossible to deceive in smells, spices, ingredients. The only thing he does not recognize is that he has never eaten in his life. Of course, he saw me running around the kitchen with this leaven, opening, closing, heating the atmosphere for it, and so I sniffed some pickled potatoes in hops. Nothing, the leaven is already in the refrigerator, I will gradually accustom you to the new smell of bread. I thought of an insidious plan: I will make Asian tortillas in meat broth with onions! And in the center - cheese, like in Adjarian khachapuri.
Venera007, Tanya, thanks for the support! only 2 tbsp. I took spoons without a slide, but from now on I will be more careful, take less or add my own ghee, it will definitely remove all extraneous odors!

[Anastasia]

Anastasia, happy Birthday! Happiness, health, love, prosperity, good luck !!!

My husband had a drive at home - spaniel

She laughed heartily. Especially for Asian khachapuri cakes !!!! And on the contrary, my scent does not work, but my hearing is 110%. when not necessary, but when necessary as deaf as a stump.

[Tricia]

Tricia, Anastasia, happy Birthday!
I also love it when the bread dough ferments longer. For some reason I prefer this kind of bread, although I also bake "fast" ones, where there is a lot of yeast.

Yesterday I baked my weekend buns, cinnamon and cream cheese. The result is WOW !!! I didn't have time to take a photo, I plan to repeat it one of these days when a new batch of yeast matures.
Then the photo will be required.

Made the dough 110% moisture

It's alive!!
I baked pizza and bloopers on it

Made the dough 110% moisture

Helen, the dough is generally lost! Well, I always watch your videos with pleasure, they are so calm

[Helen]

Helen, Helen, well, super! The dough is like living. I just want to work with him !!! The video is just class!

[Elenushka,]

Elenushka, delightful !!! A cloud of airiness surrounded by harmony and accompanied by love
And today I have bread "boasts":

Blanks for 30g:

Based on the recipe:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=110139.0
Only with leaven; vegetable oil, not butter; and no cheese.

[Marysya27]

Marysya27, Monkey Bread !!!! Just super !!! I love this bread. I also bake in vegetable oil. True, I sprinkle it with cheese.

[Marysya27]

Marysya27, too, what a beauty!

[Helen]

Helen, Marysya27What beauty and deliciousness! So far I slowed down, the cold is doggy in the apartment, they also turned off the hot water for 2 weeks, found time ...
I collect and write recipes while idle.

[djemma]

Hello everyone
I'm with buns from djemma Only completely sugar-free (with stevia extract):


Nadenka, keep warm, keep warm

[Marysya27]

Marysya27, the buns are just super! And I just got stuck on bread. Baked and frozen. I bake liquid pies and various little things. I put the dough, I don't know what I will bake yet. There is wind and rain outside.

I'm with buns

The crumb is just delicious!
Marysik, or you can sketch out a short sketch of your kneading-fermentation dough: is it sponge, how much time and how you knead, how much and at what T you ferment and how many kneading.

Today I filled up kvass according to this recipe https://Mcooker-enn.tomathouse.com/in...om_smf&topic=423586.0 , but instead of yeast, of course, I made it with our yeast, added 3 tbsp. l. That year I made such kvass but also without yeast, added the simplest hop sourdough. The kvass was just super !!! I make the first kvass without malt, as it is not very tasty, but then, I add kvass wort concentrate or brew rye malt. Then I'll show you the result.

[Ludmila]

Ludmila, oh how interesting! Show the result without fail, too, if it goes well, I'll try to do it !!! It is only alarming whether there will be bitterness from the hops and the taste of potatoes!

The only worries is whether there will be bitterness from hops

Yura, I also did it on hop that year, there was no bitterness. And potatoes are unlikely to give any flavor. I started to make such kvass late, but everyone liked it.

[liusia]

liusia, I believe!

I also made kvass. I make on rye, burnt croutons. They did not feel any bitterness.

Here is my kvass !!! We need to dig up and add some horseradish. Husband doesn't like horseradish, but I'm high!
You can add liquid kvass concentrate, but I haven't added it this year yet. Only mixed rye malt with fried rye flour and that's it.

[Ludmila]

Ludmila, probably delicious! But I will make it easier to do everything, quick leaven with chicory ...

bastard with chicory.

Yura, I saw the recipe with chicory but never did it. You still need to satisfy your curiosity and do it. I got used to the fact that only bread kvass.

And today I have both laughter and sin. It's hot at home and I decided to bake bread one day, and even in a bread maker. I'm looking for some dough, I want to open a bottle of yeast, I just opened the cork, all my yeast with such a cotton, more tough than when you open champagne, fly out of the bottle with such a speed that almost my entire kitchen is spattered. From 5 bottles, here are 2 made such a disgrace. I'll check everything. I have already used one of them, two are normal ones, they do not even move, but two were cheating. The second one just gently poured into the toilet. All dishes were well washed with soda and mustard, and dried well. That's what they wanted.I had this when I made the first yeast, they were just as tough as champagne. But this time it overflowed when they completely stopped wandering and here it is again.

[Ludmila]

Ludmila, our yeast is very unpredictable

our yeast is very unpredictable

This is definitely Yura !!!! Nothing, I still have a liter and a half. Who stand quietly for themselves and do not try to escape. But I'll order hops just in case. you never know what yeast will think up. It is not soon before the new harvest.

Guys .... some kind of crap happens to me with rye bread. I can't bake for 1.5 months. I put a dough, it rises perfectly. I knead the dough, put the bun into a mold, it rises perfectly. I start to bake. The allotted time passes - the bread is wet, I add more time (a lot) - the bread is wet. I began to knead half-ryzhan dough - the same picture. Yesterday I already kneaded a wheat bun and added only 100 g of rye - the same picture. With all this, pure wheat bread is amazing.
If you make a mistake on rye flour ... then it does not grow together either, since beautiful freckles are baked from this flour on soda.
Already a head off. And mine cannot live without rye bread. And what to do - I don't know.
The sourdough itself behaves as normal as usual.

Guys .... some kind of crap happens to me with rye bread. I can't bake for 1.5 months. I put a dough, it rises perfectly. I knead the dough, put the bun into a mold, it rises perfectly. I start to bake. The allotted time passes - the bread is wet, I add more time (a lot) - the bread is wet. I began to knead half-ryzhan dough - the same picture. Yesterday I already kneaded a wheat bun and added only 100 g of rye - the same picture. With all this, pure wheat bread is amazing.
If you make a mistake on rye flour ... then it does not grow together either, since beautiful freckles are baked from this flour on soda.
Already a head off. And mine cannot live without rye bread. And what to do - I don't know.
The sourdough itself behaves as normal as usual.

It's very surprising, but now I don't bake anything with rye and I can't say anything

[Natasha]

Natasha, I do not bake with rye flour. Although I tried it at first, everything was great. Rye breads are generally capricious in themselves, I read almost all topics on this type of bread ...

[Natasha,]

Natasha, I bake rye-wheat bread regularly, but I don't see this.

I used to bake too. Moreover, it is pure rye. And everything was fine. And what is happening now ... it is not clear Here is my sadness.
Has already transferred a mountain of flour to nowhere.



I made kvass on yesterday's burnt bread. Well, just a super product. Vigorous, aromatic. Before introducing the yeast into a warm infusion, I filter it through a sieve so that the potatoes do not climb into the kvass.