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

But the smell and taste are different.

from this place in more detail, in all the nuances

And I generally store bakery products in the refrigerator. Do not dry out, do not grow moldy.

Anyut, the same.

(this is me eating your bread)

Irishka, good health !!!
Although Yuri is right when he says - it is necessary to remember your own.




I am glad for the success of the bakers, for the success of growing the leaven. And I worry about those who have just started the process.
Good luck to all!!!
I am also happy for vacationers - rest is a thrill.
So far, we are also without seas - we had to solve the issue of housing.
But today we will go skiing. Cheers cheers))

The bread is still cooling, but the pizza with the grandson has already been tried and the husband has joined. The updated leaven is very nimble. She put the dough on the dough in the evening and at 11 am everything was ready. It is a pleasure to work with the dough. Yuri, I never tire of thanking you for the leaven recipe, for your help. The dough has no sourness at all. So with every renewal, the leaven will be stronger. I'll show you the section later. On the pizza, the dough also rose well, I dried it a little, and then the sauce and 4 cheeses, ordered by my beloved grandson. The pizza dough is thin, perforated, well baked. Well, very tasty.

[liusia]

liusia, very, very happy! To your health! That's what I understand, baking! What a loaf, what a pizza!

with each renewal the leaven will be stronger.

Exactly! The yeast is already adapted to the environment we use - water, potatoes, hops!

The bread is still cooling, but the pizza with the grandson has already been tried and the husband has joined. The updated leaven is very nimble. She put the dough on the dough in the evening and at 11 am everything was ready. It is a pleasure to work with the dough. Yuri, I never tire of thanking you for the leaven recipe, for your help. The dough has no sourness at all. So with every renewal, the leaven will be stronger. I'll show you the section later. On the pizza, the dough also rose well, I dried it a little, and then the sauce and 4 cheeses, ordered by my beloved grandson. The pizza dough is thin, perforated, well baked. Well, very tasty.

Gorgeous !!!

[Yuri K]

Yuri K, it's all with your light hand !!! And what I also like is that everything is done by eye. Although I have not deviated from the recipe before, everything is by weight. I think I can handle baking too.

[liusia]

liusia, Ludmila, fabulous bread !!! Great result!
ANGELINA BLACKmore, Natasha, section - picture
Just cover with waves of temptation And it's not a river ripple, but oceanic excitement

it's all with your light hand !!!

From the side it is more visible

I put the dough on the dough in the evening and already at 11 am everything was ready

What is the ratio of sourdough to flour?

What is the ratio of sourdough to flour?

Wrong formulation of the question in relation to obtaining dough. Sourdough to water is more correct. And depending on the amount of water - the dough is kneaded, to the state of thick sour cream.
If you mix with pure sourdough - figs and a little dough will come out, with half a glass ... Sourdoughs are taken 3-5 tablespoons of tablespoons, which are diluted with the norm of water for baking.

Well ... my hand took it right away

Yuri K, this is all with your light hand !!!

Are these hands the main baker in the bakery working (on duty)?

Are these hands the main baker in the bakery working (on duty)?

Nope, from the word completely Hands work with syringes and tonometers, but with disgruntled callers

What a joyful bacchanalia you have here, it is already nice to see the enthusiasm of the brothers / sisters who are fermentors! :-)
I remain faithful to my old, a la eternal, leaven, but I watch with interest the triumphal procession of hop and potato. Good luck to the pioneers! :-)

[Crown]

Crown,

I watch with interest the triumphal procession of hop and potato.

This leaven is still eternal! And does not require feeding

does not require feeding

For me, this is the main thing I bake once every four to five days, but feeding the leaven without end and thinking about adding it (rye) is not mine. Although I like her

[Crown]

I remain faithful to my old, a la eternal, leaven,

Crown, Galina, so my favorites, too, are all in place. I think that the new one will also fit into the friendly company. Moreover, there is no need to feed her. Besides, I'm going to stage a take to share with my mom. Parents like the sourdough bread and show it, but with feeding the sourdough mother categorically does not want to "tie" And this has already given consent + Some relatives, colleagues, acquaintances are interested. Everyone is waiting to "try" the test results: from the oven, hp, pizza maker ...; in the form of various breads, buns, buns ... In general, the situation: "The lady checked in her luggage. Sofa, Suitcase, Travel bag, Picture, Basket, Cardboard And a little dog ..."
Galina, join

[Marysya27]

Marysya27,

Galina, join

Thank you! :-)
I'm a retrograde, while my leaven suits me, I'll just stand next to me for extras.
I’m alone now, I haven’t baked fresh bread for a whole month, because I’m lazy, and I ate up the supplies from the freezer, and yesterday I pulled out my dying and starving leaven from the refrigerator, blew off the dust of time, stroked it on the head, smacked it on the forehead, warmed it up, fed it said a kind word and asked to work. :-) Now I sit and enjoy the freshest bread made from yellow semolina and dried fruits (the flour and sugar have run out). That is, my leaven works even with very rare feeding, well, why bother too much if everything suits me. ;-))

[Galina]

Galina,

... Hands work with syringes and blood pressure monitors, and with disgruntled callers

So we will eat bread "what the doctor ordered"

So we will eat bread "what the doctor ordered"

And you will do the right thing!

bread "what the doctor ordered"

Great name for ANOTHER recipe with this sourdough!
And, Yurochka?

Great name for ANOTHER recipe with this sourdough!

I'm only "FOR", I wonder who else will bake something on it!

curious who else will bake something on her!

Yur, I think that now the masterpieces will fall like a cornucopia))

For me, this is the main thing I bake once every four to five days

And me too



And while mine is "sleeping", a day has passed ...

[Ksyusha]

Ksyusha, for a day, this is normal.Let it rest a little more, gain strength

I think so too, let’s rest, then I’ll have to work.

for a day, this is normal

Yeah, I had practically no changes in a day. Only chu-u-ut began to twitch with a bloom, foam.

I think that now masterpieces will fall like a cornucopia))

Wait and see

Maybe she's cold, I'm 24-25 *? I found the warmest place, only the battery is on.

Maybe she's cold, I'm 24-25 *?

Normal temperature, don't hypnotize it, it's worth it, and let it be. Turns on when the time comes!

[Yuri,]

Yuri, and how did the family like the buns?

hypnotize her,

And sho, right?

and how did the family like the buns?

Yeah, too heavy only for the stomach, overdosed)) Eat one - and truncate, roll onto the sofa ... Judging by my son, I grinded two pieces with our "village" tea - and nobly retired into a coma. And I just sit, fix myself in front of the computer

And sho, it is necessary

Purely for experimental purposes

[Newbie]

Newbie, 350ml. warm water, 4 small tbsp. l. sourdough, 1 tsp. salt. 1 tbsp. l sugar, flour I don't know how much it took. This time I mixed everything into the dough with salt and sugar, making the dough as thick as pancakes. At 7 in the morning, the dough was already ready, I added flour to a dense, good bun and put it on detuning, the dough rose very quickly, I kneaded it well and again for detuning, rose very quickly, folded it several times and cut it into a form and pizza. She baked the pizza in a pizza maker, rolled it out on the table and transferred it to the Princess, the dough rose very quickly. And she also put the dough in the bread pan on the rise in the oven. As soon as it rose, I set the temperature to 250 at once, after 15 minutes I lowered it to 190 and baked it to the end, until the temperature inside the bread became 98g. The bread is delicious. Highly. There was a guest and she gave her bread to take with her, she really liked it. I realized that bread with this sourdough can be baked without putting the dough overnight. The leaven is very strong.

experimental purposes

[Yura]

I sit in upset feelings. Everyone writes that bread is without sourness, but mine is sour. And the stomach doesn't want to accept it.
Next time I'll try to make bread in less time. After all, I baked bread with grape sourdough, delicious, but not mine.
It will be a shame if this leaven does not suit me.
Yura, maybe for a person with increased secretion of gastric juice, the starter culture cannot be used?

maybe for a person with increased secretion of gastric juice, the starter culture cannot be used?

That's what I can't know ... For me, but judging by the reviews - and for others, it does not sour. I specially added kefir last times to soften the freshness.
But the sour cream did not go ... you can clearly hear the sour cream aftertaste in the bread. Not mine...

[Lyudochka]

I realized that bread with this sourdough can be baked without putting the dough overnight. The leaven is very strong.

Oh, Lyudochka, Is it really true?! Need to try. Thank you
Of course, I love sponge dough, but sometimes I need to be quick.

I inform you: I left the leaven warm, stirred it several times. Today in the evening I got a stratification on top, I added water earlier because the leaven was very thick. A little foam remains after mixing. I will wait until all the foam is gone. Yesterday I cooked pancakes with sourdough. Happened. In the evening I made bread. Did not work out. Am I doing something wrong.?

I think I'm ready !?

[Helen]

I think I'm ready !?

Yes!

In the evening I made bread. Did not work out. Am I doing something wrong.?

Apparently not so. Try this, but with the recalculation of the norm for yourself.

Wheat on "Eternal" potato sourdough (flourless) (Yuri K)

Helen, a small question: why can't you see potato chips? What are the potatoes rubbed on?

Helen, a little question: why can't you see the potato chips? On what the potatoes are rubbed

I punched it with a blender, rubbed ...

I punched it with a blender, rubbed ...

I will explain why I was interested. I was categorically told NO, to the question why not chill (when I thought that boiled potatoes are possible), why not whip it into porridge with a blender? They explained it like this: it is the colonies of yeast that parasitize on potato chips, that is, they live. And what will be on the mashed potatoes - so-so ... Well, the most important argument: "They did this before me, and they taught me"

potato chips

And I doubted that, on the contrary, I had it very large, but mine is still sleeping, I'll see how tomorrow it will behave

on the contrary, it is very large

I rub on a regular grater for carrots))

I will explain why I was interested. I was categorically told NO, to the question why not chill (when I thought that boiled potatoes are possible), why not whip it into porridge with a blender? They explained it like this: it is the colonies of yeast that parasitize on potato chips, that is, they live.And what will be on the puree is so-so ... Well, the most important argument: "They did this before me, and they taught me"

well, what will be will be (experience will be)

Well, yes, carrot-potato

[francevna, Allochka,]

... and mine is sour

francevna, Allochka, and sourness in taste or in reaction to bread? And do other family members feel this sourness?

[Marysya27]

Marysya27, Alla's dough is simply sour, and as you know, it always sour.
Although ... if you remember how long I hold the dough before baking ?? And not a gram of sour, but I do not put it in a clearly exaggerated heat like her. Just room temperature in the proofer.

[Allochka,]

I’m more about what else the features of personal perception can. Among my acquaintances, I have a little man with his own threshold of sensitivity and originality of taste perception. Whenever possible, I am always interested in his palette of sensations. Very interesting
There is no experience at all with sourdough, but it seems that if it stands for six months and does not sour in bread, then from a slight dough stopping it should not give such an effect. Or she needs to be given a little more ripening so that the consonances and shades of taste are evened out, balanced.
Allochka, probably a couple of more times "must be repeated" Do not be upset prematurely, please And from already baked you can dry crackers. And yet, did you bake in water, milk or sour milk?

if it stands for six months and does not sour in bread, then from a slight dough stopping it should not give such an effect.

Have we forgotten that the presence of flour gives sourness? There is no flour in the sourdough, but naturally in the fermentation dough! And of course, most likely

with its own threshold of sensitivity and originality of taste perception.

I often have heartburn, too much (work flaws) - during this period, any product with acidity KILLS me to tears. And since there is a problem with acidity, Alla mentions, then I willingly believe that that bread did not come to her ...