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

And I went into a store where moonshine stills and so on are sold. There are hops, but the price is 170 rubles in a shiny package, but hardly weighing more than a pharmacy one. While I wait to buy

[Sveta]

I covered it with a plastic lid more tightly today (I stood under gauze for a day). Or open back?

Sveta, I had 5 days covered with a viscose napkin and an elastic band.

Sveta, I was covered with a viscose napkin and an elastic band for 5 days.

Allochka, no viscose, there is microfiber, chintz, linen and gauze
I’m just afraid that it won’t be cocked, I closed it more tightly so that not a single bottle escaped ... so I am tormented now - suddenly there was no need to do this.

[Sveta]

Sveta, this is a napkin that is sold for washing dishes. There was simply no gauze at hand.

I covered it with a polyethylene lid more tightly today. Or open back?

Be sure to remove the cover! Oxygen-free fermentation is alcohols, not yeasts! Mash and yeast for baking are a little different things. Later you will adjust the potatoes in quantity, the main thing is to get a starter, and then you will only cultivate it again

There was simply no gauze at hand.

There is always a bandage, the denser the material you cover, the more likely you are not to get yeast

Be sure to remove the cover

Done, chef

There are hops, but the price is 170 rubles in a shiny package

This is a sure-fire hop for fermentation! b But the price is too high ... Is it better to wait for the season? Otherwise, you will get sourdough, and on what to cultivate all winter? Or ask the grannies in the markets, where can they trade?

[updates]

after updates leaven, it is gaining extraordinary strength.

Lyudmila, explain about the update, I don’t understand what I’m talking about.

[Alla]

Alla, to update this we again boil the hops, filter, cool a little and grated potatoes there, cook for 10 minutes, at the end add sugar and salt according to the recipe, and add the remains of the starter starter to the already COOLED blank. I added 1 or 2 tbsp. spoons and washed off the leftovers from the walls of the jar and ferment again under gauze.

[liusia]

liusia, take the rap for me here I explained everything correctly! And then I'm here in the subject of raids, trying to figure out why it is so tight for me today bread ... Barely rising the dough on the 2nd grade of flour in half with the highest. It seems that the lift is written better than the premium grade should be. But no, from 11 a.m. to this hour (11 p.m. here) I did just one workout, spat and I wait for the second rise in my uniforms ...

[Yuri K]

Yuri K, strange. Have you already renewed your leaven?

[liusia]

liusia, Lyudmila, have you already used up the first leaven?
I have 1.5 liters, so that's enough for a long time.

[Yuri K]

Be sure to remove the cover! Oxygen-free fermentation is alcohols, not yeasts!

Yuri K, but earlier, when removing the leaven, I was also told that it was necessary to make holes on the lid so that I could breathe ... and when I was at school on the removal of the leaven, the baker said, on the contrary, to tightly close the lid, film ... where is the truth !? and this time, I did not cover with any gauze or rags ... I have such a container, the lid on it is twisted, but I did not twist it, but just covered it ...

Much also depends on the quality of flour. I often had bad flour. There is no rise and that's it. The dough spreads, it does not hold its shape, or anything at all. I'll come and try to bake bread with rye flour.Then I added rye flour, the bread began to crumble, it all crumbled, it was impossible to cut it.

strange. Have you renewed your leaven yet?

Yes, more than once, I'm her oldest user here It's not a matter of sourdough, the dough came up as always for the morning perfectly!

Much also depends on the quality of flour.

He took one manufacturer with a high quality, our flour mill makes.
There are NO claims AT ALL. And then I read a lot in topics about varieties and why they are needed in baking, their properties ... I think I will not take the 1st, I will take the 2nd right away!

Yes, Allochka, I used it up, I did it for 1 liter. But I often bake. I also updated it by a liter, and even she ran away from me. I will use this up, I will do it for one and a half liters.

[Helen]

Helen, you probably studied rye or c / z sourdough, they get yeast along with flour, and here a sterile broth, if you protect it from the air, then yeast will simply have nowhere to come from.

He took one manufacturer with a high quality, our flour mill makes.

Yes, Yura, a riddle.

[Helen]

Helen, you probably studied rye or c / z sourdough, they get yeast along with flour, and here a sterile broth, if you protect it from the air, then yeast will simply have nowhere to come from.

and rye and wheat with flour ... and here they hit me ... through the cracks

... and here they hit me ... through the cracks

Was the jar sterile? And when they interfered with a spoon, and the lid of which was covered, and ... in short, a lot of "a"!



So my "Baking Empire" crashed today. For the first time! I did not find the key to the second grade flour the first time! In the forms, the dough rose, not as impressive as on the top / s of course, but it rose decently. But putting it in a preheated oven - well, in short, you see the result! All the tops collapsed to nothing, especially at the kruglyash. While I think that the dough has stopped (I wrote above, I kept it for an impermissibly long time). It can be seen on the bubbly sides of the bread that the leaven worked, worked, but my oversight and inexperience played a role. I didn't make an incision, I just got it out of the oven. And the time is not childish - 3 nights !!!

[Yuri K]

Yuri K, looking delicious buns! The main thing is to be baked.

The 2nd grade did not work with flour, but the 1st grade rose well. But I'm talking about yeast baked goods.
When I was just starting to bake bread, I added rye flour, baked in CB. The roof was constantly sinking. I measured it out to the gram, found my own version. For one loaf 430gr / s and 70gr rye, and everyone likes the taste very much.

baked in HB. The roof was constantly sinking. Measured to the gram

but that's why ??? I want not only taste, but also aesthetics!
By the way, with the quality of baked goods - quite good! And the taste is also tastier than the purchased one (first grade)

[Yuri K]

Yuri K, but in my opinion overstay. A little bit early to put in the oven.

It would be great pleasure for me to acquire flour of the 1st and 2nd grade. Well, we do not have it on sale ... at least burst.
Yesterday I baked cheese bread. The process so that you are not 100% happy. Like Yura. My dough rose so powerfully, the wonderful bun was kneaded. But after molding, the bread did not want to rise. I got up quite a bit. decided not to stop and started baking.
Today: the loaf is very light, sonorous, creamy-cheese on the palate, crumb structure, for chewing, pleasant, ZERO acid. But the fact that the proofing did not go and the crumb pattern creates the impression of density (although there is none) - somehow it upset me a little. Also, she decorated the top of the loaf with relief figures, and they blurred during the baking process, despite the fact that the dough was not smear, but a good, correct density, this, too, for me, remained incomprehensible.
Anyway. There is not a plowed field for experimenting and editing recipes.

but in my opinion overstay.

Yes, yes, I mentioned it above!

There is not a plowed field for experimenting and editing recipes.

Nothing, who like, but I will steal this horse

Nothing, who like, but I will steal this horse

To quickly use up the leaven, put the pancakes. I'll make them with curd. It would be faster to cook another portion))

Also, she decorated the top of the loaf with relief figures, and they blurred during the baking process, despite the fact that the dough was not smear, but such a good, correct density

And this is not in the process of being raised in the hot? The fact that they blurred ... My hearth loaf kept an excellent drawing! Well, in my opinion, of course ...

To quickly use up the leaven, put the pancakes. I'll make them with curd. It would be faster to cook another portion))

Do you think that something will depend on the leaven? It will work out on the same strain. Or do you want to withdraw it from scratch again?

[Yuri K]

Yuri K, Yura, I bake in KhP on the same program. And such a "collapse" happens ONLY on dubious flour, so to speak ... Although, the taste and quality of the bread crumb is not reflected

And this is not in the process of being raised in the hot? What blurred

Blurred in the oven. On the proofer, the figures were in relief.

Do you think that something will depend on the leaven? It will work on the same strain. Or do you want to withdraw it from scratch again?

No, I just want the leaven to be visually appealing, and not "stratification" (this does not give peace of mind to perfectionism - it is necessary that everything was AS FOLLOWS, by all means)




Actually here it is IT
The bread is cut amazingly, with a dry knife blade, the crust is super-duper, and it tastes like a rich pastry (although the dough itself is not close to the pastry, only fillers)

The bread is formed in layers - dough, creamy cheese layer.

, I just want the sourdough to be visually appealing, and not a "bundle"

Natasha, I also have sourdough in layers in the refrigerator.

it tastes like butter bun

Well, a normal experiment! And yet it seemed to me that this leaven is not very friendly with baking ... But there are no statistics yet

it seemed to me that this leaven is not very friendly with baking ..

I will work in this direction. I really want an Easter cake on Christ's day.

I really want an Easter cake on Christ's day.

Like any sourdough, it will probably be necessary to tame and understand it, to adapt. One thing I understood is that it is incomparable for the premium wheat flour. With the rest - just experiment!

I also decided to make a sourdough, I rarely bake bread, from cz flour, and such a lazy sourdough immediately interested me.
On Saturday afternoon I cooked it, put it in the bathroom near the warm pipe. I put it in a three-liter jar, the half of the sourdough jar turned out, thick in consistency. Covered with a lid with holes, these are sold in household stores. I added five more raisins.
Yesterday afternoon there was already a little foam and it was like that until the evening.
In the morning I looked, and the foam filled the can up to the top the night before and ran away. I mixed the leaven and removed it away from the pipe, put it in a saucepan, and in the evening I'll see what happens.

[polliar]

polliar, keep in touch! Any experience is very curious!

I did not find the key to the second grade flour the first time! In the forms, the dough rose, not as impressive as on the top / s of course, but it rose decently. But putting it in a preheated oven - well, in short, you see the result! All the tops collapsed to nothing, especially in the round

Dough with a high content of second grade flour turns out to be noticeably heavier than from premium flour. Therefore, a high loaf and such a beautiful roof does not work. You, apparently, were waiting for the usual volume of blanks, and therefore missed the time when it was necessary to put them in the oven. And next time try to make the dough more moist, even if it sticks a little to your hands, but the leaven will work easier and the process will go faster.
I, too, was finally able to join your party, got hold of hops and supplied sourdough. Report to me!

You, apparently, were waiting for the usual volume of blanks, and therefore missed the time when it was necessary to put them in the oven. And next time try to make the dough more moist, even if it sticks a little to your hands, but it will be easier for the leaven to work and the process will go faster.

Theoretically, I knew it, waited, but this is practically the first time I did it. Of course I missed the time. When I took out the dough from the proofing container to be laid out in molds, it was already blown away with sound, but in appearance it was certainly different than from the top / s. I will consider tips for the future

I, too, was finally able to join your party, got hold of hops and supplied sourdough. Report to me!

Are looking forward to! I guess I especially

Today, on the way, I drove into the first pharmacy I came across and bought the last 2 boxes of hop cones. I boiled the hops, insisted for about 20 minutes, filtered it, cooled down a bit and thumped it grated, like on potato pancakes very finely, almost like a blender and set it to boil for 10 minutes, after 3 minutes I had a substance of thick jelly there and burned to the bottom tightly - this my hands are not growing from there, or as Now I put the second run

[nut]

nut, Ira, I cooked on a slightly lower heat, stirring occasionally ..
But, I didn't succeed at all, I threw everything out today, the attempt failed ... apparently the ingredients

after 3 minutes, a substance of thick jelly formed there and burned to the bottom tightly - it's my hands that don't grow from there, or how

okay, about the hands! You just had to turn down the heat and stir from the bottom. Well, it's not critical 10 minutes of boiling over low heat with stirring. Do not make it too thick IMMEDIATELY, the potatoes will boil down yet, thicken!

threw everything out today, the attempt failed ... apparently the ingredients

It's sad ... Maybe when you remember, you will try ...

I didn't succeed at all

Yes, another question has now appeared. Hopefully you didn't scald or rinse the hops before boiling? Otherwise, there could have been someone like that ...

Thank you, Yura, for your support. It seems that I did everything like that, I sin on potatoes, I see it was very starchy, the foam was right on top of it - now it's the second run, I'll tell you

Yes, my friendship with sourdoughs does not work out, I haven’t tried many things ... apparently not my element ...
I'll go and knead my "lazy"

Hopefully you didn't scald or rinse the hops before boiling? Otherwise, there could have been someone like that ..

Are we really on "you"? ...
No, I didn’t scald it, why, he’s boiling anyway?
I had it in a pack, in the form of grass, not cones, as it were, ground or something ...

Ksyusha, I have the same

No, no, but like mine, mine seems to be wrong, let you succeed!

Are we really on "you"? ...

Damn it!!!! I am lost, with whom on you, with whom on you. Do not pay attention

in the pack was, in the form of grass, not cones, as if ground or something ...

This is bad ... Perhaps late hops, you can't track what they grind there in boxes ... And drying may have been temperature, these pharmacists are more important for them quantity and speed, not quality

in the form of weed, not bumps

Here's the same thing. Only a thought appeared - maybe what component of hops is missing?
I ought to ask my grannies at the market, but for now I have put the fruit one. If possible, then a good "doping" will be for the start of this leaven.

You should ask your grannies in the market

The most correct thought! Better yet, recruit yourself, perfect for the season! I did this in the forest near the river, and on abandoned summer cottages - there often hedges are not from wild grapes, but from hops! But the forest fat (big cones fall) and smelly, as it should!

[Yuri K]

Yuri K, well, next year I'll stock up! I know a couple of good places

This is bad ... Possibly late hops, you can't track what they grind in the boxes ...And drying may have been temperature, they are more important to these pharmacists quantity and speed, not quality

Here I am about this, fooling our brother, fooling ..

Well, the second brewing attempt seemed to succeed - I broke it with a blender, poured sugar and salt, boiled it for another 2 minutes and cooled it down, added 2 tablespoons of a starter - we'll wait Yes, I rubbed the potatoes and squeezed them well - horror starch is so much