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

I WILL NEVER BUY STORE BREAD AGAIN!

What is there, what is there? How to share?

I support the request)))

[Yuri]

Hello everyone
Yuri, SvetaI, Svetlana, nut, Irina, thank you for the sea of ​​warm words of support. Together we are power! Yuri sourdough and accompaniment + our "flour and water" + friendly advice + role models + general support and mobilization = coziness, comfort and goodies for everyone's delight

HOW I WOULD LIKE TO DO, but my hands failed !!

They didn’t let us down at all, you don’t have to slander your golden hands. First, the buns were pretty; secondly, it's not about the pens, but about the method and stages of activating the leaven and still uncertainty about the necessary and sufficient amount of it

This is a knockout!

Something is confused in understanding sensations Yuri, You didn't fall, You floated

Do you have x / p Panasonic? What is this 6-hour program? .. Is it similar to what Panasonic calls French bread? That is, a full cycle with kneading, proofing, kneading and baking?

Svetochka, in my Panasik this program is "Diet bread"

Formed bread. She took off the stirrer. I put the workpiece in a bucket. Incl. 6 hour program (in which baking is 50 ')

You can just distance as much as necessary (taking into account the level of activity of your starter culture and the thermal state of the environment) and put it on baking. In my HP model, a reinforced crust is obtained only on some programs, so I try to adjust

I even now boiled hops again

Ira, so you can start a second one, already with the addition of a starter

Hmm ... confused by the different (very different) dough rise time. Someone has not long, someone has many, many hours. How do you achieve reactivity?

I would say at least some +/- expected balance.

I already have some kind of complex ... that everything is not going well for me.

Natasha, Everything is so. Look, what a wonderful bread you have turned out. We are all just getting to know each other, trying on and rolling in a new leaven for us.

Dough rises quickly for me too, but with the dough it is somehow tight.

Natasha, maybe she doesn't finish to the required degree of readiness. Therefore, the complexity. Do you remember Helen wrote. What if the dough has risen, but does not start to fall off with a light tapping, then it is not ready yet and it is better not to touch it yet. And when it ferments as it should, then:

And with me, everything is the other way around, Opara stands all night, and the dough pretty quickly melts on it.

[Marysya27]

Marysya27, all at once painted everything! Again I put the dough on the rolls, could not stand it But after the activation of the suspended yeast in the leaven, the day stood!
I will try again! That time I confess - I overdosed the dough, poured 4 eggs into it and 190g of margarine!

That's how my yeast started up! True, I spurred them on by putting them on the heating battery, having folded a terry towel several times beforehand without wrapping it up so as not to cook them with a temperature above 30
The proportions of withdrawal from suspended animation are about the same as in girls: 100 ml of water + 3 tbsp. l leaven + 1 tbsp. l sugar + 3 tbsp. l flour / s.
Now I put the dough for the night!

[Radushka,]

I put the dough on the rolls again, could not stand it

I, too, will continue to test. I want to try starting with a larger amount of starter culture initially. Still, baking needs more power than bread.I will look for options
Radushka, do not be offended The link did not have time to look either. There is still a place, can you hide it under the spoiler? The owner of the topic also gave the go-ahead

[Marysya27]

Marysya27,

Still, baking needs more power than bread. I will look for options

here you did on 2 tbsp. l. !? I think this is not enough, especially for muffins ... I am 5st. l. took, but in grams (60gr)

But explain to me the unlucky baking? When kneading the dough, we put yeast (in our case, sourdough) - I understand that. And why, after, with the dough, when kneading the dough, add yeast to it?
We don't do that for bread!

but in grams (60gr)

Now, for the sake of interest, I weighed a portion of the starter, for tomorrow's dough I hung out 50 g (I take it with a scoop of 50 ml.)

[Yuri,]

When kneading the dough, we put yeast (in our case, sourdough) - I understand that. And why, after, with the dough, when kneading the dough, add yeast to it?

Yuri, because: secondly, I am just "trying on" a new leaven, and I don't quite clearly imagine how much of it is needed for what; thirdly, if we look at the layouts during the preparation of dough for buns, we will see that for activation:

2st. l. (regular, full) starter cultures.

Into the dough:

2st. l. leaven

In the dough:

leaven 4st. l.

What for? Because:

here you did on 2 tbsp. l. !? I think this is not enough, especially for muffins ... I am 5st. l. took, but in grams (60gr)

Precisely because few
And, firstly, "clever thinking - afterwards", that is, in the direction of movement
Therefore, in "Total" and wrote that this version of the preparation, more in order to probe, feel, estimate, than a role model. And now, above, I wrote that next time I will start with a larger volume of sourdough, so that immediately as much is needed, and not "afterwards" to catch up

that these early tests are more an attempt to probe the possibilities than a model for reproduction.

because: secondly, I'm just "trying on" a new starter culture

No, I didn't mean you
In the same recipe "9 COPIES BUNS" yeast is mentioned twice.

[Yuri K]

Yuri K,

Bread is heavier than bread dough. There are cases when, if you immediately introduce the whole portion of yeast, it will affect the taste (smack) and structure of the dough in the finished product; and if you leave the dough on less yeast, then the dough will not "pull". Therefore, part of the yeast is introduced into the dough (the fermented ones will leave a softened version of the flavoring tail), and the second part is then reinforced, but without unnecessary additional flavors.
There are also options when yeast + soda (baking powder) in the recipe Also for a phased distribution of lift and balance of taste sensations

In the same recipe "9 COPIES BUNS" yeast is mentioned twice.

Next time I'll try to get as close as possible to the recipe So that 2 times, not 3

Helen, absolutely agree

[Marysya27]

Marysya27, roughly understood, thank you!

Therefore, part of the yeast is introduced into the dough (the fermented ones will leave a softened version of the flavoring tail), and the second part is then reinforced, but without unnecessary additional flavors.

but I didn’t know, I’ll use it

[Newbie]

Newbie, this is not at all a rule obligatory for all recipes. The need / desirability of a step-by-step setting of yeast is specified in the recipe.

[Marysya27]

A sponge came up for baking! Stood more than 12 hours (night + not early morning)



Marysya27put on the dough now. Something that I have quite liquid ... Finger clearer, I beg your pardon ... Like condensed milk is good. Should it be so or should it be thicker?





Didn't wait for the consultation Made it thicker. But not to the state of keeping the shape in a kolobok, much thinner.

[Yuri,]

Yuri, I did the right thing too.

* I also had to add flour.

And try to lay a large amount of sourdough in the first stages
I'm at work, but I'll try to drop in

And try to lay a large amount of sourdough in the first stages

It's late, the dough is already standing. In total, 7st. spoons (3 - in the revival and then in the dough, and 4 - in the kneading dough) went.

Oooh! Let's go darling! Only two hours have passed! Apparently in the evening I will already bake butter buns
And all that is from the innovations - he added everything warm, and milk and eggs and even a margarine ...

from innovations - all warm adding

Yura, have you never baked baked goods? As far back as I can remember, I always mixed only warm ... I melted the margarine butter, waited for it to cool a little and ... If it was necessary to add sour cream, then I added it to this melted margarine. By the way, I don’t know who, but I put the yolks warm in the pastry, and the whites are ALWAYS chilled with a whisk into the foam. Not dense, just foam. While you lather, they will keep warm

Yura, have you never baked baked goods?

Nea An I didn’t bake AT ALL until August of this year, until I became interested in bread with this leaven
There is no one to teach and prompt me, it’s good to eat - from here I am gaining wisdom!

And only that from innovations - I added everything warm, ..

And also moderately flavored and increased the amount of starter culture
Well done! I keep my fists

[Yuri K]

Yuri K, but I haven't baked anything with leaven yet. I don't have them. And I always put less yeast than in the recipes. It seems to me that it is better to let the dough last longer. The pastry makes the dough heavier. Rapid lifting formed a coarse mesh in me. And the long is much less. True, I only have baking experience on cakes. I don’t bake bread, because I don’t eat it myself (and I don’t give it to my husband)

I haven't baked anything with sourdough yet. I don't have them. And I always put less yeast than in the recipes.

I've only once baked it dry with yeast, my hands itched so I wanted to try it. And then immediately, with sourdough, I began to be wise, I wrote about the starter given to me
In general, it is not even a sourdough (sourdough assumes the presence of flour as a fermentation component), namely YEAST, cultivated for hops with potatoes. It's just that it's more convenient for everyone to perceive it by ear - leaven and leaven

And also moderately flavored and increased the amount of starter culture

Yes, yes, there is!

In general, it is not even a sourdough (sourdough assumes the presence of flour as a fermentation component), namely YEAST, cultivated for hops with potatoes.

Exactly because we cook it once and use it without additional feeding for life

Good day. Has anyone baked gluten-free bread with this sourdough?

[elvin]

elvin, Elvira, in the subject, no one has yet boasted of such bread

Why, today the yeast amused as never before .... It's the third hour has passed! The temperature also played a role, you can walk at home without a shirt - the heating began to fry (and it got really warmer outside). Will grow kinder in the whole dough



I'm just so horrified by how soft the dough is sticky! There was no experience at all with such work
How to divide and shape it then ??? Dusting with flour is probably not an option, it will not turn out like in the pictures of the beautiful ones ...

How to divide and shape it then ???

Try butter. Lubricate the table (board, rug) and hands well with vegetable oil, the dough can also be coated with a knife (scraper), with which you will divide the dough into buns. If something sticks somewhere - grease some more. And everything will turn out great and you won't hammer the dough with excess flour. I love to mold such a liquid dough just by butter. I'm worse at flour.

I love to mold such a liquid dough just by butter. I'm worse at flour.

Aha, took note! I will study, thanks!

I bake muffins and bread, but I follow the rolls. I keep my fists too!

and I follow the rolls

Direct online broadcasting again turns out



The dough continues to fatten Probably it's time to do it, do this procedure for baking?





I didn’t wait for a hint Obmina added flour, well, I don’t know how to "communicate" with the flowing dough, the oil did not save - everything sticks to everything ... I'll see how it will rise again.

[Yuri,]

Yuri, dough not d. b. directly fluid. Maybe the flour still needs to be added. The dough is sticky, but not flowing. Not liquid or dense. Should "stick to the heap" If it is flowing, the buns will creep too. And they must keep their shape.

If the dough comes up, then already !!! you need to start forming buns !!!! The recipe does not say that two workouts should be done.
In order for the buns to keep their shape, they still need to be shaped. Don't just roll a piece of dough into a ball. There is a video on how to do this:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1325.0
One more moment for the future. Before molding, it is better not to crush the distant dough, but simply turn it out on the table and separate the pieces.
To work with the dough: on the table - a silicone mat (lightly grease with a spreading layer to separate the pieces of dough - a silicone spatula; for forming buns - handles greased with vegetable oil (the butter in a saucer is next to it, so that it is accessible).

To work with the dough: on the table - a silicone mat (lightly grease with a spreading layer to separate the pieces of dough - a silicone spatula; for forming buns - handles greased with vegetable oil (the butter in a saucer is nearby, so that it is accessible).

Well, no, we are not looking for easy ways! I don't have all this petty disgrace, I have hands, a proofing bowl and desire

After kneading, the dough rose again, quite actively. After that, I kind of flawed the future buns, but they "floated" on a baking sheet greased with sunflower oil! Well, okay, let them finally break up if it works out, and then the oven awaits them






In order for the crust to brown well - do you need to raise the baking sheet as high as possible? Brush with yolk + sugar, or whole egg + sugar?

[Yuri K]

Yuri K, link to video about molding in the previous post.
The buns are pretty. They may "float" a little when they rise, but in the oven they will then be corrected and "slimmer". So far, everything looks decent. In my opinion, everything worked out !!!

Newbie, this is not at all a rule that is mandatory for all recipes. The need / desirability of a step-by-step setting of yeast is specified in the recipe.

I have been baking without recipes for a long time, but the rule is interesting

this I mean that baking can be a lot of prom. yeast swell, but what about the leaven? So I can take more or less sourdough for the dough, respectively, my dough will grow more or less. But it will never fly up to unimaginable volumes, as if I added prom. yeast in excess of the norm.
I don't know if I clearly stated

There is a video on how to do this:
#

Yes, here in the video is a dense dough, it does not stick to your hands even with a table! I used the method of "twisting the stocking" to shape it, and twist it from below and press it a little!

Brush with beaten egg only. Preferably very neat and 10'-15 'before planting in the oven. Bake as usual, that is, taking into account the characteristics of your oven. I put the baking sheet just above the middle. I don't put it under the very top.

Bake as usual, that is, taking into account the characteristics of your oven. I put the baking sheet just above the middle. I don't put it under the very top.

This is what worries me, in my oven I never get a pronounced darkening of baking in the middle. I'll try to raise it to the top as much as possible.

[Yuri K]

Yuri K, you can do this and that. Only a little sugar, otherwise they sunbathe a lot if I pour it

you can do this and that. Only a little sugar, otherwise they sunbathe a lot if I pour it

Well, I'll experiment, last time the buns never got tanned, if anyone remembers ...

[Yuri K]

Yuri K, my oven roasts the back wall harder. When they start to brown, I turn the baking sheet over to the other side. Each oven has its own character. I bake on the middle shelf. Bricks lie below me

These buns with an increased ability to express their rosy color.If the upper position of the baking sheet also contributes to this, then, of course

Bricks lie below me

Damn, since August I want to put ceramic bricks or tiles, and still nothing. We don't have a few nearby, and facing bricks will not work, must it be purely clay as they did before?

These buns with an increased ability to express their blush

I saw it, but I haven't had it so far, so maybe I'll get a caller today?

And I don't have bricks, but a baking sheet is at the bottom of the oven with 1 kg of salt and well wrapped in foil.

[Irinap]

Irinap, I have not heard about salt But I read about bricks - they say there, like in old stoves, there is infrared radiation or something, and the heat is better distributed still. It is necessary to read if I find about salt!
Doesn't the foil "steal" the heat if the salt is wrapped up? They even use it for batteries, so that it does not warm the wall, but heat goes into the room.

Jura, salt works great too! And the bricks moved out of the apartment with me. There was a wayward oven too

[Yuri K]

Yuri K, maybe they write about salt, but I came up with it myself - it retains heat well. This means that the heat will be more / less evenly distributed throughout the oven. But this is in my opinion

[Irinap]

salt works great too! And the bricks moved out of the apartment with me.

Good! Find more of the coarsest grind ... We have everywhere either extra on sale, or # 1 maximum. Previously, they say it was possible to ask around in boiler rooms - now they are all gas, you can't even see if they still exist



Irinap, yes yes, already understood. I'll try to look for a coarse grind ...

not bricks, but a baking sheet at the bottom of the oven with 1kg of salt

I used to have the same thing when the gas oven was ... but without foil !!! My bottom burned, and after that everything was fine ...