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

[Marysya27]

I liked it a lot

Marysya27, you are a real friend !!!

Well, I came here from my children. There were no notifications again. I read everything I wrote with great joy! Everything turns out just gorgeous for everyone. Girls, you are just great, you did such a job. Tomorrow I have a bath, but on Saturday I will try to bake rye bread. It's very interesting how sourdough works with rye flour.

[Natun,]

Natun,
Lyudochka, upon arrival

It's very interesting how sourdough works with rye flour.

Complete and limitless approvals!

Well, I came here from my children. There were no notifications again. I read everything I wrote with great joy! Everything turns out just gorgeous for everyone. Girls, you are just great, you did such a job. Tomorrow I have a bath, but on Saturday I will try to bake rye bread. It's very interesting how sourdough works with rye flour.

Welcome!
And like Yura baked, but not pure rye ...

[Ksyushenka]

Ksyushenka, at Jura flour 1c was There was no one with pure rye yet. Only with additives of rye, c / s and 1s.

Well, yes, nobody baked pure rye.
You will be a pioneer.

I would try pure rye, but I still have bread in stock. Therefore, for now, nothing. But I think there will be no problems. Not muffin, after all.

[Marysya27]

And I don't understand WHAT is wrong with him. All the same, it turns out some kind of heavy.

And, I also went through the floor - "overdosed", less eggs and fat are needed.

dissatisfied with the uneven color scheme - the sides are good, the roof is pale.

Colleague! On the rolls, too, I turned up my nose yesterday because of this!
And mine crushed and squeaked sho delicious! I agree, I liked the taste myself, but the view ...
Right Marysya27 writes, we are strict with ourselves, it happens when you expect a little different than what you get at the end!
Everything is normal, here she is!

Wish me good luck

Always with your thoughts!

on Saturday I will try to bake rye bread.

And like Yura baked, but not pure rye ...

It was like that. I can't find where I wrote ... V / s + rye.

There were no notifications again.

And the topic is signed?
By the way, I can't see any notifications from the Bread Maker in the mail, until you click to "refresh" the page of the mail ... Previously, they were instantly displayed ...

I just thought - and in the leaven only yeast turns out, without ICD?

Well, here's the morning, here's breakfast, here's the loaf))
Yes, I shouldn't have bothered him. The loaves are cold under the towel, and so light. cut and wah! - the crumb is muffin-rich, but to taste-at-at-must ... Not cake, of course, but just super (I say without bragging)
According to the recipe, at the "dough" stage, milk was also coming, but I was afraid that because of the long standing it would turn sour in the dough, so I replaced it with water. And so it turned out to be an easy baking.
There are not many eggs in the dough. Fat is also not too much. Everything is fine. I will, therefore, work with the oven so that it, an infection, will give out decent bread.

[Natasha]

Natasha, I do not put baking on pure milk at all. Even Easter cakes. Or a mixture of water and milk, or just water. On the water, by the way, I like the dough better

I don’t put baked goods on pure milk at all. Even Easter cakes. Or a mixture of water and milk, or just water. On the water, by the way, I like the dough better

Anyut, well, then I did everything right. Thank you.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, bread, handsome!



And my muSh drives me to the dacha, so if I put it, then in the evening

so if I do, then in the evening

Ksenia well, don't be upset. We will wish you good luck in the evening!

bread, handsome

Thank you, Ksyushenka!

we wish you good luck!

Thank you !!!

Natasha, great bread !!!

here is the morning, here is breakfast, here is the loaf))

So the evening mara has vanished
Excellent bread!

I just thought - and in the leaven only yeast turns out, without ICD?

, so they wrote

I'll put it in the evening

And the topic is signed?

Of course signed !!! Now they come again. Maybe there were glitches on my phone. I was with my own people without a computer.



I would like to try Borodinsky-type bread. And with coriander. What it was before, not the one that is now being sold, like putty. And bake it with this leaven.

I would like to try Borodinsky-type bread. And with coriander. What it was before, not the one that is now being sold, like putty. And bake it with this leaven.

Need to try

only yeast is obtained, without ICD?

What is ICD?

Yes, I shouldn't have bothered him.

Well, everything was decided!

I would like to try Borodinsky-type bread. And with coriander. What it was before, not the one that is now being sold, like putty. And bake it with this leaven.

If this leaven is really without acidity, then Bordeaux on it will be tasteless. For rye bread, sourness is obligatory, without it it is bland and generally not the same. Well, or you will have to add some acidifiers.
It's just that I have been baking Borodinsky for several years according to the gost recipe on my rye eternal sourdough, and it turns out as it should without any unnecessary ingredients.
If anything - this recipe is my favorite bread.

Borodino bread according to the recipe of 1939 (Mikulishna)

What is ICD?

Lactic acid bacteria

What is ICD?

lactic acid bacteria, which give something invaluable to the dough, and yeast - only lifting force.

thoughtful

Quote: Newbie from Today at 08:38 AM
I just thought - and in the leaven only yeast turns out, without ICD?
, so they wrote

As for lactic acid, I can't say anything, we grow yeast. But some percentage is probably present, since if it is hard to climb into thin matter, then what kind of fermentation can be without this or that flora? They are equal, only someone usually wins. Both are always present. And so only the laboratory can give the answer

[Svetlana]

Svetlana, thanks for the link to the bread recipe! I will try this bread with this sourdough, it works not like a sourdough, but like yeast.

what kind of fermentation can there be without this or that flora

well, prom. yeast gives only one flora

And so only the laboratory can give the answer

yes, so go figure it out

prom. yeast gives only one flora

Here! And we are leaving this aggressive flora. Now you can't read any horrors about this industrial yeast, they say they grow it almost on production waste. Who knows .... Yes, and the production of industrial bread is terrifying, enough videos on YouTube to see how the stomach itself folds into a tube.
In the former "glorious 90s" I saw with my own eyes what they can add to bread for its splendor and the release of loaves with the economy of flour. Fortunately, then he was already engaged in photography, and knew many of the reagents used in it. For me there was a shock of unimaginable proportions - but then I was young and thought a little about something else ... However, what I saw stuck in my memory until now!

And the production of industrial bread is terrifying

and my home people do not eat my too much bread, although others say that my bread is delicious, are they really flattering?

It can't help but tasty

lactic acid bacteria, which give something invaluable to the dough, and yeast - only lifting force.

Not true. As a result of its vital activity in the dough, yeast produces not only carbon dioxide, which raises the dough, but also a lot of other substances that give the bread its unique flavor. Therefore, the longer the dough ferments, the more aromatic and tasty the bread is. We put in a lot of effort to let the yeast run longer, but at the same time to prevent them all from dying and losing lift. The use of leaven is one of these efforts.
LAB, of course, also give the dough extra flavor, but mainly produce lactic acid, which makes the environment more favorable for yeast. Yeast lives well in an acidic environment, but many others do not like such an environment and therefore do not multiply in sourdoughs.
Therefore, I am interested in this leaven, it does not seem to be sour, but the yeast in it feels good. Maybe the yeast likes the hop broth so much? It is not for nothing that they add it to beer, not only for taste and smell, but, probably, as a tasty treat for brewer's yeast.

How interesting everything is, I will follow the topic.

[Yuri K]

Yuri K, I am with the promised report.

For those who like to hang in grams
I took 1250 g of water, 30 g of chopped hop cones (pharmacy), cooked for 30 minutes. By the way, the smell was not disgusting, it was such a herbal pharmacy. After straining, 1111 g of broth remained (honestly!).
I added 500 g of grated potatoes as for pancakes. The potatoes are ordinary, store-bought, not super starchy.
Brought to a boil with constant stirring and cooked over low heat for 10 minutes. Stir sometimes. It turned out to be a thin jelly.
I did all this in the evening. In the morning, I poured it into a jar, put 1/4 teaspoon of my favorite starter starter (eternal rye) for seed and left it on the window in the kitchen at a temperature of 22-23 degrees.
This is how the sourdough looked like a day later:

It wanders actively, herbal smell with kvass notes.
Two days later:

Fermentation has decreased markedly, there is no stratification. Here is mixed:

It can be seen that there is more foam after mixing. The smell is specifically fruity! It is my leaven that gives such a fragrance.
After three days:

It can be seen that there is almost no foam, the mass has stratified, at the bottom it is completely calm, at the top with bubbles. Stirred:

There was a little foam, a beer smell with fruity notes.
Just in case, I left it warm for another half day.
By the evening, the fermentation completely subsided, the mass no longer stratified, while stirring, the foam did not appear. Smells deliciously fruity Belgian beer.
I think the leaven is ready. Poured into jars and sent to permanent residence in the refrigerator. I plan to try baking bread this weekend.

And what about sugar and salt? How many?

[Ksyusha]

Ksyusha, salt and prescription sugar - 3 tablespoons of sugar and 1/2 tablespoons of salt. I took measuring spoons, from cotton.

, from x / n.

She doesn't seem to be ordinary, or am I confusing?
Thank you .

She doesn't seem to be ordinary, or am I confusing?

Theoretically, as usual, but practically ordinary spoons are different and you can collect them with a slide (large or small). And measuring spoons - always single - tablespoons 15 ml, teaspoons 5 ml and it is convenient to remove the slide "under the knife".

I see, thank you.

And measuring spoons - always single - tablespoons 15 ml, teaspoons 5 ml and it is convenient to remove the slide "under the knife".

So it's more convenient for me to measure them.

it does not seem to be sour, but the yeast feels good in it. Maybe the yeast likes the hop broth so much?

Hops are just an excellent phytoncide, destroying extraneous microflora without affecting the yeast. This is one of its main advantages in baking. And so, in more detail about hops and its use since historical times - it is better to read on the Internet, there it is about microelements, and about vitamins it is well and accessible.

Experiment number two!

Rustic sourdough bread Levito Madre (Helen)

I baked my own bread ...
Yesterday I put the dough at 10.00
60g-starter culture
60gr-water
120g flour
At 15 o'clock, the dough was ready, started the dough, I had to add 20g of flour, the bun was not going to, the rest was as in the recipe ...

[Helen]

HelenElena, what a wonderful bread turned out! I could not resist, took away the kusmanchik.

[Helen]

Helen, awesome! And the video showed all the nuances! Just delicious bread turned out! Is this a hearth?

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Alla]

Alla,

Is it a hearth?

Yes!
Thank you!

[Helen]

Helen, delight! So soft, fluffy

[Yuri K]

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Uraaaaaaaaaaaaaaa !!! Victory!!!!! Yuri K, Congratulations!!!! We are with you!!!! Pour !!!

[Elena]

Elenawhat kind of bread !!! Well, just fabulous !!!

[Yuri]

Yuri,

[Yuri K]

Yuri K, congratulations on the medal!
Cover the clearing, we'll walk!

[Irina]

Irina, LudmilaThank you girls! It's all, Yuri!!!

[Yuri K]

Yuri K, congratulations from the bottom of my heart on a well-deserved victory !!!

[Yuri K]

Yuri K, Congratulations!

[Helen]

Helen, Enchantress - Sorceress!