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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 20)

Yuri K
TrishkaI hope it's good for the first time
Radushka
Yuri K, um ... I already ... HA CHU!
Trishka
Quote: Yuri K

TrishkaI hope it's good for the first time
Shy
Yuri K
Quote: Trishka
Shy
I am somber




Radushka, have already wanted everything for a sitting with the kids!
Radushka
Yuri K, do the whites
Yuri K
Quote: Radushka
make whites
Somehow Here you need to prepare more thoroughly, buy meat, grind, chop the lucheks, etc.
polliar
Yesterday evening I put the dough on tsz flour, today I baked tsz bread in a bread maker, but stewed the dough in mv on the yogurt mode. It turned out fluffy, but the roof fell off. I will continue to experiment with hp.
Helen
Experiment # 3
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
(Helen)


At 8 o'clock in the morning I put the dough:
60g-sourdough
60gr-water
120g flour

After 4 hours dough
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
After 6 hours, the dough grew 4 times ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I kneaded the dough, all according to the recipe ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
No cut yet ... hot!

Yuri K
Awesome Helen, just no words, some emotions!
It's already enviable! I have a dough NIGHT stands and there is no such movement
Irinap
Helen, beauty, emotions from your labors - the sea.
liusia
Elena, well, just fabulous loaves !!!




Anna, I will definitely write down how and what I did. I'll put everything on the shelves.
Helen
Here is the cut! I put the dough on premium flour, and the dough on flour 1s
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
The dough is awesome, the baguettes too ... Sourdough or yeast, it doesn't matter, but it's SUPER !!!! Yuri, gratitude and delight !!!
liusia
Yuri K, well, the sausages in the dough turned out just super, and even so beautiful !!! And I quickly wrapped it in a diaper and baked it. Belyasha left for tomorrow. Let the minced meat ripen and let the dough stand in the cold. She baked the bread, and since there were guests, they did not wait for it to cool completely, they cut it up. The guests are awful !!!.




Lenochka! I have no words!!! One delight !!!!
Yuri K
Helen, out ..... Now I want to bake the same way!
Quote: Helen
Yuri, thanks and delight !!!
It's not for me, but for "grandmother's" yeast!





Quote: liusia
She baked the bread, and since there were guests, they did not wait for it to cool completely, they cut it up. The guests are awful !!!.
Balm to hear such a thing!
Trishka
Quote: Helen

Experiment # 3
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Baguette-loaf Multigrain, brewed with sourdough 50% moisture
(Helen)


At 8 o'clock in the morning I put the dough:
60g-sourdough
60gr-water
120g flour

After 4 hours dough
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
After 6 hours, the dough grew 4 times ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I kneaded the dough, all according to the recipe ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
No cut yet ... hot!
Gorgeous !!!
ANGELINA BLACKmore
Quote: Trishka
Gorgeous !!!
I support.
My leaven can only dream of such reactivity. She "neither sews, nor flogs," unfortunately. Ready bread suits, but the time, which takes more than one day, is a pity.
One hope is that a new portion will be brewed and, mixed with the old starter, something will change for the better.
Yuri K
Girls, and here's my moldy bread to top it off with the sausages in the dough This time everything went just classically, crispy, golden, handsome with an even crust! How glad I am today - exactly the way I wanted it for a long time! With fervor, with heat, until I can not show the cut
So I think now, really vodka influences the external quality so much, or the ratio of flour today for kneading different varieties has been correctly selected ... This is a capricious product, however

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Yuri, looked around this way and that - good bread, from all sides and angles Without flaws
Helen, baguettes are beyond praise !!! Just perfection itself
Yuri K
Quote: Maryya27
I looked around this way and that - good bread, from all sides and angles
So I'm happy today, I'm already purring
Radushka
Not only vodka. Today I took water from the tap. I was too lazy to climb into the cellar behind the spring.
And the roof was blown off a little. Not critical, but ...
It also depends on the hardness of the water. The dome is flat from the soft. From the hard tap bursts. Spring is the very thing
Yuri K
Quote: Radushka
It also depends on the hardness of the water, it seems.
Of course it depends! But only I use the same one all the time - we order bottled with a pump for drinking and cooking at home, and it is balanced in terms of salts and mineralization. We haven't been drinking from the tap for a long time - horror and not water ... A year ago I ended up in the hospital with a stone in my kidney, and all because of the water, basically - at work for days, and then we drive teas from the tap - and there is even worse water scale a fur coat in electric kettles.




But I didn't really like the structure of the crumb ... Fine-pored like a store one, but I respect large holes

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
liusia
Yura, the bread is simply gorgeous. And on the cut too. One love! I take water passed through the Barrier. Although I have 2 leaky filters, and they put a good water purification system in the village, otherwise there was solid rust, I did not have time to change the cartridges.
Yuri K
Quote: liusia
I take the one that passed through the Barrier.
tried to use. They fail too quickly, more clean water is required, not only for drinking. It's simpler a couple of bottles of 19 liters each
liusia
We now have clear water flowing from the tap, good. And the filters are clean for a long time, and I pass through the Barrier out of habit. Once purchased and cartridges are, then let it work.
kartinka
Yuri K, Yura, while I get hops, the movement will come up to 100! : girl_pardon: For now, congratulations-
Marysya27
Quote: Yuri K
Fine-pored like a store, but I respect large holes
A store brick with large holes is considered substandard By standards, it is finely porous and should be obtained So:
Quote: liusia
Yura, the bread is simply gorgeous. And on the cut too. One love!
Yuri K
Quote: Maryya27
A store brick with large holes is considered substandard.
Yes??? I didn't know ...




Quote: kartinka
At least while congratulations-
Thank you!
francevna
Quote: Yuri K

Girls, and here is my moldy bread to top it off with the sausages in the dough This time everything went just classically, crispy, golden, handsome with a smooth crust! How glad I am today - just the way I wanted it for a long time! With fervor, with heat, until I can not show the cut
So I think now, really vodka influences the external quality so much, or the ratio of flour today for kneading different varieties has been correctly selected ... This is a capricious product, however

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

Good morning everyone!
Yura, you've got a good bread!
I just wanted to break off the crust

I opened the leaven, and in the jar there is a good jelly, there is no stratification.
I kneaded the dough, and I myself will go to inspect my dreams ... my husband already grumbled that she got up so early.
I just covered the bowl with a film, and bubbles appeared in the dough.
Yuri K
Quote: francevna
I opened the leaven, and in the jar there is a good jelly, there is no stratification.
I kneaded the dough, and I myself will go to inspect my dreams
I just covered the bowl with a film, and bubbles appeared in the dough.
Well, I wish you good luck !!! And I will go to the kingdom of morpheus, I also jumped up for no reason, no reason ...
Helen
Girls and boys, thank you all for the praise and kind words!
Quote: Yuri K

So I'm happy today, I'm already purring
Yura, bread is just a fairy tale!
liusia
And I made my own yeast, which I often bake for sourdough. I put the dough in x / p. I am very interested in how this leaven will behave with baked goods in a bread maker.
Helen
Quote: liusia

And I made my own yeast, which I often bake for sourdough. I put the dough in x / p. I am very interested in how this leaven will behave with baked goods in a bread maker.
I'm waiting for the result, I also want bread in HP!
Radushka
Yesterday I finally baked bread in my HP, which my husband called ideal. And all it was necessary was to take water of normal hardness and slightly reduce the amount of yeast.So, I will also transfer to leaven (as soon as I make it)
liusia
If the bread turns out, but I think it will work out, I will write down everything how and what I did.
francevna
HelenElena, you work a lot with leaven.
I am doing something wrong. I took 100g of sourdough, added 500g of water, 300g of premium flour. Mixed well, the dough became like thin sour cream and bubbles began to appear. And added 2st. l sugar, 2 tsp. l salt. Maybe salt at this stage does not need to be added
4.5 hours passed, the dough rose a little.
Helen
Quote: francevna

HelenElena, you work a lot with leaven.
I am doing something wrong. I took 100g of sourdough, added 500g of water, 300g of premium flour. Mixed well, the dough became like thin sour cream and bubbles began to appear. And added 2st. l sugar, 2 tsp. l salt. Maybe salt at this stage does not need to be added
4.5 hours passed, the dough rose a little.
why so many things !?
Quote: Helen
60g-sourdough
60gr-water
120g flour
and no need for salt, sugar in the dough ... then in the dough ... and salt in general at the end of the batch ...
ANGELINA BLACKmore
Yesterday I baked bread for breading. Today I cut the loaf, and there it is as perforated as a ciabatta)) Pretty nice.
Helen
Natasha, and show !?
francevna
Quote: Helen
why so many things !?
Mix for 1 kg of flour, for each form I use 500 g of flour. Therefore, I immediately used all the water.
But with the addition of sugar and salt, it overcame. Woke up at four in the morning and decided to put a dough.
The dough went well, divided it into two parts and kneaded with a kneader, added 30g softened butter to each.
I put it for proofing in the cartoon. I checked the temperature of the dough, in one + 28 °, in the other + 30 °
Is this normal or should it be reduced?
ANGELINA BLACKmore
Linen, so it’s already shredded into small pieces, it’s worth drying)) If the family had not slept in the morning when I was cutting, it would have been possible to take a photo, and the device was in the bedroom. Well, okay ... here, without my so far niochemous breads, there is something to see and love.
Helen
Quote: ANGELINA BLACKmore
here, without my so far niochemoShnyh breads, there is something to see and love.
ANGELINA BLACKmore
Not ... well, really, Len. I look at your beautiful products and ... no, I don’t envy - I enjoy my eyesight. And I realize how much I still have to work up to these heights.
Yuri K
Quote: francevna
The dough went well, divided it into two parts and kneaded with a kneader, added 30g softened butter to each.
I put it for proofing in the cartoon.
It has already been written here that the more delicious it is, the harder it is for the dough to mature. Why butter in bread dough? In the cartoon, they haven't tried to do something like proofing here yet
Alla, you need to understand the main thing! Each yeast is individual! The girls over there turn out to be thermonuclear, while the others are "lazy", including me. The girls manage to do it in a day, but I only get the dough all night from the morning (almost until noon) and the dough all day - late in the evening it only turns out to bake already.
francevna
Quote: Yuri K
Alla, you need to understand the main thing! Each yeast is individual!
Yura, I understand it.
I have another question.
The dough is already in the baking tins, is in the oven with the light on. I have a minimum temperature of 65 °.
When the bread is yeast, I leave it in the oven until it rises completely, then without removing the mold, I turn it on to the highest temperature, I have + 230 °, as it warms up, after 10 minutes I decrease it by + 180 °

Sourdough bread can be baked like this or just put in a hot oven
Yuri K
ONLY hot! The shock rise of baking, airiness - that's the only way I can. I also add moisture by placing a bowl of water on the bottom of the oven.
francevna
Last time I baked in a preheated oven and put water down (for the first time), the top is ruddy, the sides are light, and the yeast is always fried for me.
I have a small oven.
There is a large oven, but I don't use it due to the fact that air is blown out of it into the kitchen. I am here all day and I can’t stand the extra aromas.
Yuri K
francevna, the first 10 minutes of baking need a humid atmosphere. I pour so much into a cup that the water has time to evaporate in 10-15 minutes. Then baking is already going "dry", as usual.
I ONLY mention my short-term experience
ANGELINA BLACKmore
The second day I am haunted by baguettes from Helen. Well, they sunk into the soul. I copied the recipe.
Marysya27
To all
Natasha.
And I'm with Lenochkin ciabattki On our Yurinykh yeast
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Ciabatta fermented with 50% moisture
(Helen)

In the morning I put the dough.
Quote: Helen
put a dough, straight cold 60g-sourdough, 70g-water, 120g-flour
I came home from work, prepared the dough, and put it in the refrigerator overnight. Ingredients - according to the recipe: nothing had to be added or added. In the morning:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
We tried the smallest:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.


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


Dumb
The rest were taken to "taste"
So we will repeat
nut
Marysia , I'm in Class

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