Sourdough bread. Looking for a recipe!

I'm looking for bread based on leavened leaven, well, the one on which the leaven stands, and then part of it is removed and dry is added. So, I read on another site that people do not throw out this leaven, but bake bread. I'm looking for ... maybe someone knows such a recipe? or guide me ...

Such "leaven" is called leavened dough.
A recipe for bread on leavened thickets is on the website of Maxim Syrnikov, a lover of Russian cuisine.
I can't transfer this recipe here - I have a desire, look at it on the website, bake it yourself, and post the result with us with a photo.

Hello everyone, I’ve started, I can’t buy my dream Panas sd257. But I do not change my dream, the decision has been made finally, my husband's doubts from time to time have to be dispelled. As soon as I get it, I will immediately inform you and hope for your experienced help. But one question worries me: I plan to completely abandon yeast, knowing their harm to our, especially children's body. All recipes for bread makers contain yeast, especially Saf Moment, which is very harmful. Is it possible to cook various yeast-free products on Panas 257, or can I immediately refuse a bread machine and master manual production with sourdough and hops? Please help me not to regret buying such an expensive item later.

starter cultures contain the same yeast, only "wild" in combination with lactic acid bacteria. Bread is excellently baked using sourdough in Panas, but mastering sourdough bread may require more effort and time than bread with yeast.

If the rejection of dry yeast is due to the fact that they may contain additives of enzymes, stabilizers, etc., then the output is pressed fresh yeast. With them, you can bake almost the same recipes where dry yeast is indicated.

Thank you so much for your answer! Yes, I understand about the wildness of yeast, but this is their benefit, but thermophilic ones are very dangerous. my son has kidney problems and I need to minimize the consumption of chemicals such as stabilizers, etc. Because of him I decided to take a bread machine, he loves baked goods and especially bread, I bake sweets at home, but I buy bread with a heavy heart. And where to buy all these leavens? We live in Moscow. If possible, I will learn to bake with leaven as much as I need.

[Starter cultures]

You can grow the starter cultures yourself. We have a whole section here devoted to this topic.
Here Starter cultures... Next to it are several sections about different breads baked with sourdoughs.
As for "thermophilic yeast" ... You know, I have never seen this phrase anywhere, except in very dubious hysterical publications of people who are extremely far from both biology and medicine.

Dry yeast has been known and used for a long time, but they really often add all sorts of E-shki and something else, not necessarily indicating on the package. Well, I don’t believe that right after dry hibernation, yeast can wake up normally and start working, if they are not given some kind of doping
I myself somehow immediately abandoned the dry ones in favor of the classic pressed from a good manufacturer. There is for sure that all chemistry and stabilizers

Thank you, I received a lot of information, I will study, try.

[12:23]

By the way, since I was included in this section and this topic ...

In my hybrid bread maker / multicooker I found the "SAURTEIG / SOUR DOUGH" mode (sour dough or sour sourdough bread), the duration of which 12:23
1 batch 15 min
1 lift 9 h
2 kneading 18 min
2 rise 65 min
3 rise 45 min
baking 60 min

There are three recipes in the instructions, but they contain dry yeast and a certain sourdough, sourdough extract, dry sourdough. In general, for me an obscure product.

Maybe, looking at the painted time diagram, you can advise me on what recipe can be used on this program?

Is it possible to cook various yeast-free products on Panas 257, or can I immediately refuse the bread machine and master manual production with sourdough and hops?

For the second year now, instead of dry (and pressed) yeast, in any recipe, I use my own dry hop yeast. This year even Easter cake was baked with hop sourdough. It turned out great. Baking is no lower and no worse than using baker's yeast.

[ARNAUTKI]

For the second year now I have been using my own dry hop yeast.

Dear, so can you share your secret of this wonderful HOPE yeast. I think I'm not the only one interested.
AND MORE, WHO CAN KNOW THE RECIPE ARNAUTKI

THANKS TO ALL.

Dear, so can you share your secret of this wonderful HOPE yeast. I think I'm not the only one interested.

Easy!
Dry hop yeast... Pour the hops with hot water (1: 2) and boil in a saucepan. If the hop floats, it is drowned in water with a spoon. When the water evaporates so much that the broth remains half the original, it is decanted. Sugar is dissolved in the cooled warm broth (1 tablespoon per 1 glass of broth), mixed with flour (0.5 cups of flour for 1 glass of broth). Then the yeast is placed in a warm place for two days for fermentation. Ready yeast is bottled, sealed and stored in a cool place. To prepare 2-3 kg of bread, 0.5 cups of yeast is needed.
If you add bran to the decoction of hop cones instead of flour, you can get a dry hop starter culture for long storage. To do this, you need to add enough bran so that they absorb all the liquid. Mix thoroughly and leave for 3 days to ferment in a warm place, stirring occasionally. The readiness of this leaven is determined by the appearance of a persistent, very specific, sour odor. After three days, the fermented bran should be scattered in a thin layer on a flat surface (baking sheet, board) to dry. Collect the dried starter culture in an airtight container. The dry starter culture is ready.
When needed, the dry sourdough is revitalized and used for baking. To do this, in the evening, you need to pour 1 teaspoon of the dry mixture with 100 g of warm water, add 1 teaspoon of honey and flour until the consistency of thick sour cream, mix thoroughly and leave in a warm place. In the morning the leaven is ready for use.
Where are you from? And then I can throw in a curtain.

Thanks, it would be great. There is such a village Baltimorovka near Washungtona, DC
Thank you for the recipe, yes, without difficulty, etc. But maybe when we’ll start bread-making for a pesiyon.

If you make a small amount, then there is not so much trouble. A half-liter jar of dry hop yeast may be enough for a year. And you can also watch the video on the Internet. Type in hop leaven. There, a tablespoon of hops is brewed with a glass of boiling water overnight, filtered, fermented and used. Maybe this will suit you better?

: pardon: from dry hops

And this miracle of nature here in America is sold in stores such as health food or vitamin stores. Believe it or not, I've been living here for more than 10 years, but I don't know such things
Yes, for such a holy cause as bread, of course I will dry it if so little is needed for six months for a year ...

Good luck! Don't forget to share your impressions later.

[ARNAUTKI]

Dear, so can you share your secret of this wonderful HOPE yeast. I think I'm not the only one interested.
AND MORE, WHO CAN KNOW THE RECIPE ARNAUTKI

THANKS TO ALL.

Maybe you can find hop yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142375.0

Bread "Arnaut Kievsky" (for 100 kg. Flour)
wheat flour of the 2nd grade - 100
salt - 1.3
pressed yeast - 0.5
vegetable oil - 0.05
Crumb moisture 45%

THANK YOU. Here's just a puzzle, is there any second grade flour in the states.

THANK YOU. Here's just a puzzle, is there any second grade flour in the states.

You can cook it yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

A huge THANKS. I read your articles, take off my hat

[THANKS TO ALL WHO COLLECTED SO MUCH USEFUL INFORMATION IN ONE PLACE !!!]

Good luck! Don't forget to share your impressions later.

As it turned out, not only Greece has everything. I found it in this American village, and most importantly I didn't have to go far.
But the result was stunning (even the indiscriminate trust of grief to mathematicians in converting milliliters to grams and vice versa, did not overshadow the result) only visually, but as the first pancake says ...
Of course I was interested in Borodinsky and my friend, a great lover of eating bread and knowing a lot about taste, said that my bread tastes better than what is sold here in a Russian store. The long-forgotten taste of native bread. HURRAH!

THANKS TO ALL WHO COLLECTED SO MUCH USEFUL INFORMATION IN ONE PLACE !!!

I don’t know what recipe you baked, but I can throw you Borodinsky’s recipe according to the technology of the times of the USSR, this is where, really, remember your childhood. The recipe contains exclusively ubiquitous ingredients (neither panifarins, nor agrams). True, I use hop sourdough, and, of course, I don't add yeast.

I don’t know what recipe you baked, but I can throw you Borodinsky’s recipe according to the technology of the times of the USSR, this is where, really, remember your childhood. The recipe contains exclusively ubiquitous ingredients (neither panifarins, nor agrams). True, I use hop sourdough, and, of course, I don't add yeast.

I would be grateful if you can. There is time, I returned the T-Fal back on Saturday. That is, the bread maker is not bad, but stupid, has only primitive programs and no options for a deeper and more creative process + noisy.
And on Tuesday Panasonic will come. So on Wednesday I'll start playing with the bread maker.

[Borodinsky]

Borodinsky .
First, we put the leaven:
100g water +1 tsp sugar. + 1 tsp dry hop yeast + 75g hg. flour. We mix.
When ready to use we do the rest.
Welding:
flour 85g
malt 35g
water 70ml 60 degrees
stir and stirring continuously add boiling water 200ml
I immediately pour in 270 ml of boiling water and stir.
Leave to saccharify for 5-6 hours.
Dough (if there is a "dough kneading" program, then you can stir it in the oven):
add to the breakfast 30-35 degrees:
176g sourdough (I take my hop)
176g rye. flour
176g water
The dough is mixed. We sustain until the maximum output (until it begins to settle).
Dough:
water 77-112ml
molasses 28g
rast oil 1g
rye flour 227g
wheat flour. 2s 105g
potatoes. starch 1.5g
coriander 3.5g
sugar 42g
salt 7g
yeast 7g
If you do it with yeast, you can bake it on the rye bread program. If not, then you need to add time for proving, until it rises and bakes.

[Borodinsky]

Borodinsky .
First, we put the leaven:
100g water +1 tsp sugar. + 1 tsp dry hop yeast + 75g hg. flour. We mix.
When ready to use we do the rest.
Welding:
flour 85g
malt 35g
water 70ml 60 degrees
stir and stirring continuously add boiling water 200ml
I immediately pour in 270 ml of boiling water and stir.
Leave to saccharify for 5-6 hours.
I bought ready-made malt from Barley Malt Syrup
🔗
So I will experiment. But as soon as I find the time and buy hops; then I'll do everything differently. Thank you very much for the recipe.
If everything is beautiful, I will share photos.

I bought ready-made malt from Barley Malt Syrup
🔗
Oh, you have barley malt. I use fermented rye.
Be sure to share your impressions.

[Rye malt]

author = Pendolph, you have barley malt. I use fermented rye.
Well, what I found so far without difficulty. And here's the info. how to bungle yourself:

Rye malt (cooking)
Put the whole grains of rye in a glass dish (jar), rinse, cover with clean water and leave for 3 days.
After the indicated time, rinse the grains again. If some grains have not sprouted (by this time the grains are slightly hatching), then they do not need to be soaked longer. as an unpleasant odor may appear.
Spread the grains in a thin layer over the surface.
Dry (you can do this in the oven, but natural drying is recommended for real malt).
Grind the grain and store in a closed container (bag).
Add to bread when kneading.

Yes, it's not difficult. Only rye grains are even harder to find here than malt.

author = Pendolph, you have barley malt. I use fermented rye.

So we even have a topic: Making malt at home https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110567.0

Yes, not difficult. Only rye grains are even harder to find here than malt.

Is it really true?!
Donetsk is a much larger city than Zaporozhye, and in Zaporozhye both malt and rye grains are sold on the market
It's just that you probably did not pay attention, for sure all this is for sale in your city

Yeah, we managed to find malt only this winter. And it was also funnier to explain to the sellers in the market selling flour what it was. And you still need to look for flour not of the highest grade during the day with a flashlight. Only the highest grade in stores. And all sorts of agrams and panifarins - this is generally something not real.

And you still need to look for flour not of the highest grade during the day with a flashlight.

By the way, here on the forum, you can find how to make the 2nd grade from the highest grade; 3rd; ..,
Here, under the name Admin, well, a very advanced PERSON explained to me in this matter, (there is no time to find where) but the point is that you add bran as a percentage; if I am not mistaken and you get the 2nd grade, etc. Imagine we are also difficult to find 2; 3; 4 ...... - the first grade.

HERE FOUND;

Here's just a puzzle, is there any second grade flour in the states
You can cook it yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

Can. Only, not that compote. You will see for yourself.

Only, not that compote. You will see for yourself

And who are the judges? Difficult question.

Can. Only, not that compote. You will see for yourself.

Have you tried it yourself before speaking?

By the way, my topic appeared after our skilled bakers, including the aces of bread, began to make such flour themselves - and compote bread turns out to be the most to eat, with a bang!
There are recipes for such bread on the forum - try it and we'll talk!

[about sourdough on onions from the Greeks]

There are recipes for such bread on the forum - try it and we'll talk!

BRAVO. : bravo: SOLIDARE WITH YOU.
I'm still wondering why you ignored about sourdough on onions from the Greeks or is this nonsense in our baking culture?
I would very much like your comments, Please.

Comments can be given when you yourself make the sourdough and then bread on it, and then try again!
I can't say anything about onions. I was not impressed, the onion is spicy and contains a large amount of essential hot oils, well, if the onion stands, then it smells ... oh ...
Although naturally fermented, such as vegetables, it tastes good and smells normal!

In general, those who wish can try such a leaven, zhdemsssss!

It would be nice if the author of the post gave a link in the internet for this leaven, read and see

There are enough different and full-fledged starter cultures on the forum, already tested in recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

I am here, under the name Admin, well, a very advanced PERSON

Lady WE, we will be female ...

Have you tried it yourself before speaking?

... bread turns out to be the most to eat, with a Hurray!
There are recipes for such bread on the forum - try it and we'll talk!

Have tried. And I agree that bread made from man-made flour will be tastier. Only Borodinsky delicious is obtained from the second grade of purchased flour. And the highest grade + bran ... You can try recipes with 2nd grade flour with this one.
Maybe, of course, I got an unsuccessful manufacturer, but I won't buy it a second time.

Lady WE, we will be female ...

It appears Tatyana. You know madam, rightly so. In the Institute I have not looked for a sourdough with onions. But I'll take a look and definitely try and of course I'll tell you.

Oh, I just got lost in the recipes for wheat bread with sourdough, my husband asks for something like a ciabatta, but in a bread maker, I looked here recipes for ciabatta, but they came across without sourdough, the leaven was eternal, I fed it with wheat flour, looking for recipes while it rises and my head is already around, what can you do to make your husband like it?

Irisik, but this is impossible - ciabatta, but in HP!
you can replace flour in any favorite recipe (and ciabatta too) in proportion to the amount of water in your yeast
for example, in this recipe - replace the dough, that is, pulish with your own leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120769.0

or here you replace some of the water and flour with your own sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=330.0

although .... here is such a recipe (although I personally do not understand the phrase ciabatta in HP) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51863.0

Irisik, but this is impossible - ciabatta, but in HP!
you can replace flour in any favorite recipe (and ciabatta too) in proportion to the amount of water in your sourdough
for example, in this recipe - replace the dough, that is, pulish with your own leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120769.0

or here you replace some of the water and flour with your own sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=330.0

although .... here is such a recipe (although I personally do not understand the phrase ciabatta in HP) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51863.0

forgive me, I didn’t know that thanks for the links isn’t done in the ciabatta bread machine, I’ll see

Easy!
Dry hop yeast... Pour the hops with hot water (1: 2) and boil in a saucepan. If the hop floats, it is drowned in water with a spoon. When the water evaporates so much that the broth remains half the original, it is decanted. Sugar is dissolved in the cooled warm broth (1 tbsp. Spoon for 1 glass of broth), mixed with flour (0.5 cups of flour for 1 glass of broth). Then the yeast is placed in a warm place for two days for fermentation. Ready yeast is bottled, sealed and stored in a cool place. To prepare 2-3 kg of bread, you need 0.5 cups of yeast.
If you add bran to the decoction of hop cones instead of flour, you can get a dry, long-term storage hop starter culture. To do this, you need to add enough bran so that they absorb all the liquid. Mix thoroughly and leave for 3 days to ferment in a warm place, stirring occasionally. The readiness of this leaven is determined by the appearance of a persistent, very specific, sour smell. After three days, the fermented bran should be scattered in a thin layer on a flat surface (baking sheet, board) to dry. Collect the dried starter culture in an airtight container. The dry starter culture is ready.
When needed, the dry sourdough is revitalized and used for baking. To do this, in the evening, you need to pour 1 teaspoon of the dry mixture with 100 g of warm water, add 1 teaspoon of honey and flour until the consistency of thick sour cream, mix thoroughly and leave in a warm place. In the morning the leaven is ready for use.
Where are you from? And then I can throw in a curtain.

Thank you very much for the recipe! My dad has been looking for similar recipes for a long time, he remembers how his grandmother made bread like that. Could you just clarify the whole process of making dough from your yeast and further making bread. We will really wait!

Could you just clarify the whole process of making dough from your yeast and further making bread.

After revitalization (1 teaspoon of dry mixture, pour 100 g of warm water, add 1 teaspoon of honey and flour to the consistency of thick sour cream, mix thoroughly and leave in a warm place. In the morning, the leaven is ready for use) add all the resulting leaven to any baked goods instead of yeast. Everything is exactly the same, only it will rise a little longer than with ordinary yeast.
And now I'm doing it even easier. I make 100ml of a decoction of hop cones, let it cool, filter it, add 1 teaspoon of honey or sugar and flour until the consistency of thick sour cream, stir and - in a warm place. When I got up, I use it.