Potato sourdough

This starter is very easy to prepare. At the same time, it is very strong and is ideal for white bread. On the 5th day of the sourdough life, I baked wheat bread on it, which was airy like good yeast, only tastier.

To prepare this starter, you need to boil 10 pieces of small potatoes (do not salt), but so that it does not boil.
Then drain the broth, cool and add wheat flour to the consistency of thick sour cream.
Put all this in a warm place for 3 days.
If the starter culture becomes liquid on the second day, add flour to the desired consistency.
After 3 days, there should be foam on the surface of the starter culture, while there should be no strong sour odor.
That's it, the leaven is ready. Now let's feed it a couple more times (once a day) with water and flour, and you can bake bread.
After the first feeding, she poured so much that everything was on the table (after 3 days I just added flour). But she stood in my warm place.

On day 5, I baked bread on it in a bread maker according to the following recipe:
300 ml. serum
320 ml starter culture
3 tbsp. tablespoons of sunflower oil
1.5 teaspoons of salt
1 tbsp. spoonful of sugar
4.5 cups flour (about 650 gr.)
Glass - 240 ml.

Set the following program for the Delonghi 125S Bread Maker:
Made on the basis of program # 3 (SANS GLUTEN):

1. Prev. heating 35 ° C 10 min
2. Kneading 1 3 min
3. Kneading 2 25 min
4. Rise 1 0
5. Boning 1 0
6. Rise 2 35 ° C 90 min
7. Boning 2 0
8. Rise 3 35 ° C 90 min
9. Baking 110 ° C 75 min
10. The remainder. heating 70 ° C 60 min

As a result, the bread was made for the whole bucket weighing 1.25 kg. The top crust was really light. But in general, the bread is very tasty, airy. Unfortunately, I can't insert photos - there is no fotik.

Well, we are good for everything, we all invent, all by ourselves in different versions

Another starter option, bravo

Where there, the French with their leavens before us, we are on our own potatoes

[Juliya]

Juliya
Did you cook peeled potatoes or in uniforms?

Thanks, Admin, made fun

MariV, cooking peeled potatoes!

Thanks, Admin, made fun

MariV, cooking peeled potatoes!

Well, they used sourdough - and then, to bake the next bread, do you have to make the sourdough again?

Well, they used sourdough - and then, to bake the next bread, do you have to make the sourdough again?

No, everything is as usual. Some were used, the rest was fed and left until the next time. Handle in the same way as with other leavens. Feed with wheat flour.

No, everything is as usual. Some were used, the rest was fed and left until the next time. Handle in the same way as with other leavens. Feed with wheat flour.

And add liquid to ordinary water?

And add liquid to ordinary water?

Yes, plain water.

If you use this starter often and regularly renew it - water + flour, where will the potato broth eventually go?

If you use this starter often and regularly renew it - water + flour, where will the potato broth eventually go?

Potato broth is needed only at the very beginning. As well as grapes for grape sourdough and malt for malt sourdough. And then we feed all these leavens only water + flour.

That's when I don't understand the meaning - potato, grape, hop - in the end it still turns out "eternal" - flour + water. From time to time I add raisins, honey, or figs to my so-called French.

MariV, I think the point is to develop the right bacteria. And all these starters, in my opinion, differ only in the strength of the rise of the dough, acidity and the composition of the starter bacteria IMHO.

What kind of bacteria does potato broth develop?
I am not a biochemist or a technologist, so I ask.

I have no idea. I am not a biochemist or a technologist either. And this leaven was not invented by me. I met her first in some article in the newspaper, and then on the Internet. The first time I did it about a year and a half ago.I kept it in the refrigerator. The leaven was very strong, but I found out that you can't keep it in the refrigerator, so I threw it away.
And recently I made it again, now it stands on the windowsill.
I love that it is easy to make and that it raises the dough well.
I also have Calvel's rye sourdough, and now I'm making a French one. I'll see which one will be stronger.

[POTATOES.]

POTATOES.

The addition of potatoes has long been practiced in baking.
Among the many modern bread recipes, you can also find the addition of potatoes in different types: mashed potatoes, cereals, starch, etc.
Potatoes are added in an amount of 3-7% by weight of flour (or 15-35 grams per 500 grams of flour).

The purpose of these additives is to compensate for the lack of starch in flour, while improving the quality of the crumb, especially with excessively strong or short-breaking gluten.

Abroad, starch correction is made by adding potato flakes or dry mashed potatoes in powder to the dough in an amount of up to 4% of the flour weight (or 20 grams per 500 grams of flour).

Baker's cornstarch powder is often added in amounts of up to 3% (or 15 grams per 500 grams of flour).

Some traditional Belarusian and Baltic breads necessarily include potatoes, sometimes up to 40% (or 200 grams per 500 grams of flour).

CHEMICAL PART OF DOUGH FORMATION

(BAKERY MANUAL. 1913)

Many people recommend cooking raschin not with wheat or rye flour, but with potato flour, which presents the next big advantage. Potato flour contains some kind of, still insufficiently examined, nitrogenous substance (apparently an enzyme), which acts as a pathogen on yeast, as a result of which fermentation occurs much more vigorously and rather with a relatively smaller amount of yeast consumed. For this purpose, the potatoes are boiled (by putting steam into a vat with potatoes) and mixed with water to form a liquid gruel, to which, after cooling to + 25 or 30 C., yeast is added. When using potato rasch, the rest is done as usual (above).

Ipekla on potato sourdough Simple bread from Lyudmila in KhP. It turned out excellent, only pale, probably due to the lack of sugar.

200g water
340g ripe sourdough (170g flour, 170g water)
10g salt
1-2 tbsp. l. oils (optional)
400g flour

I put everything in a bucket at once. Kneading, 3 hours proofing and baking 70 min.

And I baked on whole grain - on the contrary, tanned

And I baked on whole grain - on the contrary, tanned

Alexandra, did you bake in KhP or in the oven? And what is always tanned on whole grain than on regular flour?

[Juliya]

Juliya

I only bake in the oven.
With whole flour, darker breads are obtained, in principle, due to the bran and germs contained in the grain, the crust is more reddish and tanned

here is a photo of a simple whole starter culture with the addition of whole flour

I also got a fried whole grain in HP ...

Naturally
it does not depend on the baking method, but on the composition of the flour

Eh, if I could find this whole grain flour somewhere

[Juliya]

Juliya

If there is an opportunity to find at least whole grain of wheat, try bread made from whole dispersed grain (soaked for 22 hours and ground with a part of water) and from grains of the same washed grain, brewed with boiling water and aged for 2-3 hours. The result is no worse, the same whole grains, but not flour, but grains (recipes under the heading about healthy eating)

Thank you very much, Alexandra! So I will, you can buy wheat from us. But are wholemeal flour and whole grain the same thing or not?

[Juliya]

Juliya , recently answered this question in another Temka on whole grain flour.

Whole grain contains all the elements of grain, there is a very coarse grinding (meal), just coarse grinding and finer but not the finest, and with a different amount of bran. In english whole meal
Coarsely ground flour is primarily characterized by the degree of grinding.It happens with bran, but without the germ of grain (whole wheat).

That is, coarse grinding is not necessarily whole grain. And whole grains, as a rule, are coarse

For example, in Indian spices on Sretenka Street, coarse flour is sold in packages of 5 kg. But this is not whole grain flour. It contains only bran, not germ.

For dietary nutrition, coarse flour is useful in principle, since with the degree of fineness of grinding, the GI of the product increases and such flour does not grow thin. it is no longer recommended for diabetics to use.
If we talk about the benefits of whole grain flour, then it is healthier than just wholemeal flour.
Flour of not all cereals, in principle, is used for dietary purposes - for example, corn, rice, barley ... oatmeal too, but long-boiled oatmeal please, pure white wheat is prohibited. but you can and need a whole grain ...
And do not forget that whole flour gives the maximum benefit during steeping and prolonged fermentation, when phytin, which reduces sugar in cows and helps to lose weight and normalize metabolism, is released from the inner shells ...

Thank you, Alexandra! You explained everything so well!

[Juliya]

Juliya , for good health

That's it, the leaven is ready. Now let's feed it a couple more times (once a day) with water and flour, and you can bake bread.
After the first feeding, she poured so much that everything was on the table (after 3 days I just added flour). But she stood in my warm place.

Please tell me, and after using part of the leaven, the same amount of water and flour must be added or there is some proportion ... It's just that I really want to make this leaven (since yeast is not always useful) and I look just superb this leaven.

and should this leaven be kept warm or cold?

Please tell me, and after using part of the leaven, the same amount of water and flour must be added or there is some proportion ... It's just that I really want to make this leaven (since yeast is not always useful) and I look just superb this leaven.

Ludik, when they took part of the sourdough for bread, add water and flour to the rest so that it turns out like thick sour cream.

and should this leaven be kept warm or cold?

After I feed the leaven, I leave it warm until it doubles, and then I put it on the windowsill - it's cool there. You can keep warm all the time, but you will have to feed often. It is not recommended to store in the refrigerator, but when I kept it in it, it also worked.
In general, treat like any other leaven

[Juliya]

Juliya
And I still have a question .... now my leaven is already the second day the top is a little blackened is it so necessary?
and you can stir it while she wanders ???
and I also have it in my locker, maybe you can't put it in a dark place ... sorry for a bunch of questions ... just the first time I make sourdough

[Juliya]

Juliya
And I still have a question .... now my leaven is already the second day the top is a little blackened is it so necessary?
and you can stir it while she wanders ???
and I also have it in my locker, maybe you can't put it in a dark place ... sorry for a bunch of questions ... just the first time I make sourdough

Ludik, try spooning up the blackened top and throwing it away. It's not very liquid, maybe you need to add flour? I cover the dishes with the sourdough with a lid or plate, so it also turns out to be a dark place, but there should be little oxygen access. And it should be in a warm place. After three days, see if there is any foam on the surface and what kind of smell.

[Juliya]

Juliya
Tell me more please. Today is my third day as the leaven costs. Can you use it today for bread or let it stand (how are you up to 5 days)?

And you add flour and water and let it stand in a warm place for another day, and then see how the leaven grows. If it is 2 times, then you can already use it, and if a little, feed it again and leave it for a day.

[Juliya]

Juliya
Again, how much water and flour to add ??? half of what is already there, or a glass of water and a glass of flour, for example ... you will of course excuse me for being annoying, but I want to get to the bottom so that everything works out great the first time

I apologize for not immediately responding. New dough (flour + water) can be added as much as sourdough to the consistency of thick sour cream. If you have a lot of starter, feed, for example, half.
Ludik, you probably already fed the sourdough? How did it grow?

You know, it increased a little, I thought it would be more .... but I put the bread baked according to your recipe ... so Toko peeped out the window so it spread all over the bucket .... probably not enough flour ???

Ludik, If the leaven has risen a little, then the bread will rise a little. It is necessary for the leaven to rise at least 2 times. When kneading, there should be a soft kolobok, add flour if anything.
If your bread does not work well, try just feeding it a couple of times. She needs to gain strength. If the leaven is in a warm place (30 degrees), then everything happens much faster.

Try another sintering recipe like this:

200ml water
350 ml starter culture
2 tbsp. l. oils
1 tsp salt
1 tsp Sahara
3 cups flour

The program is the same as on the first page.
Good luck to you! Tell us how things are going.

[Juliya]

Juliya
I report the bread has grown by half a bucket ... the roof turned out somehow separate from the bread ... the crust is so tasty and fried and in general we all liked the bread so smooth and smooth, but due to the fact that the structure did not rise well, it is very dense and damp, as they say in Ukraine - "glivky hlib",

If the leaven is in a warm place (30 degrees), then everything happens much faster.

the leaven was kept in a warm place but in a dark one (in a cabinet). Bubbles of current appeared today but did not grow very much ... perhaps I was in a hurry? But I liked the bread. Thank you to YOU!
Tell me, is sourdough bread always baked according to the program you wrote in the beginning? (a bit too long in principle). Or can you shorten the time?

Sourdough bread takes a long time to rise. If at room temperature, then it is suitable only for 5-8 hours. And in a bread maker (DeLonghi) it's only 3 hours to get up. When the leaven is strong, it can take 2.5 hours.
Next time you try the last recipe I gave. It contains more leaven and the bread rises better.
Now I only bake on it. And I combine different flour (2 tbsp. Wheat + 1 tbsp. Rye or 1 tbsp. Wheat + 1 tbsp. Rye + 1 tbsp. Coarse grinding). It always works.

[Juliya]

Juliya
Thank you tremendous !!!!!!!! for your patience, advice and delicious bread! My husband said that we are now such a current and will bake! We liked Pts!

It's my pleasure! I am very glad that you did it. Good luck in baking !!!

[Juliya]

Juliya
I am again with questions ...
1) I think I have a lot of sourdough in the bowl (after I took it for baking) somewhere up to 800g. is that a lot?
2) in the process of kneading the kolobok, what should it be? I’m not very cool ... we can do it more abruptly, but then the flour will not be according to the recipe ...
3) Now I put the bread on

And I combine different flour (2 tbsp. Wheat + 1 tbsp. Rye or 1 tbsp. Wheat + 1 tbsp. Rye + 1 tbsp. Coarse grinding)

I will wait for an excellent result.

[a little]

1) if there is a lot of leaven, bake something else on it or feed it a little until next time. In general, there should be a little, somewhere a couple of st. spoons. You then add flour and water as a top dressing so that next time almost all the leaven will go into the bread. If you rarely bake (once a week), then it is better to feed 2-3 times to the required amount of sourdough.
2) when kneading, the main thing is to have a bun, but it should be soft (like a woman's breast)
3) write whether you got bread or not.

[Juliya]

Juliya
I am reporting. The bread turned out !!!!! This time it came up more (but not to the full height of the bucket) The structure is cool elastic not crumbly. I liked the taste very much. It's a pity I didn't take a picture ...but of course I have a lot of gas stations left ... but what else can be done on it? Can we bake pancakes?

[Juliya]

Juliya
I realized my mistake! Look, when I put 10 potatoes to cook, it turned out very good. I used a lot and I used all (!) water, but I needed a glass of current somewhere ... as I already understood, my sourdough takes a long time to ferment and there is a lot of it. Today we can come and make pancakes and keep the rest for bread.
I've read so much about the benefits of sour bread (without yeast) !!!!! Now I say goodbye to yeast! thank you Juliya for pushing me to another usefulness in my life

Forgive me, but who introduced such an illusion that there is absolutely no yeast in sourdough bread? Wild yeast and lactic acid bacteria are formed in the starter culture. Cultured yeast is used in baking regular bread. There is undoubtedly a difference. BUT this is not the difference between yeast-free and yeast-free bread.
Yeast-free bread can only be called unleavened cakes and bread with soda / baking powder (Irish, German, etc.)

[🔗]

well, for example after reading this article 🔗
... But for several decades now, bread has been baked differently. And for this they use not natural starters, but thermophilic yeast, saccharomycetes, invented by man. The technology of their preparation is monstrous, anti-natural. The production of baker's yeast is based on its reproduction in liquid nutrient media. Molasses is diluted with water, treated with bleach, acidified with sulfuric acid, etc. Strange methods, admittedly, are used to prepare food, moreover, given that there are natural yeast in nature, hop yeast, for example, malt, etc. d .....
or this one 🔗
Then another ... PhD in Medicine, naturopathic physician, Viktor Khrushchev:
I have eliminated modern bread from my (and my patients') diet.
The fact is that if we eat yeast bread, then the yeast, getting into our blood, consumes our vitamins, microelements, proteins. And at the same time, they release their waste products - toxins. That is, yeast is a parasite in our body. And I consider modern bread to be one of the most terrible inventions of mankind.

Modern yeast with modern baking technology at 60-70 degrees temperature goes into capsules from gluten. In the intestine, they are released from these capsules and damage the mucous membrane, disrupt the normal intestinal microflora. Moreover, they parasitize not only in the intestines, but in the blood plasma they live and reproduce freely (mainly by budding).

This can result in various types of intoxication, impaired immunity, which can lead to many chronic diseases and tumor processes.

And if we stop eating modern yeast bread, then only after half a year we will not find these yeast cells in the blood plasma. In general, many researchers say that within five or more years the blood is freed from this yeast ...
And one more opinion is opposite
dietitian, Anastasia Moskovkina:
Yeast bread can be dangerous, but only for two populations.
The first group - patients with celiac disease (celiac disease). This diagnosis is made at an early age. With this disease, the body has an insufficient amount of an enzyme that breaks down gluten. Gluten is a constituent part of cereals, in particular wheat.

The second category of people is an individual intolerance to any nutrients. And yeast is no exception. But again, the number of such people is quite small.
Anyone who loves bread can eat bread. Because there is no clinical evidence that the yeast found in bread or beer is harmful to our bodies - there is no such evidence. Plus another moment - yeast dies at a temperature of 50 degrees. And when bread is baked, the temperature inside the bread crumb is 95 degrees. Therefore, with all our desire, we cannot receive living microorganisms through bread.
I myself only eat yeast bread. 🔗
Well, I made a choice on reflection!
For me personally, the leaven will now take first place! And I say to "unassailable" yeast - bye-bye

and there are also times when people get scared about homemade starter cultures, that is, what we are doing with such success and pleasure. Here the girls have already mentioned such articles.
I think the controversy could be resolved by the microbiologists present at the forum, if any.
Although, I do not think that my opinion on this matter will change.