Potato sourdough

yeah ... but tired of stuffing yourself with what ... and I think everyone chooses for himself everything that his soul tells him. Now I'm for the leaven!

And for heaven's sake, by the way, look into my whole grain - it's unassuming to handle and healthy in the sense of fiber.

I'm talking about something else: don't be self-deluded by telling yourself that leavened bread is "non-yeast". What kind of yeast
And I don't see anything wrong with that. As in fresh (pressed) yeast. Unlike dry ones, our family protests with their stomachs. As heartburn

[Ludik]

Ludik, I'm very glad that you got bread
And bake pancakes, they will only become tastier with sourdough

Sourdough bread really much healthier than yeast (even pressed). Read this article 🔗

From time immemorial, bread has been sour. The starter culture for him consisted of lactic acid bacteria and yeast proper. In the process of maturation of the dough, lactic acid inhibited the growth of yeast cells, as a result, the dough had time to sour and rise. Wise bakers, to speed up the "process" - simply removed the lactic acid bacteria, and the dough became more fun. Yes, and the yeast is selected so that it can withstand high temperatures, since at higher temperatures the dough turns out to be fluffier and goes even faster.

1. The bread is beautiful, but you can't eat it. All grains and legumes contain special chemicals - preservatives, which keep the grain from spoiling and prevent its digestion (of course - it wants to get into the ground and germinate!). So, phytic acid binds and prevents the absorption of calcium, magnesium, copper, iron and especially zinc in the gastrointestinal tract. The result here is mineral deficiency. There are also substances that block the work of enzymes, which leads to additional stress on the pancreas. There are also harmful tannins, indigestible complex sugars, gluten and associated difficult-to-digest proteins that can lead to allergic reactions, indigestion and even mental distress. Neutralization of this chemical protection of the grain occurs when conditions are created that are suitable for germination, that is, allow the grain to swell in warm water. Another way to get around the protection is to continue fermenting the already prepared dough with sourdough.

2. In the process of acidic fermentation, bacteria, on the one hand, break down complex substances to more digestible ones, and on the other, they form other necessary nutrients. The leavened fiber from the grain shells helps to restore the correct internal human microflora.

3. Sour bread makes a person full. Unleavened yeast only causes a feeling of heaviness and does not satisfy hunger. Now we can understand the special craving for sour bread of those people who have moved to live abroad. Sour bread can still be found in European countries, but very difficult on the American continent. The first settlers in America still baked according to old recipes, but now the bread there looks like cotton wool, albeit technologically advanced.

There is also a very important addition. The prepared dough must be well baked so that the fermentation process stops and it does not acidify during storage. After eating such bread, active yeast will continue to work in the human body, and this is already a disaster. Here it becomes obvious that those new, more tenacious yeast cultures at high temperatures are more likely to harm us than ordinary ones.

In addition, as well as in addition to ferments, there are 2 methods that enhance the beneficial and level the harmful effects:

- adding fermented milk product directly to the dough
- modes of long-term fermentation of the dough: proofing for 8-12 hours at room temperature using no more than 2.5 g of fresh yeast or 1/4 tsp. dry, proofing 18 hours at room temperature using 1/4 tbsp. sourdough, proofing 8-12 hours at room temperature plus 24-36 hours in the refrigerator, proofing and the second seasoning for 24-48 hours in the refrigerator ... I made almost all the options and posted them here on the site

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=4505.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4505.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3293.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3290.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3241.0

and etc

[Girls you are super !!!!!]

Wow galloping valuable information! Girls you are super !!!!!
Juliya
Yesterday I made pancakes with sourdough, although not knowing any recipe, I "zakalapetsala" by adding kefir sugar and flour to the egg sourdough .... not very much ... looking like raw .... I had to add soda. And everything worked out! But without baking soda Can I add something wrong?

It is better to make sourdough pancakes in a sponge way, in 2 doses ... first put some of the flour and sourdough overnight, and then add everything else
Soda can also be added to neutralize the sour taste of the sourdough - but about a quarter of the usual rate, no more

[Sourdough pancakes]

I also add soda all the time.
You can try this recipe to bake:

Sourdough pancakes
If you have more sourdough ripe than you need to bake bread, or you have a slightly acidic sourdough that is not suitable for baking bread, you can bake delicious lush sourdough pancakes.

for 2-3 servings
250g starter culture (1 - 1 1/2 cups)
1 tbsp honey
1-2 tablespoons of vegetable oil
1 egg, beat lightly with a fork
a pinch of salt
1/4 tsp baking soda
1/2 tsp baking powder
Combine all ingredients in a bowl. If the starter is cold, from the refrigerator, leave it at room temperature for 10-20 minutes.
Bake pancakes on both sides over medium-high heat in a well-heated skillet, lightly greased with vegetable oil.
Serve warm - with honey or maple syrup, yogurt or sour cream, jam or fresh berries.

Hence: 🔗leaven

Bon Appetit.

[Juliya]

Juliya
Wow cool!!!!!!
I will implement the leaven!

[Juliya]

Juliya
Wow cool!!!!!!
I will implement the leaven!

Ludik, in more detail, how is the leaven and bread?

[Juliya]

Juliya
For some reason, the leaven grows badly (but there are bubbles and it smells sharply sour). But I still bake bread on it. The bread does not rise very much, but we really like the taste! My husband and I practically do not eat purchased goods. I am getting to the bottom of the truth why it is not growing (I am constantly looking for what might be on the Internet and I don’t know yet, since I combine the search with a frantic pace at work) ...

I baked wheat bread in KhP and was stunned. So airy, crispy. Well, delicious! Climbed the whole bucket.

Recipe:
25 gr. butter
240 ml serum + half water
2 tsp salt
2 tbsp. l. Sahara
3 cups premium flour
240 ml thick starter culture

Preheating for 20 minutes in HP, kneading, proofing for 3 hours and baking for 80 minutes.

Much airier than in the photo. Like a fluff.

in the morning put this bread. Then I will report))

[Sourdough pancakes]

Sourdough pancakes

Juliya, thanks for the recipe! Very tasty, fluffy, fluffy, perforated, seemingly like lace napkins.
I baked on a Frenchwoman 100%, added a little milk to the dough after the soda to the desired consistency. In general, I have never seen such pancakes!

Kseny, glad you like it! Eat to your health!

I cooked potatoes here, well, and poured them into a jar with the intention of adding them to bread. And I forgot it on the table. A day later, I found a can. Sniffed. And there it smells like yeast ... I put the leaven. I will try in parallel with raisins, otherwise something does not work out for me with her.

Good luck to you!

Very interestingly, I get a raisin, potato, lactic sourdough on the first day, it gave abundant foam so that it was possible to bake bread on it (without adding yeast), which the homemade people happily dared. On the second day, after updating / feeding, everything is much worse, and on the third day it turns sour. : o What's wrong? There is a suspicion that this is due to flour.I can't find rye, but I quote: "True, there is a nuance: the easiest way is to grow the correct culture from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat, they are almost absent, so it is very difficult to grow a sourdough from it: it constantly strays towards the pathogenic flora. We have to throw it away. " Who has any thoughts?

I was able to make a potato sourdough on wheat flour.
Maybe you should have fed her early so that she did not have time to turn sour? Once on the first day, you can already bake, it develops too rapidly for you))

Thank you for your advice. Now I'm trying it on a different flour, but in general, you are probably right. The leaven stands in a warm place near the radiator and is covered with plywood on the outside. I will try to remove the plywood when updating. Maybe I really don't have time to catch the peak ..

I think the leaven should not be closed tightly, it needs air access. At least that's how I treat my Frenchwoman.

In general, everything works out. The main thing is to look after her more often. And feed when needed. She just acidified me. Thanks to all.

Plywood is too much

I see holes in your lid ... and Suslya writes that you need air ... I kind of saw a photo where they were tightly closed, and in the refrigerator the dough in polyethylene grows great, as far as I know ..
If there is a need for this, then such a cover is very convenient, you are great

Dear hostesses, help with advice! I took up growing potato sourdough and doesn’t go. I put it on for the first time (flour "Makfa" wheat VS), on the second day it has already grown so well, all in bubbles. I put it aside little by little in 2 jars, in one I added makfa and water again, in the other - rye flour and water. After the first feeding, it began to grow very rapidly. I put it in the bathroom on the floor under the heated towel rail - we have a very warm floor there. But we left for our birthday and the wheat leaven crawled out, and the rye opal. I tried to feed them again. More precisely, I fed one, and tried to reanimate the second, but to no avail. threw everything away. The other day I put it again. Then I divided it into rye and wheat. After the first feeding, they also grew very quickly (I fed them at lunchtime, by the evening they increased more than 2 times in volume and crawled to the edges of the cans, fed them for the 2nd time). After that, the rye grew less in the morning than after the first feeding, although the bubbles were large. Wheat grew a little, was saturated with bubbles a little, but there was foam on top and really fed a little liquid in the morning both again (according to the last scheme). It seems that after this time the leaven should have become strong and ready for baking, but after the 3rd feeding it did not rise at all, although almost all of it was saturated with small bubbles. But the smell worries me a little - a little sour (but not sour). Wheat on top with foam, but also did not rise and there are bubbles only in places.
I don’t understand what I’m doing wrong. After the first time I thought that it was just that I had over-acidified, but the second time I clearly followed this and still, after the third feeding, I do not observe normal fermentation. And so I want homemade bread.
Before that, we lived in a village house, where I made sourdough on sprouted wheat, which is then cooked for an hour with flour and a little sugar. So she lived with us perfectly! The bread was regular. But now I can't grow one. The one that was covered with a white bloom from the wheat germ after cooking had to be thrown away. And what about the potato - I don't understand.

I forgot to write - after the first feeding I baked wheat bread in my gas oven. It turned out super.

What varieties of potatoes are best used to make sourdough?

Good day! I am here recently, forgive me right away if I ask everyone already known ...
I am a fan of potato-hop sourdough. I don't know if it was written about it here ... its rough meaning is a decoction of hops + grated raw potatoes + sugar and flour. If anyone is interested, I can then write the proportions, now they are not at hand.
I baked bread in the oven for a long time, everything worked out great. I put the dough overnight, since it took a rather long rise. For the sake of this bread, we bought an LG bread maker, only in it the sourdough bread does not come out .... the crumb is heavy, dense, it does not seem to have time to rise ...: girl_cray: I had to master yeast bread, it turns out great, but I really want to bake in the bread maker sourdough bread !!!
Maybe there are some tricks ??? Or just bake in the oven?

Maybe there are some tricks ??? Or just bake in the oven?

The biggest trick is to have time to turn off the oven before baking begins and look as soon as it rises almost as it should (keep in mind that at the beginning of the baking process it will still rise) and turn on "baking" for him.
Here's a look at what wonderful bread we have in sourdough and in a bread maker: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102164.0... When baking it, the author uses different modes so masterly!

Uralochka, I was interested in your sourdough with raw potatoes. Please write in more detail.

question ... made the leaven .. she's not stupid for me)))) yesterday 2 times fed her .. once threw out more than half .. a lot of it became written here that she is on the windowsill ... my windowsill is very small .. can you keep it in the fridge? if so, then before baking the bread we just take it out and put everything or something else ... whey is also written in the bread recipe ... and what can replace it with .. and why is it needed in general? I have nowhere to get her ...

and another question ... after we took the sourdough for bread there I had a little, a couple of spoons ... I added 170 ml of flour and mixed the same amount of water .. and now you can immediately put it in the refrigerator or let it stand for a while the room

I'm here again (less than half a year ...) I wrote about the raw potato sourdough here:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=176.380

Tell me, please, how to feed her ??? I'm a newbie here help !!!!!!!!!!!!!!

Can you make a sourdough with whole grain mixed with a / c? And bake only from a / c? And then I read that the leaven should be made only from the flour from which you will bake, but I wanted to bake buns and bread from one leaven.

Hi all dear forum users. I have been using this sourdough for half a year to bake classic French bread in a bread maker, and always get a great result. I would like to share some of the intricacies of the technology for those who fail. I got sourdough only once from the fifth, it turned out that it simply over-acidified. As soon as foam appears on the surface, it means you need to feed it immediately, and not wait 3 days. It happened for me on the second day. Initially, I took 100 grams of potato broth and 100 grams of white makfa flour. Now about how to feed. I always observe the following proportion - if there is 100 grams of ready-made sourdough, then I add to it 100 grams of boiled water at room temperature and 100 grams of white flour makfa. I have always observed this proportion and there have never been any problems. If you take a smaller amount of sourdough in proportion, then as a result it weakens in the end. I store the starter culture in the refrigerator on the bottom shelf, feed it once a week, if I don't bake it more often, cover the jar with a wet rag so it doesn't dry out. The leaven from the refrigerator needs resuscitation. The process is as follows - take it out, feed it from a proportion of 100-100-100, place it in a measuring glass for a day, measuring the initial level. If the starter culture has not doubled in a day, then feed it again - one day after the first feeding. After the second feeding, somewhere after 5-6 hours, the leaven should increase 2 times - and this is its peak form - immediately knead the bread with it. If this does not happen, then your leaven is not strong enough and you cannot bake on it. Yes, and the temperature regime is about 22 degrees. If you bake every day, we store the leaven at room temperature, feed it once a day.
Finally, I share a proven recipe for baking French white bread in a Tarrington House (Alaska) bread maker.
Put in a bucket
200 gr. starter cultures as described above
300 gr. flour makfa white
1.25 tsp salt
1.5 tbsp / L milk powder (can be skipped)
1 tbsp / l of refined sunflower oil (can be replaced with butter)
180 g boiled water at room temp.
We turn on the program for kneading pizza dough (Dough # 8), knead, then after the end of kneading we timed 5-5.5 hours to rise the dough. During this time, the dough rises almost under the window on the entire bucket and the hat still sticks out. Then we turn on the pastries (Bake program no. 12) and in an hour we enjoy the wonderful bread. Good luck everyone!

I express my deep gratitude for this leaven. This is the most successful starter I've ever tasted. She is really very strong. Good for wheat bread and baked goods. She baked both pies and bread on it. The dough is fluffy and there is absolutely no sourness.

Tell me if the leaven has flaked off a little (a little liquid has accumulated at the bottom) is this normal? Foams actively, increased 2 times on day 2, fed. Today is the 3rd day, it has doubled literally in 9-10 hours. Feed it now? But it peels off again, can it be made thicker? I took a ratio of 1: 1
And she smells strong of alcohol

[ira_lioness]

ira_lioness, Ira, if increased by 2 times, then you need to feed. You have such an active leaven. Try to mix it thicker. Like pancake dough. If it smells like alcohol, good (wild yeast produces alcohol). It is bad when it smells like vinegar, acetone. I think your starter is ready. Try to bake something

Try to bake something

I'll try, thanks
Indeed, it turned out to be very active. In the morning I fed it, in 3 hours it increased 2.5 times. I will bake, otherwise you will not feed her

[ira_lioness]

ira_lioness, Ira, in 3 hours is cool. Enjoy baking. Share your impressions later
In general, this is the case with any leaven. When the starter culture starts to behave actively and grow 2-3 times, we switch from the growing mode to the feeding mode. And, from my own experience, the less you fear the leaven, the better everything turns out