Sourdough bread.

Yeah. Clear. Thank you .
Then another question. How is it strong for you? Do you update often? And also, what proportions (old: new dough) do you take for feeding. Let's say, for 50 g of old sourdough, we take 100 g of new dough. It comes out 1: 2. How are you?

Honestly, I don't know why she is so strong, maybe she just likes me?
I don't really bother with proportions. The proportion I have in only one - flour-water, and the leaven may remain quite a bit, on the walls of the dishes, ~ 0.5-1.0 tbsp. l., and maybe a whole glass. The main thing is that the amount of fertilizing should be no less than the starter culture itself, and better - 2 times more. That is, for 100 g of sourdough - 200 g of top dressing (100 g of flour + 100 g of water).
I update it once every 2-3 days, I don't keep it in the refrigerator, so I feed it more often. I store it on the concrete floor under the door. T-ra from 12 to 17-18 C. Sometimes I add a little, if it's very warm. The most complete information on the storage of the starter culture can be found here: 🔗 , about manufacturing - here: 🔗 in the General Articles section.

Thank you very much for your answers. Lyudmila is already familiar with LJ. She sometimes advises taking 1:10, or even more. I, too, do the same as you, only something weak comes out for me. Sourdough grows well, but bread picks up poorly. Now I'm looking for a reason.

Calculation in dough is nowhere easier. Sourdough is replaced by 50 g of flour and 50 g of liquid. That is, flour and water in this amount are removed from the recipe and 100 g of sourdough is replaced. That's the whole secret.

Yes, this is understandable about the replacement.
I mean, do you take 100 g of sourdough per 500 g of flour or 1 kg of flour?

I take sourdough at the rate of 100-150 g for 400-500 g of flour. It all depends on the recipe (although more often by eye, how I feel). Ain's recipes clearly indicate the amount of sourdough, I use her recipes almost unchanged: 🔗 , only add herbs or seeds that I like. In general, I like to experiment. The most important thing is that the volume of the sourdough is at least 3 times less than the volume of flour, that is, for 1 cup of sourdough at least 3 cups of flour, otherwise there will be a faded top and a very thick ugly crust. Once I tried to bake bread with almost one sourdough, added only a little flour and salt. The flesh of the bread turned out to be very tasty, but it was very difficult to get to it, since the crust was concrete. However, we ate it successfully, softening it in the microwave with a glass of water. So, the ratio is still important ...

I defrosted and baked in a regular baking sheet 27 * 18 * 3, put the formed dough in a baking sheet, put it in a large bag and tied it on top with a rubber band (leaving a place for proofing). Put a frying pan with water in a preheated oven to the bottom. Bake for 10-15 minutes over high heat, then reduce heat and another 10-15 minutes on medium temperature (depending on the height of the loaf).

And what kind of bag is it that does not burn on fire?

I think that in the bag he was only racked, but baked without it

Absolutely true, Summer Resident! In the bag, he only parted !!! Then the bag is removed, and all the beauty is put in a preheated oven.

And I was dreaming. I thought they made a wok from home remedies.

Yesterday, thanks to Viki, I got to the base where flour 1 and 2 grades are sold. I bought both. I decided to bake bread based on Ciabatta. I took the dough here: 🔗 , only did not add yeast, in sourdough and from 2 grade flour. Now baked. I can't get a real ciabatta, I don't have a baking stone, so I bake bread in the same baking sheet 27 * 18 * 3. The appearance is already impressive ... I will take it out soon.

The bread turned out to be like a pillow



It is cooling now ...
And my beauty is currently eating 2 grade flour. I think she will like it ...

And this is us in the context:



(The poet's soul could not bear - he cut himself hot). The crust is super, soft and crispy!

Girls! The bread turned out to be so tasty that I could not stand it, I ate two whole pieces! I didn’t think that 2nd grade flour has such a colossal difference in taste with the highest grade! It is something!!!

Wow, Sveta, what a great pillow!
You made it with Lyudmila's recipe for chabats (otherwise the links don't work now)

tell me, pliz, what flour was replaced with what ... I understand that 2c is a coarse grinding, that is, wallpaper, but what to take instead of unbleached?

I also want to try Lyudmila chabatka ...

and your sourdough - you also want ... I like that you don't have to bother with "what to drink and feed" and "how much to hang in grams" ... I'll get myself together and get myself some kind of leaven :))

I found flour of the first and second grade on a tip from Viki (Viki), at first I climbed half of the city in search of these "torments" (which is true), and then it turned out that it is always sold at the base, by weight. I just completely replaced all the "flour" that Luda had indicated for flour of the 2nd (or 1st) grade, I now doubt it, because the bags in which the flour was weighed are absolutely identical. In general, it turns out that bread made with unbleached flour is much tastier and healthier. The recipe was followed in full, with the exception of the flour mixture. And, in my opinion, wallpaper flour is whole grain, not just 2 grades. Although, maybe I'm wrong. For flour, you need to look here, https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=5064.0 , but I have no time now, but in the evening I'll drop by. Now I am baking wheat-corn bread on flour of the 2nd (or 1st?) Grade, and put the dough on bran with a high bran content (experiment), I'll see what happens.

ah ... I see, senks :))
I just read in the comments with Lyudmila that in this recipe it is impossible to replace the type of flour with anything, so I was afraid to experiment
from the "torment" I have at home only a / c and whole grain ... well, there are all kinds of rye ... I will experiment and not be afraid (there are pioneers in your face)
and whole grain - yes :))))) this is a revelation :)))
a week ago she started to bake on it herself - to the high-end and I don't want to go back
there is really a doubt that chabatt holes will rise on it, but I think it will still be delicious - they will eat it for everyone :))

I also really love Ain's recipes.
I especially like wheat with seeds and cereals
🔗
The crust is a fairy tale.
After the first try to bake this bread, I began to sprinkle all the other breads with seeds according to this recipe.
So today this recipe was taken as a basis, albeit with its own changes (significant).
Instead of rye flour - dispersed rye seed
Instead of wheat flour - whole grain flour
Since there is no apple juice - 1 baked apple and beer
Also added 1 tbsp. l. mixtures of seasonings for bread (according to Pokhlebkin)
I didn't add cereals anymore, because I already used dispersed grain.
I put salt on 0.5 tsp. more and add 1 tbsp. l. honey.
The bread was excellent.

Girls, trying to bake hearth bread (no mold) or loaf.
And it's not like I can't do something, I probably do something wrong!
For some reason, the dough spreads after molding and the finished bread is kind of flattened?

[Girlra]

Girlra, try taking dough:
pull it well to make a tight ball:
put on baking paper, I still fit it in a small frying pan for convenience:
cover with foil (bag):
when distance, we make cuts:
now we sprinkle it with water and put it in the oven, where ours is warmed up for an hour at a constant temperature (the cauldron usually heats up in half an hour) and sprinkle some water on the walls (if necessary with steam to bake it) for the first 10 minutes. Usually 3 times are enough.
The result is something like this:
and it was clearly a little steam.
Better 10 minutes "under-distance" than 2 minutes "over-distance".
Trying?
SvetaI'm sorry, I'm a little off topic here

Oh, everything is beautiful with you! (y) The bread is clearly sourdough ?!
I did not understand a little, Do you make the cuts in the same frying pan or are the bread laid out?

Oh, everything is beautiful with you! (y) The bread is clearly sourdough ?!
I did not understand a little, Do you make the cuts in the same frying pan or are the bread laid out?

Sourdough, of course. Where am I without her
This "handsome" is baked in a cauldron. I made the incisions after putting them in the cauldron. Very fast. Perhaps it makes sense for you to start with one cut in the middle. We put it on a stone or in a cauldron (by the way, what will you bake on? Is there a baking stone?), Quickly make an incision, quickly sprinkle with water and bake.
The main thing is to warm up the baking stone well (or whatever you have there). So that there is a constant temperature.

It turns out that you also shift the bread after the last proofing?
Are you shifting the parchment on which it was parted?
Now, it’s just baking in a cauldron, but I put it down in it, because when shifting it, it sags a little. For some reason, little experience is visible!

Viki, very good beautiful master class :)))
And if the oven is in a cauldron, then, as far as I remember according to theory, the first 10-15 minutes - under the lid? Does the dough fall out straight into the hot cauldron?
Do you need to splash it "under the lid"? and "to the bottom of the cauldron" - is it necessary?
cuts are beautiful :)))

If I bake in a cauldron, then I strain it separately, and I warm up the cauldron well. I put a cauldron with a lid in the oven and turn on the heating. When the temperature has already reached, I warm the cauldron for another 20 - 30 minutes.
Very quickly I take out the cauldron, remove the lid, put the bread on paper, quickly make cuts, sprinkle it with water, very quickly cover it with a lid and put it in the oven. This is all - no more than a minute.
So that when shifting it does not settle, you need:
1. Stretch the dough well during molding to get a tight "bun".
2. Do not let him overshoot, it is better to overshoot a little.
Well, the secret weapon is a pinch of ascorbic acid when mixed with flour, it will dry the dough. How I found good flour, I no longer use it, but it helped before
And whoever has blurred can still rise under the lid and with good humidity.
Under the lid for 10-15 minutes, in some breads it can take 20 minutes.
Then we remove the lid and bake it.

[Sveta]

SvetaI'm sorry, I'm a little off topic here

Vika, thank you for answering, otherwise I don't come here at all, very rarely, and it is very annoying if you need help, but I can't answer. Thanks for doing this for me!

Thanks for the answers, girls :))
I made up my mind, put the leaven yesterday ... I remembered that the whey spends 2 weeks in the refrigerator - it was a sin not to use it :))
however, an attempt to stir 100gr. rye flour with 100 ml. serum failed - had to top it up more specifically
I'll feed you today - let's see what happens

Thank you girls, it's good that I have someone to ask around, otherwise I've been breaking my head for several days!
Do you buy Askarbinka at the pharmacy? Are these vitamins round or is it some kind of special loose ascorbic acid?
Yesterday I baked it in a cauldron, but melted in it!
He baked under the lid, but there was not enough space for him to rise when frying, and the top turned out smooth but tasty, almost in the evening they ate everything!
So soon I will bake a new one according to all the rules!

[ml]

Thanks for the answers, girls :))
I made up my mind, put the leaven yesterday ... I remembered that the whey spends 2 weeks in the refrigerator - it was a sin not to use it :))
however, an attempt to stir 100gr. rye flour with 100 ml. serum failed - had to top it up more specifically
I'll feed you today - let's see what happens

100 g of flour and 100 ml of water is a proportion for wheat flour, and for rye you need to measure with glasses, i.e. 100ml flour and 100ml water.

Yes??? and what will it be now?
I already fed her with the same portions !!!
will there be a brew of leaven? if fermented

Do you buy Askarbinka at the pharmacy? Are these vitamins round or is it some kind of special loose ascorbic acid?

Absolutely not special and not free-flowing, but the most common, which in childhood they ate in packages ...Large round white tablets, they consist of ascorbic acid, powdered sugar and natural gluten is used as a tabletting substance. We wrap it in a piece of paper or a bag, beat it with a hammer for cue ball, then “ride” well with a rolling pin and get the powder.

and how much should you put it (in relation to flour)?

and how much should you put it (in relation to flour)?

One pinch is enough. I had one tablet for 4 - 5 loaves.

OK, thanks:)

hmm ... my husband has not yet found ascorbic acid without fragrances - oh tempora, oh morez!

girls, I still have a question about the sourdough - I baked bread from mine on Sunday, it stands in the refrigerator while it is resting ... so I think - should I feed it for 3 days before adding it to the dough or just once? and how much more should she rest? I understand that each leaven is individual, but something I was "stuck"

yes, and more ... Sveta, you wrote that, according to the experience of Mariana, yeah, keep the leaven NOT in the refrigerator ... but where?

and yet ... my sourdough turned out to be rye-rye, so even bread according to Lyudmila's "simple sourdough" recipe resembled more Ukrainian ... and my husband is not friends with rye bread ... I'm thinking, maybe in this just feed the sourdough with whole grain flour? Or is it better to give her strength a couple of times on rye feeding?

sorry for such an amount of confusion, I understand that "the bailiff yak is stupid and cute"

You can store the starter culture in the refrigerator as long as the temperature of the starter culture does not drop below 10 degrees. I have such a place in the refrigerator - a container for vegetables and fruits. Specially measured the temperature of the starter culture after 3 days of storage in the refrigerator: 11-12 degrees.
Before baking, I don’t update my sourdough at all, I make the sourdough right on the sourdough from the refrigerator and it is fermented for 8-12 hours in a cool (15-20 deg) place. True, my sourdough is already a year old and it is quite strong.

wow !!! YEAR!!!
and we just have a week without a year in the literal sense of the enty expression :))
I also put mine down on the dvertsu - closer to the vegetables.

yes, and more ... Sveta, you wrote that, according to the experience of Mariana, yeah, keep the leaven NOT in the refrigerator ... but where?
sorry for such an amount of confusion, I understand that "the bailiff yak is stupid and cute"

I have such a place in my room, in front of the exit to the street (such a patio) and there is a piece of cement floor. On this cement floor, the temperature is always 5 degrees lower than in the room (there is a small draft). This is where my leaven is. I feed her every 2 days (for now), I think that soon it will be necessary to feed her every day and add salt.

Regarding the "rye" of your sourdough: transfer it to wheat flour, periodically feed it with this or that. Or divide in half, feed one with rye and the other with wheat. Good luck to you!

Today I baked Rye from Ain: 🔗 , again in its own interpretation. I replaced the apple juice with water, put 50% of rye flour, I now have wheat-barley-malt sourdough, gluten instead of 1-2 tbsp. l. - 1.5 teaspoons (it is possible without it at all). And I also added 1.5 tbsp. l. cumin. In general - the bread weighed 1375 g, gigantic, fluffy, the crust is soft, crispy and thin! I haven't cut it yet, I'll look inside later. The smell of awesome-caraway-rye! I will try to post the photos later, if it works out, I have something incomprehensible with Bluetooth ...

As always, I could not stand it, I cut it while still warm. Girls! The taste is crazy! A light caraway flavor, the most delicate crumb and a crispy thin crust - this is something !!!

handsome
but for the last time I waved something with pastries in the oven so that this time I want to bake something on sourdough in a bread maker ...
Sveta, do you think that such a loaf of bread will pull HP?

Honestly, I do not know. The fact is that I have been without a bread machine for three months now, knead with my hands, bake in the oven. There is no particular problem, because the dough is kneaded very well, despite the rye flour.She put the dough - almost a day, then kneaded the dough, stood for another hour, and then molded an oval loaf, cut it and for proving. Proofing took about an hour and a half (maybe less, to be honest, I did not notice). In a preheated oven with steam (a frying pan with water at the bottom of the oven), the first 15-20 minutes. Do not open the oven, then I opened it to turn the bread over, on one side the oven bakes stronger. I have already gotten so used to baking long-lasting breads that this process takes almost no time. I bake every two to three days, so it's not difficult.
But all the same, try it in a bread maker, the dough there is not very thick, maybe it will work out. Only you need to help a little during kneading, rye flour is still quite sticky. And do not put on the program, but separately - knead, then proof the required time, and then bake.

Today I baked Rye from Ain: 🔗 , again in its own interpretation. I replaced the apple juice with water, put 50% of rye flour, I now have wheat-barley-malt sourdough, gluten instead of 1-2 tbsp. l. - 1.5 teaspoons (it is possible without it at all). And I also added 1.5 tbsp. l. cumin. In general - the bread weighed 1375 g, gigantic, fluffy, the crust is soft, crispy and thin! I haven't cut it yet, I'll look inside later. The smell of awesome-caraway-rye! I will try to post the photos later, if it works out, I have something incomprehensible with Bluetooth ...

And try her own bread only with seeds and cereals. I replace cereals with steamed wheat groats. I make with rye sourdough.
And what a crust in it !!! It is impossible to come off !!!

I will definitely try. It's just that I take these three breads - wheat, rye and rustic as a base and add my ingredients. Today I had rye with caraway seeds, and tomorrow, perhaps, wheat with seeds or sesame seeds, or with flaxseed. Today I also want to make khachapuri according to her own recipe. I have already kneaded the dough (with sourdough, without yeast), now it's up to the filling. Now I'm going to cook it. I want Ossetian stuffing with potatoes. Reviews are very good:
🔗

I also do with her loaves and created my beloved, although there is a lot of fiddling with him, but I like:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9040.0

But I can't resist and put my five kopecks in.
They say the truth, there are no prophets in their own country! I mean, on the forum.
After all, there are already recipes for real Georgian khachapuri - the dough for them is made without yeast, on soda with sour milk (kefir, fermented baked milk, protokvash, etc.), puff.

So, money in the piggy bank
I know 2 types of dough for Georgian khachapuri: with yeast (leaven) and soda.
I personally like it by leaps and bounds.
And if there is no time to be fooled, then I do it with soda and fry in a dry frying pan.

Girls, I try to use baking soda and baking powder in exceptional cases, if you can't do without them at all and don't use yeast at all. That is why I choose recipes "with yeast" and remake them for sourdough. Ever since I discovered sourdough, I have become a devoted fan of it. This is why I did not use the baking soda recipe, although there is one too.

Do not be offended, there are prophets everywhere, and in their own country there are most of them. And I very often use recipes from this forum, but I also live on the Odessa forum, and there are prophets there, and on the forum of good cuisine, although most of their recipes are licked off the bread machine. ru, and I got to Ayn's blog quite by accident and he charmed me with his photographs, and I really liked her recipes, I re-cooked some pancakes ...

I know that I know nothing.
I specially looked at information about khachapuri in the internet.
It turns out that any dough for khachapuri is made: yeast, and with soda, and unleavened without soda, and puff.
And how delicious they are !!!

LightOdessa,
You are absolutely right about the leaven, I also got hooked on it for a long time, so I also fell in love with Ain's site.
Now I try to "heal" many recipes: instead of yeast - leaven, instead of premium flour - whole grain, and also strive to pour bran and wheat germ, instead of eggs into the dough - pumpkin, and there are more seeds of different kinds.
It got to the point that I even pour bran into porridge.

So much for your health!

what are you, virgins, magicians :)))
so I would like to master wheat bread with rye sourdough ... um ... is it possible? or will it still be rye?