Misha
Here again I am bringing you the recipe for delicious bread.

RICE-CURDARY on sourdough with rosemary and garlic.

At first dough:

-3 gr fresh yeast
-50 gr whey
-10 gr molasses
- + some flour from the total

We measure in a bucket of a bread machine

-320 gr wheat

-100 gr rice

-100 gr market cottage cheese

-100 gr whey

-20 g of kefir (the bun seemed a little tight, added during kneading)

-150 g ripe dispersed wheat sourdough (was thin)
+ all the dough.

We turn on the batch. We adjust the bun (ratio
flour-liquid). Let the dough rest for 45-50 minutes, then during
second batch added

-1.5 tsp - 2 tsp salt

-1 tsp rosemary infused with olive oil (photo and recipe for making rosemary here: RICE-CURDARY on sourdough with rosemary and garlic.
Misha
In the context of rice and curd ... fluffy delicious with a "correct" crust.

RICE-CURDARY on sourdough with rosemary and garlic.
Deva
-3 g yeast

What yeast? Pressed or dry?

Concerning the leaven. I have a 50/50 whole wheat sourdough, will this recipe go?
Misha
Oh, now I will add to the recipe, of course, fresh ones, quite a bit, literally a piece, for the fastest rise of sourdough bread.
Misha
Quote: Deva

Concerning the leaven. I have a 50/50 whole wheat sourdough, will this recipe go?
Any strong wheat leaven will do.
My leaven is now even rather unnamed, because it has been fed with different flours, sometimes - for greater strength - rye. And recently - dispersed (sprouted) and ground wheat in a blender.
Yuliki
Misha !
You are just a master! Such a variety of ingredients!
I agree with you, the leaven on the forgiven grain is just a miracle.
Misha
And I agree with you and say this - any leaven is a miracle and deserves the lowest bow from all of us bakers (bowing smiley) for a delicious and healthy bread !!!
Hairpin
I subscribe to the term MASTER !!!

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