Peppercorn
For a long time, as a beginner, I tried to bake according to someone else's recipes, I subtracted something, added something, something was not there, something was replaced ... In general, like everyone else ... but the result was 100% pleasing only about 2 out of 10 ... the rest is so-so ... or not at all ... most often because you cheated on something ... you will correct some ingredient, but you will not count everything else ... and you wait ... for a miracle ...

Then she climbed into the jungle ... what what how much for whom ... percentages, calculations ... observations ...

And I remembered ... I'm a programmer ... I would have to automate everything ...

I didn’t take it seriously ... I managed with the usual Excel ...

I mainly bake only rye bread, more precisely, rye-wheat bread ... completely on central wheat flour ... here's the plate for this sharpening ...

A TASK:
I enter the amount of leaven that I will use and the percentage of rye flour in the bread ...
Everything else is considered by itself ... and you can adjust the content of the elements ...

I solved the problem ... I did everything ... INSPEKLA! STUNNED! Is there a result! And he pleases! Then I corrected it several times ... every weekend I baked a loaf or two ... I looked closely ... all grams per gram according to the table ... then I corrected something else .... amazing bread!

Sourdough bread recipe automation Sourdough bread recipe automation Sourdough bread recipe automation Sourdough bread recipe automation Sourdough bread recipe automation

Recently I noticed that the roof is sinking ... or completely flat when I put more rye flour ...

I revised the formulas ... ERROR It is interesting that with this error the bread was excellent ... but the mistake was that it took too much water ...

For today, I revised all the formulas again and corrected all the values, made her beautiful ...

And of course I want to share with everyone ...
BUT! Now it is being tested with me ... that is, 10 breads need to be baked in different variations ...

If there are those who want to help in testing, I will be very grateful ... I would send you the recipes that she generates to me in different variations, and you would unsubscribe me based on the results ...
And then we have a family of 2 people, while I will try everything ...

Or send me for example: "I want wheat-rye ... for 300 grams of sourdough ... wheat - 60% ... and I'll give you a detailed recipe!"

Features:
Rye flour: total in the dough at least 25% (the calculation takes into account the flour in the sourdough)
Fermented malt: add / do not add ... brew / do not brew
Other flour: Add / do not add .... I usually have: spelled, buckwheat, oatmeal, linseed
Sugar / honey? or molasses? - add / no?
Salt, oil - add / not?


Well, with more everything ... coriander and cumin to taste ...

That is, in principle, everyone has their own requests ... You can write to me:
"250 grams of rye sourdough, 70% rye flour ... I want to add buckwheat flour, I will not brew the malt - it will go dry, I use maltose molasses, I add salt, but not oil ..."

And I have a recipe ... I draw your attention to the fact that everything is in grams ... and, of course, it is desirable to have kitchen scales ... in order to maintain the purity of the experiment ...

THANK YOU FOR ATTENTION!

PS: I understand that the baking process cannot be automated in principle ... But with the help of the plate you can choose your specific favorite option, and you can also help beginners figure it out ... But do not forget that no cold computer heart can replace your personal experience and a keen eye!
Admin

Ksyusha, the idea is good and has a place to be Let's see what other bakers of the forum have to say

I like your other phrase: "But do not forget that no cold computer heart can replace your personal experience and keen eye!" , since bread dough (and not only bread dough!) is a living organism and is subject to change and lives by its own rules

THANKS for your work!
Peppercorn
Thank you for your attention and understanding

I just collected all the bases (by the way, on your numerous articles) and put them together!

After all, after all, there are basic rules for drawing up recipes ... and at first I spent a lot of time re-reading them and calculating the amount of ingredients needed ...

But now everything is easier ...

Well, if there are no people who want to help, then I will slowly spread my experiments live and apply recipes to them ... and after checking I will lay out the plate itself ... I'm afraid they may immediately swear ...
The first one has just started baking!
Peppercorn
The first one went!

Sourdough bread recipe automation

On my bucket, such a recipe turns out to be ugly ... a small bun ... crawls ...

Well, not the point ...

Sourdough bread recipe automation

Sourdough bread recipe automation Sourdough bread recipe automation

Of course, I cut it hot and already tasted it ... the coriander seemed a bit too much, but it's hot ...

Sprinkled with bran on top.

But cold!
Sourdough bread recipe automation

For me it is so harsh ... but coriander with caraway seeds still gave too much beads ... but here I sit and burst ... very tasty!

Go ahead...
elnikka
This is certainly great, but would you not have to hand out the sourdough with the recipe, because everyone has different sourdoughs .. I only had 50g of sourdough per 500 g of flour
mur_myau
Interesting. How do you get a prescription? Write to PM?
Creamy
A very smart idea! Time saving and always guaranteed result. In Soviet times, a saleswoman I knew filled me with cracked eggs in a glass jar at half price, the price was calculated by the number of yolks. Coming home, I hung eggs, looked at the table glued to the inner door of the kitchen cabinet and immediately knew how much sugar and flour I needed to take for a biscuit roll. The calculation was based on the weight of the eggs, the step in the table was 3 grams. After 40-45 minutes, the biscuit roll with homemade apple jam was already baked, rolled and sprinkled with powdered sugar. In the same way, in machine knitting, it was necessary to enter the customer's measurements, the density of knitting horizontally and vertically, the type and size of the neckline and armholes. An antediluvian Soviet computer connected to an old black-and-white TV set immediately produced a pattern in rows, loops, and in which rows should be made reductions. This leaflet was placed next to the "Neva" row counter, all that remained was to drive the carriage. WTO. assembly and knitting took more time than machine knitting itself.
Now I also do not taste or add salt, for the salinity of minced meat in dumplings, I take 0.8% of the weight of minced meat. For salting fish, I take salt 4.2-4.3% of the weight of the fish. This is for my personal taste. Who can need more or less of this norm.
mur_myau
Creamy,
And I like the layouts from the recipe books. There, too, the output of the finished product is multiplied by columns. You can count in grams from kilograms and it's in the bag.
Trishka
Oh, Perchinka, Ksyusha you are smart! The idea is great. Especially for dummies like me. I am still studying everything, in my head there is "porridge", but as they say, "the eyes are afraid, but the hands are doing." So if anything, I will contact you ...
Peppercorn
Quote: mur_myau

Interesting. How do you get a prescription? Write to PM?

You can write here too ... you can also in a personal message ... today I will put one more bread ... just the guests should come ...

Corrected something .... now I'll look at the big loaf as it will be!
Peppercorn
Quote: Trishka

Oh, Perchinka, Ksyusha you are smart! The idea is great. Especially for dummies like me. I am still studying everything, in my head there is "porridge", but as they say, "the eyes are afraid, but the hands are doing." So if anything, I will turn ...

Thank you!

Contact, of course! Always happy!

Peppercorn
Quote: elnikka

This is certainly great, but don't you have to hand out the sourdough with the recipe, because everyone has different sourdoughs .. I only had 50g of sourdough per 500 g of flour

Yes, about the leaven is relevant ...

But, for example, I use eternal rye ... very strong ... she is already about a year old ... she already had time to visit wheat ... that's why I wrote that she was sharpening the plate under the rye bread, under the eternal rye sourdough ...

But leaven is such an animal ...that according to the same recipe you will not always get the same bread twice ...

Therefore, the review below with reference to experience and a keen eye ...

Newbie
Oh-oh-oh, how I love automatism! I will not help with testing (green is still completely), and I would not refuse the plate (with a reserve for the future)
Peppercorn
Quote: Newbie

Oh-oh-oh, how I love automatism! I can't help it with testing (it's still green), but I wouldn't refuse the sign (with a backlog for the future)

Today ... or rather, I am already putting bread on a small amendment ... if everything goes well, then I will share
Peppercorn
I continue the experiment

Recipe number 2
Sourdough bread recipe automation

I am generally satisfied with the bread, but I consider a straight roof a failure ... will not work !!!
Sourdough bread recipe automation Sourdough bread recipe automation Sourdough bread recipe automation
Very soft, but not gummy ....

I will find you GOLDEN MIDDLE !!!!
Peppercorn
Well, here's a couple of recipes I checked ... everything ... happy ...

As a reminder ... I bring in the amount of leaven that I will use and the percentage of rye flour. Correcting trace elements, if necessary, and receive a recipe.

Bread for kvass.

I decided to make the bread for kvass pure rye and increased the malt content.
Sourdough bread recipe automation
Proofing takes me only 60-80 minutes, because the leaven is already strong and works now almost every 2-3 days regularly ...

The bread turned out to be dark, not salty, airy. He did not live up to kvass ... they ate it like that ... for kvass, the next bread is already on the rise
Sourdough bread recipe automation Sourdough bread recipe automation

Don't look at the knife ... I immediately cut off the hot bread ... and after not washing, I cut it off again ... The bread is not wet, good air!
marand
Quote: Peppercorn

Yes, about the leaven is relevant ...

But, for example, I use eternal rye ... very strong ... she is already about a year old ... she already had time to visit wheat ... that's why I wrote that she was sharpening the plate under the rye bread, under the eternal rye sourdough ...

But sourdough is such a small animal ... that according to the same recipe you will not always get the same bread twice ...

Therefore, the review below with reference to experience and a keen eye ...
Peppercorn, your idea is wonderful, I really love exact recipes, I am a chemist by education and in life))) I would be glad to take part in the experiment, but I am still a beginner starter, baked only two breads, I understand quietly. Maybe later. And the question is, I can't find information on the forum on how to feed the sourdough into wheat, I will be glad to see the link)))
Admin
Quote: marand

And the question is, I can't find information on the forum on how to feed the sourdough into wheat, I will be glad to see the link)))

Here is all infa CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
We look at the subsection WORKING WITH CREAMS, YEAST and STEAMS

Or come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
marand
Admin, thanks)))
Tumanchik
I really want to take part in the experiment. I want to take three different recipes. Preferably with dough, where there is not a lot of leaven. I love ripening bread. Anyone - we all eat. But ... no bread maker. But I'll check everything manually!
fok
Good day!
Amazing lull in such a super-important (especially for beginners!) Topic.
If your proposal for calculating recipes is still relevant, then please consider at your leisure (is it there ?!) such bread:
- eternal young rye sourdough, without yeast added,
- only peeled rye flour (but it is possible with a small addition of wheat premium),
- malt is better without brewing, but it is also possible with boiling water,
- sunflower oil,
- salt, sugar.

And further. I am not a chemist, and I am also a novice baker. I was very surprised by tenths of grams in recipes. This is what scales should be weighed ??? Or round off?

And the last question. Like all beginners, there is a mess of information in my head. I'm not very familiar with the site. Somewhere I saw a link to how to count the grams of yeast per sourdough in dough recipes. I didn't copy it, it's a pity. Now I can't find it. Help, if not difficult!

Thank you!
Your idea is great!
Musenovna
Olga, and why sunflower oil in bread ?! It also makes the dough heavier.
fok
I would like to answer you something clever, but it will not work. I am absolutely zero in sourdough baking.She baked only white bread in a bread maker according to standard recipes with dry yeast. And there is sunflower oil.
OlgaGera
Olga, I used sunflower oil only to grease the finished hot bread. I never added it to the dough.
Quote: fok
malt is better without brewing, but it is possible with boiling water
From my own experience I will say - it is better to brew! The bread is better.
Sometimes I forgot to brew the malt and already added dry malt from a bucket, but the taste was different and I didn't like the color.

Quote: fok
only peeled rye flour (but it is also possible with a small addition of premium wheat)
Try adding second-grade wheat flour to rye bread. Lately I baked only with her. 20 percent of the total amount of flour.

It's a pity I'm doing everything "by eye". Already without weights.
fok
OlgaGera, thanks for the advice. I will definitely consider malt and sunflower oil. And the daughter promised to buy flour of the 1st and 2nd grade at the flour mill. But there are only bags, it is difficult. So for now, top grade.
Thanks again.
tati-ana

Musenovna,
And I was puzzled by the question about the oil, I also always add, this is how it is written in all recipes for both yeast and starter cultures.
I call on the help of the guru, how will it be correct after all?
Admin
Add any butter to your bread dough to taste, from vegetable to butter - this will not spoil the bread, and the taste will only benefit, and the crumb will not be dry either.For example, I like to grease the crust of bread immediately after baking with olive oil, and let the bread cool - butter is absorbed, and the crust becomes soft and tasty.
There will be no weighting of the dough if the oil is added in the norm, about as much: The amount of flour and other ingredients for making bread of various sizes and you can follow these standards, or deviate from them - it will not be scary if you follow the measure everywhere
Peppercorn
How nice that the topic was alive while I was building gardens and giving birth to children!

I still use the plate, everything goes with a bang! If you can count something for someone, contact us.

REGULATIONS!

You must have in stock:

MINIMUM:
1. Eternal rye sourdough (in the recipe is already the one at the peak)
2. Rye flour (I always have whole grain Nastya or Makfa)
3. The water is warm

Desirable:
4. Wheat flour - any from ВС to ЦЗ
5. Fermented malt (I brew with boiling water for 10-20 minutes, but ideally everything is more complicated)
6. Salt
7. Sugar / honey / molasses
9. Vegetable oil - at will ... yes, it makes the structure heavier, but also moisturizes!
YOU WRITE (example):

You need a loaf per kilogram of Borodinsky type, darker, wheat / rye flour 50/50, brew malt, add sugar.
I answer:
Sourdough bread recipe automation
I weigh the ingredients for sure, I am a perfectionist, but without tenths and hundredths ...
Rye flour is taken into account from sourdough (calculation of 50 flour, 50 water), therefore rye flour is taken less than wheat.
Crown
Peppercorn, I have a question about your recipe for bread "For kvass": water 225 (1/2 of the leaven) + 232, and for brewing malt is taken from the same amount or to 457 + 135 more?
That is, the entire volume of water is 457 or 594?

And yet, have you by any chance tried to make rye bread with wheat sourdough?
Wouldn't one leaven be able to bake both breads? It is clear that rye will turn out to be no longer pure rye.
I bake rye on rye. sourdough, but lately I just became fascinated with wheat leaven and I don't want to keep two different ones, I don't like constantly overfeeding from one to the other, especially since I make rye bread every 7-10 days, and wheat bread in a day or two.
Peppercorn
Quote: CroNa
Peppercorn, I have a question
This is a calculated table, a recipe goes to it and everything is clearer there. I don’t think about sourdough water; We add 232 grams to a bucket of HP and 135 grams of boiling water to malt in a separate container. That is 232 + 135 water, and in general for the purity of mathematics plus 1/2 of the leaven.
Look at the green plate, it is clearer in it. You just go point by point.
Sourdough bread recipe automation

I never did it on wheat, I am too lazy to overfeed, I experimented only at the beginning of the bread business, although I am going to make everything wheat, so I will not tell you about this.

The bread from this recipe is very malty, even with a little bitterness, of course, we ate it, but this is not an everyday option.
Crown
Quote: Peppercorn
This is a calculated table, a recipe goes to it and everything is clearer there.
Thank you.
I'm not interested in the specific recipe as much as the ratio of dry to liquid ingredients for 100% rye bread, trying to calculate the optimal thickness of the sourdough dough in order to get a convex top as possible.
Does your bread have a successful dome or is it even higher?
This is not a criticism, I just want to understand to what extent it is worth "pushing back".
Peppercorn
Quote: CroNa
Does your bread have a successful dome or is it even higher?
This is not criticism, I just want to understand to what extent it is worth "pushing back"

Somewhere on the site there is a topic on bread "roofs". In general, this is a very difficult question. In wheat based on rye sourdough, there is always a very large dome, but rye 100% without wheat flour is already more picky in this matter, but I rarely make 100% rye.

Here are my recent beauties. Recipes are tabular. But I kneaded the rye in KP, and proofed and baked in the oven. And wheat is completely in HP. The roofs seem to be all right.

In general, this is a "keen eye" question. The main thing is to catch the moment when the bread has already increased, but it can still grow, if you wait for the peak at the proofing, then the roof may fall, plus everyone has their own conditions - temperature, humidity, flour .... oh !!!

In short, you will not be full with one tablet and numbers.

Sourdough bread recipe automation
Crown
Peppercorn, Big merci!

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