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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 3)

Yuri K
Where did we stop there? Oh yes, about future loaves of bread! Fragrant, with a crispy crust! But first you need to look at what is there with the last rise of dough in the forms. But everything is very good
Has risen and is ready to go to the oven!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I preheat the oven at maximum for about 10 minutes, then I reduce it to 180-190 ° C to work, set the timer for an hour of baking (I have it, without convection), put a metal cap with water on the bottom of the oven and wait
And here is the result, da-da-da-da !!!!! Bread today came out like this, it seems to me quite cute Now let it cool down, and then you can see what's there in the context of the crumb, its structure.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
A real ta-da-da-dame !!!
ANGELINA BLACKmore
Quote: Yuri K
And here is the result, ta-da-dame !!
From this delight to the eyes !!!
Yuri K
ANGELINA BLACKmore, Marysya27, thank you for attention
AlisaZ
So I was interested in this leaven. I used to grow those that need to be fed constantly. Well, it's not mine.
Yuri K, thanks for the recipe.

I found hops in the Samogonych store, we have several stores of this network in our city, though I haven't bought it yet. 100 g 99 RUB I found this store through Avito.
Irinap
Yuri K, super!
Yuri K
AlisaZ, always please. I myself am pleased that such a leaven exists, it is unlikely that I would bother with dressings and te peh ... And here everything is simple




Irinap, Thank you! So the day passed by the way, I wrote that daylight hours on bread leaves, not counting the nights under the ripening of the dough
Crown
Yuri KThank you for your experiments, or rather for the master class! It is a fascinating sight to watch this sacred rite!
I applaud while standing! :-)
Drill a hole for the order. ;-)
Radushka
Yuri K, Yurochka, you are a magician! I hope they bring me some hops tomorrow. I will make your leaven!
By the way, won't you bake a hearth bread with some of your dough on this wonderful charm (I'm talking about leaven)? I have no forms. And, here, the hearth would try. Yes, and my eldest daughter-in-law bakes bread without forms. On a very expensive imported sourdough. She wants to do this ... import substitution.
Bake for a try, please!
liusia
Yuraa! You're just a wizard !!! Such a wonderful bread. Excellent master class !!!
Yuri K
Quote: Radushka
By the way, won't you bake a hearth bread with any of your dough?
Oh, it is necessary to read what it is ... In general terms, I only know, but I don’t have a hearth stone, or what?
Yes, the forms are not a problem - you can buy round cupcake makers, too, it turns out beautiful in them)))




Thank you girls, for your patience and curiosity, I would not bother with the description and photos, all of you
Crown
Yuri K, hearth, this is shapeless bread, that's all. Baked on a baking sheet or something similar. n
Yuri K
And for a snack, so to speak, put an end! Here is such a crumb structure turned out, and tasteful!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.

And I found the sourness, barely perceptible, as in the USSR bread for 60kop. A friend suggested, this time I added 70-100 grams of kefir to the dough!




Quote: CroNa

Yuri K, hearth, this is shapeless bread, that's all. It is baked in a pan or something similar.
Got it, so we'll do it for the joy of Radushka-Ana. I just read it - how does it not blur when the dough is lifted to the sides?
francevna
Yura, what a wonderful, fragrant (aroma came through the monitor) bread turned out !!!
The hops are already at home, I hope that soon I will also bake sourdough bread.
Yuri K
Quote: francevna
The hops are already at home, I hope that soon I will also bake sourdough bread.
I'm really looking forward to it, I want to see how others will succeed !!!! This is the best praise ever!




For those who are used to the "factory" sourness, add a little kefir! Today I realized what was missing in my bread!
Tricia
Quote: Irinap
I went around 5 pharmacies - no,
The same story . And about 4 years ago I was also looking for hops, with tambourines. There are somewhere in distant pharmacies, but the price of a trip there is twice as expensive as the hops itself. I wait until it appears in the nearest pharmacies.
Yuri K
Tricia, but on the Internet in any way? I often use Pharmacy ru .... Very convenient, I placed an order, chose the nearest pharmacy where there is delivery, and wait for an SMS about the receipt of the order. Usually we have picking and delivery for two to three days.
🔗
Trishka
Quote: Yuri K

Where did we stop there? Oh yes, about future loaves of bread! Fragrant, with a crispy crust! But first you need to look at what is there with the last rise of dough in the forms. But everything is very good
Has risen and is ready to go to the oven!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
I preheat the oven at maximum for about 10 minutes, then I reduce it to 180-190 ° C to work, set the timer for an hour of baking (I have it, without convection), put a metal cap with water on the bottom of the oven and wait
And here is the result, da-da-da-da !!!!! Bread today came out like this, it seems to me quite cute Now let it cool down, and then you can see what's there in the context of the crumb, its structure.
Eternal yeast, potato-hop (Sourdough without flour).Baking recipes.
Bread !!!
ANGELINA BLACKmore
Wow price, to the pharmacy. RU....
Trishka
Quote: Yuri K
Pharmacy ru ..
And I found him there.
Yuri K
Quote: ANGELINA BLACKmore
Wow price, to the pharmacy. RU....
Registered users are shown a different price. Well, it probably depends on the region. I see exactly 60 rubles here. I don't know how much you have))





Quote: Trishka
And I found him there
Very convenient service, there is only a small minus, as everywhere else, probably - you need to order for a certain amount.




Trishka, Thank you!
ANGELINA BLACKmore
Quote: Yuri K
Registered users are shown a different price. Well, it probably depends on the region. I see exactly 60 rubles here. I don't know how much you have))
I'm registered there, it shows 88 with a penny.
Trishka
No, I can do it for any amount, and delivery is free.
Yuri K
Quote: ANGELINA BLACKmore
it shows me 88 with a penny.
exactly depends on the region.
ANGELINA BLACKmore
Well, I wrote that I found packages of 50 g, 67 rubles - much more beautiful))
Yuri K
Quote: Trishka
I can do it for any amount, and delivery is free
Wow! Delivery is free with us to the dispensing pharmacy, but I remember that I had to dial for 600 rubles or something ... Now I don't know, I haven't ordered it for a long time.




ANGELINA BLACKmore, Well, of course




And I boast - a friend said that I would take a whole bag of hops, otherwise he would throw it away. An oversupply has formed, but just enough for the winter!
ANGELINA BLACKmore
Quote: Yuri K
And I boast - a friend said that I would take a whole bag of hops, otherwise he would throw it away. An oversupply has formed, but just enough for the winter!
It's cool, such a gift. I envy WHITE-WHITE))
Yuri K
ANGELINA BLACKmore, well, he uses this yeast / sourdough more sparingly. Says - I am a wasteful. Every time he leaves a little from fresh dough, and already ferments it with a new dough! But there the defect is growing rapidly, this notorious acidity is not liked by many.
ANGELINA BLACKmore
Quote: Yuri K
Every time he leaves a little from fresh dough, and already ferments her a new dough! But there the defect is growing rapidly, this notorious acidity is not liked by many.
Yeah ... here's another nuance. So then we will type theories.
Yuri K
Quote: ANGELINA BLACKmore
Yeah ... here's another nuance. So then we will type theories.
So it seems that all bakers have known this for a long time? Well, okay, maybe not everyone really knows
ANGELINA BLACKmore
Quote: Yuri K
So it seems that all bakers have known this for a long time? Well, okay, maybe not everyone really knows
Well, for example, the classic "eternal" is always sour, at least as much as postpone-shift))
Trishka
Quote: Yuri K
there the defect grows rapidly,
And this defect will not appear if the leaven will stand in the refrigerator for a long time, without use?
Yuri K
Quote: Trishka
And this defect will not appear if the leaven will stand in the refrigerator for a long time, without use?
Nooo, checked! There is all the salt that the dough is already ON FLOUR! And there is no leaven




In general, I created this recipe in the profile thread. And then it's already a shame, in sourdough we are discussing bread baking ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Wheat on "Eternal" potato sourdough (flourless)
(Yuri K)
Trishka
Quote: Yuri K
recipe in the profile thread.
, now!
Yuri K
Trishka, of course I did it out of fatigue, but it seems to be readable
Trishka
Yes, like all the rules.
Radushka
Quote: Yuri K
In general, I created this recipe in the profile thread
Yuri K
Radushka, yes, yes, the Piggy bank of recipes is replenished not only with tea research
Marysya27
Yuri K, well, big dot in the right place! WITH A RECIPE!
That's it, I prepared a blank of Hop sourdough culture 30g fit in handfuls
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Looks like pear puree
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Consistency like jelly. It tastes good so far
francevna
Marysya27, dry hops from the pharmacy?
My son brought me whole cones of hop, so I'm thinking how many grams of it to take.
Marysya27
Allochka, the measurement was made by cones, but they are already very old. Fresh will be brought in next week. While dry hops from the pharmacy went into the leaven
With cones, it turned out 26g. I took 30g for 1.5 liters of water for a round account.
Helen
Three pharmacies passed ... not anywhere
Marysya27
Helen, annoyance
Yuri K
Quote: Maryya27
Consistency like jelly. It tastes good so far
one to one like mine !!!!
The main thing is to let it ferment well, and only then to the refrigerator.
Now about bitterness - it is like china. But it will not be felt ABSOLUTELY in bread, do not worry
You can almost congratulate !!!
liusia
Good morning everybody! I want to say about the leaven, it grows very much and you need more free space in the jar. And put it in the refrigerator when it will no longer grow, ferment and calm down. I had a mistake with the first batch, put it in the refrigerator too early, and it turned out like champagne. Of course, the bread could be baked, and it seemed like nothing, but completely different. And you don't know how to work with it, first you will raise the dough, knead the dough, raise it once, store the dough and that's it, almost silence, and even in the forms it did not rise well at all. I wanted to give it up, but began to get Yura on one site and brought out a real sourdough. The bread turns out to be very tasty, without any bitterness, if you add sour milk, then with a slight sourness, unobtrusive. Delicious on whey.
Yuri K
liusia, that's great! And only yesterday I added kefir to the dough for the first time! And the bread immediately changed! And before that, how much pitch, I could not understand, bland, so something was missing in it.
ANGELINA BLACKmore
Oh, how is everything to me nDraviTsTsa-ah-ah-ah ...
Yura, you are young, that you created this topic and replenished the bread recipe.
Yuri K
ANGELINA BLACKmore, the most pleasant from the work done, thanks to everyone for the push
Radushka
Quote: Yuri K
thanks everyone for the push
magic pendel has always been an effective remedy
ANGELINA BLACKmore
Quote: Yuri K
I am very pleased with the work done, thanks to everyone for the push
Together we are strong)))





Quote: Yuri K
The recipe box is replenished not only with tea research
For teas too - respect !!!

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