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

magic pendel has always been an effective remedy

True true! We passed, we know

For teas too - respect !!!

Thank you!

[Yuri K]

... do not worry

Yuri K, I'm not worried, just stating
And we're on "you", ok?

it grows very much and you need more free space in the bank.

I left a gap of half a liter. Probably, I'll put it in a bigger jar. liusia,

Left a gap of half a liter

If you do not regret the potatoes, then the mass is quite thick and wanders, respectively, much quieter, in the thick of it. The more free liquid, the more violent the reaction. This has also been noticed more than once. Therefore, I always shy away from exact dosages in recipes, a little more or less - and the effect is different, and the quality does not suffer. Make it thicker, like homemade jelly, you will understand what I am writing about after the first preparation

[Yuri K]

Make it thicker, like homemade jelly ..

Yuri K, that's exactly what happened

... Make it thicker, like homemade jelly, you will understand what I am writing about after the first preparation

I made the leaven.
Some small ones came out for me, I decided to put it by weight, for 1540g of water, 20g of cones collected, and not from a pharmacy.
Boiled for 25 minutes. Strained it through a sieve and minced it with a spoon, but the metal sieve is very fine, almost nothing was rubbed. The color came out like an average tea leaves.
I rubbed potatoes (450g) on ​​a fine grater by hand, like on potato pancakes, and I had it for about 30 minutes. There was a lot of starch in it, I didn't expect this.
I connected everything, mixed it and set it to cook. I decided to wash the dishes myself.
And you cannot leave this "potion", you need to constantly stir so that it does not stick to the bottom. I got a thick jelly.

I just wanted to ask about the jelly, but Yura just wrote. So it came out right.

And you can have another video about a similar leaven, maybe someone will come in handy.

[Ksyusha]

Ksyusha, completely stopped adding honey to the dough.

Frightened that at high temperatures it becomes a carcinogen. But I used to bake such huge honey cakes.

Here bread is obtained using accelerated technology. You can try and cook, and compare the results.

Well, yes, here the recipe is different, but also for hops, so I brought it.
And honey ... I somehow don't bother, because I rarely bake honey cakes, so ...
You can probably replace it with sugar.

[Trishka]

Trishka, it doesn't look like. This type of starter contains flour in the recipe. And hop sourdoughs seem to be on the forum, maybe I'm wrong.

[francevna]

francevna,

Frightened that at high temperatures it becomes a carcinogen.

You are in vain, these fears are completely in vain, relax and keep using honey in your baked goods!
The heating of honey should be long, and during baking, the desired temperature is reached only at the very end, moreover, to get at least some dangerous dose of carcinogens, you need to consume 2 kg of well-heated honey at a time.

do not like

It is similar only in the presence of hops. What to remove

[Trishka]

Trishka, no no! Let it be

Well, let him live.

[Ksyusha]

When I was brewing hops, I was very afraid of the smell. But I didn't find anything terrible for myself.
And now jelly was poured into the jars, so it reminds the taste of potato pancakes when they are steamed after roasting.

Ksyusha, I also noted for myself that boiled potatoes are added to all videos. There probably starch passed into the broth, so the flour is added, and the leaven
liquid turns out.

There probably starch passed into the broth, so flour is added

observation!

noted for myself

And for us

Hello everyone
Day 1 (in a day) The starter culture looks like jelly or jelly. Bank tilted:

The first bubbles appeared:

[Marysya27]

Marysya27, I would slightly dilute, too thick ... You may not understand whether fermentation took place in such a dense environment ...

[Yuri K]

Yuri K, fermentation started, once the bubbles appeared. But I'll add a little bit of water, if ordered

[Yuri K]

Yuri K, put jars of sourdough near the battery, they are a little alive, t- 26 °
Maybe this is not enough milk fermentation?
Only two bubbles appeared on the surface. Very thick, probably also need to add some water.

Yuri, my leaven was also thick, nothing, it fermented very well. And today I updated it. For a liter of water 2 hops, boiled for 20 minutes. I cooled the small, filtered and grated 5 good potatoes there, boiled for 12 minutes, cooled, mixed with the rest of the starter, and again thick. But I will not add water. I'll see everything tomorrow

And I have already added and poured the sourdough preparation into a 3L jar, just in case

I'll see everything tomorrow

[liusia]

t- 26 °
Maybe this is not enough milk fermentation?

Just right!

Very thick, probably also need to add some water.

Well, look at the consistency, it should be like jelly, but not like jam.



liusia,

Good morning everybody! Well, yeast !!!!!! Beast!!! She ran away from me from a three-liter can, and the salt did not stop her. And it became thinner. Well, very nimble, I had a starter at the bottom of the can and a little on the walls, but that was enough. Now he will ferment her in the refrigerator.

[liusia]

liusia, interesting! To be honest, I have never seen such nimbleness in my own.A foamy hat was always formed, not high, you could hear the hiss of fermentation if you put your ear to the throat of the can, but NEVER ran away
Is the room temperature too high by the case?

I would not say that it is high. My apartment is warm. They are drowning now a little bit completely. But nimble. Tap water, hops collected by hand, potatoes are also their own. And at first glance, the leaven was like a thick jelly. Now a little thinner. The only thing I put it on and did not interfere until morning, although at night I went up to look and saw that I had grown well. So it was with me with a simple hop sourdough, I also ran away if not mixed.

[liusia]

liusia, well, it means that sourdough shows individuality. Why am I specifying this, because it is IMPORTANT for us to grow yeast, not a sour milk stick ... And by the turbulence of the process, it seems to me more like sour milk. Let me be corrected by the regulars of the bakery business on the forum if I'm wrong

So it was with me with a simple hop sourdough, I also ran away if not mixed.

Or maybe it's all about mixing? On the contrary, I don't touch the leaven ...
But if the bread and biscuits come out normal and tasty, then everything is normal with yeast!
And an important point:

Tap water

This is not good ..... It's better not to regret it and buy a bottle of still and non-mineralized water, if there is no filter, for example. Any bleach and other shrinkage in our taps is not a very good thing for health, but the leaven must stand for a very long time in the refrigerator (if not bake for some time), who knows what compounds after yeast work will occur in the jar
This is so, just in case, of course, I grumble "the old man"

Now she will ferment me, I'll see. The first one wandered around like champagne bubbling. The second one was calm, put on filtered water, but at first she was also nimble. In our village, filters were installed to remove all impurities, and there are leakage filters at home. Sometimes I use the Barrier. Now it has risen up to the neck again.



Now one foam has mixed. Let's wait for the girls, let's see how things go.

[liusia]

liusia, Lyudmila, you have this leaven!

In the evening I added a little warm boiled water. In the morning I looked, my leaven was sleeping.It's cold for her in the house.
I turned on the multicooker for yogurt, poured water into the bowl, put the Kors silicone mold for cake inside and poured water into it and put a 2L glass jar with sourdough. The multicooker is open, in water the thermometer shows + 33 °, and in sourdough + 30 °
2.5 hours passed, white foam appeared on the surface.
And I adapted a liter jar of sourdough into a plastic yogurt maker. I put a tall silicone mold with water on the tray of a yogurt maker, and the jar in a silicone mold. The leaven also began to revive.

Probably 20g of picked hops is not enough for 1.5 liters of water.
Can I still boil the hops and let it brew longer, and then mix with the sourdough?
Yuri, what do you think?

My starter is rowdy. Runs away and that's it. So I watch him.

[liusia]

liusia, Lyudmila, you can write in grams what and how much you took. And what is the temperature next to the jar.
Why does it happen so differently

[francevna]

francevna, Alla, this is not the first time she has taken her out. He's just sharing his experience now. You haven't gotten three days yet? Wait.

[francevna]

francevna, Allochka, so we have a blank only at the start, but at Little people already with a starter (with the addition of ready-made sourdough)
For me, too, so far only small bubbles appear here and there.

[Irinap]

Irinap, Irina, Marysya27, running ahead of the locomotive, calmed me down. And then she's already gathered.

Now it's cool, but how to start a new starter, anyway, you have to wait 2-3 days. Faster in the summer. I'm probably all that fast. I also got the Italian Levita Madre, so she got up and fell out after 12 hours. It's early, but you have to feed.

[liusia]

liusia, wow! I have NEVER prepared so violently .... Maybe that's right ??? I myself do not know how the fermentation should go, maybe it always went badly for me ???





Girls! I'm thinking here ... Maybe everyone should have a different fermentation reaction? After all, they write on the network that everyone who grows yeast starter cultures is essentially wild yeast to grow? As I understand it, the whole thing is different in different areas, for someone they are stronger in the wild, for someone other strains prevail in the air. Can it depend on this? And the water is different and the yeast strains themselves, and the conditions - well, the temperature is there, something else. I'm also curious, but since I'm still not a female tribe, and I haven't been connected with baking for years, I don't know the nuances. Who has been working with this for many years? Or he knows girls here on the forum, or the Chief or Admin (they seem to be pillars here) - call me, maybe they will chew on us what and how?
I gave the basis, but of course it's more interesting to figure it out!

See what interesting information I found on the forum! We make homemade yeast from fruits, berries, vegetables, herbs from the garden
But now I see that in all cases there is no violent reaction, it foams (like mine too) - slightly! But everything does not turn into foam!
We must call "doctors of science" from bakery here in general

[Alla]

Alla, I did everything according to the recipe as Yura wrote. Everything is accurate. But this is my sourdough reaction. The kitchen is neither hot nor cold, probably gr. 22-24. For me, a simple hop ran away, of course not as violently as with potatoes, but ran away. Yesterday I put the dough on the bread on the leftovers, everything is as usual, during the night the dough rose like Yura's, in the morning I added flour, everything is as usual, now in the forms on the detuning. I'll bake soon. A little dough left, I made whitewash. Everything worked out fine.

I covered the cans with a viscose napkin and secured with an elastic band.
But it turns out that you need to close the lid tightly?

The lid is when I put it in the refrigerator in my opinion.

I close the lid when the leaven has fermented and no longer rises, and so I have it under the gauze. And here is the bread!

[liusia]

liusia, Ludmila, wonderful bread turned out!

[Alla]

Alla, is still cooling down. But it is already clear that it is light, springy well. And delicious as always. This leaven from Yuri is very good !!!

But it turns out that you need to close the lid tightly?

The lid is when I put it in the refrigerator in my opinion.

Exactly! To close the jar during fermentation is suicide! Khan to everything around him, if he rips off, and the creation of an oxygen-free environment - and this is already an obvious mistake and a shift in alcoholic fermentation!

And here is the bread!

But it is already clear that it is light, springy well. And delicious as always. This leaven is very good

What a beauty! But this is not purely wheat, as I understand it, looking at the color?

And here is the bread!

Eh, this would be a comment, but in the subject of the bread itself

It was he who was so fried. I smeared the forms with margarine, and on it the crust is fried, but thin, crispy. Instead of sugar, honey. Well, it's also dark.

I close the lid when the leaven has fermented and no longer rises, and so I have it under the gauze. And here is the bread!

!

Eh, this would be a comment, but in the subject of the bread itself

Everything, comments in the right topic !!!

Everything, comments in the right topic !!!

That's right! Thank you!

[Ludmila]

Ludmila, liusia, the bread is just made for brags. Cool such

And the water is different and the yeast strains themselves, and the conditions - well, the temperature is there, something else.

From different differences and "total" differs

Well, my hops are brewing. By the way, the smell is not nasty. Now if only it works out. It hurts to get this leaven.



They frightened me with reactivity and now I don’t know into which jar the ready-made jelly should be poured.

[Natasha]

Natashawill definitely work out. I have no doubt about it. My zakavaska has already calmed down, but I will also wait in the refrigerator.

They frightened me with reactivity and now I don’t know into which jar the ready-made jelly should be poured.

Natasha, just in case, make a three-liter one, and then, how to store it, pour it into another jar, less. Since the leaven will ferment and then behave decently. Does not boil or foam at all.