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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 6)

Yuri K
Quote: Maryya27

Yuri, I'm running too, I want to see
Helen
Today I finally bought hops in the 6th pharmacy ... put the leaven ...
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Yuri K
Quote: Helen
Today I finally bought hops in the 6th pharmacy ... put the leaven ...
We are waiting for the result
Marysya27
Helen, Elena, awesome !!!
Quote: Yuri K
.. wait for the fermentation to complete!
Helen
Yuri K, Marysya27, we wait
ANGELINA BLACKmore
This morning the leaven is 36 hours old and frothy. Country beer aroma. The picture is already pleasing.
Marysya27
ANGELINA BLACKmore, Natasha,
liusia
Marysya27, an excellent posture turned out. We are waiting for the first bread!
Marysya27
liusia, Ludmila, it's a little early for bread. Three and a half days for leavening, the smell has already changed a little, but fermentation is not over yet:
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Ordered to wait
francevna
In an hour and a half, my leaven will be three days old. I almost ran out of a liter jar, the cap rose to the very napkin. I mixed the leaven in both jars.
So my leaven is only gaining strength.
Yuri K
Quote: francevna
So my leaven is only gaining strength.
Let it ferment Champagne from yeast in the refrigerator to nothing! We need hungry formed yeast
How the cap will sensitively decline - then you can determine for conservation.
francevna
Yuri K, I mixed it, and after half an hour the leaven again rose to the top of the can.
Do not touch the leaven
And if the bank starts to run away
Yuri K
francevna, I don't know what to say. My leaven never boils like this
francevna
Yuri K, are in a plastic container, jars, so that the leaven will not run far
Yuri K
francevna, well, this is the main thing! There is nothing for her to run away, for the cause we need
What makes her interesting there? I usually stir three times all the time, and as soon as very little foam forms, I close the lid and put it in the refrigerator! And here everyone writes that three days are not enough ...
Irinap
And they called me from the pharmacy and apologized for not being able to fulfill the order. That would be waiting for them!
My sourdough is 43 hours old, but so far there is no movement, only the smell of fu - hay and straw. I'm waiting.
Yuri K
Irinapthat something went wrong, that's for sure. On the first day, the reaction should already go. And your jozhzhi were not activated, most likely it will become moldy
It may still depend on hops ... It is usually supposed to dry it, and it should be ripe before the buds open, the color is no longer green, closer to yellow, but not yet red.
Irinap
Quote: Yuri K
It may still depend on hops ...
I also think it's a bad time to harvest hops, but at the same time, by smell (I read it somewhere) there is a fight between putrefactive bacteria and yeast. Who will win who. I'll wait, and at this time I can buy some good hops.
Yuri K
Quote: Irinap
by smell (read somewhere) there is a fight of putrefactive bacteria with yeast.
This is written about the cultivation of flour sourdough, also read
Marysya27

Page 9:
Quote: Yuri K
... Or maybe it's all about mixing? On the contrary, I don't touch the leaven ...
I also did not touch so that oxygen enrichment does not increase fermentation
Page 14:
Quote: Yuri K
... I usually mix three times all the time,

Irinap, Irochka, sad Here I was also offered a bag of hops, but who knows what kind of hops it will be. Although you can't guess either, it's good luck
Yuri K
Marysya27, caught! When I do it, I often leave it alone
Marysya27
Yuri, I didn't catch anyone, I just tried very hard to follow the recommendations, that's why I was surprised Doesn't fit, however
So mixing is not a fundamentally important condition
Yuri K
Quote: Marysya27
So mixing is not a fundamentally important condition
Nope, if it doesn't ferment well, it's better to mix it. If it is violent, it is better not to touch it.
ANGELINA BLACKmore
Oh ... at 43 o'clock, the leaven under the top of a 3-liter jar ... It will run away after all ... It stands, however, in a basin ...
francevna
Now I don’t know what to do. It's good that I went to the leaven, the thick came to the napkin and it began to get wet. I had to pour it into a 1.5 liter jar.
Maybe put on the windowsill? But it's not hot in the room either, + 22 °
ANGELINA BLACKmore
I have 24 * C in my kitchen. Walks violently. And there is no larger bank. I am worried that he will run away at night and everything that escaped will dry up, which means it will be lost. sorry.
francevna
ANGELINA BLACKmore, Natasha, divided into two banks.
A three-liter one does not fit on a shelf in my refrigerator, so now I have two cans: 2 + 1.5 liters
Yuri K
Girls, how am I to blame before you! I don’t know how it happened - what we all missed!
After all, yeast is grown in an almost sterile environment - this is when we boil potatoes in a decoction. WHERE IS THE STARTER? Every time I add my remainder of the previous leaven to the future portion. I ask you all to forgive me ... But my first cultivation was with the use of a starter given to me by a friend!
You can correct the situation by adding a spoonful of your successful sourdough to the solution, albeit flour grove before that. This will be the primary fermentation of the yeast you have already developed. And only then the procedure will enter its own mode of growing yeast with the MESSENGER method.
ANGELINA BLACKmore
And then what to do, Yur? Well, in a day and a half, I have grown almost as big as a can, I will give her my "eternal", and then what to do?
Trishka
Quote: Yuri K

Girls, how am I to blame before you! I don’t know how it happened - what we all missed!
After all, yeast is grown in an almost sterile environment - this is when we boil potatoes in a decoction. WHERE IS THE STARTER? Every time I add my remainder of the previous leaven to the future portion. I ask you all to forgive me ... But my first cultivation was with the use of a starter given to me by a friend!
You can correct the situation by adding a spoonful of your successful sourdough to the solution, albeit flour grove before that. This will be the primary fermentation of the yeast you have already developed. And only then the procedure will enter its mode of growing yeast with the MESSENGER method.
And what about those who have nothing?
Yuri K
Quote: ANGELINA BLACKmore
And then what to do, Yur? Well, in a day and a half, I have grown almost as big as a can, I will give her my "eternal", and then what to do?
Who did it all initially - you grew your yeast without using a starter from the outside! This is the most feisty yeast ever made! More than alive. Throwing any of yours - you will grow a culture of already existing yeast, just transfer the starter culture to the "feedless" type.





Quote: Trishka
And what about those who have nothing?
If the fermentation has gone, then you are growing yeast from scratch, you are doubly lucky!
ANGELINA BLACKmore
Well, damn it ... and I already threw my sourdough into the jar.
Would be feisty, but now ruined.
Marysya27
Quote: Yuri K
Girls, how am I to blame before you! I don’t know how it happened - what we all missed!
Calm, only calm
Yuri, and with Lyudochka, who, according to your advice, brought out the leaven, did someone share the starter? Or did she bring out the leaven herself without him?


Maybe it will fit as an option
There is a recipe on the forum that is not prepared with a recipe:

Quote: uralochka
HOPY YEAST

a) Pour 2 handfuls of hops into boiling 3 liters of water and cook under a lid over low heat for half an hour.
b) Rub 2-3 raw potatoes on a coarse grater and pour over the hot broth of hops. Close the lid and insist in a warm place
c) Add 1 tbsp to the warm infusion. a spoonful of sugar + 1 tbsp. a spoonful of yeast or old hop yeast. Insist day. Keep refrigerated
Maybe this is it? And then, Yuri, you can clarify the original recipe so that such a treasure does not disappear And everyone will use it.
I think the starter should work without a starter.We will test
And if it also works without a starter, then there is no need to clarify.
The very, very first owner of the starter did not have

liusia
Natasha, Do not worry everything will be fine. She will be painless anyway. I didn't add anything, and I got it just like Yuri wrote, calm. First, yes, I put it in the refrigerator without waiting for the end of fermentation, and champagne came out. The main thing is to let the leaven ferment well, and as soon as it settles, it calms down, then in the refrigerator under the lid. I do not know who bred a simple, hoppy one, it also ferments well there for hops. There is also a purely potato sourdough, without hops, and it has been going around in circles in the villages since the old days.
Yuri K
Quote: ANGELINA BLACKmore
Would be feisty, but now ruined.
Yes, it's okay, they mutate, or rather the feisty will squeeze out "sissies". I'm more worried about girls whose fermentation hasn't gone well. I cooked in my brain all day today - why? And here's how lightning struck .... The starter missed the initial one, and no one even asked - where did the yeast come from in a sterile environment?




liusia, thanks for the clarification! And then I already felt sick, honestly ... when I realized my omission
Marysya27
Quote: Yuri K
where does yeast come from in a sterile environment?
The medium is not so sterile: Starch, sugar (in potatoes), hops
Yuri K
Marysya27, itself!she has already written above!
ANGELINA BLACKmore
I gave here a video about a similar leaven. so there the girl also grew up without an initial starter.
Marysya27
Quote: Yuri K
itself! she has already written above!
Then - "Everything is calm in Baghdad!"
Yuri K
ANGELINA BLACKmore, also true ... But where does the yeast come from then? From the air? It hit me right to the quick ... I'm going to read everything about yeast, methods of excretion and production.
liusia
A starter is not needed for the initial growth of starter cultures. This is only later, we leave a bit of the leaven to renew the leaven. I think the older the starter is, the less fermentation will be. So my dears, don't worry. All right. I started from scratch.
Yuri K
Quote: Maryya27
c) Add 1 tbsp to the warm infusion. a spoonful of sugar + 1 tbsp. a spoonful of yeast or
Not purchased yeast! The whole point is lost, it's important for us to grow wild yeast, hop yeast!
Marysya27
Quote: Yuri K
I'm going to read all about yeast, methods of breeding and production.
Yuri, do not torture yourself 100℅ and for sure - nobody knows
ANGELINA BLACKmore
Here's a simple "everlasting" no starter is grown. This means the same principle here.
liusia
Quote: ANGELINA BLACKmore
Here's a simple "everlasting" no starter is grown. This means the same principle here.
Here I am about it !!!!
Yuri K
Thank you girls! Supported, not pecked (which often happens on evil forums). I am very glad to communicate with all of you here!
Irinap
The day before yesterday, 5 pharmacies passed, but I had to go to the sixth - the central one, only 500 meters, no more. I bought hops 30 g, Altai.

In her quiet one threw two raisins to help.
Marysya27
Quote: Irinap
In her quiet one threw two raisins to help.
So tender and touching
Yuri K
Quote: Irinap
In her quiet one threw two raisins to help.
But here's another way to start yeast fermentation! Bravo! Only two are not enough?
Irinap
Quote: Maryya27
tender and touching
So what? Stands for himself, snores. Wake up over A.

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