Admin
Quote: VikaAll

Hello. First, a question: will you get kvass without sugar? I don't eat sugar.

Yeast is needed for the activity and work of yeast, and so that a tasty drink turns out, and not sour. And for this, just 1-2 tsp is enough. sugar - and the taste will be better.
lchtatyana
Good day! I want to bake sourdough bagels with rose jam. Found a yeast recipe from kava https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390232.0 How to use it, but with leaven?
lchtatyana
Ingredients for kava yeast bagels

butter (margarine) 250 g
sour cream 250 g
pressed yeast 15-20 g
flour about 2.5-3 tbsp
jam (marmalade, jam)

is it possible to bake with sourdough
Albina
I will subscribe to this Temka
LightOdessa
I found another way to use sourdough (rye)! It's not exactly pleasant, but the result is amazing! This is brushing your teeth. Instead of pasta. This method is unlikely to be useful for utilizing excess leaven, but for your health it is something!
Svetlana2014
I’ll sit and read, get someone else's experience.
Anna Svetlova
and who tried to wash the dishes with leaven? how is it washed with mustard, and so with leaven?
kuznez84
I replace kefir (sour cream) in baked goods with sourdough. In recipes where there is soda.
Newbie
Quote: SvetaOdessa
I make pancakes with pure sourdough, no milk, no curdled milk and other k / m products.

sourdough - 400-500 g

so sour will turn out? I dilute with flour, and then they sour
Helen
Quote: Newbie

so sour will turn out? I dilute with flour, and then they sour
add soda to quench acidity ..
Newbie
Quote: Helen
add soda to quench acidity ..

I will definitely try, but I didn't cut it off, at what point do I need to add soda
Arka
Add to the dough just before baking. Make as usual pancakes on baking powder. Soda needs acid, but pancakes don't. They neutralize each other.
Newbie
Quote: Arka
Add to the dough just before baking. Make as usual pancakes on baking powder. Soda needs acid, but pancakes don't. They neutralize each other.

well, yesterday I mumbled soda with all the other ingredients, and decided to let it stand a little (just got it out of the fridge), and the dough urgently needed to be prepared for bread, not to pancakes, in short
It stood for half an hour, bubbled, the dough was thin, not for pancakes - but rose like pancakes. The sourness is barely perceptible, the pancakes are delicious, I liked it. I baked their mountain, now there is a week
Thank you all for the hint about soda, the result suited me
Kotyawka
Delicious PANCAKES WITH LEAVE LEAVES

0.5 l of warm kefir
0.5 l warm milk
3 eggs
4-5 tbsp sugar
1 tsp salt
Flour

Knead the dough until thick sour cream.
Top up with boiling water until the consistency of pancakes
Leave for 10-15 minutes
Add the rest of the sourdough (I put it in a jar for a week, store it in the refrigerator, bake pancakes on weekends - from 200 to 1000 ml).
Add 1 teaspoon of baking soda and 2 tablespoons of vegetable oil.

We bake.

The pancakes are very tasty, perfect for stuffing, because they are quite elastic.

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