Omela
And how did you feed ?? Show the photo. Mine bubbled up.
Mandarinka
Quote: Omela

And how did you feed ?? Show the photo. Mine bubbled up.

Now it looks like, one very small bubble appeared at the top ...
Sourdough wheat bread with apple and oatmeal
She fed me the same way as in the first two days. She left 110 g from what was, added 110 g of warm water, then 110 g of wheat flour. (And before that I always fed the highest grade)
Omela
And the side view .. it has not increased in volume at all ???
Mandarinka
Absolutely, absolutely ... on the side, no changes ... Inside, everything is smooth and even ... I can't take a picture, I just left the house, I'll post it in a couple of hours!
Omela
It is necessary to go to Vika in leaven, to consult. She's a pro! I would feed rye flour. I would take 30-50g. and fed in equal parts 2 times a day. The sourdough on wheat flour is not as predictable as on rye. And yours may not have grown stronger, but you are her wheat. But it's better all the same to Vika.
Mandarinka
Okay, I'll return home, I'll write there too!
It's a shame, all night I thought how I will get up in the morning, but taaaam! And I'll go bake bread with an apple ... Well, nothing, I'll feed it so that it will be like silk with me!
Omela
Quote: Mandarinka

Well, nothing, I'll feed her so that she will be like silk!
exactly !!!
Viki
Quote: Mandarinka

Something didn’t grow, my leaven had bubbles on top, a little ... But the volume didn’t increase.
Mandarinka... something to me she looks thin. Try to cut her water. Radically. From 110 to 90. Should move. Bubbles like "live"
Mandarinka
Quote: Viki

Mandarinka... something to me she looks thin. Try to cut her water. Radically. From 110 to 90. Should move. Bubbles like "live"

Okay, I'll try this! Thank you
Mandarinka
The husband adds fuel to the fire "your leaven hasn't grown a centimeter, have you seen it?" (So ​​maliciously) ...
Omela
Don't listen to my husband! Everything will work out! With Vika !!!
Mandarinka
Oksana ... And this is me again
Yesterday I still decided to put this bread, but I didn't have an apple ... But there was Spanish persimmon, she went into business. And I also really wanted to try it without yeast, and I decided to take a chance yesterday, I kneaded the dough with fresh sourdough, it stood for two hours, nothing seemed to happen to it and I decided to put it in the refrigerator ... It was already late .. In the morning took out the dough, put it to warm. After 3 hours, I formed a ball and put it in a silicone mold on a proofer ... The dough was sooo slowly, but still rose. Hours 6 probably lay. When I put it on a baking sheet, it spread out into a cake, but it rose in the oven!
Baked for 25 minutes at 230 degrees.
Sourdough wheat bread with apple and oatmeal
But the most important thing is inside! I have never had such holes! They are of course modest, but still holes !!!
Sourdough wheat bread with apple and oatmeal
Sourdough wheat bread with apple and oatmeal
The taste of bread has a pronounced sourness, the crumb is moist, but very soft and airy, when pressed, it quickly takes on its original shape.
Thank you for helping with advice and encouraging at all stages of growing my first starter culture))) and of course thanks for the recipe !!!
Omela
Mandarin duckwhat bread !!! With the initiative !!! Well done!!!!!
Zima
I baked my first sourdough wheat bread using this recipe! True, it was already very late, I was too lazy to free the oven from baking trays and other forms, so I baked in a bread maker. Next time I will definitely try it in the oven, all the same I like the "oven" bread more.
And, yes, instead of cereals, I put 4 cereal porridge, half-eaten by a child, but there was not enough of it, so I added 30 grams of corn grits with a plus - so the bread turned out to be multigrain, the rest is strictly according to the recipe. Very fragrant bread, taste with sourness, has been lying for 2 days and everything is soft, not like yeast

Thanks for the recipe

I bear a plus sign!

Omela
Zima, Nadezhda, I'm glad you liked it !!!

Quote: Zima

the rest is strictly according to the recipe.
our person!!!
Mashilda
Mistletochka, delicious bread!
baked back in February, the first was swept away in an instant, then baked two more, for us and as a present!
All according to the recipe, only apples were turned into puree in a blender.She put it in a basket, then turned it over.
This was the first one, I liked it very much, I will still bake:
Sourdough wheat bread with apple and oatmeal
Sourdough wheat bread with apple and oatmeal

The bread is very fluffy, it turns out light. THANK YOU!
PySy: And it is not sticky, very pleasant dough to work with, did not grease with an egg, a linen cloth in a basket was sprinkled with corn flour and oatmeal flakes, but not those that went into the dough, like the author's, but ordinary rolled oats.
Omela
Mashilda , it is clear that the crumb is very tender !!! Glad you liked!!
Mashilda
Mistletochka, you have no bad recipes!
Our business is only to try to fit
Like EVERYTHING!
I would have had the strength to repeat all this and ... eat ...
Omela
Thanks for the kind words! The bad ones are in my bucket.
Lala
I came to say thank you for the recipe! In the fridge there was oatmeal porridge and apples of course and also the desire to bake a non-standard sourdough bread. I have an eternal overfed whole grain sourdough, mixed everything, 1c flour took more and the dough was sticky, when I put it on a baking sheet, it spilled, in the baking process the bread rose. When I broke down and picked out the still warm crust ... in general, the bread is delicious Well, very tasty, no pies and buns, like cake, crumb with huge holes, the crust crunches, I don't even understand ... is it porridge ... either an apple or all together gave an unusually harmonious taste. I will bake again, my husband also really liked it. I did not add yeast, I have a strong leaven.
Omela
Svetlana, I'm glad that the bread was a success !! I agree, it is very tasty !!!
Sibelis
Sourdough wheat bread with apple and oatmeal

I baked this bread (in the form). I didn't add any flakes - I only had a long cooking time, I was afraid. I made a one and a half portion, since the sourdough was prepared 300 gr. I did not grease it with an egg. The rest is strictly according to the recipe.
The first time I used yeast together with sourdough, the result is very even! The apple does not taste at all - as if there was no apple - just airy delicious bread. It doesn't even sour at all. In general, I take the recipe into service
Omela
Sibelis,
Natasha, what a fluffy it turned out !!! I just can't understand. is it a shadow on the crumb ??
Sibelis
I was tormented with a flashlight to illuminate the crumb, and suddenly a mysterious light effect turned out - a napkin across a glass table))
Omela

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