Sourdough in meat broth for Asian tortillas (master class)

Shop again?

Yes, we must again switch to our own. Grandchildren rarely began to travel - but for myself, I really don't want to do it.
Let my good stand. In the evening I will report on the bubbles. Thank you, Helen, great.

[Lena]

And according to what recipe, what sourdough was used to bake the cakes?

Lena, but who knows, I was not interested in this yet, I left for permanent residence in Russia at the age of 12, but I remember my mother went to a neighbor to study before leaving, I will have to ask. There the meaning was, in my opinion, such one round frying pan without a handle is put on the gas, and on the other the cake is "smeared", turns over and put on top of the first one, and then probably the speed changes in places, can anyone else from the countrymen remember how this is done?

I report: nothing happened. The leaven is moldy. Even after removing the mold, I decided to knead for the sake of interest. The dough turned out to be some kind of sticky putty (like a sour leaven, such a toffee). I threw it all away. The experiment will continue))).

Tomorrow I'll buy beef at the market by February 23rd, boil some broth and start making. I have my own leaven. grown from Belarusian kefirchik and fed with tops of homemade sour. Boom to see how they say here in Krasnodar.
Mother-in-law tortured on this subject. She did not remember the details about the leaven, but she remembered that the tandoor was made from a mixture of clay and sheep's wool. Therefore, when it warmed up, it gave a "Spisfi" smell and taste to the cakes. After these words, I somehow did not feel very well.

[kubanochka]

kubanochka, Helen ... it's me again with my problems. Stands out of place. The scent began to sour a little.
That's all she was worthy of. And now vague doubts take over me that she will live until morning ... what do you think?

[Nana]

Nana,

Yes, she does not smell. Wool was used for reinforcement. The clay itself is rather fragile.

Borisyonok - Lena, this is how the leaven looks like for me, it has been worth almost a day. I looked at the photo of Kuban's leaven before sending it to Asia))), it seems to me that ours and you are some kind of liquid. or I'm wrong? Smell good

Smell good

Zhenya, and I can already hear sour notes.

This is after kneading



I put a transparent yogurt maker in a glass



after 3 hours, climbed up



bubbles are visible through the glass, and the top does not bubble so much

after 17 hours, put it in a bowl.



How could it become moldy in less than a day? How? I don't understand ...

Here's another recipe for such sourdough cakes. There voosche, 3 days preparing the leaven

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158622.0

Let's figure it out.

What broth? Fortress, what kind of meat? And, by the way, where was it bought (that is, what is stuffed with)?
What sour milk?

And now vague doubts that she will live until the morning take me ... what do you think

Lena feed with flour. Do not add liquid, it is already liquid

[kubanochka]

kubanochka, Helen ...

Let's figure it out.

Now I will add more flour to this leaven and put another one ... new (fortunately, the broth is standing and "waiting").
And we'll see!

I just went to feed mine. I have in lamb broth, and the second in chicken. And she and she behave perfectly.

And she and she behave perfectly.

And I'll persuade mine ... where will she go!

[kubanochka]

kubanochka,

Homemade meat (a friend's father is a farmer), broth, respectively, beef. Not super sturdy, but normal. Sour milk, in my opinion, fermented baked milk. I wanted to plump sour cream, but I kind of came across fermented baked milk in the refrigerator.I do not remember exactly.

What broth? Fortress, what kind of meat? And by the way, where was it bought (i.e., what is stuffed with)

Helen, I am reporting - lamb meat, strong broth, I bought meat from my butcher (I have been buying from him for many years ... lamb, and all the meat and chickens are excellent) ... sour milk is not long-lasting (though not my own ... I will improve with time ).
I also put in a new sourdough ... though it didn't take me 2 glasses of flour ... maybe the onion is big?
So now I will wait twice for the result. A lot of broth ... for a long time!

Helen, put in the leaven. pork broth is true but very strong. Here's the question, I didn't quite understand, when the cake has already been stretched to the desired size, should it be allowed to come up or do we flop straight to bake? Tomorrow morning I will bake, so I study the materiel. The leaven has already gone up a little and smells delicious. I'm afraid of the current so that the broth does not go bad.

Lenus, stretched and flopped. When the cake was almost ready, I stretched out the next one. She baked in the Princess, sprinkled water on the bottom around the cake and immediately closed the lid.

Thank you. I will bake in Fagor. If everything works out I will report back. Rather, I will report on any. At least there are enough bubbles on top for the leaven. Although sour milk is a store.

Helen, yesterday I was preparing sour cream and katyk. I carefully studied the recipe for katyka in the internet. They say that katyk is prepared in baked milk, i.e. milk that has evaporated by 1/3. I fermented the cream with fresh sour cream on sour cream, and baked milk with 3-week (not thick) sour cream on the katyk.
Stood the same time in a warm place. Creamy sour cream is very tasty, but not thick (cream 10%). And even cut the katyk with a knife, and I haven't put it in the refrigerator yet. Delicious, contagion! Not sour at all, even sweet.
The question, of course, is why, other things being equal, the sour cream on cream is not very thick, and the katyk on milk is thick.
But in your topic, the main question will be: where do I make the leaven? After all, I have nothing sour. And the katyk is thick! Will it go like this? Or let the katyk stand still warm to sour?

Lyuda, the answer is in your message. Look

I fermented the cream with fresh sour cream on sour cream, and baked milk with 3-week (not thick) sour cream on the katyk.

That is, there were still few bacteria in the fresh sour cream, they did not have time to multiply and they did not have enough power to turn the cream into thick sour cream. Therefore, it is watery. So far a little watery. Do you remember that Lina told us that the density of sour cream depends not on the fat content of the cream, but on the number of bacteria. And you fermented the katyk with 3-week sour cream. Did you notice the difference? Now about the leaven. Leave a couple of tablespoons of katyk and sour cream warm, let them ferment. Admin generally took sour fermented baked milk for fermented milk sourdough. Now let's imagine ourselves in Central Asia. Heat, no refrigerators, they cook outside. It is clearly not cooked in sterilized dishes. Obviously, they use acidified katyk, because they will eat fresh and so.
I answered?

I answered?

Helen, answered! Even how she answered!

Now let's imagine ourselves in Central Asia. Heat, no refrigerators, they cook outside. It is clearly not cooked in sterilized dishes.

Very clearly presented, Helen! And not just imagining, but I remembered those greasy pots with sourdough, which stood in full view of the whole street!
I went to put the katyk with sour cream on acidification! And I will determine the remaining katyk in the refrigerator.
Thank you dear ! You helped me a lot !

[Lena]

Lena, I did everything strictly according to the recipe, but when I started kneading the dough, it turned out to be very liquid (for 400 g of sourdough), I had to add another 200 g of flour. but the dough "floated". bought general-purpose Taganrog flour, used it for the first time. After 4 hours, the dough doubled in volume. I cooked in the Princess in the cold, the center of the cake was burnt, and the edges on top were pale. The aroma was very tasty, so they ate this too. The rest I cooked in a hot Princess, but in a uniform and on a Teflon mesh. But made the same thickness, fit well. but very dry.I didn’t add water, which is probably why it happened. Next time I'll try to bake in the oven.
But I left the second part of the sourdough in the cupboard, there the temperature is +24, it bubbles perfectly.

[Alla]

Alla, you need to bake with some water. I read that even in the tandoor, when they bake, they spray with water, that there was steam. The crust turns out to be thin, crispy. You will bake in the oven, bakes with steam. And the dry ones ... maybe you overexposed them? Has it dried strongly? Next time will be what you need!

Here is the report. Made elongated so that 2 pieces. they went to Fagor. Fragrance !!!!!! Delicious !!!!!!

[tuskarora]

tuskarora, Lenusenka! How glad I am that I liked the cakes! How glad I am that everything worked out! I am writing from the tablet how I will get to the computer, put a bunch of joyful emoticons)))))))))

[Nana]

Nana,

Yes, she does not smell. Wool was used for reinforcement. The clay itself is rather fragile.

I don't know, she says she remembers the smell. Is it just childhood memories?

[kubanochka]

kubanochka, Helen! The second leaven has turned out!
Can I put it in the refrigerator now, and bake the cakes in the morning? otherwise I have no strength to cook today ...

Lenochka! The second leaven has turned out!

Kitty, let me kiss you! I dance for joy with you!
Helen, write in detail, what did you change so that you get it? And why didn't it work out earlier? Otherwise, I'll put mine tomorrow.

Lyudochka ... do you believe? no? - I don’t know myself ... maybe I just didn’t bring the first one to mind with flour - now it seems to me that it was a bit shitish from the beginning. Yesterday I added flour to the first, and kneaded the second with grief. And the first one "seethed", but the smell is more sour. And the second Beauty just the same. Now I'm worried - today I don't have the strength to bake ... I want to start tomorrow morning with a smile and new strength ... I put it in the refrigerator ... I don't breathe on it!

Well, you will succeed, Lenochka! I am for both of you - I will hold my fists and you and the leaven! And I will wait for the development of events! Until then, kitty, rest!

[kubanochka]

kubanochka, I will report.
1. The oven was assembled just now, because the leaven still did not seem ready to me. Maybe because "try a little", I never baked with sourdough. Or maybe I'm right: there were practically no bubbles at the walls ... Probably, the sour cream let us down: too fresh.
2. Kneading the dough, I added not water, but reverse after the cheese.
3. Threatened to add goat fat, but was too lazy to heat it; added the fat removed from the beef broth. But 3 tbsp. spoons.
4. Is it possible to mix sourdough, water, salt and fat in the bread maker?
5. When kneading a little flour the table was dusty. The dough turned out to be so pleasant, not heavy, very similar to yeast! I tried to stretch the cake while kneading - easily.
6. The rest of the leaven was fed not with water, but also with skim milk.
7. For 7-8 times, as stated, a portion of the sourdough will not be enough, because now it turned out to be 400 milliliters ...
I'll bake it by midnight !!

And the cakes are gone. Absolutely. While she came home from work, half of one remained. And now there is no way at all.

Was there a dap? .. Dap-dap? !!

[kubanochka]

kubanochka, Helen! The second leaven has turned out!
Can I put it in the refrigerator now, and bake the cakes in the morning? otherwise I have no strength to cook today ...

Hurrah!!!! Lenochek-Kitty, put it in the refrigerator boldly. Tomorrow you will warm up and go!

Was there a dap? .. Dap-dap? !!

Six pieces. Lenok commanded - 200-250 grams each. Well, I counted: 400 + 300 + 600 = 1300 You need 5-6 koloboks. Next time I will do more in both size and quantity.

[kubanochka]

kubanochka, I will report.
1. The oven was assembled just now, because the leaven still did not seem ready to me. Maybe because "try a little", I never baked with sourdough. Or maybe I'm right: there were practically no bubbles at the walls ... Probably, the sour cream let us down: too fresh.
2. Kneading the dough, I added not water, but reverse after the cheese.
3. Threatened to add goat fat, but was too lazy to heat it; added the fat removed from the beef broth. But 3 tbsp.spoons.
4. Is it possible to mix sourdough, water, salt and fat in the bread maker? .. I really want it !!
5. When kneading a little flour the table was dusty. The dough turned out to be so pleasant, not heavy, very similar to yeast! I tried to stretch the cake while kneading - easily.
6. The rest of the leaven was fed not with water, but also with skim milk.
7. For 7-8 times, as stated, a portion of the yeast will not be enough, because now it has turned out to be 400 milliliters ...
I'll bake it by midnight !!

Report submitted, report accepted!
1. Once again I am convinced that sour milk is needed.
2. Great option.
3. I also added the fat removed from the broth.
4. Can be mixed in a baker. I interfered in the kneader, that is, not with handles.
5. The dough is very pleasant and squeaks.
6. Lovely, lovely!
7. So every time you put off a piece of dough and the remaining sourdough immediately feed, and then in the refrigerator until the next time.

I get six of them. The leaven will be stronger each time. Therefore, it will be possible to increase the amount of water-flour.

[kubanochka]

kubanochka,

fat tail fat (or whatever you have) and knead the dough

how much fat should you add?

And the cakes are gone.

And my cats fought for the last cake. They dragged it off the table and didn't share it. Such a massacre was staged in the kitchen. Even the cats could not resist the aroma of the cakes. I say, they smell like meat pies.

[kubanochka]

kubanochka, and how much fat should you add?

2-3 tablespoons.

I am not friends with you even once. I don’t have any cakes ... I need to start the leaven again ... beeeeeee on you ...)))

[Scarecrow]

Scarecrow - eternal joy !! How I love her posts.

Here is the report. Made elongated so that 2 pieces. they went to Fagor. Fragrance !!!!!! Delicious !!!!!!

Elena, beautiful cakes turned out, but I did not think to place them in the princess.
But mine, too, did not disappear, the grandson liked it very much, he gnawed all day today, he said that it was cool crackers.

And I don't have crackers. In the center - there is de thin - really dried out the steam - so crunched. And on the edges they are so juicy or something. And if you heat it up in a micron, then it's a thing!

Something went wrong with me. Divided into 220 g each, left for half an hour. I tried to smear a 19-centimeter cake - and it turns out as thin as 0.5 - 2.5 cm ... Then I folded them in two and put them to bake in a hot oven with water at the bottom. Baked, now resting. It looked like delicious ("Look how delicious, taste how beautiful"), but pale, because the bottom is already ready, I was afraid to dry it out. It would be necessary to find out the algorithm more precisely, for example: the first 5 minutes on high heat, the remaining 15 - on low ... And I want to try to bake in the airfryer.

My Asian was shocked !! He said - let them cool down a little first. He told me to wrap it in a towel. But he sits and does not leave the towel ... Laughter and sin. How he tries - I will unsubscribe without fail.

[Tatyana]

It would be necessary to find out the algorithm more precisely, for example: the first 5 minutes on high heat, the remaining 15 - on low ... And I want to try to bake in the airfryer.

Tatyana, Asian flatbreads are baked in a tandoor at a crazy temperature - at least 300 *. When I first baked Uzbek flatbreads according to the Mistletoe recipe, they were also pale. Then I began to set the temperature as in the tandoor - 300 - 350 *. And I did not lower the temperature until the end of baking. It is quite another matter - ruddy cakes are obtained, correct.

[lappl1]

In-from ... so next time I will do ... especially in the airfryer it would be necessary ... Thank you, lappl1, !
And I would also like to know at least approximately the baking time at such a crazy temperature - for fear of overdrying the bottom.

[Tatyana]

Tatyana,

I put in the leaven again. Like a frog in a joke: "Yesterday I walked through the forest - they were raped. Today I walked - I was raped .... I'll go again tomorrow! ..." The mice cried and pricked, but continued to eat the cactus, yeah (c)))).

I added a little less flour, chose a different temperature regime ... I'm waiting! I even have a tandoor! Only dough and sourdough nifig are not.))

Nothing worked for me. Solid. Like soles. Absolutely not fit. Either they should not have been stuck together in two, or the leaven was still not ripe. I'll try in a few days with the one that remains.
Tajik in grief.