Sourdough in meat broth for Asian tortillas (master class)

As a beginner in leaven, I really want to know where the truth is.

People, Tanya-Admin wrote a lot about leavens, at one time, using most of her information, I grew my first leavens. But many hours of reading gave me only a general idea of ​​them, but in the end it turned out all the same not as written (you see how the girls discuss, and each relies on their own experience!)
So, by trial and error - growing your own leaven, the bread on it, believe me, is worth it!
Mine is not very active, it never grows 4 times, but the bread grows and is baked very tasty, it is stored for a long time. My hamsters are now more likely to dine without bread than to agree to the store :-)

many hours of reading gave me only a general idea of ​​them

Tanya, I also spent, like you, many hours reading materials about leavens on our website, including Tanya-Admin. And in each topic there were moments that scared me rather than inspired me to grow sourdough. These are, for example, failures, described on almost every page. These are recipes in which it was necessary to throw out products. So, if it weren't for Lena, then I don't even know if I would ever take the leaven. And the very first successful experience gave me optimism. Now I'm not so scared. But I still have no experience. You need to practice on one leaven, then you can move on to others.
By the way, we also do not eat store bread at all. I mostly bake bread on a long dough, on old dough, and so on ... Now I will slowly master others. In the plans - hop sourdough.

[lappl1]

lappl1, Lyudochka!!!!!!! No words! How glad I am! Everything worked out! And HOW did it happen! And I am so proud ... and I am so happy ... I found a path home ...

In the plans - hop sourdough.

And this, in general, is the easiest and most problem-free Sourdough. The Most Loyal Sourdough

I had a week. The one that did on the 22nd is not in the refrigerator (although it is cool in my kitchen) and not fed. It looks and smells normal.

So that's it. The sourdough that I made on the 22nd (without adding yeast) survived without feeding in the refrigerator until the 28th. In the morning I set it to warm at 28 degrees for an hour and kneaded the dough. Here's what happened after 90 minutes.



For further growth, the film clearly interfered



I added salt, moistened the cakes with salted water. The cakes turned out to be very cool!

[Nana]

the leaven is a family member, it is alive. Well, she can only be compared with the Brownie. She always conveys my mood and health to the product. When I cook, I talk to her. I ask God for blessings. And the product turns out to be somehow healing, or something! The leaven, how would you start it, will acquire the environment that surrounds it. That's what's going on in the house, so it will be in the leaven. What is the atmosphere in the house, so she behaves. A very wonderful product, I can tell you!

Nana, Oksanochka! Here! This is the main ingredient in any Sourdough! The attitude, not as a product, but as a living being. In fact, it is so. You need to love her!

[kubanochka]

kubanochka,

Oh, Lena, you have a cool one! So I caught the right strains at the right time. I somehow grew the leaven out of ... pancake dough. There was only three ladle dough left and I forgot about it. Everything happened by itself, without dancing with a tambourine. Wow, there was leaven - you could have filled the shells!)))

[kubanochka]

kubanochkaIt's good that you created a topic on this leaven, here in more detail the girls describe their results. This recipe is in the topic "Cakes and Uzbek bread, recipes" by Admin. I read the topic and I am glad that there are still like-minded people who have a "familiar taste from childhood" haunted! They always bring us cakes from Uzbekistan, if someone travels from there, but the taste is not the same as it was before ... not close ... And here on you, your own ones turned out to be even tastier than the imported ones. For quite a long time, it is true, I made a sourdough on peas "NOHAT or NUT"; also good, but I didn’t let her swell properly, she didn’t have enough patience. Somehow I'll try again, now I'll finish it! But while I'm enjoying this!

No words! How glad I am! Everything worked out! And HOW did it happen! And I am so proud ... and I am so happy ... I found the path home ...

Lenochka, and how glad I am that you are glad that I am glad, in general, that we are both glad .... Thank you, Lenusik, for everything!

So that's it. The sourdough that I made on the 22nd (without adding yeast) survived without feeding in the refrigerator until the 28th. In the morning I put it to warm at 28 degrees for an hour and kneaded the dough. Here's what happened after 90 minutes.

Stunned! There is something to strive for!

[Nikitosik]

This recipe is in the topic "Uzbek cakes and bread, recipes" by Admin.

Nikitosik, is there such a recipe? Admin only has yeast flatbreads are a modernized version of the Uzbek. But with sourdough in meat broth, with onions, and with katyk ... I didn't see that. So, this recipe is completely different. It even differs from Misha's recipe hidden among the comments in her tortillas topic.

It's been a long time since I made a sourdough on peas "NOHAT or NUT"

Can you give more details? I use chickpeas in all possible variants, and this is the first time I hear about it.

[lappl1]

lappl1. Yes, he is among all the recipes. Here he is-

To prepare the obi-non dough, either a pre-purchased starter culture is used, or the yeast culture necessary for it is diluted by themselves. According to an old recipe, finely chopped onions and sour milk (which also uses their own "branded" yeast culture) are added to a thick meat broth, and flour is kneaded on this mixture. After sixteen hours of fermentation, the resulting culture is propagated by diluting with warm water to obtain a liquefied mass. Then add flour, add water and knead. The fermentation time is now four to six hours.
Next, adding water according to the calculation, knead the dough on the sourdough, which should ferment for another forty minutes, and then proceed to the formation of cakes. During subsequent kneading of the dough, the sourdough of the previous preparation is used, which is renewed at least once every 8-10 days. Often, a piece of "ripe" dough of the previous preparation, which is called khamir-turush, is used as a leaven.

So I also leave one roll of "ripe" dough from the previous preparation and add it to the fresh sourdough. I already wrote that before one piece of dough "kolobok" was buried in a large amount of flour and it was kept until the next preparation of the dough.

Anna1957If not in a hurry, then I later wanted to do it and show it step by step, but if I find a photo of the previous one, I can show it with them. This sourdough is also for Asian flatbreads.

[Nikitosik]

So I also leave one roll of "ripe" dough from the previous preparation and add it to the fresh sourdough. I already wrote that before one piece of dough "kolobok" was buried in a large amount of flour and it was kept until the next preparation of the dough.

Nikitosik, that's exactly what I did. Yesterday I dipped the bun into flour.

Can you give more details?

I also join Ani's question.

[Nikitosik]

lappl1, Yes, he is among all the recipes. Here he is-

Nikitosik, found everything, Thank you.
You wrote:

This recipe is in the topic "Uzbek cakes and bread, recipes" by Admin.

Without diminishing the merits of Admin, I would like to note that Tanechka does not have a recipe in the usual sense for us, indicating grams, a clear time and a description of the process. In my opinion, she did not set such a goal - to make a recipe. Tanya created this topic to get acquainted with Uzbek flatbread, for which she is very grateful. I think you will agree that even after finding this small paragraph in Tanya's topic, a person who is not familiar with leaven at all, it will be difficult to take all the ingredients and bake an authentic Uzbek cake.
Secondly, I have come across such a description before. But I, who had never cooked sourdough and bread on them before, did not know how to start baking cakes. I quoted this description to Lena, and she undertook to make recipe... In addition to the sourdough recipe, Lena told in detail how to cook katyk -

sour milk (which also uses its own "branded" yeast culture

With Lena's recipe, it was not difficult for me to make sourdough and cakes on it. For which I am immensely grateful to Lenochka.

Virgins, I'm just getting to your wonderful cakes for now Tell me, do you need to prick with chakich at the beginning of the proofing or just before baking?

Anya, I always, when I was still baking Mistletoe cakes, pricked them to proof. But the drawing was blurry. And the last time I stamped it before putting it in the oven. And the drawing was preserved.

Anya, I always, when I was still baking Mistletoe cakes, pricked them to proof. But the drawing was blurry. And the last time I stamped it before putting it in the oven. And the drawing was preserved.

It's so scary before putting it in the oven - even from linear cuts of baguettes with a scalpel, the dough tends to settle. And here it is with a tenderizer.

So scary before getting into the oven

yes, it seems okay. I put the blank on a baking sheet, there it is separated, and I stamp on it. I will not say about the Princess, since I do not have her. But Lena previously wrote in this thread that she put the first cake in a cold one, well, and the next one in a hot one.

[kubanochka]

kubanochka,

that's exactly what I did. Yesterday I dripped a bun into torment

And I packed it in a bag and put it in the freezer, because I don't know when I can bake the next one, I often do this with yeast dough (let's see how it will behave after defrosting!). And you need a lot of flour to make this bun feel like "canned in a flour blanket." Previously, in large families, cakes were baked twice a week and this bun felt great in flour for a couple of days.
lappl1,

a person who is not familiar with sourdough in general will find it difficult to take all the ingredients and bake an authentic Uzbek cake.

Here I am about the same !!! Therefore, I am glad that Lena kubanochka,- thanks a lot!!! created this topic and we can all take part, telling each other how it turns out. I bake cakes quite often, but all the recipes are by leaps and bounds ... and here such happiness !!! This question with leavens also tormented me for a long time and was very much interested and interested in me.
Anna1957,

Virgins, I'm only getting close to your wonderful cakes for now Tell me, but you need to prick with chakich at the beginning of the proofing or just before baking

I think it's better before baking, firstly, the pattern will be preserved and the middle will turn out to be not plump, but thinner. This is the whole "relish" of the plump edges, and the middle is thin - crispy!

[Nikitosik]

So I also leave one roll of "ripe" dough from the previous preparation and add it to the fresh sourdough. I already wrote that before one piece of dough "kolobok" was buried in a large amount of flour and it was kept until the next preparation of the dough.

Nikitosik, Lena, and what kolobok (weight) do you bury in flour? And then you need to put sourdough, flour + bun in the dough for a new cake? Is there any new calculation needed?

[lappl1]

lappl1, I divide the dough into koloboks for baking cakes, the usual standard is from 200 to 300 grams, I leave them for proofing, and one of them is "buried". I remember that the pulp was taken out of this kolobok, since a flour crust formed on the outside, quite dense. Flour water or katyk mixed with water and salt was added to this crumb, such a "talker" was obtained, which should swell, and then the remaining amount of flour.

Is there any new calculation needed?

I think that of course the calculation is needed ..., but experienced housewives did it by eye, flour was added according to the consistency of the dough. (they already knew their dough by touch).
kubanochka, Anna1957As soon as there is enough time, I will definitely write everything about the sourdough on peas (nohat) and the recipe for the tortillas with the addition of pea flour, also very tasty.

[Nikitosik]

Nikitosik, Thank you so much! So far, everything is clear! need to try.

Girls, I'm sorry I disappeared, but I was engaged in "scientific" research. First, I baked the cakes a second time. On a more mature sourdough, they certainly went better. But she probably kneaded the dough. It turned out like prosphora: the next day, you can break a tooth. Helen, please tell me how long should you knead the dough by hand? Over the weekend, I'll make some broth and make the tortillas again.
Secondly, I conducted an experiment of baking my rye bread with sourdough at different liquid temperatures. At a temperature of 40 degrees, dough and dough are less suitable than at a temperature of 48 degrees. And the quality is exactly the same. I went deep into the materials of "Luda", that's the one here. what she writes about microorganisms:
“I even covered it all with a bag of bread from the bakery. Everything is a source of microorganisms, The bread itself is hardly, it is already baked and is mainly a source of acid. they fly there in the air, in flour dust, on the hands of workers, on equipment, etc. "
This means that whatever you make the leaven, it will only be yours, so to speak, with your own "cockroaches". Personally, I started the starter culture for the first time on honey, and rye and wheat and corn, etc. Do not be afraid to prepare starter cultures, they are just part of your body.

please tell me how long to knead the dough by hand?

I do not knead by hand. I was kneading in a dough mixer.

I do not knead by hand. I was kneading in a dough mixer.

Here you are! "Our people don't take a taxi to the bakery!"
But I got confused: I kneaded a little, then a lot .... I am looking for a middle ground. And a bread maker is quietly standing nearby.
Girls, dear, happy holiday to you! Happy Women's Day! I personally had such a great celebration at the stove that now I am "on the swim" and bainki! But my boys are happy! And sho to us, dzhenchins, for the happiness of that nadot!

I do not knead by hand. I was kneading in a dough mixer.

Helen, what time is it?

Marinochka, for this pancake-pancake epic I did not report on hop sourdough. I bake, feed, it turned out good leaven. Photo report from me

And where?

And another question. Has anyone used a cartoon for starter? At the beginning of the Temka, it seemed like someone wanted to try

[Lёlka]

Lёlka,

I tried - overheated. I bet on "yogurt". Here is Brand in the cartoon from 25 degrees, in my opinion. It would be perfect.

And like Shteba heated with 30 grams, you must try.

[Lёlka]

Lёlka,

Has anyone used a cartoon for starter?

I did it in the cartoon too, I (Redmond) with the multi-cook program. Temperature 40 degrees, everything worked out.

[Lena]

Lena, maybe I didn't read it carefully, didn't find how much fat add to cakes. Or to taste?

[Sveta]

Sveta, I add 2 tbsp. l.

I want to reproduce these cakes, but I still can't decide where to put the leaven Is it overheating in the cartoon? The house is cool, only + 25

[Albina]

Albina, I had it in very hot conditions. Maybe lean against the battery?

The batteries are a little warm or it seems to me While all in thought, not "ripe"

[Albina]

Albina, but it is not necessary that they were hot. Let them be warm.

[marika33]

add 2 tbsp. l.

Thank you, Luda!

I want to reproduce these cakes, but I still can't decide where to put the leaven Is it overheating in the cartoon? The house is cool, only + 25

I did it near the battery, put a thermometer next to it - it showed +28 degrees. It turned out to be too little. The leaven took a long time to come to life, it turned out to be too sour. I do not have a yogurt maker, I have to make do with improvised means. Today I warm the leaven all day in a water bath, it seemed to be so bubbly at first, but .. I see that it’s not working out right again .. now I tried it - it’s sour again ((I don’t know what kind of attempt it is, # 7, probably ...
I changed the water to hot, fed with flour. I'll see what happens in the morning.
This leaven doesn't want to be friends with me in any way! Here hop from marika33 it turned out so good, strong, beautiful, but I can't get along with this one ((

I did it near the battery, put a thermometer next to it - it showed +28 degrees.

Light, but the temperature is needed more. Just for the first time. Then, on the 3rd cake, she rushes and at 25 * in an adult way. My temperature fluctuated from 34 to 38 * when I made the leaven. She stood by the side of the stove.
Sveta, when I need to create such a temperature at home in the summer (and the stove is not heated), then I save myself with an electric heating pad. I also made cider according to Lina's recipe in September. would never have worked if it hadn't been for a heating pad. I wrapped the whole bottle with it. And she stayed with me for several weeks. Everything was bubbling, bubbling, playing. So it is with the leaven. Warmer on sale in bulk. And not expensive. Pay attention!

I report on my experiments. The third time I got what I wanted. I do everything manually and do not heat anything anywhere. At first, the leaven was just in the kitchen, and now it lives in the refrigerator with its brethren. I revive it at night, as well as for bread. The temperature of the water or broth is from 40 to 50 degrees. I didn't put in fat, because my mother-in-law asked not to put it. I bake in an ordinary oven without frills, but I put it not on a baking sheet, but in a cauldron with a flat bottom. But, everything is in order. The first time I didn't knead the dough and got almost a biscuit, and the leaven was too young.

The second time I kneaded the dough and hammered it with flour, so I got almost a prosphora.

The third time I read just a bunch: I looked for a recipe on "Povarenka" where a girl tells how she really makes an Asian lagman. They knead the dough by hand, not with their palms, as we do, but with their cams, or rather with bones. When you mix all the ingredients according to Lennochka's recipe, the dough turns out to be a little liquid. You need to beat it with your cams until it becomes elastic and will not fall off the cam by itself. Then I realized that my hands were not trained, and the bones on my hand were too delicate. Kneaded, put on a proofer near the stove. It fit about 4 hours. The dough is stringy, I dumped it on the table, sprinkled with flour, divided it into buns, and the distance was good. At this time, I calcined the cauldron in the oven, sprinkled the bottom with flour and began the process: the dough was sticky, so my hands were in flour, and on the go, she stretched the cake, put it on the bottom of the cauldron and sprinkled the middle with sesame seeds in the cauldron, pierced it with a fork and smeared it with salt water. Baked at 250 degrees for about 30-35 minutes. It's bad that the temperature did not rise higher, so the crust was very crispy on the first day, it was a little dry, but the next day it became softer, however, like all sourdough baked goods. And she threw one cake into a hot frying pan, like khychin, but poured a little oil, covered it with a lid. Fried sooooo fast, I turned it over. Beautiful, soft, delicious. She was eaten immediately. In the photo, she is in front and is highlighted in color. Something like that. I promised, I am reporting.

My Uzbek mother-in-law approved! Lenochka, thanks!

[Nana]

Nana, Oksana, well done! Such a report! not a report, but a poem! I am very happy for you and your mother-in-law!

Cry from the heart: imagine the work of a moderator. Have you presented? Exactly!!! I've been reading this topic every day for a month now.So I also look at the pictures .... Yes, in my entire adult life, I did not have as much saliva (sorry) as this month!
I'll take it and go ... I'll go to cook the broth ...

[Viki]

Viki,. I represent! I have already made the second leaven and bake on it. Vika, good luck! The moderator of such a topic will be OK!

[Nana]

Nana, Oksana, well done! Such a report! not a report, but a poem! I am very happy for you and your mother-in-law!

Thank you, Lyudochka. I am trying for my mother-in-law. She is my best. May God grant her health, and for many more years to please us with her presence. And thank you, Lyudochka, that this question was raised on the forum.
And in general, girls, this forum is the kindest and most delicious. I've read so many of them.

[Nana]

Nana, Oksanawhat a clever girl you are! not every daughter-in-law can say that her mother-in-law is the best! May God grant health to you both and to all your loved ones.
I agree, Oksana, our forum is very warm and friendly. I don’t know about the others ... I don’t hang out anywhere else. There is simply no need. You can find everything here!

I agree, Oksana, our forum is very warm and friendly. I don’t know about the others ... I don’t hang out anywhere else. There is simply no need. You can find everything here!

That's for sure!

I'll take it and go ... I'll go to cook the broth ...

You thought I was joking? But no!
In general, this is what happened:

And, in fact, my "tandoor":

What is there to do? There is no tandoor, the Princess too ... Baking in a frying pan under the lid. They rose by leaps and bounds. Smeared with oil, lie ... cool down .... the smell is worth - words cannot convey !!!
Thanks to the author and everyone who shared their experience! Girls, you are the best, I love everyone! May God grant you health!

I baked sourdough cakes with broth and onion. In the oven. In the oven, it turned out perfect))). It's easier to bake in the oven than in the tandoor!

[Vika]

You thought I was joking? But no!

Vika, well, you're smart! So fast? Well done ! Got it out! And what, the way out is to bake in a frying pan! Isn't it a tandoor? the haze of the specific is just not enough. We must take your method into service.

In the oven, it turned out perfect))). It's easier to bake in the oven than in the tandoor!

Nata, I did not bake in the tandoor, but only saw how they do it. I certainly would not have coped with the tandoor. But you have it !!!! This should warm the soul!

So fast?

Itself was surprised. The broth was cooked from the bottom of the chicken spine, including the tail. Boiled down to a glass, filtered. I chopped a whole onion on an electric mill. Yogurt Activia. I put it on top of the heating boiler on the grate. Three hours later it was gurgling. I left it overnight. The temperature was definitely less than forty, but more than thirty-five. In the morning she was already twice as large. And so beautiful, fragrant. In the absence of fat tail fat - vegetable oil.
It turned out very tasty! One and her son-in-law were torn in half, the rest are waiting, now the people will come to dinner, there will be a real tasting.
She fed the rest. Remained about 200 g, added 100 water and flour. I sit and think: I need 400 for baking, and what is left? I understand that I will have to feed again. When? Feeding before the next bake?

And this sourdough, probably, like rye for 2 weeks in the refrigerator without feeding, leave?

[Anna]

Anna, can! My first sourdough was so much without feeding. She lost her broth and onion aroma, so I started a new one. I then used it in bread, feeding it 2 times. Dispersed as I just did.

She fed the rest. Remained about 200 g, added 100 water and flour. I sit and think: I need 400 for baking, and what is left? I understand that I will have to feed again. When? Feeding before the next bake?

Vika, I fed after I took the cakes for baking. And then, before baking the following. I take it out of the refrigerator, give it a couple of hours for sugrev, then feed it, so it increases in size by 2 - 3 times in 1.5 hours, or even more.