Sourdough in meat broth for Asian tortillas (master class)

Hello everyone
Today I made cakes, only in the form of ciabatkas:



On prescription:

Asian flatbreads in sourdough with meat broth, onion and katyk The recipe for these cakes is born of friendship. Albeit virtual, but so real. And the fact that he appeared, I owe Lena-kubanochka, who for me brought out Sourdough in meat broth for Asians ...lappl1

I tried to imitate the "Asian" sourdough (while the native is being restored). Another wheat sourdough (1: 2) was fed with broth, onions, flour and yogurt.

Once again I decided to repeat the experiment

This is the starting one:

This is through "12h +":

This is the "total"

Ready-made starter culture:

(* The start was about 150 - 200g "The Simplest" + 100g broth + 100g flour + 1 onion + 1 tbsp. L. Yogurt)
Matching dough:

Ciabatta cakes:

Very tasty, but with the native leaven the taste is richer, richer. Based on "The Simplest" it is more tint

meat juice remained after cooking meat in a slow jar .. and then the weather whispers: overboard +36 today, in square + 29-30
fermented literally overnight, in the morning there was a leaven with a gorgeous bubbly fluffy cap
in the photo I have already fed her a little and mixed)

[Katyusha]

Katyusha, a cool sourdough turned out And the cake in its topic was not visualized for some reason Later I will come to admire

[Marysya27]

Marysya27, schA all buiit

There is already a cake and the beauty of a buoy, It even has two