Sourdough in meat broth for Asian tortillas (master class)

Is it really possible to make cakes myself, similar to those from childhood, from the youth of Alma-Ata.

Allochka, of course you can, do not hesitate! My neighbor did just that over the fence. I did not delve into the recipe then, but I always saw through this very fence (netting), how she first cooked the meat, then filtered it, then right on the street she conjured something with a saucepan, poured some sour milk. I was young, I didn't know that I would then look for this recipe, but I would have asked everything to the smallest detail. Then this saucepan was right on the street. Then she made the dough, bred the tandoor and put the cakes into it. From that moment on, all our children's attention was directed to the neighbors in the yard. Because the smell was crazy all over the street. We, of course, were embarrassed to ask for cakes, but the neighbor herself gave us three pieces over the fence. They were eaten instantly, right on the street. We brought one to my mother.
And I saw the same thing at my grandmother's in the Kyrgyz town of Tokmak. There, neighbors baked cakes for sale. The whole street bought them from them, because they were the only ones who made them with sourdough in broth (they had their own sheep). Often, when my grandmother sent me to buy cakes, I saw the process itself - now one stage, then another. Everything was done on the street, openly. The tastes of Alma-Atinsk and Tokmak cakes were identical, which cannot be said about the others ...

I have a single-bank smiley yogurt maker, the temperature is about 32C, is it good?

I didn't even know that the sour-milk sourdough can be used in this form. This is a discovery for me. Here, in the Kuban, you can find all the recipes in the world if you want. Thank you so much! I will please the mother-in-law.

[francevna]

and you can read more about the smell ...

francevna, Alla, imagine that you have a pie with meat in your oven ... it is almost ready ... the smell fills the whole kitchen, relatives go to smell in anticipation ... And this is just leaven ... And when cakes were baked ... In general, an awesome smell!

[mur_myau]

mur_myau, Lenchik, I think that such a yoghurt with such a temperature is quite suitable. Luda writes that they made sourdough and baked cakes on the street. Now imagine the temperature in Central Asia in summer. Obviously more than 32 degrees. So that's fine.

[Nana]

Here, in the Kuban, you can find all the recipes in the world if you want.

Nana, Oksana, well, you and I know (girls are not from Krasnodar, just no offense) that "if there is Paradise on Earth, then this is Krasnodar Territory."

It’s hard to imagine these scents at night, because I felt this smell so clearly. Maybe you can try to make yogurt in the Brand multicooker on the yogurt program, do not close the lid, and cover the bottom of the bowl so that it is not so warm. I'll try, unsubscribe.

"The truth is in wine!"

[kubanochka]

kubanochka,
Thank you. I'll try. And the oven is just like in a tandoor. You probably also need a real pizza oven with a high temperature.

[Lenochek]

Lenochek, what a wonderful master class. I immediately want to run and deliver. But at the moment I have fresh bread and loaves, and also pancakes in stock And now only my husband and I will take bread eaters for now. Maybe when I will repeat

[kubanochka]

kubanochka, Helen! I have a question "in advance" (for especially "gifted").

add 100 g of water and 100 g of flour

Can the broth be diluted with the remaining sourdough or strictly with water?

I diluted this and that. The first time I kneaded the dough in broth.

[kubanochka]

kubanochkaThank you, Lenochka. And then I cooked a lot of broth ... so I thought where to attach it.Now I will add to the dough.

So do I for the same reason

Helen, no words, emotions are going through the roof! What work has been done, but the main thing is that with such an excellent result! Clever girl! Thank you so much! I will bookmark it, I will definitely cook!

I can't keep up with your recipes

[Marinochka]

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 the broth and onion sourdough is also very cool, try it.

Lena, I will definitely try, thanks!

I bake, feed, it turned out good leaven.

Flax, with your hands everything impossible turns out, and the leaven is the simplest, I'm sure there were no problems.

[Lena]

Lena, my sourdough on chicken broth has been standing for 12 hours. Can I leave it warm overnight or put it in a cool place? The aroma is very pleasant, tasty, even though you don't go into the kitchen, you just ask for something in your mouth.

[kubanochka]

kubanochka, put the starter culture - also in a yogurt maker, warming up until tomorrow - should it "swell" ?. Increase, that is? Should the lid be closed tightly or left open?
And then tell, please, from here:

Then ... In general, we bake cakes ...

, considering that I will bake in the oven tomorrow.
Forgive the meticulousness (from the word "to nausea"), but I try to bake with leaven for the first time - I have no idea how this is done, how it should look. You can, of course, rummage around, but you will tell in different ways! Make the master class complete.

[Alla]

Alla, keep warm.

[Tanyusha]

Tanyusha, the leaven should rise, bubble, there will be perforated inside. I covered the yogurt maker with a lid.
About baking ... When the 200-250g balls lie down for about 30 minutes, roll them out, or rather flatten them with your hands to a diameter of about 16-19 cm.In the center, the thickness of the cake should be about 1 cm, along the edge 2-2.5 cm. You prick the center with a fork , for lack of a chekich, I did pricks not with a fork, but with a tenderizer for meat. The diameter of the thin center is 5-6 cm. It is advisable to sprinkle this center with sesame seeds. Preheat the oven and send the cake there. The oven is better with steam. Determine the readiness yourself by the color of the cake. After you take it out of the oven, grease the thickened part with vegetable oils, a little.

[kubanochka]

kubanochka, Lena, can I torture you some more?
The leaven has been standing for almost 3 hours ... but not from the spot. the temperature in the "torture room" (as I call the furnace) is 28g.
Maybe I put the wrong sour milk? "Kaimak is a selected fermented milk product", but when I tried it, it was "heavy" fermented baked milk ...
It seems like it's time to go to bed, and not so calmly leave the leaven.

[kubanochka]

kubanochka, thank you, honey, I understood everything, tomorrow ... tomorrow !!

[Borisyonok]

Borisyonok, Elena, I added yogurt to a warm broth (warmed up in the microwave), after 2.5 hours, an aroma and small bubbles appeared (before that time I had not checked the leaven)

Lena, I'll leave the leaven warm overnight, thanks.

[francevna]

francevna, Alla, I also had a warm broth. The aroma is already awesome, but there are no bubbles. It has been worth 3 hours already.
This is what bothers me ...
Matsoni is more sour ... and kaymak is like fermented baked milk.

[francevna]

francevna, Alla, put the leaven faster than us, well done! : rose: Will you show me some cakes later?
Helen the cat, don't panic! Everything will be! Wait.

The kitten that Lenuska, and what is written on this kaymak? What is its shelf life? Maybe there are preservatives added? In general, kaymak is a kind of Caucasian sour cream. What is sour milk at home, but not long-playing?

[Elena]

Elena, yogurt is not sour at all. I buy in 900ml cans, natural without preservatives (once I got it with a preservative from another manufacturer). very thick, like sour cream.

Helen, composition: cream with sourdough. There is no sour milk ... I froze all the kefir yesterday and is now on cottage cheese.
Well, as always, I was too smart ... I didn't want to take a liter jar of yogurt ... I took 0.5 of this product.
What am I supposed to do now?

[Oksana]

Oksana, there would be children nearby, there would be a photo, but only a description will be.

do not panic! Everything will be! Wait.

Oksanochka! I'm waiting ... I'm afraid I just put it in the wrong place.

Girls, I did not live either in Kyrgyzstan or in Uzbekistan, but for some reason I know that the leaven was made in meat broth. How do I know this - I have no idea, I do not remember. As soon as you start poking around in the recipes for tandoor cakes (and I started poking around after the appearance of the tandoor), you immediately run into this information. I have not yet gotten to the meat sourdough, I only made it on ordinary wheat. Now you have to do it with such a well-scheduled master class!

It's a pity the pictures will not be. Well, nothing, maybe Helen the cat fotnet. It's also a pity that the post. I would have taken part, and I will bake it later. So interesting are you here on-line sausage. I'm watching

How do I know this - I have no idea, I do not remember.

Natasha, genetic memory Just kidding.
I used to bake cakes with wheat sourdough before. It seemed like class! But I don't even want to compare the taste and smell of sourdough cakes with those. Heaven and earth.

Helen the cat, go to bed, the morning is wiser than the evening. Your kaymak can wake up by morning. If anything, add kefir or sour cream in the morning.

add sour cream.

There is sour cream! but her fat content is the same as that of the kaymak.
Nooo .... I will not add now (I am calming myself), tomorrow morning if anything - I will unsubscribe, Lena, for you! and there we will decide what to do with my troubles! Good?

I went to put the leaven. You are contagious, yeah))). There is broth, sour milk heaps.

I read your panics here, went to marvel. This yoghurt maker is rubbish, in my opinion (although I constantly make yogurt and fermented baked milk in it, and it turns out): it doesn't pull in Central Asia, the northern Kuban is at its best ... Although I put it an hour and a half ago ... If tomorrow there are cakes will work out (and I feel that it will certainly work !!), then my fate will bake them for my Tajik all the time ... Then I'll try the warm floor, and the battery in the bathroom, and ... well, I see.

There is broth, sour milk heaps.

Do not forget the bow Without a bow in any way.

Although I put it an hour and a half ago ...

Reminds me of an old anecdote ...
A girl enters the tram, all the seats are taken. And this girl is loud like this:
- Make way for a pregnant woman.
The adult uncle jumped up:
- Oh sorry. Sit down! Sorry, I didn't notice. You cannot see that you are pregnant.
- And what do you want, so that in an hour it was already visible ?!

So, girls, let the broth make friends with onions and sour milk. Leave out for the night alone

[kubanochka]

kubanochka, for today I leave the topic, I went to read the book. I report: the process has started! Already noticeable at the walls.

I also have on the yogurt mode in the cartoon.

I didn’t even shift the tudy-syuds. She splashed an onion, a glass of broth, a glass of flour, sour cream into the blender bowl, and all bzhiknula. Then I manually mixed in another glass of flour (otherwise the blender usually doesn't like such dough. And that's all.

In the evening I'll go to heat the tandoor-mandir ...

[kubanochka]

kubanochka, how interesting, the time of discovery, I was only happy with the People's pancakes, and here such interesting cakes, how can I resist !!!
Helen, thank you, I have never even heard of this .......!.

[kubanochka]

kubanochka, Good afternoon, Helen! In the morning I added Art. spoon with a slide of sour cream, wrapped and put in a warmer place. It is already 20 hours, normal bubbles appeared 3-4 hours ago (but still not the same as yours after 3 hours). Please tell me - how much longer can she stand? What consistency should it be (maybe it is watery for me?) And will it not peroxide from such a long standing?
Well, I just can't manage to make friends with the leaven.

Well, I just can't make friends with me: empathy1: with leaven.

Kitty, don't panic! Lena will come and tell you everything!
And I. Now I put the katyk for the leaven. tomorrow I will make the leaven itself.

I nursed my first batch, when I did not take into account the temperature regime, for 2.5 days. Feed her with flour. Is there something to measure the temperature of the sourdough itself? Mine was (after 3 hours) 28 degrees.

Well, I just can't manage to make friends with the leaven.

Throw it in! She hears you.

Feed her with flour.

She fed her, put a hat on her (her husband is in shock, his hat) ... stands in a warm place - there is a thermometer nearby, the temperature on it is 30-32g.

She hears you.

I hope that we will be friends with her. But how much longer can it stand - will it stand until morning?

Well, wow, what a recipe, just reminded childhood, thank you !!!! I lived in Kyrgyzstan and Kyrgyz tortillas were baked not in a tandoor, but in two pans, we even brought them with us, we need to get them and try to bake them according to your recipe))

She'll stand, she'll stand. But what kind of sour milk do you have? Shop again? With the temperature, everything is fine, only there are not enough bacteria. But once the bubbles have started, the process has begun. Let them breed. We wait.

[louisa]

louisa, I am very glad that I brought you back to childhood for a moment.
And according to what recipe, what sourdough was used to bake the cakes?