"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

[Newbie]

Newbie, the bread does not sour at all. Very tasty. I think it will work for loaves too, and I'll try to bake a cake, like Easter cake. Next in line are pies and pies.

[Yuri K]

Yuri K, thank you, for an interesting leaven, which I haven’t taken out anymore ... now I need this one too, I’ll go to the pharmacies to look for hops ...

[liusia]

liusia, and today I added a little kefir, I want to get a little sourness to appreciate, what if you like it? Experimenting ....



HelenI think you can quickly find hops! This is not something exotic, good luck!

Yuri, won't you be angry if I insert a link to a video to help those in need, where a similar leaven is also consecrated?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, of course not! I'll see it myself now with pleasure, maybe I'll also learn something that I didn't take into account!



ANGELINA BLACKmore, almost like! Only we use raw potatoes, boil them in a decoction and put them on fermentation right away. And the MOST important thing - no flour !!!! Flour is not required at all - the potato starch itself is a breeding ground for yeast, and there is simply plenty of it.

almost similar!

So I clarified that SIMILAR.

My son is now in Adygea, so he found me some fresh hops. Will bring it tomorrow.
After all, there is a difference in fresh and dry hops, the weight and volume are different. Here's how to take this into account?

So I clarified that SIMILAR.

let it hang, maybe this video recipe will seem more relevant to someone. The whole point of my recipe is the elimination of flour as an unnecessary ingredient.

potato starch is a breeding ground for yeast, and there is simply plenty of it

Now potatoes are also needed with a high starch content.

After all, there is a difference in fresh and dry hops, the weight and volume are different. Here's how to take this into account?

yes it is absolutely not critical! Just take two full-bodied grains and that's it, is it already ripe? It means semi-dry.

Now potatoes are also needed with a high starch content.

I take ordinary purchased potatoes, I haven't felt a noticeable difference in a single gram.

[Yuri K]

he confirmed that this recipe is at least 50 years old

Yuri KI think he's wrong for at least a century

But quite bearable, bearable

So it’s not scary. Fine

[Swetie]

Swetie, perhaps One can only guess why such a convenient method did not appear on your favorite forum for so long!

I looked on the Internet - in our pharmacies they sell hop cones - a package of 30 g. 59 rubles.
You have to buy and try.

Thanks for online, we look forward to continuing.

I looked on the Internet - in our pharmacies they sell hop cones - a package of 30 g. 59 rubles.
You have to buy and try.

Half a pack - just two zhmeny For two starter cultures - practically nothing (when compared with dry yeast or other yeast)

waiting to continue

Okay, tomorrow there will be a continuation

And I will express my emotions: "Bravo!"

So many have reviewed the hop sourdough video.
Hops from a pharmacy for 1.5 liters of water - 15g
Everyone is putting the batter into molds, I thought it would be thicker.
But such beautiful lush bread, like Yuri's, has never been seen anywhere.
So I'm waiting for the whole process of making bread to the end.

[Yuri K]

To all Yuri K, many thanks to you and my friend for such a mysterious and precious leaven. Simply "enchanted and bewitched" After reading the feeling, as if I met a real fairytale fairy during a walk: something that cannot be, but it is nearby.
There is no hop yet, but the dope is already available. Tomorrow morning I’ll run to the pharmacy for pine cones. Although there is a desire to start right now
Everything is so beautiful, simple, easy, carefully and deliciously described !!!!, that it is scary to touch, so as not to disappear. The recipe is already in the notebook, just in case I hope that soon a delicious fragrant bread with a new sourdough will appear on the table

[Marysya27]

Marysya27, Thank you!

[Yuri K]

Yuri K, that's what you do! I already said to the leaven: "No!" And then there is such a miracle that "fascinated, bewitched." I really want to. I will definitely try! Thank you

Are we continuing yesterday's Online process?
And so this morning, waking up, stretching and smiling, remembering yesterday's (otherwise, you can't go to bread in a bad mood!), Got up, washed and took up further steps.
Here is such a fluffy pretty dough waiting for me after the night ripening, with a bubble cap in the middle!

Ok, let's move on. I use flour from a local large producer, a bakery. These four trays are sent to the dough bowl, for kneading the dough itself.

Running a little ahead, I will say that this amount turned out to be a little too much. I had to add another 50-70 ml of water in the process. In general, we knead the dough, I do this first with a wooden spatula, and when the flour and dough have already grabbed enough, I spread the mass on the table for further kneading.

The whole procedure takes 10-15 minutes, focusing on the consistency and elasticity of the dough. At this stage, we need to knock out enough gluten from the flour. She then gives the dough elasticity, elasticity which further affect the rise and, ultimately, the general appearance of the finished loaves! Therefore, do not spare the time for this stage, I kneaded for 20 minutes, I just adapted over time and now the time for this procedure has somewhat decreased for me.
This is how it turns out on average, quite stretching, not liquid, not sticking to the hands and the surface of the table. Slightly softer than dumplings, perhaps this is how you can describe it.

At the exit, I got more than 2 kg of ready-to-proof dough. You asked for an approximate weight - I weighed it with such weights. Tabletop for weighing ingredients - I don't have

I am a pedant, after all I try to wash the dishes and implements, so after washing the bowl after kneading and drying, I flavored it with sunflower oil over the entire surface. It is convenient so that the standing dough does not stick to the surface, and in fact, in the dough itself, oil is never an obstacle!
As a result, I form a kolobok, or rather probably a kolobok, and put it in a bowl. The dough is obtained by its elasticity so that when you press it with your finger, literally in seconds it returns to its original state. Here is where I press with my finger, on the right you can see a small residual dent. I marked it with an arrow.

Well, now all that remains is to wait for the first ascent, for this I spend on average 3-4 hours, sometimes more. I just watch the dough in progress, opening the lid of the bowl.
Looking forward to it?

[Yuri K]

Girls! You understand the main thing! That the bread I get and the LEAVE have little to do with each other, ..

Yuri K, this is understandable All pencils draw, only each has its own color. And the artist is already creating on paper. Both for show and for yourself. So it is with leavens: each gives its own flavor and sound. You showed a new color and pattern
execution And then:
"Here we took the paints in hand
And there was no boredom in the house.
To make it more fun
Do not regret bright colors! "
Another one will settle in the refrigerator next to your favorite starter cultures
Thanks for online

Looking forward to it?

[Yuri K]

Yuri K, that's what you do! I already said to the leaven: "No!" And then there is such a miracle that "fascinated, bewitched." I really want to.I will definitely try! Thank you

Irin, analogous!
But here's how to hold on

[Marysya27]

In the refrigerator, next to your favorite starter cultures, one more will settle

Marysya27, I’m thinking, you don’t need to make a separate recipe, I’m describing everything here for baking bread. And the topic is about leaven!

[Yuri K]

... I describe about baking bread. And the topic is about leaven!

Yuri K , but if you look like this: not for baking bread, but on the use of starter culture
There is no eaten without needles, there is no topic of leaven without bread
How can you do without instructions for use and demonstration of the process and result? And after the plein air, we will bring our own together.Not only go to visit the author with a can of yeast

Continuation of the On-line birth of bread on this leaven!
And so, time slipped by very imperceptibly, in the hustle and bustle, then with the child to school (second shift), then to the post office for a parcel (coffee on request came from the roasting company), and already lunch now passed according to local time
Is it your turn to see how my dough ripens there? And that's how it grew up, got better! It even rested against the lid and from this, the disturbed slightly fell inward in the center after it was removed.

That's how elastic it is, stretching

Alive, breathable, fluffy! Flavored lightly with butter from the sides of the bowl.

After gentle kneading by stretching and folding from different sides, put it back in the bowl, let it come to its senses a little, rest. And there and in the molds, welcome to the final proofing before baking! Business goes by evening

What dough!

Yuri, I have a question. Today I told my friend with relish about the desire to try to grow your sourdough (and my friend is also a sourdough). So she said that she somehow started hop sourdough (well, obviously not the same as yours) and after baking bread and then eating it, the son said not to bake with this sourdough anymore, due to a very unpleasant spirit from the bread. Well, here's my question - does the bread have some kind of aftertaste from the hops? I understand that the hop brew does not smell like ice, but what about the aromas? I'm not nagging, just clarifying.

due to a very unpleasant spirit from the bread.

I also wanted to ask about this spirit. The kato herself collected hop cones, but then threw them away. The smell is not transferable ... For a while I forgot about hops. And here is such a tempting leaven.

[OlgaGera]

Well, here's my question - does the bread have some kind of aftertaste from the hops? I understand that the hop brew does not smell like ice, but what about the aromas?

But there is nothing here, neither after fermentation (there is a smell of sour kvass of the sourdough / starter itself), nor in the taste you can feel hop notes. I confess I was even upset at first - how so? Everywhere they write beautifully, they say there is such fragrant bread, it smells of hops ... Then I got used to it, it turns out normal bread in all respects. Ask your friend if she is drinking pure concentrate of the starter culture without dilution? Maybe she does something wrong, you never know ... My only gobble up the noise is worth it, especially in the first two days of freshness.



OlgaGera, I also grimaced when the hops dried at home, quite a nasty smell. After the leaven is ready, there is no aroma from the hops, there is only a sour smell of fermentation, fermented milk in half with some kind of leaven.

Ask your friend if she is drinking pure concentrate of the starter culture without dilution? Maybe she is doing something wrong, you never know ...

Yes, she immediately threw away all the leaven, since her son hacked to death this idea)) But in general, I'll ask how she did.

In the meantime, another 1.5-2 hours passed, approximately ... The dough again gave a slight rise, more elastic, I don't know how to describe it.

It's time to "quarter" it, I just have 4 forms I do it with a large knife greased with sunflower oil.

well, and then, quite carefully, slightly mixing it in to form a canopy, carefully lay it out in prepared forms greased with oil

We send the forms with the dough for the final standing and raising of the future bread. We cover with a linen or other cotton towel, so that the top does not wind up.

How pretty

Yur, so cozy and simple, everything is home-like.

Yur, so cozy and simple, everything is home-like.

Well, of course! Don't go to the restaurant. Thank you very much!

Everything is simple, and most importantly - understandable!
Thank you, we are waiting for the finished bread.

[Trishka]

Trishka, I can already see it - there will be bread!



All links with a recipe for bread, I attach in the main post to the sourdough in the comments

PechOTSTSa bread ... and we, like that, sit with "itch" hands ... but there is no hop ... and there is nothing to scratch our hands with. Well, when will the opportunity be before the pharmacy ?!

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

And I just raised my classic "eternal" in a new way, with such suffering .... as already nada try vat etu))
Do not .. well, really, it is fraught to go to our HP - everything and everything here is "contagious". Wishlist, puffer, jelly immediately stick. This is already a "clinic" in Yernae ...

It is fraught with HP to enter - everything and everything here is "contagious". Wishlist, puffer, jelly immediately stick. This is already a "clinic" in Yernae ...

But there are hatelki, without them boring

But there are hatelki, without them boring

and that's true.

well super! respect and respect

[Newbie]

Newbie, This is not all! The bread has not been baked yet. Soon!

I walked around 5 pharmacies - no, but in the fifth they said: "on order." Ordered on Tuesday I'll be fancy with hops.

[Irinap]

Irinap, unexpectedly .... I did not think that such difficulties would arise, I can freely see in my city in pharmacies, although I look on the Internet. We have these pharmacies, like pubs, a couple per person

[Yuri K]

Yuri K, and here I have noticed not for the first time that if not in the first pharmacy, then no further, although they are not the same network.

[Irinap]

Irinap, some kind of mutual guarantee, conspiracy ...

I, in my city, still found a package of 50 g. It costs 67 rubles)) So I'll go there for hops.