sazalexter, well, I think you will not disappoint me ... - The difference is in bacteria and in the composition of everything else that is added to them ...
About the technology for the production of baker's yeast: (I don't think that the rest, dry, for example, are very different ...)
A very informative video about yeast, I advise everyone!
There are also a bunch of videos about yeast ...It's just a reason for everyone to think.
Better to do it yourself ... Moreover, it is very easy and problem-free to store and "revive" again.
Who cares, bread recipes with their own yeast and leaven:1)Recipe: 500 grams of flour (rye and wheat), 1 tsp of sugar, 1 glass of brine (any), 0.5 cups of water, salt to taste (i.e. salty brine) 150 grams of rye sourdough. Knead the dough, let rise and bake for 1 hour at 180-200 degrees.
Sourdough: DAY 1: For 100 g of water, take 100 g of flour, stir, you should get a mass like thick sour cream. Cover with a damp cloth and put in a warm place for fermentation, until small bubbles appear (about a day). DAY 2: The sourdough needs to be fed, add 100 g of flour and add water so that the consistency is like thick sour cream, cover it again and put it in a warm place for a day. DAY 3: On the surface of the leaven, not only bubbles have formed, but it has also grown in size, we feed it for the last time. And again in the warmth. When it doubles in size, it is ready, we divide it in half. The first half is your eternal leaven, and from the second half we bake bread.
🔗WHITE BREADFlour 2, 5 cups
Salt 1 tsp
Sugar 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Water not boiled 1 glass (maybe a little less)
Sourdough 6-7 tbsp. l.
(Rye-wheat sourdough)
Pour the flour into a bowl + salt + sugar + grows. oil and rub with hands. Add the sourdough to this, stir slowly and gradually add water. Knead to make it stick out of your hands.We leave in the same bowl, cover with a linen or cotton towel and leave warm overnight (for a day). During this time, it should double. After that, grease the mold with vegetable oil, knead the dough a little and put it in the mold, it is better to leave the dough in the mold for another hour or two, it will still work. I turn on the oven to a minimum and immediately put on the bread. For about half an hour, as soon as it is browned, I turn it off and leave the bread in the oven to cool down (sometimes I open the oven).
Leaven:
take a liter jar
a glass of sifted rye flour (I read that sourdough grows no worse on any other flour.You can start sourdough on one flour and feed on another)
a glass of unboiled water
1 day.
Morning - Mix sifted flour (I did not sift) and water until thick sour cream. Mix with a wooden spoon or spatula. We cover the jar with linen or cotton cloth, fix it with an elastic band, insulate the jar with a towel and put it in a warm place (I put it near the battery)
Evening - We take out, mix, cover, wrap up, put in a warm place.
Day 2
Morning - We take out, mix, cover, wrap, in a warm place.
Evening - We feed - add flour (sifted) to the state of thick sour cream. Stir, cover, wrap, put in a warm place.
Day 3
Morning - We take out, mix, cover, wrap, in a warm place.
Evening - Add water 1/4 of the total volume of the sourdough and add flour to the state of thick sour cream. Stir, cover, wrap, put in a warm place.
4th and 5th day are the same as 3rd. On the 5th day, you can bake bread.
We store the finished starter in the refrigerator under a plastic lid with holes. We update it once a week, for this, take it out of the refrigerator 2 hours before feeding. So it is before kneading bread.
I bake bread every other day, for this I take the leaven out of the refrigerator a couple of hours before kneading the dough. After I took the sourdough from the jar for the bread, I add flour and water to the sourdough, that is, I feed it, stand for 5 minutes on the table and put it in the refrigerator until the next bread.
🔗
HOP SQUARE AND BREADFor starter culture we need:
3 tbsp. spoons of hop cones (our hop grows on the site, but I read that you can buy it at the pharmacy),
1 teaspoon honey
0.5 l of water,
some flour.
For the test you need:
4 tbsp. a spoonful of sourdough (the above portion is enough for you at least 7-8 baking runs, while the sourdough is stored in the refrigerator - I have already had two weeks, for example, it does not need to be fed with anything, and over time it raises the bread even better),
1 liter of water
flour (by eye, but not less than 1.5 kg),
1-2 tablespoons of vegetable oil without additives, unrefined,
1-2 pinches of salt
"additives": raisins, sesame seeds, seeds, poppy seeds, spices ... (whatever you come up with).
What's next?
Preparing the leaven. We take 0.5 liters of water (for a start, you can take half a portion, for a sample), bring to a boil, put 3 tbsp in boiling water. tablespoons of hop cones (it doesn't matter, dry or fresh). Boil on low heat for 15 minutes, then strain the broth, cool to 40 degrees, add a teaspoon of honey. After that, add flour, kneading to the consistency of thick sour cream, and place in a warm place for souring for a day or two (it is desirable that the sourdough ripens at a temperature of about 30 degrees). All this time we do not touch the leaven, we do not interfere, we just observe - it will rise 1.5-2 times, bubbles will appear. This means that she is ready. We remove the leaven from the heat and put it in a cold place. In the refrigerator, my starter culture has been stored in a glass jar with a cloth "lid" for two weeks. Over time, it acquires a harsh smell, but this does not affect the preparation of bread. Stir the starter culture before use. They write that the sourdough is suitable not only for bread, but also for any bakery products, but I have not tried it.
Cooking dough. The dough is kneaded in an enamel bowl. We take 4 tbsp. spoons of ready-made sourdough, 200 ml of warm water, knead with flour (I always add the bran in half with white flour) until it becomes thick sour cream.You can whisper good words to the water, wishes of health to all people and your relatives - this will have a beneficial effect on the dough. Wrap the dough, put it in heat for 6 hours or more (maybe overnight) so that it rises.
Cooking the dough. We take the dough that came up, add the remaining 800 ml of warm water, mix, add flour to the consistency of thick sour cream (again with bran) and again put it in the heat for 4 hours or more (I sometimes leave it overnight too). The dough should roughly double. After standing and fermenting the dough, add more flour and knead with the addition of 1-2 tbsp. tablespoons of natural vegetable oil without additives until a soft dough. We also add salt, spices and our "fillers". The last time we put the dough in heat for 40-60 minutes to rise. After that we put it in a mold greased with vegetable oil, and finally we put it in the oven or oven! Bake at 175-200 degrees for about 60 minutes. Do not cut as soon as it is baked, let cool.
🔗I made all the leavens - specific for hops, with a bitter taste, the second was dreary, the first for me was just right - I stopped on it.
When I'm going to bake, I pour out all the sourdough (about a liter), add about a liter of water, flour - a handful of rye flour, 2 handfuls of oatmeal, a handful of yak, the rest of wheat flour, bring it to the consistency of thick sour cream, it's worth the night - in the morning I start the dough. For 2 liters of sourdough - 2-3 liters of water, the rest is flour (rye, rye-wheat, wheat), - I knead until thick sour cream - I remove a third (about 1 liter) in a tank (with a leaky lid - so that the leaven can breathe) into the refrigerator - the next time (stored for 1-2 weeks), add salt and seasonings (optional) to the rest of the part, knead the dough completely, then leave it for 1.5-2 hours, as the dough rises, knead it and into molds, stand for an hour and I bake. I make a lot of bread, there are enough foodies (:
