Спасибо, что поделились! Мне казалось такая закваска уже не пригодна, с очень кислым запахом, а оказывается ее можно прекрасно реанимировать! Благодарю!
I now no longer weigh my starter (rye flour/white flour/caraway seeds) or yeast for bread, just use an Emma Bridgewater large mug for the flour & water & go by feel. I love doing the mixing by hand & the series of stretch/folds. Last night I let it rise in the (big, round) tin (oiled & semolina-ed) then sprayed well with water, sprinkled a little flaky sea salt on top & baked it, spraying the oven base a bit with water too. I used malted grain flour along with organic plain white. Best loaf I’ve made to date. I used both starter & (a little) instant dried yeast. I completely cut out all the worktop resting/shaping/second overnight proofing etc & it was still delicious with enough chewy crust to please daughter but not so much that I would lose my teeth! It was lovely to see you a bit more in the filming - well done! Much love from England & best wishes to your family, fur & feathers! 💜❤️💜 Ps I use Asda shower caps to cover my dough ;) 🚿
❤bonjour Ecaterine,merci infiniment d'avoir créé votre chaîne,vos recettes sont des trésors ❤et surtout,laissez vos poules et chiens aboyer❤,ça fait tellement de bien d'entendre la vie❤,je viens de vous découvrir avec un short du 14 mai 2024,ça fesais très longtemps que je cherchais la recette de cette pâte extra fine et élastique ( en Allemagne,on fait le chtrudel, un gâteau aux pommes,raisin sec et massepain ),les images aussi sont belles ne changez rien ❤,DIEU vous bénisse, je fais un burn out en ce moment ,vos recettes vont m'aider à aller mieux ❤,merci depuis la France.
Maravilhosos aprendizados!! Gratidão imensa!! E Parabéns pela Sabedoria na sua especialidade em fazer pães lindos é apetitosos!! Amei aprender tudo isso. Aguardava sair um vídeo tão detalhado. 🙏🏽👏🏽👏🏽💖
Brava Caterina, sembra che tu sia nata preparando pane, tanta è la naturalezza con cui maneggi; lievito, farina, acqua, tu sai che stai maneggiato un prodotto vivo, che ha bisogno come tutte le cose viventi di, attenzione, delicatezza, dedizione ecc, ecc . Ti saluto caramente dall`Italia. Nonna Lina
I love how the dough doesn't really stick to your hands; the first mix, the one at the end when you split it in two. It's such a nice dough! And the rise when you bake, every time! Beautiful!!! ❤ I've had my starter for a year and a half. I don't have any of that. Any suggestions?
Yes of course! 1. Try to feed the starter 2-3 times before using it in the dough. 2. let the dough rise for more time at room temperature (5-7 hours) or in the refrigerator overnight (10-12 hours) Or at room temperature if you have 18-22 C, also overnight! Sourdough dough needs time to ferment enough! And 3. bake bread less and more often, that is, feed more often and you will get very good results!❤️
Buenos dias me encantan tu forma de hacer todo sencillo , natural ,nutritivo y sin complicaciones porfavor me podrias enseñar como hacer yogurth espeso cremoso? Y gracias muchas gracias por compartir todo tus conocimientos Dios te guarde y te Bendiga .❤❤❤
Hola, gracias por las lindas palabras. ¡Por supuesto que te ayudaré! ¡Os dejo aquí el enlace del vídeo de cómo hacer una masa madre muy sencilla y rápida!👉🏻 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dVNcQt_Q9kw.html
كما كان يفعل أجدادنا قديما دون ميزان ولا مقادير لقد سهلتي لنا كثيرا العجن بالخميرة الحامضة وقد كنت خائفة جدا من العجن بها ولكني سأحاول تجربتها شكرا لك😊❤
I am trying to get the items i need a little at a time to make bread. I would like to know where i would get the wooden bowls used in this video. Thank you for your kind response.
A TheAntielinn. Io ho visto ciotole simili su Internet e su Amazon. Mi sembrano fatte di legno di bambù assemblato, comunque attenzione che non sia trattato con vernici, per renderlo impermeabile. Ciao nonna Lina.
Hello! My wooden bowls are sourced from the local shop in my country. They are made of bamboo, and that's why I think they are brought from China (that's what I think, because there was no such information on the label) I think they can also be found on Amazon or other online stores.
Lo hice y le agregue aceite de oliva, y me salió bien crocante, un poco duro arriba pero buenazo. Ahora lo haré sin aceite a ver si me sale igual de rico. Ah! Cuando hice el primer oan le puse un deposito con agua al horno.
Vorrei vedere come si fa la pasta madre io non ne ho ti seguo da pochissimo mi piacciono i tuoi video ma non posso fare il pane senza pasta madre grazie 👏🤗🇮🇹
Чтобы избавиться от кислоты в "забытой" закваске, нужно покормить ее в большой пропорции, не меньше, чем 1:4:4, возможно, не один раз, пока закваска перестанет быть кислой. Темную жидкость, образовавшуюся на поверхности, обязательно сливать. Вы пробовали ее на вкус? А еще лучше не забывать и ухаживать за закваской вовремя.
добрый день Здесь я прикрепилa ссылку на видео о том, как дать жизнь закваске.👉🏻 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dVNcQt_Q9kw.html. Удачи вам!
1:36 ok but why show us how to revive sour dough starter if its "still not goid to use in dough otherwise you will have a very sour bread" ???? I mean, what are we reviving sour dough starter for if not to use it in bread?
Zdravo Iskreno, radim to kao i svaka domaćica, prije posla i poslije posla, a naravno i vikendom. Zato sam odabrala opciju pečenja s predjelom od dizanog tijesta, jer ja napravim tijesto i mogu ga držati u hladnjaku dok ne nađem vremena da ispečem kruh ili druge poslastice. Što se tiče snimanja, to radim vikendom.🙌🏻
