Better later then never! Beer and bread.
0 views
Skip to first unread message
Janne Ving
Jun 24, 2010, 1:51:10 PM6/24/10
to baltra...@googlegroups.com
Bread
One of the bread:
0.6 l warm water
u * 700g flour
50-100g of sugar
1 tablespoon salt
leaven , sour doe
Mix the leavening of flour with water and add about 400g. This could be the most flagrant, which plans to use to carry the bread. After mixing, the dough should be thick with some sour cream. Place the consultations with a mixture of warm (22-26 ° C is desirable for the best environment for these starter lactic bacteria), clean cover textile. The mixture is standing at a steady temperature of max-min 6h 18 h. Starter is ready for kneading gently bubbles, pleasant sour smell.
After the recommended period of time to the flour until the dough is still wet and still a bit loose, but is no longer flowing out from between the fingers. Right now is the right time for the next regular starter! Do not forget!
If the starter is nice, with access to sugar and salt, and additives for the desired *. Raise the dough fairly thick with nonfat form below and 1h, 6h, Rati leaves emerge. Rising cooling time depends on thickness.
NB! And fine flour doughs flour tend to emerge more quickly.
Keep in mind that the longer a starter in the first part is gone, it must be hapum bread. This quickly raises the shape the dough.
Furnace could be 175-195 ° C. You will learn of its furnaces to regulate their own after a few tests.
Bread could be a 1 hour and 20 minutes in the oven. Sometimes even longer.
Get the forms from the oven, and place under textile. If necessary, first dipped a handful of water.
NB What is coarser meal, the longer it will take time to after ripening.
Most of the most delicious bread is only 4 days after baking.
Bread from the paper warned. This may be kept for 2 weeks.
* Impurities:
* Seeds
* Flakes
* Fruits and vegetables, including fresh (grated), cooked or dried
* Meat (praejäägid, smoked meat, etc.)
* Fish (smoked, baked, boiled)
* Porridge left overs morning
* And anything else that allows the mind. : D
Flour
Suitable for use as rye, wheat, oats, buckwheat flour, etc.. Confused and mixed. Plain flour and. The sample must be what it seems nice to yourself.
* If you want to replace sugar in bread, then make suitable maltose, malt, honey, etc..
For questions, write or call 53,942,275th janne.toiduklubi @ gmail.com
Other nice find http://sites.google.com/site/jannetoiduklubi/janne-toiduklubi
Beer
Get home made bread, preffebly wiht lot of malt and sour doe. Without yeast!!!!
1-2 kg of sugar
10-20L boiled water
Desired seasoning
24h fermented in bulk, then wasting. and close the container can withstand pressure or beeranchor. After anchoring add sugar, and put the anchor in a cool 12-17 degrees Celcius. When you add sugar andthe wort starts to foam is confident that the beer is "going"
In accordance with the wishes start to consume than the 72h period. Longer you wait more alcohol there will be.
One of the bread:
0.6 l warm water
u * 700g flour
50-100g of sugar
1 tablespoon salt
leaven , sour doe
Mix the leavening of flour with water and add about 400g. This could be the most flagrant, which plans to use to carry the bread. After mixing, the dough should be thick with some sour cream. Place the consultations with a mixture of warm (22-26 ° C is desirable for the best environment for these starter lactic bacteria), clean cover textile. The mixture is standing at a steady temperature of max-min 6h 18 h. Starter is ready for kneading gently bubbles, pleasant sour smell.
After the recommended period of time to the flour until the dough is still wet and still a bit loose, but is no longer flowing out from between the fingers. Right now is the right time for the next regular starter! Do not forget!
If the starter is nice, with access to sugar and salt, and additives for the desired *. Raise the dough fairly thick with nonfat form below and 1h, 6h, Rati leaves emerge. Rising cooling time depends on thickness.
NB! And fine flour doughs flour tend to emerge more quickly.
Keep in mind that the longer a starter in the first part is gone, it must be hapum bread. This quickly raises the shape the dough.
Furnace could be 175-195 ° C. You will learn of its furnaces to regulate their own after a few tests.
Bread could be a 1 hour and 20 minutes in the oven. Sometimes even longer.
Get the forms from the oven, and place under textile. If necessary, first dipped a handful of water.
NB What is coarser meal, the longer it will take time to after ripening.
Most of the most delicious bread is only 4 days after baking.
Bread from the paper warned. This may be kept for 2 weeks.
* Impurities:
* Seeds
* Flakes
* Fruits and vegetables, including fresh (grated), cooked or dried
* Meat (praejäägid, smoked meat, etc.)
* Fish (smoked, baked, boiled)
* Porridge left overs morning
* And anything else that allows the mind. : D
Flour
Suitable for use as rye, wheat, oats, buckwheat flour, etc.. Confused and mixed. Plain flour and. The sample must be what it seems nice to yourself.
* If you want to replace sugar in bread, then make suitable maltose, malt, honey, etc..
For questions, write or call 53,942,275th janne.toiduklubi @ gmail.com
Other nice find http://sites.google.com/site/jannetoiduklubi/janne-toiduklubi
Beer
Get home made bread, preffebly wiht lot of malt and sour doe. Without yeast!!!!
1-2 kg of sugar
10-20L boiled water
Desired seasoning
24h fermented in bulk, then wasting. and close the container can withstand pressure or beeranchor. After anchoring add sugar, and put the anchor in a cool 12-17 degrees Celcius. When you add sugar andthe wort starts to foam is confident that the beer is "going"
In accordance with the wishes start to consume than the 72h period. Longer you wait more alcohol there will be.
Reply all
Reply to author
Forward
0 new messages