Bagels Made With Apple Bread Starter

I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels!Please adjust the baking time and temperature depending on your oven.Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro

I've been making this for a while.There's a lot of wild yeast on the peel and core of the apple, so don't throw them out. It takes a bit more time to make this in the winter. If you add the same amount of boiled then cooled water as the starter you took out, plus sugar or honey to the remaining starter, let it ferment again and store in the refrigerator, the starter will stay alive for years. You can add 100% apple juice instead of the boiled then cooled water to feed the starter too. In that case, don't add any sugar. If there is only 1/3rd of the starter left, add the abovementioned starter additions, let it ferment at room temperature for 2 days or so, strain and store in the refrigerator. Recipe by Raichi

I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy.I made sandwiches with them and they were fantastic!!It's fun to make patterns on them to create your own original brand!!I made flower patterns.When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08

I'm not awake enough in the morning to chew on tough bagels.To satisfy my need for something easier to eat, I made a plump and chewy bagel-style bread by letting it rise thoroughly as if making regular bread.I make this 1-2 times a week.Be quick when boiling and baking these. When you begin boiling, the oven should be done preheating.If you mix in other ingredients, they should be 50 g. Add walnuts, dried cranberries, or currants.If you replace the water with milk, use 210 g. Recipe by Setsubunhijiki

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.Be patient rolling out the dough, letting it rise evenly.If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

This is an egg yolk-less version of"Sugar-topped Honey Bread With Homemade Yeast". I adjusted the amount of milk used in the dough, and topped the loaf with cinnamon sugar.The kneading and rising terms are guidelines only. Since they will vary depending on circumstances, please adjust accordingly. I have used cinnamon sugar as a topping, but a sugar-only topping is delicious, too.If you wrap the bread with plastic, it will stick to the sugar on the top, so I wrap the sides with plastic and put a piece of kitchen parchment paper on top to prevent the bread from drying out. For 1 18 cm [7.1 in] square pan worth. Recipe by Lesser Panda

I wanted to enjoy a simple bread.The proofing time varies depending on the room temperature and the type and strength of the starter used, so please adjust accordingly. Recipe by Panko625

My family loves these wiener sausage stuffed rolls.Let's make them using homemade bread starter (natural leaven). Recipe by Tsuka mama

I was able to make a nice yeast, so I used the straight method to turn it into french bread.※ The recipe calls for 75% water, but using about 65~70% at first will make it easier to make (195-210ml).※ I used 36% natural yeast, but 15% should be enough for it to rise sufficiently, so please feel free to reduce as you see fit.(Don't forget to increase the amount of water in turn for this. Recipe by Panko625

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.The method is the same whichever starter liquid you use! I used raisin starter this time.Add the same amount of starter liquid and flour.You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

Got a starter at work years ago. Was good bread but didn't want to make every 10 days so found starter recipe and found that can freeze it.

This is a basic macrobiotic recipe for 100% whole wheat bread using homemade bread starter.I used raisin yeast (see recipe) for this bread.Since it uses liquid yeast, this recipe is quite straightforward.I generally prepare the dough in the evening, and do the second rising, then bake it the following morning.It's also good to add nuts or dried fruit of your choice to the dough. Recipe by Mille=miru

10 Day Bread Starter

Easiest recipe you can find on internet

I wanted to make ciabatta with the full flavor of wheat...You use very little yeast in this recipe, so it takes a long time, but just take things nice and slow.The dough will be very soft and hard to handle, so dust it well and use a rubber spatula.Usually you would let the dough rise at room temperature, but when it's warm, it will rise too much; in warmer temperatures, put it in the vegetable compartment in the fridge. Recipe by mihotti33

I heard bread prepared with homemade black tea starter is delicious, so I wanted to try making some.Use loose leaf tea.Mix up the contents of the container once a day, open the lid and let some air in.I slosh it around with the lid on to mix it. When it starts fermenting, you'll hear a popping sound. Recipe by Hirochan

Several years ago, I wanted to make pizza and was searching on the internet, when I learned about natural leaven. Ever since then I've been captivated by natural leaven (natural yeast or sourdough) bread.In the winter, I put the jar next to my electric kettle or rice cooker. In any case, when the mixture is very foamy and bubbly, and it smells alcoholic, it's done. Add the same amount of water as the amount of starter you used as well as some honey, sugar or 100% fruit juice, and the starter will keep going for years. If using 100 % fruit juice, don't add any sugar. If the starter smells rotten, throw it out.When the starter is down to about 10g, add 200 g of water, 100 g of raisins, and 30 g of sugar and let it re-ferment. Recipe by Raichi

I'm into baking bread from natural leaven, but when I tried baking from a liquid starter, it was hard to knead and took too much time. Bread baking is tricky, but by using this moderate amount of bread flour (160 g), which is what they use in my basic cooking class, it will be easier to knead.Using a domestic flour blend (I used "Haruyutaka"), about 60 g of flour was sufficient. Use a tad more in the winter. Adjust the amount of water depending on your bread flour and climate. While you may allow a lot of time for the first proofing, time for the second proofing should be shorter in order for a tasty result. Keep an eye on the dough during the second proofing. For 190°c, about 14 minutes. Recipe by Choco dayo

I referenced Yuriko Aida's book "Baking Bread with Homemade Yeast--Through the Seasons". Although the author uses only domestically grown wheat, I revised the recipe to more accessible ingredients.You can substitute bread (strong) flour for the whole wheat flour. I use Weck's tulip-shaped 1 liter jar. I recommend it since it's easy to stir the contents. Airtight jars with rubber gaskets are good, but I'm afraid of breakage from fermentation. You can also use a large bottle, or any container and wrap it in plastic wrap. Recipe by Surou

Ever since I discovered homemade natural bread starter or leaven, my bread baking experience has gotten so much richer. I've been making natural-starter bread referring to various books and online articles.In this recipe the starter liquid is used straight, without making an intermediary sponge. This is called the "straight method". With this method you can really enjoy the fragrance of the starter and the straightforward taste of the flour, and it's really delicious. I prefer using straight starter rather than the sponge method, since the dough is more tender and moist. Please watch the bread's color in the oven to judge its baking time. When it's golden brown and smells wonderful, it's done. If the bread won't brown well, that means the dough was over-proofed. Recipe by Raichi

Since this bread starter is made by adding flour to yogurt, it's easy to see how it's fermenting, unlike some other starters. You can store this starter in the refrigerator for about 5 days. If you leave a little leftover, use half the amount of water, bread flour and sugar in step 5, and incubate for 5-6 hours at room temperature you can grow more starter. If you do this twice, your starter will ferment better. If it takes on an "off" smell like a dishtowel, it's better to manfully throw it away.To get a bread starter going, in the spring, summer and fall you can just let it rest at room temperature. In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out if your house will get very hot. You can also put it in an insulated polystyrene container with ice packs to keep it at under 25 °C. In the winter, put the starter jar on top of the refrigerator, near the stove, near your electric water kettle or in your boiler room. You could also make a fermentation box using a thermostat meant for tropical fish aquariums and an insulated box. But don't put the starter in a very warm location. Recipe by mipon

I've been enjoying using Cinnamon-Scented Caramelized Walnutsin sweets and breads.When I first made user Tan-chan's "Sugar Butter Top Rustique", I thought if I ever get good at baking it, I'd add caramelized walnuts to it. I slightly revised the recipe and posted it here.Since the dough has a high moisture content, liberally dust your working surface from Steps 22-35.All of the instructions are important and should be followed carefully.While the recipe is long, since I have included the fine details, I recommend this method; with it, even a beginner like me can easily make this bread. For 5 7 x 8 cm rustiques [those in the photo were made with natural yeast]. Recipe by *ai*

I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3.Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa

When I was making a raisin bread starter, I learned that I could make starter using all kinds of ingredients.Yogurt ferments quickly. In the summer this can be made in a day. It can be stored for about 2 months, but try to use it up quickly. Starter can be used in cooking as well as for bread, so try experimenting. Recipe by Raichi

I think it's quite hard to measure sake lees yeast, so I hope this is helpful.It's possible to make fermentation liquid with only sake lees, but it takes a long time and it's difficult, so I recommend using liquid yeast from raisins or the like.The amount of bread flour to make sponge dough (starter dough) is the same as liquid yeast, so, for example, for the first day, use 100 g of both, then 50 g on the second day. Recipe by Miyanbo

I received lots of fresh organic rosemary sprigs from a friend's garden!It was my first attempt at making herb based starter or leaven, but I gave it a shot.This yeast is easy to make in early summer.For those who are new to making natural bread starters or leaven (sourdough starter), I recommend reading up about it to get some pointers.Enjoy making homemade starter and natural leaven bread!During the rainy season or in early summer, there's a fine line between a starter fermenting properly or rotting (becoming too acid). Recipe by Kyasachama

I discovered this on a website I trust! The active wild yeast in bread starter will increase if you let it oxidize! So, if you close with a lid, oxygen won't get to the starter and stop producing yeast and produce alcohol instead.● Don't screw the lid on your jar and mix it up 2 to 3 times a day.● It's easy to keep the starter going, and it will produce more yeast quickly.● Although raisin starter with 20% sugar is best suited for dough that's made directly with the starter or with a sponge, a sugarless starter is best for the liquid sponge method. If you are making a flour based sponge, try a 2 to 1 ratio of water to raisins only in your starter. Recipe by Raichi

Amo mettere le mani in pasta... Da sempre faccio il pane a casa e questa è la ricetta tradizionale "perfetta"...