Yeast keep the vessel on which you have just lowered the zipper, but without haskins closing, so as

I do not believe that I still went into this adventure and homemade yeast us Mirela has not set a theme in yeast ovomesecnoj game Wow, how many of us! He also never believed that the preparation of bread with homemade yeast that's enough, tastier and more persistent, and about softness and not to mention, while I'm not convinced myself. In this post is a recipe for preparing the liquid homemade yeast, as well as two very similar recipe to prepare Fougasse, and the percent of the recipes from the book Larousse du pain - Eric Kayser, I suppose I'll try another recipe, since the book is really phenomenal and contains beautiful recipes that are generally prepared with this type of yeast. It takes about 500 grams of liquid yeast: haskins a-140gr flour (rye T80, 130 or 170) -240 gr hot water 30 C -10 -100 gr gr honey, white flour (T55 or 65) Preparation 1 day - in small glass dish Combine 20 g rye flour, 20 grams of water, and 5 g of honey. Cover with a clean kitchen towel and leave in a warm place for 24 hours. Stir if caught crust. Second day - Small bubbles have begun to create the surface. The larger glass container haskins Combine 40 g rye flour, 40 g of water and 5 g of honey. Add the previous batter and stir everything together. This operation is called "refresh yeast". Cover with a clean kitchen towel and leave 24 hours.
* After 24 hours you will get this result. 3rd day - Mehurići were created. In an even bigger glass container (jar) Combine 80 g rye flour and 80 g water. Add the previous batter, cover with a clean cloth and leave 24 hours. 4th Day - Add 100 g of white flour and 100 grams of water. Stir and will get ready yeast that is slightly denser texture than those who are preparing for the pancakes as in Figure 1 Leave it a few hours at room temperature, it will seem as in Figure 2 Make sure your jar is deep, otherwise the yeast will gush from the side (as happened to me the first time I was preparing)
Yeast keep the vessel on which you have just lowered the zipper, but without haskins closing, so as to be in contact with air. But if it is not used for a long time, close the nice container and store it in the fridge.
Yeast is an active 3 days after you "refresh the" meaning that it takes osvežavati it every third day. Refresh yeast is done so as you add flour and water to 50% of its total weight. Between yeast. If you have left 300 g of liquid yeast, should add 75 g of flour and 75 g water. 75 + 75 = 150 which is half of 300 It can be kept for up to several haskins weeks in the refrigerator, depending on how often you use it. Fougasse with smoked haskins bacon
Required haskins for 4 fougasses: -500 gr white flour T 65 -300 grams of warm water 20 C -100 grams of liquid yeast -5 g of fresh yeast -10 -30 gr gr salt olive oil (+ a little coating) -250 gr smoked -100 grams fat creme fraiche (sour cream) -75 gr minced emmental cheese haskins
Preparation: In a deep pot put the flour, make a dent add half the water, liquid yeast, crushed yeast and salt. Stir, add the remaining water and oil, then knead the dough to be soft and elastic. To form the shape of a ball, cover with a damp cloth and leave for 2 h at room temperature. After an hour of pastry dough. On floured work surface and divide the dough to extradite the four parts. Each part of the elongate shape of a cylinder, twisting it into a roll yourself.
"Composed" part facing down, cover with a cloth and leave for 15 minutes. Each part specifically attenuate oklagijum to be oval 20cm in length and 5mm thick. On a baking sheet lined with parchment paper to put on two Fougasse, each coated with a little haskins creme fraiche (or sour cream), leaving 1 inch empty at the ends, put Emmental (cheese) and at the end of finely chopped smoked bacon. Leave at room temperature for 1h. Ugrejati oven to 235 C at the bottom of the oven, put a pan with water (5cl). Fougasse bake at high altitude 4 minutes, then reduce temperature to 220 degrees and bake for another 10 minutes. Remove from the oven, the ends coated haskins with olive oil. Fougasse with olives
After it necessary for four fougasses: -500 gr white flour T65 -100 g of liquid yeast -5 g of fresh yeast -10 -320 gr gr salt hot water 20 C -30 g olive oil (-coating) -200 gr olives ( peeled and chopped into small pieces) -100 gr minced emmental cheese Preparation: Pour flour into a larger bowl, make a dent, pour half of the water, liquid yeast, crumbled yeast and salt. Stir, then add the remaining water and oil. Knead until the dough becomes soft and elastic. Finally add the olives. To form the shape of a ball, cover with a clean, damp cloth and leave for 2 h at room temperature. After an hour, dough dough. On floured board extradite dough, divided into four parts, each part to form the shape of a cylinder, twisting himself into a roll. Assembled part facing down. Cover with a cloth and leave to stand for 15 minutes. Each part attenuate rolling pin, forming an oval shape, 20 cm long and 2 cm thick. Use a brush coat them