Homemade KVAS for bread ♥
this is yeast in the old fashioned way, it's not a starter .. it's yeast without germ, without yeast .. that's how our grandmothers used to work .. There are several versions..Tried with plain bread and with gluten-free bread. But today there are such wonderful breads as @hare sa or @DajanaD do. I also made starters for gluten-free bread and sometimes with plain flour, but here we eat a little bread, so here are the versions for both crazy dough and plain and for gluten-free bread .. I wrote the recipe a month and a half ago at the beginning of the age of the Corona virus - COVID-19 and forgot to throw it out. There's a little delay, but you never know. There is yeast here with both gluten and gluten-free.
Preparation steps
- YEAST A ♥ ♫♫ Bread with yeast from previous bread Source and in the recipe ♥ Grandma Katica's bread copy-paste excerpt step no. today the more modern name starter .. I usually make bread with yeast which I tear off a piece of dough and put in a jar and use instead of yeast il⁇ ti germe .. First with germ and later with yeast from the previous bread.
- YEAST B ♥ ♫♫ STARTER OR IN THE OLD WAY (if there is no yeast) Old bread approx. if it remains, it can be frozen and when it is used, it is thawed, and again a little sugar, warm water and flour are added, and when it comes, the dough is kneaded ... one dose can survive in the refrigerator for tomorrow. It can stand in the refrigerator until use. In summer, when I don't bake bread, because of the heat, I leave it in the deep and put it back in the fridge two days before use. ♥ ♫♫ ♫♫ in the same way I made the yeast for the next crazy gluten-free dough .. dough
- YEAST C ♥ ♫♫ Bread Without Yeast - I make homemade yeast bread. That's what my aunt used to do. She mixed several types of flour for baking bread. These were breads that only individual grandmothers bake at home today. For YEAST, mix flour, water, salt and leave in a warm place for about 24 hours to ferment. Knead the bread with this yeast. Leave the mixed bread to leaven again for 24 hours (to soak, rise, ferment, make its own yeast). Then we put the bread in the oven. We get bread that is similar from a bakery, it is similar in density to corn or rye bread. If this bread stands for 3-4 days it becomes a little pleasantly sour. Such quality bread can rarely be bought in any bakery store. Fans of the slightly sour taste of bread know what I’m talking about. We use this way of yeast because some people find classic yeast. I am grateful to my dad for telling me how in 2 svj. war made bread. The flour was not weighed, but we put about three to four cups of yogurt (180 ml) of flour and water as much as we need to get the density of the ball, for example for leavened dough, salt as desired. When it is mixed for bread the next day we can add different flour, spices, oils, fats - fats, butter .... Prefi is o and very good bread. If it is gluten-free, when it cools, cut it into slices and then deep. We go out when we need bread.
- Recipe with kavas ♥ Bread with homemade yeast and potatoes
- There is a recipe for yeast from @ ozi-bu Homemade yeast simple. Recipe by me Gluten-free unleavened bread with apple cider vinegar Recipe by @Lilly-cool Roman must yeast bread or Unleavened unleavened bread with yogurt
- ♥ VIDEO from youtoube viewed is useful for ordinary and for gluten-free I did RECIPE HOMEMADE YEAST - HOW TO MAKE HOMEMADE YEAST - FERMENTED BREAD - BREAD https://www.youtube.com/watch?v=C4rl_4ts79Y
- ♥ KETO Gluten Free BREAD | Healthy Bread without Flour and without Yeast https://www.youtube.com/watch?v=e4pPUN8ZqPs ♥ Milk gluten-free bread without yeast ready in 30 minutes https://www.youtube.com/watch?v=W6aACyOXkSg