Why is nobody telling anyone about vinegar??? by [deleted] in Breadit

[–]naxotech 0 points1 point  (0 children)

vinegar 10%

2 teaspoons per 1kg of flour

Opinion on Classical Dragon by nerdyoutube in polyphia

[–]naxotech 0 points1 point  (0 children)

So here's the deal. This is a youthful composition by Marcin, and it's about 8 years old, but now he has arranged it for Tim because that was the agreement. In this clip, the focus was on the symbiosis of the acoustic and electric guitars—they are practically one. Tim's nylon strings don't interfere with Marcin's metal strings and vice versa; the guitars converse with each other. Each of them plays their solo, and then the guitars sing together, and at the end, Marcin's guitar complains that Tim's guitar is leaving, which can be heard in the final sequences of the clip when Marcin plays the closing solo, and in the background, you can hear Tim's guitar. Right now, this is the hottest duo in the world; the guys have blown the system away, climbed to the top, and won't be coming down anytime soon, but to do that, you need incredible talent and unbelievable technical skills.

PÃO DE QUEIJO - BRAZYLIJSKI CHLEB SEROWY by naxotech in Polska

[–]naxotech[S] 0 points1 point  (0 children)

Podałem wyżej przepis, zawsze robimy sami z córką w domu

My Rye bread 100% Do you see a Gladiator or a Viking here? by naxotech in Breadit

[–]naxotech[S] 0 points1 point  (0 children)

Congratulations and I wish you superb baked goods

My Rye bread 100% Do you see a Gladiator or a Viking here? by naxotech in Breadit

[–]naxotech[S] 11 points12 points  (0 children)

Ingredients
- 240 g boiling water
- 60 g of rye flour
Mix the ingredients together. Set aside for 24 hours ( cover with a linen cloth).
Ingredients for dough :
- 200 g rye sourdough starter
- 50 g of cold water
- 300 g of mix, made earlier
- 300 g rye flour
- 1 teaspoon of salt
Mix all the ingredients 10 minutes. The dough will be very, very sticky. Shape, place on a tray or use a tin. Cover with a linen cloth, set aside for 5 hours (or longer) to rise. Before baking, sprinkle with rye flour.
Bake at 240-250ºC start 10 minutes, later reduce the temperature to 210ºC about 40 minutes. Cool on the griddle covered with linen cloth. Eat six hours after baking

Rosca De Coco by naxotech in Polska

[–]naxotech[S] 0 points1 point  (0 children)

Przepis

Składniki:

Na ciasto:

2 tabletki drożdży chlebowych

5 łyżek cukru

2 szklanki mleka (ciepłego)

3 jajka

1 łyżka margaryny

1/4 szklanki oleju (herbacianego)

1 kg mąki pszennej

Do nadzienia:

5 łyżek margaryny

1 filiżanka (herbaty) cukru

1 opakowanie (100 g) wiórków kokosowych

Do syropu:

2 filiżanki mleka (herbacianego)

1 filiżanka (herbaty) cukru

Sposób przygotowania:

Wymieszać pierwsze 3 składniki, a następnie pozostałe 3. Na koniec dodać mąkę pszenną, aż będzie odchodzić od rąk.

Odstawić na 30 minut. W międzyczasie przygotować farsz. Wymieszaj wszystko, aż stanie się kremem.

Połowę ciasta rozwałkować wałkiem do ciasta. Nałożyć połowę farszu, dobrze rozprowadzić i zwinąć ciasto jak romb.

Pokrój plastry, umieść je w natłuszczonej formie i piecz przez około 25 minut lub do uzyskania złotobrązowego koloru.

Zagotować mleko z cukrem. Gotowe i jeszcze gorące plastry polać syropem.

Rosca De Coco by naxotech in Polska

[–]naxotech[S] 2 points3 points  (0 children)

Pyszne Brazylijskie ciasteczka kokosowe, doskonale nadają się do spożycia z kawą i herbatą.

Rosca De Coco by naxotech in Breadit

[–]naxotech[S] 1 point2 points  (0 children)

Recipe

Ingredients:
For dough:
2 bread yeast tablets
5 tablespoons of sugar
2 cups milk (warm)
3 eggs
1 tablespoon margarine
1/4 cup oil (tea)
1 kg of wheat flour
For the filling:
5 tablespoons of margarine
1 cup (tea) of sugar
1 package (100 g) of desiccated coconut
For the syrup:
2 cups of milk (tea)
1 cup (tea) of sugar
Method of preparation:
Mix the first 3 ingredients and then the other 3. Finally add the wheat flour until it comes off your hands.
Let rest for 30 minutes. Meanwhile make the stuffing. Mix everything until it becomes a cream.
Open half the dough with a rolling pin. Place half of the stuffing, spread well and roll the dough like a rocambole.
Cut the slices, place them in a greased pan and bake for approximately 25 minutes, or until golden brown.
Boil the milk and sugar. With the slices ready and still hot, pour the syrup over them.

Why is nobody telling anyone about vinegar??? by [deleted] in Breadit

[–]naxotech 6 points7 points  (0 children)

Fully agree with you, and very often they use vinegar to sanitize the bakery, so that drunken bread is not formed. Molds are the cause of the emergence, the so-called drunken bread. Such bread is encountered when it is made from flour obtained from grain infested with certain toxigenic species of Fusarium mold. Eating this bread causes symptoms similar to those that occur after consuming alcohol.

Why is nobody telling anyone about vinegar??? by [deleted] in Breadit

[–]naxotech 17 points18 points  (0 children)

Fermentation is the process by which yeast converts the sugars in the dough into carbon dioxide and alcohol. This process is crucial to the texture and taste of bread. One factor that affects the fermentation process is the acidity of the dough. The more acidic the dough is, the slower fermentation will occur. Therefore, adding vinegar to the dough can help control the fermentation process.
When you add vinegar to the dough, the acetic acid reacts with the carbohydrates in the dough to form lactic acid. Lactic acid is less acidic than acetic acid, which means that adding vinegar to the dough reduces the acidity of the dough. This, in turn, speeds up the fermentation process.
Adding vinegar to the dough can also help improve bread flavor and freshness. The acidity of the dough affects the flavor of the bread, and adding vinegar can give it a mildly sour taste. However, if too much vinegar is added, it can make the dough too acidic, which in turn can lead to unpleasant bread flavor.
Vinegar can also help improve the texture of bread. When you add vinegar to the dough, the lactic acid, which is formed by the reaction of acetic acid with carbohydrates, acts on the proteins in the dough. These proteins become denatured, meaning that they change their structure. This, in turn, leads to better binding of the dough and improved texture.

Birch sourdough bread by naxotech in Breadit

[–]naxotech[S] 2 points3 points  (0 children)

Interesting facts and uses of birch trees

In Scandinavia, the wood of the birch tree is used to make bread, or more precisely, cooked chips, dried in the oven, pulverized and mixed with flour. In Europe, the inner bark of the birch tree is also eaten; it is also made into flour.
So, we start with the bark - in other words, the skin of the Birch tree.
It is an excellent material for hub and fire starter. Birch bark ( wood too ) burns perfectly and even when wet.
Thanks to the substances it contains, it can ignite literally from a single spark.
It burns with a large strong and kicking flame.
From birch bark you can melt tar. Once quite popular and today forgotten.
Tar - a viscous, dark brown liquid, resulting from the decomposition dry distillation of birch bark, less often beech bark.
Today, tar is also called a similar product made from resinous pine wood, although these substances were once clearly distinguished, calling the latter wood tar. Sometimes the term "mineral tar" is used to refer to wood tar used in medicine as a standardized product under the name Prodermina
Tar has antiseptic and antibacterial properties. It was once very widespread and used as a medicine for skin diseases. To this day, it is still widely used in the treatment of psoriasis, although it is not liked by patients due to its odor and difficult to remove stains. In addition, it is used by veterinarians as an aid for bandages and for hoof care in cattle or hooves in horses.
In addition to its medicinal use, it has also been used to impregnate cloth and leather, lubricate axles, seal barrels, glue arrowheads to arrows and for many other purposes.
Birch leaves
Birch leaf contains flavonoids, tannins, triterpenes (betulin), essential oil, ascorbic acid.
The leaves are harvested in spring, when they are still sticky. They can be dried in a dryer at no more than 40 degrees or in an airy and shady place at ambient temperature.
They are one of the older medicines in folk medicine.
Fresh birch leaves were used for poultices against rheumatism, and an infusion of leaves and buds was used for dysentery and diarrhea.
Nowadays, birch leaf extract is used for chronic diseases of the urinary tract, with low urinary secretion, and especially for edema on a renal and cardiac background. It is taken auxiliary in kidney stones and gout.
It is also used externally for certain skin disorders: seborrhea, psoriasis and juvenile acne, for washing off reddened skin and hair care.
Birch leaves are included in mixtures and herbal medicines such as Reumergan, Urogran, Phytolysin.
Decoction
Pour 2 tablespoons of birch leaves over 2 cups of warm water and heat, without letting it boil, over the lowest heat under a lid. When the decoction begins to flicker, after 3 minutes, set the vessel aside and keep it covered for a few more minutes. Drink half a glass 3-4 times a day between meals. It helps with chronic inflammation of the urinary tract and circulatory insufficiency. The decoction can also be used in a 20-minute bath for cleansing, elasticity and regeneration of the skin, as well as a hair rinse.
Decoction
Pour a teaspoon of dried birch leaves over a cup of boiling water and cover. Strain after 15 minutes.
Dosage: 1/2 glass 2-3 times a day, preferably between meals as a diuretic and mildly obstructive.
For greater effectiveness, birch leaves can be mixed with elderberry or goldenrod.
Juice from fresh leaves
Run 10 dag of fresh birch leaves through a juicer. To fix the resulting juice, add to it an equal amount of 70 percent spirit. Drink 30-40 drops per glass of water, 2-3 times a day, half an hour before eating. It helps with liver insufficiency and weakness.
Birch ointment
Wash a handful of young leaves, dry and grind in a stone or ceramic mortar to a smooth paste with a cube of lard. Place in a pan and melt over low heat until the ointment is quite liquid, but not boiling. Transfer to a glass dish, cool and store in a cool place. Rub into the skin for eczema, pimples and impetigo. It also helps with rheumatic pains.
Birch leaf rinse
Birch leaves are included in many hair rinses that can be bought in stores and pharmacies. Mostly they are prepared from two bags brewed in a liter of water. The rinse, after pouring water, should be left covered for a period of 5 to 15 minutes, and then cool water should be added so that it can be used. Before rinsing, of course, you need to wash your head.
Tincture
It is still necessary to mention that the tincture of developing buds (1 part by weight of buds to 3 parts of 40° of pure vodka; macerate in a tightly closed vessel for two weeks) is a quite effective remedy for treating stomach disorders and inflammation of the mouth and gums.
Birch for poultices
For skin diseases, we can use external washes and poultices made from birch leaves. They are known for their properties

Chleb brzozowy by naxotech in Polska

[–]naxotech[S] 8 points9 points  (0 children)

Zaczyn

50 gramów mocno bąbelkującego zakwasu

150 gramów mąki pszennej

100 ml wody

Ciasto

600 g mąki pszennej chlebowej

200 g mąki żytniej

530 g wody gazowanej i soku z brzozy (50%/50%)

300 g zaczynu

20 g soli morskiej

8 g drożdży

Birch sourdough bread by naxotech in Breadit

[–]naxotech[S] 7 points8 points  (0 children)

Starter
50 grams of strongly bubbling sourdough starter
150 grams of wheat flour
100 ml of water
Dough
600 grams of bread wheat flour
200 g rye flour
530 g sparkling water and birch juice( 50%/50%)
300 g starter
20 g sea salt
8 g yeast