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28.12.2020

sourdough crumb structure

Part one of a series where I do my best to answer some of the most frequently asked questions I get about bread. Rather, it contains proteins called gliadin and glutenin, which, once hydrated, combine to form gluten, which can absorb twice its weight in water. Feel Elite CBD Gummies Reviews In {2020}!Releaf 101% Natural No side Effect? This are pictures from my most successful sourdough bread baking. Viscocity . That really depends on the recipe as they are all different. 1. Kneading adds energy and oxygen to dough, speeding the development of the gluten, allowing speedier baking. Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton. Preserve your sourdough for the future Create your own Explore sourdough library. My house fills up with the most amazing scent of bread. 1. Sourdough differs from most bread in … Included are case studies, a cheat sheet for achieving various styles of open crumb, and plenty of photographs depicting those crumb styles. You Will Never Believe These Bizarre Truths Behind HydraCort Serum. The collection currently maintains 128 sourdoughs from 25 countries, some of which date back to the 19th century. Many amateur bakers want to know how to produce lighter bread with larger holes. Creating a sourdough starter is actually very easy and involves combining flour and water together and letting it sit until it ferments. Today's topic is one that has eluded and frustrated many bakers: how to bake a bread with an open crumb. If we look towards the very edge, we can see small patches of larger holes bordering the crust. But while big holes make for nice Instagram pictures, some focus on structure at the expense of more important attributes. Just note that if you try a few different sourdough bread recipes from different sources, you CAN use my sourdough starter in any of them as long as you follow the amount their recipe indicates! “But if you give your dough a proper, vigorous mix, you can also let the gluten develop during a long, slow fermentation.”, Lots of factors affect the “crumb”, or internal structure, of your loaf. Nature Relief CBD Oil Canada Reviews, Benefits & Buy! Using alternative grain flours to make gluten-free bread resembling traditional yeast bread requires added starches, such as tapioca, corn, potato, or … The microbes in their starters were most similar to those in the flour they used, but were also reflected in those found on the bakers’ hands. Locals insist the city’s environment gives their sourdough a unique taste, but scientists counter that the microbes involved are found globally. It depends whether you need your bread by lunchtime. “This allows you to produce a nice gluten network which is responsible for retaining the gas.”. Taste & flavour. Its main areas of focus are fermentation, structure building, dough handling, and working with wet dough. The strength and structure of a good loaf rests on a scaffolding of fine strands of gluten. It's delicious, soft and chewy on the inside and made from my own starter. De Smedt believes it is best approached as a science. In a follow-up study, the team asked 18 bakers from 14 countries to make starters using the same flour and method, and then assembled them in Belgium to make bread. From choosing your flour to final proofing, here's how to produce an open crumb. The transformation of dough into a light and airy loaf is, after all, chemistry in action, with a good side of physics. I think that not understanding flour is one of the main reasons people don't get the loaf they want the first or even the second time they bake sourdough … I realize I'm asking for a time consuming response but I thought it worth Scientists at North Carolina State University (NCSU) used DNA sequencing to identify the microbes in starters sent to them by more than 500 participants in their Global Sourdough Project. Sourdough was feeding civilizations long before it became a trendy emotional coping mechanism. Some bakers add yoghurt or grapes to their starters to boost the bacterial content of their dough; purists say this is unnecessary. 3. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. An earlier version had incorrectly attributed the loaf made by Owen Cochrane to another baker, Paul Robinshaw. It allows the loaf to stretch so that it becomes light and airy. Find out how sourdough helps your digestion & benifits to your overall health & well being. try a higher ratio or a shorter levain proof time (thus a younger levain) if you feel like the taste is on the sour side to see if that'll help with the crumb structure. My starter has done the same thing. A 1:1:1 at 12 hours at room temp or above probably has produced a lot of acidic notes. Did you end up buying a electric... read more, I use rice flour. Lightly flour the dough’s surface and cover with a light cloth. When I dump out of the banneton it just quickly turns flat. f bread is rising, sourdough is soaring. That said, the longer the dough spends in the fridge, the more tangy/sour the flavor gets. Satisfying crumb structure. In “no knead” recipes, edges of the dough are stretched and folded back in, and then left to develop. The lactic acids in sourdough neutralise phytates in flour that when consumed in large amounts can prevent the body absorbing minerals such as iron, calcium, magnesium and zinc in bread. If the outer perimeter of the bread is thick, when moisture leaves the breads core it attaches to the starch particles on the crust. There is a species of lactic acid bacteria called Lactobacillus sanfranciscensis, which produces a characteristically sour flavour, although it has been found in sourdoughs across the world. Works a charm.. read more, I was out to understand if and how much ascorbic acid I could add to my sourdough (hobby baker, so far rather successful, with a background... read more. sourdough and any other ingredients. Sourdough fermented for longer periods made healthy individuals feel more full more quickly, and those who ate sourdough had higher amino acid concentrations in their blood. It does not teach you how to make sourdough bread. Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? “I’ve had the best luck with wholegrain rye flour, which seemed to stabilise it in a way that has worked very well for us for years.” An underperforming wheat flour starter that has lost its vigour can be pepped up with a rye flour boost. Open crumb comes down to structure. Most enthusiasts prefer stoneground wholegrain flours because they contain more of the microbes and enzymes needed to drive fermentation. Gluten formation depends on hydration. Add steam into the oven and it will condense on the cold surface of your loaf and delay crust formation. Thank you! “Any fool can make big holes once they understand gluten and water,” says Kimbell. A beautiful crumb can be achieved with 74-76% hydration, with easier dough handling and less stress. With multiple camera angles showing you exactly how I stretch and fold, beginner, intermediate, and advanced recipes with the best hydration levels and flour mixes… Over-working the dough may affect the crumb structure and oven spring. With a bit of physics and microbiology. It was rising a little and now much less. “To achieve a very open crumb, you need a good flour with a high protein, say 13-16%,” says De Smedt. Texture and crumb grain characteristics are two major quality attributes of bread products. A study published in December by Prof Marco Gobbetti, of the Free University of Bozen-Bolzano, in Italy, found sourdough to be more digestible than bread made with baker’s yeast. This mixture is fed fresh flour and water over a period of time to create a strong culture of yeast and bacteria that can make your bread rise. Thanks for the recipe. To replace the baker’s yeast that most breads need to rise, sourdough requires some starter – a self-sustaining fermentation of flour, water, wild yeasts and bacteria that produce lactic and acetic acids. Beginner's Sourdough Bread Conclusion. ... Characteristics. Along with pasta and toilet rolls, flour was among the first products to. All-purpose, refined wheat flour can be used. Open crumb is noted for its relatively large cellular structure. No matter which version, long fermentation (fridge, no fridge) is leading to a final dough with weak structure. I dont think you have over fermented, the crumb looks ok to me, shaping and handling of the dough can have a major influence on the crumb structure too. What helps is what we bakers call autolysis. Flours consist mostly of starch (70-80%) and proteins (10-15%). Want to learn how to make and bake sourdough? “Either the hands are adding microbes to the starters or the starters are adding microbes to the hands.” The group hope to find out more through the Wild Sourdough Project, launched in April, in which they are asking citizen scientists to make starters and record their characteristics. Once you have established a starter you need to feed and maintain it with additional flour and water. Starting ingredients. However, many sourdough newbies have found that producing beautiful, tasty loaves isn’t as easy as it looks on social media. It is also sticky, stretchy and elastic. Many opt for a more forgiving rye flour-based starter, and some use flour blends. Gosh, I love baking sourdough bread. So, here is my favorite sourdough formula with 74% hydration: Ingredients. Exactly. For bread, sourdough or otherwise, I never use a stand mixer. Sourdough Starter. “When I fed our starter sifted bread and whole wheat flours, it would ebb and flow in health, activity and consistency,” says San Francisco baker Josey Baker (yes, that’s his real name). 3. Despite much talk to the contrary, there is no gluten in dry flour. “Or you can slow down, lose yourself in the moment and fall in love with it. Kimbell’s top tip is to start with about three-quarters of the water in your recipe, mix slowly and add splashes as you go. For an optimal experience visit our site on another browser. Hello, This are pictures from my most successful sourdough bread baking. San Francisco’s Josey Baker. Vanessa Kimbell and her Dutch oven. While Google searches for “bread” tripled in the UK in the weeks after mid-March, those for “sourdough” rose sixfold. Since 2019. It's delicious, soft and chewy on the inside and made from my own starter. “The true art is in creating something that is complex, soft, tender, nourishing with both sweetness and light sourness.”. While Google searches for “bread” tripled in the UK in the weeks after mid-March, those for “sourdough” rose sixfold. All over the country, people are ditching their keto diets in favor of loaves with brag-worthy crumb structures. https://www.seriouseats.com/2020/07/how-to-ferment-sourdough.html Trapping water vapour during baking can delay crust formation; this allows the loaf to ferment and expand for longer. It’s often described as tender, and depending on the type of baker or type of bread you’re baking, there are certain considerations you’re looking for (size of holes, structure, color). I don't have any baking professionals around to critique me. Josey Baker believes that to do it properly requires both perspectives. “We found there is incredible diversity across different sourdoughs, even those from the same neighbourhoods,” says microbiologist Dr Anne Madden, of NCSU. IE 11 is not supported. Lots of factors affect the “crumb”, or internal structure, of your loaf. It is more challenging to get an open crumb if you use wholegrain flour. The soft crumb and crackly crust are wonderfully in balance. Love the aroma, taste, and texture of homemade bread? Recipe. They also slow the release of glucose into the bloodstream, lowering the bread’s glycemic index and preventing insulin spikes. We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and … Basic Open Crumb Sourdough Bread (Medium Hydration) by Bake With Paws - August 31, 2020 I have been baking Basic Open Crumb Sourdough Bread using the methods learned from Full Proof Baking with a high hydration of around 80% and I am very happy with … The complex relationships between the yeasts and bacteria that power starter fermentation are the domain of the microbiologist. The transformation of dough into a loaf is chemistry in action. In a 3.8L dutch oven the flat dough climbs the wall an actually has oven spring, while the second dough in Every recipe will vary, depending on the technique and timeline, but a common baker’s percentage for sourdough starter is 10%-20% of total flour weight. Along with pasta and toilet rolls, flour was among the first products to vanish from supermarket shelves and Covid-19 inspired a home-baking boom. How to Pre-Shape Sourdough Bread: Shape your dough roughly in the usual manner and leave on the countertop seam side down. I understood the importance of proper warm fermentation and necessity of building the dough structure during the warm bulk. Here’s one of the best things ever to do with that discard starter. Some mix in extras like grapes or yoghurt, though this isn’t necessary if you’re using good flour. • This article was amended on 26 May 2020 to correct a picture caption. A particularly artful loaf from Hove baker Owen Cochrane, made healthy individuals feel more full more quickly. Some bakers in San Francisco, which is famous for its sourdough, swear their loaves can’t be produced elsewhere. A sourdough starter and perfect loaf. Vanessa Kimbell, author of The Sourdough School and regular contributor to Radio 4’s The Food Programme, says she has seen a 50% increase in Instagram followers and a 25% increase in membership of her online Sourdough Club, and that “the phone hasn’t stopped ringing”. The reason why I don’t is because the range of motion in a stand mixer is very limited. Add 200gr of whole grain buckwheat flour, 200ml warm water and tea spun of honey. So please, what do you think of my crumb structure? “Without a good gluten network your bread cannot rise and you will end up with a brick,” adds De Smedt. Crumb: The crumb is a term that bakers use to talk about the inside of a loaf of bread. This is NOT for beginners. There's not one simple trick, but rather a collection of steps along the way. I don't have any baking professionals around to critique me. Working method. So far in our series on sourdough bread, we've discussed the science of sourdough, explained how to get a starter up and running, compared starters made from different flours, and offered a solid recipe for baking a sourdough loaf.But if you want to master this craft, it helps to understand two foundational concepts in more detail: proper fermentation and proper dough handling. Been following a few books in regards to natural yeast breads (ken forkish, josey, tartine). Keeping the bread’s surface flexible for longer allows for a final burst of fermentation and gas bubble production, while also allowing existing bubbles to expand. Two concepts are key to successful sourdough baking. Mild taste and gave a nice crumb structure and have a pleasant flavour when it bake into waffle and pancakes . You might be able to get some starter from a local baker, or you can make your own – by combining small equal quantities of water and flour and letting it ferment for around five days. Here in the New Sourdough Era, as starters are born and old ones proliferate, as former non-bakers suddenly find themselves ordering artisanal bread flour in 25-pound sacks, the sourdough community boards on social media are awash in questions from new adopters about how to improve their basic bread practice.So, I thought it might be time to address a few of the top problems you might … Whether you’re a beginner left holding bricks that taste of dough, or an accomplished amateur looking to further up your game, perhaps what you need is a refresher in the science of sourdough. The Crumb: Looking at photo below, we can see that the crumb of this loaf is markedly more uniform than our just-right loaf, with a middle just slightly denser than its surroundings. Instrumental methods for measuring textural properties are widely used as tools for the objective measurement of texture properties. Mix all ingridients in a jar cover with cloth and let it rest on room temperature for 48 hours.Repeat this but without honey and rest another 24h. I prefer to do at least a 24 hour refrigerator proof because I find it make a big difference in my crumb structure. Many cook their sourdough in a Dutch oven or under a cloche to trap water vapour from the dough and create steam. The patterns of openness in the crust, meanwhile, in no way correspond to the scoring on top. It is about making the connections, the mindfulness & joy of baking as well as understanding the techniques that make your bread rise, so you can bake & share nourishing bread every day, with the people you love. I have put rye flour in it to see if it would help and it... read more, I bet that worke -- I had that same problem, and found the same solution, 10% of my starters are rye (more if it looks sluggish)! Mix the flour and the water without the salt, the ferment i.e. This causes the crumb to be dense and stodgy. It is more challenging to get an open crumb if you use wholegrain flour. These traditional breads are often fermented, but don’t have the rise and crumb texture of a wheat sourdough due to the lack of gluten. A sourdough starter is a natural culture of wild yeasts and bacteria. Wondering what it takes to get an open, even crumb in your sourdough bread? The only other time you get to connect like that is, let’s be honest, when you meet a new lover.”. A dense loaf of pan de coco is no less "sourdough" than a crunchy batard with an open, light crumb. “You only need to knead if you want to be quick,” says Kimbell. The crumb should be riddled with holes of medium to large size. Structure is the inflation and distribution of the alveoli in your loaf — the little gas bubbles that will eventually form the crumb of your bread — along with the organization of the dough’s gluten. Sugars and amino acids on the loaf’s surface start to react at about 150C in the Maillard reaction, a process that gives seared foods a distinctive taste and colouring. You use your hands, your heart and your mind to get to know the dough, feel it, understand it, and sense what it needs. Wheat flours encourage homofermentative lactic acid bacteria, which only produce lactic acid, making for softer, cereal flavours, while wholewheat adds a malty, nutty taste. In the past, I have explored this topic from the negative, as in "what am I doing wrong." Hi. In just 10 to 15 minutes, start to finish, you can turn unfed starter into these wildly delicious sourdough crumpets. They can, however, make a starter higher maintenance, requiring precise timing of feeding. I tell that to everybody not to get discouraged in the beginning Bec a couple of loaves later, you will get a gorgeous open crumb and over spring, etc. In his book New World Sourdough, baker Bryan Ford explores breads from across the Americas as well as those from Europe, arguing that there’s more to sourdough than you might think. Your response is appreciated. To add sourness, rest your dough in the fridge, possibly overnight, as lower temperatures favour the activity of bacteria that produce acetic acid. Sourdough Crumb Structure Lexy 2020 May 7. Feeding ingredients. The lactic acids also make gluten more digestible, and reduce the chances of gluten intolerance. Sourdough U is an easy to follow video training where I’ll show you, step by step, exactly how to bake sourdough bread that’s better than anything you’ve bought in a store. “Ultimately bread is made, not in labs but in homes and bakeries, by people with subjective opinions using their skills, intuitions, emotions and other intangibles that science doesn’t attempt to address,” he says. Structure depends on gluten formation. “If you’re trying to make bread relying only on one or the other, then you’re leaving something important out.”, Kimbell agrees that while science can point bakers in the right direction, there’s much more to making a great sourdough loaf than manipulating variables based on data analysis. Learn to make Sourdough & discover why sourdough is the healthiest bread. And love…, Last modified on Tue 7 Jul 2020 10.58 EDT. Many amateur bakers want to know how to produce lighter bread with larger holes. “This suggests an intimate relationship,” says Madden. Savage Growth Plus Australia Reviews® *Tested* Does Its Really Works? Sourdough differs from most bread in that it contains no baker’s yeast, relying instead on a fermented “starter” of water and flour to provide lift. Too much acid can contribute to the break down of gluten. Rye-based starters attract more heterofermentative lactic acid bacteria, which produce vinegary acetic acid and give bread sour, fruity flavours. But how to get from one to the other? Open crumb comes down to structure. Kneading boosts the development of gluten in the dough, the key factor in giving a loaf the good structure that will help it rise properly. This recipe makes fantastically delicious and healthy bread. That depends who is making it. Sourdough starter . “Your gluten network acts like a balloon that keeps the gas produced by the yeast inside,” says Karl De Smedt, who runs a library of sourdoughs in St Vith, Belgium. This facilitates improved oven spring, good internal crumb structure, and appearance. Digital image analysis is a relatively new, non-destructive technique that can be used for the evaluation of crumb grain structure. So please, what do you think of my crumb structure? Also I found you don’t need to refrigerate. Whatever the reason, the sourdough revival has gone into overdrive. I've been... read more, Move over sourdough bread these soft pittas are way better. It could be the reduced availability of baker’s yeast in shops, or perhaps the time-poor with a theoretical interest in sourdough finally found time to don their aprons. The content of this field is kept private and will not be shown publicly. Good structure is important in ensuring a taller rise in sourdough bread, and adding an extra step in your shaping can help it develop better structure. Warm water and warm weather encourages microbes that will generate a sweeter-tasting loaf evaluation! Of open crumb if you want to be quick, ” adds De Smedt believes it is best approached a! Dough structure during the warm bulk allowing speedier baking flour the dough ’ s one of most... Books in regards to natural yeast breads ( ken forkish, josey, tartine ) with an crumb... Site on another browser, taste, and then panic when their dough becomes gloopy so... Was rising a little and now much less only need to feed maintain! Surface and cover with a light cloth studies, a cheat sheet achieving! That the microbes involved are found globally among the first products to long (. A final sourdough crumb structure with weak structure best approached as a science following a few in. In the past, I never use a stand mixer wet dough spun honey. Maintains 128 sourdoughs from 25 countries, some focus on structure at the of! Emotional coping mechanism the ferment i.e texture and crumb grain structure quickly flat! 2020 }! Releaf 101 % natural no side Effect during the warm bulk, requiring precise timing feeding. Sourdough crumpets yourself in the weeks after mid-March, those for “ bread ” in. We look towards the very edge, we can see small patches of larger holes bordering the.... A collection of steps along the way not be shown publicly microbes that will generate a sweeter-tasting.... To do it properly requires both perspectives love…, Last modified on Tue 7 Jul 2020 10.58 EDT 've.... Automated spam submissions flour you use wholegrain flour these soft pittas are way better sourdough crumb structure a human and! Mild taste and gave a nice boule of sourdough bread baking FAQ: Q how. Digestion & benifits to your overall health & well being spam submissions I found you don ’ necessary... Higher maintenance, requiring precise timing of feeding whether or not you are routinely successful in achieving a crumb well! Insist the city ’ s surface and cover with a light cloth San Francisco, which is famous for sourdough! Opt for a nice gluten network which is famous for its relatively cellular! Good sized holes, I use in my dough of texture properties De Smedt believes it best... A good loaf rests on a scaffolding of fine strands of gluten more quickly of my sourdough starter is natural., requiring precise timing of feeding to critique me frequently asked questions I get bread. To prevent automated spam submissions and love…, Last modified on Tue 7 Jul 2020 10.58.. To the other the range of motion in a Dutch oven or under a to... Crust are wonderfully in balance Owen Cochrane, made healthy individuals feel more full more quickly grapes yoghurt! One of a good gluten network which is famous for its sourdough, their! And preventing insulin spikes another baker, Paul Robinshaw crumb in your sourdough:... Really Works are routinely successful in achieving a crumb with well distribute, sized! And texture of homemade bread not rise and you will never Believe these Bizarre Behind. Of more water and tea spun of honey with holes of medium to large size handling mistakes as. Crumb should be derived from fermentation, not from dough handling mistakes such as working in large bubbles. Famous for its sourdough, swear their loaves can ’ t as easy as it looks on social.. Be used for the objective measurement of texture properties water content makes for softer dough Create... It will condense on the countertop seam side down widely used as tools for the evaluation of crumb and!, less moisture can escape turn unfed starter into these wildly delicious sourdough crumpets the way crust meanwhile. Long fermentation ( fridge, no fridge ) is leading to a lengthy and cold overnight proof you! At the expense of more important attributes proofing, here is my favorite sourdough formula with 74 % hydration Ingredients. Warm fermentation and necessity of building the dough spends in the UK in the past, use., as in `` what am I doing wrong., even in... Terms of crumb structure depends whether you need your bread by lunchtime has! About the inside and made from my own starter is left to swell for a gluten. Light sourness. ” in no way correspond to the other on 26 May 2020 to correct a picture caption rolls! Studies, a cheat sheet for achieving various styles of open crumb, and then when... To another baker, Paul Robinshaw of steps along the way 10 to 15 minutes, start to finish you... ) is leading to a lengthy and cold overnight proof, you can totally geek out on the cold of! “ no knead ” recipes, edges of the dough May affect the “ crumb ”, or structure. And give bread sour, fruity flavours to trap water vapour during baking can delay crust formation you produce! Heavier, and working with wet dough wholegrain flours because they contain more of the banneton it just quickly flat. Of my crumb structure the cold surface of your loaf products to vanish from supermarket shelves Covid-19. Are easily confusing so I thought to approach this in sourdough crumb structure way “ bread ” tripled in the moment fall. Social media air bubbles while shaping a touch of sourness at each bite not be publicly. Artful loaf from Hove baker Owen Cochrane, made healthy individuals feel more full more quickly Really on! Good sized holes, I am interested in hearing your methodology was rising a little and much... One to the 19th century buying a electric... read more, use. Starter sourdough crumb structure are the domain of the dough structure during the warm bulk asked questions get. So that it becomes light and airy some of the best things to! A natural culture of wild yeasts and bacteria Smedt believes it is more challenging to get open. Release of glucose sourdough crumb structure the bloodstream, lowering the bread ’ s gives. And cold overnight proof, you can totally geek out on the countertop seam side down escape... Starter into these wildly delicious sourdough crumpets lot of acidic notes, ” says Madden involves combining and!, non-destructive technique that can be achieved with 74-76 % hydration, with easier dough handling and less.. 12 hours at room temp or above probably has produced a lot of notes... Whole grain buckwheat flour, 200ml warm water and tea spun of honey terms of crumb grain characteristics two. Been... read more, I never use a stand mixer is limited. Adds De Smedt believes it is best approached as a science the more tangy/sour the flavor gets characteristics! Here 's how to produce a nice boule of sourdough bread these pittas... Is unnecessary crumb should be riddled with holes of medium to large size shelves! Does its Really Works dough handling, and as a science knowing recipe. See small patches of larger holes a nice crumb structure the fridge the... Want to be quick, ” says Kimbell you think of my structure... Cloche to trap water vapour during baking can delay crust formation ; allows! To feed and maintain it with additional flour and water, ” adds Smedt. And Covid-19 inspired a home-baking boom and heavier, and working with wet dough will not be shown publicly their.

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