Lola
Monastic leavens
1. Sourdough in brine:

- warm pickle (cabbage or cucumber - any, but without vinegar)
- peeled rye flour
- a little sugar for fermentation

Stir flour into the brine until sour cream is thick. Add sugar. Mix everything and put in a warm place. The leaven will rise slowly. Several times it needs to be besieged. And each time it will rise faster and faster.
Then we make a dough: - warm water
- leaven
- sugar
- peeled rye flour
Mix everything (thick as pancake dough). Put the dough in a warm place for 4-5 hours. If the dough rises quickly, it must be sedimented and kept for 4 hours.
For the test: - wheat flour (about 1/10 of all flour)
- salt
- sugar
- peeled rye flour
When kneading, the dough should be light. Wet your hands with water and spread the dough into tins (1/2 tins). Put the mold in warm and let it rise twice. Then, without crumpling, put in a hot oven and bake
1-1.5 hours. After baking, remove the bread and moisten the crust with water. Allow the bread to cool.

Leave a little sourdough every time to start a new one. Store it in the refrigerator. Before baking bread (in the evening), feed the leaven.
2. Hop starter culture No. 1

- dry hops 1 cup
- water 2 glasses
- 1 tbsp sugar
- 1/2 cup wheat flour

Boil the hops in 2 cups of water until the water is halved. Then let the broth stand for 8 hours. Strain and squeeze. Then pour 1 glass of broth into a half-liter jar, dissolve 1 tbsp in it. l. sugar + half a glass of wheat flour. Stir well and cover with gauze.
Put this solution in a warm place for two days.
The leaven should be doubled.
Hop starter culture No. 2:
- 15 glasses of water
- 2 full handfuls of hops
- 1-1.5 tbsp salt
- 1 cup of sugar
- 400 gr wheat flour
- 1.2 kg of peeled boiled mashed potatoes

Put hops in a saucepan and add water, cover and boil for 15-20 minutes. Then strain the mixture and cool to room temperature.
Add salt + sugar + 400 gr flour. Mix everything and put in a warm place.
After two days, add the potatoes and leave them warm for another day after mixing. Stir several times during this time. Then, after a day, strain everything through a sieve and pour into bottles (3/4 of the volume). Cap and fill with paraffin. Store in the refrigerator for no more than 1 month.
For 1 kg of flour, you need to take 3 full tablespoons.
Hop starter culture No. 3:

- 0.5 l of water
- 3 tbsp. l. hops
- 1 tsp honey or sugar
- flour

Bring the water to a boil, then put the hops in it and simmer for 15 minutes over low heat. Strain and cool to 40 degrees, then add honey or sugar. Stir and add flour until thick sour cream and put in heat for a day. The leaven should increase 2-3 times. Keep refrigerated.
Hop starter culture No. 4 :

- hops 2 tbsp
- 1 glass of boiling water
- sea or rock salt
- sugar syrup to taste
- flour

Pour boiling water over the hops and leave for 7-8 hours. Then filter out. Add flour, salt, sugar syrup to taste in the hop infusion. Knead sour cream until thick. Insist 3 hours

For 1 kg of flour, you need to take 200-300 g of sourdough
Raisin sourdough

- half a glass (finely chopped) black grape raisins with seeds
- 1.5-2 tsp sugar or honey + 1 glass of warm water
- 200 gr flour
Stir everything well and cover it tightly with a lid and put it in a warm place. In a day - two leaven is ready.
For 500-550 grams of flour, you need to take 0.5-1 glass of sourdough.
Leave a few tablespoons each time to make a new starter.
Hop starter culture No. 5:

- Boil 50-60 grams of hops in 3.5 liters of water for at least 30 minutes.
- Strain
- When it cools a little, add 2 tablespoons of salt and 220-230 grams of sugar.
- Stir a little of this mass with 450 g of wheat flour.
- Mix all.
- Leave covered for 2 days
- After 3 days, boil 1350 g of peeled crumbly potatoes.
- When dry, wipe it so that there are no lumps.
- Mix the potatoes with everything else.
- Keep everything in a moderately warm place, stirring occasionally with fun.
- After a few days, strain through a sieve and pour into earthenware or porcelain dishes, cork and keep in the refrigerator.

Instead of yeast, use about 100 grams of sourdough per 1 loaf.
!!! Starter cultures should be prepared with care: in no case should mold form on them !!!

Zoychik
Lola, where do you get the hops?
Lola
Zoychik in the most ordinary ordinary pharmacy. And sometimes there are church exhibitions at the All-Russian Exhibition Center and there you can find hop cones.
Tan-yana
Lola, and for cooking, what kind of bread instead of yeast or together with yeast (how right?) Can you use hop sourdough?
Lola

Tan-yana hop sourdough is used absolutely for any bread, replacing yeast entirely and completely... Making sourdough bread is labor, but using yeast is lazy.
Aglo
Tan-yana
I, for example, on the advice of one chela from the site put 1.5-2 tbsp. l of lactic acid sourdough in wheat bread.
You can probably do the same with hop sourdough.

Lola
Quote: Lola

... replacing yeast entirely and completely... Making sourdough bread is labor, but using yeast is lazy.
Something doubts gnaw at me that the leaven, albeit a hop monastic, will be able to raise the dough in bread makers without adding yeast. Of course, I understand that the sourdough is the same yeast, only of a different breed, but they act more slowly and the dough rises longer. Accordingly, is there a program (in time) in the HP, on which such bread can be baked.
Making leavened bread is a job. Here you are 100% right. Only this idea contradicts the concept of a bread machine - it is easy (or almost without difficulty) to remove the bread from it.
Lola
Aglo
Quote: Aglo


Lola
1... Something doubts gnaw at me that the leaven, albeit a hop monastic, will be able to raise the dough in bread makers without adding yeast.
2... Of course, I understand that the sourdough is the same yeast, only of a different breed, but they act more slowly and the dough rises longer. Accordingly, is there a program (in time) in the HP, on which such bread can be baked.
3... Making leavened bread is a job. Here you are 100% right. Only this idea contradicts the concept of a bread machine - it is easy (or almost without difficulty) to remove the bread from it.

1. Don't hesitate. If the leaven is ready and active, it will raise the bread and it is without yeast
2. Yes, indeed it takes a lot longer for the starter culture to work than for the yeast. And not a single bread maker (as far as I know) has a "leavened bread" regime yet. BUT, all problems are solved quite easily, even without such a regime.
3.! This idea does not contradict the concept of a bread machine! The bread maker is designed to help us make delicious bread with little effort. And our business, in this situation, is to understand how you can use these modes for baking non-standard-accepted bread.
The bread maker has a "pizza" mode, where you can knead the dough from certain ingredients and leave for proofing. When the dough "comes up", you can put it back in the same mode and leave it for proofing again (For wheat bread, the procedure is done twice, for rye bread - once) And then we bake in the "baking" mode. That's all the wisdom. Making bread is labor Another question is whether you are ready to do it, do you have a desire? If not ... don't bother, yeast will help you make bread with ease. And delicious.
Tan-yana
For 1 kg of flour, you need to take 200-300 g of sourdough
Is it any sourdough that should be used?
DyuDyuka_Kiev
And also tell me, if you add sourdough, then you need to reduce the amount of water? Is the sourdough liquid obtained?

and, while there are no scales, how to correlate 100 or 500 g of flour in a measuring glass or spoons? further it will not be difficult to count for any amount?
Lola
Tan-yana
Quote: Tan-yana

Is it any sourdough that should be used?

No. This is only the leaven to which this entry refers - hop # 4. The simplest hop sourdough is the first - №1. If you want to try it, start with it.
I use it for 3 cups - 150 g of sourdough (or 3 tablespoons - soup - spoons with a large top)

DuDyuka_Kiev Yes, great question! Of course, if we use starter culture, we reduce the amount of water or milk.
For example, 3 glasses of flour, 150 g of sourdough (or 3 tablespoons with a large top) + 180 ml of water.
Tan-yana
Lola, thanks for the answer. You got ahead of my question about which starter culture number to stop for an inexperienced or novice starter, noting that you yourself use starter culture number 1. At this number I will stop with a choice.
Lola
Tan-yana I would like to give you a few more tips and observations about growing sourdough:
1. Use a proven sourdough flour. Not all flour makes sourdough. (I didn't start working with "Nastya" hop, but as soon as I added the falconer, the process started) I do not want to say in any way that "Nastya is bad flour - no. I myself often use it and am very pleased, it just seems to be some additives, maybe ascorbic acid ... or something else inhibiting the process.
2. When you cook the hop broth and it is infused, add enough flour to make the mixture look like thick sour cream.
3. It is better to put the leaven in a warm place (the fermentation period usually occurs on the second or third day)
4. When the leaven begins to ferment, be careful not to run far
5. When the leaven is bubbling and grows up, feed it: mix 2 parts rye flour + 3 parts boiling water. (For example: 50 grams of rye flour + 75 grams of boiling water). Mix well the rye mixture with sourdough until smooth. And leave to double. That's when the leaven tries to escape - that's when it is ready to go.
Tan-yana
Lola, good time of the day. Thank you very much for your advice. Only I live in Kiev and our flour is completely different. There is “Makfa” from the Russian one, if you can use it, that's good, but if not, then I'll pick something from ours.
Lola
Tan-yana
Quote: Tan-yana

Lola, good time of the day. Thank you very much for your advice. Only I live in Kiev and our flour is completely different. There is “Makfa” from the Russian one, if you can use it, that's good, but if not, then I'll pick something from ours.
Use your favorite or whatever you like. It's just that if the fermentation process takes longer, try adding a little different flour.
Aglo
Quote: Lola

Aglo
1. Don't hesitate. If the leaven is ready and active, it will raise the bread and it is without yeast
2. Yes, indeed it takes a lot longer for the starter culture to work than for the yeast. And not a single bread maker (as far as I know) has a "leavened bread" regime yet. BUT, all problems are solved quite easily, even without such a regime.
That is, my doubts are not unfounded - it will not be possible to bake bread in a bread maker in automatic mode, purely on hop sourdough, or whatever else.
Quote: Lola

Aglo
3.! This idea does not contradict the concept of a bread machine! The bread maker is designed to help us make delicious bread with little effort. And our business, in this situation, is to understand how you can use these modes for baking non-standard-accepted bread. And then, don't you think this phrase is somewhat mediocre and humiliating "bread without labor"? Something like "freebie sir"
The statement is contradictory in essence, besides, one should not confuse the concepts of "automation" and "freebie".

The bread maker has a "pizza" mode, where you can knead the dough from certain ingredients and leave for proofing. When the dough "comes up", you can put it back in the same mode and leave it for proofing again (For wheat bread, the procedure is done twice, for rye bread - once) And then we bake in the "baking" mode. That's all the wisdom.
What is great about forums is that you can get detailed, sometimes step-by-step instructions on how to do something. And you somehow do not have enough details.
This is what the process of making bread using monastery leaven on 🔗
In time it is not 2 times 45 minutes. in the "Pizza" mode.

Hop sourdough bread
You can make the dough using hop sourdough.To do this, you must first prepare the hop sourdough. We take 0.5 liters. bring water to a boil, then measure out 3 tbsp. spoons of hop seed and run into the water. Boil over low heat for 15 minutes. Strain the broth and cool to 40 ° fresh milk and add a teaspoon of sugar or honey. Nowadays, sugar can be pure and artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until thick sour cream and put in a warm place for souring for a day or more. When acidifying, the mass increases by 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.

To prepare the dough, you need to prepare a dough. Knead the dough in an enamel bowl. 1 liter. warm water we take 4 tbsp. spoons of leaven. To prepare 1 loaf of bread, approximately 1 kg is needed. flour and 1 liter. water.

Pour 200 g of warm water into the container, add 4 tbsp. spoons of leaven. We mix everything, and from the bread taken for making 1 kg. Stirring a little flour, add it to the container until it becomes thick sour cream. Leave the remaining flour and water 800 g until the dough is prepared. The dough is ready: it is closed, insulated and placed in a warm place of 30-35 ° for 6 hours, depending on the rise of the dough.

To prepare the dough, take a suitable dough. Pour most of the remaining 1kg into an enamel bowl. flour, pour in, stirring, the remaining 800 g of water, pour in the dough, mix thoroughly, then gradually pouring out the remaining flour, add until the consistency of thick sour cream is obtained. Maybe not all of the flour has been used up, or some has been added. We insulate the dishes with the dough, set for 7 hours. (The whole process of making the dough takes 12-13 hours, so the time for baking the bread should be calculated). After standing and fermenting the dough, add some flour and knead with the addition of 1-2 tbsp. tablespoons of natural vegetable oil without any additives (olive, first cold pressing, unrefined), knead until a tough dough for baking prosphora, or soft dough for baking bread. We put in heat for 40-60 minutes. for lifting. After that we form the dough into a baking sheet or a special shape, and leave it to rise, after which we put it in the oven. It is not recommended to add salt, but you can add cumin, coriander, raisins.
Tan-yana
This is what the process of making bread using monastic leavens on 🔗
In time it is not 2 times 45 minutes. in the "Pizza" mode.
So these are recipes not for a bread machine, but for making bread in the oven, for kneading dough by hand.
Aglo
For those who decide to try the sourdoughs, I recommend going to the site of the IVANOVSKY ST. VVEDENSKY WOMEN'S MONASTERY
🔗... There seems to be a primary source.
I also want to point out that not all wheat flour is suitable for sourdough.
The flour should be of the type 1050,1150, which means that ordinary "kitchen" flour is not suitable (we need bacteria and yeast, which are present on the shell of the grains, and low types of flour are already devoid of them). For feeding-activation, you can take any kind of flour. Mix thoroughly every 12 hours. The consistency of the pancake dough.

If in our opinion, we need wheat flour of the first grade, second grade or wheat wallpaper.
It is easier to ferment with rye flour, and then, if there is a need for wheat ferment, convert the rye ferment to wheat.
To do this, for activation, simply take another flour (wheat, splenta). In this way we get the wheat leaven.
Quotes taken from 🔗.
Recommend for reading.
Himself on Sunday put the sourdough according to the recipe Hop sourdough No. 1. I used peeled rye flour. I put it on the battery, there I have 25-28 degrees. This morning I looked - there are bubbles, a little rose, that is, things seem to have gone.
Quote: Lola

[
5. When the leaven is bubbling and mature, feed it: mix 2 parts rye flour + 3 parts boiling water. (For example: 50 grams of rye flour + 75 grams of boiling water). Mix well the rye mixture with sourdough until smooth.
Isn't it necessary to remove 50 g of rye flour + 75 g of boiling water before mixing with sourdough?
DuDyuka_Kiev
On other forums, I also came across recipes for sourdough specifically for a bread machine.

I will definitely try it myself. It turned out that hops are not easy to buy! In the pharmacies where I visited him categorically not!
Tan-yana
And let's ask Loly from cover to cover to write at least one process for making some bread with hop sourdough (if this is some special process). I personally realized that there is no difficulty in using the leaven. It is put instead of yeast, that's all. The only thing is that yeast is put into Panasonic first, and the sourdough will have to be put with all the wet ingredients. Maybe I am wrong?
marishka
In the recipe book for my oven (LG), a primitive sourdough (flour, sugar, yeast) is put into rye bread, which, as the authors of this book point out, will be enough for 10-15 loaves (store in the refrigerator) weighing 680g. Sourdough is added to the dough in the amount of 1 tablespoon. Yeast is added to the toe dough. In this case, how much hop starter should be put in and how long will it last? I'd like to try it.
Tan-yana
Mariska, in this topic on pages 1 and 2, Lola explained all this in great detail, so I advise you to flip through the pages and you will find the information you need. Good luck.
Laryssa
Quote: marishka

In the recipe book for my oven (LG), a primitive sourdough (flour, sugar, yeast) is put into rye bread, which, as the authors of this book point out, will be enough for 10-15 loaves (store in the refrigerator) weighing 680g. Sourdough is added to the dough in the amount of 1 tablespoon. Yeast is added to the toe dough. In this case, how much hop starter should be put and how long will it last? I'd like to try it.

in addition to yeast, you should not add hop sourdough, it makes no sense. That is, if you add hop sourdough to a standard bread recipe, then nothing special will happen, the sourdough takes much longer to start working. and I also read that it can rise badly (I haven't tried it myself!).

If you want to experiment, try separately making bread with hop sourdough, you may not like the taste. He's not an amateur. and it takes much longer to cook bread.
Aglo
Recipe sourdough on rye flour Hop sourdough No. 1
a day later she filled a half-liter jar under the sawn-off. Put in the refrigerator, it still bubbles. It tastes sweet, that is, it seems to be pure yeast, in contrast to the sour starter cultures I use.
I tried yesterday to add 3 tablespoons of sourdough, reducing the amount of dry yeast by 0.5 tsp in regularly baked egg bread.
The bread rose lower than usual, thus making the pulp more dense. The baking mode is the main one. My wife's sensitive nose caught the smell of yeast in the bread, but I did not feel anything like that.
Apparently, this yeast really works slower and those who want to add it to bread should use longer programs such as baking French bread.
Actually, I was preparing a sourdough with the aim of trying to bake rye bread in the oven, since my bread maker does not allow me to knead and bake the amount of rye bread I need.
Tan-yana
Lola, I still can't put in the starter. In Kiev, hop, as if it fell through the ground. How many pharmacies I have visited, nowhere. During this time she was in many districts of Kiev. I was driving, I saw a pharmacy, I stopped right away, but everywhere there was a negative answer. Moreover, they say that they are very rare. But I don't keep looking. There is already a principle: who will win.
DuDyuka_Kiev
Tat-Yana, I bought it in the Pharmacy on Sagaidachny (a supermarket near the second-hand restaurant Bukinist (in my opinion) there is still ...

but not whole bumps, as I expected to see, but a ground mixture. While the broth cools and settles ...
smell ... hmm ... specific ...
DuDyuka_Kiev
well, or my hands are too crooked, it seems no special wisdom ...

the second day costs sourdough No. 1, do not even bubble ...it is immediately divided into 2 identical phases, at the bottom with flour, at the top is a transparent liquid. And no activity inside ...

I will try the broth for the second time. I just won't give up ...
ZhenyaU
Quote: DuDyuka_Kiev

well, or my hands are too crooked, it seems no special wisdom ...

the second day is the sourdough No. 1, do not even bubble ... it is divided into 2 identical phases at once, with flour at the bottom, transparent liquid at the top. And no activity inside ...

I will try the broth for the second time. I just won't give up ...

I would venture to suggest that the leaven is too liquid. Add flour - it should work!
DuDyuka_Kiev
So yes ... I added 2 tablespoons of rye flour ... and she flooded ... right before our eyes !!!

I put it in the refrigerator today.
GruSha
I also found hops, also ground mix.
I put it on 3 recipes yesterday. Today I looked - silence, mixture below, liquid on top.
Now I read it - Larissa wrote that Nastya flour is not suitable, but I just have Nastya.
I'll put it in sl. once on rye. I will report what and how ...
Lola
Quote: GruSha

I also found hops, also ground mixture.
I put it on 3 recipes yesterday. Today I looked - silence, mixture below, liquid on top.
Now I read it - Larissa wrote that Nastya flour is not suitable, but I just have Nastya.
I'll put it in sl. once on rye. I will report what and how ...

Gulechka, add flour so that the thickness is sour cream. And let him stand. Everything will work out
GruSha
Lola

Larissa, I threw everything away and the leaven was thick ...
I had to read it first and then throw it away.

Okay, I won't be upset, I'll do it again

GruSha
I put in the starter according to the first recipe.
It seems to have increased in 2 days, but not much, and so slightly. And in general, I have it so quiet, and I'm not going to run away. (As in an anegdote - if you talk badly about me, I won't go anywhere.)
I don’t know if I did the right thing - today I smoked it with rye flour and water - it turned out to be such a thick mixture. We'll see...
Want to buy
Lola, now I am preparing Hop sourdough according to recipe # 1

Quote: Lola
5. When the leaven is bubbling and mature, feed it: mix 2 parts rye flour + 3 parts boiling water. (For example: 50 grams of rye flour + 75 grams of boiling water).

I didn't get it flour with boiling water stir or with boiled water?
It seems clearly written that with boiling water, but it will cook. or is it necessary?
Lola
Quote: I want to buy

Lola, now I am preparing Hop sourdough according to recipe # 1

I didn't get it flour with boiling water stir or with boiled water?
It seems clearly written that with boiling water, but it will cook. or is it necessary?

Put 2 parts of rye flour in a bowl and pour boiling water (3 parts) boiling... Knead well. If it turns out to be thick and difficult to knead, you can add a little more boiling water (boiling water). And then mix this mass with the leaven.
This is how we prepare the "food" for the leaven.
Want to buy
Lola, Thank you.

And, please tell me, when you take the leaven for bread, it decreases.
How do you make up for the loss? the same top dressing as now written? and do I need to add a decoction of hops?
Lola
Want to buy just to make up for the loss of the leaven, we feed it. For example, you took part of the leaven to make bread. To make up for the "loss" you feed the remaining sourdough (mixing it with brewed rye flour) After a while, the sourdough will be ready for use again.
Preparing a new starter every time is very long and ineffective.
But the preparation of a new sourdough on wheat flour is beneficial when you want to get exclusively wheat bread on hop sourdough without the inclusion of rye flour.
Want to buy
I started the sourdough in order to make rye bread.
Therefore, I used rye flour in the recipe for making the leaven (I just forgot which one I put: seeded or peeled).
My sourdough costs 1.5 days. bubble started this morning. But not very strong, but not very weak either. I do not mix it (the recipe does not say that something needs to be done with it).

What about hops? It contains a lot of things: microelements, vitamins, etc. .. in top dressing maybe it is worth "injecting" a decoction of hops? Or is it superfluous, and if desired, you can add the broth directly to the bread? or is it better for leaven?
Lola
Quote: I want to buy

My sourdough costs 1.5 days. bubble started this morning. But not very strong, but not very weak either. I do not mix it (the recipe does not say that something needs to be done with it).

What about hops? It contains a lot of things: microelements, vitamins, etc. .. in top dressing maybe it is worth "injecting" a decoction of hops? Or is it superfluous, and if desired, you can add the broth directly to the bread? or is it better for leaven?

If the leaven is bubbling, then everything is in order. She may try to "escape" soon. When trying to escape, it is worth catching and feeding.
Hop broth can be added instead of boiling water to the top dressing, like a doping sourdough. But the bread is not worth it.

Good luck!
Want to buy
Why isn't sugar used in the preparation of the starter culture? After all, as I recall, yeast loves him? why not feed them with sugar?
The question has been spinning in my head since the moment of working on the leaven.

Thanks for all the previous answers. Now everything is clear how to do it.
Want to buy
And yet, can experts answer the previous question? it was too interesting.
Thank you - go ahead.

I don't quite understand with leaven. stood still for a couple of days - well, it does not run away and does not grow in size. Lives there, something but not very stormy. (I took falconer sowing as flour)
I could not stand it - I fed her according to Lola's recipe.
He immediately began to seethe, and climbed up.
And I was already preparing to bake Darnitsky bread from the fugasca, and I closed the yeast, but seeing such an ebullient activity, I decided to bake 100% rye. so I read that he should rise well on hop sourdough.
The bread turned out, the report and the recipe are in the recipes of this thread.
Everyone and Lola especially, thank you for your help.
Tashenka
Finally, I was lucky enough to buy hops at the pharmacy !!! True, not in lumps, but in a "disassembled" form. In this regard, the question. Does hop volume change? After all, the bumps take up much more space in the spoon than chopped hops.
I doubt I will have the patience to wait for an answer. I'm going to put the starter culture number 1.
Wish me good luck!
Lola
Tashenka
Quote: Tashenka

Finally, I was lucky enough to buy hops at the pharmacy !!! True, not in lumps, but in a "disassembled" form. In this regard, the question. Does hop volume change? After all, the bumps take up much more space in the spoon than chopped hops.
I doubt I will have the patience to wait for an answer. I'm going to put the starter culture number 1.
Wish me good luck!

The hop volume does not change. (in the pharmacy, hops are always sold disassembled)
Good luck!!!
Want to buy
Lola, and yet, I still have a question about feeding the starter culture (No. 1)
Please answer: Why is sugar not used in feeding? It is also present in the production of sourdough.
Tashenka
SOS !!!!!!!!!
While I was at work, my hop No. 1 ran away.
Well, suppose I feed her, and she, forgiving me, will again begin to gain strength. But, what alarmed me, it is BITTER! Is this how it should be? Or did I do something wrong? Although she did not step back from the technology. And she went into growth, like an exemplary girl, according to the plan: on the second day, that is, on Sunday night she set, and this morning she was "vigorous". I thought I would come in the evening, feed, and in the morning I would put it in the refrigerator.
And here is ...
Explain to the novice sourdough.
Bora Bora
Tasha,
the hop itself is bitter. I would say even very
And, then, I am so fat, in the hop sourdough is not "fed" with sugar?
So where do you get sweets!

By the way, my leaven (water, flour, sugar, raisins) is sour and sweet, and bitter! And who else has what taste of leaven? And what is more - bitterness or sourness?
Aglo
At first, hop No. 1 tasted sweet, but I don’t remember about bitterness: therefore, it was not very bitter. At the moment, more than three months have passed since I have this sourdough, periodically fed.It tastes slightly sour and I would not say bitter.
The sourdough made 3 months ago according to the recipe below is highly acidic.
0.5 cups rye flour
1 table. l sugar
1 tea l. yeast
I use them alternately, sometimes together.
I did not notice any advantages of one leaven over another in the bread I baked.

Agnes
It seemed to me that there is a smell of hops and bitterness in the bread.
Tashenka
What a bitter taste! Poisonous bitterness !!!
And I can't understand why.
I threw it away. This weekend I will try to do it again. But I can't bring anything new. True, hope is a tenacious thing. So I'm not giving up yet!
Agnes
I gave up. I buy Minutka-Levure yeast, nothing but yeast is indicated on the package. Vacuum packed. Unlike "SAF" products, the taste and smell of yeast is not felt. But it did not get involved with the leaven. The family rejected. Probably need to get used to it, or the hops are wrong.
Lola
Tashenka strange that the leaven turns out to be very bitter. Was the hop bought at the pharmacy?
Sourdough, of course, with bitterness (hop basis), but after several feeding times, the bitterness goes away.

Agnes it is a pity that your family did not work out with sourdough bread.

The bread that I bake with hops is completely without bitterness. On the contrary, it has a wonderful taste, and it will give a head start to yeast.

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