Monastic leavens

I answer myself (I share my experience)
This time, I split the broth in half - one part mixed with bran to make dry yeast, the other with regular rye flour to make sourdough (in case the yeast doesn't work again).
During the first day nothing happened !!! Even the sourdough did not ferment (although the last time I got out of the can already!). I thought that:
- either this hop does not fit (then you need to look for another company with another pharmacy);
- or not warm enough (although I put the cans in a fur skin, it was still cool there).
I decided, of course, to first exclude the second option, since it is easier to do. To do this, I put a plastic jar (since there is no heating pad) with hot water in the same place in the skin so that it warms up the atmosphere (and the skin will keep the heat). And, lo and behold! In the morning, almost even future yeast rose in two !!!!! And the leaven bubbled up!
In the evening I will come home from work, I will look and think about what to do next! It turns out that the problem was simply a lack of heat !!!

Result - it still didn't work out
Maybe because I do everything on wheat flour ?? Although I remember exactly that, it seems, Natulechka made yeast from wheat bran ... Eh, apparently, it's not fate yet. Apparently, the state of mind is not right

It's difficult for me to answer your questions, but since no one answers, I'll just tell you how I made the leaven, maybe someone will come in handy:
I bought a pack of hops in a pharmacy, a pack of 35 g, it turned out exactly 1 glass.
I poured it into a saucepan (I do not advise spoiling good pots, they will smell for a long time) and poured 2 cups of boiling water. Cooked over low heat for 20 minutes.
Has cooled to 35 gr. Strained through double gauze and poured into the liquid 0.5 cups of wheat flour, 1 tsp. from flour and 1 hour. l honey.
I closed it with a lid with holes and put it in a warm enough place, you can near the battery, you can in the bathroom ... The next day, light bubbles appeared, but it did not increase in size.
I fed her 1 tbsp. l rye flour. After 7 hours, the leaven has doubled. I fed again 1 tbsp. l rye flour. After 2 hours 30 minutes, it increased three times.
I put it in the refrigerator on the top shelf, where my temperature is 10 grams. and forgot about her for a week, so I did it, there was no time.
A week later, she pulled out, fed 50 g of rye flour, poured 75 g of boiling water + 0.5 tsp of honey. In 2 hours, it rose to the end of a 1.5 liter can.
From this leaven, I took 2 tbsp. l and fed again with the same amount of flour and water.
Now I bake rye bread on it. that is, before baking bread, I soften the leaven, feed it when it increases at least 3 times, take the required amount for the bread, and leave the rest of the leaven in a jar with air access and put it in the refrigerator until the next time. While my leaven is strong, it picks up bread without yeast. She is almost 4 months old.

here is worth a try. where is the author?

A long time ago, back in the USSR, it was, our village friend treated my mother and me to her very tasty bread. She baked it on "hop yeast". We then diligently rewrote the recipe, tried to make it, but to no avail ... And already in the 21st century I decided to "tame" hop bread again ... I read a lot here on the forum about sourdough, but I did not find such a recipe.

HOPY YEAST

a) Pour 2 handfuls of hops into boiling 3 liters of water and cook under a lid over low heat for half an hour.
b) Rub 2-3 raw potatoes on a coarse grater and pour over the hot broth of hops. Close the lid and insist in a warm place
c) Add 1 tbsp to the warm infusion. a spoonful of sugar + 1 tbsp. a spoonful of yeast or old hop yeast.Insist day. Keep refrigerated

Did you do it yourself? everything has changed now or almost everything

Did you do it yourself? everything has changed now or almost everything

Yes, I did .. I there (in a message dated February 14) described my experiments

A long time ago, back in the USSR, it happened, our village friend treated my mother and me to her very tasty bread. She baked it on "hop yeast". We then diligently rewrote the recipe, tried to do it, but to no avail ... And already in the 21st century I decided to "tame" hop bread again ... I read a lot here on the forum about sourdough, but I did not find such a recipe.

HOPY YEAST

a) Pour 2 handfuls of hops into boiling 3 liters of water and cook under a lid over low heat for half an hour.
b) Rub 2-3 raw potatoes on a coarse grater and pour over the hot broth of hops. Close the lid and insist in a warm place

how much to insist? and how warm the place should be? what is the temperature? roughly ..

c) Add 1 tbsp to the warm infusion. a spoonful of sugar + 1 tbsp. a spoonful of yeast or old hop yeast. Insist day. Keep refrigerated

and what yeast to add if there is no old yeast?
it is interesting to do it without yeast at all.

For bread (it was indicated that 5 rolls would come out, but what size?) It was necessary to take 1 glass of hop yeast + 1 liter of water, + salt + flour

I just left it at room temperature, perhaps because of this, it did not rise well for me. Here somewhere on the forum I read that it is desirable at 30 degrees ... At least my room temperature is 21-22 degrees for the leaven is low ... I had to wait for a very long time for the leaven to rise ... As they write here on the forum, she should double .. I have not seen this in myself, it bubbles a little, and the bread eventually rose ... but the leaven never doubled ...
Yes, at some point in the beginning I added dry yeast to start the yeast, something like a saf-moment.
While preparing the dough, I am experimenting ... I take a glass of sourdough + a glass of water or try any other proportions ... I baked it with one roll, like I used a frying pan.

[hop yeast or starter]

here is worth a try. where is the author?

The author has been using this leaven for two years. But we must distinguish between the ferment grown on the basis of the decoction of hops and hop yeast. I grew the leaven, that is, there was a breeding stage and a feeding stage, as in all other leavens. As a result, it is difficult to say what was left there from the initial stage, when I bred hops on broth, because in the future I fed them with water and flour. Therefore, I advise beginners to distinguish between this moment: what do you want to have:hop yeast or starter?
And my advice: keep the temperature, for rye sourdough not less than 30C, for wheat, 26C is enough.
When the heating is turned off, I adapt a heated towel rail for this, there are people who use an electric heating pad, and the most advanced even build a thermostat. This is very important if you want to get good results.
I wish you all good luck and good bread!

there. Can you tell us in a nutshell how hop yeast differs from sourdough? In theory, after the sourdough, the dough is made and then the dough, although I have seen that after mixing the hop sourdough and the necessary ingredients for the dough, the resulting dough-sourdough was set to approach and then baked. although he did so himself.

there. Can you tell us in a nutshell how hop yeast differs from sourdough?

In the starter culture, thanks to our dressings, a symbiosis of yeast and lactic acid bacteria is established. And in homemade yeast - only yeast, they eat sweets, that's why they are enough, at best for a month. For rye bread, it would be good to remove the leaven, and for wheat bread, if you do not like acid in it, you can use homemade yeast.
You write that you mixed hop sourdough and ingredients for bread, the resulting dough was set to come up and then baked.It turns out that this is a one-time use of the hop starter culture? Will you bring it out again for the next bread? In this case, it is hop yeast. But if you continued to feed a small amount of it, you would receive a leaven that can be used for a year, and possibly more.

I just left it at room temperature, perhaps because of this, it did not rise well for me. Here somewhere on the forum I read that it is desirable at 30 degrees ... At least my room temperature is 21-22 degrees for the leaven is low ... I had to wait for a very long time for the leaven to rise ... As they write here on the forum, she should double .. I have not seen this in myself, it bubbles a little, and the bread eventually rose ... but the leaven never doubled ...
Yes, at some point in the beginning I added dry yeast to start the yeast, something like a saf-moment.
While preparing the dough, I am experimenting ... I take a glass of sourdough + a glass of water or try any other proportions ... I baked with one roll, like I used a frying pan as a mold.

and how long did the baking dough stand? it should have been spaced, maybe it was worth putting the dough in a warm oven and letting it stand. although I don't know about bread makers.

The dough stood on the leaven for a long time. I just waited a few hours to get up. Then I put it in a mold and put it in the turned off oven overnight and even more. After the dough rose to the degree I needed, I began to bake.

The dough stood on the leaven for a long time. I just waited a few hours to get up. Then I put it in a mold and put it in the turned off oven overnight and even more. After the dough rose to the degree I needed, I began to bake.

and this bread did not sour strongly? or was it not important?

No, not sour.

No, not sour.

and I sour. strange like that. you can eat well, especially with honey.
I don't know where to look for a warm place in the summer; or dough. behind the refrigerator if only.

Hello everyone! I brought out raisin sourdough, baked bread a couple of times, it turned out good. I put it in the refrigerator. took a couple of days for a starter! very quickly dough and bread came out of the starter, baked bread turned out to be sour. The question is whether my leaven is correct and what kind of yeast is present in it, if it grows so quickly and the smell of the leaven is actually vinegar. Moreover, when I feed the starter culture at room temperature, it bubbles well but does not grow in size.

I have a question. Has anyone made a sourdough for gluten-free bread? I tried to put it on chickpeas and raisins ... For regular bread I use eternal bread on rye flour, and I translate it into wheat flour. But if you transfer it to another flour - corn, chickpea, buckwheat, rice, then it will still contain gluten.

Hello, I'm new to leavening. There is a hop sourdough on rye flour, how to make wheat bread on it?

[hop.]

since the hop sourdough tastes bitter and the bread can be spoiled

Good day! I am new to the group. I bake bread for 2 years using the traditional method - in the oven. All this time I used a spontaneous rye sourdough. Interested in hop. Prepared by method number 1. During the day it got a very vigorous fermentation.
I tasted it and .... Oh, horror! It tastes great!
How to use it? Does the bitterness in bread feel the same? Maybe repeated feeding will "save" the bread from the bitterness of the hop sourdough?
Thanks to the "experienced"! The opinion and experience of someone from the GURU is very much needed.

I'm not a guru ... I've also come across the fact that hops add bitterness. But really, as you write, "multiple feeding" will save "bread from bitterness". The first breads with fresh sourdough taste a little bitter, then the bitterness goes away. At least that's how it was with me.

Thank you so much!! I will "feed" her until the bitterness disappears.

Sorry for the insolence.As it happens, in the course of studying the problem, another question arose: does this leaven really need much less in the dough than others, for example, spontaneous (water + rye flour)? I read that 1-1.5 st. l. for 0.5 kg of flour.
Thank you.

It seems to me that you will install everything empirically! Everything depends a lot on the sourdough itself, on the flour, and on the temperature in the house .... You will have to experiment and experiment Good luck! The path is thorny, but worth it!

! Thank you!

Hello, I made a sourdough from hops
Hop starter culture No. 1

- dry hops 1 cup
- water 2 glasses
- 1 tbsp sugar
- 1/2 cup wheat flour
Why was the bread bitter?
Thank you!

I already answered a little higher ... The first breads with fresh sourdough taste a little bitter, then, with the next breads, the bitterness gradually goes away. At least that's how it was with me.

Hello, thanks for the answer, I will take your advice, I wanted to bake a cake, I was scared that I would lose time and food. Thank you again and congratulate you on Palm Sunday!

Thanks for the compliments! and Happy Holidays! But personally, if I were you, I wouldn’t risk baking a cake ... Or bake not only with sourdough, but also in the usual way. You still need to adapt to the leaven ... Good luck!

[some water]

For a year now, the topic has not been active, but mb will be useful to someone.
Already several times I removed the leaven on cucumber brine, it turns out without problems! I don't use sugar, only sediment from brine and flour. Everything by eye, until the dough is thick. As it rises, ferments - I throw out almost everything, I add to the remainder some water and flour until the dough is thick and ferment again. Three - four days I renew in the kitchen, when the smell disappears and I see that the leaven is strong, I try to bake some bread. Then, as with all sourdoughs, I store them in the refrigerator, feed them once a week (when I bake them), I don't bother with proportions. In the 90s, I had a sourdough, once brought from a military town in Germany, with oral instructions: to renew it once a week, with water and flour to the thickness of sour cream, no grams or percent. The bread was always good. True, I'm making mine thicker.
Why did you print it several times? Once the cat broke a can, every time on vacation someone asks - it is displayed at a time!
But long schemes with flour and water never worked.
Good luck!

[Larissa,]

Larissa, I do not understand...

As soon as it rises, it ferments - I throw out almost everything, add some water and flour to the rest until the dough is thick and ferment again.

Why throw it away ???

And if we almost throw everything away, then what kind of remainder are we talking about? (to which you need to add water and flour)

Three - four days I renew in the kitchen, when the smell disappears and I see that the leaven is strong, I try to bake some bread.

And this is like "updating" and as you can see that it is already strong?

Maybe it's just me so stupid that I don't understand anything ...

[In a day]

Natasha, I do this:
I take a little brine with white sediment from the bottom of the can (we are talking about homemade pickles, sauerkraut). Let there be 100 grams
I take a clean 400g jar, pour the brine into it, add flour, "by eye", knead with a fork in the jar so that it turns tightly, the lid is on top and on the table in the kitchen.

In a day, or slightly more bubbles (fermentation) and an unpleasant odor will appear in the jar. The content will become thinner, it is not leaven! Almost everything from the can to the trash can, there will be somewhere a tablespoon of "dough" in the jar: at the bottom and along the walls.
There I pour again "by eye", let 100 grams of water from under the filter, shake everything with a fork (honestly, I don’t measure the amount) and add flour until the consistency of dough (not dumplings !, but like on pies)

For three or four days this is repeated, by the fourth day the smell is already leavening, "apple", the leaven increases 2 or more times in volume, the bubbles are dense, large, the leaven itself is elastic, pleasant if touched with a fork.
Well, then, if you are going to bring the oven to the required amount of sourdough in the recipe, by adding water and flour and resting in a warm place (I just have a shelf in the cabinet).
And all the forks, jars, db lids are just clean. The jar with the ripened sourdough is kept in the refrigerator. I feed it once a week: in the evening I take it out, pour the sourdough into the bowl, make a dough for bread from flour and water. I cover it with a film. In the morning I put (do not forget!) In a clean jar the leaven, and in the refrigerator.

If I don't bake bread for more than a week, I renew the leaven (see italics)

If you need to convert the starter culture by% in terms of moisture, do it simply: take a teaspoon of your starter culture and 50 grams of flour and water (or 100 each). But I'm not concerned about that. In the villages, they baked weights without having what was left in the kvashny from the previous batch, then went into bread.

I played enough with the scales, trying by grams and milliliters, by the hour, to withdraw the starter cultures of different authors. A pood of flour translated ...

And I tried hop too ...

This is the most problem-free, since there are already "fermenting agents"

temka class.

[Larissa]

Larissa, Thank you! I wanted to write to you, but your box is full ...

Added Wednesday 23 March 2016 11:02 AM

For three or four days this repeats,

That is, every day you need to pour the contents into the trash and add water and flour again? Or wait for it to gurgle?

top cover and on the table in the kitchen.

Close the lid tightly or just cover it so that there is air flow?
Is the ambient temperature important?

[Larissa]

Larissa, Thank you! I wanted to write to you, but your box is full ...

Added Wednesday 23 March 2016 11:02 AM

That is, every day you need to pour the contents into the trash and add water and flour again? Or wait for it to gurgle?
Close the lid tightly or just cover it so that there is air flow?
Is the ambient temperature important?

1. Wait until it starts wandering (and it will start wandering on the second day by all means!), Small bubbles will appear in a day
2. While withdrawing the starter, discard the first 4 days all from a jar (this is not sourdough yet!) What is left on the walls, shake it with water and knead with flour, I do it with a fork
3. I close the screw cap 1/2 turn
4. I have a normal room temperature in my kitchen. The main thing is not a draft, I don't put it on the battery. Just a kitchen table, or a cupboard. In order not to run away, you can put the jar in the bag.
Once I took out the leaven at the request of friends, in Yemen, there it is 50 heat in the shade. They took pickle from pickled lemons, ran away several times in the process of hatching, caught (hence the bag on the can!), Brought it out quickly. He still lives in their refrigerator, they bake their own bread, it is expensive to buy from them, and the bread with sourdough tastes better than yeast.
Cleaned the drawer

We took pickle from sour lemons

Wow! I have not heard that !!!
Thanks a lot for the clarification!

[Natusichka]

Natusichka, they themselves ferment these lemons in plastic containers, there are lemons in quarters and salt, it goes as a seasoning for meat, fish, sauces. Interesting taste.

How interesting! Each kitchen has its own interesting things!

[Tricia]

Thank you, Tricia , and good luck!

Hello everyone. Where to put the leaven in the heat for fermentation? And is it possible to add whole grain flour, for example, rice flour, to the sourdough on rye flour for baking, will it make bread?

[Olga @]

Olga @, depending on what kind of leaven. If you just take it out, leave it in the kitchen, not in a draft, now it's warm, everything will work out. You can put the jar in a kitchen cabinet, microwave, oven, or just in a saucepan with a lid
If the sourdough is already ripe, I have it in the refrigerator. Today I baked bread (I already ate half with my husband)
It's lazy to take pictures, but now I'm going to take a picture of what's left.
I took out the leaven from the refrigerator in the morning (I have it thick, thicker than the dough), took 1 tbsp. l. sourdough, 1 glass of water, 1 tsp of salt and sugar, flour 340g (specially weighed the package), BOSHIK kneaded everything. I put my kolobok in the Tefal form, covered the form with a cap (multicooker bowl) and went to work.Came after 7 hours (when I am at home the dough rises much faster - a paradox! Today it was waiting for me from work), the dough increased at least 3 three times! A hat like the cake turned out. I immediately put it in the hot oven, and here is the result:



I spread both rye and sourdough.
I have one sourdough - wheat, thick, it is more convenient for me with it. I don't translate her anywhere. I also bake rye bread on it, it does a great job. I used to add whole grain flour, amaranth flour, bran, cereals. Proportions "by eye". It turned out delicious, but my husband loves the classics: flour + sourdough + salt, sugar + water. I have not tried rice, I have it, I will try (chickpea, by the way, too).
I am not an expert in leavening, and not a professional baker, I do everything on a whim, I experiment, I use my experience in baking from yeast dough, I read a lot about leavens, I made a lot of them, the first were unsuccessful ... This is when I am with scales and by the hour tried to get them out. For the sake of interest I brought out the Italian "Lievito Madre", also lives in my refrigerator. But I bake more often (mostly) on my beloved.
It's warm now, but not hot, and it's time to bring out the leaven. Good luck!

Hello! Tell me who can, please. I am trying to bake pure rye bread with hop sourdough in the oven. The first time it fell off during baking, it was not baked, in general, it was not edible ((((Well, I think the sourdough is young, I did it for three days. Yesterday I baked it again. I took the sourdough at its peak, 5 tbsp. L. I added brewed malt By the way, what should it taste like? I’m not sweet. Dough fermented for 4 hours, went well every two. Ingredients poured over the eye, about half a liter of water, flour - what would a thick dough turn out to be a standing spoon. On the proofer, the dough also came up twice in an hour, the bubbles were on the surface. I put it in the oven, so I turned on the oven and that's it. Immediately set the temperature to 250 degrees, after 15 minutes lowered it to 200. Baked for an hour and a half. In general, when baking. the dough fell out, spread into a pancake. It baked better than the first time, but it still crumples when pressed. And there is no taste or smell of tasty. Many write that something did not work out, opal, blurred, but tasty, but I have some kind of no, coriander can only be heard.

[Svetlana Kravchenko]

Svetlana Kravchenko, I bake rye bread all the time, I have only one sourdough - WHEAT! I don’t translate it anywhere, the rye bread from it is wonderful, aromatic, tasty, soft and airy.
I won't write the proportions, I do it by eye, I put the dough overnight, right in the bowl, put the leaven, sugar, salt, rye flour (thick dough)
I close the bowl with a lid and wander around on the kitchen table until morning. In the morning I add, if necessary, caraway seeds, coriander, malt, but more often I just bake without additives. I add sifted rye flour to the dough, to the consistency of a very thick, but sticky dough. Kneading the harvester, adding flour with a spoon, I already feel how much is needed. I grease my hands well with oil and choose the dough from the bowl, STICKY! I shape it a little in my hands, put it back into the proofing bowl under the film, knead it once, and put it in a baking dish (I have a round tefal). In it, the dough rises completely, under a film, in a micron or in an oven, rises three times, the surface of the dough is even, without bubbles. I heat the oven to 200, put it in a hot and bake for 40-45 minutes, after 15 minutes I lower T to 180
I will attach the photo now, but they are from the vibeer, small ones, I sent them to my sister, she also had problems with baking.
You most likely have little flour when kneading, and you need to put on baked goods in a preheated oven. I bake in a glass of water, then weigh rye flour, but I put about 430 grams of wheat flour, (2 tsp of sugar, 2 coffee spoons of salt), I didn't weigh rye, I don't like "like in a pharmacy", my hands should feel the dough themselves

Added Sunday 06 Nov 2016 07:44 AM

Svetlana Kravchenko, sorry for the quality of the photo, but the originals have not survived, these are screenshots from the vibera, look at the consistency of the dough, it is not elastic-thick, but not liquid either, try it, and you will succeed!
This is right after the final kneading of the dough, before the first proofing in the bowl, it sticks to your hands, but does not "drain" like plasticine

[IamLara]

IamLaraThank you very much for your answer, you helped me a lot !!! I will continue to experiment. Thanks for the photo, otherwise I can't decide on the consistency of the dough.

[Svetlana Kravchenko]

Svetlana Kravchenko, I am not a builder, but I saw how the cement was kneaded, and I ran pens into it
So, the consistency, if we ignore the cement, is very similar: sticky, but does not drip off the hand, you cannot knead it on the table, the mixer "dies", the way out is a combine, about 10 minutes or with a wooden spatula in a bowl. Knead and add flour with a dessert spoon.

[IamLara]

IamLara, thanks))) I will continue to study!

[Lola]

LolaPlease tell me how to feed the hop sourdough

[Lola]

LolaPlease tell me how to feed the hop sourdough

Take the sourdough from the jar as needed for the bread. In a clean, new jar, put aside 1 tbsp. l. old sourdough, add equal amounts of flour and water to a gr (albeit 50 gr), mix. I do not by the scales, by the "eye". Close the lid loosely and refrigerate. And so once a week, if you bake more often - do it at your own pace)