The simplest hop starter

[marika33]

marika33, I was engaged in repair work, Marina,: udarilsya: so there was no time not to look into the topic, but finally there was no time to live. Well, now everything seems to be working out, I even make sourdough, bake bread. : girl_dough: By the way, I still have the same sourdough, so the bread really rises faster and higher on it. I’m thinking, maybe it should be cooked for about 45 minutes somewhere on a tiny fire? I will try it next time.

[marika33]

marika33, Marina, came to thank for the sourdough recipe! For a long time I went to him. At first, there was an unsuccessful experience in making liquid yeast, but because of the cold, everything had to be postponed, and as soon as the heating was given, the process began. I started with hop and surprisingly everything went like clockwork, no deviations, put the dough overnight, put a saucepan with a jar on the battery, in the morning I saw that the dough had risen and had already fallen off, worried that the dough would not rise, but kneaded, put in a mold 1/3 and turned on the oven to preheat the kitchen. And I put the mold with the dough on the stove and covered it with a towel. I prepared to wait 2-3 hours, and after 45 minutes I looked into the mold, and the dough had already risen! I put it in the oven for baking. What a smell there was when the bread was baked, words cannot convey! A handsome, spongy handsome man is baked! Delicious! Only next time I will add more salt. Now in the store for bread, not ....... just your own! Yes, I have no equipment here, so everything is manual.
Girls, I haven't mastered the whole topic yet, so excuse me if there is an answer to my question somewhere. I read from someone the phrase "I overfed the sourdough to wheat flour", explain how it is, I want to bake white bread with this sourdough.

[Esther]

Esther, Maria, your absence is understandable, is now free, finished the renovation?

Also in the spring, God willing, we will live. Oh, how I do not like this business, dirt, dust, strangers in the house. It is comforting that this is temporary, but then the beauty in the house.

Maria, I haven't boiled hops for so long, it was a couple of times for about 25 minutes, I also forgot, I should try to boil the hops on purpose. That'sWolfsAngelValery boiled for almost 40 minutes and he made a wonderful sourdough. And this once again confirms the excellent qualities of the hop sourdough.
Nadyushich, congratulations on baking great bread! I am very glad that everything turned out "like clockwork"! After such homemade bread, the store will no longer work.
Nadia, you don't have to overfeed the sourdough to bake white bread. This leaven is great for raising white flour. Look at post 25, Oksana exhibited white bread there. Or here here her recipe. Mistletoe also bakes white on this leaven. I'll give you a link a little later, now I can't.
Nadya, we do not have a bread machine, I don’t want it and we do the kneading by hand. I like manual kneading more, it is more correct.

Marina, thank you, found Oksana's recipe and took it to your bookmarks. Tomorrow I will try to bake white bread. I can imagine how delicious it will be! It's a pity that I can't boast of a photo, I go to the Internet from my phone. Once again, a huge THANKS!

[marika33]

marika33,
Greetings to Marina and all the bakers. Yesterday I could not post a photo, but today I was at work, this is a miracle that I did.

And now a little about the process itself, the dough was kneaded in a bread maker, the dough was very liquid, I added about 3 tbsp. l. wheat and rye flour, but the dough still remained watery, did not add more flour. The bread tastes good, but a little dense. As far as I understand, there shouldn't be a kolobok, but what is the consistency, at least approximately?

P.S. I divided one batch into two forms, one bread for myself, the second for my mother-in-law, she loves this bread and only it can be eaten, for health reasons.

[Anatoly]

Anatoly, beautiful bread! I understand that the bread is pure rye? If this is according to Arka's recipe, then Natalia showed a picture in a bucket of HP: "The dough turns out to be not cool, it looks like a thick and plastic paste."
Rye dough is always a little "clayey".
Here is an article on rye bread
"Cooking rye bread has its own characteristics. There is almost no gluten in rye flour; and this is another reason to add some wheat to it. The lack of gluten means that rye dough does not need to be kneaded long and well like wheat flour. rye dough in a bread maker uses special serrated spatulas, and if you prefer manual kneading, then grease your hands with butter. The dough does not stick to the butter, and this is important, since rye dough is always sticky, no matter how much flour you add. It is better not to overdo it with flour: good porous bread will sooner come out of thinner dough. "

[marina-mm]

marina-mm,
Hello Marina, no, this is Lithuanian bread from AXIOMA, I looked at what you advised, yeah, my dough was far from ideal, it was liquid, but oh well, next time I think it will be better. And as I understand it, you need to add only wheat flour?

[marika33]

marika33,
There is another question in this bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102013.0 can be replaced by your starter culture, by what amount. I don't want to make another one yet, I liked yours very much.

[Anatoly]

Anatoly, Hello. To me on you.
I looked, Lithuanian is rye-wheat bread. Wheat flour is poured into rye flour to increase gluten. The taste will not be felt, but the bread will rise better, it will be more puffy.
Flour is different for everyone, drier or with higher moisture, so an additive may be required, not necessarily only wheat flour. But I always add wheat, in pure rye 1-2 tbsp. spoons. I also like to add 1-2 tbsp. tablespoons of semolina, you can add semolina instead of part of the wheat flour.
Read Features of wheat-rye dough Admin and for example "Rye" tips from Gasha
There is a very informative section Helpful hints and help in baking bread

[anbut]

anbutAnatoly, thanks for the photo of the bread, it looks beautiful, but the crumb is hard to see to draw some conclusions. I understand that the bread is baked, not raw? If the dough was thin, and the bread turned out to be dense, then there was not enough time for proofing. How much did it rise and how many times did it increase?
The dough turned out to be liquid, although you took everything according to the recipe? There may be a reason for the flour, with its high humidity, more flour is required. Very thin doughs can "settle" when baked.

And as I understand it, you need to add only wheat flour?

... If, according to the recipe, you take all the rye flour into the dough, then add only wheat flour when kneading.
According to the last recipe, you need to take 360 ​​ml of water, our starter culture will need 3-4 tbsp. spoons.
MarinaThank you for your help, you already have a lot of experience in baking bread in a bread machine and with malt. I still haven't bought the malt. There is nowhere here, and there is no time to order yet. Now I was filtering grape wine. Yes, while the weather is normal, everything must be cleaned up in the garden, the bulbous ones have not yet been planted.

[marika33]

marika33, Marina, I myself am interested in sharing what I have mastered. I mainly bake bread in a bread maker, and I chose her as an assistant, time and attention to work requires other worries. It is a pity that you didn’t find malt, we have a very high demand for malt bread. And the summer cottage season is closed, there is snow and slush, temperatures are already negative in the daytime.

[marika33]

marika33,
Hello, Marina, advise on the post # 1357, tomorrow I want to try.

According to the last recipe, you need to take 360 ​​ml of water, our starter culture will need 3-4 tbsp. spoons.

[marina-mm]

marina-mm, Marina, it's so early winter with you, how can you not want a cold. We had a frost of up to 4 degrees, but now it's warmer. The turnip is still in the ground, under cover, they planted it late, because the July one did not rise.
anbut, Anatoly, 2 times you will bake bread and you yourself will experiment, bake bread to your liking.
I didn't bake pure rye, maybe it can't be kneaded for a long time, but with the addition of wheat flour, it must be kneaded well. I knead it until it stops sticking to my hands, it becomes such a uniform bun. The better it is mixed, the tastier and more airy the bread is.

Please advise about post # 1357, I want to try it tomorrow.

I answered you in post # 1359 and marina-mmMarina additionally showed: 3-4 tbsp will be enough. spoons of leaven.
I wish you success!

[Marina]

Marina, we have November weather already and the summer was 2 weeks in total. Such a year. So enjoy the warmth as long as you can. And the turnip will grow up, we collected the last before the Pokrov.
Pure rye is not kneaded for a long time, yes, and it is not easy with it, but very tasty, we love it. Rye-wheat turns out very well, it is easier to work with the dough and the taste is still rye. Most often I bake this.

If anyone is interested, I will add one important point, on collecting hop cones.

In the Kuban, when bread was baked at home almost everywhere on homemade yeast (mainly intoxicated on bran), the hops were collected before the church holiday = Exaltation (Exaltation of the Holy Cross) = according to the calendar - this is September 27.

By the way, this time I did just that, I had time.
And the hop cones by this time are almost ripe and ready to be harvested. Do not wait for the yellowness of the cones themselves, then they will crumble during collection. They should be greenish yellow.

[WolfsAngel]

WolfsAngelValery, thanks for the information. On the first page, at the end of the recipe, I have tips for picking buds.
We collected in early September, in the sun they were already overripe, brown, they were no longer taken.

Marina, thanks for the sourdough recipe and the recipe for aniseed bread, which I made today and am very pleased, although I was a little worried about the sourdough, but she did not disappoint, although she made me tone up all day, but it was worth it.
Here is the result of the leaven, your advice, tips and my desire and perseverance.

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Marina thank you

[Valery]

Valery, Congratulations!!! You have no idea how glad I am for your success! Well done!!!! The first bread and such, so gorgeous, tall, beautiful, with excellent crumb! And I have no doubt that it is fragrant and tasty.
Thank you for the photo, for your work, patience, perseverance, skill! Fine!

Hi, here is my bread from Arka in a bread maker on the Simplest and coolest sourdough. True, the hat was damaged a little

[Valery]

Valery, wonderful bread Congratulations, the first step has been taken, now there will be delicious, aromatic, healthy bread.

[Anatoly]

Anatolyhow wonderful it turned out! Well done. A hat is a little thing. Perhaps the crust is dry, you can grease it with water before baking.
Happy Birthday! Success, health, joy and delicious bread!

I will add on the background of the upper photos.

In the photo there are 2 loaves of one recipe dough.
I decided to find out for myself, before putting it into the mold for proofing, whether it is necessary to crush it or just limit it to molding, because the dough was airy and loose.
Total = left bun was crumpled and oxygenated.
The right one was quickly formed into a roll and into a shape.
And they came up as differently as in the photo. The shape of the left is airy, and the right is a bit tight, the difference in weight is 50g.
This means that the kneading is necessary for such a test.
Like this.

[anbut]

anbut, Anatoly, a great "man's" bread! Congratulations on your first bread, on a successful, beautiful one! Well done!
How does it taste? What did you want to get? Did you like it?
And the fact that the roof is not entirely successful is not for an exhibition. I am very glad that you succeeded! Thank you for the photo report!

[Valery]

Valery, wonderful bread Congratulations, the first step has been taken, now there will be delicious, aromatic, healthy bread.

Yes Marina, for the sake of wholesome bread is worth the work, but the result is worth it.

[marika33]

marika33,
Good morning, Marina. The bread is good, but as for me I will add a little salt next time and I would like to make it softer, probably you need to make a thinner dough?

[WolfsAngel]

WolfsAngelYes, Valery, I agree with this conclusion, so I leave the dough to rise, knead it, and then send it to the mold.
Your bread turned out the same as I bake. Did you like your family?
Labor - yes, but what a pleasure from this labor! And then there will be a desire to bake bread every day and, regret that this is impossible.
anbut, good morning, Anatoly! You don't need a lot of salt in the bread, salt somewhat inhibits the rise of the dough, before rye was baked without salt, and the finished bread was salted. It is possible that you had a thick dough and the second reason was not enough time for proving. He did not rise in full force, and therefore damaged the roof.

Anatoly, I congratulate you on your birthday! I wish you health, prosperity and further success in baking! All the best!

Your bread turned out the same as I bake. Did you like your family?
Labor - yes, but what a pleasure from this labor! And then there will be a desire to bake bread every day and, regret that this is impossible.

Pets like it, especially this is evident from the absence of crusts on any products.
The pleasure of this work is not much comparable.

[WolfsAngel]

WolfsAngelValery, just about, at our house, too, the humpbacks do not survive even half an hour after the bread has cooled. But what a pleasure it is to crush a fresh, warm, fragrant pink salmon! I have been baking in a bread maker for the third year already and have never regretted it, but I do not eat store bread at all - it tastes bad to me.

I am for such bark beetles, sometimes I make French-molded baguettes like a dragon's tail, etc. There is an area for bingeing.

[marika33]

marika33,
Thanks for the compliments.

[Valery]

Valery, wonderful bread Congratulations, the first step has been taken, now there will be delicious, aromatic, healthy bread.

It looks so appetizing - already drooling. And the previous anise bread is great too. Recipes are recipes, and when you see the final result, then there is an incentive to bake such beauty!

[Qwerty87]

Qwerty87, Sophia, thank you for visiting our topic!
Start sourdough and bake the same wonderful, tasty and healthy bread!

[marika33]

marika33,
Hello, Marina, here I baked 2 bread according to your recipe, but only flour, both wheat and rye, I put in the same kind, I think I didn't bother a little, but these are my first steps.

[Anatoly]

Anatoly, your steps are excellent! Congratulations, good bread, the crumb is no longer so dense, with large and even holes. The roof dropped a little, most likely the bread was overexposed on the proofer or the dough was liquid. It happens to me when I overexpose bread.
I like your bread, I am very glad for your success!
How did you like it?

[marika33]

marika33,
It tastes sweet, but how to make it sour?

[Anatoly]

Anatoly, behold, they write that the bread is sour with leaven, but not with hop.
If you like bread with sourness, then try to set the dough to 15 hours. After kneading the dough, put the dough to proof, when rising, knead it, rise, knock it down again, after two times put it in the mold, when it rises, bake. Perhaps due to prolonged fermentation, there will be sourness. Well, put less honey.

[Marina]

Marina, thanks, next time I will.

[Anatoly]

Anatoly, your steps are excellent! Congratulations, good bread, the crumb is no longer so dense, with large and even holes. The roof dropped a little, most likely the bread was overexposed on the proofer or the dough was liquid. It happens to me when I overexpose bread.
I like your bread, I am very glad for your success!
How did you like it?

Bread baked by man's hands is probably the most delicious. )) Excellent photos, I congratulate you Anatoly. Obviously this is not the first time you "cook"!

[Qwerty87]

Qwerty87,
Sophia, in general, I love baking cakes, most of all I like Kiev according to GOST technology, mmmmmm delicious, sorry for the OFF topic.

DeFchenki and boys, let me also put in my five cents
For 4 years now I have been baking bread with such a leaven, and, accordingly, the leaven has been kept in the refrigerator all this time (once a week I add water and add rye flour). And I'll tell you over time it gets better. Well, here's a couple of pictures of bread, baked yesterday

[Denis]

Denis, you have excellent bread! Thank you very much for sharing pictures of bread with us! Four years is already a great experience!
Do you have rye-wheat bread? Handsome, great crumb and gorgeous roof!

[Marina]

MarinaWell, I add a glass of whole grain wheat flour to a loaf somewhere (from experience, we like this bread better). Plus, I recently found roasted rye malt in the store, it gives a beautiful color and the crust has become noticeably better.

[Denis]

Denis, wonderful bread! Just a feast for the eyes, and asks for a mouthful :)

Just a feast for the eyes, and asks for a mouthful :)

Heh it yes

DeFchenki and boys, let me also put in my five cents
For 4 years now I have been baking bread with such a leaven, and, accordingly, the leaven has been kept in the refrigerator all this time (once a week I add water and add rye flour). And I'll tell you over time it gets better. Well, here's a couple of pictures of bread, baked yesterday

Stunned! There are active male confectioners! And they understand the intricacies of technology and nuances better than any housewife! Respect to all who are trying for their wives and families!

Well done men, keep it up!
And I experiment everything and honestly report the results of the experiments.
So, the result of the first random experiment with boiling hops for 45-50 minutes over low heat under a chuuut lid was fully confirmed. Yesterday morning (9 o'clock in the morning) I fed the leaven with such a decoction, so already at 16 o'clock in the afternoon she got out, my dear, from a liter jar and then climbed all evening and midnight - in the morning she collected it from a tray in which she placed it overnight. And my unpaired wheat bread rose in 2.5 hours and baked beautifully.

Stunned! There are active male confectioners! And they understand the intricacies of technology and nuances better than any housewife! Respect to all who are trying for their wives and families!

Oh well, okay, I blush

with boiling hops for 45-50 min over low heat

mmmm I don’t understand ... Why? Do not knead the dough, but immediately make chtoli on the sourdough?

[Qwerty87]

Qwerty87, Sophia, why be stunned? a very noble deed for men - to bake bread! It's great that men do not play dances, but are keen on a good thing!

And my unpaired wheat bread rose in 2.5 hours and baked beautifully

Maria, you have a very successful experiment! And did the bread rise well without dough?
Denis, Maria's long boiling of the decoction of hops was accidental, it just so happened.