The simplest hop starter

[Lagri]

Lagri, nooo, mine does not have a strong smell, you need to stick your nose in a jar to smell

I have sadness, sadness, the leaven has been standing for three days, bubbling, but does not rise

And I will start over because of the same. I will overclock.

and you feed her or something, a little rye and honey water

So I'm on the right track, the chuyka helps !!

patiently go to the goal, then everything will work out

I believe that it will work out and enduring I go and wait, wait and move on.

[Sergey_A]

Sergey_A, but how to overclock it? This is what I found on the Internet about the hop starter, a recipe the same as ours, a quote: "The resulting mixture is well wrapped up and put in a warm place for fermentation (for 2-3 days, every day, heating it in a water bath, stirring continuously so that the settled flour does not burn) until a lot of bubbles and a characteristic bitter taste appear. If the mixture is not heated, the fermentation process may stop. If the yeast tastes sweet, the fermentation process is not complete. " Maybe you need to heat the leaven?

[Alyona]

Alyona, well, try to bake it tomorrow. The dough may take a long time to stand, but check the leaven in practice. And I have sourdough in a two-liter jar and there is always little of it, 3-4 centimeters in height, so it hits the nose only when I open the glass lid and smell it.
Sergei, well, your starter should already work fine. I started baking with leaven later than you, and yours should already be strong.

[Light]

Oh, girls and boys, I'm busy today: seeds, earth ..., sorry for the absence and untimely answers. But you are all experienced and clever and you can give answers and advice to beginners. Thank you!
Light, your bread is excellent, albeit completely without a peep and supervision and by eye. So me, when I do everything by eye, everything turns out fine, as soon as I start measuring and hanging everything is not SO. Therefore, each time you get a different bread, with its own shade and taste. But always delicious, thanks to our ancestors for the leaven!
pikatoshka,Alyona, do you have sourdough in your jar? if in a pan and wide, can you not see that it rises? If you are in the bank, then you should not only rise, but also run away. How does she behave at the battery now? Yeah, I didn't see the message that the leaven in the jar, when sent, was not offered for some reason, there was an adjustment due to new responses.
The sourdough smell is not bready, it is sour. Alena, what does "bubble" mean, is the dough like foam or only bubbles on the surface?
If the kitchen is not very warm or the window is open, it is possible that the leaven is not ready yet.

[Alyona]

Alyona, in no case should the leaven be heated !!! You can't even put it on a battery! All life in it dies if the temperature is above 30 degrees. Now the apartments are warm enough and the radiator will be warm. My sourdough is suitable on the table, in the kitchen, at a temperature of 25 degrees.

[Marina]

well your starter should already be working fine. Later I began to bake you with sourdough and your already strong one should be

It must not ascend. I think the whole problem is in the rare use and as a result of the rare feeding of the sourdough. I am forced to gradually introduce French technology - to combine sourdough with yeast when baking.
As for the tricky leaven - I think there is no point in it. As an example - her folk preparation, which is simplified to the limit, without thermometers, without thermostats, etc. And the profs are not fond of this, not to the trouble of them. (Marina above says the same)

[marika33]

marika33, Marina, the smell is sour, from above a centimeter thick it foams, I don't see bubbles inside the leaven, I fed her a little, I'll see what happens tomorrow, but we are far from running away.I keep it in a closet at room temperature, about 25 degrees, when the window is open, cold air does not get on it.

in no case should you heat the sourdough !!! You can't even put it on a battery!

I understood, I will not do this)))

[Alyona]

Alyona, even if it is warm, it may still play in full force. How is it closed? she needs air to breathe. Do not close tightly. if there is no glass lid, then you can cover with foil and make holes in it.

[marika33]

marika33, Marina, I covered her with a cloth, she can breathe through it. How long can you keep it warm? How long does it last? And how often should you mix it now? Maybe my honey is not correct? Can I add sugar to her?

[Alyona]

Alyona, let it stand until morning, you can add a spoonful of sugar, it will not spoil it. When the leaven ferments actively, almost all of it runs out of the jar with foam. In fact, it is there a third of the container, in a calm state. Here we must strive to obtain such a leaven. I guess the hops are not very good quality. We'll wait until tomorrow, see how she behaves.

Marina, thank you for your advice and support

I think the whole problem is in the rare use and as a result of the rare feeding of the sourdough. I have to gradually introduce French technology - to combine sourdough with yeast when baking

No, after removing the hop sourdough, I will no longer bake bread with yeast, that's for sure. For me and my family, sourdough and yeast bread is a big difference. How rarely do you use leaven? If once a week, then I think it's okay ...

after removing the hop sourdough

After removing!!! And I have not yet brought this out. But I still overeat.

I will no longer bake bread with yeast

Not by leaps and bounds but FROM yeast. There are few of them in the fall.

How rarely do you use starter culture? If once a week

Perhaps less often it turns out - I get a lot of leaven, but I eat it all alone.
Today I reduced its number, I will do it in mgr. So that it does not disappear and is used more often. It went up for almost a day. I forgot to add honey !!!

[Alyona]

Alyonahow does the leaven behave? Have you put dough on your bread yet?
AND Evgeniya is silent, did she get the leaven or not?
Maria, I sometimes very rarely consume the leaven, decrepit the old does not become, normally it picks up the bread.
Sergei adding yeast is still not pure leavened bread. I bake bread less often than once a week because I bake three loaves at once. I freeze one, I vacuum the second, but we eat the third almost immediately in a day.

[Marina]

Marina, and yesterday, after I chose the leaven for bread, it remained on the bottom of the jar, a little. I fed her again and stood near the battery for several hours, so it began to grow again and I put it in the refrigerator for the night. Now ready for use again. We still eat well sourdough bread, we will not be full. Maybe soon we will also eat as before, less often and less. Very tasty bread is made with sourdough. I used to bake lighter yeast bread, but here it is about 700-800 grams and is enough for a day.

This is my bread today

And the bread is still beautiful - you can directly feel that the inside is well porous and tasty!

adding yeast is still not a pure sourdough bread

Who's arguing? No and no - when the bread needs to be baked, and the leaven does not draw out, it is no longer so important how the bread will be called. The main thing here is that it works out. And then I will gain experience.

Evgenia is silent, did she get the leaven or not?

I wanted to buy another hop. But I didn't find it anywhere else. I had to buy the same in the same pharmacy. The date on it is July 2015, so it was going to be in 2014 (((I'll put it again tomorrow.

[marika33]

marika33Marina, the leaven came to life a little after I added a little sugar, froth, the smell went stronger, I'll see what happens next.Can I add more sugar? And I also had an idea, maybe it is necessary to take 2 times more pharmaceutical hops, 2 glasses?

[Alyona]

Alyona, I also bought pharmacy hops and immediately used all, it turned out 1 glass, according to the recipe on the first page.

[Lagri]

Lagri, Maria, maybe my hops are not of very good quality, so I thought that if you take not one glass of hops and 2 glasses of water, but 2 glasses of hops for 2 glasses of water, maybe then the broth will be more concentrated?

[Alyona]

Alyona, but this decoction of two glasses of hops will not taste very bitter? Is the expiration date all right?

[Lagri]

Lagri, Maria, with the expiration date everything is fine.

and this decoction of two glasses of hops will not be very bitter?

I do not know. Maybe someone tried this?

Hop sourdough.

The day before yesterday I tried to make a hop sourdough according to your recipe. Everything seemed to be observed, but she does not want to rise.

I made hops so that it turned out a little less than a glass, but still it turned out not much liquid. For a day, she stood with me in the maximum heat that it could provide (+24 in the room, but I kept it closer to a warm radiator, but did not heat on it.)

The first day there was no reaction. I added a spoonful of rye flour so that it became like thick liquid sour cream, wrapped it with a towel and put it back on the battery (the towel was not even heated by the battery, so the leaven would not be damaged by excessive heat.)
The next day, foam appeared and it jerked up. It was this morning (second day). But in the evening, the foam subsided, the bubbles that were not on the surface of the leaven, but disappeared inside it, it acquired the original consistency of semolina without pores. And it became much thinner. Can you tell me what to do next?

But at the same time the smell of saturated kvass, something similar to yeast. Rather pleasant.
This is two days later. Can you tell me what to do next? Thicken again with flour and heat on the third day so that at least a little has risen?
Thank you!

[Sergei]

SergeiIt looks like it's time to put the starter in the refrigerator.

the sourdough came to life a little after I added a little sugar

I'll go and I'll put her honey on it for dispersal.

....

I'm not a specialist, so I only write what I think. From the description I understood that you have Z-ka at the beginning stage. So it needs to be rocked for a couple of weeks and no less. For the result. If you are in a hurry, you can feed it for 5 days. And only then in the refrigerator. If you don't bake every day.
And what you described is a normal process to start with. And you need to feed her either every day or 2 times a day. After 4-5 days, she will begin to rise faster, 8-12 hours will be enough for her to rise. (I learned the theory - I haven't learned to do it myself)

[Alyona]

Alyona, try putting a spoonful of rye flour too. So I think that she, too, will foam and rise.

[Lagri]

Lagri, Maria, I'll try, thanks))))

[Sergei]

Sergeiit looks like it's time to put the starter in the refrigerator.

And I think so.

[Maria]

Maria, thank you for appreciating the bread. It is very porous and fluffy. Crust shrinks to crust. And delicious!
I also have sourdough right on the bottom, but this is enough to disperse it.
Alyona, I did not prepare the hop broth like that and did not read that someone would take a large portion of hops. Conduct an experiment: the next time you boil the hops, take more of it, but simmer for an hour, perhaps there will be no bitterness and the hops will be stronger.
The same must be done and Eugene, also the quality of hops leaves much to be desired, the first time the sourdough did not work out.
There is no need to add sugar anymore, it works. Now we must wait until the foam subsides, put the jar in the refrigerator, it will be ready for baking bread.
Yes, hops are very different in quality. I came across that the leaven calmly wanders, but more often than not a fugitive. And what we ourselves have prepared this year is in no way comparable with the pharmacy, the leaven is reactive.

aton4Sergey answered in a personal. I agree with the girls, the leaven is ready for baking bread.Now you can put it in the refrigerator.
Sergey_A, SergeyWhere did you get such a theory? Don't mislead newbies

[aton4]

aton4, Sergey, here take a look this recipe. Perhaps it will suit you. You can score a question in the search, there are many recipes. Only you take your starter culture, for this you need to change the calculation only for the required volume of liquid.
And, yes, seeds can be added to any bread.

where did you get this theory

I understand the description of Sergey's processes. Misunderstood?

I boast! Soon I will have a full-fledged Darnitsky - rectangular!
Here, I got hold of ... From the nearest bakery ...
I am racking my head how to clean it so that they are clean ... otherwise it is not known what insects and animals roamed about them ...

[Light]

Light, congratulations on your purchase! Now we are waiting for the Darnitsky starter brick. And we sell Darnitsky round. Here's how.

[Light]

Light, Congratulations! you wash, ignite and they will serve you for a very long time. I have three things, very convenient. I bake three loaves at once.

[Lagri]

Lagri, marika33thank you girls! Itself is glad !!
Do not count it as an off ... I just planned to try them out tomorrow, I asked my husband to cut it - with the proviso that he would bring it by dinner! So, I hope, by the evening I will report on the starter in the form!

I have three things, very convenient. I bake three loaves at once.

Duc and I had three too! when in sovetskie times we were paid in groceries, I baked bread myself! I've been baking since those times! And then she gave her mother-in-law "to drive", and her tenants put things in order and ... threw away! And these were the 2000s, when there were no forms to buy! Since then, and toiled ...

Here, I got hold of ... From the nearest bakery ...
I am racking my head how to clean it so that they are clean ... otherwise it is not known what insects and animals roamed about them ...

It's okay, my whole set is different and the same is from the bakery = so they are there so fried with soot - to put them in order I soaked them several times.
It is undesirable to clean the inside of the form with something metallic - outside it is possible.
And now the recipe itself.

We buy in the household. mage water ammonia, it is also ammonia in a different concentration, we take a large garbage bag = we put our forms in it. pans and everything in soot (I cleaned the baking trays) we randomly fill this case with ammonia, a little, 100-150 grams, we tie it tightly, remove air access = and calmly wait for a day (two is possible), then we pull it out and just remove all the soot straining. And we clean up the little things pointwise.

I wanted to buy another hop. But I didn't find him anywhere else. I had to buy the same in the same pharmacy. The date on it is July 2015, so it was going to be in 2014 (((I'll put it again tomorrow.

I used to add hops that I had picked from the branches in the street, around New Years Eve.
I was just waiting for a person, and so as not to waste time, I picked up some hops (glasses 4-5).
So, the hops, being frozen, worked no worse than plucked at the right time (hops are correctly harvested before the Assumption of S. B in September.

I also boiled it, cooled it down, mixed it with flour and added it to the leaven - the roof rose - both in the leaven and in the jar.

When I feed the leaven with flour and water, and I do it 2-3 times a week = life resembles zebra stripes - today it is white, and tomorrow it is black = I brew the flour with boiling water (it is additionally saccharified) and then when it cools down I add it to the container with the leaven, knead well and leave to react. Room temperature, without unnecessary heating.

The starter culture can be stored both in the refrigerator and in a cool room at 10 degrees (depending on the weather outside).

[Lagri]

Lagri, Maria, with the expiration date everything is fine. I do not know. Maybe someone tried this?

Should not.
Take 2 cups of hops and 3 cups of water and dilute the liquid in half.

I wanted to buy another hop. But I didn't find him anywhere else.I had to buy the same in the same pharmacy again. The date on it is July 2015, so it was going to be in 2014 (((I'll put it again tomorrow.

It looks like it is of the 2014 harvest, for July it is not yet ripe.

[Lagri]

Lagri, nooo, mine does not have a strong smell, you need to stick your nose in a jar to smell

When the starter culture is at its peak after dressing, the smell is sensitive, harsh alcohol.
But when she is at rest, we practically do not feel the smell.

Take 2 cups of hops and 3 cups of water and dilute the liquid in half.

Yes, I will definitely try, I wonder what can come of it.

When the leaven is at its peak after dressing, the smell is sensitive, harsh alcohol.
But when she is at rest, we practically do not feel the smell.

Thanks for the hint! She smells like that now, harsh, like an alcoholic smell. So the leaven is ready?

[WolfsAngel]

WolfsAngelValery, tell me, do you make flour only for feeding? Or can you also brew flour when making a sourdough?

Thank you all for the tips on bread molds!

When I feed the leaven with flour and water, and I do it 2-3 times a week = life resembles zebra stripes - today it is white, and tomorrow it is black = I brew the flour with boiling water (it is additionally saccharified) and then when it cools down I add it to the container with the leaven, knead well and leave to react. Room temperature, without unnecessary heating.

Thanks for the tip! I'll try it now!

I train the stove, hands, head ... stomach.
Loaf type:

Loaf type:

Type is quite attractive to look at.

[WolfsAngel]

WolfsAngelValery, tell me, do you make flour only for feeding? Or can you also brew flour when making a sourdough?

For feeding only= it's kind of food for some .. .... living in leaven.

[Sergei]

Sergei, you have a beautiful type of loaf! Is there yeast + sourdough? Well, although there is not much yeast, it is still better than the store yeast, in which there are still a lot of additives.
Valery, for the first time I read about making flour, where did you get acquainted with this method? A positive effect on sourdough is such a flour steam room?