The simplest hop starter

[Omela]

Girls, I have not tried to transfer the rye sourdough to wheat, because I do not see the need for this. After all, 2-3 tablespoons of rye sourdough will not negatively affect the taste of wheat bread. And Ksyusha (Omela,) right, wheat can not withstand a long time in the refrigerator. And rye without problem for a long time.
LigraIf 100 ml of starter remains and I have time, I can add fresh broth, then the starter works faster. Sometimes I tighten it, it stays on the bottom, only 2 spoons are straight, it costs longer, because there was not enough starter. Therefore, choose the option that suits you and is more convenient.

Girls, I'm with a new bread


Norwegian wheat-rye bread with sourdough (Omela)

Ksyusha, this is not your bread, but a work of art. I went to see the recipe.

Today we had guests who do not even know that there is such sourdough bread. I felt so sorry for them ...

Thank you, Marish. They told me here, too, the other day with complete confidence: well, you can't bake normal bread at home. I was even speechless for 5 minutes, then I was indignant for another 5 minutes, then I picked up decent words for 5 minutes ... then I started talking about both kneaders and HP. and about leaven, and bread without kneading .. in the end, it turned out that the person just did not want to do it. It's easier to say that you can't bake bread. than to try to do something for this.

Yes, Ksyusha, we also came from the same category. People do not want to eat normal homemade food. They buy bread and all the baked goods in the store.
I didn’t even bother to explain anything, and they didn’t ask how and what, because they and I know that they will not bake. Although they said that the bread is delicious.

[ninza]

ninza, Nina, I knead the dough without equalizing the temperatures at once for 2 minutes slowly and 8 minutes at a normal pace, only 10 minutes. I help rye with a spatula, sometimes I hesitate, and in general 10 minutes is not enough. And 15 should be enough, in your stove one batch is enough.

[Omela]

if you want to get aesthetic pleasure from the contemplation of the right loaf, then yes. But for everyday use, I think this is not important.

Omela, why is this on "you" then with me?
No, of course, it doesn't affect the taste, it doesn't matter, but I feel that I haven't finished my studies somewhere else.

Omela, bread is another handsome man.

why is it "you" is with me?

This is me out of respect for those who are contemplating: you and your household.

Thank you!

[ninza]

Irin Ah, dear, can I ask for a complete recipe for your bread?

ninza, Nina, thank you for rating.
The recipe is as follows: 275ml. water, 0.5 tbsp. rye flour, 3 tbsp. flour 1s, 1.5 hours l salt, 1 tbsp. l. sugar, 2 tbsp. l rast. oils. I add more flax seed and 2 tsp of fiber. If done with yeast, then 2 tsp dry or 8-10 grams fresh.
I do this: late in the evening (we can say that already at night) I make a dough for 0.5 norms of water + about 2 tbsp. l sourdough + rye flour and flour 1s before the dough, as for pancakes. In the afternoon, I added the remaining water and a little more flour. Once again everything wandered. In the evening I pour the HP into a bucket, add salt, sugar, the remaining flour. I turn on the "Basic" program and while it is mixing, I add oil. And I look at the bun. On the dough, you need to add flour, 3.5 tbsp. there will be little. I add a little bit. As the bun does not stick to the bucket, so I leave HP alone, she will do the rest herself. I always make it according to this recipe, but the bread is different. This roll turned out to be more airy, tasty !!!
Here is a section of that roll. Only a bad photo came from the phone.

[Omela]

Omela, Marina, you can in fact translate into one portion of bread ?! I once ran out of rye flour and added CH, but then I quickly used the sourdough. She baked bread, where the recipe needed 200 grams of sourdough. Then she fed the rye again.
The time for hop cones will come, then I will try now I use dry hop sourdough, I bake very rarely.

Ksyusha, of course you can. But you yourself write that you needed 200 grams of leaven, which is a lot.
I, too, somehow ran out of rye flour and I added CH, but the base was rye, there was little wheat in its composition.

Not read the whole topic, unfortunately, not enough for all the time. I want to try to make this sourdough soon, as soon as I can find hops. But some household members, though not very active bread eaters, are allergic to honey. Can I replace it with sugar or molasses?

[Venera007]

Venera007, Tatiana, of course, you can replace honey.

That's great! Thanks for the quick response))
I will definitely report on the result.

And thank you for paying attention to the sourdough recipe! We are waiting for a positive result and success in obtaining the leaven!

Irin A Irochka, thanks for the answer. And how big is your glass, how many grams of flour does it contain?

My dear girls, I am very worried - the bread did not work out. In the evening I put the dough, it did not really rise. At 11 o'clock I added everything according to the recipe and the bread is still standing, almost did not rise. I don't even know what the reason is. Did I put my starter in the refrigerator too early? She took it out, mixed it up. wrapped it up and put it back to the battery. I don't know if I did it right? And with the bread that is standing, I don't know what to do - wait some more or bake what is there, or something else? I look forward to your advice.

Nina, your sourdough worked well for you, it even ran away, the bread should rise if the kitchen is not cold.
You put the ready-made sourdough in the refrigerator.
Now we need to create warm conditions for the dough, wait for it to rise. If the temperature in the kitchen is cool, then turn on the oven and put it on the stove.
The dough does not like drafts very much, everything should be closed and warm.

Marinochka, should I put the leaven in the refrigerator again? And still wait for the rise of the dough until the evening? Will it not rise until morning? Yes, Marinochka, everything was fine with the leaven. I just can't understand what my mistake is.

Nina, you have the leaven ready, let it be in the fridge. The dough usually does not rise high, it should be all in bubbles and the dough is foam on top.
Was the mixing water temperature not hot? Can the dough be cold after all? Create greenhouse conditions for him.
The longest time for me to rise can take up to 2 hours.
Do not be afraid that it will oxidize, it is better to wait for it to rise.

Marinochka, the water was warm. I wrapped the dough even more, I will wait until the evening and hope. Thanks a lot for your help! I put the leaven in the refrigerator. Thank you!

[Nina]

Nina, maybe the water was more than 40 degrees? I once spoiled the bread, but it didn't rise at all (it turned out that the water was too warm, since then I have been using a thermometer), and if there is no movement, can I add one tablespoon of sourdough? Marina, what do you think?
Nina, you can put a bowl of dough on a bucket of hot water or on a saucepan, then the dough moves more vigorously.
Now, when I add water to the sponge, so that it is the same temperature as the body, that is, for the hand, there is no warmth and no cold!

The edge has risen a little, but there is no particular movement. Add one spoon of sourdough, how's that? Right now, add a spoonful of sourdough from the refrigerator to the dough, put it back on the knead for 15 minutes and leave it on the rise until tomorrow?

I just can't understand what my mistake is

Try to read 🔗 of this recipe, published in 2012, it may help you find the error.
In addition, there is an interesting option for preparing dry hop sourdough and various bread recipes.

Yuri, thank you very much for your attention and advice.

[Gandalf]

Gandalf, Yuri, thank you very much for the link. It is possible that she will help the girls find answers to their questions, where they will receive advice from real specialists.
I started to bake bread with hop sourdough a little earlier and according to the recipe in Mr. Sterligov's LiveJournal.

ninza, Nina, if, nevertheless, the bread does not rise, I would even add 2 tablespoons of sourdough, a little flour and leave it to rise overnight until morning.

Something my dough does not rise today

Twig, just doesn't rise today? Have you already baked sourdough bread?
My dough, if I cook a liquid one, does not rise, but bubbles, but in volume it does not increase much. For the test, the main thing is warm and no draft.

[Nina]

Nina, I'm sorry, I missed the comment, I was working in the kitchen too. Marina, I would also add two tablespoons of leaven! I already wrote, once it was like that - it stands in a uniform and does not move, I dumped everything into the basin, mixed the leaven and put it back in the sink with warm water to come up, the dough came up and baked bread. The bread turned out to be not very airy, a little denser (I didn't want to wait and put it in the oven after increasing by 1.5 times), but delicious! And not sour! Nina, when you bake, try putting it in a cold oven and covering it with something? If possible.

[marika33]

marika33, yeah, just today. I baked several times on the dough, put it in the night, made the dough on whey and rye bread, bubbled and froth in the morning, then added wheat flour and the dough quickly came up, even in the refrigerator it grew well (well, I put it in the refrigerator after the kneading, I didn't bake it right away )

But yesterday night, as usual, I put it on, only on wheat flour, on water. Added bran and honey. And something for the night, no gugu
In the jar, the sourdough seems to be alive, I fed it with honey, I added a little flour, it bubbles.
I added another spoonful of sourdough to the dough, again somehow muffled.
(maybe these are critical days for me and dough doesn't want to be friends with me?)

[hawk]

hawk, Twig, quite possibly.
Maybe add a little rye flour?
For how many years I have been baking bread with this sourdough, and my bread is different every time. True, I do everything approximately, I never adhere to the exact recipe. The bread may not work if there is no mood, if you put the dough "in passing", and not purposefully ...

Marish, look into the gazebo, there is another "consultation"

I'm coming, Lenochka, thanks! I just went to the forum, I remember that Veronica's birthday.

I'm thinking, maybe the problem is in flour?
This is the first time I bake bread, I recently bought 2 packages, it is called ordinary wheat flour without GMO N5.
I added yeast (dry) now, 2 hours have passed and again no guogu

Girls, Marinochka, Oksanochka last night and after waiting for an answer decided to bake this bread. It did not rise even during baking, only a dome formed and that's it. It tasted to me sourish with bitterness. I had to give it to the birds. The first, even if not entirely successful, is still an experience. I read the previous answer and realized that I shouldn't have added rye flour to the bread. Moreover, I have experience in baking with rye sourdough, I still have it in the refrigerator. I just wanted to switch from it completely to hop sourdough. On Tuesday evening I will put a new dough taking into account all my mistakes. I don’t bet on Monday because my grandmother (the kingdom of heaven to her) from childhood taught me good deeds on Monday not to start. May I continue to contact you for help and advice? Thank you, my dear girls.

[hawk]

hawk, Twig, I don't even know how to help you, it doesn't even rise with yeast. Perhaps flour is to blame, now anything can be added to it. Next time try to make a dough by adding rye flour.
ninza, Ninochka, I was busy and went to the forum only at 10 pm, answered, my answer is # 475.
It is a pity that the bread did not work out, but the leaven is there, I hope that next time everything will end well.
Of course, Nina, contact us, if we can help with advice, we will be glad. After all, together we can find the right solution. I wish you success!

Marishka, take my report too. Remember my experiments with winter hops? Then I made the leaven, put it in the refrigerator and safely almost forgot about it - then there were experiments with liquid yeast. Yesterday I took out, kneaded the dough, left it overnight, kneaded the dough in the morning. It moved away, rose a little, set to bake.
What can I say - it works, this is my wrong winter leaven. I did less than half the norm from the recipe, kneaded everything by eye, the roof was completely torn apart, the crumb was sour and moist (the dough was thin), but very tasty, my daughters and I made half of the small loaf hot. for some reason the file does not load, I'll try to download it later.

Marinochka, now looked into her starter culture in the refrigerator. She stands so quiet, calm, there are no bubbles. This is normal?

Helen, I congratulate you! This means that winter hops are working, maybe not quite at full strength, but they are working. The roof tore apart, maybe you put it in early, didn't let the dough rise? If the crumb is sour, you can add more honey or sugar. Next time, you can customize everything to your taste. Was the chilled crumb damp too?

The taste of honey is felt, the bread is even sweetish for me, crumb, yes, moist. Maybe not enough flour?

She stands so quiet, calm, there are no bubbles. This is normal?

Yes, Nina, okay. When the sourdough calms down, it can even settle, water appears on top. Before using such a leaven, it must be mixed well.

[elena kadiewa]

elena kadiewa, Helen, there may be a damp crumb from the batter, and if the honey is shifted, it can be a little sticky, in this case it is better to subtract the honey.

[Nina]

Nina, you can feed your leaven with rye flour and water once, see how it will behave. As if to feed her a little? What do you think, Marina? How to reload it or load it will be more correct.
And if you put a new one in it, you can put 1 tablespoon of rye sourdough, then it is faster.

Girls, the second day I'm trying to make a sourdough according to this recipe. I have it not as active as they write here, but finely bubbly (you can see it when mixing) and the smell of beer with a honey note (maybe I can get something else)

Oksanochka, do you need to feed all the leaven in a liter jar right now, or just the one that will go to the dough of bread, which I will put on Tuesday? So should the leaven in the refrigerator be in bubbles or not? Please answer, I started to worry about my starter culture! My yogurt-based rye sourdough, is that right? Thank you.

[Nina]

Nina, my first leaven was initially quiet and calm, the second I made according to the original recipe with the addition of the first, taking into account my mistakes, and the leaven started to play, I tried to run in the refrigerator, and then I took it from it for baking, mixed it, now it’s quiet again and calm, but when you put the dough, it activates, I realized that it should be so.
When the leaven is calm, it is necessary to immediately take more 2-3 tablespoons per 0.5 kg of flour (they advised 1 tablespoon per 0.5 kg of flour).
In general, when I began to put more leaven, then everything began to work out great. The bread is light with even holes and an even dome.
And after kneading the bread, I also leave small pieces from the previous dough and store in the refrigerator, put the dough and throw this old dough into it, pinching off in small portions. I bake bread about once a week, or a little more often, the old dough costs so much in the refrigerator.

[Ligra]

Ligra, everything turns out right. Everyone has hops of different activity, the main thing is that the leaven is bubbling. And they all describe the smell in different ways, it's individual, but in my opinion the process is going well.

[Nina]

Nina, I would not do anything with sourdough until Tuesday, and when you put the dough, it will be fed
Oksana and Marina will have their say.

Marinochka, thanks! Calmed me down, otherwise I began to worry about my leaven. The piece of dough tip is great. I will do that.

Marinochka, do you bake bread in cotton? May I ask for a complete recipe for your bread? Thank you.