The simplest hop starter

three loaves of bread from a liter.
Accordingly, half a liter should be taken

1l - for 3 loaves, and 0.5l - for 1.5 loaves of bread?

you can also make three small ones.

: lol: I'll have to try what happens myself.

Sergey, on what volume of liquid will you put the dough? and in what form is the oven? It is better to take a high form so that the bread rises up, and not low and wide.

I don't know how much volume is needed. I should get one loaf.

Marina, but you can immediately make the dough (I read other recipes - they immediately interfere and bake without dough. And then they praise it.) Can I do this with my super ferment?

Sergei, better with dough. I have not tried baking without dough and I doubt that the dough can be super-duper without dough. And the girls bake everything right.

In time, I do not fit into the reduced b / dough version, that is, while I am walking along the right path, it is worth dough. In the morning I will knead.

The correct decision was made - there should be a dough! Let's wait for the right result - airy and tasty bread!

Correct decision made

: lol: And I don’t make a decision - I’m doing it that way, the process is spontaneous, but correctly, as you teach, the teacher !!!

airy and tasty

There is nothing left to do but wait for such bread.
I mixed the dough with additives. I'm waiting for the air to rise and then I will bake delicious (added an additive).
PS: And the leaven is like a rock-climber - everything climbs and climbs!

But the dough is rising slightly. Apparently you have to bake a cake.

[Sergey_A]

Sergey_A, take your time, give him more time to rise.

Sergey, what time did you knead the dough? What's the temperature in the kitchen? no draft? Tatiana advises you correctly: do not rush, let him rise!
sugar or honey did not forget to put?

give him more time to rise.

It's too late - the bread has just been cooked. The dough must be too thick. And the dough rose for a rather long time, 5-6 hours.

what time the dough was kneaded

In the morning.

What's the temperature in the kitchen? no draft?

Everything is normal - the leaven rose well there.

sugar or honey did not forget to put?

Did not forget.

[Sergey_A]

Sergey_A, I also had my first brick-built bread, and I couldn't get up from morning to evening, although it was still tasty.
The main thing is, do not be discouraged and do not stop there. I, too, are just mastering the leaven, and so far not everything is working out ... But we can handle it)))

Sergey, and I didn't get bread right away. I still continue to study with girls. Just don't worry, everything will work out!

[Sergey_A]

Sergey_A, Sergei, I sympathize! So you need to look for the reasons for the unsuccessful result and eliminate them.

Thank you all for your support!!!
I'm not really worried - I saw the reasons for this result when cooking, I knew that I had to do a lot according to my guesses, while reading the recipes and not understanding the subtleties. One must live to learn.
Right now I am racking my brains and trying to figure out how to get a loaf out of a glass container. He stuck with all his plane. But I read that it is necessary to oil the dishes and did not forget to do it. And how to bake in glass. container and whether it is possible - I never found out.

He took it out, took it out all the same !!! I guessed the reason correctly. It is necessary to delve into the recipe shares again and the dough, possibly, stir the liquid. The firstborn came out porous, but the dough was not baked properly because of the tight roof. But I'll eat it anyway !!!

[Sergei]

Sergei, on the second page of the topic Oksana (Loksa) put a photo of bread in a glass pan.She liked to bake in one, you can see how the dough rises and her bread baked wonderful.
I agree with you, no matter how good the recipe is, intuition should be in baking bread. Different conditions, different flour, water, hands, cotton, ovens, etc.
I can advise you to knead the dough for at least 20 minutes with your hands, then you will feel it and know whether you need to add flour or not. But in no case liquids !!!
How did the bread taste like?

I can advise you to knead the dough for at least 20 minutes with your hands, then you will feel it and know whether you need to add flour or not. But in no case liquids !!!

The dough was sticky, I didn't knead for a long time. And I would knead it - it would become even denser and how it behaved further I still cannot guess. This also confused me from the addition of flour (I thought about it and was afraid to add). I also thought about water - did not risk it, added sourdough. Did not help.

How did the bread taste like?

With the addition, I overdid the sourdough-rye-additives - the taste is rye-sour-additive. In general, not very much. What I read on the internet (what others added), then I added. I didn't find caraway, but it would be better suited to bread. Now I frown, but I eat.

I'm with the next report. I made a dough on all the liquid for the night, kneaded in the morning, left for three hours, came, the dough rose, but the roof fell off a little during baking, apparently, it stood a little. But the taste !!! The crumb is soft, tender, tasty. Correcting mistakes doesn't go in vain. And here is the bread

Next time I'll try to bake in the oven.

[Venera007]

The dough was sticky, I didn't knead for a long time.

The dough had to be kneaded until it ceased to stick to the hands. You should get a homogeneous kolobok.
There was no need to add sourdough any more.
Sergey, unsuccessful bread is also an experience, next time you will take into account your mistakes and the bread should work out!

Venera007, Tatyana, congratulations on getting great bread! I am very glad that you have achieved such a good result. The fact that you sat down a little, do not be upset, this does not affect the taste.
In the oven, yes, it is much better and tastier, even the crumb structure is different.
Thank you for the photo report of the wonderful bread!

The dough had to be kneaded until it ceased to stick to the hands.

I felt it, but I did not understand it consciously, clearly to my mind. Now I wrote it down. To follow. just do not forget. (now I’m hardly forgetting because I’ve seen enough and have already made it my own mind. Thank you for repeating the rule !!!) And when kneading to prevent the dough from sticking, should flour be added or kneaded until a bun is formed?

There was no need to add sourdough any more.

Got it. I won't do it anymore.

unsuccessful bread is also an experience, next time take into account your mistakes and the bread should work!

Everything is said exactly as I understand it !!! Recognized wound wherever possible. Thanks for the tips !!!

If anyone wants fresh hop cones, take a look here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309962.0

Hello! Tell me, in the recipe at the beginning of the topic, whole wheat flour or rye flour?

[Gennady]

Gennady, in the sourdough recipe it is indicated - rye flour. And further in the description, Marina writes that she takes rye flour and whole grain. And in the photo in the bread recipe (three loaves) - dark, rye.
I did it myself with whole grain. It turns out to be very airy and fragrant.
And on the wheat premium it was somehow empty - neither aroma, nor taste - neither I nor my husband liked it.
Look at the comments on the topic - there are photos of breads made from different flours, and recipes adapted by us to our realities.

Marinochka, forgive me for getting ahead of the "dad": I refreshed the algorithm of your starter culture in my memory, and now there are new people interested.

Thanks for the quick response! In the recipe, after the dough, simply whole grain is indicated, and it is both wheat and rye, if in the recipe rye, then bread is obtained almost entirely from rye flour, and mainly from heavy whole grain, yesterday I tried without wheat, it does not rise at all, I will try again

PS: for a baker of one loaf, divide everything by 3?

[Gennady]

Gennady, Gennady, when you make a dough, use all the liquid that is needed in the recipe in it. And when kneading the dough, add the rest of the flour, oil, salt, etc. ... Then the dough will rise faster. I was worn out, believe me, now I know how.
Marina, I have already made hearth bread twice, everything worked out great, airy crumb, soft .. My little one who loves only fresh bread, and on the third day he ate it like a loaf. I could not take a photo of the current, the phone was broken, and I was too lazy to get the camera. Next time I'll take a picture and show you. In the meantime, it's time for me to refresh the leaven, almost nothing is left)))

I did just that, I don't understand only CH - is it whole-grain wheat or whole-grain rye?

[Gennady]

Gennady, CZ is wheat, as the bread is wheat-rye. In the dough, rye flour, and when kneading, wheat wheat flour and premium.

[Gennady]

In the recipe, after the dough, simply whole grain is indicated, but it is also wheat and rye

Gennady! Whole grain flour is only wheat flour. In stores, there is often only one type of rye flour, that is, there is no division into premium rye and whole grain rye.
I think Marina takes the standard peeled rye flour. But let's wait, let her answer this question herself.

Yes, you have to wait for the answer from the author of the recipe, but I have exactly rye whole grain

[Gandalf]

Gandalf, Yuri, thanks for the link! I believe that bakers who cannot buy hops will contact you.

ostapchukgena, Gennady, in the recipe for CZ wheat flour. I have never seen rye wheat flour, so I did not specify that it is wheat. Well, the recipe says that the bread is wheat-rye, and not completely rye, about which marina-mm, Marina and answered you.
Tatiana, Nastya, MarinaThank you for your quick help and answers!

Marina, I have already made hearth bread twice, everything worked out great, the crumb is airy, soft ..

Tatiana, I am very glad that you have eliminated the mistakes in baking bread and that its result is wonderful for the joy and health of the family!
We will wait for the photo!

The dough had to be kneaded until it ceased to stick to the hands.

Here I saw what and how it was necessary to do. I should see it right away - after all, almost everything looks like mine. There was not enough knowledge and experience to bring it to the desired end.
Apparently, in a hurry, I missed to insert this link:

[Sergey_A]

Sergey_A, Sergey, have you tried to bake bread anymore? Were you so frightened by your bad first bread experience?

marika33, and you measure flour with glasses? I just got used to weighing in grams, it would be more accurate, otherwise the glass is a conventional unit and the weight in it can vary from moisture and from the degree of compaction of flour in the glass, the recipe in grams would be more accurate. the leaven fermented, the dough fermented, but the bread did not rise, it's a shame, because the attempt is very long in time

[Gennady]

Gennady... I don't measure flour either in glasses or grams. I always knead by intuition.
At the request of the girls, I set the recipe and measured everything with glasses.
In grams, there may also be discrepancies due to the moisture content of the flour.
Gennady, did you forget to add honey-sugar when kneading bread? How long did the bread rise, what was the temperature, maybe there was not enough heat for it?

I added everything, rose for almost 4 hours in the oven at a temperature of 30-33 degrees, and another question, where did the temperature for the leaven of 2 degrees come from? all bacteria live well and at 35-40, my sourdough did not rise at room temperature, it also stood at 30-35 in the oven, though it rose 3 times no more, stood for 2 days, next weekend I will try to cook it again fresh

You should have written 28 degrees, not 2?
In many places I read that it is not higher than 28-30, because beneficial bacteria die at a higher temperature.
It is very difficult to maintain a constant set temperature in the oven. I think that is why it did not rise in your case, that there was an increased, artificially created temperature.
Try to create more natural conditions for the rise of the dough.You can put the form with the dough on the windowsill, in the sun, but so that there is no draft.

in the apartment at 23 degrees, my leaven does not rise with this, maybe the next weekend it will be warmer, I'll try, but it seems to me that everything is in the proportion of water and flour in the dough, there are already 51 pages in the branch and no one has written a recipe by weight, really all glasses!

23 degrees is very little, there will be no rise at this temperature.

no one has written a recipe by weight, do they all have glasses!

There are quite a few recipes in grams, take a look here and so there is still... Everything is clearly calculated in grams.

I like your recipe, from the correct flour, useful for the body, I will edit it for myself, and under today's 1/3 of the recipe in a bread machine
I also added rye malt and onion heat to the dough
ps I apologize for the mistakes, the computer rules me, but apparently his mind is not enough

The bread hasn't risen at all, but it's baked, isn't it soggy?
Gennady, if you want to bake healthy bread, then you will succeed.
Please, unsubscribe about your result, and I wish you success and good luck!

Only from the stove, I'll unsubscribe tomorrow

[Sergey_A]

Sergey_A, Sergey, have you tried to bake bread anymore? Were you so frightened by your bad first bread experience?

So you have to finish that "bread"! I’m just finishing it up and watched this video ... Right now, I continue to ferment the leaven, trying to convert it into wheat. And then I will try to make not lumpy pancakes, but delicious bread.

Here is the result! It took a long time to climb - maybe the leaven is still weak, maybe it should be so. But you want to do it quickly! Top is top here. Oh!!! I forgot to say: baked in a slow cooker. In the oven, something has not yet understood who (what) is to blame - whether I, or the oven (it is not clear what temperature actually works). Therefore, he turned the bread, judge the bottom by the sides.

And this is after cutting for a view inside

Evaluate the result. Only objectively, without boasting. Type

[Sergey_A]

Sergey_A, but it seems to me that it's not even bad, it's baked inside, it's good. I can't see the current holes from the phone, but what about the taste?