Monastic leavens

Thank you for not ignoring it.
It's just that for a person who has never made a leaven, the answer is not obvious. It can be assumed that this is mixing, and in fact, perhaps, that something needs to be added or added (water, for example, cold.)

From Ushakov's dictionary
4. (unsov. Besiege) what. Isolate the component of the solution, make it sink to the bottom of the vessel in the form of a sediment (chem.).
That is, to release carbon dioxide from the leaven while stirring, and force the leaven to sink into the container - otherwise it will run away.

Tell me please
My hop grows in my summer cottage, where he overwintered. Now, in March, can these bumps be collected, or will they no longer be alive? Wait for the new ones? Thank you in advance

And again the question about raisin sourdough ... Is it possible to bake rye on it or something like Borodino? Or do you use other types of starter cultures?

And again the question about raisin sourdough ... Is it possible to bake rye on it or something like Borodino? Or do you use other types of starter cultures?

Why not? Feed it with rye flour and bake for health.

I made hop sourdough No. 3. Surprisingly (once I tried to start "eternal" and kefir sourdough - I had to suffer) came up remarkably in a day - even the fry ran out of a liter jar.

On the second day I decided to make bread on it, the recipe was on a whim.
350 g wheat flour
150 g rye flour
1.5 tsp. salt
1 tbsp. l. honey
1 tbsp. l. rast. oils
3 regular rounded tablespoons of sourdough
water took about 330 ml.

First, in the PIZZA mode, I kneaded the dough, then let it stand for 5 hours in the switched off HP (several times I turned on the BAKING for 1 min). Raised 3 cm below the edge of the bucket. I was scared that it would start to fall - I turned on the BAKERY for 1 hour and 15 minutes.
When baking, the roof sagged a little until it was flat, after baking (when it cooled down) it fell a little more, by about 1 cm.

Baked. The cut and color are similar to those of the Darnitsky canteen. The consistency is also (slightly more dry than I am used to HP-bread). I taste distinctly bitterness. Although my husband said that it was not bad.

He didn't particularly like this "dryness" of the crumb either. Maybe overexposed on baking? Basically, take it out 10-15 minutes earlier - it wouldn't be raw.

On the second day I decided to make bread on it, the recipe was on a whim.

I was looking for what bread to make on rye flour and came across your recipe
made 1 in 1 practically, only No. 1 hop sourdough
and measured 295 grams of water, and that seemed a bit too much, I had to add a little flour
quite cute bread turned out
the dough rose for 4-5 hours somewhere, after crushing it was about the same, and it was baked in the oven, probably 50 minutes ..

although the top of the opal is somewhat (with rye flour they used to make custard flour before - there is the same story, although the dome of a pure wheat dome is great)

I wonder if there is no honey at hand, how much sugar can you put in place of it, and how much does honey affect the taste and so on?

Hello! Glad to finally join you!
tell me, pliz, how much sourdough should I put if I bake bread from 4.3 cups (230 ml each) of flour and 1.5 hours of water? (and yeast is not necessary at all?)

Hello! Glad to finally join you!
tell me, pliz, how much starter should I put if I bake bread from 4.3 cups (230 ml each) of flour and 1.5 hours of water? (and yeast is not necessary at all?)

Welcome ))

I get about 5-6 tablespoons of sourdough for 800g of flour
(well, you can count it proportionally)

well, yeast is not needed at all))

Thank you! and a cup of 230 ml is 150 gr? it was written somewhere

[I have questions about hop sourdough]

I have questions about hop sourdough

1. I read somewhere that it needs to be done fresh every half a year?
2. If she changed the smell, is it worth using it ??? or is it better to let go. My leaven is already 6-7 months old

[I have questions about hop sourdough]

I have questions about hop sourdough

1. I read somewhere that it needs to be done fresh every half a year?
2. If she changed the smell, is it worth using it ??? or is it better to let go. My leaven is already 6-7 months old

our leaven, also 7-8 months
I think so, if it is regularly used and fed, it will serve for a long time

by the way, today they put kvass with sourdough, not yeast!

Hello everyone! I am either blind or dumb !!! I fermented the starter culture nea hop No. 3, but how to use it now ??? How much to take for 700 grams of flour ???

I put 6 tbsp on 800g of flour. spoons of leaven

and I vary from 3 tbsp. l. to a glass, depending on which bread you want to get more airy or less

and I vary from 3 tbsp. l. to a glass, depending on which bread you want to get more airy or less

Doesn't a large amount of leaven affect the taste of bread?

In what sense?? If you are talking about the taste of the sourdough itself, then no ..

Mine do not like bread that is too dry, so if I want more satisfying and moist, I take 3 tbsp l., if more airy and with a thin crust - take a glass (in terms of volume).
Only recently I noticed that either the leaven is already very strong, or it is too warm in the house ... but only they work too quickly. So now I mostly use even 1.5 kg loaf of 3 tbsp. l. leaven
The little sister complains that if you take only hop sourdough, then the bread sticks to the mold, and if you take hop and eternal sourdough in equal parts, everything is fine. The bread has a thin crust and is very tasty.

p.s. if the leaven is very fluffy and take spoons with a slide. then the volume is almost a glass and comes out.

The little sister complains that if you take only hop sourdough, then the bread sticks to the mold, and if you take hop and eternal sourdough in equal parts, everything is fine. The bread has a thin crust and is very tasty.

I somehow got into the habit of lubricating the form with a thin layer of sunflower oil

We went to the Savvino-Storozhevsky monastery.

Among other things, I could not resist - I bought monastery rye bread with hop sourdough - as it was written on the label. The bread is really tasty and sourdough - whoever grows sourdough and bakes sourdough bread will immediately determine.
I safely forgot to leave my leaven for storage, and it, essno, that ...

Almost all of the bread was eaten, and I successfully managed to bury two slices in order to try to grow a new sourdough on them.

And well - raised! She poured these two slices with water, left for a day, then there - a spoonful of rye flour, 5 pieces of black raisins, 1 teaspoon of honey.
And then - as always - a part - or use, or throw away, feeding - and now we have a wonderful living and working starter culture!

Two days ago I put Hmelevaya No. 3 on wheat flour. I put it in the warmth. Rose well in a day, bubbled. The next day it began to go down, I removed it from a warm place and left it on the table in the kitchen, fed it with wheat flour, and today it is bubbling, but it hasn’t risen a single gram. I thought that if it rose, I would put some bread on it. Now I don’t know what to do .. It turns out that it doesn’t work as it should? Please tell me what to do next with her. Maybe I was feeding wrong? I used to have eternal leaven, so I fed this one in about the same way, added flour and water so that the consistency of thick sour cream remained.

Please answer somebody .. My leaven doesn't rise a gram, but it smells good and tastes nice and bubbled .. What does she want? Can put it in a warm place or feed it or feed it with rye flour. I really don't want her to disappear again ..
My very first sourdough turned out right away, but the last two went into the bucket and now again it's not clear what happens ((((((

Try to take 1 tablespoon of your starter culture and feed it like a thick pancake.

Two days ago I put Hmelevaya No. 3 on wheat flour. I put it in the warmth. Rose well in a day, bubbled. The next day it began to go down, I removed it from a warm place and left it on the table in the kitchen, fed it with wheat flour, and today it is bubbling, but it hasn’t risen a single gram. I thought that if it got up, I would put some bread on it. Now I don’t know what to do .. It turns out that it doesn’t work as it should? Please tell me what to do next with her. Maybe I was feeding wrong? I used to have eternal leaven, so I fed this one in about the same way, added flour and water so that the consistency of thick sour cream remained.

like rye flour should be fed? ..

Open country cake (pizza, etc.) on a sourdough from monastery rye bread - dough composition - one tablespoon of oatmeal, buckwheat, soy, rye and polenta, the rest is wheat flour.

I put hop No. 1, after 12 hours I looked - it clearly stratified into 2 layers - the water was dark on top, thick on the bottom ... mixed, went to work ... that means nothing happened? can I throw it away? or wait?

You need to add flour and mix. As long as the liquid is on top - the leaven is alive, it is simply too liquid. If "water" is below - everything is gone

thanks, today I will try to start a new one ... because by the evening the liquid was just from the bottom, but there is still a lot of hops in the country

Yesterday at 21 o'clock I put hop sourdough No. 1, topped off peeled rye flour and one spoonful of oat flour (because only Nordic was made from wheat, and it was with an additive). The sourdough immediately began to bubble up. In the morning it doubled. I fed her with rye flour brewed with boiling water. Such a feeling that she begins to actively grow. Can the sourdough be ready in 24 hours?

I was overjoyed early. After feeding (a day has passed) it costs, it bubbles slowly, but has stopped growing. What to do next with it? I have already poured out the lactic acid sourdough, and it was not there either.

Good morning

Finally, I got sourdough bread too.
True, I immediately used hop sourdough and raisin sourdough.
Thank you all very much !!! I read a lot of tips
Photo bread is attached

[Gelena_]

Gelena_, beautifully! Such a result would please me too!
What is the bread recipe?

Good evening, I did this:

In 280 ml. boiling water to brew 2 tea bags.
Add 1 table. spoonful of malt extract. I poured it into the oven bucket. Has cooled to 40 degrees.
Then I added the 3rd table. spoons of leaven, 1 tsp. lies. Sahara
150 g of rye flour.
Gently mixed and forgot about it for three hours)
When the dough came up, she added:
3 table. lies. rast. oils
200 gr rye flour and 150 gr wheat
1 table. lies. cocoa.
1.5 h. Lodge. salt
Cumin, ground pepper, coriander (optional)
And I turn on the dough program.
Then she waited until the bread rises twice and turned on the baking.
It turns out, of course, for a long time, but the whole family is happy with the result (y)

Information for the people of Kiev.
The sourdough on Kievmlyn flour stopped working for me. Earned money at Belotserkovskaya.
And who feeds their pets with what flour?

Hello. Made hop starter culture No. 1. After feeding, it bubbled up and doubled. Now I'm trying to bake bread on it (though I got scared and added a little yeast, 0.5 tsp). I have two questions - now you need to put the remaining sourdough in the refrigerator and 12 hours before the next baking, take it out, feed it and put it in a warm place? Or is it better to feed it now in the refrigerator, and take it out of the refrigerator to warm a couple of hours before baking?
I'm trying to make rye bread, now I put it in the "rye dough" mode. After that I want to try to pull out the paddle and put it in French mode. What do you think is correct?

After the rye dough, you can turn off the oven, wait until the dough has doubled and turn on the baking mode. In the French mode, as in any other mode, there may be enough time for proofing

To do this, it would have been necessary to get up early in the morning and turn on baking, bread was needed for breakfast. I was too lazy, after the "rye dough" mode for an hour and a half the dough stood, rose, I periodically turned on not baking. Before going to bed, I decided to knead it again and for this purpose turned on the "pizza" mode for 10 minutes. Then she pulled out the paddle and set the French regime with a delay of one hour. The total is 7 hours. The bread has not risen, I have not tasted it yet. Tell me, I did the right thing that after the "rye dough" mode I included "pizza". Or in the dough mode, all the necessary operations are performed, you just need to wait for the rise and turn on the baking?

[zavarka]

zavarka,
How does your bread taste like? If good, then everything is fine.
Knead the sourdough rye well enough - it doesn't matter which
mode, let it rise well, and bake. You can, of course, knead it several times, but why? I'm doing this now, maybe someone else is doing it differently. The main thing is the result.

I haven't tasted it yet. We didn't have time for breakfast, so we'll try it for dinner now. The daughter woke up in the morning and asks - does it happen that we have French bread that smells so delicious? She loves him very much and I have not baked lately, my husband is on a diet. I don’t know how she understood that the "French bread" regime. Before that, I had never baked rye in this mode. Of course it smelled amazing. I like to wake up to the smell of freshly baked bread

My bread is not baked. I will use it on hair masks. It's a pity, of course, but it wasn't baked. It turned out to be low and raw.

Try again, increase the baking time.

[Chamomilla]

Especially for Chamomilla:
If you already have it, and you write that you have been given a ready-made hop starter culture and there are a couple of spoons left, then you can see how thick it is.
You need to add water to it, stir well, or better beat with a fork to saturate it with oxygen, and then add flour and stir. Further - just adjust the consistency.
When storing in the refrigerator: we take it out, let it warm up for an hour, then feed it, let it stand at room temperature for 1 - 3 hours and put it in the refrigerator.
You can boil the rye flour with boiling water, and then feed it. I was lazy to brew. No, at first I brewed, and then stopped and did not notice the difference.
When storing in the refrigerator, try not to make it too thick, then it will be less acidic.

Thanks for the answer! I fed the sourdough, but it took 25g of flour instead of 50, and more than 75g of water. Why dont know. What consistency should the sourdough be, like liquid sour cream? And the whole night the leaven stood on the table, by the morning it rose three times. Didn't know that three hours is enough! So it will stand for three hours and you can bake, and the rest in the refrigerator?

Didn't know that three hours is enough! So it will stand for three hours and you can bake, and the rest in the refrigerator?

You fed a small amount in relation to the amount of the starter itself. Therefore, three hours was enough. More "feed" means more ripening time.
You can bake, and the rest in the refrigerator. Or you can bake, feed the rest, let it rise (not even the maximum) and in the refrigerator. It depends on how much leaven you want to keep. Anyway, before the next baking you will need to let it warm up, feed it and let it ripen.

Can you please tell me if I did the right thing: I took the wheat-rye bread recipe, put the rye dough in the HP in the mode, then stand, rise and put it in the "baking" mode?

[Chamomilla]

Chamomilla,
correct if you set the temperature correctly.

She baked another rye - with sourdough, tea leaves, with flax seeds and oatmeal. Tea leaves - not only brewed malt and rye flour with boiling water, but also warmed it up (do not boil!) After cooling, I mixed it with sourdough, kneaded the dough, stood the night, precipitated it in the morning, added honey, salt, a little oil, added a little wheat flour - I found it in Platypus amazing flour - Ladushka - a sweetheart of the Stary Oskol mill, cheap, for only 9 rubles. per kilo. It is written that there is nothing but flour there, general-purpose flour.
The sourdough is rushing on it, the dough is also good.
She formed a ball from the dough, put it in a mold (a plastic basket for bread, covered it with a cloth), and for another 1.5 hours in a microwave oven with a mug of boiling water.Then I passed it onto a baking sheet and baked in the oven at T 200 with steam.

Baked another rye - on sourdough ...

WHAT MIRACLE!

we use hop sourdough
such a question - for whom how long does it retain its properties?

according to observations, it seems that after about six months it becomes inactive and it is necessary to make a new one ??

In my opinion, this applies to any starter culture - after half a year it begins to weaken and lose its properties. Therefore, as you correctly noted, it is recommended to start a new one.

Hurray and I did it! I made hop sourdough # 1. She tortured me a little (or I her) bubbled for 3 days, but did not rise, took a chance - fed it with a very thick top dressing and in a warm oven (the oven warmed up for about 5 minutes) and literally 30 minutes later it climbed up. My joy knew no bounds! Immediately put 4 spoons on the bread (well ... just to be sure), and the rest in the refrigerator. I made rye bread according to the recipe from a bread machine, but instead of yeast, I took pure sourdough. In KhP I kneaded - and in a micrushka with a cup of boiling water for 3 hours. Got up - just a fairy tale! And then for baking for 1 hour.
Well, what a delicious bread turned out !!! The first time I ate sourdough bread at all, now I won't trade it for anything!

Thanks to everyone who helped me in absentia in this matter with their comments!

And especially Lole for the wonderful leaven !!!

Ps. But in the refrigerator I have it all fell out, today I will try to pull it out and reanimate it so that I can bake it tomorrow. I read that keeping sourdough in the refrigerator is not good, but why? And where then to store it in the summer I want to cherish and pamper it now - I'm afraid suddenly it will freeze ... I have a refrigerator - not very ...

I read that keeping sourdough in the refrigerator is not good, but why? And where then to store it in the summer I want to cherish and pamper it now - I'm afraid suddenly it will freeze ... I have a refrigerator - not very ...

Will not freeze.
And "it is not good" to store in the refrigerator a leaven in which lactic acid bacteria. Wild yeast bacteria live in the hop sourdough, they feel good in the refrigerator.