Monastic leavens

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 hop sourdough, they feel good in the refrigerator.

Thank you so much! And then I was already going to buy a refrigerator bag So I chose the hop sourdough for the first experiment correctly - it turns out such delicious food with a minimum of problems!

So I chose the right hop starter for the first experiment.

For the first experience - right. But we are not looking for easy ways.
I hope there will be more experiences and the second and third. Good luck to you!

GOST 171-81
Pressed bakery yeast. Specifications

look at what this yeast makes:
🔗

Can someone tell me: how to know that the raisin sourdough is ready? on brine and on water, I can't do it. the raisin sourdough throughout its volume is covered with very small bubbles, and I don't know when it should be put in the refrigerator. thank you in advance!

How old is your sourdough?

She is 1.5 days old.

It's not in the refrigerator yet. It is necessary to feed and love her for now. You need to take 1 part of the sourdough, shake it in 1 part of water and add 1 part of flour and let it grow in a warm place

Let's move on to the topic of raisin sourdough. and then Vicusa after us once again wave a broom

I still have a sourdough in brine. I already thought to pour it out: I stood for two days, a decent amount of water peeled off ... this afternoon I decided to make a dough and ... oh, a miracle! the leaven began to foam and grow very quickly and strongly. I laid siege to her. Now I don't know what to do with it, that is, leave it overnight in strong heat as before, put it at room temperature or even put it in the refrigerator. the leaven is all in bubbles, now it stands by the battery. thank you in advance!

I laid siege to her. now I don't know what to do with it, that is, leave it overnight in strong warmth as before, put it at room temperature or even put it in the refrigerator

It all depends on how you see it in the future. Let's decide: will it be rye or wheat? Now what diet is it in flour? How many degrees is in your refrigerator? Only after receiving answers to at least these questions, I can give advice.

rye, now on rye flour, smells strongly of wine, refrigerator-2; -3

??? And from what calculation should you take the leaven for the dough? or just like a drunken one?

refrigerator-2; -3

Probably +2; +3?
Rye sourdough, intended for baking rye bread, can be safely stored in the refrigerator, since it contains bacteria of wild yeast, which perfectly tolerate cold and there are no lactic acid bacteria that die from the cold.
For "I took it from the refrigerator and into the dough" it is not good, you need to wake it up, feed it (and walk it). Take part of the starter from the refrigerator, let it warm up for an hour at room temperature, feed and let it ferment.

??? And from what calculation should you take the leaven for the dough? or just like a drunken one?

Just like any other. All starters are absolutely interchangeable. You just need to take into account the amount of water and flour in the sourdough.

Thank you! I tried to bake bread, only every time (with other sourdoughs too) it doesn't rise at all! Then it gets even worse: it becomes covered with a thick, thick crust, and inside is a mess. What could it be? the consistency is not one or the other. Tell me please!

Tell me please!

Well, no, first tell us what recipe you tried? how much of what? what moisture is the leaven? How long did it take after feeding and in what proportions did they feed? in the HP or the oven, how they kneaded, how they baked ...
I don't think there is a problem that we cannot solve.

Dough based on: 150 g of flour, about 200 ml of water and 1-1.5 tablespoon of sourdough (to be honest, I only know what the dough should be for rolls and all kinds of muffins, I'm not very familiar with the consistency for bread, every time I doubt whether it is so or not ?). baked in the oven over high heat (at first the dough stood there at 50C for almost three hours). kneaded directly in a saucepan, with a spoon, for about ten minutes (I tried it on the table, but the rye flour is very sticky and it turns out that an unnecessary large amount of flour additionally goes into it). a day ago, before the start of making bread, I made a dough and did not touch it later.

Dough at the rate: for 150 g of flour, about 200 ml of water

A lot of water, about twice the norm.
And the leaven is not enough to raise the dough in three hours. Even if you adjust the flour and liquid, it will take 10 hours to rise.
Do you want to take a ready-made and tested recipe from our forum and try to bake it with your sourdough? For some reason it seems to me that this will be more confusing.

of course I want! and where to get it?

of course I want! and where to get it?

Start from here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=92728.0
All links are active, checked.

I looked at the recipes ... I have the same story with them: the dough does not rise, because after 10 minutes it tightens with a crust: cray: and what to do ... the leaven is good, doubles in size with the dough, fizzes. ruined so much flour

after 10 minutes it is tightened with a crust: cray: and what to do ...

Options:
1. Put the dough in a bowl and cover with a towel (or cling film, or a bag).
2. If the recipe contains oil, then we do not put all of it, but grease a bowl with the remaining oil, in which we put our dough for fermentation, roll it in oil to make a film of butter. But we'll cover everything with a towel, it's better to play it safe.

Hurrah! The bread turned out, though with long efforts. Thanks for the advice!

Made according to this recipe: 550g rye sourdough in brine
800g buckwheat flour
400ml water
1 tbsp. spoon of honey
half st. tablespoons of salt
Bread rose for 2 hours, baked for an hour and a half. so delicious!

Hello! My hop sourdough is just under a month old. She behaves correctly: when I take it out of the refrigerator, she puffs, then eats and grows. But anyway, we are still with her. Here are some questions (sorry if I repeat myself):
1. After feeding, can it be mixed with a blender, otherwise lumps remain?
2. How to reduce flour and water in a standard recipe to add 3 (or how many?) Spoons of sourdough? (for example, in the recipe for white bread from the instructions for Panasonic)
3. Does it turn white bread grayish?
4. Among all the starter recipes, I didn't find one that would be suitable for a bread maker in any mode and for a hop starter. I really want to give up yeast and bake only with sourdough, and after working with the oven you won't tinker

1. After feeding, can it be mixed with a blender, otherwise lumps remain?
2. How to reduce flour and water in a standard recipe to add 3 (or how many?) Spoons of sourdough? (for example, in the recipe for white bread from the instructions for Panasonic)
3. Does it turn white bread grayish?
4. Among all the starter recipes, I didn't find one that would be suitable for a bread maker in any mode and for a hop starter. I really want to give up yeast and bake only with sourdough, and after working with the oven you won't tinker

1. Strange, lumps never formed after feeding. And in what form do you have a "top dressing"? Rye flour mixed with hot water (almost boiling water)?

2. I'm afraid now to be mistaken, but it seems like from a standard recipe for wheat bread for Panasonic - 3-4 tablespoons of sourdough is where 500 grams of flour

3. It seems that the leaven gives a little gray tint, but quite a bit

Thanks for the answers, I really thought that no one comes here! :) 50 g flour and 75 g boiling water - a very thick mass is obtained. By the way, is it necessary to cool it or can you immediately put it in the leaven?

Thanks for the answers, I really thought that no one comes here! :) 50 g flour and 75 g boiling water - a very thick mass is obtained. By the way, is it necessary to cool it or can you immediately put it in the leaven?

Yes, this ratio should be, flour: water = 1: 1.5
True, it was written here before, and I do this - not in grams, but in volume, that is, for 4 tablespoons of flour 6 tablespoons of water
At the same time, I do not just stir, but even crush this top dressing with a spoon, a homogeneous mixture is obtained (without lumps), well, by eye, if it's thick, I add a little more water.
I don't bring the water to a boil, and the very moment before it starts to boil, then I add it. well, while I'm stirring / confused, it already cools a little and immediately add to the leaven
(I also have a hop - for two years now I have been eating bread only on sourdough, though I have to change the sourdough where once every six months, it loses its strength)

[Morozko]

Morozko
I bake bread with hop sourdough. I fed and brewed flour with hot water and just flour and water, I did not notice a big difference. I beat it with a fork, no lumps come out.
Here you can see sourdough bread in HP https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12549.0 Selyansky Bread from Izuminka.
Here's another Darnitsky sourdough bread in KhP https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12121.0
If you search, you will find many recipes. You can take a recipe for any sourdough, the main thing is that it works for you.

barbariscka, thanks for the helpful links! I looked through a lot of recipes before asking a question, but I was looking specifically for the hop starter. It turns out that you can take any sourdough recipe, but put 3 tbsp. l. hoppy, and then follow the bun !? Selyansky is just a handsome man, she went to stage!

[Morozko]

Morozko
I am very glad if I could help you ... Bake to your health and show what you can do.

Hello! Today I put hop starter culture No. 1. It seems that I did everything right: I boiled the broth twice, insisted for 8 hours, added sugar and flour to the consistency of sour cream. I put it in a warm place, on a shelf on a radiator. I hope everything works out. And now a few questions arose for the future, when the leaven is ready.
1. Tell me how to understand when it is time to feed the leaven, if it is NOT in the refrigerator.
2. When to take her to bake bread, when she is hungry or after feeding?
3. I want to make wheat leaven. Should I start feeding it with wheat flour for a while, or feed it with rye for a while, and then transfer it to wheat flour? And if you first need to feed rye, then how many times before transferring to wheat?

It's difficult for me to answer your questions, but since no one answers, I'll just tell you how I made the leaven, maybe someone will come in handy:
I bought a pack of hops in a pharmacy, a pack of 35 g, it turned out exactly 1 glass.
I poured it into a saucepan (I do not advise spoiling good pots, they will smell for a long time) and poured 2 cups of boiling water. Cooked over low heat for 20 minutes.
Has cooled to 35 gr. Strained through double gauze and poured into the liquid 0.5 cups of wheat flour, 1 tsp. from flour and 1 hour. l honey.
I closed it with a lid with holes and put it in a warm enough place, you can near the battery, you can in the bathroom ... The next day, light bubbles appeared, but it did not increase in size.
I fed her 1 tbsp. l rye flour. After 7 hours, the leaven has doubled. I fed again 1 tbsp. l rye flour. After 2 hours 30 minutes, it increased three times.
I put it in the refrigerator on the top shelf, where my temperature is 10 grams. and forgot about her for a week, so I did it, there was no time.
A week later, she pulled out, fed 50 g of rye flour, poured 75 g of boiling water + 0.5 tsp of honey. In 2 hours, it rose to the end of a 1.5 liter can.
From this leaven, I took 2 tbsp. l and fed again with the same amount of flour and water.
Now I bake rye bread on it. that is, before baking bread, I soften the sourdough, feed it when it increases at least 3 times, take the required amount for bread, and leave the remaining sourdough in a jar with air access and put it in the refrigerator until the next time. While my leaven is strong, it picks up bread without yeast. She is almost 4 months old.

Selyansky bread from Zest in a bread maker with hop sourdough! Thank you all for your help!

[Lola]

Today we tried bread with hop sourdough. Very, very tasty! The crumb is so awesome, the shape of the bread is very beautiful, everything is so even, the color is very beautiful. In general, you cannot praise yourself. One small minus - the aftertaste is a little bitter, but I think this is from the fact that the leaven was fed only once and the bitterness from the hops is felt. Most likely, after several feedings, the bitterness will go away.
I decided to leave this rye sourdough, maybe after a while I will take some of it and try to transfer it to wheat. Then I will have two hop leavens: rye and wheat.
I want to say that this leaven is very easy to make and the bread turns out to be just awesome. So I recommend Khmelevaya No. 1 to everyone. I haven't quite figured it out yet. I only realized that when she rises, you need to bake bread, and feed the rest. She did so yesterday, but since yesterday she has already managed to rise strongly and is now settling down. It would probably be wise to put her in the refrigerator, but for some reason I feel sorry for her in the cold.
I want to lay out the bread recipe later, since I have not yet adjusted the amount of liquid. The gingerbread man turned out to be very hard, I had to add water and knead again. As I bring everything to mind, I will definitely share it with everyone.
Thank you Lola for the topic and recipe for the leaven.

[Spring]

Spring
I keep the starter culture in the refrigerator on the top shelf, I have 10 grams there (I specially bought a thermometer for the refrigerator). The day before baking bread, I take it out, feed it. After it rises, I take as much as needed for the dough, and put the rest in the refrigerator. I bake rye bread about once a week. Neither the aroma nor the taste of the bread suffers. Indeed, the leaven is extremely successful. Here I baked rye bread with this leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117444.0
Morozko
You have got a wonderful bread !!

[barbariscka]

barbariscka, I put her, dear, in the refrigerator.
Something your link leads me somewhere wrong .. Not to the forum, but to the recipes of the week.

[Spring]

Spring
I have corrected the link. But I even baked Borodino bread with hop sourdough without adding yeast at all.

Please tell me what needs to be done to share this wonderful leaven with two (!) Girlfriends (without prejudice to the main one). They refuse to raise themselves, they think that I am a specialist

Please tell me what needs to be done to share this wonderful leaven with two (!) Girlfriends (without prejudice to the main one).

Just triple the amount, let it ferment, and divide into thirds.
Feed like this: 1 part sourdough, 1 part water, 1 part flour, for example, 100 g each. As you are ready, divide 100 g of each of you and we already have three fermentors instead of one! And this is already a sourdough company
You instruct them how to feed and store. If you are considered a specialist, you have to justify the title. Look what sourdough you've got! A specialist - definitely.

Feed like this: 1 part sourdough, 1 part water, 1 part flour, for example, 100 g each.

And I feed her in a ratio of 50 g of rye flour + 75 g. hot water, I'm waiting for a 2-fold increase and I take the 4th table into the baking. spoons. And now, probably, you need to feed (can you have a double portion?) And return to the refrigerator without taking anything. And so several times? Explain to the "specialist"

And I feed her in a ratio of 50 g of rye flour + 75 g. hot water, I'm waiting for a 2-fold increase and I take the 4th table into the baking. spoons.

Oops! Two specialists met ...
I'm used to the fact that my water-flour is the same by weight.
So you need to feed her with 100 g of flour and 150 g of water, let it increase and distribute it so that you have left yourself. And you can do it in a triple portion, anyway, until it increases as much as possible, it's too early to divide.

Now I understand everything, thanks !!!

My hop sourdough (No. 3) is 4 months old, But now when I feed it before baking (100 g flour -150 g water), it began to rise less than before. That is, if earlier it rose to the top of the can, now only by 2/3 of the can. Although the bread also seems to rise, well, maybe a little less than before.
Maybe you need to make a new leaven, but this one has already expired?

Everything is correct. The thinner the leaven, the less it rises.
What prevents to feed with water - flour in the same amount? After all, it is thinner faster.

But I brew the flour for feeding with boiling water, it turns out thickly.

The third day ends as I put the starter culture No. 1 on hops. I only have it bubbling, but it doesn't double. Every day I poured rye flour over my eyes and added some water. What to do next? And what is the next step if the leaven does increase? Please help me teach you how to bake bread without yeast.

Hello! Can you tell me how to make bran hop yeast? My grandmother did something, but I didn't ask ... but my grandmother is gone ...

[Natusichka]

Natusichka
I found such an extract from the Internet. 🔗]
Perhaps it will be useful to you, I myself did not do it, so I am not responsible for the final result ...
Preparation of dry hop starter culture.
If you add bran to the decoction of hop cones instead of flour, you can get a dry, long-term storage hop starter culture. To do this, you need to add enough bran so that they absorb all the liquid. Mix thoroughly and leave for 3 days to ferment in a warm place, stirring occasionally. The readiness of this leaven is determined by the appearance of a persistent, very specific, sour smell. After three days, the fermented bran should be scattered in a thin layer on a flat surface (baking sheet, board) to dry. Collect the dried starter culture in an airtight container. The dry starter culture is ready.

When needed, the dry sourdough is revitalized and used for baking. To do this, in the evening, you need to pour 1 teaspoon of the dry mixture with 100 g of warm water, add 1 teaspoon of honey and flour until the consistency of thick sour cream, mix thoroughly and leave in a warm place. In the morning the leaven is ready for use.

My grandmother used to knead such yeast with corn flour. But somehow he won't say, probably 97 years old

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61244.0
isn't it there?