Monastic leavens

And tell me, please, is this the kind of hops that can be used? Is it being picked like this, or is it not yet ripe?
🔗

[Natusichka]

Natusichka

Only hop cones in a state of so-called technical ripeness, which can be determined by several signs, are suitable for harvesting.

The ripened hop cones suitable for harvesting can be determined by the following criteria:
The cones become, as it were, smooth, closed.
The color of the buds changes from green to a lighter color, such as yellowish green or golden green.
The cones themselves become sticky to the touch, more dense, the scales-petals fit tightly to each other.
When squeezed lightly, the cones should spring, be elastic, rustle and easily recover their shape.

It is impossible to be late in harvesting hops - the cones quickly change color to brown and at the same time their properties deteriorate. But there is no need to rush, they begin to harvest hops selectively, collecting only the most ripe cones, and after that they begin to harvest the entire crop. When harvesting, each cone is torn off separately, hops are not collected in clusters or branches. To preserve the integrity of the cones, they are cut off with petioles, the length of which should be at least 2 cm. It is impossible to compact, ram, crush the collected cones, this degrades the quality of raw materials. Immediately after harvesting, you need to start drying the hops, the collected raw materials quickly begin to deteriorate.

Source: https: //Mcooker-enn.tomathouse.com/s-image/1955/

Does this hop look like the one used to make yeast or sourdough?

I collected more yellow ones. Rather, even golden. And when dried, they turned gray-yellow.
And hands were sticky after "harvesting".

[Natusichka]

Girls, take me to the company for mastering hop sourdough and baking bread from it. I try to make friends: I will warm it up, then I will freeze it, then I will steam it, but so far the victory is on her side. No, well, she is a useful lady, you need a special approach to her, look for a boom.
Natusichka, your hops are good, just not dried (it's not bad, it's even better if you process it right away). See what we found:
"Fresh hop yeast "
An enamel pot (or glazed pot) is filled fairly tightly with fresh hops, poured over with hot water and boiled for an hour under a lid. In a strained warm broth of hops (2 l) add 1 full tbsp. a spoonful of salt, 1 cup (thin glass) granulated sugar and 2 full cups of wheat flour. A well-mixed (without lumps of flour) mass is placed in a warm place for 1 1/2 days, after which 2 mashed boiled potatoes are added, the mass is mixed again and placed in a warm place for 1 day. The prepared yeast is bottled, sealed tightly and kept in a cold place. Bread with such yeast turns out better than bread made from dry hops. Yeast consumption approx. 1/4 glasses for 1 kg of flour.
("Housekeeping" 1958)
I want to try to make dry sourdough from this too.

[Agatha-Natalia!]

Agatha-Natalia!Thank you very much for the advice, I will definitely try ... but now I don't know how fresh it is, I spread it out on the balcony for drying ... but anyway, you need to try! So I want to make such a healthy bread! If you try before me, then write, share your experience!

[Natusichka]

So, Natusichka, and everyone who is interested in hop sourdough, I want to share my findings after the experiments.
1. I cooked fresh green hops, according to the recipe described above. (The smell was such that I thought the "dog with the police" would come for ... brewing an evil potion. It's good that the neighbors know our family and did not knock on the door.)
2. From this mixture: poured a little into bottles and put in a cold storage; ground a little with bran and dried in Ezidri; made the leaven by feeding it several times.
The leaven turned out to be very beautiful, I have not observed such chic "snot" in any sourdough. BUT ... She was bitter, and the bread cooked on her was bitter.
I think it happened because of fresh hops.
Still, throughout literature there is information on the Internet about bread based on this sourdough with a certain amount rye flour (the leaven raises well, rye flour interrupts the smell and bitterness).
Now, when the apartment is a little ventilated from the smell haunted by me, I will repeat all the same, but with dried hops. But that will be another story ...

[dry yeast]

Here are some more thoughts ...
I decided to investigate where hop leavens are mentioned in the old literature, and on what was the bread baked?
Found the book "Exemplary kitchen and practical school of household 3000 recipes, tested by practice" 1892.
On page 382 I read: "Home Bread". Issue 3 spools dry yeast, 2 pounds gritty flour, 1/4 pound Chukhon butter, 5 eggs, 2 tablespoons of sugar. I went further: spool = 4.266g. It's clear. Was dry yeast also used in those days? On page 651 I read that they were prepared on the basis of brewer's yeast with the addition of starch and malt.

The book "Handbook for Russian farmers" 1875 2v.
On pages 613-620 of the 2nd volume it is written that MALT and hw were used to make brewer's yeast. flour. What about hops? Ibid: "the use of hops for brewing is based on the effect of hop resin on the body; it, like hashish and other drugs, intoxicates and promotes the separation of urine (well, this is not for us) ... Hops are added to beer not during brewing, but at the very end of the cycle, and to add aroma, incl. "

Maybe they used hops, but in the villages and not so much for baking bread, but for making kvass? I'll think about it, experiment.

What do you say, colleagues? Share your opinion, interesting

[Natasha,]

Natasha, Thank you very much for sharing your experience, now I look forward to your feedback on dry hop sourdough. I am still in a light "park", there is not much time, so I can not experiment very much, but I am watching you closely. Waiting for your feedback!

[Agata]

Agata
I already have my second leaven, cooked with hops. I used the first one for 9 months, probably it would have worked further, but it seemed to me that it became worse to lift bread, and I made a new one. Made from pharmacy hops. I wrote more about this in the answer 180. At first there was a smell, but after I fed it several times, the smell disappeared. By and large, I used hops only at the beginning, now it is a common rye sourdough. I feed it like this: I brew 50 g of rye flour with 75 g of hot water from a kettle. I put 2 tbsp in a glass jar. l leaven from the refrigerator and mix with a fork gradually with the brewed flour. I cover it with a lid with a hole and put it either in the oven with the light on or in the bathroom near the dryer. I use it to make rye bread or mix. If you need more sourdough, I feed it several times or put a sourdough on this sourdough. I still have the original sourdough, it has been in the refrigerator for a month and at least smells like hops, but there are no signs that it has deteriorated. If fed, it will work great.
It seems to me that the starter culture for hops is strong and working precisely due to the bactericidal and fungicidal properties of this plant, it does not develop "harmful" microflora that we do not need in the form of mold, fungus, etc.
If I could help with something, I will be very happy to share my observations;)

[barbarisоcka]

Oh, barbarisоcka, everything is clear, and I fell in love with her, such a beauty, beautiful. How did you know that I didn't have the patience? I've been fighting this all my life, but ... stars, stars.
So, attempt # 2. The apartment is ventilated, the heating is turned on, you can open the windows and cook. I recall from a children's newsreel: "The nut of knowledge is hard, and yet - we are not used to retreating ..."

... How did you know that I didn't have the patience? I've been fighting this all my life, but ... stars, stars.

So I myself am ...
Success, everything should work out.

Tell a beginner - when I was making the leaven, I noticed that the taste of the infusion was very bitter. The sourdough turned out as it should: rose, bubbled, but the aftertaste was very bitter. The bread has risen, baked well, but very bitter. What I did wrong?

[katts]

katts, Welcome!
First, I'll tell you what you did right: you started fermentation and came to us.
Now about not right: but there is nothing wrong. When I buy hops, I cannot be sure that they were harvested at the right stage. One hops are bitter, the other less bitter. There is nothing wrong with that. You feed your starter with water and flour, reducing the amount of the starter itself. They took her for bread, and feed what is left. The bitterness will go away after a couple of feedings. You will see. Good luck to you!

Thanks Viki
And I already threw it out ... I was very scared ...
Well, I'll go buy a new one and start bodybuilding again!

And if you bake in the oven, the bread will not be saturated with the smell of gas?

And if you bake in the oven, the bread will not be saturated with the smell of gas?

well, borscht is not soaked
the gas in the oven burns out giving off the heat needed for baking ... so nothing gets saturated

Hello dear forum users!
Adopt a new party member, so to speak
While my experience is an attempt to make rye bread using hop sourdough .. Since I did not have enough patience and I reduced the time at almost all stages, in the end the bread did not rise and baked. But the smell and taste were all the same very much nothing. And I baked in a multicooker, kneaded by hand (it turned out to be a very difficult event).
Now I am puzzled by the choice of a bread machine, because I no longer want to knead the dough by hand. In this regard, I ask for your help in choosing.
Please advise a bread maker in which it is most convenient and high quality to prepare rye sourdough bread.

Hello dear members of the forum. Finally I was going to resume baking sourdough bread. For various reasons, this process has been suspended since summer. True, she still baked bread several times so that the leaven did not disappear. Only it didn't rise more than twice, and the bread increased even less, but after baking it was tasty and not even sour. I don’t know how long one can keep and use one leaven per hop. For example, a French one should be put on a new one in six months. I really want to try to put French for baking white bread. And also, are there citizens of Minsk on the forum? I would like to know where you can buy rye flour, as well as whole grain flour? I apologize in advance for the questions for the educational program, but now there is no time to re-read the entire forum, but I want to bake my own bread without yeast. In the spring I read a lot of interesting and useful information on the forum, but now everything is forgotten and mixed up. You can simply provide links where there were answers to such questions.

... And also, are there citizens of Minsk on the forum?

Yes, and they do not sleep!

... I would like to know where you can buy rye flour, as well as whole grain?

Whole grain was never born in Minsk. Friends, colleagues, good people from the near abroad are taking her. Peeled rye and sown sold in almost all stores, especially large ones. As you will see, grab a lot, focusing on the expiration date, it periodically disappears for a month or two.

... now there is no time to re-read the entire forum, but I want to bake my own bread without yeast.

I won't tell you about other leavens, but I can even share the "eternal" rye - it's easier than growing from scratch. If interested, write in a personal.
There is also for Minsk residents own temkato solve various local issues. Welcome!
By the way, write in your profile the city in which you live.

[Hello, dear BREAKER (and BREAKER, if there are any!) !!!]

Hello, dear BREAKER (and BREAKER, if there are any!) !!!
Well, it seems I am "ripe" too! I prepared dry hop yeast (recipe in Lent # 71 at Celestina and in Lent at Barberry). I cooked everything exactly as indicated in the recipe. First, I fermented hop sourdough for 3 days (as in the recipe), then I dried it, grated it in a colander and placed it in a half-liter jar for storage. Now I revive it (for the night) and put the dough in the morning. For dough I take (for 1 loaf bread):
- 400 ml of water
- 330 gr flour (plain, white)
- 100 grams of sifted bran
- 1 table. l. salt (no slide)
- 1 table. l. hop sourdough
- 1/3 Art. l. honey

Glass. cap. mixed water (warm), salt, sourdough, bran and flour. I kneaded it, covered it with cling film, put it in a warm place (I put it on the battery, it's warm, covered it with a napkin) for 4-6 hours. The dough is ready when the mass increases in volume by 1.5-2 times. (I have increased in 4 hours).
I added another 330 grams of flour to the finished dough and put the dough in cotton, kneaded the "dough" on the program, formed a long sausage (since I bake in a goose maker) along the length of the goose maker. Lubricated the gosyatnitsa grows. butter and laid out the dough. I put it back on the battery for 2-4 hours. As soon as the dough rose to the desired height (I determined by eye, it took me about 3-3.5 hours), I greased the top with vegetable oil, made cuts with a scalpel, sprinkled with sesame seeds and put in a heated oven. Here I made a mistake ... I pressed the dough with a scalpel and therefore the "roof" sagged a little ... Bread was baked until the characteristic tasty smell of ready-made bread appeared. Here's what I got:

🔗
and in the context:
🔗

What can I say?! My husband said that the bread tasted NOBLE! He reminded me exactly a bun of the times of the USSR - which was called "health", I loved it very much. Only the taste of bran is not so pronounced (also very good, gentle!)

When I made the leaven for the first time, revived it, then I got its 3rd table. spoons, 1-well, I used it, and I put the remaining two in a jar with a lid in the refrigerator (while I did not feed it). From Saturday, she stood in my refrigerator until today. in the morning, in the morning I took out the leaven and, without feeding, immediately made a dough on it. By lunchtime, the dough increased, as it should have doubled, I added flour and kneaded the dough. I put the dough in a greased gosper and now it fits on the battery. Yes, I forgot to say that today, instead of water, I used a decoction of boiled potatoes, what happens, then I'll tell and show.

[Natusichka]

... what happens, then I'll tell and show.

Natusichkawhat interesting experiments you have!
We wait! We look forward to continuing!

I tell you: it turned out even higher than the first time, because. I conclude that it is very useful to replace water with potato broth! Delicious, like the first time! But for some reason the "roof" was even again, although I made the incisions before proofing and it rose very nicely.
I wrote that this time I did not revive the leaven, and so, everything went very well without revitalization and even without preliminary warming at room temperature! What a cool thing - this dry sourdough and you do not need to feed it, because what savings !!!!
I didn't take a photo, because I forgot the camera at work, but I'll say this: it was even higher than the one that I showed. So feel free to make dry sourdough (yeast) - you will not regret it!

[I revive her (for the night)]

Now I revive her (for the night) and in the morning I put dough.

Natusichka , but can you take a picture and show what the dry sourdough looks like in the morning after "revival"?
I revived my dry rye flour, etc. It turned out that in the morning it fluffed up a little, there were a few bubbles and a small domed roof. But there is no increase in 2 times, as there is no vigorous fermentation. And the consistency of some kind of putty. That is how it should be?
How do you enliven yours and what is her appearance in the morning? Show me, be so kind, otherwise I don't want to transfer flour to experiments.

[Agata!]

Agata! As soon as I make a new one, I will take a picture and show it. I revived with ordinary, white flour. I did everything as indicated in the recipe: 1 tsp. dry sourdough + 100 grams of water (I took warm) + 1 tsp. honey + flour (enough to make a dough like thick sour cream).I mixed everything well and put it on the battery for the night. In the morning she increased well and there were bubbles, she became such a craving-oo-oo-learning. From 1 tsp. dry sourdough I got 3 table. l. lively sourdough (for 3 bread according to the recipe). Here I am already 2 table. l. used up, there is still 1. As soon as I bake the 3rd bread, I will put a new one. I like that there is practically no hassle with her.

As promised, I am submitting a detailed report on the work done. So,
1. This is my dry leaven:

and closer:


In the evening, as I wrote, I "revive" it and put it in a warm place for the night:


The next morning I get a "lively" leaven (and come up):

the photo clearly shows that it has increased in comparison with what it was in the evening, before the "revival".

I show how it looks in the "stretched" form:

Thus, from 1 tsp. I received 3 tablespoons of dry sourdough (for 3 bread) of "lively" sourdough. ! table. l. I take and make a dough out of it, and I put the remaining 2 in a 0.5 liter jar, close the lid and put it in the refrigerator.

Then I make dough and put it in the heat for 4-6 hours (depending on many factors: flour, heat, etc.), that is, until it increases by about 2-2.5 times. It usually takes me 4 hours to do this. The dough is ready and I add the rest of the flour and knead the dough on the bread. You can knead both manually and using cotton. I put the finished dough in a cast-iron (heavy !!!!) frying pan covered with baking paper with an enamel coating. I’ll explain right away that I got this MIRACLE (frying pan) for nothing, from my mother-in-law, she no longer cooks on it, and my husband brought it and put it in the garage ... and when he decided to try to do something in it .... it was then that I grabbed him by the hand !!!!!! What did he hear from me !!!! My oven bakes terribly !!!! The bottom is on fire ... so I and the bricks are there and baking sheets ... it still burns ... and when I baked it in this Miracle, I was ready to kiss it (the frying pan) !!! I have never got such a beautiful crust !!!!
So, back to our rams, that is, to where we left off, to our test.
I put it in a frying pan and immediately made cuts with a scalpel (specially purchased from medical equipment). I smeared it with vegetable oil and this is what happened:


And left to come up for about 2-4 hours (I get about 3-4 hours). But this time it turned out so that I only put the dough for lunch and I was supposed to bake at night. But I was not ready for such a feat, and so I took a chance and put the bread blank not in the warmth, but on the kitchen table and covered it with a tall bowl, and covered it with a towel on top. The next morning, with fear in my eyes, I began to open my building and saw:


And in this form, I put this piece in the oven preheated to 200 degrees. I put a container of water on the bottom and sprinkled the walls of the oven with water. When an awesome aroma began to come from the oven, I measured the temperature inside (with a probe), it turned out to be 90 degrees - so the bread is ready !!!! Here's what came of it:


Now I show the section:


and closer:


Well, I kind of described everything, if I forgot something, I'll write later.

I would be very glad if anyone could use my experience.
I can only say one thing: the bread does not grow moldy and does not have a "bad" smell even a week after baking. I checked it on purpose.

Yes, I forgot to say that I take out the remaining lively sourdough, which I put in the refrigerator, and without additional "animation" I make a dough on it.

Natusya like bread! Bravo!

[Natusichka]

Natusichka
It was very interesting to read and watch your experiments with hop sourdough. Everything is very well described and shown and the bread turned out to be excellent.
Closer to summer I will try to dry my starter culture. And now to bookmarks and thank you very much !!

[Natusichka!]

Natusichka! I was momentarily speechless! I am not indifferent to sourdough bread at all, but so from dry sourdough

You are a TALENT !!!

[barbariscka]

In the first lines of my letter, I will first say THANKS to the craftswoman barbariscka per kick tips for "wet" hop sourdough.I did it! And for 3 months now I have been baking mix bread on it. Now a great "girlfriend" lives in my refrigerator.

Natusichka , bravo! Excellent master class! I will try again, only I will revive it now with 1st grade wheat flour. And suddenly it will work out, I really need it to work out.
Do you remember, Nata, when your hops were collected? We are territorial neighbors, which means that it should reach a certain maturity (so that it does not taste bitter and be cheerful) almost equally. I realized that this is very important. Here I look at a photo of your hops and compare them with my harvests, trying to find similar ones.

[Natusichka]

Natusichka, beyond praise, bravo, what beauties! I used to eat 2 ..., no 3 pieces

[Girls!]

Girls! I am very glad that you liked my bread! But after all, without all the parting words that I read in this thread, I would never have done it ... So, this is a BIG THANKS to you all! After all, I was very, very "afraid" of sourdough bread, in the sense of making them, I thought that I could not, it would not work ... Most of all I am glad that there is absolutely no yeast there !!!!

Agata! They gave me one hops, and my mother bought the second one at the market and I put all the hops on the balcony (there was no time for hops ...) and forgot about it ... and then I read this topic and decided to find it ... I found it on the balcony and did. Therefore, I do not know when the gathering was, I did not even know that it was important ... how!

Tanya-z, So what's the deal?! Help yourself !!!!!

[Agata]

Agata
I am very glad that everything worked out for you and that such a good "girlfriend" appeared. I would even say that this is a very loyal and unpretentious friend. So the ranks of hop sourdough lovers are growing and this is very pleasant. Thank you!!
Natusichka

And I improvise everything .... I made bread with the replacement of 1/3 of the usual flour with whole grain, it turned out delicious, the color became darker, the taste even tastier. And she left the dough and the bread itself to come up not on the radiator, but on the table. When the bread was stewed, I covered it with a large glass bowl, it came up perfectly! And when I was taking off the bowl ... I realized that I had made a mistake ... I did not anoint the inner walls of the bowl with oil and the dough stuck, while I was tearing it off the walls, the bread fell a little ... I was upset and put it in the oven that was just turned on (barely warm), I just didn't have the strength to look at the fallen bread, but it came up so cool in the oven! And so fluffy in the end turned out! I didn't take a photo. Take our word for it!

Once again I checked my experiment about: replacing part of the flour with whole grain; the place for the emergence of bread is not a battery, but simply on the table and cover it tightly with a bowl; put in a freshly lit oven (not preheated!). It turns out just MIRACLE! And yet, this time I did not smear anything and did not make cuts. The taste of bread is NOBLE, I can't say otherwise!

I made this bread for a sample of 0.5 kg. Some kind of light gray he came out and did not blush. Bake for 1 hour at 180 °.
Natusichka, how long did you bake?

But the sourdough apple pie is rosy and baked for 50 minutes, and baked.
I wonder what affects the baking ability, maybe butter? I put 30 g of olive oil in the cake.

I wonder what affects the baking ability, maybe butter?

If you mean browning - sugar.
How much sugar is in the cake? And in bread?

Oh sugar !, maybe sprinkle the crust with sweet water ...

Baking capacity inside:
Wheat baked, ate yesterday. There is no sugar in it. Oils too. But rye is not baked. In general, they write that the temperature for rye needs 250 °, and the oven gives 180 ° -200 °. Does steam help bake too?

[Huck Finn!]

Huck Finn! I did not add rye flour to the dough, I replaced part of the wheat flour with whole grain flour. By the time I did not notice how much he was baking, I determine by the smell, how the awesome smell went throughout the apartment, so I ran to the bread with a probe, poked it .... if there is 90 degrees, then I'm ready! I put it on the wire rack, sprinkle it with water, cover it with a towel, top it with a terry cloth and leave it to rest! And the crust on top shouldn't be particularly browned.
I always bake very well.
I wrote above that I "revive" 1 tsp. dry yeast and in the morning I get sourdough 3 times. I take 1 part and make a dough out of it, and put the rest of the leaven in a 0.5 liter jar, close it with a plastic lid and put it in the refrigerator (for next times). And from the dough that turned out, I make either 1 round bread, or 2 - in the form of an ordinary factory bread. By the way, I wrote that I liked to put the dough that came up not in a hot one, but in a just switched on stove (I have an ordinary, gas, antediluvian oven). It fits even better then!

Can you tell us more about the sourdough pie, but in great detail, okay ?!

[Spring muffin cake with sourdough in the oven]

Thanks for attention !
I want to turn your wheat bran into a doctor's. I was in the Crimea, in Sudak, there is a bakery at the church. Doctor's - yummy, but it smells - you close your eyes, like hay, bread, grass ... Something needs to be added.

I wanted a pie with apples, I looked here:
Spring muffin cake with sourdough in the oven - I found it here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66084.0
Only too fat and a lot of eggs - rubber. So I baked it 8 times, and each time I reduced the oil, eggs, now I'm generally lean: everything is fine, fluffy, delicious.

I have a table in Excel

Leaven	grams	= total	= time	Time	t (°)	clock
Sourdough (rzh.)	100
Water	50
psh. flour	50	200	0:15		knead
			4:00		~ 20°-25°	4 h
Opara				15:45
Water	300
Serum (kefir)
Eggs
psh. flour	530	1030
			0:55	16:40	knead	0.8 h
Dough			2:10	18:50	~ 25°	2 h
salt	4
sugar	35
honey	20
olive oil.	40
oil drain.
apples	170
raisins	40	1339
			0:40	19:30	knead	0.5 h
			1:50	21:20	~ 25°	2 h
in forms	2 pcs.		1:10	22:30	~ 25°	1 h
bake		500	0:53	23:23	180°	0.8 h

So I asked you to describe in more detail how and what you did. I read the recipe, just what and in what quantity did you replace and what technology, please describe.

Well, I drew a sign ^
In total, the dough, dough and baking took more than 7 hours. Kneaded by hand in a saucepan with a wooden spatula. Insisted under the lid. He also covered the forms with cardboard. Heated the oven to 180 ° and baked for 50 minutes (without steam, lids, etc.) on the middle shelf (wire rack) in 2 round tins.
When made with kefir, there was a curd flavor.

Thank you! I will read and understand! And in monasteries, bread is completely different, because everything is done there with prayer!
Recently I watched a film about Athos, where they showed how flour with water rises - a wonderful miracle!

Please tell me how to take care of the leaven after it has doubled in a day and a half? Hop No. 1 or 3 on wheat flour. I have read carefully all the messages in this topic twice, but not everything is completely clear.

For fidelity, I made two numbers 1 and 3. Both rose twice, but exfoliated - at the bottom there is a dense thick, in the middle a layer of water, on the top there is a thick layer of airy leaven.

1. Can you mix it?

2. When do you need to feed the first time and how often do you do it later?

3. I realized that I need to add a mixture of flour and water, but how often do I need to add sugar?

I had a bad experience with sourdough # 3 - it also doubled up, I mixed it and then it didn't rise again. So I'm afraid to ruin everything now.

Thank you!

[initially]

I have a raisin sourdough. I only added sugar initially, and it is necessary to double its amount for 3 days, without discarding, at about 30 ° -22 °.
Now In the evening I feed it with water and flour, in the morning I mix it. And so every day. Stands by the window, where 15 °.

Thanks for the answer!

The thing is, I just can't make a wheat leaven. I also put on hop # 1 and # 3 - it rises 1.5 times for the first time and hardly lives on. I tried it with four types of flour - "Makfa", Uvelka, as well as 1st grade and even 2nd grade.

But, as soon as I transfer the leaven to peeled rye flour, good growth immediately begins and after a couple of feedings the leaven quickly grows 2-3 times. I even successfully baked my first white bread on it - lush and delicious! However, on rye sourdough, white bread comes out a little sour, as if almost black. Therefore, I would like to switch to wheat sourdough. I took the sourdough at the peak of course.

I grow rye, and for wheat business in the morning or in the evening I feed part of it with wheat flour (general purpose).

[Vika]

And it looks like I got hop yeast. And I am so glad, always pleased when something turns out.
This is already the third run, the first 2 were unsuccessful - and of course it was my fault, since I did not add honey to the broth.
Yesterday three days elapsed after the bran fermentation, I could not resist, I fermented the wet ones in the evening with water and flour.
In the morning, running to the kitchen - what have I got there? - and she's a beauty rose 2 times, lovely! In the morning I also put the bread - it turned out to be tasty.

But of course I will dry it and finally report back after the whole cycle. That is, drying, then stirring up - and baking.
On top of that, my mother saw me galloping around this hop yeast, and told how her mother and grandmother made such yeast and baked bread.
The technology is slightly different. First, a decoction of hops is also made, then the bran is poured directly into it and, according to the mother's expression, "they are slowly rubbed with their hands until they become only slightly damp."
Then they are dried. And when bread was needed, then these were added to dry bran (as I understood a few tablespoons, but the bread was not started with 500 g of flour, but baked for a week, that is, we are talking about 4-5 kg ​​of probably finished bread) water, sugar and flour. This, as I understand it, was dough. Well, then we are all know-it-alls here.
In a month I will repeat the experiment in my mother's way, or rather in her recollections. I will definitely report back.
There is a proposal to the moderator to divide the temki, or rather to separate the preparation of dry hop yeast from the monastery sourdough. Vika, how do you look at this?
It's not quite a sourdough, though. Or am I wrong?

PySy - Natusichka, thank you for the daring experiment! if not for your handsome bread, I probably would not have dared to beat this one, and even three times

[Ira !!!!!!!]

Ira !!!!!!! HURRAH!!!!! With a victory !!!!!!

What is "activation"? I didn't do that .... maybe I did, but I don't know what it is ???