Monastic leavens

why didn't you do that ?! but this is what you think

When I made the leaven for the first time, revived it, then I got its 3rd table. spoons

I asked Mommy further - and they were somehow intricately kneading the bread there - first these bran, then the choux dough, then the custard + soaked bran, then something else there. The whole thing wandered for about 10 hours my mother said. I will fix it in stages, otherwise even for me the process is confusing. It is necessary to write down! write down

why didn't you do that ?! but this is what you think

I asked Mommy further - and they were somehow intricately kneading the bread there - first these bran, then the choux dough, then the custard + soaked bran, then something else there. The whole thing wandered for about 10 hours my mother said. I will fix it in stages, otherwise even for me the process is confusing. It is necessary to write down! write down

A-a-a-a - !!! Semyon-Semyonitch! Darevnya! How could I know that this is called ACTIVATION !!!

Ira, ask your mom everything in detail and take notes, take notes!write down, write down! I didn't ask my grandmother ... but she was such a skilled worker ... and so ... what to do now? So many awesome recipes lost!

yes, Natus, this is all out of our laziness, we postpone it for "later", forgetting how sometimes everything can "suddenly, suddenly" end
I was not a grandmother, but a great-grandmother - oh, and a herbalist! and I could ask her, I was already 20-22 years old when she was gone.
What delicious pies she had, she made marmalade in the oven, dried it. I made goose fat ointment myself from burns - who prevented me from asking and writing down ?! and how many recipes she knew - she was an excellent cook, even when she was a lady she started. She was a long-liver with us. And I didn't use these

I have the same story .... Now my mother insistently DEMAND on pieces of paper with my own hand to write me all the recipes that she cooks and cooked before! While it turns out, I already have some recipes in my piggy bank!

How do you like sourdough, doesn't smell like hops? And the bread itself? Why are you not putting it on display ???
I so want to make a dough with this yeast, and then bake pies ... but all my hands do not reach. Maybe you can do it faster!

Well I decided to bring this matter to the end. That is, now I'm drying the bran.
And then I activate them, and bake kaneshna. That bread, it was experimental, there was not only this leaven, but also wheat, and in KhP it was, that is, with yeast, because it was baked on its own, without my participation - and I did not risk it
I myself can’t wait!

Help me figure it out, I want to make a hop sourdough. I have 3 types of flour (1-grade wheat, whole bakery and rye), which one is better to use and which one to feed?

[Montana!]

Montana! Maybe I'm writing late, but I will answer anyway. I made sourdough on wheat, and when I baked bread, I added whole grain.

Natusichka! Thanks for the answer, I haven't done anything yet. I bought the HOP PERFECTION at the pharmacy. I read on another forum 1 glass of hops, that's a lot (Hop sourdough No. 1). If it's not difficult for you, write how you did it.

[Svetlana!]

Svetlana! Read very carefully my answers No. 220, 224, 225, 234, 235. There I described everything in great detail, and there are pictures there. I did dry hop starter culture according to the Celestine recipe (post number 71). If something is not clear, I will answer with pleasure!

Natusichka, tell me, pzhlst.

I have a distinct vinegar smell from the dry leaven (the bran is already dry) (is this probably wrong?
And she does not come to life.

[Squirrel!]

Squirrel! So to speak, I did not have a clear smell of vinegar. Wait until, what if she comes to life ...

good day!
put hop starter culture No. 1. but it peeled off and no movement for a day. so the question is: is it worth feeding her or waiting another day?

Marina, I would advise you to mix the leaven and add rye flour, maybe a drop of honey. Try to keep it in a warm enough place. I have made this leaven twice and each time it behaved differently, so the time frame is very different for everyone.

Vasilisa, thank you! I will do so, then I will report

Hello everyone! my starter doesn't work .....
it is still divided into two parts - top water, bottom flour

it is still divided into two parts - top water, bottom flour

So alive. As long as the water is on top - it is alive, it only shouts to you "I am liquid! Save me!"
Stir in flour so that it was like dough for pancakes. Or like thick sour cream. It will wander - it will become thinner. Consider this. And better .... You pour the water on top gently, at least partially, and give it flour for density. Everything should work out!

thanks Vicky!
I will put it again, she got moldy (((eh ..

[pechenushka]

pechenushka - moldy, it's bad ... I would put it again too.

... I will bet again

And immediately knead it thicker. Only some water appeared from above - add flour right away, do not wait for feeding time. Everything will work out. Necessarily!

Hello. I really need help. I want to make monastery leaven and make dry hop yeast. But I can't buy hops anywhere - can someone tell me ??? I'm from Zelenograd - this makes the task even more difficult. Well, at least throw it with a proven Internet store.

Olyusya, why such difficulties ... Hops are sold at the pharmacy. It may not be in the nearest one, but you can always find it.

[Olyusya,]

Olyusya, Where are you from? I dried it a lot this year, I could share it.

[Olyusya,]

Olyusya, why such difficulties ... Hops are sold at the pharmacy. It may not be in the nearest one, but you can always find it.

Yes, today I called the maximum number of pharmacy chains around the city - and something is not at all (((so I think what to do - where else to look.

Olyusya, Where are you from? I dried it a lot this year, I could share it.

It would be great, only I'm from Zelenograd - we are somehow very far from each other ((

And where is Zelenograd ??? On the map - this is the Moscow region. Yes? If so, then yes-ah-ah, far away ...

yes))) it was he - 40 km from Moscow

[Olyusya]

Olyusyathen look 🔗

Thank you so much! This is what you need!

Yesterday, passing by some abandoned vegetable garden, I saw that hops were growing in full - no one needed it, but just right for me. I collected it to my ears)) I dried it, boiled it - and put it on 2 cups of the broth of hop sourdough, and on 2 cups of hop yeast. Yeast today, well, just by its smell they knocked them off their feet (I vaguely imagine where I will dry them so that my family does not drive them out of the house), and the leaven is puffing with might and main - the smell is not quite sour yet, but the cap and bubbles are rife. There is a whole laboratory on the battery - in addition to hop starter cultures and yeast, there is also an eternal one))) I continue to follow further !!! (Probably soon I will write down whom and how to feed, so as not to get confused))))

[Olyusya]

Olyusya Well, you see, he who seeks will always find. I wish you success !! And it won't hurt to write down at least for yourself, otherwise you will confuse everything.

Thank you very much for your support! Yes, everything goes to that - I can't keep everything in my head)

[Aglo]

Good evening everyone!
I recently started baking sourdough bread and just tried hop sourdough. Some question came up. I understand that the answers to them may already be in this thread, but I didn't have enough to read all the pages, litter ..

1) I took the recipe on the Internet (not from this topic), but, probably, the principle is more or less one ?? The recipe is simple, decoction + honey + flour. So this is the question: I did not understand, this sourdough must be fed (as, for example, with malt - if it is not fed, it will acidify) or can it simply be stored without feeding? In general, I understood what was written on one site: that the sourdough (hop yeast ... is it the same?) Can be cooked every three weeks and just used as needed, and then prepare a new one - that is, if I I understood correctly - it costs itself in the refrigerator, you take as much as you need and do not feed..??

Or is it necessary to feed her?
I got a lot of leaven, and I thought to just use it until there is not enough left - and then start feeding. Can I do this ???

2)

If the leaven is bubbling, then everything is in order. She may try to "escape" soon. When trying to escape, it is worth catching and feeding.
....

The question is why "when trying to escape" to catch and feed ??? And if this is not done - what will happen then? (she ran away from me - I didn't feed .... what now ???)

3)

Aglo
The bread maker has a "pizza" mode, where you can knead the dough from certain ingredients and leave for proofing. When the dough "comes up", you can put it back into the same mode and leave it for proofing again (For wheat bread, the procedure is done twice, for rye bread - once)

This is a question that has tormented me for a long time - after all, yeast dough is "supposed" to be lowered and then again to rise. And with starter dough (I used to have a starter culture grown on malt) I don't risk doing this - I was sure that the second time the starter dough wouldn't rise ... (it's a pity - I liked working with yeast so much - when bubbles come out of it ...). And now I'm reading - so, you can omit the starter dough ?? Or is it on hop sourdough?
And why two times for wheat flour and one for rye (and it seemed to me that the dough rises better on rye)

I would be very grateful for your answers !!

Oh yes! And another question - what should be the consistency of the sourdough (not just grown, but already fed several times)? When you feed her, what should be obtained - liquid (somewhere at the beginning of this topic I read about the consistency of pancake dough - in my understanding (or the performance of pancakes) - it is liquid!) Or like thick sour cream (as I used to - this is how I always fed malt sourdough - as they explained to me, which is better thicker than thinner, since the main food for the sourdough is flour)?

[Ninulya,]

Ninulya, Regarding the leaven, I, unfortunately, will not answer you (I myself do not know), but yeast is welcome. I in this topic in great detail, with a master class explained everything and showed it in the photo. So, there is no need to feed ready-made hop yeast, they are dry and I store them in a jar, having evacuated the air. When I need to bake, I make a leaven-dough from yeast (dry) for the night (I described everything there), and in the morning I put the dough. I bake bread upon arrival from work, at about 15 o'clock. Is it something like this, clearly explained? If you have any questions, ask what I can, I will definitely answer!

[Natusichka]

Natusichka, Thank you!!
I'll leaf through the topic, look for your master class with a photo !!!

Ninulya forgive me for my ignorance - but how to pump out the air ?? and is it absolutely necessary ??? I have yeast - I'll lay them out to dry tomorrow.

[Olyusya]

Olyusya, it was not me who wrote about the air, but Natusichka and, by the way, thanks for reminding me - I also wanted to ask this and forgot !!

Here's what I found on the topic - masterclass from Natusichka (page 12 of this topic)

Dry yeast recipe referenced by Natusichka (p. 4 of this topic, answer No. 71)

And, in fact, question to Natusichka - what does it mean "pumped the air out of the can", how is it done ??

Thank you.

[Olyusya, Ninulya,]

Olyusya, Ninulya, no, it's not necessary to evacuate air, that's me show off I do to better preserve food. I have lids and a vacuum pump, with the help of this I put products (tomato juice, paste, cucumbers, tomatoes, cereals, etc.) into jars (any by volume) and use a pump to pump out the air. Thanks to this method, food is stored very well. If necessary, I can reset the link to such a thing.
Here, I'll put it right away:
🔗 and right here
🔗

Natusichka, thanks! Interesting thing!

I have another question for you - hop yeast is made on bran .. And, bran - are they .. rye or wheat?
And, most importantly, do they give flavor and color to the dough? That is, for example, if you take a rye sourdough - even a little - it gives a certain taste and a little color to the dough. That is, you can't make sweet buns out of it (I don't like it, at least). And hop yeast? Same???

Natusichka, thanks! Interesting thing!

I have another question for you - hop yeast is made on bran .. And, bran - are they .. rye or wheat?
And, most importantly, do they give flavor and color to the dough? That is, for example, if you take a rye sourdough - even a little - it gives a certain taste and a little color to the dough. That is, you can't make sweet buns out of it (I don't like it, at least). And hop yeast? Same???

I tried to knead wheat. Already dry ... the smell of course, for me personally, insane

[Olyusya, Ninulya,]

Olyusya, Ninulya, no, it's not necessary to evacuate air, that's me show off I do to better preserve food. I have lids and a vacuum pump, with the help of this I put products (tomato juice, paste, cucumbers, tomatoes, cereals, etc.) into jars (any by volume) and use the pump to pump out the air. Thanks to this method, food is stored very well. If necessary, I can reset the link to such a thing.
Here, I'll put it right away:
🔗 and here
🔗

Thank you so much. Starting from Today, I set it to dry - I hope everything will work out! At least the hop starter culture is great!

[Ninulya,]

Ninulya, I had wheat bran, I did not try it on rye. I think that if we take rye, then they should show their taste, should differ in products. But I haven't tried it myself.

Olyusya,good luck to you! I am sure that you will succeed and you will appreciate this yeast. I’m talking with my grandmothers (strangers, my own people, unfortunately, no longer ...) about yeast, so they say that they used to bake only on such (hop) yeast, because there was no pressed before.
And I read everywhere that pressed yeast is not very useful ... but these, hop yeasts, they seem to be very natural and will not bring harm!

[Natusichka]

NatusichkaOh, it's great that on wheat (otherwise I thought that more and more is being done on rye - as the sourdough grows better on rye flour)! And I unexpectedly found a cool store (called diet food) right next to the child's garden - and there just once for bakers - such flour, such flour, different bran! I bought myself both wheat and rye !!!! I will also make yeast one of these days (on wheat)!

[Natusichka]

Natusichka Last month I began to actively bake bread, but I baked everything with pressed yeast - I didn't really like it, it was somehow hard. So I decided on sourdough. I liked the "eternal" one, but I tried the recipe for the hop one - it's generally a fairy tale. A tremendous aroma, just a delicious crumb. I made the hop yeast according to the same recipe as the hop yeast, only instead of the bran, the flour is a sourdough sourdough, and strong enough, so I think that the yeast will be the same in strength and taste, and naturally in aroma. Today I will collect in a jar - it seems they have already dried up, I will try to bake on them. Thank you for your advice and great support!

[Natusichka]

Natusichka please tell me after drying the yeast somehow grinded ??? So I think to grind them in a blender, to a state of powder - but I don't know if it's worth it?

Girls tell me what I'm doing wrong. I put a hop sourdough, after 40 hours it stratified, in the middle of the water and stopped growing, it grew a little. I fed her with rye flour according to the recipe and she bubbled up, but then after 7.5 hours it seemed to get up. But I really wanted bread and I put bread on it according to the AXIOMA-Wheat-rye bread with rye sourdough recipe. She put 200 grams of sourdough in it, 100 rye flour and 300 wheat flour (it included 3 tablespoons of bran). Kneaded for 10 minutes, the dough rested for 25 minutes, kneaded again for 8 minutes. and put it on a proofer on the stove, it was very hot there at 35 degrees for 3 hours. Got fat twice. Baked in a cast iron pan under a glass pan for 18 minutes. over high heat, then removed the pan and reduced to 180, after 3 minutes. turned off convection. Baked for 25 minutes, probably a lot, the crust came out hard. The smell is awesome ooo structure with holes, but the aftertaste is bitter. Does hop bread always taste bitter? Or did I use it early? Maybe you need to feed it longer and put less, but did something according to the recipe?
I would be very grateful for your advice

Splyushka, I hope someone from the experts will answer! For now, I can say what I read somewhere higher in the topic - that bread with hop sourdough is bitter (I baked one so far - it also tastes bitter!), Just after a few feedings of the sourdough the bitterness goes away.
I don’t know about the rest, we will wait for specialists!

Girls tell me what I'm doing wrong. I put a hop sourdough, after 40 hours it stratified, in the middle of the water and stopped growing, it grew a little. I fed her according to the recipe with rye flour and she bubbled up, but then after 7.5 hours it seemed to get up. But I really wanted bread and I put bread on it according to the AXIOMA-Wheat-rye bread with rye sourdough recipe. I put 200 grams of sourdough in it, 100 rye flour and 300 wheat flour (it included 3 tablespoons of bran). Kneaded for 10 minutes, the dough rested for 25 minutes, kneaded again for 8 minutes. and put it on a proofer on the stove, it was very hot there at 35 degrees for 3 hours. Got fat twice. Baked in a cast iron pan under a glass pan for 18 minutes. over high heat, then removed the pan and reduced to 180, after 3 minutes. turned off convection. Baked for 25 minutes, probably a lot, the crust came out hard. The smell is awesome ooo structure with holes, but the aftertaste is bitter. Does hop bread always taste bitter? Or did I use it early? Maybe you need to feed longer and put less, but did something according to the recipe?
I would be very grateful for the advice

I'm just a novice baker. But I've already tried a lot. It also seemed to me that at first the hop was a little bit bitter, but then the bitterness was gone, but while it is there I would recommend you to make such breads as Borodinsky - well, so that there are some additives (coriander, cumin, malt, etc.). And of course, try to nurture her as much as possible, feed her - and make sure that she rises twice, and then begins to lower (herself - without any influence) - then you take her and bake), and I immediately put the rest in the refrigerator (although you can still feed and in the cold). In general, I have 2 leavens - eternal and hop. Hop literally rises in 6-7 hours, but eternal rises somewhere in 2-3 days. I am sure you will succeed, and they will be delicious, you will like it))) And if the crust is tough - or when baking over high heat, cover with foil; or bake for 20 minutes at 200 degrees (no more), 20 minutes at 180 degrees, and 15 minutes at 160 degrees - notice the difference)

[Ninulya, Olyusya! Girls,]

Ninulya, Olyusya! Girls, forgive me for not answering right away, I only have a computer at work ... Now I will answer everyone.
Ninulya, I buy bran directly on the market, sold "by the bucket"

Olyusya, I grinded first with my hands, and then, quite lightly (not to the state of powder), in a chopper (grinder). Look at my photos, you can see to what state I grinded.
As for what is better and tastier on hop sourdough (or yeast) - it's 100 !!! And, most importantly, it is not harmful, but useful!

Scops owl, I didn’t bake with leaven, but only with dry hop yeast, but I also “dissolve” them for the night, that is, I make a kind of leaven out of them. And so that the crust is not tough, after baking, I sprinkle with water and cover (wrap) with linen (in several layers). How does it smell then !!! And the crust is not tough.

Girls, I have a new stove, I'm with it for you. And I have a gas one, so I have to buy a thermometer. I want a temperature probe. I have fed my sourdough 5 times and put the bread again according to the same recipe, but I took not 200, but 142 ml. sourdough and put the dough in half the flour - 200 grams. Now it has already risen by about half of its volume. It takes 3 hours 45 minutes. Let's see what happens. I'll wrap it up better. As my friend used to say, fall not in spirit, but belly. We are waiting.

[Scopsie!]

Scopsie! We are waiting for the result!