Everlasting hop sourdough bread

Hello! I want to share, maybe it will come in handy for someone how to bake bread “on eternal hop leaven”.
We prepare the leaven only once!
Next, we reproduce it every time: we take the ready-made dough for baking bread, and add flour and water to the jar, cover with gauze and put in the refrigerator.

(!) If we do not bake bread every week, then we take care of the leaven - once a week we "feed" it and "drink" it: we take it out of the refrigerator, add 50 or 100 g of water, stir it, add flour 1: 1 to the water, stir ... Cover with gauze again and put back in the refrigerator.

So, in a thermos we prepare an infusion of hop cones: 1 tbsp. spoon of cones (how much will fit) for 1 tbsp. boiling water. We leave it overnight.

Prepare the leaven in the morning. For this we need:
- Hop infusion filtered through a sieve (let it cool if it is still hot);
- Glass jar 1.5-3 liters;
- Rye flour;
- Unrefined sugar - 1 tbsp. l .;
- Gauze with rubber band to cover the jar.

What are we doing?
Pour the infusion into a jar, add sugar, dissolve it, pour 200 ml of rye flour + 200 ml of pure filtered and knead. Cover with gauze, wrap in a towel, and put in a warm place for a day until the first signs of fermentation appear.
2nd day
We "feed" and "drink" the leaven. Pour 50ml of water - mix and 50g flour.
Cover with gauze, wrap and put in a warm place for another day.
The third day we feed again.
We observe significant changes: the whole structure is in small bubbles, a sour smell has appeared, the consistency has become more liquid.
After half a day, as we "fed" the leaven, we will observe an increase in the volume of the leaven.
Cover with gauze, wrap and put in a warm place for another day.
4th day.
What changes have occurred?
Foamy structure, bright pronounced kvass smell with sourness, the consistency has become more liquid. Our leaven has already "gained strength"; soon we will bake bread.
We "feed" and "drink" the leaven:
Cover with gauze, wrap and put in a warm place for another day.
Today is the 5th day as you put in the leaven.
And tomorrow morning we knead the dough!
(!) Since the leaven is still very young, add ½ tsp. dry yeast (once).
For this we need:
- 1) Sourdough (90g sourdough + ½ teaspoon yeast);
- 2) Milk + water 1: 1 + 2 tbsp. l. sugar + 1 egg (total 380 + -10gr)
3) Mix and pour into a bucket of a bread machine
4) 500g flour (whole grain flour -150g, bakery flour 300g, bran + herbs = 50g +1 pack of yeast dough improver). You can replace with other flour, but keep the percentage.

5) Pour into a bread maker and pour 1 tsp in different corners. salt and 1 tbsp. l. vegetable oil.
6) We put on the "Dough" mode.
The bread blank has the form of a bun or a ball, which rolls in cotton. It should look round, smooth without streaks, stripes, lag behind the walls of the bucket. If it sticks to the walls, add one or two tablespoons of flour. spoons.

7) We leave for 12 hours to rise almost to the top of the bucket.
8) Turn on the "baking"

(!) The rest of the prepared sourdough is used further for baking bread, pour flour + water into this jar, cover with gauze and store the sourdough in the refrigerator.

Wrap the finished bread until it cools.

BON APPETIT!!!!!!

Marina, Thank you! I want to try your recipe. But I would like to clarify. At the very beginning, do you pour infusion (about 200ml) + flour (1 glass) + water (200ml) into a jar? Is it too liquid?