My hop sourdough loaf

I haven't been to the forum for a long time. My last topic is "wheat bread with sourdough does not work"
Well, it seems to be more or less fine with him. Although it differs from the store one due to the addition of whole grain flour there. But the loaf, my son's dream, stubbornly somehow did not come out. His requirements are simple: white, fine-pored, round, without the slightest acidity. (my requirement for it is no yeast at all) Otherwise, why bother at all? I went and bought it. And there would be no happiness, but misfortune helped. it was necessary for us to go on vacation and for whom to leave the leaven? Again, I did not want to revive it at all, since it was hoppy, while you still get all the bitterness out of it. I decided to take it with me. Well, we went by car. And everything was fine, the leaven felt great (in any case, it didn’t feel sick, like my daughters), but when they got to the place, they killed it, prevented it with an unwashed spoon, and glued the flippers together. In general, I arrived, what to do? I went to a friend, I once infected her with leaven. And she feeds the hop sourdough at a cheaper price, not with whole-wheat flour, but with a mixture of ordinary white and wheat bran. This I, by the way, advised her at one time, so as not to go to her so far for all-ground. Well, her leaven is a little different. I'll try, I think on it, my friend bakes and says, everything is fine. And then I kneaded the bars, tighter, as Vicki advised, And it worked !!!
The son tried it and said, "How did you manage to raise your mold?"
I want to insert a photo. Until I understand how.

[Aniri]

Aniri, Your loaf is not "without yeast", but "leavened". The wording "without yeast" has no right to be in this case. Yeast bacteria live in the leaven. And without yeast - this is pita bread and some other types of baking with soda, etc.

[Viki]

Viki, and how to insert a photo?

[Aniri]

Aniriif you want to make a recipe (which is very cool!), take a look here THIS topic.
You will need to open a new topic and arrange. The main thing is not to be afraid of anything, if something doesn't work out, I will definitely help.

[Aniri]

Aniri, if you can and want, write in more detail about your / girlfriend's hop sourdough. I got ground hops.

In general, there is nothing complicated with hop sourdough. Everything according to the recipe, which is taken here, in leaven. Only when it is ready, it is very bitter, it must be revitalized. That is, leave a teaspoon of sourdough and add water and flour (whole grain). And so several times, until all the bitterness comes out. You can try it while doing this. And then at the very beginning, a friend made bread from the newly born leaven and it was very bitter.
About feeding: I feed either rye or whole wheat. But this whole-ground is sold in one store only, and it is not close. Therefore, there is an option - you take a spoonful of wheat bran and three tablespoons of white flour, mix and feed the sourdough with this mixture. She looks a little different then, she becomes, as it were, more glue-like. And on whole-ground, it is loose, like a sponge. Good luck.

Thank you!