The simplest hop starter

[marina-mm]

marina-mm, Gorgeous bread! And the one who sat down can the dough be liquid?

[Svetochka]

Svetochka boys, probably, all so love to eat bread, with salt. I remember how in childhood we would jump home from the street, grab a piece of bread and go back to the street. The most delicious bread was, and it was necessary to share it with friends.

Marina I realized that you are asking when proving the dough, what to cover. I do not have a bread machine, I bake in a slurry in summer and in an oven in winter.
Try to take a smaller amount of water so that the roof of the bread does not rest.
Marin, you have beautiful bread that is healthy for your health, it is clear that it is baked, with holes. And it's okay that without a roof, you didn't bake it for the competition.
Oksana asked you the right question that bread can settle if the dough is too thin or if it has been touched or overexposed, in which case it can also settle.

I beg hall help magic pendal !!! : crazy: I will not make myself put the leaven.

I ask for help from the magic pendal hall !!! I can't force myself to put in the leaven.

And I can't get out to the pharmacy

[Oksana]

Oksana, here such one can torment you, we will not give a pendal, sorry for you.
Ksyusha, did you buy fresh hops? and then the girls from the old do not work.

Well, here I also saw that my hops were too old ... to mess with him. I wanted to go to the atek today, because there is a blizzard on the street (like otmaza) .. we can tomorrow.

Nothing old, do it! Try it, maybe it will work fine? Put it in a warm place, near the battery for example!

I fully support the previous speaker! Moreover, you can make, for example, half a portion, if in doubt. There is nothing business at all! Indeed, a very simple, but good starter culture.

Well, I don’t know ... I’ve run out of honey, there is molasses, will it work ?? The process in my head has not yet formed. And I understood correctly: strain the broth, add honey-flour, leave for 2 days, then take at the rate of 2 tbsp. l. sourdough + 300 g flour for dough, put the rest of the starter in the refrigerator. In the morning, another 200 g of flour in the dough, leave for 4 hours, then in the molds for another 2 hours and bake ???

By the way, should the dough be liquid ?? i.e. flour: water 1: 2 ???

For 0.5 kg of flour, one spoon of sourdough is enough. Treacle will do, sugar will work too, I added carob syrup - for interest (I didn't notice the difference in fermentation) and I was ready in a day. Throw in the sugar, you never know, it's not a pity!

go to your pea porridge - I wrote there.

You can take the sourdough and add 100 water, 100 flour, or the consistency of sour cream is thick! And so and so good! The thicker, the longer you can keep the dough.

You can take a sourdough and add 100 water, 100 flour,

This is more familiar to me.

Oksana, thanks! Everything seems to be clear. The only thing that stops me is that tomorrow I will be leaving, and Yu and even on Saturday are not free either. On it, you must immediately bake, as it will be ready. Or just put it in the refrigerator. and only then according to the plan to act ??

Ksyusha, the leaven can stand as long as necessary. I have it for a month until it ends, I don't do anything with it.
I put any dough, sometimes I throw in excess flour, it turns out thickly, and sometimes it is liquid, it does not matter.

blizzard in the streets

And we have direct heat, 17 degrees, we are cleaning the garden. Babbling, birds singing, the sun is shining, but tomorrow it will get colder again.

And we have

Marina, where is Happiness ???

Lan, they persuaded me to go to boil and set.

When I bake not according to my recipe, I put 50 flour, and 100 water (it's easier to count), and then I take these grams into account. You need to look after her at least a day, she can run away.I took a large bowl (3 liters) - I didn't run away!

On my box is written Hop fruit - is that ??

Oh, I’m already running to the pharmacy for pine cones I really don’t understand who will eat that much bread, I just put two jars of liquid yeast from Lyudochka yesterday * JOKINGLY * But I’ll still run after the cones

[Omela]

Omelathen.

[Oksana]

Oksana,

And the one who sat down can the dough be liquid?

yes, it was watery, I planned to bake in the oven, but put it in a bread maker, in a double form, wanted to follow the baking. And then urgent work, started baking in a bread machine, unattended and a donkey. But it's not scary, a quarter of the portion, still warm for lunch, was sharpened - for us this is a lot ...
I really liked the leaven. And the fact that it does not cause trouble either.
After cooking, she stood in the refrigerator for several days, waiting for bread to be needed.
Here is a bran from HP, two such rolls.

Oksana, Marina, thanks for the support and appreciation of my bread.
I am still learning.

The bread looks good, there is probably a lot of water, but I'm not very good at baking either! And I'm baking in the oven now! Maybe in xn he stood?

[Oksana]

Oksanawhen I put it on baking, there was a beautiful dome near the bread. I thought that when baking in the oven, the thin dough would not sit. I had to run HP. Have you seen such beautiful bread from the oven on this sourdough, the bun was also not dense? Does the oven bake differently?

My bun is like a floating curd and I folded it, but it turned out drier, gas oven, baking technology is the same. I am waiting until it doubles !!! and put it in a cold oven, turn on medium heat, as the temperature rises to 175 (30 minutes), I reduce a little and bake! There is large bread in the recipe, baked for an hour, I don't remember exactly, look! Marina, everything will work out, I also bake bread not so long ago!

[Oksana]

Oksana, Thank you!

I must write: I also really like the method of controlling the dough, when you pinch off a piece and throw it into a glass with water at room temperature. It is very convenient to observe how the oven floats up! Marina, she will also write her opinion.

[Oksana]

Oksana, interesting . And pinching when the distance? How does the beauty of bread not suffer if the edge is pinched?

[Loksa, Oksana]

Girls, just got to the computer, I have a crunch today.
Loksa, Oksana and Esther MariaThank you very much for resolving the questions and for your help!

Marina, bread often settles in my cartoon, there is not enough heat for it. But it is baked, only the appearance is not very good after that. But in the oven it is normal, we have gas.

Oksana, and I give the pace. 180 for 10 minutes, and then 50 minutes for 130, I hold for an hour. Now I bake rolls more often, I keep a little less time, they bake faster.
Mistletoe Ksyusha, I'm afraid that you won't get sourdough from the old hops. It has a shelf life of 2 years. The girls did not grow sourdough from the old hops.

[irysikf]

irysikf, Irina, thank you for your attention to the recipe! Ira, this leaven can be made and supplied, and when necessary, you can use it. Let it be better in the refrigerator, you can bake delicious and fragrant bread at any time.

[marina-mm]

marina-mm, There is no need to pinch off a piece immediately after kneading. Before you put the approach, as soon as the dough floats up, it means that it has come, you can bake!
marika33Marina, I now have stones and the temperature is dropping slowly!

[Oksana]

Oksana, very interesting. Need to try.

[Oksana]

Oksana, did you put the stones in the oven? I read somewhere that bread is baked on stones.

Ksyusha, I'm afraid that you won't get sourdough from the old hops.

Most likely it will be .. I'll wait until tomorrow .. no movement yet.

Girls, so I decided to join you. The first time I decided to start making sourdough. I chose this leaven by its name as the simplest one. Has already boiled hops, stands, cools. I bought the hops at the pharmacy, the date is June 2014, there are some doubts about when it was harvested, in what year, because I read that hops have been harvested since August. I'll see how my first sourdough turns out.

[Irina.]

Irina., calmly, EVERYTHING will work out !!! I know.

[marika33]

marika33, Marina put three slabs of soapstone-soapstone-very much. But I haven't baked them yet. I need pizza or tortillas, only I eat pizza, but now I don't eat bread, you can try tortillas - it's scary. I didn't bake yeast cakes before! She licked her lips at Lyudin and calmed down for now.

[Loksa]

Loksa, Oksana, Thank you!!!
I hope everything works out. And then you have to adapt - learn how to bake bread with this leaven in HP.

Irina, I didn't bake in KhP, I have to try, I think it will work out. The denser bread will keep its shape well, the looser the dome may crumple, but we eat it, and not the store carry it. If you have a successful experience, share it. I am now very good friends with the oven, but in the summer at the dacha in the H. stove I will bake!

[Oksana]

If you have a successful experience, share it.

Oksana, it won't be so soon, maybe I'd better start with the oven too. I am already making such plans, but I have not yet made the leaven. Here I also read about liquid yeast, I don't have time to read everything and do what I would like.

I bought hops in a pharmacy, the date is June 2014,

Irina, this is not an old hop, it is quite possible that it is autumn, but was packed in June, it has a shelf life of 2 years. Or maybe imported from somewhere?
Oksana was the first to prepare this leaven, I am sure that it will work out.
Irina, my daughter is perfect without experience, she began to bake bread with this leaven in a bread maker. Everything worked out fine for her. And now she bakes in the cartoon. (stolen x \ n), but bread tastes better in the oven.

Most likely it will be so .. I will wait until tomorrow .. no movement yet

Ksyusha, don't throw it away, buy fresh hops and add a decoction, or you can give it a kick, add a little yeast or some other sourdough. You will still have a base of hops, after which you can add a fresh decoction of hops.

or from some other yeast.

Oh, I will go dry leaven into it!

Ksyusha, good luck to you! Otherwise, I cannot calmly hear when they write that they threw away the leaven. You can always find a way out. And I do not even consider recipes for sourdoughs with the throwing away of some part. I do not understand this.

Poured 2 st. l. dry sourdough, I have it, however, also an ancient lady ... we'll see what happens tomorrow.

Girls, suck !!! It seems to me that I mixed it thickly, it falls off the spoon, and does not flow, it turned out like dough for pancakes. She poured all the remaining flour out of the glass. Can be diluted with boiled water? Or leave it like that?

[Omela]

Omela, Ksyusha, we will wait that it will not let you down, it will work!

Irina., Irina, you can leave it like that, I started both thin and thick, I did not feel the difference, rises violently and runs away from the can, which is thick, which is liquid.

[marika33]

marika33, Marinathank you saved me. Wow, it's good that I didn't spoil it.
I'll go to 2 years. Transfer the jar and put it in a warm place. When hops were boiled, what a delicious smell, and now with honey, it's generally delicious.

[Irina]

Irinajust don't overheat it! I wish you success!

I put it on the cabinet, there is a hot pipe next to it (in the corner), I don't think it will be very hot.

Well, in the morning it was like Oksana's, a little more active even:

Stirred and left until evening. How do you know that she is ready ?? I understand that it should grow and fall significantly ?? So?? Just like the first time married.

Has your friend activated? She should wander and start to go down - then put it in the refrigerator!

Oksan, so they added a pendal to her .. You tell me how to understand that she is ready?