The simplest hop starter

Photos are enlarged if you click on them.
I didn't understand to taste - I ate with soup. Well, I took the recipe from another site where the grams were assigned to 1 loaf and the preparation was simple. Here are just a little hot, unknowingly, I did not guess, because the crust turned out to be a little thicker and denser from the top. But this is nothing at all. Right now, I'll start to cook more often and find the necessary modes and where it is better to stew - I will adapt to the oven or learn to use the MV (although I don't like to bake in it).
Mercibo for advice!

[Sergey_A]

Sergey_A, I also do not like to bake in a multicooker, but sometimes I bake, as it is convenient, but I did not bake bread in it. In case of heat, there is a bread maker for baking, I always knead the dough in it. And on hot days I bake bread in it.
And this sourdough is wonderful, even the most gnarled and unsightly breads are delicious.
Today I will update the leaven, for the first time, the broth is already getting cold))

Sergei, come on with a recipe! I need it in grams.

Marinochka, I have long wanted to ask you: how many grams is your glass? Thank you.

In, the question is relevant, we are waiting for an answer !!!

Forgive me for not being able to answer quickly, I could read from the phone, my computer went awry, it was raining outside and there was time to go from my husband’s computer.
Sergey, I think that your bread is very successful, for the second time and for a multicooker. The holes are good, large in the crumb. I get small ones in my cartoon, not like in the oven. So he got up at you, baked. Therefore, this time I am very glad that the result was good. I am sure that it will be even better further. And congratulations!

Marinochka, I have long wanted to ask you: how many grams is your glass?

Ninochka, a glass is usually taken as a standard 250 ml.
In early cookbooks, all recipes are given in glasses and spoons, there were no electronic scales.

Marinochka, dear, thanks!

[poglazowa2011]

Marinochka, thank you again for this topic!
Friends, you are looking for recipes in grams, and on our forum there is a wonderful recipe for wheat-rye bread from poglazowa2011 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=265294.0... This recipe works well with hop sourdough and is versatile. It is good with different flours both in the oven and in a bread machine. This recipe is the most successful and every time we send thanks to the beautiful poglazowa2011.
But all the water did not go into the dough for us - it does not rise and that's it. But let's try ...

It is in grams that I need

It's not difficult for me to copy and paste, but this recipe is from Omela and she has a lot of them. They're all on marika33's "The Simplest Hop Sourdough". Can you choose from the author?

I think that your bread is very successful, for the second time and for a multicooker.

And I think so, the leaven seems to have stuck. Now I feed it wheat, I bring it to solid correctness.
But the bread is different from the store bread - they are drier, more familiar to me. I'll try to fry in the oven and will have something to compare with. Or maybe I'll throw it for a test in HP. Thanks for the teaching, recipe, advice and congratulations!

[Margot K]

Margot KThank you for your attention to the recipe and the link. Hope it will help budding bakers learn how to ferment and bake bread!

But all the water did not go into the dough for us - it does not rise and that's it.

The dough should not rise very much, it becomes lush, beneficial bacteria increase. The girls added water after the fermentation of the dough, they did not have a rise in bread.
Sergei, I am glad that you started baking sourdough bread. Recently I read the expression: "we are what we eat." The less chemistry we have, the healthier we will be.
I am very grateful to the Internet that I came to such a leaven. We now have three grandchildren, 12 years old, 4 years old and 2, I bake three loaves of bread every other day. They are ready to eat one bread, no cookies or dryers are needed. Such delicious bread is obtained. I also have birch sap and add buckwheat honey. It makes the bread even more aromatic. And how fluffy he is, it's just beyond words. The cut piece of bread does not even hold its shape, it bends from softness and splendor. The daughter also bakes bread with this sourdough, but she does not knead the dough for 30 minutes, much less and her bread is not the same. Therefore, do not save time, knead the dough well.

[Marina]

Marina, And how long does it take to ripen after renewing the leaven? I refreshed it yesterday afternoon, and this morning it has already started to fall off. The current of flour thumped too much, it came out thick with me.

[Tatyana]

Tatyana, it is quite possible that it is already ready. Sometimes, still in vigorous fermentation, I send it to the refrigerator. If the kitchen is warm, if there is a lot of old sourdough left, it ripens faster. The fact that a thick dough turned out is not such a big minus, it will not affect the rise of bread. This leaven is so mobile that you can vary it in any direction with it.

[Marina]

Marina, Thank you! I sent her to the refrigerator in the morning. The old one remained a little, there was a lot of dried up on the walls of the jar, I tried to soften everything with a decoction of hops yesterday, and then I added flour. The house is now very warm, almost hot, so the leaven ripened quickly.

This leaven is so mobile that you can vary it in any direction with it.

Yes Yes Yes! I noticed this from your comments long ago - that's why I hold on to it.

We now have three grandchildren ... They are ready to eat one bread

So this is where 3 loaves disappear !!!

I add buckwheat honey. It makes the bread even more aromatic.

It is better not to add honey, but to MAKE bread with it - one continuous benefit will come from the usefulness of bread and unkilled honey.

And how fluffy he is, it's just beyond words

: plach7: I want to do the same !!!!

but it doesn't knead the dough for 30 minutes ... So don't save time, knead the dough well.

OGPANKI !!!!! So that's where I need to "row" !!! I will be 31 !!!! knead for a minute, so that it turns out like a lush ball! If I do not fall from the duration of mixing.

... It is better not to add honey, but to MAKE bread with it - one continuous benefit will come from the usefulness of bread and unkilled honey.

When honey is added, the fermentation of the sourdough goes better, because it has its own "microflora" (I did not save the link, but you can search on the Internet). So honey and bread is better. and for bread, especially since it is added a little.

So honey and bread is better. and for bread

Only "ON", because "B" with increasing T-ry changes benefit to harm already at> 40g .. (I also did not keep links).

There are different theories about heating honey, I somehow asked myself to study this question when I wanted to make honey gingerbread, and will I harm myself?
And I came across an article, and I re-read a lot of them, where it was said that harmful substances are formed when honey is heated, but their amount is so small that nothing threatens you and me, however, when heated, honey can lose some of its useful properties, and acquire others. After all, they used to be treated with hot milk and honey, and it helped. It means that everything is not as simple as it seems. Personally, I settled on this opinion, and I'm not afraid to subject honey to heat treatment, although I rarely do it. And my sourdough is based on sugar, as one family member is allergic to honey.

After all, they used to be treated with hot milk and honey, and it helped.

: hi: And now they are being treated, now !!! Here I completely agree with you. And I am already afraid, but I violate and consume more and less regularly.

one family member is allergic to honey

Recently I read that it also helps against allergies. Try to match your look, it might work.

[Sergey_A]

Sergey_A, Venera007, there is little of it in the sourdough and at the same time the honey in the sourdough is processed (like sugar), so I suspect that only the aroma remains unchanged from the honey.

Our grandmother is allergic, and she is starting to choke, so I doubt she will dare to try any varieties. She even refused to try honey from dandelions, although there is no honey there)))

[Venera007]

Venera007, it is only an allergist to consult, especially an older person.

[Sergei]

Sergei, sugar is an artificially created product. Recently I saw a new film "Sweet Death", with already known facts. We use sugar only in jam, which I cook quite a bit. We buy a lot of honey.
I totally agree with Ligra, about the positive effect of honey on the dough. Even different honey gives a reaction and result in its own way.
Yes, they write a lot that when heated, honey loses its properties and even becomes a poison. I do not believe in this. Previously, everyone was baked on honey and lived up to 100 years. Now they say that butter is also harmful. Butter, especially ghee, is not only useful, but can also heal.
Venera007, Tatiana, listened to a little lecture by Dr. Sovetov, where he says that the allergy to honey is due to the slagging of the body. And it is necessary to cleanse it with honey. Grandmother may be more psychological, since she refuses even the name "honey"

And I don’t believe it. Before, everyone was baked on honey and lived up to 100 years ... Oil, especially ghee, is not only useful, but can also heal.

And I believe. Proven over the years. Just informing with scarecrows. You need to know everything. And choose your own.

[marika33]

marika33, not, not psychological. Last year she made baked apples in the oven, on one dish, I used honey for my husband, without myself ... So a drop of honey still got on her portion of apples. It is good that there are remedies for allergies at home ... And there is slagging in the body, and some other, and it will not go anywhere ... They eat, to put it mildly, not very useful ... But we cannot convince the old generation in any way. They are delicious and good.

Plain wheat bread on yogurt and hop sourdough, baked in an electric Chudo oven for 40 minutes.

[Ligra]

So a drop of honey still fell on her portion of apples. It's good that the allergy remedies turned out to be at home ..

Tatiana, how sorry I am for her, it turns out that she cannot accept natural food.
Ligra, Great bread! I am very glad for you that you get it with such an excellent result! Thanks for the photo!

Plain Wheat Bread

Yes, the most common miracle !!! I would eat and eat.

[marika33]

marika33, Sergey_A, Thank you .

Ligra, what a good bread you have! Tell me, did you add yogurt to the dough or dough?

And here is my bread, the quality of the photo is really so-so, but you can see what you need in the photo. I made the dough on serum.

It's soooo soft that it's hard to cut.

Tanyusha, beauty right and that's it! Give me the recipe! I want the same!

... Tell me, did you add yogurt to the dough or dough?

Yogurt was added to the dough: leaven + yogurt + flour + sugar + salt and rise overnight.

[Venera007]

Venera007., nostril.

[ninza]

ninza, Ligra, Thank you! I'm not overjoyed myself.
There is no recipe current, this is a gag, but I can write in general terms what I did.

this is a gag, but I can write in general terms what I did

She will become the recipe.

[Sergey_A]

Sergey_A, yeah)
I still can't get used to writing myself down, so the Russian measure was used "by eye", well, a little scales))
Whey about 400 ml, sugar in a dough 2 tbsp. l., sourdough ~ 1.5 tbsp. l., mixed, added a whole grain flour to the consistency of a dough like a pancake. I left it overnight. In the morning I kneaded the dough, kneaded in a bread machine, used 100 rye flour, 2 tbsp. l. rye malt (not brewed), wheat flour of general purpose added about 200 gr., half a tablespoon of sugar, 20 gr. vegetable oil. I turned on the kneading, there was not enough flour, I poured it several times over a tablespoon, until a soft bun was formed. Then I turned it off for 10 minutes, added 8.5 grams of salt, and kneaded the dough for 15 minutes on the "pelmeni" program, at the end of the kneading I added sunflower seeds, a few handfuls. After two hours, the dough was ready for baking.
Didn't seem to have missed anything.

[Venera007]

Venera007, Tatiana, great bread! Congratulations! I hope that you have made friends with the leaven and it will get permanent registration in your refrigerator.

No recipe current, this is a gag

Sometimes I start to cook by grams, it takes a lot of time and the result leaves much to be desired. Therefore, I cook almost all the new proposed recipes without weights, everything is by sight and I am not disappointed.

[marika33]

marika33, I have this leaven in the refrigerator from the first day. And there was no thought to get rid of it, I just needed time to make friends :) so this leaven and liquid yeast, I don't need anything else to bake bread))

Tanya, thanks for the recipe! I will bake, but without malt. I don't really digest it.

[ninza]

ninza, well, the taste and color)) I didn’t very well before, but I tasted it, though I liked it more with certified malt, without brewing it is almost not felt in bread. I hope you get some bread

Hello everybody! But I did buy fresh hops, I will make a new sourdough, I really liked it. But even the old one, which was not reactive, in combination with whey, also raised bread very well.

salt and rise for the night.

There is no need to add salt to the dough, it inhibits fermentation, it is better to add it when kneading the dough.

[tati-ana]

tati-ana, Hello! Congratulations on your hop purchase. Fresh sourdough turns out just super, and the bread is fluffy, airy. I wish you success in baking excellent bread. Share your impressions of the fresh sourdough and a photo of the bread on it?

[marika33]

marika33,
And then, of course, I boast

[tati-ana]

tati-ana, yes, yes, we are looking forward to photos and impressions

There is no need to add salt to the dough, it inhibits fermentation, it is better to add it when kneading the dough.

In this pastry, the rise of the dough with salt and bread was much better than without the salt. The ratio of the total amount of flour of the recipe is 450-500 g (the next in the dough is 250 g) and for this amount of 5 g of salt did not at all worsen the rise of the dough. The main thing is that there is a balance, but an excess of salt inhibits the lifting process / most likely the same patterns work as when kneading with yeast.

Here is my rye-wheat but fresh hops, it tastes very good

[tati-ana]

tati-ana, Tatyana, excellent bread turned out, with good, uniform holes in the crumb! Congratulations! and I'm glad it turned out such a wonderful, airy bread.
Yes, fresh hops provide a very active starter that makes bread rise great!

Tanyusha, well done! Congratulations on your excellent hop bread. Now you are with us. Hurrah!

And I finished mine yesterday. I will charge a new one. This time I'll try the hearth.