The simplest hop starter

You can use a ceramic form, read even take ceramic flower pots, bake Easter cakes. I baked in a glass pan, covered it with tagine on top (it seems that is the name of this vessel), and then bought another glass pan (for baking). You can put a circle of parchment on the bottom, just in case. It is interesting to observe the color of the crust in the glass.
I was leaving, so I didn't answer right away.

The benefits of bread made from rye and wheat flour are unconditionally higher than from white.
- this bread contains fewer calories
- contains more vitamins and fiber, which is necessary for the digestive tract
- rye flour is rich in an acid necessary for the body - lysine, which is the basis for the construction of protein cells in the human body.
- along with this, the composition of rye bread is replete with vitamins E, PP, A, as well as vitamins of group B. It also contains one and a half times more iron than wheat bread and 50% more magnesium and potassium. Moreover, rye is rich in the most valuable substance - fiber, which helps the body get rid of toxins and toxins.
In Russia, mostly black or gray bread was baked, and white flour was baked only for the holidays.

And in general, if I bake in a mold, then in a silicone one, it turns out soft, airy, although I rarely bake rye, more often whole grain wheat, we really liked it very much.

[Tatyana]

TatyanaI don’t bake pure rye either, but I always put a dough on rye flour, and then I add wheat flour and the highest grade, the bread always turns out to be airy, tasty.

The benefits of bread from rye and ZH of wheat flour unconditional above

I know this, and I used this flour. However, it is more difficult and expensive to buy it. For some reason.
Thanks for the details !!!

I add CZ wheat and the highest grade, the bread always turns out to be airy, tasty.

Here in this direction I intuitively and crawl.

[Marina]

Marina, I also always interfere, when more, when less. But I haven't tried adding gluten-free flour yet, I know that you need it a little at a time.

I don’t understand what state the leaven is in - whether to throw it away and start a new one, or develop it ...
Marina, I have a few questions for you on the behavior of the leaven:
1. On the surface it is grayish. What is it?
No bubbles visible or very small.
2. How often should it be renewed (refreshed, supplemented (not during the initial plant, but later))?
3. Which is better - to start a new one or to continue part of the old one according to the new scheme (to speed up)?
4. Bread rises poorly. The problem may be in the leaven or should it rise longer?
5. Your recommendations.

Sergey, is this the leaven with the addition of whey?
3. If this is her, then it is better to start a new one, the serum could deteriorate.
1. It should not be gray. It happens that the leaven settles, water appears on top, this is normal. When used, it must be mixed and the required amount taken.
In the refrigerator, the leaven is in a calm state, most often it does not have bubbles.
2. I don’t renew the starter in any way, it sometimes costs more than a month, when there’s already a little left, I prepare a new decoction of hops, honey and flour.
4 Bread takes a long time to rise for several reasons. First of all, it depends on the sourdough, if not already fresh, you can add a couple of more spoons of it. This will not affect the acidity of the bread at all, and there will be more strength for lifting.
Warmth is very important. It is raining now and it is cool, in the kitchen 22 degrees, this is very little for the rise and it lasts longer. It is better to wait for the dough to rise well than to bake a gingerbread.

with added whey?

Yes, he gurgled a little.

It shouldn't be gray.

There was a very small layer on top. Well, how painted. I scooped it up and threw it away.

you can add a couple of spoons more.

I've already done this 2 times. Increased the amount of leaven. But I still got thick bread.

kitchen 22 degrees,

Alas. Where can I get 28-30 ?!

it stays longer

Got it.

Better wait

Already 2 did not have enough patience, although I felt that there was no need to rush. Got it.
From the old Z-and left 50gr and added Rzh and Psh by the same amount. Mixed up the "new" one. I'll see what happens.
6. Thank you!
Wrote a few hours ago and didn't send.
Right now I looked in - and the whole thing ... in general, a lot of bubbles !!! In a few hours !!!

Experimenting at random with a new leaven. The taste - I don't know, the view is so-so - the whole roof blew up, but inside it should be good and already good in size.

Sergei, what about your bread, how did it go? The roof was blown up, so I put it in the oven again early, did not let me rise well.

again put it into the oven early, did not let it rise well.

I put it down because I saw the dough rise. But it turned out - it's still early. I will remember, I will take into account.
Thank you, Marina!
Here he is:

[Sergei]

Sergei, try to put it in a cold oven, and turn on the baking immediately to the desired temperature. In my oven, the bread turns out better, grows smoother. I put it in a cold one and turn on the heating of 170 degrees (my oven picks up this temperature in 20-30 minutes) the bread gradually grows, and before it also vomited. Maybe it will suit you.

[Loksa]

Loksa, I also sometimes put bread in a cold oven, although this is contrary to the rules of baking, but despite this, the bread turns out to be excellent and bakes well inside.

Admin has tips for baking bread, I read it there, and now I bake it like that, I haven't been tearing the roof since then. I would have shown, but we are not baking bread now, we hit the cakes in the country.

I read a lot of her articles, but apparently I missed this moment))
I don’t bake in the village yet, there’s nowhere much, but on the weekend I’ll be back on the baking track.

Only this is baking bread in a mold with a lid. Casserole, wok, cauldron, etc.

Oksana, I put the forms with the dough in the oven in different ways: both cold and heated. I didn't notice much difference. I have a gas one, it heats up quickly, but if it is electric, it also takes longer to heat up, so it can negatively affect the rise. It happens to me that I overexpose and he sits down. I try to keep the volume of liquid constant to be sure that the dough rises optimally.
I ran out of birch sap and the bread on the water does not differ for the better. Although we take water from a spring, not from a water supply system.
Yesterday I squeezed the zucchini juice, but I didn’t put the dough on it completely, but half with water. (There were not enough zucchini and it was too lazy to go to the garden in the dark.) The bread turned out to be lush, airy and very tasty.
My husband was kneading dough under my guidance. So happy that he got delicious bread too.



Broken bread, very soft, fresh it was impossible to cut:

try to put it in a cold oven

But mine is unpredictable, God knows how much will warm up. And in the recipes they usually write "put in an oven heated to XXXgr."

170 degrees (my oven gains this temperature in 20-30 minutes)

Exactly!!! And so you can bake ??

he used to vomit too

Shit !!! I'll try. Thank you!

Breaking bread ,,,,

Send me a piece ?!

Sergei, a piece, this is not enough, I am sending a loaf, three pieces were baked today.

[Marina]

Marina, I am waiting for an increase in two (by eye) and put it in the cold. I'll look for the link now. I cannot find it now, it was mentioned in passing, I will try to find it.

a piece, this is not enough

A good piece is enough!

Shaped bread
1.form the bread, put it in a mold, 1/3 the height of the mold for the second proofing
2. put the mold with the dough in the oven, set the temperature to 30 * C and leave the mold to stand.
3. when the dough doubles, set the temperature to 180-190 * C, do not take out the mold with the dough, the oven warms up together with the dough. during this time, the dough still rises and bread baking begins.
4. after 10-15 minutes (after warming up the oven) when a red crust forms, I reduce the temperature to 170 * C, wait another 10-15 minutes.
5. I insert the temperature probe for control.
6. turn down the pace.even up to 165-160 * C and I bring the bread to readiness, periodically checking the temperature probe and the readiness of the bread.
here it is written, and I may have read about it in the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124492.0

My oven bakes well with this setting. Actually, in the recipe for my bread, this is exactly the baking mode.

Good day! I read it and did not understand what it means "When acidifying, revitalize with a small amount of water, flour and a spoonful of honey to the previous volume." Explain to me please), what is this acidification?

[Loksa]

Loksa, Oksana, thank you for sharing your experience in baking bread!
Oksana, I somehow put the dough to rise with the oven open at a minimum, I did not like it. The rise was somehow unnatural or something. Even at a lower temperature in the kitchen, crumb is better than in the oven like this.

Santal, Good afternoon, Tatiana! Sourdough acidification is possible if it stays with you for a very long time, more than a month, and in the refrigerator the temperature is above 5 degrees, then it can become sour.
Although this has never happened to me. It is such a great leaven that the bread never turns sour when used.

thanks for the detailed and clear answer!

A short article about the yeast-bacteria war: 🔗

Report about the next loaf:
And questions for connoisseurs: 1. the top is baked and the bottom is not very good. What to do to prevent this from happening?
2. Undermining has decreased, but not gone. Sticking was minimal, but it was. Lubricated with PM Oil always.
3. I bake in this bowl:
How do you like it? Could it have that effect on baking?
4. Recommendations for time and temperature (electric oven).
5. Tips.

I like to cover the top too. Do you have rye bread? It would be nice to have a cut, there you can see the rise of bread through the holes.
And make the link inactive. Active links cannot be uploaded to HP.

And make the link inactive

Do not know how. I tried it - it didn't work.

Do you have rye bread?

The composition of rye is small. At the very beginning of the leaven, and the taste is sour.

I like to cover the top too.

And then the top will not be the same as the bottom damp?

Good afternoon Marina! Tell me how to feed the intoxicated sourdough in the same way as the usual one - every time you select, or just as you wrote at the end, when there is very little left?

Marina, so how to feed a drunken one. that it would become eternal?

[Santal]

Santal, Tatyana, there in the recipe it is written that you can feed when there is little leaven left, it all depends on how often you bake. Approximately 1 time per month it is necessary to feed, and eternal feed 1 time per week, it seems.
Sergei, it seemed to me that the bread did not rise enough or the baking regime was not suitable. At the expense of the bottom: I baked in ceramic and glass dishes, both covered with lids (in one case I baked in glass, and covered with a ceramic bowl. The same crust top and bottom. I bake from cold 180 degrees: turn on medium heat (that is, heat oven not on maximum heat, but on medium), when the thermometer shows 180 grams - 1 hour for bread weighing 800 grams, if the bread is 500 grams, it takes less time.
And in the link, remove the first parenthesis and put a dash after the h-ttp, it should work, or remove the spaces.

Marina will write her opinion. My oven is not so hot.

[Santal]

Santal, Good afternoon, Tatiana!
Tatyana, Oksana answered your question, this leaven is not fed, there is no hassle with it. There is no need to throw away or feed anything. With a small leftover starter culture, add all the ingredients, wait for activity and put in the refrigerator.

[Sergey_A]

Sergey_A, Sergey, thanks for the link, I'll go get to know you. I have a sharply negative attitude to yeast, so for many years I have been baking bread with hop sourdough.
Sergey, I am not familiar with this form for baking bread. Is it a baking bowl or is it just a bowl? Perhaps this is the main reason for the bad bread? According to the photo, the walls are thin, then why is the bottom not baked?

Marina and Oksana - thank you!)
I have delicious bread on your sourdough, I have been baking white rye bread for a whole month, I add whole grain flour (sourdough on it), bran. Here the leaven ends, so I was interested in the issue of its reproduction)

[Santal]

SantalTo reproduce the leaven, the main thing is that there is hop in the house, or there is an opportunity to buy it. We have his figs where you can find it, so I stocked up for the future)))

[Santal]

Santal, Tatyana, I am very glad that you are making wonderful sourdough bread and your loved ones are eating tasty and healthy bread!

Is it a baking bowl or is it just a bowl?

Simply. I bought it for many purposes, and baked it by analogy with other forms.

thin walls, then why is the bottom not baked?

Yes, thin. I don’t understand why.

I have a very negative attitude towards yeast.

And there they intelligibly explain the unreasonable run over the yeast. As a result, you will not understand who to believe.

[Sergey_A]

Sergey_A, read this article a couple of years ago. But I can only say that I have an allergy to store yeast, mild, expressed by redness and flaking, appeared after buying a bread machine and eating a lot of bread, I had this ...
But as soon as she stopped eating bread, everything passed.
But there is no allergy to bread that I bake on liquid yeast or hop sourdough ... So there is still a difference, although in fact it is also yeast!
I haven't bought yeast for six months now, and I think I won't :)

there is no allergy to bread that I bake on liquid yeast or hop sourdough.

Apparently, to each his own. So far I am also on this bread. I will learn - I will be even more. Probably.
I would still have to deal with the sourness of the leaven.

Good afternoon, dear bakers!))
I bake bread every other day, and then it so happened that for three days I didn't go to the leaven, so today I started to make a dough. and found a thin layer of transparent liquid on top of the leaven. I mixed and put the dough, the leaven has no sour smell - it gurgles) What can I do?

[Santal]

Santal, Tatyana, the fact that the sourdough has settled and some water has appeared on top is normal. You did the right thing by mixing it and taking the required amount.

And I finally bought hop cones (fresh July 2015), I’ll come from the dacha and put in the leaven, while I re-read Temka

Thank you very much Marina, they reassured me!))

[julia_bb]

julia_bb, Julia, congratulations on your purchase of hop cones! Start sourdough, create delicious bread and share your impressions with us!
I wish you success in baking!

I have forgotten something. Do you cover the starter with something in the refrigerator?
I just covered it with a lid with small holes, it choked a little ... I left the jar open, so it dries on top ... I returned from vacation, a dry crust formed on top ... I soak it in water, and then make a dough )))
How can I avoid drying it out?

[Venera007]

Venera007, Tatyana, I have a jar of leaven closed with a glass lid. Does not choke or dry out. The lid does not seal properly.