The simplest hop starter

[Marina]

Marina, Thank you! I'll have to try it too, I'll get a glass cover ...
And here is my last bread made with dried sourdough made from a mixture of whole grain wheat and general purpose flour with flax seeds.

It turned out to be very soft and airy.
After all the liquid has been added to the dough, the dough rises quickly and easily. When kneading, I add vegetable oil and a couple of tablespoons of sour cream.

[Venera007]

Venera007, gorgeous bread

[Venera007]

Venera007, Tanya, great bread! Well done!

And here is my last bread with dried sourdough

Is it possible in more detail, consistently, in detail, clearly, so that everyone who does not understand (like me, in general) understands everything and can repeat it just as gently and airy step by step (delicious too) ...?

Tanya, great bread! Well done!

And what a!

Tanyusha, the bread is wonderful!

Good day! Here I am to you! I want to taste your starter culture! I have my "omnivorous" leaven, which will be a hundred years old at lunchtime. Once upon a time, it was also based on hops, but then it was fed to everyone, but only without the addition of hops .... I can say that it suits me. But it gives the bread a sour taste. Because of this sourness, home-made people eat my bread without pleasure, they prefer store-bought or mine, but by leaps and bounds ... Well, that's what's terrible about sourness, I don't understand!
I heroically read the whole topic and decided to "change" my sourdough. It is still encouraging that this bread turns out faster than mine, and everyone here says that the bread does not sour ... I bought hops today, I was pleasantly surprised that it was made in June. years, most likely just packed, but still fresh !!! Now the broth is being brewed. I think to put everything exactly according to the local recipe and plus I will try to feed my "old lady" with hops, suddenly it will cheer up!

[uralochka]

uralochka, It is very pleasant that you paid attention to the hop sourdough. I hope that it will be in demand with you and that your family will enjoy the bread baked on it. It really does not sour at all and the leaven is without problem.
If you add a decoction of hops to your starter, it should start working much faster than growing it from scratch.
We also bought June hops, it's still early for fresh, most likely packed in June. Let's hope that last year was put there, and not expired.
I wish you success in breeding sourdough and in baking airy, tasty bread!

I had the leaven for two days and no particular movement was noticed ... Microscopic bubbles were observed, but I did not wait for an increase in volume. Patience is running out! I recently added a teaspoon of my old lady's leaven there. And little by little everything began to stir !!! To sin on hops or not? ...

[uralochka]

uralochka, Galina, did you forget to put honey or sugar? And what is the temperature? preferably 28 degrees. If the leaven is from scratch, then it can only show itself on the third day. Hops shouldn't be too expired.

Yes, I put the honey. I just stood in the kitchen for a day, the temperature there is 22 degrees. Then a day in the microwave with hot water cans. All the time I taste it with apprehension. because my old lady leaven was sour, and because of this the bread sour. But while everything is fine with the taste, in the leaven you can clearly feel honey and a slight hop bitterness. Now the process is underway! The leaven is bubbling, everything is already so airy. I think I'll hold it in the kitchen until tomorrow.

[marika33]

marika33 Marina, I understood correctly that this leaven can initially be started from scratch with any flour: wheat or wheat flour, and not necessarily with rye.

[uralochka]

uralochkaWell, that's nice that the leaven has started to work! We will wait for a photo of sourdough bread and impressions. I hope not, I'm sure you will like the taste, because it is never sour.

plushka, it is better to start the sourdough on rye flour, even if you bake wheat bread, there is so little rye in the sourdough that it does not affect the taste of the bread.
You can start wheat at the central plant, the girls were taken out, but I always use rye, nevertheless rye works better according to reviews. And on the highest grade of wheat flour, the leaven will not work, there is nothing useful for fermentation there.

And on the highest grade of wheat flour, the sourdough will not work

And right now, I'm just filling it with the grade. And it bubbles. And I ship again once a day. And it is bubbling again. Will it really disappear ???
Detail: I leave 50g of sourdough, add the same amount in / s (sometimes I still can't resist and add 1 tbsp of wallpaper, but rarely, for equality) and water. And I've been doing this for a week now. I make bread from removed waste. Acidic (less and less), but I still eat it. What will be the forecast (amendments)?
I'm trying to make a cool ever-wheat one.

Report! I set the dough for the night, about 10 hours. I tweaked everything I needed and put it into forms. Flour-1 grade. It went up for 3 hours. Now I think that, perhaps, it was possible to give more to the rise, but it was too unbearable. Bread was baked for 1 hour, but judging by the color of the crust, either it was necessary to bake longer or make the temperature more ... Bread is not sour !!!!

[Galina]

Galina, I'm glad that everything worked out, congratulations!
Three hours to get up is not a little. If it has increased by more than 2 times, then everything is fine. If you leave it for a longer time, then the bread can "sit down" when baking, if it is overturned.
Galya, great! The crumb is chic, uniform holes, rose well. Good result!
Slightly pale crust, but this depends on the oven. Next time, adjust the temperature, you need to take a little higher, and the time is normal for an hour.
Congratulations!

Thank you for your congratulations! There is still work to be done! There was most likely no increase in more than 2 times. On the strength of twice. Probably, you need to increase the amount of sourdough? for 0.5 water took 2 tbsp. spoons ...

Galya, raising the dough by 2 times is considered classic. It is better not to hold it, after that it rises in the oven, and if you overdo it, it can settle, which I already mentioned. 2 tablespoons are enough for half a liter, but if you add an extra spoon, the rise will be faster, and the bread will not be sour from this.

[Sergey_A]

Sergey_A, Sergey, unfortunately, I can't advise anything about the steep ever-wheat leaven. I am so happy with hops that I am not even interested in others.
Your bread rises on sourdough from premium flour?

And right now, I'm just filling it with the grade. And it bubbles. And I ship again once a day. And it is bubbling again. Will it really disappear ???
Detail: I leave 50g of sourdough, add the same amount in / s (sometimes I still can't resist and add 1 tbsp of wallpaper, but rarely, for equality) and water. And I've been doing this for a week now. I make bread from removed waste. Acidic (less and less), but I still eat it. What will be the forecast (amendments)?
I'm trying to make a cool ever-wheat one.

I read it and decided to insert my five cents (only for hop) from my experience: I put 1 tbsp of hop sourdough in a jar and fed it with flour, 2 tbsp full and 3 tbsp of boiled water (this is about 60 g: 60 g) ... Put in a warm place for lifting - it turns out about 150 g. You leave as much as you need, and the rest in the dough, etc. But the problem is (as girls with great experience wrote above) that the wheat leaven quickly deteriorates. Stood in the refrigerator and disappeared, but the bread turned out well a couple of times and did not feel sourness.

that I'm not even interested in others.

So my hop and start!
Another question: flour and water are added to the leaven. Can the water be replaced with hops?

Your bread rises on sourdough from premium flour?

I do not bake often, because.eat it alone. It takes a long time. I mix the leaven on the "waste" (for liquidation without losses). The bread is not high, but I can't call it a flat cake either. Normal. Only it is sourish, a little bit of flour, apparently.

I decided to insert my five cents

I am almost as wise. Hello, accomplice !!! Thank you!

Tell me what's wrong? I collected hop cones, boiled a little longer, it turned out a little less than a glass, added honey and rye flour. Is it worth a day and does not move?

[Katrina7]

Katrina7, if you have collected the correct cones, then wait. Maybe on the third day it will bubble. Read the topic, many questions will disappear

maybe picked it up early? they are light green in color ... I'll try again in a week ...

Girls, tell me? What kind of dough to do. Steep as on dumplings or as liquid pancakes. (this is for bread)

Oksana, you previously wrote at the beginning of the forum (I must write: I still really like the method of controlling the dough, when you pinch off a piece and throw it into a glass with some water at room temperature.) I want to ask this, what should you knead the dough until it floats into water?

[Katrina7]

Katrina7The hop cones are harvested when they are yellow-green. If bright green, then it is not yet ripe.
Ligra, You answered, wait, very little time has passed for the leaven to work.

wasabi, kneading dough for dough or already for baking bread?
Oksana wrote about a piece of dough to determine if the dough is ready to rise. To do this, pinch off a piece of dough and put it separately. When your main dough has increased by about 2 times, then dip this small piece into water. If it pops up, then the dough is ready for baking.

[US]

pinch off a piece of dough and put it separately

Separately - is it the same as the dough, that is, cover, warm, etc. or put anywhere?
Dear teachers and experts, when answering questions, express your thoughts meticulously in detail !! Otherwise, we will endlessly torture you, demanding explanations.
PS: in recipes, write in detail and understandably (for US understandable and not for myself) also does not hurt.

Hurrah!!! the leaven came to life increased 2 times, in the morning it will be two days old, can you put it in the refrigerator or let it stand the night? And the color of the cones is light green, but since the leaven came to life, then probably they are at the very beginning of ripening?

Everything is clear with the dough. What consistency should the dough be directly for baking bread?

And another question - if there is no whole grain flour and where is it taken from? Can it be replaced with rye flour and bran? In our store, they sell only one sort of rye flour, packaged in 1 kg plastic bags and more and more there is no other rye flour. It's the same with white flour in the store, only the highest grade. I think sourdough will not make bread from rye flour alone. Baked bread from rye flour and white flour in half plus one glass of bran - rose for 6 hours. The sourdough is excellent, all such lively foam. I put the dough for the night, in the morning it was all foam.

[wasabi]

wasabiit's better to just add the bran. Admin has a topic on how to change flour (its grade) by adding bran. Search the forum for bread topics. It's hard for me to show you on my phone, sorry.
When the dough is ready for baking, I do this: knead the dough (not Opara, but the whole dough already), set it to come up and pinch off a lump (the size of a large cherry) from it - throw it into a glass of water (room temperature). When this lump pops up, I put the oven in the oven. This method is suitable when it is difficult to determine whether the dough has doubled.
As for the consistency of the dough. Here you have to choose which bread you like best - dense or perforated. Better to focus on the suggested amount of dry and wet ingredients. If you read the recipes, then certain proportions are noticeable. It makes sense to watch video recipes, observe the consistency of the dough, it's interesting, take a look. In fact, sometimes you want a dense bread-like table, and sometimes thinner perforated dough.
Marinochka will also write her opinion.Marinochka, can you write a link on flour, if you find it. I can write on Monday if you like.

In detail: we kneaded the dough for bread, let's say a simple option: Throw everything into a bread maker and get a bun. We pinch off a piece of dough, roll it into a circle in our palms and throw it into a glass of water. We also roll up the dough and put it in a baking dish or in a proofing dish, or on the paper on which you will bake, or in a basket. The glass of water and the dough should be in the same conditions, + - let's say on the table. Cover the dough with a crochet, the lump in the glass will fall to the bottom. And wait for the lump in the glass to pop up, the bread can be put in the oven.

Thank you very much for the clarification - everything is clear!

[wasabi]

wasabi, Here here see how you can make the flour yourself.
My recipe gives the proportions for baking hand-kneaded bread in the oven. And for a bread machine, look here here, at Mistletoe everything is calculated to the gram. Still here here also.
Oksana, thank you very much for the detailed explanation!

[Katrina7]

Katrina7, It is very good that the leaven has started to work. I am happy with you and congratulations on her breeding! I believe it will be the strongest on the freshest hops.
Let us know that you can also use unripe hop cones.

We sell only one type of rye flour in our store

Try visiting other stores. CZ flour is now available in almost all large magicians. I list: Auchan, Spar, 5 exactly. Your Ekat will be richer than a Man - so look better and you will find.

[marika33]

marika33, so you can already collect hops?
By the way, baking hand-kneaded bread can also be oriented with a drowned piece of dough.

[Sergey_A]

Sergey_AYou wondered how to bake from dried sourdough. Sorry for not responding immediately, for some reason notifications of new messages in the topic were not sent to the mail.
So that's it. After the tempering, my leaven was dried, but not quite oak, with a dense crust on top, and soft at the bottom. For the dough, I took about a tablespoon of sourdough, as much as I could pick, about 300 ml of water and a spoonful of sugar. I mixed it all, and left it for about an hour, so that the dry sourdough softened ... After that, it can be stirred in water, and although a little undissolved sourdough remained, I added flour, mixed it, the consistency of the dough is liquid, like on pancakes, maybe a little thicker ... And left it overnight ... In the morning I kneaded the dough and two hours later the bread was ready for baking.
I make the sourdough on rye flour, the sourdough is usually on whole grain wheat, and when kneading I add a mixture of general purpose wheat and whole grain.
Especially for you, I tried to describe the process of making the dough in as much detail as possible. ))

Cool down soon - and show off my new bread and superfood cooking process.

[Tatyana]

Tatyanathanks for the experience !!!!!! Now I am a lot of wisdom (so for some reason it turns out) - so your answers come in handy, help to figure out or feel "where to run and what to do." Thank you!

[Sergei]

Sergei, it's great to be smart!)) I myself used to look for recipes and did according to them, and now I myself am doing what I put, with that and bread

I make sourdough on rye flour

And I already have only a / c psh. I add or sometimes (rarely and very little) whole grain psh-oh. For bubbles.

dough usually ... add to the mix ...

I poured waste from the sourdough into the dough (excess in it to replace it with flour - do not throw away such good!), Added 1-grade psh., Mixed in HP. I waited for a long time, about 20 hours like that. I didn’t wait, I was afraid that it would deteriorate and have to throw it away ... I decided that I needed to make the dough and bake what would happen: a couple of tablespoons of whole grain booted and the rest of the top-grade psh. + salt, whey and began to knead all this recipe of mine. I had to add a large spoonful of flour for sprinkling on the table. And they kneaded, kneaded ... Then we got tired and removed the bun (because it turned out !!!) in MV. It was close to midnight, I realized that I couldn't wait to get up and left it until morning. At 5 o'clock I went ... to check what the bun was doing.Looked into the MV - BA !!! And he has already climbed ... several times. I took and turned on the oven for an hour, took a nap, I don't remember how many minutes or hours, looked at the result. The top, of course, is not beautiful, white, half-baked. But I liked the bottom! Like rye had a color. I turned it over for another 20 minutes.
Here's what I got:
This is his advantage and after the coup he crumpled. And the bottom, as it was beautiful, remained so. Therefore, in order to admire the work, you have to turn it over. I don't know what is inside yet - the bread will deign to rest.
Conclusion: I did more than a day. Forget about leavens and koloboks in the refrigerator and switch to yeast or what ?!

to be smart is great!

Do not sleep anymore? !!! Wise up?

I used to look for recipes myself and made them

I'm just on this path! In general, I follow your footsteps. But I can't do it on them. You will like the picture with bread and it starts: I don’t want to use yeast, then I don’t need potatoes in the bread, then there’s no bun in the fridge yet or something else. And I have already begun to do it and ... I am getting out of the situation, using the advice, found phrases, etc.

with that and bread

And I have "such and bread".

[Sergei,]

Sergei, Sourdough bread has its own taste, its own charm. it's never too late to switch to yeast. All in your hands!

There is a slight bitterness in rye wheat bread - why is it really interesting because of the leaven?

[And its goodness.]

Sourdough bread tastes different

And its goodness.

[Sergey_A]

Sergey_A, no, I was smart yesterday. Today I will be wise with jam, but later. In the morning I wake up as the king gets up ...))
And yeast, well, them. I haven't had them since April ... Unless the current is liquid in the refrigerator ... Sometimes I bake on them, they also work well, but much slower than hop leaven.
wasabi, what else did you add to the bread? The leaven should not taste bitter ...

I added salt, added unrefined oil 3 tablespoons 3 tablespoons of linden honey and more and more did not add anything like that

[wasabi]

wasabi, if the hops are very bitter, then the bitterness can be felt more strongly.