The simplest hop starter

Maybe when I was making the leaven. After I boiled the hop cones and then cooled them down, I squeezed them out and without letting them settle, I began to make sourdough. Apparently there was a sediment in the form of, say, a squeak, so it probably tastes bitter. Gives bitterness.

[wasabi]

Good afternoon everyone! I just looked on the net, I'm sorry I didn't answer the questions. But our girls are already with experience, they handle everything correctly, advise. Thank you!

There are a lot of cucumbers this year - they salted, cut tomatoes for drying, cut broccoli and freeze ...

Today I have bread, from three loaves, already one is gone. Dough on rye flour, added wheat CH, BC wheat, buckwheat, oat bran. The bread is incredibly tasty, airy, aromatic.
Oksana, today I dipped a piece of dough into the water, it got up, I didn't see exactly when, but I still held the bread, did not immediately put it in the oven. A very interesting property.
wasabi, my sourdough bread tasted bitter when I took a lot of it for dough. A lot is almost a glass per liter of liquid.
Maybe a large portion too? It can also taste bitter if the hops are not boiled. I also went through it.
Sergei well you are an experimenter !! Did you have this dough and bread for almost a day? Probably sour?
Do everything according to the recipe so as not to be disappointed

Such a leaven has risen and the bread did not rise well, probably shifted the flour. Made in a bread maker.

[Katrina7]

Katrina7, for the first bread, he turned out to be handsome. My first three were bricks, with which you can hammer in nails)))
He could have been allowed to stand still to get up better.

Thank you))))

[Katrina7]

Katrina7, the leaven is sooooo beautiful! Well done! How I love her so bubbly.
The bread did not rise badly, the crumb is not dense, is it? a lot of holes. How to taste?
Thank you very much for the photo report!

Yes, the bread is not very dense, soft and with a crispy crust. The rye-wheat taste is not sour. I smeared the crust with butter and honey and with tea))) tastefully))) At first I was upset that the yeast did not rise as high as usual, but I still tried to make a bun for a bread machine, but with sourdough, the dough should still be made thinner ... next time I will try to reduce the flour into the dough.

[Katrina7]

Katrina7, with a successful first sourdough bread and very bubbly sourdough, in vain worried

Probably sour?

: lol: Oh no! Less and less sour. I'm growing, I guess.

[Sergey_A]

Sergey_A,
Nah, after such a long time of proofing the dough and not a sour result! Of course, this speaks of the experience gained in baking bread and the excellent quality of the leaven!

after such a long time of proofing the dough and not a sour result!

It is there, but clearly not the same as at the beginning of the leaven.

speaks of the experience gained in baking bread and the excellent sourdough properties!

I came to say thank you for the sourdough recipe, put the sourdough two days ago, collected fresh hop cones myself and dried them, and last night I realized that it was ready! This morning I put in a dough for bread, but now in the KhP, bread is kneaded with hop sourdough. I look forward to the result.

[Olekma]

Olekma, Katerina, create tasty and healthy bread for your health! Show us the result of your work, please! We are waiting for the photo!
I read the message without looking from where you are and was worried that they gave me little time for dough. And seeing that this is a huge difference in time, I realized that you will bake by the evening, which means that the dough has stood for a sufficient time. Bread should already rise. Success to you!

Thanks again for the starter culture! More and more I am friends with her! The family members never found out that they eat sourdough bread! And before, they will bite off a piece and immediately the question: "Again with sourdough?" It made them sour so that the word "leaven" was associated with tasteless bread. And now it is not !!!
There were a few questions, can someone tell me!
1. Is it realistic to make a large-hole crumb on this leaven? So that the holes were, say, 0.5 cm in diameter? ... When it baked with yeast, this turned out with a liquid dough, but here it doesn't work ...
2. Now I can't figure out what is the minimum stock of hops to make in winter? ... Taking into account the fact that it appears intermittently in the pharmacy ... I bake 2 times a week.
3. The amount of leaven that is described on the first page is enough for me only for 2-3 batches. What is the best way to immediately "fill up" a double rate of leaven or renew it more often? ...

Thanks again for the starter culture!

Ooooh! Countrywoman came here !!! "Our" shelf "has arrived!

2. Now I can't figure out what is the minimum stock of hops to make in winter? ... Taking into account the fact that it appears intermittently in the pharmacy ... I bake 2 times a week.

Transfer it to the eternal, that is, to bring the existing one to the state of eternal. And in the refrigerator until the next. times.

https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=41.0

It is better, of course, to make the leaven from the cones that he collected himself, of course, if there is such an opportunity. Because I took hop cones in one pharmacy, they turned out to be a powerful sourdough, then I took hop cones in another pharmacy - no sourdough. It's not known when the buds were harvested

[uralochka]

uralochka, Galina, it's great that homemade sourdough bread is pleasant, and this is the most important thing, because we are trying for them.
My bread always turns out to be airy, with holes in the crumb, fresh bread cannot be cut with a knife.

2. Now I can't figure out what is the minimum stock of hops to make in the winter?

If it is possible to prepare hops ourselves, then more is better. The surplus can be sold, those who want to buy will be. Because many are in search of hops, due to the lack of it in pharmacies.

... The amount of leaven that is described on the first page is enough for me only for 2-3 batches

Do you take a lot of leaven? or does it take a large portion of bread?

What is the best way to immediately "fill up" a double rate of leaven or renew it more often?

I'd rather add a fresh broth, then the leaven works harder.

not much do you take starter cultures? or does it take a large portion of bread?

I bake three loaves at once ... In order not to cook every day, a family of 5 people ...

It is better, of course, to make the leaven from the cones that he himself collected, of course, if there is such an opportunity. Because I took hop cones in one pharmacy, they turned out to be a powerful sourdough, then I took hop cones in another pharmacy - no sourdough. It's not known when the buds were harvested

Yes, I agree. Such hops also fall. It seems that somewhere in the warehouse it is stored for a long time, because it does not linger in pharmacies. This year we will try to prepare hops ourselves.

I bake three loaves at once ..

Katerina

Katerina

Tribuhanots have met !!! Just like me with a neighbor in the region (that is, with her). This is how we are from the Urals.

Tribuhanots have met !!!

Sergey, well done, do you remember that I also bake three loaves!
And I respect the same!

And I respect the same!

: plach7: I won't be able to get 3 each and I won't eat that much. So they won't respect me.

Sergei, of course, we will respect and how! You are our seeker and inventor. Well done!

Sergei, of course, we will respect and how! You are our seeker and inventor. Well done!

I am a student here.

[Sergey_A]

Sergey_A, Sergey, I have a special respect for you: drinks_milk: as well as to all men who bake bread. They are worthy of special honor.
And I bake three loaves each, because it's more convenient this way and I have a shape for three loaves.
About three years ago I gave sourdough to a neighbor, after which I asked her: did it turn out bread? She told me that no, she didn't get up at all. A year later, she said that her son-in-law bakes, he makes excellent bread.
I respect everyone who feeds the family with homemade bread, and does not poison loved ones and themselves with a shop.

From starter waste:

The view is worse - the sharpness is weaker, but it looks better:

It looks good, but the crust is hard and the bottom is torn again.

Marinochka, at the end of August I am flying to my daughter for almost two months. Tell me how to preserve the leftovers of the leaven so that later the activity of the leaven can be restored faster?

[Sergey_A]

Sergey_A, Sergei, I believe that your baking dish is still unsuitable. buy something special for baking.
ninza, Ninochka, you can dry the leaven, it does not lose its properties, you can freeze it. When you arrive, add a fresh decoction of hops, honey and flour and it will become active for you.

My daughter kept the leaven in her dacha during the winter. She changed her state following the weather: from liquid to frozen and back. Six months later, the daughter quickly restored her. So this leaven is viable in all cases, does not fail!

I wish you a safe trip!

Understood thanks!

Marinochka, dear, thank you for your good wishes and advice! Marinochka, I have starter in a small glass jar, and there are holes on the plastic lid. Should I just put it in the freezer or replace the lid with no holes?

MarinaNow this question: 10min. there was a bowl of water in the oven, then covered the bowl of bread with foil for 15 minutes. The top is still cracked. How to overcome this?

Ninochka, you'd better put the starter culture in a plastic container, the glass jar might burst in the freezer. You can close tightly, the leaven will still be frozen, dormant.

Sergei, how long did you have bread for lifting? Maybe you give little time for proofing?

how long did you have bread for lifting?

8 hours before entering the oven. Has risen weakly, but it is visible. Then he went into the oven. Cracked.

If you do it on fresh cones, then the process is the same ?! Did someone do it ?! There is no time to read 62 pages, but the bumps are already there.

[Sergey_A]

Sergey_A, we have already discussed such a long proofing of the dough. It doesn't work well. Prepare a normal, fresh hop starter and bake bread with it. And you will be happy.
Musenovna, Katerina, yes, it's best to use fresh hop cones, you can't buy them at the pharmacy.

If you do it on fresh cones, then the process is the same ?! Did someone do it ?!

I'm fresh. She herself was harvesting. I took apart the cones myself. There is such a rod inside, so it was removed and the lump fell into flakes right in the hand. Left on the table until morning, so they even became drier. And the leaven turned out to be excellent.

[Viki]

Viki, Vika, and the proportions and the process itself are the same as described in the recipe ?!

[Katerina]

proportions and the process itself is the same as described in the recipe ?!

Katerina, exactly according to the recipe I did. Everything is working out great.
But! in some of the topics, back in 2008, I talked about my first hop sourdough, when I measured out the hops not "glass", but "how many fit into the glass, pushing and pressing it there as much as possible" I got a thick and bitter horror instead of sourdough ... So ... on the second try, taking a glass without a slide of hops, I got my first hop sourdough.

Good night to everyone and especially to the owner of the topic! I hate registration, but I consider it my duty to leave you my thanks for the recipe
This is an excellent starter culture, even with gluten-free flour. And the bread is also delicious! Thank you very much!!!

[Artemis]

Artemis, great that I liked it. Can you describe how you did it with gluten-free flour? A friend has a creepy allergic child, he can hardly do anything ...

[Artemis]

Artemis, Good day! Thank you for your kind and warm words, for placing gratitude in the topic, for the time allotted for this!
I am very glad that you liked the leaven! I hope that now you will always bake delicious, healthy bread with hop sourdough!
Stay on our site, there are a lot of useful and interesting things!

Good afternoon, please tell me. I'm going to make a sourdough, and a question arose, the recipe says

To do this, you need to take a glass of hop cones.

Do you mean whole hop cones or already peeled from the stem, in the form of petals, as in the photo?

[Lёlik]

Lёlik, Olga, of course peeled, they are not sold in the form of cones.

Good afternoon, dear residents of the forum!
I am so grateful to everyone who shares their experience in the intricacies of baking, girls, thank you very much !!! Little by little I am mastering sourdough bread, I have also tried hop sourdough, here I will share a photo:


I don't have any nagging at all, everything suits me, but the bread still sour a little. I did this - for 12 hours I put all the water + rye flour + 2 tbsp. hop starter culture + 1 h. l honey. The next morning the dough increased a lot, at least twice. I kneaded the dough, adding flour 1 grade (it took about 500 g of flour with rye together) and it took two hours to proof it. The loaf did not crack when baking, and the crust came out good - thin and crispy
Which way to step to reduce the acid, please advise !!
I think: 1 / try to put less of the sourdough itself, instead of 2 spoons one
2 / reduce the time for dough and add more sweets there
maybe missed something else? I know not enough ...
thank you in advance!

[southerner]

southerner, Good afternoon, Tatiana! thank you for the photo of bread! You did it perfectly well, good rise and chic crumb!
Did you put on half a liter of liquid? For this amount of water - 2 tbsp. spoons are a little. If you put less, the bread will rise worse. You should add honey or sugar already to the dough. I believe that the acidity is felt in the bread due to the lack of sweetness. In general, bread based on hop sourdough does not sour at all. This is noted by all who bake on it.
You can also reduce the sourdough sourdough time to 10 hours.
I wish you success!

they are not sold in the form of cones.

Thanks for the answer. My hops are growing, so I started thinking about how to do it right.

[marika33]

marika33, Thank you
next time I'll put more honey in the dough, I also have invert syrup, you can probably use it.

[southerner]

southerner, Tatyana, I will clarify: it is better to add honey when kneading dough for bread, already in the finished dough. Not in dough water.
When baking bread, it is preferable to take honey if possible.

girls, hop grows in my dacha. I added the topic to Favorites long ago, I was waiting for the hops to ripen ...
Yesterday I collected half of the cones, because I'm afraid that they will start to rot from the rains ... And I really doubt that it's time to collect the cones ... Help, who knows what color the cones should be? Opened or not in appearance? The Internet did not help me)))
I would be grateful for the information, and especially for a photo of ripe hop cones!