The simplest hop starter

I have no experience in collecting hop cones, so all infa is from the Internet. Questions are asked often to collect them, I decided to collect everything in one post and ask Vika to put on the first page or make a link.
On the 4th page of the topic there is my answer No. 60 in it a little about the collection of hop cones, I will copy it here.

Hop cones are harvested at the end of August-September, when they are greenish-yellow. Green color indicates the immature inflorescence. But the yellow-brown color and falling glands (plant particles that contain the very useful lupulin) indicate that the plant has already faded and is not suitable for use. It is not recommended to collect cones with greatly enlarged and protruding scales: they contain a lot of seeds and little lupulin substance.
Mature buds become smooth, closed. The petal scales fit tightly to each other. The bumps are slightly sticky to the touch. If, when pressed, they spring - rustle, restore their shape, then this is a sure sign that the cones are ripe and it is time to remove them. This time should not be missed, since they very quickly turn brown, and at the same time lose a lot of their properties.
Cones break off together with pedicels up to 2.5 cm long. (Cones without legs crumble during drying) The collected material is dried in the open air, but in the shade, so as not to allow direct sunlight and overdrying the plant.
Inflorescences of cones are divided into male and female, for medicinal purposes only female ones need to be collected. But how to distinguish them, where are which ones? The flowers of the cone, which are located singly or in clusters, are called feminine. Flowers on thin pedicels, pale green, collected in panicles - male flowers.
Collecting cones should only be done in dry weather.

Thank you. Very useful information.

Artemis, it's great that you 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 ...

She did the same as the mistress of the topic described, but added a couple of tablespoons of whey and raised it not for 2 days, but one, because when she raised it for two, for some reason she died, but here you can see the subtleties of our flour. Now I will insert the report that I wrote on the gluten-free website:
For the first time, I made sourdough on the "gray mixture" garnets, but missed the moment - it stopped moving)). But when she lived, she was no different from a photo of sourdoughs on wheat flour. This time the sourdough was made on a "dark mixture". I suspect there was more flaxseed flour in it and it was quite viscous. So, I decided that I would bake bread with all the leaven, and therefore I took 175 gr. decoction of hops, a few tablespoons of honey, whey and 100 gr. flour. Stirred, shook ... Stir from time to time. A little more than a day later, the leaven was repeatedly increased 2 times. In order not to miss the moment, I decided to knead the dough. 175 g whey, salt, oil, sugar, 200 gr. mixture, according to the recipe, at the end of the leaven. The dough was kneaded at about one in the morning. The kneading took place in the HP. So I left the dough to rise until morning. At 7 o'clock, HP started on mode 3 - I have mulinex and there is no gluten-free mode, but this does not interfere in any way. By the way, before baking began, I nipped off a small piece of dough and sent it to the freezer. I plan to do this all the time - it will be my kind of "eternal leaven". In general, after a little more than 3 hours, a beautiful bread with a crispy crust came out. The only negative is that it tastes a little bitter from the hops. But in theory, after a few pastries - the bitterness should go away.
p. from.I was afraid to leave the sourdough just in the refrigerator, because due to the nature of gluten-free flour, it may die or dry out.
Hope it helps your friend somehow.

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!

Thank you very much! You have no idea what "gift" you made for our family with your recipe !!!

Attempt number two, this time the taste is correct and not at all sour, sweetish.
She put the dough on rye flour and in time it so happened that she kept it for 8 hours at room temperature (but it's hot here now). I kneaded the main dough on flour 1c, added fried seeds and a couple of tablespoons of spelled c / h, this is what a brick turned out:

The roof was trying to break off, it was necessary to distance a little more. But I am still very happy, tasty and healthy, you can vary the additives, the composition of the flour, fits into the work schedule well, just a godsend for the family. THANK YOU again to the owner of the topic and to all its residents for their advice and kindness
Just in case, I will lay out the composition, suddenly it will be useful to someone:

OPARA: water 390g, hop sourdough 2 tbsp. l. rye flour 200g, sugar 1 tbsp. l. Fermentation 8 h.
Dough: whole dough, flour 1s 330g, flour c / z two tbsp. l. honey 1 tbsp. l, salt 1.5 tsp. sunflower seeds fried 50g., sunflower oil 1 tbsp. l. During kneading, I added flour a little to the desired consistency.
The dough fermented for at least 40, then I kneaded it again and let it stand in the mold for 2 hours.

[Artemis]

Artemis, thank you for your kind words!

southerner, Tatiana, pictured great bread! I congratulate you on your success and I am very, very glad that everything worked out. And the taste of the bread, and its usefulness and the time spent on it are all right. Indeed, many believe that it takes much longer with sourdough than with thermophilic yeast. But this is not at all the case. Time is no longer required to bake sourdough bread. When you start baking such bread, everything is naturally included in the routine without unnecessary hassle.
Thank you very much for the recipe laid out, I hope that bakers will use it!
Thank you for the photo of the bread, for the report on baking it and for the gratitude!
Further success to you and stay with us!

Wow, how much they baked here while I was gone! I'm talking about the behavior of our favorite sourdough, maybe someone will come in handy. Before leaving on vacation, about 1/3 of a can of sourdough remained in my jar in the refrigerator, I was leaving for 3 weeks, and, frankly, I was not sure that she would wait for me. : girl_wink: Well, you never know, it will deteriorate, sour. So I came home, and the first thing to do was to make dough. She took out my poor homeless, probably hungry, leaven from the refrigerator: sorry1: and I think - come what may, I'll put it, there is still no other one. And you know, she played great, raised the dough, the breads were baked perfectly. And I did one more experiment: I baked pies from sourdough dough - to my surprise, it also rose perfectly and was very tasty, so now I don't need yeast at all.

[Esther]

Esther, Maria, welcome back! Rest is good!
Yes, this is such a wonderful leaven! I like her very much!
And I also bake pies on it and there is no yeast in the house for a long time. I buy only for Easter cakes, once a year. Because for one year I baked cakes on sourdough, they were not fluffy, very rich dough. I don't risk it anymore. Once a year, for a good reason, I change the leaven.

Last year I baked Panettone on our sourdough with the addition of 1 gram of yeast, delicious came out. Next year I will bake like this again.

[Loksa]

Loksa, Oksana, yes, I remember that you baked with Panettone sourdough. I looked at your recipe, I bake very rich cakes, I'm afraid that the leaven will not cope with the rise of such a cake. Although you can try. After all, cakes were baked with leaven before, when there was no yeast.

I have bread for some reason that is white that gray rises for 8 hours.Although the dough itself doubles in 6-7 hours and all this from above with a foam cap. Dough turns out good And why does bread take so long to raise? And they also write that yeast-free bread does not grow moldy. After 10 days, I began to get moldy. Maybe because of what he kept in a salafan bag? But I made bread on eternal rye sourdough, so it also lay in a salafan bag for two weeks and there was not a gram of mold. Who can tell what?

[wasabi]

wasabiIt is very strange that with a good dough, your bread rises for so long, it even takes a very long time to rise.
Let's figure it out together.
Do you add additional liquid when mixing the dough?
What is the temperature in the kitchen when proofing the dough?
Do you add honey or sugar when kneading the dough?
With high humidity and long storage of bread, I have had cases of mold in the bag. The bread picked up moisture, was warm, put it in a bag, there it became even more damp and gave mold. But here you try this mold, it's just like blue cheese. This is a pure natural antibiotic, it has no mold taste.

Good afternoon Marina. But when I directly knead from dough to bread, then there are already several liquids and I do not add any. I don't add honey, I don't add sugar, because we don't like sweet bread .. I add one tablespoon of honey when kneading the dough itself. As for the temperature, it is cool somewhere around 18 degrees. Now autumn heating is not yet available. I still sin on flour for its quality. Previously, we had our own flour mill in Yekaterinburg (then it interfered with someone and was demolished). So there was a special shop where they sold different varieties of flour on it, the bread always turned out to be high, lush and he always had a good rise. And now they are bringing flour from all sides. Don't understand where and what is mixed and added to it, you cannot understand. And the rise Since then the bread has become very difficult. Well, as for mold, it's not critical you don't bake so much bread that it always lies for so long. I just tried it on purpose - the bread was hot in the bag, I didn’t put it cold, and it’s dry and not humid in the kitchen.

[wasabi]

wasabi, and knead the bread in what? It's just that the Panasonic bread maker has a mode that is suitable for proofing the dough. In the summer I did not use it, but now there is no heating yet, it helps me out a lot ...
Although this sourdough is good, it raises the dough perfectly even at 20-25 degrees indoors.

I knead and knead everything by hand and bake in bricks molds in a gas oven.

[wasabi]

wasabi, I see, thanks for the answer. Next time, put the dough without honey, it will wander well as it is. And when kneading, be sure to add honey to the dough. The dough has no nutrition, so it takes a very long time to rise. If you are mixing per liter of liquid, add 2 tbsp. tablespoons of honey, the result will be completely different. But the bread will not be sweet, all the sweetness is processed by bacteria, and they raise the bread.
And, of course, 18 degrees is not enough to climb.

Let's try. We thank you.

[wasabi]

wasabi, and you success in baking bread!
We will wait for a message about the result.
Please write a name in the profile, otherwise it is inconvenient to communicate like that.

And my leaven in the fridge has soured

[Katrina7]

Katrina7, and how is this acidification expressed? Did you have sourdough on fresh hops, except for water and honey in it?
The situation can be improved by adding honey, fresh broth and flour.
No one has ever complained about the acidification of the leaven, it stands in the refrigerator well and for more than a month.

Good morning! The leaven stood "idle" for 2 weeks, the liquid separated, there are small bubbles in it and the smell is very unpleasant. The sourdough was on fresh cones, I think it sour because the first collection of cones was not on time (they fermented badly) and I added later ones to them?

[Katrina7]

Katrina7, Good morning, Katya! The fact that the water in the leaven has separated is normal. When not used for a long time, it delaminates.
You need to mix it. I can't say anything about the unpleasant smell, was it tightly closed?
On the previous page Esther wrote that she had not used leaven for three weeks. Arriving from vacation, I put dough on it and the whole process went fine.

the first collection of cones was not at the right time (they wandered badly) and I added later ones to them?

I don’t think it could negatively affect the leaven. This can affect the rise of the dough, and not its acidification.
Try refreshing the leaven and adding a small amount of dough on it.

[marika33]

marika33Marina, I myself was surprised when it turned out that my leaven was alive and well, but my scent was completely normal, as always. And the water, yes, she often separates, it's okay. And here I went into the topic and I want to turn to the collective mind. Need a consultation. I baked (before this sourdough) Borodino bread with yeast and there, according to the recipe, the malt is brewed with boiling water, and then, after 40 minutes, it is poured into the liquid that remained according to the recipe, and mixed in it with the rest of the liquid ingredients. Since the bread is yeast, it is baked without dough. And here I get into a dead end:: girl-th: if I pour it into a dough, it is not known what will happen to it. If I pour brewed malt into the dough during kneading, I will break the technology and the bread will be lost. If I pour not all the liquid into the dough, it may not rise and ferment. I ask for advice and help - what to do? I don't want to go back to yeast, but I want Borodino bread!

[Esther]

Esther, try this recipe 🔗
I baked, it turns out delicious

[Esther]

Esther, I bake bread with malt, brew it with a little hot water, it turns out a thick gruel. I add it when kneading, my bread maker kneads. The bread turns out to be excellent, although not Borodino, but it looks like it. I don't look at recipes now, what I put in bread I baked

[Katrina7]

Katrina7, I also had problems with the sourdough smell when I kept it in a glass teapot with a plastic lid, there were air holes, but something she didn't like. After I poured it into a jar, which I covered with a simple glass lid (no tightness), the problem disappeared.

She kept it in a glass jar and covered it with a lid on top (which is rolled up - a tin one), probably she didn't have enough air ... Thank you all for the answers.

[Venera007]

Venera007, that is, you add to the bread, which is made on dough, on sourdough, brewed malt in cold-proofed when kneading and everything turns out fine, did I understand correctly? I had doubts about this. Then thanks for the answer, I will try.

[Musenovna]

Musenovna, thanks for the link, but it is very long and laborious, and besides, I bake in x / n, everything is different there.

[Esther]

Esther, yes, I bake bread on hop sourdough, overnight I put a dough (liquid + sugar + hop sourdough), in the morning I brew malt, as it cools down, I knead: Flour + malt + dough + vegetable oil + sugar (I add just a little sugar so that I didn't taste it), on the dumplings program, a short batch so that everything is mixed, a 10-minute break, then I add salt, turn on the dumplings on the dumplings program, towards the end of the batch I add what seeds, spices, if desired. After a couple of hours, after a maximum of 2.5 I bake.
Now, due to a catastrophic lack of time, I began to bake in a bread maker, there is absolutely no time to look after the oven.

[Venera007]

Venera007Thank you for the detailed answer, I also bought cotton as a compromise between lack of time and the desire to eat tasty and, most importantly, healthy bread. You inspired me, tomorrow I will put Borodinsky on sourdough.

[Esther]

Estherhope you succeed

[marika33]

marika33, I put hop sourdough today, the hop broth turned out to be not so yellow, but greenish-yellowish, fresh hops, dried in the last days of August. I mixed the broth with honey, added rye flour and a couple of tablespoons of wheat and put it in a liter jar with a wide neck, it turned out to be almost half of the jar, not a small container, will there be enough room for fermentation? Can shift it to one and a half. Stands covered with a towel in the kitchen, it's warm here, gr. 24-25 will be. So is it normal for her?

[Yunna]

Yunna, yes, the temperature for the sourdough will be normal. But there will not be enough space in the jar, put the jar in a container or a bowl so as not to catch it on the table. The hops are fresh and should ferment well.
From my liter jar, it all goes into a container, it remains on the bottom several times, when I return it there, until I put it in the refrigerator.

[Yunna]

Yunna, I remember, I got tired of collecting it all over the kitchen and last time I put it in a 6-liter saucepan - it turned out just right. And when I put it into a liter jar, there were about 2/3 of the jar. Well, maybe 3/4. So watch and catch!

[marika33]

marika33, Esther, Thank you, I went to shift it before it's too late.

Girls, something's wrong with my leaven. On the first day it looked like in the first picture, and in the evening my husband left an open window in the kitchen, it was + 8gr outside at night. probably it froze and only yesterday evening there were bubbles, now like a continuous foam, increased in volume three times, stands in a transparent 3.5 liter bucket, covered with a lid, does not even try to run away, it may straighten out or not wait, but throw it out and put it new?

[Yunna]

Yunna, Natalia, everything is fine with your leaven. At an unfavorable temperature for her, she did not work. The fact that it has tripled is great! She will not run away from large-volume dishes, if you left her in the bank, she would have run away long ago.
You don't need to throw it away, let it wander around, in the evening you can put it in a jar and put it in the refrigerator. It will be ready to eat.

I prepared hops this year, now we won't have to go to pharmacies and look for it.
We found thickets of hops in abandoned estates, dug up and planted them in our garden, I hope that they will start and give their cones.
Yesterday I baked bread in the Princess, baked in 15 minutes. It turned out to be very lush, airy, ruddy with large holes.


and crumb:

[marika33]

marika33, oh, what a spongy bread! Great!
And I put the starter culture in a 1-liter jar with a screw lid, I didn’t tighten the lid, I just closed it and put it in the refrigerator. Tomorrow I'll try to put on the bread.

[Yunna]

Yunna, Natasha, thanks for the tip. The bread turned out to be airy, the baking did not hold back the rise of the dough, I added an egg and put the dough in milk. And what a smell the whole house had from bread! It doesn't smell like that on yeast. The princess gives a very high temperature, as a result, it bakes quickly and such large holes are obtained.
I wish you success in mastering sourdough and tasty, healthy, airy bread!
We will wait for the photo report and impressions!

And here I taught others: girl_cleanglasses: and I myself collected the leaven from the table yesterday (not new!)! Probably, she was hot, so she ran away from me, and not in the first fermentation (she rises 3 times after complementary foods), I caught the first one and mixed it - and calmed down, usually after that it does not climb so much. And here on you - I go out into the kitchen - it smells strongly sour. Well, I trotted to the can of sourdough - I certainly ran away! By the way, here we were discussing how who closes it, I personally cover it with foil from a 100-gram chocolate bar and tighten it with a regular pharmacy gum. And she noticed that she even liked this method - leaven, not gum. Maybe someone will come in handy, as they say, cheap and cheerful.

[Venera007]

Venera007, I unsubscribe from my experience of Borodinsky in sourdough. Everything turned out just fine, it was baked much tastier than I used to make it with yeast! In vain, it turns out, I was afraid to add malt at the stage of kneading the dough, everything intervened perfectly and the bread came out: nyam: delicious. Thanks for the support . Hivemind is a great power!

[Esther]

Esther, yes, yes, collective intelligence is power! For three years on this forum I myself have learned something, and I continue to learn :)
I am very, very glad that the bread turned out))) I sometimes add a couple of tablespoons of homemade sour cream when kneading. She generally fits gorgeous into bread

[marika33]

Hurrah! Everything worked out! The bread is lovely! marika33, Esther, thanks for the help.Yesterday I put a 0.5 liter dough on wheat flour (half water and whey) and divided it into two parts in the morning. In one I added honey, salt and rye flour, in the second half everything is the same, only wheat flour and a teaspoon of brewed malt. Knead it with rye flour and put it on the rise, let the wheat bread rise, then knead it, stretch it and fold it, then put it on the rise too, after 2 hours put it in the tins covered with lids in the oven, light it up and leave it to rise and bake. and then she made a mistake, went to the store for 15 minutes, and returned after 1.5 hours, well, I forgot about bread, I met a friend and chatted. The bread is a little fried. I got up great, you can even brag about it, you will have to master the camera and upload pictures the next time. I could not resist, I cut off the edge of the warm rye and ate it with milk. Well, where am I for my more than a hundred kg. bread. And delicious

[Yunna]

Yunna, and then! With us, so that it doesn't work! Tasty, kaneshna! : bravo: Here you just need to be careful not to go over two hundred

Oh, girls, the bread itself is not very high in calories, but the fact that it adds a lot of calories to bread is like hard pasta

[Esther]

Esther, Maria, but I'm even very happy to collect the leaven from the container, that's why I always put it in the jar. Once I put it in a saucepan, she wandered there, but did not run away, and this made me bored.
Venera007, Tatyana, I also need to try to bake bread with malt, you painted everything so tasty. Thank you!
YunnaNatasha, I am very glad that everything turned out great with the leaven. And the result is not at all so bad, the bread just fried a little. Let's wait for a photo report, how can we do without it? Such bread should be photographed and shown.
When delicious bread, especially fresh bread, then no thoughts of "extra" pounds can stop.
Ligra, so I agree with this conclusion. I listened to a lecture by Tatyana Mironova about bread, where she said that bread with sourdough does not get better. In another, you have to restrain yourself, in the use of fatty.

[marika33]

marika33, yes, butter on bread, on top of the jam - a completely thermonuclear mixture (according to Malysheva), well, or something else from goodies

[Ligra]

Ligra, I always remember La Rochefoucauld's statement in this regard: "Why is everything that I like, or indecent, or from him get fat !?" France, 17th century, but how relevant ...
Sorry for offtopic