The simplest hop starter

[Esther]

Hello, I'm so happy when I get bread :)) and not just bread, but healthy and with sourdough ...Esther, marika33, with the addition of malt, the bread becomes even tastier and more unusual))) Having tasted it once, I now put it almost every time.

[Venera007]

Venera007, I love malt for a long time and I know that I don’t bake rye bread without it, I just doubted the technology in connection with the replacement of yeast with sourdough, but everything worked out perfectly thanks to your confident support!

[Maria]

Maria, the main thing here is not to be afraid to experiment :))

[Venera007]

Venera007, Tatyana, where do you buy malt? Probably only at the brewery you can buy it?
Today we went shopping and were in the hypermarket, no, and they say that they do not have on sale.

[marika33]

marika33, for the first time I ordered in an online store, homemade bread, it seems, I don't remember. And now we buy in Ashan, just a week ago my husband bought one more package there. Auchan is in Marfino, and it seems that Auchan was somewhere in Kaluzhka too.

[marika33]

marika33, Marina, I understand that this will not help you, but I personally buy just in the supermarket, where I buy all the other products once a week - it's called Megamarket. But we also do not have it in all supermarkets. And you look through the Internet, it comes across, I saw it somehow. You need fermented red malt, sometimes white, but that's not it.

[Marina]

Marina, we sell malt where they sell bread, rolls, etc. from one bakery. They pack malt, rye flour, bran. There are many points in the city, mainly in the markets. Maybe you also have such a system?

[marika33]

marika33, you can also ask at the bakery, they have their own shops

I baked bread with hop sourdough. It was baked with rye, the taste was hoppy. Is that how it should be ?!

[Musenovna]

Musenovna, if a lot of leaven is added, then a slight bitterness can be felt in the bread. However, if you reduce its amount, the bitterness will go away, and the bread will still rise :))
And if you have already turned out bread with bitterness, then you can make croutons, it is not felt there.

I have bread without bitterness, only hop flavor and aroma

[Musenovna]

Musenovna, I put spices in rye bread: ground coriander, cumin and musk. nut, well, malt, the stump is clear. Therefore, I have a soooo bouquet of aromas, which one is intoxicating is hard to say, maybe there is one. Do you dislike or like the hop flavor and smell?

[Esther]

EstherLet's just say I'm used to a different taste. And if the wheat oven probably does not work, it will be very much felt in the taste

[Musenovna]

Musenovna, you know, I also bake wheat can with this sourdough, I recently tried to bake pies on it - I don't feel any unpleasant taste and smell. I add ground sweet pepper and nutmeg to wheat spice. walnut and Sicilian herbs. The stuffed pies were different, so it's also hard to say. I don't know, I like everything about this leaven. But I think that she, of course, gives her taste to bread, after yeast I liked the taste more with her.

[Venera007]

Venera007, Tatiana, thanks for the information! I will look for!
Esther, Maria, to me on "you", thanks I will look for red!
marina-mm,, Marish, thanks! We have a shop at the bakery, I hope there is malt on sale there.
Ligra, yes, the bakery has a store, they sell bran there, and it is possible that they also have malt.
Girls, thank you for responding and giving me valuable advice!

I baked bread with hop sourdough. It was baked with rye, the taste was hoppy. Is that how it should be ?!

Katya, this is the first time this question has been asked.Maybe you have an individual intolerance to hops? Bread based on hop sourdough is very aromatic, its smell is not at all the same as with yeast. But this is a very pleasant scent.

[marika33]

marika33, rf / katalog / internet-magazin / eda / solod-i-patoka / solod-rzhanoj-fermentirovannyj-divinka-500 I found this on the Internet. By the way, you can also take liquid malt concentrate. There is no life for a baker without malt!

[Esther]

Esther, Maria, thanks for the link! I will definitely look!

While it is necessary to pickle cucumbers, my husband collected three buckets, but I probably won't master everything, a lot. The neighbor will come home from work, I will propose to her. She didn't have them this year. Moreover, a ten-kilogram pumpkin, nutmeg, began to deteriorate, candied fruits must be made.

I'm wondering I'm in the process of studying. Maybe try another recipe. I still don't understand how much sourdough is needed for bread or pie dough

[Musenovna]

Musenovna,

I still don't understand how much sourdough is needed for bread or pie dough

The recipe contains how much starter you need to take.

Hello everyone! I'm new here, and I don't have a bread machine.
I ended up here, looking for homemade bread by links - I wanted to bake in the oven.
I ask for advice - something strange is happening with the leaven,
cooked according to the "Fresh Hop" recipe, here it was in "other versions":

1. Take the hop cones. We put them in a saucepan, fill with hot water and boil for 1 hour.
2. Then cool, filter and add sugar and flour to the broth, mix and put in a warm place for 1.5 days.
3. Add a couple of mashed boiled potatoes to the resulting mass, mix and set for another 1 day in the heat.

This is how I did everything.The saucepan was 2 liters, 1 liter of broth, 1 glass of flour and 0.5 cups of sugar
(proportion according to the recipe, which I found, unfortunately, earlier than this forum).

It didn't reach the potatoes, because the first day the leaven did not move at all,
just stratified into a decoction of hops and soggy flour.
Then I began to warm her, decided it was cold.
The second day passed - the flour surfaced, it seemed to be a little swollen (not so that it was clearly foaming),
the smell of fresh hay is growing stronger, there is no sour smell at all.
What does that mean? What to do next, what to do?
Will there still be something worthwhile coming out of this?

[SweetApril]

SweetAprilMaybe you'd better ask the author of the chosen starter for advice?
I also have questions about such a leaven.
1. Boil for an hour. I think that it is very long and unnecessary.
2. A whole liter of broth is a lot. I have never used so much liquid for starter.
3. Once I read that they make potato sourdough, but I didn't make it and, unfortunately, I can't help.
I suggest you prepare a sourdough according to our recipe, you will not be disappointed, I assure you!
If you have any questions, we will be happy to answer and help!
Success to you!

[marika33]

Thank you, marika33,
Now I’m getting on with this one, I’ll switch to your method -
here everything is in detail (I read the topic already up to the 30th page!)),
reliable and proven.

In that way, the author is difficult to find - the recipe roams the Internet,
it is unclear who did it and who just rewrote it.
And he liked the fact that the hops do not need to be dried,
I have problems with drying - there are children and cats all around.
I hoped that I would make an "eternal" leaven, there would be a quiet place for a piece.
This means that pharmaceutical hops are my version ... It's a pity, here it grows around.

[SweetApril]

SweetApril, then wait, maybe the leaven will work, put it in a warm place and stir. Do not close tightly, it should breathe.
Of course, it is better to harvest hops by yourself, because it is not always possible to buy it in the pharmacy, and if you buy it, then it comes across not fresh, but expired. Then the leaven is not active.
On the first page of the recipe there are conditions for harvesting hops, now it is too late to harvest it, the cones are brown and open. Hops dries quickly enough, you can dry in the oven at a low temperature.
I didn’t know that cats love hops, I dried them in a dryer, as if the cat didn’t show any interest in him.
Anyway, try to prepare your hops, they are now dry, just collect and put in a jar. The girls even gathered in winter and the leaven was obtained.

I will not "make friends" with this leaven. She baked rye bread, took sourdoughs according to the recipe (I used to use the usual eternal rye bread). The bread rises well, but after baking, the feeling of unbaked bread, and baked according to three recipes and all three times after cooling completely, the crumb is like unbaked, I check the readiness with a thermometer. Maybe someone came across ?!

I had a little unbaked one time, but it's my own fault, I hurried. And it always bakes well.

[Musenovna]

Musenovna, I had this, the bread was even sticky, due to poor quality flour.

[Marina]

Marina, it cannot be because of flour, I have Pekla from cz, from which I bake all the time, and also Pekla from only ground. So it's definitely not about flour. Please give me some proven recipe for rye or rye-wheat. I would like to revive my impressions of the leaven.

[SweetApril]

SweetApril, you can fold the hops into a bag and hang or in two bags. It smells very fresh and smells good. You can hang it to a radiator or stove.
I read this sourdough recipe, but I did not like the fuss with potatoes. In this recipe, potatoes play an important role, I had to add.

[Loksa]

Please give me some proven recipe for rye or rye-wheat.

Katya, I always bake rye-wheat bread with this leaven, there have been no problems for five years. Girls also bake bread according to this recipe, all of them get normal bread. I don't even know how I can help you.
I had such bread when I was still baking it with yeast, but then I came across a very poor quality flour.
Loksa, Oksana, and I poured it into a bag and put it next to the pillow in the bed. I enjoy the aroma of hops. Really like.

For myself, I realized that sourdough dough loves warmth more than yeast bread, we still do not drown in the house, I sat and did not rise for almost a day, in the morning my husband turned on the heating and the dough began to stir, maybe the bread will turn out, I wonder if it didn’t disappear, the smell didn’t sour, fermentation goes bubbles went all over the mass. I'll wait another hour and put the dough on the bread.
Can buy a heating pad specially for sourdough bread. And then I have nowhere to stand it, simple yeast is normal, and sourdough is chilly.

[marika33]

marika33, and I was ashamed to write about the pillow. I wanted to fill myself a pillow, for further evisceration, but my bumps quickly "brownish" and did not fatigue on the pillow. Gathered in a paper bag and hung from the ceiling. They dried up successfully, so it is necessary to separate from the petioles, but as they are consumed I will do this. And also they are not very sticky, northern because I guess. I didn't expect such a pleasant smell.

[Yunna]

Yunna, Natasha, there was a dough for a very long time. It may not rise, but it wanders, works. Add more sugar or honey when kneading, otherwise the bread can sour. I do not let the dough stand for more than 10-12 hours, at any temperature that is not comfortable for it.
Bread rises well at room temperature, it does not need additional heating conditions, especially when the heating is on.
Loksa, Oksana, brown cones are probably also suitable for a pillow, in them the beneficial properties are lost, but the aroma remains.
Here's another interesting thing about hops:

The medicinal properties of hops are mainly represented by its cones. They contain components that have a positive effect on the health of the nervous system, have a beneficial effect, help calm and normalize sleep.

There are many phytoestrogens in hops. They are so-called female hormones in their natural form. This makes it possible to use hops to restore women's health. Doctors often advise making special lotions for the décolleté and bust area. Phytoestrogens are added to creams and homeopathic remedies, the latter helping to fight early menopause.
And, of course, you can't abuse it.

She ripped off the neighbor's hops. She destroyed hers.
Virgin, do you need to dry it or do we fill it with water and boil it right?

[OlgaGera]

OlgaGeraThe hops are dried to preserve it. The hop harvest period is limited and early and late too.
For one-time use, I believe that it is not necessary to dry, you can use it like that, it will be more effective. When drying, something is always lost.

[marika33]

marika33, Thank you
I'll try to do today

Hi, here are the measures in the glasses, which glasses, from the bread machine (I have Kenwood), faceted 250g., ....? How to take a glass of cones, tamp, grind, ....? Tell me please. Thank you in advance.

[OlgaGera]

OlgaGera, success in breeding sourdough!

anbut, Hi!
Glasses are usually taken in recipes 250 grams.
Hop cones are poured into a glass without compaction. If the cones purchased at the pharmacy, then they are already crushed, and those prepared with their own handles do not need to be crushed.

They wrote how much while I was gone! I will answer without names, I apologize, I don't remember who asked what. First, about the boiling time of the hops: I accidentally set up an experiment. I put the hops to boil and - oh, horror - went to watch TV, when I stuck my head into the kitchen after 45 minutes - there was liquid on the bottom of the saucepan, it's good that it didn't burn out. Well, what can I do, I topped up some water, boiled it all, turned it off, closed it tightly with a lid and put it under the towel to infuse. That's all, I think my intoxicating broth is gone. But there is no other, I put the sourdough on this, and at home, besides, there is a cold one - it was not drowned even then with us. Listen to how it flooded - I only had time to upset, less than a day later I put it in the refrigerator, and usually I walk it for 1.5 days. That is, prolonged boiling enhances the fermentation properties of the hops, in my case, at least so. In addition, I put 2 different breads on this sourdough, both rose higher than usual and the dough rose much faster.
Someone asked for a proven recipe, I can give this: for 250g. flour (I take in half white and wheat flour) 180 ml of liquid (I always have skinny kefir or whey) 1 tbsp. l. rast. butter, 2 tbsp. l. sourdough, 1 tsp. honey, dissolved in warm water, 1/2 tsp. salt. I add spices: ground paprika, musk. walnut, dried Italian herbs, bake in a bread maker on the French setting WITHOUT OPARA. Just before kneading to speed up the action of the starter, I add a pinch of fast-acting yeast.

Hello, can you please tell me how much of this sourdough should be put in this bread?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166436.0

[Esther]

Esther, Maria, hello! You were already on vacation, there was no time to look into the topic?
Maria, thank you for sharing your experience, maybe it will come in handy for someone, in great detail and understandable.
anbut, Hi! The recipe uses 400 ml of water, my recipe for 1 liter of water is 5 tablespoons of sourdough. So you need to take 2.5 - 3 tbsp. spoons of leaven. I did not bake bread purely from rye flour, I always bake half with wheat flour. Rye flour, I read, is heavy lifting bread. Therefore, it is better to take 1 spoonful of more leaven, it will not acidify the bread, and there will be more strength. Just be sure to put the dough.
Success to you, write to us about the result, please!

Just be sure to put the dough

Thank you very much for your answer, I have never baked rye bread, please explain what it means to put a dough? Is there a leaven or am I confusing something?

[anbut]

anbut On the first page I have details about dough and bread kneading, please read!
In short, for this bread you need to take 300 ml of water, heat to 30 degrees, add sourdough - 3 tbsp. spoon and rye flour, I believe that 210 grams will be enough, stir and put in a warm place, but not on the battery, so that it is not higher than 30 degrees. And leave it for 10 -12 hours. After this time, add honey, salt to the dough, brew malt with boiling water from 100 ml of water, let it cool and add to the dough, as well as all the remaining flour, i.e. 120 grams of rye and 170 grams of wheat. + spices.It is good to knead everything, at least 30 minutes, if with your hands, and if in x / n, then according to the program. Let it stand for about an hour for the dough to rise, knead it and put it in the form in which you will bake. When it increases by 2-2.5 times, it happens in an hour or two, put it on baking.
I didn't bake with malt, girls bake, they do it and they get good bread. I hope you succeed. If something is not clear, then ask, we will all help together.

The sourdough ripened on day 3, taking into account the room temperature of 18-20C, it rose gorgeous 3 times.
There were practically no bubbles during fermentation. I also began to worry about the ability of hops, but having understood the reason for the insufficient temperature, I corrected everything and the result surprised and delighted me. Thanks for the recipe.

Tell me such a controversial moment for me.
This leaven can be used for those recipes where the leaven is indicated - regardless of rye or wheat?

[WolfsAngel]

WolfsAngel, Valery, I am very glad that you have made a good leaven, congratulations!
Hop sourdough can be used for any bread, instead of yeast, and also instead of various sourdoughs. Just look according to the recipe for how much liquid - how much you need to take the starter culture.
I wish you success in baking bread and the joy of its taste!

Marina Thank you for your understanding. Success will be a good ally for us.
I will add to the technology.
Fresh hops (this year's harvest, homemade), room-dried.
Boiled for min. heat for about 30-40 minutes. cooled, filtered and squeezed out the whole mass.
Further according to the recipe. (it is desirable to control the temperature, it plays a significant role)

[marika33]

marika33,
Hello Marina, thanks for your patience and clarification. I kneaded the dough, 2.5 hours have passed, and it has more than doubled, you still need to stand for 10-12 hours? And another such question, can you enlighten, in this bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145168.0 you need 350 gr. sourdough, in this bread that I am now making only 3 tbsp. l., a little do not understand such a big difference?

[anbut]

WolfsAngel, Valery, his own, homemade hops are the key to success in baking, because sometimes unsuccessful, expired hops come across in the pharmacy. Winter is long, time will be free, we will bake bread together!
anbut, Hello!

Please write your name under the avatar, it's so inconvenient to communicate - contact!

I understand your impatience, but it is necessary to withstand the dough for at least 5 - 6 hours. During fermentation, bacteria grow in the dough and the more there are, the better.
I looked at the bread recipe at the link, where the sourdough is taken from rye, and ours is hop, so there is such a difference. If you bake bread, then take our sourdough 3 spoons. Always count on the amount of liquid, 5 tablespoons per liter. There are a lot of different starter cultures and they work in different ways.
We will wait for a photo of your bread, I really want you to have it airy and tasty. Your leaven is active and strong, everything should turn out great! Just knead the dough well!

[marika33]

marika33,
I probably did a stupid thing, the leaven rose about 4 times, I lowered it a little at the edges, you can't do this?

[Anatoly]

Anatoly, everything is fine, the dough can be mixed, it will be to her benefit, it will be enriched with oxygen. Well, in order not to run away, you need to "bring down" her. It will not be possible to touch the dough when it is already in the baking dish, do not knock, do not shake, otherwise it will fall off.

[anbut]

anbut, Anatoly, good afternoon! I look in the mail, expecting a message from you about baked bread. Silence. Didn't it work out?