The simplest hop starter

[Marina]

Marina, aha in tanks, I was chopped for 2 years, probably, seriously so
Right now it seems to have disappeared ... but there was such a thing, there was

[Denis]

Denis, well done for stopping! There are, after all, more worthy pursuits, life is so short as to be wasted. So many interesting things!

[Marina]

Marina, well, yes, something like that
And so they suck in the PPC and already do not care for a while, you sit like a fool and fight all your free time.
And then spring, summer, Vanka went as soon as a free weekend - I'm in the field, and then twist, dry ... so the tanks slowly disappeared

[marika33]

marika33Well, yes, Marina, before I poured a pinch of dry yeast into it to stimulate the process, but this time, looking at the resulting leaven - thick, all in bubbles even after the refrigerator - I did not put it and did the right thing. It rose 2 times in 2.5 hours in a bread maker and still grew during baking.
Den4iG, Yes, for wheat, I do not put dough, only for rye. The first time I missed the broth, I watched TV, it (the broth) almost boiled away, but I liked the result. In this complementary food I decided to conduct an experiment and repeated the "mistake" - I specially boiled hops for 50 minutes. The leaven turns out to be much more lively than with a 15-minute boil. In addition, it does not emit water at all, no matter how much it costs in the refrigerator. And it turns out very tight, so elastic, viscous. I liked it, I will do so.

Doesn't your bread taste bitter with this sourdough? I have how bitter and dense. And why? I do not know. But the leaven is standing strong

[lepeshka]

lepeshka, I never felt bitterness in bread with this leaven, on the contrary, until I got used to it, it seemed too sweet, I began to put less honey.

[lepeshka]

lepeshka, was not bitter, sweet too, but was dense. Then, in the baking process, I noticed that the bread becomes dense if you knead too thick dough. As a result, first, I knead not a thick dough in a saucepan (so that the spoon would stand, but on the verge of falling), then I transfer it to the table sprinkled with wheat flour and shape it, shape

[lepeshka]

lepeshka, Asel, do you boil hops for sourdough? if it is not boiled, then the bitterness, yes, remains and in this case it is bitter.
Maria, next time for sourdough I will also boil the broth of hops longer. Now I have my own hops, not a pharmacy one. I sometimes bake bread on a quick dough, it costs 2-3 hours, bread rises well too.
Denis, yes, if the dough is thick, then the bread is dense, this is true. But you cannot knead the batter either, the bread may settle with the batter.

[Denis]

if it is not boiled, then the bitterness, yes, remains and in this case it is bitter.

Denis, yes, if the dough is thick, then the bread is dense, this is true. But you cannot knead the batter either, the bread may settle with the batter.

I never boiled hops, I bought them at the pharmacy. I brewed it overnight in a thermos and made a sourdough from this. There was no bitterness and no, 4 years already my leaven, all the rules. That's why I was surprised when I read that you boiled it

Well, I'm not saying that the dough should be liquid, the golden mean is needed, this will come with experience

[Denis]

Denis, I also bake bread with hop sourdough for a little over 4 years. Once I decided that the herbs are not boiled, but brewed, I decided not to boil the hops, but simply brewed it and kept it in a water bath. My bread tasted bitter, I felt bitterness.
On one of the forums, the lady also decided to repeat my mistake, although I warned that it was necessary to boil the broth of hops. After that, she wondered that her bread turned out to be bitter. And I never did this again, I always boil.

[Marina]

Marina, wait, I don’t understand something.Do you chtoli make a new starter every time?

[Denis]

Denis, no, not every time. I made the leaven a long time ago. But when there is little of it, I sometimes just add water, but more often I boil the hop broth, take a little, filter it into the leftover sourdough, add honey and rye flour, wait for it to ferment and put it in the refrigerator.
What do you do when the leaven runs out?

[Marina]

Marina, tyk it does not end with me. Once a week I add water to a jar of sourdough (about half of the sourdough volume), add flour, mix and return to the refrigerator. It does not end, on the contrary, there is a lot of it, sometimes after adding water I pour out a part of the leaven, then I add flour to the refrigerator. It is enough to feed her once a week and she will live forever
And if it ends, then again add water, flour and in the refrigerator and no hops to cook, why this extra hemorrhoid?

It was the case that I went on vacation with her (I put it in the refrigerator in the car), it would be a pity if it deteriorated, because the older she is, the more noble, so to speak.

[Denis]

Denis, for me there is no concern with the leaven. I carry out this procedure once a month, it is enough for me for a month. When fresh hop decoction is added, it becomes thermonuclear. And every week to support her, I don't have time.
Esther, recently shared her impressions: she was on vacation, she arrived and the leaven waited for her in excellent condition.
And my daughter reanimated the sourdough after a three month break, after its repeated freezing and thawing.
There are many such examples. The sourdough is wonderful!
In the summer, guests from Nizhny Novgorod came to visit us, I gave them a sourdough. She ran away on the way. But they didn't have a refrigerator in their car.

[Marina]

Marina, I read that you can freeze and dry it. Dried it can generally be stored for years. I tried to dry it, it didn't work out to reanimate and gave up this venture.
Well, I put it in the refrigerator in the car just so that I wouldn't run away.

Well, okay, who's used to it. Once I also left for 3 weeks, left the leaven in the refrigerator. Upon arrival, she looked somehow creepy, I thought that I was gone and threw it away, then I took it from friends whom I gave before the vacation.

About a month, of course, it's interesting, I thought that in a month she would have a khan if she was not fed. To put on the experiment

Why freeze when you can rub the bran and just dry it.

[Denis]

Denis, try it, it's easier than following her every week. I read that earlier hops for sourdough were harvested in bags, but they baked a lot of bread, not like us. From the fresh addition of the hop decoction, the leaven turns out to be very active, it raises the bread remarkably quickly enough.
I dried a little sourdough, but I use it for kvass. Works well.
The sourdough, of course, after a month becomes unattractive, some water may come off, darkens a little, but it does not lose its properties. Stir it before use.
Valery, Thank you!
The forum has topics Admin how to dry leaven and how is her reanimate.

[Marina]

Marina, now caught up, thanks for the clarification
And I have not heard about adding a decoction of hops. But my leaven seems to be good. After kneading, the bread rises 2 times in an hour. As soon as I take the leaven out of the refrigerator and as soon as it warms up, it immediately begins to pour
By the way, here in the subject is there about how to cook this decoction?

Thanks for the links separately, let's read it right now, I wonder what I did wrong

[Denis]

Denis, on the first page of the recipe there is: how to prepare the leaven and add the broth to its small remainder.
"When the sourdough remains a little, add a fresh broth of cones, but in a smaller proportion, flour, honey, leave on the fermentation table. When it dies down, you can put it in the refrigerator.
The leaven lives forever; you need to renew it only with a small remainder. "
I don't dry the leaven on purpose. The one that runs away from the can into the container, I put it in the refrigerator, it dries up there. Here I take it for kvass.

[Marina]

Marina, sorry, so I haven't read it before
Well, in the recipe I did, there was nothing about adding a decoction of hops. It just says to add water and flour once a week and that's it. Well, if, nevertheless, there is not enough leaven left - again add some water, put flour, leave overnight. In the morning, you can again feed it in the refrigerator for a week and everything works fine

well and Admin as I understand it does not store the leaven in the refrigerator and feeds it every day ... this is already hemorrhoid, so I definitely can't, and I don't see any problems at all once a week, it's a matter of minutes.

Well, okay, whoever is more comfortable, but still I will try to cook and add hops, we'll see

Thanks for answers. I will also try to boil it longer. I can't really get any sourdough. But with hops is another matter. Plant yeast is resting. One hop zkvska lived with my mother-in-law for more than 10 years (husband says).

I'll tell you my story about hop sourdough. Last year, she ruined all pharmacies for the purchase of hop cones. I made the leaven constantly, then it rises, then the stake costs a week, as I put it in the refrigerator, the stratification began and eventually disappeared (it stood in the refrigerator with the lid ajar, the top always dried up) In general, my experiments did not come to fruition. In the summer, I collected my hops, set it yesterday, and diluted it. At the moment, it has increased in volume to 3 liters. The question is, how can I save it? In order not to disappear, not to dry out and be active. And you can no longer stand in the warmth, it will peroxide. Please advise. I plan to bake the bread only after 2 days (I haven't eaten with rye sourdough yet).

[Irina]

Irina, try to close the jar with the sourdough not with a lid, but with a film, but make several holes in it. Girls keep it that way without any problems. My jar is closed with a glass lid, because the refrigerator is no frost, everything dries very much in it, the leaven feels great and is stored for a month.
During long-term storage, water can settle in the leaven - on top, but this does not affect its activity. You need to mix the leaven and take the required amount for the dough.

[Irina]

Irina, try to close the jar with the sourdough not with a lid, but with a film, but make several holes in it. Girls keep it that way without any problems. My jar is closed with a glass lid, because the refrigerator is no frost, everything dries very much in it, the leaven feels great and is stored for a month.
During long-term storage, water can settle in the leaven - on top, but this does not affect its activity. You need to mix the leaven and take the required amount for the dough.

I also have such a refrigerator, direct guard. I closed it in a bag, it remains to find a glass lid. Thank you. I want to dry some more.

[Divnay]

Divnay, the glass cover saved me from drying out, before that it also dried.

Baked: girl_haha: I put the dough for the night, as recommended, somewhere at 11 pm, got up in the morning, it is clear that it rose well. At 12 o'clock I started the dough and that's it. I was lying on a flat cake and baked with a flat cake, nothing rose, the crumb is dense, raw. Maybe the dough fermented? What could have happened?

[Divnay]

Divnay, did you make a dough on all the liquid? What was added to the dough when kneading? Added sugar or honey? When I started baking with sourdough, I also got bricks, but now in two hours a fluffy dough is obtained and an airy bread is baked))

[Irina]

Irina, yes, in order to somehow help you with advice, you need to know the details of the baking process: kneading, adding ingredients to bread, temperature in the kitchen ...

[Venera007]

Venera007. I always add honey. I still can’t knead the dough, I use the flour as specified, sometimes even more, but it creeps into a ball like a slurry, it doesn’t lag behind my hands (well, if we compare it with pie) and is very sticky.

[marika33]

marika33, At the expense of the temperature, the dough was a little cold, but then I put it in the oven for spreading, it did not help.

[Divnay]

Divnay, sticky dough from rye flour, there is no gluten in it. I knead the dough until it stops sticking to my hands, at least 30 minutes.
The dough should not be liquid, so you need to add more flour. Flour has different moisture content, we last bought rye flour, so it is just raw, it even looks like lumps, and not loose. In this case, of course, it will take more.
The temperature for the test should be at least 25 degrees. You can put it closer to the heat source, but put it in the oven for proofing, I don't risk it and I don't recommend it. You can overheat the dough and then nothing will help to lift it.

[marika33]

marika33Thank you, the leaven is there, the desire is there, we will put it further.

[Irina]

Irina, it is difficult to explain in words what kind of dough you need to knead, everything is learned empirically. It should not spread, but it should not be dense either. Try
It will also be very useful to take out the required amount of sourdough from the refrigerator for a few hours before kneading the dough so that it warms up and becomes more active.

[marika33]

marika33,
Hello Marina, on your advice, I put the dough for 15 hours, the bread turned out to be good, but I don't know why a little bit with bitterness. Today I will bake with rye sourdough, let's see what happens.

Hello Marina! I made a leaven according to your recipe and a question arose (there was no time to read all 72 pages ...), but does the leaven taste bitter or is it just me?

[Anatoly]

Hello Anatoly! The bread is very beautiful! He has everything: holes, crumb, and wonderful rise. It was cooked perfectly. I am very happy for you and congratulations! Great result! Bitterness may be present due to excessive sourdough or not boiled hop broth.
And there is sourness, what did you want, did it work? Is there already the result of today's fresh bread?
Hello, Hope,! Congratulations on getting your hop sourdough! Beginners sometimes ask the question about the bitterness in the sourdough. Many people taste their starter culture and answer that it has a neutral taste. Even a little sweet because of the honey. It’s the same for me, I don’t feel the bitterness. Maybe you boiled the broth a little or took a lot of hops? According to the latest observations and experiments Esther, the broth is better to boil longer, the leaven is much better from this.

[marika33]

marika33,
Thank you Marina, the sourness was present, but very little, but could it be bitter because I added a lot of caraway seeds? There is already fresh bread, this is what I wanted, mmmmm with sourness, crispy crust, not sweet (I put a little less honey).

[Anatoly]

and could it be bitter because I added a lot of caraway seeds?

Anatoly, and a lot is how much ?? I really liked your bread. Bitterness is still due to

excess leaven

[Omela]

Omela,
It took 2 tsp. I put almost 3 tsp., maybe I put a little more sourdough, just gaining experience.

And I, I just read you, well, I just can't buy these cones
I ask in every pharmacy and nowhere ...

[Mist]

Mist,
I managed to collect it at the end of September, I was lucky.

[Irina]

maybe I put a little more sourdough, t

You know, this is all subjective. Maybe you have an individual sensitivity to hops. What do the family say? Did you like the bread? Try to boil the broth longer. Marina said that the more you boil. all the better.

Irina, but grandmothers don't sell on the market?

And what do the hearing say? Did you like the bread? Try to boil the broth longer.

They say it is also bitter, the sourdough is in the refrigerator, more until the broth is cooked, the previous two batches were not with bitterness.

I ask wherever I assume the presence ((not yet fate.
My husband is already making fun of me with these bumps
But I'm stubborn, I'll still find

[Mist]

Mist,
Irina, did you ask the phyto pharmacy?

[Irina]

the previous two batches were not bitter.

Well, then really more. what you put in the leaven.)

Irina, I suppose ours bought everything.

[Irina]

Irina, so your cones are lying at the mnu, waiting in the wings. Moreover, they have greatly increased in size: there were two packs, and now the bag has been added. Especially collected for you. But I must come to you.Yelych, we need to get together, the main thing is not to forget the hops, like the last time. Their current is a little strange, at first it rained for a long time, and then raaaaaz and the cones began to turn brown. With dots a little, so wait and believe: you have a hop current, I have it andShSho.

Current homework still needs to go out.

[Omela]

Omela, Ksyusha, I'm very glad to see you, thank you for visiting!
Anatoly, I understood correctly that there is bread with bitterness with caraway seeds, but today's not? Cumin can give a bitter taste if put in a lot. I don't like caraway seeds, unless I sprinkle it on top sometimes.
Mist, Irina, here, Oksana has already prepared the cones, it remains only for you to meet and the leaven will live in one more family.

I understood correctly that with caraway bread with bitterness

Yes, Marina, quite right, baked the last bread without caraway, only sprinkled it a little on top, there is no bitterness at all.