The simplest hop starter

Thank you, Anatoly! We found the reason that caraway is still guilty, the leaven does not taste bitter in bread, if everything is prepared according to technology. I sometimes add cumin, scrolled on a coffee grinder, for flavor, well, just a little bit, if you sprinkle it on top, it usually flies off, and I don't like to add it whole to the dough.

Oksanochka, so maybe let's meet somewhere ..
I'm really loaded up a little this month, with the kid we are preparing for the operation ((, but maybe I'll get out where .. well, or you to me

if you sprinkle it on top, it usually flies off

It didn't fly off for me, sprinkled it with water before baking, sprinkled it on the oven, all in place, but it's quite a bit.

Marinochka, tell me, can you bake bread with such a bitter sourdough or not? It's a pity to throw it away so it rages ..

[Hope]

Hope, no, don't throw it away. Try to put the dough on a small portion, on one loaf, and add honey to the dough when kneading. Hope everything will be ok, don't worry, the bread will not be bitter.

Girls and boys, and I baked with sourdough openwork pie for her husband's birthday. The dough rose perfectly, the cake, besides being delicate, turned out to be airy. Very elegant, beautiful and very tasty.
Here, look, what a handsome man, I still haven't found a brush to grease with yolk, and if I evenly smear it, it would be even more beautiful.



Inside there are three fillings, dried apricots, prunes and poppy seeds.

[marika33]

marika33,
Incredible beauty, charm.

[Anatoly]

Anatoly, Thank you! Everyone liked the family and was very simple to perform. Great recipe!

Wow, what a beauty, I would have at least some bread for a start ...

[marika33]

marika33, super pie, very beautiful! draw us what you added to the dough or the recipe.

[NADYA72]

NADYA72, Thank you. Everything will be fine with you, if you want and want to do baking. Unsubscribe, please, how you can do it with bread!
Oksana,
I put the dough on sour cream, added a little olive oil and 1 egg. In the kolobok, in the center I have dried apricots filling. One of the braids has a filling of prunes, the second of poppy seeds.
Angela's cake recipe, here.

Hello. I have been baking bread with rye sourdough for several years, but I am just studying the hop sourdough)) I made the sourdough several times according to the simplest recipe .. everything works out, but it doesn’t come to preserving the sourdough .. because it is eternal .. but after standing for a couple of days refrigerator, it works very badly, the dough practically does not rise ... I don't understand what's the matter ..

tell me what's wrong ?. the dough rises perfectly from fresh sourdough, and after several days it does not work, although I feed it ..

[elya06]

elya06, I don't understand, but how exactly are you trying to save it? I sometimes have sourdough in the refrigerator for a week, I take it out when I need to make a dough for bread.

[elya06]

elya06, Hello!
Did you put hop sourdough according to this recipe on water?
My leaven sometimes costs more than a month, it does not deteriorate and does not become weak. Maybe you don't comply with the storage conditions?

[elya06]

elya06, you need to measure the temperature of your refrigerator and find a shelf with 10 degrees, maybe you keep it very cold and it freezes, you need to warm it up longer.
Marina, and how much leaven should be added to the openwork pie? Angela's yeast-leavened prune filling and poppy seed filling are my favorites

[marika33]

marika33, yes, according to this recipe I do it, on water .. when I take out the leaven from the refrigerator and knead the dough, it seems to ferment, but it does not rise .. although the fresh leaven raised the dough very quickly .. maybe the cones are the problem? I collected the cones myself.

[Oksana]

Oksana, I have no temperature in the refrigerator above 5 degrees, the sourdough has been feeling fine for many years.
I added 2-3 tbsp to the openwork pie. spoons of leaven. She put the dough on dough, on sour cream.
Yes, the most delicious filling turned out with prunes. We bought a lot of dried fruits yesterday. From Uzbekistan, and not Turkish, not processed, they just feel to taste that they are alive, tasty, clean. They sent them to the children, everything is expensive in St. Petersburg, but everything overseas, chemical.
elya06, the dough does not rise much, it wanders more often, it can slightly rise with foam, but not much. But then in the test, she lifts it up perfectly. Bread is always airy. After kneading the dough, try to find a comfortable place for it to rise. So that there are no drafts, and the temperature is not lower than 25 degrees. Success to you! The leaven is wonderful, do you have fresh cones? sometimes in the pharmacy you come across not fresh cones, then, yes, the dough does not fit longer, because the leaven is not strong.

I have the same trouble as "eli06". After you make the leaven and put the bread dough on it right away. The bread rises very actively, as if someone is pumping it with a pump. And after the leaven has stood in the refrigerator (10 degrees) for two or three days, it becomes weaker the further the weaker. After I took out the leaven from the refrigerator, I took for example 2 spoons of the total amount (for 600 grams of flour), put it in a separate container and allowed it to warm up for quite a long time. I also tried to throw a thick cloth over the battery and put the leaven on it to warm up (our batteries are not very hot). You set the apara from the evening at 11 pm and stand until ten to eleven the next morning. Then I knead the bread directly. Bread costs a hell of a lot and cannot rise in any way, you have to heat up the gas oven, put it there so that it rises faster and even rises with difficulty in the oven. Here I read it on the Internet: - If you add bran to the decoction of hop cones instead of flour, you can get a dry hop starter culture for long storage. To do this, you need to add enough bran so that they absorb all the liquid. Mix thoroughly and leave for 3 days to ferment in a warm place, stirring occasionally. The readiness of this leaven is determined by the appearance of a persistent, very specific, sour smell. After three days, the fermented bran should be scattered in a thin layer on a flat surface (baking sheet, board) to dry. Collect the dried starter culture in an airtight container. The dry starter culture is ready. When needed, the dry sourdough is revitalized and used for baking. To do this, in the evening, you need to pour 1 teaspoon of the dry mixture with 100 g of warm water, add 1 teaspoon of honey and flour until the consistency of thick sour cream, mix thoroughly and leave in a warm place. In the morning the leaven is ready for use.; - I tried to do it, when I dried the leaven on a plywood sheet, the smell was of course the apartment. roofing felts with sweat-smelling footcloths. But I'll tell you the smell I'll give you. Well, what I want to say, I tried to revive the dry sourdough as it is written And nothing came of it either.

I faced the same problem: after standing for a long time in the refrigerator, the leaven does not want to rise. I tried to rewarm the feed (with sugar and rye bran), in general, after feeding it costs a week in warmth and no movement, the smell of hops with honey. And what to do? And the bread was baked with this leaven, but for a month it just stood in the refrigerator.

[Ligra]

Ligra, if you rarely use sourdough, then try adding fresh hop broth, honey and flour to it before baking bread, let it ferment, and then put the dough.
wasabi, I do not know how to help you. It is not clear to me why your leaven becomes weak after 2-3 days and does not work at all in the future. If she was active from the very beginning, why does she not raise the dough in the future? I have not come across this, and no one has complained about such a phenomenon.If there were bad hops, the sourdough wouldn't work. Maybe they will give you an answer in the subject of starter cultures?

[marika33]

marika33, it is understandable, but somehow strange that the leaven loses its strength. Usually, the older the starter, the better it works. And this one fell asleep

Or maybe hop sourdough should be fed like eternal rye in three days

[Ligra]

Ligra, I don’t know of such a leaven that would always work flawlessly and without feeding. Share this, please.
I chose the hop one because it doesn't need to be fed and danced in front of it. Until she was disappointed in her, she suits me and not only me, but very, very many bakers. What am I or we? always in Russia bread was baked with hop sourdough.
Read the topic, no one has such questions, then the matter is completely different, and not in the leaven. Maybe it doesn't suit you personally?

wasabiI don’t think it will give a positive result. Your leaven, as you write, is active. Try using a different flour. Knead the dough in half: rye and premium, adding bran. I wish you good luck!
At the moment I have a leaven, which is far from a month. It darkened, water settled. Two days ago I mixed it without warming it up, put the dough in the morning (I forgot it in the evening), kneaded the dough. In the evening there was ready-made bread. The leaven worked as always, did not delay the rise, the bread turned out to be fluffy and airy.

[marika33]

marika33As far as I understand, hop sourdough is not fed like other sourdoughs. Regarding the "eternity" of the leaven, I have already written about the experience from the Internet (where a man, kneading the dough, returned a part back, which ensured eternity). I read the topic, baked bread. But there was such a problem, so I asked in the topic. And what does the leaven mean to me and other common words? Do not know the answer, just write (I read the previous recommendations). Maybe someone also came across this and will answer. Problems identified wasabi, also took place. But after a new portion of hops and flour, the process shifted. And apparently these problems arise in some fermentors, why not discuss them.

I can say how it was for me personally. I had such that the bread was kneaded, but it rises quite a bit, it turns out bricks .. That was my mistake. I made a thick dough, and when kneading the dough I added liquid and flour, then bricks were obtained. But when she began to make a dough on the entire liquid by adding a small amount of flour, the dough itself does not rise, but foams well. And the dough is understood now 1.5-2 hours after kneading. Airy breads are baked. I had to leave in the morning, and this morning I also put in the dough, and now the little one is eating bread

[Venera007]

Venera007, the bread is beautiful.
The fact is that there are times when everything is done as it should, the leaven goes on strike

[Ligra]

Ligra, so she doesn't like something .. just know what exactly. I myself made friends with the leaven current in the summer, there were mistakes at the beginning ...

I have been looking into sourdough topics for a long time. I really wanted to try to bake sourdough bread, but did not dare to make sourdough myself. In mid-September, we have an annual Margaritinskaya Fair, and this year in one of the stalls they sold hop sourdough. And I bought it. For two months now I have been in your ranks. It may not work out quite right, but I and my family really like bread. I don't have a bread maker, I make dough with handles, bake in the oven. The sourdough is kept in the refrigerator.

[Venera007]

Venera007, so the most interesting thing is that at first everything went up and baked bread on it

[Tatyana]

Tatyana, and again you have a wonderful bread, with cereals, with cuts. I am very glad for you that you are doing great. Thank you for the photo!
O_lush_ka, thank you very much for the photo of the bread. You have it very good, with a good rise and the crumb is all in the holes. It can be seen that you cook it with love and desire. The dough loves it and pays with a beautiful and tasty result.
Ligra, and what and how your leaven is closed? Does it not suffocate you and may not work because of this?

[marika33]

marika33, closed with polyethylene with a hole. Until this incident, I used to bake bread on this sourdough, and after a small change, the sourdough went on strike

[Ligra]

LigraHow are you doing, did the leaven come to life after adding a decoction of hops, honey and flour?

I want to put in the leaven, but there is no honey at home. Tell me, good people, can you replace honey with sugar?

... I tried to warm it up (with sugar and rye bran), in general, after feeding it costs a week in warmth and no movement, the smell of hops with honey. ...

Several bubbles on top.

[fox]

fox, can. I use sugar because some households are allergic to honey.

Thank you

Please tell me, what is the consistency of the finished dough? Is the loaf molded or is the dough poured into a mold?

[anastasia]

anastasia, the dough should be a bun, not liquid, but not thick either. If you like very soft, fluffy bread, then you can cook a thinner dough. If the dough is tight, thick, the bread turns out to be denser.

Thanks for the fast reply. I've been baking with this leaven since spring. I am very satisfied. In the summer she waited for me in the refrigerator for almost 2 months, and only exfoliated, but did not lose properties. When I bake wheat bread, it turns out a bun. And now it turns out to be rye. But his dough is not going to be a bun. I scrape with a spoon and it sticks to everything. And the leaven is just a miracle !!!!!!!!

Anastasia, thank you very much for sharing your good impressions!
I mostly bake bread in half: wheat + rye flour, the dough is sticky, but not much. And if there is more rye flour, then, of course, it is very sticky, this is due to the fact that rye has almost no gluten. Do you bake pure rye?

And I FINALLY succeeded! I am so glad! Only I don’t know ... I interfered with her and she settled down. And there was not so much of it. I poured it into a jar while leaving it warm - suddenly it was not yet ripe.
But if you take it ... you must first stir it, what would settle or take it when it has risen? If you mix, then I will have, well, maybe a little more than 5 spoons ..
In general .... CARAUL then what to do? How to use?

[Victoria]

Victoria, congratulations on getting the sourdough!
How long does it cost you in the warmth? If the leaven is no longer actively rising, then it is ready and can be put into the refrigerator.
Before you take the leaven for dough, you need to mix it.
And why did you put so little if you have a little more than 5 spoons in total?
Then take the required amount of sourdough for kneading the dough, and in the rest you will have to add fresh decoction of hops + honey + rye flour and put the sourdough again. Even if a spoon remains, it will be enough to make a fresh batch of fresh sourdough.
On the first page there is a recipe for using sourdough for baking bread.
I wish you success!

[marika33]

marika33Thank you for your prompt reply. In fact, I wrote with fright that it was 5 spoons. In fact, I did everything according to the recipe. It's just that you (can you tell me? You can definitely visit me) there are many in the bank. So I expected more.

I put it in the refrigerator. One and a half liter can. But the leaven is bubbling.

[VGorn]

VGorn, Victoria, you can speak to you.
I have a full jar, this leaven is still trying to escape, if you mix it, it will contain half, and the jar is a liter.
Put the dough now, the leaven is ready and bake the bread. We are waiting for a photo of bread!

I can't now. I'll put the dough on Friday. Otherwise it will not work. Work does not allow. While I admire my beauty. She grows up quietly in the refrigerator. I covered it with a film and made holes in it. That she had something to breathe. I can't wait when I can put bread

Luda, on pancakes, if I bake for dinner, I put it in the morning. Take 3-4 tbsp per liter of whey. spoons of dough and three hours let the dough stand warm

I do not quite understand, these are 3-4 tbsp. l. or dough already? And then how is the dough prepared for pancakes?

[VGorn]

VGorn, yes, leaven. You take a liter of milk (whey) and 3-4 tbsp. spoons of leaven.This will be a dough for pancakes, I leave it for 3-4 hours. Then add an egg, sugar or honey, butter.

Finally, I didn’t work with sourdough, neither grape nor fruit - mold appeared, apparently it was chilly for me, and the hop dough grew well, twice ran out of a 1.5-liter jar. Thanks a lot for the recipe and all the tips in the topic!
The first bread was excellent. On weekends I will repeat - on weekdays, only in a bread machine on the machine is it possible to bake.

[Nugira]

Nugira, thank you very much for your feedback on the sourdough! I am glad that everything turned out great for you and that you are baking delicious and healthy bread!
Show us a photo of the bread? Further success in baking!