The simplest hop starter

I baked the first bread, it finally tasted delicious, a little rubbery (as I wanted). But I am interested in the thickness of the finished sourdough, it turned out to be very thick when I take it out of the bank and reach for a spoon. Thank you.

[fox]

fox, it’s great that you have got a bread that you liked and that meets your taste! The density of the leaven does not particularly affect the quality of the bread. If it turned out very thick, then you can put it a little less in the dough than liquid.
Thank you for sharing your opinion! Good luck in baking!

I realized my mistake - I made the sourdough on wheat in / s. I just didn't read the recipe carefully and immediately ran to put it on. But now I put wheat sourdough on wheat sourdough (3 times) and the bread is excellent. Now I'll try it on rye. Thank you very much.

Marinochka, nothing came of it. I put the dough yesterday at 5 pm. I am very sick and therefore could knead the dough only at 10 o'clock in the morning. By this time, the dough increased, but not much, bubbled. The dough was kneaded according to the recipe, only one third. It turned out to be liquid. I put it in a mold, let it stand for 3 hours and in the oven. The bread rose a little, but not baked. Although the crust is burnt even. Very disappointing. Left without bread.

[fox]

fox, the fact that you have obtained a sourdough with premium wheat flour is wonderful. Not everyone gets it on rye, although it is the most sourdough flour. So you can convert it into rye without any problems. Thank you for sharing your experience!

Victoria, I am very sorry that the bread did not work out. The dough must have sensed that you are not healthy. The batter shouldn't be. This often happens if the flour is of high humidity. It is necessary to look at the consistency of the dough; it should be a homogeneous bun. Don't be discouraged, next time everything will be fine. Get well and no more pain!

Thank you for your wishes. I am doing my best! As for the bread ... it's not that it's not baked at all. It seemed to me with fright. When it cooled down, the husband cut it. The crust is really tough and thick. And inside it is wet. I think if the dough was not so liquid, everything would work out. I will try again. And I also think that the leaven should be made thicker. I have it very thin.

Vic, if the leaven is liquid, add a little water and leave it warm when it ferments, put it in the refrigerator.
I'm sure you will succeed next time.

Here is my bread, though this time with a little sourness - the dough has stopped apparently, it so happened that it stood for almost a day.


Here's a cut.

[Nugira]

NugiraThank you very much for the photo of bread! the holes are good in the crumb on the cut. But the roof is a little torn, it could still be allowed to stand for lifting.
There is a lot of day for dough, nevertheless, the bread turned out to be not sour, but sour?
Here is an option for those who love sour bread.

From the day, about 14 hours in the warmth, I stood, and at night I added a little more rye flour to the dough and put it in the refrigerator for the night, so it doubled in size in the refrigerator. Yes, I love it with sourness, I liked it.

[Valery]

Valery, why didn't you put a photo here? You have a wonderful bread! Congratulations and very very happy about your success! Clever and well done!
Tell me how many kg of bread, where did you bake it? How does it taste? And show the cut, please! I think it's fluffy and delicious. What a beauty!
Valera, I answered you in a personal message on Sunday, your mailbox is full, the letter did not go away. Clean it up, please!

Marina, good afternoon!

I can’t figure it out with file sharing. or I'm a deer or something is wrong with them. (where is the topic on the form to get acquainted)

This bread is according to such an impromptu recipe, improving it every time.

Water-750gr.
Flour 1-grade-1200gr- + -50gr
Salt-22gr.
Sourdough-4 table. spoons, in terms of weight = about 100gr -

Dough for the whole liquid-750g.
Flour-500gr
Sourdough-without feeding 100g.

Dough for 8-10 hours at 25s

We knead the dough from the remaining ingredients.
After 1-1.5 hours, the first workout.
After 1-1.5 hours, the second kneading and molding into a mold.
Proofing, depending on the temperature, from 1.20 -1.45 hours.
Baking at 230s -15 minutes, then at 200 for another 35-45 minutes.
The weight of the finished bread is 2kg.
The bread is light and airy, in 4 days it only slightly dried out, being in a linen bag.

Something like this technology.

[Valery]

Valery, figured out the exposure of the photo?
I did not specifically find a description of how to expose a photo, I do this:
I write a message, click on "preview". On the page there is a red font "Insert author's photo into message". I click on it. A picture appears, where on the right is: "Select file", I click on it, select a photo, then click on "upload file", it is in the middle. I copy the top line and paste it into the message. The photo is automatically added to the gallery.

Valera, thank you for sharing your recipe. Great bread! What kind of shape do you have?

Good evening!
Marina mastered the lesson for dummies on uploading photos - everything worked out, the photos are in place.
The form is simple kitchen - I can't even say what exactly - between a frying pan and a pan, something in common.

Now 2 buns are cooling down = Russian = factory forms, the recipe is gostovsky.
The smell is tempting, but we will wait until morning.
I'll try to post a report tomorrow.

[Valery]

Valery, we are waiting for a photo of your new and beautiful bread.
And we can't stand it, we break off fresh bread, it is impossible to cut it. Although, they write that fresh bread is very harmful. Why, then, is there a queue in Paris for hot, fresh bread?

[marika33]

marika33, it seems to me that fresh bread is harmful in large quantities. And there won't be any harm from the crust :)

I put the starter culture from the pharmacy crushed cones, the collection is August this year. I will be very glad if everything works out. The box contained 30 g of crushed cones, took more than 2 glasses of water.

[Tatyana]

Tatyana, of course, we don't eat a lot of fresh bread, but no one walks past the crust.

Maria, Did you put the sourdough on rye flour? Everything should turn out well, especially since you have fresh hop cones. I wish you success! If you have any questions, ask, we will decide together.

[Marina]

Marina, a sourdough on rye flour, costs less than a day. So far, several bubbles have appeared, the smell has changed to bread, but the taste of the leaven is slightly bitter. Well, I really want everything to work out. I have been asked at home for a long time not to bake yeast bread, but for hops, as in ancient times, because they read a lot about yeast, in general, they want sourdough bread. I tried different leavens, but if everything works out with hop, I will be very happy to bake only on it.

P.S. Many bubbles appeared and the leaven became thinner, and even slightly increased in volume, which means the process has begun. And the bitterness will go away from the leaven, I wonder ... Yes, a little. Or do you need to add something?

[Maria]

Maria, did you add honey or sugar to the leaven?
It may taste a little bitter, but this bitterness is not felt in bread if you take it at the rate.
It's great that the leaven has started to work. Now she will rise more and more, even if it is still warm today, by evening write how she will behave.
Maria, bread made with hop sourdough is very tasty and healthy. Now you will get the leaven and you will always have it in your house, because you no longer want to eat another.

[Marina]

Marina, I added honey to the leaven, as per the recipe. A day has passed since I put the leaven, it stands in a warm place, but it does not increase much in volume, although there are bubbles, not so much, but the leaven has also changed, of course, in a day. I will look forward to the result.I, too, think that if you get sourdough and bread on it, then it is unlikely that I will bake yeast afterwards, well, only if there are pastries. Thanks for the sourdough recipe, temko and quick answers!

All right, my leaven is ready. She laid her back twice, raised her hat, doubled it. I put a dough for the bread. I transferred the leaven into a two-liter jar under a glass lid and into the refrigerator. I don't count on the first bread, I mean perfect, but I hope to get something good.

[Maria]

Thanks for the sourdough recipe, temko and quick answers!

Maria, good health to you and all your relatives!
Congratulations on making a great sourdough starter! It is better to count on a successful bread result, you need to tune in to the best bread, then everything will work out. Knead the dough well and everything will be great!
We are waiting for good impressions and a photo of lush bread! Good luck!

She conjured for 24 hours to bake sourdough bread. Probably, my leaven is too weak to raise the dough, in this bread there is a table. 6 spoons of leaven. First, I started a dough from 2 tables. spoons, and then ... I was tormented, but baked bread. This is how it turned out.

After the holiday I will bake again, it should still be easy and simple. The leaven is in the refrigerator and does not run away anywhere.
Happy New Year!!! Happy holidays and delicious bread with hop sourdough!

[Maria]

Mariaand the bread turned out to be so beautiful! Well done! And the taste? did you like it? He looks very appetizing, the crust is gorgeous.
Masha, did you put dough in 300 ml of water? You could put three spoons. The fact is that if the sourdough is fresh, it is all with bubbles and 2 spoons of it will not be enough. Next time you need to consider this.
All the same, the first sourdough bread turned out to be wonderful.
Thank you for your congratulations and wishes! And you with the Coming! All the best!

[Marina]

Marina, I put a dough of 160 ml of water, 2 tbsp. spoons of sourdough and seems to have forgotten to put honey. The dough stood for 9 hours, bubbled, but there was no cap, and I began to knead the dough in a bread maker (flour-mixture of rye and whole grain). Then I noticed that the dough did not rise during the proofing and decided to add more leaven and flour. Time passes and again the dough does not rise. Then I put him in a warm place and sleep. I think: he will run away, so he will run away, do not sit with him at night. I got up twice at night, it seemed to have risen a little. In the morning I tore off a piece of dough and baked a cake in a pizza maker in 15 minutes, and the rest in a bread machine for proofing and baking in an L11 baking form. In general, I immediately caught the bitterness in the cake and kept silent, did not say anything to my friends, but they also smelled it and then told me about it. Well I think it's from a lot of leaven. The bread was baked from a piece of dough weighing 500 grams. It turned out fine-pored, just took a picture:

The bread is delicious, if not for the bitterness, the crust is thin and crispy. In general, I will bake to excellent results, I will try very hard. Thank you again for the recipe and attention!

Here is my today's New Year's - weighing 2 kg.



The leaven is reliable, the quality of the bread is not lost during long-term storage.

[Valery]

Valery, beautiful bread! I, too, will make friends with mine and will also bake bread only with hop sourdough. I have already tried different leavens, but I think to stop at this one. I like that it is not troublesome and sour.

[Valery]

Valery, beautiful bread! I, too, will make friends with mine and will also bake bread only with hop sourdough. I have already tried different leavens, but I think to stop at this one. I like that it is not troublesome and sour.

Be sure to make friends and she will surprise you.

I am very pleased with my leaven. I do not regret her choice.

Holiday greetings!

[Valery]

Be sure to make friends and she will surprise you.

I am very pleased with my leaven. I do not regret her choice.

Valery, I will definitely make friends and also do not regret her choice.
I have already baked wheat bread with this hop sourdough (according to the recipe Oksana, Loksa).

Things are not progressing so easily, but I can handle it. So I think, maybe the places for proofing the dough are not too warm, so it takes much longer than it should to reach the desired state. Maybe the leaven is not so strong yet ... But we really liked the leavened bread, the taste is different, of course, than the yeast one. The main thing is that the family liked it.
marika33, today I made pancakes with hop sourdough. I started the dough and let it distance, so the pancakes were delicious too!

[Valery]

Valery, thank you very much for the photo of the bread, very beautiful, and the cuts are gorgeous. Well done! I am very glad for your success!
Maria, and your bread can be sent to the exhibition, you underestimate your success, you are very critical of your work. The bread is excellent, beautiful, rises, crumb, holes, golden crust, your bread has it all. Fine! And the most important thing is that sourdough bread is recognized by the family!
It is possible that there is not enough heat for the dough, so it takes a long time to rise. Try to find a more comfortable place for him to proof.

Today I made pancakes with hop sourdough. I started the dough and let it distance, so the pancakes were delicious too!

Now, this is very good! There is no need to buy yeast, and the leaven is problem-free and always ready in the refrigerator, just add broth, honey and flour to it as you use it. You will also bake pies on it.

[Marina]

Marina, and how much broth do you need to add? For lack of broth, I added boiled water along with honey and rye flour. At first I wanted to start all over again, and use the old sourdough on trifles, for pancakes, pancakes, pies. But I remember reading in your message that you can increase the activity of the leaven by feeding it. The bumps were not at home. Now I will buy cones and broth, just how much? Or leave it as it is for now? Before feeding, my sourdough was all in bubbles, thick and with a good bread smell, only now it was not as active as others describe. This bread, which I showed above, waited for 4 hours before baking until it rises, although according to Oksana's recipe it rises in 2 hours. Although I put it in the oven with the light on to defuse it. Apart from that, the rest is OK.

[Maria]

Maria, you can take half a glass of cones and a glass of water, boil everything, cool and add to the old sourdough, add a little honey and flour. Put in a warm place, it should rise very actively, when the peak of the rise passes, put it in the refrigerator.
The sourdough in the refrigerator calms down, rarely when it tries to escape, but sometimes it escapes fresh. And when she stands for several days, then her bubbles also disappear, there is no longer air.

[Lagri]

Lagri, Marina, you get very beautiful bread! I bought myself a heating pad for various purposes and the test as well. really like. Happy bread! Marina, Happy New Year! Congratulations! With new happiness!

[Oksana]

Oksana, thank you, Happy New Year! Happiness, health, peace and prosperity!
Coziness in your home and aromatic bread spirit!

[Marina]

Well, Marina, this is my next bread. Everything seemed to work out. Thank you very much for the recipes: sourdough, sourdough bread. A very useful and necessary topic for me. Now I will only bake bread with leaven.

[Maria]

MariaThanks for sharing a photo of great bread with us! very beautiful and should be delicious! : bravo: I'm glad that everything worked out, and over time, experience will come and it will be even better!
Thank you for your kind words and attention to the recipe!

Hello,

Colleagues, tell me, please - my sourdough has risen and the foam from small bubbles does not settle during stirring.
That is, some highly stable foam and air bubbles do not want to release

Is this how it should be or should the foam settle during stirring?

I'll read the topic again to find the answer, but it takes a lot of time, and the answer is urgently needed - maybe my leaven is wrong

Something similar to the one at the top in the picture:

The picture is taken from the message of Oksana (Loksa) (message - Reply # 1 11 Feb.2015, 21:15):

I was making hoppy sourdough ... side view

I wanted to put on sourdough bread in the evening.

And if it's not difficult: how much sourdough is needed, taking into account that there is continuous foam, - for 400 grams of flour + 280 ml of water?

By time - set the day before yesterday evening - that is, about 1.5 days have passed.

Thanks in advance for your reply (s).
P.S. I’m just starting to bake bread, but according to the wheat-buckwheat recipe (modified? or adapted? the recipe from the book to my bread machine) baked 29 rolls
(as Comrade Admin instructed - I keep records and control in written and photo form)

[Marina]

Doesn't settle at all? Take two scoops. We need to reread what we did there. If your leaven is young, the bread may not rise as much. But the second, third time, or with the addition of a piece of old dough, it grows more (airy crumb).
Now Marina will write more.
If you add flour to the foam, it will shrink - you can focus on such a volume. Marina has 5 tablespoons of sourdough for 1 liter of water, for 280 it's a quarter, a little more. I would put 1 spoon, but can there be two foam? Ilya,so show us a photo!

[Ilya]

Ilya, good day! We are glad to welcome you to the topic of sourdough and bread baking with its help. How glorious that our ranks are growing!
The fact that you have all the sourdough made of foam is very good! The leaven is excellent, the most correct! Over time, it will settle, now it is still active with you, so everything is so airy.
Oksana, for 280 ml of water, I would take 3 tablespoons of such a leaven, there will not be an extra one and the bread should not taste bitter.

[Added]

show us a photo

I started making sourdough in a jar and tried to stir it again - it was partially smeared on the walls
the can in the first photo.

Another photo (second) - poured into a cup and photographed from above. So the leaven will smooth over the entire volume - small bubbles

Since I am a beginner, the forum partially deprived me of my rights and writes: "Sorry, but the Forum rules are forbidden for NEWCOMERS (up to a ban) to post any links. Temporary measure: if you are posting an image, you must insert the full one (no preview)."
Therefore, there are no previews - only a full photo




Added:

Marina (marika33), You wrote:

At first there will be a rather unpleasant smell, but after that a bouquet of sour and bready smell appears.

I have a mixture of hop infusion - rye flour - honey for the first time (approximately, the first day, until there were strong bubbles) smelled pleasantly (rye flour with honey). I really wanted to gobble it up with a spoon But I resisted (I knew that the infusion of hops is a bitter thing), I didn't eat it - and waited
Now the smell is not correct.
That is, wait a little longer until the smell is correct?
And what if there is no such smell?

And should I hide this leaven in the refrigerator or put it in the heat?

now it is still active with you, so everything is so airy.

With such an airy one can you make the dough or wait - until it settles?
And how much of this foam should you put? or "extinguish" with flour?

[Ilya]

Ilya, it turns out that now the leaven is two days old. It should already bubble less, stir it, if it does not rise up, then it is ready and you can put it in the refrigerator.
I bake with such a fresh sourdough, only I put a little more of it than is prescribed by the recipe, it is airy. Yesterday I baked 2 openwork pies with fresh sourdough, they went up perfectly, and the dough was very rich, milk, butter, an egg.
So you can safely put the dough at night, you can take 3-4 tablespoons of it for 300 ml of water.
Do not be confused by the smell of the leaven, it is magnificent.
Success to you!

[Marina]

Marina, but can you put a dough on hop sourdough in a plastic glass? Because I read in the topic that you need enamel or glassware. I have a very convenient, transparent measuring cup with a collapsible lid, 2-liter and it would be convenient for me to use it. Is it possible to put a dough in it or without a difference in what?

[Marina (marika33)]

Don't be confused by the sourdough smell

Marina (marika33), but the fact that her smell is never sour and not bread? can still keep warm?
Somehow such a smell doesn't inspire confidence in me
I'm used to trusting my "sense of beauty" - that is, if something is openly annoying, then it may not be right. The way the sourdough smells now is not quite right on my nose.

Tell me, please, how does the fact that the leaven is overexposed in the heat manifest itself?

[Lagri]

Lagri,Maria, for some reason it is believed that it does not ferment well into plastic. Even the wine, although I made it in a 6 liter bottle, well, no glass. And for the dough I bought a glass mug, so cool, then I broke it, and bought another one - like this
il-ir, Ilyaas my boss says: "the smell is not standardized." Maybe your leaven is ready, it should be in time. And when you put it in the refrigerator, it can transform there: cold fermentation. And my leaven also smelled more pleasant at first, and then, after fermenting, well, not roses for sure. It smelled like mash, smelled better on carob syrup, and I don't like the smell of the syrup. Can be guided by the time, in the photo you have a super-duper one.

[marika33]

marika33, I also wanted to fix it by three spoons, but then I doubted.

Although I always believed that you must first spoil a little in order to understand how it should be right.

[Oksana]

Oksana, I have a heat-resistant glass mixing bowl for 2 liters, I made the leaven and dough in it, and this two-liter glass is more convenient, it has a collapsible lid, I put the dough in it, there is already foam from the bubbles on top, maybe everything will work ... Let's see what happens. If it doesn’t work, then pareid again to a glass bowl.

[Maria]

Maria, I read that it is better to use glass or enamel dishes for sourdough and dough, so I use this. As for the plastic, I can not advise anything. Maybe the girls will help you in this matter if someone uses plastic dishes?
Ilya, I think that your starter is ready, you can send it to the refrigerator.
When it is fermented, it has a slightly sour smell. However, Oksana I explained everything to you, your leaven is excellent! This sourdough makes an excellent fluffy bread.

And for the dough I bought a glass mug, so cool,

I'll look, too, but the glass never showed up.