The simplest hop starter

fermented, well, not roses for sure. Smelled like beer

The most correct smell

The sourdough as if hints to you that it should be placed in a 20-liter glass bottle, add honey jam (in extreme cases, sugar), and then the components on the list. Put a rubber glove on the bottle - and warm.
After a while, filter the resulting liquid and after distillation apparatus moonshine still and / or rectification column. Then the resulting product can be infused with herbs, berries, roots ...

And as a result, there will be a wheat / rye dish that you can eat (well, or drink, if with a snack). But bread is just a snack and will go
Although, such a dish (especially infused with herbs-berries-roots) can simply be eaten without exchanging for any snack

On this topic.
By the evening, the sourdough in the jar overcame the two-liter limit - it's good that, knowing my abilities (cooking is delicious, but making according to the recipe, significantly overshooting in volume ...), I filled it in (or poured?) Into a three-liter in advance.

It was ridiculously divided into stripes - one color below, second in the middle, third on top (well, or again a variant of the first); photo of this miracle below. Just an abstract artist of some kind, not a sourdough in a jar

I am because of this your all night long tormented his leaven with a nightmare that it escapes - and not from somewhere from a small vessel, but from three !!! liter cans.

[Ilya]

Ilya, looks funny, beautiful.
I don't remember my white stripe, can I put a new one?

Maria, I have one like this, there is no cover. I also kept the plastic dough when I raised it for the panettone. There it was necessary to start with 25 grams - a glass from a multicooker went well. There are also thick thermal glass, but I did not find one.

[dissolve 3 tsp. dry or 10 gr. pressed yeast]

I don't remember my white stripe, can I put a new one?

This seems to be my crazy sourdough

The question is a little off topic, but still about this leaven.
I just want to make kvass for myself.
Previously, I used yeast to make the primary leavened leaven (well, it is written on the packaging with dry kvass).
As I move from baker's yeast to natural sourdough, the question arises: can this hop sourdough be used when activating kvass?

Here's how it is written on the bag to make a leaven for kvass:
- Pour 1 glass of dry kvass with 2 liters of boiling water and close tightly.
- After 2 hours, add 0.75 cups of sugar to the quam and leave to cool to 30^aboutFROM.
- In 100 ml of kvass dissolve 3 tsp. dry or 10 gr. pressed yeast.
- Pour the dissolved yeast into the starter jar, cover with a napkin and leave warm for a couple of days.

[Marina,]

Marina, makes kvass differently, wait, she will write to you. I did it easier: water + toasted bread, you can have raisins or grapes, I didn't add any yeast, there was also bread, and sugar or honey. There are recipes on the site, look in the drinks topic. You can add sourdough ... Our summer was cold, we got by with compote.

Maria, I have one like this, there is no cover. I also kept the plastic dough when I raised it for the panettone. There it was necessary to start with 25 grams - a glass from a multicooker went well. There are also thick thermal glass, but I did not find one.

This one, as in the photo, I definitely need. I will look for. I haven’t come across glass measuring cups, or I’d buy them. Is it two-liter?

[Ilya]

Ilya, the leaven, probably liquid? I have never split it like that. From prolonged standing in the refrigerator, it settles, water is formed on top, but so that it is like yours? Not.
I always put the starter in a liter jar and container. Well, I like it when she stormy runs out of there. I catch her in a container. The can, of course, looks unaesthetic after that. But I just put it in the refrigerator. There, this sourdough on the can dries quickly and bounces into the container. I use dry starter culture in kvass and add more liquid one. I cook different ones: from beets, ginger, now I'm making from pumpkin. For a three liter jar I take 2-3 tablespoons of sourdough and a spoonful of honey.
I haven't had yeast in my house for a very long time, when I discovered hop sourdough for myself.

[Marina]

I use the leaven in kvass and add more liquid

Marina, share, plz, how do you make kvass from hop sourdough?
Here, on the forum, I found a recipe for kvass with sourdough "Kvass with rye sourdough in assortment", author Anna in the Forest. But she has her own rye sourdough

[Lagri]

Lagri, Maria, for 1 liter. I also have plastic ones, it is more convenient to beat with a mixer in plastic, it does not knock on the walls.
Ilya, you can make kvass with our rye sourdough. Just keep the proportions. Did you feed your leaven with one kind of flour?

Girls, boys, I want to say that the leaven did not work in my plastic. As soon as the leaven was poured into a glass jar, it immediately boiled and rose. After that, I'm not friends with plastic.

He did it in glass and plastic, no difference!
The result is the same.

Plastic.


Glass.

[Marina (marika33)]

Did you feed your leaven with one kind of flour?

Yes. Did you have to be different?
And can this leaven be used with wheat flour? I somehow did not think about this question - baked bread 350 gr. wheat sun and 50 gr. buckwheat flour.
Suddenly I did the wrong thing, but now I have to worry
I want to rejoice. Made bread (flour composition - above). Judging by the residues adhered to the shaft of the bowl of the bread machine (when I took out the finished bread), it turned out delicious
Outwardly looks no worse than sourdough bread (which is yeast-free) in the store
But I'm waiting for tomorrow, 07/01/16 - for the fresh bread to settle. And after that I will try. There may be sadness if nothing worked

I would like to take this opportunity to thank Marina (marika33) and Oksana (Loksa).

Thank you girls for your help and support! If it were not for you, not for your advice and the timely "support shoulder" - I probably would have received the result less confidently, or, which is also likely, I would have simply poured out the unsuccessful leaven - when it smelled "wrong".

THANK YOU!!! (I hope that I will not be misunderstood, otherwise the woman is angry ... it's better not to meet with her and it's easier to do it yourself)
(I know about the official way to "save", but for religious reasons I can use it at the end of the whole process, regardless of whether it worked or not).

[Ilya]

Ilya, no. Different flours for baking are allowed, and for feeding sourdough Marina recommends rye flour, but they also fed CZ (they fed ready-made sourdough) when there was no other. Your interesting white stripe, I thought, suddenly there was another flour? Just curiosity.

I don’t think that we give you advice for “thank you”, completely free of charge, just like that, believe me, what experience we have, and so we share, what if you “discover America” ha-ha-ha, and we were standing next to him, a joke! And bake bread - for health

.

[Added]

suddenly there was another torment

I used Aleika rye flour.
The package looks something like this:

we give you advice

I understand this - and the more valuable and pleasant is the help of members of the forum.

Added:

Interesting your white stripe

By the way, the sourdough interestingly changed color during ripening.
At first it was all - color, as in the photo with stripes at the very bottom. Then everything became like in the same striped photo - only white (like a strip in the middle). Then - striped, as in this photo. And at the end it again became something like the bottom strip in this photo.
The photo I am linking to is given in the message:

Ridiculously divided into stripes - one color below, second in the middle

With the volume, the same joke - when ripening, the leaven overcame the volume of 2 liters, and then returned to its normal volume.

I always make sourdough in a plastic bowl and only after it's ready I pour it into a jar and put it in the refrigerator. The leaven is always excellent! I do it on cones bought at the pharmacy.

If the dough stood all night and even more - from 10 to 12 hours - then it disappeared or can you still use it?
Somehow the dough slowly rises
The first time I made it without dough, I immediately put the leaven into the dough - it went up about the same

About my first sourdough bread after not even tasting it, but eating it, I confirm:

it turned out delicious

The bread has already been mostly devoured, but the pictures were taken for the report - they will be later

10-12 hours for dough, normally it has not disappeared from you. If you hold the dough longer, then the bread will be sour-sour. If you have already kneaded the bread directly, then for detuning it should be put in a warm place of degrees 20 -25.

for detuning, it must be placed in a warm place Degrees 20 -25

Damn, but the bread maker offers 32 degrees and I did not fix it.
Valid parameters for setting the rise temperature: 27^aboutC - 34^aboutFROM
That is, further (for subsequent baking of bread) use a temperature of 27 degrees or 32?

[Ninochka]

Share, plz, your recipe, how do you make kvass from hop sourdough?

Ilya, there is no special recipe. For three liters of water or juice I take 3-4 tablespoons of sourdough, add honey to taste, stand warm for 4 days, bubble, then filter and pour into bottles, adding honey and raisins. I put it in the refrigerator for 2 days. I open it and enjoy it. It turns out like champagne. I add a new portion of water or juice to the leftovers.

ninza Ninochka, thanks for sharing your opinion!

Gandalf Yuri, thank you for your experience in using the starter dishes!
Where it is possible to do without plastic dishes, then I do it easily. I try to use it as little as possible.

Ilya, we help with tips so that people are not disappointed in sourdough, so that everything turns out safely when baking. After all, it is very wonderful when more and more people switch to proper, healthy nutrition. : yahoo: I'm glad that your bread has turned out and has already been "devoured"! I wish you success in the future!

Marinochka, dear, Merry Christmas! Thank you for your patience and love, for helping us all.

Ilya I bake in an ordinary gas oven. And I put the dough in the form just somewhere in a warm place for proofing. I did not use bread makers, so ask the members of the forum about the bread maker.

On the spreading I put the dough, formed and laid in a mold - in the microwave with a glass of boiling water - the temperature is maintained at 25-27C and the humidity is permissible.
I bake only in the oven, with steam at 220 C, then I reduce it to 200 C.

[Wasabi]

With the volume, the same joke - when ripening, the leaven overcame the volume of 2 liters, and then returned to its normal volume.

Ilya, the leaven has the right behavior. It should be so. Therefore, in order not to take up much space in the refrigerator with a large container, I get by with a liter jar with a container. I feel so comfortable.

Damn, but the bread maker offers 32 degrees and I did not fix it.
Valid parameters for setting the rise temperature: 27^aboutC - 34^aboutFROM
That is, further (for subsequent baking of bread) use a temperature of 27 degrees or 32?

It is best to use temperatures up to 28 degrees.

Wasabi, glad to see you! Is everything okay with baking bread? Thank you for your help in answering Ilya's questions.
I didn't have time to answer everything, I had to leave.
Valery, Hi! You are already a successful baker, with photos of gorgeous bread, share your skills and experience!

Marinochka, dear, Merry Christmas! Thank you for your patience and love, for helping us all.

Ninochka, thank you very much for your congratulations, for your kind words!
I congratulate everyone on Merry Christmas! I wish all my friends health, prosperity, all the best!

[marika33]

marika33, Marina, something after feeding the leaven, it is in my refrigerator, every now and then it rises.Stands in a two-liter jar. Starter cultures are about a quarter of a can, or even a little less. Yesterday I climbed almost to the top, I laid it down and put it in the refrigerator. This morning I got up again almost the same way, I again put it in the refrigerator. And again it rose to half the can. Is this correct or what? And how many more days will she run?

So I put the sourdough - the hops I collected and dried myself in the fall, but there was still no time
But then I compared it with your photos and began to doubt - isn't it a lot? And now what i can do? Dilute with some water ??

On the occasion, I have 2 types of hop starter cultures = thick 100% and liquid.

Both work well, they raise both wheat and rye bread.

So about the density, you need to look at the state, and how it behaves during the fermentation process.
But when you feed the starter culture, you can add a little more liquid and gradually bring it into a liquid state.

[WolfsAngel]

WolfsAngel, Thank you! I will watch ...

[Maria]

that after feeding the leaven, it rises in my refrigerator every now and then.

Maria did you keep the starter culture warm and for how long? If she wandered in a warm place and continues to rise in the refrigerator, then this indicates her very high activity, which should please, not upset.
It also happens to me, when using fresh, high-quality hop cones in a decoction.
Day 2 can rise like this, then calm down.
Light, welcome to the topic of hop sourdough. I hope that you will be friends with it, it is very easy to use and when baked it gives very tasty bread that you cannot refuse.
Yes, you have a thick leaven and Valery's advice is correct. You should do so. Success to you!

[Marina]

Marina, I did not keep the leaven warm after feeding, but immediately sent it to the refrigerator. I am sooo happy about the activity of the sourdough In the morning it was again under the lid, I again set it down and put it in the refrigerator. And the spouse is so pleased with the leaven and bread (y) Well, if this is normal, then let the leaven run, I will court her - if only it is correct. The smell seems to be normal. Yesterday I put the dough on the bread, so the leaven works great, much better than the very first dough with which I suffered. Now I bake both wheat and wheat rye, and indeed any. I am very glad that the process has started.

[marika33]

marika33, Thanks for the kind words! Your temka has been in my bookmarks for a long time, I was waiting for me to get hold of hop cones)))

My leaven has become thinner and viscous ... already very active! I sit in thought - to leave it for one more night or to move it to the refrigerator? After kneading, 31 hours have passed. I plan to bake bread on it tomorrow.

[Maria]

Maria, I'm glad for you that everything is working out! Yes, men are very fond of such bread. And in the house, what aroma is there when it is baked!
With each baking, you will have more experience and the desire to bake bread more often. Good hour and success in the future!
Light, you can leave the sourdough warm overnight, and in the morning put it in the refrigerator.

I plan to bake bread on it tomorrow.

Do you want to put the dough tonight or in the morning to bake it in the evening?

[marika33]

marika33, I plan to put the dough in the night, mix it in the morning, and bake it in the afternoon.
Only now I'm going to count everything for one loaf of bread ...

[marika33]

marika33,
I am also faithful to this leaven, I bake bread only on it for which you, and everyone who helped me in mastering the technology, THANK YOU from the bottom of my heart.
And again she came for advice. It so happened that I only had a gas oven for baking, I used to bake in an electric one, I can't adapt to it, I'm used to the temperature showing, backlighting, upper / lower independent heating, and how to regulate in the gas top, in general, share the subtleties, or maybe there are good gas, I have a middle class burner.
If I'm asking the wrong topic, then correct it by sending it to

[Light]

Light, it is not difficult to recalculate for hop sourdough, it does not require special precision.We will wait for the first impressions and photos of bread. Success to you!
tati-ana, thank you for the kind words addressed to us and the leaven. And baking sourdough bread may strengthen your health!
Tatyana, I also have a gas oven, it has a thermometer and a grill. There was an old oven that only had a thermometer, but it baked much better than the new one and kept the temperature constant. And this one must be controlled, because it adds gas itself. But it bakes well and the top roasts well too. I do not turn on the grill when baking bread.
In my recipe, the temperature is suggested for a gas oven. I set 180 degrees for 10 minutes, then decrease to 130 for 50 minutes. The bread is baked, the crust is crispy and golden brown.
Without a thermometer, it is very difficult to set the required temperature, then it is better to buy one. They are on sale.

[marika33]

marika33, during the night the leaven in the jar almost did not rise after I precipitated it. She moved to the refrigerator today.
But the dough that I put yesterday in the night almost did not rise ... So I don't know what to do - either add flour and all the other ingredients according to the recipe, or wait, maybe it will rise?

[Light]

Light, the dough is strong and should not rise, put the bread. Dough can stand, which is not very good. When kneading the dough, add honey or sugar to the sourdough so that you are not hungry.

[Light]

Light, but there are bubbles in the dough? Dough, as a rule, does not rise, it is airy, with bubbles, but almost does not increase in volume.
Knead the dough and leave to proof. After an hour or two, wrinkle it and place it in a baking dish. When the volume is increased by 2 times, you can bake.
MarinaThank you!

[tati-ana]

tati-ana, buy a thermometer for the oven and put another baking sheet upside down on the bottom - like a dome is the minimum that is always at hand. You can have a container with hot water. I used to heat the oven with water and add it to an inverted baking sheet. You can also buy a baking stone, but they are expensive, you can buy an earthenware plate for huge flower pots and heat the oven with them. I read somewhere that you can just fill one baking sheet with salt, put it on the very bottom, and heat the oven with this baking sheet. I didn't have time to try it, although the salt was a shaft. I put the bake in the middle between the top and bottom (fixture). It helped, baked better.
And also from Tanya-Admin, I read that you can put bread in a cold oven, where it still grows and is baked, I really liked this method.

As for the cold oven, it will be interesting to try. But I put an old frying pan in a cold oven on the bottom of the oven, then I light the oven and heat it up with the frying pan. After heating, I put the bread quickly in the middle of the oven - I quickly pour boiling water into the hot pan! (This way the bread quickly jumps in growth) I close the oven and at a temperature of 200 degrees, bake for 7-10 minutes, then open the oven and add hot water to the pan I reduce the gas to 140 degrees and bake for another forty fifty minutes. AND VOIL!

Oksana, when baking bread in a cold oven, what is the temperature and is it the same?

[wasabi]

wasabiThank you very much for sharing your experience in baking bread.
I, too, most often put molds with dough in a cold oven, set the temperature to 180 degrees, after 10-15 minutes I reduce to 130. I see no difference in using a preheated and cold oven

oh, girls, this is my first bummer in all decades of baking! Apparently, I overexposed the dough ... After kneading and folding, I put the bread for proofing, but it didn't give much. or rather, it did not increase at all! Wait a moment I'll bake with steam, then I'll fool myself, how to catch the moment when the leaven begins to over-acidify in time ... I used to bake on a Frenchwoman, you see, you have to get used to this one ...
in general, I'm sad ...

[Light]

Lightthat it’s not a matter of dough, not overexposure.If the dough is too old, then the bread can sour, but in this case it still rises.
Is the temperature for proofing normal, no draft? How much starter was taken and for what volume of liquid?
Added honey when mixing?

[marika33]

marika33, Marina, maybe not in the subject, but the bread is based on this leaven, so I appeal to you: and if the bread dough becomes covered with a crust during proofing, what to do? This time, the crust turned out to be in the whole cup and, when stirred, it turned into a piece and swirled over the dough. Or it turns out that the dough needs to be done thinner so that this does not happen?

[Maria]

Maria, there should be no crust. Have you covered the dough?
This does not happen to me, I put the dough in an enamel saucepan and cover it with a lid. The dough should be like sour cream.

[Marina]

I put the dough in an enamel saucepan and cover with a lid

Marina, thanks, I'll try this. I put the dough in a glass bowl (it is more convenient to observe) and covered it with linen, and on top with terry towels and to the radiator. And my dough was like liquid sour cream in consistency.

Without a thermometer ... better then buy one. They are on sale.

I bought myself on Aliexpress. For different and different are.

[eternal]

And here I am ... I heat the oven together with the frying pan ... put the bread quickly in the middle ... quickly pour ... boiling water into the hot pan!

I just did the same and came to brag.
How started eternal sourdough - this is how I still make it, but this loaf is the first one I am glad to see. I take the recipes for the last samples from "Honest Bread" from Kuhny TV - I really liked the transmission and clarity of the processes. This loaf is "wheat-rye on young sourdough". I took, of course, not young but eternal (and I don't remember how much it costs in my wardrobe !!!) for a young wading. Here is the result of the trial:

Have you covered the dough?

Yes Yes! This is most likely the problem. Dough and dough do not need to be dried. Here in my photo you can see how the roof was torn apart and "dry" parts are intact, not torn.

covered with linen, and on top with terry towels and to the radiator

Towels let the air through - so the dough has dried up. Covering tightly near the battery - you also need to adapt, since humidity and T can affect. How - I don't know. Maybe someone has already gone through this and will tell you.

Is the temperature for proofing normal, no draft? How much starter was taken and for what volume of liquid?
Added honey when mixing?

the only thing was that the dough was not liquid, like sour cream ... Liquid, but kept its shape ...
The calculation is as follows:
Dough - water + whey 315 gr, honey 1/2 tsp. - 9 gr, hw. flour 1 tbsp. -121gr., sourdough 2 tbsp. l- 32 gr
Mix into the dough: Honey 1 tsp. - 16 gr., Flour / s - 405 gr., Salt 1 tsp., Oil 1 tbsp. l-15 gr.
was baked in the kitchen, where about 25 * C, baked with steam - first 200 C, then 180 C
the result is a dense heavy brick ((((
what is wrong?