The simplest hop starter

[Ilya]

Ilya, the measuring cup is always taken for 250 ml.
According to the links that I gave you, for the bread machine, everything is calculated in grams.

[il-ir]

il-ir, Ilya!
I am not a great specialist in sourdough bread baking, but I have a lot of experience in bread baking in general!
Among the samples of how you want to get bread, there was my photo ... Thank you!
I want to share my own observations:

• 1. The roof of sourdough type bread, as a rule, falls into the CP (mine), because the sourdough dough is of a thinner consistency than is necessary for the CP. Gingerbread man and bread are more "tender" or something than yeast bread
• 2. Of course, the size of the mold matters for the height of the bread! just below I will lay out my next attempt at bread with hop sourdough, but in a different form - the bread is twice as low!
• 3. As I already wrote, leavened breads are more tender (in my opinion), if you have the correct dough, one might say, watery ... Therefore, it needs a longer time for proofing than is included in the HP program. I only bake such bread in the oven. You can, of course, defuse in HP, but then turn on forced baking. But in this case, due to the gradual rise in temperature (so I think), the roof of my bread always fell through. Therefore, I found such a way out for myself - either I knead the dough thinner and let it settle to the desired size in the form and bake in the oven, or I knead the dough so that there is a good bun, put it in the HP, distribute it to the desired size, turn on forced baking and do not get upset if the roof still failed. For "oven" leavening breads, my roof never falls ...

This is my view of the problem and my experience - please do not throw your slippers ...

[WolfsAngel]

WolfsAngel,
Lagri,
Wow !!! You are great fellows! The most delicious bread!

Now my bread is just another attempt.
After the presented bread (a little higher), I left it to cool.
On the trail. day the cut was like this:

I can't even convey the taste in words, but there was some kind of non-bready aftertaste, foreign ... I barely mastered half of the loaf, the other half of the loaf went to crackers, which diminished my soul.
I decided that the sourdough needed to settle, maybe the hop spirit should come out ???

Track. I started my bread early in the morning yesterday - I put the dough at 7 in the morning and left for work. (Before that, at night I put the sourdough on 1 grade flour to warm up). I arrived after 3 p.m., I see that the dough was in large bubbles, but had already fallen ... the border of the dough that had risen showed that it was not bubbling, it had reached a volume of about 2 liters, although about half a liter itself ... , she became infuriated in my absence ...
I started the 1st grade dough in the HP bucket and left it to stand there. After increasing 2 times (about 2 hours) I kneaded the dough on the board, once again watched the video on the Internet on the molding / folding of the bun and made a round pretty bread about 15 cm in diameter. I decided to bake in a cauldron with a volume of 7 liters with steam, I wanted The loaf turned out ... I put it on a proofer, after 1.5 hours I discovered that the bread took up the WHOLE cauldron! My daughter and I even gasped!
I baked with steam, but the bread did not go up any further, nevertheless it stood a little ... I could not resist and immediately cut off a hump from the hot one, I was very much interested in the taste - whether this incomprehensible and unpleasant aftertaste remained like the last time. This time the taste is excellent - real bread! The crust is thin. The porosity of the crumb suited me. Now I will work on the form!
As a result:


THANKS for the recipe!

[WolfsAngel]

Bread - Darnitsky - according to GOST. on hop sourdough.

WolfsAngel, please write your recipe. I went to the appropriate Temka, and there are two stages of kneading dough, etc.

[Light]

Light, thank you very much for the photo of the bread and a detailed description of his creation.
The bread is very good, I am glad that its taste meets your requirements!

Me again! Less than half a year has passed)))
Yesterday in the morning I set the sourdough to warm, then kneaded the dough, deciding to bake Darnitsky bread. But when kneading the dough in a hurry, I forgot to subtract the flour for the dough - the dough turned out to be thick, I had to add water several times to the eye. I thought everything! I'll get a brick again ...
in the night I left on the rise, maybe I did not have time to distance. I got up twice a night - first to put it on baking, then to get it out of the oven! Here is such a hectic economy
But the result was pleasing! Without a drop of yeast (at least according to the recipe it should be) - I'm not a supporter of this very yeast. Falling in love with sourdough more and more! Thanks again for the recipe!

Me again! Less than half a year has passed)))

Falling in love with sourdough more and more!

the main thing is that love is mutual
The bread is good, even such a crumb, well baked, despite the fact that at night! And now let all the yeast remain with the producers.
Thanks for the photo report!

[marika33]

marika33, Thanks for the kind words! I put the dough again - now on grade 1 ... It's some kind of fun - but what would we bake today? )))

This is some kind of fun - but what would we bake today? )))

This feeling is familiar to me! I would bake every day, but not eat so much

[Light]

WolfsAngel,
Lagri,
Wow !!! You are great fellows! The most delicious bread!

Now my bread is just another attempt.

Light , thanks for the appreciation of our work. Now I bake sourdough bread with great pleasure and it always turns out exactly the way I would like to see it. Here's another one cooked in 8 hours. It's great that there is such a leaven.

I read the whole topic, bought hops and rye flour. I will try it soon. Our bakery bakes delicious bread based on hop sourdough. I hope I can do that too.

[Maria]

Maria, thanks for the photo of the most beautiful bread! The beauty!
Evgeniya, I wish you success in obtaining an active sourdough and delicious, lush bread on it!

[Maria,]

Now I bake sourdough bread with great pleasure and it always turns out exactly as I would like to see it. Here's another one cooked in 8 hours.

Maria, that is, do you bake in KhP? Wow! Are you making the dough thicker for HP?
Can you describe the recipe and technology? You are welcome! It is very important for me! Thank you in advance!

[Light]

Light, I will try to explain. First, I make a sourdough for bread: 50 g of hop sourdough + 50 g of warm water + 50 g of rye flour - I knead all this in a bowl (330 ml capacity), cover with a saucer and wrap it on top with a towel, leave it for 3 hours. During this time, this leaven increases by 2.5 times, in general it takes up the entire bowl. After 3 hours, I knead the dough in a bread maker on the "Yeast dough" mode: sourdough from a bowl + 200 ml of warm water + 1 hour. l. salt + 0.5 tbsp. l of sugar +360 g of flour (I take in different ways: 50 g of rye + 310 g of wheat 1 grade or somehow differently with the addition of bran and it always turns out) + 20 g grows. oils. Dough mode, I have 1.5 hours. After the end of the mode, I transfer the dough to the L10 baking dish (it is slightly less than L7), oiled and put the baking dish in the bread maker for proofing (sometimes turning on the Baking mode for 15 seconds so that it is warm in HP). I wait for the dough to rise almost to the edges of the form (time is 2.5 hours somewhere) and then turn on the Baking mode for 1 hour. Something like that.
And the hop sourdough is just super! Thanks to Marinochka, I never tire of talking.

[Maria]

Maria, super loaf! You must now try to sinter!
marika33, Marish, what a beautiful bread Maria has. I admire!

[Maria]

MariaThank you very much for sharing your recipe and experience in baking beautiful bread!
Oksana, I myself am happy with those who make wonderful bread, I admire their pictures and show them to my own.
I am upset if someone does not succeed, but I hope that with such a leaven they, in the future, will rejoice themselves and please us with their successes in baking.

[Oksana]

Oksana, Marina, Thanks for the kind words! Oksana, you can try to bake such bread, the recipe has been proven reusable. ... Now I have already learned how to bake almost any hop sourdough bread this way. At home, everyone is also sooo happy with this yeast-free bread. I tried very hard to get such bread, it was with sourdough. The bread always turns out to be very good: it is neither bitter nor sour, generally delicious!

[Lagri]

Lagri, once again - many human thanks!
and your bread is just handsome!

[Light]

Light, bake to your health. Your hop sourdough has gained strength, so everything will work out and the bread will be just as handsome. I don’t bake in a bucket of hp, but in the form everything turns out fine. Today I baked with whole grain flour - so the result is also excellent. The bread looks the same as in the photo above.

Girls, boiling hops. There is a rather specific smell. The children said they were going to vomit and went to the back room. Of course, it’s not so critical for me, but it’s interesting - is it supposed to be? The smell is sour, sharp.

[Lagri]

Lagri, Thanks for the kind words!
I looked that you have, like me, Panasonic! I also need to get used to it, "shove" not my own form! The only thing left to do is to buy a uniform!

Wait, I kneaded the sourdough for warming - something turned out thickly for me, maybe because the starter is not liquid, then it will not raise this dough with the consistency of sour cream ...
And it seems to me that it has become less active ... On the surface of the leaven, when I took it out of the refrigerator, water appeared.
Tell me, experts, should I add some cold sugar / water / flour to it and put it in the refrigerator? Or add all the same and leave it warm to liven up, and then in the refrigerator? I'm just dull and afraid, like I'm married for the first time ...

[Evgeniya]

Evgeniya, yes, when boiling hops, the smell is not very pleasant, but useful. It is better to do this with good ventilation.
Light, you should still have an active leaven, it is not old yet. You need to stir it and you can use it.
If you still add sugar + flour and a decoction of hops, then you need to keep it warm until it ferments, and then into the refrigerator.

[Marina]

Marina, Thank you! Yes, I'm generally fine. It was the children who confused me
Yesterday I bought a glass rectangular shape 30 * 14 * 7 cm, 1.5 liters. Is it for me to take 330 ml of water for it? Grease it with oil before laying the dough?
There is not even sourdough yet, but I'm already interested in bread

[marika33]

marika33, Marina, thank you for your prompt reply!
Yes, I did not plan to add a decoction of hops, I thought I would just dilute it with some water ...
I don't have much leaven left, I almost poured a glass to a young couple, who also bake bread with leaven ... This is the kind of youth we have - they take care of our health!

[Evgeniya]

Evgeniya, for the first time try on 300ml of water, I believe that it will be enough for your form. Better to grease it with oil. If you start a leaven today, then in 2-3 days you can already bake bread.
Light, you can, but it is better to add a decoction of hops, instead of water.
Well done, that young people bake such bread. Now the youth have gone, wiser than the elderly! Which is very pleasing!

Our daughter is 30 years old today. She and her husband do not drink a single gram of wine, they cook and bake everything themselves, to the store only for butter and cereals.

[marika33]

marika33, you have wonderful children! Congratulations on the birth of your daughter!

And I slightly revived the sourdough, as written in the first post - I added a teaspoon of honey, about a quarter of a glass of water and a couple of tablespoons of rye flour. Let's take a look.
Now let him warm himself on the table? Or can I go straight to the refrigerator?

[Light]

Light, Thank you!
Yes, you can do that, but I always add hop decoction instead of water. let it warm up, wander, when it stops rising, then send it to the refrigerator.

[Light]

Lagri, thanks for the kind words!
I looked that you have, like me, Panasonic! I also need to get used to it, "shove" not my own form! The only thing left to do is to buy a uniform!

Wait, I kneaded the sourdough for warming - something turned out thickly for me, maybe because the starter is not liquid, then it will not raise this dough with the consistency of sour cream ...
And it seems to me that it has become less active ... On the surface of the leaven, when I took it out of the refrigerator, water appeared.

Light, the sourdough for bread is not liquid, it will rise with a hat in 3 hours with a uniform dough surface. As I put it, well, I think it's clear. Then, when you put the leaven in the oven, it will be half empty inside with airy leaven. I have the hop sourdough itself, like liquid sour cream, pouring into a bowl. I don’t know, of course, whether anything depends on the thickness of the leaven, I’m not special in this, but try it, I think - everything should work out.
And I, too, when I took out the leaven from the refrigerator today, the water was a little on the surface, so I stirred the leaven, as Marina explained, and immediately began to use it. The bread turned out, as always, excellent.

[marika33]

marika33, Lagri, girls, thank you, dear!

I will report on the results obtained!

[shlyk_81]

shlyk_81, grease the form with butter and sprinkle with flour a little, like tins for a cake or muffin. When I'm too lazy to smear, I put baking paper!
Marina, Happy Birthday to my daughter!

[Lagri]

Lagri, wow yyyy !!!! How did it get up! but only 2 hours have passed !!!

Well, again, looking at my care for the night muddied! I thought it would be bad to climb! Time 21 hours. And what to do now? Scratching my turnips ...
last time I got up twice at night ... I’m not capable of such feats))) now I’ll go with my daughters to negotiate that SHE would watch the bread ...

[Light]

Light, it's okay, knead the dough in hp and in the refrigerator until tomorrow. I had such a case, so I left it in a deep glass bowl for 2 liters, covering it with food film and making a couple of holes in the film. Tomorrow the dough will be warmed up, allowed to stand and bake bread. And let the daughter sleep at night. And how many ml did you have for the starter culture? I have 330 ml.

Marinochka, happy birthday to my daughter. Lagri, I want to bake bread according to your recipe in cotton. Usually we pour all the liquid into a dough, but you have it differently, I'll try, I hope it works out.

[ninza]

ninza, try to bake like this. You can generally bake in a bread maker without removing the dough from there, but I bake in a mold.

Maria, I'll try tomorrow. Tell me, can the dough be made in a cotton bucket or is it still separately in a container? And about the liquid: did I understand correctly that part of it is in the dough, and the rest is later? And yet - come on "you"?

Is it working out or is it still "so-so"? (on super eternal leaven M33)

[Loksa]

Loksa, Oksana, ninza, Ninathank you girls!
Sergei, do you like bread yourself? We can't see anything. The cauldron looks like it rose well, is it not flat with you?

[Sergei]

Is it working out or is it still "so-so"?

Sergei, well, wow "so-so"! Very nice bread! Well, maybe you can argue with me, but I'm a lover of such bread. When nothing is "photoshopped" and the bread looks alive. And it is clear that he was treated like a living person. What is called "made with love".

Do you like bread yourself?

Kaneshna! Otherwise I would not have kept it in the refrigerator for so long.
No, I got up in such a way that I like it most of all.

I am a lover of this bread

And I.

well wow "so-so"

What if someone responds that way.

[Sergei]

Sergei, well, that's nice, I congratulate you on your success and I'm very glad about it! The most important thing is that you like it, you don't bake it for a competition. Show me the cut, please!
Seryozha, do you have a cast-iron cauldron? How is bread baked in it? I have one like this, but I never baked in it.

Thank you, Marina !!!

Show the cut

How to cut - take a picture. I think the cut will be good.

Do you have a cast iron cauldron? How is bread baked in it?

This is a simple frying pan. I read about cast iron - but I have not. I used what was at hand. This time the bread is stuck. Maybe it was necessary to put it out immediately after baking, or maybe it was necessary to grease the pan. In general, I liked this method, since my "stove" is bad, it is difficult to catch T in it.

[Sergei]

Sergei, very beautiful and delicious bread!

Maria, I'll try tomorrow. Tell me, can you start the dough in a cotton bucket or still separately in a container? And about the liquid: did I understand correctly that part of it is in dough, and the rest is later? And yet - come on "you"?

Nina, you can make dough in a bucket of hp, but it's more convenient for me in a bowl. About liquid: 50 ml + 200 ml only 250 ml.

...

Thank you!!! I agree. And also very small, because I will eat it quickly.

The sharpness is bad, but the holes are visible well!

[Sergei]

Sergei, gorgeous!
You have not holes, but a hole. This is the porosity of the crumb! Well done! But the crust isn't hard this time, is everything okay?
Well, you won't have such a piece of bread, you will have to start a new one and bake it.
Any form must be greased and it is better to immediately take out the bread from it.

the crust is not hard this time, is everything okay?

I have a problem with the stove - not catching T and it is difficult to endure time because of this. I'm learning, getting used to. But the bread lay in the bag and became soft. I liked this tutorial. Yeast was added to the leaven. For fear. I will gradually reduce their number and switch to pure leaven.

Any form must be greased and it is better to immediately take out the bread from it.

Got it. Thank you!

Well? Here I am again !!!
nevertheless, I did not hang up the problem with bread on my daughter, I solved it - let it stand until the morning!
But the responsibility for the result of the experiment did not let me sleep ... At half past one I woke up, looked at it, and heated it on Baking for about 15 seconds. and went to bed again and woke up ... about five in the morning! Of course, the roof fell off a bit, but it rose well, I put it on the baking and went to bed! At six in the morning, my husband took out the bread from the KhP, I woke up - immediately to the kitchen - well, how is it? The roof has sunk a bit, as it happens with rye in KP ... In the morning I could not resist straight - I ate two pieces of porridge! And she took a small piece to work ... I returned at lunchtime - we must put the bread again! Here's what is left - I managed to take a picture ...
Maria, I really liked the structure of the bread ... And the taste .... MMMM !!!! I'd only eat it alone today!
I will only bake more - I do not have the opportunity to cut circles around the dough / sourdough / dough every day ...
photo of the remains with and without flash ... (the HP bucket is large, so it turned out low, the test was not enough ...)

[Sergey_A]

Sergey_A, wow !!! bread is a straight country handsome!

By the way, yesterday I tried to solve for myself the issue of minimizing the time spent baking sourdough bread ... I reread many posts and topics on our favorite website. For those who are limited in time, as an option, I found this: in HP Panasonic there is a mode of kneading and baking bread without equalizing the temperature - "Gluten Free", there is kneading for about 15 minutes .. and then proofing for about an hour. Next comes the baking. but I don’t need it, naturally, I’ll turn it off!
As a result, here's what we have: We warm the leaven in any way we like (I liked the optionLagri- Mary, thanks again! ), then knead the dough in this mode, leave it for proofing for 1 hour. There is good heating. (It is important not to miss the beginning of baking and off. HP - as it happened with me today). Let the dough rise to the desired volume and put on forced baking for 1 hour.
Today I’m just trying to implement it!
marika33, Marina, a separate low bow for the recipe again !!

[Light]

Light, you could hold the dough in the refrigerator until morning and not suffer at night with it. The dough also rises overnight in the refrigerator. And in the morning, you could just put it in xn and it would fit there and then for Baking. The same happens, good. Well, all the same, the bread turned out and it's great that I liked it. In my bread maker, too, often the roof of the bread fell off during baking, but not in Panasonic, in another (I have them ...: swoon: not one, in general). And in a bakery mold all the time with a convex roof and a uniformly porous crumb. I don’t know why. Here's my last piece, with whole grain flour, left.

And I completely agree with the use of the Gluten-free regime, it will do, you can even start bread sourdough in the same place, in a bread maker, but I like it more in a bowl.

I'd only eat it alone today!

also

The dough also rises overnight in the refrigerator.

I also use this time-saving + proofing technique. There is still some process going on in the withers - the brioche dough is being kept there and my loaf stood at the X-ke all night.

Here is my last

Right! Smooth ...