The simplest hop starter

Sergey, welcome back! I remember you and already thought that you abandoned experiments in baking. And you ... bake bread

I was hiding near the stove! I learn to bake and read, read and learn ... And I still have my first leaven !!!

The second day went to my leaven. It has not yet increased in volume, but it has already become covered with a foamy cap! How often should you stir it?

Quote: Lagri from Yesterday at 20:46
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.
Quote: Lagri from Yesterday at 20:46
Here is my last
Right! Smooth ...

I used to do this with yeast bread - I kneaded the dough and put it in the refrigerator overnight for "cold proofing", and in the morning I took it out of the withers and for proofing it into the x / oven, then baked it. It turned out very good, we liked the bread. I also did this with hop sourdough, but here it was necessary, and the bread also turned out to be very good.
And "Correct! Rovnenky ..." is also a baking form that gives it. Here in it I do not remember that the roof of the bread fell off.

[this]

keep in the refrigerator until morning and not suffer at night with him. The dough also rises overnight in the refrigerator.

Duc, after all, I have no time in the morning than in the evening! I got up, drank coffee and went to work!

Here's my last piece, with whole grain flour, left.

cool !!!

and my yesterday's one, baked in the oven - with a crust tacked up in proofing in HP, which I removed and threw away, it turned out to be just as tasty as the previous one in HP ... , a this so beckon - put a thread on me and eat it! And with a herring and onion - mmm ... a fairy tale! On the one hand, it’s pendulously, there’s not enough rolls now for two days — you need to bake it more often, or more; On the other hand, it will spread wide with such a diet !!!
yah !!! why is it so tasty ???
So guys, hold me seven!

there is not enough roll now for two days - you need to bake it more often, or more; On the other hand, it will spread wide with such a diet !!!
yah !!! why is it so tasty ???

Yeah ... bread, really tasty sourdough! We also have a loaf for 2 days and only enough. But I bake with whole grain and rye flour. white is rare and then from flour of 1 grade. We used yeast bread less actively. If not enough, then it is better to bake a kilogram one - for 2 days it will definitely be enough, otherwise you want more fresh. Although somehow a piece of 5 days lay and remained the same, it did not deteriorate. My leaven is already running out, but I haven't got hop cones. Duc had to be fed without them so far - honey, water and rye flour - my leaven has already increased greatly, and I'm raaada. Tomorrow I'm going to look for the cones.

[Sergei]

Girls, thank you very much for sharing your experiences - experiments on baking bread! Similar situations often arise for bakers and your advice will come in handy.
Sergei, you already have a very old leaven, can you revive it with a fresh decoction of hops?
Light, I have been baking bread for many years and we have not gained weight. I also really love bread, but fresh, I can eat it decently, but then I hardly eat it. If fresh bread, then it goes to tea with us, because no cookies with such bread are competitors. I read that hop bread does not give much weight gain, not like yeast. Let eating it be healthier!
shlyk_81,Evgeniya, you don't have to touch the hat, but when it rises strongly, then you need to mix.And before the appearance of foam, you also need to stir so that the water does not settle. It seems that your process is going well. It's been a long time since your last message, should the starter be already active?

Something my leaven is not growing. There are a lot of bubbles, but not growing. Maybe add some honey? Almost two days have passed.

[Evgeniya]

Evgeniya, two days is a little. Let it still be warm. The main thing is that she is alive, she started working.

[marika33]

marika33, duck and I in the morning - not a cookie for coffee, but I take a crust of bread !!! I almost beat myself on the hands so as not to fill up ...

Lagri, Maria, please, tell me in more detail, do you put a rectangular shape in Panas or put your birthmark in it ... Wait a minute I'll look for where to buy the shape ... What if it doesn't work ???

Girls, and about a kilogram loaf - wouldn't it be hard for her to get up? will the bread be as airy?

[Light]

Light, I did not bake more than a kilogram of a loaf, but Valery has a wonderful experience! A loaf of two kilograms!

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



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

[Light]

Lagri, Maria, please tell me in more detail, you do not put a rectangular shape in Panas or in it a darling ... Wait a minute I'll look for where to buy the shape ... What if it doesn't work ???

Girls, and about a kilogram loaf - wouldn't it be hard for her to get up? will the bread be as airy?

Light, many rectangular shapes in Panas fit perfectly and L7 and L10, including, I have both of them and I also baked in Panas many times, but yeast bread. There is also a round one, a small L11, and something else. Many people bake in L7, look for it. I just want him, that is, Panas, to plow the next bread to cook. And while I was cooking in Moulinex, there the shape fits so well and two tena, so it turns out so beautiful. And in Panas, I usually put the form on a stand, because of the heating elements. In L7, I baked a kilogram of bread - everything rose and baked well. And in L10, eight hundred grams. There is also L9, it is bigger than L7, but I won't say exactly about it.

lagri, Maria, it's great that the oven in the mold has adapted. This morning I put the leaven in a cotton bucket and at 7 pm my bread was baked. I have a scarlet and a baking dish is not included. And so the whole process went well in x / p. I am thinking about a new cotton, which will include a baking dish. Maria, are you happy with the mulinex and, as I understand it, it includes a baking dish?

[ninza]

ninza, Nina, Moulinex is my very first bread maker and in it I only bake baguettes in baguette holders and bread in baking tins. And in my own bucket from Mulinex I do not bake bread. I don't like this form of bread. And in general, I only like the classic brick shape, so I bake in a bakery shape almost always. And then in my own buckets from bread makers sometimes the roof falls off, but never in the forms. Moulinex only likes that the forms fit well into it. It's great that your bread turned out in your bread maker! Has the roof fallen off? I also have such a Skarlusha, in it I knead the dough for bread, and in Moulinex I bake. Moulinex is loud when kneading. And I have a round shape in Skarlsha, in which I also baked round bread on the same sourdough. It turned out to be excellent bread, baked by Darnitsky.

Maria, everything is fine with the roof, it does not fall. I just bake with as much liquid and flour as you have. In a scarlet, everything works out great. Only I noticed that when I put the dough for the night in a cotton bucket, the bread turned out worse. And when I started to put the dough in the morning, everything became fine. Your experience told me that I came to the right decision. But I want to bake in the form, because it is difficult to keep track, the bread is so high. Always trying to lift the cotton cover. Tell me, what is this round shape that stands up in a scarf? I dearly love my scarlet, she's a hard worker. I thought about another x / n just because of the baking.

[Nina]

Nina, I have a round cake pan, with a non-stick surface, fits well, but stands on a stand (this is an inverted cake pan). These are sold in large crockery stores. The form stood idle, and now I applied it with a loaf of bread on this sourdough. I am very glad that my experience in baking bread was useful, we all learn from each other here. Today I again baked bread according to the recipe I wrote above, with some changes and, as usual, the result is excellent. This leaven is just a godsend for me. Works flawlessly. There were sometimes problems with yeast bread: with the roof of the bread.

You already have a very old leaven, can you revive it with a fresh decoction of hops?

So I feed her with flour or like Maria medkom, hw. flour. It does not count? And if you revive it - is it anew or dilute the old hops with flour?

fresh, I can eat it decently, but then I hardly eat it. If fresh bread, then it goes to tea with us, because no cookies with such bread are competitors

I lean too.

Quote: WolfsAngel on Dec 30. 2015, 19:35
The leaven is reliable, the quality of the bread is not lost during long-term storage.

Marina, he also keeps it for a long time! How to be something ?! We have become akin to her! And the refrigerator too.
Wow! I read all of them !!!

Everyone who liked my bread: don't bake it like that !!! I found its significant drawback - when you smear it with jam, it flows through the holes !!!

[Sergei]

Sergei, mazh pavidlay. I love plum jam very much. Caviar without oil also fails.

mazh pavidlay. I love plum jam very much

: cray: Are you kidding me? I don’t have that! I would love too - but no.

I stopped baking bread without kneading with holes, I wanted a finely porous crumb. And jam can be made by boiling apple or plum jam. These are my favorites. On the site there is a recipe for mashed potatoes in the microwave, it’s good for me!

[marika33]

Hello Marina marika33... Greetings to members of the forum. I specially registered on the forum to learn how to make hop sourdough and learn how to bake bread on it. I myself don’t eat bread, but with the advent of children, the question of bread arose seriously, since I’m just afraid to give store bread to them. I carefully read this topic and, it seems, everything is clear, but at the same time there are so many questions that nothing seems to be clear. I made the leaven twice already, using purchased hops from the pharmacy. None of the starter cultures have grown much in volume. The first leaven has approximately doubled. I even tried to bake rye bread from it. The dough for bread was very lively, it rose as expected after baking, the middle was spongy, and damp, dull around the edges. Maybe she took the wrong form? Too big. I do not know. I have never baked bread before. The second leaven did not want to come to life for two days, it stood - complete silence. Then it bubbled, but not growing. I wanted to give up everything, but decided to write here in the hope of help and support. What am I doing wrong? Tell me please.

I'm sad - mold has appeared on the walls of the sourdough jar. So I'll try again.

[Oksana]

And if you revive it - is it anew or dilute the old hops with flour?

Sergey, you can add fresh hop decoction + honey and flour to the old sourdough.

when you smear it with jam it flows out through the holes !!!

Sergei, Valery often bakes bread, his leaven is constantly consumed, I believe that he has added hop broth to it more than once.
Yes, the sourdough is stored for a long time, now my bread consumption is not large and, accordingly, the sourdough, too, has been in the refrigerator for about 2 months, the water has only settled on top.

Sergey, mazh pavidlay. I love plum jam very much. Caviar without oil also fails.

Oksana,

[pikatoshka]

pikatoshka, Alyona, we are glad to see in our topic, we will learn together to bake delicious bread and please the kids with them. And they love this bread very much!

with the advent of children, the issue of bread became serious, since I am simply afraid to give store bread to them.

Quite right, children cannot be fed with store-bought bread and the right decision has been made to bake it.

I don't eat bread myself

Yeah, wait and see
Alena, and the first leaven has not survived? If there is something left, then it is better to add fresh decoction of hops, honey and flour to it.
If not, put the fresh starter culture in a warm place, but not higher than 30 degrees. You can add a little honey. Stir it. Are there bubbles, so alive, the capacity is not very wide? Or maybe you can't see that it is rising? There will be questions, ask, we will understand and help. Good luck!
Evgeniya, I regret that it turned out unsuccessfully, I was sure that you will get the leaven, the process went fine.
What was the sourdough covered, could it breathe? Maybe the flour is not of high quality? This is the first time I meet this question. It happens that sourdough does not work because of not fresh hops, but this is the first time I hear about mold. Do not despair, everything will work out!

The leaven stood in a jar, and was closed with an inverted lid. Today I'll buy hops, I'll try again. The flour was from a new bag. I just bought it. We have only one type of rye flour from one manufacturer here. Lavrovskaya elitpak.

[Evgeniya]

Evgeniya, don't throw it away yet. Collect the mold from the walls of the jar, stir the leaven and let it stand still. Cover with plastic and pierce it.

Oksana,

[marika33]

Marina,marika33, I used all the first sourdough, it turned out a little and it also increased by only 2 times, maybe that's why the bread did not work out. I made both leavens in a liter jar. Right now I am looking at my leaven and thinking, should I try to bake bread on it or try to make a new one? My sourdough is not going to be violent for a week now. I am worried about the question, when we heat the hops, it should boil or languish directly, I am afraid to digest it and I do not boil it, but how I torment it, maybe this is the problem?

maybe this is the problem?

It is right.

[Sergey_A]

Sergey_A, did not quite understand, is it right to languish?

[Alyona]

Alyona, hops must be boiled over low heat for at least 15 minutes. If you do not boil, then the broth will be bitter and there will be bitterness in the bread.
We have in the subject the experience of forgetfulness of the broth on the fire and it boiled for about 40 minutes, it happened with Esther (Maria). After that, she noted that the leaven on such a broth was very violent. I never tried this method, but I tried, (at the very beginning of baking bread with hop sourdough), steaming the hops, not boiling, and refused it.
It is better to make a new sourdough with boiled hops.

[marika33]

marika33, you gave me hope, thanks, I'll try to make a new leaven and report on the result))))

simmer

For me this is "torment". What else can you do over low heat ?! If you just keep any herb in hot water, then there will be no evaporation of the water and an increase in the concentration of the solution. Correct if I'm wrong - I will know in old age.

It is necessary to gurgle and boil! Then there will be no bitterness! and if the fire is large, then it boils violently and can run away, so the fire is less, and nobody canceled the gurgles!

...

Looks like I'm wrong. For me, the languor was with little gurgles.

[Sergei]

Sergei, here's how the languishing mode is explained in the instructions for the multicooker:
At temperatures of 85-95 degrees, products are prepared according to the principle of slow simmering, that is, the temperature is high, but below the boiling point of water.

Got it. We don't read the instructions - we turn it on right away.

[Alyona]

AlyonaIf it doesn't work out, ask, we have a very powerful support group here, we will help!
Sergei, Yes, it is necessary for the broth to boil, but over low heat. If a lot of water evaporates, then you can add water to the broth, preferably not boiled.

We don't read the instructions - we turn it on right away

Exactly!

Lagri, Maria, I still didn't understand: this round shape is suitable for scarlet fish and what does it mean: stands on a stand? If possible, in more detail. I really want to master baking in the form in x / n. Can you show this form? Thank you in advance.

[marika33]

marika33, I know that you don't leave anyone, that's why I came to your forum, thank you all for your support)))

Sergey_A, Loksa, Lagri, here for me the question of slow boiling turned out to be difficult))), I thought that gurgling was boiling, and when it did not gurgle, the water slowly evaporated, I again brought it to a gurgle and removed the temperature, I was afraid to digest the hops)))) thank you all for explanations))))) and attention)))))

Got it. We don't read the instructions - we turn it on right away.

So I also just read it.

Lagri, Maria, I still did not understand: this round shape is suitable for scarf and what does it mean: stands on a stand? If possible, in more detail. I really want to master baking in the form in x / n. Can you show this form? Thank you in advance.

I'll take a picture now.

In, already took a picture:

I thought gurgling was boiling

And I didn't get it right. On the other hand, this is not bad either:

it boiled for about 40 minutes, it happened with Esther (Maria) After that, she noted that the leaven on such a broth was very violent

\ Boom to continue to live and experiment.

[Maria,]

Light, rectangular shapes, many of which fit perfectly into Panas, and L7 and L10, including, I have both of them, and in them I also baked in Panas many times, but yeast bread. There is also a round one, a small L11, and something else. Many people bake in L7, look for it. I just want him, that is Panas, to plow the next bread to cook. And while I was cooking in Moulinex, there the shape fits so well and two tena, so it turns out so beautiful. And in Panas, I usually put the form on a stand, because of the heating elements. In L7, I baked a kilogram of bread - everything rose and baked well. And in L10 eight hundred grams. There is also L9, it is bigger than L7, but I will not say exactly about it.

Maria, Thanks for the clarification! I found L7 - they make it at a factory in a neighboring town. I'll get through - I'll go! Only there I saw round shapes, and toast, and notches for biscuits / tongues ... I'm afraid I'll buy everything there ... We hamsters get it all!
It seemed to me that the volume in L10 is greater than in L7. And you have the opposite ...
Special thanks for the tip about the cupcake tray! But I saw two cupcake molds in the photo - a large and a small one, that is, the height of one is not enough? Or it seemed to me?
And yet - can I have your Darnitsky recipe? Is he without dancing with tambourines?

I found L7 - they make it at a factory in a neighboring town. I'll get through - I'll go!

Discard the address, pzhlst.

I will buy everything there ...

And one more thing: leave us at least one !!!

[Light]

Light, from the table it can be seen that L10 is less than L7, these are GOST sizes:

About cupcake tins: so that the bread tins do not touch the heating elements, they raised it in this way, and put it in the center so that it would not "sink" inside.
About Darnitsky's recipe: I baked it with this hop sourdough once, according to the same recipe that I wrote above, taking into account the ratio of rye and wheat flour of the 1st grade - 3: 2. Actually, you can see the recipe here, only there the process takes longer. I can tell you later, my own, along with a photo.

Today I finally bought hop cones, now I will update my starter culture.

Maria, thank you so much for your work! An inverted muffin tin is metal and what size is it, and what size is it also round? All this is in a scarlet? Thank you again.

[Nina]

Nina, the one that the lower keksnmtsa has a large diameter of 16 cm, and the height is 4 cm.The upper one is 2.5 cm high.In general, it is necessary to raise the x / baking round shape by 6-7 cm.And the round shape itself with an upper diameter of 17 cm and a height of 9 cm And all this is in Skarlush.

Maria, what's the size of the baking pan itself, is it Teflon?

[Nina]

Nina, I wrote about it above, the diameter is 17 cm. The form itself is not thick with a non-stick coating.

Masha, I'm sorry. Today I am not very attentive. Thanks again.