The simplest hop starter

now I will update my starter culture

And I already had time! :-)

I recently fed her with honey and flour, but I also need a decoction of hops. Only now you have to think how much. My starter, well, it works so well that I'm afraid to screw something up. So it is necessary to go through it.

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

All OK.

[Lagri]

Discard the address, pzhlst.

I hope that they will sell it at retail ... Judging by the photo gallery, price tags are pasted on the forms, which means there is a retail store ... Although it is not known how old these pictures are ...

🔗

But this shop in you geographically is not closer ???

🔗

LagriThank you, something I, apparently, looked at the wrong sizes ... Sorry ...
and I saw this recipe, reread it ... realized that I did not get into the time period in any way ... so I called it "Dancing with tambourines"!

[Light]

Light, today I bake Darnitsky according to the same recipe that I wrote above. Everything worked out. It is baked. I bake in a round shape. Even though I fed my sourdough two days ago and it turned out thicker than it was before, it worked as well. Now I'll feed her with hops.
P.S. I baked it, but I will cut it later. So everything turns out OK with my starter culture. We sold Darnitsky and is on sale round, so I baked this.

What turned out to be:

150 g of prepared sourdough for bread (50 + 50 + 50, i.e. hop sourdough + rye flour + water) - costs 3 hours, then kneading the dough into xn. from this leaven +
215 ml - water
164 g-1 grade wheat flour
196 g rye flour
1 tsp salt
1 tsp sugar
1 tbsp. l. -growth. oils
Knead the dough into xp on the Dough-1.5 hours
Transfer to the form and put on proofing in hp up to the edges of the form, about 3 hours.
Then on the Baking mode - 1 hour
Here's a cut.

[Lagri]

Lagri, on the weekend I will bake! Thank you very much!

[Maria]

Maria, as always, very beautiful bread, thanks for the photo and for sharing such beauty and deliciousness with us!
Yes, I get sourdough of different consistency, but bread always raises well.

[Light]

Light, Marina, thank you for warm words!Light, bites to your health!

Not only handsome, but also envious - it's enviable that this happens, I want to learn.

[Sergei]

Sergei, you need to choose a shape and you will have the same beautiful. In your frying pan, the dough spreads, and even a little of it, because it does not rise to the top.

...

So I'm on the right track. Intuitively, I'm really going. But someday my bread will be the highest !!!
Thank you!

[Sergei]

Sergei, you need to choose a shape and you will have the same beautiful. In your frying pan, the dough spreads, and even a little of it, because it does not rise to the top.

It's strange why it spreads out in the pan - it shouldn't, it rests against the walls and rushes up (the consistency of the kolobok needs to be adjusted)

On the contrary, I no longer bake white bread in factory forms, only rye and rye-wheat.

And white bread only in volumetric forms - pans are different, and I'm looking for another alternative.

[Valery]

Valery, I read that the dough rises up, it is advised to take a tall form, this applies to bread and cakes. I think this is logical.
If you knead the dough steep, then yes, it will not blur, but will rise more. But I don’t like tough dough, the bread is denser.

why does it blur in the pan - should not

So it is - the last photo from well rising bread. In diameter - over a frying pan.

[Valery]

Valery, I read that the dough rises up, it is advised to take a tall form, this applies to bread and cakes. I think this is logical.
If you knead the dough steep, then yes, it will not blur, but will rise more. But I don’t like tough dough, the bread is denser.

Marina, good time!

I do not know how high the form should be, BUT I am now trying to remember in detail when I was an outside observer in my childhood, the entire technological process of baking my grandmother's bread.
So all the breads were baked in pans - wide - YES, but not high, ordinary standard ones.
So it's a little bit wrong to call it bread = it's BREAD. (and they called this bread-Palyanitsa).
It was accordingly baked in ovens (summer or winter, in the house, in the sense) and weighed at least 5 kg (maybe more, I can't remember), it fit just 40 liters. an aluminum pan for storage. (there were no such breadbins in nature)

And the dough was put on hop yeast, but only dry, but the very technology of kneading dough and dough differs from ours, so we are conjuring over this, trying to restore this knowledge and increase it.

[Valery]

Valery,
If you knead the dough steep, then yes, it will not blur, but will rise more. But I don’t like tough dough, the bread is denser.

Here I remember the wisdom of my ancestors and I remember one moment = the dough was successful and was considered gorgeous if it FEED.

all breads were baked in pans - wide - YES, but not high

They baked what they had. What times were there !!! Not up to forms. Here I am the same - what I have ..... And slowly acquire (moving into better times). Today I bought a long form for a loaf. And it hasn't risen for 4 hours, although the leaven was puffing with bubbles!

And it hasn't risen for 4 hours, although the leaven was puffing with bubbles!

I tried the loaves, it turned out - I was satisfied.
They went up in time like bread.
I actually molded loaves from this bread recipe.
They were baked in a baguette maker. In principle, everything was standard.

I do not bake them - they disappear too quickly.

Here is today's miracle.

We are slowly getting to the point when you are happy with everything.

[WolfsAngel]

WolfsAngel, Valeryvery nice and correct bread! I like it

Oksana, it also contains a piece of your advice and experience

Here I remember the wisdom of my ancestors and I remember one moment = the dough was successful and was considered gorgeous if it FEED.

Beeping or clicking?
Valery, the most beautiful bread! Well done! But in order to bake a loaf weighing 5 kg, you need to fold the Russian oven.
You are a purposeful person, you will succeed, the main thing is desire. Although you still have a magnificent result.

And it hasn't risen for 4 hours, although the leaven was puffing with bubbles!

And it hasn't risen for 4 hours, although the leaven was puffing with bubbles!

Sergey, what kind of bad luck are you having today?

Beeping or clicking?
Valery, the most beautiful bread! Well done! But in order to bake a loaf weighing 5 kg, you need to fold the Russian oven.
You are a purposeful person, you will succeed, the main thing is desire. Although you still have a magnificent result.

Marina thanks for the assessment of the bread!

I think both squeaks and clicks, because both squeaks and clicks are heard = probably who wants to hear what.
Regarding the dedication, you are right = 3 months, 50 kg. bake a bag of flour -I and myself in

Girls, Advise the recipe for sourdough pancakes, intoxicated of course.

I will be grateful to you!

for 3 months, 50 kg. a bag of flour to bake

Valera, the main thing is that this sack of flour has gone to the health of all those who eat bread, and to you, to the pleasure of those who create it.
I always bake sourdough pancakes. I put the dough for 2-3 hours, rise with foam and bake. I put sourdoughs in the same way as on bread.

Valera, the main thing is that this sack of flour has gone to the health of all those who eat bread, and to you, to the pleasure of those who create it.

I agree with you, it is.

As for the pancake dough, do we immediately make the dough with all the ingredients?

Yes, I knead in this way, depending on the activity of the leaven, as the dough becomes fluffy, I start baking pancakes.

Thanks we will try.

Valery, to your health!

This is my bread today


The dough rose even under the hands, during kneading, it was so airy.
Yesterday afternoon I added some fresh hop decoction to a little sourdough residue. The fugitive ran away from the can all the time. I put the dough for the night, kneaded it in the morning and there was fresh bread for dinner.
The loaf weighs about 800 grams.
The hop was boiled for about 50 minutes and still, when squeezing it, you could feel the resin. Hops themselves were harvested and it differs significantly from the one purchased at the pharmacy.

And this daughter was baking rolls in a pizza maker. The dough is also leavened.

Decent bread and rolls are intriguing.

With hops, I've read a lot of discussions and questions about bitterness and odor.

I do not know how anyone has a provocative smell, and where such stinky hops are taken even in pharmacies = I can say by myself = that hops stink like that, I can't even imagine.

Once a week, I cook it and languish on gas for 1-2 hours, for cosmetic purposes = and the smell is not even felt.

Both drugstore and home-made, but home-made chic, big and smelly.
I have a herbal pillow, and there is about a 5L bucket of hop cones in it.
For me, on the contrary, the smell is soothing and pleasant.

I tried the loaves, it turned out - I was satisfied.

And I did not rise as much as I wanted. It "ascended" only in the oven, but I would like more, since there were no bubbles at all. And I do not consider small bubbles. I will continue to seek the truth.

I do not bake them - they disappear too quickly.

So either bad (quickly thrown away), or good - ate.

We are getting to the point when you are happy with everything.

I could stop at this already!

Sergey, what kind of bad luck are you having today?

Not just today. I fight for the result with every baking. I have little lift. Every time I do it and think: right now I'll drink yeast and there will be a mountain !!! I think and do in leaven.

Not just today. I fight for the result with every baking. I have little lift. Every time I do it and think: right now I'll drink yeast and there will be a mountain !!! I think and do in leaven.

Try to play with dough = by time and composition.

Try to play with dough = by time

I'm trying.

and composition.

I get to that more slowly, that is, less often - I cook ... in general, a bag will be enough for me for several years.

[WolfsAngel]

WolfsAngel, Valery! Simply impossible beautiful bread !!!! Bravo! I just want to tear off the edge ...
Can I have a recipe / technology for Fstudiy ???

marika33, wonderful bread! It is directly visible without a cutter that it will be porous!

And my hops didn’t stink at all during the broth, sorry ... I thought it was wrong with me, maybe I collected it at the wrong time or dried it wrong ... Now I understood - the reason is that it was collected with my own hands, and not a pharmacy one! And why did I, such a bastard, not collect all, left on the branches? I thought, where do I have so much of it, salt ???
WolfsAngel,but about the idea with a pillow, thank you - you need to pile, maybe the process of falling asleep will be easier ... Yeh, all the stresses of modern life! No rest for the body!

[Light]

Light, Thank you! My bread is not exhibition at all. I don't even grease the mold with oil. I don't like the smell of butter in bread. And the crumb turned out to be very porous and airy.
WolfsAngel, Valery, please share the secrets of hops decoction for cosmetic purposes!
We too are blissful inhaling the aroma of hops and the pillows we have with it. We need to procure a lot for the next year. Otherwise, it is now crushed and very little of it remains.

WolfsAngel, Valery, please share the secrets of hop decoction for cosmetic purposes!

Marina. I do not touch cosmetology and cannot tell prescriptions.

The hops are poured over with boiling water and languish for several hours, and then this broth is used to rinse the hair.
Somehow how.

[Valery]

tack, guys!
I have figured out your secret plan!
You decided to feed everyone with delicious bread so that the Russians are no longer able to cope with excess weight ...
How else to understand this?
A small bun of bread was enough for me for a week, I was still drying croutons from the leftovers ... And now what? I baked it at night, barely waited in the morning to cut off the edge, took two pieces to work with me, chichas already with homemade squash caviar (from Mistletoe), and just like that - without anything !!! I learned half a roll in a day! And this is about 350 grams !!!
I understand - we must stop! But I can't uuuuuu ..... Save who can! (in general, a cry from the heart!). Tomorrow I'll take a quarter to mother - and a break for a week!

But seriously - here's a photo ... The shape is large, so the bread is not high ... It seems like nothing special, but delicious!
the roof has not settled, no sourness! About 650 gr ... Darnitsky.
Valery, Your godson! Thanks again!



With flash


no flash

Light - worthy and appetizing bread.

He lacks - saline, mustard, well, a glass of liqueur = but this is already

You decided to feed everyone with delicious bread so that the Russians are no longer able to cope with excess weight ...

Russian women are not recovering from bread, but from sugar, and its derivatives.
At my home store bread in such quantities was not consumed, as now homemade.
We have a bun of 2 kg = for 2, maximum 3 days - and no one has any gains.

Tomorrow I'll take a quarter to mother - and a break for a week!

But what about new recipes, new taste, new emotions. A break for a week is not serious.

[Light]

Light,! But don't be afraid, you won't get much better, this is not yeast, but leaven.
I love bread too, especially fresh! I don’t get better from bread, but I don’t eat sweets except honey. And bread with vegetables only makes the figure slimmer.

no one has any gains

And we also.
Today I found out that it took my daughter 1.5 sacks of flour 3.5 months, she bakes almost every day, there are no fat ones

[WolfsAngel]

WolfsAngel, marika33, well, thanks guys! Calmed down!
And special thanks for the kind words and good advice!

He lacks - saline, mustard, well, a glass of liqueur = but this is already

Our person!!!
today he had a herring with a green onion

and a glass of cognac

Mmmm !!!! just a song !!!!

a week break is not serious.

break for a week - for rye bread !!! The family consumes exclusively white bread! I bake it every other day! This has already been put on stream!
And rye - exclusively your favorite! If I absorb it in such quantities, I'm afraid of the consequences! Well, I can't think about CHO, imagine that for morning coffee I cut off a piece of rye, and not take a cookie or a sandwich !!!

Russian women are not recovering from bread, but from sugar, and its derivatives.

I don’t eat this caku! sweets, buns, gingerbreads, and even more pure sugar - a long time ago! sometimes just honey with evening tea!

Today I found out that it took my daughter 1.5 sacks of flour 3.5 months, she bakes almost every day, there are no fat ones

I have stocks of flour on the loggia - I pull from there! If there is about 15 kg left, I shout: "The flour is running out!" We bring another 30 kilograms. Fortunately, the store is in the yard, and there is also flour of the 1st grade, which is not everywhere ... So I don't even know how much I spend ...

We have a bun 2 kg

I'm waiting - I can't wait for the details!

.... I forgot to tell you! From Darnitsky's kneading, I have about 40 grams of fed sourdough left ... well, do not waste the good! I mixed with rye and went to work! Then I added 1 grade by eye and left it overnight !!! In the morning I molded it, my husband was already baking. In general - a pure experiment!
And it was definitely not a brick! The roof is a little different ... But he is a "non-prone" ...

[Light]

for morning coffee I cut off a top of rye, and not take a cookie or a sandwich !!!

Light, so I'm not alone, I have the same thing. Darnitsky flies away at once, a loaf of a day. I don’t know how to stop. It was not so with yeast bread, for sure.It's all the hop sourdough that makes the bread so tasty or something ...
And the "homeless" bread is excellent!

And my sadness, sadness, the leaven has been standing for three days, bubbling, but I now put it to the radiator ... Why am I doing wrong? Fresh pharmacy hops, fresh honey, boiled, as expected.

[Alyona]

Alyona, and you feed her with a little rye and honey water. Everything will be OK. My sourdough was a little capricious too, and now it behaves differently, but the bread picks up. My first bread was very bad and took a long time to rise, but I endured everything and now we have made friends with the leaven. The main thing is not to be nervous and patiently go towards the goal, then everything will work out.

[Lagri]

Lagri, and should I put it in the refrigerator or feed it and leave it to sour? And honey water is honey dissolved in boiled water?

[Alyona]

Alyona, yes, honey water is a honey dissolve in warm water, just a little, well, from a half teaspoon of honey. I did so and it, my leaven, began to rise even in the refrigerator, I kept interfering with it, I was afraid of running away. Try not to put in the fridge first - watch. Here I see, everything is different for everyone: for some, it turns out as it should, for someone it is capricious, but in the end it works, and how. Wait patiently, everything will work out.

[Lagri]

LagriThanks for your advice and support. : flowers: and another question, you need to wait until the sourdough rises, or bake bread and sourdough, which could not rise, but bubbled, in general, how to check the maturity of the sourdough, just by how it rose or are there other signs?

[Alyona]

Alyona, I would bake a little bread and test it like I did then. All the same, the dough will rise somehow. Well, even if not as it should, but still the leaven will work. So you will see her maturity. Every day she is gaining strength and will be strong over time. Can you describe her smell?

[Lagri]

Lagri, Maria, sourish smell, not bready

[marika33]

My starter culture is as vigorous as you smell it, it gives in your nose! Then, as I feed it, the smell seems to be like bread, pleasant. Today I fed the leaven, and in the evening it has already doubled somewhere and again it is all foamy and vigorous.
marika33, Marina, how should it be right there? Help with the smell.