The simplest hop starter

[Margot K]

Margot K, thank you for your warm and friendly feedback! I am very pleased that people are returning to lost and forgotten national traditions.
Hop leaven is not difficult to use at all. If you are satisfied with exactly this option for baking bread, then so be it. Maria also bakes like that and she makes excellent bread.
Anatoly, congratulations on your first baked homemade bread! If it turns out to be sour, then next time reduce the time for dough. I wish you success!

Oh, remember I sinned on hops, the leaven rose a little .. But I put it in the refrigerator, in the afternoon I put the dough at about one o'clock, in the evening at 9 o'clock I kneaded, put the dough in the refrigerator for the night, so it rose in the refrigerator. In the morning for an hour and a half at room temperature, warmed and baked. The result is insanely delicious bread !!!

[Venera007]

Venera007, Tatyana, congratulations on a successful bread! And I did this out of necessity and it turned out to be excellent bread. This leaven is simple!

Girls, I leave the dough like that, usually for pies. I bake for several days in a row and it always rises to a critical level in my refrigerator. The lid does not allow to escape, although there is a test at the bottom. In pies, it can be very lush, solid holes. But I didn't bake bread from such dough. We need to experiment somehow.

[Marina]

Marina, and the dough does not over-acid in a few days?
I still won't try to make pies ...

Maria, yeast yeast, super! And I liked to leave the dough in the refrigerator overnight, you can sleep peacefully, and not stand guard at the oven in a sleepy state when it is ready

[marika33]

marika33, Marina, can I have a recipe for pie dough?
otherwise I bake bread with sourdough, and the dough is yeast (((
Lagri, Maria, thanks for the recipe again - I dragged it into my notebook ... I thought you tried some other recipe ...

[Tatyana]

Tatyana, the dough remained for three days, I baked from it for three days, I did not feel sourness. I don't even like the slight sourness in baked goods.
Light, I always make the dough by eye. I repeat, as I begin to measure and knead, everything turns out worse.
I put a little more sourdoughs than on bread. I put in the usual dough, and then add the egg + honey + sour cream or butter. I also knead it, leave it for proofing, and then shape it. I put the leftovers in the refrigerator.

The last pie went to Moscow, a special thanks from the children was for the dough, which was very tasty.

[Maria]

I bake like this (I already wrote above and now I copied the message):
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 it with a saucer and wrap it with a towel on top, 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 form (it is slightly less than L7), oiled and put the form 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 mold (time is 2.5 hours somewhere) and then turn on the Baking mode for 1 hour.
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=413702.1920

I baked bread according to this recipe. I started it in a bowl at 9 am.No movement after two or three hours, not even in the evening after 12 hours. I wanted to throw it out, but I forgot, and she stood with me until morning. In the morning I looked, but it doubled, waited another three hours and started the dough. Flour put 60 grams of CZ and 300 grams of BC, but in the process she added another 40 grams to the kolobok. In the form, it stood for 6 hours before it was doubled. And it rose in the oven. Very tasty bread turned out! Thank you, Maria,

Photo with and without flash.

[Lagri]

Lagri, Maria, thanks for the recipe again - I dragged it into my notebook ... I thought you tried some other recipe ...

Light, I bake with hop sourdough so far only according to this recipe, because I have already worked it out and my family loves bread very much.

Here's my next one. They always turn out the same for me and I am very happy. The main thing is tasteful.

Evgeniya, I am very glad that you did it. At first, not everything went so smoothly for me, but now

[shlyk_81]

shlyk_81, I also got my first bread with a brick! The second one is better ... Apparently, the leaven was gaining strength. And now the baking is on the roll, and the result is always guaranteed! Do not despair and you will achieve results! Good luck!

[Maria]

... Very tasty bread turned out! Thank you, Maria,

Evgeniya, I think the bread turned out to be successful. If the form were slightly smaller for this amount of dough, then the bread would turn out to be high. And the crumb is very correct. Well, the fact that it took longer to prepare is not a problem. It's not sour or bitter. And the way you write is delicious. So you will cook the next bread "along the trampled path." I think that many people do not immediately go smoothly, the main thing is the result. Along the cut of the bread.

Light, I always make the dough by eye. I repeat, as I begin to measure and knead, everything turns out worse.
I put a little more sourdoughs than on bread. I put in the usual dough, and then add the egg + honey + sour cream or butter. I also knead, leave it for proofing, and then shape it. I put the leftovers in the refrigerator.

it is clear that nothing is clear ...))) The technology is clear! only in sourdough dough there is always more liquid than in yeast dough ... Accordingly, your dough turns out thinner?

[Lagri]

The first time I baked sourdough bread in the form of L7 in HP Delongy. In it, the roof is fried a little, since the HP with a window.
Pekla Russian (rye-wheat) and whey bread in 1 grade according to the recipe Lagri.
Photoreport:
On serum:

Both:

[Light]

Lightwhat handsome men baked! That's what it means, after all, a bakery form! In my Moulinex there are two tens, so the top is always fried and not light, and lately I have been using Panasonic, the crusts are just fried there well and the color of all the bread is even: both sides and bottom and top. Where is the bread cutter? In general, congratulations on the delicious handsome men!

[Lagri]

Lagri, Thanks for the kind words! And thanks again for the recipe!
I will bake in Panas, as long as there is no support for the form in it - my husband promised to do it ... Therefore, in Delongy!
and here is a wheat cutter (rye will stand until tomorrow), finely porous and very airy, the softest with a thin crispy crust

[Light]

Light, great cutter, congratulations! I think the second bread is the same.

[Light]

Light, well, I don't have a recipe for grams. And the dough for pies differs from bread dough only in that baking is added to it. I knead not liquid, the same bun is obtained as for bread. The last dough was cold rolled out with a rolling pin.
You make wonderful bread girls! What are you smart girls! Thank you for sharing such beauty with us!
Evgeniya I congratulate you on an excellent result! now you can safely put on a larger portion and on whey, the bread will be even tastier.

[Light]

Light, gorgeous bread turned out !!!!!!!

[marika33]

marika33, Marina, thank you for your answer and kind words!
As for the butter dough, I understood - I will try, then I will share, hang up the lope in grams)))
LoksaThank you, I like it myself, but there is still something to work on ...
And here is the Russian cutter (delicious, no words! Wait a minute and eat it without anything ...):

[Light]

Light, a miracle how good the bread is, continuous holes!

I congratulate all men - bakers and husbands of our beautiful ladies on Defender of the Fatherland Day!
I wish you health, prosperity, peace and excellent results in bread baking!

[marika33]

marika33, Thank you!
All with your prayers!
Today I'm cooking again ... Some kind of conveyor))))

Today I baked bread for the first time in a glass pan. I liked that it was possible to observe the rise of the dough, but the problem was to get it out of it. Although I oiled the mold very profusely, the bread did not want to come out, I had to suffer.



and cut

it turned out fluffy and very tasty bread.
In the morning I put the dough, at 15 o'clock the dough was kneaded and at 18:30 bread was baked.

[Marina]

Marinawhat a handsome man! Well, it just pleases the eye! And I think it was necessary to grease the glass form with margarine (from the refrigerator) and sprinkle it with flour, then everything will come out perfectly. I also had such problems, so this is how I solved them.

[marika33]

marika33, wow !!! Masterpiece!

I congratulate all men - bakers and husbands of our beautiful ladies on Defender of the Fatherland Day!
I wish you health, prosperity, peace and excellent results in bread baking!

Marina thank you for your congratulations and wishes!

[Maria]

Maria, Light, thank you for your kind feedback!
Valery,

Good day! Tell me please.
Yesterday evening, in a 2-liter pan, I poured half a pan of peeled rye flour, a glass with a slide of wheat, 2 tbsp. tablespoons of sugar, 2 tea salts, mixed, added 2 tbsp. tablespoons of sunflower oil and about 5 glasses of water. I mixed everything and put it in a warm place overnight. In the morning, (after 12 hours), it rose 1.5 times and everything was fine, I left it warm for 2.5 hours, now I came, I look it still rose, but fermentation bubbles appeared and it started to stink, I don’t know, how to describe it, rather shit with sunflower seeds (sorry for the comparison) and not even a pure rotting smell, in general, not peroxidized, not yeast, but exactly as described. It can be seen that there are active processes on its movement and bubbles.

In general, it was supposed to be put in the oven in 15 hours according to a recipe from YouTube, called "Cooking delicious yeast-free bread ourselves" (you cannot give links here.) It is without yeast and sourdough.

but with such a smell ................. so as not to get poisoned later. In general, I don't know what to do.
Here is his photo

two hours ago this stench was not there, like I slept with him and nothing was felt, but now it's difficult to be in a room alone.

[aton4]

aton4, I guess your whole mixture is peroxide, that's why such an unpleasant smell.
I don’t know how to help you. And where did you get this recipe, you cannot ask questions?
Perhaps it was not necessary to overexpose him to such a state? And the volume is very impressive. Untested, dubious recipes must be taken in the smallest sizes.

Apparently the author of this recipe was catching the risen dough at the stage when it had not yet begun to ferment, having risen. He had it for about 15 hours, and for me it rose without an odor in 10-12, and by the 15th it had already begun to wander.

The oven will probably not work out of it, but it can ferment into sourdough.
I'm thinking of starting to feed him so that it starts to ripen in the form of a sourdough or maybe it is necessary to give him in this form, can it ripen by itself?

[marika33]

marika33In general, today is baked on the hop sourdough that I made five days ago.

Considering that I almost lost faith in following the recipes), I did it almost on a whim.
I took this recipe for rye bread from this forum as a basis, with the name - "100% whole grain rye bread with sourdough seeds in the oven".

Dough made as it says on rye flour, etc. During the night in the warmth rose.
Then the same recipe, only flour probably turned out more than written. In general, the dough was thick, it was difficult to stir with a spoon, but sticky and there was not pure rye flour, but about 50% x 50% rye peeled with wheat of the highest grade.This dough did not rise, but took off in 2-2.5 hours for me, even crawled over the edges of the mold.
I put it in an unheated oven, on a small fire, in 15 minutes the temperature rose to 130 - 150 degrees and at 150 I baked it for another 45 minutes, then I turned off the heat and left it to cool in the oven for 45 minutes while it dropped from 150 to zero ... then he stood still under a towel until evening.

The result is such a bread. There is a sourdough smell, though not very strong, but it is there and is felt, and when you cut off a slice, the crumb does not stick much, then it seems to dry out a little while you eat it, but after the cut you feel that it sticks, although it does not look baked.

In general, I hope that the presence of the sourdough smell and the fact that not a lot sticks is not dangerous to health, because I already eat it), I can't wait.

[aton4]

aton4, seemingly very normal rye bread turned out! What sticks is the property of rye flour, but when it stands up, this stickiness almost disappears. How does it taste like?
Regarding the baking temperature: usually the highest temperature is set first, and then reduced. Perhaps that is why the bread did not have a dome.

I don't know the taste. Sourdough taste is felt. This is the same leaven about which I wrote that the smell of rot for some reason came. After a couple of days in the refrigerator, he disappeared and now the smell is saturated with fermentation, yeast or something. In general, it is normal.

I didn't eat much of it, precisely because I don't know, the smell of leaven and a little stickiness is not dangerous from the point of view of the fact that after you eat it, it will begin to ferment inside). When you chew distantly, Plasteline resembles in consistency. Don't take it literally). The pores in the bread are great. in general, I can't say anything about the taste yet, but for some reason I wanted to eat and eat it. Maybe because the long-awaited one. One and a half weeks of samples. Next time I'll try not 2.5, but 2 tablespoons of sourdough for making dough for that rye recipe.

[Marina (marika33)]

The leaven seems to have become normal. But when you take it out of the refrigerator, it stratifies - some liquid on top, flour below, relatively speaking
This is how it looks:


Is this how it should be or is there something wrong with my leaven?

Have Marina (marika33) on the photo in the message

The simplest hop starter

completely different content in the jar

Maybe my leaven is wrong?

Thanks for answers)

I have the same. I stirred before use.

[aton4]

aton4, Sergey, not everything works out at once and not for everyone. Over time, experience, skill, intuition will come and everything will work out!
il-ir, Ilya normal starter culture, as advised by Sergey, must be mixed before use. Isn't there flour at the bottom, but dough?
In my photo, the sourdough is still in the process of fermentation, with bubbles.

[aton4]

aton4, Sergey, not everything works out at once and not for everyone. Over time, experience, skill, intuition will come and everything will work out!

I really can't say anything to my taste, but I always want to eat it))), great.

Stir before use. Isn't there flour at the bottom, but dough?

Well, flour I wrote it like that, not realizing how to call it correctly. It looks like a liquid, well, very liquid, dough.
Before use - of course I stir it.

I learned to make beautiful bread (the weight of the cooled bread is 867 grams):


But some bastards ate all the sugar in the dough, despite the double norm, and it turns out sour bread

It rises for a very long time - not a few hours, like everyone else, - the dough rises for 4-6 hours, and with the dough it takes 10-12 hours in general, until the dough increases in size at least twice

It was because of the rise time that I began to assume that the leaven was "uncoated".
Maybe add malt or dry kvass to the sourdough jar?
I'm not sorry for the sourdough, I have

If anyone knows, tell me why my leaven works very slowly?

Yes, and from the photo you can determine whether the bread has risen normally (that is, the holes are of the correct size or are small)?

Here, two recipes using this leaven give rise times:

2-3 hours, to double the volume

shape the workpiece, put it in a greased mold and leave at 28-30C until it increases by 2-2.5 times. The exact time depends on the strength of the leaven. It took me 1h 40min.

But I have 12 hours. Maybe that's why the bread is sour, which takes a very long time to rise?

[aton4]

aton4, the most important thing is that eaters like bread!
il-ir, the dough can be kept longer, 8-10 hours. And the kneaded dough should not rise for so long. This is a very long time to rise, so the bread is also sour.
According to the photo, you have a liquid leaven. It is possible that you do not take enough of it to raise the dough.
Try to feed the sourdough with a fresh decoction of hops, make it more concentrated and add flour so that the sourdough is thick. Keep warm when fermented, put in the refrigerator. And the next bread is made from the renewed leaven. It should rise very violently, if this does not happen, then buy another hop.
And, of course, when proving the dough, there should be no drafts, but the heat necessary for it.
The bread is not bad, but there is still work to be done. The crumb with holes, but small and not very many, it is clear that the bread is dense, especially at the bottom. Outwardly, the bread is beautiful, with a dome, with a beautiful crust. I see one drawback in it - a very long climb.

add flour so that the leaven is thick

Marina, which is better to take: peeled rye flour (which was in the original version) or rye malt - to make the leaven thicker?

[Ilya]

Ilya, rye flour is better.

[Ilya]

Ilya, rye flour is better.

And what can you advise on the test?
I make it thick but sticky. I bring it to a density at which you cannot knead it with your hands. Knead only with a spoon, but with difficulty. To do this for both rye and white bread or bring it to a state where you can knead it with your hands?

[aton4]

aton4, I can't imagine how you can knead the dough with a spoon.
I bake bread, where rye flour makes up a third. The dough is sticky, but not too much. I knead with my hands for at least 30 minutes, on the table, difficult, hard, but possible. By the end of the batch, it lags behind the hands, almost does not stick.

I just baked this bread on kneading such a soft sticky dough with a spoon. I didn't make a solid one (for kneading with my hands), because I saw one recipe from this site, I found another one on the Internet with a dough of the same consistency. Pushed away from them. Now I want to make a thick one for manual kneading.

There are moments on which to work - sourdough, portions of ingredients, the time that the dough rises, the temperature regime.
But in general, so far there is an impression that such a batch also works. The pores are good, the photo is not very visible. He rose perfectly (I just missed the peak moment). Of course, it was not necessary to pretend to be culinary masterpieces that I saw here, but at least no time and physical effort was required in this case.

I also want to ask about the dough. ) When I make it, should it be like thick sour cream or like a non-sticky dough? That time I had it like thick sour cream.

[Omela]

soft sticky dough with a spoon. Hard (for kneading by hand) did not

Sergey, I had experience when the dough was soft (that is, there was less flour) and when the dough was reasonably steep, dense.
Moreover, in the first case, in the second case, the dough did not stick to your hands (well, or not very sticky, if in the first case).

With soft dough it looks like this:


With a "tough" dough it looks like this (it has not fully risen, since I am still mastering the leaven, but the main thing is the shape of the "roof"):

There are moments that need to be worked on - sourdough, portions of ingredients, the time that the dough rises, temperature

This can be seen, for example, in the recipe for Omela:

Anise sourdough bread

When I was solving a similar question about the amount of ingredients, Marina (marika33) gave more links to recipes Omela, but I didn’t put them in my notebook, because there was something that I didn’t like ... Or else the above was enough for calculations - now I won’t tell you the reason.

[Omela]

Sergey, I had experience when the dough was soft (that is, there was less flour) and when the dough was reasonably steep, dense.
Moreover, in the first and in the second case, the dough did not stick to your hands (well, or not very sticky, if in the first case).

This can be seen, for example, in the recipe for Omela:

When I was solving a similar question about the amount of ingredients, Marina (marika33) gave more links to recipes Omela, but I didn’t put them in my notebook, because there was something that I didn’t like ... Or else the above was enough for calculations - now I won’t tell you the reason.

Thanks for looking for Omela recipes.
My main task now is to achieve what is called the taste that makes you not want to eat in the store and remove the sourdough smell in the finished bread (although it may have to be in sourdough bread, I don't know.) I'll look at these recipes. I really want to learn how to bake good bread.

[Tatiana (Admin)]

remove the sourdough smell in the finished bread (although it may have to be in sourdough bread, I don't know.)

For fun, I bought and devoured all varieties of store-bought sourdough bread (monastery-yard. Russian Federation). Their bread does not smell like leaven. You had to understand how it should look like and to taste, including
And when I make my own bread, it doesn't smell like leaven. While the bread turns out a little sour, this dough has stood

But the most important thing that I understood is that bread should not smell like leaven and yeast.

In general, I wrote very well about the smell of bread Tatiana (Admin):

the ideal sourdough wheat bread has no acid in either taste or aroma, while the bread should be perfectly loosened and smell of wheat.

Added.
By the way, I made the first breads with baker's yeast - and in one simple recipe (which I mastered) I added all sorts of spices: cinnamon, nutmeg, ginger, and others. Including mixed spices. Thus, the bread always came out with different flavors, despite the fact that the basic recipe was the same.

[Ilya]

I also want to ask about the dough. ) When I make it, should it be like thick sour cream or like a non-sticky dough? That time I had it like thick sour cream.

The dough should not be very thick, most likely like shop sour cream.

remove the sourdough smell in the finished bread

there should be no sourdough smell in the bread.
Ilya, in the dough, you can add whatever your imagination allows and this will not spoil the bread. But it happens that all the fillers get bored and I want simple, tasty bread, then I don't even add butter.

Thank you! Today I put a new brew. For 200 ml of water and 200 g of flour gave 2 tablespoons of fresh sourdough. I hope that's enough.

I continue to bake Lagri Maria bread. I constantly do not guess the time when the so-called. dough. I all hope that in three hours it will fit like hers. Last time I baked at three in the morning))), today I did not go for such a feat, although it increased in time for me. I did it in the morning, so the bread was still hot for dinner. The children ate half a loaf, said that they like this))) This is the past