The simplest hop starter

[Tips for Harvesting Hop Cones]

The simplest hop starter

Category: Sourdough bread

Kitchen: Russian

Ingredients
hop cones	1 tbsp.
water	2 tbsp.
honey	1-2 tbsp. l.
Rye flour	1.5 - 2 tbsp.

Cooking method

• From ancient times until the middle of the 19th century, only hop sourdough was used for baking bread.
• It is prepared easily and simply.
• To do this, you need to take a glass of hop cones.
• 
• Pour 2 cups of boiling water over and simmer for 15-20 minutes.
• Cool the resulting broth to room temperature, strain, allow to settle (there may be a small precipitate in the form of sand),
• 
• Add honey, flour. I take rye flour for sourdough. Knead the dough to the consistency of sour cream, not thick and not runny. Slow fire is different for everyone, but the broth should remain a little more than a glass. Cover the dough and place in a warm place, but not higher than 28 degrees (do not put on the battery). Stir periodically, if water appears, then you can add a little flour. At first there will be a rather unpleasant smell, but after that a bouquet of sour and bready smell appears.
• 
• Bubbles appear on the surface of the dough, then it begins to increase in volume, you need to mix it or put it in a container so that it does not "run away". the whole process takes 1.5 - 2 days, depending on the ambient temperature. When very vigorous fermentation decreases, pour into a jar, cover and refrigerate. Better in a container, because she will still try to get out.
• When acidifying, revive with a small amount of water, flour and a spoonful of honey to the same volume. The leaven must be warmed up immediately before baking.
• When the sourdough remains a little, add a fresh broth of cones to it, but with a smaller proportion, flour, honey, leave on the fermentation table. When it dies down, you can put it in the refrigerator.
• The leaven lives forever; you need to renew it only with a small residue.
• To bake three loaves of wheat and rye bread, you need to take:
• for dough
• water (whey, broth of wild rose, hawthorn) 1 liter
• honey 1 tbsp
• rye flour 2.5 - 3 cups
• sourdough 5 tbsp. spoons
• knead the dough and put in a warm place (preferably at night),
• Add in the morning:
• salt 0.5 tbsp. spoons
• honey 2 tbsp. spoons
• vegetable oils 2-3 st. spoons
• ZH flour - 3.5 cups
• flour sun 1.5 cups.
• Knead the dough well.
• Divide into molds, let stand for 2-3 hours, to double the volume and bake at 180 degrees - 10 minutes, then reduce to 130 degrees and another 50 minutes.
• 
• cutaway, another portion of bread
• 
• Bread based on hop sourdough turns out to be very tasty, without yeast odor, does not stale for a long time, does not grow moldy. Lush, with large holes. It shrinks crust to crust and recovers. So lush. A loaf weighs only 600-700 grams.
• I noticed that there is no unpleasant smell from homemade bread in the bread bin. There is no smell in it. And when bread is baked, there is such a bread spirit in the house, you can't breathe.

The dish is designed for

700 ml

Time for preparing:

1.5 - 2 days

Cooking program:

manual

Note

It is best to take spring water.
Glassware or enameled dishes.
The mood when kneading bread dough should be positive.

Tips for Harvesting Hop Cones:
Hop cones are harvested at the end of August-September, when they are greenish-yellow in color. Green color indicates the immature inflorescence. But the yellow-brown color and falling glands (plant particles that contain the very useful lupulin) indicate that the plant has already faded and is not suitable for use.It is not recommended to collect cones with greatly enlarged and protruding scales: they contain a lot of seeds and little lupulin substance.
Mature buds become smooth, closed. The petal scales fit tightly to each other. The bumps are slightly sticky to the touch. If, when pressed, they spring - rustle, restore their shape, then this is a sure sign that the cones are ripe and it is time to remove them. This time should not be missed, since they very quickly turn brown, and at the same time lose a lot of their properties.
The cones break off along with the pedicels up to 2.5 cm long. (Cones without legs crumble when drying) The collected material is dried in the open air, but in the shade, so as not to allow direct sunlight and overdrying the plant.
Inflorescences of cones are divided into male and female, for medicinal purposes only female ones need to be collected. But how to distinguish them, where are which ones? The flowers of the cone, which are located singly or in clusters, are called feminine. Flowers on thin pedicels, pale green, gathered in panicles - male flowers.
Collecting cones should only be done in dry weather.



HOP is a food perennial semi-woody plant with a fleshy rhizome, a climbing stem up to 7 m long, covered with rows of strong hook-shaped thorns, 3-5-lobed large-serrate leaves and small green flowers (pistillate - in capitate ears, the so-called "cones"; stamen - in paniculate inflorescences). Distributed in the temperate zone of the Northern Hemisphere, grows wildly in damp places, forests, near swamps; cultivated in many countries; in the former USSR - everywhere, especially in the middle zone of the European part, in the Caucasus, in Siberia. Spring tender root shoots of white color are used for food, raw - like salad, boiled - like asparagus. They are not inferior to asparagus and cauliflower in taste and nutritional value.

Hop leaves contain up to 200 mg% vitamin C; crushed and fermented, they are used to make cabbage soup. "Cones" contain bitter, tannins, aromatic substances and are used in bakery (to obtain liquid yeast and sourdough) and brewing (give beer aroma and bitter taste). Root shoots are harvested in early May, leaves for fermentation - before budding (May-July), “cones” - in August, when they acquire a green-yellow color (they are dried).

Similar recipes

Everlasting hop leaven and bread made from it (marina240)

J. Hamelman's liquid wheat sourdough (Scarecrow)

Desem (leaven) (NataliARH)

: drinks_milk: I am the first, well done, thanks, Marinochka! can I add my own pictures?
I made the hoppy sourdough under Marina's strict guidance:
I put it at 10-00 in the morning, this was the look of the leaven at 19-00

In the morning, the leaven was as follows: top view

Side view

The sourdough was removed to the refrigerator at 16-00, it turns out that mine grew in 30 hours!

Bravo, Marinochka! You clever ! Thank you very much for your work! Now I will finally make the leaven. Hops stood and waited for this hour.

[Loksa]

LoksaThank you Oksana for your rating! My first recipe on display I'm glad to see you!

Oksana, a photo is not only possible, but also necessary. You have made a wonderful leaven, I congratulate you! We are waiting for a photo of bread with your sourdough from you! Good luck!

[Marina]

Marina, very informative recipe, thanks. I knew for sure that hops are grown for baking bread. I didn't know how to cook. Now I will know. Maybe when I pick up the hop cones and do Bye to bookmarks

[lappl1]

lappl1Thank you, Lyudochka! Be sure to prepare the leaven and bake the bread. It is very healthy, tasty and aromatic. Not sour at all, if you put more honey, then there is no acid at all.

Marina, of course I will cook, do not hesitate! I'll start tomorrow.
Marina, can you bake wheat bread with this leaven? Or just rye?

[Albina]

Albina, bake bread for health!
We also do not have hop cones, we buy them at the pharmacy. Although there he is not always active in quality. For this reason, hop seeds were bought, it remains to sow and grow.

My first recipe on display

Marinochka, with your debut!

And if it is not active in a pharmacy, then what is the point? Will something work out

Marina, can you bake wheat bread with this leaven? Or just rye?

Luda, I used to bake buns, pancakes and pies with this sourdough, I did not add rye flour. I believe that the bread will work out, my husband likes bread with the addition of rye flour, so I bake wheat-rye.

[marika33]

marika33, Marinochka, a clever girl, told about delicious bread. The bread is beautiful and lush. We will apply.

Tonya, to your health! The recipe is already very convenient, does not require much attention and time!

[Albina]

Albina, I bought at the pharmacy, (56 p) "stinky" is this, you have to look at the collection time and the aroma is quite strong, though mine was in a box and a paper bag, through polyethylene the aroma will not be so strong.
Luda, I'll put the wheat one today.

Luda, I used to bake buns, pancakes and pies with this sourdough, I did not add rye flour. I believe that the bread will work out, my husband likes bread with the addition of rye flour, so I bake wheat-rye.

This means that the bread will turn out, since the buns are baked. But first I will bake rye, so that everything is according to the recipe. And then it will come to wheat.

I made the hoppy sourdough under Marina's strict guidance:

Oksana, thank you for the photo of the process. You go on, okay? I will follow in your footsteps. And according to the Marinins, of course.

Lyuda, don't be afraid of rye flour, because it is very useful.

[marika33]

marika33, Marina, make a recipe for buns. Come on with healthy and tasty peki and tell us.

[Anatolyevna]

Anatolyevna, Tonya, Luda, together, of course, everything will work out. Oksana, we are waiting for a message from you about the process.

Lyuda, don't be afraid of rye flour, because it is very useful.

Marina, I'm not afraid of her. It just tastes sour! But her husband loves rye. Maybe I will love too, since you say that it works well with honey.

Marinochka, make a recipe for buns. Come on with healthy and tasty peki and tell us.

I join!

[Marina]

Marina! Thanks a lot for this recipe.
For a long time I have been walking around sourdough bread, but I do everything on raids. And I will definitely try your recipe. Moreover, I love rye bread, such as Borodinsky. If anything, is it possible to replace several gr. flour for the same gr. fermented malt to darken the bread?

Nastya, thank you for your attention to the topic!
I believe that you can improvise in different directions with the bread recipe. It was I who measured everything to publish the topic, and so I do everything arbitrarily. And the bread is different, but always delicious.


In this bread I have more white flour, it is lighter, but less useful.

Everything is clear and it seems easy. It's a pity to wait long for your cheeks. I have this shoe polish hops full. While I try with the pharmacy, you can look in herbs in the markets or in Health kiosks.

I made it from crushed pharmacy cones. And whole ones can be seen in homeopathic pharmacies, they are also on sale there.

[Florichka]

Florichka, Irina, the preparation of the sourdough is really quite simple. But there will be homemade and not only tasty, but also very healthy bread.

Marinochka, catch some bread with your favorite HOPE sourdough:




Wheat bread without the addition of other varieties of flour. I didn’t want anything else, next time I’ll try to bake it with CZ, or a little rye. The dough is so lively, the bread turned out to be very tasty and fragrant, you press on the crust, it crunches; I want to bury my nose in it and breathe!
The sourdough was very eager to rise, at the peak of the fall I never caught it. Girls pull up! It's worth it. This is the best sourdough bread I've made!

Oksana, I congratulate you! What a wonderful bread you have turned out, great! Clever, well done! I am so glad that everything turned out great for you! Very nice bread.

All the same, I'm a little worried, suddenly the girls won't succeed, suddenly they won't like it ...Although, everyone who was given this recipe is all very happy and everyone switched to baking homemade sourdough bread

Oksana, I also do not wait for the leaven to fall off, it rises all the time. Therefore, I put the jar in a container and in the refrigerator, where it behaves more calmly.

Marinochka, catch some bread with your favorite HOPE sourdough:

Oksanchik, I can't believe my eyes! What bread! I can smell the scent from here and French bread crunch crusts. And the crumb, the crumb ...
Marinochka, a worthy student for you, isn't she?
Oksana, now I will become attached to you. Tell me, what is this glass form you have? How many liters? I have a similar one. Are you upsetting in her?

Wheat bread without the addition of other varieties of flour.

And this moment made me especially happy. That's it, we'll finish Tonin's bread, put the leaven on yours, Marinochka, bread

Wait, I'll measure the liters

Marinochka, a worthy student for you, isn't she?

Yes, Lyudochka, Oksanchik surpassed the teacher, made me very happy in the morning! Thank her very much for the joy! After all, baking such bread is super! I showed my husband, by the way, he also immediately asked what kind of uniform it was?
I bake in a cartoon in the summer, but the top does not redden there, I don’t like it, I have to buy something or set up the oven in the summer kitchen. We have gas.

I bought myself such a bowl to see the rise of the dough (2 times, 3), well, I'm a baker! Everyone has one, but I don't. I chose for a long time, I like to be able to adapt everywhere, such a haraHter. I bought it for kazhis350r in "Okay", just for batch. It is 2.5 liters and it is heat-resistant, it is possible both in the micron (for applesauce) and in the oven yesterday the test passed - it's so cool to watch how the dough grows there! Vesch! And I had to test it because of your leaven, Marinochka.
You will laugh, but yesterday the dough ran out of all my baking tins! It, such a haroshka, pearl and pearl! The most interesting thing: I put it in a low form and covered it with this transparent one, went to twist the bagels, satre, and the dough lifted this form (it is heavy) and already rushing around, so I turned the forms neatly and turned out to be transparent, covered with tagine. Bless you grew up, then a little settled down, bread-Song.
I decided I would have to buy a 3.5 form-leaven required. Bread for 0.5 liters of liquid, sourdough three incomplete tablespoons. Lyudochka, bakes! And then I will drive you with penalties! I want everyone to bake with this wonderful leaven !!! : mail1: fuf.

I want to cover the second one on top, or I'll buy more, and I'll cover this one. The crunch of French bread is just my bread. It crunches, though only the first day, it becomes soft in the package.

Oksana, thanks! How you wrote everything in detail. if you don't want it, you will understand .. And I have such a shape for 5 liters. But for my mini oven, this is a bit too much. need to buy less.

Lyudochka, bakes! And then I will drive you with penalties! I want everyone to bake with this wonderful leaven !!! fuf

Now I get pendels too ... Come on ... I don’t refuse. I just don't have time to eat all the bread. I'll put in the leaven not today or tomorrow. Tonina needs to be baked today.

It crunches, though only the first day, it becomes soft in the package.

And I keep the bread in a huge wicker box made of reeds. Everything inside is lined with linen. The crust remains crunchy and the crumb is soft.

Bread for 0.5 liters of liquid, sourdough three incomplete tablespoons.

So little? Well, really, golden leaven ...
Marinochka, you are clever who laid out the recipe! And we, tea girls, are clever, that they gave you a pendel ...

The crunch of French bread is just my bread. It's crunching, though only the first day,

I also love crispy bread. Who does not love him? On the first day we eat a three-day norm while it is fresh. And then I hardly eat it. I'm afraid to bake often you can burst the scales will not stand.

And I keep the bread in a huge wicker box made of reeds.

Luda, what an interesting way to store it.I have a linden bread box, but there still the box becomes not crispy and only one loaf is included. I sometimes put the rest in bags made of flour, but more often in plastic, which is not good.
Thank you, Luda! Yes, without your support I would not have submitted the recipe, thanks to all of us!

Luda, what an interesting way to store it. I have a linden bread box, but there still the box becomes not crispy and only one loaf is included.

I was carrying my box from a trip to Alma-Ata. I put it in a separate Chinese bag, since it could not fit anywhere else. Thought that the suitcases of the other passengers would crush her. But nothing, flew safe and sound. Mine holds several loaves of bread. I could not get past this box at the flea market. Mom, when she saw this box, even wanted to force me not to take it with me. But I didn't give up. And my husband tortured me for a long time, was I in my mind when I bought the box and took it by plane. But now there are no problems with storing bread.

Yes, Lyuda, you are a fine fellow who did not give up, this is the best way of storage, a natural product.
And my husband still wants to buy me a dough for kneading dough, like his grandmother had, but they are sold only for the bath. And we do not eat much bread.
I read that before the dough was kneaded by hand in a circle, wrapping the outer edge towards the center. And when baking, such bread, rising, opened like a flower.

And I kneaded with my hands, not quite with my spatula hands. Marina, we also eat bread on the first day with crusts, we start baking for them. I didn’t think about the basket, but the bread doesn’t get stale in it?

Oksana, I also always knead the dough with my hands. I like working with him, I can feel him with my hands.

it is the best way to store it, a natural product.

I didn’t think about the basket, but the bread doesn’t get stale in it?

Of course, it gets stale, but not as quickly as, for example, in a linen bag. And does not soften like in a bag.

And I kneaded with my hands, not quite with my spatula hands.

Oksana, I also always knead the dough with my hands.

And I use HP. And I learned to feel the dough in it. True, in HP you can't mix a lot at once. But there is enough bread for one.

I have HP in a box under the table, baking trays and commonly used forms on the box. When I'm alone at home, I take out everything and start conjuring, and when everyone is at home and in the kitchen, I try not to interfere. But I'm going to knead in HP, the dough is so funny, it stretches, springs. I grab it and pull it, and it back into a pile and squeaks: "DO NOT TRIP ME"
Shouldn't I go to okay and look at the basket and the 3.5-liter mold until the salary is over?
Lyudochka, did I hint at a pendal in DR? sorry Please! I hurried our other thinking, hesitant, I did not doubt you at all, I do!

I grab it and pull it, and it back into a pile and squeaks: "DO NOT TRIP ME"

Oksana, how well you wrote about the dough! I imagined all this so vividly - how it squeaks ... and how it runs away!

Shouldn't I go to okay and look at the basket and the 3.5-liter mold until the salary is over?

Buy before March 8th. And then they will grab everything. And in general, in the light of our new starter religion activities without additional bells and whistles are indispensable.

Lyudochka, did I hint at a pendal in DR? sorry Please! I hurried our other thinking, hesitant, I did not doubt you at all, I do!

Oksanchik! How can I be offended! And even on you! I love you ... DR - not a reason not to bake bread. on the contrary, it stimulates. When my relatives come, the first thing they do is for my bread. No crumbs leave, no matter how much I bake it. And today there will be many relatives.

Marina, thanks for the detailed description!

Oksana, bread - die not to rise !!!! Maybe I missed how long your dough was beating and then defused ??? Idika, mother, with a separate ofrmi recipe !!!

Idika, mother, with a separate ofrmi recipe !!!

Yes, Oksana, such a beautiful bread cannot be hidden in the subject of starter cultures. Please supply it with a separate recipe!

Idika, mother, with a separate ofrmi recipe !!!

Yes, Oksana, such a beautiful bread cannot be hidden in the subject of starter cultures. Please supply it with a separate recipe!

I join the previous speakers! Oksana, do you hear?

If anything, I will help you arrange.

Oksanochka, bread for sore eyes Of course, we need a separate recipe, so at least we can stop looking at it, or even repeat it. And here he just gets lost. It is a sin to hide such beauty. We are waiting for the recipe.

I read that before the dough was kneaded by hand in a circle, wrapping the outer edge towards the center. And when baking, such bread, rising, opened like a flower.

And always with a wooden spatula or spoon, and always clockwise.

Yes, Lena, her husband says that his grandmother used such a spatula to knead the dough and it was called a veselka. Yes, and clockwise.

Hello! Thank you very much for such a thorough review. I ask you to clarify the use of the starter culture. It turns out that from the initial sourdough from the refrigerator the required rate for the bread is taken, and the sourdough itself remains in the refrigerator and is not fed? If so, do you need to replenish the leaven with hops every time most of the leaven, standing in the refrigerator, ends, or just with water, and occasionally with hops?