The simplest hop starter

[Irma]

IrmaIf the leaven is active, then after half an hour of kneading, it raises the dough 2 times in an hour - one and a half, well, baking for an hour, you may not have time to work. And there should be no rush in baking bread. It is better to do as time permits, as it is most convenient.

[Omela]

Omela, do not worry, mine also stood for almost a day at first, I really thought - everything, it is necessary to throw it away. But no, then it was so flooded that I only had time to upset so that the whole would not come out! Although I got out at night.
Irina., Loksa, everything works out calmly in the bread maker, I only bake in the bread maker. The only thing is, before baking, you need to turn off the bread maker and let it grow there, as long as it takes - 2-3 hours, depending on the bread. And then turn on the "Baking" mode. But then the main thing is not to gobble it right there and then hot, so train your willpower in advance. So, master it and good luck!

[Esther]

Esther, thanks for the baking option in HP! I'll try it in the summer! Maybe there are photos

[Esther]

EstherOh, Maria, it's good that you already have experience in making sourdough bread in a bread maker. You will advise girls. Thank you for sharing your experience!

[Loksa]

Loksa, that's what is not, that is not, I am somehow not friends with the art of photography. Although, maybe someday By the summer!

[marika33]

marika33, Marina, do not overestimate me, please! I only have experience in my particular bread maker. There you just need to be well versed in the modes of the bread maker and manually manage, so to speak, the process, that is, switch to suitable modes.
By the way, yesterday morning I fed your-our favorite sourdough, I don't know if I have good hops, or an angel sits on my shoulder, but the leaven is lovely, elastic, bubbling, homogeneous all like that! I put it in the refrigerator late at night, let it rest.

And I will advise and help, of course! If I can, I will always answer!

[Esther]

Esther, Maria, and the bread is tasty?

[Loksa]

Loksadelicious! Nostril, crunchy crumb, soft crumb, but elastic and not sticky. And the crust crunches even a day or two after baking. There are only two of us, eaters, and we don't eat a lot of bread, so the loaves are 500g. 3 days are enough. Well, if someone comes, then, of course, everything is eaten in one sitting. I don’t know, I’ve got hooked on baking firmly and have already hooked many and I can’t use store-bought bread now - it doesn’t work, and that's it!

By the number of eaters, just like mine!

I report: as Marina said, it is better to use fresh hops, and I had an ooooooo old 2010. ((((As a result, the zakvask turned out to be slow and sad - it bubbles well, but does not want to grow. Those in the know then said that it started growing at the wrong phase of the moon. In general, the bread turned out delicious, but tomorrow I will go to the pharmacy for fresh hops. I will put it again.





shl. baked in Programmable Sana Smart Bread

[Omela]

Omelawhat a pretty bread. And I can only bake in the oven on the weekend.
Esther, please write your recipe for a bread machine or poke your nose where you may have already laid it out, I really want to try the leaven, but there is no time for the oven at all

Everything, well then, put it on Women's Day, I'm not very adept at this, but probably you also need to on the growing moon? like a vegetable garden. There will be a good opportunity to compare the behavior of the leaven! The shape of the bread is beautiful and correct. It looks like a canteen!

[Irma]

Irma, Oksana, Thank you!

By the way, I looked at the calendar - the moon is still growing.

Sourdough doesn't know about it - about the Moon Look: your bread is very uniform on all sides and holes are one in one! There are no "stale" places in the crust!

With the moon, yes, an ambush ...I remember the French liquid I redid twice in a row, I didn't want to grow and that's it. Only the third time it worked.

the bread is very uniform on all sides and the holes are one in one!

Well, Duc fermented all day ... although the yeast is hop, but they want to eat!

[Omela]

Omela, Ksyusha, despite the fact that the leaven was unsuccessful, your bread turned out to be very good. And there are holes, though not large, but uniform. It took a long time to rise, right?

By the way, I looked at the calendar - the moon is still growing

Ksyusha, this is superstition, you shouldn't pay attention to the moon. It is better to read the prayer when kneading.

For me - a long time ... at 12 I started kneading the dough ... at 7 pm I pulled out a ready-made one. The dough, according to my concepts, should rise for a maximum of 3 hours. In any case, I had 2-3 hours on the bacterial enzyme.

Ksyusha, it's just awfully long, I've never had this. If the sourdough is fresh, it increases the dough 2-3 times in just an hour.
Why I really like her. I put the dough at night, in the morning I bake fresh bread, if I knead the dough early. If later, the bread is ready before lunch.

About that and speech ...

Well, okay, don't be upset, all the same, the bread turned out, albeit for a long time. Oksana, how did you like it, what about your husband? Or peroxide, stood for so long?
Now you will buy fresh hops and bring out a normal sourdough culture. And when you bake bread on it, then you will understand how fast it is.

I don’t know your favorite leaven, whether I have good hops, or an angel sits on my shoulder, but the leaven is lovely,

Maria, I share your joy about the leaven, I am very glad that you liked it!

I really want to try the leaven, but there is no time for the oven at all during the week

Irma, I would advise you not to wait a week, you will miss the most active period of leavening. She, of course, will not suffer in a week, but still the best, fresh.

And I am with the report. Yesterday the leaven was bubbling, but did not grow, it rose only 0.5 cm. I mixed it in 2 liters. bank. Well, I think nothing came of it, but let it stand still. In the afternoon, I got up, went into the kitchen, looked at the leaven and, the leaven was half a jar, that is, it grew 3 times, all bubbled like that. I mixed it, it grew again, like this several times. And now it has stopped growing, it has risen quite a bit. Maybe it's already ready and you need to put it in the refrigerator? But the smell is still not very good, like alcohol or something sour. Maybe then let him stand in the kitchen until morning? Girls, what do you think? But today it has been 3 days since she was involved.

[Irina.]

Irina., Irina, glad to see you and remembered about your leaven, already worried that it did not work out.
Ira, the leaven is ready, put it in the refrigerator. And you can put dough and bake bread on the fresh.
Congratulations on the breeding of the leaven and I hope that you and your loved ones will like the bread baked with it. We will wait for the result and impressions!

[Marina]

It is better to read the prayer when kneading.

Marina, and I sing my song - Grow my leaven, grow, grow, grow ...

[Irina.]

Irina.,
Irina, when baking bread, the main thing is not to get angry, not angry, not swear, etc., but more positive and kind.

[Marina]

Marina, thanks, then I'll put it in the fridge. I'll try to bake bread tomorrow. I'm going to study the recipe from the first page.

[Irma]

Irma, dear, as I understand you - about the time. And the recipe is on the first page of this topic, the owner's recipe! Only there into 3 loaves, and you divide everything into 3. And that's all - in the bread maker, put the dough right in the bread maker, look for a mode with heating and a short batch, then turn it off. Put the dough for the night and go to sleep. In the morning, as per the recipe, the ingredients were added and filled up - the breadmaker was switched on to the appropriate mode, you can use the classic mode, you can fast, and then look at the state of the dough - either turn it off and let it go further, or bake immediately further according to the program. Take 2-3 tbsp of starter culture for 1 loaf. l.
And it's really cool - it's without dough, just knead the dough for baking. It's like this: at 330g.flour - 200 ml of liquid (ideally - whey, I take skinny kefir), 1st. l. vegetable oil, 1 tsp. l. honey, 1 tsp. salt, if rye flour is present - 1 hour. l. apple or grape vinegar and flour - 1 hour. l. red malt for aroma. And leaven - 7 full tbsp. spoons Well, there, spices, what you like, ginger, coriander, cumin. In my x / n modes with preheating for rye and c / s bread, look for such. But before baking, again, look, most likely you will have to turn off the x / n for 2 hours, let the dough rise, and then turn it on to the "Baking" mode. And after 2 hours, crunch with a fresh crust. If it's not clear, ask, don't hesitate, it's just that everyone has different bread machines!

[Maria]

Maria, an interesting recipe without dough.
7 tablespoons of sourdough because the unpaired method, did I understand correctly?
I use yeast of about the same composition and bake bread, and with sourdough I tried it only with dough.
The first bread turned out with a fallen roof, there was not enough flour, and the second was not so porous, probably more sourdough was needed, there was not enough strength to rise to the HP, it turned out high with yeast.
So I can’t calculate correctly how much leaven to use, maybe it’s not so strong for me, it doesn’t run anywhere.

[marina-mm]

marina-mm, Marina, maybe you left her a lot of free space? Mine runs a lot, if I don't catch it, I collect it all over the kitchen. Or maybe you digest hops - 15 min. on a weak fire with a divider under the lid? Well, yes, since without dough and without yeast, it probably will not lift less than 6 spoons - I also dug this method somewhere on the Internet, I did not invent it myself.

Marina, I'm boiling the hops I brought from the dacha, we'll try what comes out.
And again I cooked your cheese, my husband likes it very much, he said to do it not for 3 liters, but for 6. So you can? Forgive me for not being in the subject.

[Marina]

Oksana, how did you like it, what about your husband? Or peroxide, stood for so long?

Marina, tried it just today. great bread. There is no acid, it turns out that this leaven does not give acid even during prolonged fermentation.

I still can't calculate correctly how much leaven to use,

Marina, usually taken 1 st. l. starter for 500 g of flour.

Marina, I'm boiling the hops I brought from the dacha, we'll try what comes out.
And again I cooked your cheese, my husband likes it very much, he said to do it not for 3 liters, but for 6. So you can? Forgive me for not being in the subject.

Helen, did you collect the inflorescences that remained under the snow? I think that it will no longer be suitable.
Cheese, of course, can be made from any amount of milk, even the more, the better, increase the portion of Mieto accordingly. I always boil it at 6 liters. Once a week, a milkman brings us 6 liters of natural milk.
By the way, the lady who gave me this recipe said that she was taught to cook Ossetian cheese.

Marina, tried it just today. great bread. There is no acid, it turns out that this leaven does not give acid even with prolonged fermentation

Ksyusha, wow, how much dough you have stood and not sour? !!! I was sure that the bread was sour, I asked you, fearing that it would be impossible to eat it. Great! Another plus for the hop sourdough.
Today I baked bread, a little later I will put pictures. I baked three loaves of 0.5 liters of water. They turned out to be toy, 350 grams each. The crust is crispy, the crumb is soft, nostril. Delicious!!!

[marika33]

marika33, OmelaI will tell you more: my bread stood for almost two days: the day was coming up, I went to bed at night, I was going to bake in the morning, but it happened so, in the morning I had to leave for the whole day and baked again at night 36 hours after the change! I planned a loaf for the birds, for the sake of interest, they tried it - not sour. The husband said: with a little sourness, so normal! I squeezed the birds!

Good day, everyone. Well, since bread does not suffer from a long proofing, then today I will also put a dough for the night

[Loksa]

Loksa, Oksana, you have broken the record for the duration of bread aging. It would definitely be yeast, it would not be edible.

[Irma]

Irma, good time! We will wait for the result and impressions of the taste of the bread.

[marika33]

marika33, Marina, I conducted an experiment!

These are my today's loaves. They weigh 350 grams, very tasty.

[Maria]

maybe you left her a lot of free space

Maria, in a can of 700 g is in the refrigerator, bubbly, but calm, before this place she gave a lot, but also did not run. The hops were boiled for 15-20 minutes over low heat and boiled down to a glass, as instructed.
To me on you, can you?

Marina, usually taken 1 st. l. starter for 500 g of flour.

Ksyusha, I was counting on it, but apparently I didn’t turn out the sourdough very well, or I didn’t take into account something else, the bread rose, but it was rather dense ...
The first one was perforated, but fell off when baked due to less flour, that's for sure.
Delicious bread in any form, I make two types at once in a double bucket of HP, rye-wheat and wheat with bran.
Flour about 300 g + bran in each bread, for each and took 1 st. l. sourdough. During the night, the dough rose well, kneaded, the balls turned out like yeast, usually the yeast rises and is baked along the edge of the bucket and above, especially wheat. And then it seemed to me that the normal rise, 2 times exactly after 3 hours, turned on the baking.
When I took it out, the bread did not grow during baking, did not fall off, but there was no airiness either.
So I thought, maybe I should have taken more starter.
About acid, I also tasted the leaven on my tongue, it is not sour for me. Marina said fine. But I wonder if everyone has it sour? In the description it is characterized as bitter and sour.
Forgive me for torturing you here, but I want to understand how it should be. I will do more and I must take into account my mistakes.
Marinawhat beautiful bread you have! Straight air.

Well, I also put a dough in the morning, I'll see what happened

[marina-mm]

marina-mm, Marish, can you first try to bake sourdough bread in the oven, and then switch to a bread maker.
Do not be afraid of an extra spoon - transfer two sourdoughs, the bread will not be sour or bitter from this excess. I, when the leaven with age, put more leaven.

Marina, what beautiful bread you have! Straight air.

And how delicious it is! Today I brought a jar of strawberry jam from the basement, so they drank tea with this bread, no dessert is needed.

[Irma]

Irma, success in getting a good result.

[Marina]

so they drank tea with this bread, no dessert is needed.

Marina, I believe, I really believe!
I don’t know how to adjust in the oven, I need a mold, I wanted it in buckets from HP, it doesn’t add up in time, but I’ll try.
I don't like the configuration of the bread that I baked in a glass form in the oven, give us a rectangular slice, the oven will have a large volume - it will lie for a long time, but I want fresh and two types at once - white and black.
Such are the finicky ones.
Next time I'll add more leaven to be sure. I will defeat him!
Thanks for the trouble!

[Marina]

Marina, and often you make a new leaven? Straight ended and fresh again?

[marina-mm]

marina-mm, Marina, I usually do not notice and do not write down when I make the leaven, but it is noted with the presentation of the recipe.
I prepared the sourdough on February 11, it was enough for me for exactly a month. For a month I did nothing with her, nor did I feed her. I almost ran out of it, remained on the bottom, I took half a glass of hops and a little more than a glass of boiling water, boiled it for 15 minutes, cooled it, added honey and flour. She was very active, she ran away from me all the time, even ran away in the refrigerator several times. I always put it in a liter jar, and the jar in a container, then collect the escaped one from the container. Now it ends again, I did it not for a glass of hops, but half as much, and I also used it a lot for fermenting kvass from beets. Before the next baking of bread, I will add a fresh decoction of hops and get a fresh sourdough.

Fresh bread and strawberry jam.
But this is not even jam, but a berry soaked in syrup.And I close the strawberry juice separately, do not boil it, but pasteurize it.
I have never seen such a method, but I have been doing this for many years.