The simplest hop starter

[Evgeniya]

Evgeniya, what is your shape? So it can be seen from the cut that the dough has moved normally and the bread is normally porous. As I wrote in the recipe, I do it all the time. The last time I decided to change something, namely, after kneading the dough in a bread maker, immediately move it to the form for proofing, so the dough stood (rose) not 2.5-3 hours, but 4. The bread turned out good, but the top crumpled a little (before baking, I noticed holes on the top of the dough, it probably stopped and began to break). Now I will not break the process, then I will get the good bread that is obtained according to that recipe.

Tell me how best to make pancakes with hop sourdough?

[shlyk_81]

shlyk_81, the proving time of the dough also depends on the activity of the leaven, it is possible that it is still not so strong for you, therefore the whole process is delayed.

Vasyutka take the amount of starter according to your liquid taken. Put a dough out of it for 2-3 hours, then add eggs, butter, a little sugar or honey, somewhere in an hour the dough should rise up with foam and pancakes can be baked.

[Kobo]

Baked today with fresh sourdough. (On the one that spent a week in the refrigerator, the dough did not rise.)

On fresh and dough rose in 6 hours and the dough rose by half or a little more than an hour in 2.5, well, a maximum of 3.

This time the bread tastes great! Exactly! ) I ate almost a quarter of the bread at once).
Peck recipe Kobo "Bread 100% whole grain rye with seeds and sourdough in the oven"

Only instead of 350 g of rye flour when kneading the dough itself, I added 150 grams of rye and 200 g of wheat flour.

The only caveat is that the bread is more like a pie than bread. That is, it rose, but without a dome. There is no dome because this recipe contains too little flour for kneading dough. I don't know why there is a semicircular brick in the photo. Semicircular most likely should be obtained only from a tougher dough that can be kneaded by hand? And more liquid, which is interfered with with a spoon, can apparently give only a flat surface.

I don't know if it is possible to change the original recipe by adding significantly more flour there to make a dough with a dome.

But the taste is great this time.

[aton4]

aton4, congratulations, the bread turned out great! Great crumb, big holes and a lot! Sergey, there is no more sourdough smell in the bread?
Surely a batter cannot have a good dome. You can add flour, the dough will be thicker, then the roof will be convex. Only carefully knead the dough.
I am very glad for the good result! Good luck in the future!

There is no sourdough smell, there is a taste. I will try adding flour until the dough is thick. I want to try with a dome).

Evgenia, what is your form?

I have a glass form 7 cm high. Here is my bread in comparison with the usual standard from the store.

I have a glass form 7 cm high. Here is my bread in comparison with the usual standard from the store.

And I thought that the form is aluminum bakery, like mine. Your bottom is wider relative to the sides of the form. Your bread in the photo is definitely better than the store one (as I understood that yours is to the left), so congratulations on your successful sourdough baking. The main thing is that we get tasty and healthy bread that the family likes.

[Maria]

Maria, Thank you! Yes, I am very happy that I have delicious bread! While I don't even want to experiment with recipes, everything suits in the basic version!

[Lagri]

Good day!
Yesterday for the first time in a non-standard form baked in Panasonic - whey for 1 grade according to the recipe Lagri Mary and Darnitsky! The roof has not fallen, but not particularly convex ...The bread is wonderful! (Yesterday I also baked my native Panasonic with yeast - a familiar recipe for home, my husband grumbled that we’ll eat bread for a week now! Aha, no matter how it is !!! It remains only for today: girl_haha :)
here's what we have:


But in fact, I ran here to show the result of the experiment! Yesterday I had about 20 grams of dough left after Darnitsky - do not waste the good! I fed her at night and today I started the dough - I decided to bake sandwich loafs like baguettes! I decided, if the dough doesn't work out, I'll turn it into pizza or flatbreads ... After proving, the dough spread out and, in my opinion, the bars were flat / not good enough ... I put it on baked goods with steam. After the set time I looked into the oven, and there are handsome men! In general, pleased! I could not resist - I broke off a piece ... And the bar went in - still warm, so there is a cutter ...
Here is:


So I never cease to be glad that I came across this Temko !!! Every time and again, and again I say - THANKS!

Dear girls (girls - no matter how old you are)))), I sincerely congratulate you on the upcoming holiday! May it always be sunny in the shower and in the house, regardless of the weather outside!

Girls, dear, tell me: where is the recipe for whey bread? Thank you.

I study, bake, read ... I think ... I read it. It turned out that the role of hops in sourdough and in general in dough is completely different. That is, the same leaven can be obtained without it. Explain - I can’t cope and time is a pity. I don't want to criticize the leaven either, and it does not deserve criticism.
I will give links to those interested, researchers, lovers of truth:

🔗

CTN report 🔗

[ninza]

ninza, you can replace the liquid in the dough with whey, or add it in half with water - here's your whey-based bread!

cut a bar, here is a lot of holes, pastishta chabat:

serum can replace liquid in dough

And hop is also possible.

[Maria]

Maria, Thank you! Yes, I am very happy that I have delicious bread! While I don't even want to experiment with recipes, everything suits in the basic version!

Evgeniya, and me too. I bake such bread and I am glad that my family really likes it, and what else is needed ...
Lighthow many breads and baguettes baked! Yeah ... the leaven is inspiring! And the baguettes are so perforated, beauty and deliciousness! Loaves have wonderful crumb.

[Lagri]

Lagri, thanks for your support, kind words!

Light, thank you. I will try with serum.

[Light]

Light, you have gorgeous bread! Well done!
Thanks for the compliments!
I also had a result this week like yours. I left the dough for the pie, but there was no time and the dough remained for a week. I opened the pan - the smell of sour. But throwing it away is not my rule. I added tomato juice, honey and a little flour. the dough turned out to be liquid, and there was no time to knead, poured it all into a pizza maker. I left it for proofing, turned on the oven and after 15 minutes I had an amazing cake. Solid holes, just like yours, huge. It turned out very tasty.
Today I baked pancakes with sourdough, they turned out wonderful, despite the fact that not with milk, but with birch sap.
And now just bread from the oven, also on birch sap (I opened the can today). I put the dough before dinner.

bread height 14 cm.

[Light]

Light, beautiful bread, and a loaf of sore eyes!

Girls ALL ALL I congratulate on the Holiday !!! Happiness to you, love, joy. fulfillment of dreams

Especially in honor of your holiday (FOR YOURSELF)))) yesterday baked the first bread on a steep dough











Dough stood for 5 hours. Mixed for 30 minutes. It rose in the shape of an hour 2. Before laying, I smeared the top with water, sprinkled it into the oven from a spray bottle before laying and 30 minutes after the start of baking.

Of course while the cracks have risen, but still cool. There is a faint faint sourdough taste or smell. Remote. The bread itself is a little bit sweet. Although only a tablespoon of sugar, as in the recipe. The pores are small and many.

[Loksa]

Loksa, Thank you!
aton4, in my opinion, the form is too small for bread! and the bread is good !!!

Girls, really wanted to put this sourdough, looked in the nearest pharmacies, there is no hop, do not tell me where to get hops in Moscow?

[Loksa]

Loksa, Thank you!
aton4, in my opinion, the form is too small for bread! and the bread is good !!!

Thank you). Today I was looking for another form, higher. But from all that they offer - aluminum bricks. I just don't want aluminum. I will also look for a glass mold and a clay one. In principle, we make enough pottery for the oven.

Added on Tuesday 08 Mar 2016 05:14 PM

Are there no herbalists in the markets? Here I take from herbalists in the market.

[Sedne]

Sedne, At the pharmacy.

[Konstantin]

Konstantin, I understand that in the pharmacy, but in which particular, I wrote in ours, but I went around a lot.

Added on Tuesday 08 March 2016 6:55 pm

My husband found it for me, not in the pharmacy, but in the "Live Food" store on Kurskaya. Now I will put the leaven

Well, if it's really hard to find hop cones. That can be written here from this site: 🔗

[Konstantin]

Konstantin, I understand that in the pharmacy, but in which particular, I wrote in ours, but I went around a lot.

Added on Tuesday 08 March 2016 6:55 pm

My husband found it for me, not in the pharmacy, but in the "Live Food" store on Kurskaya. Now I will put the leaven

Are there no herbalists in your markets? Our herb is always sold freely on the market. There are many herbalists. Whole counters.

I put in the leaven. Let's see what happens.

Added on Tuesday 08 Mar 2016 08:31 PM

Are there no herbalists in your markets? Our herb is always sold freely on the market. There are many herbalists. Whole counters.

I don't know, I haven't been there for a long time, when I didn't notice. But I always don't notice until I feel like it. I usually notice only what I need.

[Sedne]

Sedne, there is an online store Summer shop is called, I ordered there last spring. Self-pickup is possible, it seems from somewhere in Sviblovo ... I could be wrong, but somewhere in that direction they are. And then I bought it a couple of times at the pharmacy, but it's hard to find, I stumbled upon it by chance, and far from our area. Hops were noticed in Zaraisk and Uvarovka.

Yesterday at 20-00 I put it, now 17-30, the leaven became thinner, yesterday it was rather thick, there are few bubbles, but they are small, if you tilt the jar they swell and burst, then there is some activity right? So exciting this business

[aton4]

aton4, thanks for the compliments!
The bread is nice, pick the right shape and everything will be fine! I'm glad everything is back to normal! Further success in baking delicious, healthy bread!

Sedne it is too early to assess the leaven, but there is no doubt that it is already alive. Bubbles on the first day of her life, that's wonderful. Patience and confidence, everything will be fine!

[Marina]

Patience and confidence, everything will be fine!

I totally agree, Marina! Without this, the leaven will not work.
I experienced it myself.

[Maria]

Maria, Marina, I agree we need patience and confidence, but I always worry and worry when I do something

[Svetlana]

Svetlana, since the bubbles have appeared, then it will definitely work out: maybe quickly, or maybe you have to wait, but wait anyway. The leaven is super! (y) I'm not overjoyed myself. Worry - no need to wait - you need to!

[aton4]

aton4, thanks for the compliments!
The bread is nice, pick the right shape and everything will be fine! I'm glad everything is back to normal! Further success in baking delicious, healthy bread!

Thank you))).

Is it necessary to knead the dough for exactly 30 minutes or less?

[aton4]

aton4of course less than 30 minutes. But in my experience, it is still better not less than half an hour, and if more, then even better. After all, the dough, the more you knead it, the better it is.
The word "dough" means to squeeze, knead.

I looked at the leaven again, there are many, many small bubbles appeared, but until it rises, it smells nice.

[Svetlana]

Svetlana, everything is fine, let it play for now.
The starter culture may not rise strongly if the container is large. I really like it when she runs away, so I always bring her in a liter can and put her in a container. If it constantly runs away, which cannot even be kept by stirring, then everything is fine.
My leaven smells like honey. We bought honey very tasty, floral, very fragrant and the ferment turns out to be fragrant: flower-honey.

And my sourdough didn’t run away from the liter jar for the last time, it didn’t even rise to the very edge as it usually did, but it still works. Today at 8 am I put the dough, and now the airy bread is cooling down, tomorrow we will try :)

Tell me, is it necessary to add honey to the dough?

[Tatyana]

Tatyana, I always run away from the can. And in the last sourdoughs I add a decoction of hops, which I myself harvested. So on this hop, almost all of it flies out of the can.
Svetlana, be sure to add honey to the sourdough, but if there is no honey or an allergy, then sugar. But honey is definitely better.
You do not need to add anything to the dough; it is better to add honey or sugar when kneading the dough.

[Marina]

Marina, Thank you. During the night, while I was sleeping, my leaven rose to the throat of a 1.5 liter can, I stirred it so that it would not run away, can I put it in the refrigerator or let it wander around?

[aton4]

aton4of course less than 30 minutes. But in my experience, it is still better not less than half an hour, and if more, then even better. After all, the dough, the more you knead it, the better it is.
The word "dough" means to squeeze, knead.

Thank you!) Please tell me, I bake based on the recipe kobo "100% rye bread .......", only 60-70 percent of rye flour I add 30-40% wheat.

If, when kneading such a dough, instead of two tablespoons of sugar, add two tablespoons of liquid honey, will this replace two tablespoons of sugar? Or do you need more / less honey?

Thank you)!
(I make honey liquid, so that exactly two tablespoons are obtained, because with these "with a slide without a slide" you can easily overdo it.)

[Svetlana]

Svetlana, great and I congratulate you on getting an active starter culture!
Let it still be warm, when it will no longer actively rise, then you can put it in the refrigerator. In the meantime, let him please with his shoots.
aton4, honey can be equivalent to the amount of sugar. How much you add depends on your taste. If you don't like sweet bread, put less. But it must be borne in mind that the dough needs food to rise and this is sugar or honey. If it is not enough, the climb will be bad.
We eat sweetish bread, so for a liter of liquid, I take a spoonful of honey with a large slide.

[Marina]

Marina, and I correctly understood her to feed with nothing yet?

[Svetlana]

Svetlana, no, don't. Already in the evening you can put dough on it at night. It will be necessary to feed when 2-3 spoons remain.

2 times the leaven rose very quickly to the hangers of the jar, again it does not rise higher, stirred it with a fork, oh, what a pleasant smell, it doesn't smell like honey anymore, it smells like bread or something, I would have smelled it all the time, I'll put the dough for the night today.

[Svetlana]

Svetlana, if the leaven is still foam, with bubbles, then take more of it for a spoon or two into the dough.
Success!

So, I have a couple of spoons of leaven left. Pulled her out of the refrigerator. She put the broth to boil. Then just add the broth, honey and flour to the same jar, or transfer to a new one? And wait 2-3 rises?

Something dough for 12 hours and did not rise had to be poured. Maybe I made it too liquid, I don't know.
Although in fairness, with the usual recipe, according to which I always do - 2 tbsp. l. sourdough, a glass and a half of flour - I can't say that it rises with me.

The dough mixed on it rises well, but the dough itself does not.

Once, when I mixed more or less thick, not much thicker than shop sour cream, but while retaining the ability to somehow flow, it rose a little to form a spongy porous mixture inside. It was not possible to repeat this one more time even with a similar consistency with new and not new leavens.

One way or another, I can't say that the dough (even with fresh sourdough before the refrigerator) rises at least one and a half times, I'm not talking about two. But the dough rises well on it. I do not know what this is connected with.
The recipe is basic from the beginning of this topic. Hops, honey (different varieties), water.