The simplest hop starter

[aton4]

aton4Sergey, my dough does not rise either, even by a centimeter, but the dough rises perfectly. And in the dough, a lot of bubbles are formed, that's enough.

[shlyk_81]

shlyk_81, add the decoction of hops, honey and flour to the same jar, to the remnants of the old leaven. Let it wander in warmth, when it will no longer rise, then put it in the refrigerator.

[Thanks to all who sympathized, advised, supportive and like-minded people!]

Me again...
I want to share another achievement!
Finally, I got the desired dome on a loaf in a non-standard form for Panasonic - L7!
I'm just incredibly happy! I did it!!!
Bread according to Maria's recipe, I'm already starting to fall in love with this recipe! Another thanks!

and this ring-stand in Panas, in order to install L7 - my husband ordered at work, they did it I did not find cupcake molds)))

in general and in general - I am very happy !!!

Thanks to all who sympathized, advised, supportive and like-minded people!

100500!

[Light]

Light, Class, super bread. I keep thinking about the brick))). As I understand it, they baked in a bread maker. For me, working with her, while the book is sealed))). Oven only).

Added on Friday 11 March 2016 9:31 PM

Today I am also sharing a new bread
In general, everything is as usual, dough, batch, the only nuance. Instead of sugar, I gave a tablespoon of honey to the dough, and in the evening I soaked one and a half tablespoons of flax in cold water. He poured water just above the flax level so that the flax took exactly the amount of water it needed and no longer took moisture from anywhere. In the morning he added it along with that small amount of water / jelly in which he was in the dough, kneaded. It stood for 3 hours, and went up to the oven. Started from 250 C, in 15-20 minutes it dropped to 155 - 160. In total, I was in the oven for 50 minutes.

The only thing is the form. It was larger in size than the amount of dough, so when it rose, it filled it all up, and rose in height. If the shape were smaller, the bread would be higher.
But all the same, the consistency of the bread, the taste, which was added by honey and soaked flax, is super.

Yesterday I added hops, honey and flour to the remains of my leaven. Over the course of a day, it turned into foam, which constantly runs away. Is all the flour eaten like this? I added flour and put it in the refrigerator. I put bread on what had leaked into the container. I don’t know what will turn out on this foam))) I'll look tomorrow.

Added on Friday 11 Mar 2016 10:35 pm

So, in an hour, my dough in a bowl doubled. I'll put her in the fridge too. The oven at night is not in my plans tonight. The leaven in the refrigerator ran back into the container. I poured it into another jar so as not to catch it all over the refrigerator at night.

[Light]

... Just incredibly happy! I did it!!!
Bread according to Mary's recipe, I'm already starting to fall in love with this recipe! Another thanks!

Light, well done, great bread, congratulations !!! Pekies for health! I know how nice it is when you get bread, not only tasty, but also beautiful.

[aton4]

aton4, flaxseed can still be roasted, the taste of the bread becomes nutty from this. I usually add flaxseed twisted in a coffee grinder. Sergey, when you put the dough for proofing, do you cover it with a towel? Can't figure out the reason for the cracking.
Light, bread is a feast for the eyes! Very gorgeous, baked in a bread maker, and what a handsome man !!!
Well done and clever! You get so much positive emotions and joy from such bread! I am very glad for you that everything went so well with the bread maker!

[Marina]

Marina, I want to note that bread with hop sourdough, its crumb, does not crumble (at least mine), like yeast bread. Well, if only a few small crumbs from a crust of bread. I had to be smart with yeast bread. So sourdough bread has another big plus in this.

this makes the bread taste nutty.

Marina, and do you buy flaxseed in a pharmacy or somewhere else? I also want to try nut-flavored bread.

[Maria]

Maria, in the markets, too, where there are healthy products.

Added Saturday 12 Mar 2016 10:54 AM

Light, the bread is more beautiful !!!! But I'm asking if you can write the size of the ring in panasik! It is really necessary.

Marina, do you fry flax seeds first, and then grind them?

Light, class, super bread. I keep thinking about the brick))). As I understand it, they baked in a bread maker. For me, working with her, while the book is sealed))). Oven only).

Thank you, Sergey! I love these forms, I baked in such, when there was no HP yet. The peculiarity of baking in the form - you can give more time for proofing than according to the program! BUT the dome in this case can settle ... so everything is only by trial and error!
Your bread is good, but the loaf is cracking ... Do you cover the dish before proofing so that the top does not dry out? and before baking, you can sprinkle the crust a little with water ... it is better to mold the bread with wet hands, it will also add elasticity to the bun ... In general, try it! And everything will work out!

Bright, well done, excellent bread, congratulations !!! Pekies for health! I know how nice it is when you get bread, not only tasty, but also beautiful.

well, that is, do you understand me, sister? Thank you!

Bright, bread is a feast for the eyes! Very gorgeous, baked in a bread maker, and what a handsome man !!!
Well done and clever! You get so much positive emotions and joy from such bread! I am very glad for you that everything went so well with the bread maker!

Marina, thanks again for the recipe and patronage! The recipe was in my bins and kept waiting for an hour when I would get drunk)))
Yes, but molded in HP is more convenient to bake! No need to drive the oven for one bun!

Light, bread is more beautiful !!!! But I'm asking if you can write the size of the ring in panasik! It is really necessary.

Thank you! I'm not overjoyed myself!
Ring: int. diameter not less than 11 cm, height 4.5 cm, ext. the diameter depends on the thickness of the steel ... I have 12.5 cm

[Oksana]

Oksana, thanks, I will take a look. Many flaxseeds add something, but I still won't try it. Probably the bread tastes much better.

I used to, somehow, add cardamom to bread, so the taste changed noticeably. And now I bake the simplest bread from a minimum of ingredients, mine are used to it, they like it and I stopped there, too lazy to change something.

well, that is, do you understand me, sister? Thank you!

Estessno, I understand, sister! To your health!

[aton4]

aton4, flaxseed can still be roasted, the taste of the bread becomes nutty from this. I usually add flaxseed twisted in a coffee grinder. Sergey, when you put the dough for proofing, do you cover it with a towel? Can't figure out the reason for the cracking.

My dough and bread dough rise on a warm electric sheet under the covers.
It may be dry there, but pleasantly warm.
If you add sunflower oil to the dough, it may not crack. I'll have to try.

I also thought about frying flax, but decided to try it soaked in water first.
Soaked the flax in water, from the point of view of naturalness), in order to avoid additional heat treatment and, again, so that the seeds wake up, come into effect, taking all the water they need, because dehydrated foods try to take moisture from the environment (stomach, dough, etc. etc.). Therefore, nuts with seeds are sometimes advised to be soaked in water for a day before use. By the way I tried, the taste of revived seeds, nuts (including walnuts) is really much better in comparison with ordinary dry
Flax really gave the bread a delicate, unobtrusive flavor of sunflower seeds and softened the crumb to taste. It is very pleasant to eat it. Only next time I will put not one and a half but two tablespoons of soaked flax. I made sure that these half spoons will not be superfluous for sure.

Added Saturday 12 March 2016 12:03 PM

By the way, before putting the bread in the oven, I also moisten the top with water and spray it from the spray bottle into the preheated oven.

[Maria]

Maria, I buy flaxseed at the pharmacy. But Oksana is right in giving a tip, you can also meet in hypermarkets.
Maria, you can't add a lot of it, you can spoil the taste of the bread.

Marina, do you fry flax seeds first, and then grind them?

Nina, if I fry flaxseed, I do not twist it, I add it whole to the dough.
Light, to your health and to the delight of everyone! I admire your bread. Whisper!
aton4, and what is your temperature in the kitchen, you can't leave the dough in natural conditions? It is possible that it is cracking from excessive heat from below.

[Maria]

Maria,
aton4, and what is your temperature in the kitchen, you can't leave the dough in natural conditions? It is possible that it is cracking from excessive heat from below.

Our apartment is about 24 degrees. Not enough in my opinion. Of all the warm places, only a bed with a sheet. I don't make her hot. It is warm enough to support a warm container in which the dough and dough rise.

[Marina]

Maria, you can't add a lot of it, you can spoil the taste of the bread.

Marina, thanks, I will take into account.

The bread on my new thermonuclear leaven has increased by three !!! times in 2 hours. If I had a higher shape, then it would have grown, and so the top has already begun to crawl in breadth)))

[Evgeniya]

Evgeniya, congratulations, what a beautiful bread, and what a roof for bread! This is the starter culture, how it started to work! Well, now, each bread will turn out better than the other, that's for sure. And how much leaven and how much flour did you put?

[Maria]

Maria, I put the foam that leaked into the container, maybe there were three spoons there. 60 gr. Water, flour 70 grams and Sourdough. Last night it doubled in an hour. I put it in the refrigerator. Today at 7 am I got it, at 10 I was already running out of the container. I added 200 water, 400 flour (a couple more spoons in the process), salt, sugar, olive oil. Mixed, after an hour, kneading and in the form for proofing. After 2 hours, they came from the street and put the stove in a cold oven. 20 minutes 190 degrees (the temperature reached 10 minutes), 50 minutes 130. That's it! The children and I have already eaten half!

Added Saturday 12 March 2016 04:23 PM

This time I have a third of the total amount of flour. I liked the rye CZ very much, it seemed to me that she added a new note.

[Evgeniya]

Evgeniya, and I have 360 ​​g of 1st grade flour for 200 g of water, and sometimes even these 360 ​​g consist of 1st grade flour / rye / bran / wheat germ. Only when I make Darnitsky, then I take 215-225 ml of water, and 50 to 50 flour with wheat and rye. And all the time I take sourdoughs 50 g. Very good bread today. Probably airy crumb ...

[Maria]

Maria, I also poured 360 grams before, but in the process I had to add a lot, so I immediately put 400 in, and sometimes I still fill up. What a fluff! The husband came and a crust of bread was left. I'll have to do it again tomorrow.

And the cutter.

And this is my today's wheat-rye with bran and wheat sprouts:

The second is even better, but it is still cooling down.
And this is a loaf:

[Sergey_A]

Sergey_A, Second class at all!

[Sergey_A]

Sergey_A, Second class at all!

Yeah. And the first one is delicious.

[shlyk_81]

shlyk_81, congratulations on the excellent bread baking result!
I also like this fresh sourdough, there is continuous foam, but it also raises the dough powerfully.
Mariawhat bread, how much useful! Maybe arrange it with a separate recipe? At the same time, the recipe for dough and dough kneading will be visually saved, and will not be lost on the page.
Sergei, great bread! Are you satisfied with the taste and beauty? But haven't you given up on yeast yet?

Are you satisfied with the taste and beauty?

Yesaaaaaaaaa !!! But I think we can do better.

But haven't you given up on yeast yet?

They have nothing to do with it. I understood more than I learned. And that yeast is not as scary as it is painted, and that it is not hops that improve the sourdough, but man, water, T and other natural ingredients. I got smart (I got crazy) to the point that now I know how easy it is to make (and do) the leaven. True, different from "Eternal", but in general they differ little from each other and will give the same results.
And you, Marina, thank you for the experience !!! Passed a useful course for me, despite deviations from the topic.
PS: the breads in the photo are all fermented. To improve, it remains to remember and train your hands. :-)

[Marinochka]

Maria, what bread, how much useful! Maybe arrange it with a separate recipe? At the same time, the recipe for dough and dough kneading will be visually saved, and will not be lost on the page.

No, Marinochka, here I started with sourdough bread, here let the bread remain. Who needs to be found here, having read such a useful and necessary Temko. Vaughn and Light the recipe came in handy. Yes, and I do not draw up recipes, you need to be on duty there. Sometimes I just share the best practices and ffsyo.

Thanks for the recipe! Already several times I started this delicacy - beauty! This time I made it on buckwheat honey, very fragrant. The leaven smells like a whole meadow of flowers !!!! Excellent sourdough!

[Sergei]

Sergei, thanks for your attention to the recipe, for the kind words! always happy to help a person, if possible.
Do not leave the topic, we are interested in your experiences, experiments, opinions!
Maria, thanks for the kind feedback, for staying in the subject! Thanks for bringing a fresh, fresh sourdough note! I hope that your recipe will be useful to many, many more bakers. Thanks for the answers and advice for beginners!
And leaven really works wonders when baking bread. And not only. Now I am constantly making kvass from beets with their addition. Very tasty and healthy. The whole Pancake was baked pancakes on it. Lush, patterned, delicious!
milvok, thank you for your attention to the recipe and its use, for the kind review of the leaven! And congratulations on the successful baking of bread on it!
Yes, on buckwheat honey the aroma of both leaven and bread is special!

Now, if you bake bread like CHEABATY on this leaven, then the bread rises normally. And if you make the dough more abruptly, then the leaven cannot raise this bread - Although the apparatus rises perfectly. For example, I made 50/50 white and rye flour. At 300 grams of flour, he started the appara, the dough rose perfectly, Aparu put it for the night. Then the next day I mixed the flour - I mixed everything well by hand. Well, in a word, from a dough weighing 850 grams. I put it all in a brick shape - the shape is designed for the weight of a loaf of bread 1 kilogram. I stood on the battery (the batteries are barely warm) for 5 hours 30 minutes. Has risen by 50 percent. Then I moved it to the Gas oven and occasionally warmed it up to adjust the proofing - + for another 2 hours. As a result, it turned out 7 and a half hours and the bread did not even reach the edges of the form. With tremors, this does not happen there, everything is ok OK. I certainly don't know, everything is different in bread makers. On the Internet, they write that the leaven is the same yeast. Starter cultures were used in the old days because there was no yeast. When the tremors appeared, they forgot the leaven. because yeast is more effective and you don't have to bother. And bread is harmful now because there are many different harmful additives in today's bread. flour dye-baking powder-flavoring agent and figs knows what else is crammed into bakery products. Not to mention what kind of chemicals are used to treat the fields and what is used to irrigate wheat during its growth and ripening. That's where the harm comes from, and certainly not from yeast. ...

...

In general, you yourself well understand what is happening and why, and what is suitable for what. There is nothing even to add to your words. I agree with everything.

[wasabi]

wasabi, let me disagree with you regarding the strength of the leaven.
Correctly removed, active sourdough perfectly raises almost 100% of rye! bread! Much harder, it would seem. And half-grain bread, and dense loaves. With this sourdough, butter cakes rose 3 times perfectly - the dough there is butter, also not a gift.
Maybe your leaven was not at its peak, because your bread did not rise as you wanted? Or did you take too little leaven for the dough and did not let the dough ripen properly?
Either the flour was not fountain, or ... there are many other factors, and you so categorically immediately "sealed" an excellent and very stable leaven, on which very many people turn out just gorgeous.

I had 1 bread for a very, very long time rising, but 2 in 2.5-3 hours rose.

[Sergey_A]

Girls, I made the first wheat one after all. Before that I only made rye.
What can I tell you.despite the fact that everything went awry - I didn't get enough sleep, I didn't calculate the dough from above, it dried up, as a result of which, when I made cuts, it all stretched, began to deflate, then the stove accidentally went out, turned on, forgot to make less fire, as a result I have it separately from the starting 10 minutes at 240 C, an additional 10 or 15 minutes stood at a maximum of over 250 C, which is why for these additional. For 10 minutes, it was visually completely like finished toasted bread, despite the fact that it had to stand for 35 minutes before it was full. In general, there was a lot of things, but not only did it turn out, but also the taste was such that it was unrealistic to drag it away. It was just superb.




Today I made two more loaves, but already foreseeing everything as much as possible. It turned out great. Shop-like crumb, just perfect. The loaves themselves are also super. Not like that, though. (I made a double portion, I needed more sugar for sweetness.)



Of the additional pluses. If you have a warm place for lifting and proofing (I have to warm up with this) everything is super - 10 minutes for dough, kneading the dough for no more than 10 minutes. And that's all. Very easy.

Added Saturday 19 Mar 2016 11:42 PM

Now, if you bake bread like CHEABATY on this leaven, then the bread rises normally. And if you make the dough more abruptly, then the leaven cannot raise this bread - although the apparatus rises perfectly. For example, I made 50/50 white and rye flour. At 300 grams of flour, he started the appara, the sponge rose perfectly, Aparu put it for the night. Then the next day I mixed the flour - I mixed everything well by hand. Well, in a word, from a dough weighing 850 grams. Put it all in a brick shape - the shape is designed for the weight of a loaf of bread 1 kilogram. Was on the battery (the batteries are barely warm) 5 hours 30 minutes. Has risen by 50 percent. Then I moved it to the Gas oven and occasionally warmed it up to adjust the proofing - + for another 2 hours. As a result, it turned out 7 and a half hours and the bread did not even reach the edges of the form. With tremors, this does not happen there, everything is OK. I certainly don't know, everything is different there in bread makers. On the Internet, they write that the leaven is the same yeast. Starter cultures were used in the old days because there was no yeast. When the tremors appeared, they forgot the leaven. because yeast is more effective and you don't have to bother. And bread is harmful now because there are many different harmful additives in today's bread. flour coloring agent-baking powder-flavoring agent and figs knows what else is crammed into bakery products. Not to mention what chemicals are used to treat the fields and what is used to irrigate wheat during its growth and maturation. That's where the harm comes from, and certainly not from yeast. ...

On this hop sourdough, I have good white and rye breads. Tried both batter and steep. I made a steep one with a half-hour manual kneading for rye. It turns out like this - for the night on the electric sheet (it is cool in the apartment) there is a dough (it either rises more or less, then not very much), but no matter how much it rose, in the morning it goes to knead the dough and again on the electric sheet under the blanket for 2-3 hours. The bread rises on it twice and then into the oven. Maybe yeast really gives more rise, I don't know, but the one that this starter gives is enough for both types of dough and works well.
Still, I don’t want to take yeast, since there is an opportunity for hop ferments and ferments on flour (Sergey_A, does them well.)
Yeast can be quite good in nature, but we do not make it ourselves, so we have to rely on the good faith of the producers, and this can be difficult ... we bake our own bread because we do not know how and from what it is baked in shops and bread factories.

Added Saturday 19 Mar 2016 11:46 PM

marika33, I want to ask, the leaven is running out. I used to wash the can and make it again.
Can you brew hops and start it with flour in the same uncleaned jar?

Or simply if you leave a spoonful of sourdough in this jar, and add some amount of water and rye flour to it (though there will be almost no hops there). What is better and more efficient?

Added Saturday 19 Mar 2016 11:57 PM

I'll bombard with questions today). These two white loaves were baked on parchment (I had not used them before). But it stuck strongly to the bread, I had to hold it over the steam to make it go away. Can the parchment be greased with oil, since there was clearly not enough oil in the dough?

Or simply if you leave a spoonful of sourdough in this jar, and add some amount of water and rye flour to it (though there will be almost no hops there). What is better and more efficient?

You need to leave a couple of tablespoons of sourdough and add a fresh decoction of hops, honey and flour. It rises very quickly and the bread on the renewed leaven also rises faster.

Thank you! I will do it).

[wholegrain]

Girls, I made the first wheat one after all.

As a girl I will answer! Class! I had a lower climb.

I needed more sugar for sweetness

Like mine!!! I also made this conclusion!

(Sergey_A, does them well.)

Well, that's too much said! My sourdough is good only when you add at least a little wholegrain flour (especially if she rye). And the girls run away from the cans !!! I have never had this before.
In order to save money, I reduced the amount of leaven for divorce - now I leave only 10g. And then I have nowhere to put what is removed, but my hand does not rise to throw it away. The day before yesterday I used it on pancakes. Somehow they didn't like it very much - they sour. But instead of bread he ate.

baked on parchment (never used it before). But it stuck strongly to the bread, I had to hold it over the steam to make it go away. Can parchment be oiled

And they stuck to me. :-( Got it and found it, read that it is necessary to choose paper. Sometimes it is good. They sell mostly bad ones. Like culinary parchment, but in fact it is paper.

[aton4]

aton4, Sergey, Paclan baking paper is good, it doesn't stick to it. On the other, it sticks tightly ... In any case, it was a couple of years ago. Now, except for paklan, he buys nothing.

baking paper Paclan

Thanks for the tip! (almost written for me)

Or simply if you leave a spoonful of sourdough in this jar, and add some amount of water and rye flour to it (though there will be almost no hops there). What is better and more efficient?

I did so yesterday! There is no time to bother with the broth yet!

Today I put the dough 3 times for the night, so in general it has risen 3 times, it turns out that the older the leaven is older and the longer it is hungry in the refrigerator, the stronger it becomes.

[wholegrain]

As a girl I will answer!

I knew that you would not ignore the phrase

Like mine!!! I also made this conclusion!

In the first white loaf, just the sugar was super and the taste was great. And to get a crust, you probably still need to keep it at the maximum temperature for 250 minutes 15. He instantly acquired color from me and turned so red on all sides that at least take it out and eat it. I even fell behind the form. Then, at 150 C, I reached half an hour to the condition out of shape. (I immediately took it out of the mold when I saw it and put it back in the oven without it so that it would no longer come into contact with the metal and evenly warmed up. So in the mold it was only for the first 15-20 minutes at high temperature.)

Well, that's too much said! My sourdough is good only when you add at least a little wholegrain flour (especially if she rye). And the girls run away from the cans !!! I have never had this before.

The main thing that works

In order to save money, I reduced the amount of leaven for divorce - now I leave only 10g. And then I have nowhere to put what is removed, but my hand does not rise to throw it away. The day before yesterday I used it on pancakes. Somehow they didn't like it very much - they sour. But instead of bread he ate.

I don't want to throw it away either. Therefore, I don’t resort to some types of leaven. I don't like this "education".
For me it is alive there, it foams, it works, it tries, the bread is so cool. Throw it out in the trash or wash it off ... Not a fig. Let them live.

And they stuck to me. :-( Got it and found it, read that it is necessary to choose paper. Sometimes it is good. They sell mostly bad ones. Like culinary parchment, but in fact it is paper.

I just can't find Paclan. Therefore, I thought, maybe just grease it and that's it? I need it mainly so that the bread comes out of the mold freely in any situation and so that it does not come into contact with the walls of the mold, because not all forms can be vouched for. Who knows what they are made of. I would like to have some layer between the bread and the mold.

[aton4]

aton4, if the paper is bad, then smearing will not help, I tried it when I suffered with bad paper. If there are Auchan or Crossroads stores, there should be. Maybe there are others, I don't know, I haven't been shopping for three years ...
By the way, you can make a non-stick lubricant for the molds. Now I'll find the recipe, add a link. I really didn't do it myself, but they say it's a good thing.
And here is the link https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194369.0 🔗

[wasabi]

wasabi, thanks for your opinion on the leaven. Each person has his own view of something, we are all different and we have different tastes. Here are just your categorical opinion, affirming. If leaven does not raise your bread, this does not mean that it is always weak for everyone. Many people successfully bake hop sourdough bread and disagree with your conclusions.
I want to speak about yeast. Information about their composition is circulating on the Internet. I am very careful about any kind of information and, of course, do not trust everything. First of all, I always consider from the point of view: who benefits from it?
Is it beneficial for hop producers to speak negatively about the dangers of yeast? I guess not. Hops are successfully grown and harvested by people.
But yeast producers do not benefit from sourdough baking. They are losing profits, which is probably why they write that they are completely harmless and even compare them with natural yeast. But why oncologists advise their patients not to consume yeast bread.
Yes, there was no such yeast before, because there was no chemistry, but now it is absolutely everywhere. It's time to rename grocery stores.

[aton4]

aton4so as not to throw out the paper, try to grease it with lard or bacon, sprinkle with breadcrumbs or flour. Previously, they managed with plain paper from a notebook, oiling it with grease. I use expensive paper for biscuit, I save it
marika33, I completely agree. Nastya has already answered.

[bread]

But why oncologists advise their patients not to consume yeast bread.

My 5 kopecks: last year passed both onco and gastro. So there (according to your doctors) there are brochures with diets for patients with bread... And nothing else - just a 4-letter word. That is, yeast is nothing more and nothing less than just bread. As for walking info and on the internet, you just need to read it less. There is such a weaving! ... I even remember that it (yeast) Germans during World War II us were given on humanitarian helpso that poison us... In short, they whistle whatever they want - if only there were more gullible ones.

[Sergei]

If you are not sure of the shape, then it is better to cover the Donets. Sergei, and the loaves are wonderful !!!!

Girls, can you imagine the bread rose today in 1.5 - 2 hours, and it is with a lot of rye flour.