The simplest hop starter

[pawllena]

pawllena, Lena, you are welcome!
Be sure to try. This leaven is very unpretentious

[RepeShock]

RepeShock, Irina, what a beautiful bread, a masterpiece! Thanks for the photo and for sharing your leavening method!
I am very glad that you immediately achieved an excellent result! Congratulations!
Venera007, Tatyana, you have better and better bread! : bravo: Myakish is lovely to see, it is clear that it is very airy. Excellent result!
liberiam, thank you for the detailed and positive review of the starter culture! Thank you for sharing your opinion and method of obtaining it with us. Hops are very different, so you need to apply exactly what will work with the hops you have purchased.
Thank you for your kind words, and let you have a recipe for health and for the joy of all households in obtaining delicious, healthy, homemade bread!
Anastasia, do you also bake bread through the refrigerator? I accidentally came to this method, I began to put the dough in the refrigerator so that it would not sour and the bread would be fresh for children. I liked it very much, the crumb is more magnificent after the refrigerator.
RepeShock, Irina,ninza, Nina, girls, there is no separate recipe for flatbread. I put a dough on half a liter of birch sap, add 2-3 tablespoons of sourdough. Then I knead the dough, but I make it a little thinner than for bread. In a pizza maker, 2 cakes are obtained. Liberally grease the bottom pan, add a layer of seeds. I level the dough with spatulas, pour more seeds on top. It rises in an hour and bakes in 15 minutes. Yes, and I knead the dough with a jolly, in a saucepan, so I get a minimum of dirty dishes and clean hands.

Posted Friday 15 Apr 2016 09:03 AM

pawllena, Lena, if the hops are bitter, then you can not add its fresh broth. And add water, honey and flour. In this proportion, the leaven also works. Success to you!

[marika33]

marika33Marina, thank you for the topic and the leaven
About the cake, I realized, I'll try.

kneading dough with merry

What is it?

[Sergei]

Sergei, wooden spatula! - fun!

And what is this way through the refrigerator? I seem to have read everything, but I don't remember that. Please tell us again!

[Sergei]

Anastasia, do you also bake bread through the refrigerator?

Yes! Often . At first, due to the lack of time for kneading / proofing - in the evening of one day I put either all the dough or dough (at least half the flour), let the yeast activate a little, swell the gluten and put it in the refrigerator overnight, and in the evening on the next. a day after work, I immediately pulled out, crumpled, (or added the remaining ingredients) formed and immediately into the mold for proofing. And in the warmth for an hour or two. And then baking. Much more fragrant and fluffy bread comes out, not dull, not wet, not crumbly, but smell!

Quote: marika33 from Yesterday at 08:58
kneading dough with merry
What is it?

Sergei, and we called a jumper made of wires in the form of a spring.

and we called a jumper made of wires in the form of a spring

I intuitively suspected it.

Added Saturday 16 Apr 2016 08:19 AM

I seem to have read everything, but I don't remember that. Please tell us again!

My link was missed. There it is written in great detail about all the nuances. And now I can't find her myself. But a lot of people talked about this. On page after 100 times 30 talked about it.
PS: found in another topic about sourdough. Fermentation of the dough in the refrigerator: 🔗 All processes from leaven to bread are very well described. And the site is very interesting for bread, it turns out!

[RepeShock]

RepeShock, Venera007, Girls, the bread is super!)))))

Sergey_A, not only that) but also the previous ciabatta was also class in consistency.And now I made it generally airy, but during baking the temperature of 150 - 155 C prevailed, instead of the required 170, perhaps this softness gave it).

perhaps this is softness and gave).

Wind on your mustache! :-)

[marika33]

marika33,
Good afternoon everyone. Haven't come for a long time.

Could you tell me some recipes for cool Pasca with hop sourdough?

P.S. I have no news in my pastries. So far I only make ciabatta. Simple, with cheese, with cheese and dill, crispy, not crispy

Now I want to bake Paski on this sourdough, but I want proven recipes, without trials and attempts. What is tested. )))

Guys ... is there someone? ...

Of course there is! No Easter cakes

Guys...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=168275.0
Well, here you can choose from:

🔗

PS: the leavens are really not hoppy

I made a sourdough too. Everything is according to the recipe, without deviating. But that she is so bitter, a bitter! Now I think, I can try to bake on it .. Is there really bitterness in the bread? Or will he leave? How much to lay it down then? And it smells good, bubbled, rose several times, even ran away once. But bitter!
In general, I threw all the ingredients into the bread maker, it's worth it, it's insisted. The dough is not bitter, but somehow sticky and heavy. Can it be left to infuse all night? Otherwise, it seems to me that bread will not rise. Or put more leaven? I took 1 tbsp. l. 400 gr. flour.

[aton4]

aton4, Oksana (Loksa) is baking sourdough cake, wait, maybe she will come in and answer your question or ask her in a personal message.
* Tanya *, read the last pages of this topic. We've talked a lot about bitter leaven, maybe these tips will help you.
If you leave the dough for a long time, it can acidify. Follow the recommendations at the beginning of the topic. I wish you success!
Sorry for the late answers, very busy.

Where to boast of success ?:

Sourdough 100%. The truth is, I don't know which one anymore, because I interfere with everything, feed everyone and keep where it works.
Some kind of Tartin bread from Chad Robertson ... I try everything, not knowing which is the most delicious and soft.
PS: Who can say, are all sourdough breads hard or soft too?

[Sergey_A]

Sergey_A, there are soft and airy :)

[Sergey_A]

Sergey_A, there are soft and airy :)

: umnik2: Why isn't mine like that ??? You see, it is not dense, there are many holes, it crumples ... But you have to chew it like old chewing gum. I guess this is good - it is digested while chewing. But I want something softness, lightness ...
: mail1: Do you confess how to make "soft and airy"?

[Sergey_A]

Sergey_A, everything is very simple. I am following the theme author's starter recipe. Of the other leavens I had only eternal, but since I needed to renew it more often than I bake bread, I had to part with it. I did not make other leavens any more. The exception is hop sourdough, which can live in the refrigerator by itself. And it is on it that the bread is airy.

O-pa-nki !!
1. Don't follow. 2. Mine is closer to eternal. 3. I also rarely bake, but the bread rose well on mine too! 4. I also keep it in the Hol-ke. 4. I read about hops - it does not affect the properties of sourdough and bread. Scientists write about its benefits for "dysbiosis" - it affects harmful bacteria. And about the taste. 5. I read about the greatest influence on the rise of sour-milk sourdough. 6. It turns out somehow strange - there is a rise, there is no airiness. 03 !!! Airwaves !!! Awww !!! Where are you???
That's what mine is doing! It was on the label, it became:

Well, if it affects dysbacteriosis, it's also good)) I was too lazy to grow the sour-milk sourdough, now even more so.

I'm lazy too. But where about the airiness?

If I understand correctly, the airiness depends on the ingredients and the method of baking.
It doesn't matter if bread is yeast or sourdough.

If I understand correctly, the airiness depends on the ingredients and the method of baking.
It doesn't matter if bread is yeast or sourdough.

Christ is risen! Happy Holidays everyone! Love, joy and happiness!
I tried to make the sourdough you wrote about on sour hops with honey. it turned out super.

In two days hops with honey podkis. In the morning of the third day, I threw in a few tablespoons of flour, by the evening it ran out of my liter can, it seemed to rise more than three times. I just pulled up and that's it. It turns out that in a day it reacted with rye flour, fermented and sank. Super malt or beer smell.

[aton4]

aton4Truly Risen!
I congratulate everyone on the great holiday of Easter! Peace, kindness, joy, prosperity, happiness and love!

[marika33]

it turned out super.

Class! Congratulations!
marika33, Marina, thank you! And Happy Easter to you! All the best

Tell me what to do. The leaven has been standing for two days already, there are few bubbles at all and does not rise at all. Did everything according to the recipe, pharmacy hops. Why did it become thinner than it was originally, can I add flour? I'm afraid to spoil, this is my first leaven

[a little bit]

The leaven has cost two days already, there are few bubbles at all and does not rise at all

This is normal. Hold it for another day and either it rises, or start over. There are a lot of influencing factors. Alas. Try to do everything. And on what liquid you start the starter culture is not so important.
The fact that the leaven has become thinner is normal. You don't need to add flour. IN extreme case a little bit feed with sweetness. And then tomorrow.

[Sergey_A]

Sergey_A, thanks a lot, I will wait.

del

Hurrah!! The sourdough turned out, even in the refrigerator it continues to grow, but the bread according to this recipe turned out to be sour, probably for us a lot of rye flour, I like the proportion of wheat and rye 2: 1 more. Is it possible to replace rye in this recipe? Or tell me the recipe for a wheat-rye bread with this sourdough ...

Is it possible to replace rye in this recipe?

Can. Stable share of hw. flour in recipes 10-30%. It is possible and 100% rye, but this is not an amateur + doctors scare. So change it boldly if the taste is noticeable. I hardly notice in 30%. For some reason.

[Lenok0302]

Lenok0302, congratulations on breeding the sourdough!
Sour bread is possible if you took a lot of sourdough, overexposed the dough and dough, or didn't put enough honey. I hope that in the next baking you will be all right.
Sergey_A, thank you for your help!

I have not shown bread for a long time, early wheat, I lost the photo, now I will find it

[Loksa]

Loksa, Oksana, thank you very much for the photo of the bread!
Nice, very good climb!

And I have a sadness. My sourdough almost stopped working. At the cooking stage, she repeatedly escaped from the can, and even in the refrigerator then escaped twice more. And bread picks up very badly. For 2 days you have to wait for bread. The dough rises for a day and then bread for 10 hours. And then one and a half times. It turns out neat dense bricks (((There are a lot of sourdoughs, this time I made a double rate right away, because I ran out of hops for a glass of hops). Maybe you can do something with it?

Maybe you can do something with her?

Develop. Take longer to remove. And one more thing: the base of the leaven is flour.

I have it already removed. I added flour, no positive effect

And honey? Add, look.

I got some very bitter hops. My sourdough, even with a reduced amount of hops and a modified cooking process according to Irina RepeShok's recipe, was still very bitter.
To my taste, the bitterness was very much felt in the bread. I was sorry to throw away the leaven, and I decided to add it to the kvass. They make beer for hops. I added 2 tbsp to a 3-liter jar. l. My husband really liked the kvass. This year I will definitely collect hop cones myself, I have already found a place where it grows, but I will not buy any more.

[pawllena]

pawllena, Lena, there are a lot of hop varieties. I think there is some sort of bitter hop for making beer. Here, probably, he comes across so bitter.
Yes, kvass is excellent with the help of hop sourdough. Now I'm cooking from the leftovers of beets, so my husband drinks 2 liters per day

Hello everyone! I really wanted to say thank you to everyone for this leaven, especially Marina. She has been living with me for a month and a half. Very comfortable. She does not need to be constantly fed, to think about where to dispose of the remains. In general, she is lovely. I bake only rye-wheat bread on it according to the recipe from HPPanasoniq. I changed the recipe a little, since it is on sourdough and I add kvass thick (kvass is also on hop sourdough).If anyone is interested, I can write a recipe. Thanks again for the leaven.

[Oksana 72]

Oksana 72, of course, write a recipe for kvass, I wonder how who does it. It seems like the recipe is the same, but everyone turns out differently. We wait.

Regarding the recipe for kvass, I'll make a reservation right away: I can't give a link to the recipe from where I got it, since I don't remember from which site I got it. So the recipe for a 3-liter can. 5 rye breadcrumbs, well roasted in the oven, even slightly to burnt, 1 tbsp of rye flour, 100g sugar, 100g sourdough at the peak. Pour boiling water over the bread with sugar and let it cool to room temperature. Then everything in a bottle and mix. Pour in non-boiled water (I have spring water) so that 2 cm does not reach the neck. Cover the bottle with a glass lid and place in a warm place for maturation. One day is enough in the summer. Then I filter and pour into a bottle. I add 5 raisins and another 100 g of sugar. I put it in the refrigerator for at least 3 days. As for sugar: if as soon as you add an additional 100 g of sugar, you feel sweet, then after fermentation of kvass in the refrigerator, the excess sweetness goes away and the kvass is obtained as before in barrels. But then as usual. Some of the grounds were removed and everything was done according to the recipe, except for the leaven, we put it only the first time. The process of kvass-bread is circular: sourdough bread with leavened milk (you can store it in the refrigerator), and kvass on this bread. I would like to clarify the malt. I buy only Austrian Rogamalt malt. This is by no means an advertisement. This malt has a completely different smell and taste. I took Belarusian malt, I didn't like it, that is, I had something to compare with. If anything is not clear, ask. Delicious and vigorous kvass for everyone!

[Oksana 72]

Oksana 72, thanks for the kind feedback on the sourdough and the kvass recipe!
I am very glad that you liked it and you use it not only for baking bread, but also for making kvass. I also cook all the kvass on this leaven. I confirm that they are much tastier and healthier than with yeast.

I would like to clarify the malt

Thanks for the kvass, by the way. And let me ask you, where do you use malt? Why I'm interested: the fact is that I also use meat, pasta, vodka and carpet ...

I confirm that they are much tastier and healthier than with yeast.

Marina, teach me how to define benefit ?!

[Sergei]

Sergei, I will skip the irony and clarify: malt is used in baking bread, and the taste of kvass depends directly on the taste of bread.

5 rye rusks

malt is used for baking bread

Thanks for the answer. Now everything is clear. I think about some 0.06 g of malt with 100 g of sourdough (I hope there is no malt in it), you can not even mention.

Marina, teach me how to define benefit ?!

Sergei, I'm not a physician or a biologist, or even a chemist. But if my husband, after kvass with yeast, walked a lump first through the stomach, and then through the intestines, and he felt discomfort, I think that it is not useful to eat. He has gastritis, so I haven't made kvass with yeast for many years, since I started baking bread with sourdough. But there is no such thing from leavened kvass. And I take quite a bit of sourdough, in the first portion. Now I make kvass from the remaining beets, I took the sourdough only for the first jar, then just not my jar, there are yeast bacteria that do an excellent job with their assigned role. A three-liter jar does not have time to ripen, he drinks instantly, and his grandson also helps him