The simplest hop starter

[Sergey_A]

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.

Sergey_A, if there is not enough malt, you can add the required amount directly to the jar to taste.

Oksana 72 thanks for sharing the recipe.

A three-liter can does not have time to ripen

I drank, I know. It's just delicious kvass, if you add some sweetener.
I won't argue about the rest, but I can't agree either. Conflicting information and conclusions. But this is your choice. You have the right.

thanks for the recipe! I recently found out how harmful yeast bread is, I bought a bread maker, but did not know how to make sourdough, now I will try, then I will write the result))

recently found out

Share your knowledge.

I watched the video on YouTube, there is the truth about purchased bread, so I decided to bake it myself ... yeast turns out to contribute to the development of cancer cells (the experiment was carried out there) then there are all sorts of cheap additives that poison the body. plus the bread settles on the walls of the stomach, which leads to many diseases. I strongly advise you to look (I was looking for both the benefits and harms of bread)

Well, look !!! Everybody eats store-bought bread everywhere, but here it turns out to be harmful. And for some reason everyone does not want to get cancer, but only some. Interestingly, and those who have cancer of the head, lungs, skin, etc., what kind of bread did they eat?
By the way, they will soon talk about the harm of leavened bread. I say exactly.

[Kamilla1]

Kamilla1, glad to welcome you to the topic of hop sourdough!
I fully support your opinion about the harmfulness of yeast and the poor quality of industrial bread.
Grow sourdough and bake delicious and healthy bread! The leaven is not capricious, durable, not complicated. I hope you will be friends with her, and your family will like the bread made with this sourdough!
I wish you success!
Sergey_A, Sergey, don't scare newbies with your questions and gags!

Don't scare newbies with your questions and gags!

Marina, what are you! I do not frighten, I amuse the people. The Internet is so crowded with all kinds of x .. yu that there is nothing surprising. Was yeast bad for anyone before? Become. And not because they have studied, discovered - they just powder the brain. Were (are) leavens harmful? There will be! Such an unoccupied field, free !!! Right now, don't read it - everything about harm or about survival treatment. So I am amusing those who believe.
By the way, I read one of the versions of the harmfulness of yeast - this is all the Germans did during the war !!! They bombed and shot at us and gave us this poisonous product almost lend-lease to poison the enemy from the inside ... Well, do not talk about the dangers of soybeans alone.
PS: I use leaven (as well as yeast). True, he left hops, refused the same type of sourdough, switched to a simple method so as not to run around pharmacies for the plant. And not because hops are bad - no. I just understood its role and now I do not consider it to be a prerogative and extremely important in leaven. As an example: this site is overflowing with different starter options and each has the same group of believers in this type of people.

The girls finally got around to creating this leaven. Made with flour 2 grades. Everything bubbled beautifully, and today, on the 3rd day, I decided to bake bread. As soon as I put the leaven into the dough, it stopped showing signs of life. The dough is still in the mold, it doesn't rise.
Flour and sugar were added to the remaining sourdough, and the process also stopped.
What did I do wrong? Did you have to do the dough first? Or is there little leaven? Put 50 ml on 420g flour

[Sergey_A]

Sergey_A, for fun I see no reason at all. Signs need to be changed: not grocery stores, but chemical ones.After all, there was not so much chemistry in food before. And to use yeast or leaven is the choice of the person himself.
Vishenka999, it is better to grow the sourdough on rye flour, then it turns out stronger.
Did you knead the dough without dough? This is your second mistake. Sourdough bread must be placed on the dough.
Was honey or sugar added to the dough? You can add more starter culture, the bread will not be sour if there is 20-30 ml more starter culture.
Well, the temperature regime must be observed, without this there will be no rise.
I wish you success!

not grocery stores, but chemical

I agree, I go to the store as on a special assignment - I'm looking for something more or less edible.

Thank you very much, I understood, I change it for rye flour and put the dough. One more question just appeared. She mixed yeast into the failed dough and baked bread. Everything has risen, but the taste is bitter. How to get rid of it?

So you got bitter hops, we already wrote about this in the topic.
Try to make sourdough according to Irina's recipe (RepeShock)

I will write a little about my experiment with leaven.
If anyone remembers, I got a very bitter decoction of hops, as a result of which the leaven, if it was obtained, was very bitter and it was impossible to eat bread.

I decided to reduce the amount of hops and slightly change the cooking process.
I took 4 grams (approx. 1 table spoon) of hops per 380 ml. water. Cooked according to the recipe.
After the broth cooled down, I added 1/4 table. lies honey and left the broth to sour without flour.
After a couple of days, the process of souring the broth went, added 1/4 stack. rye flour. In the evening of the same day, the leaven seemed liquid, I added another approx. 3.5 tablespoon hw. flour.

The next day in the evening, the leaven froth a little.
A couple of days later I fed her (rye flour + honey + water, in equal proportions) and by the evening the sourdough began to grow actively (I was so happy))))
On the trail. day put her in the hall.

As a result: the leaven is not bitter, active, it raises bread dough very well.

More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=413702.2180

Thanks for the great sourdough recipe! I tried to bake it on an eternal one - it sour, you can achieve that it does not sour, but it's not that all the same. I often bake "Milk" bread from Omela, I also adapted ordinary white bread for this sourdough, which I bake in a bread machine. Maybe someone will come in handy:
Dough: 30 gr. hop sourdough, 130 gr. water, 130 gr. wheat flour - for about 10 hours. Dough: whole dough + 355gr. wheat flour + 185 gr. water, salt 1.5 tsp. l., sugar 1.5 tbsp. l., oil rast 1.5 tbsp. l. Bread makers.
The dough turns out to be sticky, for manual kneading I would add a little more flour. Look at your torment and your preferences.
I bake on the program for low-yeast bread, just before starting the program I make a short batch on the program "pelmeni".

[Ludmila]

LudmilaThank you for the starter review! Feed your family with delicious, aromatic and healthy bread! The leaven is very convenient to use, it does not take much time.
Thank you for the proven bread recipe, maybe it will be useful to someone!

Hello!
please tell me what to do - the leaven has been walking for the sixth day! (it’s cool for the first day, it didn’t show any signs of fermentation at all) the smell of a peculiar hop with something bitter chtol - but not bread without sourness
in general, I do not know what to do)))
I used whole grain rye flour
I bought hops at the pharmacy
wild hop grows nearby - can you use it? who knows how to use it (when to collect it)

[ramilion]

ramilion, good health Admin,! There are many days for the starter culture to ripen. How does she walk with you? Is it rising all the time or is it just a sluggish fermentation process? Try to put the dough on a small amount of water and bake the bread, and put the sourdough in the refrigerator, otherwise it will turn sour.
Wild hops are not yet ripe, it's too early to use them, the first page of the recipe has tips for harvesting the hops. But when ripe, it is better to prepare it than buy it at the pharmacy.

Hello! Thank you for your reply!
it rose on the second day - then a sluggish fermentation - I understand that I need to focus on the smell that's why I keep it for so long)) but the smell does not suit me - poured it into a smaller container yesterday - fermentation is not strong - today it snapped off with some water
I don’t want to bake from it - I’m afraid - I’ll wait until my hops fit, I will try again
PS for the third time my sourdough does not come out according to your recipe - ONE AND THE SAME HOP WAS USED

[Admin]

Admin, try adding honey or sugar to the starter and placing it in a warm place.

It may even be on the refrigerator, find it, there is heat from the motor.

She has already eaten everything that was there, and is possibly reanimating.
I am very sorry that the sourdough doesn’t work, maybe the poor quality or expired hops are to blame.

Hops grow in the garden. And when should you collect it? When is it mature?

Marina, please tell me, what is the temperature in your fridge with sourdough? The fact is that I have not kept it for a month. For two weeks, and then sour and weakens. When used quickly, it is not critical, but the need for bread has decreased and my leaven completely settled in the 3rd week and cannot cope with bread as before. I have 8 grams in the fridge. I read that at 4-5 gr. the leaven already accumulates acetic acid for a week (semi-finished product). We have a different leaven of course, but still. What is the optimal temperature for it? My temperature in the refrigerator is regulated, I can reduce it ... is it necessary?

[Florichka]

Florichka, Irina, I missed your question. The first page has tips for harvesting hops and the post just above says that.
Lyudmila_K, in my fridge 5 degrees. There was no case of leaven souring. The daughter keeps the leaven at a temperature of 10, also does not turn sour. Try making smaller amounts of sourdough if you rarely bake bread.

Yes, I also think I will have to do less. Painfully I like this leaven. Maybe it is still worth changing the flour.

Good evening! I tried to bake bread on hop rye sourdough in the oven. I made a sourdough according to the recipe, on the third day I baked rye bread. Not baked. Well, okay, I think, the leaven is young, the rye flour is capricious, I later read that for rye bread, the dough does not need to stand for a long time. A couple of days later I decided to bake the wheat one. Flour, water was poured into the eye, without proportions, I thought, by analogy with a simple dough, but it didn't work out. The dough was sticking to your hands all the time! Well, I think I didn't mix it. Kneading, kneading, still sticks. And she added flour, it is already clear that the dough is tight, steep, and that's it. In general, I'm tired of kneading, baked. Of course, in a hungry year you can eat, even a little rose, baked, but it is clear that there is a lot of flour. So I didn't understand why the dough sticks to my hands? With ordinary yeast or soda dough, unleavened, for cakes, pies, tortillas, dumplings ... this was not

Svetlana! Try to bake milk bread from Omela, it's on the same site (sourdough wheat bread), I can't insert a link (as a beginner).
Follow the author's recommendations, you may need literally a little more flour there, the dough may be slightly sticky, but this does not interfere with kneading it - it does not hang on your hands, only stains your hand a little. If everything is in order with your sourdough, then this bread will turn out. If you are in doubt about the leaven, try to "remake" it. Take 1 tsp from her, add everything else according to the original recipe. And when it swells well (12-20 hours) and begins to fall off slightly, it is ready, take some for dough, the rest - in the refrigerator.

[Lyudmila_K]

Lyudmila_K, Thank you! I'll try)

Hops grow in the garden. And when should you collect it? When is it mature?

Anytime from September.

Added Thursday, September 29, 2016 3:45 PM

Hello to all starters!

My sourdough is almost a year old and works like new.
Lives in the refrigerator. sleeps a lot ...........

By the way, I have already prepared hops - a couple of buckets.
This year the hop tips are gorgeous and large.

Already made a leaven, I'm checking for agility.

These are the autumn worries.

[Valery]

Valery, Hi! Thank you for your attention, I recently remembered you, for a long time you have not shown your bread. How is it going? A lot of leaven sleeps, so you rarely bake? No time?
We also prepared hops, but it is better to pick it when the cones are not yet brown and not spread out. At least that's what they advise.
I haven’t put on fresh hops yet, there’s a little left over from last year, so I’m using it, then I’ll go straight to the fresh one.

Hi Hi!

Yes, Marin, there is a sorely lack of time in a day - I would have 40 hours, maybe I would have met everything I wanted.

In the summer I rarely had time to bake, but now I set aside a little time for bread.

White has already forgotten the taste, but I am perfecting rye and trying all kinds of recipes.

But the classics are Rossiyskiy, Darnitskiy and Borodinskiy.
But based on these recipes, I myself begin to vary with different additives - and I'll tell you pretty satisfactory = edible.

Even during this time that I did not bake, I got hold of factory-made bread forms - now there are practically enough forms for all recipes.

So winter is ahead - I hope time will be to buy a couple of bags of flour and master it.

As for hops, I had moments when in the winter I tore and brought out not quite sourdough, but top dressing (she also played)

And today my new leaven (as I said early, I check for agility) and so it ran away, one might say ran away = the first time in all the time.

So it will be the first number.

Today I collected 3 more buckets of hops, it's a pity to leave it in the winter, so delicious, I had to tear it up.
I read somewhere that the hop cones need to be dried on twigs, and I did so.

That's how we live, everything is wonderful, and I wish you anything.

Silence we have here -Everything is probably in the autumn worries and preparations.

It is necessary.

Hello. Girls, tell me, is the bread sour on this leaven? I have been making eternal simple and hops, the bread turns out sour, no one wants to eat it. They say they are by leaps and bounds! And I want sourdough!
And my father remembers that as a child, my mother used to bake delicious bread with hop sourdough and absolutely not sour!
And I have...

[Natalia Iks]

Natalia Iksnot sour if done right.

[Ligra]

Ligra, Thank you.
I and with those kind of strictly according to the recipe ...

[Natasha]

Natasha, hop sourdough bread should not be sour. This is a unique feature of this starter culture. Maybe you overexpose it on the rise and it will turn sour? Try adding more honey or sugar.

[Marina]

Marina, I meant not a simple hop, but an eternal hop. I also wanted to make yours right away, but hops are rare in our pharmacies.

Added Sunday, Nov 27, 2016 06:26 AM

Found a glass of hops, set it to boil! Hope it works out this time!

Added Sunday, Nov 27, 2016 07:46 AM

Marina, tell me more, in the bread recipe on the first page, how much is the glass? Plain, 250 ml? I'm just used to doing it by weight. I'll weigh and write it down for myself!

Natasha, the volume of a glass is 250 ml, it is usually taken for measurement.
I wish you success in breeding the leaven, it is not difficult. hope the hops are not very old and ferment actively. Keep us informed, if you have any questions, ask, we will help.
Hops in Siberia are also growing, maybe you will find them on the market?

[Marina]

Marina, Thank you. I bought it at the pharmacy. But there is only one in the city. We need to buy a couple of her packs!
I will try to keep up to date!
This is my last try. So sorry to throw out the bread later! And the sin is simple.

Natasha, if the leaven works out, then you won't throw away the bread, it is eaten very quickly. First, try baking bread with a small amount of liquid. However, it is too early to talk about it, you need to get the leaven.

[Marina]

Marina, you're right! generally fresh hops. I recently put an eternal on it, so it gave heat on the second day!

Added Sunday, Nov 27, 2016 2:38 PM

I put it at 12 o'clock, now it is 18:30, the bubbles have already gone

[Natasha]

Natasha, great, the process has started! everything should be great, since the bubbles have already gone. So the hops are fresh and good!

[Marina]

Marina, thank you for being so attentive! In other leavens I asked questions, when they arose, I already exhausted those leavens, but there are still no answers!
And when a knowledgeable person supports, it is so encouraging!

[Natasha]

Natasha, thank you for your kind words! We have gathered very sympathetic and kind bakers in the topic. Those who have time will always be helped with advice.

[Marina]

Marina,
You can come to me!
In the morning now stands in bubbles. Probably cool at home. We have stove heating, we don't heat at night. degrees 22-23. But nothing, now we will melt it, it will be good!

Added on Monday 28 Nov 2016 08:00 AM

I rejoiced early. My leaven is frozen in place. As there were bubbles last night, so it is now. She must have been cold at night. But I do not despair! Only a day has passed!

[Natasha]

Natasha, this is normal. there are bubbles, it means alive. Little time has passed for her active life. Just do not overheat it, it is best that the temperature is not higher than 28 degrees, it is not so terrible for it as overheating is detrimental.

[Marina]

Marina, now stands in the kitchen, opposite the stove, set a thermometer, just 28 °.
I think everything will return to normal!

Posted on Monday 28 Nov 2016 3:56 pm

Hurray hurray hurray! Works! Increased to half a 3-liter saucepan, foam on top! I want to leave it until morning, clean it up in the morning, I'll have to watch it at night!
Marina,but tell me, if in the morning I put the dough, be sure to wait 12 hours, and then put the dough? Then wait until the night until the bread is ready. Or is it better for the first time tomorrow until evening to wait and start the dough for the night?

Added on Monday 28 Nov 2016 4:09 PM

And yet, how much starter culture to take for half of your recipe, 2.5 tablespoons or more for the first time? I will bake in hp.

Added on Monday 28 Nov 2016 04:31 PM

Marina, thank you for such a simple sourdough recipe!

[Natasha]

Natasha, didn’t see your messages, sorry I didn’t answer right away.
I put the dough on such a foam, only I take a little more sourdough, because it is very airy. It was possible to put a dough on it at night.
No, it is not necessary to withstand the dough for 12 hours, it can be 6 hours. The leaven raises the dough well.
I sometimes put the dough on 2 servings of pastries in a pizza maker, bake one, and put the other in the refrigerator. When necessary, I put the dough in a mold, wait for it to rise and bake. And in this case, the bread is never sour.
Natasha, if the leaven has already calmed down, not so frothy, then take 2.5 spoons for 0.5 liters of liquid, and if it is still airy, then you can take 1-2 more. This leaven does not require gram precision.
I wanted to write that you can now put dough and there will be fresh bread for dinner, and the 4 hour time difference makes adjustments
I will wait for the bread report! Success and joy from the baked bread!

[Marina,]

Marina,it’s not scary that she didn’t answer! Now I will put it on for the night and, I hope, tomorrow we will enjoy bread!

I like to put the dough at night more. They say bread loves silence.
Success, I hope that everything will turn out well and everyone will like the bread!

[Marina]

Marina, here I will put on the night! And the leaven is a lush cap! I have a non-standard 1,750 liter can, almost full!

Natasha, I have been baking bread with this sourdough for many years and I still rejoice when the sourdough is so lush, lively, active

[Marina]

Thank you, Marinochka! So nice!

Added Wednesday 30 Nov 2016 07:49 AM

Marina, I'm with a photo report! Yesterday evening, 22: 30, I put the dough. In the morning, 7:30, she was covered in small, small bubbles. I added everything else according to the recipe, began to knead in a bread maker. The dough was thin, I added flour 1c. gram 50. (I do not bake bread with premium flour, only for 1 sec.). An hour and a half later, the bread rose to the edge of the bucket and I turned on the baking. Here's what happened.

Apparently, he didn't get it a little - on one side, the roof was slightly ripped open.

And the smell !!! But have not tried it yet, it's worth it cools.