The simplest hop starter

Aha, teased! he loves to have more rye flour, but I am not very much, he is too heavy to rise and for my stomach too. I love lush, gray bread, and men need black, rye

Nina, so I have a recipe from this topic, only half.

Natasha, so you have half of Marinochka's recipe, what's from the first page?
Marinochka, just a little old sourdough left. I want to add it to a new starter to speed up the process. The hops are already boiling and good luck to me ....

[Nina]

Nina, Yes Yes! That's right! Marinin recipe from the first page, half. And I put sugar instead of honey, only the first time honey. We have it in small quantities, only in case of illness.

Natasha, is the weight of the loaf at least approximately? Thank you.

[Nina]

Nina, about 1.1kg. + - 100g.

Added Sunday 04 Dec 2016 5:02 pm

ninza, nina, I decided to write you a recipe in detail, as I do.
Dough:
Water - 500 ml.
Sugar - 1/2 tbsp. l.
Rye flour (wheat, if wheat bread) - 240 gr.
Sourdough - 2.5-3 tbsp. l.
I put the dough for 3.5-4 hours.
Then I add:
Salt - 1/2 tbsp l.
Sugar - 1-1.5 tbsp. l.
Rust oil - 1-2st. l.
Flour 1c (or a mixture of it, c / z, rye) - 400-450 gr., Depending on what kind of flour.
I knead the pizza for 15 minutes. If necessary (when more rye) I help with a silicone spatula.
After 30-40 minutes. I knead and leave until it increases almost to the top of the bucket, for 2-3 hours. I don't crush rye. I bake pure wheat 1 hour 10 minutes, mixed 1.20, and if more rye flour, then 1.30.
It seems she wrote everything!

Natasha, dear, thank you! Your recipe and your advice will be very useful to me. Tell me, what and how do you bake bread.

[Nina]

Nina, just in the form of a bread machine.

Good day! Immediately I apologize for asking, 118 pages simply do not have time to flip through. Everyone has their own recipes, but I don't even know which one to choose. This is my first time going to make bread. The leaven has been in use for 2 days. Foams, I think it's time to bake. Please orientate in what order to do everything? First, make a dough, it should stand for several hours, then knead the dough (leave it warm for a couple of hours too)? First, I want to make a small bread (wheat, flour 1 grade). How much to take (sourdough, flour, etc., what consistency the dough should be). What temperature do you bake at?
He will describe everything in order so that for the first time I understand the process itself. Thank you )

[AnnaGr]

AnnaGr, good day! The first page contains a description of how and what to do.
how much to take will depend on how much liquid you will knead the dough. Three loaves of bread are obtained from a liter of liquid, if you need one loaf, then you need to take 300 ml of water and 2-3 tablespoons of sourdough. Put the dough for 6-9 hours or overnight. After fermentation of the dough, add sugar or honey, stir in flour, until the consistency you need. Someone likes not thick, then the bread turns out more magnificent, someone kneads more abruptly so that there is a bun. The approximate amount of flour is shown on the first page. the temperature is also indicated there. 170-180 degrees for about an hour.
After carefully reading the recipe, if you have any questions in the process, ask, we will help. Success to you!

what and how do you bake bread

Ninochka, I’ll tell you how I do it: I knead the dough in a bread maker, put it in a greased bread pan. I form the roof with a wet spatula, tighten it with a film (I have a shower cap specially allocated for this) and into a warm place before lifting. Then I put it in a hot oven on the wire rack.
The temperature regime for baking at Marinochka is described in the recipe.

Last winter I tried to make a sourdough, but the hops were commercial and the sourdough came out very bitter. In the spring I bought seeds of hop varieties "Samurai" and sowed without much hope in the corner of the garden. Hops grew huge over the summer, climbed onto the roof of the greenhouse, although it has not bloomed yet. Hope it blooms next year.

[pawllena]

pawllena, Helen, let it bloom and please you) And then you give us bread. Marishka is happy with every bread here))) And to us!)

[Tatka1]

Tatka1, Tatiana, thanks for your support, I really hope that it will bloom. I planned this year to collect cones of wild hop that grows along the river bank, but apparently some kind of disease - all the cones were covered with some kind of rusty coating, the leaves around the edges with a brown dry border. I will take care of mine. I used the bitter sourdough for kvass. My husband really liked it. Bread is next.

[pawllena]

pawllena, Lena, it's great that the hops sprouted without any problems! But be careful, its roots are sprawling. I read advice that you need to plant it in an old bucket, without a bottom, its roots crawl along the surface, do not go into the depths.
Lena, try to boil such hops for a longer time, even for about an hour you can, it is possible that there will be less bitterness, while it does not lose fermentation properties.
Yes, I also use this leaven for kvass. I cook with beets, whey, bread.
Tatka1, Tanyusha, thanks for the kind words! Yes, I am glad to see what kind of bread our bakers bake!

[marika33]

marika33, Marina, I have already used my hops without a trace. Several times I made the leaven in the hope that the bitterness was my mistake, then, following the example of Irina RepeShok, I tried to change the process, but the result was not happy. Sourdough only for kvass. If I buy hops, then of course I'll try again. It's a very aromatic leaven.

[Lena]

Lena, and my broth is always bitter and even very, the sourdough is no worse from this ... more precisely, it is certainly not quite a sourdough, but homemade yeast, since in such a solution of lactic acid only 1 species survives (and not a fact that I have it), but there is no trace of sourness. There is no bitterness in the bread either, because it goes into dough. 30-40 g of sourdough per 500 g of flour (total amount of flour in bread). And when you want sourness, after a few updates flour + water, you get a sourdough already with lactic acid bacteria. I am just very happy with this leaven. On the eternal, I only get good wheat-rye, and on this wheat one, loaves, buns and pies. Lush and delicious!

[Lyudmila_K]

Lyudmila_K, Lyudmila, the trouble is that the bread, with all the tricks, was obtained not just with bitterness, but bitter, which is surprising with a small amount of leaven in the bread. There was also bitterness in kvass, I could not drink it, but my husband liked it. True, I can't drink beer either.

[Lena]

Lena, so my sourdough is not so bitter ... I have never seen such hops. I'm still trying to access sites with hops for brewing, but somehow expensive. The pharmacy does not always have it either.
But what's good about brewing hops is that alpha is indicated, which means you can already choose non-bitter hops. And in the pharmacy, there is no particular information on the pack. I bought hops from Horst I think. I take 1/3 pack (10g) per liter, boil for an hour. I did it according to the recipe for 1 page, I did not notice the difference, but it was more economical. Excess broth in the refrigerator - I update the leaven with it once every 1-2 weeks.

Good day. Girls, tell me if it is possible to make bread proofing in such a basket:

And do you need to make cuts later or can you bake it like that?

[Natasha]

Natasha, Unfortunately, I won't tell you anything about the basket. I distribute in a greased frying pan, covering it on top so that it does not get aired. Then I bake in it, cuts before baking. Or on a sheet (loaves) with a silicone backing (if the baked goods are not higher than 210 grams, the temperature limit on my rug is 220 grams). Nothing blurry, the main thing is to mold it correctly, for wheat it is not difficult, I don’t bake rye that way.

[Natalia Iks]

Natalia Iks, Natasha, I advise you to cover the form with cellophane, grease with oil or sprinkle it with flour. Put out the dough, cover and warm. Turn on a baking sheet sprinkled with flour before planting.The incisions are mandatory. A cross looks good on a round. If you don't, the top will break.

[Lyudmila, Tatiana]

Lyudmila, Tatiana, Thank you so much. Just in time! Now I will bet on proofing!

[Lyudmila_K]

Lyudmila_K, Lyudmila, I also bought hops at the pharmacy, there was no information on the box. I decided that this hop was for brewing, it was very bitter. And I haven’t seen more hops on sale yet.

[Natasha]

Natasha, no reason, thanks to Tanya. I have zero baskets, I don't have them. In general, the hearth is very tasty bread, even with the same recipe as the tin. Even if it doesn't turn out to be beautiful right away, it doesn't matter! The taste compensates, and with experience and beauty will be!

[Lyudmila_K]

Lyudmila_K, I agree, Lyudochka Over time, he will fill his hand and everything will be super))
Natasha, we will wait for a photo

[Lena]

Lena, if it is SUCH bitter, then it makes no sense to take the same again ... or, in extreme cases, reduce the amount of hops per liter of water and try what happens.

[Lyudmila_K]

Lyudmila_Kmost likely need to buy elsewhere. Or wait for yours. With less hops, nothing happened. I will look for a solution.

[Lena]

Lena, I also want mine. And no pharmacies are needed. In the spring, I did not find anything in gardening shops, neither seeds, nor seedlings. They say that this is a weed and it is difficult to remove it later from the site. So for now, I'm buying at the pharmacy. If I can get it for planting, I'll be in a bucket without a bottom, as Marina advises, or else how to fence it off.

[Lyudmila_K]

Lyudmila_K, Lyudmila, I've seen a lot of seeds. I bought seeds at the end of spring, so immediately into the ground, quick and friendly seedlings were a pleasant surprise for me. Before sowing, it was not even possible to read about this culture.

[Tatyana]

Tatyana, here is the photo:


A little dark crust - I was afraid that it would not be baked. And the cuts didn't open. Probably not able to cut correctly!
Now it's getting cold. We will cut and try tomorrow!
Recipe bread from Ilona.Fluffy bread on yeast-free sourdough

[pawllena]

Good afternoon, girls! I fell out here a little, I was busy, but you solved all the questions perfectly without me. Well done and clever!
pawllena, Lena, I also made a bitter sourdough from the hops harvested this year. I don’t know, maybe I didn’t cook, or they collected a little different hops, maybe I put the extra one in the dough, the bread tasted a little bitter. My husband immediately told me that the bread is with bitterness. I tried the leaven and it tasted bitter. I added a lot of honey there and this corrected the situation. All the leaven was used only for baking bread and there was no bitterness.
Lyudmila_K, thanks for the sourdough tip! I am also very pleased with it and I bake everything on it.
Tatka1, Tanechka, have you bought hops yet?
Natalia Iks, Natasha, very beautiful bread! As for me, these are normal cuts. I do not do them at all and have not tried them. I read that it is good to make them with blades. If you really want beauty, try it!
Natasha, so you did the proofing in the basket, and baked in what?

[Marina]

Marina, yes, I did the proofing in the basket, as Tatiana advised.
Then she put it on paper in a cauldron. On a baking sheet I was afraid that it would spread.
Tomorrow I'll bake yours in the oven. I want to try with whole grain rye.

[Natasha]

Natasha, you also have a glass pan, bread is well baked in it. You just need to lubricate it liberally so that it does not stick. I am afraid to shift the bread, it still falls off a little. Or you need to knead a thick dough, but then the bread will not be very fluffy either.

[Marina]

Marina, I want it.
Today, yes, the dough is thick. But the bread has grown well even in the oven

[marika33]

marika33, Marishka, has not yet reached either the pharmacy or the market. I will definitely unsubscribe)))

[Natasha]

Natasha, good bread turned out. If the dough is not too thin, nothing will spread. When forming round buns, they need to be twisted on the table, so the surface of the dough will stretch and the bread will grow up during baking. How exactly to do this, you can look at the videos, of which you can find a lot on the Internet.
I also stuffed my first hearth into the cauldron, I thought it would blur, but he hardly touched the walls.

[Natalia Iks]

Natalia Iks, Natasha, for the first hearth bread, an excellent result 👍🏽 Sit down-5!)) Even 5+ And the cuts are normal too.
Do you bake every day?) Won't you get fat there on homemade bread?))

[Lyudmila_K]

Lyudmila_K, do you bake in a cast-iron cauldron? My bread is cast-iron and does not bake in a gas oven!
Tatka1, Tanyusha, I now bake every day, 300 ml of birch sap. The bread is very tasty, fresh, by the evening not a piece is left. I bake in a pizza maker, pour a layer of seeds on the bottom. The crust is crispy, fried and a lot of it, a little crumb. Delicious. And quickly, 15 minutes and my bread is ready.

[marika33]

marika33, Marishka, and store birch sap?))
How I love him. Haven't drank in years

No, Tanya, we procured it ourselves, we don't buy this in the store. We have prepared a lot this year, some of it was poured into an oak barrel with a tap, there was homemade cognac before that. It was such a drink, you can't even convey how tasty it was, a little with gas, like a fizzy. And the juice remained in 20 liter bottles, for some reason it thickened, I was already trying to pour it out, because it was impossible to drink it, and then it acidified and became birch kvass, not thick. But I don't feel like drinking it anymore and I bake bread on it.
Every spring we drink it immeasurably. You should drink it!

Marinochka, girls, the leaven froth, but rose very little. She held it for a little longer, and she stood as if motionless. I thought about it and put it in the refrigerator. On Friday morning I will put dough. I don't even know what will happen.

[marika33]

marika33, Marinaaaaaaaa, adopt me

Added on Tuesday 06 Dec 2016 08:39 PM

ninza, Ninok, conduct an experiment. Leave the main part in the refrigerator, and a little feed in a separate jar and leave it warm to rise.

a little in a separate jar of feed and leave it warm to rise.

Tatyana, what to feed? Honey, flour and just water without hops?

[ninza]

ninza, yeah If there is a cone decoction in stock, it will be perfect.

[Tatka1]

Tatka1,: drinks_milk: with pleasure!

Now I added honey to birch kvass, it’s delicious! Come!

Nina, if the leaven was in a wide bowl, then it will not rise much.

Now I have added honey to birch kvass, it’s delicious!

Marish, I just won't break your "ancestral fund": again a dotsya and also with a grandson

[Tatyana]

Tatyana, yeah! Everyday! Let's not get fat, so fat!
We always have such a loaf for a day! The starter was no longer eaten!
PS And yesterday's bread was not to our taste!

[Natalia Iks]

Natalia Iks, Natasha, not fat, but lush!)))) We have no fat on the forum, we decided so behind the scenes

[Natasha]

NatashaNatasha, what's wrong with bread?
Tatyana,

[Tatyana]

Tatyana,
Marina, and hard, and just not as we would like. In the morning we had breakfast, and they say to me, can you make a new one before lunch? Yeah, I only have dough for lunch! We have dinner early too, so only tomorrow you will get another one!
In general, I usually make today for tomorrow, because for health reasons, fresh bread nyizya!