The simplest hop starter

[Natasha]

Natasha, understandably! So I don't like a hearth oven either. Indeed, in order for it to keep its shape, it is necessary to knead a thick dough, and the result is dense bread.
We have a girl here who said that her grandmother also baked her with hop sourdough and Poured bread into a mold, such a dough was liquid.
I read that fresh bread is not allowed, but we have been eating it for several years. Itself I can not resist even a hot pinch. At the same time, justifying thoughts that people have always eaten fresh bread. In Paris even now there is a queue for hot bread.
And all the doctors tell us that it is harmful.

[marika33]

marika33, Marina, in general, doctors do not prohibit it, it just hurts afterwards.
Yes, yesterday I put the knead in xp, then I heard some strange sounds, I looked, and then the dough was like dumplings! Turned off, let's knead with your hands! Well, what kind of bread will you get?
But, today we obviously won't get fat - we won't eat!
I'll make crackers for the birds!

[Natasha]

Natasha, I, if you get a thick dough, dilute it with alcohol.
If your stomach hurts, then, of course, you can't.

[Marina]

MarinaI baked in aluminum coated. Just once, then I realized that it was useless. I use a cast iron pan, but it is better to take an aluminum pan, if available.
Natasha, then the recipe doesn't work. we are all looking for our own bread, changing something for ourselves. I've been looking for my own for a long time, now I already have in my piggy bank what I like. And I had the first hearth with a hard crust. the recipe was not very good. This is all over time. If you want wheat white, tasty, pay attention to the recipe for Mistletoe (milk with sourdough). He is on this leaven. The only thing (in general, as always) is to monitor the water-flour balance for the first time. I had that, according to this recipe, I added flour, but it was that I did not mix it. Flour is different. And in winter it is drier. According to this recipe, baked and hearth, delicious. Only the full portion is large there, you can count on a smaller one.
Natasha, if the dough is so thick, it's not normal. For a hearth, it is not much denser than a standard recipe from a bread machine.

[Ludmila]

Ludmila, yes I screwed up something! I always pour more water than the recipe needs, but then I completely forgot!

[Natasha]

Natasha, looked at Ilona's recipe. In the photo, airy bread. We certainly do not know what kind of flour Ilona has, with what humidity. But just in terms of the flour / water ratio, for my flour, for example, there will be very little water. Flour = 550 + 175 = 725g., Water = 190 + 175 = 365g. 725/365 = 1.98. Most often I get a ratio of 1.6. For bakery molded generally 1.4.
When kneading, you need to keep an eye on the bun, if it is possible to ditch both the dumplings and the stove. There is information about kneading and kolobok here on the site.
It is necessary to calculate which flour / water ratio is obtained the most successful from the flour used and with the desired dough consistency. Then, if you have to correct it, it will be quite insignificant.

[Ludmila]

Ludmila, for me too little water. I have 600g. flour 415 ml of water.

Added Wednesday 07 Dec 2016 12:05 PM

I know about the bun. I have been baking bread for 6 years.

[Natasha]

Natasha, 600/415 = 1.45 is just normal for a sourdough mold. This means you need to increase the amount of water in that recipe or take another recipe.
And of course, if the hearth is not particularly enthusiastic, it is easier to buy molds and an oven. Everything is better than from the store and even from a bread machine.

[Ludmila]

LudmilaYes, today Marinin took it again. First time in the oven.

Added Wednesday 07 Dec 2016 4:02 PM

Oh girls! I baked today in the oven, in a glass pan. So generously smeared, there was already a puddle at the bottom.
Let's shake it out, and the bread is neither here nor there!
I shake him this way and that, and shake him, and with a knife along the edges, he was sitting, out of place!
Until I washed it myself, I pulled it out!
Now I’m thinking, what will the oven be in tomorrow? Or xp, or try to put some paper on it?

[Natasha]

Natasha, and what lubricated? Need to drain. butter or margarine, but not vegetable. If it is vegetable, then it seems to be sprinkled with flour. I read such recommendations when I bought the forms. Bread takes off easily. The glass is slightly worse, but it comes out without dancing with a tambourine. Girls also make specials. non-stick grease (available on the forum), and I was drained. oil (it is necessary to smear well) is more than satisfied. Maybe someone else will tell you something.

Girls, I always greased the forms with vegetable oil. But that recently it raises my doubts, they probably add palm to it. It's not good at all. And the bread will lie down a little, the crust gives off some unpleasant aftertaste. Now I do not grease, but generously sprinkle seeds on the bottom. Perfectly removable, tasty, nothing sticks and there is no foreign smell.

[Natalia Iks]

Natalia Iks, Natasha, I grease only with vegetable oil, after the oven I leave it in the mold for 15 minutes, then I shake out the current. It will not be wet with sweat, after cooling the crust is excellent
I started baking my breads according to Irina Khlebnikova's recipes, so she constantly emphasized this.
But with HP immediately after baking, it is necessary to remove it according to the instructions.

marika33, Marish, I would never have thought of seeds I should try

Try it, Tanechka, it's delicious! At first I mixed them into the dough, and then began to sprinkle the mold so as not to grease it.

[marika33]

marika33, Marish, what about the sides of the form? Or is only the bottom important

Tanya, I have special forms for bread, the dough does not stick to them, but now I bake bread in a pizza maker, there are no sides
She baked in a glass saucepan, too, could not shake it out then, did not grease it well. From the sides, you can help with a knife, but the bottom Then I did not guess to pour the seeds

[Marish]

Marish, after all: live and learn!)
I will know now)))

[Marina]

I smeared with vegetable oil. I'll try again somehow!
And the bread is very, very tasty! I did not have time to photograph the whole, but only the cut.
no flash.
with flash.
Bread 50:50, wheat-rye. Part of wheat and part of rye whole grains.
The crust is harsh, maybe you need an oven first under the lid?
I baked like Loksa in a glass pot. 175 ° Time only 1 hour 15 min.
Marina, or was it necessary, as it is in your recipe, first to heat up to 180 ° for 10 minutes, and reduce to 130 °?

[Tatka1]

Tatka1,
Natasha, very nice bread, everything is smooth, the holes in the crumb are uniform. The bread rose great! And the main thing is that it is delicious!
Natasha, Oksana has something with the oven, she said that she does not keep heat well, she bought a stone in her and tried it with salt. You will have to adjust to your oven. My bread will burn if the temperature is higher.
If you get a tough, dense crust, then you can cover the bread with a damp cloth. You probably know that yourself.

[Natalia Iks]

Natalia IksNatasha, I, like Marishka, think that the bread is outwardly wonderful. And holes, respectively, for a well-baked dark. Is the crust tight? Well, next time, let it cool until warm and wrap it in a towel, let it stay in it for 2 hours.

Yesterday I immediately wrapped him in a towel and he stayed overnight, in the morning it was a hard crust, and then I put it in the bread bin and softened it for dinner!
This is so far the most delicious of all that I have tried to bake with sourdough.
Of course, there is more fuss than in hp, only to transfer the dough from it to the mold you need to work hard! But what a result!

[Natasha]

Natasha, I always sprinkle the bread with water immediately after baking, the crust becomes soft.

[Natalia Iks]

Natalia Iks, well, yes, there is more trouble with the hearth and mold, but the result is different compared to that from the bread machine))
Then you look, fill your hand and you will only knead the dough in the bread maker

Well. Today I put the paper in the pan.And naturally, the paper fell out of the pan and the paper itself did not stay on the bread! True, the sides are pleated, but these are trifles!

[Natasha]

This is so far the most delicious of all that I have tried to bake with sourdough.

Natasha, in the future it will be all tastier and tastier! I guarantee!
RepeShock, Ira, Tatka1, Tanyusha, Lyudmila_K, girls, thank you for visiting Temka and helping with advice!

[marika33]

marika33, Marishka

[Marina]

Marina, I hope!
Marina, RepeShok, Tatka1, Lyudmila_K., thanks for the help!

I bake bread in a pizza maker

Marina, in which pizza maker you bake, isn't it a princess? Are you putting the bread in a mold or what? Very interesting, please share.

[Nina]

Nina.. yes, in the princess. I distribute the dough evenly over the shape, rise and bake for 15 minutes. I am looking for a dough for 300 ml of water.

Marinochka, great! I also need to bake in the princess. Thank you.

[ninza]

ninza, Ninok, and you are silent, how did your bread come out? Or haven't you done it yet?

Tanya hasn’t done it yet. My leaven is not ready yet, it’s sluggish. Looking for hops to cheer her up. So I'm not making bread yet, but I really want it.

[ninza]

ninza, so these days I have no time for hops yet. But I will definitely return to him and the leaven))) In the meantime, I will wait for your bread
Natalia Iks, Natasha, come on, show us your bread!))))

[Lace]

Oh, girls, they gave me an ultimatum! They don't want bread from the oven! Well, it is really hard, probably because the pan is wide and the loaf spreads more than it grows to the top.
They agree to a bread maker, and even better to a regular yeast machine. Well, I'm baking, one day like that, one like that. Yesterday baked Lace from the mistletoe.
Well, in general, I'm not against yeast, it's just more natural with sourdough.

[Natasha]

Natasha, in fact, not every bread as a hearth is better than a pan (as I recently discovered). I, too, just adapted the milk oven from the Mistletoe, its crust turns out to be soft. And the loaves are doing great. It also depends on the recipe. And here is another hell - your favorite gray bread, which in the oven, in the form of L7, comes out very well, so it came out hard in the form. I had to smear it with oil, wrapped it in a towel and in a bag for 2 hours, then went limp. By leaps and bounds, if you like bread, there is also nothing wrong. Everything is better than the purchased one - there are no unnecessary additives, you can be calm about the cleanliness of production. Everyone decides for himself, no one will reproach after all. I love bread based on this hop sourdough most of all. I baked white bread here with yeast (I should have done it quickly), my husband is not that good (and I generally think it’s empty), although my husband loves the loaf more with yeast.
Everything is individual.

[Ludmila]

Ludmila, maybe there would be a dish for the oven and it would be better. And so the pan ... I baked the hearth only once.

Added on Tuesday 13 Dec 2016 06:48 AM

We don’t sell forms, and I don’t buy anything over the Internet.

[Natasha]

Natasha, then we need forms. In our city, the L7 form costs approx. RUB 200 I bought 2 and am happy as an elephant. I looked for organizations that sell equipment for bakeries, they have the same uniforms. Cheaper than shops. The molds need ordinary aluminum ones. The bread comes out great from them and bakes well in them. I took it to the "TD Food Equipment Chelyabinsk". Of course, it's easier for me, because I have it in Chelyabinsk, but you probably have something similar in your city.
It is strange that the forms do not sell.

[Lyudmila_K]

Lyudmila_K, alas! There is nothing in Anzherka! Form L7 for what weight of bread?

[Natasha]

Natasha, it turns out 600-something, even depends on bread. White is light, gray is heavier. An ordinary brick.
This is just dairy bread based on hop sourdough.

Oh girls! My leaven is offended! The first one ended, I added a decoction of hops, honey, flour to the leftovers and put it in the heat. After 4 hours she almost ran away. I put it in the refrigerator. Yesterday I put the bread down, but it doesn't rise. I stood for 5 hours, and then I saw that there were already cracks on the roof. She put the stove on. The entire roof was ripped and sour.
I think the leaven did not ferment. Added water, flour, honey.She lowered it a couple of times - rose strongly and left it in the kitchen overnight. In the morning I look, it has fallen to the extent that I started it. I put it in the refrigerator. Now I looked - there are bubbles. It tastes sour. I don't know what will happen to her now. I'll try it tomorrow.

[Natalia Iks]

Natalia Iks, do not Cry. wait Marishka, can advise anything. I haven’t bought hops yet and haven’t put on them, not yet before. Therefore, I am still a bad advisor. Lyudmila_K, chic buns

[Tatyana]

Tatyana, Thank you! I try

decided to try to make sourdough. I bought hop compound fruits (dietary supplements) at the pharmacy. Made according to the recipe., It's worth the second day., No one runs anywhere, only tiny bubbles. and no movement.
who will tell you what the problem is. Maybe hops somewhere special should be taken. Now in our stalls they began to sell bread with hop sourdough. I tried and liked 40 rubles a small loaf. I decided to make such bread myself. But so far something is not right

[orange]

orange, Svetlana, wait a little more)))

Girls! Run, please, here:

Let's help our Lyudochka

[orange]

orange, Svetlana, put in a warm place, not hot.
Someone who works with such a leaven will help you and everything will work out for you!

[Natasha]

Natasha, for the first time your leaven did not ferment, 4 hours and one rise is not enough for it. Therefore, the bread did not rise, the leaven was not ready. Now add honey or sugar to the sour leaven, you can leave it warm, if it rises, then hold it until it calms down. Don't worry, you can't kill this leaven
Ludmila, thanks for the photo of the bread! Very nice mouth-watering buns!
Tatyana, Antonina,
orangeSveta, I agree with the girls, put the leaven in a warm place, let it stand still, it's too early for her to run away. And the fact that there are bubbles is good, it means she is alive.

[marika33]

marika33, Anatolyevna, Tatka1, thanks girls. wait. I wanted to wash the can already

[Natasha]

Natasha, that's not all so scary. Marina has known her leaven for a long time, everything will be fine.
Marina, Thanks, I'm trying. Lush bread comes out on this leaven. And what is important - fast and not sour. so it’s not my merit at all, the main thing is that the leaven is in the form. Mine is somehow sour, I revived it with an update and now I do it for 1-2 weeks, so that the strength does not decrease, since the recipes for my strength are calculated. It is not difficult to update it every 1-2 weeks. I rejoice at this leaven like a child, I take it out and smell it, it smells like fruit on the trail. day goes into the refrigerator. Somehow it even smelled like strawberries (apparently it was such honey), then the aroma changes a little, but remains very tasty.

[Ludmila]

Ludmila, yes, with sourdough, the bread is very fluffy, when squeezing crust to crust and restore its shape immediately without damage. Lyuda, you are clever that you have gotten used to renewing the leaven, based on her needs. It nevertheless becomes weaker over time.
I am glad that you like the leaven, I love it very much!
I think that Natasha will also find an approach to her and the family will like sourdough bread.

[marika33]

marika33, thanks, I will try!

Flooded. cool. 2 times for: victory: increased