The simplest hop starter

[orange]

orange, SvetlanaHow good that everything goes with the leaven!

[orange]

orange, Light, the leaven should be ready. Send her to the refrigerator? You can put dough on bread.
Natalia Iks, Anatolyevna,

[marika33]

marika33, Marishka, I haven't done sourdough yet. It seems that there is time, but the mood is not right. And it's better not to start with something like that.
But I read girls and it's nice that everything works out. Clever girls!

Added Thursday, December 15, 2016 8:55 PM

orange, Svetik, now we will wait for bread

I found a collection of bread recipes on the Internet and started experimenting. Of course, I don't know what kind of bread this should be in the original, what technology should be for it. I just took the list of ingredients, transferred everything to hop sourdough, and now - bread based on the Belarusian wheat milk recipe.

It is a pity that the photo loses much in quality when uploading ... eh

[Lyudmila_K]

Lyudmila_K, Ludasia, very beautiful bread! Flesh-lovely sight!

[Tatyana]

Tatyana, Thank you! This is just another photo of what hop sourdough bread could be ... for those who are still thinking whether to start sourdough
This is bread from the "morning bread" series, which I bake during the week, fully automatically in the "French" mode. Dough of course starts up a little in advance, but otherwise everything is not more complicated than with industrial yeast ... but without them (I kind of don't mind yeast, just the taste is different)

[Lyudmila_K]

Lyudmila_K, that's right, that you bring a photo. Many are inspired and start doing.
I only use industrial yeast in baking. I also bake starter.

[Ludmila]

Ludmila, beautiful bread! Yes, with hop sourdough, any bread turns out to be lush and tasty and has a different taste, bread!
Luda, almost every time I get a different bread, because I add a different ratio of flour, different additives. Now I bake with pumpkin juice. Different pumpkin and different juice are obtained, respectively, and bread too.
And also very quickly I put the dough. I take everything cold, even the juice from the refrigerator, add the leaven to it, add flour, stir and send the pan to the thermo pot. Dough is ready until morning. In the morning I knead it with a jolly for 15-20 minutes, for lunch I have fresh bread every day. Takes very little time
Tanechka you will have calm times, Gleb will be at home, and then you will start with leaven. For her, the mood must be appropriate, or it may not work out.

[Marina]

Marina, Thank you!
I also like to experiment, knead with my hands. But I can only afford this on weekends, when I have at that time. So I found a way out for myself - I make up a recipe (the main thing is that there is not enough liquid) and I entrust the creativity to the bread maker. And in the morning I look forward to ... I open the lid, and there is a surprise! Such a good surprise ... at first there were also a little not what I wanted, the bread maker is not human, the mode is automatic. I adapted and was glad. And on the weekend you can create yourself

[Natalia Iks]

Natalia Iks, Natasha! Happy Birthday! All the brightest and most positive to you! Please us and your loved ones with bread and have fun yourself! 🌷🌷🌷🌷🌷🌷🌷

[Natasha]

Natasha, happy Birthday!

[Tanechka (Venera007) and Natasha]

Congratulations to our bakers Tanechka (Venera007) and Natasha happy Birthday!
Girls, I wish you all the very best, happiness, joy, kindness, love! So that your bread always turns out delicious for the joy and health of your family and friends!

[Ludmila]

Marinochka, Tanechka, Tonya! Thank you!

Added Sunday December 18, 2016 7:16 PM

Ludmilaand thank you very much!

Added Sunday December 18, 2016 7:29 PM

Here, girls, such bread today. We will try tomorrow!

Dear girls, Natasha, Tanechka! Happy Birthday to you! Health, joy, success!

[Nina]

Nina, Thank you!

Added Monday 19 Dec 2016 05:55 AM

Here is a section of bread. Very tasty. Raisin Recipe.

[Natasha]

Natasha, very nice bread! Congratulations!

[Natasha]

Natasha, beautiful bread! Congratulations and I'm glad you liked it!

[Natalia Iks]

Natalia Iks, wonderful bread! Good girl!

[marika33]

marika33, ninza, Tatka1and and everything, everything, everything, Thank you for your congratulations! I haven't come here for a week, I missed almost everything! You are so wonderful, kind, attentive, responsive! I am very glad that once, purely by chance, I found this forum, and although I do not like to sit on forums, our bread machine is an exception for me!

[Tatyana]

Tatyana, I congratulate you too!

Marina, good night
I want to tell you about the sourdough and thank you that with your recipe you encouraged me to do a wonderful job and delicious, healthy bread
I started with simple buns, with a loaf of bread in a bread maker, then I started baking in the oven. I avoided sourdoughs, I thought it was so tasty, but I don’t have time to deal with sourdoughs
After reading your recipe, I was very imbued with you and the recipe and started looking for hops, I did not find it in pharmacies, I ordered it in diamart.
The first time the leaven didn’t have enough heat and it didn’t work, it bubbled, but didn’t grow. After some time in the kitchen I saw 29 C on the thermometer and rather boil hops again, everything turned out great
I baked for several days and according to your recipe and pure rye, pure wheat. The bread turned out to be very tasty, fragrant, until now I can’t sniff. But it was never enough for us. I went to work for myself and for refreshments, my husband went to lunch with him, my son went to college with him, the guys there really liked the bread, began to put more with everyone
For pure wheat, the leaven was transferred to the first grade, the husband asked to bake bread like at home (in Udmurtia), from a small village they brought bricks of wheat bread to them. I tried a lot, then I found him such a bread (from Sergey) Golosilovsky, but there a drop of live yeast goes in addition to the leaven. Everyone also really likes rye and several types of flour.
Marinochka, I am so grateful to you! Thank you very much for sharing and now giving advice, I follow the topic constantly :) Baking bread and making tea are my favorite activities!
I was so carried away, I fell in love with the leaven so much that now it lives with me in a warm place, I feed it twice a day, rarely once. It lives on the first Altai variety and smells very tasty, then apples, then creamy cookies, if I add cz flour, of course it is a little different now, but it was born according to your recipe Peku often and a lot, so I switched to this mode.
Thank you again for the delicious bread on our table and forgive me for sitting in the bushes for so long, but always there

[Tulip]

Tulip, Olga, thank you for sharing your experience. This bread is truly incomparable

[Tatyana]

Tatyana, the bread is really some kind of extraordinary, our family has never eaten so much bread, and now a loaf of tea, milk leaves immediately. And I so love a crispy crust with butter, nothing else is needed for happiness
Marina

[Tulip]

Tulip, Olya, thank you for your kind and kind words! The sourdough deserves such praise, because it makes the bread very tasty!
I am very glad that all your relatives have appreciated the sourdough bread and are grateful to you for your work! In fact, bread does not leave anyone indifferent, everyone likes it, but many are afraid to bake it with sourdough, mistakenly believe that it is very troublesome. But this is not at all difficult and does not take much time.
We also have bread for tea, no cookies are needed.
Thank you for coming out of the "bushes" and leaving such kind feedback. Thank you very much for your attention and responsiveness!
Tatyana,

[Marina]

Marina, can I call you? I need
Marinochka, I also thought it would be troublesome, but the time was found for such a pleasant lesson
If I don’t bake for two or three days, I’m not at ease, I really want to touch the dough, smell it, watch it grow in the oven, and then walk around it for half an hour and sniff how it smells, while it cools down, and when it also crackles .. ...
I'll tell you a funny story yet
At work, everyone I treat likes my bread very much, two girls even took the sourdough, but they baked a little and didn't feel like it, and they said it was troublesome, once at home they asked
I sit in the office with the chief accountant, she rarely comes and I try to bake something new before her arrival, so she, who always bought expensive bread, says that it is much more interesting with sourdough and you can eat right like that, no cakes are needed, so and says as if she read us
She comes to work on my birthday with a large bag and from it gives me candy in a bag, and puts the whole big bag to me and says - this is for you and there are five types of different rare flour so nice and funny this I have not been given
Marinochka

[Tulip]

Tulip, Olya, thank you, come to me too!
Yes, Olya, I also often have such situations: I treat with bread, I am delighted with its taste, I offer sourdough, then immediately there are reservations: no, there is no time. : crazy: Well, then their time has not yet come, and maybe and will not come, sorry, that themselves are deprived to eat such tasty bread.
What an interesting gift the chief accountant gives you! Good flour is rare these days. It's nice that your work is so highly appreciated!

and there are five types of different rare flour so nice and funny they never gave me such a gift

Class!
Well done, I appreciated your work

[Olga]

Olga, I also love to bake bread, so I bake it every day. Although there are molds, one could bake three loaves for three days. But it's not difficult for me to bake it every day, but it's fresh, and the aroma in the whole house is like bread when it's baked
Now most often I bake on pumpkin juice, with pulp. It turns out delicious, aromatic and sunny bread.

I bake in a pizza maker to have more crusts.
Here I have rye-wheat bread, half, wheat ZZ, I don't add premium flour.
RepeShock, Irisha

I brought it to show my bread

The sourdough was made strictly according to the recipe, the bread was kneaded according to the recipe, only from 1st grade flour.
Marina, thank you for sharing your knowledge. Not troublesome at all, tasty and healthy.
Girls, bake with a kind heart, love, and everything will work out for you.

[RepeShock]

RepeShock, Irina, thanks
Marina, very appetizing bread
Agata, Natalya, loaves - lovely sight, you can see how much love has been invested

Natasha, the bread is excellent! Well done!

[Agata]

Agata, NATALIA, I am very glad to see you in the subject of sourdough! Thank you very much for visiting us! Natasha, come more often and show your bread, you have the most beautiful one!

why did you delete the photo?

Very beautiful loaves!
Tulip, Olya, thanks!
Nina,

[Agata]

Agata, Natalya, what beautiful bread, even!

[Lyudmila_K]

Lyudmila_K,
Our mysterious bread maker: I see Natasha's bread from the phone, but not from the computer. Refreshing the page, a photo flashes, but it is not installed. I am surprised when the girls in the Gazebo write this, I always had all the updated avatars and photos in sight. I went to clean the computer.

[Marina]

This is Tiomka !!!! Marina, thanks for this sourdough recipe. Tomorrow I'll run to the pharmacy for some hops. Today, something is not transportable - the weather is visible. The shape is glass oval. I haven't got hold of aluminum molds yet. I will knead manually due to the lack of cotton. I bake bread in the oven. Do we bake in the form without steam?

[Agata]

Agata, Natasha, bread is a lovely sight!
The form is just perfect, I'm sure the content is the same!)
Congratulations! Such bread is a joy to everyone!

[lara55]

lara55, Larissa, glad to see you in the subject! Buy hops and add sourdough, if you have any questions, ask, we will help! I wish you to grow hop sourdough and bake delicious and healthy bread! Hope you like it too!
Larochka, I bake in the oven without steam, I tried it with steam, I didn't see much difference.
Tatka1, Tanechka,. I still do not see a photo of Natasha's bread, I have already cleaned everything, scanned the computer, rebooted it - there is no photo. Flickering before download, but not installed.

The second day - the leaven while sleeping. Above there is only a slight frothiness. Today I diluted a teaspoon of honey in a little warm water and added rye flour and added all this to the main sourdough. Probably chilly for her. The leaven is bitter, but I think the bitterness should go away when fermenting. After boiling, I barely poured a glass of broth. The hops were crushed and absorbed a lot of water.
I also took a long time to prepare the railway.
Initially, more than 2 tbsp of flour had to be added. l. ... Poured 3 tbsp. l. a good slide and still filled up. Otherwise, all water was water. The cup was 200 ml. Looks like such flour.
Oh .... just looked at the recipe, and there are 2 tbsp.-glasses of flour.

[lara55]

I still don't see a photo of Natasha's bread

Marishka, I looked. Photos are in place. So it's okay boss

Added Wednesday 28 Dec 2016 12:55 PM

lara55, Lorik, take your time. Everything will work! Now everyone has a slightly lower temperature and the process takes longer, respectively)))

[lara55]

lara55, Larochka, I believe that the process is going well for you. The leaven is worth the second day, and the bubbles are already there. This evening she should start playing with you. Just provide her with a warm place, but not on the radiator. The most comfortable temperature for her is 28.
Lorochka, the consistency of the sourdough should be like sour cream. But this does not play a special role. I sometimes put in a thick one, the leaven works anyway.
Success to you!
Tatyana,

Girls tell me pliz. the leaven lives in the refrigerator for 2 weeks more. nothing on it baked her now it dawned on me: that I must probably feed. where to read about the process or how it is done

[Svetlana]

Svetlana, don't feed her! Put dough on it and bake bread. This leaven is not fed. I have a month in the fridge until it's over, I don't get a new one.

Oh that's good. Thank you. I will not bother

[Marina]

the consistency of the leaven should be like sour cream.

Marina, I did it. Thank you. Waiting .....
Tatyana, Marina, Thanks for support.

[Larissa]

Oh .... just looked at the recipe, and there are 2 tbsp.-glasses of flour.

And I was so caught))))) instead of glasses we saw spoons)))

Larissa, don't worry, it's cool now, the leaven costs longer.
Mine, too, was "silent" for two days, I even put it in a bowl of hot water, otherwise it's cool at home.

And now I came home, and the leaven "says" - Mom, I'm ready!
Was a rubber band during the day.

🔗

[Irina]

Was a rubber band during the day.

Irina, a lovely leaven. I even smell - fruity (I don't know why). Congratulations on such a wonderful leaven.

[Larissa]

Larissa, Thank you!

This year, with my hops, I didn't miss the harvest time like last year)

[Irina]

This year I'm with my hops

Irina, how does your hop differ from the purchased one? Taste, smell .......

[Larissa]

how does your hop differ from the purchased one?

The color of raw materials is exactly different, homemade is lighter if harvested on time.
I bought it at the pharmacy last year, so there is the same as I collected my own last year, already outgrown, yellow.

According to the medical saint-you do not know whether it is different or not. I think it should be different, because with late harvesting, the active ingredient is not retained in it, because it dries up and evaporates.
And when you collect it on time, the bumps have not yet opened the flaps and this thing is preserved, it is clearly visible, the yellow pollen is such and the hands are sticky after collection.
And the scent is crazy, when you collect it in a bag, it hits your nose)

Well, and, the aura is different, of course, you grow yourself, you collect
But I think this is not so critical for the sourdough, because it is obtained from the pharmacy sourdough.

Added Wednesday 28 Dec 2016 07:45 PM

Larissa, so the leaven turned out to be crazy, I mixed it and set it aside for now, there was no time, now I looked, rushing from the can.
I put it in another, mixed it, and it rushes right under the spoon))) This is leaven! From the pharmacy hops, I didn't have it.

[Irina]

And the scent is crazy

Irina, the drugstore scent was still that. I aired the kitchen. Does yours smell nice or too ........?

the leaven turned out to be crazy

I am glad that the sourdough is excellent.