marina-mm
Marina, Thank you so much! It seems to have understood everything.
And I hardly have time to hide the strawberries in the freezer, there are more berries in the season.
Esther
marina-mm, Marina, what mistakes can we talk about if "Bread is delicious in any form"? Then everything is correct! And I didn't taste the leaven, honestly, it didn't even occur to me, I don't know what it is. .. But in terms of volume - I put it to ferment in a 3-liter saucepan in proportions to 1 glass of hop broth, and she got out of this saucepan. And she has such a nasty smell, it is, but the bread smells delicious and the taste itself is wonderful.
I also have a "you", please.
Loksa
marika33, Marina, so me: girl_pinkglasses: don't see the recipe for kvass? And you can read more about strawberries, why the secret method of pasteurization! Draw it in a personal note!
marina-mm
Quote: Esther
I put it to ferment in a 3-liter saucepan in proportions to 1 glass of broth of hops, and from this pan it climbed out of me.
Maria, so I didn't climb out, so I began to find out, and try on my tongue. These are my first experiments with leaven.
What is called - I want to understand. Thank you for describing mine, I will improve.
marina-mm
OksanaMarina in the tea gazebo was already talking about kvass, I remember that. And they also asked for recipes for berries there.
So we are waiting.
Marika33
Quote: marina-mm
And I hardly have time to hide the strawberries in the freezer, there are more berries in the season.
Marina, and I give the berries to everyone to eat, as much as they want fresh. From the remains "cook" just such a yummy.
Marika33
Quote: Loksa
Marina, so I don't see the recipe for kvass
Oksana, I wrote in the gazebo, and maybe also in the old topic, there, perhaps, Lyuda deleted. I looked in my answers, it's useless, it will be faster to write.
I rub the beets on the Berner, put them in a jar, fill them with water, a tablespoon of honey and a spoonful of sourdough. Stands on the table in the kitchen. It starts to foam, I remove the foam, after 2-3 days the kvass is ready, but without honey it is not tasty, I pour it into another jar and add honey, 2-3 good spoons, stir it, there is still foam, you can drink it. Very tasty and very very healthy. Here's a little about her:
due to the presence of a large amount of iodine, beets help restore the memory of a person suffering from atherosclerosis. By lowering cholesterol levels, it is extremely useful for people at high risk of developing myocardial infarction and stroke, and for men from prostatitis. Beets improve the absorption of calcium and iron from food. Increases hemoglobin and lowers blood pressure.
Now I use all the leftovers of beets for kvass.
Marika33
Quote: marina-mm
I also tasted the leaven on my tongue, it is not sour. Marina said fine. But I wonder if everyone has it sour? In the description, it is characterized as bitter sour.
I tried my starter culture, I also did not feel acid, it was more neutral, something with a bit of bitterness, and I felt honey.
Loksa
MarinaSo I missed or didn't copy! Thank you! How many beets will I moor? how much water? I started the files on my computer, I throw everything there, I don’t have any kvass!
Marika33
Ksyusha, feel free to take 2 kg of beets, cut them into strips and put them in the jar up to their shoulders. You fill it with water, but do not make a full jar, the foam will come out. Yes, I forgot to write, when you merge the kvass, then pour water again, add honey, sourdough, the second time it sours faster, you can do the same for the third time, and the fourth liquid is obtained.
Elena Kadiewa
And my beauty is blowing bubbles! Maybe it will work out?
Loksa
Added to your file! Pasibka
Marika33
Of course, it will work out, Lenochka, since the bubbles have already gone! Did you deliver yesterday?
Elena Kadiewa
Aha! This is the hop that I collected from the dacha from the wall.But yesterday I added a little hw. flour, and in the morning already at the rate. Stands near the battery.
Marika33
Helen, if you get an active sourdough, then we'll take on the collection of winter hops.
Ksyusha, I'll write about the jam later.
marina-mm
Marina, thanks for how she calmed me down! And then I pester everyone with acidity. Now I know that my taste is as it should be!
And we never have a lot of berries, they will eat as many as you collect. And I want to have something to feast on in winter, I get out.
milvok
Girls, looking at you and I raised such a beauty. The husband has been asking for several years, "Make a sourdough from the hops!" But I have a problem, help me solve it. Yesterday she was about 2 days old, she sang and danced in the warmth, after stirring for an hour she grew in times 3. She put her in the refrigerator overnight, and in the morning there was silence. Kneaded the dough, barely alive after 8 hours in the warmth. What am I doing wrong?
Loksa
milvok, maybe she's not very warm? or thick dough?
Marika33
milvok, I believe that everything is fine with you. Dough rarely escapes, you have it with bubbles, alive?
Knead the dough onto the bread, rise and bake.
marina-mm
Marina, I did it! Here is some bread, the composition is as I'm used to, only with sourdough.
The simplest hop starter
Wheat - 500g, rye - 670g. I put in more leaven and hurray !!!
Thanks everyone for the help! We made friends with the leaven.
Loksa
Marina, Young man!
Marika33
Marina, congratulations on the successful result! This black is on your bran?
Marish, now you will know that more leaven will not spoil the bread. In general, I don't know how to calculate anything, I see if my leaven is old and no longer very active, I put in more, and if it's fresh, it's a little enough.
marina-mm
Marina, so the first time with leaven. It's not scary now.
Rye - 200g of rye flour, 100g of wheat 1c and 50g of wheat bran and 3st. spoons of malt.
Wheat - 230g wheat flour 1c and 60g bran. I can add flour as a kolobok.
Omela
Marina, you won’t believe ... I just took out my sourdough from the refrigerator, and there it was soooooooooooooooooooooooooooooooooooooooooooooooo

The simplest hop starter

My beauty has come to life !!!!
Loksa
Wow - "slow gas" Ksyusha we talked about this! We must wait, a miracle!
Omela
That finally ... I’m in shock .. I wasn’t going to bake, but I put a dough for tomorrow, since such a thing. She even changed the color .. it was very dark, but now it has brightened and everything is so thick and bubbly.
marina-mm
That's lovely!
Omela
Yes ... miracles .. let's see how tomorrow will raise the dough.
Marika33
Ksyusha, very interesting behavior of the leaven. She had a late start, it's good that she thought better of it. Let's wait, as she will raise the dough tomorrow. Well, she turned out to be a very mysterious lady. I decided to rehabilitate myself.
Lёlka
Quote: Omela
My beauty has come to life !!!!
This is from the "winter-harvested" cones?
Elena Kadiewa
Aha!
Anna Filippovna
I was interested in your dialogue about hop sourdough. I have misunderstandings with her too. My main interest is related to the idea of ​​using "winter" cones. How many I read, everywhere they write that it is very important to collect them until they turn yellow, until they completely fade - light green. Which I did in the fall. And you are in favor of a winter camp. I see that in winter little of the hop cones remains on the vines.
If possible, is it possible in more detail, the better the hops harvested in winter according to your experience?
Thank you very much.
Elena Kadiewa
Anna, we are not in favor of collecting winter cones! In our town, I could not buy hops at the pharmacy, so I collected them at the dacha and Tried to put the leaven, I wonder! She seems to wander around, but does not run away, such a calm girl. It's just an experiment.
You read Temka, it says about the collection, and about the time, and about the ripening of cones.
I hope I answered your question while the owner of the recipe is not there.
Marika33
Quote: Lёlka
This is from the "winter-harvested" cones?

Olya, Ksyusha had very old hops, she didn't want the leaven to work, and as a result, the dough had a long proofing.

elena kadiewa, Helen, thanks for the quick answer to Anna!

If someone lands on a page, they usually read the latest posts and get an opinion. Our task is to sort out the situation.
milvok
Loksa, marika33 I baked the bread, stood and thought for almost 16 hours. As a result, I got a tight loaf, but the taste is excellent. : girl-yes: I diluted my leaven with a decoction of hops and honey and put it in a warm place. can gain strength?
Marika33
milvok, Very strange behavior of your sourdough, I can't even understand the reason. You say that she worked very actively and suddenly calmed down tightly. The cold cannot spoil it, but the high temperature (above 28) can kill all living things.
16 hours for raising bread is a lot.
You did the right thing to revive her, if normal hops she should revive.
You can put the dough when it is still wandering. I did so yesterday, but I took a little more leaven, because it is very airy.
In the morning at 7 o'clock she put the dough and at o'clock she had already baked bread. In a little over an hour, the bread has almost tripled.
I wish you success in baking fluffy, airy bread!
Omela
Marika33
Ksyusha, thank you very much for the new bread recipe!
I went, looked, took in bookmarks, I need to buy anise and also add to bread.
It's great that you have such an active sourdough culture, you raised your bread perfectly!
So you can revive the old hops.
Omela
Marina, thank you! And so you can use not only anise. but also fennel, caraway seeds, coriander, etc. And at one time I baked on a decoction of bay leaves
Apulian bread in the oven


Marika33
Ksyusha, I often add something to bread: dried onions, peppers, tomatoes, seeds, nuts, poppy seeds, caraway seeds, coriander, anise have never added and have not baked with an apple, I want to try it too.
Tomato juice makes a beautiful and tasty bread.
I'll go and see your Apulian bread, thanks, Ksyusha!
Mila1
marika33, Marinochka, happy BIRTHDAY !!!! And today I made up my mind, bought hop cones, made a decoction, it costs cools. I'll continue tomorrow. I hope everything will work out. Only in your photo it is of such a zloty brown color, but in my dipper now I do not have such a rich color, some kind of light one. Although boiled on a divider for 25 minutes.
Yes ... I was also very interested in the message about some of your wonderful cheese. Tell me where you can see the recipe. Thank you!
Irina.
marika33, Marina, happy Birthday!!!

🔗
Irina.
I'll tell you about my experiments with sourdough. Stands in the refrigerator, bubbles, but does not rise, so sedate, obedient, not running away.
Here is today's (already the third on this leaven) bread, on a dough There was a piece of dough left, made a shangu with cheese.
The simplest hop starter The simplest hop starter The simplest hop starter
I like the bread, it is very tasty. When it cooled down, I ate 2 pieces with butter and jam, although there is a cake in the fridge, but it was so tasty for me that I didn't need a cake either.
Only in my bread pan the sides are badly baked for some reason. The top is already too baked, and the sides are white. I had to put it in the oven for a while without a uniform, brown it. I thought it was in alum. bread. the sides should bake well. Or not?

Marika33
Mila1, Lyudmila, thank you very much for your congratulations!
Decoction of hops, yes, golden, yellowish, maybe it boiled away a little? Have you already put in the leaven, started to work?
Lyudmila, I wrote about cheese in the gazebo, but it’s impossible to find it in 200 pages, I’ll send you in a personal message as I’m doing, so as not to post a post about cheese here.
Marika33
Irina., Irina, thank you for your congratulations!
Ira, the leaven does not always strive to escape, often behaves calmly.
Ira, I also bake bread in aluminum alloy molds. My husband bought at the bakery. The bread is fried evenly everywhere. Most likely it is your oven wise.
The last time I baked bread in birch sap. 2 cans remained, sealed, already old, did not dare to drink, but it was a pity to pour out. It turned out to be a lush, delicious bread.
Still, hops make traditional, classic bread, it never gets boring.
The simplest hop starter
kolobashka
marika33, happy birthday to you!
I've made a hop sourdough, it took me a long time to prepare it, 3 days already. I kneaded the dough for bread this morning, but it doesn't even move. It's warm in the kitchen, I'm cooking all over, why doesn't the dough grow?
Marika33
kolobashkaThank you Varya for your congratulations!
Did your leaven ferment well, actively? Did you put the dough for the night?
Mila1
marika33, Marinochka, set the leaven yesterday at 12 pm already. I stood all night, today is the day, but something no movement, apparently my handles are not for leavening (although the dough with yeast is always wonderful). So I put live yeast a second time (I poured the first ones), it just doesn't work out. I'm kind of crooked
MariV
Mila1, Ludmila, it's not about the pens. It is worth re-reading at the next forum boom of sourdoughs this.
Twig
Girls, I was looking here for a recipe for another sourdough for hops, there it had to be steamed in a thermos.
Maybe you shouldn't just boil hops for 15 minutes? Maybe you need to insist?

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