The simplest hop starter

[Larissa]

Larissa, beautiful bread, airy!

Today I put the leaven, now I will wait and hope. Girls wish me luck.

[Nina]

Good luck, Nina!

[ninza]

ninza, Ninochka, good luck! We are waiting for the report)))

Girls, the leaven stood all night and only a few bubbles. Now I added sugar and flour, put it to the battery. I'm waiting .... Girls, can you advise what to do. Probably it's all about hops again. I don't know where to get it, this one is fresh from the pharmacy.

[Nina]

Nina, just a little time has passed. We must wait.

Lyudochka, I was very interested in your experience with sourdough. I also liked your bread recipes that you showed. Thank you, you are great! Do you buy hops at the pharmacy?

[Nina]

Nina, Thank you! Yes, I buy 30g packs at the pharmacy.

Lyudochka, thank you for the great bread!

[Nina]

NinaWhy are you silent, again you did not get the leaven?

Marinochka, dear, but I am sad again: the leaven turned out to be lazy. I think the hops failed again. I asked a friend to bring me some of her eternal leaven. I'll try to revive my leaven. I really don't know how best to carry out this process. I look forward to your advice. Maybe take a little of my lazy sourdough and add eternal, honey, water, rye flour and leave it until morning? What do you think, or maybe differently. And of course I'll try to find another hops. Thank you for not forgetting about me.

Marina, Nina, I'm sorry that I got in, but maybe I can help you with something. Once I read about Igor Legkov's hop sourdough. This is a slightly different sourdough, it is taken out as eternal rye by regular feeding. I didn’t take it out, but I began to take the principle of making the broth as it was, because it is problematic to buy hops from us, but it turns out more economically and more:
"hop cones contain antibacterial and antifungal bitterness (alpha and beta acids), which help to suppress the development of gram-positive bacteria, and - in high concentrations - and gram-negative bacteria. Some strains of baker's lactic acid bacteria and sourdough yeast survive in hop broth and they will develop in sourdough.Igor discovered that the bacteriostatic properties of hop broth appear at a hop concentration of 10 g per liter of water and boiling the broth for an hour... A higher concentration of hops in the broth will make the leaven unacceptably bitter, and lower amounts of hops in the broth will not be bacteriostatic. "
So I began to boil 10g of hops per liter of water on a minimum heat for an hour. So far, this approach has not let me down.
Nina, I would use my eternal, albeit weak, hop leaven. Take each teaspoon, a teaspoon (no top) of honey, a decoction of 70-90 grams and the same amount of rye flour. Stir, leave warm (26-28gr.) For 12 hours, you can stir several times. if the leaven is too weak again, take 1 hour from it. l. with a slide and repeat. That should be enough. The broth should be warm. Even if the leaven is trampled after 6 hours, it must be kept to the refrigerator for 10-12 hours, otherwise it will be weak.

[ninza]

ninza, if they bring the eternal, it can be added to the hop for overclocking. I did this (I added 1 tablespoon)! Well then hop puffed up.

[ninza]

ninza, Nina, I join the advice of Lyudmila and Oksana. you can even add a little yeast, mistletoe did this when her hops were expired and the sourdough did not work.
Lyudmila_K, thank you very much for the info, very valuable and useful information! Thanks for sharing with us!
Oksana,

My dear girls, Lyudochka, Oksanochka, Marinochka. Thanks a lot for the advice. Lyudochka, I decided to follow your recommendations, I carefully read your recipes. I'll try to take my leftover hops, 10g. Boil for 1 hour per liter of water. I'll try tomorrow. Once again, thank you girls.

[Nina]

Ninahow are you, how is the leaven?

Lyudochka, I prepared a decoction of hops according to your recipe. Tomorrow they will bring the leaven and begin to conjure.

[Marinochka]

I haven't been to Temka for a long time, I decided to check in. I made the sourdough several times, I always take pharmacy hops, the collection was sometimes almost a year old. The leaven was always obtained. If on the second day there is silence and only a few bubbles, then I add, after stirring, 50 ml of water + 50 g of rye flour to the leaven, and after a while the leaven grows in volume. Marinochka thank you so much for the science! The bread always turns out superb with this leaven. Now there is a new leaven and tomorrow I will put another bread on it.

[Lagri]

Lagri, Maria, I am very glad to see you and to know that the leaven works great and wonderful bread is baked!
Thank you very much for your feedback and kind words!
Show us, please, pictures of your beautiful bread!

[Marina]

Marina, I will definitely show some bread. :) Hop sourdough is now well established in our house. And as soon as I take it out of the refrigerator, I immediately remember you, Marinochka. Now I always get sourdough easily. Problems, pah-pah, do not happen with its cultivation, no matter what hops are. So always thank you for the hop sourdough, for your attention and responsiveness.

Marinochka, Maria, I did just that. Added water, rye flour and honey. And a miracle happened: my leaven was raging. All night I tried to calm her down, only in the morning she calmed down and I put her in the refrigerator. Now, as time appears, I will bake bread. Thanks to all.

[Nina]

Nina, congratulations and I'm very glad for you that you've got the leaven! Do not put it off for a long time, bake bread while it is young and strong with you. We are waiting for your bread! Success!

[Nina]

Nina, it's very cool that everything worked out! Thanks to Maria for the advice, I will also know what can be done easier. The leaven is wonderful, now we are waiting for beautiful and delicious bread!

Girls, my dear, thank you! In the evening I will put the dough.

[Nina]

Nina, did you get bread?

[marika33]

marika33, Marinochka, I am bringing a photo of a wheat-rye bread with new hop sourdough, which works, as always, perfectly.

Marina, the bread didn't turn out very well. Probably need to adjust, add honey. The bitterness is felt very much. Maybe the dough has stopped. Will work. Marinochka, thank you for your concern. By the way, I remembered your advice, I'll try to bake the next one on hawthorn broth.
Mary, bread is a miracle, how good it is! Directly admired. Share the recipe if possible.

[Maria]

Maria, thank you very much for the photo of the beautiful bread! You always have it for show, so beautiful!
Nina, of course, add honey and try on hawthorn broth. I now bake on birch sap, and came to the conclusion that the most delicious and lush bread is obtained on it.
Success to you!

[Nina]

Mary, bread is a miracle, how good it is! Directly admired. Share the recipe if possible.

Nina,here there is this recipe. I always use it, sometimes with some modifications.

Maria, thank you very much for the photo of the beautiful bread! You always have it for show, so beautiful!

Marina, I am doing my best.

Good day!
I studied for a long time, read, decided to try to bring out this leaven.
The first time I bought hops at the pharmacy - there was a terrible smell, for the whole house, both during the preparation of the broth, and during the `` infusion '' already with flour and honey. 3 days and nothing but a disgusting smell. There was a little foam on top. I threw it out.
The second time with the same hops, I changed the flour, I thought it didn't work out because of it at first - everything is the same, the stench in the house, I tried the broth (just got to the page in this thread where they asked about bitterness) - a very bitter broth.But I decided to put in the leaven. On the second day, it seemed to have deteriorated, the smell was unbearable, although it did not wrap it up, the thermometer showed the temperature in the leaven from 26 to 27.
The third time - I bought hops in another pharmacy, it looked completely different, though I had to sit for a long time and pick out the cone scales from the leaves. The broth - the usual herbal smell, even seemed pleasant, was very surprised that the hops did not stink and realized that the first two times it was in it!
So, the third attempt - after 10-12 hours, the leaven began to grow actively! And the smell is quite normal (as my husband said - it smells like hay). The broth is not bitter!
After another couple of hours, I mixed it, as a result, the largest is an increase in 3 times after 17-18 hours, then the leaven `` dropped '' in volume to its previous state. It was evening, and I decided to leave it on the table until morning. In the morning it never grew anymore, and an unpleasant smell appeared, I don’t know what to compare it with, but it’s as if the leaven was over-acidified. Dpzhe probably like some kind of alcoholic smell ...
I put it in the refrigerator, after a couple of hours I put the dough according to Maria's recipe for HP, the dough is already 4 hours, it has slightly increased (you wrote that it should not increase, but according to Maria's recipe it should have doubled), but there are a lot of dough inside bubbles, as if airy.
Here are the questions:
1.It is very embarrassing to have such a strongly unpleasant smell, can the sourdough ferment, sour?
2. If you can bake on such a leaven, what is the best way - to hold the dough for more, or is it enough?
3. Can the starter culture mature in such a short time, about 18-24 hours? If so, should it be immediately put into the refrigerator as soon as it stops actively rising, or do you still need to keep it warm for a longer time?


In a small jar of dough, in a large leaven

[nik-irina]

nik-irina, Good afternoon, Irina!
I have never had a disgusting smell from hops, although I bought it at the pharmacy for many years. Hops have a specific smell, of course, but it's more pleasant than disgusting. One lady complained that the children pinched their noses and ran away when he was seething with her. But after that they were delighted with the bread.
1. Sourdough can turn sour if kept warm for a long time.
2. Dough in any case needs to be kept for several hours.
3. If the fresh and strong hops are at a comfortable temperature for the starter, they can ripen in the time you specify. It is necessary to remove the starter culture in the refrigerator when it becomes inactive.

Thanks for the answer!
I will try to put in the leaven for the fourth time, just put it in the cold as soon as it stops being active.

[marika33]

marika33, good day.
I grew a good sourdough, but I try to make a dough - it doesn't work.
I do it according to the recipe on the first page, only for 1 loaf of bread and I use not rye, but wheat flour (sun + tsz). I knead the ingredients for the dough - and it exfoliates with me, the water seems to separate, I mix it, but after a while it exfoliates again.
Why can this happen without encountering? Maybe because of the flour?

[nik-irina]

nik-irina, Irina, the leaven is active, which means the bread should turn out to be good.
Let's figure it out: after what time does it delaminate? When mixing dough, is it with bubbles? What is the air temperature, where is the dough?
It is better to put the dough on rye, but if there is no such, then on the central locking system, and add the highest grade when mixing.
She can stratify if not enough flour is mixed in or has already fermented, or she is cold. Try to knead the dough with this dough.

[marika33]

marika33, after half an hour it was already stratified, at first the water was on top, and after stirring for another hour, about an hour on top, there was a layer of bubbles, under it was a layer of water, and below it was a layer of flour that had precipitated out. The kitchen is warm, the temperature of the dough was measured at 26 degrees. There were no drafts.
I think that there was not enough flour, I'll try to put it on rye, it absorbs more water, maybe there won't be excess liquid with it.
Thanks for the help!
And if the dough on rye flour, and then add only everything when kneading the dough, will the dough stick? I wanted without rye, becauseI'm afraid not to cope with the sticky dough

Now in the highest grade of flour, it is not clear that there are so many additives that it is dangerous to use it in food.
The dough is not very sticky, and if you add the premium grade, it may not stick at all. There is also some rye flour.
If the leaven is active, when the dough is mixed, it plays immediately. Lots of bubbles in the dough.
I wish you success!

The sourdough turned out the fourth time, the dough was successful the second time, I wonder how long it will turn out to bake bread with sourdough
All the same, I want to get away from yeast, even though it makes good bread on it.
Here is such a dough, it was all airy, the dough was kneaded in HP, the dough has been standing for 2.5 hours in proofing and does not rise at all. I'll try to wait a little longer, maybe it will rise a little

The dough is wonderful! Why doesn't the bread rise? Maybe it's still cold to him?
Today I measured the temperature in the dough, when it rose - 30 degrees. He was very comfortable. It rose quickly.

Stands in a mold in the turned off oven with a light bulb, inside the dough is now 28.7.
Let's wait some more and try to bake.

Added Saturday 25 March 2017 12:46 pm

Maybe I didn't report something or was it unnecessary?

It turned out like this:
Dough:
Water 210ml
Sugar 0.5 tbsp. l
Rye flour 0.8 cups
Sourdough 2 tbsp. l
Dough:
Dough all
Salt 1 tsp
Sugar 1 tbsp. l
Grows. oil 1 tbsp. l.
CZ flour 0.8 bowls
Sun flour 0.4 bowl

At the beginning of the dough, I added about 2 more tbsp. l spoons of flour sun for a kolobok

I believe that there is very little sugar, there is no nutrition for the leaven, so it is silent.
I can't tell you how much you need to put it, because I use honey and for 300 ml of liquid I take a full one, with a lump of candied honey.

I took 2 times more sugar for the dough, no changes, this dough also did not rise a bit after kneading, although it stood for 3 hours.
At the same time, the dough turned out to be excellent, everything bubbled and even increased slightly, it was airy.
I'm already starting to get upset, because I can't understand the reason for this behavior of the test
Take a break and then try a couple more times

Interestingly, is the honey smell and taste felt in the bread?

[marika33]

marika33, I could not stand the pause, I do not have enough patience ...
2 more bread did not work out, well, the dough does not want to rise in any way (but the dough turns out to be good both on rye and wheat flour).

Now I decided to add 0.5 hours. l. quick yeast when kneading dough with dough, so that it helps my leaven to raise the dough a little.
I cooked according to the recipe of Lagri-Maria (for 84 pages) for the bread machine, this time I used wheat flour for the dough, and all wheat flour for the dough.
Of course, it took a little more flour - 50 pair + 360test + 4st. l per bun
Kneading in HP, immediately set the mode to `` basic '', decided to bake completely in this mode, because the dough seemed to rise well.

As a result, I had to bake it in the oven (in KhP and ordinary yeast bread `` white '' according to the recipe for 700g is not fully baked, although it is always wonderful for 500g), and, of course, the dough did not have enough time to proof it.
It rose well, there is almost no smell of yeast, now it is cooling down, then we will look at the cut whether it is baked in the end or not.

[Irina]

Interestingly, is the honey smell and taste felt in the bread?

No, there is no separate honey taste or smell. But the bread is very aromatic and tasty. And when baking, then such a bread spirit is worth not breathing in the house. And not only in the house the bread aroma, but also on the street.
Irina, the bread is very beautiful in the photo! The roof was blown off a little, but quite a bit. How is it cut and tasted?
How much time does your dough cost? Are you overdoing it? Try to put the dough without sugar next time, it will work without it, you have an active leaven. And add sugar to the dough and put it a little more than the norm, do not be afraid, the bread will not be sweet.
I wish you success, cook with faith that everything will be fine and everything will work out!

[marika33]

marika33, Thank you!
This time the dough stood for 4 hours, the cut is like this (still a little warm, just a little bit, I could not resist).
About the taste - at first my husband said a little tasteless, or there was not enough salt, or the crust interrupts the whole taste (I baked in the oven and overexposed it, the crust is very thick and crispy). Then he tasted it - he says he liked it
As for me, it tastes a little sour, or I don’t know what to call it.

I will try again, I will experiment with sugar, as you suggested, I will observe the dough, I will try it without yeast after all.

Thanks for the hop sourdough recipe! We will eat the right bread

[Irina]

Irina, thanks for the photo! the crumb is dense, there are very few holes, but how is it: hard, heavy?
Do not despair, not everyone succeeds at first. There will be excellent bread for you too.
Try to put the dough overnight and on rye flour. By the way, men are very fond of rye bread, and to knead the dough, add premium flour. You can put more sourdoughs than according to the recipe, the bread will not be sour if you add more sugar. But for raising the dough, this will be an additional resource. Everything should turn out great, if you wish, I'm sure!

[Marina]

Marina, I'm again with bread. My new starter works well, but a little slower than the previous one. She is already a month old. Well, nothing, it will gain strength over time. The main thing is that the bread is baked with it.


Now the leaven, or rather the dough for the dough, I cook during the day, and closer to night I knead the dough for bread in a bread machine. Then I put the dough in the bag in the refrigerator for the night, warm it up in the morning, knead it and move it into a bread pan to rise in a bread machine. Then I bake. When the leaven is strong, I will bake as before. But this method is not bad either.

[Maria]

Maria, thank you very much for the photo of a beautiful bread! Your bread is always perfect! An impeccable roof, the crumb is all in uniform holes! Fine!

Yes, I haven't visited the site for a long time. Recently I did the sourdough like this: I cooked hops for about 40 minutes, pour the broth into a glass, say 200 grams. The broth turned out to be about a quarter of a glass. This is where I started the leaven. When a full-fledged leaven was removed, I renewed it 5-6 times without putting it in the refrigerator. Already simply by means of water, rye flour and sugar. Then I put everything in the refrigerator. And then I updated it once a week Or even once every 10 days, also just with water, rye flour and sugar. And there were no detachments and nothing like that. And after you renew the sourdough, it smells like Tolya caramel - in one word you can't understand What, but the smell is awesomely tasty. And all the leaven is active bubbly. I don't keep a lot of sourdough - I keep it somewhere in about a three-hundred-gram jar. This is enough, for example, instantly. If, of course, it is necessary to withdraw a three-liter can of starter culture. Well, for a long time I have not put bread on these rye and hop sourdoughs (I apologize, but no offense is written) - I put bread on leavened thickets. Kvass grounds can stand in the refrigerator as long as they like and nothing will be done to it. And the bread raises unlike all these rye and hop leavens (I apologize, but no offense is written). And I put kvass on rye alum. And everything, as usual, dough, then knead for bread, and everything is a very good rise! And most importantly, the bread does not even sour and does not taste bitter.

[wasabi]

wasabi, I am very glad that you found your version that suits you in everything and shared it with us!
What grievances can be? Everyone chooses what he likes.