The simplest hop starter

[Marina]

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.

Marina, girls. Now I put in the leaven. I decided to try the broth, the bitterness is very strong, and I just licked a drop. The bitterness stays in the mouth. Is that how it should be? Or, after fermentation, the bitterness will decrease.

[Deva]

Deva, the broth should be bitter and the leaven will be bitter. But the bread should not be bitter. It is difficult to determine the desired degree of bitterness in words. If it is not bitter enough, it is also bad, since the leaven will accumulate acid faster, the bread will be sour and rise worse. You need to make sourdough and taste the bread on it. I use 40 g of sourdough on bread from 500 g of flour, the bread never tasted bitter, even with a bitter decoction of hops. Apparently I haven't come across so much bitter.
If all the same the bread will be bitter, you need to reduce the concentration of hops in the broth.

I was preparing for a very long time, and finally got ready ... put the leaven! I really hope that it will work out. A great desire to switch to bread without yeast, the last 2 attempts with other sourdoughs were not entirely successful.

[annnushka27]

annnushka27, Anya, let's hope that the hop sourdough will work out, it is not capricious, does not require much attention to itself. Follow the recommendations for its removal and it will delight you!
Good luck and we look forward to a positive report!

[Marina]

Good luck and we look forward to a positive report!

Marina, Thank you so much!
Today, after lunch, the leaven will be 2 days old. She is active, trying to escape from a liter bowl at night. In the morning she stirred, she again filled the whole bowl, but she does not run away, she seems to be less active. The smell is not very pleasant yet. It's not hot at home, the heating hasn't been turned on yet. The hops are fresh, plucked for several days.
What are my next steps? Wait until it settles? How do you know what to feed?
I read the topic, but there are questions, I'm afraid to spoil it.

[Anya]

Anya, it is great that the leaven works even at a not quite comfortable temperature. Congratulations!
In the evening, you can put it in the refrigerator. And at night you can already put dough and bake bread in the morning.
You do not need to feed this sourdough, when there is a little of it, 2 spoons, then you can prepare a fresh decoction of hops, add honey, flour, it will also work and continue to bake bread.

[Marina]

Marina, Thank you! All clear! I hope everything works out!



I don't know whether to put the starter in the refrigerator or not. She is still very active, running away. But I am confused by the smell, it is unpleasant ... It is scary to put a dough with such a smell ... (I write at 21.34, two posts are not added in a row)
All the same, I put it in the cold.

[Anya]

Anya, the notification did not come, therefore I did not see the additional message.
Bad odor may be due to the hop variety. It can be different. But in any case, it will ferment and there will be a bread flavor in the finished product.
It is correct that they put it in the cold, if you keep the leaven longer, it will peroxide, and in the refrigerator it will calm down and fermentation will stop.

Please tell me what it means

When acidifying, revitalize with a small amount of water, flour and a spoonful of honey to the previous volume

When the leaven has stood for a very long time, it becomes sour even in the refrigerator. Well, weaker too. Then you can update it. Or add a fresh decoction of hops + honey and flour to the remaining leaven.

Could you please tell me if the hops you bought at the pharmacy will make sourdough?
I just don’t even know where to buy it fresh, I didn’t find it in our market, I don’t have a summer residence.

[Tatunchik]

Tatunchik, everyone basically makes sourdough from store-bought hops from the pharmacy. Rarely does anyone fail. If you have a desire, then there will definitely be a leaven. Success to you!

The desire is great! I'm tired of looking for yeast-free bread in stores, I already want to go to my home!
But I am completely new to this business. This will be my first experience. Oen was attracted by the fact that the leaven is not picky, almost everyone succeeds.
Please tell me: whole grain flour, is it ground from wheat grains? That is, buy wheat for germination in the store and grind it? For example in a coffee grinder.

[Tatyana]

Tatyana, you can buy wheat and grind. But whole grain flour is sold in the store, it is better to buy it, it will be easier than grinding it yourself.
It is better to put the starter on rye flour, this is 100% that it will turn out. And yes, the leaven does not require attention at all. And it works flawlessly.
Now it is not difficult to grow her, it is warm in the apartments, you can find a comfortable place for her. Just do not put it on the battery, it can be hot there, it should not be higher than 32 degrees.
Start the leaven, there will be questions, ask, we will help, together we will bring it out and we will bake delicious bread!

Marina, thank you! I understood about rye flour. It’s me, without having started a sourdough, I was already going to bake white bread)) my family loves it more. For myself, I will bake with rye flour.
I also wanted to check with you or other forum participants. Who baked bread in a multicooker? I don't have a bread maker, so I plan to bake bread in a cartoon. How long does it take to bake bread in a multicooker? I plan to brown the top with the airfryer lid.

[Tatyana]

Tatyana, I baked bread in a multicooker. The time will depend on the volume of the bread. I don't remember exactly, for half a liter of liquid - about 40 minutes. I turned it over and the roof blushed in it. For 2 years now I have been baking in a pizza maker, we like it more, it has more crusts.
White bread is unhealthy, try to bake half of rye and wheat bread and your family will appreciate its taste, perhaps refuse white.

Marina, thank you so much for Temka and a wonderful recipe for sourdough, I was directly inspired))
She sent her husband to the store, already ordered him to bring hops from the pharmacy))
And all sorts of nuts, flax seeds, herbs in what quantity and at what point is it better to add? Already during the batch?

Tanya, it's great that there is inspiration, this is the most important thing when there is a desire! I am very glad that you will be served tasty and healthy bread!
Yes, all the additives are already before the end of the batch and placing in the baking dish.

My husband brought everything, and tonight I make sourdough) Thanks again, Marina!
The only thing is that in a pack of hops 30 grams, the glass will not be enough, I will add the least proportions.

Well, yes, in a pack of 30 grams, only it is crushed there. Do not take less water, take 2 glasses as well and you can boil for longer, about 40 minutes, so that there is no bitterness.

Marina, thanks for the tip! So I will)

[Tatyana]

Tatyana, success! We will wait for the result!

Yesterday night I mixed the leaven. Did as advised: 30 grams. pharmaceutical hop shavings - 2 glasses of water, boiled for 40 minutes. It boiled down, after filtering there was just a glass. The hops are relatively fresh, on the packaging was February 2017.
Leave the sourdough in an enameled 3-liter saucepan under the lid.
There are bubbles, but not much. But the fact is that despite the fact that the apartment is heated, it is not hot here, 22 degrees in the kitchen.
Does the starter culture take longer than 2 days at this temperature?

[Tatyana]

Tatyana, and there is no warmer place? My thermo pot is always on and I keep the dough on it. Maybe attach and wrap a pan on the battery? At this temperature, the leaven may not work. It is possible that the water will peel off or the mold will go. Little leaven of 22 degrees

Marina, there is no thermopot, there is little use from the battery, because hot pipes and the battery itself are as warm as fresh milk.
And what is the optimal temperature for the leaven to grow? We have an old electric stove, from my grandmother, we haven't got a new one yet. Can I try it at the lowest mode (there is no temperature indicator), but with the door open?
There is also a yogurt maker, but it feels over 28 degrees, if only the lid is left open again.
In a multicooker, I don’t know how to create the required temperature, because there, according to the programs, all temperatures are high.
In general, I am in confusion, I looked into the saucepan, there the process is underway, there are more bubbles than in the morning, but not yet dominance.



In general, while I took out a yogurt maker and put the leaven there with a saucepan of a smaller volume. The bottom is heating up, but since the yogurt maker is not covered with a lid, I hope that the leaven will not cook.
I was still thinking in a multicooker for heating with an open lid, but the pan does not fit there. You need to buy a special container by volume.

[Tatyana]

Tatyana, then heat it up once and set it aside, just do not overheat. The most comfortable temperature for sourdough and dough is 28 degrees.

Marina, while I am trying to create additional heat with the yogurt maker for the ripening of the sourdough, I periodically turn it off and cover the pan with a towel to keep it warm longer.
The process is underway, but not as stormy as many describe.
This is how it looks in close-up

I don’t feel the smell, because I’m sick now, my nose is stuffy. In terms of volume, it increased slightly and became thinner.

[Tatyana]

Tatyana, I am very glad that the leaven turned out! Congratulations! The bubbles are great! But the fact that it is not active is understandable: it is not indicative in a large dish. Now you can pour the starter culture into a jar, you will see its activity, perhaps in the evening it will already be possible to put it in the refrigerator.

Marina, thank you! It all worked out with your escort.
I poured the leaven into a jar. Please tell me which cover to cover it with? Will a metal screw cap fit?
And with what lid to store the starter culture in a jar in the refrigerator?

[Tatyana]

Tatyana, if there is a glass lid, now there are some on sale, then it is better to use it. The twist cannot be closed. girls cover with foil, piercing holes.

Marina, yes, there is a lid, thanks for the hint! But it is ancient, I am attaching a photo, just in case, do you mean that.

Another photo with a can, volume 1 liter. How much should there be a leaven?

[marika33]

I was preparing for a very long time, and finally got ready ... put the leaven!

marika33, Marina, thanks for the sourdough recipe! I will not report back. : oops: Hell several times already, everything is fine.
This is the first bread, according to the Lagri recipe with 84 pp, baked in a multicooker.


And this yesterday baked HP, according to the recipe from the first page, took half the norm.

This is the first bread, according to the Lagri recipe with 84 pp, baked in a multicooker.

Anna, tell me, please, in which model of the multicooker was this bread baked? What proportion was chosen and how long was baked in baking mode?

[Tatyana]

Tatyana, I baked in Dex60, but it doesn't matter which one. The main thing is to knead well, the correct consistency of the dough, let it fit well, and turn on the Baking. In general, I usually bake in HP, it's just that I have a large one, and according to that recipe, little dough is obtained, although it is not enough for multi, it turned out not high.
Do you have experience in baking bread, not sourdough, but any bread with yeast?

Anna, no experience. This will be my first bread to bake. I plan to bake it in a multicooker.

[Tatyana]

Tatyana, yes, the cover is like that, I have exactly the same and my husband recently bought me several pieces, also with clips, I like them more than plastic ones, there is no smell from them. This lid does not tightly seal the starter and it "breathes"!
Is the leaven rising or at the same level? With me, it usually runs out of the can only when the volume calms down as much.
Anya, thank you very much for the report! Excellent bread! I am very glad when bread turns out! It can be seen from the photo that the bread is airy, porous, the holes are uniform.It rose just fine! Congratulations!

[Tatyana]

Tatyana, understandably. Then I would advise you to read the Admin topics about baking, about "koloboks". This will help you. Everything is clear there, with a photo. I read in due time, and quickly learned, now I am not afraid of God yeast dough. After all, you cannot measure flour exactly according to the recipe, it is different, sometimes you need to add, and sometimes, on the contrary, less.

Is the leaven rising or at the same level? With me, it usually runs out of the can only when the volume calms down as much.

Marina, even up to half a liter. banks does not rise. And if it doesn’t run away from the jar, does it mean I’m getting a not very active full-fledged starter culture?

Then I would advise you to read the Admin topics about baking, about "koloboks".

Anna, thanks for the tip!

[Tatyana]

Tatyana, keep the sourdough still warm. You can also add a tablespoon of honey to it. It is possible that the temperature is too low for her, so it does not rise.

Marina, thanks for the advice! Just today, my husband bought a new honey, buckwheat and mixed. I really hope that an extra dose of honey will help ........

[Tatyana]

Tatyanashould help! Well, the bank will clearly show its activity.

Marina, the volume has not changed overnight. Does it make sense to stand the leaven before the evening? It will be 3 days in the evening.

[Tatyana]

Tatyana, sourdough in what condition? Are there bubbles, the water has not settled on top? I do not like to throw it away and do not advise anyone.
Opportunity to buy hops? Let's try to cook a decoction of hops, but not the whole pack, but half, boil and add to the same leaven, + flour and honey. Put in a warm place. There are already working bacteria in it, we will give them additional resources.

Marina, the water did not stand, the mass is monotonous for the entire period of preparation of the leaven. There are small bubbles, a lot, even something like a type of foam. At the expense of the heat, it is from the yogurt maker, the jar itself is warm and the glass inside with condensation and the lid too.
Here is the photo that we managed to photograph.

Hops in a nearby pharmacy 30 gr., Can it be in full, but not for 2 glasses, but for 1 glass of water? And boil not 40 minutes, but 20 minutes?

Tanya, according to the photo, the leaven is alive, but something is wrong, since it does not rise. And when she was in the pan, did she rise? Maybe already fermented?

It's hard to understand, the pan was big. Rather, if it rose quite a bit. It was necessary to go straight to a glass jar, so it's easier to keep track of the dynamics.
And I decided to play it safe, having read how she runs away.
So what is your advice to add another hop?

[Marina]

Marina, Tatyana, you know, but I also put the leaven in an enameled bowl, and then after 2 days I put it in a jar, and it did not rise from me, well, maybe only a little. She was just like dense foam. Even then, I was surprised to read how she escapes from the banks from people? And nothing works. It seems to me that it needs to be removed in the cold, and tomorrow you will try to knead a small loaf of bread, and there you will see, even after the dough. Well, the proofing is longer.

I am now very sick with SARS, maybe the energy was transferred to the leaven? So she doesn't want to run like most? ))

[Tatyana]

TatyanaTo be sure of the sourdough, take half of the finished sourdough and add fresh broth, honey, flour. Put half in the refrigerator. And yes, try to put a dough on it, perhaps. which will work fine. Dough must be placed in a warm place.
Anya, the activity of the starter culture depends on the hop, temperature, flour, mood. You had it as airy as foam, that's great.
Tanya, get well soon! Yes, I read that when baking bread, there should be a positive attitude, inspiration, desire, silence, peace ...

[Marina]

Marina, Yes, I agree. And my hops were fresh, by the way, I weighed the cones that fit in a glass, only 10 grams.