The simplest hop starter

[Anya]

Anya, did you collect or buy hops yourself?
I bought it all the time at the pharmacy, but 2 years ago we found hops and prepared ourselves. a very big difference, colossal!

Marina, Anya, thanks for your help!
So I will try to do it, I will divide it into 2 parts. Tomorrow I will try to bake bread from unrefined leaven.

[Marina]

Marina, I collected hops myself, grows in the yard of my mother-in-law. In general, he grows in many places with us. It's just that when you don't need it, you don't even notice it. For several years, I also did not notice that my mother-in-law had the entire fence from the neighbors braided by him.

[Tatyana]

Tatyana, we will wait for the result! Good and positive result!
Anya, it's good when your hops are!

I bought hops from a homeopathic pharmacy. This time the manufacturer: Lekra-SET LLC, Altai Territory, Baranul. Fresh, from 19.09.2017.
At the same time I can compare the producers of pharmaceutical hops))







In the morning, the renewed sourdough did not increase in size, there are many bubbles, the smell of mash.
I put the dough on half of the past leaven in the night. To create warmth, I put it on a multicooker basket in heating mode overnight. Again, it did not increase in volume, but vesicular.
Now I have kneaded the dough and set it to rest.

Today I baked bread from the first version of the leaven, which did not run away. This is my first baked bread in my life.
The dough during the period of time (4 hours) did not rise by 2 times, maybe by 1/3 of its volume. In the baking process, it rose even more.
Baked in an electric oven, apparently baked, since the edges and top are very hard, do not chew. The middle is baked, I liked the taste, it does not sour. The spouse and daughter began to relieve themselves with milk while they were hot.
I don't have a baking dish, I baked in an enamel pan, it was hard to get bread from there later.





It is probably not an option to bake bread in the oven, or you need to experiment for a long time with the shape, temperature, so that the crust is thinner, not so hard.
I will cook dough today for tomorrow to bake in a slow cooker. I hope the bread will be softer there.

Marina, how long to withstand the updated version of the leaven? It still does not rise, according to the smell of mash, on top is a layer of white foam from small bubbles.

[Tatyana]

Again, notifications were not received by mail, and I ran to the forum from the phone, but did not go into the topic, I apologize for not responding in a timely manner.
Tatyana, with a start! Enameled dishes are not at all suitable for baking; it is better to do this in a frying pan if there is nothing suitable. The cartoon should be better. Of course the bread turned out to be overdried, you can see it on the crust. The crumb is hard to see, but it looks like a porous, not dense dough. The fact that the "roof" is torn off means that the dough did not rise to the full before baking.
But, most importantly, the relatives liked the bread!
The dough must be placed in a warm place, if it ferments poorly, it does not have enough heat, then the dough after kneading is bad and rises for a long time. This happens to me if the thermo-pot is turned off.
The renewed starter culture can still be held in the kitchen until the morning, you do not need to heat it up, leave it on the table.
And, yes, good luck and success!

Marina, thank you! Yes, the first pancake is lumpy)
But the fact of the matter is that the dough was all night on a multicooker basket in heating mode.
When the dough was steaming, I periodically turned on the electric oven in the kitchen to keep it warm. The temperature was trying to be at least 28 degrees. But it still didn't help the test rise.
I still sin on the leaven that I didn’t get it to the end.

Yes, Tanya, the leaven is not strong.Let's see what comes out of the updated one.

Today I will use up all the weak leaven for the dough, tomorrow I will bake bread in a slow cooker.

[Tatyana]

Tatyana, I wish you a good rise of the dough and delicious bread!

Marinochka, thanks!




01.11.17.
Marina, I finally waited for my finest hour! ))))
This morning, the renewed leaven has doubled in volume. Its activity is visible, for 2 hours it has already stirred it 2 times in order to bring down its volume, it does not fall to the previous level.
The volume became at the level of the middle of a liter can after mixing. Yesterday was less than the middle.
So put her in the refrigerator at the peak of her activity? Or still wait until evening, give her the opportunity to wander around?



I baked bread from the leftovers of a weak sourdough culture in a slow cooker as planned.
The volume of products took 1 \ 2 norms. I added 2 times more starter culture.
Dough wandered well during the night, judging by its appearance. The finished dough melted for about 6 hours, rose well and then did not sink.
Multicooker panasonic sr-tmh 18. On top was a redmond airfryer lid. We worked at the same time, so the bread was a little toasted on top.
Time 65 minutes in baking mode, the same amount on top with a lid. But according to the result, I realized that I could hold it a little longer so that it turned out to be more puffy outside.
I added flax seeds to the dough, outside there are also flax seeds and a handful of Provencal herbs.
I did not add wheat flour to the dough, only rye and whole grain.
It tastes good, but not ideal, a bit moist, and a bitter-sour aftertaste. Yesterday's dry bread in the oven tasted better.

The volume turned out to be decent, we have the whole family for 2-3 days, maybe more.







Something does not work out to insert messages separately ...



The renewed leaven was put into the refrigerator. Nevertheless, she managed to escape from the can, now she calmed down, so she removed it.

Marinochka, thanks again for the recipe and help !!!

Good evening, Tanya!
Yes, unfortunately, this is how it became inconvenient on the forum: added comments go as one and notifications do not come to the mail.
Tanya, it's great that the renewed leaven is active and even ran away. It's right that they put it in the refrigerator.
The bread from the photo is not bad, porous and there is a rise.
The taste is slightly sour-bitter due to the large amount of leaven. You could have put more honey or sugar, then there would be no bitterness. This must be taken into account if the leaven is not strong or has already been prepared for a long time.
Proofing the dough for 6 hours - gave additional acid. This is a very long time, the reason is the poor leaven.
Determine the volume over time, it is better to bake bread less and more often.
Tatiana, good health to you and your family, I will be very glad if my advice will be useful to you and help you in further baking bread!

Marinochka, thanks for the comments! So many helpful tips!

I tried to make crackers with this bread, they went off with a bang, especially at my daughter! Half of the bread has already been consumed for crackers)

Thanks again!

[Tatyana]

Tatyana, the next sourdough bread should be great!
Tanya, do not put honey or sugar in the dough, add sweetness already to the dough, it will rise faster and better.

Marinochka, thanks for the hint!
I will definitely consider!

[Tatyana]

Tatyana, I want to clarify about whole grain flour. The last time we bought flour, it turned out to be very heavy to lift, there is a lot of bran in it. Once or twice on it, I got heavy, dense bread, it did not rise well. The taste is pleasant, bready, but his recovery wants to be the best. Corrected the situation by adding premium flour.
So, look what kind of flour, this is the most important factor.
I like French Thing, whole grain.

[marika33]

marika33, Marina, tell me the dough should rise strongly? Made a dough, stood the night but did not rise at all, just small bubbles

[Natalia]

Natalia, no, not much! for dough, not a large rise is enough, but there should be small bubbles.Everything is fine with you, you can knead the dough.

Tatiana, I would like to clarify about whole grain flour. The last time we bought flour, it turned out to be very heavy to lift, it contains a lot of bran. Once or twice on it, I got heavy, dense bread, it did not rise well. The taste is pleasant, bready, but his recovery wants to be the best. Corrected the situation by adding premium flour.
So, look what kind of flour, this is the most important factor.
I like French Thing, whole grain.

Marina, thank you! I added sifted flour, that rye, that tsz. I will look for the Tsz "French thing" on sale.

[marika33]

marika33Thank you Marina, add flour and water when acidifying. And how do you know that it has soured?

[Natalia]

Nataliawhen the leaven is long, it becomes less active and sour if it is rarely used. More than a month. Then you can manipulate with a new decoction of hops or just water + flour and honey.

Marina, wanted to ask, what kind of pizza maker you have in which you bake bread?
I also wanted to know about malt. It is better to add it to what bread, in what volume and where is it usually sold?

[Tatyana]

Tatyana, you just entered the forum, while you know little about it He is so viral, for the purchase of devices

I first bought a pizza maker, then a vacuum sealer, a Teskuy ham cooker, a vacuum sealer, a screw juicer, Isidri dryers

The pizza cake is like this I have Very convenient, I bake everything in it, I rarely turn on the oven now and there are multicooker. Buy, you will also be happy to purchase it. On my recommendation, many friends and acquaintances have already bought and are very satisfied.
There is a slightly smaller diameter, but from a different company.
Tanya, I can't say anything about malt, they couldn't find it here. There is no time to order in the online store, but the girls buy and bake, according to reviews, the taste of bread is much better. Look even in large chain stores, in departments where wheat is sold for germination.

Marina, thanks for the recommendations! Enticing!

I also wanted to clarify with you why it is not recommended to bake bread in an enamel form.
What form in composition is then acceptable for baking bread with a brick?
Otherwise, at home in my grandmother's bins, I found an enamel mold for jellied meat, it would just fit under the brick-shaped bread.



At the expense of the pizza machine, what shape does the bread turn out to be? Round as pie?

[Tatyana]

Tatyana, it is very difficult to get bread from an enamel mold, I doubt that it will bake normally. I think the enamel will crack in the oven. Maybe I'm wrong. Give it a try and share your experience with us.
To bake bread with a brick, you need to buy the appropriate form, they are now on sale in stores, you can also order in the online store.
Yes, if the shape of the pizza oven is round, then the bread is round, such as chaabatta. He's not as tall as a flatbread

very tasty and fast - 15 minutes and the bread is ready.

Marina, the bread turned out to be not very good.

She made milk white bread based on hop sourdough according to the Omela recipe.

The required temperature was created both for the dough and for the rise of the dough, but the dough did not rise 2 times, only about half.

Strange as it may seem, but the enameled form for jellied meat did not crack in the oven, the bread came out of it easily.

At first I didn't bake it, then I put it on and baked it, my brick burned from the bottom and from the sides))

I still sin on the old oven, the crust in it turns out to be thick and hard for the second time. Everything was baked well inside.
The flour may also not be very successful.
There are no complaints about the taste of the dough, an excellent balanced taste, no bitterness or sourness.

Until new devices are purchased, I will bake bread in a multicooker.

It turns out I have a dryer. Marina, why do you like her so much that you bought her?

[Tatyana]

Tatyana, next time put more sourdough in the dough, and when kneading the dough a little more honey or sugar so that the bread does not taste bitter.Perhaps the rise of the dough will be faster and better. It is possible that the bread will be more successful in a multicooker than in the oven. I will wait for the result. And you success!

Have you recovered, have you had acute respiratory infections?

Tanya, I have 2 Isidri dryers. One is already old, and the second I bought in the spring. Before that, there were several of our dryers, but they worked their way and are very dangerous, pallets melted several times. Isidri is safe in this respect. I dry everything: apples, apricots,
dried pear, all vegetables. Now dried pumpkin candied fruits

Girls, please tell me if you can put bread in a cold oven and then turn it on or put bread in a hot one. baked twice and all the time the top falls, although it rose very well. I do not know why.

[tulip]

tulip, recommend preheating the oven. But I have a gas stove, I turn on and put the bread to bake without heating the oven.
And bread can fall off if it is overexposed on the rise or runny dough.

How do I know if I overexposed the dough or not?

If it has risen almost 2 times for you, no need to wait, you need to bake.

I'm waiting. I think it may still rise.

[tulip]

tulip,

Thank you. will learn

[tulip]

tulip, to your health and success!

Marina, the bread was not bitter, only the dough did not want to rise.
Yes, I think the multicooker should do better.

Yes, she has already recovered, minor residual effects remained.

I used to buy Isidri for raw bread and marshmallows, but now I rarely cook in it.

Do you have a princess birdie?

Yes, Tatyana, my pizza maker is a Princess.

Marina, did I understand you correctly that you are now baking all the bread in the form of cakes in this princess?

I read about this princess, of course it is attractive to cook in it, so many members of the forum have already experimented in it))

Today I have baked the 4th bread with hop sourdough.
It was based on a recipe from Omela - rye-wheat bread with carrots and caraway seeds. I added honey to the place of sugar, took olive oil and diluted wheat flour with whole grain flour, sprinkled it with sunflower seeds and flax seeds on top.
She baked in a slow cooker for 65 minutes.
The dough rose well during the cooking process.
The taste is very good, everything is well balanced. The crust is not tough, everyone at home also liked this bread.

The bread cracked a little below the top, but this did not make the bread less tasty.

[Tatyana]

Tatyana, yes, I stopped baking bread in the form, I am very happy with the pizza maker. I'm much more comfortable in it.
I congratulate you, the bread is getting better and better! And I am very glad that you pleased your family with the taste of bread, for us this is the most important thing!
Next time, pour the seeds on the bottom, it will be even tastier. I pour a lot of the bottom of the form straight and everyone is trying to grab this part

Marina, I'm ripening for a princess)
Great advice about seeds! Next time I'll try to do it!
Thank you very much!

Tatiana, good health to you all!
And buy the Princess, you will pamper your relatives with pies, pizzas, fresh bread. And the vegetables baked in it are so delicious! Yesterday I baked stuffed peppers in it. Delicious!

By the way, if you download the Ozone application to your phone and make an order from it, then its cost will be 500 rubles cheaper

[marika33]

marika33, Marina, I also look closely at the Princess. Do you have a model which temperature is regulated or not? Which one do you recommend for bread and pies?

Marina, thank you! And thanks for the ozone tip.
Another question: are you using an additional form for the princess? If yes, which one?
And another request, please post a photo of a bread cake with your sourdough. It is very interesting to look at her.
We have a family, two "gluttonous" adults and a daughter, we need a small amount of bread. I suppose that 1 cake will be enough for us for 2-3 days, given the diameter of the princess.

[Pavlena]

Pavlena, Lena, I have a pizza maker without a thermostat, this is the first model.With a thermostat, they write better, more convenient, but so far mine suits me. And which one you choose, look at the profile topic, I cannot advise you, because I have no experience with such pizza makers.
Tatyana, no, I do not use additional forms for the pizza maker.
Photo I'll lay out the cakes when I bake. I start dough for 300 ml, if for two, then there is enough bread for 3-4 days, put on 250 ml, I have not tried less.

Marina, thanks, I will wait for the photo

Marinochka, I wanted to clarify if there is a recipe for pizza dough based on your sourdough?

[Tatyana]

Tatyana, I didn't bake the sourdough pizza. I usually bake for this recipe, we like it, the dough is thin and tasty. I take less oil than according to the recipe and this dough is enough for me exactly three pizzas.

Marinochka, thanks, I'll try this proven recipe

[Tatyana]

Tatyana, the dough is very convenient, you can always quickly make pizza, any pie.
I put the promised photo of a bread cake in a pizza maker. It was baked on Friday, there was no time to put it up.

This is a ready-made flatbread in a pizza maker:

this is the bottom of the flatbread, I sprinkle the bottom of the pizza maker abundantly with sunflower seeds, without greasing it with oil:

This is a cutaway, it turns out somewhere 2-3 cm