The simplest hop starter

[Marina]

Marina, tell me, I bought cones, they turned out to be crushed, 30 g bag, how much should I pour? I'll read the whole topic, but until I reached 42, I did not meet the dosage

Marina, thanks for the photo! Looks very appetizing) Pizzepechka planned to buy in the near future.
It attracts that in time it bakes quickly. In a multicooker it is still much longer.
Thanks again!

[katko]

katko, Katyusha, on the first page I have: a glass of cones for 2 glasses of water.
Yes, there is a lot to re-read everything, do the leaven for now, then you will decide what kind of bread to bake.
Yes, Tanechka, it’s very fast in the pizza maker and there’s no heat, like from the oven. In the cartoon, the bread, of course, turns out more magnificent, but the top does not redden.

[Marina]

Marina, I saw it on the first page, but around 40 a conversation started, that it seems like it's if there are whole bumps, but I have them already destroyed

I have an airfryer lid, the top will blush normally.
Here the question of time is more important, nevertheless, when there is a family, I want to quickly cook everything)) This is the main advantage of the princess.

Katyusha, in my photo there are also chopped hop cones. For many years I cooked a decoction at the pharmacy, now I take about a handful of whole cones, this is much less than crushed, but they are of a completely different property. In principle, this does not matter much. If the broth is very bitter, add more honey and everything will balance.
Do, if you have questions along the way, ask, we will always help!
Tanya, I also have an airfryer, but it turned out to be the most unclaimed for me. Standing in the garage

This is because you have a princess) And since we have a multicooker with the main load, wherever you need baking and a browned top, an airfryer lid is put on top. When baking, just such a duet. We often have it in demand.

[Tatunchik]

Tatunchik, Tanya, I am exhibiting the promised pictures of baking bread in a pizza maker:
I start the dough with 300 ml of liquid, the dough is worth the night, in the morning I knead the dough, put it in a pizza maker, after 2 hours the dough rises, turn on the pizza maker and after 15 minutes the bread is ready!

this is the top:

this is the bottom, the surface of the pizza dish is abundantly sprinkled with sunflower seeds, it is removed normally, I do not even grease it with oil.


and this is in section, it turns out a height of 2-3 cm

katko, Katya, well, what have you got with the leaven? turned out?

[Marina]

Marina, yesterday I come in the evening, first of all I look into the bowl of leaven ... and there ...
complete delight, I already jumped all straight bubbles, so magnificent, I spoon a mesyuk, mesyuk, and she's a super easy souffle all
was put in the refrigerator for the night
I took 3 spoons in the morning (the rest was in a 1.5-liter high container and put it in another one, it suddenly rolls off)) added a teaspoon with top of honey and 500 ml of broth of wild rose, hawthorn (there really is still ginger and stevia)))) and flour rye to batter
I hope it will grow up by the evening, I will mix the rest and I will bake



marika33, thanks for work



the dough rose gorgeous, about twice and everything is nostril




in general, she was too smart
I won't even tell
I will redo everything normally and it will turn out well

Katyusha, your dough is gorgeous, it is clear that it is airy, which means that the leaven is excellent! What's wrong, overheated?

too clever I say)
I decided to stretch and fold a couple of races, in the end I left little time for proofing in the forms, so I already put the oven around midnight

Marinochka, I can't stop praising you! They have already switched to their own bread on an ongoing basis. I bake a new bread once every 3-4 days. This is for a family of 3 people (two adults and a child).
Already grown to improvisation, but so far the hop sourdough has not failed)
Today I baked bread completely from rye flour, not counting the dough (there is premium flour).

It was based on the recipe from Omela - aniseed sourdough bread, but with its own edits.
I brewed cardamom with caraway seeds, added honey to the place of sugar, took olive oil. Well, all rye flour, except for the dough, also added oat bran.
Left before baking for 1.5 hours more, for a total of 1 hour before kneading and another 3 hours in the mold before baking.
When kneading, I added caraway seeds to the dough and also every time I pour a layer of seeds to the bottom, according to your Marinochka advice.
The taste exceeded all expectations, this is probably the perfect taste for me)))
While I was baking in a multicooker, this time I did it differently, I did not put the airfryer lid on immediately, but after 40 minutes.
In such a variation, the bread is whole, never cracked.
The leaven is enough for 1 more bread, it's time to renew it.
In the refrigerator I noticed that the leaven is peeling off, but I stir it before the next baking, this does not affect its quality in any way.
I also want to try to prepare a powder from the cake from the juicer. Found the recipe on the bread maker. Suushisit, granules are made, then grind them in a coffee grinder.
I wanted to ask you if you added such fiber powder to bread?

Tanya, thanks for the photo of the bread! Great bread turned out, I am very glad that you are happy with the result!
I didn’t pay attention to the fact that you immediately bake the top of the bread, the heat from the top of the airfryer lid did not allow the dough to rise in full, so the bread cracked. But the bug was fixed and everything returned to normal!
Tanya, it is better to knead the dough on rye flour, and when kneading, add any flour, if desired.
I added fiber while playing with different additives, now I do not add anything except seeds. I added pumpkin, carrots, onions, garlic, all dried and chopped on a coffee grinder.

[Marina]

Marina, the second bread almost turned out, but through dancing with a tambourine))
the main thing is delicious)
problems with lifting for some reason, I will find out and fix (I'm already on page 88)
just had breakfast with bread and butter




and the leaven does not grow in the refrigerator, but in small bubbles
in general, so far, only the dough is growing well and is fluffy

I added fiber while playing with different additives, now I do not add anything except seeds. I added pumpkin, carrots, onions, garlic, all dried and chopped on a coffee grinder.

Marinochka, and these additives were from whole dried foods or from cake?
What did you like the most in the bread?
In your experience, does fiber supplementation affect bread freshness for longer?

Can you bake this product in a bread maker?

In your experience, does fiber supplementation affect bread freshness for longer?

I accidentally discovered which additive prolongs the life of bread - capsaicin, that is, red pepper, I add a whole teaspoon of powder to the dough from two or three glasses of flour. Although this is certainly not for everybody, because it turns out spicy bread, but I really like it and it does not grow moldy for a long time.

Can you bake this product in a bread maker?

The simplest hop starter culture # 286
The simplest hop starter culture # 368
The simplest hop starter culture # 383

Can you bake this product in a bread maker?

Jiri, here is the main part of recipes for HB. But you can also use a slow cooker, oven, pizza oven.

I accidentally discovered which additive prolongs the life of bread - capsaicin, that is, red pepper, I add a whole teaspoon of powder to the dough from two or three glasses of flour. Although this is certainly not for everybody, because it turns out spicy bread, but I really like it and it does not grow moldy for a long time.

CroNa, very interesting, but it's still for spicy lovers)

[katko]

katko, the bread is not bad, but there are not enough holes. pay attention to the temperature and you shouldn't let the dough stand for a long time.The biggest one is lifting, kneading, lifting and baking. If you delay the process, then the dough may not rise to the maximum.

Marinochka, were these additives from whole dried foods or from cake?

Tanya, the carrots were made from cake, the rest was made from dried vegetables. I did not see any difference in the storage duration of the bread. and various additives became superfluous for me, even began to feel the butter and excluded it when baking bread.
Crown, thanks for the information! I'll try with pepper. We respect spicy pepper very much, I add a little of it everywhere, I haven't tried it in bread.
marina-mm, Marisha, glad to see you! Thanks for your help, I've been very busy for two days!

[Marina]

Marina, is it a must? I kneaded, after 20 minutes I kneaded thoroughly already and now it costs 3 hours ... but I would not say that it rose twice ...
bake to run?

Katya, the warm-up is not necessary. I've tried with and without her. I like it more without hesitation and faster. Valera tried a double, it didn't work for him, the leaven is losing its strength.
Three hours of proofing is a lot for your active leaven. How much is the temperature in the kitchen? How much dough did you have?

how much? but it doesn't grow in volume
I have 25, but I'm still cleaning the oven with a light bulb, do you think it's overheated?

25 degrees is normal for the test, it should have risen 1.5 - 2 times. Maybe it's really overheated, if you had over 30 there?

the dough stood for 10 hours with something ...
yes, it did not grow at 25, that's almost completely straight, I put it in the closet, 30-31 it's not more there



I actually set it to bake already, I decided to try it with bread right away
the roof was blown off so thoroughly he was torn off the sales)

I will remove the horror story out of sight))

it didn't work like that ...
this one has no holes at all
straight and don't even know

Katya, such a torn off the roof says that your dough did not rise, there was not enough time for him to rise. Then try to leave it for a longer time, since it has not risen for you.

[Marina]

Marina, yes, I know that once it was ripped off, it didn’t reach
and you talk 3 hours a lot ... but also a little ...

Katya, I was guided by your leaven. She's very active, she should have picked up faster. But now hold it longer and add more honey to the dough, it will rise faster.

In the morning I put the dough, at 15 o'clock the dough was kneaded and at 18:30 bread was baked.

I'm on page 99 now.
I probably have too long a dough for some reason waited for it to double
and I'm probably too cool looking for it.
so, mistakes, we will redo the laboratory



I'll go on to finish reading)
thanks, Marina

Katya, you don't have to look at the dough, let it wander and increase bacteria, it is not at all necessary to raise it. Yes, still, it will be better if you don't add honey or sugar to the dough. Only liquid, leaven and flour, it doesn't even matter how thick it is. And when kneading the dough, add honey or sugar.
It is still better to put the dough overnight, and knead the dough in the morning.

dough without honey and put

It is still better to put the dough overnight, and knead the dough in the morning.

with a working schedule, this is not an option for me .. if only on weekends, but I want to bake on weekdays
my dough stands during the day in silence and darkness, so it's about the same)
let's clarify a little more what is "for the night" what is the time period? because the night it all begins at different times)))

Well, from about 10 pm to 11 pm and until 8 am I have a dough. And in the morning, if I put it, then at 17 o'clock I knead and after 2-3 hours I bake bread.

we will remodel the laboratory

I have read all the pages and am following the topic. I made a sourdough from pharmacy hops, tried to maintain a temperature of 27 degrees. in a slightly open oven with the light on. For 2 days it did not rise from me, on the third day it rose by about half, put it in the refrigerator. I tried to bake bread, the bread did not rise. In the refrigerator, the leaven does not stratify, but it does not bubble either.They sent me homemade dried hops from the village (the aroma is divine!), So now I think it is better to make a new sourdough or try to revive the old one (I probably have it for more than 2 weeks). I don't have any experience in baking bread at all, so I didn't even expect that I would succeed the first time.
Marinochka, thank you for the topic and detailed answers, I believe that everything will work out for me too, I even know my mistakes approximately.

[Marina]

Marina, also tell me, you start a dough for 300 ml of liquid (for cakes in the Princess), and how much flour do you pour?

[Lena]

Lena, you can make a fresh broth from the village hops, take it in half and combine with the first sourdough, leave it in the kitchen, it should quickly begin to ferment. When ready, put the dough on it, and then knead the bread.
Not everyone succeeds at once. Everything will be fine! the main thing is that you have great hops! I wish you success!
Kate, I take 2 mugs (200ml) of rye flour into the dough, when kneading the bread I pour 3 mugs of wheat flour. It turns out a tight bun, carefully distributing it with shoulder blades over the entire plane. Sometimes I can replace one mug with a tower. It turns out already a different bread.

[Marina]

Marina, my experiments are continuing, the reasons have not yet been identified, as well as satisfactory results)
three more breads were baked with different proportions of hw pw flour
the dough bubbles well, after kneading the dough rises for a very long time, slightly and the crumb is not the same
everything is really eaten, food is not thrown away, I like the taste



I read the whole topic



in the refrigerator, the leaven does not run anywhere, in small bubbles



subtracted that some stick a little of it by adding 50 g of rye flour and water



experiments continue

I take rye flour into a dough 2 cups (200ml), when kneading bread I pour 3 cups of wheat flour

Marinochka, tell me, please, add 2 cups of 200 ml each to a dough for 300 ml of liquid, or just 200 ml of flour?
When I first tried to bake bread, for 330 ml of liquid I added the amount of the remaining ingredients at the rate of 1/3 of the indicated amount in the recipe for 1 page, a maximum of 1 cup of rye flour was obtained in the dough, then I added 1.2 cups of wheat flour and 0, 5 glasses / s. Probably, that's also why I didn't succeed. The dough remained very sticky, although I kneaded it for half an hour, I was afraid to add more flour.
And today I have already got this bread:

Do you have it, too, when baking, decreases in diameter? (For me, pizza in Princesse also decreases in diameter)
I did this:

I updated the sourdough with half a serving of homemade hops. The leaven immediately became finely bubbly, put it in a warm place, it was the same bubbly and remained, but in 2 days it rose no more than 0.5 cm, put it in the refrigerator, there it still settled. I tried to make dough. For 300 ml of water I took 2 tablespoons of sourdough and 1/3 tablespoon of honey, 200 ml of rye flour, the dough stood overnight, there were quite a few bubbles, for the test again I took 1/3 of the amount of ingredients from the recipe from 1 page (1 tbsp of honey was put) ... For about 15 minutes she kneaded thoroughly with a wooden spoon, then kneaded with her hands for about 30 minutes, sprinkling flour on the board, until the dough stopped sticking to her hands. As a result, I think that the bun turned out to be rather soft. She distributed the dough with her hands in Princesse and put it in the oven with the light on, not even hoping that it would work. I looked after 2 hours, and it came up, held it for another hour, it seems that it came up yet, it seems to me that it did not reach the top of the form 0.5-0.7 cm. She didn't wait any longer, sprinkled it with sesame seeds and turned on the oven to the maximum. After the green light went out, baked for 14 minutes, then turned over and another 3 minutes. The crust turned out to be not hard, but crispy, 2 cm thick in the middle, thinner at the edges. I liked the taste of the bread, only I did not report salt due to inattention (instead of a tablespoon, I measured it with teaspoons). I think my first experience was quite successful. I would be grateful if you point out my mistakes.In the future, I would like to learn how to bake such bread as my grandmother had, airy and with a crispy crust, I remember that she made "yeast" from hops.

[katko]

katko, Katyusha, the leaven rarely escapes in the refrigerator, but why it’s too lazy to raise the dough is not clear. You have an active leaven. Do you put the dough on rye flour? Reduced the dough holding time? Try to put more leaven, do not be afraid, it will not be felt in the bread.
Lena, excellent bread turned out, I have the same crumb, all airy.
Lena, if you want to get fluffy bread, then it is better to bake it in a form where there will be more crumb. In the Princess, it still turns out flat, for lovers of crusts
I distribute the dough in a pizza oven with spatulas, as if I stick it on the sides (I also make pizza), it bakes without decreasing. And I don't turn the bread over, the top is also rosy. But it also depends on the stove itself, they work differently.
Helen, I take 2 mugs of rye flour in a dough and then, when kneading, 3 mugs of the same 200 ml each. But flour of different moisture can be.
I don't see any mistakes in the photo, the bread turned out to be wonderful, I'm glad of your result! Congratulations!

and the leaven does not grow in the refrigerator, but in small bubbles
in general, so far, only the dough is growing well and is fluffy

Recently I have constantly had such a history with leavens. There are bubbles that are thicker than the sourdough, active, but only gains acidity and does not raise anything. I already just spat on the leaven.

Natasha, what kind of leaven have you got?

[marika33]

marika33,

There were a lot of sorts: French liquid according to the recipe of Eric Kaiser, leaven for the masterpiece of Lionel Vatinet, Hamelman liquid wheat, Calvel. I just remember it offhand. She spat. Not a single one succeeded. Some have been tried several times. I mean, grow up again. This is provided that I have been growing / feeding sourdoughs for years, baking bread on them all the time and all that. I mean - I'm not a beginner and I know how to grow them and work with them. On Kalvel, I baked in general for no knowing how much and grew it stop once, because I have a habit of ditching))). And on you. Two years already such a story. I can withstand temperature conditions up to a degree and all that. I don't understand what's the matter !! I think that the matter is not in the form of sourdough, but somewhere I am missing something ... A consistently unsuccessful combination of yeast and ICD cannot develop. And I used distilled water (for the starter Vatina, in my opinion, the distillate was needed), and as soon as I didn’t get rid of it))). At the stage of putrefactive and mucus-forming bacteria (the very beginning, when the mixture does not smell at all - they are), there is direct bubbling, rise, but then - the accumulation of acidity, destruction of the flour structure (the toffee becomes faster and stronger) and no rise .. ...

I will continue to try ... And what else to do?))) While I'm baking on Zekov, which is well stored and requires less jumps with tambourines, but is similar to the usual artisanal sourdough.

[Nata]

Nata, wow, you have listed the leavens, I don't even know those. Have you tried hop?
I really like hoppy, simple and affordable, I don't even want anything else, I bake everything on it.

[marika33]

marika33, Marinochka, thanks for the praise! This is my first piece of bread. I’ll train in Princesk for now, and then maybe I’ll switch to baking in uniform.
Please tell me what and how long are you kneading the dough?

there are suspicions that the matter is in flour ... but what else? if Natusya was over-growing it, but it started ... it's not without reason
about hops in the role of sourdoughs, I read articles that the guy here threw in the subject, its action was described in detail and successfully ("allowing to ensure high quality and microbiological safety of bread" .... "has a relaxing effect on gluten and increases plastic deformations in the dough." etc.)

katko, Katyusha, the leaven rarely escapes in the refrigerator, but why she's too lazy to raise the dough is not clear. You have an active leaven.Do you put the dough on rye flour? Reduced the dough holding time? Try to put more leaven, do not be afraid, it will not be felt in the bread.

how rare, you wrote that you constantly get out of the can, that you substitute the container
yes, the sourdough turned out to be active, I don't understand what is happening myself, there is experience with sourdoughs, albeit not as big as Nata's, but something, the same bread was obtained
I'm looking for a dough on rye, I already bought it another one, like the flour there is a bit old, but the sourdough doesn't work out great with it ...
shortened the time, yes, it didn’t help .. bread grows for a long time (just a day) and reluctantly .. and is baked heavy and dense, well at least edible))))
I also put different amounts of sourdough in the dough, I'm not afraid anymore, I'm not afraid of it, maybe that's why it doesn't work

[katko]

katko,

What kind of water did you take?

[Scarecrow]

but I will defeat her completely



Scarecrow, Natayou won't believe even the spring



and on brewed hawthorn, rose hips and tried from under a 3-stage filter

[katko]

katko,

For some reason, it seems to me that I am flying with my filtered water! How are you with the spring. Water salts are also involved in the process and affect the dough. Therefore, osmosis water, for example, is not particularly suitable for kneading dough, it is too soft, you need a harder one! In short - a long story))). In! I'll try the tap! just let me stand - to erode the chlorine.

[Nata]

Nata, I also think about the water ... but in theory, the spring is rich in everything, it beats from the ground, passes through all sorts of layers there, in the forest



tell me later, is there an effect

[Nata]

Nata, I also use water from a reverse osmosis filter. For half a year she baked steadily on hop almost every day. I don't think it's about the water. After all, you can add a pinch of salt to the dough, but I don't think tap water is the answer. True, maybe you have it not so terrible.

Please tell me what and how long are you kneading the dough?

Lena, at first kneaded the dough with her hands on the table, she likes to work with him, she did it with pleasure. Then she began to knead with the jelly in a saucepan, less washing the table and dishes. And it's easier to knead it like that. And now my daughter gave me a dough mixer. It became absolutely no problem, I even put the dough in a bowl.
Girls, that's what - what, and the liquid can not negatively affect the rise of the dough. I baked on anything, on juices and broths of various kinds, on spring water and tap water. There has always been a normal rise. But the best is on birch sap.
I think that the reason is in flour, there are so many things mixed up there now. I didn’t have a lift on the flour purchased recently, it is even heavy by weight and looks like solid bran, although they are light. And here, as if all heavy metals were collected there. It's a pity to throw it away and I add it a little bit. The package does not even say what kind of flour.
As for the salt: I read that salt inhibits the rise, so it is not recommended to put it in the dough. Previously, when baking rye bread, salt was not added at all, because it does not allow it to rise and salt was offered separately in a salt shaker, sprinkled with it on top.