The simplest hop starter

[katko]

katko,

No, you are by the name of Oladushkina))).

[Katerina]

Katerina, I, too, this time the dough was kind of good. The bread is edible, even porous. But I know the difference how I had it. Therefore, I think that something did not work out for me this time. One of these days I will buy new hops, I already bought flour. I'll write later what and how.

[Scarecrow]

Scarecrow, envy silently
it’s not good to scoff at krivoruchkin, it’s better to tell me where I’m mowing with dough and bread, you’re our dough guru

My husband brought me hops in pellets from a brewery store last night. The smell is different, the color of the broth is greenish, from a pharmacy broth the color of kvass. Boiled 10 g in 1 liter. On the bitterness - the decoctions seem to be equally bitter. I took a little more than a glass of broth and then follow the recipe. I started sourdough in the evening, let's see what kind of hops and how it goes.
Hallertauer Tradition hops (alpha 6%).

[Katyusha]

Katyusha, now there will be a long weekend, maybe you will have more time at home, experiment. Although I put the dough at different times and everything was always fine. Except, because of the torment, I had a flight.
Ludmila, we will wait for your impressions, hops must be of high quality! Success to you!

[Marina]

Yesterday my leaven was 2 days old. Fine bubbly foam turned out. Initially, it was at around 400 ml, yesterday at 600 - not enough, but for the first 1.5 days I just stood at room temperature 22-23 g., Then found a place warmer, the process began. It smells like rye and honey, but there is also a slight unpleasant smell mixed with good. When whipping, it practically did not settle. In the morning today it has grown to 800 ml, but with a stretch. I added half a spoonful of honey and a spoonful of rye flour, left it warm for now. I understand that it should grow more and the smell should be without a nasty admixture, that is, putrefactive bacteria should completely die out.
Marina, Thank you for your wishes! And I hope that this time I still eat my favorite wheat-rye bread. On yeast, it is not so tasty. But my family loves pure wheat, they and loaves with yeast are more than satisfying.

[Ludmila]

Ludmilahow is your leaven? Did you bake bread fresh?
I admired mine yesterday. I have already said that I always put the leaven in a liter jar, I like to catch it and the more it runs away, the more I am happy. If I put it in a large container, then the process is calm, uninteresting and I can't be sure of the leaven. Yesterday and today, almost all of it leaves the can into the container, I return it to the can and everything repeats. The aroma is honey-flower-bread. Such a leaven will not fail, the bread rises remarkably.

[Marina]

Marina, unfortunately I had a bad luck. I shouldn't have put it in a warm place. And although there was 30g, which is not much more than the required 27-28g, but ... The nasty smell turned out to be not putrefactive bacteria, but Clostridia. I just recently read in Ludmila's LJ about such an attack 🔗
I didn't think that this would affect me either, but here ... A faint, but noticeable smell of missing smoked sausage made its way through the honey-floral smell, I tried to put a dough - when ripe, the smell of a dirty public toilet went. It's just awful! I have never met this. If not for Lyudmila, I don't even know what I would have thought. I threw everything away, put the leaven again. Now at home 25 grams, it costs 1.5 days, so far nothing. But slower is better than fast, but unsuccessful. While using yeast - a dough with a small amount of yeast.

My leaven ripened in 3 days. From 450ml up to 1150ml. Does not cause any doubts, neither volume nor aroma. Now there is a lot of bread at home, I put it in the refrigerator for now. I will test it in the near future.

[Ludmila]

Ludmila, unfortunately, overheating for the sourdough can be destructive. Even the smallest. My sourdough always ripens just on the table, in the kitchen, at a temperature of 23 degrees. But I always put the dough on a thermopot, but sometimes I do not heat the liquid, I take the juice from the refrigerator and knead the dough. It is heated on a thermo-pot
Luda, I hope that with such an active leaven you will have bread as before. Sourdough is everything!

[Marina]

Marina, I used to, too, always at the room, she stood, the dough is only warm. But at home it was so chilly that I doubted that the process would go, because yeast love 27-28 grams. But now of course I have already learned by experience. This is not forgotten. I understood that this happens (these Clostridia) not so often, I just had no luck. The leaven in the refrigerator jumped again. I look and am happy)) Thank you for your participation!

I understand that this happens (these Clostridia) not so often, I just had no luck

I have never had this.
Yes, when the leaven is strong and rises magnificently, then it is very pleasing.

Here is baked wheat-oat bread with sourdough. In the morning she put the dough, in the evening she kneaded, after an hour she molded it, after another 2 hours and 20 minutes. baked. The leaven has passed the test. Yesterday I stirred it, it jumped 2 times in the refrigerator again. Happy as an elephant, thanks to Marina

[Ludmila]

Ludmila, congratulations on making a great starter! Of course, such a leaven also makes the bread wonderful.

I'm still at the beginning of the topic, but I can't help but ask a question .. if you have been asked a hundred times before, sorry
put in a sourdough from fresh hops. she was bubbling, growing up. mixed often. when stirring, the leaven did not lose volume. by the end of the first day it increased 2.5 times. but the day is not enough for the ripening of the leaven, I left it on the table overnight. it's not hot at home. and in the morning everything settled down to its original volume .. the mass itself is in small bubbles.
And here's the question: I slept through the peak of activity and now put a new leaven? or take the risk of putting a dough in the night?

[rtrc]

rtrc, no, I didn't sleep! The leaven should not peroxide in such a short time and its activity has not lost. Feel free to put dough and bake bread. Judging by her behavior, she should be active and raise bread well.
I wish you success and look forward to the photo report!

[marika33]

marika33, Marina, thank you very much for your answer and wishes.
then I will now calculate the proportions for myself and go to put dough.

[rtrc]

rtrc, I'm waiting for the result, there should already be bread if the dough was put in the night!

alas, the dough did not come out. stratified into fractions and froze. put a new, thicker one. small bubbles went. I will try to knead the dough and put it in the refrigerator. and in the morning-afternoon I will bake

[rtrc]

rtrc, it often happens that water from above settles in the dough. Have you tried stirring it and putting dough on it?

for the first time I encountered water in a dough. I did not dare to put the bread, because there were no signs of life in either the liquid or the thick dough. I will make a new leaven. I will try to the bitter end, especially since there is a lot of hops.
as soon as I get a good result, I will definitely come with a photo.
Thank you for participating

as a result, it was possible to achieve stable fermentation in the leaven. it is not necessary to put dough on the night, it rises to the peak in 3 hours. no idea if this is correct or not, but I'm comfortable. 40 hour for proofing with two kneading. and 30 hour for proofing before baking.
the bread is tasty, aromatic, with elastic crumb. as i like
thanks for the science

[rtrc]

rtrc, thanks for the photo! I am very glad that everything worked out, congratulations!
The crumb in the photo shows that there are many holes, airy. And the aroma of such bread, yes, do not breathe and for a long time there is a bread spirit in the house.
For a shorter time of fermentation of the dough, I put the dough, but I had a thermonuclear leaven, the result was excellent. But I got used to putting dough at night, and I continue to do so, it's so convenient for me.

How long has no one been here. but I just saw this topic. And of course she made a hop sourdough.I liked the bread, but there is a slight bitterness. So far, only 2 loaves have been baked, one in the bread maker, the other in the oven. I haven't mastered the whole topic yet, but I read everything and take note of all the usefulness.

[Marina]

Marina, thank you very much for such a wonderful recipe for hop sourdough. Today I baked "Anise Bread" according to the Mistletoe recipe. Many thanks to Mistletoe for the bread recipe. To say that it is delicious. this is nothing to say, it is very tasty. Baked in the oven, with a large loaf. What am I, see for yourself.

[Ludmila]

Ludmila, bread is not only tasty, but also beautiful Well done!

[Ludmila]

Ludmila, I am very glad that it turned out to be excellent bread! Congratulations!
Lyuda, if there is bitterness in the product, then you can add honey or sugar to the leaven and slightly reduce its amount for the dough.
marina-mm, Thank you! And I did not see the message and notifications in the mail for some reason.

[Marina]

Marina, thank you. and did so. Today I bake on rosehip broth and bake in a bread maker. The leaven works in such a way that you will simply admire it. All the leavens are good, but this one is special.

[Ludmila]

Ludmila, yes, the leaven is like living, I love it very much.

My report on hop sourdough. Of course, I did the first leaven incorrectly (I read the recipe inattentively, here I am such a "hurry"). I didn’t insist, but filtered it right away and when preparing the leaven in a liter jar, I closed it tightly. She ripened with me for more than 3 days, of course she ran out of the jar in the refrigerator, but she raised the bread badly. She put all of her into action anyway. I made a fresh sourdough, just according to the recipe, in a saucepan, and interestingly, I kneaded everything in the morning, and by the evening the sourdough rose almost to the top of the saucepan, I mixed it and left it on the table again, and in the evening poured it into a liter jar, just covered it with a glass lid ( fortunately, these lids remained from ancient times), a jar in a container and in a refrigerator. Of course she escaped, but everything remained in the container. The leaven is so alive, good, but has already calmed down, does not run away, but puffs on the sly in the refrigerator. And she baked bread according to the recipe, she only took 300 ml. serum. The bread turned out to be just a miracle, how good, airy, perforated, moderately dense. She baked in her Shtebochka, so she wanted, she coped with this bread. I put the dough for the night, in the morning I went up almost to the top of the container, added everything according to the recipe and after 1 hour it was ready, the dough rose very well. Of course, I cut the bread a little warm, I could not resist, but I did not cut it, I cut it after 1 hour. Vkusnoooooo !!!

[liusia]

liusia, wonderful bread turned out

[Katerina]

Katerina, in fact, the bread is wonderful. I read the topic as an exciting novel. The leaven is wonderful how good it is.

[Ludmila]

Ludmila, dad collected fresh hops, I will also try to make friends with this sourdough

[liusia]

liusia, Lyudochka, thanks for the photo report and a detailed description of the process! The bread is very beautiful, you can see by the crumb, that it is fluffy, airy! Please your family with delicious, healthy and aromatic bread!
Katyusha, did you not get the leaven? Try it, she's not capricious, you just have to grow her and then no worries. But what bread is delicious on it!

[Marina]

Marina, you probably remember that I had no problems with growing .. but then there were misunderstandings
I suspended experiments with her for a while, I will resume with squeezed hops

[Katerina]

Katerina, Yes I remember. Therefore, I suggested that you return to the leaven.

I baked pancakes on hop sourdough !!! Airy, in a hole, delicious !!!

Everyone has already dabbled in hop sourdough, and I'm just getting started. And absolutely delighted with her. I ordered form l7, and l11 was sent as a gift, and I divided the dough into bread, which I baked in the form of l11 and into pies with potatoes and mushrooms. The pies are rounder than in the photo. Once again, many thanks to Marina for such a leaven.

[Ludmila]

Ludmila, very beautiful pancakes, delicate! And bread is generally an exhibition version. Very good, handsome! The pies are made with sourdough, aromatic, soft!
Thank you for the photo and for sharing the joy with us!

Made a sourdough from freshly picked hops. She grew up vigorously in the kitchen, understood well. I put it in the refrigerator. Quiet. Not going to run away anywhere. "Blown away." Keep the same level. But alive, it seems to me, because it is porous and does not exfoliate.
Since I have 2 second-graders in my arms, there is no time to experiment, come up with recipes. I beg you, tell me how to proceed further and poke my nose into bread recipes that can be baked with this leaven (I have it first). And maybe someone will tell you where you can order baking dishes. Thank you.

[Tashenka]

Tashenka, congratulations on making a wonderful leaven! I hope the bread will be excellent too. The simplest bread recipe is on the first page, you just need to take the amount of liquid you need for yourself.
Look here for girls' recipes based on this sourdough, maybe choose something for yourself.

https://Mcooker-enn.tomathouse.com/in...Itemid=126&topic=419742.0 Mistletoe sourdough apple bread
https://Mcooker-enn.tomathouse.com/in...Itemid=126&topic=423471.0 Banana Bran Sourdough Bread from Mistletoe
https://Mcooker-enn.tomathouse.com/in...Itemid=126&topic=421109.0Wheat-rye bread with carrots and caraway seeds sourdough from Mistletoe

https://Mcooker-enn.tomathouse.com/in...Itemid=126&topic=421888.0Norwegian wheat-rye bread with sourdough from Mistletoe

https://Mcooker-enn.tomathouse.com/in...Itemid=126&topic=419802.0 Mistletoe Sourdough Anise Bread
https://Mcooker-enn.tomathouse.com/in...Itemid=126&topic=414954.0 Sourdough wheat bread from Loksa.

[Tashenka]

Tashenka, I bought forms here. 🔗 Thank you girls for the link. I liked the store.

[marika33]

marika33Help, I made the sourdough from hops collected at the end of October, semi-sprinkled brown (I didn't find it in pharmacies, my husband collected it from abandoned gardens). On day 4, it rose well, but quickly dropped. I put the dough for the night - it didn't rise. What to do

[Olya68]

Olya68, I believe you have a normal leaven. Dough does not rise, it is liquid for lifting. Have you kneaded the dough?
There was no opportunity to answer you immediately, sorry.

The dough is liquid, according to your recipe, I mixed it, left it on the table overnight, at 11 o'clock I risked kneading the dough, put it on the sediment, does not rise, I wait, 4 hours have passed. really will not work. all the same, much depends on the quality of the hops, I think. Looking for quality hops

Of course, the sourdough and rise of the dough depends on the hops. The most useful thing in October was already crumbling from it. But the leaven turned out, albeit with a delayed action. Wait a little, it is possible that more dough will rise. Only it will no longer be magnificent.
I had hops harvested in 2016, the leaven was very active throughout the year, then it became weaker. This year we have collected fresh hops, on which the dough rises instantly.

Marina thanks for the recipe. With the leaven everything worked out without any problems. I made bread only yeast. Test question. From the proportions that you gave me, the dough turned out to be viscous. No matter how you pick it up and there is no way to form a shape. This is normal?

Girls, help with advice. I put the 4th (!) Sourdough and nothing happens. The hops are fresh, the temperature in the cabinet where the sourdough is located is 24-25 * C, I put it on - it starts to bubble, froths, that is, it seems to start working. A day passes - the bubbles disappear, the leaven turns into an ordinary chatterbox. How to proceed?

[cergey43]

cergey43, the dough may be liquid due to the high moisture content of the flour. If you want to shape with your hands, then feel free to add more flour. I knead dough of different consistency. Sometimes I don't make it until the bun, then the bread turns out to be softer and fluffier.
Elena, and you do not overheat the leaven? If the temperature in the kitchen is 20-22, then the leaven can work on the table without heating. Turns into a chatterbox, is it possible that there is not enough flour?

It is unlikely that the leaven is overheated. Stands in a jar, not wrapped in anything, a lid with holes on top. When kneading - the density is like sour cream.