The simplest hop starter

The leaven fermented well. And I did not put the dough, I kneaded all the flour and 100 g of sourdough at once, put the rest in the refrigerator.

[marika33]

marika33, Marina, tell me. and the container, when I kneaded the leaven, needs to be tightly closed or just covered (not ripe, but when I just kneaded). I don't know if she explained clearly

I cover it with foil and make several punctures so that it does not dry on top. I think it is necessary to close at all stages. Lyuda, will you bring her up to mature?

[Loksa]

Loksa, Oksanochka, she has been maturing since yesterday evening (from 24-00). I put it in a Tapeerovskaya bowl for dough. The lid was sealed tightly and the air was released. So she doesn't even move. Now I took the lid and opened it and just closed it, 3-4 bubbles appeared. Therefore, I ask, maybe I'm doing something wrong. Neither live yeast nor hop sourdough is obtained. You all are doing so well, but my self-esteem fell below the plinth

[I closed the lid tightly and released the air]

I put it in a Tapeerovskaya bowl for dough. I closed the lid tightly and released the air.

And I always thought that air was needed for fermentation. I covered it during fermentation and now in the refrigerator with an X \ b napkin and put an elastic band on top so that the napkin does not slip.

Most likely it is your oven wise.

marika33, Marina, it's not about the oven, because at the same time I also baked in a cake pan with a non-stick coating, and so the bread was baked well on the sides in it. I also want to buy a bread pan made of aluminum alloy, but from a different company than mine.

In a taper, the lid closes tightly, maybe it makes sense to remove the lid, tighten it with a film and make punctures for air?

[Mila1]

Mila1, Lyudmila, you cannot close the leaven tightly, she will have nothing to breathe. Ksyusha has already said this. Oksanchik, thank you very much. I could not answer.
At 12 o'clock in the morning, the leaven is set, there is still little time for it to be active. Patience, the leaven for the first time can ripen up to three days.
Luda, you need to believe in success and not give up, everything will be fine, there are already bubbles, which means you have started to work.

[hawk]

hawk, Sprig, if you don't boil the hops, then the broth will be bitter and the bread will taste bitter. Checked.

And I did not put the dough

Varya, leavened bread is baked through the dough. You had to put the dough, be sure, at least for 3-4 hours. Now wait, it will take a long time.

I'm waiting for what else to do.
And even after boiling it was bitter for me. I tried it with a specialist.

After boiling, the broth is bitter, and if you do not boil it, it is bitter, like wormwood.

[Marina]

Marina, but can I also talk about cheese. I looked in the gazebo and did not find it.

You can, Marish, send you a PM. It will be necessary for Luda to ask her to make a link on the first page and repeat the post, because it will not be found in 200 pages.

Thank you, Marina! I already thought that there was about cheese even before the gazebo in the tea theme, it's not really possible to find there.

You are welcome! Yes, most likely before the gazebo, I searched in my messages, I also did not find it, Luda deleted a lot there.

[marika33]

marika33, Marinochka, and you would have issued a separate recipe for cheese would be HAPPINESS for us !!!!!

Marina, a separate topic about cheese would be good! And I threw myself in my notes, did not give me cheese yet, in the summer I will do it in the country!

Girls, we have so many cheese recipes on our forum, however, I don't understand anything about them, how and what. And the fact that they gave me this recipe, everything is simple and clear, and everything worked out for me right away.
Okay, girls, I'll do it and take a picture, put it with pictures and write it down to make it clear.

[marika33]

marika33,

And I'll wait for the recipe!

And I will wait for the recipe.
I just won't calm down, I want to bake bread every day, experiment. But we do not have time to eat so much bread, so I gave my husband two times so that I could treat the peasants at work.
Girls, please tell me (I don't know where to look), should the dough differ in "kolobok", if baked in HP or in the oven? Now, if I bake in KhP according to a recipe, should I make flour in the same way? Or should the bread dough in the oven be slightly softer and less flour should be added?

[marika33]

marika33, Marina, didn’t come to the computer for 2 days, but it’s your birthday! Though late, congratulations, congratulations and congratulations again! Be healthy, prosperous and happy !!!

And now about your leaven. I read it, I see, in the last days, somehow, many with the leaven did not work out, not otherwise, magnetic storms and a lunar eclipse intervened. So my wheat was screwed up for me on Friday morning - it didn't rise as it should. And in general, I looked at her - liquid, boring, nothing, in a word. But on Friday evening I still put a dough on it on wheat-rye - and sho to do, there is no other! And you know, in the morning there was such a dough, not bad, I (the bread maker) kneaded the dough, left it to come up and - hurray - baked a normal bread for dinner, a little lower than before, but delicious, crunchy, so fragrant. Well, then I also put wheat instead of the spoiled one, and it went fine too! The riddle with this leaven turns out, I gave her rye flour just in case, it might thicken - nifiga, thin and went to the refrigerator this morning. We will continue to look, but after the feeding after feeding it was so elastic, bubbly.

[Esther]

I won't calm down straight, I want to bake bread every day, experiment

Irina, we have the same problem, we want to bake bread every day, but there are few eaters

Esther, Maria, thank you very much for your congratulations and wishes!

You can come to me on "you".

Maria, the leaven becomes calm over time, without bubbles and can be siphoned off, dough below, and water on top. Stir it before use.
The bread is different every time. If you do it in a hurry, without desire and mood, it turns out, accordingly, worse. Various reasons can affect the course of baking bread.

[marika33]

marika33, Marinochka, my leaven seems to be growing. TTT. I want to put a dough in the night. Tell me how much volume should I put it in (for 3 loaves, like yours) and should I close it tightly (I have a Tupper's kneading dish, I usually close it tightly with a lid and let air out for the yeast dough) or just cover it? How would she be better? I never had anything to do with leaven.

Luda, I usually put it in a three-liter saucepan and cover it with a lid. The lid does not fit snugly, and there is also enough air for dough in such a pan.
Dough must be placed in a warm place. Good luck, we will wait for a good result!

[marika33]

marika33, Marinochka, thank you !!! I also hope for a good result

[Mila1]

Mila1, Luda,

kolobashka, Varya, how are you doing with the test? did it rise without dough?

Nope. Didn't even move. I baked a cake in a frying pan. Delicious.
But I still have sourdough in the refrigerator, I'll try it with dough.

[Marina]

Marina, remembered you again with a kind word. I baked sourdough bread, it turned out great. She left the dough for the day, and baked bread for the night, everything in a bread machine. It turned out great. We made friends with the leaven.

[marika33]

marika33, Marinochka, but what time it is better to put the dough for the night, what to bake in the morning. Suddenly it will be overstated or not worth it. How long should it cost?

[marina-mm]

marina-mmWell, I was afraid to bake in a bread maker! Everything worked out, I'm glad for you!

[Varya]

Nope. Didn't even move.

Varya, I sympathize that it turned out unsuccessfully, with the leaven only through the dough you need. Sadness, of course, but tomorrow everything should work out.
marina-mm, Marinochka, I am very glad that everything is going well for you! The leaven sets you up for creativity!
Mila1, Luda, I set the clock at 10 pm, and in the morning I knead at 7-8. But the dough should stand for at least 5-6 hours.

[Maria]

Maria, Thank you! I was not afraid, I mowed ...

[Marina]

Marina, I will soon start another leaven. I want from scratch taking into account my mistakes. The first will end and go.

Marina, you leave a little bit of the first sourdough and add fresh hop broth, flour and honey there, you don't have to grow from scratch.

[Marina]

Marina, I wanted to see how it turns out right from scratch. Do you recommend dancing from the first? Okay, I'll listen.

[marika33]

marika33, I do not agitate anyone for anything, but I want to say that I made wheat-rye without dough, I just defrosted for 6 hours in total and the leaven - fresh, elastic - put 6.5 tbsp. spoons for 550g of the finished product. Everything was normal.

Yes, Marina, you will see the difference, she will start working in three hours, but it may not work from scratch, and for a very long time. Leave half a glass of the old sourdough and add everything fresh.

[Maria]

Maria, the leaven is different in activity. But still it is recommended to bake through the dough, the rise of the dough is better.
I have not tried baking bread without dough. And the pancakes were baked, they turned out to be very lush and tasty.

[Marina]

Marina, Thank you! I will do it.

[marika33]

marika33, Marinochka, tell me more, I put the dough in a 3-liter bowl, just covered it with a lid. The opara took about 1.5 liters from me. Will she not run away from me during the night?
Second question. I transferred the remaining sourdough to a liter jar, there it is also decent, 2/3 is definitely there. Is it easy to cover with a lid or close tightly?
Finally, I report. The leaven was placed in a 2.2 liter bowl. So she filled all this space with me. Is that how it should be? It didn't go down. It turned out so pretty. And it smells delicious. It reminded me of the smell of my grandmother's bathhouse (and if you consider that I am already a grandmother, it was a long time ago, but the memories are very fresh). My grandmother always steamed hop cones in the bath, and rinsed my hair with this infusion. They were white, long, thick and VERY curly. So this bitter, but very pleasant smell always emanated from my hair (better than any perfume, the smell of a meadow of some kind, a vast expanse). I remember it all my life. And now we are trying to wash our heads with new-fashioned shampoos and spoil our hair. And she also baked bread with this leaven. So, Marinochka, and all of you girls plunged me into my distant childhood, thank you all very much for this

[Mila1]

Mila1, Ludmila, and you did one rate of sourdough, why did it fill such a large space and it turned out a lot?
When I moved it to the refrigerator, I had half a 0.75 ml jar.
Ludmila, as I wrote well about the memoirs, I seemed to have been there myself.
I'm going to start a dough now, I want to bake it tomorrow (and even today) in HP.

[Irina.]

Irina., Ira, I set one rate, but it grew to a volume of 2, 2 liters. I took 6 tbsp for dough. spoons., and the rest was mixed and transferred to a liter jar. Now I go and worry if the skill will run away from all the cans and bowls during the night.
And about the memories ... she herself did not expect that this long-forgotten smell of distant childhood would so stir me up. Just because of this smell, I will always put this leaven now.

Since my leaven does not rise, does not run away, then the dough did not rise much overnight, but only bubbled. And I did it for 0.5 liters. water I also did not know for the first time what to leave the dough in for the night, I kneaded it in a 3 liter bowl from the mixer, covered it with a foil, but for safety I put the bowl in the kitchen. basin. And she slept peacefully.

[marika33]

marika33, Marinochka, I'm reporting. Today I got up at 6 am. Dough filled the entire 3-liter dish, even propped up the lid. I think it turned out good. Made on hawthorn broth. and serum. Hit. But questions arose. My hands hurt, so I knead in a bread maker.But since your HP recipe will not pull (for 1 liter of liquid), I decided to knead in a large mixer with a dough hook (or I don’t know what to call the kneader). I have BORK. So the bun was not formed in any way, I had to add a little flour. I probably added about a glass. The gingerbread man did not form, the dough was VERY sticky. Then I decided to split it up and knead it in HP. It didn't work either. The dough was simply spread on the sides of the bucket. She put it in a bowl and began to knead with her hands, smearing them with vegetable oil. All the same, it was VERY sticky. I have never baked bread with rye flour before and have no idea what kind of dough should be. Maybe this should be, I don't know. But in general I was worn out. I don’t know whether it was good or not. But in general, I formed 4 rolls on a table covered with flour, put them in aluminum bread molds, covered them with a towel, and put them on the rise. I walk, wait, tell them how cute they are and they will turn out delicious. In general, I read mantras. I would like to believe that it will be so.
Tell me, Marinochka, maybe there are some tricks when kneading this dough. I can't knead with my hands, they hurt. Before that, I baked bread with yeast and only from wheat flour, kneaded in KhP. I would be very grateful for any help from other girls. Can someone tell me how to knead in BORKA to make a bun.

[Luda]

And now we are trying to wash our heads with new-fashioned shampoos and spoil our hair. And she also baked bread with this leaven. So, Marinochka, and all of you girls plunged me into my distant childhood, thank you all very much for this

Girls, excuse me, there was no internet yesterday, which is very rare with us.
Luda, I am glad that hop baking has inspired such pleasant memories!
We have been washing our heads with mustard for several years. Wonderful and simple. From shampoos and dyes, ladies lose their hair, and at the age of almost all half-bald or in wigs.

[Mila1]

Mila1, Luda, I had a broken arm in the wrist in November, but I knead the dough with my hands, because you don't need much effort there. I spread the dough on the table and twist it with my right hand clockwise, and pick it up from the table with my left. I do this for at least 20 minutes, but the longer the better. Rye dough sticks to your hands for a long time, this is its peculiarity. I read somewhere earlier that the dough should be "beaten and spanked". I use this procedure as well. Yesterday at Tanya (Admin) I read that you need to "slap" the cake 300 times to be praised 300 times later. Do you bake pure rye bread without adding wheat?
Luda, the girls will tell you about automatic kneading, Maria (Esther) kneads and bakes in a bread maker.

Made on hawthorn broth. and serum

, Yes, on the hawthorn broth, the dough turns out to be much more active, that's why it rose like that. And the bread on it is delicious.
We are waiting for the result. I hope that the dough is still kneaded and the bread will turn out fluffy!

I congratulate everyone on the holiday of the Annunciation!

[marika33]

marika33, Marinochka, I also beat the usual yeast dough on the table. Somehow, in the depths of my memory, it stuck that my grandmother said that you need to beat off 40 times. I have been doing this since then. But this is common on pies, Easter cakes or wheat bread. And I never worked with rye. Marinochka, I did everything according to your original recipe from 1 page. So there is wheat CZ and VS, but it was still very sticky, even the butter did not save, I really wanted to add flour, but I was afraid that it would turn out to be a dull dough. I’m not special in dough. I don’t know what it should be. I wouldn’t be able to collect it in a circle on the table in a kolobok, a lot of flour would be needed. I knead so usual for pies or rolls sometimes, so I know how to do it, but it wouldn't work here. That's for sure.
At 8-30 I put on the rise in forms, now they have already risen by 1.5 times, or maybe more. But I want to wait some more. And how much can it melt on the proofer?