The simplest hop starter

Luda, on the proofer can stand in different ways, it all depends on the activity of the leaven.
More flour could have been added. The fact is that sometimes flour comes across, it seems to "live", either its humidity is increased, or something gets there that the dough is thinning. If a thin dough is mixed, the bread may go down during baking.
But this is also an experience, next time it will be easier to navigate and feel what needs to be done.
Luda, now I put 0.5 liters of dough, and I also bake in molds, I get miniature buns, fried, crispy.

Thank you

[lustra]

lustra, Lyudmila, are you baking bread already?

[marika33]

marika33, Marinochka, BAKERY BREAD !!!!! URRRRRRRA! It turned out very tasty. Thank you so much! I baked it at 2 o'clock yet, I just ran away wanted to immediately take the warm one to my mother, daughter. Therefore, I did not report for a long time. Everyone also liked it very much. There is no sour smell at all. The aroma of hops and hawthorn is well present, as well as honey. In general, I need to somehow figure out the auto-mixing, because I will still definitely bake such bread, but I can't use my hands. Now I have smeared everything I can and tied my wrist with a woolen thread. This bread was not easy for me, but it's worth it !!! It turned out 4 loaves, but 2 have already taken, and half have already been tried with my husband

Marina, how much sourdough to add to pancakes? And is it necessary to put dough at night as well? Or how?

Luda, how glad I am that everything turned out great, otherwise I am a little worried that you have there, is it really liquid dough and everything is unsuccessful? Everything is great, congratulations, excellent crumb, rose well too and baked and fried! fine!
Luda, on pancakes, if I bake for dinner, I put it in the morning. Take 3-4 tbsp per liter of whey. spoons of dough and let the dough stand warm for three hours, then add eggs, butter, a little honey, salt. I put the dough of consistency like pancakes. Before baking, I heat the whey and quench half a teaspoon of baking soda with hot whey, pour it into the dough, make sure that it is already the same as on pancakes. You can wait 15 minutes, the foam rises with a hat and bake. It is possible without soda. But with soda they are more magnificent for some reason.

I keep forgetting to say thank you. An excellent starter culture. The main thing is that she lives great in the refrigerator and does not need to be fed often. I am very pleased! I mainly use it for rye cakes with cracklings.

[marika33]

marika33, Marinochka, thanks. The bread is so light in weight, not like a rye brick. In short, I LIKED it VERY MUCH. Only I would put a little less honey next time (but this is personally for my taste!). Everyone liked it anyway. And how to store it in the refrigerator? In a tightly closed jar? And how long can you store? She will not disappear?

[tuskarora]

tuskarora, Helen, can you have a recipe for such cakes?

[tuskarora]

tuskarora, To health, Elena, to you and your loved ones!
Yes, the main advantage of this sourdough is that it doesn't need to be fed. It ends, you just need to add all the components and it quickly starts working.

[tuskarora]

tuskarora, Helen, can you have a recipe for such cakes?

You are welcome! The recipe uses wheat sourdough, because at that time I only had it. Now I use hop (this is closer to an authentic German recipe), and in the dough there are 100 gr. I replace rye flour with 100 gr. wheat. I like it that way.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=412251.0

[Mila1]

Mila1, Lyuda, the leaven can stand as long as it is enough, nothing is done to it. I have it in a jar, covered with a glass lid. It is better not to close it very tightly, this is a living creature, it needs to breathe.

[tuskarora]

tuskaroraThank you, Lenochka. I will definitely try!

[Marina]

Marina, I have a huge thank you for the sourdough recipe and tips for making different breads.

I also really want to thank Oksana, Loksa, : flowers: who shared a dry hop sourdough with me. I still use that first teaspoon of sourdough and bake, multiplying and overfeeding with different types of flour.

Today I got a great black bread.
Rye flour and dark malt were added to the wheat sourdough (about 100 g). The sourdough is excellent, strong, well raised even heavy, moist and sticky rye dough.
I baked it in a cauldron, I couldn't find another suitable form for black bread (and I still can't buy L11 and L12), so I don't expose a photo, it's very much like a flying saucer. But the taste - mortality - is very malty, almost without acidity, similar to the taste of Maryin bread, but the pulp is a little more moist and the holes are larger! Color, in general, just fly away - dark, almost black. Now I'm wrapping bread with butter and salt - it's just super tasty!

I pinched a piece off the dough, kneaded a new sourdough, stands in a jar, grows. The day after tomorrow I will bake new bread!

Thanks for the science and help!

Nastya, smart girl, I congratulate you on the excellent result of baking bread and mastering ferments. Now you can experiment with different breads. There is so much room for creativity in baking!
Girls, what excellent and wonderful hostesses you are all! And I am so pleased in my soul that you bake your delicious, aromatic, healthy bread for the joy of yourself and your family!

[Marina]

We have been washing our heads with mustard for several years. Wonderful and simple.

Marina, please tell us about this method. How much of what is needed and how to do it. Can in the subject Hair care, I think that everyone will be interested.

[Marina]

Marina, please tell us about this method. How much of what is needed and how to do it. Can be in the subject Hair care, I think that everyone will be interested.

Marinochka and I'm interested

[Irina, Luda]

Irina, Luda, I wrote there already in the fall, now I can't find it and it's not very convenient to repeat it. I'll write here.
I take mustard a little less than half a mug, there the yolk of an egg, without it the mustard dries the hair, add water or any herbal decoction, stir and evenly apply it on the head. We have hard water here, I also add baking soda, half a teaspoon. I shake it, rub my hair and wash it off. It is better to do this in a basin. I also rinse, rinsing off the mustard. After three times, changing the water, rinsing thoroughly. At the end, I rinse with a decoction of herbs and apple cider vinegar 2-3 tbsp. spoons per liter of water. I have my own vinegar, homemade, and I brew different herbs: linden blossom, chamomile, calendula, oregano, motherwort, nettle, mint, lemon balm, all that we prepare ourselves.
The mustard still remains in the hair, but when combing, it all crumbles.
I also wash dishes with mustard, I don't use chemistry.

[marika33]

marika33, Marinochka, THANKS!

And I am with a report on the work done today.
Since I decided to bake in KhP today, I took the recipe that I always use as a basis. I started the dough like this - water 275 ml + 3 tbsp. l leaven + 1 tbsp. flour 1 s + 0.5 tbsp. rye flour + 1 tbsp. l sugar. Dough bubbled up well during the night, but did not rise. During the day, HP poured 2 tbsp into the bucket. flour 1c, salt, dough. Included HP, added Rast. a little butter and flour until the bun. In my recipe, 3.5 cups of flour was praised for this amount of water, but I had to add more with the dough. I also always add flaxseed and fiber, but today I forgot. We do not eat rye bread, I always bake wheat-rye bread.
I put on the program 3h 40m. The bread rose well, almost into the entire bucket.
We liked the bread very much, it turned out delicious, fluffy, we love this. The crust is crispy.

[marika33]

marika33, Marina, thanks for everything, and for the leaven, and for advice, and for advice, and for advice about mustard.

[Irina.]

Irina., Ira, the bread turned out to be so beautiful And on a yellow towel it is directly sunny

[Mila1]

Mila1, Ludmila, Thank you!!!
Lyudmila, try to knead in HP, since it's hard with your hands.And then bakes wherever you wish.

[Irina.]

Irina., Ira, so I always knead in HP and always bake in the oven, but I made the dough only with ordinary yeast and never worked with rye flour, and today I tried to knead both in HP and in a dough mixer, smeared with terrible force on the walls and nothing it didn’t work, it wasn’t going to go into the bun, I had to get it out and knead it with my hands, but it was also of little use, although it was better, it was still very sticky to my hands, at least with something to lubricate. Have you got yourself into a kolobok in HP?

The dough gathered in the bun, but it took more flour than usual. I added a little bit and looked at the state, then added again.

[Irina.]

Irina., but I was afraid to add, I thought suddenly the bread would turn out to be heavy and dull. Next time I'll try to add. Did you knead with the rye bread attachment?

I have one nozzle in my HP. But I didn't have a lot of rye flour either, only 0.5 cups.

Well, che, I put a dough for the night, so it also does not work.
Don't know what she wants? The leaven fermented well.

Varya, was the dough in a warm place, not higher than 28 degrees? Is it bubble-free? the dough may not rise, just there should be small bubbles. do you have them?

[Marinochka]

Marinochka! Thank you so much for the leaven and advice. And I'm still reporting. The photo is terrible, but this is the maximum that my smartphone can give.



The bread turned out to be for my taste most delicious! And so he surprised me: I did not expect at all that bread, which contains almost 90% of rye flour, could rise 2.5 times!
The task was to bring your bread closer to the taste of my favorite "Maryin" bread (such black little wet bricks). HAPPENED!!! AAA !!! The taste is almost one to one!
Before the last proofing, the form was coated with sl. butter and thickly sprinkled with cumin and coriander, lightly grated in a mortar, and poured it on top of the dough.
And I got this handsome man almost completely without mixing. I just slowly fed the sourdough several times during the day with rye flour, added malt, and then in the evening kneaded the dough of the consistency I needed (I intuitively determine ... I can't check by grams). And immediately into the proofing-baking dish. After 3 hours (standing next to the battery), I sent it to the oven, baked for 40 minutes at 180 g.
So, yesterday was not lived in vain - there is one surprise in the account - my bread surprised me!

No, no. stood in a warm place.
I still have the leaven in the refrigerator, how can I check it?

[Tricia]

Tricia, Nastya, what is your black, most useful bread.
I haven’t tried to bake pure rye yet. I have to try. When I tried to bake with thermophilic yeast, it didn't even rise at all.
Nastya, I am glad that you are going further, you are happy with the result and make us happy, good fellow and clever!

kolobashka, Varya, strange behavior of the leaven, fermented well, but refuses to work in the dough.
Come on, if there is still hops, take a handful, pour boiling water and boil for 15 minutes, Put the leaven from the refrigerator, let it be at room temperature, Add warm broth to the leaven and a spoonful of honey and a little flour. Make it light and put in a warm place. She must rise. as it rises, you can take 3-5 tablespoons of sourdough for half a liter of liquid and put a dough.

OK thanks.

[Varya]

Girls, I'm going to Moscow, I asked Oksana to help if someone has problems. I will try to get into the topic as time permits.
Varya, I wish you success!

Wheat-rye bread with carrots and caraway seeds in sourdough (Omela)

Ksyusha, even on the phone, you can see that a gorgeous bread!

Girls to all, Christ is Risen!

[marika33]

Girls, all with the last holiday !!!
I came to tell you about my leaven. A few days ago I put the dough in the evening and everything was interesting for me to watch her. She bubbled so beautifully that I even called my husband to take a look. I buzzed all his ears with this leaven. Admired.The dough rose so well, it all strangled, there was such a live one. In the morning she fed her again and in the evening baked bread in KHP. It turned out to be good bread.
Made a new sourdough on Friday to share with Mom. This time, the hops were not very finely crushed, straight with the scales of cones, it was more convenient to filter. When I combined it with the old leaven, the leaven played very well, much better than the very first leaven. I got ready quickly, mixed it in the evening, and in the morning she got it back and I put her in the refrigerator. In the refrigerator now behaves calmly.
Now I just took out bread from the KhP, it was still hot, I didn’t cut it, but it looked good, I went up almost into the whole bucket. I did the same on dough.

Previously, for me, baking with sourdough, sourdoughs seemed so confusing that for a long time I did not dare to start doing it. Even when I just made this leaven for the first time, I thought that I would not "play" for a long time and would switch to yeast again, because it was less troublesome. But now I understand that making sourdough, kneading dough and baking on it is not at all difficult, as it seemed to me before. And I have already become akin to this leaven, I will bake bread on it, tasty and healthy.
marika33, MarinaThank you very much for introducing me to the leaven, making me interested and now I have become an even more advanced baker.

Irina, it was she who gained strength from you and fed her with good "food" so she was delighted.

[Loksa]

Loksa, Oksana, fed, that's for sure, now I am with leaven and dough, as with a child.

Girls, dear, read everything carefully. I decided to buy hop cones and make a sourdough. Very useful and beautiful bread! I will turn to you for help, can I? Thank you in advance.

[ninza]

ninza, Nina, buy cones, put the leaven, we'll bake-TOGETHER !!!!

[ninza]

ninza, Nina, join in, it's so addictive, so interesting.

Dear girls, tomorrow I am going for the cones. I love you all, thanks for your support!

buy cones, put the leaven, we'll bake-TOGETHER !!!!

Dear girls, tomorrow I am going for the cones.

I already went today (i.e. yesterday). It seems that everyone reads the Bread Maker: there are no cones in two pharmacies

And I bought it, hurray! I'll put in the leaven in the evening. Thanks to all!

[Biryusa]

Biryusa, there weren't very many of them before! I found Ozerki in the state pharmacy!

I bake rye-wheat or wheat rye only on hop sourdough. Excellent bread with a delicate crispy crust and wonderful crumb. Thank you all for the wise experience!

[Anna Filippovna]

Girls, I'm back today.
I went very well!
I am very glad that our ranks are replenishing and many people bake bread with hop sourdough. It's nice that bakers are making a choice towards healthy, traditional, Russian bread.
Anna Filippovna, welcome to the hop sourdough page, stay with us! If you please us with photos of your bread art, then we will all be grateful to you.

[Loksa]

Loksa, Oksana, thank you very much for your help, I was on the phone, it is very difficult to type on it.

[marika33]

marika33, Marina, hello! I passed my post, I report: we had a lull, everyone was busy with Easter cakes. Speaking of Easter cakes, there is a recipe for sourdough panettone, our hop pret-be healthy, I'm thinking of conducting an experiment on it, though, next year!