The simplest hop starter

Hello Ksyusha! thank you!
Ksyusha, I tried to bake cakes with sourdough, and my daughter bakes everything with sourdough and cakes too. But she puts muffins in them not so much as I do. We went up well, even baked in the cartoon, only the roof is white. But I like fluffy, airy cakes, and with sourdough, they turned out a little dense for me.
I baked cakes with yeast, once a year I allow myself to use them only for cakes.
Ksyusha, you better try it in advance so as not to be disappointed in the holiday.

I also have plans to bake pastry with sourdough ... but I can't get myself together. more precisely, I'm going unexpectedly, so I have to bake with yeast. but I'll do it anyway.)

Naturally, I'll try it! Therefore, I wrote that next year. I still have a cake. Enough for now! I will train all year

[Omela]

Omela, Ksyusha, I think that it is necessary to remove purely wheat hop sourdough for baking, without rye flour. But I don’t bake baked goods and I don’t make a special sourdough for it. Try it, everything works out wonderfully for you, so I have no doubt that the result will be successful.

Naturally, I'll try it!

Oksana and share your experience with us, okay?

Here is my cake with melted milk, honey, sour cream, melted butter and eggs, I made a cut today, I have been making cake for a week now.

[Marina]

Marina, great cake! And we already ate the Easter ones, so today I baked again at the request of my son. I'll have to bake more for Easter next year.

for baking, remove pure wheat hop sourdough without rye flour.

Oh, the one that there is rye flour - 1 st. l .... I just can't catch that moment in order to start a dough for the night. Now she baked a lot of rolls unexpectedly. I'll show you.

Ksyusha, thank you for the kind words, and I am very pleased with such an assessment from a professional!
And I bake a lot of cakes, enough for a long time. Last year I gave out a lot, while my husband rearranged the enamel bowl with Easter cakes and I happily forgot about them. I decided it was over. Found a month later in excellent condition, as fresh they were.

I'll show you.

Show, we are waiting!

Here is:
French nut buns

Ksyusha, went and looked at another gorgeous pastry, thank you very much for the beauty and deliciousness!

Thank you, Marish! With milk, that's it!

From such buns you can, such beauty !!!
I'm so used to putting dough for the night. It’s already a habit to come up, look at the dough, talk to her. In the morning I'll get up and quickly go to the kitchen, to the dough. Yesterday I didn’t put it on (there was still bread left), but today I caught myself thinking that I had to go to look, but there’s nothing, I was straight.
Now I put the dough. Tomorrow I will bake bread and make dough for pies.

[Irina.]

Irina., Irina, I get the same pleasure from watching the dough. How she walks, breathes, rises, plays. I can’t hold back my emotions and I attract my husband. It is so addicting and so enjoyable.
I am glad that you are carried away by baking sourdough bread!

[marika33]

marika33, Marinaas correctly described emotions.
I already bought a pack of hops in reserve, so that I was always at the right time.

[kolobashka]

kolobashka, Varya, well, how are you doing with the leaven and bread?

ninza, Nina, the leaven has been supplied, there are bubbles?

Marinochka, dear, the leaven was delivered last night. In the morning I looked in - silence. I interfered with her, said kind, heartfelt words to her and covered her with a towel. Now I looked in, and bubbles appeared in it. Hurrah! That's good, isn't it?

Whisper good words more often and bother you - the key to success !!!

Oksanochka, dear, so I will do it!

[Nina]

Yes, Nina everything is going as it should, since the bubbles have already gone, then it works. Well, apply the wishes of Oksana, she knows what to advise. The first one prepared the leaven. I wish you success and joy from the leaven!

Girls, there are fewer bubbles. It's probably cold in the kitchen. Turned on the heating more. I'll see what happens next. Maybe because of this, the process slowed down?

[ninza]

ninza, Nina, sourdough needs warmth, but not higher than 28 degrees. If it's cool, it won't be active.

Marinochka, now it has become warmer and the number of bubbles has increased. It will be colder at night. What to do? Can you seal the container with a film, making holes in it, and leave it overnight? I really want to keep the leaven.

Nina, you can put the leaven to the radiator and wrap it with a towel, you can still cover it with something on top.

Girls, good evening !!!
Here is my fresh bread. The roof was blown off a little. Should I have added more flour? Or is there some other problem? Actually, for me this is not a problem, the main thing is that the bread is tasty and healthy. But I haven't cut this loaf yet, it's getting cold. Today bread has risen higher than usual, which is good news.

[Irina.]

Irina., great bread turned out !!

The roof was blown off a little.

There was not enough time for proofing.

[ninza]

ninza, Nina, enjoy the trouble for the "child", let it grow and bubble. Good luck !!!

[Omela]

Omela, Thank you!!!
Here's how I do it. In the evening I put the dough, in the afternoon I add a little water and flour, stand still, rise and pour the dough into the HP. I add flour, salt, sugar, and additives - flaxseed and fiber. I turn on the program "Basic", on this HP it is 3-40, I tracked the kolobok. This time I wanted to add more flour, so that the bun would not stick in the bucket at all, but didn’t, I thought too much. While kneading, I add a little oil.

There was not enough time for proofing.

Maybe then turn off the program, and then put on "Baking"?

[Irina.]

Irina., Irina, beautiful bread, well done! Congratulations!
And today I again baked bread in birch sap, it turned out so fluffy, delicious, and the aroma that was in the whole house cannot be conveyed.

[marika33]

marika33, Marina, Thank you!!! It is your merit that I took up the leaven.

[ninza]

ninza, tighten the film, make a couple of holes with a toothpick, and wrap it up with a towel! It looks like yours is cool, and closer to the heat, the battery, for example!

[Irina.]

Maybe then turn off the program, and then put on "Baking"?

Irina., if you want to get aesthetic pleasure from the contemplation of the right loaf, then yes. But for everyday use, I think this is not important.

Girls, please enlighten. I read about the leaven, but did not understand how it is overfed into wheat and whether it can be made immediately wheat. Everyone has such a delicious bread.

[Ligra]

Ligra, why overfeed her? Just bake wheat bread according to your recipe, adding sourdough instead of yeast. Sourdough in the amount of 1-2 tbsp. spoons will not make wheat rye.
I bake wheat and rye HP at the same time in a double bucket, rye at the stage of dough is more active, and then wheat bread even overtakes it.
I think the sourdough works better on rye flour from the moment of its creation, then it just lives in the refrigerator without feeding.

My dear girls, Marinochka, Oksanochka, Irin And thank you for your support. She wrapped it up, put it to the battery. And here it is - a miracle! In the morning, my leaven rose so much that it even escaped. At 12 o'clock, the leaven was transferred to a liter glass. jar, closed the lid with many holes and put it in the refrigerator in the fruit bowl. Let my joy breathe! Did I do everything right? In the evening I want to make a dough for bread. Do you also need to wrap the dough? I want to bake the first bread in cotton, I have it for 750 gr. Please advise me how to do this. Thank you in advance from the bottom of my heart.

[ninza]

ninza, Nina, congratulations on getting the sourdough! In time, it quickly ripened with you, which means active, fresh hops are caught.
Yes, all actions are correct, the leaven is alive, it needs to breathe.
The dough should also be put in a warm place or wrapped, if it's cool, and put to the radiator.
Nina, look at the pages, described in detail the process of baking bread in a bread maker Esther Here here .
And here here sourdough bread in Ksyusha's bread maker (Mistletoe)

[Nina]

Nina, the whole process can be done in HP. It also retains heat in it.
I'll tell you how I do it. All liquid according to the bread recipe, honey or sugar 1 tbsp. l., leaven - 2-3 tbsp. l and 150g of flour (based on a bucket of 750g) I put it in a bucket of HP, turn on the dough mode, everything is kneaded and heated, then I turn off the HP and leave it, for example, overnight. In the morning I see that the dough came up and began to fall off. I add the rest of the ingredients according to the bread recipe minus 150 g of flour and liquid of course. I turn on the dough mode, I liked to run two kneads in a row. I control the bun. I turn off the HP again and when the bread rises, I turn on the baking 200 degrees (dark crust) for 1 hour.
On Oksana's advice, after kneading, she would pinch off a piece of dough and put it into a glass of water, when the piece floats up, you can bake it.

I put in the leaven today, but the heating is always turned off on the 15th, and what am I going to do? So it's not cold at home, but I'm afraid it's cool for the leaven. Maybe someone has any advice?

[Esther]

Esther, Maria, I have autonomous heating and it's even hot in the kitchen, but I put the dough on a thermopot, it has a constant temperature of 85, and it's comfortable on the lid, on a napkin, dough and sourdough.
The daughter puts it on top of the refrigerator, where the heat comes from it.

[marika33]

marika33, well, yes, I also put it on the fridge closer to the wall, but somehow I doubt the result ... I don't have a thermo-pot, maybe I’ll go to a water bath as soon as I’ll come home from work.

[Maria]

Maria, Look, just don't cook, it's dangerous for the bath.

[marika33]

marika33, no, well, don't boil, just warm it up, turn it off, wrap it up and leave it, let it bubble, standing in warm water. And finally a hassle, of course. But all the same, do not be left without bread!

Irin Ah, dear, can I ask for a complete recipe for your bread? Painfully beautiful, he turned out. I really wanted to bake something like that.

You can overfeed by adding wheat CZ flour, or can you try growing on CZ flour? I didn’t grow it, but if there is already sourdough, add cereal flour and infusion of cones when feeding. I want to try it myself, but I don't bake enough yet.

[marina-mm]

marina-mm, Loksa, Thank you .
And for additional feeding, how many spoons should remain or maybe more?

[When the sourdough remains a little, add a fresh broth of cones to it, but with a smaller proportion, flour, honey, leave on the fermentation table. When it dies down, you can put it in the refrigerator.Sourdough lives forever, you only need to renew it with a small residue]

Marina wrote this:
"When acidifying, revitalize with a little water, flour and a spoonful of honey to the previous volume. Immediately before baking, the leaven must be warmed up.
When the sourdough remains a little, add a fresh broth of cones to it, but with a smaller proportion, flour, honey, leave on the fermentation table. When it dies down, you can put it in the refrigerator.
Sourdough lives forever, you only need to renew it with a small residue."
Suppose you add 100 ml of hop broth and flour to the desired density, as in the beginning.

marina-mm Marinochka, "dough" mode, how many minutes do you have? In the morning, 2 more kneads for how many minutes? Thanks for the advice.

[Loksa]

Loksa, that is, as it seems to me that a little is left, I add new ingredients for the sourdough.

Yes, but you can divide it into two parts, feed one part as usual, and the second central lock, and everything will be visible. Marina, can advise more. I have a dough program, it's dumplings for 20 minutes.

[Loksa]

Loksa, .

Oksanochka, I have such a program for 15 minutes. Probably fine. I'll put the dough on the bread tonight. I think everything will work out. Oksanochka, thanks!

Girls, wheat sourdough in this form (liquid) and without feeding will be poorly stored in the refrigerator.