The simplest hop starter

[Margot K]

Margot K, Hello! Thank you for your attention to the recipe!
Yes, that's right, this sourdough is not fed, when there is a little of it, it is better to prepare a fresh decoction of hops, but it is not necessary to take a glass of cones, less is possible. I hardly cook with the addition of water, only in extremely rare cases, when there is no hop in the house, and the leaven is running out. It is consumed very sparingly, so it is better to add hops, it will be more active.

[marika33]

marika33, thank you very much for your prompt reply! You have a very interesting approach to sourdough. Isn't the bread bitter, or else they write everywhere that with the primary hop, the first loaves are bitter? Although, maybe in rye it doesn't feel so ...

[Margot K]

Margot K, I would be glad if you use this sourdough recipe.
No, the bread does not taste bitter, and if you add more honey or sugar, then it can be sweet. At the beginning of my development of the leaven, I thought that when the cones were boiled, something useful was lost. I decided to just brew the cones and not boil them. The leaven turned out to be bitter, in this case the bread tasted bitter. I have not conducted more such experiments, I always boil the broth for 15-20 minutes.
I don't bake pure rye bread, I always add wheat flour.

Thank you, Marina! I will definitely unsubscribe as I master this leaven.
Good luck and good luck to you!

Please tell me, is it possible to use such a sourdough for baking only from rye flour, maybe someone tried it? I am a beginner baker and I haven’t baked rye bread yet, only white bread according to different recipes and have been studying rye bread recipes for a long time, I don’t know where to start, but I really liked your recipe, I want to try it, my husband requires pure rye bread

[N @ tal`ka]

N @ tal`ka, Natasha, of course, you can also use sourdough for baking rye bread.
My daughter often bakes rye bread with the same sourdough. So feel free to start a leaven and bake rye bread for your husband.
By the way, I often hear that men love him very much.

Thank you very much! I also have cones, today I will ferment

[N @ tal`ka]

N @ tal`kaPlease, Natasha! Did you get the sourdough?

And I have very little sourdough left, at the very bottom. Enough for me for a month. But this month I actively used it, I baked a lot of pancakes on it and I bake bread quite often now.
I took half a glass of hops, poured a little more than a glass with boiling water, boiled it, cooled it, filtered it, added honey, rye flour, it is already all bubbling.

From the bushes: Who knows when to harvest the buds? When will it ripen or still green?

[Lёlka]

Lёlkawhen the bumps close and start to turn yellow. subtracted in the internet!

[Lёlka]

Lёlka, Olga, hop cones are harvested at the end of August - September, when they are greenish-yellow in color. Green color indicates the immature inflorescence. But the yellow-brown color and falling glands (plant particles that contain the very useful lupulin) indicate that the plant has already faded and is unsuitable for use.
Mature buds become smooth, closed. The petal scales fit tightly to each other. The bumps are slightly sticky to the touch. If, when pressed, they spring - rustle, restore their shape, then this is a sure sign that the cones are ripe and it is time to remove them. This time should not be missed, because it very quickly turns brown, and at the same time loses a lot of its properties.
The cones break off along with the pedicels. The collected material is dried in the open air, but in the shade, to prevent direct sunlight and overdrying the plant.

when the bumps close and start to turn yellow.subtracted in the internet!

Oksanchik, thank you, but I also provided more information so as not to go into extraneous sources and to know myself.
I have sown hops this year, sprouts have come out, I hope I will grow mine.

Thank you, girls And drying in a dryer is also possible, probably

Olya, of course, you can, even better and faster than outdoors.

[N @ tal`ka]

N @ tal`kaPlease, Natasha! Did you get the sourdough?

Marina, I’m not reporting, because the leaven didn’t work. I’m sinning for hops, probably it’s out of date, or something like that, I was somehow assigned to drink it in the form of a decoction, and it was about 4 years ago, but it turned out to be bitter and terrible, and I didn’t. to drink it, since then the ownerless one stood in his locker and so I made a broth for the leaven, brought in flour, it costs a day or two and somehow does not gurgle at all, people here write that everything should rise and try to escape, but how everything is cultural and quiet)) I decided not to make anything out of it, but to buy it fresher, but I just wouldn’t make it to the pharmacy. But I periodically remember the leaven)) I will not leave these thoughts until I do it)) and I will definitely report back

[N @ tal`ka]

N @ tal`kaNatasha, of course, this hop is already expired, on the boxes from the pharmacy is written a shelf life of 2 years. Hope you have a fresh hop sourdough. It must work out.
And I last used fresh hops, packaged in September. The leaven fermented in the jar, I put it in a container and sent it to the refrigerator. She ran out of the container in my refrigerator twice, I had to wash the shelf both times. Even 5 degrees in the refrigerator could not keep her.

I also tried this leaven, the hops went well, fermented, grew, ran away, however, a little at night (I slept through it). I put the bread in a bread maker - half rye / half wheat. And - the split of the coalition - I like it, but my mother - no! Before we only baked yeast, well, it was not in any - I only want yeast, and that's it. Or, he says, I'll go to the store, in what!

[marika33]

Oh, I forgot the most important thing - marika33, thanks for the recipe,: rose: very sensible, it worked right the first time!

[Esther]

EstherMaria, I am very glad that everything turned out great for you and I sincerely congratulate you on the successful leavening result!
And your mother will like this bread, a little patience, and time and taste for bread will manifest itself. It could not be otherwise, because this is a healthy food that our ancestors also ate.
Thank you for using the recipe and unsubscribing! I am always a little worried about the proposed recipe.

[Marina]

Marina, every day I say "Thank you" for this leaven!
Divided it into two parts, overfed one for wheat flour. The cakes are delicious !!! My finicky son is finally eating my bread! And then he was accustomed (by dad) to store loaves from something incomprehensible. And she could not please him with homemade bread. And now he only comes into the house (when I bake) - he immediately says "How delicious it smells" and asks for a piece .. That's how glad I am

[Svetochka]

Svetochka, thanks for using the recipe and unsubscribing! Peks to the health of all your relatives!
The hop itself has a very strong aroma, and in the bread it gives some kind of unsurpassed bread aroma that spreads throughout the house and does not have enough space, it also goes out into the street.
And in the house it becomes very comfortable when the bread is baked, and this aroma lasts for a long time, does not go away all day.

And in the house it becomes very comfortable when the bread is baked, and this aroma lasts for a long time, does not go away all day.

So beautifully said I love the smell of baking in my house always

[Albina]

AlbinaWhen a bread aroma hovers in the house, this not only gives rise to a feeling of coziness, but also comfort, well-being, joy, harmony in everything.
I would bake bread every day, but unfortunately, it’s impossible to eat a lot together.

I would bake bread every day, but unfortunately, it’s impossible to eat a lot together.

When I just started to bake bread in KhP, then no one had it. The children were still young and I baked bread every day, except for those days when I made dumplings, ichpochmaki and bishbarmk. So in the morning you wake up to the aroma of baked bread. I put it from evening to morning with a timer.

[marika33]

And by the way, I want to ask: it seemed to me that bread based on this sourdough, how to put it, is not sweet, but sweeter than yeast, although I put a sweetener (I always do not sugar, I put honey) even a little less than usual ... Is this just my feeling, or have other eaters also noticed?
marika33, but about healthy food, I completely agree and I really like this bread, I have been using wheat whole grain flour for a long time, I add very little white flour, my mother somehow endures it. Although he still loves it more when the bread is white. We will introduce the starter version - gradually, with a quiet glan.

[Albina]

AlbinaI agree that it is a very pleasant feeling to wake up and breathe in the aroma of freshly baked bread.
And today I baked potatoes, onions and garlic in the oven along with bread.

[Esther]

Esther, Maria, the sweetness of baked bread perhaps from extra sourdough honey? I add honey to the dough, my bread always sweetens a little.

I am always surprised that you take a little flour, liquid too, and you get so much bread!
Bread is much more beautiful from white flour, but I do not like its taste, it is somehow one-sided, there is no flavor bouquet in it. And he is not useful at all.
Previously, only buns were baked from white flour for the holidays, cakes, on ordinary days they ate bread made from coarse flour.

Here is what Professor V. A. Morgun, head of the department of grain processing at the Odessa Food Academy, says about the causes of the disease: “The desire to cleanse food from coarse vegetable fibers and excessive refining of food led to a decrease in the content of ballast substances, microelements, natural vitamins in the diet of various groups population. As a result, “diseases of civilization” arose: atherosclerosis, coronary heart disease, decreased intestinal motility, obesity, diabetes mellitus, etc. Lack of dietary fiber in the diet reduces the body's resistance to the environment. "

So we will use the knowledge about this and feed our relatives with healthy bread, and I wish you success in this matter!

[Marina]

Marina, I am obliged to tell about my adventures with your-our leaven!
It was like this: I went to study for 25 days and absolutely, no one was engaged in leaven! I didn’t bake bread, I didn’t feed her, poor fellow, I decided to take a look. The leaven stood in the refrigerator for 23 days, divided into water and thick, and it was gone! With shaking hands and without hope of success, I mixed everything in the starter jars, there were a lot of different ones, I took three tablespoons, in a separate bowl I fed 100-water, 100-flour. Two hours later, my sourdough had doubled. Having seriously considered the situation, I decided to dry it and restore it for baking!

decided to dry it and restore it for baking!

How should this be done?

[Oksana]

Oksana, I repeat all the time that the leaven is completely problem-free, it tolerates any devil-may-care attitude and is always grateful.
Sometimes it also settles for me the same way, I do not feed it, I just stir it and take as much as I need to bake bread.
Yes, Ksyusha, you can dry it and then use it.

[Albina]

Albina, spread it on all the silicone rugs and on a sheet of parchment with a thin layer, spread it out on the table, chest of drawers, etc. but the sinister cat spoiled one workpiece with a run, but it won't jump anymore when it dries well, break it, grind it. Check out Temki Admin, she has a lot of information about it!

Check out Temki Admin, she has a lot of information about it!

I just have not met this Temko. Thank you

Girls, and my sourdough ran out from jar to container, I returned the bulk back to the jar, there was no time to scrap the rest, it remained and it all dried up in the container. Refrigerator nofrost. I scraped it off and put it in a jar. Now I add it to beet kvass, it ferments instantly.

[Marina]

Marina, thanks for the starter! I got it all the same !!!
I made leaven for the first time in my life. I read sourdough topics, but it was always embarrassing that she needed care, like a living being. And it is advisable to bake bread often. And I bake bread once a week or a little more often, as I consume it.
The simplest hop starter really turned out to be simple.
Marina, for "dummies" as I write in the recipe, please, how and what is the best way to cover the starter, during cooking and during storage.
Why am I asking - I managed to cover it tightly during the cooking process and, in my opinion, almost killed her without air.
I realized this later, when she stopped moving and the smell went some wrong. But as a beginner, I am not familiar with the correct process, I was upset that nothing came of it. I fed the leaven, thinking that it had acidified, and she stood still on the table. Then she put it in the refrigerator. There my leaven is still opal and rests calmly, but small bubbles are present in the structure.
Yesterday night I put a dough. And it all worked! The rye-wheat bread has risen and is now baking.
Marina, Thank you!

How should this be done?

How to "preserve" leaven
How to revive canned starter culture

[marika33]

marika33, You answer so attentively right away, thank you!
The fact is that I also switched to self-baking bread when I read the composition of ready-made modern bread. I have been using only self-made cosmetics for a long time, prom. I don't use it at all, and that's why I understand the ingredients well, and so, when I saw xanthan gum in the composition of BREAD (!!!), I regained my sight !!! I don't even put xanthan gum in creams, only in rinse-off products - shampoos, balms, hair masks, and here - in bread! So I bought a bread maker a year and a half ago. So now the finished bread does not fit into my mouth!
And yesterday I had to cook, taking into account my mother's tastes, white flour bread, BUT! I put 2 tbsp. tablespoons of hoppy sourdough: secret: and reduced in half the amount of dry yeast. I bake so simple for 500g. wheat bread - flour 250g., liquid (I always have skinny kefir) 180ml., salt, sugar (honey), vegetable. oil and 1 tsp. yeast, and so, I took half of the yeast and did not add time for proofing, just according to the "French" program. The result is lush, fragrant, much tastier than just yeast!
Here's an experience, maybe someone will come in handy.

[marina-mm]

marina-mm, Marina, congratulations on the successful breeding of the leaven! It is actually the simplest one.
Marina, when I took her out for the first time, in an enamel pan and it was closed with a lid, but not very tightly, of course, she had enough air for breathing. I will take into account your wishes and add to the recipe, thanks for the clarification.
I'm glad you can now bake leavened bread.

Admin, Tanechkathank you for the links!

[Esther]

Esther, Maria, thank you for sharing the information! I agree that now it is impossible to use purchased products without fear of health. They say there is no flour in bread, and there is no milk in cheese, there is continuous chemistry in products. That is why we are looking for exits and sharing them.
After watching the film under the heading "Habitat" about the production of bread, I immediately began to bake bread at home, and then became interested in sourdough. I considered many sourdoughs, but settled on hop, the simplest one. For several years I have been baking sourdough bread.
We haven't bought bread in the store for a long time.

You answer so carefully right away, thank you

Thank you for your attention to the recipe!
PS it is my obligation to answer at the time.

[marika33]

marika33, Marina, another question arose, it seemed to me not enough salt in the bread.The proportions I have suggested in this recipe, only more rye flour than wheat.
Can I add salt or will it affect the operation of the leaven?

[marina-mm]

marina-mm, Marina, I always add salt-sugar (honey) to taste, + - a few grams of the recipe is not critical at all. Moreover, this leaven is well sooo active

[Svetlana]

Svetlana, Thank you!

Girls, it is undesirable to add salt to the dough, it inhibits fermentation, and when kneading, you can put salt and honey to your liking. I don't add some salt to the bread.

[Marina]

Marina, thanks, understood.
The rye-wheat turned out well, now I will try the bran wheat.

[Marina]

MarinaWhat kind of bread did you like, and you? After all, the most important thing for us is to please our eaters.
We eat a lot of fresh food at once.

[Marina]

Marina, yes, I liked the bread! Tasty!
Therefore, I decided to bake some more bran. He's like a white man.
Rye spoiled the roof, the aesthetics suffered. I covered it during proofing, but it rose higher than expected and stuck to the lid. I didn't expect such a trick from rye. The crumb is in the hole, the bread is light, it turned out very well, especially for the first time.
I baked in a bread maker, baked in a multo, and in the oven only baked goods and so on, not bread.
How to cover it for me at a time, because the film will stick too? I also want beautiful.
Most of our bread is eaten in the morning, during fasting sandwiches with vegetables, hummus, etc.
In the evening we just tried

[Marina]

Marina, excellent result, I am glad that you did it and everyone appreciated your work! Now you will not be afraid of starter cultures and you will be able to cook even more complex ones.

How to cover it for me at a time, because the film will stick too?

Marin, I cover it with a tea towel, it rises normally, it does not hold back the rise at all.

One of the last quick breads on: TsZmuka + rye, water, salt - sheer benefit! Nobody uploads pictures! baked in a mold, the dough was too much and he had nowhere to grow. She quickly put the bake on. I have a little experience in baking from flour, I don't like it at home, but this one was cured in 1 day.

Oksana, thanks for the photo of the bread! It is seen that fluffy, airy, light, porous. The holes are large. Well done!
Gray bread, of course, loses in beauty to white, but it is much superior in usefulness.
I agree that it is a continuous benefit, I also do not even add vegetable oil now.
And before, rye bread was baked without adding salt (it restrains the rise) and salted when you eat it. My husband and grandson love to eat like that.

Girls, it is undesirable to add salt to the dough, it inhibits fermentation, and when kneading, you can put salt and honey to your liking. I don't add some salt to the bread.

Yes, it is during mixing. I never add salt to the dough. I didn’t write that when mixing, because I thought it was by itself ..

And before, rye bread was baked without adding salt (it restrains the rise) and salted when you eat it. My husband and grandson love to eat like that.

And my son respects bread and salt very much. And without salt, without anything at all - I will cut off a piece of it and chew. He's such a gourmet

[Marina]

cover with a tea towel, rises normally,

Marina, so the question arose not because it was holding back, but on the contrary rested against the high lid, I slightly covered the towel on top. And the bread went above the lid, ruined the whole top.
And if it "rests" on the towel, it will stick to the towel. I need to think about the forms higher.
Here is my "roofless" almost rye (wheat 1c somewhere in the fourth part and with malt).

And today I baked a bran wheat in a bread maker, there was no time to follow it, it rose well, three times. But he sat down while baking.