The simplest hop starter

[ninza]

ninza, Ninochka, Marina I have already explained everything to you and I completely agree with her. You had an active sourdough, in the refrigerator it should be in such a state.
Oksana, I believe that it is not necessary now to feed the leaven, that it did not grow together with the dough. The reason is either flour or temperature. I hope that the next batch will be successful.
Ligra, your leavening process is normal. There is no cause for concern.
Marina you are already experienced, clever, and recently there were the same questions. Thank you very much for your timely answers and help to the girls!

[marina-mm]

marina-mm, marika33, thanks calmed down wait for the end of the process.

[marika33]

marika33, you think with the dough? Probably the temperature somehow let down.
I thought about the bitterness, if there is not even something with the broth, then you can feed, reduce the concentration - I read this on the internet, but maybe it's too early to do it, it will stand up? Mine in the refrigerator was uniform, as in the photo from Marina from the recipe. It's never too late to cook a new one, here Marina - marina-mm right, you can add a couple of spoons first. You have to bake and see what is wrong there, maybe everything is so, just a young leaven. The best dough and bread grew on a "warm pillow" - mine, since the cold is terrible in the apartment. I completely forgot the hops and really different! And I also like the idea with a piece of old dough!

If the sourdough is with kefir, then it is not necessary to add our hop in water. I also stood quietly in the refrigerator, maybe it will boil from fresh, uncrushed hops.
When the dough was put on the central wheat flour, and one tablespoon raised the bread, if the dough is thinner, the flour is different, the factors are all different, two or three tablespoons of leaven is also good.

Ksyusha, I think that the leaven cannot be of increased concentration, because Nina prepared it according to the recipe. If you put a lot of leaven in the dough, then it will taste bitter. I also think that she was cold, so the dough did not rise.
We have a pace in the kitchen. above 25 degrees, the window is always open for ventilation, but if I put the dough on the bread, I close the window, and even put the dough on a thermo pot. There are no problems with lifting.
And the bread also tasted bitter for two reasons, once I decided not to boil the hops, it turned out to be bitter bread and at the very beginning of baking bread according to a recipe on the Internet I took almost a glass of sourdough per liter of water. Then I had to call Sterligov's son and consult. Now I can take a little more leaven if it is not fresh at all, but this increase is not reflected in the taste of the bread.
I also bake on young sourdough, when it is still all foaming and bubbling, only I take more, taking into account the foam.

[Nina]

Nina, I bake 2 types at once in HP, I have a double bucket for 500 g of bread.
The first one is bran, 240 g of flour 1c, 50 g of wheat bran, 180 g of water or milk (with sourdough water), 1 tablespoon of sugar, 1 teaspoon of salt, 1 tbsp. spoons rast. oils. I like to add 40 g of apple on a coarse grater.
In the dough, all the water and 100 g of flour, old dough and 1 tbsp. a spoonful of sugar and a couple of spoonfuls of leaven. Then, when mixing everything else, and more sugar, it seems to me that the first sugar dough has already worked out. I look at the bun and add already all flour for gluten. I won't say exactly the grams, because you have to look and feel the bun.
The second is rye-wheat. Is it necessary?

Nina, confess, did you boil the broth? I think the next bread should be good! The leaven is very successful! My dough on it is very pleasant and swells as strangely as curd. I love to watch him!

Oksanochka, dear, of course she was boiling. Maybe the stars and the moon have risen wrong. I hope and really believe that everything will be fine.
Marishka, of course, you need wheat-rye! Getting ready for baking one hundred percent! Thank you!

Well, well done! Exactly then: girl_mad: the stars are to blame! or planets! They will not be right, but we will torment-think!

And that's how it's always with them with these stars, moons, planets, etc. And here you think and guess, what's the main problem. I love you all, girls! Thank you for being there!

[Nina]

Ninameans rye-wheat.
Water 235 g, rye flour 200 g, wheat flour 1c 100g, malt 3 tablespoons, bran 40 g, semolina 3 tablespoons, apple cider vinegar 0.5 tablespoons, sugar 1.3 tablespoons, salt 1.3 tsp, plant. butter 2 tablespoons, grated apple 50 g.
For the dough, all the water, 100 g of rye flour, 1 tablespoon of sugar, your old rye dough, 2-2.5 tablespoons of the sourdough.
When kneading, I add another 1 tablespoon of sugar and everything else minus 100 g of rye flour.
It turns out that yeast has 1.3 tablespoons of sugar, and only 2 tablespoons of sourdough. I like to add 1 tablespoon of ground coriander, if I remember.
I keep an eye on the bun, add flour all the way, help to stir it with a spatula, because the rye bun is heavier and stickier. Admin has about the rye bun, it helps a lot to determine how it should be, it is important not to add too much flour.

[marina-mm]

marina-mm, an interesting recipe!
Marina, can you make links to the recipe? There are many tasty things here.

[Nina]

Nina, I think that the leaven was not enough and it was cold, so it did not work. But why sour bread? The sourdough itself is not sour, I tried it and asked Marina, the hop does not let her sour.
Was there honey or sugar in the dough?

[Oksana]

Oksana, so this is bread with HP, was originally recorded by me as the Black Baron. Then I made my changes. More bran, apple, semolina instead of panifarin, coriander instead of sesame. Somehow it happened.

[marina-mm]

marina-mm, not all recipes "you notice", sometimes you open a line with news and you wonder what a good recipe! It turns out that he has been on the site for a long time, or he may not really impress right away, but then he will like it! I'll know.

Marish, now I think there was not enough sugar and honey, about one teaspoon each. Special thanks for the recipe!

[Oksana]

Oksana, of course. There are a lot of recipes. For Nina, I wrote my favorites for every day. The first time I tried a lot with the new hp, these became the chosen ones.
And now I looked for the Black Baron, and I did not find the original one for me.

And baking in a bread machine is very important in the summer, you don't want to turn on the oven in the heat. And in winter and in the off-season, I warm myself

[Nina]

Nina, I forgot to write that the bran as a result weighs 500 g, and rye 670 g.
If you have a bucket of 750 g, then you need to count it.
And the more sugar-honey is not enough 2 teaspoons, the leaven was hungry.
Oksana,

[Marina]

I like to add 1 tablespoon of ground coriander, if I remember.

Marina, I also add ground coriander, only I fry it first. It is fried and gives an unmatched flavor.
Well, we figured out that Nina there was little honey, not enough energy.
It is possible that both Twigs not sweet enough, because even with yeast the dough did not rise?

Marina, can you make links to the recipe? There are many tasty things here.

Ksyusha, I'm not a moderator, I can't put links. Chef gave Ludmila such an opportunity. I will have to take note of the recipes of Ksyusha (Mistletoe), Marina and Esther (Maria) and give links to their recipes, because the girls come in and ask questions about baking bread in a bread maker, but you won't find it quickly in the topic.

I'll tell you about my Friday frost-resistant starter culture. Well, first of all, I set it up from scratch, because I did not notice that all the old ones were baked, and there was no one to feed! I put it at the rate of 1 glass of hop broth, but I got tired of it running around with me and, in order not to keep watch, I started it in the healthiest saucepan I have (as further developments showed, I did the right thing). But, as I said, the heating was turned off and the houses are not hot, to put it mildly. A healthy seven-liter saucepan for a water bath was placed only in linen boil, so this option was rejected and everything was left to chance - do what you have to, and be what happens. The first day, she stood so-so quietly, without movement at all, but this was the case the last times. Then it got colder still, well, I think, that's it, haply my leaven.But no, by the evening of Saturday it went from me, like a cute one, to grow-ferment-bubble, and as a result, up to 4 liters in volume grew somewhere - it's good that the pan was suitable. And on Sunday morning I put it in the refrigerator, and in the evening I already baked a loaf of bread. So, the frost is not a hindrance to our business!

[Esther]

Esther, Mariahow pleasant it is to read that the leaven turned out to be excellent.
You have very good, high quality, fresh hops. Reactive. It is not always possible to buy one, but sometimes it comes across

[marika33]

marika33, Marina, yes, I also think so, it's about hops. It’s in our underground passage that cute girls sell, they have all the herbs of good quality, I always take from them.

Girls, where do you buy hops? I want to taste this leaven.

[Catwoman]

Catwoman, Elena, we buy hops at the pharmacy.
Every year I am going to plant to be independent from pharmacies. This year she sowed the seeds, alas, they did not sprout. I will look to buy it with a spine, because sometimes not quite active hops come in.

[Catwoman]

Catwoman, I cannot help but answer the owner of such a charming avatar, I also love cats. I take herbs either from herbalists at the bazaar, or on my way to work in the passage, a kiosk opened with herbs of good quality, I take from them. And pharmacies can fail, they are in the package, you can't see what's inside, maybe overdried, crumbled, just old already.

Girls, thanks! Tomorrow I will go to the pharmacy, I have no other option. Need to try.

Finally I put in the leaven. I bought hops in the pharmacy on the third attempt (it turns out that not all pharmacies have it) a couple of days before Easter, there was no time to deal with it, but yesterday I prepared a decoction, began to knead, first, while the dough was completely thin, it already frothed instantly under the spatula, but after adding flour to the desired thickness, only a few bubbles remain. She was afraid that she would run away overnight, and in the morning she looked and was upset - no fermentation at all, even grabbed a crust on top, dried up. I stirred it well, the crust seemed to have dispersed in the sourdough, put it in a plastic bag so that it would not dry out, I go and look and stir all day. It seems that my leaven is still alive, there are bubbles, but there are not many of them, I don’t know, maybe this hop was unsuccessful, and therefore the leaven is not very active.

[Catwoman]

Catwoman, there may still be bumps in homeopathic pharmacies, but I did not ask, I found it closer in a regular one!

[Lud-Mil @]

Lud-Mil @, tighten the foil and puncture the holes, it will ferment itself, and the towel is warm on top. Prescription sugar? The aroma is more interesting on honey! Wrap up and everything will go!

Oksana, I added honey, as in the recipe. At night she stood under a napkin on the heating boiler, it is just right now - not hot, barely lukewarm. But the air is probably too dry, so it has dried up. Today I added a little more honey, and the bag with holes should allow air to pass through.

In my room, too, I'll look at -24 degrees, I'm closer to the battery (a little warm), I tighten it with a film, maybe it won't run away by and even on top of a towel and a scarf (warm). Such a design, what if she likes the darkness? Darkness is a friend of youth! this is a joke! I don't know, but I have such a structure. I also put it on a tray, just in case.

[Lud-Mil @]

Lud-Mil @, Mila, if it's very dry, can you add a little water ?!
Well, it's too early for the leaven to run wild, it was just delivered yesterday. Well, stir so that it does not settle and does not dry out.

And I also put it on a tray, just in case

This is necessary, otherwise you may not catch her.

Marina, but it didn't seem to dry out much, I mixed it up, the whole crust was gone, as it was not. Now, on the advice of Oksana, she wrapped her in a terry towel.

Well, it's too early for the leaven to run wild, it was just delivered yesterday.

And I thought that she immediately rages, and then calms down, I probably confused, although I read the whole Temka. Well, now I will wait calmly, let it sour slowly.

[marika33]

marika33, Marinochka, I want to bake bread tomorrow. The leaven was in the refrigerator. I took it out an hour ago (a jar). And then what to do? The past four breads (from the first baked goods went to the family with a bang). I want to repeat it. But I'm afraid to be wrong. The last time I did it from scratch, and now I did it from the leaven from the refrigerator. Please tell me.

[Mila1]

Mila1, Lyudmila, your sourdough is ready, it has already passed the test when baking bread for five. Now in warm water (not higher than 28 degrees) you stir the sourdough according to the recipe and put the dough. Of course, it is better to add some rye flour to the dough.
The main thing is, do not worry, do everything calmly and confidently, everything will turn out well for you.

found closer to the usual!

And I was already killed to look, I went around 20 pharmacies - NO ANYWHERE
My husband is already just getting drunk over my searches
Oksana, please buy me if you can

[Mist]

Mist, Irina, in our ordinary pharmacies they looked at me like a fool when I asked for hops. My husband found it in a herbal pharmacy, there are only many, many herbs of all sorts, but there are no medicines. Maybe you have one too?

[Mist]

And I was already killed to look, I went around 20 pharmacies - NO ANYWHERE

Mist, Irina, I have the same story! They also look at me like a fool when I exclaim in frustration about the general hop landowning ...

marika33, Marinochka! I am again with a report, but without a photo, unfortunately.
Now there will be "many letters".

I keep on overfeeding the first teaspoon of dry Oksanina sourdough.
Loksa, Oksanchik! Thank you again for her! It seems that you have put so much love, vigor and generally the joy of life into this leaven that it has become simply universal and unkillable, pah, pah, pah! May God grant you a hundred times more cheerfulness and vitality for this!

So, I overfeed the sourdough in general with everything that comes to hand: there is whole grain flour - I add it, there is rye - this means this, etc. From each dough I pinch off a piece (until it contains salt, kefir, eggs, etc.). ) I dilute with water and put in a new portion of the leaven. I make the leaven thick, the spoon is almost worth it. According to observations, it is such a thick leaven that stands perfectly in my refrigerator, if it tries to escape, it freezes in thick drops on the walls of the jar, does not stain the refrigerator.
I bake bread according to my mood: now blackened with rye with malt, now gray with c / c flour, then from wheat flour with malt, then rye custard, etc. in all possible combinations. Always the starter works great! I'm just delighted and, to be honest, shocked by my (for once) straight-handedness! And no sad thoughts about thermophilic yeast in my intestines. The husband is also in shock - we have never seen so much decent bread in our life.
Now the question of the correct loaf forms has become an edge, I will order it soon, I will buy it out, and then it will not be a shame to show bread.

The only catch is that it is difficult to find the right proportions of salt / sugar in each of the breads. There is no experience in determining the taste of finished bread from raw dough. That is why I oversalted the bread a couple of times, I didn’t add salt to one, and so on. That’s why I try to bake in small volumes, so that later I would not be sorry to throw it away, if that.

Today I baked another loaf: rye-whole-grain sourdough from the refrigerator + warm water + c / h flour, as soon as the fed sourdough rose by 2.5 volumes, I added more water, sugar, malt, and wheat flour. Left for 15 minutes, then added salt, wheat flour, until a soft, but not sticky dough was obtained. Left for autolysis for 30 min. Then, for the next 40 minutes, she came up 4 times, kneaded slowly for only 2-3 minutes (the cervical chondrosis tortured me, I generally thought that the bread would not be obtained with such a minimum mixture, but everything turned out great!)
Before proving, I added freshly ground caraway seeds. Reconstituted at 30 grams for two and a half hours. The dough has risen 2.5 times. I decided not to hold it any longer, because the shape is too small and the dough was poured over the sides, and I didn't want sourness in the bread either. It turned out great bread! The pulp is lush, not tiny, springy, very fragrant.

By the way, one of the times there was no sugar at home and I fed the leaven with boiled dried apricots (4 pcs. Poured 3 tbsp. L. Water and boiled until soft in a micron). The result is a very aromatic black malt bread with coriander.

Another children's pioneer conclusion: the acidity in raw dough is felt more strongly than in ready-made bread. This pleasantly surprised me, because I obviously overexposed one of the breads in the proofing and in its raw form it sour terribly, but there was nothing like that in the sandwiches :). Now I try to knead the dough at the peak of the leaven, in order to avoid excessive acidity and not to overheat when proving.

marika33, Marinochka! Thank you! I will never tire of thanking you for this wonderful leaven and theme, where I got so much interesting and useful things!
Loksa, OksanaThank you for your support and enthusiasm! If not for you and your enthusiasm for this leaven, I would definitely have delayed its revival for a long time.

I have been growing this hop for 6 years. It seems to be blooming, but there were never any cones. Some wrong hops ...

Girls, please tell me a good recipe so that you can knead in HP. Here again Marinochkin put bread on the first page for proofing. I like the bread very much, but I can't knead it with my hands, it smears on the wall in HP, I've already poured flour, but I'm afraid a lot, it's hard to even get it out of the bucket, you can't get it off your hands. I like sourdough and bread. Maybe someone has already adapted this leaven for HP, so that the bun is going to be collected? Share

[Tricia]

Tricia, Nastya, I rejoice together with you for your successes in baking different breads, for the pleasure you receive in such a noble cause.
After all, bread is the head of everything and the guarantee of our health. I can imagine how happy your husband is, men love bread, and if this is bread baked by his wife with love, then it is a pleasure many times over. I think that homemade bread is not a completely insignificant matter for a family, for its unification and for a good mood in the house.
Nastya, I am very happy for you and thank you for the positive emotions that you shared with us!

[Mila1]

Mila1, Luda, girls bake bread in a bread maker. I will now pick up recipes for you and give you links. yesterday I already thought to do this, so as not to search all the time.

Good morning! Yesterday I walked around my sourdough, walked, and I thought that maybe I hadn't put enough honey, or my honey was wrong, I took and poured another 2 tsp into the sourdough. sugar, and she seemed to like it.
The number of bubbles immediately increased a little, and this morning I looked - in volume I cannot say that it has become larger, but some kind of more airy that has become, and many small, small bubbles, like carbonated.
Marina, tell me, in the evening she will be two days old, when will I put her in the refrigerator?

[Mila1]

Mila1, Luda, here are two recipes Mistletoe Ksyusha with sourdough, designed for a bread maker. here and here Ksyusha has everything measured down to grams.
Here Marina in answers 505 and 510 gives her recipe for making bread in a bread maker.
Here in the answer 368 Irina shares her experience.
Esther Maria here writes that she baked bread without dough, but she has super reactive hops.
I hope that the bread maker will cope with kneading the correct dough and your hands will not suffer. Save them so you don't suffer.
Luda, if you have any questions, ask me, I hope that the girls who bake bread in the x / oven will find time to answer.

[MariV]

MariV, Olya, thank you for visiting our page.

It seems to be blooming, but there were never any cones. Some wrong hops

Olya, I read somewhere that the cones are collected from female plants. So there are men. We must look at this topic, otherwise we will buy the wrong thing.

Lud-Mil @, Mila, you can still put honey or sugar, this can only activate the leaven, it certainly won't be worse.
See how she will behave, if she becomes calmer, then she is ready and can be put in the refrigerator. And the night with her can already be made dough.

Girls, if you haven't heard Tatyana Mironova's lecture on bread, please listen!

When she aired this recording, I was just shocked, I learned a lot. And I began to appreciate bread with hop sourdough even more.

this is a doctor of philological sciences. I really like her

And the night with her can already be dough.

But now I can't wait to try some bread. I’ll probably put the dough tomorrow morning, just upon arrival from work it will be possible to knead the dough, and then bake it by evening.

Mila, if you go to work in the morning, then yes, it is better to put the dough in the morning and bake bread in the evening.
I wish you success and enjoyment of delicious bread! We will wait for a message and, if possible, a photo!

[Marina]

Marina, I promise a photo by all means, if only everything worked out! I remember my grandmother's bread from the Russian oven, how delicious it was! Not like any other, some special. I don’t know what my grandmother used to turn him on, what sourdough or yeast was, my mother also doesn’t know, she only remembers that my grandmother always left a little dough in the bowl from the previous batch, and then put a new one on it. I dream that bread made with this sourdough would at least a little resemble my grandmother's.