The simplest hop starter

[Mila1]

Mila1, Luda, bakes in the oven, and you can knead the dough in HP? I usually focus on: either active kneading (prog-dumplings), or neat (turn on the prog, where the dough does not roll like that). I see no difficulty, if only the dough is liquid, then you need to bake in the form, and not on the hearth

[Loksa]

Loksa, so I was constantly kneading on dumplings, try probably on a regular batch for bread Thank you Oksanochka !!!

Try it! Recipes sometimes indicate: knead strongly or lightly, carefully. On a regular program, bread, when it starts to knead harder, I turn it off and restart the program. It's like a programmable oven, only the bread maker is programmed.

[Ludmila]

so I was kneading all the time on dumplings,

Ludmila, no, you can't yeast-leavening on dumplings, in the same place it churns with terrible force. It is necessary for the usual program or for the "dough".

[Omela]

Omela, so I already realized that the complete d .... I'll try again tomorrow. But I tried it in a big mixer with a hook (I had BORK), it didn't work either. I left this venture immediately and switched to HP. Maybe she did something wrong there too?

But I tried it in a big mixer with a hook (I had BORK), it didn't work either.

What didn't work out? Great mixer actually. Maybe the amount of test is just a little ???

What didn't work out? Great mixer actually. Maybe the amount of test is just a little ??? More details: https://Mcooker-enn.tomathouse.com/in...=413702.new;topicseen#new

Yes, the same story ... all along the walls, it was not going into a bun Or my name is a crooked

[Ludmila]

Ludmila, here we have a theme: Planetary mixer BORK E800

There you can ask .. You have to study and everything will work out. Just dough, apparently liquidish you get.

Kaka-taka krivoruchka, the bread turned out good !!! We need to figure it out, simply.

[Omela]

Omela, Loksa, girls, thanks !!! I will sort this out

[Mila1]

Girls, if the problem is how to remove the sticky dough from the bucket of the bread machine, then I can suggest this option: first shake the dough into a mold, turning the bucket over, and then scrape the remnants out of it with a silicone spatula, she should cope with this perfectly. After any test, I always go through the container with a silicone spatula, after which clean walls remain.
Mila1Maybe you don't need to achieve a tight kolobok? You already have excellent bread. By the way, my grandmother kneaded a rather thin dough on the bread, she did not put it in the molds, but as if she poured it, but the bread was incomparable, tasty, dense, and the "roof" never fell off.

Mist, Ira, tomorrow I'll go to the pharmacy, and if I will, I'll buy it!

Oksana, thank you very much, I will wait.

I put the dough in the morning, mixed it in the HP, looked in before leaving, like there were several bubbles. I sit at work, and the most terribly interesting is what is happening there without me.
This is how my sourdough looked last night.


The photo, of course, is bad, I took it on a tablet, and even under artificial light, those bubbles that are visible are the largest, but in general the leaven itself is now like a set of tiny bubbles, but there is still no particular increase in volume, as well as attempts to escape ... Well, let's see today if we get bread.

Yesaaaa .. only from the third test I was able to buy hops and rye flour today .... nowhere.

[Lud-Mil @]

Lud-Mil @, Mila, you have an active leaven, you will get some bread! Dough rarely escapes. Mostly it foams calmly. I am sure that there will be a joyful result in the evening.
OmelaMany people complain about Ksyusha that there are no hops on sale. It is not clear why it became a deficit? We are waiting for new recipes for delicious sourdough bread from you.

[Marina]

Marina, my leaven is becoming more and more active day by day, I expect it to calm down to put it in the refrigerator, and it ferments better and better. Now I came home from work, looked, she became even more airy, that's what to do with her?
In the morning dough, I kneaded the dough, it was already good, moderately bubbly, well, I put another dough, otherwise suddenly we will eat all the bread today, it will be necessary to bake tomorrow.
Yes, the dough really turns out to be unusual even to the touch, some kind of very tender, soft.

Omela, Ksyusha many complain that there are no hops on sale. It is not clear why it became a deficit?

Previously, in every pharmacy you could buy herbal tea, but now basically only medicines. We have a herbal bar, but I have not been there for several years.

[Lud-Mil @]

Lud-Mil @, Mila, is your leaven worth the third day? You can put it in the refrigerator, it will calm down.
You recently put the second dough? It is enough for such a leaven to work 3-4 hours in the dough and you can knead the bread, it will pick it up and today you will have time to bake it.
Albina, with this direction, medicinal herbs can completely disappear from pharmacies? Eat poison chemistry, citizens?

I bought hops, took the last ones

Oksana, can I be happy?

We are waiting for new recipes for delicious sourdough bread from you.

If you're not tired of it yet.


Mustard bread with beer and sourdough (Omela)

[Omela]

Omela, Ksyusha, how can you get bored with bread? Thank you very much for such a beautiful bread. I bookmark everything, I will implement it!
I remember there used to be mustard bread, delicious, I liked it very much. I went to see the recipe.

I remember there used to be mustard bread

No, Marish, this is not from this series .. there is CH flour.

Girls, last night I put the dough, and today I baked bread. It got up and boiled with me only after 14 hours. So now I know what the dough should be, all in small bubbles and how to even foam or something. Then everything went wrong for me. I kneaded the dough in cotton and put it on the rise, but did not meet the calculated time: 4 hours to rise was not enough. I had to leave urgently and had to put on baking. The loaf came out alright with a beautiful dome, but did not rise to the edge of the bucket. It was necessary to add time to the rise. Another time I will increase the rise and baking time by 10 minutes. Thank you all, my dear girls, for your help and advice. Yes, Oksana, on your advice, put the dough into a separate jar with holes after raising the dough. Maybe she'll speed up the rise of the dough another time. Thank you!

And today I have adventures, I decided to experiment with something, I can't find a jar of dry sourdough before Easter, I cleaned up, as expected, removed not far, in a conspicuous place, I was looking for a whole day, I can't find it !!!! I went to the Scarecrow theme and presented it, but so far the leaven has not been found.
Today I bought the last 4 packs of hops for the girls: Nastya and Irina, they will have to halve them. So, girls, urgently send memory impulses in my direction, I can find a loss!

No, Marish, this is not from this series .. there is CH flour.

Yes, Ksyusha, another bread! I will bake yours! and for a long time I haven't added mustard oil during the recipe.

[ninza]

ninzaNinochka, nevertheless your leaven is wise, it seems that the hops are not entirely fresh. Fresh sourdough is very strong, the biggest one takes 2 hours to rise.
I hope that everything will work out for you and you will get the desired result, fluffy, airy and tasty bread.

Loksa, Oksanchik, if you find a leaven, dry it will not be able to escape from you. Hidden somewhere ...

Marinochka, what do you think, should I make a new leaven or bake this one?

medicinal herbs can completely disappear from pharmacies

This is what they strive for. I rarely go to the pharmacy, thank God.

Marinochka, what do you think, should I make a new leaven or bake this one?

Nina, add to this leaven a little decoction of hops, a handful of boil, honey and a little flour, put it in a warm place, see how it behaves. Foam will begin to rise, you can take it for dough. Give her a little push. You should not start a new one, if the hops are the same, then it will be the same, renew this one.

[Oksanchik]

I can't find a can of dry sourdough

Oksanchik, and this is not the one that now lives in my closet?
When I meet, I will pour you half of your own leaven! I still overfeed the dough from the first spoonful, so half a jar is enough for a long time.

Today I bought the last 4 packs of hops for the girls: Nastya and Irina, they will have to halve them. So, girls, urgently send memory impulses in my direction, I can find a loss!

I am sending a leavening impulse.

Thanks for the impulse! Yes, that one, hid somewhere from me. And my thought is boiling in my head, I thought it over, I was going to revive the fresh one on purpose and bummer. I gave it and I'm waiting for the first one to remember. I rummaged through all the cabinets.

Girls, did anyone make regular white bread with this sourdough?
I made the leaven according to this recipe, for three days it stood at room temperature - it froth. Then she put it in the refrigerator. Now I'm trying to bake bread, but the dough with wheat flour doesn't want to rise. I took 3 tablespoons of sourdough (kept at room temperature), 225 ml of warm water, 200 g of flour, 1 tablespoon of sugar, 1/2 tsp of salt. In 3 hours, it rises by about 1/3 of the original volume.

[Ligra]

Ligra, I did not bake pure wheat white bread, And Oksana on page 2, answer 25 put a photo of a wonderful lush sourdough bread.
She had an excellent result.
Is the temperature in the kitchen good for getting up? Maybe put a little more sugar, one tablespoon is not enough for sourdough and bread.

[marika33]

Marinochka, catch some bread with your favorite HOPE sourdough:




Wheat bread without the addition of other varieties of flour. I didn’t want anything else, next time I’ll try to bake it with CZ, or a little rye. The dough is so lively, the bread turned out to be very tasty and fragrant, you press on the crust, it crunches; I want to bury my nose in it and breathe!
The sourdough was very eager to rise, at the peak of the fall I never caught it. Girls pull up! It's worth it. This is the best sourdough bread I've made!

marika33, that I did not find the proportions, although the people asked for a recipe. Maybe Oksana will appear and comment on how it should be.

[Ligra]

Ligra, Oksana issued a recipe, but did not give a link to it. Here here her bread.

[marika33]

marika33, Thank you

[Ligra]

Ligra, for pure wheat bread made from premium flour, I would add sugar or honey and a little more sourdough. And the main thing for dough and dough is warmth and absence of drafts.
I wish you success!

[Marina]

Marina, forgive me for getting in with advice.

Ligra, next. do not add salt to the dough - it interferes with the full development of yeast. And as Marina said, it would be nice to put a bowl in the warmth: in my cold kitchen everything freezes, even the most active leaven.
And one more small observation: thick leavens / doughs fit and rise much better for me. Or with more liquid ones it is not so noticeable, but thick ones can be directly seen as they climb the walls of the jar ...

in the next. do not add salt to the dough - it interferes with the full development of the yeast.

Absolutely correct. Salt is added to the dough at the very end of the batch.

shl. my refreshed sourdough froth overnight! however, I am still 1st. l. I added dry leaven to it.

Girls, I'm with a report.
My first bread was not successful yesterday. As I now understand, yesterday morning the sourdough had not finished yet, and it was too early to put the dough, because the dough that I then put on it lay for several hours and did not rise. Apparently I got hops from the category of "slow gas", because only by the end of the third day the leaven rose up like a cap, as in the photo of Marina and Oksana, and began to calm down just after three days. Then I analyzed my mistakes and realized that
1. The leaven was not quite ready.
2. It was necessary to stand the dough longer.
3. According to my feelings, this dough should be less thick than for yeast bread. I kneaded my first loaf too hard, I was trying to achieve a kolobok in HP.
But since I was impatient and everyone wanted to have dinner with fresh new bread, I took a chance and started baking. It turned out to be a heavy "plasticine" cake, we ate a couple of pieces, the cake was almost tasty, but cool. I decided not to write about this failure right away, but to try again.
I put the second dough in the afternoon, in the evening I kneaded the dough and decided to let it sour well until morning. I checked it early in the morning - this time the dough rose. I turned on baking, in 50 minutes I baked this kind of bread.

Yes, I forgot to say that I was steaming the dough in a closed, switched off multicooker, baking in it, turning the top brown in the airfryer.
It is a pity that there was no time to cool the bread properly, I was in a hurry to work and cut the loaf while still warm, so in the photo the cut seems slightly damp, but in fact the bread was baked perfectly.

Marina, thank you so much for this sourdough, this bread of mine is still far from ideal, but it really, as I expected, looks like my grandmother's taste and aroma, so now I will always bake it, especially since how the sourdough should work , I already felt, now I will improve the baking of bread, we will definitely make friends with him.

[Mila]

Mila, Congratulations! Great bread turned out! Try again the next time a little less liquid to use to make the roof "correct". And of course 12 hours for proofing is a lot. In this case, put the workpiece in the refrigerator. IMHO.

[Tricia]

Tricia, Nastya, thank you very much for your help and no need for an apology!
Omela, Ksyusha, let's hope that the hops you got are active, fresh, and that it will be good and fast to raise the dough, as it should do ..

let's hope that you got active hops,

Oh, by the way, yes, I forgot that I bought fresh hops !!

And of course 12 hours for proofing is a lot.

Oksana, thanks! The "roof" did not fall, but rather under-raised, did not straighten to the end, in less time, I am afraid, the bread would not rise properly at all. On the contrary, I want to try to make the dough a little thinner, it was quite thick. I will experiment.

the roof did not fall, but rather did not rise, did not straighten to the end,

not, the roof fell down due to excess liquid or prolonged fermentation. Active leaven raises dough of any consistency. You can, of course, make the dough to your liking and make the dough thinner, but then you will rather have a cake. there will be no dome at all.

No, Oksana, the dough was not at all liquid, I shook it out of the bread machine and did not particularly level it, because it is very sticky, I poked it with my fingers so that it spreads all over the bottom, but from above these irregularities remained, not even to the end dealt with.
And in terms of time, it seems to me normal for proofing. My grandmother also kneaded bread in the evening (especially since they went to bed early, at about nine in the evening, not like we hang out on the internet until morning), and early in the morning she would heat the oven and bake bread.
Well, yes, these are all nuances, the main thing is that the taste turned out to be excellent, special, and the aroma is generally amazing, real bread, I remember it from childhood.

[Mila]

Mila, I do not argue, but there are some theoretical axioms. Here, for example, is the bread, which, as you say, is "poked"


Country bread (in the oven)


However, after proofing, it rises with a dome. And you, of course, act on your own. Good luck!

Mila, I congratulate you and I am very glad that we have obtained bread with the expected taste! Peks for health and for the joy of your family and friends!
Didn't it turn out sour bread? stood for a long time, all night.
PS Mila, I was expecting your report, thank you very much for the photo and report!
Ksyusha, this multicooker does not raise the roof, I baked bread in it all summer, the roof is not hot enough. It is not a dome, although it is baked normally, only the appearance is not very pale.

I don’t argue, the main thing is that I like bread !!