The simplest hop starter

Yes, I also do not argue about what to argue about, if everyone has different initial ones, ranging from hops, sourdough, flour, and ending with the baking conditions, where and how the bread was baked - in the oven, oven, bread maker, or multicooker, as in my case.
I just analyzed two batches, a steeper and a little softer, which were left for different amounts of time, and made conclusions for myself.

Marina, thank you, I'm very glad myself!

Didn't it turn out sour bread? stood for a long time, all night.

no, not sour, just right. If he was even a little sour, I would be fine with that. I love ripened bread. The one that I baked in KhP always seemed somehow immature to me, although it was delicious. And this is what you need.
I put another dough in the morning, now from a really ready-made sourdough, let's see how much time it takes to rise the dough this time, it might turn out faster.

Yes, girls, this is a slow cooker, I have it with D3, but the top is not fried, so my husband put the stove and oven in the summer kitchen. Although he was fine with bread and a pale roof, it is still tasty and baked. But I don't really like the way it looks.

[Marina]

Marina, and I like bread from multi, it tastes better to me than from HP. I've been kneading the dough in HP for two years now, then transferring it to the cartoon, settling it in it and baking it. Then I brown the top in the airfryer. This is how I taught my sister how to cook, she also likes it better, and the top she browns under the grill in the microwave. It is probably even tastier in the oven, but more troublesome, in a cartoon it is more convenient and easier for lazy housewives.
My pressure cooker bakes bread smartly (also with a white roof, of course), but its bowl coating is very sticky, I won't even dare to try this dough in it, because then I won't peel off the finished bread.

[Lud-Mil @]

Lud-Mil @, Mila, I agree with you. I got a similar bread in the cartoon. And the roof is also often bumpy, but my dough was liquid, like bread without kneading. I agree with all the points, especially the third; batter is easier for me to mold, and it loves this molding more. Perhaps with a long kneading and get the right bun. But I don't bother for a long time, I gathered in a heap and went to fold it many times - it's more interesting for me. maybe my interest likes the test
You see how everyone has different types of bread.
My dough is watery, it fits faster, Nastya's is the opposite. I can withstand the dough for a long time, by virtue of my schedule and focus on raising bread (more than 2 times) for 12 hours at least, it does not oxyderate. Looks like my temperatures are such that it takes a long time. In my recipe, 16 hours was fine. With such a loaf of bread, you need to choose a regime for yourself, literally let it stop, TO know! Of course, if not a pity.

[Mila]

Mila, in the cartoon you need bread for at least 500 grams of flour, or even more. Then a loaf is more beautiful there. I bake 300 g, I have a flatbread. The bread should creep up, then it is more magnificent.

[Oksana]

Oksana, somewhere I had 500-600 grams of flour approximately, I did not weigh it, poured it, as usual, on the eye, but I am guided by the cups measured from HP, 4 of my cups give about 500 grams.
I used to bake in Marusa, and her pan is wide with a flat bottom, but low, so the height has not yet turned out.

Then I began to put a silicone mold in the cartoon, and then I put a ring for the cake, I liked it better. I read it from Misha and from someone else, I don’t remember, it is desirable that the dough immediately occupies the entire width of the form, but only fits on top. I bake in a cartoon in the country and bought a grill lid for this. Once in the cartoon I got a good roof, then I folded the dough, this one turned out I don’t remember which recipe anymore, but the dough here is not liquid in the literal sense of the word, but floating - you see the ears on the sides, these are signs of folding.
But I like such a dough based on hop sourdough, it literally gathered in a heap and developed further:

I'll also write a little: I really liked to leave a handful of dough for the next bread, the most interesting bread turns out.

Mila, I also like bread more in cartoon than in cotton. My daughter has a c / n, but she bakes in a multi-cooker. Again, the cotton is different, there are cool and simple, baked in different ways.
In the oven, a very tasty crust turns out and bread does not settle, I bake in it only in cold weather, in summer I do not cook at home at all
.

a cartoon needs bread for at least 500 grams of flour, or even more. Then a loaf is more beautiful there. I bake 300 g, I have a flatbread. The bread should creep up, then it is more magnificent.

Ksyusha, this is how it is, I bake a small volume, my roof is flat, and my daughter bakes, she crawls out the dough from the bowl and she doesn't even close the lid.

[Oksan]

My dough is watery, it fits faster, Nastya's is the opposite.

Oksan, probably not faster than yours, it's just that its activation time is more convenient for me - the very case when I picked up comfortable conditions both for myself and for the dough, that's why everything comes out so cool (the consistency is very comfortable, with a dome, bread fits on time not sour)!

Once in the cartoon I got a good roof, then I folded the dough, this one turned out

How perfectly the bread is kneaded! (y) Did this dough stick to your hands?

But I don't really like it.

Marina, and I do not like multicooker bread ... Not because of the taste, because of the look.
For a long time I have already thought that it is not enough to make bread tasty, it is necessary that it also bring aesthetic pleasure. At least for me so, although many will call it a whim.
And this aesthetic pleasure comes from my childhood, in which, unfortunately, none of the grandmothers baked bread. That is why I cling to baking rectangular shapes - loaves of black bread from childhood stand right in front of my eyes, and the smell hovers nearby ..., eh. I remember a piece of Moscow Borodino bread with butter and salt was SUCH a delicacy! And there was no need for sweets ...
I myself do not understand why the shape of the bread is so important to me. Probably, this is an anchor from childhood: we never ate bread baked on a hearth (round) in the Far East - there were loaves, loaves, and from the hearth - small buns. And to this day I somehow do not perceive round bread, it seems unappetizing, uncomfortable ... With my head I understand that this is the original form, the most correct, but. And not all rectangular shapes are pleasant: vertical buckets in x / n also do not attract ...
About the crusts: many have already said that pale bread crusts look unappetizing. Unless this is such a specially-magical white bread like ours Luda lapl1.
That's the same for me - if white or gray bread doesn't have a golden brown crust - it's not tasty for me and I start to find fault.
Someone will say, well, you, mother, have become very hungry. The shape is not the same, the crust is not the same ...
All the same, you want the bread not only to nourish, but also to warm the soul.

Oksana, but somehow I just happened to leave a piece of dough for the next batch. I collect all the remnants of the dough from the table and from my hands the remaining dough with the help of flour, (I cannot rinse the dough down the drain) I scrape off the walls of the pan, collect everything in one lump and put it in the same pan that I am kneading. Then this piece goes into dough. I have not read anywhere about this moment, but somehow it happened by itself. It turns out for a reason.
Oksana, what a beautiful bread and dough you have too.!

Oh, Nastya, you wrote everything the way I think. The type of bread is also important for me. But last summer I had to bake bread in a cartoon, from which I suffered a little, that it is not so beautiful.
The sourdough suits me very much, the bread is not sour, fluffy, tasty and, which is very important, not a long process of its preparation.

And to this day I somehow do not perceive round bread, it seems unappetizing, uncomfortable ...

This is probably really an individual perception. For example, I like to drink coffee from cups of a certain shape, height and size, I have such a fad, from the rest it is not tasty for me, and I am terribly indignant (well, not at a party, of course, but at home) if I suddenly get the wrong cup of coffee will pour.
So it is with your bread. And to me, on the contrary, round bread seems homemade, sincere, and rectangular bricks seem more "official". Probably because we always bought the "bricks" in the store, and my grandmother baked round. But not a hearth, instead of molds (what forms in the village were at that time!) There were large aluminum bowls, in which such large loaves were obtained, probably one and a half kilograms each.
And I already wrote that she put the new dough on a small amount of the old dough from the previous kneading, and it was not very thick, rather watery, she poured it directly into these bowls, but the roof never collapsed.

and the daughter bakes, she crawls out the dough from the bowl and she doesn't even close the lid.

Marina, what is baking right in the open cartoon? And baked?

that she put the new dough on a small amount of the old dough from the previous batch

Yes, Mila, I read about it from you, did not immediately answer, and when Nastya reminded about it, I decided to share it.
Yeah, when there is a lot of dough, open and bake open, bake.

[Lud-Mil @]

Lud-Mil @, Mila, to me on "you", plz!
Yes, I myself understand that loaves are my individual madness.

And about the cups, plates, utensils, it's also true - in a terrible bowl, and my favorite borscht will seem like slops. And I drink tea only from my favorite mug - always for 0.5 liters and only with a white bottom!

Pts I liked to leave a handful of dough for the next bread, the most interesting bread turns out.

I collect all the remnants of the dough from the table and from my hands the remaining dough with the help of flour, (I cannot rinse the dough down the drain) I scrape off the walls of the pan, collect everything in one lump and put it in the same pan that I am kneading.

Girls, and if I added an egg or kefir to the dough, I probably shouldn't leave it for sourdough, right? Suddenly, the lactic acid bacteria will be trampled or the egg will deteriorate ...

[Nastya]

Nastya, it is better not to leave with milk and egg additives. Suddenly something starts ...

Yes, Mila, I read about it from you, did not immediately answer, and when Nastya reminded about it, I decided to share it.

yeah, I wanted to say that you intuitively found this old way.

Yeah, when there is a lot of dough, open and bake open, bake.

I must remember, otherwise it sometimes happens to me that the dough rests against the lid, is fried to it, now I will know that in this case it is possible to open it.

Nastya, it is better not to leave with milk and egg additives. Suddenly something starts ...

Yes, I always pinch off a piece from the dough, when there is neither salt nor additives yet. But, I think, it is better to check with experienced ones - and not in vain, as it turned out! Now I will not try.

[Tricia]

Tricia, SISTRA, yesterday I bought a cup and saucer, and therefore I liked it! at the expense of the test: specifically: I don't remember, if it's a little sticky, I moisten my hands with water.
The form is already drying, waiting for you !!! Lost woman found in the closet with dresses in a box after jewelry - that's where the logic is? Probably a dry place

Mila, to me on "you", plz!

agreed!

Girls, if I added an egg or kefir to the dough, I probably shouldn't leave it for sourdough, right?

I also think not worth it. Previously, ordinary bread with baked goods was not baked, so they left the dough for sourdough.

[Oksanchik]

Lost woman found in a wardrobe with dresses in a box after jewelry

Oksanchik, Well, you burned it out, mother! For what sins did you hide her there?

The form is already drying, waiting for you !!!

* rubs handles *

I also think not worth it.Previously, ordinary bread with baked goods was not baked, so they left the dough for sourdough.

Mila, I already understood that my intuition did not fail me once again and kept my hand from a rash act.

Girls, what is this dry leaven that everyone was looking for so well? Tell me where you can read about it?

This is me, I dried the hop sourdough, I rarely bake it, but it multiplied a lot in the refrigerator - I didn't raise my hand to throw it away !!

[marika33]

marika33, Tricia, Omela,
There are no skvozniks, it is standing in a warm place. I added 1 tbsp of sugar to the leaven and kneaded the dough (I set aside a few spoons of the dough and added flour, water - it rose several times). And after 3-4 hours the dough rose by about two times. I'm waiting for what happens.

[Ligra]

And after 3-4 hours the dough rose by about two times.

Ligra, but for me these are excellent indicators! Even with ordinary yeast, the dough did not always fit me that way. And here, as a standard, it increases 2 times, I often bake it like that, I'm afraid to keep it longer, so as not to overate.

[Tricia]

Tricia, by leaps and bounds, like a textbook, everything happens ugh three times. And with the leaven, the process with the dough was strangely delayed, so it is not clear what will happen at the output.

Does not over-acid, do not be afraid !!!! And then try to make it so that the peroxide? And I'll see ..... How long will you wait, I'm waiting all the time.

And then try to make it so that the peroxide? I'll see ...

Aha, and then who will eat this sour bread? Do you think my hand will rise to throw it away?
Although, of course, you're right, you have to experiment.
Oh, just now I realized that I had screwed up: she promised to write everything down in grams, but flour for the next bread thumped, without measuring the weight .... Bermuda brains, in a word. The measurement is postponed until the next bread.

Marinochka, I refreshed the leaven, as you advised, right now. Does it also need to be nursed for 1.5-2 days? Thank you in advance for your attention.

I immediately put it in the refrigerator.

[sourness]

Nastya, my bread stood for a total of 36 hours, mine said: delicious with sourness... Ducks also need to be fed, they are poor, starving. I'm not kidding, try it on a bun, baby!

Oksanochka, did you tell me about "immediately in the refrigerator"? And I wrapped up the leaven after refilling and put it to the battery. Put it in the refrigerator right now?

[Nina]

Does it also need to be nursed for 1.5-2 days?

Nina, I will tell you how I did .. how I saw active fermentation and an increase in 2 times. then mixed and put in the refrigerator. I already wrote. that I had it overnight.

Ksyushenka, thanks for the answer! I will do so.

And I almost immediately (after an hour) removed it to the upper shelf, there is 10 degrees and they still multiply! I have to ask Marina. It has already been described, it seems
I selected the right amount for bread, and if there was little left, I fed it and left it on the table while kneading the dough, wrapped it up, cleaned it up, and then put the leaven in the refrigerator.

Girls, good evening!
I ran away without warning, planting tomatoes in the greenhouse. They are already gaining color, but all the time it was cold, it was impossible to plant. Today it is warm and weather forecasters promise us warm and at night it seems like a plus. Maybe not deceived, it's the end of April all the same.

Girls, I feed the leaven in a jar, put the jar in a container, it runs into it, I send it back there, but I don't wait for it to stop running away, I put it in the refrigerator. She runs away a couple of times in the refrigerator, and then calms down.

Girls, this is what happened:

Baked in the electric oven "Miracle" for 40 minutes, the aroma when baked, well, very tasty.
Girls thank you all for the tips

[Ligra]

Ligra, very small photo, difficult to see, but everything seems to be fine?
I am very glad that I liked the bread, that the leaven did not disappoint. Now you will act more boldly and go on experimenting. Baking bread is very addicting.
Congratulations on your first sourdough bread! Thank you too for choosing our starter culture!

[marika33]

marika33, Marina, forgive me that is not the topic ...Maybe you can find time to lay out a recipe for condensed pears? You are welcome! And that summer will begin, there will be absolutely no time. And the recipe is so wonderful, it must be released to the masses!

Okay, Nastya, I'll try to put the recipe. It turns out very tasty condensed milk, today they feasted on it. If you do not know what it is made of, it is impossible to guess.

Girls, I won't be there tomorrow until lunchtime, I'll go to the dentist.

Okay, Nastya, I'll try to put the recipe. It turns out very tasty condensed milk, today they feasted on it. If you do not know what it is made of, it is impossible to guess.

Please !!! Please !!! Although I have not even heard of such. but it sounds delicious Then when you put it out, Marinochka, here's a link please give me the atoms, I'll overlook the atoms

[Mila1]

Mila1, Luda, I will put and give a link.
Now the hot season will begin, there will be less free time. I’ve been on the forum for a long time, but I got hooked completely, in the fall, when I broke my arm and a period of forced idleness began. And now I have grown together with everyone and I am worried about you, who cannot get bread right away.

Okay, Nastya, I'll try to put the recipe.

Urraa !!!

Girls, I won't be there tomorrow until lunchtime, I'll go to the dentist.

Oh, I wish everything went quickly, well and painlessly!

Thank you, Nastya! Now everyone is anesthetized, not what it used to be.
By the way, three years ago I brought them a loaf of bread with hop sourdough. (Private clinic, doctor and nurse). The next time they told me that they almost ate it, without anything, just like that, dry. We were delighted with the bread.

Ligra, very small photo, difficult to see, but everything seems to be fine?

Yes, airy and aromatic. Increased it a little.