The simplest hop starter

Girls, and last night I fed my sourdough and left it overnight near the battery, wrapping it up like a child. In the morning, she got up, covered with small bubbles and I put it in a jar and in the refrigerator. Now I came, looked into the refrigerator, and my leaven grew so much and became even more bubbly. It must grow even in the refrigerator. I have never seen anything like this! Girls, did I do it right?

Nina did the right thing. Just look so that you don't run away. When will you put the dough on your bread?

Marinochka, dear, did everything go well for you? Teeth are serious and not very pleasant business. I will put the dough tomorrow. Thank you for your care and warmth!

Thank you, Ninochka, I put the filling on the tooth. It's okay.

Girls, yesterday the dentist told me that a lot of young people seek help in dental treatment. Because of the use of Coca Cola, they will very soon be completely without them. He says that the pale neck near the tooth is dead, the acid completely eats away everything. Few people listening, many hope for implantation. But implants also do not last forever, and even give big complications.
If your family member is fond of these drinks, convince them that they are very harmful.

Girls, I came to tell you about my experiment. Remember my very first bad bread?

My first bread yesterday failed .... It turned out to be a heavy "plasticine" cake, we ate a couple of pieces, the cake was almost tasty, but cool.

I wanted to throw it away, and then I thought - since I should throw it away anyway, why not try to revive it? All the same, flour was spent on it, and most importantly - precious leaven. In the morning, leaving for work, I broke this loaf into pieces and filled it with water. In the evening I ground this "jail" with a blender in mashed potatoes, it turned out to be such a thin dough. I added a spoonful of sourdough and a little honey there. By nightfall, this dough bubbled up very well, I put half of it in the HP (I put the second in the refrigerator), added wheat flour, a little vegetable oil, turned on the dough kneading and left it until morning. Early in the morning I woke up, looked - the dough rose on the whole bucket, I just wanted to turn on the baking, but sleepily poked the wrong button - instead of Menu, I pressed Start, but of course the dough settled immediately. I had to put it in a cartoon, I did not wait for a full rise, I was afraid it would oxyderate, the loaf turned out to be low, and the crumb is a little denser, but the taste is excellent.
The next day I mixed the second half of this dough with rye flour, also did not wait until it rose to the entire pan, for a similar reason - while I was distracted by other things, the dough stood for five hours in HP, and then in the multi for another three hours, I was afraid that will peroxide. In vain I was afraid, a couple of hours could still be given for proofing, there would be a higher loaf. But again the taste is excellent! So my experiment was successful. Here is a loaf of "reconstituted" rye bread.

In general, I baked bread for a week in three days, we will not eat in any way. But also bread pleases that it does not stale for a long time.

Well done, Mila, found a great way out and applied the failed bread! The crumb structure is still firm, but baked. And most importantly, the bread tastes great.
I hope your next bread will be successful!
Mila at the bakery kneads old, moldy bread into a new portion and sell it to people, and even with thermophilic yeast. Their bread is sour - sour, which is impossible. And sourdough bread is a completely different matter.
Yes, bread does not dry out for a long time and does not grow moldy.
And yesterday I baked three small loaves, in the evening we ate 2.The result is such a lush and delicious bread.
Fresh crusty bread with cold country milk, mmmm, no cookies needed!

The crumb structure is still firm, but baked.

Marina, yes, it is a little denser, not airy, you could still give time for proofing, then it would be more porous. To make it clearer, I will say that in terms of density it is similar to store-bought rye bread. And so it was baked completely, there is no dullness and excess moisture.

Mila, but still, it was a very long process. You start baking bread, you will already have experience, everything will turn out much faster.
Look, I put the dough yesterday morning, at 8 o'clock. She stood with me until 16 o'clock. I kneaded the dough, gave it 2 hours for proofing and the bread was in the oven for an hour. There was fresh bread for dinner.

[Marina]

Marina, my bread will definitely not rise in such a short time. I don’t know, maybe I got such hops, because my sourdough started to bubble fully only by the end of the third day.
In the fall I will cook from my hops, yesterday I checked the seedlings - in three places in the garden hops have already come out, but there are so many!

Mila, what water do you put bread on? not chlorinated?
Try to put a dough on tomato juice, is there, probably? I now bake with birch sap, the taste of the bread is much better and the rise too. Tomato juice also makes wonderful bread. You can put on apple juice, just so that it is not very sweet. The dough rises well in spring water, and not from a well.
It was not for nothing that bakers in St. Petersburg brought water from Moscow, because in St. Petersburg the water is worse, water plays an important role.

[Marina]

Marina, thanks for the advice, I'll try different options.
But I am quite satisfied with what is now being obtained, I have no goal of getting airy bread. How to explain this, for me this is more of a loaf, and bread, in my mind, should be of sufficient density, so that the result suits me perfectly.

Marinochka, I put the dough last night. The rye flour was the last, it turned out to be only 60g, I put 3 tbsp for insurance. l. starter cultures, honey and 140 gr flour 1 sec. In the morning, the dough escaped from the container, it was all kind of airy weightless. I have never seen her like this. I put the dough on the bread, after about an hour I looked in, and there the dough rose to the edge of the bucket. I quickly put it on the baking and it turned out to be bread with a crispy crust and just some kind of delicate crumb. I think that another time 2 tbsp will be enough. l. starter cultures. Yes, now I am sure that this bread is worthy of all my previous failures. Delicious, tender, not just bread, but a miracle! But most importantly, when I looked at my starter culture in the refrigerator, I was surprised - my starter culture, like in a fairy tale, returned everything that I took. Marinochka, dear, thank you for your kind heart and responsiveness! Thanks to all the girls who helped me, thank you! I will continue to bake, and if a question arises, then I know that you, my girls, are near!

Oh, you teased me here with your leaven! I have been running around the city for a week in search of hop cones, and there is no pharmacy, there is some kind of shortage! You will have to order in the online store ...

Ninochka, I am happy with you! It is so pleasant to read that the bread turned out to be delicious, airy! I sincerely congratulate you and thank you for your kind words. Now, I am sure that in the future, bread baking will delight you and your family. Because experience comes, intuition.
The girls will also be pleased to read the words of gratitude, because they all figured out your first failure together.
Nina, if you take an extra spoonful of sourdough, it will not affect the taste of the bread, and the rise of the dough will be better.
Congratulations again and I am very glad that I liked the bread.

[Nikusya]

Nikusya, yes, many have a problem in buying hops, especially in Moscow and the Moscow region, girls cannot buy.
Order, buy hops and join our company. We will be glad to see you!

Girls, at your request, delivered a recipe pear condensed milk.
In the summer I could not deliver, there was no time, and I think that again I will not be able to do it for the same reason.

Marinochka, special thanks for the condensed milk! I will cook, it will be very tasty with our bread!

[Lud-Mil @]

Lud-Mil @, Well, artist, I have never been joking like that! overeating bread
And my baking didn't work out today, eh! It's a pity I put a lot of smakota in it!

Girls, good evening! I'm looking for advice. I put the dough today, I was counting on the oven tomorrow morning, and she is so nimble, she has already grown to three. What to do, knead and bake at night looking, or refrigerate it? I did not think that the leaven would be so active, it stood for almost 4 days without signs of life, although it was +27 in our house) and then woke up and started ...

Ksyusha, what didn't work out? dough not rising?

[Musya-Marusya]

Musya-Marusya, Tatyana, and what time did they put the dough?

[Marina]

Marina, an hour and a half ago, at eight in the evening. Probably a bit early, right?

Tanya, everything is fine, do not put her near the heat source, let her stand on the table, and for safety put the container in an additional vessel so that she does not run far if she decides to run away.
Let it stand, play until morning, do not put it in the refrigerator. And in the morning, knead the dough for bread, you can early. It is better to put the dough at night, then what is early, not dangerous, it does not oxyderate.
An active leaven and dough, very wonderful. This means that it will take a little time to rise the dough.
I wish you successful bread baking and we will wait for a photo of it, if possible!

[Marinochka]

Marinochka, thank you very much for the promptness))) we now live in the country all the time, we have enough warmth, so that the source of heat comes from everywhere. now I will prepare a bed of my dough, I hope it will not float away)))))

[Marina]

Marina, good morning. During the night, my dough ran into a bowl)))) I kneaded the bread, it suited me for 2 hours, now I put it in the oven. It was necessary to let it come up longer, the roof was torn off a little, I thought the dough had doubled once, then it was already possible to bake. well, I think everything will come with experience, since I'm a beginner baker)))
I wanted to cut the roses while there is no rain. Eh, hurry up!
a rather intoxicating aroma emanated from the dough, so I wonder: sourdough for hops, will bitterness be felt in the bread?

the roof was blown off around the perimeter, the result of insufficient detuning of the test! very active leaven, it was necessary to give more time ...

Good morning, Tanya! it's good that you put the bowl under the dough. The leaven is active, wonderful.
Tanya, the bread can increase by more than 2-3 times. The fact that the roof was blown off is not scary, he is not bothering for a competition. Although the appearance deteriorates. Experience comes with every bread baking. It keeps getting better and tastier.
The bread does not taste bitter at all. He has such a bakery and intoxicating aroma.
We are waiting for photos and impressions!

The bread grew in the oven and became even larger! so my bread doesn't even have a roof, but a visor. I remembered the movie Mimino))))
Yes, we bake bread exclusively for ourselves, but it's nice to watch when it turns out okay. tomorrow I'll step on my throat, but I won't give myself a "quick" bake.
Then I will report, show the results of haste, for the edification of others, how it is not necessary to bake bread))))))

Yeah, Tanya, we are all in a hurry, everyone lacks patience. Moreover, we do 10 things at once, and this is not always the desired result.
Work on mistakes is absolutely necessary, and we will also wait for it, so as not to repeat them.

[marika33]

marika33, Marina, overexposed! okay will be a second try! Let's go to your condensed milk.

Ksenia, okay, it happens, don't be upset.
I, too, somehow put the dough on half a liter of water, but I expected it to rise like a liter. Yes, it rose, but I put it in the oven, it fell off, there was no dome.

Lud-Mil @, Well, the artist, I have never been kidding like that! overeating bread

It's funny to you, but we still haven't finished half a loaf of rye since then. But in the morning I put in a new dough, in the afternoon I will bake fresh bread for tomorrow.

Mila, are there few eaters?
And yesterday I baked three loaves of a liter of birch sap, I was left alone, tomorrow I will have to bake again. We have a grandson now, so he constantly eats bread. All right, there was nothing to eat, but bread is sweeter for him. It is so tasty, aromatic, airy crumb, crusty crust.

[Marina]

Marina, so two in total, I'm a son.

[Marina]

Marina, Hi! I didn't manage to report yesterday, as I left for the site, so I crawled home in the evening, dandelions are dark, darkness! And tear it means I am dulled and I think, well, why didn't you go to tear them right away, but the dough would grow for yourself ..... in general, I came to the conclusion that it is strong with a distant mind. BUT...
like grit comrade Mopasan "Closer to body bread "

to say that the roof was blown off is to say nothing, the bread tastes good, but it seems to me that it was necessary to give it another 10 minutes in the oven, my shape is very large. Tomorrow I will take L-7 from Alexander, I will try in it.
Thank you for the recipe, I understood my mistakes, I will be corrected)))

Marinochka, the 4th day has already started, and the starter culture in the refrigerator is still alive and growing. Tomorrow I will put dough on new bread and I want to add whole grain flour. I think everything will be fine. Marinochka, the leaven has to be mixed so that it does not run far. It is right?

[Musya-Marusya]

Musya-Marusya, Hello Tatyana!
For the first time, very normal bread. Of course, with your active leaven, if you let it rise to its full extent, it would be more airy. The structure shows that it is dense. But this is the first experience, excellent for the first time. Thank you very much for the photo report!
Tanya, are the dandelions so big already? And I still can’t pick the spikes, they’re still very small.
ninza, Ninochka, add a little rye flour to the dough, it will work better.
Is the leaven still rising in the fridge? So it still works. Of course, it's right that you mix it, enrich it with oxygen and prevent it from escaping.
I wish you success in baking your bread! Nina, if you have any questions, ask, we will bake together, I am planting, but I dive into the computer. and the girls on the forum, if you need help, they will prompt.

And this is my yesterday's bread on birch sap.

The structure shows that it is dense

yes, it was heavy. today I'll put it on for the night again, you need to correct the shortcomings)))

Tanya, are the dandelions so big already?

There were so many of them that I can't straighten up today. And the most disgusting thing is that they got out a little and already a bunch of buds on them. Eh, it's a pity that they are not neighbors, otherwise it would be possible to feed your chicks.

And this is my yesterday

What a handsome man!

: girl_romashka: Thank you, Tanya! I am always glad when bread turns out. a little photo turned out badly. I filmed in the evening, the light fell from above, the barrel in the shade turned out to be dark, in fact it is golden.
Tanya, we have a dandelion caper theme. Here here... You can cook.

Marinochka, dear, thanks for the advice! I admired your bread - just handsome! I also wanted to ask, can I put bread on the rosehip broth? How to add it: in the dough or in the bread itself? Do you have your own birch sap or purchased? So many questions I have. And so far I only dream of bread like yours.

Ninochka, I baked bread with a decoction of hawthorn and wild rose. I just put the broth on the broth instead of water. on hawthorn broth it turns out tastier. I read that before even flour was made from dried hawthorn berries and added to the dough.
The birch husband collected juice, collected 80 liters. We drink it instead of water. Stands in the basement, while it is not sour yet, you need to make kvass for the summer.
Thank you, Ninochka, for evaluating the bread! You will have one too soon!

Girls, maybe someone will be interested in reading about the processes occurring in the hop sourdough, why hops are more bitter, etc. 🔗

[Ligra]

Ligra, thanks, I read it!

[Ligra]

LigraThank you very much for the link, bookmarked it, read it, it will be interesting to know.

Girls, I'm with new bread. This time from 100% premium flour.Rye flour in the sourdough is absolutely not felt.


Dairy bread made from high quality sourdough flour (Omela)

I decided to show off, baked Ksyushin apple bread with sourdough, just added some bran there, for good, fragrant and rose very well. Baking in KhP, in a double bucket, a rye partner left with the men for nature.