The simplest hop starter

Marish, and here I will say, great bread turned out !!

Thank you, Ksyusha

[Ksyusha]

Ksyushawhat a beautiful bread! I congratulate you on such a wonderful result! I went to watch!
marina-mm, Marina, you have excellent bread, tall, with a dome.
Marina, what is the weight of the loaf?

[Marina]

Marina, about 600 g.

Yes, no more, it is clear that it is airy.
Marina, have you tried to squeeze it crust to crust? You press it, it shrinks and recovers instantly.

[Marina]

Marina, it did not compress the crust to the crust, but it is springy, yes, it is restored to its previous volume.

Marinochka, I want to put milk bread on Ksyushin tomorrow. Just add whole wheat flour to it for good.

Ninochka, I wish you success in baking bread! Ksyusha has beautiful bread, we have something to strive for.
Her milk bread is next to me too, but first I want to bake mustard bread.

I got into old hops. It is worth the first day, bubbling, but not rising yet.

Olya, not much time has passed for the leaven to rise, only the first day, for the first day she behaves like that. Let's wait another day.
Let's hope she gets active!

Marinochka, will you bake mustard bread with beer and mustard?

Nina, no, only with mustard, no beer. We don't buy or drink beer, so I will deviate from the original recipe.

Marish, this beer also somehow embarrassed me, but I liked the bread itself. Do you have mustard with seeds? Marinochka, when will you do, will you advise on the bookmark?

[Marina]

Marina, and can use kvass instead of beer? At least partially, so that it tastes closer to the recipe?

Yes, Ninochka, I bought mustard in a jar, French, with grains. Hopefully the bread will not be worse if I replace the beer with birch sap.
Yes, when I bake, I will definitely unsubscribe.

Marish, I was thinking about kvass, but I don’t want to buy it, but I’ve strained to put it home on purpose with time. I'll try it on juice. I really liked the early mustard bread, it was not on beer.

[Marina]

Marina, so I thought you have your own kvass already in use, You talked about beetroot, well, if not, then you can try it on juice.

No, Marish, I cook bread kvass only in summer, in the heat. And I'll put the beetroot tomorrow, I need to put the remaining large beets into kvass.

Do you add sourdough to bread kvass to swing it?

Yes, you need to add sourdough, otherwise it will not ferment. Previously, before the leaven, I put it on yeast.

Olya, not much time has passed for the leaven to rise, only the first day, for the first day she behaves like that. Let's wait another day.
Let's hope she gets active!

Yes, I hope he comes to his senses. No - I am reviving her.

Girls. I'm with a new old bread.)


Sesame bread made from premium flour and sourdough (Omela)

Ksyusha, again you have bread for an exhibition, very beautiful! Thank you very much for such a beautiful photo!
I went to see the recipe. I didn't bake bread today, I didn't eat it, I stayed for tomorrow.

Ksyusha, you are smart!

[Marina]

Marina, Nina, Thank you! And I sobssssno and have nothing to do with it. all HP and leaven.

[Omela]

Omela, Ksyushenka, today I put a dough on your milk bread. At 11 am. It should stand for 12 hours, then an hour, then another 4 hours. I’ll dance around him all night. I didn't calculate over time. Tell me how to get out of the situation.

[Ludmila]

Ludmila, I put the dough overnight to bake in the morning.
1. You can reduce the time for dough (if there is active bubbling and increase).
2.You can also reduce the time for fermentation 30 minutes + 2-4 hours (here you have to look at the rise of the dough).
3. Or else, as an option, knead the dough and refrigerate overnight, let it warm up for an hour in the morning, shape the blank and watch the rise.
4. Or knead, allow an hour to come up, put in the mold and put in the refrigerator already in the mold. In the morning, you can immediately put it in a strongly preheated oven (if the increase is sufficient).

[Omela]

Omela, I don’t even bubble up the dough. Only 3 barely noticeable bubbles Can I put it in the refrigerator overnight, and continue in the morning or not?

Only 3 barely noticeable bubbles

Is it from 11 am ?? Nuuuuu not nayu .. maybe cold ?? let it already stand at room temperature. and in the morning you will knead the dough. She will sleep even more in the refrigerator ..

Is it from 11 am ?? Nuuuuu not nayu .. maybe cold ?? let it already stand at room temperature. and in the morning you will knead the dough. She will sleep even more in the refrigerator ..

OK. So I will.! All the same, the bread will turn out. For some reason it seems so to me. And it's really cold in our apartment today. The wind rose. Horror.

[Ludmila]

Ludmila, for starter culture you need 28-30C, this is important. To do this, you can create, for example. primitive proofing cabinet. take an ordinary box of sufficient size and put such a light bulb there, 40W is enough to maintain the temperature. Or put in the oven with a light bulb.

[Omela]

OmelaSo my leaven is good. I've already baked on it. But the dough is rising badly today

Maybe the flour is different, I've noticed that it rises worse on v / s than on 1s.

Sun. Prior to that, I added rye and whole grain

Well, here I am talking. that rises worse on the tower.

Finally got hold of hops! I put the leaven this morning, while the small bubbles are visible, but there is still no pronounced smell. I added flour with rye wallpaper, I hope that signs of fermentation will appear tomorrow.

Finally got hold of hops! I put the leaven this morning, while the small bubbles are visible, but there is still no pronounced smell. I added flour with rye wallpaper, I hope that signs of fermentation will appear tomorrow.

Cool!!! I like how the sourdough smells like hops

Nikusya, dear, everything will be fine! Just wrap it up warm.

Virgin, and I have already baked two breads on hop sourdough. True, I had to cheer her up a little - I put yogurt in a cartoon for a program for 3 hours. covered with another pan. Yes, I put the dough in a bucket of HP for the night. Kneading is also in HP, and proofing and pastries were in a multicooker. They turned out to be nothing like that, one on whole grain with the addition of green buckwheat, etc., and the second - well, completely black.
I don't really like it yet - the taste of the hops is so good, beer-bitter. In beer - what you need, but in bread somehow not very.
About light bitterness. Does anyone else feel?

Lyudmila, Nina, thank you for your support!
Today I closed the jar with a package and put it on the window. She went there in the sun ... the smell is pleasant, I don't even know what it looks like, it smells like fried buckwheat. I fed her a little bit, and tomorrow I'll try to make dough for the night.

About light bitterness. Does anyone else feel?

Olya, I have no bitterness. And how much leaven do you use in the dough? And boiled hops for a long time? Marina wrote. that if it is not enough, then there will be bitterness. And the amount of hops is also important - you can't put more glasses.

[MariV]

MariV, it seemed to me that I felt a little, at the first feeding I did not add hops - it was not cooked, then the bread did not taste bitter. Here you need to understand a glass of whole hop cones is very different from a glass of chopped hops!
Marina wrote that if everything is done correctly, it should not be bitter. And in the internet they write that hops are different.

A glass of hops (cones), boiled as much as indicated in the recipe.

Here you need to understand a glass of whole hop cones is very different from a glass of chopped hops!

aaaaa ... and I put a whole pack of chopped ... but I, however, added more water (significantly), it seemed to me that everything had boiled away.

[MariV]

MariV, Olya, my bread does not taste bitter at all. I already wrote that once I decided not to boil the hops, I thought that he would then be more active. The bread with this broth was bitter.
And after boiling the hops, how much broth you have left? A little more than a glass should remain. If there is less left, the result is more concentrated.
Now you can add a little water, honey and flour and let the leaven work for you. There should be no bitterness in bread at all.
And your bread turned out to be excellent, all in holes.

Nikusya, I congratulate you on getting the sourdough on hops and wish you successful bread baking!

but I, however, added more water (significantly), it seemed to me that everything had boiled away.

Ksyusha, I also add water, sometimes you trace it and there is very little broth left. I squeeze out the hops, then fill it with water and squeeze again.
But I don't measure anything, I do everything intuitively.

[Omela]

Omela, Ksyu sIstra, I also threw in the pack and added water, everything finally boiled away from me, there is less glass left, the gas stove is great!
In any case, now there is no bitterness, although the family members did not feel it before, and I tortured them, believe me, I got everyone with questions!
Olga, the bread turned out to be very, very beautiful! You are doing everything, why be surprised!

So I put the pack, only the first time I tried on this pack, about a glass and it turned out. And then 2 glasses of water, all according to the recipe, then I see that about half of the original volume boils away, and this is how a glass with a little broth is obtained.
The bread never tasted bitter. That sour once - yes, so because I forgot to put sugar in the dough, although everything rose perfectly, I remembered when the bread was ready.

I forgot to put sugar in the dough,

And I never sprinkle.

On the first page of Marina, honey is added to the dough, so I dough with sweet and feed, all according to the recipe.
My honey is buckwheat, I don't really have it in bread, it's better to eat it this way. I only add honey to the leaven. And sugar in the bread.

that I forgot to put sugar in the dough, although everything rose perfectly, I remembered when the bread was ready

Marina, did you add sugar to the dough at all?

.