The simplest hop starter

Marina added to the dough, but it turned out little, the bread sour in the end, and both wheat and rye. But my eaters didn't really notice it, so they ate it.

I do not always add honey to the dough either. If the leaven is active, then the dough ferments well without sweet. But I always put the dough on rye flour.

Yes, I noticed long ago that rye flour has a very active dough, but not wheat flour. Wheat sweat, when the dough comes up, catches up.
Then, maybe for a long time I had everything, so all the sweetness went into acid? And the leaven is not so active, since it asks for something sweet?

Marina, the leaven must contain sugar or honey, otherwise she will be hungry. It cannot stand and peroxide too much. You didn't report sugar, that's why it turned out sour.

[Mistletoe]

Girls, I baked mustard bread today on prescription Mistletoe.
My men said that the bread is wonderful and confirmed it by the fact. The loaf is gone. I also liked it, the grains of French mustard gave the bread a spicy taste.

instead of beer, I used birch sap.

Marina, I have honey in sourdough, it's not sour, I've tried
So I just cooked it up once. I went to put the dough, tomorrow we need bread.

I went to put the dough.

This is a good thing! Good luck, Marish, to make your bread airy and tasty!

[Marina]

Marina, Thank you!

[marika33]

marika33, Marina, beautiful bread!

[Loksa]

Loksa, Oksana, thank you very much, it is not only beautiful, but also very tasty!

Marinochka, bread is a lovely sight! I have questions for you right away: are the mustard grains solid in bread, tell me this bread goes well with tea and did you do everything according to Ksyusha's recipe?

[Loksa]

Loksa, Oksana,

Olga, the bread turned out to be very, very beautiful! You are doing everything, why be surprised!

Hello girls!
Thank you very much for sharing here your experience, your successes and failures.
I've also made hop sourdough and baked sesame bread in milk on prescription Mistletoe. I followed the recipe exactly, even in time everything exactly coincided. And the bread turned out to be lush, high (unfortunately, I did not have time to take a picture - my husband took it on a business trip, I will correct it next time)
There is only one BUT - the bread is sour. What is the reason, tell me, please! Most likely in sourdough ... I have it working, but slow, since the hops were "not the first freshness." The sourdough lives in my refrigerator for about a month. And all the breads that I tried to bake were sour. For black bread this is still acceptable, but for white bread it is not very good
Do you also have bread with sourness, or is it just me?

[ninza]

ninza,

I have questions for you right away: mustard seeds are hard in bread

Ninochka. the mustard seeds in the bread are not hard and have even become somewhat softer than before baking.

say this bread goes well with tea

Nina, I was a little doubtful whether it would be suitable for tea, I also asked Ksyusha. In fact, we drank tea with bread, and sour cream for bread. The grains did not interfere or impair the taste, the combination is acceptable.

did everything according to Ksyusha's recipe?

I just replaced the beer with birch sap.
Dana_N, Dana, I haven’t baked bread according to Ksyusha’s recipe yet, but her bread was definitely not sour.
You may have several reasons, the leaven is acidic, there is not enough honey or sugar. If there was a high temperature and the dough became sour.
In my cases of baking bread, there is no acidity in the bread. And with sourdough hops, bread is rarely sour.
Refresh the starter, more than a month is already a lot for it, you can refresh it with honey, flour and a new decoction of hops.It will become more active, and if peroxide, then the acidity will go away.

Marinochka, thanks for the quick response!
Tell me more, please, how often do you need to renew the leaven so that it is not sour?
I don't bake very often, about 1-2 times a week, so there is still quite a lot of leaven.
It turns out that you need to discard part of the old sourdough, and add a fresh decoction of hop cones, flour, honey to the rest, leave it for fermentation, and then put it in the refrigerator?

No, Dana, you don't need to throw anything away, if there is still a lot of leaven, then add honey or sugar, leave it warm so that it ferments, it refreshes, then you can put it in the refrigerator.
I also have enough of it for almost a month, but it does not peroxide in the refrigerator. You can give less time for the dough to make the bread less acidic.

Marinochka, and I'm doing a little wrong to avoid acid in the dough. I pinch off a piece from each dough (before adding any ingredients other than flour, sugar, water), add sugar, water and set it to fit.
Now, instead of water, I add liquid yeast with hops and honey.

The large jar of sourdough scares me a little - I'm always afraid that he will run away! And I still feel the sourness. And it doesn't fit into the refrigerator, that's why I put a small amount of leaven in a 0.5 liter jar. Then I feed 2 tbsp. l. liquid hop yeast, flour and add to a warm place on the rise. Right now, it is being activated.

Nastya, you are well done for finding your method for leavening!
Nastya, I am very satisfied with this leaven because it does not require additional attention. I see that the bread runs out, put the dough for the night, bake bread in the morning. I don't create special conditions for dough, but for raising bread, of course, you need warmth.
A can of sourdough has taken its place in the refrigerator for a long time, has already fit into our life.

I congratulate everyone on the brightest holiday, on Victory Day!
Peace, Kindness and Joy to all of us! So that we and our children do not know the worst thing on earth - war!
We watched the Parade in one breath: with delight, pride, gratitude! Victory Day, a joyful holiday, but tears are always on this day ...
You can exhale, I am always very worried so that it does not break, so that there are no provocations, so that everything goes well!
Victory Day, a joyful holiday, but tears are always on this day ...
Happy Holidays!

The girls, reading about the hop sourdough, read the following: since the leaven is eternal, then part of the sourdough from flour, honey and sourdough after she came to add the sourdough to the sourdough itself and mix, which determines eternity (it cannot end because of such feeding )

[Ligra]

LigraYes, it is possible to maintain the sourdough that way, but I suppose it will not be as active and strong as when adding fresh hop decoction.
There are good reviews, but how about raising the dough?

[marika33]

marika33, but the little man describes that he has been baking well for years, she did not save the link where she read it.

Girls, dear, all of us with a Great Holiday! Health, joy, success in all good deeds! Marinochka, I have starter cultures left for one loaf. Now I'm thinking about the continuation stage. Marinochka, so you need to take half of Art. cones and a little more Art. water, boil for 15 minutes, add 1 tbsp. l. honey and add the rest of the leaven. Mix everything well, but then: immediately put it in the refrigerator or leave it warm and wait for it to bubble and only then put it in the refrigerator? Do I need to wait 2 days again? Thank you in advance!

Ninochka, thank you for your congratulations!
Yes, Nina, that's right, add everything and leave it on the table or put it in a warm place so that the leaven begins to ferment. When the peak of fermentation has passed, then put it in the refrigerator. The time will depend on the strength of the hops, you can remove it after three hours, you can remove it after 5. But you don't need to leave it for 2 days, it will oxyderate. Look at her activity. I sometimes clean at the peak of her fermentation, she is still trying to escape in the refrigerator.I didn't notice the difference in the rise of the dough, in any case the bread rises perfectly.

Marinochka, dear, understood everything. Thank you.

Hello girls. Has mastered the topic to half. Yesterday I started this cherished leaven. And then I woke up today with the thought that it was wrong to put rye wheat flour into the broth. Did you need the usual rye? Or is it correct?

[drag]

Good morning dragYou did it very well, the best option is that of rye, and even not peeled.
I have never seen such flour on sale, CZ is the most useful flour.
We will wait for your result; the leaven should be active on such flour. I wish you success!

[Mistletoe]

Girls, and I baked milk bread for recipe Mistletoe It turned out a very very lush bread, it tasted like Easter cake. Maybe because I had boiled country milk. The bread was so airy that it was impossible to cut it, so I can't show it.
I baked three loaves at once. One on water, the second on milk and the third was 50/50. We are now alone, there is less bread, so I froze 2 loaves. We have already defrosted one and are finishing it. I did not expect such an effect from thawed bread, it was so fresh, as if only from the oven, only the crust was not crispy. It's just a wonderful way out of a situation when there is no time to bake bread and you can freeze it for such a period.

Marina, I've been freezing for two years now, I keep my place in the freezer.)

Ksyusha, I looked at you, wanted to go and thank you for such an idea. When I read that you are freezing bread, I thought to ask you about it. And I forgot to ask a question.
Therefore, now I am very grateful to you for this way of preserving fresh bread!
I really liked it. This will be especially true in summer, when it is hot and there will be no time.

Here is the most important thing in the house - freezer! Marina, beautiful bread! Aya looking for a shape for a small loaf, haven't you decided on a round or square-rectangular yet? I'm more inclined to round!

[Loksa]

LoksaThank you Oksana! the bread is very tasty.
And the freezer, yes, the right thing. I have three of them and 2 more large refrigerators. Now one small freezer, turned off, transferred from it to the freezer of the refrigerator on the summer veranda. It’s time to move there already, but it’s so cold, it’s just horror. My seedlings were teleported first by the north wind, then by the south, now by the west. And not just a wind, a hurricane the second day. Everything lies on the ground.

I'm more inclined to round!

I also like round bread better. Like an early loaf. Oksan, you have a glass form, why doesn't it suit you?

Can this bread be baked without a mold? I have molds for bread, and I somehow feel more familiar to mold the bars.
The hops were delivered to me, hurray! One of these days I will make leaven.

[Venera007]

Venera007, Tatiana, of course you can bake bread in any form or without. I and rolls, I bake pies on a baking sheet and loaves too.
Congratulations on your hop purchase, it turns out it's not so easy to buy it.
Good luck and success in preparing the leaven!

[Marinochka]

Marinochka! What a beautiful bread! (y) Can you show the cut?

Marinochka, dear bread turned out wonderful! I have not communicated with you for a long time and I miss you already. Tomorrow I'm going to put some bread on refreshed sourdough - cumin based on Mistletoe - Ksyusha. The starter culture turned out to be very active: on the 3rd day it tries to escape in the refrigerator.

[marika33]

marika33, Marina, Thank you! The task is really not an easy one, in local pharmacies, when asked if there are hops, they ask: "What is this?" So I had to order online. If everything works out, then I will continue to buy from them.
So keep your fists for me, I will report on the result.

What a beautiful bread! Can you show the cut?

Yes, yes, cutter, and try a piece)))

I also wanted to ask, what volume of containers for preparing the leaven is better to take so that it does not run away?

[Venera007]

Venera007, Tatyana, I'm still looking for a comfortable vessel for my wretched small refrigerator ...
Everything is inconvenient: now it is cumbersome, now it is not enough and the leaven escapes, now the necks of the cans are narrow, then something else. I am inclined to buy a thick-walled transparent jar for bulk products with a wide neck at IKEA. But what kind of lid to fit so that it doesn't dry out and the leaven doesn't suffocate - I don't know yet.

Marinochka, we have already discussed this topic, I remember that you have specials. there is a place in the refrigerator. And the container? Do you keep sourdough in ordinary liter / three-liter jars?
I reread the topic and saw: you are writing both about the bank and about the container in which the bank stands for insurance. Eh, I just won't fit!

And generally speaking, Tanya, Venera007why are we suffering ?! We need to save up for large refrigerators of 2 meters!

[Anastasia]

Anastasia, it looks like I have a difficult task to shove unpushable in the refrigerator.

Nastya, Ninochka, thank you for your kind words!

Can you show the cut?

Yes, yes, cutter, and a piece to try

The girls' cut is not entirely successful, uneven, because it was impossible to cut it, it bounced under the knife.
See which one is not exhibition.



Tanya, I can't cut off a piece to try, we ate it quickly.

The starter culture turned out to be very active: on the 3rd day it tries to escape in the refrigerator.

Ninochka, so you got a good hop. You should have a fluffy bread.
Yesterday I also added a fresh decoction of hops to the leftover sourdough. The hops were dark, not as usual, yellowish, the sourdough was running out all the time. Today I will bake bread on it, in 15 minutes, I have already risen.

So keep your fists for me, I will report on the result.

We hold, hold and wait with a good result! I wish you good luck and success!
Nastya and Tatiana, my leaven is in a liter jar, and for safety reasons I put it in a plastic container over its area. But I use a lot of leaven for bread, for kvass. If you do not often bake bread, then you can put the leaven in a saucepan, and then pour it into a jar, in which it will be convenient for you, a half-liter jar is enough.

Marinochka, dear, good luck!

[marika33]

marika33, Marina, cool cut! My shape is very good and I like to curl, but I am not satisfied with the size, too big! But I don’t buy yet, I’m thinking, choosing and I want the baby to put it in the bread maker.
You can bake a very good loaf without a form, but I like soft dough, which grows better in the form and the form should be high, so that when laying the dough it takes up the entire bottom and grows to the top (I read this in a smart book). Messy wrote,: girl_pardon: like Shmogla

[ninza]

ninza, Ninochka, thank you very much!
Oksana, you wrote everything clearly, I also read about this condition. I baked rolls and loaves, but in order for them to keep their shape, you need a thick enough dough. I also read that before the dough for baking bread was literally poured into a mold, and not applied. The bread is more luxuriant if the dough is thin, but here you have to intuitively feel that it is not so liquid, otherwise the dome will fall off.
Today I baked in the oven at home, because it's cold outside and the heating was turned on. In the summer, you will have to pick something up, because the oven in the summer kitchen is smaller than at home and the form for three loaves is not included there. And in the cartoon I don't want to bake anymore.

[marika33]

marika33, Thank you. Probably, I'll try to put it in a liter jar, and then we'll see.
And the bread means it was very good, no longer)))) nadot also try to bake it somehow.

Marika33, thanks for the quick reply, but I screwed up. It's cold now, but our hot water was turned off. I put the starter in the oven with the light on and with a mug of boiling water, as in proofing. In the morning she is there. In the morning there were bubbles on top. But not now. I put a thermometer-30.7 in it. Cooked? I added a teaspoon of rye sourdough and put it on the refrigerator. What if it comes to life?

[dragging]

dragging, we also turned off the hot water, it's damp and cold outside. And the house is also cool. I'll start the leaven when it gets warmer outside, hot water will not be available soon.

[Venera007]

Venera007, Tatyana, when you grow the leaven for the first time, it is not so active, it will not run away. If you try, you can put the jar in a bowl or container.
drag, what a pity that it happened. Above 28 degrees, yeast dies. If you added rye sourdough, it might come to life. If it doesn't come to life, then make a fresh decoction of hops, at least half a glass, add honey and flour and mix everything. It will work. Don't be discouraged, everything will work out, only it will take more time.

Came with "THANKS" to the author!
I started the sourdough on wheat flour, I plan to overfeed it on rye, just at the time of the establishment I did not find rye flour anywhere nearby. Yes, the hop cones were in the form of a powder, a quarter of a 100-gram pack did not use it.
So, I kneaded, it means, the leaven, with honey, decoction of hops and flour, covered with a lid of a larger diameter, just covered it, and it stood with me for almost 3 days. There were bubbles, but the sourdough did not rise and run away, and the smell was so specific ... I almost despaired, but on the 3rd day the sourdough liquefied and foamed a little, I covered it with a film, pierced the holes and put it in the refrigerator. Yesterday I baked bread from a mixture of peeled rye, premium wheat flour with the addition of malt. I kneaded the dough, it stood for 2 hours, got up !!! I kneaded the dough, adding a salt-sugar solution and flour, the dough came up a little, I neatly shaped it, it stood there for another hour and did not want to grow anymore. I baked 2 loaves, the smell during baking is gorgeous, incomparable! Of course, they ate the hot crust! The next day, the bread acquired a slightly rubbery crumb (I love that), and in general it turned out great for rye-wheat bread! I have the same leaps and bounds, if not worse.
The husband said: "Forget the word" yeast ", pitches only with sourdough!"
I attach a photo of the section!