The simplest hop starter

[musya]

musya, Larisa, thank you very much for the photo of bread and a detailed report! I am very glad that your first experience turned out with excellent results!
Congratulations on joining our hop sourdough bread baking company!

The husband said: "Forget the word" yeast ", pitches only with sourdough!"

Correct words of the husband! Sourdough bread is healthier and tastier!
Larissa, is it possible that the temperature was low for raising the dough? Now the cold is everywhere and the heating is turned off.

[Marina]

Marinamaybe the dough didn't have enough heat ... although it fit in a bowl, which I put in a warm multicooker, and the dough in tins stood in a slightly preheated oven (turned it on and off for a minute). I am not strong in rye bread, he is a capricious comrade, just like the wheat cz. When I was kneading the dough (by the way, I also added sour ryazhenka), I remembered the words of one friend who wanted to bake rye bread "dough like plasticine" Actually, that's why she added wheat premium.

[Larissa]

LarissaI have noticed that the artificial heat generated is not good for the dough. And I read that the test needs a warm ambient temperature, not just above or below.
But you have good holes in the crumb, the bread has risen, not dense, then everything is fine.

Very black bread, low in gluten.
Jumped, of course! Dough and brewing in the evening, kneading in a bread machine, proofing and baking in a multicooker. There is bitterness, but less - real, fresh, non-pharmaceutical hops, which are for beer, and should be slightly bitter. I bought it in the fall from beekeepers from Chuvashia, they also brew home-made beer with this hop.

[MariV]

MariV, Olya, handsome bread! It is difficult to achieve such crumb from black bread. Fine!
Olya, how long did you knead the dough?
I will try the next pure rye bread to bake. Want!

Olga, dear, it's just a miracle! And the crumb is a fairy tale and that's it! Good girl!

[Marina]

Marina, I fully agree with the harm of artificial heat. Anyway, the bread is sooooo tasty!
Olga, beautiful crumb, beautiful bread!

Girls, I'm with a new bread.)


Sourdough Banana Bran Bread (Omela)

Ksyusha, your bread is full of holes! Very beautiful! And the photo is professionally made as always. Master Class! Thanks for the beauty and the recipe!
I'm going to bookmark the recipe and bake. I just baked bread with fried flax seeds. My husband really liked it. You also saw such a recipe later, with fried flax seeds and caraway seeds.

Thank you, Marish. Into the bread. just like ice cream. you can put fffse !!!

[marika33]

marika33, Marina, very little kneaded, more fermented. Dough - 5 minutes. Dough for 10 minutes. Bread from the mixture - green buckwheat flour, hemp, pumpkin, black sesame seed flour, flax seeds Rye and wheat - not very much. Dark color from red malt. The holes are so distinct for a simple reason - I let the bread ripen for another day, then I cut it. Well, it's hard to hold on, so the crust is usually peeled off.

ninza, Nina, and you are doing well!

musya, Larisa, thank you!

Apparently I will have to either harvest hops myself, or buy them on the ground. I haven’t met it in our pharmacy yet.

Olga, dear, thanks! I'm still just studying and me on you, okay?

I came to boast of a crumb like the porosity is already better, however, and this time the bread is based on Angela's recipe, only without olives https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417545.0 I didn't add yeast! only sourdough 1 tbsp. l. full with a slide
Flour mixture, w / s and c / s. By the way, she fed the leaven, she leaped straight

Larisochka, well done! The bread is great and the crumb is just great! How does it taste like? I love bread on our starter very much.

[Nina]

Nina, Thank you!
Overall, I am delighted with the sourdough and taste of the bread!
This particular tomato juice is edible, but it smells like tomato juice. Maybe olives would save the day, or fried onions there. But this is purely my perception of the taste of tomato bread. By the way, if I added malt, it would be better, I did it like wheat, only using yeast, I did it!

The holes are so distinct for a simple reason - I let the bread ripen for another day, then I cut it. Well, it's hard to hold on, so the crust is usually peeled off.

Olya, thanks! It is impossible to resist fresh bread, especially from the crust, it is not cut at all fresh, we usually break it off piece by piece.

Apparently I will have to either harvest hops myself, or buy them on the ground. I haven’t met it in our pharmacy yet.

Albina, girls order on the Internet, but it's probably very expensive and not profitable for you, because it's far away.

[musya]

musya, Larisa, great bread! Now you will definitely forget the yeast, as your husband advised. Baking bread is very exciting, and even with such a huge selection of recipes. So I want to try to bake everything!
And also when you hear rave reviews, praise and thanksgiving from family members for baked tasty and healthy bread, then you understand what real female happiness is.
Thank you for the photo and report!

Hello, I'm here! I also want to return to our origins, to bake natively Russian and healthy bread. I dug a pack of hops in my bins, expired, but the packaging was not opened, sealed with foil, I decided to use it, boom, hope that everything will work out. There is sourdough in a warm grab / mitten, at home it is cool without heating

[tati-ana]

tati-ana, Tatiana, welcome to our ranks and are very glad that you have made your choice of hop sourdough! Let's hope the hops work and the sourdough works.
Forecasters promise sun and warmth, you can put the leaven on a sunny window, it will be more comfortable there. Please tell me about her health! Tanya, how old is the hop?

Old, read six months just overdue

Girls, hello! I was about to put in the sourdough, now I’ll cook the hops, and I had a question, when will I set the sourdough, should the container be tightly closed or is it better for the leaven to breathe a little?

[Venera007]

Venera007, Tatyana, I need to breathe, the best I did when I covered it with a damp towel.
(I had an experience when I tightly closed the leaven and almost killed it, caught myself in time ...)

[marina-mm]

marina-mm, Marina, thank you. I want to put it in a glass teapot for now while there is no suitable jar, and the air gets there, that's why I decided to clarify). And as the bank appears, pour into the bank.
Thanks again!

[Tatyana]

Tatyana, good luck!

My sourdough stood for a day and bubbles began to appear like / in a whisper /

[tati-ana]

tati-ana, Tanechka means alive! Success and good luck! (loudly)

Stood for two days, now it is bubbling. And then until when to wait for it to increase a couple of times?

[tati-ana]

tati-anaThe first time the leaven may not double, it all depends on the strength of the hop. Is the required temperature sufficient for her? Today you can put it in the refrigerator in the evening, it should be ready, you can put the dough overnight and check its activity on bread.

The temperature is still low, the leaven is bubbling, but I looked at the forum, it is not lush and not spongy, it just slowly began to bubble.
If I leave it on the third day, then it will not peroxide and grow in it some kind of non-useable byaka?

Place it on a heating pad, through a towel and wrap it up. In hot water, through a saucepan, you can heat it. Since there are bubbles, she is alive, you need to push her!

Okay, I'll try, but for how long, three days she will be tomorrow morning, this is not much?

I think you can keep it warm until the evening, and then put it in the refrigerator! Maybe Marina will write more. I would have waited for a violent fermentation, and so it will be rather weak, my opinion.
Three days a little if the process is sluggish? We held a stormy one for almost two days, and some for more than two.

[tati-ana]

tati-ana, Add a little tablespoon of honey to the starter, stir well and put in a warm place. Honey will give an impetus for vigorous fermentation. But at night you will have to put it in the refrigerator.

It seems that I woke up with warm water, put the jar in a saucepan, and added honey yesterday, That's it, I stop dancing with tambourines and in the refrigerator for the night, I will bake bread on Sunday, I used to be very busy

[tati-ana]

tati-ana, Watch the water temperature so that it is not higher than 28 degrees!

[marika33]

marika33,
I learned this as our father

And my leaven will be two days in three hours. This morning I rose to 1200 ml. I mixed it and left for three hours, I come home, and she almost ran away. Is it already possible to bake on it? And can it already be in the refrigerator? Or should we wait until the activity subsides?
And when the leaven is already in the refrigerator, do you take out all the leaven to warm up, or just the amount you need for baking?
So many questions immediately arose ...

[Venera007]

Venera007, Tanya, I congratulate you on an excellent active leaven. How I like her when she tries to run away, and although it causes some inconvenience, I am always glad of her escapes.
You can already bake on it.
Do not put it in the refrigerator yet - it will run away, let it be warm until evening, and you can put it away at night.
I don't heat the sourdough, I take as much as I need for the dough, I immediately put the jar back in the refrigerator.

[marika33]

marika33, Marina, thank you very much. In the evening I'll put the dough, and put the rest in the refrigerator. I am also very happy that such a fugitive is growing up with me)))

Girls, help someone. I put the dough for the night on sourdough, it rises normally. In the morning I make the dough, during the day it rose quite a bit. What can be wrong? What is he missing? I made wheat-rye in Norwegian according to Ksyushka's recipe, I took only half the norm, my Panasonic would not knead a whole.

Tanya, isn't the dough cold? You have a very active leaven. Did you add sugar or honey by prescription? Was the water not hot during mixing? If everything is observed, then maybe the matter is in flour?

[marika33]

marika33Yes, no, the flour is tested, on it I made bread with liquid yeast just super, and liquid yeast they are, they think for a long time ... The temperature in the kitchen is about 22-25 degrees. Is it too cold for the test? I added a little warm water to the dough, I could not boil the sourdough, I added molasses according to the recipe, I still had a little maltose, so it came to her turn.
And the leaven itself could not stand with me? When I put it into the refrigerator, it decreased its activity and rose not 5-6 times, but 2-2.5 times ...
And what should be the density of the dough itself? I got a stringy, but plump. Maybe it should be very, very soft? Maybe my flour takes a lot of liquid, maybe because of this? And the dough was kneaded strictly in time for 10 minutes as indicated in the recipe ...
In general, I baked what happened tonight, tomorrow I will cut ...

[marika33]

marika33, ... The temperature in the kitchen is about 22-25 degrees. Is it too cold for the test? ....

Yes, it's cold for dough, at this temperature even yeast is very slow to come up.

[Ligra]

Ligra, in the cartoon I have at least 35 degrees, I'm afraid the leaven will be cooked there (((
That's what I did...

It can be seen that he did not get it ... Hell in a silicone form, but, probably, it could have been made on the hearth.
But I'm stubborn, I will try again.
By the way, who tasted this leaven, what is it?

[Venera007]

Venera007, yes 35 * C is a lot. I stand at room temperature, but it's sooo long (it's also cool). I have 30 * C in the slow cooker, but I also didn't like how the snack behaves.

[Ligra]

Ligra, at room temperature everything grew in me, and eternal leaven, and bread on it, and liquid yeast grew, and bread also rises on them, albeit slowly, but rises. I don’t understand what’s wrong with the leaven. I will experiment with small portions of dough

By the way, who tasted this leaven, what is it?

I tried and asked Marina to try. I was interested in whether it is sour, and so, the leaven is not sour at all.
There are 6 main tastes: sweet, sour, pungent, bitter, salty, astringent, so I can only apply bitter to the leaven, and even then it is not very bitter.
It is bitter and, I do not know how to describe it, tart, probably, something from beer (it is also made on hops).
Not sweet, and I noticed that if the sweetness is not enough for the sourdough, then it works worse and then the bread becomes sour, that's how I do.

[marina-mm]

marina-mm, Thank you! I also tasted mine, I have a taste of bitterness, I have no sweet taste. can try to add sugar? When I made bread, I did not put sugar in the dough, only in the dough.

[Tatyana]

Tatyana, so when I forgot to put sugar in the dough, my bread sour slightly (though no one else noticed), it seemed a little "food" to the leaven, I "don't regret" sugar, I add a little more than using yeast, the bread rises well and not sweet in the end, so everything is processed.
My bread maker kneads the bread and dough, then with the dough I tried to turn on the baking for a couple of seconds so that the oven heats up a little, then I turn off the oven, leaving the bread to stand there, it turns out well, the wheat rises above the bucket, rye for the whole bucket, this is 2 -3 hours, depending on how I remember that it's time to bake.
In the cartoon, you can also slightly heat it up and turn it off, there will be enough heat for proofing.