The simplest hop starter

[marina-mm]

marina-mm, Marina, thank you! I'll try to add sugar to the dough and make it your way. Maybe he really didn't have enough sugar ... I'll check it empirically)), though you must first eat croutons from spoiled bread, and then a new oven.
I noticed that if some bread does not work, the croutons from it are always very tasty))

[Venera007]

Venera007, Tatyana, I am very sorry that the bread did not work out. Strange, such an active leaven and, as a result, unsuccessful bread. The sourdough is not to blame here, for sure.
Ligraand marina-mm, tried to explain the failure, thanks to them. It often happens that the first pancake is lumpy, and then experience comes and everything gets better. I agree with all the girls' arguments. Judging by the photo, the top of the bread has a rise, and the bottom hasn't risen at all. this may be due to a lack of heat, a lack of sugar, or insufficient bread.
I would not completely focus on Ksyushin bread. She has a cool x \ n, maybe that's the reason. And your shape is very low, and the area is large. It is best to bake in a mold where the dough rises.
Tatyana, please, sign off on re-baking bread, how will it go! success and good luck!

[marika33]

marika33, unfortunately I do not have a strong tall baking dish. They will work with what they have and experiment with sugar and flour. Next time I'll try whole grain. In the next week I will report on repeated results. Marina, thank you deputy support. And thank you all for helping me look for the reason I love you all

[Marina]

Marina, looked at Tanya's bread and all wanted to write a comment, but at the dacha the Internet did not really steer. Maybe you need to tighten the dough with a film and make a couple of punctures on the film, and decide on the sugar! Dough grows better under the film and the dough is better suited.

[Loksa]

Loksa, Oksan, I always tighten the dough with a film and make punctures in it. I think it’s sugar. Thanks a lot for the tip!

Hello everybody!
I baked the bread, but my sourdough didn't come to life, nothing good came of the old hops, I had to add another portion of the sourdough first, it didn't happen at night, it took three hours, I didn't wait any longer, I added a teaspoon of fast yeast, and that's what happened

[tati-ana]

tati-ana, look for fresh hops, then everything will work out.
I don't like making a sourdough from old hops, the result is almost always uncomfortable, and even disappointment comes. Besides, wasted time and work on this matter.
But does the taste and smell of hops in bread differ from yeast?

I completely agree with you, it is not worth starting out of old hops. But bread differs from yeast, in structure and taste it is closer to sourdough. I tried the starter, it basically suits me and liked it, so I will look for fresh hops. I will use this starter with a minimal addition of yeast.

[tati-ana]

tati-ana, Mistletoe added yeast to such a leaven, she raised a good bread. But when Ksyusha prepared the sourdough with fresh hops, she said that she didn't even have to start cooking with the old one. Because they are 2 different leavens.
Your bread has a good crumb, it can be seen that it is fluffy, the holes are even and there are many. Good result for small amounts of yeast!

[Loksa]

Loksa, Oksana, my dough always stands in the same pan - enameled. I only put dough in it. And I always cover it with a lid, never cover it with foil. Dough always works well.
Girls, I already wrote several times that the quality of water is very important for bread. On chlorinated, I think, it does not work. It will be worse on hard too. I always compare both dough and bread with birch sap and water. Sooooo big a difference.

And in our water there is no bleach, the hardness is moderate, plus we always filter it. And when there is whey, I usually bake bread on it.

I have a question again: I didn’t bake it, probably for a week with this leaven, I can only try it again on Sunday. How long can it stand in the refrigerator?
The question arose because I decided to check her today, and she had a slight smell of acetone. Maybe she ate all the sugar? I did it on sugar, as some family members are allergic to honey.

Added sugar, mixed. An hour later it smells like sourdough. Maybe it seemed?

[Venera007]

Venera007, Tatyana, the leaven can last forever, it does not die and does not turn sour.
It shouldn't smell like acetone, I don't use sugar, I can't say anything about the behavior of the starter culture on sugar. Maybe there is so much chemistry in it that there is already the smell of acetone?
It's hot, the dough should rise well, the temperature is favorable for it. Good luck in baking bread!

[marika33]

marika33thank you Marish! On Sunday, I'll sign off on the results. And that smell, I think, I imagined. You never know, maybe she didn't have enough air, or maybe it's cold in the refrigerator? 6 degrees is not cold to her?
In general, I will sniff it every day.
If I start something later on honey, I just won't give bread to some people. Although my father-in-law and mother-in-law still buy bread, despite the fact that I bake. Well, they love her healthy gray bread ...

If the leaven has a smell of acetone, then you cannot use it. There was not enough nutrient medium, acetic acid fermentation began and acetone began to be released, this is already the next stage. Next time try to increase the amount of sugar and strictly observe the rules of preparation, humidity and temperature.
Marish, sorry, and then I met you today ...

If I want to make bread for 400 grams of flour, approximately, what percentage of sourdough should I take for dough?

[Venera007]

Venera007,

6 degrees is not cold to her?

Tanya, it's not cold, I have 5 degrees in the refrigerator.

And that smell, I think, I imagined.

She should not oxyderate to such an extent, you are most likely mistaken.

Well, they love her healthy gray bread ...

We got used to yeast and white bread. It's difficult for them to rebuild, don't pay attention.

If I want to make bread for 400 grams of flour, approximately, what percentage of sourdough should I take for dough?

Incomplete 2 tablespoons.

paramed1, Veronica, thanks for your attention and clarification!

[marika33]

marika33, Marina, thank you. I just took two spoons))

Girls, I read, I read the topic, but I can't find hop cones. Already in 3 pharmacies was - no, they say!

[julia_bb]

julia_bb, Julia, I ordered through the online store. In our pharmacies they looked at me with round eyes ...

[marika33]

marika33,
I continue the experiment with leaven. I baked it three more times with sourdough plus a little yeast, and the sourdough was almost finished, I added a decoction of hops / all the same expired and honey and again to ripen for a couple of days. Either the weather was hot and the temperature was comfortable, or the remnant of the old sourdough helped, but it ripened as it should this time, boiled, rose, froth. Today I baked bread, as it should be since the evening dough, in the morning kneading, the first time the dough rose for an hour and a half, after kneading, about two and a half to a full bucket, baked in cotton, kneaded the dough with old whey, did not add yeast. My husband really liked the bread, in general, he diminished everything, again started a dough. I carry a big big thank you

[tati-ana]

tati-ana, Tatiana, I am very glad that the leaven did not disappoint you and justified its purpose: to bake delicious bread! I am sure that you will not part with it now, it has very tasty bread and it is convenient and simple. The only problem is to buy hops.
I am sincerely glad that my husband liked the bread, but for us this is the most important thing?

I tormented my bread, I made the dough in two stages, in total I cooked it for almost a day, and the bread rose for 6 hours after kneading the dough, it turned out not what I needed, but better, and softer, not such a brick.There was not enough time for proofing, but I was afraid to leave it overnight. I made baked goods in a bread maker.

In general, I cannot understand what is wrong ...
But bread tastes magical :)
In general, I will still conjure)))

[Venera007]

Venera007, Tatyana, and what does a brew in two stages mean? And the day for dough is very, very much. Maybe she's already fermented and lost her strength? the biggest time for dough is 12 hours. Try to put the dough overnight, and in the morning knead the dough and bake as you rise.
The holes in the crumb are very good, but the time for such bread is very long - 30 hours!
If my bread suddenly runs out, I stand the dough for 3-4 hours, knead the dough and after three hours I have the bread ready. And it rises perfectly.

[marika33]

marika33, I did the dough in two stages as follows: I took two st. spoons of sourdough, 50 grams of water and tsz of flour enough to get the consistency of thick sour cream, added a little sugar and left it overnight, in the morning there were good bubbles in it, at the second stage I added more flour and water, and that's when this mixture rose to two times, I kneaded the dough.
Marina, and what consistency do you have?

Maybe you really try to keep the dough less ...
In the morning I'll try to cheat.
PS Despite the excellent taste, I'm not happy with my bread, but my husband praises and devours the resulting "bricks"))

[marika33]

marika33,
Here's how I got it. delicious and fluffy

[tati-ana]

Marina, and what consistency do you have?

Tanya, I do not adhere strictly to the recipe, I can knead the dough both liquid and thick, but I never did it in 2 stages, I immediately knead it with the required amount of liquid.
Since my husband likes it, then the bread is not so bad, with experience it will be even better. It's a shame that the leaven is active, the bread should be excellent on such a leaven.

tati-ana, Tanya, congratulations on the excellent bread, the photo shows that there are a lot of holes in the crumb and they are uniform! Good luck in your further baking!

The next report, put in the morning at the beginning of the 9th dough on whole grain flour, decided to pour all the liquid into the dough at once. For 4 hours it slightly bubbled, but I kneaded the dough, adding already plain white flour. Then I pulled out a paddle (mixer) from HP and left it at 35 degrees for about 5 hours. The roof cracked a little, you could hold the dough a little more.
I wouldn’t cut it today, but the little one asked for a crust ... And that's what happened)))

In general, I made the following conclusion: During the night my dough ceases and cannot raise the dough anymore. Correct me if I am wrong.
And the bread itself is incomparable! Delicious, delicate, fragrant!

It is a pity that we have lost contact with our past, the primordially Russian method of baking bread. Unfortunately, few people know that the most delicious and healthy bread based on hop sourdough

: bravo: Tell us everything you know about native Russian, it's not only useful, but also very interesting!

[Venera007]

Venera007, Tatyana, I'm glad that the bread turned out. It can be seen that the crumb is good, evenly rose, baked, everything is fine! Still, 5 hours is a lot for proofing it.

decided to pour all the liquid into the dough at once.

Tanya, the dough should be placed on the entire volume of the liquid; when kneading the dough, add honey or sugar and butter. No liquid is added during mixing. Perhaps this is your biggest mistake in baking bread.

In general, I made the following conclusion: During the night, my dough ceases and can no longer raise the dough.

No dough per night does not stop. I read that putting dough at night is the best time. They say: the dough loves silence, does not like bumps and sharp knocks.
I hope that experience will come in the future and baking sourdough bread will only bring joy and health!

[marika33]

marika33, Live and learn
Next time I'll try to put the dough on all the liquid overnight.
And if you make wheat bread, do you need to crush it after kneading? Or just leave it up and then bake?

[Sergey_A]

Sergey_A, Sergey, thank you for your attention to the recipe!
Yes, I am also interested in our history, I try to find old recipes for making not only bread, but also dishes.
I have a recipe Pomeranian pie
The site has many old recipes for rolls and loaves.
Sergey, do you bake bread? Men do it well.

[Venera007]

Venera007, Tanya, when I have time, I leave it on the rise, for about an hour, knead it and then put the dough in the baking pan. More often, immediately after kneading, I put it to rise and bake when it rises. I don't see much difference in the finished bread. In both cases, the bread is airy, fluffy and tasty.

do you bake bread? Men do it well.

And yes and no yet. Rather, I'm only going to this because I'm trying to switch to leaven. In the meantime, in my experience, only Brioche and no more than a couple of times wheat-rye.

Pomeranian pie.

The link does not work.

Quote: marika33 from Yesterday at 10:32 pomeranian pie. The link does not work.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=414891.0

hop sourdough

On the questions that I have (the post is big and I have not mastered it to the end, so the questions keep getting into my gyrus, I have to look for answers on the internet) I found interesting information related to links to the patent for the preparation of sourdough. It turns out that it is more correct not to boil the hops but to steam in the bath. Who cares - read: 🔗

[Sergey_A]

Sergey_A, Sergey, corrected the link.
Mila1, Lyudochka, thank you very much for the link.
Sergey is a big post, but everything is very, very detailed and shown there, and everything is very simple to do.
I'm going to take a look, it is interesting to get acquainted with any information on the subject of hop sourdough.

It turns out that it is more correct not to boil the hops but to steam in the bath.

I wrote about this that I also believed that it would be more correct not to boil the hops, but to brew and steam like grass. The leaven turned out to be bitter and the bread tasted very bitter. Those who did not follow the recommendations and did not boil the hops got the same result.

I wrote about it

And I wrote that I had not read everything yet. I'll read it again - it won't make me worse.
Again I didn't understand: that is, is it better to boil than to steam? I do not mind, just tell me how best. (by the way, already boiled)

Marinochka, dear, I read this topic all the time. She became dear and beloved to me, because I received a lot of good advice and great girls here. And today I realized that I was wrong, not adding all the liquid to the dough. Marinochka, and when you bake bread with birch sap, do you put dough right on it? Did I understand correctly, all the liquid needs to be sent to the dough?

[ninza]

is it better to boil than to steam?

Yes, Sergei, the hops must be boiled.
ninzaNinochka, of course, the dough must be placed on all the required liquid. When kneading dough from dough, you can no longer add liquid.
Yes, I take as much birch sap as I need for the dough, then I add only vegetable oil, salt, honey to the finished dough.

Yes, Sergei, the hops must be boiled.

Received!! I have not yet had time to use "smart" conclusions and am following the path of folk experience - I have boiled. Mercibo for the teachings !!!!

Sergey, success and good luck in getting sourdough and baking delicious bread!

Thank you, Marina !!! For me, he (success) has already formed: yesterday by night he mixed and set - it has already escaped. I am looking for an answer to what to do next.
Already mixed 4 times - everything rises. In her refrigerator?

Sergey, it's just wonderful that I ran away, I really like such a runaway.
Now you can already bake bread. If you have time to bake tomorrow morning, then you need to put the dough overnight. If you do not have such time in the morning, then you can put the dough in the morning, and in the evening knead the dough and have time to bake bread before bed.

Got it. I'll put it on for the night.
And check the smell?

The smell can no longer be checked, it behaves well with you, did you get a good hop, did you buy it at the pharmacy?

Karaull !!! Has risen again !!!
Yes, pharmacy, "fresh". 02/13/15 Apparently the day is happy.

need to put dough

And how much sourdough to give to the dough for 1 loaf? Something I toil with such details, not finding the answer in the descriptions.

Catch, hold, return! This leaven must not be released.
Sergey, depending on how much liquid you take.I have written according to the recipe, if you need to take 5 tbsp for 1 liter of water (whey, juice) for dough. spoons of leaven. It turns out three loaves of bread from a liter.
Accordingly, for half a liter you need to take 2.5 tbsp. spoons of leaven. You will still have it all airy, you can take more on a spoon.