More about hop sourdough

I have been using hop sourdough for the second year. I did it in different ways. What do I want to say. Sourdough can be made from any flour: wheat flour, 1st grade, 2nd grade, Ts. Z., spelled, rye flours are different. Sourdough always turns out.
I do this. I collect hop cones in the fall. I somehow planted varietal hops. The hops grew very quickly, but what to do with the cones? I don’t brew beer. I stuffed them with little pillows. Then I read the recipe on the Internet and started experimenting with sourdoughs.
The collected cones are dried in the oven at 50 * with convection, the door is ajar. The buds dry quickly and well. I keep it in a basket. When I need to take a glass of cones, pour in two glasses of cold water and boil over low heat. When half of the liquid has boiled away, I let the broth cool, filter it into a liter jar (at least). So in all the recipes it is indicated. Then I add a dessert spoon of any honey and two tablespoons of any flour. Stir and put it in the kitchen cabinet. I don't touch it for a day. The leaven will stratify. Then I stir and add two more tbsp. tablespoons of flour, stir without lumps and leave in the cabinet. I always cover the jar with a lid or a bag. The next day I add more flour, stir and leave to mature. The jar is full overnight. I roll it in the refrigerator.
If tomorrow I need to bake bread, I take out 60 g of sourdough + 70 g from the jar at night. flour (as needed by the recipe) + warm water 70 gr. Stir and leave in a 700 g-liter jar under the lid. In the morning the jar is full - the leaven is ready. I use 200 grams of this starter (all) for 500 grams of any flour according to the recipe. I mix different flour.
The bread is delicious.
At the peak of readiness, the leaven dried it.
If the buds run out, I use dry sourdough or feed the last dose in a jar.
The most fragrant bread with a hoppy aftertaste is obtained from sourdough prepared in a jar for the first time.
I like in this leaven that bread does not have any sourness at all, for wheat it is the same. And rye can be made with whey.

Tatiana, hello! Tell me, please, and the third time you also add 2 tablespoons of flour? And another question, how much time do you boil the hops?

[Alyona]

Alyona, I'm sorry. Didn't see the question.
Yes, I add two spoons.
And I boil for about twenty to thirty minutes. Half of the liquid should remain.

[GTI Tatiana,]

GTI Tatiana, Tatyana, from your varietal hops, after boiling, this hop saturated infusion - does it taste bitter?
Or is bitterness only present in wild hops? And if your taste is also cinchona, where does the bitterness from the finished leaven go?
My leaven was very bitter, and so was the bread.

[Money]

Money,
Tatyana, any hop is bitter. The leaven is also bitter.
There is a bitter taste in the bread, but the bread is not bitter. I really like this hop flavor.
I usually use the starter from the jar, which I make for the first time. That is, I take 50-60 grams from it and do not feed it, I put it back in the refrigerator.
And if you feed, then the bitterness disappears after a few dressings.

[GTI Tatiana,]

GTI Tatiana, Tatyana, thanks for your answer.
I started this leaven several times, read the profile Temka, but somehow it doesn't take root with me. And the bread tasted bitter, especially white, and rose hard in the proofer. Well, the crust was too "tight".
I still have leftovers from last year's hops, I'll try again.
Does it not acidify by the end of the jar without top dressing? That is, consumption. and brew a new one? Exactly for the sake of this bitterness?

Tatyana, does not oxyderate. Stands in the refrigerator. I don't bake often. Because one loaf is enough for a week or more.
If I have cones, then I bring in a new one, and when I run out I feed the last portion.
A friend takes and feeds me. She likes it and the bread rises quickly and the crust is good. She has a lot of bread. Bakes every other day.
But at first the black didn't work

climbed hard on the proofer. Well, the crust was too "tight".

Now she has learned and is happy.

[GTI Tatiana,]

GTI Tatiana,

Now she has learned and is happy.

Just about, I completely agree with you, I am not finishing something right!
Now I have and what to bake in the oven and a probe, so as not to overdry and, I hope, will be enough persistence. I will try again, because I don't like "quick" breads at all.
I will also ask: how long does it take to prove (with heating, or at room temperature?) Of the first bread? This is for me to control approximately, to understand whether the sourdough has turned out or not.

[Tatyana]

Tatyana, when the leaven (or, more correctly, to call the starter) is taken out of the refrigerator, fed, allowed to come up, doubled in volume. This is called freshen up. This requires 10 g of a starter from the refrigerator + 20 g of flour + 20 g of warm water.
An active leaven is obtained. Make a dough with it, or as it is also called sourdough for bread.
The bread is suitable for 3 to several hours. Depends on different conditions, on flour ...
If the process goes quickly when refreshing the leaven, the bread will rise in the same way.
Let it stand at room temperature if it's warm at home. Or in the oven with the light on.

[GTI Tatiana,]

GTI Tatiana,
Thanks for the detailed answers, I have already set the cooking, I hope to do everything right with your help.
I really want to understand the taste of this bread

[Money]

Money,
Tatyana, you will definitely get both leaven and bread.
And his taste is very cool. I don’t know how to tell it, it’s like a beer-hop. But not bitter or sour.

[GTI Tatiana,]

GTI Tatiana, Tatyana
So my hop sourdough is ready, everything is according to the recipe, the process went as you wrote. I fed the broth with different types of flour: white, rye and whole grain (just in case, I diversified the menu, sucked up to it) But it did not rise to the edge of the jar, I still do not have enough strength to see, and so T. To. I do not plan to bake bread for the next couple of days, added 2 more tablespoons of flour and put it in the refrigerator.
Where does yours live, in the door or colder?

[Tatyana]

Tatyana, I put mine down in the grocery drawer. There degrees 8. And in the refrigerator I have 0-1.
Well, Tatyan, now when you bake, first take 10 grams of starter from the can and feed 1: 1. When the sourdough is at its peak, feed it with the right amount of flour-water according to the bread recipe - this will make a dough. And make the dough on it.
The bread will not be bitter or sour.

[GTI Tatiana,]

GTI Tatiana,
Thanks for the tips. I ran and measured the tempera on my starter culture +4 in the jar, I really hope that I did not overcool. Now I rearranged where it is warmer. It is a pity that now there is no free time to watch the development of the leaven, to time the time, you will have to wait for your day off. But I remember you bake once a week for a long time and that's all about. to.

10 grams - such a tiny amount for a whole loaf of bread! this is what power will ripen in stages to the batch
Only now I realized the difference between the words starter and sourdough! Now I understood the reason for my failures with hop bread and why it was bitter bread!

I will definitely report back when I bake hop bread, thanks for the science !!!!

[GTI Tatiana,]

GTI Tatiana, Tatyana
I did it! My first rye sourdough! Porous, soft, with a thin crust, and what a fragrant one! And not a drop of bitterness
I will remember him for a long time:
I took a part of the starter to feed it with a larger volume of sourdough, but she was so-so, not very nimble, then I took her to work with me, I also fed her 2 times, 30 grams each. flour - water. In the night I put the dough, by the morning I also did not see the storm. Well, I think, okay, I'll still put the dough in the fridge for fermentation. And at 7 am the already formed dough, in the form, under the film was in the refrigerator.
And at 8, before leaving, I looked, and it grew so quickly
And what to do? It will stop until the evening! I rushed about the kitchen, remembered about little Polaris with pastries, I had to lower the dough, re-shape it, into a bowl, a cartoon into a bag and take me to work !!
At 11, right at lunchtime, I turned on baking.
Well, that's all, he was poor, they didn't even let him cool down, but colleagues from the grocery are never hungry! They said the smell stirred up
I also grabbed a hump, tasty ... was ...
Yes, I didn't put a single gram of yeast, I added gr. 50 homemade serum, apparently it worked as a catalyst.
Once again, a tremendous thank you for the answers, advice, I never thought that I would start a hoppy
.

[Tatyana]

Tatyana, thanks so much for sharing. I am very glad, very much.
Rye bread is especially good. Indeed, the smell is indescribable, and the taste
Let your bread always please yourself and your beloved and friends.
Hide it next time. The taste improves when the bread cools, it ripens and becomes more useful

Tell me, please,
Should the freshly baked sourdough on the hop cones smell sour or not? Mine does not smell, so it seems to me that it is "not ready", I continue to feed with flour and water .. But it turns out that the concentration of hops decreases and the sourdough turns into a regular one ..
And the second question: when I took the starter and made bread on it, do I feed the rest for further use or do I need to make a new starter? If fed, can it be water or hop broth?

[AnnaL]

AnnaL, does not smell sour) Very pleasant smell of hops.
The starter is those 10 grams from the sourdough can. Activate it by adding flour and water. You don't need to feed the balance in the bank. Put in the refrigerator and until the next. Times.
Feed the starter with lukewarm water and flour. I make a new broth from cones, but when the leaven ends. And put in a new leaven.

I continue to feed with flour and water

When the starter itself is being prepared, it does not need to be diluted with water. Only flour is added.

I’ll hardly call this smell pleasant ..) I already fed her decently with flour and water for several days .. Apparently we need to start anew.

[AnnaL]

AnnaL, do not need to drink it with water. Read more closely above how to make a leaven. For several days, feed it only with flour.
But the starter from this sourdough (10 g) before use, feed with flour and water 1: 1.
If the leaven is strong, then we take 60 g of sourdough from a can + 70 g of warm water + 70 g of flour. Let it rise twice and put the dough on this amount.
If the leaven has weakened, then first activate it. We take 10 g of sourdough from a jar + 25 g flour + 25 g water. Let it rise and then put the dough. 60 gr refresh starter + 70 + 70 flour, water.

Everything, I understood, water is not needed.
I will do it again. Thank you!

Tatyana, how can you tell if the buds are ripe? There is a lot of hop in the neighboring abandoned plots, but when to pick it? ..

[Tashenka]

Tashenka, I collect in the fall. It is possible now already.

Tanya, thank you! If it doesn't rain, tomorrow I'll go to the village and dial.

PLEASE TELL ME, I have late-harvested brown hop cones that are not whole (harvested in October), will it work?

I think it will work. I use dry last year, it turns out.

Tatiana, excuse me, "60 g of sourdough + 70 g of flour (as required by the recipe) + 70 g of warm water." you write in grams - do you really weigh everything every time, I do not have scales, and on the Internet I could not find how many tablespoons or teaspoons of 60g sourdough is. once again I apologize and thank you in advance for your understanding



And yet, is there your recipe for baking on this site from this leaven? I never baked bread, there are many recipes, but it seems so simple to you - you really liked your leaven

[Olya]

Olyaweighing. I have a scale.
In a tablespoon with a top somewhere 20 gr 22 flour. This is 3.5 spoons with a good slice. Water is also a spoonful of st. Or a measuring glass. There will be 140 gr. The sourdough will turn out to be slightly less than half of the flour + water.
She did not exhibit any bread. I can't take pictures, and there are many recipes on the forum.
This dough is suitable for many recipes. Don't be afraid to experiment. Then it will go by eye.

Tatyana, water and flour are on the Internet, sourdough 60 g is how many spoons and what spoons

Take four spoons, I can't say for sure now, I don't remember. I put it on the scales, didn't count. Olya, I think flour + water will turn out to be 140g. mix and look at the volume. Take by eye 1/2 of this volume of leaven.