Sourdough on green tea

Sourdough on green tea

Category: Healthy eating

Ingredients
* Green tea (dry)	2 tsp
* Warm water	1 tbsp. (200 ml.)
* Sugar (honey is better)	1 tsp
* Rye flour	until thick sour cream

Cooking method

• Pour dry tea leaves with warm water.
• Let it brew for a couple of hours.
• Drain the infusion into a jar where the future sourdough will be mixed.
• Add sugar and rye flour enough to make a dough like thick sour cream.
• Close the lid (I have a screw) and put in a warm place for growing.
• After 20 hours, the leaven is ready.
• It turns out to be a very reactive product.
• When ready, you need to separate 3-4 tbsp. l. in a clean jar. Feed with a mixture of water and flour (1: 1).
• Close the lid and put in the refrigerator. Contain in the same way as other starter cultures (feeding water + flour in a 1: 1 ratio) Every other time, you can use a new infusion of green tea instead of water.

Note

I did it, for the sake of experiment, from homemade Koporye tea and from shop green. Both leavens behaved the same way. BUT ... for me the leaven from homemade tea is somehow more pleasant and soulful.

For those who are not familiar with the world of starter cultures, but would like to get to know:
Starter cultures - in questions and answers

Natasha, I seem to be the first who decided on this leaven. I live in a village, my rye leaven has made me live happily. And I really want a sourdough bread .... So green tea is already filled with warm water. Fortunately, there is rye flour and sugar too. The honey is really dark and very thick, 2 years ago.

[Natasha]

Natasha, very glad to you !!!
Yes, I myself did not expect what would happen. I watched the video of Vyazemsky (he puts it on fireweed, but a bit differently). And so, jokingly, she put it. And she take it and grow up))) Part, as written in the recipe, fed it and put it in the refrigerator (on the top shelf). And on the rest, I kneaded and baked pancakes with rolled oats. I was very pleased with it. Although my raisin is behaving nicely, a spare, rapid-fire version will not hurt.

Natasha, I trust you very much and that's why I put in the leaven.

Natasha will grow up. Will not go anywhere.
The day after tomorrow I will also bake bread on it. I will show you later.




And here is how Vyazemsky grows sourdough on tea

I took his idea as a basis.

Interesting! I will wait.

I will wait.

I would bake it tomorrow, but today I made a coconut loaf, so wait)))

Is it possible with wheat flour? 1 grade?

[Shine]

Shine, theoretically you can. I have not tried it, because I like to grow on rye (it is stronger and more reliable in the sense that it does not stray into pathogenic microflora, unlike wheat)
Try it. Then share the result.
Vyazemsky, in my opinion, grows it on wheat.

[Natasha]

Natasha, took in bookmarks. I still have it, but I don’t know in what form it will be after my vacation. So it is possible that it will be urgently needed.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, you can see directly from the monitor what a high-quality and fragrant sourdough culture! Need to try!

Natasha, today is the third day of leaven. Both times she climbed perfectly. I'll see what happens to her today. I fed the rest as the starter itself. Today I want to make rye cakes on it.

[Natasha]

Natasha, and you raised her for three days?

Well yes. I think to raise her for at least 5 days. Maybe I'm doing something wrong?

Natasha, I don't grow. As soon as it is ripe after 20-24 hours, I immediately set aside the required amount for the starter, feed and remove. and from the remainder I mix something so that it does not disappear. I do the same with raisin sourdough.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I have a question, can I make a sourdough from green tea in bags, also insist or is it better to take leaves?

[Ir]

Ir, I have not tried from bags ... In fact, in bags tea dust (at least worthy tea bags, I have not met)) If only you are not sorry for the products, you can experiment)) I'm also interested - will it work or not))

But the reactivity of growth, on leafy green tea, pleased me. I want to try, at my leisure, on Koporsk green tea.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I'll try, I was interested in the reactivity of your starter culture and the speed of its elimination - all the starter cultures have disappeared from me, I bake with pressed yeast, I will try it in 3 days, observe and unsubscribe

[Ir]

Ir, in front of NG, too, the raisin sourdough began, suddenly, to wither ... She began to withdraw in a new way. And no way. From the fifth time I brought it out ... And all this time they ate unleavened bread with soda. There was no question of pressed yeast - my household was hostile to this ingredient (and rightly so !!!)
But I always keep the tea leaven in mind, just in case of fire, when I need it badly))

Natasha, I myself am not delighted with yeast, but you need to bake bread; leaven is a capricious thing, you need to tinker with it ...

but you need to bake bread

So we baked Irish type bread. Quite a decent option.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, , here is my result in the morning I fed 1/3 cans, 12 o'clock already, tell me how much to use it, as an eternal one, I mean for bread

[Ir,]

Ir, use it as eternal.

Did you do it in packaged form?

[ANGELINA BLACKmore]

ANGELINA BLACKmoreNatasha, yes, she brewed one teabag of "Tess Flirt" tea, insisted for 2 hours and kneaded according to your method.

Beauty)))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I have many questions: How is the leaven stored in the refrigerator (I mean its activity); how often do you feed her; Does rye-wheat bread lift well; in what quantity do you use it for the starter; how long has she lived with you? I really love sourdough bread and I had a lot of different sourdoughs, my favorite is that I recently died on grapes from my garden, I accidentally froze it, but I could not revive it, so your sourdough is very good for me. interested. Most importantly, it can be kept in the refrigerator. My leavens, which lived safely in autumn, winter and spring, died prematurely with the onset of summer, because I could not create a comfortable temperature for them at 12-15 degrees. C, and feed every day - you can shoot yourself. Kaporsky tea is there, honey is there, you have to do it!

[Svetlana]

Svetlana, I, for leavens, do not create such lordly conditions. I store them on the top shelf of the refrigerator and feed them once every 3-4 days.
About the starter - you probably meant "for dough" (since there is a starter in the refrigerator). For dough I take at random)) It is possible to grow jars from "rinsing". And for the preparation of the dough itself, I have (plus / minus) 200 g of dough for 500 g of flour.
I often grow dough according to this pattern - 1: 1: 1 (starter: flour: water)
I've been friends with leaven for the fourth year already. During this stretch, at first, there was the eternal rye, then, to it, was added, reborn, from it, wheat. They lived for a long time, about three years. Then I left one and switched it to wheat whole grain feeding .. In parallel with these sourdoughs I experimented with the tea house. Last year I started a raisin, from which I still love it. I don't use the teahouse, but I remember about it just "in case of fire".

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I fed the sourdough in the morning and now in the evening, the smell is still awful, I will feed it until the normal yeast aroma appears, although you wrote that you immediately use it in baking

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I meant how much starter you take to store in the refrigerator. Since I rarely bake bread (once a week), I don’t need extra sourdough, therefore, when the sourdough is strong, I leave no more than a teaspoon and feed it according to the same scheme as you (1.1.1) and I have enough of it ... I can't throw it away, but there is nowhere else to apply it - we don't eat flour. And another question, what is your refrigerator temperature? And how does tea leaven raise rye bread? And you also keep your raisins in the refrigerator. It's just that my temperature is 4-5 degrees, and at zero it is naturally even lower.

[Svetlana]

Svetlana, I leave the starter 50 g.(I pour 25 ml of water and 25 g of flour into a jar with residues on the walls)
In the refrigerator 5 * C.
For those several times of using this leaven, it coped with rye bread exactly the same as the eternal one.
I keep any sourdough in the refrigerator.
We plan to try to make it from live grapes.




Ira, the original leaven never smells very good.
And another nuance - there are varieties of green tea that initially smell like tobacco. I would even say - they stink)). I do not advise growing of them. Do not get rid of the smell with any dressing.
My green tea smelled delicious, though I don't remember the brand anymore.
From Koporsky, I think the smell will be normal.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, of course, but I'm making 20g of sourdough + 20g of water + 20g of flour. I was making sourdough from my Isabella grapes, the one I killed. I tried it from frozen - not that, I want to try from dried, adding raisins. I don’t know what will happen. Now I will knead in fermented fireweed, at first I wanted to brew Uulun, but decided my own.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, if mine is so smelly, the case is gone, in short, I'll watch

[Svetlana]

brew

Svetlana, did not understand .... what does it mean to brew? ...... you need to pour dry tea leaves with warm water, and not brew.

the case is gone

Ira, I still think so - after all, it is important to GROW the starter culture, and then, when feeding, the farther from the source, the less source material it contains. So here, then you will dilute with water, when feeding ... Maybe this smell will disappear ?!

[ANGELINA BLACKmore]

ANGELINA BLACKmoreNatasha, I just wrote it like that, but in reality it happened. I poured tea leaves into a jar, boiled the kettle and left the kitchen to wait until it cools down. At this time, the spouse comes into the kitchen, sees - tea leaves, a hot kettle ... After a while I come, and whose is already poured into cups! I think you can not write further. I had to postpone the process until the morning, only now I just heated the water and poured the tea. At 11 o'clock I added honey and flour, the sourdough grew by 1 cm, but there were no bubbles yet.

[Svetlana]

Svetlana, will grow up, don't worry))

[ANGELINA BLACKmore]

ANGELINA BLACKmoreNatasha, she has grown up! It looks like you have in the jar in the photo. I bake bread, in which you need to take only 8g of starter for sourdough, where do I put the rest, what do you advise? I didn't take a picture of the sourdough, if the bread turns out, I will report back. Natasha, thank you.

[Shine]

Shine, I am a starter, sometimes I put more than the prescription. Its amount does not affect, especially, unlike yeast, which should not be put in excess.
I would have done the same - kneaded the bread and put the pancakes. Pancakes, if not eaten, are frozen. I practice this regularly.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natashechka, FSE, it's too late to drink barjomi, when the liver collapsed ...
I kneaded wheat-rye bread with seeds and flax - it’s worth it in KhP, it fits. I kept waiting, waiting, but you still did not walk and did not walk, and then I decided - come what may. I took 310 g of sourdough (set aside 20g, fed it and put it in a warm place, let it grow stronger). I counted the recipe for this amount of leaven and kneaded it. What grows will grow - we will see. In general, I do not like their HP bread, I usually bake a hearth in the oven, but let's see ...

I generally don't like their HP bread,

And I didn’t like the bread in HP. I bake rye in a slow cooker, and wheat in the oven.
Well ... we are waiting for your bread ...

[ANGELina BLACKmore]

ANGELina BLACKmore, Natasha, it's me again. The bread was baked, but I wrote that I do not like it from HP. Photo, sorry upside down, does not turn over. I fed the leaven for two more days, the smell is very good. nice and view too. I will bake another bread, I will report back later.

what does tea add to the leaven - the same water and flour? and then green tea is kind of antiseptic

[Newbie]

Newbie, hops are also antiseptic. Sourdoughs based on hop broth are perfectly removed. I think it suppresses the flora that we don't need.

[Newbie]

Newbie, hops are also antiseptic. Sourdoughs based on hop broth are perfectly removed. I think it suppresses the flora that we don't need.

Anyut, I support you!

The leaven grows wonderfully on tea. And fast.

The leaven grows wonderfully on tea. And fast.

do you have anything to compare with? I'm just trying to understand - you start with tea, and feed with water, there is nothing left in the sourdough from the initial "gathering", the point is to periodically "refresh" with tea, what it gives, except for an antiseptic effect, if the microflora has already settled down, what's the point ...
These are thoughts out loud

[Newbie]

Newbie, if something confuses you or does not like it, then you can safely turn over to another topic.
Personally, I use this leaven when I urgently need it, but there is no starter.

I confirm that the leaven is reactive. Grew up the other day and has already baked bread. I decided not to feed it once a week for how many days, but to try to behave with her as with a simple hop. I will conduct an experiment. If it bends, make a new one. The main thing is that no dances with tambourines are needed.

[Newbie]

Newbie, if something confuses you or doesn't like it, then you can safely turn over to another topic.
Personally, I use this leaven when I urgently need it, but there is no starter.

I am happy to read topics about sourdoughs and I am also interested in the answers to the Beginner's questions!
And also it is interesting - who or what grows the leaven, and what pathogens "live" in the leaven from wheat flour?

[Yuri198]

Yuri198, pathogens do not live in wheat sourdough, but rather start as soon as the right conditions develop. White wheat flour, in contrast to c / z, is too, in a sense, sterile, clean from the right bacteria on the surface of grain or fruit. Therefore, for the rapid ripening of the wheat sourdough, bran or c / z flour must be added to the flour until the very pathogens have come up and multiplied. :-)
It is still easier with green tea, firstly, its antiseptic properties are somewhat exaggerated, secondly, all the beneficial qualities come out into the water when brewed (preferably at 80 degrees), and the leaven is started in warm tea infusion, and thirdly , on the surface of tea leaves, as well as on grains and grapes, spores of wild yeast live. These spores begin to multiply actively, once in a warm nutrient medium. They compete with all sorts of different pathogens and do not allow them to seize their "food site" - the law of the jungle. :-) Or pathogens win and then the leaven has to be thrown away. :-(
)))

[Galina]

Galinahow well you explained everything. Very clear and competent. Thank you.

As for the tea ... For the correct, native, fireweed, which I am happy to harvest, there is even a condition - it is not recommended to collect it after the rain - the foliage turns out to be "washed", these same "savages" (and they are very good grow )) are washed off the surface of the leaves and the upcoming fermentation will no longer be of the same quality.