Everlasting hop leaven and bread made from it

Category: Sourdough bread
Everlasting hop leaven and bread made from it

Ingredients

Leaven:
- Hops 2st. l
- Glass jar 1-1.5 liters;
- Rye flour 200gr
- Unrefined sugar 1 st. l
For bread:
milk + water 1:1
sugar 2 tbsp. l
eggs 1-2 pcs.
As a result of liquid 380 + -10gr.
leaven 90 g
c / grain wheat flour 150 g
bakery flour 300 g
bran + cumin, coriander 50 g
As a result of bulk products 500gr
grows up. oil 2 tbsp.
salt 1h l

Cooking method

  • Sourdough preparation method:
  • We prepare the leaven only once!
  • Next, we reproduce it every time: we take the finished dough for baking a loaf of bread, and add flour and water to the jar, cover it and put it in the refrigerator.
  • (!) If we do not bake bread every week, then we take care of the leaven - once a week we "feed" it and "drink" it: we take it out of the refrigerator, add 50 or 100 g of water, stir it, add flour 1: 1 to the water, stir it ... Cover and put back in the refrigerator.
  • So, in a thermos we prepare an infusion of hop cones: 2 tbsp. spoon of cones (how much will fit) for 1 tbsp. boiling water. We leave it overnight.
  • Prepare the leaven in the morning.
  • Strain the infusion into a jar, cool it, add sugar, dissolve it, add 200 ml of rye flour and knead the dough (it will be thickened - not scary). Cover with gauze, wrap in a towel, and put in a warm place for a day until the first signs of fermentation appear.
  • 2nd day.
  • We "feed" and "drink" the leaven.
  • Pour 50ml of water - mix and 50g flour.
  • Cover with gauze, wrap and put in a warm place for another day.
  • The third day we feed again.
  • We observe significant changes: the whole structure is in small bubbles, a sour smell has appeared, the consistency has become more liquid.
  • After half a day, as we "fed" the leaven, we will observe an increase in the volume of the leaven.
  • We wrap it up and put it in a warm place for another day.
  • 4th day.
  • What changes have occurred?
  • Foamy structure, bright pronounced kvass smell with sourness, the consistency has become more liquid. Our leaven has already "gained strength"; soon we will bake bread.
  • We "feed" and "drink" the leaven:
  • We wrap it up and put it in a warm place for another day.
  • 5th day.
  • We "feed" and "drink" the leaven:
  • We wrap it up and put it in a warm place for another day.
  • And tomorrow morning we knead the dough!
  • (!)For beginners. All ingredients, except bulk ingredients, must be warm.
  • We put the dough.
  • - Sourdough (90g sourdough + ½ tsp. Yeast);
  • (!) Since the leaven is still very young, add ½ tsp. dry yeast (once).
  • - Milk + water (1: 1) + 2 tbsp. l. sugar + 1-2 eggs (total liquid should be 380 + -10gr)
  • Mix and pour into a C / P bucket
  • - whole grain flour -150 gr; baking flour, premium quality 300gr; bran + cumin, coriadr = 50g; 1 pack "improve l flour" for yeast dough. Total bulk should be 500 gr. You can replace it with other flour, but leave the premium flour.
  • Pour into C \ P and pour 1 tsp in different corners. salt and 2 tbsp. l. vegetable oil.
  • We put on the "Dough" mode.
  • The bread blank has the form of a bun or a ball, which rolls in cotton. It should look round, smooth without streaks, stripes, lag behind the walls of the bucket. If the dough is completely liquid and sticks to the bucket (climbs along the walls), then add a little flour, literally on a tablespoon without a top, until the bun falls behind the walls of the bucket.
  • Make it a rule never to add water to the batch !!!! Better option, when a little flour was not reported, you can then add it than add water.
  • -Leave for 12 hours to rise (almost to the top of the bucket).
  • -Include "baking"
  • Wrap the finished bread until it cools.
  • P.S.(!) Take the leaven out of the refrigerator in advance for 6 hours to warm it up, until bubbles appear.
  • Everlasting hop leaven and bread made from it
  • Everlasting hop leaven and bread made from it
  • BON APPETIT!!!!!!

The dish is designed for

Loaf 800-900 gr

Time for preparing:

10 minutes + 12 hours on the rise

Cooking program:

Kneading the dough for 1.5 hours and baking for 1 hour.

seagal
Everlasting hop leaven and bread made from itbut mine is on hop
Sandalya
Good day!
I have grown hop even now for her sake, because the main idea was to bake it with hop sourdough. While she was waiting for super-super hops, I tried to grow a simple eternal, but alas. It didn't work out. But here, it seems, is my mistake, I overheated it. Taking into account all the shortcomings - hop came out honey

And now I have questions, because I am a beginner leavener.
1. I really, really need to preserve the culture of this leaven as NZ. Since the hops are good I will not be able to get it soon. How to do it? freeze? dry? at what age is the leaven?
Now from the 6-day one, I put aside 150g and threw it into the freezer, just in case, reinsurance, while there is no information
Baking is also now, on the 6th day. But for the time being I decided to keep the leaven itself warm and feed it so that it would get stronger. It is right?
2. How to further optimize the process of baking sourdough bread (more often it will be rye, wheat-rye, mixes) for any standard bread maker program?
I have a moulinex, the longest program is 3.24, a French bun, 1 hour of which is pastry. That is, the goal - as with a yeast bread, fell asleep, got the result. Is it possible? otherwise I will soon have a baby, and on the "manual" version, with on-off and long proofing to do - I simply will not have enough time.
Now a 6-day leaven without yeast is working quite nicely, it has almost doubled in 4 hours of proofing. Will it be developed enough to fit into the standard program in time?
3. In the case of rye sourdough, at any degree of sourdough activity, you still have to intervene in the process, forming a loaf?
4. Storage. I plan to bake 1-2 rubles a week. I took it out of the refrigerator in 6 hours. After 6 hours (roughly) should the leaven come to life and increase? then I separate a part from it for baking, feed the leftovers, and put them in the refrigerator. Is that correct?

Brune
Hello!

I also have a few questions about hop sourdough:

1. Do I understand correctly that this leaven is only wild yeast without lactic acid bacteria? (After all, it can be stored in the refrigerator, and lactic acid ones die at t below + 10C). And also: how long does such a leaven live? I heard that hops do not allow the development of "harmful" bacteria, but after several feedings it is almost gone ...

2. Is sourness present in white bread based on hop sourdough?


mariia_kw
Tell me please!!!! I made a hop starter. I made bread out of it. She put the rest in the refrigerator. Right now I am planning to eat fresh bread. I got the leaven ... And then what ???
Leska
P.S. (!) Take the starter culture out of the refrigerator in advance for 6 hours to warm it up, until bubbles appear.
And be sure to feed an equal amount of water and flour.
seagal
Quote: seagal

Everlasting hop leaven and bread made from itbut mine is on hop
seagal
Everlasting hop leaven and bread made from it and now such a leaven has been gained for a year and a half under the experience, ask, read my recipe, I make milk and eggs without sugar

Ltntochka
Hello to all members of the forum, I am here for the first time, and I also thought about baking bread, one might say, for the first time. Before that, I baked charlotte at best))))
I don't have a bread machine, so I will knead everything with handles and bake in the oven. After reading all the forums about hop sourdough, I have a question to which I just can't find the answer or just don't understand it. The sourdough that is in the refrigerator after the first baking of bread must be constantly fed, that is, add flour mixed with water (here they also write in different ways, 1: 1 or 0.5: 0.75). But if you constantly add, then there will not be enough space, or the leaven decreases over time, or you need to pour it, or do we feed it only after we take part of the leaven for baking, and feed the rest?
seagal
Once a week, they took out the leftovers from the refrigerator - somewhere 2 cm at the bottom of the jar - diluted with a glass of warm water - added rye flour - (we cook at home) to the consistency of sour cream - (you can even stir the lumps by eye, so you will eat and in the oven heated to 35 degrees - it stands there until bubbles appear - for example, it rises by 2 cm somewhere in 3-4 hours and it is normal - you can knead the dough - I need 2 forms for all the leaven, which turns out another glass of warm boiled water 200 grams 2 tablespoons of olive oil a spoonful of salt and flour so that the dough can be transferred into molds (the bun has stopped sculpting) 2 cm of the remaining sourdough is put back in the refrigerator - this is such a whirlpool:) 2 kilos of bread for a week (the sourdough will be for 2 years already)
Natalqa
Girls, tell me, the leaven is declared as hop, but you add water when feeding, how is that? And another question about hops - which one do you use? I collected a regular one, and my friend says it's dangerous ... and what do you use?
elnikka
Natalqa, and what other hops are there and how dangerous is the usual one ??
water is added to the sourdough, but the base is based on hops. probably important here is the participation of hops precisely at the beginning of the growth of the starter culture

Without hops, I can't get sourdough at all. that is, there is a fruity-fermented milk smell and small bubbles, but it does not rise. And for hops, it is completely acid-free, bitter, but it grows very quickly and strongly and the bread is excellent, but it lacks the taste of sour sourdough so much ...

can mix 2 starters ..
Nadya_K
It is written that the sourdough is hop, but in the end you need to add yeast. Somehow it is necessary to reflect this in the topic. I read the recipe for so long and in vain
- Sourdough (90g sourdough + ½ tsp yeast);
Leha76
Here's my hop sourdough wheat bread.
The leaven lives in the refrigerator.
I feed her every time I use her to bake bread.
Cooking process:
1. Dough for 2 hours: 2 tablespoons of sourdough, 100 ml. warm water, 2 tablespoons of wheat flour.
2. Dough kneading program 45 min. in a bread maker (Unold 68415).
3. Start of the programmed program with a delay of 2 hours. The program itself lasts 3 hours and 50 minutes. Of these, the last 2 hours are detuning of the test and 70 minutes. directly baking.

P.S.
I am a beginner baker, just learning.
The leaven lives with me for a little over a month.
He also baked wheat-rye. but did not have time to photograph, there was a edge.
Everlasting hop leaven and bread made from it
Everlasting hop leaven and bread made from it
Natalia Iks
Hello. Tell me, does bread with such leaven not taste bitter? :
Leha76
I don't taste bitter with sourdough. if you cook wheat (white), then there may be a little sourness.
Long ago switched to wheat-rye (proportion of wheat flour 1 part rye 2 parts). I add rye fermented malt 1.5-2 tbsp. l. (it needs to be soaked in boiling water) and instead of sugar I put honey (I put honey immediately into the dough).
Natalia Iks
Thank you.
Natalia Iks
Leha76, please tell me your recipe completely, otherwise it is only written about the dough. Or further on the recipe for this topic?
Natalia Iks
Hello. Set to make the leaven. Today is the third day. In the morning I fed. After 3 hours, she climbed almost to the top of the can. Stirred. Two hours have passed, she is again. (I do not know how to insert a photo) What to do? Maybe remove a part? Or maybe you can already bake? It smells sour, nice.
lyuba-s
ah mixed everything with bran and dried It turned out dried yeast But bread is for an amateur of course It has a peculiar taste I bake it in the oven Zavkvasku then you will forget that there is no time
OmelaMilla
I grew hop sourdough according to the author's recommendations and I'm not overjoyed) Perfectly raises bread, tasty and not troublesome. Somewhere on the Internet I spied a universal recipe for bread - 200g active sourdough, 400 water, 600 flour in any proportions and ratios. + 1h l salt, + 2 tbsp. l. Sahara. I don't add oil, and I like it that way. Space for a flight of imagination))
Baked in the oven and in the form, and the hearth. Recommend))
Everlasting hop leaven and bread made from it
Everlasting hop leaven and bread made from it
Everlasting hop leaven and bread made from it
alena40
So many questions and no answers from the author of the recipe

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