Marika33
Ksyusha, great result, great! Oksan, to be honest, she does not fall, rises a little less, but still rises constantly and tries to run away. Stir it, knock it down, don't wait to run away, after dinner you can put it in the refrigerator, just either in a large container or in a container, because it still runs away in the refrigerator anyway.
Marika33
Omela, Ksyusha, she is already ready now, you can already use her.
Omela
Quote: marika33
you can already use it.
Yes??? And I already mixed it, wasn’t it necessary ??? I’m not going to run anywhere, it’s worth it in HP, and there is a large bucket (for 1.5 kg of bread).
Marika33
It must be stirred, it must still rise. Beautiful! how I like it when she works like that, so alive.
Albina
Quote: marika33
And I do not even consider recipes for sourdoughs with the throwing away of some part. I do not understand this.

Omela
Marish, so Oksanina took a photo from the first page .. I didn't take a picture of mine .. I'll take a picture of it in the refrigerator.
Marika33
Oh, but I didn’t see that this is Oksana’s photo, I’ve been running here since morning. Understood, Ksyusha, sorry for the carelessness.
A sign of the readiness of the sourdough for consumption will be an increase in mass by about two times, a bubbly structure and a characteristic sour-bitter taste, if you have all this, then you are ready, but let it still stand in the warmth, wander around.
Marika33
Albina,
Omela
Quote: marika33
but let it still stand in the warmth, wander.
Loksa
I baked waffles on our sourdough. On dried, then restored (it took a long time, restored a day), before baking, I put it in a sink with warm water! it looked like this before baking The simplest hop starter
And this is waffles The simplest hop starter
Omela
Oksana, be stunned !!! So in the photo you no longer have sourdough, but the dough on it, as I understand it.
marina-mm
Quote: marika33
characteristic sour-bitter taste
Marina, and I have everything except the sour taste. But it works.
Marika33
Loksa, Oksan, beauty, but how does it taste? I never baked sourdough waffles. And what makes the color so beautiful?
Marika33
Quote: marina-mm
But it works.
Great, Marish! Let it still work for you.
Oksana's Mistletoe with a stimulant she, because the hops are old, revived him.
Loksa
No Ksyusha, this is a leaven fed twice! The first time I skinned 10 grams of dry sourdough: first I added 50 grams of water (10 seemed to me a little), it became sour and I added 100 water and 50 flour CH, after 7-8 hours I added another 100 water and 50 flour, and I added 2 teaspoon malt first time!
She took half of this mixture for bread, and the remaining 200 grams for waffles - and This residue has grown so much?
Loksa
Delicious, crunchy freshly baked and cooled. Then I put it in a plate and covered it with a bowl - they became soft, but I also had 10 percent cream + a third of a can of condensed milk.
Marika33
Ksyusha, they are not dense, but airy?
Loksa
If you look closely: they are soft, crumpled. And I get it, you mean inside. While frying cheerfully foamed and lifted the lid, now I'll try to take a break
Loksa
Marish, I fotnula cut, toko do not tell everyone that this is my type: I am not me and the house is not mine, these are my second waffles. I need to learn how to bake them yet. It seemed to me like pancakes, when soft. When they cool down, they crunch like a "crust of a thin pancake" IN wrote. I ate my condensed milk and said delicious!The simplest hop starter the waffle is light - it was crushed with a knife, or maybe it was badly baked?
Looks like I turned down the fire and it didn't rise much.
Marika33
Excellent, Ksyusha, not tight, with holes, I love those too. you must also try to bake with sourdough.
Oksana, did you cut the second waffle hot? Or pressed tightly, did not allow her to turn around in full force.
Loksa
Marina, not hot, for your sake, I just cut both, but baked yesterday. I was surprised when I saw it, I think it is necessary to observe the heating temperature. Either they grow better on hot, or on not very hot (like a frying pan), or maybe they pressed it! They are the most beautiful in color, maybe I poured a lot of dough, rather the waffle iron has cooled down. Now another fractured-porous!
Marika33
Ksyusha, thank you very much for the photo!
Lud-Mil @
How well I found this Temko! hop has been growing in my yard for several years now, I don’t know where it came from, I fought with it all these years, but it doesn’t give up, it only grows stronger. Last summer, I thought about how to use it on the farm, since it has taken root so well, I was told that the dough is made with the help of hops, but no one could tell the technology, people do not know. So this recipe is like a gift, thanks to the author, this year I'm picking up cones, it's a pity that I didn't do this in the past, now I'll have to run to the pharmacy.
Marika33
Lud-Mil @, Welcome, Lyudmila, to the starters club!
Hope you won't be disappointed with the hop sourdough.
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.
Success to you in breeding it, if you have any questions, ask, I and the girls will be happy to answer them!
Irina.
Girls, but I have silence, the leaven is as it was, and is still there, only 5 bubbles appeared, not on the surface, but in the mass itself. What to do?
I have several options:
= dilute fresh yeast (how much) in boiled water and add to the leaven
= immediately crumble the yeast into a sourdough and stir
= cook a new broth and add it to the leaven and stir until liquid sour cream.
What and how best to do? Apparently I started the sourdough or the hops.

Now I have put the bread in KhP. I diluted fresh yeast in water and added a spoonful of sourdough. I think, even if it doesn’t work yet, it will add flavor to the bread. So the yeast in the glass played so well, before this was not the case, a beautiful hat rose.
Marika33
Irina., Irina, very little time has passed since you put the leaven, it is better not to rush. Your hops are not old, the bubbles have already gone, it has begun to work. If you really want it to work quickly, you can add a spoon from the cap that you now have.
You do not need to add more hop broth, the sourdough can be bitter. You can also add honey, it also stimulates the leaven very well.
Irina.
marika33, thank you, they reassured me, otherwise I had doubts. I'll add a little honey.
Lud-Mil @
Marina, thank you, I will definitely come with questions and a report as soon as I get the bumps.
Omela
In general, the patient is rather alive .. but no more

The simplest hop starter

Bubbles all over the surface, but did not increase in volume ... it seems to me that it has become thinner .. I put it in the refrigerator or what ??? Diagnose, doKhtUr !!
Marika33
Ksyusha, is it bubbling well, but hasn't increased at all? Do you mix it, is it airy, with bubbles everywhere?
Omela
Yes, if you mix, then there are small bubbles everywhere.
Omela
And now I have actively mixed and anyway bubbles are everywhere.
Marika33
I believe that you have it ready. But since the hops have been reanimated, she will not jump higher. Try to buy fresh hops and add decoction, flour and honey to the same leaven. Then it will be stormy.
She will raise the bread, only more time will be needed for proofing. I came across such hops, the leaven behaved lazily.
Omela
Okay .. while I put it in the refrigerator, on Sunday evenings I'll put the dough for the night ... we'll take a look.)
Irma
marika33, today I also joined your community of fermentors, bought hop cones at the pharmacy and set it to ferment, only I took two glasses of flour there and immediately poured two glasses of flour there, not to gradually pour the second one and got a thicker consistency than necessary. Now I looked, mixed it, it seemed to become thinner and single bubbles appeared. I'll see how it will be in the morning, I hope it didn't spoil
Marika33
OmelaThen we will wait for the result, I wish you successful!

Irma, welcome to hop sourdough, very glad that you have joined us!
If bubbles have already appeared, this is a good and encouraging indicator of an active starter culture. There are often cases that it only begins to bubble on the second day. Do not be discouraged that the dough is thicker, this is permissible for sourdough.
We will wait for the final result of its readiness from you, please, unsubscribe!
Irma
marika33, thanks: flowers: I will definitely write what happened
Irma
Good afternoon everyone. This morning I checked my starter culture, it was actively bubbling, by one in the afternoon it had doubled. I mixed it, the smell is not very pleasant yet, as if the beer is sour.
Marika33
Irma, congratulations, the starter is doing great. It should be so, at first there will be an unpleasant smell, and then a bread aroma will appear. Let her wander around while it's too early to put it in the refrigerator.
Irma
marika33, and how often should it be stirred? I plan to put it in the refrigerator tomorrow morning, probably it will be ready already
Marika33
Irma, I stir when it has already doubled and becomes critical in the dishes. Stirring is necessary to remove excess fermentation products, while the leaven is saturated with air and its activity increases.
It will be possible to put it in the refrigerator at night.
Loksa
IrmaHow did you remember - came up and interfered - 1 time in 4 hours? Marina, is such a scheme suitable? We have to watch, everyone is asking this question.
Irma
marika33, thanks, otherwise, as I walk past her, I get in the way, my hands stretch out on their own
Marika33
Loksa, Oksana, yes, I think that such a scheme will do. But everything depends on the employment of the person and on the activity of the leaven. If it has already increased by 2-3 times, you can mix it more often, this will only benefit the leaven.
Marika33
Irma, you are welcome.
Don't be afraid to spoil it by stirring.
When I took her out for the first time, I constantly looked in, and now, when I put the dough, I watch her movement with pleasure. Everything moves, bubbles, everything living is like that.
Irma
marika33, reached the lid and then settled slightly, is that all? Did you stir it and put it in the refrigerator or early? And yet, if you need to take it for baking before that, stir it or pick it up with an air spoon? I have never baked with sourdough, so I ask in detail
Marika33
IrmaDid she work for you for two days? quite ready. In the refrigerator, make sure not to run away.
For kneading the dough, it is better to mix the leaven or take it on a spoon - two more.
I am glad that you have got an active, good starter culture and congratulations on its successful breeding.
Irma
marika33, thanks, can you put the dough already or let it stand for another night in the fridge?
Marika33
IrmaOf course you can bet! If there is an opportunity tomorrow morning to knead the dough for bread and bake it, then it is better to put the dough overnight. They write that bread loves silence and it succeeds exactly at this time. Previously, they always put dough at night, and baked in the morning.
Irma
marika33, then probably tomorrow I'll try to put it on, and bake in the evening, otherwise I'm afraid in the morning I won't have time to come up with the dough

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