"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

[sourdough.]

"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

Category: Sourdough bread

Ingredients
Dried hop cones	two grains (15-20gr)
Bottled water	1.5 l
Sugar	2 tbsp. l
Salt	1/2 tbsp. l
Raw potatoes, grated	5-6 medium pieces
Any starter (resuscitation of the mixture in the absence of fermentation after 3 days)	1-2 tbsp. l.

Cooking method

• 
  For a long time I matured and doubted the need for this recipe for growing yeast for baking bread. What prompted me to describe the recipe on the forum was quite frequently asked questions on various resources, where I share photos of my bread. I read a lot of recipes on the forum, but they are all devoted to sourdough. However, practice for a sufficient time has shown that my yeast is quite viable and can to some extent even compete with the starter cultures in terms of their ease of removal and storage.
• Here I am sharing with you the story of the appearance of these amazing assistants.
• Once, at one fine time, my companion in many hobbies, during lunch on a fishing trip, laid a loaf of non-standard size bread on the table. I naturally became curious, what kind of forms are these and where such bread is baked? To the taste - it was felt that this is not quite a trivial, shop "empty bread". And then it turns out that he bakes bread on an old leaven, passed on to him in his family from his mother, his mother from his greats. For me it was new, very interested, and I decided to embark on the difficult path of baking after finding out the nuances and other pitfalls of getting this starter
• Much later, after a meaningful study of the topic of baking, I found out that I do not use exactly sourdough, because sourdoughs imply the content of some amount of flour in their composition. And this recipe does not contain flour. Having studied some additional questions, I realized that in this case it is the yeast that is grown, which does not need to be tediously removed by feeding, renewed in order to avoid excessive accumulation of lactic acid bacteria and perform other manipulations characteristic of flour starters! In addition, yeast is grown by hand, and is not a product of industrial production. And they are universal, they do not need to be translated as in sourdoughs from rye to wheat and vice versa.
• So, to whom my tale did not seem dull and it is interesting to start growing hop yeast on their own, I give recommendations:
• 1. The standard start is to boil the hops for 25-30 minutes.
• 2. Straining the broth after its infusion and partial cooling for about 1 hour in time (the time factor is not critical).
• 3. Take about five medium potatoes, slightly over medium size, rub them on a fine mesh grater.
• 4. Put in the prepared broth and bring to a boil.
• 5. I cook for 10-15 minutes. over low heat, stirring occasionally to prevent burning. At the end of cooking, add sugar and salt.
• 6. Remove from heat, let it cool down, put the mass in a much larger container, during fermentation the volume of foam will increase!
• 7. I put on fermentation, periodically stirring the fermenting mass.
• The last point, No. 8, is necessary for those who have not developed visible signs of fermentation within 3 days !!! This is a resuscitation method. It is not needed if fermentation started within the first 3 days!
• 8. Add a little (tbsp. Spoon or a little more ANY successful starter culture from your point of view containing grown yeast (even with the use of flour), or any fermented product. This can be done especially with a couple of spoons of jam with the addition of 50 grams of water (put in a warm place).
• ----------------------------------------------------------------------------------
• REMEMBER that we take gauze or bandages mainly from pharmacies! And the materials must come either sterilized or treated with anti-whatever compounds !!!!! This can be detrimental to yeast.
• Before covering the container with these materials, rinse them in a soda solution or detergent and dry them !!!!
• ----------------------------------------------------------------------------------
• And now the same thing, but in pictures
• I did not specifically embellish the photo with the can, taking it out from the refrigerator. On the walls of the jar, dried sourdough, mold, I have never seen in the process of storing suspended yeast.
• 
• The end result is a jelly-like mass, with obvious potato particles (absolutely not felt during baking). I put this mass on fermentation, which lasts an average of three full days. Visually and by smell I can tell when fermentation is almost over. And then I just close the jar with a plastic lid and put it in the refrigerator. This kind of starter culture does not need to be fed or renewed. In suspended animation, yeast lives, as I was told, up to six months and EVEN LONGER, without reducing its properties! I honestly haven't tested it, but for a couple of months I have to keep the product in the refrigerator gradually using it.
• When there is very little sourdough left, I repeat the process of boiling a new batch of potato-hop broth. And after it cools down, I add this small residue to a new portion to accelerate the maturation of the yeast colony.
• Very convenient, simple, and not fussy! By the way, bread never came out with sourness, which many bakers do not really like. I even tried to overexpose the dough or dough on the rise - I could not find the sourness. Later, to get it, I began to add a small portion of kefir when kneading the dough.
• Perhaps someone will find my recipe for this yeast useful, try it, share your opinion, show the results!
• 
• 

The dish is designed for

1.5L finished product

Cooking program:

Heat: 27-30 °

Note

Asked - I answer! About zhmeni So what is it?
Taken from the internet:
"1. A palm with fingers bent so that they could scoop up something, grab or hold something laid down, poured, etc.
2. The amount of something that can fit in such a palm "
An old measure by the way

[Examples of baking on our yeast, some posts have recipes]

Examples of baking on our yeast, some posts have recipes

Wheat on "Eternal" potato sourdough (flourless) (Yuri K)

Gray sourdough bread (Helen)

Filipino bread Pandesal adapted to potato hop yeast (ANGELINA BLACKmore)

Sprouted Wheat Bread (ANGELINA BLACKmore)

Wheat bread with processed cheese (ANGELINA BLACKmore)

And this is a cutaway bread!

Kringel salted (ANGELINA BLACKmore)

Baguette "Tourbillon" (TOURBILLON) adapted to potato-hop sourdough (ANGELINA BLACKmore)

----------------------------------------------

Pancakes from liusia

Bread and buns from Marysya27

Rustic sourdough bread from Helen

Wheat hearth in the oven from Yuri K

Bread from Alla francevna

Bread from ANGELINA BLACKmore

Butter buns from Yuri K

Ciabatta-1 from Helen
Ciabatta-2 from
Helen
Video:

Bread in a bread maker from Marysya27

Bread from nut

Recipe from ANGELINA BLACKmore

Recipe from Helen

Sausages in dough from Yuri K

Baguette-loaf Multigrain, brewed with sourdough from Helen
Baguette-loaf Multigrain, brewed with sourdough from Helen

Ciabatta from Marysya27

Ciabatta from Yuri K

Sourdough rye bread in a bread maker from Helen
Sourdough rye bread in a bread maker from Helen

Bread from SvetaI

Bread from Antonina 104

Rustic whole grain bread with the addition of peeled rye flour on our starter culture from nut

Eastern European wheat-rye potato bread from Helen

Chiriola from ANGELINA BLACKmore

Chiriola from liusia

Chiriola from Antonina 104

Baked pies from ANGELINA BLACKmore

Baked pies with cabbage and eggs from liusia

Pear-filled bagels from Yuri K

Steam bread based on Chinese mantou buns from ANGELINA BLACKmore

Fried pies from liusia
Fried pies from liusia

Bread from Helen

Wheat bread "Imperial" in the oven from SvetaI

Bread from Trishka

Artisanal bread without kneading with sourdough from Helen

Rustic Whole Grain Bread from nut

Cold proof bread from Yuri K

More bread from liusia

Pies with sweet dough filling according to the recipe of Valaam fish pie from Marys27

Curd bread. In a bread maker from liusia

Oat-curd bread from ANGELin BLACKmore (recipe)

Ukrainian palyanitsa from SvetaI (recipe conversion for hop yeast)

Bread from Antonina 104 (recipe)

And here is the pizza from liusia (dough recipe)

"Rye-wheat on sourdough and beer" from a nut (recipe)

Rye-wheat with sunflower seeds, from liusia (recipe)

Liusia monkey bread (recipe)

Caraway-dill bread on potato-hop yeast from ANGELin BLACKmore (recipe)

Whole grain wheat loaf based on bread from Peter Reinhart from ANGELin BLACKmore (recipe)

Yuri, congratulations on the topic! I'm glad I'm ripe. And the question is, how much leaven do you put in when baking bread? I put 3 tbsp. l. 350 ml. water.

And the question is, how much leaven do you put in when baking bread? I put 3 tbsp. l. 350 ml. water.

You know, I wrote like - I do everything by eye. On average, I put 3-4 tablespoons of tablespoons for a batch (500 ml of water), and I dilute them in 500 ml.

Then everything is correct. That's how it works for me. I also do everything by eye. So, I clarified just in case.

Then everything is correct.

You can't spoil porridge with butter. The amount of leaven is not critical, as it seems to me, anyway, yeast continues to multiply during the aging process! Unless if you really drink a lot, it may affect the taste, because the smell of the leaven is just "leavened", and the acid will probably be added accordingly. I did not experiment, since that amount of leaven is enough for the dough.

[Yuri K]

Yuri K, a very interesting sourdough!
Actually, I don't like sourdough wheat, but I'm ready to try it on this one.
At what temperature to ferment - at room temperature or warmer to find?
Maybe share your bread recipe?

[SvetaI]

SvetaITry it! I'm curious to hear about other people's results!
I leave the fermentation at room temperature, in summer it is already quite high in a panel house, and in winter - heating to help))
Well, about bread - nothing beyond new
In the evening I put the dough for the night, in the morning it is already ready, it is so bubbly, hisses)))
I knead to a state slightly softer than dumplings dough, put on proofing, after three hours, four hours on a new one, knead well at maximum rise, at this time the dough is awesomely elastic. If you take it by one edge, then under its own weight it even stretches down a little, but does not stick to your hands! After that, I divide it into portions and into forms, there I carry out the second proofing under a cotton towel. Do you see the rise in the photo? I bring it to about this state, then I preheat the oven, I have a gas one, at full power. I put a container with water in the bottom - so that a fairly humid environment is formed in the oven. I reduce the temperature to 180-190 degrees, my reference point is difficult - the scale on the comfort handles, and I bake on a timer. Experimentally 50min - 1h comes out. All ovens are different, so the time intervals to give it a thankless job, you yourself can trace the degree of baking by browning or other signs

[Yuri]

Yuri, but could you next time, at least approximately, but in grams, write how much hops, how many potatoes ... And the same request about bread. I cannot start something new differently. The mathematician living in me does not allow. Thank you for understanding.

A very vague description I understand that everything is by eye, but at least tell me - how much of the total amount of liquid goes into the dough - all or part? Does the dough turn out thick or liquid?
Don't add oil to the dough?
Give a hint, and then I'll figure it out myself.

but could you next time, at least approximately, but in grams, write how much hops, how many potatoes ...

Oh ... I don’t even think about grams, I’m writing on water for sure, but hops ... well, it’s not critical, even if you overdo it, there will be no bitter taste, don’t worry! Of course, I can take pictures of each stage, but you yourself understand that grams will not be displayed from the photo
You should understand me too, it's not for nothing that I write that I intuitively knead, well, here's how you can measure what has already been mixed and was flour))

A very vague description I understand that everything is by eye, but at least tell me - how much of the total amount of liquid goes into the dough - all or part? Does the dough turn out thick or liquid?
Don't add oil to the dough?

What does vague mean? I don’t give a recipe for baking bread, do I? This is a starter recipe, starter culture!
I take 3-4 spoons of the starter from the jar with a dry tablespoon. I dilute this leavened leaven with water, knead the dough to a state of not very thick sour cream, put it overnight))
With sunflower unrefined I grease the container in which the dough will melt (so that it goes well), into the dough itself, when I add a couple of tbsp. spoons, and more often not. But this should already be in the baking recipes, I laid out the sourdough recipe

[Yura]

Yura, thanks for the recipe!
Special thanks to your friend, who shared such an ancient and scary knowledge about bread. This information is really worth its weight in gold.
Very interesting, I will definitely try, how I can find hops!

Very interesting, I will definitely try, how I can find hops!

I am very glad when someone likes my strepnya, thanks Nastya!
I will definitely hand over your Senks to my friend, now I'll call you straight
I will tell you about hops - if it is not collected in a natural way, as I do, then it is freely sold in boxes in pharmacies

in pharmacies sell in boxes

Aha, now the main thing is to catch him there! That is the problem .

And their own mother-in-law does not grow, someone cannot get rid of hops, but they cannot breed!))))

Thanks for the interesting recipe!
And the recipe for bread for this sourdough will be separate, in order to navigate what, where and how?
It’s very good that you don’t need to feed her all the time, like other starters.

I will find hops!

Nastya, I ordered at the pharmacy. ru, like he is there.

It’s very good that you don’t need to feed her all the time, like other starters.

That's why I decided to post it, I didn't see the "feed-free" sourdough in the subject
Moreover, now he called a friend - he confirms that he has had this starter since APRIL of the month (in the summer he does not bake bread, an elderly person, the heat is contraindicated), this is more than half a year already And only recently he started to bake on this starter your autumn bread! All this time, the jar stood in the refrigerator without weakening its properties !!!

And the bread recipe for this sourdough will be separately

Oh, hardly ... There are a lot of nuances, they have already written above they say everything is vague, But I did not plan to give baked goods with a recipe, this is a completely different topic

Aha, now the main thing is to catch him there!

Oh well .... I think there is no problem in this, it's not pentalgin, whoever hops in boxes like herbs besides us will especially buy it

[Yuri,]

Yuri, great !!!
I would like to try. As soon as I find the hops, I'll experiment right away.
Thank you so much!!!

I would like to try. As soon as I find the hops, I'll experiment right away.

You will find it in pharmacies, now it’s not a deficit, it seems to me Very convenient yeast, you can believe it without reservation, since I have been using it myself for a long time

Yura!!! And on Saturday they will bring me a whole PILLOWCASE of dried hops! Your own, your own!
Listen, have you tried bread with this sourdough in a bread maker? I'm chasing her more and more now. A lot of work. not to the oven, honestly
And you ... still make this bread recipe, eh! Well, as a gift to us for NG, for example. (and SOME will soon have DR)

And on Saturday they will bring me a whole PILLOWCASE of dried hops! Your own, your own!

I still have my own, wild forest! But not very much, not at all

Listen, have you tried bread with this sourdough in a bread maker?

Nope, I do not have bread makers, and everyone I know is in my environment, more it is used as a kneader, and baked in the old fashioned way in ovens. They say that for some reason it turns out better. I think that for hops, that for yeast - the result of the settings will be similar for a bread machine. But I won't say for sure, you should read on the forum that the girls in recipes write by bread

And you ... still make this bread recipe, eh! Well, as a gift to us for NG, for example. (and SOME will soon have DR)

So you make me almost shed tears Well, I won't be able to describe the process in grams to the smallest detail, I already wrote above in general terms, well, I don't measure by weights, I'm sad for a muZchink with gramules to poke around General principles for baking my bread, I described a little higher ... Each time, the bread is baked differently, not as standard

Each time, the bread is baked differently, not as standard

Bread cannot, in principle, be baked as standard. The flour is different, the humidity of the air in the kitchen, the leaven itself is non-standard (no one counts the amount of yeast living particles in a standard volumetric unit). In HP there are recipes, the girls exhibit their own, but all the same it is necessary "to be guided by the bun." Even in a bread maker, baking, even in the oven, even kneading the dough with your hands, or anything else.
There is no way I can match the water-flour-yeast ratio. Bread turns out. And not bad. BUT ... you want the ideal!
For example, I need, at least an approximate, ratio in bread with your leaven (I will definitely make it)

[Yuri K]

Yuri KThanks for the sourdough recipe. I really want to bake such bread myself.
And the bread is so beautiful !!!

I would like to see a cutaway roll.

[francevna]

For example, I need, at least an approximate, ratio in bread with your leaven (I will definitely make it)

Anh, well, that's 4-5st. spoons of starter, 500 ml of water. I haven't even measured the flour until about, I add it while kneading until it noticeably stops sticking to my hands, softer than dough for dumplings or dumplings ... At the exit, I get more than 2 kg of ready-made bread, 4 loaves ... I don't have normal weights , there are miniatures, for jewelry (with Aliexpress)




francevna, thanks for evaluating the recipe Try it if you don't bake! I was suddenly struck by lightning, and since then I bake, every three to five days
The most important thing is that this bread does NOT grow moldy !!! Hops contain phytoncides that prevent the formation of pathogenic phrara, it can even slightly accentuate, but for five days it has never grown moldy, unlike the store-bought ones.

Here! Already there is INFORMATION! You can adapt to your conditions!
I finished the ancient flour today (found supplies). I don't know how many years it was stored (frozen, sifted, packed in glass and kept in a cellar). It looks like its quality has deteriorated. Maybe that's why the bread is not perfect. Buy fresh - check.

I would like to see a cutaway roll.

There was a photo somewhere, now I'm rummaging

Buy fresh - check.

I bake from v / s, but at first I added a little rye, and even rye baked a couple of times. The sourdough is universal, even then bake from dough, even for pies, even for whites
Here is one of the first rye-wheat with the addition of coarse grinding ...

Yuri, what size is the rectangular shape? The bread seems very large, but I knead the dough for 500 grams of flour in one form.



The bread looks very nice.
In the context, it looks like my bread, but I bake with fresh yeast. For some reason I thought that this bread would be airy, porous, apparently due to the good rise of the dough, this impression was formed.

[francevna]

francevna, I bought on Avito, found only L10 like this (under rye bread), they are slightly less than L7.

In the context, it looks like my bread, but I bake with fresh yeast.For some reason I thought that this bread would be airy, porous, evidently because of the good rise of the dough, I got such an impression.

My bread rises very well, the main thing is to knead it well, so that the gluten would be released. But in fact, it turns out quite dense for me, from which heavy loaves come out.

[Yuri K]

Yuri K, thanks for the long-playing sourdough, one I have been living in the refrigerator for several years for a long time I wanted to try something new, not confusing.

[Tatyana1103]

Tatyana1103, I wish you good luck! For those who love not to bother, I just decided to lay out this recipe! Thank you for your interest, everyone who unsubscribed!

But in fact, it turns out quite dense for me, from which heavy loaves come out.

I just love this kind of bread.
I have an L-6 shape, size 23.5 x 11.5
Made of premium flour, it is designed for a weight of 760g, I add a little more flour to make 800g.

[francevna]

francevna, here are the sizes of my molds:

From premium flour, it is designed for a weight of 760g, I add a little more flour to make 800g.

And I do not expect how the hand will take it, at once it worked out for 4 loafs by itself
Three rectangular baking dishes, and one round for cupcakes or something, thin-walled.

Form L-6 is used for baking bread with an estimated weight:

From wheat flour of the highest grade 0.76kg
From wheat flour 1st grade 0.87 kg
From wheat flour of the 2nd grade 0.92 kg
Wheat wallpaper 1.13 kg
Rye-wheat 1.26 kg
Rye simple 1.31 kg
Rye custard 1.43 kg

This is the data on the page of the online store.

[Yuri K]

Yuri K, but at least an algorithm is possible, I'm not strong in sourdough bread ...
No need in grams, at least so ...
We take 5 spoons of a starter, warm it up / no?, Add flour or water, give / don't let it come to life, then knead, etc.
So that I have at least an idea of ​​how it all happens.

We take 5 spoons of a starter, warm it up / no?, Add flour or water, give / don't let it come to life, then knead, etc.

We take 5 tablespoons of the starter, dilute with the required amount of water, immediately add salt and sugar, then flour in the amount necessary for the dough (usually thick sour cream). And now we put on fermentation. It takes me the night. Next, we act as when kneading ordinary bread dough. We wait for the first rise, then knead, not very intensely, best of all by stretching / folding. Then we divide into portions under the forms. Next comes the second rise, then the oven in my case.
It takes me all daylight hours from kneading dough to baking.

I recently started working with Yuri's leaven. The first experience was unsuccessful, I did not let the sourdough ripen to the end and put it in the refrigerator. I got such a foamy starter, this is something. It got to the point that when the bottle was opened, it flew out like champagne with all the foam. The second time everything worked out well. I do not warm the leaven, I immediately pour water, 350 ml, 3 tbsp. l. sourdough, stir well, and flour, so that the dough is not too thick sour cream and leave it in the kitchen. In the morning the dough grew well, I add 1 hour. l. salt 1 tbsp. l. sugar, when honey, flour, I also don't weigh how much it will take. I make the dough when it is dense, and when it is more tender. I leave it in the kitchen under a towel, and as it rose, on the table, I folded it in an envelope, and in a form on the rise. Raised with a rounded hat flush with the form, I bake. Everything is as usual. I bake it with whey, and if there is any leftover milk, I dilute it with water, and with potato broth. And also delicious pancakes and pancakes. I baked pancakes with apples. Well, very tasty. Also for the night dough, in the morning I add everything I need to the pancakes, apples and on the rise, and without stirring the baking. On pancakes, if thickly diluted with milk or water, I add salt, sugar, vegetable oil so as not to grease the pan and as the dough is bubbling, I bake. Everything is as usual.



Aaaaa! Yuri, you immediately add both salt and sugar.I will do that too.)))) And I will put everything on pancakes and pancakes too. It is more comfortable.

[liusia]

liusia, Lyudmila, if there is a photo, show us. It even became interesting where this leaven was mentioned earlier.

[francevna]

francevna, I told Lyudmila about this leaven at another service. In the same way, he painted the recipe for its manufacture

Aaaaa! Yuri, you immediately add both salt and sugar.

Well, of course! Yeast needs to be invigorated, they are dead and hungry after lethargy, immediately when kneading the dough I add sugar, well, and salt, respectively, how can I mix it into the finished dough later?

incredibly, I can't believe that without feeding, but for the sake of such a thing it is worth stirring up

We take 5 tablespoons of the starter, dilute with the required amount of water, immediately add salt and sugar, then flour in the amount necessary for the dough (usually thick sour cream). And now we put on fermentation. It takes me the night. Next, we act as when kneading ordinary bread dough. We wait for the first rise, then knead, not very intensively, best of all by stretching / folding. Then we divide into portions under the forms. Next comes the second rise, then the oven in my case.
Everything takes me daylight hours from kneading dough to baking.

Thank you very much, now I understand.

[Newbie]

Newbie, I tried to describe everything about yeast cultivation whenever possible! This yeast feeds not on flour - but on potato starch!



Trishka, uh, that's good! Photos will show on occasion what kind of bread will turn out on the starter?

eat

We can say that they are on a strict diet, once they sit in the cold for half a year without feeding, but it plays into our hands.

well! Photos will show on occasion what kind of bread will turn out on the starter?

I will try, if anything comes out.

smell when fermentation is almost over

And what is this smell?
And when it’s warm, what to cover?

We can say that they are on a strict diet.

Exactly!!! Precise definition!

And what is this smell?

Well ... sour, like from warm kvass I cover the jar with a non-woven napkin without fanaticism.

show

If it is convenient, to me on "you".

to me on "you"

Good!

sour, like from warm kvass

I recently started working with Yuri's leaven.

Doesn't the bread really sour?

Yuri, thank you very much to you and your companion. Apparently this is what I have been looking for for a long time. In the village, my grandmother's bread was baked using hop sourdough. My grandmother left for the city when she was young, but my mother was sent to the village as a nanny every summer. She remembers rubbing potatoes and making hops. He does not know the details, he only knows that they did not bother much with her (with the leaven), they started and put her on the bench. Mom tried to find out the details, but by that time only the grandmother's wife was left of the bakers ... the old woman had a great cunning ... she did not give the recipe then ... Maybe her mother would have put the squeeze on her, but ... it did not happen. ..
I also remember this bread, she baked 5 or 6 round loaves for a week on Saturday for a week, huge, they occupied the entire shelf in a wooden table, lay just under the towels and did not stale. And the fresh bread was absolutely incomparable. I have been a bread soul since childhood, a piece of this bread and a mug of milk was enough for me for a full meal ... And yes, there was not a hint of sourness in it.
Probably, this is still this leaven, I searched for similar on the Internet, but everything I found required "long-term care". So I take it with great gratitude. Now, however, I am growing a grape one, I will try it on the weekend, and then I will cook hops (it stinks, they say, mercilessly when boiling - is it true?)))

Girls, who is for online broadcasting? My half is already teasing me, they say, how is it that you girls cannot tell in a nutshell what and how, I’m a cook too
And so here is my "basin" for kneading and brewing dough. Nearby, for the dimension of 1.5 liters, a can with a starter, well, a soup canteen))

And here is 500ml of filtered water for diluting the starter and mixing the dough.

Then, after pouring water into the starter (which was taken from a can of 4 tablespoons), I add premium flour.

Here is a standard flour scoop next to it (do I understand correctly?). Today it took me two full scoops for the dough, the photo does not convey the fluidity of the resulting mass, but believe me - like a good thick sour cream! This also includes two tablespoons of sugar and two teaspoons of salt. Stir well.


If tomorrow it will be necessary, I will photograph the dough obtained during fermentation. And let's go further, to knead the dough

[Yuri]

Yuri, I came to molest again. I'm ashamed, but zhmenya is how much.

[Swetie]

Swetie, thank you for your feedback! Yes, today I called up with a friend, he confirmed that this recipe is at least 50 years old, only his mother remembers, and she took this recipe from her mother. Can you imagine? Just fits into the age-old limit probably. I was lucky to learn this simple recipe, my friend did not mind, besides
The smell during the boiling of hops and the truth is not to say that it smells like aromatizers or perfumes. But it is quite tolerable, passable.

I'm ashamed, but zhmenya is how much.

Took from the Internet
"1. A palm with fingers bent so that they could scoop up something, grab or hold something laid down, poured, etc.
2. The amount of something that can fit in such a palm "
I scoop up dry hops, slightly squeeze it "in a squeeze", and dip it into the water prepared for the boil, then wait for it to boil, actively stirring the dry hop to soak it with water for the first 3-5 minutes and leave it to boil over a not very high heat, so as not seething actively (I cover it with a lid so that it does not evaporate much)