Hop sourdough bread: step by step recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Recently, among the followers of the ideas of proper and he althy nutrition, the opinion of experts about the benefits of homemade unleavened bread has become very popular. Natural sourdough for its baking can be created from almost all fruits and vegetables. However, the most famous and widespread among home cooks is hop sourdough for bread, the recipe for which we propose to read below.

The best hops for baking bread, according to connoisseurs, are wild hops, which are usually harvested in August during its technical ripeness and dried at a low temperature in the shade. However, in some recipes, pharmacy is also used (from a pack). How is hop sourdough bread made? You can find recipes in this article and choose according to your taste.

About varietyapproaches

There are a huge number of ways to make bread with hops. They differ both in the type of flour used for baking (the highest, first, second grade is used, bread is baked from wheat, rye flour, etc.), and in all sorts of combinations of fillers (m alt, bran, seeds, seasonings, etc.).), as well as the varieties of hop starter used (it can be dry, liquid or in the form of a small piece of the remaining ready-made dough created on hops).

How to make a standard hop starter - liquid?

The hop sourdough recipe for yeast-free bread (liquid) includes the following steps:

1. In the evening, hop cones (ripe and dried) are poured with boiling water (1: 2 ratio is used, i.e. for 1 glass of cones you should take two glasses of boiling water, for a half-liter jar of cones - one liter of boiling water, etc..).
2. The cones filled with boiling water are boiled for 20 minutes, wrapped in a towel and left overnight. In the morning they are filtered through gauze or a fine sieve.
3. Further, sugar (or honey) and flour are added to the broth. The prescribed ratio of ingredients is as follows: two tablespoons of sugar and half a glass of flour are placed in each glass of broth.
4. The resulting mixture is well wrapped and put for fermentation in a warm place for 2-3 days. Every day, the mixture must be heated in a water bath and stirred continuously (otherwise the settled flour may burn), until a lot of bubbles appear and the taste acquires a characteristic bitterness. If the mixture stops heating, the fermentation process will stop.

Ifthe sourdough taste remains sweetish, which means that the fermentation process has not yet been completed. Store such a starter in the refrigerator, in hermetically sealed bottles, jars. The recipe for bread on hop sourdough (liquid) provides for the following consumption of the product: 1 cup of hop yeast per 2-3 kg of flour, add more flour for mixing. When baking Easter cakes or other muffins, it is recommended to add a little more liquid sourdough (about half a glass) to improve the rise of the dough.

Preparing dry mix

Sourdough hop bread recipe may call for dry product.

Dry sourdough is prepared like this:

1. In a decoction of hop cones (strained), bran is added instead of flour (you should use such an amount of bran that they can absorb all the liquid).
2. The mixture is well mixed and sent for 3 days to ferment in a warm place. The sourdough must be stirred periodically. The product is considered ready if it has a not very pleasant characteristic sour smell.
3. Bran (fermented) is scattered in a thin layer on the surface of the table (or any other suitable surface) to dry.
4. The dried sourdough is placed in a hermetically sealed container and stored outside the refrigerator for a long time.

Before drinking at night, it is poured with warm water (one teaspoon of sourdough for half a glass of water), add a little flour and stir until the consistency of sour cream. The next morning, the mass should foam. After that, water, s alt and flour are added to it and the dough is kneaded.

Howmake a finished product?

In the recipe for baking hop sourdough bread, the use of the finished product is often provided. What is a finished hop starter? Usually this is a small piece of dough, previously cooked with hops, or purchased from a monastery or church.

After preparing the dough, a piece is cut off from it, which is placed in a container covered with a lid, or a plastic bag and removed in the cold (in the refrigerator). The size of the piece can be quite small, for example, 1 cu. see

Before use, the sourdough is placed in a container in which the dough will be kneaded, poured with warm water, stirred well, a little flour is added and left in a warm place. Every one to two hours, flour and water must be added to the sourdough. Gradually bring it to the desired volume. Bread baked with this sourdough tastes more sour than bread made with a fresh liquid hop base. Also, be aware that it will take a little longer to rise.

Which starter to use?

Usually, the preparation of rye bread involves the use of the finished product, as well as bread with bran. Muffin and white bread are kneaded on fresh liquid sourdough, which has better convergence and taste. As experienced housewives assure, white bread baked on ready-made sourdough also turns out to be very tasty - it has a characteristic pleasant, slightly sour taste. For baking muffins and sweets, masters recommend using a liquid or dry product.

Baking Secrets

When baking any of the hop sourdough bread recipes, there are some important things to keep in mind:

1. In order for the dough to rise well, it is placed in greased forms no more than ½ of their volume, covered with a towel and left for one to two hours. If the dough is placed in heat (about 40 degrees), it will rise faster.
2. Bake bread at temperatures up to 200 degrees for 45-60 minutes. Ready hot bread must be removed from the mold, sprinkled with water and wrapped in a clean towel - this way it retains softness and aroma.
3. You can make a starter once on your own or buy a ready-made monastic one, and then just leave a small piece of ready-made dough from it - this way you will always have at hand the material necessary for the subsequent fermentation of homemade bread or any other baking.
4. Some housewives recommend not scraping the remaining dough from the sides of the dish, but simply gently cover the container with a kitchen towel and use the remaining dough as a starter for the next batch.

Custard white bread with hop sourdough: step by step recipe with photo

In the preparation of custard white bread, we will use liquid hop sourdough.

Ingredients (for baking 3-4 rolls):

• wheat flour of the first or highest grade - 2-2.5 kg;
• liquid hop starter - 1 cup;
• drinking water;
• vegetable oil - 3-4 tablespoons;
• s alt - 1-2 tablespoons;
• flax seeds or other spices to taste.

Cooking

Usually act like this:

1. In a 5-7-liter pot or bowl (enamelled) pour about 1.5 kg of flour in the evening, pour boiling water over it, mix well with a wooden spatula until all the flour is boiled.
2. Add a little more flour, cold drinking water (according to the recipe), s alt and mix thoroughly again, cool.
3. While the dough is cooling, 1 cup of hop starter (liquid) that was stored in the refrigerator is heated in a water bath. Introduce it into the dough, stir, add more flour if necessary (remember, the dough should not be liquid).
4. Cover it with a towel and leave overnight. With a lack of time, this dough can also be kneaded in the morning - some masters start working with it after two or three hours (in particular, this is how prosphora is baked).
5. By morning the dough should approximately double in size. It is mixed, vegetable oil is added (see the list of ingredients), if desired, you can also add herbs, flax or sesame seeds, sunflower or pumpkin seeds, raisins, dry basil, etc.
6. Stir in some flour and leave for another hour or two.
7. Then the dough is divided into three or four parts, each of which is kneaded separately, and laid out in prepared baking dishes (half of the volume is filled so that the dough has room to rise).
8. Some housewives do itsliced surfaces (like a long loaf), some decorate with figured dough (as in pies). The top must be oiled.
9. The finished dough is covered with a towel and allowed to stand for one and a half to two hours at room temperature so that it fits properly.
10. Bake at 200 degrees for 50-60 minutes.
11. Ready hot bread is removed from the molds, spread on a large dish, sprinkled with water on its surface and wrapped in a towel.

White bran bread

This product is prepared with ready-made wheat or any other hop yeast.

Step by step hop sourdough bread recipe:

1. In the evening they usually make a dough: for this, the finished sourdough is taken out of the refrigerator, placed in a container for kneading the dough, diluted with warm drinking water (1 stack), mixed well, wheat flour of the highest or first grade is added (0, 5 stack.), 100 grams of wheat bran (sifted), knead and leave warm overnight. Experts recommend bran, as well as coarser flour, to be introduced into the dough first (in the evening), while adding flour of the first or highest grade can be postponed until the morning.
2. Then, they act similarly to the recipe given in the previous section (see above), with the only difference that the flour in this case is not brewed with boiling water. Cold boiled water is added to it.

When using this recipe, the finished products will be less - about 2-3 loaves of bread. If you need more baking, you can gradually increase the volume of the dough, adding flour and water to it every one to two hours - until the desired volume.

Recipe by German Sterligov

We invite you to familiarize yourself with the recipe for hop sourdough bread from German Sterligov, a Russian entrepreneur and manager, who became famous, among other things, for his revolutionary views on farming and growing crops. It is known that this figure at one time actively promoted the ideas of he althy eating. How is Sterligov's hop sourdough bread made?

About sourdough

Hop sourdough for bread according to Sterligov's recipe is done like this:

1. One and a half liters of water (well) take 50 g of hops, bring to a boil and continue to keep on fire for 15-20 minutes.
2. Further, the resulting mass is filtered through a colander, the solution is cooled to room temperature.
3. Then add 100 g of honey and stir thoroughly.
4. Next, put one teaspoon of s alt and 200 grams of flour (wheat). Cover with a lid and put for 2 days in a warm place (for example, on a stove bench of a Russian stove). Stir the mixture morning, afternoon and evening.
5. After 2 days, 400 g of potatoes (boiled) are added to it, which are pre-ground on a grater. Stir and leave, still stirring three times a day. After a day, filter again.

Ready-made starter can be used immediately or stored in the basement or in the refrigerator. In the lida slot must be made, otherwise the container may explode due to fermentation.

How is Sterligov's dough made?

In 1 liter of water (warm) dilute 200 g of honey, add 150 g of sourdough and a mug (liter) of wheat flour. Stir and place in a warm place for 3-5 hours to make the dough rise.

About making dough and baking bread

Next, a little wheat flour is added to the prepared dough and the dough is kneaded (it should turn out elastic, lag behind the hands).

The dough is laid out in bread pans and kept in a warm place until it rises. Then it is placed in the oven and baked for 30-40 minutes.

How to make yeast-free bread in a bread machine?

Those who have a programmable bread maker at their disposal can take advantage of the ideal opportunity to bake hop sourdough bread according to individual settings. It's as easy as shelling pears: ingredients are put in, the necessary mode is turned on, all that remains is to wait for the sound signal.

Required ingredients:

• 45 g sourdough;
• 290 milliliters of water;
• 5 grams of sugar;
• s alt (a pinch);
• 110g yeast;
• 390 g flour;
• 35 ml vegetable oil.

Technology

So, we're making another hop sourdough bread. The recipe in the bread machine provides for the need to ensure the splendor of the loaf, knead the dough twice, betweenkneading makes a break for proofing.

The starter and water are first placed in the bowl of the device, then oil is added to them (according to the recipe), bran with sugar and s alt are mixed separately, flour is added and the mixture is added to the liquid in the bowl. The process of the first kneading should last fifteen minutes, followed by proofing (1 hour), then the second batch (5 minutes) and dough rise (4 hours). The loaf is then baked for an hour and a half.

Monastic sourdough bread

Here is another hop sourdough bread recipe. "We eat at home" (the official page of the culinary project of Yulia Vysotskaya) publishes a series of materials about fast food. We invite you to familiarize yourself with one of the recipes.

How to make rye sourdough for monastery bread?

The first rye sourdough is prepared for a long time, for 4-5 days. They use good water, spring water is best, but you can also use purified water. A glass container for starter must have a volume of at least one and a half to two liters, otherwise the product may “run away”, because it “plays” quite violently.

They work like this:

1. 100 g of flour (rye) is mixed in a glass container with 100 ml of water (slightly warm). Cover with a linen napkin and send to a warm place for a day.
2. On the second day, the starter is well mixed, another 100 g of flour and 150 ml of water (warm) are added. Once again carefully mixed and again sent to a warm place for a day.
3. On the third and fourth day, they again “feed” the leaven, that is, they repeatthe above steps.
4. On the fifth day, 100 g of the finished sourdough is poured into a clean jar, closed with a lid and put in the refrigerator. Some housewives recommend leaving it near the battery, where it will continue to ferment, which will make the bread tastier.

Description of the basic recipe for monastery rye bread

Use:

• rye flour - 600 g;
• rye sourdough - 600 mg;
• wheat flour (sifted) - 200 g;
• s alt - 30 g;
• various seasonings (sesame, poppy, Provence herbs, seeds) - 2 tsp;
• water (or black tea) - 450 ml;
• honey (or sugar) - 1 tbsp. spoon;
• oil (vegetable) - 3 tbsp. spoons.

About cooking method

Mentally wishing everyone happiness, he alth and kindness, they begin to create a test. Mix all the ingredients, knead the dough (it turns out to be sticky, which is normal for rye dough, but flour should not be added).

Next, put the dough to rest for 30 minutes, covering it with a towel or film. Once again, knead well, put in a floured mold, and leave for two hours.

After the dough volume has doubled, the oven is heated to 250 degrees and the baking sheet with the product is placed at the very bottom to heat up well. Readiness is checked with a wooden skewer. The finished bread is cooled on a wire rack, covered with a towel.