Natural Sourdough Starter made of Hops is known from ancient times. Especially popular it was in Kyiv Rus and till XIX century. Bread made with the help of this natural starter is good for health, really very soft and aromatic
- During cooking hops will have very specific garlicky flavor that is a special smell this plant, but the dough will not have an unpleasant aroma
- During the warmer months sourdough starter can grow quickly , and cold weather - longer. In addition , natural leavening usually capricious and should observe them not to overdo , not too much heat and not cool
- If the starter kept in the refrigerator , before using add a little honey, flour , stir and put for an hour or two in a warm place
- hop cones - 50 g
- water - 500 ml
- honey - 25 g
Honey is a sweet food made by bees using nectar from flowers.
Honey gets its sweetness from the monosaccharides fructose and glucose
Honey Nutritional value per 100 g (3.5 oz)
Energy 1,272 kJ (304 kcal)
Carbohydrates 82.4 g
– Sugars 82.12 g
– Dietary fiber 0.2 g
Fat 0 g
Protein 0.3 g
Water 17.10 g
Riboflavin (vit. B2) 0.038 mg (3%)
Niacin (vit. B3) 0.121 mg (1%)
Pantothenic acid (B5) 0.068 mg (1%)
Vitamin B6 0.024 mg (2%)
Folate (vit. B9) 2 μg (1%)
Vitamin C 0.5 mg (1%)
Calcium 6 mg (1%)
Iron 0.42 mg (3%)
Magnesium 2 mg (1%)
Phosphorus 4 mg (1%)
Potassium 52 mg (1%)
Sodium 4 mg (0%)
Zinc 0.22 mg (2%)
Shown is for 100 g, roughly 5 tbsp.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
- wheat flour - 160 g
Wheat flour is a powder that is obtained by grinding wheat..
Wheat varieties are called “clean”, “white”, “brown” or “hard” if they have high gluten content, and they are called “soft” or “weak” flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten
1.A ceramic or enamel saucepan fill with cold water and put hops. Bring to a boil and cook on low heat for 1 hour.
2.Remove from heat and let stand another 1 hour, strain through cheesecloth and leave in the saucepan clean hop decoction without cones. Cool to 40 ° C , it must be a little warm.
3.Add a tablespoon of honey and carefully fold .
4.Add flour, carefully fold, and put in a warm place (30- 40C ) for ~ 10-12 hours, the hop yeast must rise twice. Ready starter can immediately use to make dough: 2 tablespoons of our sourdough starter for 1 kg. flour. The rest of Hop Yeast can stay in the refrigerate for up to one week.