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 a 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
Ingredients of the Hops sourdough starter (Hmeleva zakvaska)
Step number one. Put hops into the boiling water
A ceramic or enamel saucepan fill with cold water and put hops. Bring to a boil and cook on low heat for 1 hour.
Step number two. Make a hop decoction
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.
Add a tablespoon of honey and carefully fold.
Step number three. Make a hop sourduogh starter
Add flour, carefully fold, and put in a warm place (30- 40C ) for ~ 10-12 hours, the hop yeast must rise twice. The ready starter can immediately use to make the dough: 50 ml of our ready sourdough starter for 1 kg. flour. The rest of Hop Yeast can stay in the refrigerate.