"Oh my Bread" Hop Starter  recipe

"Oh my Bread" Hop Starter

Milan, Italien

Mischung

79%
16%
5%
Flüssigkeit Mehl Weitere
"Oh my Bread" Hop Starter

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seit 2019

You should cut bread out of your diet if you want to raise a healthy child That's what my pediatrician told me 8 years ago when my first child was a toddler But I loved bread, I didn't want to give it up and raise a child without bread. And I realized I had to find a solution. That is how I decided to try to bake my first sourdough loaf

Charakteristische Eigenschaften

It is a hop sourdough starter, made with hop flowers and rye flour. It lives in a fridge and eats once a week. The food is precooked rye flour. It is perfect for any baking goods especially for open crumb wheat bread and pastries, enriched dough. It gives unique flavor and aroma to products. No sourness in flavor at all! For those who do not want to feed starter everyday, no discard, no levain.

Geschmack und Aroma

"Oh my Bread" Hop Starter  top shot
"Oh my Bread" Hop Starter  jar shot
"Oh my Bread" Hop Starter  front shot
"Oh my Bread" Hop Starter  rising shot

Rezept

Zutaten für den Starter

  • 15g Hop flowers
  • 700g Water
  • 300g Hop infusion
  • 110g Rye flour
  • 300g Rye flour
  • 900g Water
  • 15g Diastatic malt
  • 100g Malted rye infusion
  • 100g Starter

Zutaten für die Auffrischung

  • 100% Malted rye infusion
  • 100% Starter
1
Feed it in ratio 1:1 using precooked rye flour (malted rye infusion).
100% Malted rye infusion 100% Starter

Aufarbeitung

1
Hop (flower cones) 15 grams, infuse with 700 grams of boiling water. Simmer for 15-20 minutes over low heat. Cool the infusion to 70°C and strain
15g Hop flowers 700g Water
2
Mix the hop infusion with rye flour. Additionally, add another 10 grams of rye flour. After mixing, seal the jar tightly and place it in a warm environment at 30-32°C. The comfortable temperature range is 26-35°C. When the mixture foams and the foam begins to fall, begin feeding. The maximum waiting time is 48 hours.
300g Hop infusion 110g Rye flour
3
To feed the starter, you will need a malted rye infusion (zavarka). Take rye flour, pour boiling water over it, mix it well. When it drops below 70°C, add 10-20 grams of diastatic white malt. Stir it well and quickly. Place the infusion in a preheated oven. The ideal temperature is 60-65°C. The infusion will undergo for 2 to 12 hours. When it is ready it becomes liquid and very sweet.
300g Rye flour 900g Water 15g Diastatic malt
4
To feed the starter with a malted rye infusion (zavarka). Ratio 1:1 After feeding, place the starter back in a warm place and check it again after 12 hours.
100g Malted rye infusion 100g Starter
5
Repeat feedings until ready. The starter culture is ready if it matures in 3 hours at a temperature of 26-28°C, triples in volume, shows bubbles inside, has craters on the surface, and has a sweet-sour fruity smell.

Ergebnis

everything

Wheat breads, Rye Bread, Enriched dough, Brioche, Pizza, Focaccia.... It gives to the products no-sour flavor !
"Oh my Bread" Hop Starter  everything  first overview
"Oh my Bread" Hop Starter  everything  second overview
"Oh my Bread" Hop Starter  everything  first slice
"Oh my Bread" Hop Starter  everything  second slice

everything

Wheat breads, Rye Bread, Enriched dough, Brioche, Pizza, Focaccia.... It gives to the products no-sour flavor !
"Oh my Bread" Hop Starter  everything first overview
"Oh my Bread" Hop Starter  everything second overview
"Oh my Bread" Hop Starter  everything first slice
"Oh my Bread" Hop Starter  everything second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Visit my blog to learn more about hop starter @ohmybread.online
https://instagram.com/ohmybread.online?igshid=MzRlODBiNWFlZA==