"Oh my Bread" Hop Starter

Name: "Oh my Bread" Hop Starter
Ingredients: 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; 100% Malted rye infusion; 100% Starter

Milan, Italia

Mostra sulla mappa

Stampa

Anna Botti artisan

Età

5Anni

Colore

Paese di origine Italia

Taste
& Flavour

nel mondo

2988 lieviti madre
111 paesi
2491 città

Miscela

79%

16%

Liquido Farina Altro

"Oh my Bread" Hop Starter

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 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

Caratteristiche

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.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

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

Ingredienti per il rinfresco

100% Malted rye infusion
100% Starter

Feed it in ratio 1:1 using precooked rye flour (malted rye infusion).

100% Malted rye infusion 100% Starter

Metodo di lavorazione

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

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

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

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

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.