Hop starter for kvass and baking

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   Pour hop cones with a liter of water.

2. STEP 2

   

   Heat to a boil, stirring well.

3. STEP 3

   

   When the water boils, cover with a lid and simmer over low heat for 15-20 minutes. Then cool to room temperature.

4. STEP 4

   

   Pour the cooled water into a jar and squeeze out the cones well.

5. STEP 5

   

   Add honey.

6. STEP 6

   

   Mix well until the honey is completely dissolved.

7. STEP 7

   

   Add flour and mix until smooth.

8. STEP 8

   

   Cover the jar with a rag and leave to ferment for up to 3 days.

9. STEP 9

   

   Check the starter from time to time. When the water separates, you can separate a little of the top layer of sourdough for the first kvass or baked goods. Mix the rest well, add more flour, add water if necessary.

10. STEP 10

    

    Repeat the previous step until the starter increases in volume by 2-3 times and becomes a homogeneous bubbly consistency. In this state, it is considered ripe and kvass or baked goods made from such leaven are the most delicious!