Hop is rich with essential oils which, being strong phytoncides, have the anti-inflammatory, antiallergenic and all-stimulating effect on a human body. And the yeast made on its basis is a source of protein, vitamins of group B, organic iron, minerals, amino acids and mineral substances.
It is required to you
- For recipe No. 1:
- 50 g of dry hop;
- 2 l of water;
- 5 tablespoons of sugar;
- 500 g of rye flour.
- For recipe No. 2:
- one-liter jar of a fresh-picked hop;
- 5 l of water;
- 1 tablespoons of salt;
- 200 g of sugar;
- 500 g of flour;
- 250 g of potatoes.
Instruction
1. Recipe No. 1vozmite the small enameled pan (at 3-3.5 liters), pour into it two liters of otstoyanny water and bring to the boil (water settles within a day). Place dry hop in the boiling liquid and, having lowered fire to a minimum, you cook for 3.5-4 hours, periodically immersing the emerging hop back in boiled water. The volume of liquid has to decrease twice. Then cool broth to room temperature and filter two times. Merge it in the glass (enameled) capacity at 2-3 liters.
2. Add sugar to the filtered broth and stir before full dissolution. Take a small strainer and through it in the small portions add flour to broth, it is constant at the same time stirring slowly. Try not to allow formation of lumps. Cover the received homogeneous mass with a cotton towel and remove to the warm place for two days.
3. Accurately mix ready yeast, pour on bottles (banks), without adding 2-3 centimeters to a neck, densely close a cover and remove in the fridge. Before application yeast needs to be stirred up properly as they are slightly stratified. On 2 kg of flour 100-150 ml of yeast undertake.
4. Recipe No. 2B to a small pan bring to the boil 2.5 liters of otstoyanny cold water. Take a one-liter jar and densely fill it a fresh-picked hop - it is and there will be an amount of hop which is necessary according to the recipe. Take out hop from banks, carefully wash out and lay in the enameled pan (at 4-5 liters). Then fill in with boiled water, heat to a boiling point and you cook for an hour, having covered a pan and having lowered gas to a minimum.
5. Let ready broth stand within three hours, then filter twice. Add salt, sugar and stir before their full dissolution. Gradually you add flour to the received mix, carefully breaking a spoon the formed lumps. As a result at you the uniform mix of consistence of dense sour cream has to turn out. Cover yeast with a cotton towel and remove to the warm place for 48 hours.
6. Clean and cook potatoes then cool. Wipe boiled potatoes through a sieve and add to barmy solution. Carefully mix everything, again cover with a towel and remove to the warm place for 24 hours. Pour ready yeast in the prepared tanks, without adding 3-4 centimeters to edge, densely close covers and remove in the fridge. For doughing on 1 kg of flour 50 ml of yeast undertake.