Russia · Wheat + rye
Russian Hop-Starter Bread
Хлеб на хмелевой закваске
A historic loaf fermented with a traditional starter carrying a light herbal aroma.
What makes this bread distinctive?
Hop liquid is not bread yeast by itself; it becomes an active culture through feeding with flour. Because young starters vary, aroma, bubbles and volume should be watched carefully.
- Flour profile
- Wheat + rye
- Core technique
- Hop starter
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Simmer the hops in water for 10 minutes, strain and cool completely. Mix 120 g of this liquid with 80 g flour.
- 02
Leave in a clean jar for 24 hours. If there are no bubbles, feed with equal amounts of flour and water and monitor for another 12-24 hours. Do not use a culture with an unpleasant smell or mould.
- 03
Mix the active starter with the remaining ingredients into a moderately soft dough.
- 04
Rest for 3-6 hours until the volume increases by approximately 50 percent. Shape and final-proof for 60-120 minutes.
- 05
Bake at 230°C for 18 minutes, then at 200°C for 30-35 minutes.
BAKER'S NOTES
Small details,
better results.
- Hop bitterness varies by variety; avoid an overly concentrated infusion.
- An inactive culture will not raise the dough; extending the waiting time alone does not solve this.
- When starting a wild culture for the first time, use a clean container and drinking-quality water.
AT THE TABLE
How to serve it
- Salted butter
- Root vegetable soup
- Mature kaşar cheese