Hops yeast
Description
The baking is simple and quick. These homemade yeast can be stored in the refrigerator and used as needed. The main thing is not to kill the yeast and not turn them into a ready starter, otherwise the baked goods won't turn out as light and airy. I've already made bread and buns using ready yeast—excellent taste and attractive appearance. It's better to use fresh hops for preparation, although dried ones will work just fine. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. I put the dried hops cones I bought at the pharmacy into a thermos, pour a glass of boiling water over them, close the lid, and let it steep (for about 24 hours).
- 2
Step 2
2. I strain the cooled mixture through a sieve; the hops are no longer needed and are discarded.
- 3
Step 3
3. To the strained infusion in a bowl, add salt, granulated sugar, and 30 grams of wheat flour.
- 4
Step 4
4. I thoroughly mix the resulting liquid, cover it with a lid, and leave it for 24 hours.
- 5
Step 5
5. After 24 hours, I check the mixture; it should be bubbly, then I leave it for another 24 hours.
- 6
Step 6
6. Peel and wash the potatoes, cut them into pieces, and boil until fully cooked.
- 7
Step 7
7. Mashed boiled potatoes are mixed into the hop cone tincture, left for another 24 hours, then 40 grams of flour are added, and another 40 grams after another 24 hours.
- 8
Step 8
8. I strain the ready mixture and pour it into a container with a tightly closing lid, leaving enough space to the top. I store the yeast in the refrigerator for up to two months.