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Old 04-19-2012, 09:20 PM   #1
roylee
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I was reading a 1901 cookbook today and found a recipe for what sounds like sourdough starter. "Boil two ounces of the best hops in four quarts of water for half an hour, then strain and let stand until lukewarm. Put in an earthen bowl, add half a cup each of salt and brown sugar.... etc., etc..." The recipe concludes by saying "this hops yeast ferments itself and does not need the aid of other yeast....will keep for up to two months and can be used to make excellent bread." Anyone heard of this?

 
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Old 04-19-2012, 10:36 PM   #2
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I have a problem with this for two reasons:

1) Two ounces of hops is waaaaaaaaaay too much. I have a starter and if I put two ounces in there every loaf I made would taste like nothing but hops

2) If you boil ANYTHING for half an hour any wild yeast living on it will die.


I'd recommend getting a sourdough starter kit from a grocery store. It came with wild yeast and nutrients. All I had to do was stir it into 3 cups bread flour and 3 cups warm water.

I feed my starter each day with 1/2 cup bread flour and 1/2 cup warm water, or the equivalent of whatever I take out that day for making bread.
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Old 04-19-2012, 10:53 PM   #3
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Not 100% sure but I think there used to be a bread yeast brand called Hops

 
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Old 04-19-2012, 10:59 PM   #4
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Quote:
Originally Posted by JeepDiver View Post
Not 100% sure but I think there used to be a bread yeast brand called Hops
Still wouldn't make any sense to boil it.
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Old 04-19-2012, 10:59 PM   #5
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Quote:
Originally Posted by JeepDiver View Post
Not 100% sure but I think there used to be a bread yeast brand called Hops
Still, you wouldn't boil yeast.
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Old 04-19-2012, 11:02 PM   #6
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Where is this recipe from? Is wild yeast from the hops supposed to start start the fermentation? After boiling it doesn't seem like that is going to work.

As much as I love hops, I agree 2 oz of pellets would be a bit much for a batch of bread. 2 oz of fresh hops would make more sense.
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Old 04-19-2012, 11:04 PM   #7
roylee
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Thanks, Reno, but I have a sourdough starter. Have had it for years. I understand how to feed and perpetuate the thing. My question was has anyone tried or heard of what was depicted in this 1901 cookbook? Some person who wrote a book 100 years ago recommended this and I was wondering if anyone had tried it. (To save space I only gave a small portion of the recipe. I may make it, wait the two months recommended, and see how a loaf turns out)

 
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Old 04-19-2012, 11:04 PM   #8
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Quote:
Originally Posted by brewingmeister View Post
As much as I love hops, I agree 2 oz of pellets would be a bit much for a batch of bread. 2 oz of fresh hops would make more sense.
That's still a ton, IMHO.

But added them to the starter would mean every single loaf you make from said starter would be hoppy. Sourdough starters, if fed and tended to, can last indefinitely.
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Old 04-19-2012, 11:05 PM   #9
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Quote:
Originally Posted by roylee View Post
Thanks, Reno, but I have a sourdough starter. Have had it for years. I understand how to feed and perpetuate the thing.
Oh my bad.... there I go, making assumptions....
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Old 04-19-2012, 11:31 PM   #10
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Now I'm making assumptions...I was thinking this was to get it going and not something that would be done for every feeding or batch.
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