Hop starter for kvass and baking

Step-by-step cooking

1. Step 1:

   

   Fill the 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 boil over low heat for 15-20 minutes. Then cool to room temperature.

4. Step 4:

   

   Drain the cooled water into a jar, squeeze the cones well.

5. Step 5:

   

   Add honey.

7. Step 6:

   

   Mix well until the honey is completely dissolved.

8. Step 7:

   

   Add flour and mix until mushy.

9. Step 8:

   

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

10. Step 9:

    

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

11. Step 10:

    

    Repeat the previous step until the time when the starter will increase in volume 2-3 times and become a homogeneous bubbly consistency. In this state, it is considered ripe and kvass or pastries from such a starter are the most delicious!