Hops are rich in essential oils, which, being strong phytoncides, have anti-inflammatory, anti-allergenic and general stimulating effects on the human body. And yeast prepared on its basis is a source of protein, B vitamins, organic iron, trace elements, amino acids and minerals.
It is necessary
-
- For recipe # 1:
- 50 g dry hops;
- 2 liters of water;
- 5 tbsp Sahara;
- 500 g rye flour.
- For recipe # 2:
- a liter can of fresh hops;
- 2.5 liters of water;
- 1 tbsp salt;
- 200 g sugar;
- 500 g flour;
- 250 g potatoes.
Instructions
Step 1
Recipe # 1 Take a small enamel pot (3-3.5 liters in volume), pour two liters of settled water into it and bring to a boil (the water settles for a day). Place dry hops in a boiling liquid and, reducing the heat to a minimum, cook for 3, 5-4 hours, periodically immersing the pop-up hops back into boiling water. The volume of the liquid should be halved. Then cool the broth to room temperature and strain twice. Pour it into a glass (enamel) container with a volume of 2-3 liters.
Step 2
Add sugar to the strained broth and stir until completely dissolved. Take a small strainer and through it in small portions add flour to the broth, stirring constantly. Try to avoid clumping. Cover the resulting homogeneous mass with a cotton towel and put it in a warm place for two days.
Step 3
Gently mix the finished yeast, pour into bottles (cans), without adding 2-3 centimeters to the neck, close the lid tightly and put it in the refrigerator. Shake the yeast well before use, as it flakes slightly. For 2 kg of flour, 100-150 ml of yeast is taken.
Step 4
Recipe # 2 In a small saucepan, bring 2.5 liters of cold water to a boil. Take a quart can and fill it tightly with fresh hops - this will be the amount of hops your recipe needs. Remove the hops from the jar, rinse thoroughly and place in an enamel pot (4-5 liters). Then pour boiled water, heat to boiling point and cook for an hour, covering the pan with a lid and reducing the gas to a minimum.
Step 5
Let the finished broth stand for three hours, then strain twice. Add salt, sugar and stir until completely dissolved. Gradually introduce flour into the resulting mixture, carefully breaking the resulting lumps with a spoon. As a result, you should have a homogeneous mixture of thick sour cream consistency. Cover the yeast with a cotton towel and store in a warm place for 48 hours.
Step 6
Peel and boil the potatoes, then refrigerate. Rub the boiled potatoes through a sieve and add to the yeast solution. Mix everything thoroughly, cover again with a towel and put in a warm place for another 24 hours. Pour the ready-made yeast into the prepared containers, without adding to the edge 3-4 centimeters, tightly close the lids and put in the refrigerator. To prepare the dough for 1 kg of flour, 50 ml of yeast is taken.
