You will need
    • For recipe No. 1:
    • 50 g of dry hops;
    • 2 liters of water;
    • 5 tbsp sugar;
    • 500 g of rye flour.
    • For recipe No. 2:
    • liter bottle of fresh hops;
    • 2.5 liters of water;
    • 1 tbsp. of salt;
    • 200 g of sugar;
    • 500 g flour;
    • 250 g of potatoes.
Instruction
1
Recipe No. 1Возьмите small enamel pot (3-3. 5 litres), pour in it two liters of settled water and bring to a boil (water settles during the day). In the boiling liquid, put the dry hops, and subtract the heat to low, simmer for 3.5-4 hours, periodically immersing the pop-up hops back into the boiling water. Fluid volume should be reduced twice. Then cool the broth to room temperature and two times strain. Pour it in a glass (enamel) capacity of 2-3 liters.
2
To the strained decoction add sugar and stir until dissolved. Take a small strainer and using it in small portions, add in the broth, the flour, while constantly stirring. Try to avoid clumps. The obtained homogeneous mass and cover with cotton towel and leave in a warm place for two days.
3
Ready the yeast stir gently, pour into bottles (banks) without adding up to the neck 2-3 cm, densely close a cover and put in the refrigerator. Before use, the yeast need a good shake, as they lightly exfoliate. 2 kg of flour is taken 100-150 ml of yeast.
4
Recipe No. 2IN a small saucepan, bring to the boil 2.5 liters of pooled cold water. Take a quart jar and tightly tamp it with fresh hops this is the number of hops that is needed for the recipe. Remove the hops from the jar, rinse and place in an enamel pot (4-5 liters). Then pour boiled water, heat to boiling point and simmer for one hour, covering the pan with a lid and subtract the gas to a minimum.
5
Ready broth let stand for three hours, then double strain. Add salt, sugar and stir until they are dissolved. The resulting mixture was gradually introduce the flour, thoroughly breaking up with a spoon the resulting pellets. As a result, you should get a smooth mix the consistency of thick cream. Cover the yeast with a cotton towel and leave in a warm place for 48 hours.
6
Peel and boil potatoes, then refrigerate. Boiled potatoes wipe through a sieve and add to the yeast solution. Mix well, again cover with a tea towel and leave in a warm place for another 24 hours. Pour prepared yeast in the prepared capacity without adding to the edge of 3-4 cm, tighten lids and store in the refrigerator. For the dough 1 kg of flour is taken 50 ml of yeast.