Kefir starter by Admin

Again, I baked apple bread, small. respectively 1 spoon of yeast. I swelled flour in the process, and instead of water I decided to add sourdough, and not fed and from the refrigerator. as a result, the bread is higher than the bucket.

[Admin]

Admin I am grateful for the kefir sourdough. Yesterday I baked bread, adding kefir sourdough to it, it turned out to be very tasty and cute, next time I will try to reduce more yeast by increasing the amount of sourdough. I didn't have time to take a picture, in the morning only a hump remained of it.

Thank you! And thank you for using it and enjoying it!

I think the leaven will work well without yeast, if you leave the dough to rise for a long time, the leaven will overpower the rise, especially when aged.
With a short proofing cycle in chl. the oven needs yeast, the sourdough does not have its own strength to rise in a short period of time 1-1.5 hours.
My observations: when adding buckwheat flour (bread is denser) to my recipe, you need 1.5 tsp. yeast, and with the addition of barley flour (softer bread), 1.0 tsp is enough.

Admin please consult me. I didn’t feed the leaven of day 3. When I pulled it out of the refrigerator, it smelled like beer, did it spoil with me, but I fed it yesterday and put it back in the refrigerator, I want to use it today, can I?

Admin pulled the leaven out of the refrigerator, it seems to ferment well, but it smells too sour, I don't know if it can be added to bread?

Admin pulled the leaven out of the refrigerator, it seems to ferment well, but it smells too sour, I don't know if it can be added to bread?

Do you feed her constantly, that is, every day? I already answered your question in the post, take a look. If something goes wrong, let's have more questions.

Admin pulled the leaven out of the refrigerator, it seems to ferment well, but it smells too sour, I don't know if it can be added to bread?

You can, you can, it won't smell in the bread, or if you don't really like it, add spices for rye bread.

I tried to make kefir sourdough. First, I re-fermented the milk, as taught by fugaska, letting him get it to the separation of the liquid. The liquid has flaked off, but it has not bubbled. Then it became covered not even with a film, but with a crust. I added flour and kefir there and waited. After a day, the mass slightly increased in volume and again covered with a crust. In addition, there appeared not a pleasantly sour, but a spoiled sour smell. In spite of everything, I fed again. A day later, the mass bubbled up and again Slightly increased in volume. But the terrible smell of spoiled food spread through the apartment and the experiment had to be stopped. I want to try again, but I really want to understand, at what stage did I make a mistake?

kuliko it is necessary to ferment not milk, but kefir. I did not succeed the first time. You read the topic carefully from the very beginning and you will succeed.

This is how it was written at the beginning: take market fermented milk as a basis or ferment milk yourself. Well, I fermented ...

[for kuliko]

for kuliko
it is necessary to make an amendment for the warm season - antibiotics are added to perishable foods so that they do not sour longer ... in addition, you cannot ferment long-playing milk (it does not really ferment, and even bitterly bitter). What products did you take for sourdough?

fugaska, I'm in Odessa. Milk took "Prostokvashino", it usually sours well and tasty, and kefir "Prizident", so I doubt it. Today I bought kefir and milk "Salus". Now I want to conduct 2 experiments in parallel: in one jar I will ferment milk, and in the other just kefir.And one more thing: is it possible to sour baked milk? And then I bought puffed bread out of habit today - I always bake bread on it, or do I buy ordinary bread for the purity of the experiment?

salute to Odessa people !!!! we are not neighbors? (queen / architect)
I always ferment salus milk (1.5%) and salus bio-kefir 1.5% or 3.2% (but less often). sometimes (when I don't have time for salus) I take a seven in Tavria (both milk and kefir). salus has good, non-acidic kefir. and I do it for children, they are so picky! in the summer it quickly turned sour, literally overnight, and now in 12 hours, no less ... by the way, do not take low-fat kefir - it will not ferment, there should be no less than 1.5% fat in kefir.
I’ll say right away - the president doesn’t take any products at all. maybe they corrected, but initially there were too many complaints ...
I tried it a couple of times on baby milk and kefir (I don't remember the manufacturer, but these are 200 ml glass baby bottles) - it turns out well, but a little expensive
and baked milk can also be fermented, it will be very tasty. but I haven't tried the sourdough on it - it may not work, it is softer (in the sense of milk), and its heat treatment is not the same as that of ordinary pasteurized milk ... this should be experimented with. by the way, sometimes I take salus cream (drinking 10%) and just leave it on the table - it turns out very tasty sour cream! ... And I also make yogurt from Salusovsky cream and milk - super!

Fugasochka, we are not neighbors (Kotovsky village), but what a pity! Thank you, thank you for the detailed answer, I will try. Today I will put baked milk, and tomorrow I will buy more regular milk, and I will have 3 expirations at once.

Admin! It's done! After the first feeding, the process started! I just fed it a second time and in this regard, a question arose: you wrote, follow the process and do not interfere until it matures. So this is the actual question: how do you know when it will ripen and when it can be sent to the refrigerator?

Admin! It's done! After the first feeding, the process started! I just fed it a second time and in this regard, a question arose: you wrote, follow the process and do not interfere until it matures. So this is the actual question: how do you know when it will ripen and when it can be sent to the refrigerator?

For 4-5 hours it stands on the table, swells, rises, I mix it 2-3 times, and then put it in the refrigerator so that it does not over-acidify it until the moment of use. As it rises you can see the dough becomes slightly convex and elastic when stirred. The old (aged) sourdough rises faster and more actively - you just add flour and kefir and an active reaction immediately started.

Romochka, thank you for your answer, just one more question: stir 2-3 times during these 4-5 hours or after standing for 4-5 hours?

Romochka, thank you for your answer, just one more question: stir 2-3 times during these 4-5 hours or after standing for 4-5 hours?

During the time it is on the table, when you interfere, it becomes more active.

Thank you, otherwise I'm afraid to touch her! Everything went to interfere!

[Admin]

Admin, once again I am grateful for the excellent leaven. I already have it thermonuclear. After feeding, an hour later it is already trying to jump out. Each time I reduce the amount of simple yeast in bread (rye-wheat 1: 1), replacing it with sourdough, but so far I have not completely switched to sourdough. Have you already made bread entirely on kefir sourdough?

[Admin]

Admin, once again I am grateful for the excellent leaven. I already have it thermonuclear. After feeding, an hour later it is already trying to jump out. Each time I reduce the amount of simple yeast in bread (rye-wheat 1: 1), replacing it with sourdough, but so far I have not completely switched to sourdough. Have you already made bread entirely on kefir sourdough?

Thank you for your feedback, nice to hear!
I have not done it myself, but I also reduce the yeast gradually.

I have a "sabbatical" associated with repair and relocation, there is absolutely no opportunity to experiment, while I am content with what I have.

Romochka, tell me something else, please: you wrote that if you don't use the leaven, you need to feed it once every 7 days.Should it be a three-day cycle again, or is it enough once? And the second question, directly opposite to the first, if you use it often, do you need to take some kind of break between three-day feeding, or can you feed it every day?

Romochka, tell me something else, please: you wrote that if you don't use the leaven, you need to feed it once every 7 days. Should it be a three-day cycle again, or is it enough once? And the second question, directly opposite to the first, if you use it often, do you need to take some kind of break between three-day feeding, or can you feed it every day?

Kefir leaven is also from a series of "eternal leavens", it must be constantly renewed. This means that some of it needs to be taken away and new ingredients for feeding are added. If you do not take part of the leaven, then its amount will constantly increase - where will you add it? Multiply? Take a part, use it, donate and feed.
I tried this option - I fed it for three days, and I just kept the fourth on the table, constantly stirring it throughout the day. The leaven became thinner, boiled strongly, the smell of yeast appeared. It baked on this one - the bread turned out delicious.
Observe for yourself the leaven, its behavior, do not hesitate to smell and taste. It tastes sour, but it's also good for rye bread.
If the starter culture is not used for a long time, it loses its strength, and before baking it must be fed three times to activate it, then let it rest.
Maybe it makes sense to make such an amount of sourdough to bake 2 breads at once, and let it rest for several days.
I read the information on how bread was prepared in villages and in the old days - bread was baked every 7-10 days, the rest of the time the sourdough rests. Maybe this makes sense to keep the sourdough at rest, and then shock feed it before baking. Perhaps during the rest period, some hidden processes also occur in it for its maturation. After all, when I take out the leaven after dormancy, it is all in bubbles inside and smells of yeast, so it needs to be given the opportunity to ripen at rest.
Try two options and watch:
1. Feed constantly and bake frequently, I think the leaven may be depleted.
2. Start two cans of starter culture and use it with seven days' rest.
You will just be able to bake in three days, but with a well-ripened and renewed leaven.

I would choose option 2.

I wrote a whole treatise again. Everything is learned by comparison and experiment. Watch your brainchild more.

Good luck!

Thank you very much for the treatise! I will experiment.

Ohh)) well, and the sourdough))) she is only a week old by age 2. I fed it additionally twice. Yesterday I made a dough for pancakes (usual - kefir, sugar, egg, wheat flour, baking powder). But this time I added another 50 grams of sourdough (on rye flour). So the dough turned out to be endless))) From a part of the dough, I fried pancakes yesterday night (so as not to fry early in the morning) and left the dough on the table. In the morning, its number increased even more than it was originally. Fried half again. In the evening I come - and it is again the same as it was))))))))

[water]

I have grown kefir sourdough, as written in the beginning. Everything is great, I have already baked rye-wheat bread with yeast on it once, everything worked out!
Now I have a question:

you can continue to feed the kefir starter culture after the refrigerator with rye flour and water ?

Straight magic And it does not grow with me, it rages and, as if, breathes, but it does not grow and that's it

I do not grow the leaven, but the dough on it))

Lika, if you have read the Admin instruction on the preparation of sourdough, it says that you need to feed with kefir with rye flour, not water.

[liquid]

Lika, if you have read the Admin instruction on the preparation of sourdough, it says that you need to feed with kefir with rye flour, not water.

If I hadn't read the instructions carefully, I wouldn't have raised her at all. After all, the process has already been started, microorganisms live and they just need oxygen, flour and liquid ... I wonder how important is fermented milk liquid ??? ??? Kefir or something sour milk is not always at hand.

[liquid]

If I hadn't read the instructions carefully, I wouldn't have raised her at all. After all, the process has already been started, microorganisms live and they just need oxygen, flour and liquid ... I wonder how important is fermented milk liquid ??? ??? Kefir or something sour milk is not always at hand.

Actually, I prepare for the sourdough renewal procedure in advance, leave the kefir to age and at the same time add it to the sourdough. The last time I took the recipe and the rules of updating according to the principle of "uterine starter" as a basis - see the topic "uterine starter".
It worked well.

I haven't tried to combine kefir and water.
My opinion is either kefir or water, I would not interfere.
You can try - maybe such a leaven will turn out to be even better.

[Admin]

I haven't tried to combine kefir and water.
My opinion is either kefir or water, I would not interfere.
You can try - maybe such a leaven will turn out to be even better.

I tried it, she just ordered to live a long time after 1.5 days, having covered herself with a crust overnight and changing the smell to rotten.
Admin, thanks for the advice about the "uterine starter culture", I will try now.

[Admin]

I tried it, she just ordered to live a long time after 1.5 days, having covered herself with a crust overnight and changing the smell to rotten.
Admin, thanks for the advice about the "uterine starter culture", I will try now.

The uterine culture is made on rye flour + water.
I took rye flour and kefir, but I applied the rules as to the uterine starter culture.

Admin! Thank you so much for your sourdough development.
My leaven has been living (like a new pet) for the third week. It turned out the first time, because after reading the entire branch I used the most natural pasteurized milk and kefir in our city for it, I took peeled rye flour. It fermented and rose as you described it, "by leaps and bounds", has a pleasant milky-sour smell.
It has already become a habit to leave a cup of kefir to peroxide in order to feed the starter culture.
Now I try to introduce this veil into all breads. From the very first addition of two teaspoons to ordinary milk bread, it was clearly visible that a small 500 g loaf rose 3-4 cm higher than usual. True, she was afraid that the milk bread would become sour from the leaven, but she could not even be felt.

Despite the presence in the house of three types of yeast, panifarin, agram and extra-r sourdough made with your own hands somehow "dearer and closer", more natural or something.
thanks again!

Why won't it be more natural! It contains only water (kefir) and rye flour, and no additives except, even chemical yeast!

Glad for you, success!

If you like white sourdough bread - try the recipe "Sourdough Wheat Bread Medium Sour from Admin" - there are recipes, I often make it when a lot of sourdough is obtained.

Tell me. recipe (at least approximate proportions) of pancakes or pancakes with kefir sourdough.
I tried it yesterday, deciding it was kef. sourdough is a ready-made dough. I added milk, egg, sugar, salt, flour - to the hair. sour cream. I didn't add yeast. The dough bubbled slightly, but did not rise. The baked pancakes are delicious but not fluffy.
Was it necessary to add yeast after all? Or wait a long time for the dough to rise well?

This dough should be set for a while, for example at night, and in the morning bake pancakes.
Sourdough is a dough, you need to knead the dough on it and let it rise, but for a long time.

Clear! Thanks for the quick clarification!

[Yeast put just 1 teaspoon in 560 grams of heavy flour mixture (wheat, rye, barley)]

I continue to observe the behavior of the leaven. In my case, kefir sourdough on rye flour.
It so happened that I could not bake rye bread for a long time, and the sourdough was kept in my refrigerator alone from November 20 to December 15, that is, for almost a month.
And so I took it out and began to feed it according to the principle of "uterine starter culture".
1 day 100 ml of kefir + 100 g of rye flour.
Day 2 100 ml of kefir + 100 g of rye flour.
I carried out top dressing at the same time - 9 pm. The leaven healed, began to rise well, by 9 o'clock in the morning it doubled in volume, and the dough began to resemble yeast sponge dough, all nostril in large holes. But when you lower it (I do this with a table fork with teeth) and stir it, it turns out thick, like very thick sour cream, and in consistency - well, just some kind of putty.
I stirred the leaven only once a day, at 9 o'clock in the morning, and did not touch it until the evening until 9 o'clock, when it had to be fed. And all twice a day, the leaven rose into the hat twice.
3 day 250 ml of kefir + 200 g of rye flour
I added a little more kefira to make the sourdough dough a little thinner.
Withstood the third top dressing until 11 am the next day. The leaven rose in the same way as I described above.
She began baking rye bread at 11 o'clock in the morning according to the recipe “wheat-rye-buckwheat”.
The sourdough was thick, so I added 1 more cup of plain water to the bucket.
I replaced buckwheat flour with 100 g of barley flour.
There was no honey - added 3 tbsp. l. Sahara.
Yeast put just 1 teaspoon in 560 grams of heavy flour mixture (wheat, rye, barley)... And of course a mixture of herbs and grains.
As a result, the bread turned out to be excellent! Well risen, high, the dome is not high, the crust is slightly torn (but it even decorates the bread), the inside is porous.
I noticed that barley flour is lighter in properties than buckwheat flour, and the bread is more porous. And I must say that bread with barley flour on sugar (and not on honey) tastes closer to the black storefront, if this taste is closer to someone.
Now I will focus on the time of feeding the sourdough.
It was not for nothing that I pointed out exactly when I put in the leaven, when I baked the bread.
According to my observations, the leaven needs to be fermented for three full days.
On the 15th at 9 pm I delivered the first time.
On the 16th at 9 pm I fed the second time.
On the 17th, at 9 pm, I fed the third time.
On the 18th, at 11 am, she began to bake bread.
That is, after the third feeding, the sourdough needs to ripen well and stand to become a peroxidized dough, ready for use in baking bread.
But ripening should not be longer than 14-16 hours!
Otherwise, the sourdough becomes completely peroxidized, begins to sink in the bowl, and goes into decline, its activity begins to drop sharply.
Such starter culture must be stored in the refrigerator, allowed to rest for a while, and start feeding again.
I noticed this from my "eternal" leaven, even this time. Bread had to start baking even earlier, at about 9 am (and I overslept). When I looked into the bowl, the leaven had already started to fall off by about 1-1.5 cm.
And note, the leaven stood alone in the refrigerator for almost a month!
Clever kefir starter!

I think that other sourdough prepared only in water and rye flour will work according to this principle. I am still a supporter of rye flour in sourdough, not wheat.

[Admin]

Admin Thank you very much for the recipe for kefir sourdough. She makes me very happy. Before her I tried both hoppy and "eternal", but somehow "the process did not go". But kefir is simple.
And this is how I use it. For lack of time and even rather a desire to tinker with it before baking in the evening, I take it out of the refrigerator for 1.5-2 hours to warm it up. I use the required amount (not feeding!) For bread, then I feed it with rye flour and kefir (once I even used fermented milk Agusha for feeding - very good), let it rise for 3 hours and then put it in the refrigerator until the next use.
I bake sourdough bread once a week on average. The baking result pleases me very much. Yeast I put somewhere 0.5 tsp instant Saf. The bread rises very well and there is a sourness characteristic of black bread. I bake bread from a ratio of 2 parts rye flour to 1 part wheat flour. I haven’t tried it without yeast, I read that without yeast, bread needs more time to rise. I'll risk it somehow.
I also noticed that the first few times the sourdough was used, the bread rose less, and now, when the sourdough has "aged", it has become clearly stronger. My leaven is a little over 2 months old.

I am also very happy with the kefir sourdough thanks to Admin. I bake bread with rye flour only with sourdough and began to add mineral water instead of plain water, the bread really comes out higher and easier.

ROMA! I want to say thank you very much! The leaven is excellent! The bread is tasty, high. She is really smart, just a little hooligan .... She constantly needs to run somewhere !!!

Admin help! I didn't use the leaven for a week and it got covered with white mold and I had to pour it out. What can it be and why?

I wonder if it is possible to add yogurt instead of water to the Eternal leaven on water and rye flour for additional feeding? Maybe she will gradually be reborn into a kefir shop? Or maybe you can immediately go there kefir, and not yogurt. It still needs to be fermented. Who thinks about this?

[tanya1962]

tanya1962why cry now if they have already been thrown away. It's hard to say why it got moldy - something I didn't like, storage conditions, temp., Dirt, etc. e. Start over and observe the cultivation and storage more closely.

ZubastikTry it, but better not. In principle, kefir is not much different from yogurt in this situation, I tried everything. I withstood kefir only for the first time when preparing the sourdough, and then I fed it with what was at hand without aging.

[Admin]

Admin, good day! Please tell me the basics of starter culture:

1) What amount of kefir is optimal to ferment - so that there is no excess left, except for bread and feed .. 0.5 liters is enough, or more?
I am going to experiment with rye bread in P-255.

2) Did I understand correctly that the leaven replaces the liquid? That is, if it says - 330 ml of water, then instead of it I add 330 ml of starter culture? Or - in what proportions?
OFF. It was the third day in my oven, I baked wheat and rye bread according to the book. The rye turned out to be surprisingly beautiful (I'm looking for where to insert the photo), despite my little experiments with the recipe. But - no sourness, even sweetish - with kvass wort and coriander I overdid it a bit). A question in this connection. While the leaven is ripening, will it be possible to bake rye bread according to the recipe for P-255, replacing the water with kefir? Or it is better to add vinegar (met in some recipes on the forum ...).

[Admin]

Admin, good day! Please tell me the basics of starter culture:

1) What is the optimal amount of kefir to ferment - so that there is no excess left, except for bread and feeding .. 0.5 liters is enough, or more?
I am going to experiment with rye bread in P-255.

2) Did I understand correctly that the leaven replaces the liquid? That is, if it says - 330 ml of water, then I INSTEADLY add 330 ml of starter culture? Or - in what proportions?
OFF. It was the third day in my oven, I baked wheat and rye bread according to the book. The rye turned out to be surprisingly beautiful (I'm looking for where to insert the photo), despite my little experiments with the recipe. But - no sourness, even sweetish - with kvass wort and coriander I overdid it a bit). A question in this connection. While the leaven is ripening, will it be possible to bake rye bread according to the recipe for P-255, replacing the water with kefir? Or it is better to add vinegar (met in some recipes on the forum ...).

To speak in detail, I would like to address you to the topic Kefir sourdough by Admin and Wheat-rye-buckwheat bread by Admin. These topics go into the details of the questions you want answers to. Look carefully!

Sourdough bread takes time, patience and partly a great desire to do it.

The rye bread that you baked - with yeast. The site has already discussed recipes for bread with the addition of kefir or vinegar - this is a matter of personal taste.

Good luck!

Maybe someone can tell me if everything is okay with the starter culture? Yesterday morning I added flour to sour kefir, this afternoon I added flour, an hour later it began to grow, rose one and a half times, and then fell slightly and now does not grow. Can I leave it on the table overnight and bake it tomorrow? How much should it grow at all?

Feed her with flour and kefir, she will not eat only flour! If she stands another night on the table, everything will be fine with her. But you can put it in the refrigerator, get it in the morning to warm up and feed.
I usually grow twice.But when she is especially active ... she runs ...

As I understood, the preparation of kefir sourdough is a long process, and soon the fast ...
Here I put an incomplete glass of kefir to stand somewhere. Tell me three dressings will be enough to start using the starter culture?

Mine was enough. After the third feeding, she ran so that she had to bake bread in the middle of the night. Then she began to use it once a week. Clever starter culture