Kombucha sourdough

Kombucha sourdough

Category: Sourdough bread

Ingredients
Infusion of kombucha	150 ml
Rye wallpaper flour	150 g
Honey	1 tsp

Cooking method

• In the infusion of kombucha (at least 3-day exposure, as much as possible) put flour, honey, stir well. We cover loosely with a lid or gauze, leave at T not lower than 20 degrees, ideally - 22-25 degrees.
• Next, we proceed as with ordinary leaven. There are a lot of cooking methods on the forum.
• It is worth mastering one basic, at least an eternal one. We do the same with others.

Similar recipes

Wheat-rye bread with kombucha infusion (Panasonic CD-2510 bread maker) (Giraffe)

Kombucha drink (Admin)

Rye-wheat bread with kefir or infusion of kombucha with prunes (in a bread maker) (MariV)

Well, damn it, craftsmen - words are not enough

And we got to the infusion of kombucha

BRAVO!

Duc, we are not only flooding here .... sometimes.

[MariV]

MariV, BRAVO !!!

MariV, I did buy a kombucha - it has been working for me for three weeks now, it has become a beautiful little white top. And about the leaven, you can learn more. We made this leaven - flour, infusion of kombucha, honey .. How many days should it be infused, do I need to feed it, when can I use it for baking, do I need to add yeast when baking bread? That's how many questions I asked, I have no experience with leavens, it seems so difficult to grow and maintain eternal leavens. Or give a link, please.

[Melanyushka]

Melanyushka,
All about leaven HERE
Start with the simplest one - eternal. I studied in French. I said thank you to all the teachers (like, haven't forgotten anyone?)
Master it - start any, when it is absolutely clear how this little animal - the leaven - lives and works.
I also have a question for you - will you often bake on it? She loves to be cared for, fed regularly. You need to either constantly bake on it, or you will have to feed it for free - that is, throw out some of it, and mix fresh flour - otherwise it will die.
I baked my yesterday's bread with the addition of pressed yeast - the leaven is still young, only the fourth day has gone, and the composition of the flour is heavy.
You will also find about the preparation of sourdough with the addition of yeast in this topic.
I use the infusion of kombucha for the dough all the time - we don't drink everything, but it turns out good bread - both wheat and rye.
Start, everything will work out - others have succeeded, and you will be fine!

Thanks MariV! I'm already reading about sourdough, the trouble is that I bake a little bread, about once every four or five days, and then a small loaf of 500g. Somehow we don't have a lot of bread, so I wanted to get away from yeast altogether, but apparently this is not for my family, except to try what kind of animal this is sourdough. And on the infusion of kombucha and I really liked the bread, I decided that if I bake on kefir, then why not add the infusion - this is also a fermented drink.

Well, if you are ready to throw away part of the leaven without regret - try it!

I read about fermentation here ...

It is recommended to ferment something, use a 10-day infusion of the mushroom, but this is 10 days of a ready-made infusion of the mushroom.
That is, after the infusion is ready (3-5 days), it is poured into a bottle and allowed to stand for 10 days, then strain and use.

I have such a bottle in the refrigerator, the unused remainder is already a delicious ripe citro-kvass

I have been growing this mushroom (albeit with interruptions) already over 20 years since 1982! I focus exclusively on my taste and condition of the mushroom.
Yesterday I again put another sourdough, also instead of water - infusion of the mushroom.
I do not completely pour it out, except for sanitary days (this is when I completely pour out the infusion, I wash the mushroom and the jar), I just add a solution of sugar or honey with tea leaves or instead of tea - an infusion of herbs).
If you grow sea rice at home - you can't even keep these mushrooms in the same room - sea rice kombucha will ruin.

If you grow sea rice at home - you can't even keep these mushrooms in the same room - sea rice kombucha will ruin.

This is what I didn’t know.And just do I’m not a fan of sea rice, no matter how they paint it

Oh, I grow sea rice! And I also bake rye bread on it (50 to 50). I confirm - it turns out very tasty I keep the infusion until it becomes strongly sour. I just didn't try to make sourdough on it, thanks for the idea!

Hello, can you feed the sourdough on kombucha with mushroom tincture too, or can you replace it with water?

and if my kombucha has been infused for more than a month, will it not harm the leaven?

If your mushroom has been infused for a month without feeding, there is practically vinegar!
It is necessary to refresh and feed, that is, almost everything should be poured or poured, if you use the vinegar infusion in the future, it can be used in cooking, for cosmetic purposes, and for medicinal purposes).
Pour a fresh solution of granulated sugar with tea leaves, let stand for three days and you can start the leaven. In the future, it is better to dilute the leaven with simple water, and after a month, feed it again with infusion of kombucha.

And who can tell you where to buy kombucha? The last one in my life I saw about 30 years ago (((

You need? A plate or infusion from which you yourself will grow? Write in a personal.

[Ines]

Ines, type in any search engine "ZOOGLEYA " - the Internet will give out comprehensive information about these mushrooms - tea and milk mushrooms, sea rice.
Kombucha can be grown from infusion - when your plate takes root well, pour the infusion into a jar, cover it with gauze or a plastic lid with holes - after a while, a film will form on top - with good care it will grow into a full-fledged mushroom.

Thanks for the science! Live forever - learn and ask))) Left to study

To your health!

Oh, I grow sea rice! And I also bake rye bread on it (50 to 50). I confirm - it turns out very tasty I keep the infusion until it becomes strongly sour.

How do you bake bread? Recipe please write

[Angela Leonidovna]

Angela Leonidovna
The recipe is here
https://Mcooker-enn.tomathouse.com/in...09387.0

I replace only water + apple cider vinegar with an infusion of mushroom, infused for 5-6 days, then it is sour, just for rye

Thank you! Is it possible without yeast at all?

I haven’t tried it, the sourdoughs will tell you ... Rye sourdough is needed. In principle, it is possible if the leaven is strong

In principle, it is possible if the leaven is strong
[/ quote]
How to check that she is strong?

Strong - if it raises the dough on a par with the yeast, that is, the dough doubles in about two to three hours on average.

Thank you very much!

[Angela Leonidovna]

Angela Leonidovna Glad to help!

Hello girls and boys My name is Lena, my experience in baking for 4 years and now I decided to jump from yeast and switch to sourdough, this topic interested me very much and in general I really like to bake different breads, experiment
At first I was interested in the whey-based starter culture. I always have a lot of it (the fifth year has gone, as I moved from Moscow to live in a village near Moscow, I buy milk from a cow from the locals, I make my own yogurt, fermented baked milk, cottage cheese, cheese, sour cream, kefir, etc., etc.) of all white breads, I prefer to bake white bread with whey, it comes out so soft, tender, with sourness After reading the Admin topic "Lactic acid sourdough", I couldn’t stand it at two in the morning, I ran to knead Something I misunderstood , mixed a lot, adding flour several times by typing to select the consistency, sour cream roofing felts, like for pancakes .... in general, I got confused as for pancakes, I covered the container with a lid, leaving the valve open.
I go to bed late, my morning begins in the afternoon. I woke up and looked at the leaven - outwardly nothing has changed. but puffed while stirring.
I sat down to read the forum further. I read about kefir sourdough.Well, I also always have yogurt in stock and decided to make it with yogurt as well. In this case, I decided to go strictly according to the recipe: for 100 grams. kefir 100 gr. rye flour. And it didn't work out, apparently my kefir is too thick, 100 gr. I didn't take flour, only 80 and the consistency of very thick sour cream. She also covered it with a lid and opened the valve. Having decided that the sourdough on the table is too cold, since the forum was about 30 degrees, I moved the first sourdough to the yogurt maker, and put the second on top of the thermopot, it is always warm there
I went to read the forum further and came here. Once I got a kombucha, loved it as a child, and from my memories it seemed that caring for it was not difficult, in fact it turned out differently, since my fungus did not want to grow with me. I have it for 3 years, at first I didn't seem to notice any problems, the drink turns out, we drink ... Then in the summer flies started in it, sat on gauze and laid the larvae, which were then born in the mushroom and ate it! She picked out all the larvae from it, divided it into 3 cans, so that at least something survived, covered it with a cotton cloth instead of gauze. It seems that the mushroom began to recover, there were no more flies, and then the growth stopped abruptly, the mushroom drowns, a new one appears from above, but it does not go further than a thin film, it is impossible not to pour out the drink, it is impossible not to pour new tea into it, the film curls up, drowns and everything starts again, a new one appears on top ... I got upset, stopped touching it altogether, waited for the top film to grow. But apparently in winter it was too cold for him and all the films (in 3 cans) turned black. I had to throw everything out and leave more or less like living mushrooms, two, put them in one jar, after pouring sweet tea, I used to pour tea to our taste, and then I decided according to the instructions that I read in the internet: for 1 liter of tea - 50 g ... Sahara. At first, the upper mushroom was almost on the surface, and the next day both went to the bottom.
Can someone tell me what to do with them, how to revive them? So I want to try sourdough and bread with mushroom infusion
And also, yesterday, after reading about zoogley, through the online store I ordered a Tibetan milk mushroom by mail, aka kefir mushroom. Has anyone tried to make sourdough on it? And on the sea mushroom?

I continue the story about my leavens. The third day has gone. The first sourdough on whey puffs when stirring, there are few bubbles on the surface, the smell is difficult to describe - strange, it rises just a finger. And, here's the second, the one on kefir (it is on fresh kefir, and not on the old one, as recommended in the topic about kefir sourdough), today it has doubled, its smell is similar to the smell of stale apples. I am interested in your opinion, is everything in order with my starter cultures?

[Yanvarskaya]

Yanvarskaya , all questions about leavens - All about leaven by this link.
About kombucha - he does not like coolness, loves a comfortable T, not lower than 22 degrees and constant care.
About growing starter cultures on zoogley - you can, of course, in milk Tibetan, but .....
Sourdoughs are generally a risky business, master simple, proven types of rye, French, eternal - and then you can dare to experiment.

[Yanvarskaya]

Yanvarskaya
I made bread with sea rice. I haven’t tried the sourdough. It turned out very well, it's like using serum. Just don't overoxidize the infusion a lot, just wait until the acid resembles serum. About your starter cultures - it smells like an apple, this is quite normal, and it should be so. And the one that blows bubbles, but does not smell, may also turn out to be quite normal to itself, just weaker, the main process in it has gone, as they say ...

The first one also smells, the smell is pungent, also like rotting fruits, but not as cute as in the second leaven, clearly apple.

The leaven is standing, wandering, but no one answers me, I have already written on other topics ... The smell has changed, it has become more pleasant in starter number one, it resembles the aroma of sauerkraut or pickle from it. And, in the second, the one that smelled like apples, the aroma of something bread will be added to the smell of apples ... Question: When will it be possible to bake bread?

[Yanvarskaya]

Yanvarskaya Of course, start already! Only the first times add 5 grams of yeast to help your starter culture, and see how long it takes the dough to double. Try it better on the second one, where the smell of apples and something bread. Apparently, this one is stronger, and the second is better to stop feeding and lime for pancakes. Otherwise you will have a sourdough bath. In general, I keep a stock of 20 grams of sourdough. I feed in a cumulative way, without throwing anything away. For three days, I put everything that accumulates into the dough, and there is just enough on the walls of the dishes for divorce.

My kombucha probably won't come to life. It seems like a film appeared on top, grew right before our eyes in one day, on the trail. the day began to thicken, and then it began to darken and now lies on the surface with a crust. Moreover, the temperature in the house strictly observed 24 degrees. What to do?

My kombucha probably won't come to life. It seems like a film appeared on top, grew right before our eyes in one day, on the trail. the day began to thicken, and then it began to darken and now lies on the surface with a crust. Moreover, the temperature in the house strictly observed 24 degrees. What to do?

There may be several reasons - direct sunlight, quality of water and feeding.

I hide it from direct rays, and the sun is now very rare. We have water from a well (at my grandmother's time I lived quietly on chlorinated water). Sugar is like sugar, tea - the brand is different.

Then it is difficult to name the reason why your kombucha is sick - this is a very unpretentious zooglea, unlike sea rice.

It's sad. Well, as long as there is at least something alive in the mushroom, I will try to revive and hope to lose.

When you feed the mushroom, where do you pour the solution of tea with sugar?

I do this: I take out a mushroom, in a bowl of boiled water, cooled to room temperature, wash it there. I pour everything out of the can, mine, pour sweet tea, at room temperature and put a mushroom in the tea. The only thing is, maybe the tea leaves are too strong for him, it always turns out dark for me, maybe this does something about it?
It looks like a living mushroom, it smells nice ...

Mushroom, he does not like strong tea leaves - they slightly darkened the water with sugar, and that's it. Often do not completely pour out the solution, but rather pour the tea solution into the jar - for example, 2 glasses of tea mushroom infusion were poured from a three-liter jar today, and today they poured sweet water with tea leaves - also 2 glasses. Completely "bath" day do not more than 1 time a month - it was all poured out, the jar of tea soda was washed, the mushroom was gently washed in clean water, and filled with water with sugar and tea.

We are not drinking it now, we are trying to revive it. Today we bathed it again in the morning and changed the tea, I had to pour everything out, because the tea was cloudy and the failed baby was floating on top of a moldy brown film. I wanted to make the tea less dark, diluted, diluted and still dark, maybe with what dye tea?

By the way - what kind of tea? For the mushroom "Vigor", "Indian" - the simplest, unflavored.

By the way - what kind of tea? For the mushroom "Vigor", "Indian" - the simplest, unflavored.

Brooke Bond.

Try it with green tea, no flavors.

Try it with green tea, no flavors.

Do they also do it on green? I have never heard, but I guessed that in the homeland of the mushroom they tried to do so exactly
There again, probably, the main thing is not to overdo it with the tea leaves? We drink strong seagulls and it is difficult to navigate with the dose

For the mushroom, dilute the infusion - so that it is slightly yellow.

For the mushroom, dilute the infusion - so that it is slightly yellow.

Thanks for the advice. I'll try, then unsubscribe.