Raisin sourdough, problems and tips

already 6th day

thick or thin?
Are you feeding or not? This leaven is derived from practically nothing. Can she be cold, or hot

feed daily. temperature - summer
rye flour c / z

rye flour c / z

I only brought out this leaven on wheat.
T summer - how is it? We have 50 on the windowsill .., and at night you can turn on the heating to 8 drops ..

For Eternal rye. And I really liked Rye sourdough (semi-finished product)

summer - +25 approximately

if you start with purchased yeast, it's easier to put a big duck and not suffer

what could

yeah, she tired me .. I already want bread))))
and yeast is prohibited here

and yeast is prohibited here

And what is leaven?
Yeast! Moreover, they are wild, that is, it is not known what strain was bred ...
Yeast-free is Armenian lavash, thin as paper, or matzo.

if we delve into the subtleties and nuances
we are allowed homemade sourdough ... and she, such an infection, does not

[fray Zayac]

fray Zayac, LydiaThe yeast dies after 8 hours.

if we delve into the subtleties and nuances

and this is how to look ..
In winter, you will bring it out. ...
Make one time with yeast, leave the dough and bake on ripe dough. There is always a way.
On this leaven, the light did not converge like a wedge.
But you will still bake the bread yeast))))

So I defeated her! delivered according to the original scheme, which is in the first post. She stood with me for two days. The first bread was baked with the addition of a spoonful of another sourdough / for safety net /
And then it is completely on the raisin. Good

I want to learn how to make leaven.
I have a book in Hebrew from the baker Smarad.
I bake all my bread from her recipes.
The sourdough is raisin and aged for 6 days,
and then I got confused. Maybe I didn't understand
is it possible to bake already or not?

[Anna]

... I'm confused. Maybe I didn't understand
is it possible to bake already or not?

Anna, you can navigate "ready - not ready" by smell. If the smell is fruity or bready, which also happens, then it is ripe for baking. Raisins often have a fruity aroma. Lift is also important. If he raises himself twice, then he should already raise the bread.

Vicki, thanks! Once again I will try to traverse the end of the information.
I want to know how to feed and bake the first bread.

Hello Vicky and Admin. I started making sourdough and immediately
a doubt arose.
I took 100 grams of rye flour 100 percent. and 150 ml of warm water.
You can see the flour is very dense, because it turned out like this
dough, dense. It turns out that there is not enough water.

Do I need to add water or is everything ok?

[Anna]

Anna, I always have a tight lump during the first batch:

Vika, tomorrow I will bake the first bread. Rye.
I managed to make the leaven before the cold weather.
I don't know if it will work. Rye sourdough.
At first it turned out like a thick dough and did not rise.
After a couple of hours, I added half a glass of warm water with a tea
spoon of honey and she began to ferment.
Today I fed for the last time and delivered
into microgal, it got colder, but I did not turn it on,
it's just warmer there. She doesn't rise that much anymore.



Well, I baked the first sourdough bread, sourdough
turned out by the sticking method.

In the context, it is so denser than yeast
and a little sour.

She took the bread recipe from her book from the baker Smarad
(Israeli).
I mixed the sourdough, took 400 grams of the recipe and I had half

Admin wrote that two handfuls should be left, but I was sorry
throw out the rest.
This jar has a capacity of 600 ml. Probably 300 ml of sourdough here.
Leave or discard unnecessary?
The dough was kneaded in a professional mixer for 10 minutes.

Then she put it on the table with flour, it was sticky, kneaded with the addition
flour, as written by the author. Divided into 2 parts and put on a baking sheet
with paper, covered with nylon and a towel.
I didn't ask in advance, maybe it was possible to bake in tins,
since the dough has blurred and I collected it a little before baking.
How do you get balls like in the photo? Probably in round
forms are baked? I always get blurry on my baking sheet.

I collected it a little.
Vicki, what mistakes did I make to take into account next time?
And why isn't vegetable oil added to this test?
At first, the bread had a hard crust, then, when it cooled down, it became soft.

Vicky, hey! I really want to know your comments with Roma.

[Anna]

Anna, sorry, I'm now working on the schedule for a week in a week and I'm not used to it yet. I come and "turn off". I promise to improve.
What remarks can there be, such work has been done. Bravo!
If the oven is on a baking sheet, it would have to be finalized, but I would bake it in a mold. The crumb is the very thing for the mold. But, this is my opinion.

How do you get balls like in the photo?

Vicki, thanks! It's very good that you can be in shape.
We have not eaten this bread yet, the loaves are already very large.
Now I put two tablespoons of leaven into the jar,
the rest was baked pancakes. How long can you not feed the leaven.
Since she shifted, but did not feed. I will bake when
let's finish this one, so that there is no more than necessary.
I just forgot when she was ready.



Vicki, I want to get such a round bread
and the shapes are rectangular. Is it possible such a basket
apply as proofing?

I saw bamboo for sale, but they are small oval
and terribly expensive.
And this basket from Belarus has seen such people here.
If you cover them with canvas.



We only have such long and narrow ones.
I didn’t see Kruglykh. Where can you buy these?

How long can you not feed the leaven.

I have a couple of spoons of sourdough in a jar in my refrigerator for up to a week calmly. BUT! The volume of the jar should be at least three times the volume of the starter culture (this is called the "starter"). An oven is not recommended on the starter. It must be conquered before baking. Take it out of the cold, let it warm up or give it lukewarm water, stir it, add flour and let it rise.
I like to feed twice. For example: a spoon - two starters + 50 grams of water and flour, as it doubles, then another 100 grams of water and flour and let it double again. I take it in bread and a couple of spoons remain for storage.
If a crust forms on top, then I just take it off.
Until I bought real proofing baskets, I used the same basket and covered it with a linen towel. And before her she was putting a linen towel in a colander with small holes. And nothing too

Vika, thank you very much for all the clarifications.
It helps me a lot.

Today I have baked wheat-rye bread without yeast.
Everything seemed to be good, I was climbing very quickly.

But why doesn't yeast bread stale for a long time,
But does it quickly turn stale on sourdough?



Viki, you are at work, no one to answer me.

I baked this bread with potato broth.
And, a miracle! The bread does not get stale.

I have a raisin rye sourdough.
Every time I lay down 2 dining rooms
spoons in a clean jar, my heart sanks,
that so little will not work.
She has been working for several months and the bread is delicious, but
for some reason quickly stale, not like yeast.
How do you deal with this?

If he raises himself twice, then he should already raise the bread.

and if he raises himself well, and raises the dough, and raises the bread badly, what is the reason, I don’t understand in any way

I have read a lot of things here and in Hebrew.
But I saw the pictures here on the rye sourdough forum.
It does not rise very much and is thick.
That means I have order too. The bread is delicious.
This is Darnitsky

And this is rye (translated from yeast to sourdough)


It seems to me that the climb was not bad. Two loaves each.

[Viki]

Viki, Viki, Hello. I understand that you are quite good at sourdough. Please tell me if you yourself understand how to work with this leaven
LEAVEN
THE FOUNDATION
500 g raisins
500 g of water (better than spring water)
50 g brown sugar
Mix raisins with sugar and transfer to a bowl. Cover with water and cover. Store in a warm room for 5-6 days while the raisins are fermenting.

Strain through a sieve and save this water.

NATURAL YEAST
500 g of raisin fermented water, 200C
700 g flour for panettone
Knead all ingredients in a mixer for about 5 minutes.

It is recommended to use good quality flour, strong enough and rich in gluten.

Cover the dough and let rise for about 48 hours until it triples in size.

REFRESHING
200 g natural yeast (see above)
200 g flour
100 g water
Knead everything together until a smooth and compact dough is obtained. Transfer to a narrow container so we can watch how the leaven expands.

Cover and leave to rise at a constant temperature of 26-280C. The fermentation time, during which the dough will increase threefold, should be shorter than in the first stage.

Repeat this operation until the dough has tripled in volume again, for about 3 to 4 hours.

If at first the resulting dough is dark, then at the end it should be white with a sour and somewhat sweet taste.

It is very important that the yeast has the number of microorganisms necessary for proper behavior during the long dough development process.
What could be meant here by sweat renewal, and how this process goes.