Sourdough wheat bread in LG bread maker

Sourdough wheat bread in LG bread maker
Category: Sourdough bread
Ingredients
wheat flour 1 grade 2st + 170ml
water 145 ml
starter culture 200ml
sugar or honey 2 tablespoons
salt 1.5 tsp
olive oil 2 tablespoons
Cooking method

I share with those who are looking for, like me, delicious bread without yeast in the LG bread maker.
For a very long time I was looking for a recipe for sourdough bread. Seafood recipes. A lot is just in the oven, but I have a bread machine and I want to use it for its intended purpose ... I've been baking bread for almost a year now. But here comes the topic of the harm of yeast. So I started trying. And I realized one simple thing. You can bake bread in an ordinary LG !!! It is only necessary to observe the amount of ingredients recommended EXACTLY for this model. So I counted it all and URAAAAA, I did it.
So. "French" sourdough. I bet for the night. In the morning I put everything as it should be - warm water, leaven, sugar, sifted flour, salt, butter. I turn on the main mode - before baking - the time is 1:20 on the display, turn it off and leave it to stand for another 2-2.5-3 hours. Then the "Cupcake" mode and that's it - the bread is ready !!!
I also learned rye ...

The dish is designed for 700 gr
Cooking time: 5-6 h
Cooking program: main + cupcake

Please tell me the recipe for the French sourdough.

Please tell me the recipe for the French sourdough.

French sourdough

This, of course, I took from somewhere. If the AUTHOR sees, let him forgive me. I put it in quotes, like a quote from the author:
"1. How to make a leaven.

At the moment, my favorite is the French sourdough. And she smells the tastiest of all, and raises the dough faster.

Day 1.
To make it, I took 100 g of rye flour. I sifted it into a liter glass jar. It is most convenient to make the leaven in transparent containers to see what is happening in the thickness.
I added 10 g of dry red rye malt to it. I don't have an electronic scale, so I measured out grams with a spoon: 10 grams is 2 teaspoons without the top.
Then I poured about 120 g of warm water there, about 40 degrees. And mixed everything up. It turned out to be such a dryish tight bun of a very dark color. Malt is different, mine is one of those that give a rich color ...
I covered the gingerbread man in the jar, leaving a small crack, and put it in a warm place. The thermometer showed about plus 28-30 degrees.
The next day I did not touch the bank. I just went to sniff and sniff. The sourdough began to smell strongly of malt and became thinner.

Day 2.
After 24 hours, as it was written in the instructions, I opened the can and removed half of the kolobok. I fed the other half. You need to pour 110 g of warm water into a jar, shake it up, and then put 110 grams of wheat flour there.
The dough is slightly lighter and softer than on the first day. I put him back in the warmth. In the evening of the same second day, I again removed half of the sourdough, and added 110 g of water and 110 g of wheat flour to the rest. It turned out that the first couple of bubbles had already appeared in the leaven.

Day 3.
In the morning after 12 hours I found that the leaven had already doubled. But according to the instructions, I fed her again the same way as the last two times. In the evening, the leaven cheerfully looked out of the can and said that it was capable of anything. Since then I have been singing on it.

2. How to store the leaven.

As I understand it, ferment fans are divided into two camps. Some keep the leaven in the refrigerator, others only at a temperature of at least 12 degrees.
I keep the leaven OUTSIDE the refrigerator. Why? Because I notice the difference in the taste of the bread and in the way it is digested.If you store the starter culture in the refrigerator, its complex composition changes towards simplification. Only wild yeast remains, the rest of the bacteria is eliminated. They also raise the dough perfectly. They are also much more useful than thermophilic commercial yeast. But personally I like it when bread is exactly the way people invented it and ate it for centuries. And any traditional leaven has never seen a refrigerator.
Except that I got into the cellar on hot days, but in the heat in the cellar at least minus 12.

Tests have shown that it will not work to grow lactic acid bacteria "back" in the sourdough, even if you take it out of the refrigerator and feed it thoroughly. If they are dead, it is easier to start a new leaven and take care of it.

My sourdough lives in a cool hallway on the windowsill. There is about 15 degrees Celsius.

Starter cultures like:

- mode.
- a constant diet.
- gradual changes.

Starter cultures die:

- from overheating. Above forty degrees - and you get boiled dough. Everyone died, like Shakespeare. The best temperature to disperse the starter culture before baking is around 30 degrees Celsius.
- from hypothermia and uneven temperature. If the leaven has a battery on one side and a draft on the other, it does not understand whether it should be tempered or pampered. As a result, it starts to wither.
- from too abundant or frequent feed: if the cultures of your yeast and bacteria do not have time to master the feeding, it may simply go bad.
- from underfeeding: if the sourdough is fed less often than once a week, it will decay and eventually die. If fed a little more often, it will smell like vinegar and behave like a hungry raft after a shipwreck. That is, when food appears, it will eat hysterically, but then deflate, not even rising twice. You need to feed on time.

3. How to feed the starter culture.

Standard feeding: 1x1 water and flour by weight. That is, if you have 100 grams of sourdough, then you remove half of it before feeding, and feed the rest with 100 g of flour and 100 g of water.
An important rule: there should be more flour in the feed than the flour in the rest of the sourdough.
If you need 400 g of sourdough for baking, then we feed it at once with the whole norm - we put 150 g of flour and 150 g of water on 100 g of sourdough.
If you are not going to bake, then it is better to keep a small amount: about 50 grams of sourdough. This means that we leave 25 grams - 2 tablespoons of mature sourdough. It contains 12.5 g of flour and the same amount of water.
Pour 2.5 tablespoons of water (about 40 g) there. We shake it up. We throw in there 2 tablespoons of flour with a harrosh slide (about 40 g), and set to ripen. You should get a pancake-like consistency.

Occasionally, the leaven must be softened. That is, feed a very small amount, like a teaspoon, a solid amount of flour and water. For example, a teaspoon of leaven + 100g flour + 100g water. I rejuvenate her once a month.

If you want to pamper your animal (and I believe that it is an animal, your starter culture), feed it occasionally with a little honey in addition to your regular diet. Or a touch of steamed malt. Or a little rye flour. But in principle, she perfectly eats just wheat flour and just water. For years.

When I want to bake rye bread, I take a portion of the sourdough and feed it once with rye flour. You can bake. It takes a little longer to retrain from rye to wheat, so I keep it separately.

4. When to feed the starter culture.

The sourdough, as taught by the gurus from the site, must be fed at the moment when it has risen and slightly fell off. In general, the case takes another two or three hours, and then the leaven begins to sour and yearn.

If your sourdough lives in the "bake every other day" mode without a refrigerator, then it must be fed once a day and kept cool, for example, on a windowsill. If the house is hot, you will have to feed twice a day.
Before baking, you need to feed it and put it in a warm place. There she will give you a vigorous rise in three or four hours. As soon as it has risen to the maximum, you can bake.
An important rule of thumb is to feed the starter culture at about the same time. And then her digestion goes bad.

If you bake from an unripe sourdough to the maximum, the dough rises worse, and the crumb structure is different. If the oven is made from highly acidic sourdough, the crumb turns out to be dull. If the leaven is baked "straight out of the refrigerator", the crumb is heavy and tasteless.
If you want an airy, fluffy crumb - please the animal first.

I'll be honest, before I was sure that tall, fluffy and tender bread is still obtained only with yeast. It turned out, nifiga! When I fed the sourdough correctly, the bread began to turn out much more fluffy and tender than yeast.
"

Thanks for the detailed answer. I will definitely try.

Hello! Thank you very much for your recipe! The bread turns out consistently, very tasty! And tell, please, about rye bread, I really want to learn how to bake it too!