French traditional sourdough (thick)

Of course, she brought bread to the Mistletoe, this is her brainchild (or rather mine, of course, but according to her recipe and advice).
But it was not the sourdough that increased a couple of kilograms, but I (only today I was crawling for yoga, I got up on the scales before class and was shocked! In a couple of weeks - a couple of kilograms!) But, after all, everything was delicious! That's all, perhaps I take a break. I specially left 20 g of sourdough, so that there would not be too much ... but there is butter in front of it ... this is some kind of catch ... But what to do ??? In general, we will lose weight during the post, although the dough with sourdough and without eggs is so tasty, mmm ... maybe it will ride without milk during the post ...

P.S. I have a question here, how to transfer one tasty wheat-rye bread from yeast to MK starter (unfortunately, the nonsense itself turned out). I'm going to ask you about it in the topic "Custard rye bread with sourdough." And then you will transfer it to another, if it is out of place there. OK?

Hello forum users. So I decided to try to put a Frenchwoman. According to the reviews, I really liked it. But I didn't fully understand the final period. After it has stood in the refrigerator for 24 hours, I take the right amount for baking, and how much should be left and how it should be fed immediately or after a while, and what is the ratio of sourdough, flour and water. I bake bread every day. If possible, as detailed as possible.

Viki, I grew a new French thick one, taking into account all my past mistakes, which were taken apart together, that's what I understand - now the sourdough is sourdough for all sourdoughs! Which one:

These are the holes, I understand, well, I could not help but brag! Let me think I'll please the teacher! ) I have already baked my favorite fluffy bread on it:

... that's what I understand - now sourdough for all sourdoughs!

This, as they say here in Odessa - yes!

Let me think I'll please the teacher! ) I was already on it and baked my favorite fluffy bread

Yes, I am delighted! The feeling of complete happiness from your own participation ... Well this is what a beauty, deliciousness ... Aaaaaa ... the words are over, then emotions and more

And I decided on this leaven
I put it last night, this morning ... a lump of wet flour .. there is not even any change .. in general ... as I left it yesterday, I found it today .. standing in the glass
Out of resentment, I put her in the microwave with a cup of boiling water and went to work
In the evening, I will either throw it out, or I will wash the microwave from the dough, or I will continue to grow leaven
Viki, and how much capacity do you have from the second post, where is the master class on growing ??? I went to the store today for a bowl, I bought a 3-liter one. now I think a little or a lot

Nothing happened to my Frenchwoman ... just a drop crawled on the plate and that's it ... there isn't a single bubble even.
Again I shoved it into the microwave with a mug of boiling water and I'm waiting for another 3.5 hours
I hope that at least something will happen and it will be possible to conjure with her further

Gerda1, and at what stage are you "stuck"? You took rye flour and mixed with warm (not hot) water, covered and left for 24 hours, right? And on the trail. day this mass becomes thinner and small bubbles appear (it begins to ferment). Then go to the next. step. At the stage when you start adding wheat flour, it really seems that NOTHING is happening (but it only seems).

You took rye flour and mixed it with warm (not hot) water,

room temperature, as the recipe says

And on the trail. day this mass becomes thinner and small bubbles appear (it begins to ferment).

but nifiga .. this mass did not spread at all and did not begin to bubble
she just a little bit, almost imperceptibly became softer and that's all

Then go to the next. step. At the stage when you start adding wheat flour, it really seems that NOTHING is happening (but it only seems).

I did sprinkle flour yesterday and put it in the microwave with a cup of boiling water
There are practically no changes this morning.
I feel I will start doing everything from scratch tomorrow

I feel I will start doing everything from scratch tomorrow

Do not be discouraged, I also did this nonsense from the first time, although I raised pies and bread, but still it smelled bad, well, in general, there were different complaints about it. And on the second try, what a beauty it turned out (a few posts above, just my jar with the second Frenchwoman). And you will succeed. I was the first, when I did it too in a warm place, put it (I thought it would be better and faster, but alas ... Try it all over again (by the way, I "risked" a half dose of flour and water). At the first stage, I left a lump of rye in a bowl , tightened with cling film on the table in the snack bar (well, there are 20-22 degrees), in a day it turned into a thick gruel with a characteristic smell.Try it, you will succeed!

I threw out something today
It smelled delicious, sweet, but didn't grow at all
Tomorrow I will torture a new one (just in the name of the week the letter "rrrrr" will be, somewhere here I read that someone muddies the leaven on such days)
only until I decided on a traditional or a modern one, it all depends on whether I will reach the market tomorrow to buy malt

By the way, my kitchen is only 18 degrees
But on the other hand, I have a stove in which the temperature in the oven is regulated from 20 degrees + 5 degrees and so on to ... a lot I will grow my brainchild in the oven

It's great that you can just buy malt there on the market. And here all over Moscow you can chase and only buy at the All-Russian Exhibition Center, or order on the Internet.
I think that 20 degrees will be enough for your starter culture. For the first time, I grew the leaven on a lukewarm radiator, laying a towel folded in many layers so that the bottom would not bake (I always had different doughs perfect there, but the leaven did not grow there ...), the second time I was already without nerves calmly kneaded and grown on the table.
So, do not panic and start all over again, not rushing things and not overdoing the temperature.
I'm thinking, maybe you poured water that was not warm, hot and thus killed the yeast fungi?

And here all over Moscow you can chase and only buy at the All-Russian Exhibition Center, or order on the Internet.

I don't believe it would be so rare in Moscow
we do not have this in the Internet
Liquid malt will be delivered to me from St. Petersburg by the end of the month
And I was looking for a baguette mold in Minsk for 2 weeks ... tomorrow they will bring

It's great that you can just buy malt there on the market.

my fellow countrymen gave this place to me. There really is malt from the Republic of Bashkortostan, I don’t know how it will work (I have never done anything with malt and I don’t know why I need 700 grams)

I think that 20 degrees will be enough for your starter culture.

well 20 is no longer 18 ... all are more
I'll put it at 25 and just for starter it will be
well, modern nuna grow at 30-40 degrees

I am glad for you: both malt and baguette form! Well, even now grow the leaven and everything will be wonderful! I believe that you will succeed and I hold my fists for you. Here Vika will look into Temka and, in general, will put everything in its place.

well 20 is no longer 18 ... all are more
I'll put it at 25 and just for starter it will be
well, modern nuna grow at 30-40 degrees

Of course 25 degrees will be the very thing for her. In a micron with boiling water, the temperature is not stable. Maybe that's why she was capricious with you.
I will also keep my fists. I really want everything to work out. Good luck to you!

[ilonnna, Viki,]

ilonnna, Viki, thank you, I will try to please you and enjoy my successes myself

[ilonnna, Viki,]

ilonnna, Viki, thank you, I will try to please you and enjoy my successes myself

Let's wait for news

Let's wait for news

Will wait. And hope that everything works out.

put a modern
wrote about her in question-answers

uryayaya !!!
sourdough puffs, tries
After yesterday's first addition of wheat flour, it doubled overnight

uryayaya !!!
sourdough puffs, tries
After yesterday's first addition of wheat flour, it doubled overnight

Well!!! URYA !!! And someone was afraid, sounded the alarm and fell into a panic! Patience, patience and patience again and everything will work out! She (French) is such a pretender! It seems that nothing is happening, and then kaaak will trample !!! Now just have time to bake pies and bread!

still not growing
An hour later, Nuna was again to carry out the processes with her and send her to the refrigerator for a day, and she remained as it was, only crawled along the bottom

Girls !!!!
And after the last batch, before sending it to the refrigerator, should the leaven be so liquid ??
Well, compared to lumps of dough before that - it is liquid and viscous
Or did it fail me again?

Goshpadi .. why am I so unlucky with her then ??? I've already consumed a kilo of flour ...
Can you start making a sourdough from a half portion ?? or not worth it ???

Girls !!!!
And after the last batch, before sending it to the refrigerator, the leaven should be so liquid ??
Well, compared to lumps of dough before that - it is liquid and viscous
Or did it fail me again?

No, I had it thick, not liquid, that's for sure.

Goshpadi .. why am I so unlucky with her then ??? I've already consumed a kilo of flour ...
Can you start making a sourdough from a half portion ?? or not worth it ???

Although I read somewhere that it is better not to make flour from a reduced dose (I think this is not a true statement, well, or I do not understand something), I did it from half. The main thing is to keep the proportions, and everything will work out.
Why did you decide that nothing worked out for you? Mine, too, "sleeping beauty" pretended to be until the last step. And then how flooded! And then I fed her when she was idle for 3 days and twice a day - oh, she was grateful to me for that!

, I had it thick

Was the same lump as in all the previous steps ??

Why did you decide that nothing worked out for you?

because of the "liquid", because of all the steps, only in the second one could it be seen that she was growing and trying. And in all the rest - it just spread along the bottom of the saucepan
By the way ... while puffing, she was in a plastic liter cup. And all the rest of the time in a glass saucepan, also about a liter.
Don't like my glass? so she is naughty ???
The last step is also in a plastic cup. But so far only stands .. and does not puff

Well, yes ... a lump. And then it gradually spreads, so to speak, "liquefies" liquefies in general, remains a thick mass.

continue to grow, only if in very doubtfulness, then pinch off to half the dose and experiment further. As I say, mine also slept after adding wheat flour. that is, mine froze on rye, and after the wheat one calmed down, as if not alive, but I continued to feed her at the appointed time, and at the last step everything worked out! The first time when she raised her, she was still too warm and at the second step she became sour (I understand this now, because I have something to compare with), and the second I raised without "fanaticism" and did not over-warm. Everything turned out not strange. It is a pity that you live so far away, I would share mine

I would share mine

Thank you
But I'm interested in myself

By the way, another question ... How critical is the deviation from time ..
Well, if I can't, for example, feed her after 8 hours, but I can only after 10. Is that all ?? kirdyk will come to leaven ?? or will she be patient?

He will definitely endure! By the way, I also panicked because of the time, because well, do not leave work because of this (who will let go) and do not take her with you! Now I understand that it is desirable to keep it by the hour, but not necessary. I also fed late - I grew up and makes me happy with bread!

... well, do not leave work because of this (who will let go) and do not take her with you!

Oh, I'll amuse you now .... with me the sourdough went to work last winter. I intercede for a day and she is with me. I take food for myself and for her.
And also, guests from Kiev came to us in the summer and sourdough with them. Such a leaven is a traveler. Maybe someone will remember that leaven? And the pies? Does anyone remember? I remember...

, Viki, and I really thought that I was such a botanical starter, when I raised the first French woman, I was about to drag her to work. After all, the instructions said "leave to wander for 8 hours ...", but I have a shift for 11 hours + the road back and forth for another hour. So I thought to take the leaven and flour with me. But I did not, because the frost outside was -30 C, I was afraid I would not carry the cub. Yes, and presented the eyes of the boss, who does not allow a laptop to be brought to work, a USB flash drive is also not allowed, and what is not allowed, and here I am with sourdough and a bag of flour. "And what?" - I would do with surprise and misunderstanding eyes - "Well this is not an information medium! In general, leavening people are crazy people, this is already understandable if we can not leave these animals, like children at home alone, calmly, without pain in the chest. We will have a nanny. to hire to help, so that she would feed our children in our absence! Duc, after all, you can't trust just anyone - ditch! Only nannies with a good recommendation and with work experience!

I intercede for a day and she is with me. I take food for myself and for her.

"What?" - I would do with surprise and misunderstanding eyes - "Well this is not an information medium !!!

well, just the same ..
The leaven is LIVE !!! what if he remembers something

Mine got two bubbles during the night, but did not grow a single gram

got two bubbles during the night, but did not grow a single gram

Be patient, Gerda 1, be patient! What day have you been since adding wheat flour? More precisely, which is the feeding with wheat flour?

Now is the stage that is carried out in the refrigerator

Now is the stage that is carried out in the refrigerator

At this stage, try not to overdo the excess in the refrigerator. I overexposed my first one there for a very long time, and it became very acidic for me, and it became bad to rise. Then, of course, I reanimated her (oh, and then I hired Viki with me), but still it did not work out. The second is completely different - more viscous, more active, more large-bubble, and most importantly with a pleasant aroma, and the first gave off like a rag, although it raised the pies, but this was its significant drawback.

there is no stage .. the kirdyk came to her .. AT ALL there was no movement. Went to junk
I'll put another on the growing moon and see what happens

there is no stage .. kirdyk came to her .. AT ALL there was no movement
I'll put another on the growing moon and see what happens

What, and remained a lump?

What, and remained a lump?

I wrote that the last addition of flour was not a lump, but viscous, like thick sour cream ... that's what it was ... as it was ...

I wrote that the last addition of flour was not a lump, but liquid ... that's what it was ... as it was ...

eh ... well ... pinch off 50 g from there and feed it with 50 g of flour and 27 g of water, cover and leave at room temperature (well, so ... so as not to risk a large amount of flour. Already 50 g of figs them.)

Hello girls! Crawling out of the shadows I read the topic and laugh, and laugh and sin. : girl_haha: I put the sourdough, and then a business trip to another city, and I have 3 days of the cycle, I collected all the stuff with me and dragged myself to another city a distance of nine kilometers. Two jars with me, in one milk mushroom, in the other my leaven. I fed it as it was supposed to, so after 2 days I threw everything out. : cray: Today I tried her darling in the fridge, but she already sour mouth, and viscidly, she washed a little cup and hands. In general, somewhere I perevasil it. I will gather my strength and start to grow again, I reread the topic several times. As long as I manage with ripe dough, there is less trouble with it

Well, as if they (leavens) are like pets, if not like children! but on vacation I will not drag!

Help me with advice, please. Yesterday at 1 am I fed (it was 3 days) and left for 12 hours on the table. I have to wait another 2.5 hours before the 12 hours are due. t air in the kitchen 23 * С. I tasted it to me, it seems strongly sour, the smell is sour, but pleasant, it does not knock into the nose, it is tolerable. Wait another 2.5 hours, or you can go to the next stage, or I have it again ... on my last legs. I stirred it with a fork in consistency like soft plasticine. And clings to the fork.

[miculishna]

miculishna, do not worry.
The thick one differs in that by the end of 3 days it has a lot of MC bacteria. Go to the refrigerator - they "fall asleep", and the yeast will be inspired. After the refrigerator feed, not all bacteria will wake up, but only the most tenacious ones. As it ferments, it will no longer be sour.

Vika, thanks! We wait and grow further. Should it taste very sour?

Vika, thanks! We wait and grow further. Should it taste very sour?

No, not very sour, it tastes delicious for those who love yeast dough ... every time I relish ...

Tell me, help, save ... my leaven!
Since the new year I have wheat leaven. I bake almost every day, everything was GOOD and suddenly the dough did not rise, AT ALL. Why, what could have happened. I fed the sourdough, put the dough again, it rose better, but still not the same as before.

No, not very sour, it tastes delicious for those who love yeast dough ... every time I relish ...

yeah, someone makes fun of the dough, and someone of the minced dumplings. Ilona, ​​thanks. I really hope that this time everything will work out. It is now standing in the refrigerator, I read your epic, I realized that she is cunning, she pretends, but we know how to wait

Tell me, help, save ... my leaven!

Two - three "blank" feeding in the warmth will strengthen her strength. Looks tired.
Take it boldly and feed it as you are ready - separate the part. I take a third in this case. And feed again.
I don’t take much to throw away less. Still, two thirds of it is wasted.

[Viki,]

Two - three "blank" feeding in the heat will strengthen her strength. Looks tired.
Take it boldly and feed it as you are ready - separate the part. I take a third in this case. And feed again.
I don’t take much to throw away less. Still, two thirds of it is wasted.

Are you tired?
Viki, But what about her longevity then? I am so thrifty with her, and she is tired ...

[Viki,]

Are you tired?
Viki, But what about her longevity then? I am so careful with her, and she is tired ...

Longevity is all right. This foreign lady will still be working! And we all get tired. And she's like us. He will rest and fight again. Yes Yes. Maybe she begs you for a treat like a spoonful of rye flour, a pinch of bran or a drop of honey? She is so, she can.

Longevity is all right. This lady working abroad will still be hoo! And we all get tired. And she's like us. He will rest and fight again. Yes Yes. Maybe she begs you for a treat like a spoonful of rye flour, a pinch of bran or a drop of honey? She is so, she can.

So I guessed it !!! I did just that, namely rye and fed it!
And how did I come up with this ...