French traditional sourdough (thick)

And how did I come up with this ...

It's very simple - you begin to understand what she is asking for! And this is the key to success!

[Viki,]

It's very simple - you begin to understand what she is asking for! And this is the key to success!

Viki, how next? I fed her dear, I fed rye twice. I only bake white bread. Can I feed her only rye and bake white bread?

Can I feed her only rye and bake white bread?

You ... stop pampering the girl. I ate something tasty and on the same diet.
We need wheat leaven for wheat bread. And tell them not to be capricious.
She has a teaspoon of rye flour, and then on holidays.

[Viki,]

You ... stop pampering the girl. I ate something tasty and on the same diet.
We need wheat leaven for wheat bread. And tell them not to be capricious.
She has a teaspoon of rye flour, and then on holidays.

Viki, I'll tell her so. But still I wonder why wheat bread with rye sourdough is not allowed?

Why is wheat bread on rye leaven forbidden?

Why is it impossible? Of course it is possible! But if you want pure wheat, then you need wheat leaven. And on rye baked - we bake and we will bake. And wheat bread with a rye malt oven. No one will forbid us. Whoever tastes good, then we bake.
If the bread is wheat-rye, then I like to introduce all the rye flour in the sourdough composition. It tastes better to me.

[Viki,]

Why is it impossible? Of course it is possible! But if you want pure wheat, then you need wheat leaven. And on rye baked - we bake and we will bake. And wheat bread with a rye malt oven. No one will forbid us. Whoever tastes good, then we bake.
If the bread is wheat-rye, then I like to introduce all the rye flour in the sourdough composition. It tastes better to me.

Viki, I understood everything, THANKS!

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

Someone told me that such minced meat eats raw! This is already a shock for me and not understanding ...

Someone told me that such minced meat eats raw! This is already a shock for me and not understanding ...

I had a stepfather, so he could easily take a pack of minced meat (remember in Soviet times it was like butter in rectangles), put it on bread, grease it with mayonnaise and eat it calmly. The only thing that he looked at was the timing of the minced meat. By the way, he respected margarine more than butter! Well, that was such a stepfather!

I had a stepfather, so he could easily take a pack of minced meat (remember in Soviet times it was such in rectangles as butter), put it on bread, grease it with mayonnaise and eat it calmly. The only thing that he looked at was the timing of the minced meat. By the way, he respected margarine more than butter! Well, that was such a stepfather!

God, what a horror !!! And, what about all kinds of parasites in raw meat, it's such a risk ... What are we all the same all the same, I would definitely vomit if I would eat something like that ...

God, what a horror !!! And, what about all sorts of parasites in raw meat, it's such a risk ... What are we all the same all the same, I would definitely vomit if I would eat something like that ...

Now they will ask us from here, but I will answer. Probably never thought about it before! And of course he didn't eat raw minced meat all the time. I just could do it calmly. And I also didn’t live with him and my mother, so I didn’t see such a picture all the time! But I saw it a couple of times!

he could easily take a pack of minced meat (remember in Soviet times it was like butter in rectangles), put it on bread, grease it with mayonnaise and eat it calmly.

horror! and about margarine too.

Now they will ask us from here, but I will answer. Probably never thought about it before! And of course he didn't eat raw stuffing all the time. I just could do it calmly. And I also did not live with him and my mother, so I did not see such a picture all the time! But I saw it a couple of times!

Until asked to answer I sympathize. Ok, I'm quiet...

Your starter culture has been grown perfectly. In the last step, she needed to spend 24 hours in the refrigerator. At the end of the cultivation, in dense bacteria, the amount of bacterial MC exceeds the amount of yeast. In the cold, MC bacteria fall asleep and not all wake up, but only the most viable ones. They are what we need. After 24 hours, she had to be taken out of the refrigerator and fed. And you moved it to another shelf and left it for another day or more. What for? So that even the most viable lactic acid bacteria die of hunger in their sleep? And they provide nutrition to the bacteria of wild yeast, which are now also starving. And they must ensure the rise. There is no rise.
Feed her for a week without a refrigerator and she would be strong, healthy, then she would live normally in the cold.

Vika, good afternoon! My beauty survived for a day in the refrigerator, took it out - signs of fermentation nem, but it tastes a little sour, does not reduce cheekbones, even to me it seemed sweetish at first. I pinched off 50 grams of sourdough, added flour 2 grade 50 grams and 28 grams of water., Left on the table, air t 24 *, suddenly heal. Did it right or something wrong. Well, it’s not given to me in any way, this thick leaven.

I pinched off 50 grams of sourdough, added flour 2 grade 50 grams and 28 grams of water., Left on the table, air t 24 *, suddenly heal. Did it right or not. Well, it’s not given to me in any way, this thick leaven.

It seems like it should heal, you feed her on an idle day 3, and you will see what other signs of life!

It seems like it should heal, you feed her on an idle day 3, and you will see what other signs of life!

Ilona, ​​thank you, you can immediately feel that "the person went the same way" as I am going now

Mine seems to have come to life after three rye dressings!

Ilona, ​​thank you, you can immediately feel that "the person went the same way" as I am going now

Exactly ... she walked agonizingly afraid to make a mistake, and yet she did, in general, all the days were filled only with thoughts of her darling ... at work no one understood me, and at home it was not very that ... Only the same can understand fermentors

Good night everyone, I brought you photographs of my sourdough. I feed her after the refrigerator at idle, but it seems to me that she is very sad. I fed her, I looked at her, and after 5 hours she had overbooted, all ragged and sour. Is there any point in saving or starting a third time?

Mikulishna, it looks great, but what is it that she is so yellow, is it just a bad color rendition in the photo, or are you feeding her rye intensively?
How do you feed her? I'm not sure if I dare give advice, but I would not throw it away, but I took 1 teaspoon and fed it more, well ... if not a pity, then 55 water and 100 flour and so on for three days 2 times a day.

Mikulishna, it looks great, but what is it that she is so yellow, is it just a bad color rendition in the photo, or are you feeding her rye intensively?
How do you feed her? I'm not sure if I dare give advice, but I would not throw it away, but I took 1 teaspoon and fed it more, well ... if not a pity, then 55 water and 100 flour and so on for three days 2 times a day.

I fed her and rye the first time after the refrigerator, and then wheat 2 varieties. Elon, it’s something very sour, and the gluten is not pulled, but like torn, so I think that if there are no KM bacteria in it, there is a chance to germinate them again, or is it easier to start anew

Yes, I do not mind that, just feed it with a tower or grade 2, as it is safer, maybe add honey there. To get the recipe, he blindfolded and went from France to Siberia

[🔗]

I fed her and rye the first time after the refrigerator, and then wheat 2 varieties. Elon, it’s something very sour, and the gluten is not pulled, but like torn, so I think that if there are no KM bacteria in it, there is a chance to germinate them again, or is it easier to start anew

Yes, I do not mind that, just feed it with a tower or grade 2, as it is safer, maybe add honey there. To get the recipe, he blindfolded and went from France to Siberia

If MK died there, then it is no longer possible to revive them, no matter how hard you try, and there will be no great bread. Here it is well and clearly written about it: 🔗

And feeding the tower is not worth it, it is emasculated, there are not enough goodies for it, if not to say that it is not at all. If you feed the tower for a long time, then the leaven begins to feel sad. I feed mine with fig flour And I didn't feed rye right away. You just raised her and immediately rye? I’m not sure if this is correct, but I don’t presume to say it. I myself am not at all a master in leaven. I don't know everything about them. But I read that once a month no more often (it seems) you can feed 1 teaspoon of rye flour, and that's enough. Or honey, too. And the gluten does not last, probably because of the rye flour, maybe? For example, my rye sourdough is not as viscous as a Frenchwoman. Where is our Vika, would suggest

[🔗]

If MK died there, then it is no longer possible to revive them, no matter how hard you try, and there will be no great bread. Here it is well and clearly written about it: 🔗

And feeding the tower is not worth it, it is emasculated, there are not enough goodies for it, if not to say that it is not at all. If you feed the tower for a long time, then the leaven begins to feel sad. I feed mine with fig flour And I didn't feed rye right away. You just raised her and immediately rye? I’m not sure if this is correct, but I don’t presume to say it. I myself am not at all a master in leaven. I don't know everything about them. But I read that once a month no more often (it seems) you can feed 1 teaspoon of rye flour, and that's enough. Or honey, too. And the gluten does not last, probably because of the rye flour, maybe? For example, my rye sourdough is not as viscous as a Frenchwoman. Where is our Vika, would suggest

That’s it and it’s all worn out already. I know about the tower that it is not suitable for feeding, therefore I feed it with the 2nd grade. I'll go to Lyudmila again and read it. Thanks for your helpfulness.

I'll go to Lyudmila again and read it.

Mikulishna, can I throw a reference for me, is something lost?

Good afternoon everyone! This is the third time I have tried to make the leaven, and the third time I have failed. I can't understand why .... I seem to be doing everything. as written ..... Maybe the flour is not like that? Prescription needed white wheat flour (not bleached)... I have the usual Sokolnicheskaya bakery of the highest grade.
also ... I put the leaven in a glass bowl and cover it with a towel, maybe it needs to be covered tightly with a lid? .....
I really want to learn how to make sourdough and bake without yeast. Maybe this leaven is difficult for a beginner? can start with some other? Tell me please

Kind people! Please help me, I can't do anything.
I already wrote here before. At first I couldn't grow the leaven for several months,
I do not have such a warm place in my apartment for her to mature. As a result, I grew a whole grain
on pineapple juice, very happy. But it seemed too early to rejoice. I decided to keep it
at room temperature, as I read so much that bacteria are dying in the refrigerator. She fed him 3 times a day.
And so my torment began with baking bread. I tried different methods and recipes, but the bread is low and very sour ...
Yesterday she was 3 weeks old and I decided to try the method of creating a dough and dough for young sourdough.
That is, I fed the leaven for the dough in 3 stages, and then added flour for the dough in 3 stages.
It turned out after about every hour it grew no more than 1.5 times, and I fell off immediately
again added flour and water. As a result, the dough still turned out sour, although the dough did not last long (4 hours) and
proofing too (2 hours - the first time after an hour grew - added flour, then after half an hour - added again).
In the end, I threw out the dough and did not bake and left a piece for the leaven (there was no oil and salt).
I fed this piece and went to bed. And in the morning I look - there are no signs of life ............. Sad
I just really need this bread. My child is 2 years old and has digestive problems.
He doesn’t digest anything, he eats only bread and porridge. So I'm trying for her. Does not sleep at night, all the time suffers from the stomach.
Here I am, an exhausted, maddened mother. Maybe someone will sell me a piece of their magic ripe starter.
I know that this bread will help my baby. But apparently I'm so tightly bound up with this that nothing comes of it

Really no one can isolate at least half a teaspoon of a mature sourdough. It is very necessary, please !!!!!

I am very sorry. but bread will not solve digestive problems, consult a gastroenterologist. do not torture the child.
He does not sleep at night, all the time he suffers from the stomach. Is bread needed in this case? Complete nonsense.

It was the doctor who told us that yeast is forbidden, and white and rye flour. And we need bread with wheat sourdough all-grain. But for some reason for people now there is some problem with something to share ...

... But for some reason for people now there is some problem with something to share ...

Sharing is not a problem.
It's just that someone (hinting) did not even indicate the city in their profile.
Write from which city you are, I'm sure there will be a leaven in your city.

Oh, sorry. I'm from Moscow. You need sourdough for white bread so that it doesn't sour. The child does not tolerate rye. Thank you so much

I started making this leaven in the morning of the 1st day and got confused in time. Tell me please!

When I leave the leaven on the 2nd day as it is said for 18 hours, then on the 3rd day this time comes up very early in the morning. And now it is written that we feed her on day 3 and leave her for 12 hours. And then there is a description about the 4th day.

But how so? In 12 hours it is still only the evening of the third day, and not at all the fourth. I'm completely confused.

Visited the primary blog mariana-aga.livejournal.com where this recipe is from. I found there that you need to focus on the clock (24, 18, 12, 8, etc.), and the days are set just like that. Be careful.

And there I also read two important points on the breeding of traditional sourdough, which are missing here:

1. At each stage of preparation of this thick sourdough, sprinkle it with water on top after feeding so that it does not dry out.

2. And top dressing must also be done correctly - a new dough is made from new flour and water, rolled into a cake and an old piece of sourdough is put there, then everything is wrapped and crushed for 5 minutes.

P.S. Thiols took over my leaven on day 3. The dough became sticky like glue. Hands are washed with great difficulty. Even crunching the dough is impossible. I had to throw it out. Now I started again with a different torment.

1. At each stage of preparation of this thick sourdough, sprinkle it with water on top after feeding so that it does not dry out.

Thank you, otherwise it always covered me with a crust. I will definitely try

Thiols took over my leaven on day 3. The dough became sticky like glue. Hands are washed with great difficulty. Even crunching the dough is impossible.

Thiols - sorry what? ... I always have it so sticky. I thought it should be so .... And what should I do now so that it does not stick?

Natalitsa,

About thiols is written by Luda in this blog:

🔗
🔗

And here on the forum:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143998.0

In short, these are bacteria that attack flour and dough and it becomes incredibly sticky.

Of course, the traditional sourdough is thick and therefore the dough will be a little sticky. But with thiols, it's a complete nightmare.

The problem arose with 2 grade flour from Chelyabinsk.

To check, I simply put 100 flour + 100 water on the new leaven. The next day, the dough became like glue - you lower the spoon and take it out and the dough stretches like glue to a height of 30-40 cm.

Now I bought MacFa 1st grade - there is no such thing with her. Re-making French sourdough.

A small amount of salt and honey and the leaven ceases to be sticky, checked

Aleksid thanks! I'll try to take another flour.

I mastered rye sourdough, I adore it for half the night, I sat there, studied the topic of French sourdough, decided to try a thick one, made a whole synopsis of your posts, I'll go to win

[esya]

I'm going to win

esya, we are waiting for you with a victory!

I am telling a story and waiting for advice from experts! All the stages to the refrigerator went great, the smell from the mash, then yogurt, ending with fruit, after the refrigerator I fed it, left it for 4 hours, nothing happened, fed it again, put it in a slow cooker for 30 degrees, the dough for 3 hours, something stirred, put it in refrigerator at 12 degrees, after 24 hours I pulled it out, left it at room temperature 18 degrees, nothing happened for a day, fed it with wheat wallpaper, it costs 12 hours, there is a stir, what to do next, how much it should rise, maybe she is no longer alive, to start all over again? Thank you!

... what to do next, how much it should rise, maybe it is no longer alive ...

There is movement - it means alive. Weak, yes, but alive.
Next - feed and knead with your hands. Do not wash your hands with soap before doing this. It will get the yeast bacteria replenishment from your skin. It is advisable to feed every 12 hours and keep an eye on her. After a few feedings, it should double, then triple in volume. And earlier, in about 8 hours. Attention is already needed here, or it may even oxyderate.
Good luck to you!

There is movement - it means alive. Weak, yes, but alive.
Next - feed and knead with your hands. Do not wash your hands with soap before doing this. It will get the yeast bacteria replenishment from your skin. It is advisable to feed every 12 hours and keep an eye on her. After a few feedings, it should double, then triple in volume. And earlier, in about 8 hours. Attention is already needed here, or it may even oxyderate.
Good luck to you!

Thank you very much, I did just that, but it looks like she did not survive, she smelled a bit sour, I’ll try it all over again, I had to not put it in the refrigerator, feed it again, but left for a day ..
Please answer a few questions. After the refrigerator - we feed and how to determine that the time has come for the next feeding and what temperature should be in the room, otherwise it is very cold now, maybe put 30 degrees in a multicooker on the dough mode?

hello wick. so I also decided to grow sourdough (I really really want a bread with holes), I reread everything, explain to me, when we fed on day 2 (also on day 3), it should be left at room t for 18h (12h), and the day 24h where to put it after 18 hours? Or I misunderstood something?

After the refrigerator - we feed and how to determine that it is time for the next feeding

We determine by appearance. For that and the photo on the first page. It should expand in volume and show you beautiful bubbles.

... what temperature should be in the room, otherwise it is very cold now, maybe put 30 degrees in the multicooker on the dough mode?

The thick leaven is good because it does not require high temperatures. Feels great at room temperature. After feeding, I kept it on the table for 3 hours, and then sent it to the refrigerator where +10 and it was there in 24 hours fully matured.

..., explain to me, that's when we fed on day 2 (also on day 3), there it is necessary to leave at room t for 18h (12h), and day 24h. where to put it after 18 hours?

Feed! After 12 hours feed and start a new countdown. Like a little baby we feed her by the hour. And if we grow up, it will be easier there.

oh, thanks to Vika for responding so quickly, otherwise I already put it on and I'm worried. if I understood correctly: after 18 hours, feed again and leave for how long, for 12 hours? then feed again and again leave for 12 hours? that is, then feed it every 12 hours? (not counting what to put in the refrigerator)

already put

That's right!

and I'm worried.

And this is not right!
Don't worry. It is necessary to calculate the time so that it is convenient for you and not for her. And then I fed her one night on an alarm clock.
Mixed - 24 hours, feed - 18 wait, feed -12, feed - 8 hours wait - in the refrigerator.We got it, gave it an hour to warm up and fed. Then we carefully observe. How long will it take and where are our promised bubbles?

I understand Vika. Thank you. will wait.
Vika, I started to doubt something ... here's what a mass came out, something is not the same as yours, I'm not a lump

there is something wrong with my leaven, I fed her, and she became a thick lump, is that how it should be? Vika is gone .... she has already gone on vacation .... come back!

: D Well it should be, that's why it is thick.

I've been watching her for 4 hours now, I don't see any changes ... well, I'll wait until the end ...

Something I completely got confused with this leaven: feeding and further storage is not clear to me. explain. otherwise I already threw out one when I read that it should not be stored for more than 3 days, but there was no time to use ....: girl_cray: although after 24 hours it stood in the refrigerator for a week and only covered itself with a crust on top ... and in liquid it is written-mandatory malt, but where can I get it - we don't have it ...