French traditional sourdough (thick)

Pugovka, did it grow in your refrigerator? Even if you do not use it, but it is ripe in the refrigerator and has already begun to fall off, it is better to feed it. not necessarily all, for example, I scrub everything, but what remains on the walls of the jar I dissolve with water and add flour. Stand for an hour on the table and again in the refrigerator. Good luck.

well, it grew and did not fall off, it just became slightly crusty, I faked it with a spoon, it has such a beautiful structure like bread, well, I took 100g. starter cultures + 100g. flour + 100g. water = mixed into a lump, left at room temperature. tempera. for an hour, and then put it in the refrigerator, I'll see how it will be, there was no smell of strangers, the smell of bread, I was so upset, I decided to bake bread tomorrow, and my son-in-law ordered bread, but when I read it, I was upset, horror. So if it grows, everything is fine and can be used for bread? Only now I will understand: if you don't use all of it, what to throw away and you need to grow another one?

: D Well, why throw it away. If it grows with you, then just feed it from time to time. I wrote how I do it. But I keep in a small jar, what remains on the walls, I wash it with 18 grams of water, add 30 grams of flour, knead a small lump and put it in the refrigerator for storage after an hour. When I plan to bake, in the evening I feed it to the proportions I need, and in the morning I start it up. And you fed it like a liquid, a thick one has different proportions, there is almost half the amount of flour there. And you have 50 to 50, so you already have liquid.

By the way, if you already want to bake, then you may not need to put it in the refrigerator, but, on the contrary, leave it overnight at room temperature, and in the morning you can put it into the dough (if of course such a schedule suits you). And of course, you need to take into account your room temperature, for example, it is cool with us now, and then it ripens well overnight, and you have to get up early so that it does not overstay. And if it is very warm, then it is better not to risk it, it can over-acid.

Thank you. it's cool at home too. I put on a tall wardrobe, it's warm there

After a long break, back to you. 10 times I tried to make sourdough, nothing happened: I thought, either I was hers or she was me. I'm stubborn. Seems not the case ...
Can you please tell me if I can experiment with a different leaven? maybe this one is difficult for beginners? I tried different flours, tried to sift and not sift the dough, temperature and room temperature and warmer SOS!

Good day!

So I decided to join the ranks of starters. I've been baking bread myself in the oven for about two months, but so far everything is only yeast. I can't say anything bad about yeast bread - it's just a fairy tale, but I wanted to expand my horizons and learn how to bake bread with sourdough. Honestly, I studied the entire forum and a few more sources, probably ten times before I risked putting in the leaven. I couldn't figure out which one is better. , how to take care of her, how to feed her ... But she seemed to have decided - she decided to put a French thick one. I even raised it. Today was the last day. In the morning I got up early, took the sourdough from the refrigerator after the last stage, warmed it up a bit and fed it. I took 130 g of sourdough + 130 g of flour + 72 g of water (I calculated that for the recipe I need 250 g of ready-made sourdough and somewhere else 80 grams will remain for storage). I fed her at 7 o'clock in the morning, now it’s already one o'clock in the afternoon, and my sourdough has literally grown by a centimeter ... But I was counting on baking the first bread today ... I’ll wait until 7 pm, if nothing changes, I will feed it again and I will wait to see what happens.
And I still don't know if I did the right thing, but I was very sorry to throw out 380 g of the finished sourdough, so I took 100 g of it, added 100 g of flour, 140 g of water, 10 g of honey (I have no malt) and set it to stand like a liquid French sourdough And in exactly the same proportions put sourdough on pancakes I don't know what will come of it, and whether a liquid French woman is grown in this way, but it's still better to experiment than to throw out a valuable product
So if someone else is trying to grow a thick French sourdough - let's grow it together, because whatever one may say, two heads are better

Good idea! I am for" . When do we start?

[Natalitsa]

Natalitsa, my leaven is already the 4th day, so come on, catch up! (I hope it is possible for "You"?) It seems that all the stages have passed, but she is still some kind of weak For 12 hours after feeding, she grew only by 30 percent, but at least there are signs of life So let's put in your leaven and we'll figure it out together, how to handle them

OK! tomorrow morning I'll try it for the first time))))))))))))

[Natalitsa]

Natalitsa, well, how are you, put the leaven? I just fed mine again. During the night it grew 3 times !!! And the consistency! All airy, in a thread. However, when I opened the can and decided to smell it, SUCH smell hit my nose !!! Then I mixed my sourdough and smelled it again - it smelled normal already. Probably, these are some gases accumulated in the bank, so I breathed them in, my throat and nose are still twitching Now I will wait for a doubling of the volume and use it

I beg your pardon, I just delivered it today.

my leaven is already the 4th day, so come on, catch up!

with all the desire, it would have been impossible to catch up

I ask for advice.
Today my leaven is 4.5 days old.
She has a kvass smell and looks like that.


I don’t know what to do, it doesn’t rise twice, it just bubbles.
Maybe it's time to throw it away?

Feed on, should gain strength. If it is bubbling, then it is alive, and what does not rise is young, weak.

Vasilika, thanks for the hope, we will wait.

Let me report back. This time (in the thousand and first) I put the leaven in a glass jar, covered it with a three-liter (there was no less) bag, tightened it with an elastic band, made holes with a needle. (read somewhere on the forum). Already fed up once. I don’t know, maybe she liked the can, but she never went up from me (mmm). Let's see what happens next.
P.S. I am very worried that at the first feeding all the flour did not enter .... why I don’t know myself. As if because of this the whole process was not disturbed .. And more. It is written to take half ... Do you take half by eye or do you measure it with scales?

Good day! I want to ask about activity. my starter culture grows for 3 weeks, rye bread makes me great, but here it is very finely bubbly, like whipped proteins, there is no such large openwork foam as in the photo. something needs to be changed? the quality is completely satisfactory, just curious

- quietly with myself, I am chatting (c)

I am very worried that during the first feeding, all the flour did not enter .... why I don’t know myself I’m ashamed No matter how the whole process would not be disturbed because of this.

I threw it all away.
I had to take 300 g of sourdough, but I didn't have that much. Unfortunately, I did not wait for your advice ... I did not risk it.
Today I put a new
And I also had to feed her at 4 (I mean the old one), I thought I would get up at 6 .... I slept. In general, by 10 o'clock she somehow sank ... at 2 o'clock she was much more. I don't know if this is normal or not .... Maybe it was then that I had to feed her ... I will try to do everything on time, if possible.

... I will try to do everything on time, whenever possible.

And I usually consider before starting the growing process at what time to start growing it. This is after I missed once and had to get up to feed at the alarm clock at night.

I am trying to grow this leaven for the first time. The stove, unfortunately, will not have to come out of it ((I will need to leave for a long time. I will not be able to feed.So just for experiment. Here's a question. On the third day, 300 g of flour and 150 g of water are added to 300 g of half-leaven from the previous stage. As a result, a mixture of 700 grams is obtained. And in the 4th stage, only 200 g will be needed from this. So I was very sorry to throw out half of the product. Why take so much? Maybe you can take 100-100-50 and use EVERYTHING already in stage 4 - just add fresh flour? Maybe someone tried to do from a smaller amount so that less would fly into the bucket?

[Korata]

Maybe someone tried to do from a smaller amount so that less would fly into the bucket?

Wow! What people are to us !!!
Korata, I greet in the ranks of the leavers!
Here's the thing: they tried to do both from the specified amount and from a smaller one. But from the indicated it turns out perfectly, but from the smaller one it does not work out about 50% of the cases. It is likely that these proportions were not developed in vain.

Wow! What people are to us !!!

yes, overweight prompted me that it would be good to give up this fast yeast
I understood the quantity)) thanks

[Viki]

Viki Thank you very much for Temko. I read almost everything. Of course there were questions, but in the process of growing, it came to the brain that it was necessary)
I did everything my first sourdough bread ... I was worried about what and how it would turn out. Still the first time)) Now it will be easier.
For those who are starting to grow sourdough for the first time, I will tell you what may not work out after the first and second days as here in the pictures)) Do not worry. Just extend the preparatory period - commit as according to the scheme and wait, wait)) my cycle turned out to be 2 days longer. In the beginning it was hard, but then it came to life and puffed
So starters, I'm with you now too

After this period, take 200 g of the resulting sourdough, add 200 g of flour and 110 g of cold water (5C), knead and leave for 24 hours in a REFRIGERATOR (6-8C).

Tell someone please. why put the starter in the refrigerator at the final stage.

she stood there for 6 hours. I took out a look, she didn't get up a bit, she looks deplorable, even as if she was windy, the smell is very saturated. I left a piece fed with the same sourdough at room temperature, it is airy, it smells nice, it is clear that it behaves adequately ...

WHAT TO DO: take it out of the refrigerator or wait for the prescribed 24 hours?

After this period, take 200 g of the resulting sourdough, add 200 g of flour and 110 g of cold water (5C), knead and leave for 24 hours in a REFRIGERATOR (6-8C).
Tell me, please. why put the starter in the refrigerator at the final stage.

When growing liquid French sourdough, we get an ideal combination of yeast and lactic acid bacteria (by quantity). And in thick lactic acid there are much more and they will inhibit yeast bacteria. In 24 hours in the cold, the number of bacterial MCs will decrease, plus the most persistent ones will survive (and they are what we need).

When growing liquid French sourdough, we get an ideal combination of yeast and lactic acid bacteria (by quantity). And in thick lactic acid there are much more and they will inhibit yeast bacteria. In 24 hours in the cold, the number of bacterial MCs will decrease, plus the most persistent ones will survive (and they are what we need).

Viki, thanks for the answer! In the end, I still grow two sourdough cultures (which has been in the refrigerator and not). Now the truth is confused, where is what. Until I decide which one to liquidate, or maybe just mix them up. The bread on them is about the same, they both raise the dough well, probably because it happens more than 30 C in the apartment. True, the leaven after the refrigerator began to raise the dough only after a couple of feedings, and the one without the refrigerator immediately.

I'm generally happy with the leaven. I have even gotten used to regulating the porosity of bread. The only thing that doesn’t suit me in my bread is its appearance and taste after a day of storage. On the first day, the bread is very tender and delicious.The next day, the crumb darkens a little, it becomes as if sour and smells like stale bread. I bake according to the following recipe: 5 tablespoons of sourdough, 2 glasses of water, 3 glasses of flour. sometimes there may be more flour, the main weight of the sourdough is less or equal to the weight of the flour, the dough is as thick as possible for mixing with a fork-spoon, such a lump is soft. I am constantly experimenting: now I knead the dough, form (bake in a glass form), do not allow the dough to over-ripen. I am trying to read both your forum and 🔗... there is not much time, my child is 4 months old. I already spend a lot of my free time feeding 3 animals (someone called sourdough that way, I liked the expression), kneading dough and baking bread ...
Tell me why my bread loses its original attractiveness, can it be due to the composition of microorganisms in the leaven (I keep the leaven on the table, the bread is ready - in a towel, I don't like it at all). And yet, in comparison with store yeast, my bread can probably be called wet.

By the way, now I got some bread made from 100% rye flour 3 days old, at least henna: well, perhaps only the roof has settled a little (the sourdough is originally French white, which was fed with rye flour, sometimes rye and white together).

Good day!
Let the inexperienced starter ask a few silly questions.
1. Do I understand correctly the sequence of actions when working with this leaven?
Here I have a ready-made sourdough in the amount of 500 grams. I take it out of the refrigerator, where it has been ripening for 72 hours, and without additional body movements I use 300 g for baking. I feed the remaining 200 g with flour (200 g) and water (110 g), incubate for 1 hour at room temperature and send back to the refrigerator for 72 hours for ripening. Is that correct?
2. When growing the starter culture, it was necessary to add ice water. And when feeding a ready-made starter culture, what should the water temperature be?
Thanks in advance for your answers.

[Anochka]

I take it out of the refrigerator, where it has been ripening for 72 hours, and without additional body movements I use 300 g for baking. I feed the remaining 200 g with flour (200 g) and water (110 g), incubate for 1 hour at room temperature and send back to the refrigerator for 72 hours for ripening. Is that correct?

Anochka, everything is correct, but only on condition that you have 10 - 12 * С in the refrigerator.
If the temperature is lower, then after a while the starter culture will lose the most valuable bacteria and lose its flavor. I had to buy a small refrigerator specially for sourdough, otherwise .... 3-4 feedings a day had to be done at room temperature. I have +3 in the big refrigerator, and that would have killed her.

When feeding a ready-made starter culture, what should the water temperature be?

I use water at room temperature. And, by the way, after the filter with the water softening function, I noticed that she was somehow not well. She likes hard water more.

Oh, thanks a lot! I'll put the thermometer in the fridge and measure the temperature. I really don't want to lose such a wonderful leaven, the bread made from it is just ... mmmm .. delight and deliciousness !!!

Hello, a question for those who got the leaven - do you measure the water on the scales, where do you measure the flour? it's just that the liquid should be measured in a different way, the scales should have a function for the liquid. I have a very tight piece of dough ..... something is wrong with it ...

French sourdough bread. Ready bread weight 1350. Sourdoughs 2 glasses. Water, sugar, salt, I beg your pardon, did not measure. Wheat flour + rye. She made two loaves at the same time. With yeast and leaven. Therefore, there was no time to measure. First, she baked yeast, then on a Frenchwoman. When baked in sourdough, the aroma lingered throughout the apartment.

He's cutaway. Sourness is slightly felt. But what a scent. We will continue to experiment.

I will also experiment, I decided to feed my sourdough empty-handed, today I took 1 tsp of sourdough and added 50 ml of water and 50 g of flour of the 2nd grade to it. Then I'll try to bake some bread again.

So I got the same animal. Now I have two sourdoughs - for rye bread, hop on rye flour and for wheat, French traditional thick. The Frenchwoman is still young and not very active, so she added a half portion of yeast to the bread. But the fragrance is divine !!! I also tried Pain au levain naturel bread _ bake yesterday - it flew away in 1 day (two loaves of 400 with a small gram). Today I repeated - already half is gone again. Tomorrow I will bake an ordinary sliced ​​one - it does not end so quickly, Otherwise, besides bread, I need to cook some food

Here is such a Pain au levain naturel I got with the help of a Frenchwoman



And the cutter:

At the 3rd stage, after adding 300 g of flour and 150 g of water, my sourdough quickly tries to escape from me! But only five hours out of the prescribed 12 have passed. She stirred it with a spoon, but it seems that this action did not make an impression on her ... What to do? Stir-upset on until 12 hours?

[djuneida]

djuneida, though I have very little experience in growing. But after reading a huge amount of information both here and in Lyudmila's magazine, I advise you to upset, so as not to run away and endure the prescribed hours.

Thank you, I did just that. Now the eight-hour exposure, has already mixed it twice, it is very hot in the apartment, so it behaves according to the temperature.

Well, yes, warmth helps. I put it on for the first time - it was very cold outside and in the apartment about 22 degrees. So it didn't work at all - I would have had to increase the first stage in time, my rye flour did not have time to ferment normally. And I decided what to do next. So nothing happened in the end. But with the second attempt everything turned out well, the temperature was higher in the apartment and everything grew as it should

Good luck with growing

Thanks for your wish! : rose: I'm trying for mommy, she can't eat yeast bread. I have already grown hoppy rye, and now, for a little white bread, I want a Frenchwoman. I know that white is not that useful, but sometimes I want to pamper myself and loved ones! If everything goes well, I will definitely show you the bread.

[djuneida]

djuneida, and if you bake white on 1 or 2 grade flour, and even with the addition of whole grain, then it will become very useful and the bread will be very interesting to see.
I think everything should work out. I want to warn you right away - when the leaven is ready, it will not necessarily be reactive right away. It is quite possible that at first it will be inactive. Here the girls are advised to make a couple of single feedings and then bake bread. I didn’t do anything at all. I fed and added the surplus to regular yeast bread, only halved the yeast. The yeast raised it, and the leaven was already quite powerful to change the flavor of the bread for the better.

Anh, in our "big village" to find whole grain flour is a great success. In stores the highest grade, 1st, 2nd and rye, in the market you can buy corn of different varieties - fried and not fried home-milled, there is also chickpea and pea, different types of malt, wheat bran on the market, but why whole grain no. Once in a supermarket I came across a whole grain "Kudesnitsa", so it was the last pack I snatched. Now I go there weekly with the hope that they will bring more ...
In general, I could not resist and muddied bread with 50g of a French woman from the penultimate cycle + hop (I fed her in the morning and at five o'clock gave her brewed white malt). I took this recipe as a basis.

Light gray sourdough bread (bread maker)

But I did not bake in a bread maker, but in a cauldron, I covered the top with a bowl, since its "native" lid is glass, I was just afraid to use it.
What about taste? Nothing! All words will be superfluous, it is impossible to convey the taste and aroma of bread in words.Mom has the flu, fever almost all day, barely persuaded to eat a couple of tablespoons of freshly prepared cottage cheese. And then I look, I came to the smell, give, he says, a piece! I'll take a picture in the morning if I have time. Or in this topic, you can only brag about 100% French sourdough bread? How not to get comments, otherwise I'm writing something off topic ...

How not to get comments

Let's, give us a photo, I wonder
But, probably, it will be correct to show the photo and leave a comment in the topic about light gray. After all, they took it as a basis. And I hope the author will be pleased. And here we will give a link to the continuation, if you do not mind.

[djuneida]

djuneida, waiting for the photo

My French sourdough has entered its last stage - it is outside the window, the temperature is + 6-9 *. Tell me, should it grow in size? It grows with me ... I took it out into the cold at 22.30, at half past six in the morning it had already doubled, I mixed it, now I looked - it's already a full bucket!

[djuneida]

djuneida, the bread turned out to be very beautiful. In the cold, sourdough also grows, like any yeast dough.

[Anchic]

Anchic, thank you, I taste it, it is not sour at all, it smells nice, the temperature was measured for some reason + 10 * (interestingly, this should be or should be less), in general, I carry around with her like a fool with a written bag ...

[djuneida]

djuneida, everyone at first rushes like this. Then they gradually get used to it. Of course, it is not worth storing it at this temperature. But for the final stage, the temperature will go completely. I kept mine at one time in the refrigerator, there on the top shelf + 12-13 approximately. So the aroma of the bread became gradually weaker. So I pulled it out on the windowsill for now. I will try to keep it that way for now. I'm still uncomfortable with the windowsill - the side is sunny. We must hide from the sun.

Well, that passed 24 hours of cold for my beauty! During this time, I mixed it 2 times, because it rose under the edge of the bucket. Now I will feed her, and then what? How many hours to feed? When to use it?
Now I have re-read the whole topic again, instead of everything spreading out on the shelves in my head porridge ... the only thing that I understood is that there is no need to feed with cold water anymore ...
When the leaven grew. it was more or less clear - for 200 g of sourdough. we added 200g of flour and 110g of water for complementary feeding, and now how much flour-water do we put in 200g?