French modern sourdough (liquid)

No, she is far from French. I just don't know where to put it. I read how people toil here, trying to grow leaven. And this one is so simple, does not require intermediate dressings, when it is grown, nothing needs to be thrown away, it is ready for action with the dough after 34 hours. And for wheat baking, I just overfeed it the day before, using only 25g as a starter. And the yoghurt additive in the first batch of sourdough gives it a direction for sour-milk fermentation with bacteria beneficial to humans. And you don't need to keep it more than 300g. After feeding and warming up for 2 hours at 30-40 * C, it is already at the withers, grows to max and quietly falls off, waiting for application.

It's easy for you with this leaven and everything turns out great! It doesn't matter what it is called, the main thing is you like the result.

Today, after feeding, the leaven stood for about an hour on the kitchen table and rose to the hangers of the jar. I put it in the hol-k, and after a couple of hours the sourdough had to be precipitated, as the sourdough raised the film with a dome. Today is exactly one month since I baked the first sourdough bread immediately without using yeast.

I read, studied and raised! I want to say a huge thank you to all the members of the forum for their questions and answers, which helped me a lot! And Viki in particular, for its detailed master class and responsiveness in helping forum users! Soon it will be a month since I use the leaven, I baked 2 loaves of bread in the HP, but this week already twice in the oven, the leaven is doing perfectly, while never adding yeast. Thanks again and good luck to everyone who is just about to join the starter culture!

Girls, good afternoon everyone!
And I, here, read, read, grow up and still nothing! In our area, the house temperature is not higher than 22 degrees, and even lower in summer. The sourdough grown in the spring died ...
What day I'm trying to grow a French woman ... I even bought a bread maker with a yogurt regime for this purpose! I'm dancing with a tambourine, but she doesn't want to!
And the main question - why is it not recommended to make it with whole grain flour? There is nothing useful in premium white ...
And now mine on cz flour (already divided it in half: one rye, the other wheat) does not grow in any way! Little bubbles and no growth!
I baked on such bread, you can eat, of course, but it didn't rise a lot, the holes are small ... In general, a brick ...
I don’t want to somehow feed it with white flour ... And I just don’t understand how I can revive it!

[Elena_Kamch]

Elena_Kamch
For me, it always matures very slowly for the first time. I do not know why?
I also danced around with tambourines and prayers before.
This time I started it .. and it matured for 5 days. That's the same .. bubbling slowly and that's it. That is, she was alive, but not mature. It smells good. The mature leaven has a pleasant smell.
From past experience I just waited. I kept her in the bathroom by the radiator and fed her stupidly. On the sixth day it was ripe. Now she is very active.
And what she lacked .. I still don’t understand?
I make sourdough on the first grade. Well, not in the first batch (there, as it should be done according to the recipe) .. and then, when feeding.

[Elena_Kamch]

Elena_Kamch
For me, it always matures very slowly for the first time. I do not know why?
I also danced around with tambourines and prayers before.
This time I started it .. and it matured for 5 days. That's the same .. bubbling slowly and that's it. That is, she was alive, but not mature. It smells good. The mature leaven has a pleasant smell.
From past experience I just waited. I kept her in the bathroom by the radiator and fed her stupidly. On the sixth day it was ripe. Now she is very active.
And what did she lack ..I still don’t understand?
I make sourdough on the first grade. Well, not in the first batch (there, as it should be done according to the recipe) .. and then, when feeding.

Thank you and the answer! I’ve already added honey to her, and whisk it from time to time ... I decided to feed her more seriously. Our ambient temperature is not higher than 20 degrees, the batteries do not heat up, but in the "Yogurt" mode, it seems to me that it is hot ...
I already think, maybe, start making a new thick one since the temperature regime there does not play a big role ...

Yesterday I took 1 tablespoon of sourdough and about 150 ml of water and 150 grams of flour. The result is a thick leavening mass. I put it in HP on the "Yogurt" mode for an hour and a half with the lid ajar (I checked it with my hand, it was warm there ...), then turned it off and left it overnight. 12 hours have passed and my girl has grown up, has bubbled! I am so glad! In the morning I performed the same manipulations. I'm waiting for what will happen next!

[Viki]

HURRAH!!!!! Growing !!! By the end of the fourth day it burst!
In general, the second time it turned out sourdough!

The first was covered with mold and was ruthlessly thrown away. All dishes have been thoroughly sterilized and new leaven has been supplied. And at the end of the fourth day, she finally began to grow by half a centimeter per hour!

I feel there will be bread today! I went to choose a recipe ... wow, and I will freeze the sissy-thread awesome!
As expected - a photo with the first bread - in the subject

PS: Dear Viki or moderators, please add two things to the topic header:
1. Do not use water from the filter, take it from the tap, boil it, cool it and use it.
Despite the fact that I do not have an inscription on the filter that it bubbled with silver, but stubbornly did not want to grow. Until I read in this thread the mention that there is always silver in household filters to fight microbes and this inhibits the growth of any microorganisms, including our beloved ones. In general, I pulled it for two days because of the water from the filter

2. If the leaven smells normally (that is, it does not disappear), there is no mold on it, it is bubbling, but does not want to grow - wait and read the topic - it may suggest what you did wrong

Here's my first sourdough bread:
🔗 🔗
Basic program with a start delay of two hours.
Based on Sourdough milk bread and added 60 gr. Lambert cheese and 5 tbsp. tablespoons of sesame seeds fried in oil until golden brown.
I understand that there is room to grow further and the bread should have been allowed to fast for another hour (four instead of three), but the smell ... and the taste ...

In general, I am satisfied

Girls, tell me this thing: I decided to raise a Frenchwoman (liquid), but I found only NON-fermented malt. That is, as I understand it, it is not red, but light. Is this suitable for growing French women, or should you look for red rye malt (fermented)?

Valeria, any malt will do

Valeria, Suslya!
Sorry to interfere, but, as I understand it, red fermented malt is used only to improve the color, taste and smell of the bread itself (organoleptic properties), but does not affect biochemical processes in any way, since during fermentation, in other words, prolonged heating is almost all active substances - enzymes - simply disintegrate. Here about this too... As an additive for leavening, it is, in theory, completely useless.
Probably, here, for sourdough, I mean exactly white, NON-fermented malt.
There is a lot of confusion around this, and one must understand that these are completely different products with completely different properties.

The article is useful and interesting, at the dawn of my baking it was studied several times ... I even copied some moments in my notebook, I remember it better. And here's what I want to say, I raised my first Frenchwoman 3 years ago, took red, fermented malt from an Austrian company, the sourdough grew beautifully, and worked for me happily ever after. The next French woman I raised on our Vinnitsa malt, light, unfermented, and I want to say that I did not notice any difference, the leaven grew very excellent.Our guru, the great and mighty Vicki, says that malt can be replaced with sugar at all ... in general, something like this ...

The article is useful and interesting, at the dawn of my baking it was studied several times ... I even copied some moments in my notebook, I remember it better. And here's what I want to say, I raised my first Frenchwoman 3 years ago, took red, fermented malt from an Austrian company, the sourdough grew beautifully, and worked for me happily ever after. The next French woman I raised on our Vinnitsa malt, light, unfermented, and I want to say that I did not notice any difference, the leaven grew very excellent. Our guru, the great and mighty Vicki, says that malt can be replaced with sugar at all ... in general, something like this ...

Yes, I agree with you 200% that the malt here is generally not really needed, and you can not take it at all or replace it. BUT! If we take any, then it’s fermented here just in any way ... And this article I, just now, I saw, I haven’t read it before. There are a million other sources. And at dawn, so to speak, I climbed on them and got messed up enough to now try to help others not to get confused.

BUT! If we take any, then fermented here just no sideways ...

do you mean this leaven or in general?

Oh, and to my shame I haven't read anything. As the older comrades told, so I am doing. I use fermented all the way. TTT everything is fine !!!

do you mean this leaven or in general?

I mean this (and not only this) sourdough, because the malt is so unimportant there that you can not take it at all to replace it with sugar or take instead of white red, as well as green or blue - and it will be fine.
But, of course, I don't mean rye breads, for example, especially those with red malt in the recipe. There he is needed, this is understandable, this is what we are talking about!

oh .. something I’m from this conversation .. Valeria asked what kind of malt to take, I replied that anyone would do, you said

Probably, here, for sourdough, I mean exactly white, NON-fermented malt.

because

If we take any, then fermented here just no sideways ...

and then

take red instead of white, as well as green or blue - and it will be fine.

maybe let Valeria take the malt that she has and start on her health, this wonderful leaven

[for sourdough establishment]

Dear Suslya, let me put things in order in what I meant:
1. White (unfermented) and red (fermented) malt are completely different products with different properties. White malt is used as an active ingredient, baking improver due to the enzymes and other biologically active substances it contains. And red is only because of its taste, color and smell.
2. In the sourdough recipe, malt is used because of the enzymes and sugars it contains. That is, if you take - then white. He plays his role there, but SMALL and you can do without it or replace it with sugar. This will, of course, be a departure from the recipe, but insignificant, and for non-professionals like us, almost imperceptible.
3. If we replace white malt with red, it will mean that we have simply excluded the active (but not so important) component, and instead we have taken another, inactive one: it does not spoil, but does not affect in any way.
4. My answer to Valeria: if we take malt, then it is unfermented, light. (by the way, she has it) And that's it!
5. For other bakers: there is no point in taking for sourdough establishment red malt. But if you have already put it there, it's not scary and you will still get the leaven
6. I tired you, you and I do not have so many differences, all this is not so important!
7. All wonderful leavens !!!

Professor, I absolutely agree with you Excellent layout

Professor, I absolutely agree with you Excellent layout

Great, assistant professor!
Our general credit is passed !!!

Please tell me, what is the difference between the François sourdough and the eternal one? (especially since malt turns out to be an optional ingredient) What is the difference between them? The eternal one already lives with me, but I meet French in recipes - is there a difference in use and what?

Girls, I'm also inspired by the French! I put it on Friday, today is Wednesday. I started, as expected, with malt and rye flour, I wrote everything down! The second time a day later I fed up rye again, but it was not liquid, thick ... I was not upset, I went in stages and waited for the result. For the third and fourth complementary foods, I gave her whole wheat wheat, but it did not become thinner for me, so for the fifth time I added 110g of water and 100g of flour to 110g of sourdough, it became thinner and finally it clearly doubled! Now I took the sourdough from it for rye bread and fed 10 g 50 + 50 water / high flour and left it on the table, I'll see how it behaves ... the remaining sourdough was mixed and settled, but I'm afraid to throw it away, suddenly a small dose is capricious ... I can't get used to them yet!
Questions:
1. Will the leftover leaven go where, or is it already unusable?
2. Did I do everything right when growing?
3. How much percentage did I get the leaven?
4. Is it possible to bake bread on it without yeast?
I really hope that my questions from the leavening kettle will not cause a smile, and you will answer them. Yeast breads of pecum years and successfully, but in this direction I am taking my first steps ...
Thanks in advance for your answers and advice.

Greetings to all! Girls, how sorry I am for all those who did not get the leaven.

Now I feel sorry for myself: I ruined my precious one at the age of 3 months by the fact that I baked bread 2 times in a row at long intervals (8 and 10 days). They have already beaten 3 attempts to start a new one, but alas, the above-described effect has not been obtained. I began to look for the reason for the difference. I came to the conclusion: the reason is in flour. For the first time, old flour was used (about 1 year, after buying flour I did not have HP for a long time). Fresh flour does not have this effect. Now I want to age a small amount of rye flour and try again.

[euge]

euge, I sympathize with you, I also noticed that the sourdough behaves differently due to the quality of flour. At one time I fed the one that was simpler (Upper Room, etc.), then it turned out that only Predportovaya and Makfa were on sale nearby (I don't even look in her direction), I switched to Predportova, at first it seemed like nothing, but lately it’s just awful. And the dough is kind of gray, and the leaven has become sluggish. Recently I tried Galyani (Tverskoy Melkombinat), and my sourdough blossomed, began to smell nice, and rose so vigorously. True, I keep a thick Frenchwoman (it's easier for me, in the refrigerator, I rarely bake), but sometimes I transfer it to liquid, I just take a small amount and breed it as 100%. If you want, I can share.

Something she did not liquefy, and in the end it remained a lump. Yes, and did not come up especially, so at times 1.5 (. What's the matter? The only assumption is that for the first time when feeding, I first added flour, then water, and then interfered with everything. Maybe because of this?
And yet - I read that when cooking porridge - grain / flour is fried - so it is healthier. So I fried the grain, then ground it, then started it up for sourdough. Is it not fried so good for bacteria?

Hello everybody! only today I realized that yesterday I fed the Frenchwoman with kefir: cray: and I realized this on the way to the university today, as it shot in the head .... what will happen? to grow a new one? I also thought in the morning, something does not grow after feeding, there are few bubbles .....: girl_cray1: did the kosho have such a thread?

Good evening everyone!

I have long wanted to learn how to remove leaven, and even more so to bake bread on it.
For a long time I could not make up my mind ... But finally I chose this leaven. I just put the first mixture on the battery ...

I really hope for help if you have any questions along the way

Help with advice, please!

I grew the leaven as written in the title post, this morning it should have been ready ...But it did not increase, although there were many bubbles.
I decided to feed her .. At 11 in the morning I took 110 g from her, added 110 g of warm water and 110 g of wheat wallpaper.
Now it is almost 23:00, it has not increased in size, on the surface there are a couple of tiny bubbles.



On the advice of Viki, I will reduce the water in the trail. Only when is it now to do this complementary food?

I didn’t wait for an answer .. externally, the leaven did not change in a day
I fed it today like this: 110 yeast + 80 warm water + 110 wheat wallpaper ... It was at 11 am (that is, 24 hours have passed since the last feeding)

Now it looks like this, it has become thicker:


My husband laughs and scoffs at my attempts to grow sourdough ... In general, he puts me under stress.

I'm not an expert, but I also grow sourdough. If she has not risen in a day - I just wait another day - and she starts playing. So don't worry, just let him sit in the bank for a while.
I'm also familiar with my husband))) But, nothing, it’s not easy at first, but the result is worth it! I recently baked bread, it didn't even work out very well, and after it I tried the Borodino store (which I usually find), well, it's not at all that, empty and tasteless.
By the way, in this topic, the activity of responding experienced something is not observed.

I'm not an expert either. But 2 times out of 3 it turned out not at all an actin sourdough. Now she switched to "eternal".

Thank you for answering ... yes, something is silent ...
I continue to feed 1 time a day, with wallpaper flour ... While nothing happens, I thought to throw it out and start a new one, but still decided to feed

I'm not an expert either. But 2 times out of 3 it turned out not at all an actin sourdough. Now she switched to "eternal".

Well, I'll probably wait until tomorrow, and I'll also follow a different recipe.

[Mandarinka]

Mandarinka , while the experts are silent, I would take 30g each. sourdough and fed every 6 hours with rye flour.

Mistletoe, well, well, not an expert))))
I will finish with this one (they wrote that it has been active for half a year, and then it needs to be updated), maybe I will also switch to eternal, it is somehow more reliable).

Mandarin, By the way, I don't feed this French woman until she is bubbling. Let it work - then eat). Sometimes, by the way, it even costs 3 days until it starts working. I have something to do with the temperature most likely - it got colder. But it's even more convenient for me - I need to feed less often, and I bake about once a week.

Sometimes, by the way, it even costs 3 days until it starts working.

You can, of course, and so, but this is not normal. The leaven should work !!!! Don't sleep !!!

In terms of time, it suits me, I'm only interested - does this deteriorate its quality? And the taste?

In terms of time, it suits me, I'm only interested - does it spoil its quality? And the taste?

Well, I don’t know how it can be arranged ?? And how long does the dough wander with you ???

When I make the dough - I feed it and put it in a warm place - and it wanders normally. From evening to morning I usually put it.
And so, in the mode - to feed so that it was until the next baking - less often it is more convenient to feed than every day, given that I bake about once a week.

Not how you feed her, I understand .. And when you knead the dough, how long does it ferment? And the preparation itself then how much more ??

I didn't write ... But I also added half a teaspoon of honey there when I fed it for the last time)) they did not answer me, so I decided, come what may ...
It seems like I read somewhere that they do this ... But I don't remember where I read it anymore
The most ridiculous is even, I feed it with a honey, I am trying to appease ...

And I hid her from my husband ... To avoid unnecessary stinging jokes

With the dough itself - in different ways. I still haven't got used to it. I leave it for 3 hours, no less. More often.
Do you think the leavening power is weak with this feeding?

Do you think the leavening power is weak with this feeding?

I think yes. But since everything suits you.

Mandarin, I've never seen anything about honey.

You have puzzled me. I didn’t even think that it could affect the rise of the dough afterwards! I thought the main thing is that it rises ...

And about honey, I also read that leaven loves it. And this seems to be logical, because sugar for yeast is the environment in which they develop well, honey is practically the same, only more useful.

You have puzzled me.

I really didn't want to. Each leaven has its own life. Once the bread turns out, then everything is ok!

No, well, in fact, I want to know - how it actually happens, - what, why and why. Therefore - if this is really the case, then only thanks! I'll know!

Girls!!! She worked ahhh!
Today I go yawn in the kitchen and oops! I see my bowl in a secret corner and there the leaven is swollen!
Since I did not remember either the howling of the last feeding, or the level before swelling (I no longer hoped that it would work out), I decided to feed her again, so that for sure ...
I fed again with a half teaspoon of honey ...
But she didn't throw out the remnants of the previous one .. Look, she grew up in 2 hours (she didn't feed her today) ... and the one that she fed hasn't increased yet. Does this mean that you can bake on it (on the one in the first photo)?

[Mandarin duck]

Mandarin duck, Congratulations!!! Theoretically - yes, but I baked when it increased 3 times and there were bubbles on top. I do not know if this is correct or not.

[Mandarin duck]

Mandarin duck, Congratulations!!! Theoretically - yes, but I baked when it increased 3 times and there were bubbles on top. I do not know if this is correct or not.

Thank you!
Now the photo below looks different, it has doubled there! Maybe three times by morning? Then I'll bake something ...