French modern sourdough (liquid)

Maybe three times by morning?

Oh, and when did you feed her ??? By the morning you can get very hungry.

Oh, and when did you feed her ??? By the morning you can get quite hungry.

Fed 9 hours 25 minutes ago ...
That won't live until the morning?

To live, it will live, but it is eaten up .. Ohhh, I don’t even know .. I would half-cut and feed.

To live, it will live, but it is eaten up .. Ohhh, I don’t even know .. I would half-cut and feed.

I can't already, the child does not let me out of bed (I am writing from the phone)))

I see .. we can then ask your husband to put it much cooler. I put it in a corner on the windowsill.

I see .. we can then ask your husband to put it much cooler. I put it in a corner on the windowsill.

My husband is already asleep if I start to talk about sourdough now ...
Okay, now somehow myself!

God, go to sleep ... she won't be ...

God, go to sleep ... she won't be ...

And I went ... I thought to rearrange, in the end I quickly fed.
Feels like I've got my second child

Feels like I've got my second child

that's for sure!

that's for sure!

Isn't it time for me to bake? This is what sourdough looks like ...

And what to bake, which is easier? (Unfortunately, there are no apples)

I don't know about the overgrowth, but here are a couple of starter recipes:
Peasant sourdough bread in a bread maker https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=38114.0
French baguette with sourdough (real) https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=168862.0
RYE CANDIES.https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8856.0
Buns with whole wheat flour and sourdough curd https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102522.0

[Mandarin duck]

Mandarin duck, excellent leaven !! Peks!

Actually, there is a "French method" of keeping the leaven. This is when the temperature in the refrigerator is about 10 - 12 * C and it is fed 1: 1: 1, then it is allowed to start fermentation at room temperature for either 1 hour or 3 hours and put in the cold. The one that stood for 3 hours is ready for baking without additional dressings in 24 hours, the one that is only an hour - 72 hours.

And tell me, pliz, even on this point ..
1. After all, there is a difference whether the sourdough costs these 1 or 3 hours at a temperature in the kitchen of 18-20 degrees or 30-32. In the first case, she is just starting to move, and in the second, she may have time to "eat everything". So what are the signs to understand that it is time / not time to put the leaven in the refrigerator for a shelf life of 24 hours and 72 hours?
2. Well, can we conclude that if the leaven is left for 2 hours, it will be ready in 48 hours? )

For lunch, I took my "glutton" out of the refrigerator, allowed it to warm up for half an hour, fed it 1: 1: 1 and left it on the table at + 21 + 22. As a result, after 1.5 hours it has already grown by 20%. I didn't dare to leave it for 3 hours, I put it in the refrigerator on the shelf, where + 10 + 12. Now there is already + 60% .. Until tomorrow lunch, when I was planning to bake, I'm afraid there won't be enough food for her. It's good if at least hours before 9 am are enough ..

Elena, I do this. Once a week I take a 35g starter from the refrigerator and feed it 35g. water + 35g. rye flour, leave on the table for about an hour or two. I look, when the first bubbles appear inside, I remove. If I'm going to bake, then I take 1 hour. l. starter + 100g. flour + 100g. water and leave in the kitchen on the windowsill (the coolest place I have) for 12 hours.

Elena, I do this. Once a week I take a 35g starter from the refrigerator and feed it 35g. water + 35g. rye flour, leave on the table for about an hour or two. I look, when the first bubbles appear inside, I remove. If I'm going to bake, then I take 1 hour. l. starter + 100g. flour + 100g. water and leave in the kitchen on the windowsill (the coolest place I have) for 12 hours.

Damn ... Again, perhaps to start a sourdough, otherwise it became boring without it!
You just need to keep it in the refrigerator, like you, otherwise it will quickly get bored))

For a long time I have been reading topics about French sourdoughs, at first I wanted to take on a thick one, but working 8 hours five days a week, I just can't figure out a convenient time to feed it. Now I switched to liquid sourdough, I honestly admit that I did not master this topic from beginning to end, because I would rather rush into battle. But several questions torment me:
1. Is it possible to take a liquid substance for making kvass instead of malt?
2. How to get wheat leaven from rye sourdough? Grow it from rye and then feed it wheat? Or can you bake wheat bread directly on rye sourdough and it will turn out white?
For experts in this topic, my questions will probably seem stupid, but I hope that I can understand all the intricacies of this science and in the future also prompt newcomers.
Thank you in advance for your kindness and responsiveness!

[Anyuakaj]

Anyuakaj , welcome to the forum! I won't say about the must, I don't know. You can also bake on rye sourdough, the color will depend on the amount of sourdough. How to translate rye into wheat can be read, for example, from Anna, here: 🔗./2009/07/blog-post_7728.html.

Unfortunately, my friendship with the leaven did not work out. It all started so well. The first two days there were large bubbles, activity was in full swing. And then I finally bought whole wheat wallpaper flour, and, to celebrate, I fed her, I thought she would be very happy with me. And the leaven eventually became completely sad, by the time it ripened, no activity was observed - two or three large bubbles on the surface, but the taste was sour.
I did something wrong, kept it warm all the time, gave it a recipe. Please tell me what could have gone wrong and where do I need to fix it?

[Anyuakaj]

Anyuakaj , actually we have Vika specialist. But from my own experience I can say that

The first two days there were large bubbles, activity was in full swing.

This is not good. When this happens, then you need to make it a little thicker.

kept warm constantly,

How warm is it ??? I also have it bubbled up quickly when kept in the bathroom on a warm floor, that is, she was hot there, poor. And rearranged on the table and everything is ok.

And then I finally bought a whole wheat wallpaper flour,

Here my identity does not like either rye tsz or wheat.

Help girls !!!
I'm leaving for 3 days on a visit, leaving my beauty at home myself and I don't know how to keep it so that it doesn't oxyderate and die ... No one can feed her, I take my family with me. Advise me how to preserve it before arrival. Sourdough is 1 month old, I bake every day, feed 2 times a day for 1 dessert spoon of sourdough 50 g of flour and water, grows 3-4 times in 8 hours, stands on a cold windowsill +16 - +14.

Julia, I would make it thick and put it in the refrigerator.

[juliatsipa]

juliatsipa, I fully support the previous speaker
Feel free to take a dessert spoon of sourdough, add water and more than 50 gr. Even 100 gr. enough flour is also suitable to knead with your hands and there was a tight - tight dough. And then in a jar or box, but more. Three times in volume so that it was more. Then you can close it tightly and there will be enough air for her for three days. Let it sit in the refrigerator. As you return, take it out and let it stand, warm up smoothly, stir ..... then take a piece, stir it in some water and feed it as usual. She will definitely wait for you.

Girls HUGE thanks for the advice and efficiency, but we did not go anywhere: my husband twisted his leg at work ... (((

Vika, Omela, please tell me such a thing. I have sourdough, and the recipe is with yeast, but I like this bread. Is there a formula for recalculating how much starter culture to take instead of yeast.

[mora]

mora, depending on what kind of bread.
Rye bread - quantity of flour = quantity of leaven. (for non-sour bread)
- quantity of flour2 = quantity of leaven (for sour bread)

Wheat rye bread - quantity of rye flour = quantity of leaven.

Wheat bread - 30-40% of wheat flour, that is, if flour is 500g, then sourdough is 150-200g.

Mistletoe! Thank you!!! I did not understand about sour rye. Should you take the amount of starter culture 2: 1? That is, 1 part of the leaven 2 parts of hw. flour? So?

If you want sour rye bread, then the amount of rye flour according to the recipe, for example 300g., Multiply by 2 = 600g. you must take the leaven.

[Vika]

Vika, thank you for the recipe.
I've never prepared a sourdough and don't know how it should look
by day of fermentation. I do not see the photos that are posted in the very first post, where the description of the preparation, only empty squares instead of them.
If you can update or ... how can I see? Tell me please.

I do not see the photos that are posted in the very first post, where the description of the preparation, only empty squares instead of them.
If you can update or ... how can I see?

Unfortunately, for the antiquity of years they fled from the Radical
I'll go look ... somewhere they should have stayed ...

Dear specialists
Please rate if I'm doing everything right.
Grew up a liquid French sourdough. I feed it with premium wheat flour. Starter culture age approx. I put in the morning hours at 8 60-70 gr. starter cultures +110/110. By lunchtime, she is already crawling out of the can. By the evening it falls off and sour. Temperature 25-27 gr.
Began to put on the balcony in the chill, while the nights are cool (12-13 at night, up to 18-20 it warms up in a day. In 10 hours it grows like this one in the photo. Smell - resembles the smell from a can of homemade kvass, a little sourness and smell yeast.
Possible problems:
- very active. Now it will get hotter and I don't know where to leave her for a day. In the refrigerator above +5 is not set
- somewhat bitter when mature
- I tried to put bread on sourdough suitable for the peak, so to speak, strength - without yeast - the dough did not rise (although the sourdough itself always rises steadily and very actively)
Please tell me some tips. Thank you.

So I finally decided to write. Before that, I just read, for a very, very long time. And delved into ... I grew my liquid French sourdough! Wonderful! But it so happened that she recently stood with me for almost a day at a temperature of 48 degrees! After that, she behaves as usual, but I do not leave doubts: did someone important die in her? Maybe it makes sense to re-install it? Tell me please!

[Viki]

Hello to all starters! Viki As you are a moderator of a branch and a leavening master, the first thing I want to do is turn to you and thank you for your kindness and attention to us, inexperienced leavers. Thank you so much for your work. I have a question about feeding a French woman. At the very beginning of the branch (post # 5) it says Q: How do I refresh my baking sourdough? Answer:
If you need a sourdough for baking, and more than 8 hours have passed since feeding, then the sourdough must be refreshed in the following proportion: 100 g of sourdough, 50 g of flour, 50 g of water. After 4 hours, it will be ready for mixing into dough or dough.
Please explain how to understand this: if I fed the sourdough last night, say at 22:00, then by the morning of 10:00 12 hours passed (more than 8) I can add 60 grams of flour and 60 grams of water to my 90 grams of sourdough and when it grows to use in baked goods? And is such a top dressing possible to put it back in the refrigerator for storage? I am trying to achieve the scheme so that in 3-4 days I get the volume of sourdough needed for baking. If 3 regular dressings during this period (the first 10 + 10 + 10 = 30,in one day second 30 + 30 + 30 = 90, in a day or two the third 90 + 90 + 90 = 270) the volume comes out too large 270 g, but I want to learn how to do everything so as not to throw anything away. Please tell me if such a feeding scheme is possible: the first 10 + 10 + 10 = 30,in one day second 30 + 30 + 30 = 90, in a day or two third 90+60+60= 210 then 200 in baked goods and feed 10 g again. Will it be right? I really hope for your answer as I highly appreciate your advice.

[When the sourdough is ready, it must be periodically refreshed (they also say "soften" or "feed") by adding flour and water in high proportions.We take one spoonful (gram 5) from the active starter and shake strongly with 100 g of water until foamy. Then add 100g of flour. The softened sourdough, after rising twice, is already ready for baking again.]

And one more question, if possible, on the same topic. Just below it says:
When the sourdough is ready, it must be periodically refreshed (they also say "soften" or "feed") by adding flour and water in high proportions.We take one spoonful (gram 5) from the active starter and shake strongly with 100 g of water until foamy. Then add 100g of flour. The softened sourdough, after rising twice, is already ready for baking again. Why do you need such a procedure (adding flour and water in high proportions) is not regular feeding and baking enough?

[Irina]

Irina, but does the sourdough need to be fed every few days what is stored in the refrigerator? Perhaps it is possible, but I did not do that. Although the modern French woman is a clear favorite for me. I try to stick to the French baker's rules. If they keep the leaven in the cold, then literally a spoon. And they begin to feed "accumulating" before baking. You cannot oven on what you take out of the refrigerator. The bread will be of poor quality. You need to feed, let it ripen and only then knead into the dough. And in the refrigerator and 10 g will stand for three days without loss, if the temperature is correct.
And "softening" is very necessary when the leaven is too active and when the leaven is over-acidified. Thus, it is good to get rid of excess acidity.

[Viki]

Viki Thank you very much for your reply! I want to learn how to do it correctly, how best to make everything work correctly - that's why I ask. For some reason, if 30 grams in the refrigerator at +10 more than 4 days will stand, then it seems to overoxidize and some kind of liquid exfoliates. I saw this a couple of times - I was very frightened, I thought that my sourdough was over, and after that I tried not to allow this anymore - large bubbles on the surface - I feed it. This is how she won, there was only a picture worse than this.

[Irina]

large bubbles on the surface - feed.

Irina, here you just recently made a friendship with leaven, and have already learned to understand it! Soon you will stop being afraid. Sourness after feeding will go away. And the liquid on top - everything is fine, she asks her to increase the portion of flour by 10%.

Oh thank you very much !!! You know how to cheer up a person! How glad I am to hear that everything is fine! So we will heal as a friend, she is a good girl, she raises a lot of bread, which I am incredibly happy about.

Good afternoon, shared a thick Frenchwoman with me, and I transferred her to liquid, fed her as expected, baked bread on it, in a bread machine (kneading, lifting, baking) the crust for some reason turned out to be white and the dough itself is very dense, I put the pies on, baked, the dough turned out to be harsh or rather dry and a little rubbery, and again there is no such porosity and airiness, tell me what my mistake is,

Well, the experiments are continuing .... I baked the second bread, it rose well, the sides are beautiful, and the top is pale, I bake it in a bread maker because the oven leaves much to be desired, the aroma from the bread was wonderful, although the sourness was caught, and as if the bread was a little sour and the crumb is a little wet, as I understand it, my "lady" fermented a little?

Girls, I beg you! Help the new girl)) Where can I get the malt? I asked in the nearby supermarkets, no! Where do you get it? Thank you in advance!

And on the Internet there are many, many kinds of it! Which one is needed in this case?

[Belova.Olga]

Where do you get it?

Belova.Olga, welcome to the forum! Indicate where you are from in your profile, so it will advise where you can buy malt. In this case, it can be used as fermented. and unfermented malt.

Thank you for your hospitality. All hopes were on Lenta, but even there they did not hear about him, they advised me to go to the vegetable department)) I know that it can be dry and liquid. Most of the photos are not loaded, do not look ((

A big request to the moderator, if possible, update the photo on the first page. It's hard for beginners to create blindly.

But c. h. I do not recommend feeding with flour. Is that before baking c. h. bread and that, only that part of the leaven. what will go into this bread.

Vicki, why don't you advise?

Vicki, why don't you advise?

I rely on my experience, maybe this will not happen for you, but I noticed how my leaven on c. h. flour changed its properties. At first it became very active, and then quickly lost its aroma. Instead of her native fermented milk smell, a bright bready smell appeared. And weakened noticeably.

I really hope to restore the photos from the first page in the near future.

Thank you very much for your prompt reply and for the whole topic that you are leading. After the first unsuccessful attempt, I re-read all 18 pages, got inspired and again into battle.

[Oleg]

... inspired and again into battle.

Oleg, you can't fail! You believe in yourself, I believe in you, ... it remains to explain this to the leaven and it will work out

[Girls]

Girls, experienced fermentors, help, please ... Several times I try to remove the wheat leaven and again something does not work. I work with rye without any problems, but wheat, by no means. And the French one seems to have been withdrawn, but I don't understand how to activate it. Immediately, I will unsubscribe that from the 3rd day I divide the leaven into several cans, feed it with different flour, keep it under different conditions in order to bring out exactly what is needed. Today is the 5th day, the one that was fed on the 3rd day with 5 grams remained. starter cultures + 125g. water + 125gr. flour. Then she fed 10:50:50.
The leaven is bubbling, but weakly, rising, but weakly, I feel that I am alive, but I don’t know how to help it ...
Tell me how ...