Starter cultures - in questions and answers

Yes, I keep it in the refrigerator. Sometimes I put the starter cold, sometimes I give it an hour to warm up.

It turns out that you are baking not with sourdough, but with a starter. So the sour bread turns out.
You need to feed the starter and wait until the sourdough ripens. Then knead the dough.

Somewhere in the internet I read this way

[Yova]

Yovaas far as I know, they have not yet developed such a leaven that could raise the dough in which there is so much fat.
In general, you remove yeast in any bread recipe, add a third or half of all flour and liquid in the sourdough composition.
And with a sourdough Easter recipe - it's very problematic.

Thanks a lot for the clarification. I will try on something else. But it's a pity that I can't make this recipe with sourdough ...

And there are no recipes somewhere on the forum in which two options are calculated at once - with yeast or with sourdough? maybe someone has already translated, so that it was clearly

people, do you believe in the influence of the biofield on the process of growing shading?
I have been fighting for 2 weeks with sourdoughs from different flour
not even the simplest "eternal", which I have grown 5 times without problems
does not grow from the flour that used to grow
does not grow from any rye
what to do?

[Lenka_minsk]

Lenka_minsk , I believe. Do you start on a growing moon ??

Laboratory starter cultures in Moscow 🔗maybe it will be useful to someone.

[Lenka_minsk]

Lenka_minsk , I believe. Do you start on a growing moon ??

I do not know
because they used to grow on all the moons

Nuuuu .. before .. I didn’t look at the calendar before .. two in a row were barely alive. It is necessary to start on the growing moon.

Nuuuu .. before .. I didn’t look at the calendar before .. two in a row were barely alive. It is necessary to start on the growing moon.

ok, I'll make one last try

Good luck !! And always in a good mood !!

Omela, thanks!
I don't go into the kitchen with a bad mood
and considering that I am always in the kitchen, I never have a bad mood

Hello everyone. Again I am failing with eternal leaven. For the fifth time I have it moldy: cray: I changed the flour to other manufacturers, then I took whole grain flour. Everything wanders perfectly, rises well, but mold appears on the second day. What am I doing wrong??? Share your advice.

Good time of the day, members of the forum! I ask you, tell me: I have grown a new sourdough for her today for 3 days, now we remove one half in the cold. And the second, can you bake bread or is it a starter and you need to feed it 3 times ??? Thank you.

[Dear]

I have grown a new leaven for her today for 3 days,

Dear, 3 days as ready or from the beginning of growing ??

Omela. 3 days from the beginning of cultivation.

I'm not a big specialist, but in my opinion, this is very little. I would feed for another 7 days, and then I started baking. What sourdough do you have?

Omela. 3 days from the beginning of cultivation.

On the third day, it is advisable to discard half of the sourdough, and feed the rest: 1/2 part of water and 1/2 part of flour (for example, 100g left.
sourdough, then you need 50g. water and flour), so it is advisable to feed for at least 3 more days in the morning and in the evening, this will be the sourdough 100%
humidity. Before baking bread, remove the required amount from this leaven according to the recipe, and preserve the remainder and refrigerate.
(if you don't bake often).

Thank you, Sergei, I am growing the "eternal" leaven and as it is written in the recipe from Luca (https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=41.0) on this forum they raise her for 3 days, I probably did not understand something.

Thank you, Sergei, I am growing the "eternal" leaven and as it is written in the recipe from Luca (https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=41.0) on this forum they raise her for 3 days, I probably did not understand something.

There are a great many ways to bring out the leaven, and almost each of them has its own admirers and, of course, has the right to life. I do not pretend to
originality, but I'll just share how to bring out the simplest spontaneous fermentation starter.
And so let's get started:

1st day:
Mix 60 gr. wallpaper, peeled rye flour and 90 gr. water. We leave at a temperature (about 27C) for a day.
2nd day:
Stir, add another 60 gr. wallpaper, peeled rye flour and 90 gr. water. We leave at a temperature of 27C for another 1 day.
3rd day:
Stir. Throw away half of the entire dough. Add 60 gr. wallpaper, peeled rye flour and 60 gr. water. Stir and leave at room temperature for another day.

On the 4th, 5th and 6th days, we act in the same way as on the 3rd day, only it is advisable to feed the leaven twice a day, in the morning and in the evening,
and now our leaven is ready: it should have a pleasant smell, a homogeneous dough and clear signs of fermentation. If this is not observed, then you have to start over. And it makes no sense to remove a large amount of sourdough, since for baking this or that bread, its own sourdough is removed according to the recipe immediately before baking, it can be completely different thick or liquid in composition and volume.
If you need wheat or rye sourdough on sown flour, then in three, four feedings you can switch to the sourdough we need.

Sergey, so this will turn out the so-called starter from which bread sourdough is made according to the recipe, right? And one more thing: on the 4.5.6th days, throw away the leaven as well as the 3rd day? Sorry for the stupidity.

Sergey, so this will turn out the so-called starter from which bread sourdough is made according to the recipe, right? And one more thing: on the 4.5.6th days, throw away the leaven as well as the 3rd day? Sorry for the stupidity.

Yes, this will be the so-called starter, you don't need to throw away the excess sourdough, just put it in a separate container and bake pancakes or pancakes.
I am personally over 100g. I do not store sourdoughs since the oven is made once a week. For example, here's how it works for me:
on the eve of baking, I take out the sourdough from the refrigerator a little over 100g. ,
I measure out 100g. leaven and add 50g. water and 50gr. flour
in the end I have 200gr. future leaven,
which I leave overnight in a warm place. In the morning, a sourdough is obtained 100%
humidity at peak activity. Now, from that leaven, I take a specific amount, based on the bread recipe, add water and flour and leave
for 4 hours at 30C (today I just baked bread, which requires 60g of sourdough, 60g of water and 90g of flour, i.e. 210g), the remaining leaven, again about 100g I put it in the refrigerator on the lowest shelf. If I don't manage to do baking, then I just refresh the leaven.

Not all recipes give the amount of starter, but immediately the amount of starter (e.g. 300; 400g), how to determine how much starter is needed? Do you get bread without sourness at all? Thank you.

Not all recipes give the amount of starter, but immediately the amount of starter (eg 300; 400g), how to determine how much starter is needed? Do you get bread without sourness at all? Thank you.

To be honest, I do not use recipes that use a regular starter (aka sourdough), and even in such quantities.
I always get my bread with the sourness characteristic of every bread in accordance with the original recipe.
Today I baked perhaps the most "my favorite" rye custard bread made from wallpaper flour in which there is not a single gram of sugar and molasses, but it has only its characteristic taste and aroma, which is born in the long process of fermentation and dough fermentation.

If you are going to bake bread in which the amount of sourdough is indicated, then I still recommend using fresh sourdough, that is, if 400g is indicated. sourdough, then take 100g.starter culture (starter) and 150g each. water and flour, leave overnight and bake bread in the morning. Only in any case, it should be borne in mind that the author of the recipe and yours will have different starters, since both the flour and water and the conditions for growing the starter culture cannot be completely identical, and as a result, the result can be very different.
Good luck with your bread.

Hello everyone. Again I am failing with eternal leaven.For the fifth time I have it moldy
Hello, Elena.
Of course, this is very offensive, but if there is just a little mold, then you can carefully remove it, stir the leaven and feed it. If there is a lot of mold, then naturally the leaven should be thrown away.

Everything wanders perfectly, rises well, but mold appears on the second day.

Here it is not entirely clear, because when growing sourdough, at best, by the end of the second day, signs of fermentation appear, and then it is necessary
throw out half of the leaven, and feed according to a different scheme.

What am I doing wrong??? Share your advice.
It's hard to tell what you are doing wrong. I will advise you to start all over again, try to withdraw the leaven using this technology: (see post # 1320) on this page above.

Thank you, Sergey. Everything was explained clearly. I almost made the leaven according to your recipe (today is the 6th day). I would be grateful for some kind of recipe. You are a pro. looking at all. The bread in the photo is so beautiful, I have no doubt that it is delicious. But I can't go without prescriptions. I'm a newbie. yes, another question: why can't you bake 3-day leaven bread? be sure to feed it for a few more days. Thank you.

Thank you, Sergey. Everything was explained clearly. I almost made the leaven according to your recipe (today is the 6th day). I would be grateful for some kind of recipe. You are a pro. looking at all. The bread is so beautiful, I have no doubt that it is delicious. But I can't go without prescriptions. I'm a newbie.

I am the same newcomer in baking "without a year for a week", but I am not looking for easy ways in life. You can see the recipes in the subject Rye sourdough bread,
there are very good recipes, and there you will also find a recipe for this bread. If you have any questions, write in a personal, do not hesitate.
Good luck with your bread.

You explained everything so cleverly that everything is clear so far. You probably didn't notice my question (I added it later): why can't you bake 3-day leaven bread? be sure to feed it for a few more days. Thank you.

You explained everything so cleverly that everything is clear so far. You probably didn't notice my question (I added it later): why can't you bake 3-day leaven bread? be sure to feed it for a few more days. Thank you.

See the answer in PM.

Sergey, thank you for your advice. I'll take everything into account.

Now I have another question for the bakers. I seem to have grown an eternal leaven, but I can't figure out how to properly send it to storage in the refrigerator. Should she be fed and refrigerated or not? And how often should a standing starter be fed in the refrigerator? I bake bread every day. I'm afraid she's getting moldy again in my kitchen. Tell me please.

Now I have another question for the bakers. I seem to have grown an eternal leaven, but I can't figure out how to properly send it to storage in the refrigerator. Should she be fed and refrigerated or not? And how often should a standing starter be fed in the refrigerator? I bake bread every day. I'm afraid she's getting moldy again in my kitchen. Tell me please.

Hello, Elena.
If you want to store the starter culture in the refrigerator, then proceed as follows:
add a couple of ice cubes, weighing about 25-30gr, to the remaining mature sourdough, stir, wait until the ice almost melts, and add
the same weight rye flour, stir, close the lid and place in the coldest place of your refrigerator.

On the eve of baking, you need to take a part of the leaven, say 20g. add 10g. stir water 35-40C and add 10g. flour, stir again,
close the lid and put on for 4 hours at 30-32C, after 4 hours add water and flour again, but already 20g. !!!!!! and leave for another 4 hours at
30-32C. As a result, we get 80g. sourdoughs of 100% moisture at the peak of their activity, then we derive sourdough from this sourdough according to the bread recipe.

If you bake every day, then there is no point in keeping the starter in the refrigerator, store it at room temperature and refresh it once a day.

Dear bakers! Please share your experience! For more than six months I have been baking bread in Panasonic 2502 with pressed yeast, and then they brought me a sourdough with rye flour from the monastery bakery. It is rather thick in consistency, very sour in taste, weighed - 470g. And now this "happiness" has been stored in my refrigerator for a week. And what to do with it?!? How to bake bread from it in my bread maker? I read the forum, but here basically everyone grows the leaven themselves, but how to use the ready-made one? I very much ask "advanced users", tell me, please, a ready-made recipe for Panasonic, otherwise I'm already drooling, but from which end to approach this leaven - I don't understand ...

Hello everybody! Help good people with advice, or send it to where there is such information :) Something I looked through the whole forum and did not find the desired topic and is not in the search engine, maybe I'm looking in the wrong place .... Advise which bread maker to choose, if bread is baked on sourdough and rye? I don't understand them at all.

Good day! Tell me, please, here I have an "eternal leaven" on peeled flour, I bake bread on it a couple of times a week, kept the leaven in the refrigerator until recently, and now I began to store it at room temperature. But I read that lactic acid bacteria in the refrigerator die and only yeast remains. Is it possible to somehow restore them there, for example, feed them with serum instead of water? And what is the effect of microns bacteria and what is bad about their absence?
And during the two-week trip, the leaven became covered with a whitish bloom, as I understand it, this is mold. I took off the whole top, the leaven works, but maybe something is wrong with it? What do you think, is it possible and does it make sense to heal this leaven, or is it better to bring out a new one?
Is it also possible to feed the sourdough with wallpaper flour and how will it affect it?
Thank you very much in advance for your answers.

Hello everybody! Help good people with advice, or send it to where there is such information :) Something I looked through the whole forum and did not find the desired topic and is not in the search engine, maybe I'm looking in the wrong place .... Advise which bread maker to choose, if bread is baked on sourdough and rye? I don't understand them at all.

I can tell you with confidence that in no CP in automatic continuous mode real sourdough rye bread will not work, you have to
switch programs and modes strictly in time, and the total time will be about 7 hours, excluding the time for removing the leaven and brewing according to the recipe. It is much easier and easier to make bread with your hands (my subjective opinion).

That is, 7 hours will be baked ?? Or is it together with kneading dough? Kneading the bread and making a dough is not a problem with your hands, the main thing is that it will then be baked in a bread maker.

That is, 7 hours will be baked ?? Or is it together with kneading dough? Kneading the bread and making a dough is not a problem with your hands, the main thing is that it will then be baked in a bread maker.

The baking itself will take 60-90 minutes, but kneading and fermentation is a rather lengthy process. In addition, when kneading rye dough in HP, you will have to constantly help with a silicone spatula, since there will be non-mixed areas. If you use HP only as an oven, then of course the bread will be baked, it has been experimentally tested many times.
The range of HP models is very large, the leaders today are Bork and Panasonic, there are of course many others, you can choose. Dig in the net, read reviews and make your choice.
Good luck to you.

[dogsertan]

dogsertan, thank you very much for your reply! helped a lot :)

Good day everyone.Please tell me what to do with the eternal leaven (with whole grain flour). The sourdough has been in the refrigerator for a month, while nobody touched me and naturally didn’t feed me. Smell, color, everything is normal. I arrived for two weeks, and then I will leave for the whole summer. What should I do now and how to save it for 3 months? Now I took it out of the refrigerator, mixed it and dear bakers for advice to YOU.

I am asking for advice. I have been baking sourdough rye-wheat bread for 2 months now. I grew the leaven myself on rye wallpaper flour. I take out the starter from the refrigerator, add 200 g of rye flour and water each and leave it on the table overnight, for about 12 hours. In the morning I put aside 100g of the sourdough and put it in the refrigerator. And to the otalny I also add rye and wheat flour (in different proportions as desired), water or whey, salt, knead the dough and bake bread. The bread is very tasty.
But, that's bad luck! Today I forgot to put aside 100g of sourdough and kneaded the dough on whey. What should I do? Can this dough be postponed instead of the sourdough, or should a new one be grown? Please tell me experienced bakers.

Hello to all bakers!
Just do not throw slippers at me if this topic has already been discussed, I have not mastered everything to look through ... I already made two leavens twice, the first time two at once, rye flour + water, and kefir + wheat m. The second time only rye m. + Water. When the sourdoughs ripened, I prepared the bread, it turned out to be quite normal, albeit with a strong acidity. The problem is different when the second time was going to the oven, three days later, I took the leaven from the refrigerator, and it was dead, it stinks of acetone. What could be the reason?

Give pzhalsta an answer to a beginner: what is a 100% hydration starter and starter? As I understand it, the starter is the warmed part of the sourdough + flour, water, sugar (something like a dough), right?

Evgeniya, 100% hydration means equal quantity of flour and water in the leaven. A starter is a part of the leaven that you feed, wait for a 2-fold increase and then use it in bread. The starter consists only of flour and water, and you feed him only flour and water. No sugar, etc.

Evgeniya, 100% hydration means equal quantity of flour and water in the leaven. A starter is a part of the leaven that you feed, wait for a 2-fold increase and then use it in bread. The starter consists only of flour and water, and you feed him only flour and water. No sugar, etc.

Now I'm confused, what is the difference between a starter and a starter with 100% hydration?

The starter is the same sourdough, only "dormant" or not active. In order for it to become a leaven on which to bake, it must be fed (awakened), wait for activity and bake.

The starter culture (like the starter) can be of different hydration (100%, 150%, 70%), that is, the amount of flour and water is different.

I made a spontaneous Spanish leaven in 4 days .... very weak ... I took 125g of leaven + 50g of all flour + 50g of water. It's already worth 5 hours - no action at all .. a couple of bubbles .. I will leave it overnight, in the morning I will feed in this way again and leave it until the evening, as I understand it will turn out a ferment of 100% hydration .... but if again the minimum result? what to do? I doubt that such a leaven will raise the main dough by 2 times .... can put a dough on such a leaven and add a little yeast? how much? what do you advise? (the taste of the leaven is slightly sour, thick) - REALLY WAITING FOR ANSWER AND HELP !!!!

I took 125g of sourdough + 50g of all flour + 50g of water.

So why should she grow? There is practically no food. You need to feed either more, or the same weight of the starter. that is, in your case, 125g. flour + 125g. water.

what should I do now? throw it away? ....

PS: I added flour and water up to 125 g ... the recipe says that this sourdough should be taken 125g per 500 g of flour, so I took it .... I got confused with these sourdoughs, I read ... there are a great many of them !!! ! this is the recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=98951.0 there, too, asked questions, no answer .. the most important thing is that I have a whole kg of such leaven !!!!

and another question: now I have only 125g each (starter-water-flour).can you knead all this for 1 loaf of bread? assuming that the total flour, for example, you need 500g .. means from 500 we subtract the spent 125g, right? and also take away water, right?