Starter cultures - in questions and answers

People, I can't find a recipe for fermenting hops, I kind of saw it somewhere, but now I get on the forum and don't see ...

That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=176.0

Thank you! I am blindness

Girls, I've grown leaven here ... I'll tell you now.

In general, I baked my classic pancakes

It is necessary to add a new kind of starter culture to the section of the list of starter cultures! "Hello to pancakes" - it's fresh, creative!

[Scarecrow]

Scarecrow Natasha, did you initially put sourdough into the pancake dough or not? (The recipe for pancakes says: sometimes I can put a couple of spoons of sourdough.)

[Scarecrow]

Scarecrow Natasha, did you initially put sourdough into the pancake dough or not? (The recipe for pancakes says: sometimes I can put a couple of spoons of sourdough.)

No!!!! This lady "went on a spree" completely from scratch, on her own initiative!

And what was there, again: milk mixed with water ... was there an egg? was there sugar? was there salt? vegetable oil?

Well yes. Everything that is written in the ingredients for the dough - everything was. The oil was vegetable this time. A little test remained and I forgot about it.

I'll try, too ... But for some reason my beauty doesn't want to smell like mash. We will grow her sister ...

Good day,

I made yeast according to this recipe: Pour one part of the hops with two parts of hot water and boil in an enamel pan, until the volume is halved. We filter, cool. Add sugar (1 tbsp per glass), flour (1/2 tbsp per glass of broth) to a warm broth, stir, break all the lumps with a wooden spoon, cover with a clean cloth and put in a warm place for 1.5 - 2 days ... And the yeast is ready. They can be stored in the refrigerator in tightly sealed bottles.
For cooking 2-3 kg. bread take 1/2 - 3/4 st. yeast.

But they didn’t rise, I don’t understand how they should look ready for use. Those that I did: liquid, at the bottom, they look like river silt Vesely

On day 2, 1 glass was used to make bread, in the usual mode.

The bread did not rise, it was very heavy and hard, they barely "knocked" it out of the bread machine. The taste is unusual, you can eat, because you really want healthy bread))) But a strong herbal taste.

I think maybe the yeast didn't come out, that's why the bread didn't rise? Can I still use them, add something?

I now have the same story))) It's just that the leaven didn't ferment, like sludge ... In short, this is not a leaven yet, you can't use it for baking, it should bubble and increase in size.

probably she was not warm in my place ... where can I get it, put it near the battery for the night, zero to the ground, maybe in the oven?

Can she still be rehabilitated?

And all the bread with intoxicated sourdough should be made through the process of "dough"? Or if the leaven is fermented, then you don't need to stir the ingredients and wait 12, etc. hours?

Dough is not necessary for 12 hours, you can put it for 40 minutes. I think it is possible without dough. on a good sourdough, he should and so trample normally (advises a person who has never baked with sourdough)

Finally, I was going to put the leaven-made according to the recipe of the Eternal. But I’m looking, slightly, she moves. Let me think it closer to the radiator, on a thick layer of newspaper and covered it with a wet towel on top. Went out, opened first with sour apples, and now such a wonderful smell of fresh apple drying! But first things first. It stayed warm for about 10 hours, and I put it in the kitchen next to the gas stove. The next day it turned out that not only I ran out of rye flour, but also in stores. Well, what to do, there will be further wheat. So I fed her for 3 days with wheat flour and lukewarm water from the tap.I didn’t pour out anything, didn’t share, but simply added 100 ml of water there, and flour, so that it was thick like sour cream. In short, by eye, but strictly at the same time, in the evening. And a wet towel. Always stood in the same place. It smells like apple curing, so delicious that I just licked it. And she's so sour, wow! She began to take for bread from the 4th day to 3 tbsp. spoons, while reducing the dry yeast by half. The bread was propped up on the lid. Amazing. And today I just put it on the sourdough, first the batch, now the proofing is in progress. Then I'll write.

🔗

On some topic, we got into a dispute about the composition of the starter cultures. I said that fast yeast is very harmful. Here is the material, read it. I try to move on to sourdough bread.

As far as I remember, you said that the point of the sourdough is that all yeast would die. And I have already explained that this does not happen.
And about the harmfulness of yeast, pressed or dry, this topic has been discussed more than once on the forum.
In turn, I suggest you read this. 🔗

Wort! Thank you very much. And then after such publications it is a little creepy to realize WHAT you can eat! But still to the topic.
Yesterday I baked my very first absolutely sourdough bread - today we tasted it at work. Everyone liked it. He's really, just a little different. As if affectionate! Soft, tender and fresh - just from the oven.
Thank you for adding sourdough.

girls, I couldn't find anything intelligible on the search - tell me, if such a Temka is already on the forum, where can I go

I have the following question: I tried to freeze the sourdough (rye), but I failed to DEFROST it. the frozen dough was thawed once at room temperature, the second in the refrigerator, and then at room temperature. the leaven remained just like a pancake, no activity took place either after the first or second feeding

maybe someone knows how to properly defrost the leaven?

[Lisss's]

Lisss's, so in your leaven everyone has already died (in the freezer, then). It should be stored within 10 * temperature, and you put it in a cryochamber. Grow a new one. And don't freeze any more starter cultures.

girls, I couldn't find anything intelligible on the search - tell me, if such a Temka is already on the forum, where can I go

I have the following question: I tried to freeze the sourdough (rye), but I didn't succeed in DEFROSTING it. the frozen dough was thawed once at room temperature, the second in the refrigerator, and then at room temperature. the sourdough remained like a pancake, no activity took place either after the first or second feeding

maybe someone knows how to properly defrost the leaven?

In theory, she should have come to life. After all, yeast and cultures of lactic acid bacteria are stored in the freezer. And you have not tried after defrosting at room temperature, leave it warm for a day (near the battery), and only then feed.

I also had a bad experience of thawing rye sourdough. She cooked it according to Lyudmila's recipe, she writes that it can be stored in the freezer for up to a month. She took out the first portion, thawed it in the refrigerator, tried to revive it, kept it near the battery, but not the slightest signs of life were found. I decided that I didn't need to keep it in the refrigerator, took out the next one, but the result was the same. In general, in order not to waste the goodness, I added yeast and flour, apple cider vinegar ... the bread turned out to be edible, but with the sourdough there is a clear puncture ... Another 4 portions are in the freezer, so if someone teaches how to revive it, I will grateful

Or maybe after defrosting, feed it with sugar and warm it up in a warm place?

[Nataly_rz]

if someone teaches how to revive correctly, I will be grateful

Nataly_rz, I know what this is about. I confess I also have 2 more servings in the freezer.
I have frozen portions of 125 - 130 grams. I defrost it by immersing the sourdough package in warm water. The water cools down quickly and you have to change it back to warm water. When the starter culture reaches room temperature, I put it from a bag into a plastic container and add 125 g of water and 150 g. rye flour (wallpaper).I put it in the heat (28 - 30 *) and after 4.5 hours it is ready for batch.

Viki thanks! I will try your method as soon as possible

[Nataly_rz]

Nataly_rz, here I have the same problem, let's fight together!

Vikiwill definitely try your defrosting method! I have a question - why such large portions - 125g?

Probably because a portion of the sourdough is 125 g, so 1: 1.

Girls, what kind of leaven are we talking about? If about French, it turns out that we put a Frenchwoman in the freezer, and take out what? If we are all talking about the very bacteria that make French French, then, in my opinion, such a storage system does not work (they just die). Perhaps for other types of starter cultures (and, accordingly, other bacteria), this path is not ordered. Personally, I do not ice not only sourdoughs, but also yeast.

Girls, what kind of leaven are we talking about? If about French, then it turns out that we put a French woman in the freezer, and take out what?

No, not at all about French, you can't freeze it in any way.
Here we are talking about the Auerman sourdough. This is a sour rye sourdough on rye flour flour. Look here:
🔗
I bake only one bread on it - Sour Rye from 1939. Very much this bread is "for an amateur".

Viki, will it work with ordinary rye sourdough? Worth trying? freeze in the sense. I now have a pure rye sourdough, because the wheat flour was of poor quality, already 3 times in a row, suspicion of a potato stick, the sourdough did not work: neither a Frenchwoman, nor Calvel, bread with yeast too. And rye flour does not seem to lend itself to this byaka, so I decided to keep the rye sourdough.

[Kseny]

Viki, will it work with ordinary rye sourdough? Worth trying?

Only with sour such numbers pass. This leaven has a very high acidity. And it is only on rye wallpaper flour.
Kseny, why freeze?
Answer options:
1. I rarely bake with sourdough.
2. There is no time for these eternal feedings.
3. Already translated a lot of flour.
4. Your own version.

[Viki]

Viki, yes, all 4 options suit me

mine eat very little bread - they can eat a 600g loaf for 5 days .... but !!! they eat exclusively bread from the oven with sourdough ... so I bake 5 days a month, the rest of the time I feed

I wanted to freeze in portions so as not to suffer

Of course, without waiting for an answer in the morning, I froze it. In a couple of days I'll try to unfreeze it and see what happens.
Yes, the options, in principle, all fit
In addition, in case the starter dies, make sure.
Now is just such a period, I was not lucky with flour, I just can not get hold of the leaven.

[Lisss's]

Lisss's, Ksenydon't torture animal sourdough! It is not known what you will defrost later. Remember: 80% of food poisoning begins with the words "What's in the fridge."
Do you want to have a leaven that doesn't need to be fed at all? I have one. Only rye. Will it fit?

[Viki]

Vikihow not to feed?
I'm not going there (in the freezer) from a good life.
The experiment is launched, of course, if after defrosting there are any doubts, I will throw it out without trial.

[Viki]

Vikihow not to feed?

Here is: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=42973.new#new

If I don’t bake my raisins, I feed them every 3 days. She is not offended by this. I just knead it quite thickly.

Viki, thanks! I'll take a note. A very convenient option.

Hello everyone! People, I'm in a panic! I walked around 3 huge supermarkets (Italy) and did not find rye flour. And the leaven needs to be fed. In a small grocery store near the house I bought flour with such a composition
wheat flour 50% 1 grade
rye flour 32%
oat flour 7%
the rest are sesame seeds, sunflower seeds, salt, antioxidant and vitamin C
If I feed the rye leaven with this flour, won't I ruin it?
Help!

prascovia, so you have Iziuminkin's leaven! Frenchwoman! it should be fed with regular premium flour .... or do you have any other food?

[prascovia]

prascovia, try to split your starter in two. Feed one part with premium flour, and the second - sift the mixture that you found on sale, leave the seeds in a sieve, and feed them with flour. And watch the two leavens.
Maybe Iziuminka "Frenchwoman" will like that mixture.

salt will interfere with growth
it is better to buy whole grain flour or buy rye flour (Roggenmehl) from the Germans on ebay.de

Hello everyone and thank you for participating! But I'm really in a panic! : o My flour that I brought is enough for a couple of feedings.

Or do you still have some kind of order?

There is also rye from the Dachnitsa. Maybe a respected mother will give you advice on how to prolong the life of the child?

buy rye flour (Roggenmehl) from germans on ebay.de

maybe throw a link or I'm not very good in German?

🔗

Just ask how much the delivery will cost
Something seems to me that the Italian customs is the strictest in the world, but perhaps within the European Union this is not a problem

Forty! The greatest thank you I somehow did not think about ebay! I bought a lot of things, but only in Italian. And it seems to me that there is no customs in Europe.
I am a little confused by the timing, but there is still no choice.
So I ran to buy.

Good day! I was also interested in the topic of starter cultures! And so I sit quietly delving into the essence of the matter.

When everything became clear, she got down to business.

I decided to grow MK leaven from Admin.

1 day - mixed 100 g of peeled rye + 100 ml of old kefir - kept it on a warm battery - there was no obvious stirring, well, maybe a little

2 shade - feeding - 100gr hg + 100g kefir - and in the same place in a warm place - the smell of green apples, the taste is sour - no violent stirring was also observed

Day 3 - Feeding - 100gr hg + 100 ml of kefir and on the battery - the result is almost the same: well, she doesn't want anything, she just rose a little.

Three days passed. I understand that the leaven is weak and behaves completely differently from Admin in the photos. Mine is thick and weakly bubbling.

I decide to use it to make wheat-rye shaped bread, Soothing myself that the leaven, although weak in the recipe, contains yeast and the bread should turn out.

I kneaded the dough on the pizza program. But it was not there. The dough is beautiful, the bun is excellent, But it sits quietly without obvious signs of life.

I put some of the starter in the refrigerator in a jar under the lid. Let it rest for three days and then start working with it again.

But what should I do with the bread dough that sits on my battery for 5 hours, I can't imagine. The oven or let it sit still. Has risen weakly.

scorpion, I think you were in a hurry to put your leaven into action, it is not yet ripe. Although MK leaven is one of the quickest in maturation. If yeast was added to the dough, it should have risen. If not, and it costs 5 hours on the battery, it may oxyderate. Pinch off and taste the dough. If it is sour, then baking is useless, no one will eat it. If it didn't rise well, there is no point in baking either, you get a brick, which will have to be soaked and fed to the birds (from personal experience).
If the dough suddenly tastes not sour, you can try to knead it and put it again for proofing.
It is better not to put sourdough on the battery if your home is warm.

[Scorpio]

Scorpio Kseny is right, you were in a hurry. And five hours on the battery - your dough is too sour. Large acid should not be allowed. And if it becomes sour, we save ourselves with only one thing - we take a small piece of sour (alas, the rest is for scrap), and dilute it with warm water and flour according to the weight of this piece. And the temperature is 22-23, shorter than room temperature. Not a battery!

I know I was in a hurry. I was afraid that the sourdough would acidify or deteriorate, because three days had already passed, what could I do to continue feeding it? And the bread dough did not ooze, it was 30 degrees on the battery. I put it in the refrigerator and add a little when I bake regular bread.

Well, I'm not used to throwing away food! And I put some of the leaven in a jar and put it in the refrigerator.

I don’t understand why the leaven didn’t work out in three days. And she made homemade kefir from market milk, and fed it strictly at the same time and was 27 degrees warm.

And I kept the bread dough on the battery, because there I have 30 degrees, and Admin does proofing in the oven at 30 degrees.

The whole reason is leaven.