Italian sourdough (Levito madre) - cultivation and care

31 days is right, but long oooh

So all the same, throw away the leftovers, so you can bake on them, at least not bread, but pancakes

[Bozhedarka]

Bozhedarka, thanks for the explanations, and 200 g of sourdough for how much flour do you use?

And I...
But I added 1 g of yeast "for overclocking"

dry or raw?

dry

Dry yes.
I don't know how to measure pressed with a spoon. I measure them in g.

The girls understood everything, thanks!
So with baking it is clear, but it is better to put it in the refrigerator after how many days, so as not to feed it every day?
Although over there at the same Italian, he fed her, as I understand it, not every day, but every 48 hours, and kept warm all these days?
We have to go and cross it ..
Brrrr, even if I'm confused, the less you know - you sleep better ...

[Trishka]

Trishka, oh, Ksyusha , I've also been staring at this leaven for a long time ... but I won't make up my mind yet ...

and it is better to put it in the refrigerator after how many days, so as not to feed it every day?

I put it on the tenth. But she fed every day.

200 g sourdough for how much flour do you use

the first bread for two glasses of flour (I did not measure it with scales, my sister said 2 glasses, took 2 glasses) now I mainly bake this recipe 🔗 and
In both cases, I take 200 gr. I change the composition of the test at will.

[Bozhedarka]

Bozhedarka, Nastya, thanks, mustache!
And I did translate the Italian, I went crazy a little ...
If necessary, I can write in brief ...

I'll make up my mind for now ...

Len, I'm ripening too

If necessary, I can write in brief ...

Of course you do, plizz.

[Trishka]

If necessary, I can write in brief ...

in short .... the Italian, I even turned off the sound, watched the process itself, and then at second speed.



Trishka,

but I won't make up my mind yet ...

why dare there!
Crush three grapes or crush a spoonful of banana,
mix in equal parts with water
add two parts flour
knead, twist the bun, put in a jar, close the jar and put it in the heat
Forget it for two days.
Take out, pick out 50 grams from the middle, add 25 grams of water, 50 grams of flour, knead, cut the top, put under the lid in a jar, again in the heat.
Spend 5 minutes a day !!!
And how much happiness !!!! it's like a tamagotchi




even 30 grams can be output! 30-15-30
Works!!!

Len, I'm ripening too

start a leaven and ripen with it

Everything, I wrote, study!

Sourdough from an Italian, from the video above. (I can't vouch for the exactness)
1. For starter:
Raisins 50 grams
Flour (it has a mixture of strong and weak) 150 gr.
Water 120 ml.
Rinse the raisins with hot water in the certificate, let the water drain so that any byaka is gone.
Pour in water (120 ml), let stand for 20 minutes, then punch with a blender.
Add flour to this mass, mix everything well until smooth, transfer to a jar, cover with wet gauze? , gum on top and leave warm from 22 * ​​to 28 * T, for 48 hours.
Refreshing.
Every 48 hours for 31 days, he writes at the end that only after this period you can start baking !!!
So, after the allotted time we do refreshment.
We take 150 grams from the starter, add 75 grams of water and 150 grams of flour, mix everything well and again in a jar, but with a lid, without twisting tightly.
*** If you suddenly appear black dots - mold !!! All for a waste, and on a new one.
And according to this scheme (1: 1: 0.5) we feed the future sourdough for 31 days every 48 hours, we keep it, as I understand it, warm.
After that, the leaven is ready.
For the last time we take the "middle", feed it according to the scheme, knead it well, fold it into a "snail", make an X incision, and wrap it in a towel and put it in a bowl, keep it warm for 3 hours, then put it in the refrigerator for 24 hours.
I understood that the next day, before the first use, it must be bathed!
Pour a liter of hot into a bowl? water, add 10 grams of sugar, so that it does not dissolve, but just lies on the bottom.
We cut out the core from the dough piece, this is clearly visible in the video,
We cut the resulting blocks into flat cakes, flatten each one slightly, and lower them in water for 20 minutes.
Then we squeeze out, weigh, and add flour and water to the resulting mass in proportions. Well again, knead everything, fold it, unfold it, and divide it in half.
One part goes into baking, one for storage.
We feed them according to the scheme, let them stand warm for 3 hours, and one for baking, one for storage in the cold.

About the refrigerator.
Store not tightly closed.
Refresh every 48 hours max, otherwise expires.
If you rarely bake, you can store up to 4 days at T from 4 * to 6 *.
If stored for longer, 4 to 7 days, it will require a few refreshments before baking.
If you need to store even more, it is better to freeze it.
If the yeast has become sour, it is necessary to feed in double the size, i.e. 150 grams of sourdough, 300 grams of flour and 150 grams of water, then store in the cold, and feed according to the standard scheme.
For baking, usually take 20% of the flour in the recipe.

Nastya, why, I found a website, on the video, then there is only to twist to unwind it is good to look, and there everything is written in Italian, mlina, I was sitting in the translator, sticking out my tongue ...
In short, wait, I'm okay (I'm sick), and let's go



Yes, I forgot, he writes that you can use it only after 31 days, all that was previously left for a waste!
Sorry mlyn, products

all that was previously left to waste! Sorry mlyn, products

This is not our method! (from). Let the Italians throw out the young leaven, but we can use it, it is not customary for us to throw out food, especially bread (flour).

for something again, everything is difficult - both to bathe, and to swaddle, but I was decided

why dare there!

This is our way! I painted everything like clockwork

- and bathe and swaddle

Why bathe there, once after hatching, and then, if necessary, when, as they say, it will slightly "break up", and Fse ...

I will subscribe to Temka. I have a weakness for thick "kolobok" leavens, so I will observe from the bushes. Maybe I'll run a "Tamagotchu" too.

But I regularly give up, because my husband brings bread from the store again and again. He doesn't care what, as long as he was when he needed. And not every straight day is needed, therefore he goes from work and buys. But I can't give out bread on a click, it takes time! And when I see the purchased one again, I just drop everything and leave the kitchen.
And I bake bread myself - it doesn’t eat it, because it’s not with anything, it doesn’t want to. We have to dry. Such a disorder, girls, no strength. Here I can make delicious, I want! But no one needs it. The cry of the soul is simple, forgive me for crying.

But I regularly give up, because my husband brings bread from the store again and again. He doesn't care what, as long as he was when he needed. And not every straight day is needed, therefore he goes from work and buys. But I can't give out bread on a click, it takes time! And when I see the purchased one again, I just drop everything and leave the kitchen.
And I bake bread myself - it doesn’t eat it, because it’s not with anything, it doesn’t want to. We have to dry. Such a disorder, girls, no strength. Here I can make delicious, I want! But no one needs it. The cry of the soul is simple, forgive me for crying.

Don't you eat bread?

[Nastenka,]

Nastenka,, and if you bake just a little bit, and for your beloved, you look later and your husband will pull up!
And if the bread is tasty, it is good without everything, my husband is fresh, he just loves white bread with salt!

[myself]

Two pieces for breakfast. For yourself, baking is not an option at all. And because of the small amount, it is very expensive to drive a healthy oven, eh.
But I'll put the leaven all the same, to spite everyone.

You know how it works: you bake myself a small loaf, thinking that my husband will not have bread, my falcon with a falcon fly in and suck my bun with a tsnlik at a time!
Then, putting on new bread, I think, but if I put in a larger portion of the dough, they will suddenly come back again. I am writing to my husband that I bake bread, do not take it in the store. Comes ... with bread. PPC, the last time I almost threw a plastic spatula into his face, I turned around and went into another room. So they just ate half of my bread, the store's bread was cut all over, there is no need to steam ... And then, as it was bought, it's a pity to throw it away ... And then I'm already in a brutal mood when I see that the store's bread is eating and teaching the child! Small ones need "everything like daddy."

And because of the small amount, it is very expensive to drive a healthy oven, eh.

I also eat very little bread, I make a c / h or hw separately for myself, I put half of it in the refrigerator right away. Sonulik eats a lot, mostly white, I bake him a large loaf at least twice a week. And yes, I bake bread only in a bread machine and only with sourdough.

Yes, you can't please these guys. Delicious from a bread machine on low-yeast already stuck. I baked it yesterday on kombucha, the night before baking, I mixed 150 ml of infusion with 150.0 flour, and in the morning I finished the rest, and 3 g was pressed. trembling. So they say, this is real bread. Well its ...

why dare there!

I support! More conversations.
I took flour, water and fruit. OOPS and kneaded.
We are not buying a puppy!



Just dough!
If you think about keeping it, feed it once and bake it from the whole mass.
The family will eat up and the neighbors will get it.
And that's it! There was leaven and it is not.
What problems. I don’t understand.
And the videos, by the way, are all different. There are also different tips. I haven't bathed yet.
But I made a package (instead of a can).
Yeah ...



Yesterday I swaddled like that.

Now she's undressed! And she, the fulyugan, broke the film! A piece got out and dried up!

Now, probably, I'll wrap the top with a film again. I do not plan to bake yet today or tomorrow tomorrow I have no time for it!
What to do, Anastasia, Toma, tell me to wrap and bandage on the door again?

[Margarita]

Margarita, sister! Mine ran out of such a diaper and from the can too. Now he lives like this, and let him just try to run away, catch him and shove him into bread.


I took her out in Italian Manitoba, feed her with any flour, both general purpose and premium. Eats everything.
In Italian, I only bake panettone and colomba.

This is her after a week of lying in the refrigerator, now I will feed.



mamusi, Rita, and she lives on your door? Mine is on the shelf where it is colder. Otherwise, it grows quickly, I don't have time to use it. In the summer it froze.

Does she live on your door?

From today ... just ...
And before that I was on the shelf. She grew up strong. Then she moved it to a colder one - she stopped growing. How petrified ...
I was scared and back of her.
better! Location has not been chosen yet.
I'm not yet an experienced LevitoYanets! And I have a tough time - a "dog's life" at stake. Panasonic's friends know it.
So I had to wait with my nerves. And then start the Sourdough. And I started it to distract myself. In short, a vicious circle!
I won't bake today and tomorrow either. If the Dog is lucky. Exactly.
I don't know how the leaven will survive there.
In the morning I rolled out a pancake and dry ... part of the sourdough.

That's right, sushi, then you will distribute

[mamusi]

for something again, everything is difficult - both to bathe, and to swaddle, but I was decided

not to bathe or swaddle! I bring it dry, put it in a jar and that's it. My sister has been taking out for many years, she has never bathed or swaddled.



mamusi, a piece can be frozen

sat in the translator, sticking out her tongue ...

respect! I would not dare. Here in a day I get tired of my talkers, I watch almost all videos without sounds

Wait, I'll get well (I'm sick), and I'm on my way

I wish you health!

And she, the fulyugan, broke the film! A piece got out and dried up!

she showed the fig to the swaddling

[Ksyusha]

Ksyusha , Trishka, for information,

in a google-chrome browser, you can automatically translate a whole page. It is possible in the translator (Yandex + Google = two translations = clearer) to set the website translation immediately
🔗
For convenience, such a translation can be saved separately with pictures.

You should also view the comments on the video. There are some interesting remarks.

There are no grapes, and raisins, the whole house has gone. But there is frozen strawberries from the mother-in-law's garden, I will take a teaspoon, add sugar and on this puree tomorrow and put the sourdough.Durum was somewhere in the bins, let him go.

[Tricia]

Tricia, sugar is not needed, you can remove from a spoonful of banana. I have a grape and a banana, they are no different from each other. Raisin, they say, sour, the truth itself did not check, did not want to translate products.

[fffuntic]

fffuntic, Len, so I did it through the translator, what did you think Sho, I was sitting with the dictionary, it's just not convenient to do it on the tablet, or I have such a tablet ...
But, for the info, for the future, thank you!

I wish you health!

Thank you very much, my husband and I are here for a couple of infirmaries, small current, tfu tfu so as not to jinx it, holding on.
I can't get sick with my lungs, mlina, every time it's like walking through a minefield ...

I look without sounds

I have headphones and go, well, if it is in Russian, but yes, without sound, but why should he, if you don’t understand anything.



Oh, by the way, about durum flour, I dug up one bag in the bins, but its expiration date expired at the beginning of 2018, its probably FSE, for a throw-away?

[Ksyusha]

Ksyusha , try it on your tongue. If it is not bitter, the taste is not disgusting and is not taken in lumps in the hands, then it's okay.
I here dug up an article of some agricultural scientist that such flour has even cooler squirrels. Believe it or not, I don't know. I also had an expired packet of such flour. Panettone turned out to be hurt.

[Painting]

Painting, Tom, thank you, it doesn't seem to taste bitter, and doesn't lump ... but it's probably better not to use it for sourdough, maybe I'll let it go, mixed with other flour.

Damn, temptresses. Can withdraw too? Something I have not baked white sourdough bread for a long time. For rye I have sourdough, but I will not bake white on it - on the second day it begins to sour strongly.

I here dug up an article of some agricultural scientist that such flour has even cooler squirrels.

oh, I will use instead of a dirge)

seductresses

rye I have sourdough

Which one?

[Bozhedarka]

Tricia, no sugar needed

Bozhedarka, Anastasia, Thank you!
I didn't find strawberries, but I found honeysuckle! Straight gray, as from a bush. I think there will be more fruit yeast than a banana.
Set the leaven! The only thing, such a colored tamagotcha turned out.
By the way, and the man made Italian on raisins, not even on grapes, which means that there were a lot of sweets-fructose there. And my honeysuckle loses in sweetness. But for now I have put it as it is.
Okay, let it be, let's see what's what.

[Trishka]

Trishka, Ksyusha , hop. It's just that I'm not very good with rye bread without sourdough. So I keep it without fail. But I deal with her quite freely

Girls, as far as I understood, I could be wrong, these are just my conclusions - strong flour is needed due to the fact that there is gluten there, which does not break down longer. This leavening gluten is then also used in the product.
Therefore, we look at the stability of the durum. On the one hand, the stronger it is and the less spoiled is the positive part for the sourdough. On the other hand, if durum gluten is not suitable for panettone cakes, then it will continue to make its bad contribution later to the baking.
Durum durum strife. There is macaroni, and there is for rolls. Now, if your bakery - then you can sourdough.

your bakery -

But who knows who he is ...
And, tomorrow I'll bet on this durum, expired, and on plain flour, Makfe ...

more. Durum flour is added to soft flour as an improver. Can the mixture take durum with an ordinary bakery? From our bakery, I consider the makfa to be quite hardy, if it is not sick in your region, Stary Oskol flour is weaker than makfa in my eyes, by the way, Chef Bonchi does just that, hard + soft.
I think, as an improver in a small amount, any durum will do just fine. But a durum in splendid isolation? it is necessary to experiment separately on a piece.
And not just experiment, but bake bread on such a piece. The sourdough itself may look great and the bread may be worse than usual.

[Lena]

hop

Oh, we don't have hops, did you get the recipe from us, did you take it on the website?



Lena, what do you suggest to mix?

I suggest durum with makfa, take 10-15 durum, well, no more than 20 percent. In production, they mix hard with soft. With the correct ratio just a finger to the sky.
It would be necessary to make the leaven separately, purely with durum, and see the behavior in bread. Only then will the questions disappear. If the silly one does not give a good volume, then you need to be careful with its addition. Or vice versa.

I'll try, it only confuses me that my durum is expired.

Well, knead the dough on it and taste it, smell it. Let it lie down a little, see how it retains its elasticity.
If it tastes bitter, give a disgusting aftertaste, go to the trash heap. And if it is elastic, pleasant, without any tastes, then everything is fine.



Technically, expired flour always spoils its taste, becomes more empty, even if it does not disappear for baking purposes. There, the last nutrients die and proteins age. That is, old durum will always be less tasty than fresh.
But if the gluten remains strong there, then for the purpose of improving the makfa, the age of the durum in Fig.

Oh, we don't have hops, did you get the recipe from us, did you take it on the website?

Hops are perfectly found in the pharmacy The recipe, most likely, was taken on another site. I didn’t find this one right away, when I began to take an interest in sourdough - for some reason I immediately started to bake bread with sourdough and immediately rye-wheat bread. And then she began experimenting with white. And then I found this site

[Lena]

Lena, uh-huh, mustache, thank you!



Anchic, Anh, and the recipe is not in a personal, eh?

I suggest durum with makfa, take 10-15 durum, well, no more than 20 percent.

Vooot! On a whim, I took 60 grams of premium flour and 40 durum, and not 100% durum. I'll see what happens. Then I'll add a little more premium flour, perhaps I will strengthen the flour with a gram of gluten.

I watched a video with a tattooed Italian man: how good he is! I really liked how he rolled Levita. And I also noticed that he did not knead the leaven very much, kneaded it carefully, not until the gluten broke. I would mix for sure. Or my flour is very different, because I anticipate those moments where I will have "torn" gluten.

And my honeysuckle loses in sweetness.

my banana was generally not quite ripe, I pinched off a spoonful of sourdough, ate the rest. Not much, but knitted. The main thing here is to start live yeast, and they will take everything from flour.
My sister told me, crush three grapes, add some water, knead a cool bun, cut and a jar. All, no more discussion, elder sister, you have to listen. Everything she said, did, the only thing, I can’t, as she is all by sight. Weighed both grapes and flour and water. And weighed the banana. 30 grapes or banana -30 water-60 flour Works! And how many already works for her. And she only deduces on whole grain.

Well, as far as I understand, whole grains are different. It happens just like in. from. and strong and tasty. Secondly, if it is necessary to preserve gluten, then feeding is of particular importance. The longer the sourdough sits without a feeder, the stronger it should be, not spoil. As I understand it, the weaker the flour, the more often it is necessary to take care not to leave it in acid for a long time without food, and everything will be tip-top.

[Trishka]

Trishka, Ksyusha , I wrote to you in a personal, look.

Damn, I already want to taste this leaven. But before the holidays I won't even try to start.

So, my Levita is a day, she swam, softened from a plump bun. But so far it is not particularly bubbling. Cheerful lilac-lilac color. I watch further.