Italian sourdough (Levito madre) - cultivation and care

[Ksyusha]

Ksyusha, I took the recipe 1: 1, it’s sourdough. In the evening I fed and at night for the battery for acid. Then everything is according to the recipe, but without the addition of yeast. Proofing at 30C for 1.5 hours. Just the workpiece is doubled up to the edges of the mold.

[Volume]

Volume, thanks, you need it!

[Paint, Tom]

Paint, Tom, great bread!

[Ksyusha]

Girls, Ksyusha, Volume, you are so great! And Levit does not let him down, great!

[Anastasia]

Anastasia, thanks, I'll do some water treatments this weekend.

Girls, what good fellows you are, what wonderful breads.

And again , !
I brought you Liège waffles for Levito, help yourself.

Well, Ksyusha is gone

Tell us how the leaven is doing, how much you feed, what it smells like, how you keep the leftovers

I feed the leaven according to the schedule, up to a month for another 17 days.
The leftovers are either in baking, as you can see, or here I made two options:
1. I fed the leftovers in a double volume and put them in a jar in the refrigerator.
It's been two days already, if I don't confuse it, I've grown a bit.
2. After today's feeding, I simply put the leftovers into a jar, and also into the refrigerator.
I'll see how she behaves, hungry.
The pastries are still sour, the feeling that they are not like yeast, but as if you are baking with the addition of cottage cheese, the taste is interesting and unusual ...
Husband likes it, which is good

what smells

It's amazing, but my grape, now it smells like ... ripe banana, such a pleasant, fruity smell ...

[Ksyusha]

Ksyusha, wait, you will also smell flowers and raspberries and all kinds of yummy food. Let her grow up, get stronger and stand on her feet, well, or what has she got? Wo, bubbles.

[Tomochka]

Tomochka, I grow, I cherish and cherish!

It's amazing, but my grape, now it smells like ... ripe banana, such a pleasant, fruity smell ...

and mine is stable with champagne, it happens that it smells like vinegar, but not sour
but those unfed leftovers, left after two feedings of the mother, smelled so interesting, I don't know what, but nice but bitter
from something like this ...

[Newbie]

Newbie, but taste the flour. Maybe she's bitter? Once upon a time I got pierced on Makfa, now I don't buy it. Maybe the store was stored poorly. Anything can happen.
The leaven should not be bitter; neutral, sour - yes, but bitter ...

Newbie, try the flour. Maybe she's bitter?

but it definitely tastes bitter, I opened a new pack, but I didn't think to try




Girls, I muddied the pancakes on the leftover starter culture with double feeding. So a small amount of pancake dough for 4 hours came up (I was all hungry until I waited). And how much bread will then be parted? And will it rise? It seems like the yeast is nimble, but I'm afraid it won't cope.

the first time she fed her for baking for two days, the baking was good the first day, and the next it was pretty sour. Now I have it quite strong and I have fed it three times already one day and the next day I put the dough and bake.

Here I am re-reading Temka again, and came across this information.
Tomochka, or more details.
My Levita is very sour, and if it is tolerated in rye-wheat bread, then it’s not for baking.
Here's how it is "one day three times", just step by step, please write down, even me!
So far I have decided that if I will bake on it now, then bread, and even then not white.
The acid in the dough has almost started heartburn ...
Thank you in advance!

while sour

Today, they (waffles) have become completely sour, the birds had some leftovers ...

The acid in the dough has almost started heartburn ...

really such a vigorous acid?

[Ksyusha]

Ksyusha, to me on "you", although I am a grandmother, but still very much
Top dressing for each type of baked goods is different. So I use such a scheme (I don't remember who I got it from, but for me this scheme with this proportion is very relevant). This is a 2kg proportion with a tail of butter dough, but you can reduce it. On it I will bake panettone.
It is convenient for me to divide it into two days, but if I bake on a weekend, I do everything in one and after the third feeding I put it in the refrigerator. I have a maximum of +3 in it, and in the morning I put the dough and bake. Just shifting the time interval a little.
1 day, about 17 hours

1)
50 g ready-made starter culture
100 g flour
50 grams of warm water

Knead for 10 minutes, roll into a ball, cut it crosswise, cover, keep in a warm place for 3 hours and at room temperature for 1 hour.

1 day, 21 hours

2)
100 g of dough (which was received earlier - the rest is not used)
100 gr flour
50 grams of warm water

Knead the dough for 20 minutes, roll into a short and thick sausage, wrap it very tightly in a strong cloth, transfer the ends like a sausage.
Place the dough sausage in a small bowl, cover with a lid and leave for 8-10 hours.
After this rest, the dough will become very hard, it is possible that the fabric will break and the dough will come out. You only need to take a small part (50 g) of the softest dough - the remaining dough will be dry and stick to the fabric.

2 day, 7 hours

3)
50 g of previously obtained dough
100 gr flour
50 grams of water

Knead for 10 minutes, roll into a ball, cut it crosswise, cover, keep in a warm place for 3 hours and at room temperature for 1 hour.

And then put the dough.

I am shifting time. I start at 13:00, then at 17:00, then at 21 (this is the one that is set already at 7 am the next day) and keep it warm for an hour, and then in the refrigerator overnight.
In the morning of the next day, I actually put the dough and bake sauces or, like now, Easter cakes and other pastries.

Ksun, why is your Levito so sour? Do you keep her warm all the time? Maybe she is corny and therefore sour?
Under the spoiler, I gave you how to deal with sourness, try it, it suddenly helps. But even that first time my pastries were not terribly sour, but very sensitive.
Shove her into a very tight space. I shoved mine into a jacket from a French press so much that it barely peppered, but there was enough space on top. So she grew up like a flower. And mix it abruptly. Like noodles.

In the morning of the next day, I actually put the dough and bake sauces or, like now, Easter cakes and other pastries.

Tomochka, and in the morning he probably needs to warm up, and then hesitate?

keep her warm all the time

Well, yes, I’m raising her in a minute, as it were, for a month I have to bother her.

to me on "you

OK, !

very narrow to it.

I bought a 0.5 l plastic container as a specialist, in the form of a glass and with a lid ...

I use this scheme

Thank you very much !

vigorous acid?

Sour, and then the sensitivity is different for everyone, I have this acid in my throat right ...



So I re-read everything written above, and maybe I also try to feed her in three stages, and she won't be so sour?

[Painting]

Painting,
oh no, well, the heroine zhezh ...
I am not capable of such feats, I will return, perhaps to native land back to the good old prom. yeast
Something these dances with tambourines are not for me

[Ksyusha]

Ksyusha, yes, it is necessary to warm it up. I put it on the windowsill and the battery quickly warms up. While breakfast, then yes. An hour and a half and the young lady Levito is ready.
Newbie, zya, mother, zya. In vain, I mean. It seems like everything is so complicated. I also thought so at first, but now ... Well, it happens at the wrong time to feed, break a little, so what? This is not being late for the plane. Everything will work. For me, this is generally meditation. And I just love to mess around with the dough.
Ksyusha, I put mine in the refrigerator two weeks later. Maybe this is wrong, but then I had no other choice.
Bathe yours in sweet water, squeeze it well and feed it at least twice a day, and so on for a couple of days to drive out the acid. Do you have a lot of Levito? Maybe lock it in a regular cocktail glass. He is narrower and taller than the Granchak. It is important for her that after feeding it is very cramped, then she does not grow so zealously and does not sour, but feed according to the usual schedule. Try this on a small piece.

[Tomochka]

Tomochka, I don’t know how to redeem mine, I have it like putty more ...
I'll try to feed her three times, as you advised!

Levito a lot?

No, I take 50 grams of sourdough, 25 grams of water to it, and 50 grams of flour.

it was very crowded

I need to look for a dish ... although I can hardly shove a ball into a glass

[Ksyusha]

Ksyusha, with this proportion, it should not be like putty. It should be like plasticine. Levito is a plump leaven. It is well cut with a knife and does not stay on the blade. She, apparently, is therefore very sour for you, that it is too soft. Fungi quickly eat food (flour).

shouldn't be like putty

So what to do then with her?
Well, I definitely can't cut it with a knife ...
When freshly mixed, yes, a dense bun, and when it stood for a day, it is a thick putty.



Maybe because she still lives in my warmth, and not in the refrigerator?

Yes, most likely from the fact that it is warm. Feed her some more. Just put it now where it is cooler.

Okay, tomorrow I'll try triple feeding, I'll put it somewhere cooler.
Thank you !

Girls, well, everything, I finally recognize my Levito Madre as excellent!
Just look at what a delicate and aromatic pastry turned out today. For 10 hours at 21 grams it increased 3-4 times.






I sent 180 g of LM, 100 ml of warm milk, 6 g of salt, vanillin, a spoonful of cognac, lim to the bread maker. zest, beaten 4 eggs with 150 grams of sugar and 500 grams of sifted flour (with a protein content of 12 grams). When the ball formed, I added 120 g of oil. After the end of the kneading, I turned off the bread maker and left it for 3 hours. She designed a braid, licked it in a cast-iron pan. Left to rise for 10 hours. Greased with egg and sprinkled with sugar. She baked for 53 minutes at 180 grams in a preheated oven.

[Svetlana]

how great!

Gorgeous!



Svetlana, and for 10 hours in the warmth, the dough does not sour?

No, there is absolutely no sourness already.

Did the acid go away by itself, or did you do something on purpose?

[Trishka]

Trishka, Ksyusha, knead a steep sausage, pour four liters of water into a basin or saucepan (only not Teflon and not aluminum), add a tablespoon of sugar and dip the sausage into the water. Cover the basin with a film or a shower cap. I left Levito like that for 12 hours. Wiggled the spoon a couple of times to pop up. The next day, I took the leaven out of the water, it was covered with bubbles and floated. Much flour remained at the bottom. I squeezed out what was left of the sausage in my hand, weighed and kneaded a new Levito.



I bathed my Levito about a week ago after a long stay in the refrigerator.
The bread is not sour, and does not turn sour even on the third day after baking.
I don’t know any longer, for more than three days the bread has not stagnated.

But I let the dough stand at about 20 degrees Celsius or slightly less.
I knead flour with water for autolysis at 11 at night, as I kneaded, I cut off 100 grams of Levito, which I keep wrapped in the refrigerator, pinch these 100 grams over the mixed flour with water,
but do not mix, cover with a lid, let stand.
at 12 at night, I put the dough with Levito, sugar, salt, butter in HP, everything is kneaded for about 20 minutes.
And according to my mood, I either leave it in xn for the night (I first remove the stirrers) and bake it in the morning, or, if it is during the day, I put the dough in a basin and every half hour with wet hands I pull it out and fold it in an envelope.
How well it came after 6-7 hours, carefully, so as not to damage the internal bubbles, I take the dough with my wet hands and gently shape the roll, put the roll in HP, wait half an hour, turn on the baking.

Bread without folding turns out to be finely bubbly, bread after folding with large bubbles and more weightless.

I bathed her twice, the last 10 days ago.

Girls, did you bathe her ready-made, after a month of feeding?
And I am not yet mature, she is only 15 days old
Why should I bathe her now, or just feed her more often for a couple of days?

[Svetlana]

Svetlana, incredible, these are the threads, this is the crumb

Hello, here's my starter after about two weeks of feeding



Sourdough on dark grapes. Yesterday evening I fed in the proportion: 150 g starter + 60 g water + 150 g flour. During the night it doubled.

Can I bake bread on it or wait a little longer?
Throw someone a working recipe for bread on Levito in hp. Bread maker Panasonic Khrustina.

Can create a separate topic for bread recipes on Levito in a bread maker, so that later you do not have to search every time?

[blagorod]

blagorod, well, super, and what an openwork!

Girls, did you bathe her ready-made, after a month of feeding?
And I am not yet mature, she is only 15 days old
Why should I bathe her now, or just feed her more often for a couple of days?

The first time I bathed in the process of breeding, the author recently, precisely because the pastries sour.

[djemma]

djemma, Svetlan, thank you!
So you can redeem her now.



blagorodwhat a sourdough you have, lovely sight!
And to bake or not to bake, this is only empirically.
Try it, because mine is very sour, I baked it a couple of times, until I decided to just feed it further, it’s probably too early.

Well, what I want to say, I came from Sochi, where my anniversary was celebrated ... we lived in this hotel ...


five days were absent ... there was no one to feed the leaven ... worried about how she would survive ... she dried some of it before leaving ... but nothing ... fed it and it was alive ...
Yesterday I bought Shugurovskaya flour and now I fed her


now I will bake bread with sourdough and Shugurovskaya flour, it's already ready ...

[Helen]

Helen, Len, once again with the past!
Ferment for the sake of sight, did she live in the fridge these five days?
Doesn't it sour?

[blagorod]

here is my sourdough after about two weeks of feeding

blagorod, wow, yeast!
Helen, Lenaand yours too! Look how she raised the bread! Mine, in comparison with yours, is dead, barely increasing in volume.
Lena, congratulations on the past anniversary! All the best!

[Trishka]

Trishka, Natasha * Chamomilethank you girls!

Ferment for the eyes, did she live in the fridge these five days?
Doesn't it sour?

Yes, I lived in the refrigerator ... no, it doesn't sour ...

[Helen, Lena]

Helen, Lena, the bread is simply gorgeous!

[Helen, Lena]

Helen, Lena, the bread is simply gorgeous!

Thank you Natasha!

[Helen]

Helen, Congratulations!

and what a lace bread, feast for the eyes

Advise a simple recipe for Levito bread in a bread maker, I'll try to bake it with my two-week sourdough.

[I supplement]

Advise a simple recipe for Levito bread in a bread maker,

Italian sourdough (Levito madre) - growing and care # 41



Italian sourdough (Levito madre) - growing and care # 56



I supplement:
Now I bake it on Diet Mode for 5 hours. I have a Panasonic 2501.
Before the Baking itself, I drop in, if the Rise is sufficient, then I leave it to bake. If not, then turn off the Mode and let it come up for another 1 hour (if you bake completely without dry yeast, it may take 2 or 3 hours).
Then turn on the Baking for 55 minutes.

But I still bake more often with 1/3 tsp dry yeast. I'm a hurry.

Girls, I thought for a long time, re-read the whole topic several times, saw enough videos on YouTube and finally decided. Today I put the grape mass with water to wander for a day. I made the link given by Lena (Funtik) on page 43. Tomorrow, if everything goes well, I'll add flour for the soft dough. Well, follow the link further.

[Svetlucha]

Svetlucha, Svetlana, good luck!

Now I bake it on Diet Mode for 5 hours. I have a Panasonic 2501.

That is, you put the ferment 50% moisture + water + salt + flour + butter + sugar in HP and everything is almost on the machine? Or do you need to manually knead the yeast, water and flour, let it stand, and only then put it in the bread maker and turn on the Diet mode for 5 hours?

[Trishka]

Trishka, Thank you, Ksyusha!

[Helen]

Helen, Len, and now how will you store / feed her?
Cold / warm?