Italian sourdough (Levito madre) - cultivation and care

[Ksyusha]

Ksyusha, and you three!
I always feed as much as needed and in one go. It may be wrong, but it works 100%.
Moreover, when I make a three-fold top dressing for a muffin like a cake or panettone, I collect all the surplus from the intermediate stages to a heap, feed it and then use it in bread. So feel free to feed as much as you need, only if the house is very warm, do not keep it warm for a long time. Because she will quickly gobble up everything and again oxyderate.

[Volume]

Volume, so you can do it in one go, thanks!

you try!

You can come to me, ok!

Help me figure out the recount, even if I'm dull ...
I have 60 grams of Levita not fed, 50%, I need 150 grams of ready-made, for bread, I count using this formula:
3×150:4=112,5
150-122,5=38
That is, 112 grams of sourdough and 38 grams. water, right?
But I have only 60 grams of original, how much more to add something to get 112, sorry for stupidity

Pysy. And is it even necessary to convert it to 100% in recipes with Levito?

[Ksyusha]

....



Ksyusha, feed to the norm

I did not get that

I need 150 grams of ready-made

How many %?

[In general, a big, just a huge request, to the girls and boys, who are on "you" with leaven. When writing a recipe, you can write in more detail, for a teapot like me, how much yeast we take (let's call it a "starter"), then, for example, we feed in such a proportion, bring it to the "peak", then add other ingredients, knead the dough, give come up, etc., etc. Please, if not difficult.]

Do I know?
Look, your recipe says: 150 grams of Levites ...
In general, a big, just a huge request, to the girls and boys, who are on "you" with leaven. When writing a recipe, you can write in more detail, for a teapot like me, how much yeast we take (let's call it a "starter"), then, for example, we feed in such a proportion, bring it to the "peak", then add other ingredients, knead the dough, give come up, etc., etc. Please, if not difficult.
It's just that sometimes it's not very clear, but asking a hundred times is somehow inconvenient ...
And so, it should be clearer.

[Natasha * Chamomile]

Do I know?

Took 150gr-LM
added 50g water, mixed well

Natasha * Chamomile, Thank you! I had it in the refrigerator for three days ... I took it out of the refrigerator, did not warm it up ... I converted it to 100% humidity and then according to the bread recipe, added liquid, salt, flour ...


and this time, when I made three small buns, I immediately, after kneading, put them in the molds ... and then according to the plan ...

I translated it according to the formula, I needed 200g 100%
200x3 = 600: 4 = 150 means 200-150 = 50 so I added them to the LM

This time the roof of the bread did not fall, tomorrow I will cut it, and see how it turned out. Did the same recipe 50/50 premium wheat with whole grain flour, fermenting the sourdough before putting it in the breadmaker for 3 hours, an hour before kneading, mixed water with flour for autolysis in the breadmaker, then added sourdough, made kneading, then added salt, sugar and butter.

Perhaps the butter should have been added along with the sourdough, since the dough began to slip inside the mold, but then it still mixed with the butter, but the bottom of the bread was like varnished, probably some of the butter stuck and smoothed the bottom of the bread.

On the other hand, the oil could interfere with the mixing of the starter dough with the dough in the bread maker. Next time I'll try adding the butter along with the leaven.

I chose the Diet regime on Khrustin's bread maker. The mode lasts 6 hours, I think this is enough for proving, kneading and raising bread on Levito.

Again tomorrow I'll cut the bread and see if it's baked ...

Len, it's clear here.
And in other recipes, how to count?
Or is it generally accepted to always translate it to 100%?

Or is it generally accepted to always translate it to 100%?

I don't think so ... but you should probably take into account the amount of water and flour ...

take into account the amount of water and flour

Well, yes, we subtract from the recipe the amount of flour and water that is already in the leaven ...
I thought that I would have to constantly translate it in 100%

I don't think so ... but you should probably take into account the amount of water and flour ...

Probably, you just need to know how much flour and water you have in the sourdough in grams and then just minus flour and water from the recipe.

Thank you, I already understood that!

Thank you all for your help!

I thought that I would have to constantly translate it in 100%

I have now made 50% sourdough, as I understand it. Before kneading, I took 1 part of the starter, 1/2 part of water and 1 part of flour, mixed it, stood for 3 hours under a film and then it was already kneaded with the rest of the flour and water.

Will there be a photo of bread?

Will there be a photo of bread?

I'll take a picture tomorrow in daylight.

We wait

The bread is baked, the roof is intact. Here is a short photo report

Preparation of the starter culture



Test preparation (autolysis)



Ready bread



Lacquered bottom of the bread. Apparently part of the oil remained unmixed and this effect turned out



Incision

Incision

great bread !!!

great bread !!!

Thank you

The bread is baked, the roof is intact. Here is a short photo report

Preparation of the starter culture



Test preparation (autolysis)



Ready bread



Lacquered bottom of the bread. Apparently part of the oil remained unmixed and this effect turned out



Incision

The bread turned out wonderful!

[blagorod]

blagorod,

The crumb is really good. At the photo above it seemed to me flat at first. No, it's deceiving. The climb is good. Moreover, with CZ flour, which a priori reduces bread due to inclusions. How many grams of flour is a loaf? My feeling is 400 grams.
People, have you tried adding sourdough pea / chickpea flour to bread? I also do soy sometimes. Then there will also be a lecithin correction, but that is not the point. Add half a teaspoon of pea or chickpea to a loaf of 400g flour. This is a very tasty food for all kinds of microorganisms (remember how fast the bean soup sours). The crust is also improved - more tinted and crunchy. Try it, suddenly you like it. The processes of gas formation (that is, raising the dough) should go a little more active.

Add half a teaspoon of pea or chickpea to a loaf of 400g flour.

in a bun or for pre-feeding?

[Scarecrow]

Scarecrow, Nat, thanks to try!
You haven’t started this little animal yet?

[Trishka]

in a bun or for pre-feeding?

Already when I knead the dough on the bread itself. No more is needed, otherwise the purely physical properties of the dough will gradually float (the more pea flour - the more the dough crawls and worse keeps its shape, worse takes water, etc.). In addition, it contains a lot of protein and the amount of protein in the dough will also increase. The taste will shift too. But I'm talking about situations where pea flour is about 15% flour in bread. And half a teaspoon is just a delicious candy for crocodiles.))



Trishka,

Ksyusha, I took out so many leavens that I no longer believe that this one is the most beautiful or unique or something else there))). They are all unique and interesting. And even the same one turns out when with a very rich bouquet, when so-so, etc. With some it is easier to work with some more difficult, different humidity, priority for different microorganisms, etc. But each is unique. Here is acidity - yes. But almost any can be acidified or deoxidized (taking into account that liquid accumulates acid faster, thick - slower, etc.). Moreover, baking bread in general for so many years and bread with different leavens - I will say a seditious thought: you will distinguish a good sleek fig leaven in the finished bread. I mean, on LM, a loaf is baked either on Calvel, for example, or on Vatin, etc. I am much quieter already in this matter)).

I want to raise San Francis. Interesting.

here is San Francis to grow

And tell us by all means!

How many grams of flour is a loaf? My feeling is 400 grams.

Flour 400 g, water 280, probably some water has evaporated, maybe 500-550 g in the end, next time I'll weigh it for sure

The crumb is really good.

The second bread, which made the crumb with autolysis, turned out to be more fluffy, or it was the diet regime with the reinforced crust that worked.

[blagorod]

blagorod,

No, no, it was the weight of the flour that I was asking, I am guided by the size of the loaves exactly by the initial amount of flour, it is more understandable for me.

The bread turned out wonderful

Congratulations. I also kneaded and put it on Diet

And today I made the first feeding of my starter culture. Interesting sensations on its stickiness. When I unloaded it from the container with a fork, there was a feeling that the stickiness was sugary, and when I touched with my hands the part that was to be thrown out, like, ordinary dough. She stood with me before feeding for exactly 48 hours (in solid form), and before that another day in the form of a soft dough. Let's see what will happen next.

[Svetlucha]

Svetlucha, good luck !

Ksyusha, thanks!

I always add pea flour, unfermented wheat malt to wheat bread and put honey instead of sugar.


For 500 g of flour I took 300 ml of water, 30 g of butter, 30 g of honey, 5 g of pea flour, 1 hour. l. wheat malt, 2 / 3h. l. salt and 150g Levito (50g Levito + 50g water + 50g flour. 2 hours warm and overnight in the refrigerator). Baked in a 5-liter cauldron at 250C. The bread is excellent. Loaf height 13cm.

[Painting]

Painting, Tom, I have no words! This is not bread, this is a work of art!

[Painting]

Painting, Tomochka, what a piece of bread!
Took the recipe in, thanks!

For 500 g of flour I took 300 ml of water, 30 g of butter, 30 g of honey, 5 g of pea flour, 1 hour. l. wheat malt, 2 / 3h. l. salt and 150g Levito (50g Levito + 50g water + 50g flour. 2 hours warm and overnight in the refrigerator). Baked in a 5-liter cauldron at 250C. The bread is excellent. Loaf height 13cm.

Miracle, not bread, Tomochka!
And the process itself? Please describe. Well, that the leaven "spent the night" in the refrigerator is already clear. In the morning .... how? Got it out (didn’t heat it?) I immediately mixed it with flour, water, etc., then how many strokes, how many hours did the final climb take, eh?
Pliiiz .....

the leaven "spent the night" in the refrigerator

And I realized that the bread itself spent the night ..

Girls, I beg your pardon.
I fed the sourdough, warm for two hours, overnight in the refrigerator. The next day I took it out of the refrigerator and put it by the battery (it burns like in a bitter frost). Hour stood there and abruptly went up. I put all the ingredients in the panasonic bread maker and set the main dough mode. After the end of the program, I took out the dough, kneaded it a second time and put it in the proving basket. Deconstructed again on the battery (according to the thermometer, the battery had +32). Proofing for a little over an hour / hour.
I heated the oven with a cauldron with a lid to 250C, cut the workpiece and baked in a cauldron under the lid for 15 minutes, then removed the lid and baked for another 25 minutes, lowered the heat to 220 (it could have been up to 200), because my oven is very hot and I was afraid that the bottom of the bread will burn. Chilled on a wire rack and did not cover with anything. The crust is thin, crispy, the bread is very aromatic thanks to the sourdough and malt, and the crust is beautiful golden thanks to the pea flour.
When I was translating Adriano Continisio's recipes, I deducted that proofing on Levito is done at +35 for a relatively quick rise. For these purposes I use the Steba multicooker.
I pour a little water on the bottom, put a low metal grate (I once bought it in fixprice) and on it a glass bowl with dough, but this is summer, and now the battery is our everything.

I made wheat malt myself. But even without it, the aroma of bread is amazing.

[Volume]

Volume, you can read more about malt, otherwise I bought a large package of chocolate malt, but I don't know how and where, I have it in rye in broken grains.

[Anastasia]

Anastasia, dark rye malt is used as an additive in rye and rye-wheat breads. It gives color, aroma and sweetness to bread. They also make kvass with it.
Unfermented wheat malt, white (slightly grayish) in color.
I do it like this:
Soak the wheat and spread it on a damp cloth. I moisturize periodically, not allowing it to dry out.When the roots appear about 1.5-2 cm, I dry the grains, peel the dry roots and grind the dried grain. It turns out a powder that tastes sweet. Something like that.

Girls, tell me. I have already baked two bread. I keep the bread in the refrigerator. I noticed that already on the 4-5th day some musty moldy smell appears, there is no mold. From prom. yeast was not like that, it can be stored in the refrigerator for a week. What can b. cause?

[Bozhedarka]

Bozhedarka, Nastenka, I’ll ask you more about your "adjustments".
I want to put in the HP like Kneading - Proofing - Baking.
Tell me very roughly, how long will it take to start the workout (look at the rise?) And how long (1-2-3 minutes?)
Yesterday I baked again in HP on Dietichesky. With a 5 hour program, it was turned off before Baking for 1 hour. So that up... Then Bake 55 min.
Levites were 240 g

[mamusi]

mamusi, Rituel, handsome!
And yesterday I baked like Handicraft without kneading, according to Lena Helen's footsteps, it turned out not bad, but still sour ...

[mamusi]

mamusi, finally baked bread and got to the computer.
notes by the hour.
But I'll make a reservation right away, the proofing time depends on the room temperature.

French bread from Olga Pekarko

6 in the morning (we have no higher than 20 degrees Celsius, sometimes lower)

I measure 515 grams of flour into a basin and quickly mix with a fork with 340 ml of water. I do not knead the dough in a lump, it looks like "rags". Until the flour only gets wet.

From the Levito loaf (a portion of 400 grams of Levito Madre, I store it in the refrigerator, tightly wrapped in a film and a towel) I tear off 100 grams and pinch it over the surface of the soaked flour. While the flour is on autolysis, Levito will warm up.
I cover the basin tightly with a lid and leave it for half an hour or an hour.

6.30 - 7.00
I put the swollen dough with Levito into the bread maker, add 25 grams of butter, 10 grams of salt and 25 grams of sugar.
I put pasta on the program without heating, or you can just program the dough.
The kneading takes 14 minutes. I see how it has gone wrong.
I leave the dough for an hour.
8.00
I turn on the batch for 5 minutes. In this case, the dough is not kneaded, but as if stretched between two mixers.

9.00 (you can crush it every half hour, then the bread will be even more fluffy)
Mix for 5 minutes
10.00
knead for 5 minutes.
I take out the stirrers.
I leave it to come.
This time is different, from 3 to 6 hours.
As it approached, I turn on the baking and put on a weak frying of the crust.
It was baked, I leave it to cool in hp.

The finished bread is stored on the table on a cutting board under a towel. It does not dry out for three days, does not grow moldy, does not stay longer than three days. It can be stored longer.

Second way.
Everything is the same, but after autolysis, kneading occurs in HP, and then I put the dough back into the basin, knead it by folding every half hour - hour. At least 4 times. After the last kneading, I turn on the dough program and for the first half hour while the kneading is in progress, the hp works in vain. As soon as the heating and proofing went, I take out the stirrers, the dough carefully, so as not to wrinkle the bubbles recruited by folding, I put the HP inside the bucket. After proving, I turn on the baking. I leave the finished bread to cool in HP.

I like the second method more, the bread is more fluffy, lighter.

I used to bake sourdough bread in the oven in a cast-iron cauldron and in a clay pot. I ran with temperature control, steamed with steam, forgot to remove the lid in time. It was delicious, but sometimes there was a crust that had to be cut off. There have been several attempts to bake in hp. and it didn't work out very well.

After reading your notes on baking sourdough bread in xn, I tried it again and now I only bake in xn.



mamusi, I have old bread makers and there are no new programs, so I try to adjust for myself, those programs that are.

Girls, tell me. I have already baked two bread. I keep the bread in the refrigerator. I noticed that already on the 4-5th day some musty moldy smell appears, there is no mold. From prom. yeast was not like that, it can be stored in the refrigerator for a week. What can b. cause?

I don't like the aftertaste, which hour is already in the mouth, it does not pass

[Newbie]

Newbie, I can’t tell you anything, we don’t store it in the refrigerator and doesn’t sit for more than two or three days

[Newbie]

Newbie, I put part of the bread, as it cooled down, immediately into the freezer. But it happens that bread is just in a plastic bag in the kitchen for 5-6 days. There is no foreign smell or unpleasant taste. Is the flour or sourdough the problem?

As I read your notes on baking sourdough bread in HP, I tried it again and now I bake only in HP.

I am very pleased that my notes were useful to someone.
Yes. For me it is more convenient to bake in HP.
ALTHOUGH, I readily admit that the bread is different in the oven!)
This (oven) is very rare for me ...
I will not give the reasons here.
And now I'm not lazy and "dance tango" with HP.
Next in line is the Rye mode (trials with shutdown before Baking).
And again French ... (something went wrong the last time).
Well ... and in priority - baking in HP, but "manually"
Laugh at "our terms" !!!

Is the flour or sourdough the problem?

something with the leaven is not right, it seems to me, the fig knows what "parasites" have bred there, oh, I don't know what to do

I can’t tell you anything, we don’t store it in the refrigerator and doesn’t sit for more than two or three days

Likewise.
I store it on a shelf in an enamel pan after it has cooled completely.