Italian sourdough (Levito madre) - cultivation and care

[mamusi, Rita]

mamusi, Rita, I also bake rye in HP in the form of L7. It turns out very mentally. The oven for the summer generally goes on vacation. And without her for me in the apartment Africa.

that's what I dug up on another site "Fruit, wine, acetone tones = starter starter", which means that mine is very, very hungry, how much should I feed her, not 3 times a day?
By the way, when I fed it before baking, it smelled of milk and cream, and the bread of something on the 4th day did not taste altogether

Take me into your ranks ... oh, I've been sitting here for a long time, quietly following the topic. Thank you so much for sharing your experience. Well, having stumbled upon a topic, after reading what you can bet on, and I had exactly a piece of ripe banana prepared for discard (good, not dark), and I rushed to put (banana + flour TV and BC), and only then finish reading (this is still in mid-March was) 48h normal,
but then there were problems, like many, I already wanted to throw it out BUT, I remembered about water and flour, I went to look for flour, I found Altai 12 squirrels, and the water still plays a role, as it turned out (I have 5-step cleaning, you are dead), I remembered that there was a canister with Epiphany water on the balcony and the case moved from place. I will not say that I have the right bread, but I have never made it with sourdough, so for now I am glad of this experience. I continue to study the topic further. The first rye bread in a slow cooker (Margaritin Borodinsky) the top burst ... Then I made the dough for pizza, but the move did not reach and the dough was put on the loaves turned out delicious, neither of which sour on the second day. The dough was dense, the second time I decided that I wanted more airy and made it softer, it was difficult to even cut the dough, so they tasted with sourness and ... more to learn and learn

[Svetlana777]

Svetlana777, Svetochka, urrrra!
It's good that she came to us!
I hope everything will continue to work out!

[mamusi]

mamusiThank you, I also hope that I can learn at least a little from you here. I have your favorite rye bread and is irreplaceable

[Svetlana777]

Svetlana777, Svetlana, our regiment has arrived!

Girls, I want to share my joy! My Italian is finally growing! Then she stood and practically did not grow, though inside was all lace. And on top of a day, maybe 1/2 only grew up. I already wanted to throw it out - well, as much as possible! Finally I decided to try to feed it 2 times a day. Now, after the previous feeding, 18 hours passed, and I fed her. It was yesterday morning. After 12 hours, it grew slightly, slightly more than half of its original volume. She fed again, during the night she grew more than 2 times! This morning I fed and until the evening, you will not believe, she has grown 3.5 times! It turns out that I didn't feed her much and she had nowhere to take the yeast from? If, tonight she does not become capricious, and will continue to grow, then tomorrow I want to try during the morning feeding, take some for bread, pre-fed, but add a little yeast too.

[Natasha * Chamomile]

Natasha * Chamomile, Natasha, I'm glad for you and your Levitochka!
I also feed mine twice now .... but while I don't bake anything, I tried it before, it sour.
I still have a week to a month, then I'll probably put it in the refrigerator.

[Trishka]

Trishka, Ksyusha, spaasiib! I am very happy too! And then I really thought, fiddled, fiddled with it and threw it out again ?!

sour

By the way, yes. When she was not growing, there was no such acid, but tonight, you can feel it. Well, not straight, pluck your eye out, but sour than it was.
Maybe, too, wait a bit, do not rush ... My 23 month will be.

23

And my 20th, we will!

And my 20th, we will!

Almost the same age!

Girls, I hold my fists for you, let everything work out! My 13th month, but has been living in the refrigerator for a long time, I even tried to put butter dough on it. She lifted it, even 2 times, and I baked the cake (they have already baked it), but I want more airiness and larger holes, so I'm not spreading it yet, I'm not bragging.

[j @ ne Zhenya!]

Girls, I hold my fists for you, let everything work out!

j @ ne Zhenya! , Thank you! I hope that all of us Levito breeders will succeed!

[j @ ne]

j @ ne, Zhenya, thank you!
My something sad sometimes, put in 250 grams. the glass seems to grow almost twice, I put a little more in the glass, she doesn't like it, it grows badly ...
So I think, maybe not wait up to a month, send her to the refrigerator, someone wrote that after the refrigerator she feels better?

Well done, girls. My LM lives in the refrigerator, I feed it every 2-3 days, but I didn't bake anything, there was no time at all.

So I wanted to ask who Lm has been living for a long time, how can it be optimally stored in the refrigerator, just in a jar, swaddled in film, or are there other options?

I keep it in a jar.

Thank you, does the condensate interfere there?

Yes, it does not seem to interfere. Now I will feed just. An hour ago I got it. I stood in the refrigerator for 3 days.

Fluffy! And when you put it in the refrigerator in what proportion do you feed, as usual?
What will you bake?

[Ksyusha]

Ksyusha, I store mine in the refrigerator sealed in a film and in a container. So she does not rush much (she needs to spend a lot of energy to stretch the film) and it is easy to wipe the condensate from the walls of the container. But I have it much denser than here in the photo above with Svetlana. I have it in consistency like dough for dumplings or dumplings, very dense, it is cut with a knife perfectly. I feed it once a week.

I feed - 50 g of LM, 25 g of water, 50 g of flour. Here I stood for a while and so I put it in the holiday table.


I fed the rest 75 grams too, I will make bread.

much denser

Tom, well, when you knead it, it is like a "dumplings", and then softens when you rise, and after feeding you immediately grumble it in the cold? Or how?

Feeding

I understood everything, thanks!

[Ksyusha]

Ksyusha, it becomes a little softer, yes, more plastic, but still plump. After feeding, I immediately swaddle and refrigerate. For a week it grows a little less than twice, but this is because in the cold. But after feeding in a warm place (when feeding for baking) it grows well in a short time.

I swaddle food and put it in the refrigerator.

This is what I wanted to know!
Thank you!

[Newbie]

Newbie, do not store bread in the refrigerator! It spoils there. Either room temperature or freezing.

I got the impression that if you bake in a day or two or three, then you can safely store it in the refrigerator in a jar (I have Charm with a lid in a Tapper mug), we are talking about a small portion (50 LM + 25 water + 50 flour), which is fully used and updated. If you remove it for a longer time, then it is better to increase the volume so that there is enough "food" for a long time, and store it tightly, that is, in a dormant state, and then you can get it out in portions, not all.

[j @ ne]

j @ ne, Zhenya, I understand, thanks!
So I will feed, and in a film!

I store mine in the refrigerator sealed in a film and in a container. So she does not rush much (she needs to spend a lot of energy to stretch the film) and it is easy to wipe the condensate from the walls of the container. But I have it much denser than here in the photo above with Svetlana. I have it in consistency like dough for dumplings or dumplings, very dense, it is cut with a knife perfectly. I feed it once a week.

similarly. The sourdough feels good, 100 grams of sourdough from the refrigerator raises 500 grams of flour + 340 ml of water with a bang.

[Bozhedarka]

Bozhedarka, Nastya, thank you!
Girls, and how much of it can be stored swaddled and not fed?
Well, I took a piece, fed it, baked it, but the part that is not touched? Hungry after all ...

Girls, hello! Today I baked one of my favorite breads - Wheat-rye dessert with raisins and nuts. I really love this bread, but I don’t bake it often, because it doesn’t end in one piece, especially when with butter and cheese! I have a problem uploading a photo. I'll try, maybe it works ...



Girls! the photo is uploaded to the gallery, but it is not inserted into the message ...

Wheat-rye dessert with raisins and nuts

Svetlan, and the recipe Hde?

And from the gallery, the photo is inserted into the message like this:
You press a preview, then insert a photo from the gallery at the bottom of the window, select a photo, then insert a link and insert it into the message, like you wrote it clearly, didn't you?

[Trishka]

Trishka, Ksyusha, I do everything, the current does not work, but I will post the recipe tomorrow, I wanted to show the photo first

It's strange, if it's already in the gallery, then it should be inserted without problems ...
I'm waiting for the recipe ...
Light, and where do you keep your LM, and how?

[Trishka]

Trishka, It works !!!!

We are waiting for photos and a recipe.!



Yeah, I see what a beautiful bread!

[Trishka]

Trishka, Ksyusha, and most importantly, immaculate and delicious!

I feed once a week

Girls, I've re-read the posts ... I'm all dumb ...
Here is 400 grams of Lm (living in the refrigerator), if necessary, you cut off 100 grams and feed., The remaining 300 are in the refrigerator, right?
Well, for example, I haven't baked for a week, and they lie (these 300 grams) miss, how long can it lie like this?
And if I'm not going to continue to bake, feed these 300 grams at once, and how often? It will accumulate so much ...
Or is it better to store 50-100 grams?

[Trishka]

Trishka , Ksyusha, of course, needs to be stored at 100-150g, but what you wrote is not correct. Sourdough, if it is young (and young is considered a sourdough of 2 to 3 months old from the moment of a good, stable rise), should not starve for a long time. Even if it is stored in the refrigerator, it should be refreshed (i.e. fed) regularly with short interruptions.

Here is 400 grams of Lm (living in the refrigerator), if necessary, you cut off 100 grams and feed., The remaining 300 are in the refrigerator, right?

For me, so naoorot - we take 300 g to work, and fed 100 g live on in the refrigerator. In any case, I do something like this.

[Crown]

Crown, Galya, what do you bake from 300 gr? I don't need more than 50-70 g for baking bread.



I bake every three to four days, the leaven is stored, for now, not in the refrigerator, but at a temperature of 12-14 degrees. I gradually lower it, prepare for the "harsh" life in the refrigerator. I take out the starter, take 50 grams of the total and feed as usual. I use the rest in baking. I already wrote in this thread how I make wheat-rye bread, tomorrow I plan to show another recipe.

[fatinya]

fatinya, no, I just don't bring it to that amount, I store about 2 - 4 tbsp / l of sourdough in the refrigerator. I have enough for everything, both bread and pies, and if I suddenly need more, then it can be quickly "multiplied".

[Crown]

Crown, So I am about the same. Why translate so much flour

and mine weakened as if moved to the refrigerator. Yesterday I fed it, it was swollen, the dough loosened, but it did not rise well. before hoo as a pearl. and in the morning she looked - she fell out and wrinkled all over, but there was no time to feed. and there are no such openings on glass as before.

Girls, thank you, I understood everything, so I will keep a little, in which case, you can always feed.

I baked the first bread. In the evening she fed Levita, she stood for two hours at room temperature, and put it in the refrigerator overnight. It grew 2.5 times overnight. In the morning I put a little warmth. I had her 145 grams. I baked my usual bread, for 500 grams of flour, I counted flour and water taking into account Levita (300 gr. 1 grade + 50 gr. C / h + 50 gr. Rye). Usually I add more c / w and rye, but for the first time I decided not to make the dough heavier. I also poured less water than usual - I subtracted the water in the sourdough. Added 1/3 tsp. yeast for the first time.
10 minutes on dumplings to track the bun, then the main program.Before baking, I turned it off and gave it another half hour to get up, it was possible for another 15 minutes, since the roof slightly burst from one side.

Incision:

The bread turned out to be rubbery, with a pleasant smell. However, there is a slight sourness.

[Natasha]

The girls discovered that you can take your favorite proven bread recipe, add Levita instead of yeast and not count anything, since Levita is similar in density to bread dough. In any case, the flight is normal on wheat and wheat-rye. And then these leaves with proportions strained me, especially if you add an egg or cottage cheese to bread (implicit "liquid").
Natasha, with the first bread! Let it turn out delicious!

[Zhenechka]

Natasha, with the first bread! Let it turn out delicious!

Zhenechka, Thank you! I hope it will be better further!

[Natasha * Chamomile]

Natasha * Chamomile, Natasha, with your firstborn!
It turned out pretty!
And what is sour, yes, what I tried to bake before, sour ...

the night rose 2.5

Did she grow up like that in the cold?
Great!

[Natasha]

Natasha, if the bread is sour, try to take a sourdough of no more than 50 g and on its basis (as a starter) make a dough for the night. In the morning, knead the dough and proof. And put the dough in a not very warm place (degree 20).