Italian sourdough (Levito madre) - cultivation and care

dough for the night.

So I think, if she is warm at night, maybe it also makes it sour, well, if she grows up in 3 hours, maybe there are a lot of nights for her?

[fatinya, Svetlana]

Natasha, with your firstborn!

Thank you!

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

Yes, I didn't expect it myself.

Natasha, if the bread is sour, try taking a sourdough of no more than 50 g and on its basis (as a starter) make a dough for the night.

fatinya, Svetlana, I took a little more than 50 grams (what was left after feeding), fed it, it was in the evening, so it came out 145 grams. Was it different?

And put the dough in a not very warm place (degree 20).

I get either room temperature, 23-25 ​​°, or the top shelf of the refrigerator, 12 °.
By the way, in the morning before kneading the dough, I tried it, it practically did not sour, unlike the one in the room.
I think, over time, the acid will pass, one of the girls talked about it.

[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!

I don't count. Weigh the leftovers, make a dough (weigh water and flour), when the dough is ripe, add the rest of the water and flour.

[Natasha * Chamomile]

Natasha * Chamomile, Natasha, then put the dough in the refrigerator on the top shelf. You have it acidic at high temperatures. Levito is generally a leaven of long fermentation at low temperatures. I did not sour at all, m. because at 14 degrees, in the main she lived.



Trishka, Ksyusha, of course, a warm night is a bit too much. Then you need to feed her again. While it's cool outside, find a place (near the balcony or on the windowsill) just so that there are no drafts and wrap it in a thick cloth (doesn't like light), so you can lower the temperature.



In general, Ksyushenka, you need to choose a specific feeding algorithm. Well, for example, in the morning I separated 50g, fed it and put it away for 2-3 hours in a warm place (22-23g). You don't put the rest in the refrigerator, but you either make a dough and bake bread or rolls, or you add flour to get a very cool dough and make a crumb out of it, dry it and put it in a jar.
You can freeze. Therefore, more than 40-50 g of sourdough is not needed.

in general, Ksyushenka, you need to choose a certain algorithm: a-kiss: itm feeding

, Thank you !

[Ksyusha]

Ksyusha, You are welcome

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 ...

someone said that you can keep it like that for a month, but then be sure to redeem. I have two weeks. I tear off piece by piece. I do not feed, I swaddled, pinched off, swaddled. I swaddle tightly and tightly, pull it over with a thin towel and a tourniquet. During swaddling, the leaven is under pressure, at which the yeast falls asleep, but it is enough to swaddle the leaven and add it to the dough, then they wake up and work very briskly. For me personally, swaddling saves a lot of time and pain. Feed her every day! And if I don't bake? Or bake twice a week? And so I kneaded a piece for a pound, swaddled it in a film and a towel, tied it with a tourniquet and wait until it puffs up with a bomb. I put it in the refrigerator and everything.Soon it will be around forty, the Levito will get acidic in the jar, and I've played enough to feed her every day.

Natasha * Chamomile, Natasha, then put the dough in the refrigerator on the top shelf. You have it acidic at high temperatures. Levito is generally a leaven of long fermentation at low temperatures. I did not sour at all, m. because at 14 degrees, in the main she lived.

Thank you! So I will do it!
Py. Sy. Today the bread has not become sour. Remained the same as yesterday.

[Bozhedarka]

Bozhedarka, Nastya, thanks for the storage method!
And if you don’t use up all of it in a month, then the rest, as I understand it, to bathe, feed and swaddle?
How are you doing?

And so I kneaded a piece for a pound

how much starter do you need per pound? Of course, I won't store half a kilo, but I also started to feed it.

I tear off piece by piece. I do not feed, I swaddled, pinched off, swaddled.

aha, aha, and how much starter do you need to leave to stir up a pound again? or what period should pass? why are you dancing?

and in general, I want it too. but at the same time you have to be sure that the leaven is strong, right?

Girls, today I tried to bake donuts on Lm, it turned out not so sour, I fed the Levite yesterday and put it in the cold for the night, today I was kneading the dough.
Help yourself!


The dough turned out to be denser than with yeast, apparently it gave little proofing, I was afraid that it would oxyderate again ...

[Ksyusha]

Ksyusha, cool donuts! I'll drag one off in the morning! All the same, at eleven o'clock in the evening (with us), a donut is already too much!
I'm glad that the dough is not so sour.

Girls, today I tried to bake donuts on Lm, it turned out not so sour, I fed the Levite yesterday and put it in the cold for the night, today I was kneading the dough.
Help yourself!


The dough turned out to be denser than with yeast, apparently it gave little proofing, I was afraid that it would oxyderate again ...

Where's the recipe?

recipe where?

Donuts "Sufganiet" from the oven (Trishka)

Details in Temko, under the spoiler in the last message, from me!

[Trishka]

Trishka, Ksyusha, what a miracle! And I just got to the computer. I baked bread, khachapuri and sourdough prepared for Panetonne (they put the first dough for the night), and I hoped something.

[fatinya]

fatinya, Svetlana, thank you, help yourself!

how much starter should be left to stir up a pound again

100g

and in general, I want it too. but at the same time you have to be sure that the leaven is strong, right?

leaven should be a month

why are you dancing?

Knead the sourdough tighter than in a jar, sprinkle well with flour, so it does not stick to the film, immediately swaddle in the film very tightly. Wrap the top with a thin towel and tie with a tourniquet. I leave it on the table for a couple of hours, so that the bacteria will spread through the dough. As a bundle pouted with a bomb, immediately into the refrigerator. I have been keeping the sourdough this way for several weeks, the dough rises well, the bread does not sour either during baking or for the next days. I bake in hp. Does not dry even on the third day. I keep the bread on the table under a towel.

Wrap the top with a thin towel and tie with a tourniquet.

I wonder why there is a towel on top, if it is in a film, what does it (the towel) give?

[Trishka]

Trishka, Ksyusha, I think that in this way they protect her from the light. This leaven does not like light, but we can. and is there another reason?

No, I don't think it's dark in the fridge.

[my]

I do not like bread on my sourdough categorically. Such a nasty musty already on the 4th day of storage. Perhaps I'll switch to yeast again.

I put my Levita in the refrigerator after I put the dough on the bread in it. The first time I fed it and put it on right away. She barely half rose in a day. Yesterday I fed and left it on the table for an hour, and only then in the refrigerator. Rose well. I'll feed you soon, I'll try about the acid. Before feeding, I take it out to warm up.

[my]

I do not like bread on my sourdough categorically. Such a nasty musty already on the 4th day of storage. Perhaps I'll switch to yeast again.

I have nothing to compare with - I don't keep yeast in my house, all the pastries are sourdough, but now I took a piece of my 4-day bread, sniffed in every way, it smells delicious, bread, became a little stale, but the taste and smell are excellent and no sourness.

[Newbie]

I absolutely do not like bread on my sourdough. Such a nasty musty already on the 4th day of storage. Perhaps I'll switch to yeast again.

Newbie, maybe you need to put a new one? From the very beginning, there were problems.

Newbie, maybe a new one should be installed? From the very beginning there were problems.

Probably not mine, so much fuss with her. It happens that in the evening you need to bake, but until-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-a-but it "ripens", you won't be on guard all night, all the same prom yeast has to be added. Something like this. It's a shame, of course.

Girls, yesterday I had the eighth feeding, and something felt sorry for me to throw away the leftover sourdough, although before that I threw away all the surplus. I decided to add it to bread. Weighed, gained 68 grams, added 34 grams of water and 34 grams of flour to it, stirred and put it in a bucket in a bread maker. It was yesterday at 5 pm, left the leaven until the morning. Today at 8 am I decided to bake French bread, I took it because of the 6-hour program. But since my starter is still a baby, I added half the yeast for this recipe. I returned home when they were already baking. I was afraid it would turn out badly, but here's the result.




Something photo didn't load. I'll try again.

[Svetlucha]

Svetlucha, good bread turned out

[Svetlucha, Svetlana]

Svetlucha, Svetlana, wonderful bread! How does it taste?

Girls, thanks for your feedback and support. I am also glad that the bread turned out to be quite a decent shape. I was afraid that it would be a pancake. All the same, the leaven has already worked somehow. It tastes perfectly normal white bread.

[Svetlucha]

Svetlucha, and what kind of bread maker do you have?

[Crown]

Crown, Galya, I have an old Panasonic 254, he will be 11 years old at the end of May.

[Svetlucha]

Svetlucha, Svetlana, nice bread!

I wonder why there is a towel on top, if it is in a film, what does it (the towel) give?

That would not break the film. You can do it without a towel, but it's more convenient for me.

Girls, today I carefully sniffed and chewed, and it seems that I have not such a nasty loaf

My leaven has weakened, the dough loosens, but rises a little. She doesn't like refrigeration conditions. Redeem? Or not, I'll try to swaddle

Redeem? Or not, I'll try to swaddle

redeem, check the quality of flour

And I put mine in the refrigerator today.
Yesterday, after a double feeding of the leftovers, I put pancakes at night (I kneaded, let it rise twice and put it away in the cold for the night), in the morning I allowed it to warm up for an hour and fried the first batch, everything is sour, the rest is for throwing away ... even the double feeding did not remove acid, even if I'm tired of it already, only flour translation ...
I'll try to atone for it in a day, if it doesn't help, then ...

[Ksyusha]

Ksyusha,

my leaven is obviously constantly fermenting, but there is no acid in baking. I just finished the three-day pancakes, the flight was normal, the black bread was not sour enough, I even wanted to add apple cider vinegar

[Ksyusha]

Ksyusha, after I put the leaven in the refrigerator, the acid in it became noticeably less. But until I baked it anymore, tomorrow I want to try what happens.

Yes, so I put it in the cold, if it doesn’t save it from acid, then I’m a particularly sensitive lady, I normally perceive acid only in rye bread, for the rest!
Natasha, sign off later, how did it help?
I still want to redeem her.

Natasha, sign off later how it helped

Of course I will. In general, I also really feel the acidity in bread. That is why I paid attention to Leviticus. Other leavens did not pass

That is why I paid attention to Leviticus.

But, it was not there ...
And I haven't tried Liquid Fruit, they don't sour.
We have Temka on Xn.

But, it was not there ...
And I haven't tried Liquid Fruit, they don't sour.

I tried it. It was sour on them too. More acidic than my first LM. And I didn't like the taste.

Yes, how many people, so many tastes!

Girls, do not be afraid to deduce on a banana. The rest of the fruit is processed outside with who knows what. And the banana is still peeled. I derived both banana and grapes. Exactly the same result. Do not regret throwing away the leftovers the first week. This is not a leaven and no longer a dough, it is a symbiosis of pathogenic microflora, which is also toxic. The final product is important, so leave 30g from the middle, the rest is in the bucket. Do not give these leftovers to birds or animals. The first week is a struggle between good and bad bacteria, so whoever wins will live with you. Of course, you have a month for Levito to ripen and it is possible that the good ones will come out ahead, but practice shows that this rarely happens. Therefore, before hatching, throw away all moldy foods, ventilate the room, put ripe fruits or at least raisins and dried fruits near the Levito jar. Do not boil water. Take a proven bottled or filtered one. Work for a month, understand, and then transfer Levito to live in the refrigerator. Knead it every 10 - 14 days, swaddle it and in this form Levito will not oxyderate and you will not need to feed it every day and throw away the leftovers if you do not bake. If after a week of hatching, Levito does not smell like an apple or a banana, the smell is unpleasant, then start a new starter. If the smell is pleasant, but the baked bread is acidic, then either you have a high temperature in the room, or it has stopped and you need to bathe. Italians bathe and swaddle, the wrapped Levito does not oxyderate! Compare Levito from the refrigerator, their jars and from the swaddling, completely different bread and the result, at least according to my experiences. In a jar, Levito develops, grows and starves after a while. In the film, it is under pressure, the yeast in this form falls asleep, but remains alive. One has only to add this leaven to the dough, and the yeast wakes up and raises the dough very well. Levito can be sticky from a jar in the refrigerator after a few days. It is pinched off from the diaper, like ordinary dense dough.

Natasha, sign off later, how did it help?

Still, the sourness in my bread has remained, despite the fact that the sourdough is much less acidic. It seems to me even stronger than in the first bun I was. This time I decided to try it in French mode (6 hours). She was a little sick and did not follow the rise. It was necessary to turn it off before baking, so that it still came up. It turned out to be dense, but the roof did not rip off.


Next week the leaven will be a month, I'll try to redeem it. Girls, who did this, before bathing, you need to get it more, so that something remains after bathing, or 100-120 grams will be enough?
And yet, who stores it in the refrigerator, ripe, at what temperature is it desirable to do this? In my fridge from 4 ° to 12 °

before bathing, you need to make it more so that something remains after bathing or 100-120 grams will be enough

Knead steeper than just for a jar, roll it up with a dense sausage, it will dissolve strongly in water, so it's better to start by 200 grams, squeeze out the rest after bathing well, weigh and knead as usual, slightly reducing the portion of water.

And yet, who stores it in the refrigerator, ripe, at what temperature is it desirable to do this? In my fridge from 4 ° to 12 °

The refrigerator display shows 5 celsius. I used to set it more cold, but for the sake of Levito and kefir I set it to 5.

It was necessary to turn it off before baking, so that it would still come up.

I have French for only 4 hours. I only use the dough and baking programs.Sometimes I leave it for the whole night to get up, this is at least six hours. Not sour!



Perhaps it is acidic, since the dough heats up in HP when it rises, I turn off the program and the dough fits in cold HP. Levito is not a fan of warmth.

[Anastasia]

Anastasia, Thank you so much!
It seems that Panasonic has the lowest proofing temperature in the French mode, but I don't know for sure. Next time I'll just try on the test with the proofing in the off HP.

Knead steeper than just for a jar, roll it up with a dense sausage, it will dissolve strongly in water, so it's better to start by 200 grams, squeeze out the rest after bathing well, weigh and knead as usual, slightly reducing the portion of water.

Before bathing, should she come up or feed and bathe immediately?

Before bathing, should she come up or feed and bathe immediately?

bathe immediately, it will fit while swimming

bathe immediately, it will fit while swimming

Thank you so much! I will try.

bread baguettes and pizza ... from Sergey Kirillov, on LM