Italian sourdough (Levito madre) - cultivation and care

[Anchic]

Anchic, Anya, as I'm going to interfere with her, then.
It seems that everything is clear, the current is how to store and use it, then I will ask.



And today I also put it, at my own peril and risk, I mixed the old durum (it reminds me very much both in appearance and in the smell of semolina) and Makfu, mixed with raisins, plus threw a couple of dates.
We'll see what comes out ...

Oh girls, what are you doing! Several times she brought out different leaven, and it did not work out friendship with her. Either she rose well, but did not lift the bread, then (which was most often), sour bread turned out.
I suffered, suffered, I decided - that's enough, but here, I read you, and fsё ... Again I want to grow! Maybe it's true, since this leaven is for baking, there will be no sour bread ?!

[Natasha * Chamomile]

Natasha * Chamomile, I also count on it, I do not like sour bread.
And here it is also good for muffins, today I will buy more grapes and put them on it, and on fresh flour, for safety reasons, I'll see what happens.

But so far it is not particularly bubbling. Cheerful lilac-lilac color. I watch further.

will not bubble now. We need to feed. Choose 50 grams from the middle, add 22 water and 50 flour. Bubbles on the third feeding. At least that for a banana, that for grapes I had it. The proportions can be changed 100-45-100

Several times she brought out different leaven, and it did not work out friendship with her. Either she rose well, but did not lift the bread, then (which was most often), sour bread turned out. I suffered, suffered, I decided - that's enough, but here, I read you, and fsё ... Again I want to grow! Maybe it's true, since this leaven is for baking, then there will be no sour bread ?!

Actually, it doesn't depend on the type of sourdough, it's all about the technology. I make "yeast" dough exclusively with sourdough - white and rye bread, pies, pies, whitewash, buns and cakes, and so that the dough sour, you still have to try hard.

So, to make the dough sour, you still have to try hard.

I read a lot about sourdoughs, and many made sour dough ... Probably, we all tried well ...

to make the dough sour, you still have to try hard.

Why so categorically? Glad if you are ok. But for those whose leavens are very sour, your words will not help. You wanted to say that we are crooked, and you are skillful? Fine. You did it.

Well, I don’t have to try, for some reason some leavens came out very sour for me.
And some don't. And I still cannot understand why this is so, I grow other leavens and understand. That's why I came here.

I found a video, Levito on the fifth day of hatching, listen to the bubbles popping.

[Bozhedarka, Nastya]

Bozhedarka, Nastya, stunned !!!
She fed her Levita 50 leaven, 25 water, 50 flour (15 durum, 35 premium flour). Knead it, cut the top, put it in a glass. I will watch.


Licked the first sourdough after 48 hours - no acidity, even though the honeysuckle was sour.
The sourdough itself was in the putty stage, when I got it for feeding, there was no movement of the bubbles at all, because I'm worried that again something is wrong with me ...

[Bozhedarka]

Bozhedarka, Nastya, she hisses and crackles like soda, great how!



Tricia, Nastya, such a good ball!
I'll feed mine tomorrow, if anything happens.
And I'll put one more, already on fresh grapes, and today I took fresh flour, durum.

[Ksyusha]

Ksyusha , .
It's a good idea to put the second one! I also tend to this. But I am confused by the local store grapes, obviously it will not contain the necessary yeast, since everything is processed with xs than.I am thinking of buying raisins, which are inexpensive and we have called "medicinal", so gray and not treated with oil.
Although, in the Italian video, the baker was washing the raisins from the oil. What kind of yeast survived under the butter - I don't know, but the leaven turned out.

[Bozhedarka, Anastasia]

Bozhedarka, Anastasia,
Tricia, Nastya, that's it, I'll buy bananas and put them too! (For some reason, there is nothing from fruits, only frozen blackberry and barberry remained.) Or try them?
Such a bun is cute and, most importantly, does not sour
Trishka, Ksyusha, you got down to business! Well done!

local shop grapes

Oh, yes, he is the same everywhere, and there are many videos, where they make of him!
Well, Wait, where will you take home?

got down to business!

I am still that fermentor, spring, however, the garden and the dacha are not Liu, but here we urgently need to grow someone.
And, there are also plans to plant microgreens ...

Girls, I don't know if I hid it right. There are plenty of recipes for this sourdough. I took them to myself from YouTube, so follow the links from my page. Damn, I'll hide it in the bottom message

garden and dacha not Liu

I hate them too!

However, your house and garden are 12 acres, like it or not, you love it, you don’t love it, but you have to plant it. But, I am still far from landing, fortunately! Our garden begins in late May and early June.

So, that I will grow leaven!

🔗

[Marina]

Marina, I already gave a link to it like in Temko, this is Plushechka Vatrushechka's channel, right?

your house and garden 12 acres,

, no, it's not about me ...

Yes she. Then I will remove the link with the message

no, it's not about me

Lucky you...
Something Margarita doesn't come in, doesn't talk about her leaven.

Damn, I can not remove the link in the message. Krivoruchka

I am confused by the local store grapes, obviously it will not contain the necessary yeast, since everything is processed with xs than.

Well, I was not confused by the grapes brought similarly from Turkey and clearly processed. I washed it with hot water and put the Levite on it (they also infected me). For me, this leaven is not new, I have already used grape, but then it was liquid according to the recipe.
Everything turned out great from Turkish store grapes! True, I kept it liquid for the first three days, fed it daily and only last night made a dense dough roll. By morning it was a fluffy, lively, beautiful miracle in the bank! (Sorry I didn't take a picture). My hands were combing after today's feeding, and a lot of sourdough came out, so I put the bread on it for a test. I'll see what happens, although she is only five days old.

Ladies, don’t worry about buying a durum. I began to grow mine in general on Lipetsk with the remnants of manitoba. But the Italian woman had a teaspoon and at the same time put Levito on blue grapes completely on manitoba. So they grew up exactly the same and now I am saving with the flour that I have at home. And nothing: bursts and grows.

Yes, I bought a durum to add a spoonful, so for safety net

[Natasha]

Natasha, Natasha * Chamomile, it bothers me to care for the leaven. Feeding, cooling and so on.
But "friendship" is obtained with any leaven method "you give yeast + leaven into dough ", that is, the leaven works as a flavoring agent, but yeast is still the main controlled and predictable strength.
Then any sourness can be avoided on any leaven.
I do not pretend to be correct, and there are all sorts of trambles like using "only leaven". It's just that bread with the addition of sourdough is still tastier, but for rye in general, it is fundamental. And I'm too lazy to shaman and get an exclusively "correct" leaven. Yeast help will pacify any naughty wretch.
Therefore, if hunting, you can try the Levite. If you start to disobey, you will force it))))

Rite is not yet to leaven. Here she is with us
Cafe "At Mrs. Sonya"
watch the latest events.

[Lena]

Lena, fffuntic, yeah, if that's the only way to try ... I'll try to bring this Levita out, maybe it will work. If it is sour, I will try to add it to the yeast.
I looked at the Cafe and read it. Thank you!

[filirina, Irina]

Tricia, Nastya, that's it, I'll buy bananas and put them too!

I put the second Levita on overripe banana and premium flour! She's got it wrong with flour and water, damn it, crooked. 25 grams of banana, 45 grams of water (excess water leaked), 120 grams of flour. I can say that I already see bubbles!
And the first Leviticus on honeysuckle after 48 hours was like a dense putty. For comparison, the Italian baker's starter has even grown. That's what the life-giving Italian air does!

Tricia, Nastya, such a good ball!

In fact, I cut it early - this is just a starter, but it opens up the petals very nicely!

frozen black chokeberry and barberry

And it seems to me that they are sour. Clearly need sweet fruit to help the yeast.

True, I led her for the first three days liquid

And my liquid ones do not develop so well, even if then overfeed in thick ones. The feeling that in the liquid phase they are gaining acidity and then more sour than those that I was immediately thick. But I am a "great leavener", so I could mess up where ...

Ladies, don’t worry about buying a durum.

Yes, I found this restless durum in the bins, even where let it bring benefit!

I'll see what happens, although she is only five days old.

filirina, Irina, we are waiting for photos and comments, as a taste, very interesting.

And it seems to me that they are sour. Clearly need sweet fruit to help the yeast.

I think so too. Therefore, I have not yet delivered it.

25 grams of banana, 45 grams of water (excess water leaked), 120 grams of flour. I can say that I already see bubbles!

do not touch the banana for 2 days! it will turn brown, that's okay. Remove 50 grams from the core and continue with 50-25-50.

In fact, I cut it early - this is just a starter, but it opens up the petals very nicely!

you need to cut from the first days, but not deeper than 1/3 of the ball. Beneficial bacteria mature right in the middle under the incision.

do not touch the banana for 2 days!

That's right, Comrade Commander!
The first day went to the second Levite, banana.

Third day. The first Levita on honeysuckle gave bubbles, but she already tasted sour. Maybe it doesn't mean anything. I will continue to feed!

Girls! Thank you all for your support!

Well FSE, put it on a banana! Now I will wait to see what will come of it.

I have almost made up my mind, but there’s some confusion in my head, correct it if I don’t understand anything
1. stir up the dough, and what should be the initial proportions?
2.do not touch it for two days
3.then we take 50g of the mass from the middle, add 25g of water and 50g of flour, leave it warm
4. and how often should you feed? also pinch off from the middle? and keep warm? and when to clean in the chill?

1. stir up the dough, and what should be the initial proportions?

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 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.

[Anchic]

Anchic, Thank you!
I'll write it down to myself, otherwise everything will get messed up in my head again

And today I was my first time, I rolled it into a ball, cut it and hid it again.
Now I looked, after 3 hours, it seemed to have grown a little.

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 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.

oh-oh-oh-oh, analyzed and even more confused
- for 1 part of liquid, two parts of flour are taken, will it not completely get wet?
- from three grapes a sourdough pea will turn out, where does 50 g come from, which, moreover, need to be picked out of the total mass?

[Newbie]

Here's more from the Italian
Italian sourdough (Levito madre) - growing and care # 109



For Newbie




Here Nastya deduced on a banana
Italian sourdough (Levito madre) - growing and care # 63
And the video of the same Italian

for 1 part of liquid, two parts of flour are taken, will it not completely get wet?

Get wet, get wet! I always make noodle dough like this, for 1 part liquid 2 parts flour.

from three grapes, a sourdough pea will turn out, where does 50 g come from, which also need to be picked out of the total mass?

And you will drive them up. How many grams will you get? Plus, the same amount of water by weight, plus twice as much flour. If it turns out a little, then take not three grapes, but more.
I have 15g. banana + 15g. water + 60gr. flour. If it does not work out from the middle 50 gr. - I'll take less! You still have to throw it away, and then, when it comes into force, you can do more.

For Newbie
Here Nastya deduced on a banana
Italian sourdough (Levito madre) - growing and care # 63
And the video of the same Italian

but, well, I realized that two parts of flour are added to the mass of fruit, and not to the total mass of fruit + water
And Nastya immediately cuts the top

[Newbie]

Newbie, take:
For starter
25 grams of grapes or banana (mashed), 25 grams of water, 50 grams of flour. 25 + 25 + 50 = 100 gr.
After 2 days, remove the top layer, take from the center
For already leaven
50 grams of this starter, 25 grams of water, 50 grams of flour.

Simply kneading too little is also bad - in a larger volume the leaven develops differently, for the better.

The starter will be slightly softer than the starter itself, so the cut may not work. For the starter, the cuts are not important yet, kmk.

for 1 part of liquid, two parts of flour are taken, will it not completely get wet?
Get wet, get wet! I always make noodle dough like this, for 1 part liquid 2 parts flour.
Quote: Newbie from Today at 06:12 PM
from three grapes, a sourdough pea will turn out, where does 50 g come from, which also need to be picked out of the total mass?
And you will drive them up. How many grams will you get? Plus, the same amount of water by weight, plus twice as much flour. If it turns out a little, then take not three grapes, but more.
I have 15g. banana + 15g. water + 60gr. flour. If it does not work out from the middle 50 gr. - I'll take less! You still have to throw it away, and then, when it comes into force, you can do more.

judging by who is in what is much, and you should not bother, in the sense of calculating everything so meticulously, you must finally decide and ... how it turns out, so it turns out

Newbie, take:
For starter
25 grams of grapes or banana (mashed), 25 grams of water, 50 grams of flour. 25 + 25 + 50 = 100 gr.
After 2 days, remove the top layer, take from the center
For already leavening
50 grams of this starter, 25 grams of water, 50 grams of flour.
Simply kneading too little is also bad - in a larger volume the leaven develops differently, for the better.
The starter will be slightly softer than the starter itself.

ok, thanks, so I'll probably do it

25 grams of grapes or banana (mashed), 25 grams of water, 50 grams of flour. 25 + 25 + 50 = 100 gr.

Oh, it looks like I messed up and started explaining. I understood that I need fruit + water = liquid and flour is 2 times more liquid. Eh, tomorrow will have to redo ...

I watched some videos, of which I remembered my proportions. Apparently, indeed, everyone does it differently. Let it stand, it won't go, I'll redo it.

Oh, it looks like I messed up and started explaining. I understood that you need fruit + water = liquid and flour is 2 times more liquid. Eh, tomorrow will have to redo ...

and I also thought

Girls, it seems to me that now these grams are not very important. Yes, it's important to follow the recipe.But it is even more important to gain experience, to fill your hand, so that the eye will train to determine the degree of readiness of the leaven and the nose will understand what the correct leaven is.

My first Levita on honeysuckle began to sour. I fed her at about 13 o'clock, but she does not move up, only blurred, no bubbles. Either it is necessary, or is it my karma - eternal sourness. This is what we need to understand! Raise at least a month on different fruits, compare.

So, only the one who does nothing is not mistaken!

For starter
25 grams of grapes or banana (mashed), 25 grams of water, 50 grams of flour. 25 + 25 + 50 = 100 gr.

Girls, this is a starter! It's more liquid! And then the leaven goes through the grammets that you write.

[Tricia]

Tricia, Nastya, my month is 1.5 already, the sourdough itself is sour, but normal bread is not sour.

[Marina]

Marina, and on the second or third day how does the bread behave?

[Marina]

Marina, do you bake white or rye? I need sourdough for the snow-white bread, so that my harmful peasants eat.

[Tricia]

Tricia, Anastasia, I bake both black and white bread on it. It does not sour even after a week and remains quite soft. I experimented out of interest.
And also from my three-year practice: I feed my leaven once a week. From the whole piece I cut off 200g and feed it, in a film, in a jar and in a refrigerator, and wrap the rest of the "hungry" in a film and keep it in the refrigerator. This leftover is enough for me for two large breads: Borodino and white, each weighing about 1 kg + -.
And I never bathe her. Yes, it is sour, but not lemon even once. And her scent is very beautiful.

I wrap the rest of the "hungry" in plastic and keep in the refrigerator

I didn't understand a little .... for bread you use what piece, which is fed or which is hungry?

[Marina]

Marina, do you bake white or rye? I need sourdough for the snow-white bread, so that my harmful peasants eat.

Bake-it is loud! I baked in sourdough on 1 grade + CZ + VS, but I bake in HP with minimally cold fermentation in the refrigerator for 24 hours. Late last night I fed the main one, I fed the rest 1: 1: 1, tonight I will mix it in HP and put it in the refrigerator. Tomorrow evening or the day after tomorrow I will put it in HP straight from the refrigerator with a delay of 5-6 hours.
Mom uses it to bake French round breads in the oven, they come out with big holes and are not at all sour!

French round breads

Mom is Mom ....