Italian sourdough (Levito madre) - cultivation and care

Mom is Mom ....

Ksyusha, she is still learning))) She always baked pies / cakes, bread used to be in HP only, but a little more months ago she started a Levite and is playing now.
For a long time they could not debug the baking process, since the oven was on her unheated veranda, the bread did not rise (
I found a cast-iron pan, like Stout, unscrewed the handle, it bakes in it like "under the dome" - that's how it works! Learning to shape on Instagram! It seems my mother was carried away!



This is my

[Ksyusha]

Ksyusha , I bake on a hungry residue. It turns out I have it without feeding for 10 days, before baking. Before baking, I orthosis a piece, feed it and then start dough and bake on it.

[marina-asti]

marina-asti, Marish, what bread!
Does mom have a recipe, or is it all on a whim?



Painting, Tom, don't you feed the one you put in storage in front of the refrigerator?

[marina-asti]

marina-astiwhat holes mom gets! Bread

What wonderful breads! An interesting process in the oven. I have a 5 liter cast iron cauldron with a flat lid. Sometimes I use the lid as a frying pan. And what if you heat them upside down in the oven and put the bread in there? How does mom put a cold dome on a chugunyava? And what about the workpiece? I drag the dough piece onto an inverted preheated baking sheet with parchment

Here, for comparison, banana and grape. She fed at the same time, the same weight, 100 g of sourdough, 45 water and 100 premium flour. Photo 3 hours after feeding. Banana is always slightly more luxurious than grape. They are the same in baked goods. The photo on the phone is level, the gallery and the forum are uploaded sideways.

[Anastasia]

Anastasia, do you store them in plastic jars?

How beautiful they are, the banana is just yellow!
And mine seems to be the first not successful, now I looked, it is not in one eye at all, apparently the raisins were so-so caught and the expired flour did not give a ride ...
Nothing, I'll put it on grapes and fresh flour ...

Anastasia, do you store them in plastic jars?

Yes

pine straight yellow

and I kept thinking that it seemed to me so, although there is no banana there for a long time.

[Ksyusha]

Ksyusha , she took the French recipe from Olga PekarKo on Instagram

🔗

ladnomarina, yes, Marina! He bakes on the lid, covers it with a saucepan itself; I haven’t gotten the hang of it yet, and there is no correct proofing basket yet.

We thought with her on a cast-iron cauldron of 5 liters, but before buying, we decided to try the saucepan, I still had it idle.

Heats up the entire pan in the oven, then removes the "dome", the blank on the lid, closes the "dome".
Taking into account the cold room and the fast-cooling oven, this is still a way out.

[Ksyusha]

Ksyusha , I take all the starter, for example, 500g. I cut off 200g and feed them, in a foil in a jar and in a refrigerator. I keep the remaining 300g in a hungry body and use it for baking for a week. I feed immediately before baking. More often in the evening, an hour warm and a night in the refrigerator.

I take all the starter, for example 500g. I cut off 200g and feed them, in a foil in a jar and in a refrigerator. I keep the remaining 300g in a hungry body and use it for baking for a week. I feed immediately before baking. More often in the evening, an hour warm and a night in the refrigerator.

brilliant !!!

[marina-asti, Marina]

marina-asti, Marinawhat bread !!!

mine seems to be the first not successful, now I looked, it is not in one eye at all

Ksyusha, maybe it's too early for her?
And I put a new one in the morning. 35gr. banana + 35g. water + 70gr. flour

And I put a new one in the morning. 35gr. banana + 35g. water + 70gr. flour

but it is possible for beginners to take pictures day after day of breeding Levito, otherwise I am so sorry that I did not.

but it is possible for beginners to take pictures day after day of breeding Levito, otherwise I am so sorry that I did not.

This would be good, but only this should be done by a person who has a positive experience in breeding ferments, and I only have a negative one.

That would be good, but only this should be done by a person who has a positive experience in breeding ferments, and I only have a negative one.

I'm from the same series, so I didn't take a photo, I thought it wouldn't work as usual. But it worked! So do it all the same if it's not difficult for you.

throw off the workpiece to the bottom of the pan until you catch it

Thanks for the answer. Do not buy a five-liter one, it is very high even for an oven of 74 liters. I have the guides attached at the bottom, so the baked goods are between 1 and 2 levels. First, I put it on an inverted pan on parchment under a light bulb for 30 minutes, covering it like a dome with a cut baking sleeve, then I pull it out, turn it on with another inverted pan and some water to the bottom, I have a recess for this, at 240 degrees. While it is heating for 15 minutes, I grease the workpiece with a brush with warm water 10 minutes before baking, and cut it. Into the heated one, pulling out the uncoiled, inverted mug, I drag it with the parchment, putting it end-to-end. After 10 minutes, I reduce the temperature to 220 degrees. Only 30min baking. I also transferred it to the lid when it was warmed up, only I cut out the round parchment more in diameter, and put it on a large wooden cutting board, not thick

[Volume]

Volume, thanks for this method, really brilliant!

Is it too early for her?

I don't know, tomorrow I'll see how she is ...

I can take pictures, but I can't vouch for the result.
On Thursday I'll put on a new one:

if after tomorrow's visit to the pulmonologist, they will not be taken to the hospital ...

1) on grapes.
2) on a banana.
I will try

Ksyusha, if anything, alcohol wraps are effective

I can take pictures

Ksyusha, do it. I even have a jar that is not suitable for a photo - with a label, I was not going to show it to anyone.

if after tomorrow's visit to the pulmonologist, they will not be taken to the hospital ...

I hope all be fine.

alcohol

No, I have such a sore that if only inside!

Hopefully

And I, as they say, she (Nadezhda) dies last.
Girls, thanks for your attention!



And so, wait for "News from the fields" ...

[Levite's diary]

Levite's diary
Attention! I messed up with numbers !!! See the correct aspect ratio in the video on the pages at the beginning of the topic !!

1.
Levita honeysuckle day 1, 2.5.

No activity and bubbles, very swollen. The smell is pleasant, hefty, more fermented milk. The condition of the putty.
Levita honeysuckle day 3

I fed 50 starter, 50 water, 100 flour + gluten powder 1/4 tsp.
Levita honeysuckle day 4

Evening on March 5, after a quarter of a day with feeding: the smell is pleasant, strong with sourness. The gingerbread man has risen slightly, but has not yet blurred, but has rounded, bubbles are clearly visible inside.
Observations on Leviticus honeysuckle.
The acidity is already fair. The gingerbread man does not keep its shape, swells, gluten is severely destroyed. Even on the first day it was like putty, the gluten threads are not noticeable. My flour is complete bullshit, I have to take a stronger one. I don't have one, strengthened the renewed starter with dry gluten. Don't take sour fruits! Destroys gluten too much.
Compared to the starter of the Italian chef - no comparison! Didn't get up at all.
2.
Levita banana day 1-2

Levita banana day 3

50 starter, 50 water, 100 flour + gluten 1/4 tsp.

Observations on Levita Banana
Even the starter has activity, bubbles. Threads of gluten are visible. There is no sour smell.
After feeding from the starter on the same day, the sourdough was filled in half, bubbles are visible, the rounded top - the bun did not swell!
Definitely only sweet fruits and at least some of the strong flour! Otherwise, there will be no correct development of microorganisms.

PS Damn, the collages are crooked and oblique, I don't understand anything ... And somewhere else in the dates and photos I made a mistake, it seems.

[Tricia]

Tricia, Thank you!!!! at least beginners will know how it originates.

Ksyusha , she took the French recipe from Olga PekarKo on Instagram

🔗

ladnomarina, yes, Marina! He bakes on the lid, covers it with a saucepan itself; throwing the workpiece to the bottom of the pan until you get the hang of it, and there is no correct proofing basket yet

thanks for the link, the bread turned out to be very tasty and soft.

[Bozhedarka]

Bozhedarka, Anastasia, what do you mean. From my crooked photos, in my opinion, nothing is clear at all. And I am such a "straight-handed" leavener ...

[Tricia]

Triciaon the contrary, everything is clearly visible. And the leaven is well born, now it will be fed and fed, from each feeding it will become stronger and more magnificent. And soon you will photograph the bread. And I sort of inserted a straight photo, but no, I lay sideways




And, it seems to me, those who have gathered here are those who have not grown together with sour bread, and whose health does not allow yeast bread to eat. I brought out wheat more than once, but a little to the left to the right and sour the bread. And Levito forgot and stood still, all the same, the bread never sour. But at the same time I also keep rye sourdough, since it is best to bake rye on it (in my opinion) and it is just as uncaptious as Levito.

There is no sour smell.

How interesting, Nastya.
I have the smell of "kvass".
I bake on it. The bread is normal and tasty.
But the leaven itself has the smell of kvass. Before feeding, from the refrigerator.
I have not tried to withdraw the banana yet. The mood is not right now. But I want to try later.

who have not grown together with sour bread, and their health does not allow yeast bread to eat.

Not necessarily health does not allow eating yeast. We have it, but I want a starter. The sourdough bread has a very indescribably tasty aroma. And the crumb is even different to the touch. I still made it on ripe dough - it was also tasty, but still a little different bread. And I'm also interested in baking with leaven

Concerning the "hungry" leaven.
Here, in plastic, she was starving for 10 days in plastic and next to it in a film. She's already swollen with hunger, dear. It tastes sour, but not very.


This is she in a cut

And this is fed for kneading and after a night in the refrigerator


And for three years I have never bathed her before feeding for baking. The bread is excellent, it doesn't turn sour even after a week.
I even add a little sour apple puree to Borodinsky so that there is a pronounced sourness in the bread.

[Tomochka]

crumb even to the touch different

+1

About the "hungry" leaven

Tomochka, what about the smell?
Everyone writes "not sour" ... But it tastes.
And I'm interested in "smell".
Tomochkahow does it smell after the fridge?
Whether there is a smell kvass?
Mine is, but the bread does not sour. And the bread is delicious.
And it doesn't get stale for a week. I am alone at home and have finished eating a loaf for a long time (about a week). Until the very last day, the crumb of my half-rye bread was elastic.

[Tricia]

necessarily health does not allow eating yeast. We allow, but I want a starter

Subscribe to each word m!
Tricia, Nastya, you can see everything very well, well done for uploading pictures.
Thank you !

And I threw out mine, put my nose in there today .... and there is mold ..... apparently I have all the raisins like this, I put it on it, and also only the mold has grown, raisins for the waste, it's good a little of it. ..

50 starter, 50 water, 100 flour

Is it really necessary to feed according to such a scheme, I even realized that 1 part of the starter is 1 part of flour and 1/2 part of water, no?



Yes, something I absolutely, "the further into the forest, the thicker the partisans" ...

Quote: Tricia from Today at 04:00
50 starter, 50 water, 100 flour
Is it really necessary to feed according to this scheme, I even realized that 1 part of the starter is 1 part of flour and 1/2 part of water, no?

I also understood the same. Or set foot again?

Ksyusha, how was your visit to the doctor?

[Natasha]

Natasha, I will go by 14.00

set foot again

Oh, there are already two of us

I’ll go by 14.00

Clear.
No, Ksyusha, I looked at everything carefully. All the same, 1: 1: 0.5 sourdough: flour: water. And here in the subject, and in different videos.
So, all is not lost yet.
And liquid yeast, too, did not work for me, it got moldy. Probably such raisins too.

1:1:0,5

So I am about the same

Girls, then I messed up! It's just that I have some kind of dry flour, if the water is 0.5, then I can't knead it, I'm rolling without a rolling pin. Do according to your numbers, ignore me!
And if it's too liquid, it’s nafig (((.

if it's too liquid, it’s peroxidized for me

So, I thought so, you said that the leaven is sour, so feed it in this proportion!

[Natasha]

Natasha, Yes! I just remembered that for the first time I added flour, because I was afraid of eternal acid. So you can not rely on my experiment "A la Levita", I am not doing it according to science.
I wrote in red in my diary that there was a mistake in the proportions so that people would not be misled.

This is she in a cut

and how to feed such a slice? shake hands?

to hammer

Add some water, beat a little, then stir in flour

Thank you all for your support!

[Nastya]

Nastya, I, too, before, as soon as I didn’t get out with this acid, therefore I assumed!

Maybe you can use "you"?

Maybe you can use "you"?

It is high time

[Natasha]

Maybe you can use "you"?

Natasha! and I, like, already! Of course you even need to!

Add some water, beat a little, then stir in flour

ah-ah, why didn't I realize that first I need to dilute with some water

Always happy to help

Natasha! and I, like, already! Of course you even need to!

And I have it and it is written that with me on you!

[mamusi, Ritochka]

mamusi, Ritochka, I will be sour even where there is no trace of sour. Therefore, I can say about my leaven that it sour like sour leaves (hare bush).
By smell. Mine smells like apples when the autumn garden stands after the rain. And sometimes a slight scent of spring flowers. I attribute this to the grade of flour. Now I feed "White-Tender" and the leaven smells of spring and snowdrops, and when I fed Stary Oskolskaya and Lipetsk, it smelled like apples.
She smelled like kvass on the third / fourth day, when I took her out in a jar of water, and now there is no such smell at all.
And the bread on it is really delicious. My others refuse to eat. Either this or none.

By smell. Mine smells like apples when the autumn garden stands after the rain. And sometimes a slight scent of spring flowers. I attribute this to the grade of flour. Now I feed "White-Tender" and the leaven smells of spring and snowdrops, and when I fed Stary Oskolskaya and Lipetsk, it smelled like apples.
She smelled like kvass on the third / fourth day, when I took her out in a jar of water, and now there is no such smell at all.
And the bread on it is really delicious. My others refuse to eat. Either this or none.

well everything, doing
and what did you take her out on?

[Newbie]

Newbie, on the Moldavian Isabella. Rinsed with cool water, did not particularly soap. She took the burst berries.

She smelled like kvass on the third / fourth day

It means that something is wrong with me.
But hungry she smells like that. I'll feed you some more.