Painting
Rita, feed some more. You and I have different raw materials and your leaven is still very young. Mine was on grapes and I grew it on Italian flour in water. The other was raised on our flour and only a little Italian. Both grew up normal. Yours just smells like kvass, a normal bread smell, you still have it very young. Bread with the wrong sourdough will not work, but you have excellent bread and pancakes. So everything is going as it should.
Trishka
Girls, I'm mulberry.

the doctor had, like everything more or less, the hospital is canceled, the remnants of the "sore", here they have had some kind of casualty, they affect.


Wait tomorrow with.
Natasha * Chamomile
Quote: Trishka
Girls, I'm mulberry.
Ksyusha, I'm very glad that everything is fine! We are waiting for the report!
Trishka
Natashathank you!
Anchic
Ksyusha , it's good that everything worked out. Now it's up to the leaven
Trishka
Aha, already hands
mamusi
Quote: Painting

Rita, feed some more. You and I have different raw materials and your leaven is still very young. Mine was on grapes and I grew it on Italian flour in water. The other was raised on our flour and only a little Italian. Both grew up normal. Yours just smells like kvass, a normal bread smell, you still have it very young. Bread with the wrong sourdough will not work, but you have excellent bread and pancakes. So everything is going as it should.
Okay, I'll feed you.
I also have grapes. Own. Home.
Painting
Rit, yours is frozen, and mine was fresh and the bubbles are bursting and slightly fermented.
mamusi
Quote: Painting
Rit, yours is frozen, and mine was fresh and the bubbles are bursting and slightly fermented.
Tomochka, a little later, I think to put a banana too ...
I will solve all the problems with the dogs.
And then the head is not so full and there is no mood ...
And this one I will feed and feed ...
I took it out of the refrigerator an hour ago.
ladnomarina
Quote: Trishka
Girls, I'm mulberry.
What did the doctor appoint? At least fluuro needs to be done
Trishka
Quote: ladnomarina
appointed doctor

Yes, all the rules, I have my own appointments, every six months I go through scheduled maintenance, now they decide to send to the group or not ... I think it's useless, I've already gone, they don't give anything.



Better let's talk about leaven, otherwise they will knock on the pumpkin ...
Helen
I also started this leaven on persimmon!
50g puree + 25g water + 110g flour Nordic (50g flour was not enough, added, added, in the end 110g turned out) In the evening I will feed 50 + 25 + 50
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
This morning, 36 o'clock ...
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
Natasha * Chamomile
I'll tell you a little about my leaven. I took out 35 grams. banana 35 gr. water and 70 gr. flour. It turned out to be watery. Okay. 48 hours had passed this morning and she had to be fed. I looked at the bank, and there ... It increased 4 times! Well, okay, I fed her. 50:50:25, it turned out to be watery, and I added another 10-15 grams of flour. 8 hours have passed and it has already tripled! She's only three days old! What is she doing?! There is no sour smell and taste, it smells like a banana!
P.S. I put another one. Water + fruit 1 part: flour 2 parts. It turned out to be the same consistency as in all videos. Eh, in vain I threw out the first!
Tricia
Natasha, Congratulations!!!
This is the result!

Eh, and mine is. Bubbles slightly, but does not grow. It only increased by half and that's it. I'm sad, ehehe.
Natasha * Chamomile
Helen, Elenahow beautiful, sunny!
Tricia, Nastya, Thank you! Only now I think I'll have to feed again tomorrow!

Quote: Tricia
Eh, and mine is. Bubbles slightly, but does not grow. It only increased by half and that's it.
Maybe another one should be delivered?
Maybe this is because you get more flour than sourdough, and she needs more time to eat all this flour?
Tricia
Quote: Natasha * Chamomile
Maybe this is because you get more flour than sourdough, and she needs more time to eat all this flour?
And there was a day, and a half, and two and .... Curved arms cannot be inserted correctly.

Yes, there are already two of them, leaven, growing. But you're right, I'll put another one on a banana, thinner. Just bought MacFoo!

I will continue to feed, maybe I will feed more.
Trishka
Quote: Helen
I also started this leaven on persimmon!
Gyyyy, I could not resist, what a yellowish beauty!




Girls, all the tricks, everyone will definitely succeed!
Helen
Natasha * Chamomile, Trishka, Thank you! Yes, I wanted to do it for a long time, but I still could not dare ... Well ... how he will lead himself, I do not know .. I will report ..
Trishka
Well, and I came with as promised.
My Levita is on grapes and on a banana.
The first day.
I also kneaded the jars.

Grape: Flour (Makfa w / c) 150 grams, grapes (crushed) + water = 135 grams.
I remembered about durum when I had already mixed everything
Italian sourdough (Levito madre) - cultivation and care
Banana: Premium flour Makfa 100 grams + 50 grams of durum, banana + water = 150 grams.
Italian sourdough (Levito madre) - cultivation and care
Both are in jars.
Italian sourdough (Levito madre) - cultivation and care
ladnomarina
Quote: Helen
I also started this leaven on persimmon!
This is a good idea! Persimmon is sweet, it will develop well





Ksyusha, with a start!
Trishka
Quote: ladnomarina
Ksyusha, with initiative
!

And mine began to grow, mlina, that's enough cans ...
ladnomarina
Ksyusha, well, you will take 50gr from her, the volume will be the same
Trishka
Well yes....
Or maybe she will calm down
Scarecrow
Trishka,

In theory, a can is not enough for you.))) The growth of an active sourdough by 3-4 times is the norm. You are good if at 2 and that's it, then the stratosphere)).
Natasha * Chamomile
Quote: Trishka
And mine began to grow, mlina, that's enough cans ...
Hee hee! Mine has grown almost to the top of half a liter! I’m thinking, will it stop or transfer it to a large one? Okay, I'll put it in a cup, it won't run any further!
Ksyusha, did you put it today or yesterday? She's nimble! On the second day I flooded so !!!
Trishka
Quote: Scarecrow
will not be enough.
Uzbagoila ...




Quote: Natasha * Chamomile
Today
Duc, wrote above, today!




What to shift to a liter?
Natasha * Chamomile
Quote: Trishka
Duc, wrote above, today!
Whoa! Well, she's generally a quickie!
Trishka
Banks prepared, I'll see what will be in the evening.
ninza
Oh, girls, I look and admire your starter cultures. I myself am gradually ripening for this leaven. As soon as the repair is over, immediately for the leaven.
Tricia
So, yesterday I baked bread from the remnants of a banana (150 g) to "realize" the taste. Of course, I mixed in a little yeast. It turned out to be interesting! The husband said that he smells sour, but the bread itself is not sour. A slight sourness was noticeable to me, but not critical. Sonny also ate, he liked the format of a small loaf.
Today I will also put the dough on the leftover sourdough, let them get used to it little by little.
Trishka
Tricia, Nastya, and there are no pictures?
Congratulations on your first bread!
Tricia
Thank you!
I didn't take him for bread either ...
I'll look for it, we can still have a piece ... A small loaf came out - 150 leaven, 50 water, 100 flour (all the flour ran out yesterday, damn it). I just didn't think that it would be interesting to anyone with yeast, and not with pure sourdough.
Trishka
Quote: Tricia
a piece
!
ladnomarina
Nastya, with a start!
Tricia
Italian sourdough (Levito madre) - cultivation and care
Italian sourdough (Levito madre) - cultivation and care
The little hump remained. And yesterday it stopped a little.
Now it smells like leaven, that is, a little sourness. Not kvass, the smell is softer.

Ksyusha, Marina! Thank you for your congratulations .
Only I myself do not yet feel the achievement, but with yeast.
Trishka
What a pretty, porous!
Well, what about the yeast, the main thing is already baked!
Bozhedarka
The leaven will ripen and there will be no acid. I left my dough in the kitchen for a day and a half and only then baked it, it happened like this, I was afraid that it would acidify, but there was no acid. Just do not put it in a hot place, as lactic acid bacteria develop in the heat and suppress yeast, therefore the leavens acidify, the dough fermented in the cold tastes better than in a hot room. Choose jars long, narrow. Accordingly, the leaven clings to the walls and grows, in a wide container, it spreads and seems to be blown away. All the power of Levito is at its core. I checked it myself, so I advise you.And one more thing, cover the jars with a towel or put them in the closet, Levito Madre bacteria does not like sunlight. I have never added yeast to the dough with Levito, even a very young one, let it be better for the dough to stand longer or add Levito more than bread with yeast (I have an intolerance to them)




anyone interested in the temperature for starter cultures

🔗







Quote: Helen
I also started this leaven on persimmon!
my dream!!!! persimmon Levito is the most vigorous! I missed the season, which I regret.




Trishka, beauty, but will run away!




Tricia,
Trishka
Quote: Bozhedarka
but will run away
Now I looked, a little more than half of 0.5 liters. jars, what will run away during the night?
Tricia
Quote: Bozhedarka
And one more thing, cover the jars with a towel or put them in the closet, Levito Madre bacteria does not like sunlight.

Well, thank you!!! And I stood in the light !!!
Trishka
In my closet, on top of the hood, but covered with a glass lid, not tight.
Tricia
Damn, girls! I have a feeling that I am the most crooked and bad here!
What a smart girl you are: both the leavens spike and they hold bread!
You just inspire me that I will have everything!
Bozhedarka
Quote: Trishka
what will run away during the night?
and who foresees her, Italian




Quote: Tricia
and I will have everything!
of course it will be!




the bread turned out!




Trishka, if this is the first day, then nothing, but later you need to take the dishes with a margin.
Trishka
Quote: Bozhedarka
first day,
Well, yes, the first one!
I hope it won't get away overnight!
Girls, everyone with the Coming
ladnomarina
Happy girls! Everything will be fine!
Natasha * Chamomile
Italian sourdough (Levito madre) - cultivation and care
Girls, I congratulate everyone on the holiday! I wish you health, happiness, luck, prosperity!
I had to feed the leaven today that almost ran away yesterday. Today is her fourth day. She settled down a little overnight. The sour taste and smell of green apples appeared! I used to think, how can sourdough smell like apples ?! But it really is!
Trishka
Girls, Happy Spring, Warmth and Sunshine !!!
Italian sourdough (Levito madre) - cultivation and care




And mine are both two ...
The grape has grown by 2/3 cans.
And the banana to the brim, slightly removed the top with a spoon and left it that way, putting it in a larger plastic box for safety net, if it runs away, then at least not by.
I will watch
Trishka
Girls, everybody!
Well ... my report and first feeding ...
Yesterday I transferred my sourdoughs to other jars, as the banana ran away ...
Italian sourdough (Levito madre) - cultivation and care

By the evening (yesterday) the banana had grown well, and by the morning it had fallen to its original volume ... the grape had grown, and also fell ...
This morning, 48 hours have passed ...
Italian sourdough (Levito madre) - cultivation and care
I don't know, maybe I should have fed the banana yesterday, when it was at its peak ???
But, I decided not to deviate from the recipe, right or wrong, time will tell.
In short, today, as expected, after 48 hours I fed them, according to the 60/30/60 scheme, with the addition of durum, by eye, I did not measure.
I had to add another spoon to the banana flour, it was not at all mixable!
The grape was behaving "more decently", everything was mixed well.
Grapes on the left, banana on the right.
Italian sourdough (Levito madre) - cultivation and care
I put it in 800 gram jars, and covered it with lids, did not screw it tightly.
Italian sourdough (Levito madre) - cultivation and care
I want to add that banana has a smell, almost the smell of vomit, whether it has stopped, or it should be, I don't know, but it's terrible ...
I will watch how they behave further and

I also wanted to ask, maybe I'll ask stupidity.
Do I need to spill boiling water on bowls, cans before each feeding, or not?
You can just wash and that's it, otherwise they write that everything must be sterile ...
Painting
Ksyusha, I am far from being a guru in leaven, I have been raising my Levito for almost three years. But I never spilled anything with boiling water. Just wash everything with soda and that's it. I didn't bathe either. The leaven is good, not slimy, without an unpleasant odor. It smells like apples, then flowers. Now he generally lives in a film and in a plastic container and everything is fine too.
Raduga0808
Quote: Trishka
everything must be sterile ...
If the edges of the container are lubricated with oil, how will it be sterile?
I delivered a few days ago, I also want to grow.
I do not spar anything.I washed it well, wiped it with a paper towel or in the dishwasher, smeared the edge with oil and stood.
I didn’t understand the smell either, it’s strange.
Well, let's see.
Trishka
Quote: Raduga0808
oil the edges of the container
What for?
I understood everything, thanks girls, so I won't go crazy, I'll just wash!




Quote: Painting
I have been raising for almost three years
For this alone, you can safely call the Guru!

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