Italian sourdough (Levito madre) - cultivation and care

there remained a cheap, unidentified one, I shoved it into the leaven and shoved it, and I didn't want to open a new pack in vain.

And then we want to bring out a good sourdough ... !! I immediately took Nordic, there are 13 squirrels ... and I don’t mind 200-odd rubles per pack, so I’ll take it out (if it works), then I’ll feed another ... Although, I experiment with other flour (Correct), in short I’ve sourdough, on different flour ...

big where you take it,

The first time I took it. In Magnet.
The first time I saw this. And I bought it. Squirrel 12. Stunned.

I feed every day 30-15-30 (sourdough-water-flour), only the first time I kept it for 48 hours, and then after 24 hours

pichal, maybe the flour is weak, you need to feed it every day?

I do not know. We buy flour in bags. So there are no identifying marks from her. Yes, even if she was weak, she had to rise and fall, but then nothing

Girls, whose leaven does not want to come to life in any way, try to pamper it with honey. Add half a teaspoon straight when feeding. And I still don't understand - you keep her warm, and feed her once every 48 hours? Why? Well, only at the first batch we leave it for 48 hours so that it starts up there. And then, if it's warm, then 1-2 times a day. We must look at the state.

[An]

An, so the same Italian in the video .... every 48 hours he feeds her there, and already 31 days!

watch as

So I'm afraid that even the first 48 hours were a lot, because it grew for me in 36 hours and by 48 mi fell to the original volume ...
Whom to listen to ...

big where you take it,
The first time I took it. In Magnet.

thanks, I'll take a closer look, but it seems like I haven't seen one like this here

there remained a cheap, unidentified one, I shoved it into the leaven and shoved it, and I didn't want to open a new pack in vain.
And then we want to bring out a good sourdough ... !! I took Nordic right away,

experience is more valuable than Nordic

And then we want to bring out a good sourdough ... !! I took Nordic right away,

I think so too, however, Nordic in our nearest store is 300 rubles for 2 kilos. But I also realized that yeast will not work on horseradish flour!
I plan to put the leftover sourdough into bread every 2 days after feeding, albeit with yeast for now. Or freeze these sourdough residues, and then mix in large volumes of dough and bake pizza, khachapuri, and pies at once so that the sourness is not heard in a large volume of dough.

Although, I'm experimenting with other flour (Correct), in short, I lead two leavens, on different flours ...

and how are you doing? Is the difference obvious? Is this Alekseevskaya correct?

[Trishka]

Trishka, I didn't look at the Italian, but Tanya-Admin writes that when kept warm, you need to feed her twice a day.

[30 grams of starter culture, 30 grams of water and 60 grams of flour]

Duc, this is when storing ready-made, but here we only display it ...
In short, I got confused to death ...
I found a good vidyuhu about her, but it's very interesting how she sends it to the refrigerator for storage, in proportion 30 grams of starter culture, 30 grams of water and 60 grams of flour, is it so that she does not starve or what ???

[Ksyusha]

Ksyusha, so she says that if the leaven begins to fall off, then it is already necessary to feed. Even if two days have not passed.

Yes, here I already understand, Sho Italians are Italians, and we have our own Pestnya ...
In short, I don’t know whether to start a new one ...
Should I go for another Nordic or something to look for ... that's what the Child would not have fun with, just not ...

and how are you doing? Is the difference obvious? Is this Alekseevskaya correct?

on the left with Nordic flour, on the right with Alekseevsk (correct) flour ...
on the left the container is wider and it is lower ... on the right the glass is narrower and it is higher ...
and also, when kneading, the dough with Nordic is steeper than with Alekseevskaya (it sticks to my hands, I add 2 grams of flour) although I do everything the same ...
today is the week ...

[Elena]

Elena, beautiful ....
Do you feed every day?
And did you stand the first 48 hours, or did you look at the sourdough itself, how did it grow and feed it?

[Elena]

Elena, beautiful ....
Do you feed every day?
And did you stand the first 48 hours, or did you look at the sourdough itself, how did it grow and feed it?

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


This morning, 36 o'clock ...

I feed every day 30-15-30 (leaven-water-flour), only the first time I kept it for 48 hours, and then after 24 hours

on the left with Nordic flour, on the right with Alekseevsk (correct) flour ...

excellent leavens !!! and Nordic, yes, it will be more pokuchery. But she is in / s, and Alekseevskaya 1st. I wonder if there is a difference and why they take premium flour when there is more protein in varietal and whole grains

and Alekseevskaya 1st

I will not argue, there is no packaging ... but it seems to be top grade too. Correct!

I will not argue, there is no packaging ... but it seems to be top grade too. Correct!

I also doubted, but if Correct (well, such a reddish-blue package), then 1 grade for sure

[Lenus]

LenusThank you

, only the first time I held it for 48 hours, and then after 24 hours

Len, but these 48 hours, how did she behave?
Here it rose to the peak, and fell with a sapsem ...
Maybe I just had it liquid, that's why it matured so quickly and managed to fall?

Maybe I just had it liquid

why did it turn out liquid?

[Newbie]

Newbie, flour can take different amounts of water. Plus, the berries / fruits also have liquid, so the dough doesn't turn out steep enough at first. During the first kneading, I also added flour to my own, because it was also "thin" - the banana was not such a dry fruit.

Well, it's obvious that there is some kind of life on Mars in sourdough! But sour, infection! Gluten is all in the trash, even Macfa + dry gluten. But it smells ok, nothing unpleasant, no mold. This is puzzling. What is developing there?


I will try to feed as needed - as hungry - once or twice a day, if necessary.
I fed, folded, kneaded, it turned out even layered. Let's see!

Nastya, in my opinion, she looks fine.
How do you see that "gluten in the trash"?)
Well ... she's still young ...

Len, but these 48 hours, how did she behave?

I showed the photo what she was after 36 hours

How do you see that "gluten in the trash"?)

I remember what sourdough was right after kneading - a sticky dough, a little cooler than for a ciabbata. And then it just blurred into a puddle, although there are bubbles. There are no gluten threads anymore, the condition is close to putty. When stirring in water, the gluten threads do not float, but just water with flour is obtained - clearly the action of the acid, which destroyed all its threads.

[Tricia]

Tricia, Nastya, try to feed her with more flour in the next feeding. The moisture content of the flour also affects. I was very dry and I could barely knead. The sourdough was as tough as the noodle dough. Now the flour is different and more moist. You have to take a little more flour and the sourdough is still softer and grows faster even in the refrigerator.

[Tricia]

Tricia, Nastya, you are pretty, with pimples!

36 hours

You can see that it is in bubbles, but does not try to run away, but I have, apparently due to the fact that it is liquid, I tried to escape, but in the end it stopped !!!

Now I looked, vapsche neither gugu nor mm did not grow, what for a miscarriage ???

liquid turned out

Well, I did it according to the recipe, and it came out somewhat watery.
I did this:
Banana: Premium flour Makfa 100 grams + 50 grams of durum, banana + water = 150 grams.

mine is bubbling, let's see what happens next.I made 50 bananas, 50 water, 100 flour - cool, you can't turn it, now after a day it has thinned out a little.

this starter needs to be fed every day !!!!!!

I put a video with an Italian in order to look at the kneading technique. He deduced on raisins, and on the first day he brought in liquid sourdough, we deduce on fruits in a dry way. The fact that he feeds his sourdough once every 48 hours is not an example for us. I have never developed any raisins, but I was told that such a leaven sour, I did not try. It is possible that it is also non-acidic, I didn’t, I don’t know.

The first month is feeding good yeast and suppression of pathogenic microflora.

In 24 hours, the sourdough eats up all the flour and lactic acid bacteria develop further, hence the acid and stickiness.

Feed her at least two weeks every day, then refrigerate and feed her every three to four days.

With good heat, the sourdough is fed twice a day.

Then it will get stronger and feeding every two days will not be critical, and for the first month it is an unstable "organism".

Do not leave the old dough in sourdough, take it from the middle for feeding, take a little, 25-30 grams. This is enough to grow the correct non-acidic leaven.

It is a pity to throw away the rest of the feeding, add the leftovers to the pancakes, do not forget to add soda, since these leftovers are still an incorrect sourdough, in fact, just dough and you should not rely on its lifting forces.



Girls, I'm sorry if there was a cut, I just feel sorry for your efforts, time and products ...

I didn’t watch all these numerous videos.
They all say different things ...
As I watched the first one that Nastya Bozhedarka gave me, I follow him.
Dot.
What to spray.
The technology was immediately clear.
Take from the middle and feed.

The technology was immediately clear.
Take from the middle and feed.

Here it is, girls. How did I personally start.
I like it.

sorry if there was a cut, I just feel sorry for your efforts, time and products ...

Good criticism and good advice is always good, on the contrary, thank you very much!

And mine is like this today, in two days not a gugu, there are a couple of bubbles below, but that's not what I understand ...
What to do with it, throw it out ...?

yes, practically none, did you feed her?

Well, higher, every 48 hours, but it seems not correct ...
It is necessary to start a new one or something ... there is a sweet pear, stir it up on it or something

I've also decided to throw these two away and start a new one. Should I try on an apple? In the video from Mamusi, the girl says that she has her first apple.

Quote: Bozhedarka from Today at 09:34
sorry if there was a cut, I just feel sorry for your efforts, time and products ...
Good criticism and good advice is always good, on the contrary, thank you very much!

+1.
Nastya, thank you very much for your timely criticism and advice!

[Ksyusha]

Ksyusha, I would probably try to start a new one. Or try to feed this one with honey (just half a teaspoon for 25g of sourdough). If it hatches, then feed it further, no - in the trash. When I leave for two weeks on vacation, I feed my rye before leaving and then it is on a starvation diet for two weeks. Upon my return, I pick out a drop from the middle, literally 5g, and feed it with the addition of honey. Rye I have 100% moisture, so I give her water and flour 30g each. And I leave it on the table for a day. So far, we have been able to revive all the time. After this feeding, I take most of it for baking bread, and I feed the rest just with flour and water and in the refrigerator until the next baking (I keep it on the table for an hour and then in the cold).

Girls, thanks.
I'll look until evening, and then I'll decide.
And the new one has already been kneaded on a pear, another "hundredth Chinese attempt" ..

I like it

So I talked about this video, everything is clear and understandable from it.

Well, higher, every 48 hours, but it seems not correct ...

Well, I mean when it was the last time.

Ksyusha, I would probably try to start a new one.Or try to feed this one with honey (just half a teaspoon for 25g of sourdough). If it hatches, then feed it further, no - in the trash. When I leave for two weeks on vacation, I feed my rye before leaving and then it is on a starvation diet for two weeks. Upon my return, I pick out a drop from the middle, literally 5g, and feed it with the addition of honey. Rye I have 100% moisture, so I give her water and flour 30g each. And I leave it on the table for a day. So far, we have been able to revive all the time. After this feeding, I take most of it for baking bread, and I feed the rest just with flour and water and in the refrigerator until the next baking (I keep it on the table for an hour and then in the cold).

yes, I would also try, before throwing it away, I would give, so to speak, one last chance, but I always have time to throw it away))
thanks for the valuable advice

mine has grown up already, maybe it won't be blown away by the evening for the first feeding. So weird - yeast grew out of nothing)

I put a new one, again on a banana, the apple turned out to be sour.

With another beginning

With another beginning

I hope this time we will succeed!

And I decided to make fun of my leaven a little. The day before yesterday I fed her for the first time, kept her on the table for three hours and put her in the refrigerator. She also bubbled up pretty well on the table. In the refrigerator, she literally grew a little bit in a day and a half. This morning I took it out for rewarming and the next feeding. While she waited for dinner, she doubled.

Now I have fed her and while she is standing on the table, then I will send her back to the refrigerator. By the way, the gluten in my starter culture did not break down, there was almost no acid in the taste. It smells more or less normal, there is also a banana flavor - I started to take it out on a banana.

Shock therapy arranged for her!

And I threw out both of my two, but not quite ...
I took a spoon from each, a little water and just a drop of honey, kneaded with flour, rolled it, twisted it, cut it and put it in a glass ... I'll see what happens tomorrow

Hopefully

And I

she doubled

Great, so cute!

Last night, I didn't manage to feed my leaven, I fed it this morning ... and now, 6 hours have passed. And now, what I have already seen

As usual, to the left with Nordic flour, to the right Alekseevskaya ...
And what we see .. the right is already rushing ... and not very much on the left ... although the glass has already changed on the left ...
And here, on the contrary, on the right with Nordic, on the left Alekseevskaya, top view

Well, what was required to be proved, the flour must be of high quality!

As usual, to the left with Nordic flour, to the right Alekseevskaya ...
And what we see .. the right is already rushing ... and not very much on the left ... although the glass has already changed on the left ...

she is ... shapeless

Well, what was required to be proved, the flour must be of high quality!

I didn’t understand something, but if rushing, is it bad?

[Anchic, Anna]

Anchic, Anna, the experiment was successful! Good starter culture!
Helen, Elena, Good flour, it is good! We have never seen Nordika at all. Today I went shopping, looked specifically, all premium flour with a protein content of 10-10.3-10.6 grams. One was Altai, I forgot the name, 12 grams, but there was 10 kg, and to drag to the other end of the city ...

[Natasha * Chamomile]

Shock therapy arranged for her!

You won't be spoiled for me. I just read somewhere here (either Lena-Funtik wrote, or Bozhedarka gave a link) that lactic acid bacteria develop worse in the refrigerator and, accordingly, acid accumulates less. Well, I decided to try to remove the leaven under these conditions. It won't work, then I'll try in warmth, like all normal people
Natasha * Chamomile, but it's too early to judge. Only the second time I fed her. I'll feed her again in two days. I will not bake with it before the fifth feeding, I think so.