Italian sourdough (Levito madre) - cultivation and care

Yes, I want to try, but it seems that it is very troublesome with her. In general, I will muster my strength and do it. It seems to me that this leaven should raise the dough faster than the regular one? Girls, and how much should be added to bread about, instead of yeast, to bake in a bread machine?

[Sails]

Sails, Elena, no, the leaven raises the dough more slowly than the yeast. But this one is faster than any other. The Levito Madre family of leavens is the strongest leaven. For ordinary dough (bread), ready-made sourdough is 30% of the mass of all dough ingredients.
I usually have a maximum proofing for an hour longer than if the dough was prepared with yeast.

Thank you, Tom and Margarita. If anything, I will consult you

What a great theme!
I'm with you

Girls, well, where is the recipe for the preparation of the sourdough itself, or is it a secret behind seven seals

Excellent bread! Happy for you!

[arka]

how much should it be added to bread makers, approximately, instead of yeast, to bake in a bread machine?

Up to 30% by weight of flour.
Well, I followed the simple path. I took my most ordinary and familiar bread and reduced the amount of flour in it by 65 g and the amount of whey by 35 g.
And she put in 100 g of leaven.
Simple arithmetic calculation. Me arka taught how to count. Thanks her.

But baking with Sourdough takes longer. It takes time first to revive it - feed it, leave it for a couple of hours
Then make a Knead of all the ingredients according to the Bread recipe and leave to come up. And the bread generally takes longer than yeast bread.
... Well, I did so, although this is not the final version of my experiments. There are real Gurus on the forum
And I wrote above how I did it.
... you can do it differently.
Just looking for recipes on the Internet, people there show their baking experience at Levito Madre. Very understandable.
To fill your hand, you need to start and train and the leaven will become stronger if you bake every day. Well I don't really have right give advice - I'm just starting to bake on it.
I just take it and try ...

the secret behind seven seals

Ksyusha, the topic was started by Tanya Admin. There, see the beginning
Personally, I took the Recipe on YouTube. The girls gave me a link. I'll look right now. I'll put it.
But at the beginning of the topic there is still!)))




I found it.
Here Anastasia gives me advice to grow Levito Madre. And under the spoiler gives a video from YouTube.
Well, I grew up on it.
And that's all. There are no more "secrets".

Bread in the USSR, sold in paper, what was the name? # 47

... Look there at the beginning

Yes, I kind of read it ...
There, Tanya already gives recommendations on how to revive her, bathe and feed her.
And how to cook it initially, no ...
Well, how much flour, water and where is it ...
Ritul, thanks for the link, I'll take a look.

Tanya is already giving recommendations

No. It is she who brings the story of a girl from another site, as I understand it. The article is signed below.
It's just that I also read this article on the Internet.
Very interesting.
Thank you for Tanya's discovery and this Temka exists.
So I found it through our Search.

Oh, I thought it was Tanin!

And here is mine, immediately after feeding and 1 and 2 hours after.

Article in 1 post from the Khlebomoly website.

Marina, your sourdough is beautiful

[marina-asti]

marina-asti, Marish, what is yours, I just watched the video and my hands were combed!
Tell me, what kind of flour did you use to make it? What brand? And then they write a special one.

There, Tanya already gives recommendations on how to revive her, bathe and feed her.

There are two ways to remove Levito, one of them is with bathing, and there is a dry one. Mix the starter culture, water and flour into a ball and place in a narrow jar.There are many ways of courtship on youtube, I like one from the Italian Gabriele Bonci (you don't need to know Italian, watch your hands)

, look from 10 minutes, at 12-13 he rolls out the dough and rolls not into a ball, but into a snail and only then cuts. Proven on its own, so Levito ripens faster.
I'll tell you how I got it on a banana. I also have grape, but whoever does not have the opportunity to get unwashed unsprayed grapes (although I took mine out of the store), know that it is also displayed on a banana.
Mash 30 grams of banana with a fork, add 30 grams of water and 60 grams of flour. Filtered water, premium flour. I rolled it into a ball, made a cut, into a narrow jar with a lid and under a towel in a warm place. The ball stood for two days, did not grow, became chocolate brown. I wanted to throw it away, pinched it off, sniffed it, the dough is yellow, it smells like a banana, the brown crust is only a millimeter, I cut it off and took 50 grams from the middle, added 25 grams of water and 50 grams of flour. Knead, cut, again in a jar with a lid and under a cloth in the heat. Since the bacterium Levito is afraid of sunlight. A day later, she fluffed up, bubbles went and she became like a sponge. I feed again, I take the leaven from the middle. On the fourth day, she overtook the grape in growth, and on the fifth I baked on it, but in half with the grape. Now they both live in the refrigerator and on the table. I also dried and froze. It is recovered both from drying and from the freezer. And it is recommended to bathe in a little water once a year, and then if it is "oiled", that is, overlooked and it becomes liquid and sticky.

It is restored as from drying,

Are you drying completely dry? I read somewhere that it is impossible to leave the leaven completely without moisture, it will die.

[Bozhedarka]

Bozhedarka, Anastasia, thank you for telling us about your ferments. Why do you keep two like that? Are they different yet?

Are you drying completely dry?

absolutely dry !! restored, checked!

Why do you keep two like that? Are they different yet?

I did not notice the difference, although the banana is a little faster. But not so much to say that this one is better, this one is worse. I just brought it out of interest, since I doubted whether it was possible to derive Levito from something other than grapes. The hand does not rise to limp, I feed in different dishes, I add the remains from feeding to the dough. Jars signed, banana and grapes. They behave the same way.
The frozen one began to grow without even thawing to the end. So don't be afraid, freeze. I freeze in a bag, thinner cake, so that it thaws faster.

I feed again, I take the leaven from the middle.

and you need to feed every day?

and you need to feed every day?

the first ten days of breeding, I fed the leaven every day, then fed it and after an hour in the refrigerator for three days. She took out the leaven, stood on the table for two hours, warmed herself. I fed it, separated it for baking, twisted the rest of the fed sourdough into a ball, cut it, put it in a narrow jar with a lid, gave it an hour to come up and again in the refrigerator.
The one on the table, I feed that at least once a day, sometimes two, depending on how 50g of sourdough-25g of water-50g of flour came up. as I got about 250 grams, I separate 50 grams for feeding, the remaining 200 in the dough. I bake almost every day. When the oven does not work, and the leftovers have accumulated, then I roll it out on a noodle cutter until the thinnest dough and dry it for 24 hours. Be prepared for the layers to begin to fit. I turn it over, bring it absolutely to dryness, otherwise it will become moldy. I break the finished layers and store them in a bag. For restoration: I break the layers into small crumbs, take 50 grams, dilute with water until sour cream, leave in a closed jar under a towel overnight. In the morning I add a little water, a little flour, knead a cool ball, usually on the second day the leaven is ready, but I refresh it for a couple of days.

[Bozhedarka]

Bozhedarka, Nastya, thanks for the detailed description, everything is clear and clear!
No home grapes, we'll find a banana!

I roll it out on a noodle cutter until the thinnest dough and dry it for a day.

And I don't have noodles, I can do it with my hands, maybe not so thin, but ...
And a question about drying - we just dry it in the kitchen, in a warm place, or .. do you need a dryer? But there is 60 * ...

Ritochka, here is Tanya Admin has about drying sourdough
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=404302.0

[Ksyusha]

Ksyusha , her mother deduced, I asked myself a piece to "play"; I fed her with Alekseevskaya and French things.
I baked bread 2 times in HP. I just don't have time to do something else.
Today I plan to bathe mine for the first time.

Ritochka, here is Tanya Admin has about drying sourdough
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=404302.0

Lyudochka, I looked, but no. Not that kind of dryer. And I don't want to collect and drive it because of the layer of leaven.
(In addition, I washed it and wrapped it all in foil for the winter, I don't want to unwind it now)
I can dry in the oven (combi) by setting at least 40 * there. Who cares...
But there is a video on the internet where a girl simply rolls it out thinly, covering it with a towel, leaves it to dry in the kitchen ...
I'll try ... just a small piece.

[marina-asti]

marina-asti, Marish, thanks!
I only have Makfa so far.

[Lyudochka]

I only have Makfa so far.

Ksyusha, I'm on Makfa and raised and fed.
There is no other and have not bought it yet.
I like everything.



Lyudochka, girls, that's what Tanya Admin writes:
“my dryer has a mode where it can just blow without heating the air, so I used it "
And my dryer is simpler ... t pre-installed 60 *.
You can't!

from the Italian Gabriele Bonci

I watched all the videos, I liked it very much, it's a pity without translation, but it's more or less clear.
I wonder where and how he keeps it, I didn't understand it, but it looks like he has it ..... I can't even find a word!

Ksyusha, I'm on Makfa and raised and fed.
There is no other and have not bought it yet.
I like everything.

So I will try on it

[Ritochka]

Ritochka, there Tanya writes that if you roll it thinly, then you can simply dry it on the table, it is better on silicone sheets, otherwise I realized it can dry on the parchment

[mamusi]

mamusi,

But there is a video on the internet where a girl simply rolls it out thinly, covering it with a towel, leaves it to dry in the kitchen ...

Some of the sourdough was dried this weekend.
They just laid it out on a sheet of parchment, my mother stretched it out with her hands, the next day it was dry.
Dried at room temperature.
Only good parchment is needed, otherwise it sticks)

on Makfa and raised and fed

Ritul, and in our five I take special Tikhoretskaya with 14% protein, so much flour

[thin]

if you roll it thinly, then you can simply dry it on the table, it is better on silicone sheets, otherwise I realized it can dry on the parchment

Lyudochka, thank you, I didn't see it. I read it inattentively.
I don't know with "thinly roll" ... depending on what is considered for thin... As a dough sheeter, I definitely won't roll it out.

I watched all the videos, I liked it very much, it's a pity without translation, but it's more or less clear.

turn on the subtitles there by clicking on the underlined box, when they start in Italian, select the settings - a rounded asterisk next to the box and there Translation is Russian. There will be subtitles in Russian, clumsy, but everything is better than nothing.



Girls, drop dead baked goods, interesting sourdough. Everything is so terribly interesting I really won't bother myself.
But reading and following the topic is a pleasure. You, most importantly, tell and show everything

[fffuntic]

fffuntic, Len, thanks, I'll try!



Girls, do we already have recipes on Xn using this sourdough, or haven't they posted it yet?

I take special Tikhoretskaya with 14% protein

Well, we don’t have such a strong flour, I bought a Finnish one here with protein 13, so it’s rough, they have their own "ranks", I understood it as our whole grain. And what would be the highest grade and 14%, even the Altai one is less, and it rarely happens, only twice accidentally caught in the general store. And I never saw this in the city

Lyudochek, this is how Ritusya and I live next to each other, and this is our local flour. Yes, top grade. And in Magnit I took Coarse Peasant, cool

took the Peasant's coarse grind, cool

She took it the same, but with whole grains there are no problems And the highest one is difficult to find with us with good protein

People, and I took Krupnov with protein 12 in a magnet.Only there are 2 different packages. The one that is white, not colored, is better.

Girls, look what I found




And now in Pyaterochka I was looking at flour, so there is a / c 10 gr. squirrel, and whole grain 13 .... but you can't come here, can you?

I certainly wouldn't dry it in a dryer, there is no silicone, I dried it on parchment. Another way: grind with flour to crumbs and do not need to roll. On YouTube, the girl just rolled it into a sausage and cut it into chips thinly, I can't find the video now. She sells this leaven, it is easier for her to ship in dry form. Maybe I'll find it a little later, I'll post a link.

Good link. Svetlana Glebova is a distinguished baker. And temta skper recipes for pies, buns.

Whole grain is used with liquid fruit yeast, but here probably not, I don't know

You can't dry it on an industrial scale))) A piece of feeding remained, stretched out on parchment dusty with flour and covered with a napkin. But you need to dry the ripe, suitable sourdough.

and whole grain 13 .... but you can't come here, can you?

Why not, it just replaces yeast, there will be s / s sourdough bread. I also bake rye on my own wheat leaven, she is my cousin or illegitimate sister of Levita.

Then it will no longer be purely wheat, but c / z wheat.

[Trishka]

Trishka, Exactly! I misunderstood, I realized that bread should be made with flour, not the leaven itself.

In general, if I don't find it, I'll try it on Macfa



Girls, and after what time do you bake bread on it?
The Italian, who is on the link above, he fed her for 31 days, every 48 hours ...

[Galya]

Galya, Crown, and you directly led the feeding on whole grain and everything is fine? I just joked about in the literature on sourdough, where all wheat grades below 1 grade are not mentioned in feeding. I have KMKZ in the refrigerator and I also look and do not dare to feed it with whole grain, although this goodness is stupidly disappearing from me.
Scary, I'll suddenly translate the leaven. Reluctance to display again.
But if you are sure that the central lock will give a ride, then this will be good news.

[Trishka]

But if you are sure that the central lock will give a ride, then this will be good news.

Any flour will roll, even bran and rolled oats, I didn’t stir something, but right Trishka she corrected me, it will be a different leaven, not the same madra.

Galya, KroNa, did you directly feed on whole grain and everything is fine? I just joked about in the literature on sourdough, where all wheat grades below 1 grade are not mentioned in feeding.

But what about rye is overfed in psh. and vice versa? So here, from one leaven, you can gradually get another. I have no reverence for "purebred", I like to experiment.

Scary, I'll suddenly translate the leaven. Reluctance to display again.

Dry several samples "for divorce".

My sister has been teaching Levito in tsz for several years. He also bakes in tsz. I did not have such flour, I brought it out on white. Then I watched the video, it turns out that everything is displayed on white.

Girls, and after what time do you bake bread on it?
The Italian, who is on the link above, he fed her for 31 days, every 48 hours

I baked on the fifth day, fed every 24 hours. But the first bread was weak, though tasty. This dough is now taking off before our eyes, and the first times I was afraid to breathe on it once again.

Thank you, I understand, otherwise maybe 31 days is correct, but long

baked on the fifth day

And I...
But I added 1 g of yeast "for overclocking"