Italian sourdough (Levito madre) - cultivation and care

[Ksyusha]

Ksyusha, little time has passed. Don't worry, I was in prison for two days. Almost unchanged.
It also seems to me that it is winter now ... and there are not enough of these useful yeasts flying in the air, well, compared to summer, when everything is blooming and fragrant. A?)
Here I live in the south. And I have a garden. And already cherry plum and apricot are blooming ... Of course there is a difference. The air is even different

[mamusi]

mamusi, Rituel, so don't feed yet, wait until evening?
This is my second feeding, will it not peroxide?

... The air is even different

Yes, the air you have there is wonderful, dear ... I took half of my childhood in the south, in Ukraine, led ... eh ...

This is my second feeding, will it not peroxide?

You know, my purely personal opinion is that I would * feed *



Well wait another hour, two ...

- I would * feed *

Why in asterisks?
Do you think you need to feed? I'll go feed ...



Okay, I'll watch a couple more hours, then I'll feed you!
Thank you !

[not like that]

Although, there in the video, she is clearly fluffier than yours. This is in 48 hours.
And the ball and cuts are no longer visible there. And solid fluff. It's harder to judge by the pictures.

why in asterisks?

Instead of highlighting ....
Ksyusha, I watched the video (for the hundred and fifth time).
She says 23-25 ​​is normal. Good. How about you



But still yours not like that like her fluffy.
How does it smell? Is fermentation going?

after 48 hours.

Yes, but this is before the first feeding, and she is just oriented not on time, but on getting up.!
Yes, and she still has grapes, and I have a pear.
Then she feeds in a day, because it rises well ...
In short, I'll wait a couple of hours, I'll see

how does she smell? Is fermentation going?

There is some fermentation, because there are bubbles, but it smells .... I haven't opened it yet.

[her]

focuses not on time, but on the rise.!

That's it! Compare the appearance her sourdough and its in the photo. The moment she says: "It's time to feed!"
There, in the video, she clearly shows a jar of leaven from all sides

She still has grapes, and I have a pear.

And this is not important later, especially if not for a while, but to look at it.



I'll go and put on the currants. I want to track and shoot everything again ...

I still fed mine. Although she had not grown, she was all in bubbles inside. The ball became softer than it was after kneading, but not liquid, not like putty.

So I'll wait ...
Thank you, good luck with the currants, but it's okay that it is always a sour berry? Or will you add some honey?

The ball became softer than it was after kneading, but not liquid, not like putty.

I didn't feed mine until I got up. Two days. But I will not claim that I am right. I won't.
Here you have to see it directly and smell it ...
Such a thing.
... besides, I believe (IMHO) that overfeeding won't hurt her much. And underfeeding - maybe.
God knows her. But that's how it seems to me.
Just for the next feeding, don't rush. Let her ripen.
And now it's scary. I understand you.
Bubbles are coming - already working.
Eh!

good luck with the currants, but it's okay that it's always a sour berry? Or will you add some honey?

Well, not sour than grapes.
Although my grapes and currants are sweet.
Well, how sweet currants can be.
And yes, I'll add a pea of ​​honey!

I understand you.

I thought, since there are bubbles, I’d better feed than she’ll break down all over again, she’ll become sticky.

Hello girls. Boncha's leaven has been living for me for almost a month.It's already a pity to throw it away, so I baked a sweet braid, "Cinnabon" buns and white bread in a bread machine. It turned out fine. I feed on, for Easter I want to have a strong leaven for Easter cakes.

[djemma]

Ritual, good luck!
And while mine is standing, I observe .... the feeling that it seems like a little bit completely, but has grown up .... maybe obdMan vision



djemma, Svetlan, how beautiful everything is!
Good luck with your Easter baking!
We are only at the breeding stage, the nursery is a garden so to speak ...

Trishka, thank you. I was not very warm in the beginning. I even thought that nothing would come of it. I didn’t feed it for three days, and then I looked, oh, what an openwork, what a cross! I baked bread on the 10th day, nothing of high quality came out, sour brick. Well, now it looks more or less like real bread. We do not hang our nose, we feed and swaddle on!
True, I only swaddled once and bathed one, as Bonchi shows. Now I just feed, knead, make an incision and into a jar, tightly closed. Today I put one part in the refrigerator for the first time, and the other, as usual, in the closet.
I'm afraid of the refrigerator, I have 7 grams on the door, but I read that below 8, bacteria die. I don't know what to do in the summer. Previously, she kept the eternal in the refrigerator and did not steam, but I feel sorry for the Italian. Let's see how the one that settled on the door will do.

[djemma, Svetlana]

djemma, Svetlana, Wow! That's lovely! Will we live to see this or not?
In general, girls who are good with sourdough, show at least sometimes a photo of your pastry on it. This is very inspiring!

Here are some more pictures at the stage of hatching. It rose in 8-9 hours at 21-22 gr. Now at 25 it rises in 4-5 hours.

fed for three days,

That means I too, lace will wait.

Here is a photo now, on the left is the one in the closet, and on the right is from the refrigerator. 22 grams in the room, fed at 7 am, now 12.15 pm
The sourdough grows quickly for me only when 25-26 grams, but this is normal.
I feed in the morning and in the evening, at 7 and 19 o'clock. I don't need to grow fast yet. Today I don't bake anything, she will fill the jar by 7 pm.

/ spoiler]

[Ksyusha]

Ksyusha.

You just put in the leaven yesterday. That is, now your bubbles are not yeast or ICD. These foreign fresh microbes are now active. Take and smell the leaven. When the sourdough begins to ferment in an amicable way, then it has a clear sour milk smell, and ideally a fruity one, but while yours has at least a little bit of foreign unpleasant odor, then the bubbles are left. There is nowhere to wait for lace. Yeast is not working there yet.
If it quieted down without additional cooling, it means that they ate what they needed there and now they are sitting in the crowd and resentment. And as they calmed down, it means they no longer farts after a plentiful meal: there is nothing to eat. It's time to refresh.
There are two points. 1. This is a lift tracking so as not to break the gluten. 2. Feed when the microcosm, having eaten, dies down.
They usually match visually. But if you need to go to work, and the dough has already risen, and there is no time to feed, then you can knead it. But this is a necessary measure. In an amicable way, how life calmed down and the dough swelled - to feed. But it will really swell up a lot when the yeast becomes active, now the first stage - they are still sitting and not gu-gu. They have not multiplied yet, while the leaven has a bad smell and a little sourness.

Svetlana writes
Trishka, thank you. I was not very warm in the beginning. I even thought that nothing would come of it. I didn’t feed it for three days, and then I looked, oh, what an openwork, what a cross!
but as far as I understand you have different situations. Svetlana was cold and had no activity at all. She just waited for the germs to wake up and start eating.
But with you everything is different. They immediately woke up with you, began to eat, which you immediately saw on the test by the bubbles - traces of their vital activity. And now, having already eaten, they have calmed down. Now there is nothing for them to blow bubbles with. Now, if they were also completely asleep at your place and have not eaten anything yet, then it would make sense to wait for them.

[Lenochka]

Lenochka, so why should I feed her Wait?
Visually, it has doubled in one day.
Small bubbles are present, but not many.
Feed?



Here is a mlyn, and not a child, and not some kind of belly, which both become naked, so

Yes, as you can see - the leaven fell into a stupor and subsided - feed. When the yeast multiplies, there will be a noticeable rise in the dough, there is also to be careful not to break it.
While the microbes are eating, they are active. If they are quiet, the food is over. the food is over - after a while they die.
Now feed and wait for another burst of activity, when it dies down again - feed. Understand: they eat, live and farts. Do not farts - do not eat, they will soon die. In MKB it is not so noticeable, these are still eating - they let the acid in, not bubbles, but the yeast immediately shows that there is no food, there are no bubbles.

farts

Lenus, here you are with your bunches ...





I put the currant. I took a picture.
And put it in a jar. If he grows up a little - I'll take a picture again so that there is something to compare ...

farts

As all living things, and how they are worse!
I'll go feed everything.
Thank you!

Pofotala

We wait

And further. For the quality of the leaven at the initial stage, it is just very useful to do everything according to the rules. Pull out from the middle, throw away the rest. Right now, while the smell is bad, there are bad germs. Better to throw it away. When it starts to smell sour and tasty, you can bake on the leftovers: these will already be the leftovers of the leaven. But while the smell is bad, it is ruthlessly better to throw it away. There are now few LABs and almost no yeast, most are bad germs. It is not leaven yet.

more

[Ksyusha]

Ksyusha, I will not ship you. Go feed the little animal

Oh, I got confused ...
I'll go and smell it or something, and take a picture of what's inside ...

Well, everything is simple: fed - waited for activity: the growth of bubbles. I waited until there is activity: bubbles are actively growing. The activity dropped sharply: there were almost no bubbles, the leaven stalled at one point - feed.

In general, I poked her a little, she did pshshshsh.
The smell is more fermented milk, but there is also some kind of smell, not very pleasant, apparently the good ones have not yet completely won.
This is how she is inside.

Feels like a well-risen yeast dough.

While the microbes are eating, they are active. If they are quiet, the food is over. the food is over - after a while they die.

Flax, why should I feed me now - 3-4 times a day? My active stage is 4-6 hours, then - EVERYTHING! It still stands and dies. Is there not enough moisture?
Well, what to do then?

I'll probably go to feed ...

Feels like a well-risen yeast dough.

why is my wooden thread, who is the thread well, explain

Maybe she's cold?
Although unlikely ...

I'll probably go to feed ...

here is our care

Here are some more pictures at the stage of hatching. It rose in 8-9 hours at 21-22 gr. Now at 25 it rises in 4-5 hours.

oh, and I put a roll vertically, and you horizontally

That's it, I fed it 28 hours after the last feeding, .... it tasted like bread was dipped in kefir, sour, but don't rip out your eyes.
There was a bubble inside.

[Sveta]

Sveta.

At the first stage, when there is no pleasant smell, it is necessary to feed according to needs. Otherwise, we inhibit the development of acidic bacteria and yeast. Activity has dropped - you need to feed. Because there are harmful and beneficial bacteria. We must get rid of the harmful ones as soon as possible. Diet - like in a sanatorium on demand
And when there is already acid and a pleasant smell, this means that the bacteria we already need are sitting there. Second stage. If you want, then this is already a young growing leaven.
Actually, the rules are the same. Hungry, calmed down - you need to feed, if you arrange a sanatorium life as in a resort. You need to make a starter with a bunch of active yeast. And yeast can be seen right away, while it lives - it raises the leaven. They stopped lifting, hungry, inactive or few of them.
How rustic? although it is steep and more slowly ripens and rises, all the same, if the yeast is active, then it should become lacy and lacy. If the leaven is frozen at one point, feed.You can transfer it to a warmer one (ideally 26-27) to speed up the processes and multiply the yeast.

If it does not become straight lace, soften a little consistency and add warmth. In soft warm dough, the processes are accelerated. You can drive a couple of grapes back into the sourdough, a little molasses, honey, sugar, to stimulate the yeast.
Yeast can be multiplied and then thickened.
Yes, you need to feed, as soon as it calms down. But it will calm down, it means strong yeast activity, the tough dough does not grow much, it is still lacy.

more, Sveta

look at her condition. If she is lacy, deliciously sour and fragrant, that is, there is everything in bulk and yeast and MKB, then she can already not sit in a sanatorium. For a while at the peak of readiness and starve, as you prefer. But if it is not loosened enough, it stupidly hangs days at one point, it indicates a lack of yeast. Then you need to feed according to your needs and breed yeast there at a rate. Transfer to heat for a while, or change the consistency.
But the main thing here, do not confuse, just slow activity in a thick dough with a lack of activity from lack of nutrition. In a thick, cool dough, everything flows very slowly. Much slower than soft dough. Slow growth, it may not grow more than twice. It is good to keep in a transparent vessel and look at it. Getting lacy or not.

here is our care


[br
oh, and I put a roll vertically, and you horizontally

Well, that's how Bonci showed it, and so did I.

become more lacy and lacy.

Linen, she has lace ... things like ... elastic bands. It does not become liquid-moist and tender.
Lace and threads begin to rise from the bottom to the middle-end, then higher under the very hat. The cap can remain smooth.
We remove it and throw it away.
And what does it mean "grows stiff - I also do not understand ...

[without]

As far as I understand, it is important to capture the required consistency of the dough from the flour purchased. The denser the dough, the slower it rises, the harder it is to monitor activity, but it allows you to sit longer without feeders and does not break gluten quickly. And the soft test makes it easier to understand the state. Growth and activity are more noticeable. In soft dough easier yeast should multiply, but it must be fed more often and not allowed to fall off.
If there is an opportunity to follow properly, it is better to do it gently. But to collapse into snot should not be allowed. We need relative softness.

in transparent cups, the blistering of the starter cultures is better visible. It is necessary to keep it that way, especially if the consistency is dense.

Lena, thanks, I was just embarrassed that I would have to feed more often than according to the canon

And what does it mean "grows stiff - I also do not understand ...

Yes, just like candied syrup, I barely scrape off the walls

So, so, even at 21 grams, the leaven did not wait for 19 hours.

I fed her now.

And 20 grams in the morning converted to 100% humidity, it also came up already.

[Sveta]

terribly I do not like the pictures on our forum. Everything is so fuzzy. You will not admire enough beautiful breads, but you will catch the consistency of fig sourdoughs.



Sveta, syrup syrup different. There is all syrup lace, and there is a syrup like a dense syrup. If it is dense, this is a mess. No yeast activity. And, by the way, if the leaven without yeast activity has been for a long time, then out of love for the experiment, you can try to rectify the situation, but it turns out that the main species diversity of yeast has already died out, did not take root in time. For educational purposes, it makes sense to have fun.
But as to the aroma of the leaven, it will already be possible to doubt it. We will now revive only their most tenacious individuals, the rest are all ((((Although ... sometimes the most tenacious and best. But the development of the leaven is not going according to plan.

just like candied syrup, I barely scrape off the walls

I have a thick and viscous, also "sticks" to the walls and at the same time lace and elastic.
Well, how can you understand without touching it!
I take it with my fingers and gently pull it towards myself. She slightly rests (clings) with her paws.But in the end, all or almost all comes out of the can, and I put it in a bowl on the scales. The remains that I pick up at the bottom with a spoon. Some sticky pieces remain on the walls of the can. But they don't look like sugar syrup. More like soft chewing gum.
That's how I would explain my .. uh, it's difficult in absentia.

[weaker]

stickiness is a manifestation of gluten. This is normal. Than weaker flour and wetter the dough, the stickier. But there should be mesh, threads, ribbons yeah, Ritus, difficult to call with words. Probably, it is most correct to choose the word "permeated with air, airiness, porosity." A dense airless structure is bad.

Here is mine with the top cap removed.




Here's another .... and yes, when taken out of the can, it has "spider legs".

I think that everyone will have it a little different.
For the initial ones are different for everyone.
Different climate, air, microflora.
This is not Italy ...
And even there it will be different for all housewives.

Girls, all lace, yes, but it’s very tight, or perhaps not very much with threads, it immediately sticks together into lumps
Well, it must be the same, I watched, watched my own, and did not keep track - already began to settle, eh ...
I fed it, it turned out to be watery, well, well, in that case I'll look at the density

already began to settle, eh ...

It should be so ...
Not scary.

I found raspberries from a mother-in-law bush in the freezer, poured them with warm water, added sugar, put them in a warm place. If left alive, I will divorce it in a couple of days and feed the sourdough with them.

Who did not answer, sorry! On the forum raids.

[Anastasia]

Anastasia, good luck for everything to work out !!!

[Anastasia]

Anastasia, let everything work out !!!!!