Italian sourdough (Levito madre) - cultivation and care

But it doesn’t rise again and doesn’t bubble up, yesterday at 16.00, as I kneaded it, it practically didn’t even creep, the incisions are still standing upright, but there is still time until four o'clock, I will watch.
Maybe it's true to wait for the summer, and your berries / fruits ...
Maybe not mine

[Trishka]

Trishka, Ksyusha, well, that's not mine. What a decadent mood. I waited 5 years for my sourdough, and before that, little by little, I trained on others and you try, train, ("there, go train on the cats" Morgunov, unforgettable), the main thing is not to give up "it's not mine". Here, you can laugh at me, throw your slippers, but I'll tell you. In the leavening business, in addition to all sciences, there is a certain "magic" and no one knows what will turn out in your jar in the end (I am talking mainly about amateurs, such as us, and not about Meters from the leaven). Therefore, Ksyusha, you sent a request from the Universe - "I want Leaven" - FSE, now wait and work, (in the sense, train).

Thank you, Svetlana, I’ll go training, in the end what am I losing, well, a bag of flour and a bucket of water!

[Ksyusha]

Ksyusha,

treat it like a game. If you have time, start two or three jars, stuff the dough of different consistencies there and watch, play.
Make an experimental jar softer the dough and stuff it warmer in the house and observe, compare.
You can't even imagine how I fought with rye bread. How much I threw to the birds. I went to bed thinking only about him and swearing in my head. I spent my only weekend like a maniac on just a few baked goods. It was something. I do not know if there are any defects that I did not catch. And now I am tormented, but mine do not like it at all, and again - to the birds.

How did I write correctly Ilona - great luck in patience. It didn’t work, I started all over again. Considering that baking is hours of observation, patience is needed three times.

[Ksyusha]

Ksyusha, At the expense of a sack of flour - you're getting excited ... you don't need a flow of flour. You only need to start a large quantity of leaven for the first few days, read Vikin's comments in the thread about leaven. There she writes how. She did, not as in the recipes. Read it, a very rewarding experience. Good luck!

[Ksyusha]

Ksyusha, can really now start a small Kalvelevskaya nearby. There is a large selection in germ-rich flour, on fresh CZ will definitely work for you. You will feel the leaven.
Due to the emphasis in the French woman on flour, there is no dependence on the quality of the fruit. The leaven is removed in two days - you won't even spend much time.
And then, with a sense of what you need, you can try the second Levito again. As I understand it, you need to find very clean raisins and, most importantly, a clean apple. The apple in our conditions is the easiest to find.

And watch your Levito stupidly. Maybe it just slowed down because of too tight dough?

[fffuntic]

fffuntic, Lena! Birds cannot be fed with rye bread, let alone sourdough! Read it on the internet! They suffer greatly from such food. I myself recently learned, as a city man, never thought about it.

But it doesn’t rise again and doesn’t bubble up, yesterday at 16.00, as I kneaded it, it practically didn’t even creep, the incisions are still standing upright, but there is still time until four o'clock, I will watch.
Maybe it's true to wait for the summer, and your berries / fruits ...
Maybe not mine

Ksyusha, let me give you the leaven ... I don't know where to put it, it's a pity to throw it away ... When you go to Moscow, I'll drive up to Kurskaya ...

[Sveta]

Sveta, yes, I did not know at all. I take all the unsuccessful bread to the birds.
What a horror. Mine was Oryol, half-burnt, but there is a high percentage of rye.I let it swell in the water, before giving it, so that it softened, maybe I didn't kill anyone after all. Pancake. Now I know.

[Lena]

Lena, I, too, when I found out, was horrified. I could not even think that it was harmful. Grain is cereal, and the fact that I poured there is nothing. When they began to live outside the city, near the forest, I saw a lot of beautiful forest birds. It was then that my neighbor enlightened me about bread.

[Trishka]

Trishka, Ksyusha, don't be offended, girls. But it seems to me early you fed yesterday.
The video says: wait for a full rise! And feed at the peak. I So I will do with my currant. Unambiguously!
Now give her just anew time not hurry up you!
So what if it didn't bubble up.
Here you are offended by the "practitioners". Give you all the theory.
... But in reality it is like this (different from practice) ...
Winter, cold, some have a beard, some don't ...
Pancake.

[yeast]

KMKZ (leftist),

I repeat. If you don't mind using conventional yeastthen you can do hassle-free KMKZ. At least I can do it every day, for success I need fresh flour and a place with 39-42 degrees (not lower clearly, so that it gives the temperature) fermentation: a yogurt cooker, a cartoon, a stove.
But I harshly sorted out the starter cultures so that I could poke them into the HP and, so as not to suffer with feeding, keep them in the refrigerator.

Ritus, why are you just writing now? For a long time yesterday we gave birth to the idea of ​​feeding or not. I had to stop.

[not]

I had to stop.

And I tried ... reread.

For a long time yesterday we gave birth to the idea of ​​feeding or not

it not we must, and the mistress of the leaven. She and she alone sees!
And in general, you and I should have less "climb" to people.

Teach, how do you define the moment of feeding?

The video says: wait for a full rise! And feed at the peak. I will do this with my currant. Definitely!

Ksyushajust give her time. Don't touch her!

a

Look, I honestly held back for a long time, was silent and only read. But it does not work and does not work. Therefore, I decided that it is already possible for the collective mind to intervene. When alone with your problem, it is also not good.

[fffuntic, Lena]

fffuntic, Lena, and can I link to your KMKZ? Doesn't it have acid in the bread? True, finding the right temperature is a problem: there is no multi and there is no yogurt maker, the temperature in the oven is from 50 °

[Lena]

Lena, come on.
Everything will work out for Ksyusha. Nothing is "missing"!
Let the leaven stand and grow. No need to expect "speed" from her
Right now, I'll show you what my currant "does" ....
Well this is also an experience ... albeit "practical".
Suddenly it will be useful to someone. I do not impose, in any case.

yes, finding the right temperature is a problem

take a pot of hot water, wrap it with a towel, put jars of yeast next to it, wrap it with a towel and tie it to the pan. We change the water regularly to hot. They also put on a heating pad.

My KMKZ (leftist)

works a little differently than all leavens. You yourself regulate the fermentation time with yeast as always. The amount of sourdough can be changed to taste by adjusting the acidity in the bread - of course, there are instructions according to GOST, but GOST did not use it for bread makers. It is not on our forum. She sits here in a rye version, I also do it in a wheat swing, although I have not yet understood the difference in bread. In my opinion rye for the eyes is enough for all occasions.
KMKZ is a concentrate of lactic acid LAB bacteria, but without yeast.
right here
🔗
I do it only on flour 4 way.

Experience in progress ... and the result is still unclear. But I watch ...
Kneading with currant puree and rolling.


Roll out, fold, repeat.
Make a roll, roll into a ball.


We have a ball. We cut and into a jar.

[Bozhedarka]

Bozhedarka, Anastasia, about KMKZ (leftist)

not ah. Without a comfortable seat, all advantage is lost. This is the whole point, laid it in - pulled it out. While you are walking, she herself has become. Success in constant temperature. The wraparound dance is not a fountain. Then it is better to make an ordinary sourdough or buy a cheaper multi-piece on Avito with a yoghurt mode.

My KMKZ

Thank you. I will read it.

[Levita]

Now I'll show you what happened yesterday. (Made at 13.20). And what happened to her this morning.
Almost nothing !!!
Slightly increased in volume. Bubbles one or two are barely guessed.


It's too early to touch her, feed her, pull her, worry.
Tomorrow I'll just watch.
But I'll take a picture in the evening. Out of interest.

you can make a problem-free KMKZ.

Yes, Len, I do not believe in this "problem-free".
All the same, people will face different problems. One way or another.
Here's a look.
For you, KMKZ is problem-free, but for me Levita hassle-free. Well, really.
Why are you all calling her problem?

about kmkz (leftist)

so for all leavens with yeast it is necessary to monitor the rise, not to let stand, not to fall. In the refrigerator, yeast can take a break and it takes a long time to recover. There’s someone running from the refrigerator. When you feed, you need to knead something.
Specifically, the Levite is high-speed in terms of ascent, I will not say anything, but many also raise the dough for many hours.
Now watch these bubbles and guess - the maximum rise or not yet.
And KMKZ? I took it and put it in the cartoon. I went to work, for a walk, and so on. If she returned early, she interfered with a spoon for the comfort of microbes, but if there is no way, they will survive.
The right time has passed - the leaven is ready. Moreover, she calmly endures a day if there is no way to do it. Self-preserving. I stood on the table for two days, I urgently had to leave. Arrived - baked on it, stuffed the rest in the refrigerator. In the refrigerator without refreshing, you can use (only heat up in a water bath in a few minutes) for 5 days in any bread. About three weeks in wheat, in rye-sponge after 5 days, it makes sense to poke in a fed one - it will work brighter.
Ideally feed once a week, but that's in theory. In practice, without loss of quality, a month sits and you can poke hungry into wheat, only a little more in the amount recommended.
Refreshes in the same way. She gave food, stirred it and in the cartoon for the right hours. Truncated.

The only difficulty in breeding: fresh flour with microbes. Microbes must be found there. If the flour is empty for microbes, then you need to feed it once, that is, well, it will be divorced for 12 hours longer.

Of course, he is bread and bread. There is no simple thing here. And with KMKZ, you also need to be able to make bread. But in terms of caring for her, feeding, if there is equipment that maintains the desired temperature, it is not difficult.

[also]

But in terms of caring for her, feeding, if there is equipment that maintains the desired temperature, it is not difficult.

I'm lazy, then I'll go also I read it.
I'm very much on Levito tasty bread.
But we have a lot of baked goods.
I need to bake less often. I will compare.
Thank you!)

about kmkz (leftist)

So I basically divorced it for the sake of HP. If you want, the analogy is a very improved serum, thermonuclear, it is: kefir made of active bacteria. And all the rest of the leaven can no longer be crammed into the main mode in HP. Mixed our favorites in high-speed order on this KMKZ as on fortified whey can be done. More taste. The addition of KMKZ gives the wheat sponge a flavor.
Since I didn't have the opportunity to compare with Levita, I can't say how different they taste.
But specifically for HP KMKZ is a superb improver.

Thank you girls for your advice and support!
I'll watch mine and wait for the peak!
In parallel, I brought out liquid fruit yeast, I am also having fun!

[fffuntic]

fffuntic, Helen, why are you talking about KMKZ you can't open it here!
There would be reasoned about KMKZ and questions would be asked.

Otherwise we are already here mix two Starter cultures. It's not ice
I dug up this Temka from Tanya Admin, a long time ago. She never answered me. And I continued to develop the topic here. And you all came. And if there were no Temko about Levita, I would have opened it myself
... Go and open - it will great.
And then there are already questions about the withdrawal.
And you will give there a link over there. And you yourself will tell us step by step HOW you deduced

A?

... go and open

not at all. about KMKZ (leftist)

Well, on ordinary yeast, but we like sourdough, so directly that they themselves raise everything. I don't think many people will be interested. Moreover, and what is there to tell something, Andrey describes all the methods and has a video. I put it in, waited, ready. And if it doesn't work, then you have nothing to do with it. Only flour is to blame. Good flour and good temperature - nothing else to do.
And the other day, Sergei-Register also shot a long-term video on YouTube with praises from KMKZ and how he does it in a swing, but Andrey is generally very simple. He even kneads the dough with an ordinary mixer.
Then I hate to photograph something, to shoot, in short, the technique in this regard. I still haven't learned how to upload pictures from us and it's terrible laziness to even be interested in this issue

[to begin]

I don't think a lot of people are interested.

This is unknown.

In this Temko we are also "a little", but are you here with us?

Andrey describes all the methods

Where is Andrey, and where are we?
We won't go asking him questions. And you, let's go.
In general, everything that is being prepared and baked on our forum has already been described SOMEONE! So what?
We must have our own!
To drop in, chat, meet.

Then I hate to photograph something, to shoot, in short, the technique in this regard. I still haven't learned how to upload pictures from us and it's terrible laziness to even be interested in this issue

In!!! Lazy!
Clear. Then do not confuse us here with "comparisons" ... Otherwise the people will not understand already ... "Where is the gate, and where is the mouth!"
Look Len, but you can find someone who bakes on it and ask for a photo. Whats wrong with that?
The topic will be in demand, I think the main thing to begin, and to whom coal - there is! Trust me!

Yes, here Svetlenki also liked it very much. And she bakes and photographs without any problems. I'll try to strain it on Temko
Hide the left-wing arguments about KMKZ under the spoiler

[need]

Hide the left-wing arguments about KMKZ under the spoiler

Do I hide? Or you?
(Or a typo?) Lenus,

I can't hide ...
Only you.
Yes, and not only because of this I wrote.
Just Temka need, since there is such a leaven. You yourself understand. I already have it for you questions... But I will not ask here.
What's so difficult? Create. And we will transfer there your first Post about her. Just copy and share the link that you gave us.
And there the people will come up. I'm the first to ask questions. And others ... with answers.

Today my leaven smelled like champagne. The taste is pure brut. Since such a thing, I decided to try it in business. From the leftovers, I kneaded dough for pancakes from c / z, and poured oil over the most nebalui. Here is an embarrassment !!! Well I forgot to feed her Well, I think, in the trash. For a long time she thought whether to forgive me for such negligence or not. Forgiven Raised the dough. The pancakes are perforated. Not sour. Although ... there is something in the aftertaste ...

Well, the first "pancake" is not lumpy!



And I decided not to touch mine today, since it grows very badly, let it stand until tomorrow.

[Ksyusha]

Ksyusha, Thank you!

Mine today, after feeding, also somehow does not rise very much, but yesterday it was "raging"

I put my currant * in the closet.
In the kitchen.
I haven't photographed in the evening yet. The most interesting is whether she grew up in the morning. Has the process gone?
I'll take a look later.
Tomorrow, I think, there will already be "movement"

Hi there. My yesterday's sourdough in the fridge today looks like this.

And here are the buns on it.

[Svetlana]

Svetlana, unearthly beauty !

Thank you. And yet, if you are not tired of me, just out of the oven, a sweet braid, made of the same dough as the buns.

Thank you. And yet, if you are not tired of me, just out of the oven, a rich braid, made of the same dough as buns.

Svetlana, how can we get tired of such beauty! The pastries are wonderful!
Share recipes, not just show pictures. And don't hide such photos under the spoiler!




And I took a picture of my Currant right now. During the day she grew up quite a bit. I lifted the film and smelled it, the smell of fruit dough had just appeared. But already different than in the morning.
It's interesting to see how it changes.The process of "acidification" begins.
Here is a photo. I also increased the video that air bubbles appeared at the bottom. More than in the morning. It is too early.
Tomorrow I'll take a picture again.

[mamusi]

Share recipes, not just show pictures. And don't hide such photos under the spoiler!

I completely subscribe!



mamusi, Rita,



Dear starters who are interested

🔗

Levito is hatched in water for the first two days, then it is carried out dry. Perhaps someone who did not succeed immediately in a dry way, this method will help. Good luck to all

Thank you girls. The recipe for today's baking is as follows:
Dough:
150 gr warm milk
180 g Levito Madre
150 gr flour

Dough:
All dough
2 eggs
150 g sugar
80 gr butter
350 gr flour
Vanillin
1 tbsp. l. cognac
Zest of 1 lemon

Kneading in a bread maker. When the dough rose, I designed 12 rolls and 1 braid. I put it on a proofer. Smeared with milk, you can yolk. She sprinkled the buns with poppy seeds, and the wicker basket with sugar. Baked at temp. 180 g

It's awful! I will repeat your baking!)))

[Anastasia]

I just here thought - is it necessary to "hide" the leaven in the dark? It’s not in the light, but it’s not in pitch darkness either.
Anastasia, thanks for the link, an interesting way

[Newbie]

Newbie, cover with a napkin or towel.

[djemma]

Traditional Panettone with sourdough

🔗

If the moderator does not prohibit I will throw off interesting recipes for Levito here. And if not, then let him clean up.



djemma, you need to bake !!! no cognac, I'll pour rum.

Bozidarka, of course, you can also rum or coca-ti aromatic liqueur.
I also have a cool recipe for panettone from an italian site, tested. And I also baked cake from Myasoedovskaya with sourdough last year. Is it necessary?

[Bozhedarka]

If the moderator does not prohibit I will throw off interesting recipes for Levito here. And if not, then let him clean up.

Good morning!
Why should he forbid us?
We can then ask to take out all these recipes on the 1st page.
(I did this in Temka about the Travola omelette)
I copied all the recipes (links) to one page (from the whole topic), then asked the Chief or Moderator to place them on the first page.
But it is better, of course, to draw up everything for us with separate recipes - this is ideal.
Sveta- Novice, I put my sourdough in the closet this time. And in the past I just stood in the shadows on the table.



Bozhedarka, Nastya !!!
What a handsome Panettone there! Mom!
I wasn't going to bake, but ...
(No Manitoba. I'll see how it goes ...)

And I have a pichal. The leaven is bitter. What is the wrong little animal I nursed. What to do?

Something intuzazizm diminished for me. Troubled all the same this business. On weekends I did not sleep off, it didn’t get up at dawn - I watched the leaven, if it didn’t stop. They promised that feeding once a day - I feed it 3 times. Now you have to get up earlier for work. And I do not like the structure of the leaven - it does not stretch in threads, although it is pimply. It looks more like cotton candy.

Here, I complained

It's okay, I also tasted bitter and sour at first. I bathed her once in sugar water and fed her further, who won. From the 5th day I feed twice a day, at 7 am and at 19 in the evening.