Italian sourdough (Levito madre) - cultivation and care

I bathed her once in sugar water and fed her further, who won.

Can you tell me the procedure? How sweet should it be? Do you need to bathe the one that climbed to the peak? Should we pick it out of the dishes (all or only that weight that we always feed?), And throw it into the water, or roll it into a ball? And then completely wet what to do?

Oh, I keep forgetting to ask - girls, are you sifting flour for feeding?

I don't sift flour.

I read about bathing here, I was looking for just how to fix the bitter and sour leaven:

🔗

I bathed the risen before feeding.
I have not read how many days your sourdough is, but Bonchi does not say for nothing that the sourdough is good after 31 days. I was in a hurry too, but this time I showed patience and waited. My leaven is already 29 days old, I bake, but only the day before yesterday the bread began to turn out and does not turn sour. Strange, but the baked goods turned out well before bread.

[always]

do you sift flour for feeding?

And I'm sifting.
Sifting always and for everything.
And when baking muffins, for example, I sift thrice.
As the teacher of Housekeeping taught at school:
"Here is not only the moment of "cleansing" from possible foreign inclusions.
But (!) And saturation of flour with atmospheric oxygen."




And here is my "Currant".
As promised, I'm taking a photo.
At first glance, changes overnight are almost imperceptible. But they are, and what are they:
1. It appeared more air bubbles in the thickness of the ball.
2. The ball itself became taller and looser... Grew up.
3. And most the main thing - there was a specific fermentation smell, namely - mine smells like Yogurt today!
It smells deliciously of fermented milk - currant dough.
This is for now. The process has just begun. After all, the yeast was sleepy (currants from the freezer). I see that they "woke up" and began to work.
Nothing I don’t touch, I don’t feed, I don’t fiddle. I put it back on the table in the shade.

Yes, sifting saturates with oxygen, but without it everything turns out fine.

I read about bathing here, I was looking for just how to fix the bitter and sour leaven:
🔗
I bathed the risen before feeding.

well, there is a whole kusmanische, and my three grams will dissolve completely in water

You are still feeding, I respect! I won't be enough for that much, I'm already blown away.

mine smells like Yogurt today!

my dairy never smelled

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

To add to the mood, baked goods from Dolce & Gabbana, Fiasconaro Panettoni:

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🔗

.

What did I think - my Levite and not a Levite at all! After all, I initially confused the proportions and I got two parts of flour for one part of the fruit, that is, the fruits were in an unfairly unequal minority.

To add to the mood, baked goods from Dolce & Gabbana, Fiasconaro Panettoni:

abalde!

[Ilona, ​​Corsica]

Ilona, ​​Corsica yesterday gave two awesome links, which explains why and how. Truth in a translator is hard to understand.

🔗
🔗

and I still will immerse you with a little information from these articles

1. About a number of fruits you already Ilona wrote. So that yeast and bacteria float in the air.
2. Indeed, the amount of dressings, that is, the ease of administration, directly depends on flour with protein from 13 !!!!, and temperature 18-25, ideally - 22 !!!! - neither slow nor fast.
With very strong flour, a very dense dough is made and it ferments for the first 48 hours, and then feeding is enough once every 24 hours. Because the high amount of protein in flour allows you to stretch food for a long time. The weaker the flour, the more it requires eating and the more sour !!!!- how !!! sourdough dough.
i.e Nata (Scarecrow) and Sveta(fatinya,) are right with insisting on strong flour, this makes it easier to maintain the leaven. Italians even not look at the bubbles. They feed them exactly once a day, if the ingredients are perfect !!! when dribbling at 18-25 degrees.
3. I really liked how they recommend starting the starter culture.
Take 100 grams of fruit pulp (plums, apples and so on, it is necessary to take with a touch on the skins) unwashed with skins and blender in puree. Weigh and add water by weight of the resulting puree. And this mash is left for 24 hours at 22 degrees (in the room) - 1 day, bottled water is recommended, because they are added to the tap disinfectants substances (even boiling does not save) that kill microbes. After 24 hours, that is, on day 2, they filter the mixture, take 100 g and add 100 g of strong flour, get the consistency of a very thick sour cream, thick wet dough. Leave it again for 24 hours at 22 degrees (in the room), and on the 3rd day add flour to a hard dough and leave it for 48 hours. And on the 5th day, feeding begins once a day for 14 days (two weeks). After two weeks, you can already put it in the refrigerator.
But this thing works exactly on such a schedule on high-protein flour from 13 protein. And on ours it is necessary to look at the situation. However, the starter version with the activation of microbes from the fruit first is cool, isn't it? And you will immediately see how lively the fruit is.

[Lena]

LenaEverything is correct, Len, only I am still that reinsurer, while I hold my leaven without an oven, because the temperature allows it. And by the summer, you will not go anywhere, I will accustom myself to the refrigerator and adjust myself.

So that's why I was sour at the beginning, I did it with manitoba and ordinary, on the 7-8th day I switched to flour, 10.5. Then I changed it and now I feed it with flour 12.

[Sveta]

Sveta, you are truly afraid of the refrigerator. It all depends on what you have settled there. Indeed, there is such a special yeast in some Levitos that it immediately dies in the refrigerator. And this yeast is so delicious that it makes sense to keep it. But whether you have it or not, you will understand only by the deterioration of taste.
In many Levitos, this yeast is not present initially and they easily tolerate the refrigerator.



The sourdough is bitter and requires washing, according to the information from the article, when the yeast is not in perfect condition. They suck in sourdough, this happens from long storage in ideal leavens. And why this shitty arose at the breeding stage, one can only guess.
Yeast gets sick in two cases, there is no food, there is no oxygen together with a lack of food. At the breeding stage, everything should be enough for them, but somewhere there is a puncture. Either they didn’t have enough feeding at one time, or the dough was badly mixed and they gasped in their own gases.
And also .. maybe muck in the water, kills partially.

[fffuntic]

fffuntic, Here's how it goes. I will add honey sometimes. And one girl from Israel told me that they don't have a refrigerator at all (with a long life of sourdough) and when she puts the dough on it, she adds fresh yogurt whey to the dough or to the dough itself. I also tried it and I liked it. Now, when I bake wheat-rye bread, I add 30-50% of whey to the dough, and the dough ferments well, the bread is not sour from the word "absolutely"!

[greatly accelerates]

whey is a universal improver, however, you know, serum contains the same micronutrients and minerals that microbes love. In fact, you simply add whey MKB and a yummy to your MKB from sourdough.
You can poke whey as much as you like, it just tastes better. if not acidic, at least replace all the water.
But she greatly accelerates processes and you need to monitor the dough so that it does not stop.
Without a refrigerator, I can't imagine how to live in the summer. But if you get to the bottom of the truth, then yes, there are such Levitos, the most direct ones, that you just can't cool them. Only then are they the best. But it's not a fact that you have such a picky one.



especially fanatical fermentors keep wine refrigerators just for such occasions. But I looked at how much they cost and was saddened for something. Pleasure is really for fanatics.
probably a cellar in the village would also give a ride

Lena, as I hope so. I even came up with this: I decided before sending it to the refrigerator, I will feed it more and dry it partly, I will dry it, not freeze it. I did so, at first, a month after starting this leaven. Until I got used to leaving the amount I needed. I dried the excess, and then gradually added it to baked goods, pancakes, etc.



I am not "particularly fanatical", but I thought that I could, as a last resort, adapt a car refrigerator for this case (available), but it’s dreary, dear mom!

[without]

Well, it's worth playing it safe. It makes sense to keep the part unchanged and perfect. Or ... before it gets hot, take some of the leaven right now and put it in the refrigerator. Look at the result. If the taste of baking changes greatly, then you yourself understand
The article contains a very interesting infa about saving. Keeping tied up even in the refrigerator is better than simple. In a bound form, yeast is obtained under a pressure higher than atmospheric pressure, and this contributes to the preservation of their vital functions better. Like this. If not laziness, then it is better to cork and knit, if you do not plan to feed for a long time. Tied up, you can even not in the refrigerator without feeding, but not in the heat, but the same 18-25, of course.
Well, before leaving for the cold, it is always better to give a little sweets in the form of honey, molasses.

The sourdough is bitter and requires washing, according to the information from the article, when the yeast is not in perfect condition. They suck in sourdough, this happens from long storage in ideal leavens. And why this shitty arose at the breeding stage, one can only guess.
Yeast gets sick in two cases, there is no food, no oxygen, along with a lack of food. At the breeding stage, everything should be enough for them, but somewhere there is a puncture. Either they didn’t have enough feeding at one time, or the dough was badly mixed and they gasped in their own gases.
And also .. maybe muck in the water, kills partially.

maybe the can shouldn't be tightly closed? .. at least ...

If not laziness, then it is better to cork and knit, if you do not plan to feed for a long time.

Is it possible that someone deduces the leaven by kilograms? Presented my pea sealed and bandaged

Girls, that's me, there's no mood to talk about ...

I need to change the flour or something, I see by the texture - not ice flour

Not at all. I think flour is the most problematic.

A dense dough, but requires grub three times a day. Why? Well, another question is, at what temperature you keep it. Don't overstate the 25 limit.
I don't want to load you up, but look. If the ingredients and temperature are ideal, then you feed safely on schedule.
And if you have everything copyright, then it begins.
Let's say you are sitting at 27 degrees, which means that the yeast ferments with all its might, that is, they eat twice as much and gas faster. I translate into Russian: not only should they feed more often, but also bend over, so that in the process of reinforced feeding they do not run out of oxygen and suffocate.
And the weaker your flour, the more often))) Do you understand? You will be tortured. You feed her and crush her, and she also quickly sour more than necessary.
Bring the containment temperature down to the 18-point limit if you want to slow down. The consistency is extremely dense.
Choose the strongest flour with protein. You are a general-purpose lover - and so in the trash heap in Levito's plan. Exclusively rummage through the plan. c .. If you see 1 grade, and you like to call General purpose - 1 grade, there is a difference between them, general purpose is always weak, then first you need to make sure that 1 grade is really strong. The indicator of protein in grade 1 does not guarantee its quality in terms of Levito.
Better take in. with., if it is very empty, it is better to enrich it with the same CH or a little malt. Naroy ordinary maltose syrup is an excellent improver for empty c. c .. The strongest c.with., then dense dough like dumplings. And then it will be closest to the Italians in terms of ease of reference. Italians have a proportion of water, even for their strongest manitoba, 40-50 g of water per 100 g of flour. Ours should be somewhere within the same limits, we have. from. also water-absorbing.

[fffuntic]

fffuntic,
flour I have a / c 13 protein, but I very much doubt that so, I took this a couple of times, it does not behave indicatively. It doesn't seem hot in the room, but I'll measure it just in case. Maybe I can stir up any residues on another flour with 10 protein, look at the behavior, compare?
Lena, not all general-purpose flour is 1 grade, just on the correct marking is that 1 grade. And mostly for general purposes - this is the same tower, just not whitewashed, that's why I prefer it. Well, these are my conclusions.

In general, I'll come home in the evening, I'll see what kind of pies, if I fell down, sour, then it's not worth fiddling about, anyway nothing good will come of it, at least rinse, at least swaddle

[Sveta]

Svetawhy you like general and 1st grade is absolutely clear. But we need to pick up what Levito likes.
Yeah, feed some of the leaven with another flour and look at the result.
You can at least perform a bolero, and if the microbes are uncomfortable, you need to do them well and you should not live in an embrace with sourdough. Change flour, look for a more suitable one. In fact, you shouldn't feed her three times a day, but she also kicks.
Try to do it on a different flour and on this one, but still thicker. Just do the experiment. Three jars. Previous version. Other flour. This flour, but thicker.

[Lena]

Lena,
I already make it as thick as possible, I have less and less flour for feeding from the normal proportion. By the way, what else to do with this? I'll get to the point where a teaspoon of flour is enough

[Sveta]

They promised that feeding once a day - I feed it 3 times.

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

Svetait is possible that your starter culture is too small compared to the recommended volume and, possibly, the ambient air is too dry.

What did I think - my Levite and not a Levite at all! After all, I initially confused the proportions and I got two parts of flour for one part of the fruit, that is, the fruits were in an unfairly unequal minority.

Basically, there is no need for additives, it is quite a sourdough, if you follow the rest of the steps in accordance with the recommendations.

I need to change the flour or something, I see by the texture - not ice flour

Perhaps so, but good baked goods are made from this brand of flour? In addition to protein, the grinding characteristic is also important, a fine or extra type is desirable. Try to put the sourdough with a different flour and take the amount that is usually recommended for starting the sourdough dilution, later, when everything works, you will reduce the amount to what you need.

on a good one, you can't see it if there is no experience. Yeah, it makes sense to start right away next to the different options. Three or four jars. Different flour, different density and look, smell, compare.
It is difficult to give advice if the dough itself is not visible.
Wait, I don’t understand, how do you feed? Can you describe in more detail why you are reducing the amount of flour all the time? describe your actions in more detail.

Sveta, what proportion of water did you get? You should at least show it in section. Pancakes raised, that is, there is a lot of yeast, but they get sick, and the leaven needs feeding three times.
And how do you know that you need three times? Does it grow strongly, despite being very thick?

You can describe in more detail her behavior, airiness. Feeding procedure and your proportions.
And it tastes sour, but the smell?
Look at the pores in the dough. Are they horizontal or vertical?

[fffuntic]

Try to put the sourdough with a different flour and take the amount that is usually recommended for starting the sourdough dilution, later, when everything works, you will reduce the amount to what you need.

but how to go from the existing volume to a larger one, I was recently interested in this question

fffuntici can't understand

Does a high protein content guarantee a strong flour or not? Why Levite strong flour - so that there is strong gluten, but what is the difference to yeast?

Flour is full of different proteins, but only two are responsible for gluten. The total number is indicated on the package. Sometimes it reflects strength and sometimes it doesn't. Formally, there are 13 squirrels in V. from. should give a very strong flour. But at V. sec., and for example, the central lock may have 14, but that does not mean anything.

For your torment, you have given too little information. I don't quite understand her behavior.
Yeast has a direct need for strong flour. They have dosed nutrition in it longer and ferment more slowly, more evenly, and not in a jerk. And MKB acidify it more slowly. That is, the dough ripens more slowly, rises more slowly, you can feed less often, less acid that destroys gluten.



This is all theory. You describe something in more detail. View, smell, airiness. The feeding procedure and the amount of moisture, specifically what you got there with the proportions.

Wait, I don't understand, how do you feed? Can you describe in more detail why you keep reducing the amount of flour all the time? describe your actions in more detail.

Yes, I do not reduce it, it decreases itself. By 50 g of sourdough 25 water and 50 flour. So, over and over again, more and more of these metered flours remain, because they are no longer absorbed into the starter mass. And I take out the leaven for complementary foods, straight thick, even dry, put a spoon, and it will stand, it does not move

Yeah .. domestic flour has a tendency to swell slowly over time. That is, it absorbs water and the dough becomes thicker. You observe this, that is, you most likely need more water.
But then I don’t understand why SUCH thick dough requires a lot of feed? maybe you think so and are wrong? Maybe your yeast is sick from being rolled into concrete?
What's with the airiness? How do you know that the dough is hungry? maybe it's not hungry, but the dough thickens and knocks down your yeast like a hammer? Maybe there after 4-5 hours they just can't budge, but do you think they are starving? How do you know to feed them? what is increasing there?
Place a jar with a slightly diluted consistency next to it and observe. So that after five hours, the dough is just dense, but not concrete.

What's with the airiness? How do you know that the dough is hungry?

may already sag a little, and the thick does not even sag, but lace fill the entire visible space and bubbles on top.

This morning I was feeding the not quite mature woman, she would have to wander for an hour (lace has not yet filled the top), but alas and ah ...

One! The only time it matured for a very long time.

[softer]

no, since the lace is trying to sag, you are right, it wants to eat That has spread the yeast kingdom there. But this is very good !!!!

Lan .. then we can assume that you just have super-dough flour, nourishing to horror and brutally water-intensive. You know what .. but increase your nutrition, do not 1 to 1.5, but 1: 2, or even 1: 2.5
Look. If you have a little sour, then feed 1: 2, if it is very sour, then even 1: 2.5
I am explaining to you my logic. All calculations of fertilizing are given for the properties of manitoba. And you have a special torment. It is water-absorbing in a different way. I am reasoning. The dough seems !!! extremely dense. Nevertheless, the yeast raises it with a bang, they like it there, but they require a lot of food. Why? You underfeed them)))) you keep them on a starvation diet. You need to knead well and increase the percentage of nutrition. The more sour your leaven, the more food you give.
Further, I argue further. The dough on manitoba sits quietly for a day without food. Yours grows three times faster and it grows, everything is lace. It turns out yours softer still and nourishing)))) Here at least burst.
But still make it even thicker. Let's see the result. Make 100 g of flour 40-45 g of water)))) The Italians in the article, just 13 protein and 45 g of water per 100 g of flour and keep at 22 degrees.

That is, according to my logic, you need to either increase the one-time feeder, or still thicken the dough, up to 40 g of water per 100 g of water, or maybe at first, like from Italos, take 45 g. It seems to me, after all, the dough needs to be even thicker.
You can start two jars. The old fashioned way with an enlarged feeder, and thicker. See the difference.

can be a third with a softer option. I suppose, a softer one will generally grow obarze, you will constantly ask for food - you will not leave the jar))))

All three!
Thanks for the awesome recipes and new useful information!
Then thoughtfully!
And my report on the pear ... this is her 3rd feeding, not counting when she was involved.
She stood with me not 24 hours, but practically 48 ... it did not increase much, but the bubbles are present, it tastes slightly sour, but do not tear out your eyes, the smell ... is not too pleasant yet, but not disgusting, even I cannot determine which one.
This is how it is from above and from the side.

It is inside, for some reason it reminded me of the consistency of cake dough, which stood overnight in the refrigerator ??

When mixed with water, it bubbles merrily.

So she kneaded her and sent her to rest.

We watch further.

Yes, I forgot to write, changed the flour, bought Nekrasovskaya, with 11.5 protein, the biggest thing I found.

But still make it even thicker. Let's see the result. Make 100 g flour 40-45 g water))))

I can't even imagine how this is possible, even if he rejects his own 50g.
some kind of flour crumb will turn out or what?

logically, the dough is soft. Because the softer the dough, the more the yeast rages there. You have a full disco. They are free there, what kind of baby are you talking about? You don't even have a stake, but it can sink.
If you don't know how to thicken, then increase the feed, lower the degrees. Or feed constantly

Just a lot of yeast, that's good. It is perfectly. There is sour, there is yeast. Well this is great. They just need to be comfortable there and stay. But you feed them so often - flour.
And to reduce their activity:
- slightly colder than temperature
- thicker dough
- you can use the author's version with an increase in a single feed.

Look at the pores in the dough. Are they horizontal or vertical?

Once it was - horizontal waves, here are clearly waves. It surprised me so much. And so I didn’t pay much attention to what was intertwined there. And what do the pores show?

if the lace dough with the pores stretched up, then this is the ideal state of the dough. Gluten is strong and in top shape, yeast is strong and lively.
As a rule, the weak gluten gives the pores rounder, they spread.

[Lena]

Lena, thanks, I will analyze

Margarita, and how often do you feed yours?



Trishka, just remembered about you.
Then tell us what will happen with the new flour.

Hello everybody.
For those,

who took an active part in the fate of the Palma dog.

Cafe "At Pani Sonya" # 4793

Yesterday I added raspberry sweet water to Levite. Today is cheerful! Already less putty, there are kruzhavchiki, but sour, because gluten still breaks down. But when mixed with water (during feeding), some of the gluten remains unmixed, which pleases.
Thank you all for your support and advice!

about you

If it's convenient, come to me for you, otherwise I'll immediately turn myself into an old grandmother!

new flour

Necessarily, but it is darker than Makfa, the dough turned out to be grayish, which is strange, like high-quality flour!

So, for the first time I feed my "Smorodinovaya" in 55 hours. I decided that the processes went
She took off the "hat". You can see WHAT underneath.

Ritual, no fluff, no feather!

I fed it, roll it out with a rolling pin, put a new ball in the jar. Well that's it!
Let's hit the road!..

Straight flower!

[Ksyusha]

Necessarily, but it is darker than Makfa, the dough turned out to be grayish, which is strange, like high-quality flour!

Ksyusha, I still doubted, maybe there is another one, but I have Nekrasovskaya - this is 1 grade and it is darker




Margarita, so that everything works out!
Anastasia, good luck!

Tomorrow I'll look, maybe I didn't see it blindly.




But there is 11.5 squirrel, I took it ...

[Sveta]

Sveta, and I walk straight and keep wondering why you have such a frantic growth in the leaven with a tight dough. You have the coolest protein flour 13 turns out, no one has such. Quite a steep dough and, logically, it should require the rarest dressing. Girls have softer dough and less feed. And you are beyond reason and logic.
You write that when feeding, even very dense, the spoon is standing, but completely lacy, it already sags.
You feed as many as three times, but the yeast is still not enough, you had to wash it.
How so? can it only be dense on top? Do you take it from the middle, is it really tight there too? And after feeding you can get a drawing from the notch there? And when you feed completely blow out? does it roll easily?
Is the reference temperature exactly below 25?
On the one hand, it's good that the richness of microflora is, and the flour, it turns out, is absolutely not bad, but cool. But somewhere a mistake has crept in, so you have to feed so often. I would like to find her.
Listen, how many days have passed clearly? And yet, what does lace look like? smell like how sour? And .. the jar, is it really narrow? does not allow you to creep?

Flax, came home, she was practically at her peak, that is, withstood 12 hours. But it’s not a fact that she didn’t fall off, mother arranged a shmon on the shelf, accidentally twisted the glass's neck (it is plastic flexible). On Saturday there were three top dressings, yesterday I once stood d-o-o-o-lgo (which is interesting, it was so swollen and froze, I made a mark to control the subsidence, and after much thought she went back to growth), so it turned out two. This morning I added water above the norm, in the evening I kept within my 50g of flour. Today is like the sixth day, the temperature is really high 24.3 It smells like champagne, that is, mash, the taste is brut (sour, in short), and with bitterness. Rolls out easily. I just thought it could be better to knead, but last time I did not like it (and stood like a stone block). I don’t even count on once a day, it’s not going to work. I decided to shorten the process a little - I didn’t sift the flour, I didn’t dilute the leaven in water (it’s very badly and hard to dilute), but I covered it with flour and rolled it all together. We'll see.

[Sveta]

but how to go from the existing volume to a larger one, I was recently interested in this question

Sveta, probably, as with all living and growing organisms, the smaller the volume, the more often you feed, and you have flour from the recommended protein content and also a higher ambient temperature, which in my opinion only increases the speed of work and assimilation of a new batch of feeding. The speed and quality of work is also affected by the depth of the cut, it is made by cutting through the dough by only 1/3, since it is in the center that the main working mass is, and if the cut is made deeper, then the work will be difficult or at all reduced to a minimum. To switch to a larger volume, as an option, you can try to gradually add a little more flour and water so that there is no sharp decrease in the performance of the sourdough, since the composition of the working mass changes every day. Or, incidentally, at the same time, put a new starter culture with the recommended initial volume, so that in the future the feeding time relatively coincides with the feeding time of your existing starter culture.

[Ilona]

Ilona, thanks, I assumed so, add 10 grams each time, both.
Today my sourdough is not so active and lacy (offended by my claims), it would still have 3-4 hours to sweat, but I still fed it. I'm looking forward to the evening. And it smells like mash. And I don’t like it latently. And when it smelled like an apple. And slightly bitter. I probably brought in some kind of "left" flora. Of course, I will try to redeem her, but it is doubtful that this will save the situation. Or wait, wait, wait, and suddenly everything changes by accident. One way or another. But the second time I will definitely not bother with it, I am loyal to industrial yeast. Although ... I feel sorry for her, I am directly attached to her.

[Sveta]

And it smells like mash.And I don’t like it latently. And when it smelled like an apple. And slightly bitter. I probably brought in some kind of "left" flora. Of course, I will try to redeem her, but it is doubtful that this will save the situation.

Italians, as a rule, do not bathe the sourdough during hatching and emphasize that even if the fruit-sugar component is added to the initial batch, all subsequent feedings are only on pure water and flour. They are more strict in this regard, if after the first feedings something goes wrong, then they throw it away without regret and put a new starter for the sourdough. Sveta, maybe not you, maybe you have such flour, or maybe the plastic of the glass affects? Maybe your leaven had little access to air?

Or wait, wait, wait, and suddenly everything changes by accident. One way or another. But the second time I will definitely not bother with it, I am loyal to industrial yeast. Although ... I feel sorry for her, I am directly attached to her.

if you think that only you have difficulties, then look on the Internet, especially Italian, you will come across a large number of videos that start something like this: "finally, after so many attempts, I am happy, as the leaven turned out and I can cook pastries for Christmas "(c). And this is with the Italians, with their air, water and flour.

finally, after so many attempts, I am happy, as the leaven has turned out

no, this is definitely not about me, pampered, and that's enough
well, maybe with time ... I will mature ... or on vacation I will move

[Newbie]

Newbie, I looked at the flour, but it’s definitely the first grade, here I’m a blind Chukchi ...
I saw another one, Makfa somehow updated, there are 11 squirrels, but already in / s for sure.



And mine, too, crawled a bit, there are no bubbles, and even I messed up with flour, in general I'm waiting ...
And so I will put another one, on grapes, it will not work ..... then it’s not time for her .... I’ll wait for the summer, and my berries / fruits!

I feel sorry for her, I became attached to her.

Yes, sorry for the animal ...