Italian sourdough (Levito madre) - cultivation and care

And mine, too, crawled a bit, there are no bubbles, and even I messed up with flour, in general I'm waiting ...

How long has it been?
Makfa has Extra Protein 11g.

How long has it been?
Makfa has Extra Protein 11g.

Almost 24 hours after the last feeding, but opened it, it smells like a pear ...
I will wait further ...

Yes, Makfa is somehow new, I have not seen such, they write that "super super" is wonderful ...
Can I buy it?

Girls, I decided to write a recipe for wheat-rye bread, which I wrote about earlier. If necessary, I'll post it later with a separate recipe. Until then.
For a loaf weighing 1100g, we need:
300g 100% Levito Madre starter culture (I translate 50% -75g L. M., 150 water and 75 g flour). Flour swells. 12-13% protein. (This is a dough. I put it overnight in a cool place-18-20 degrees)
Water - 270ml (I add 30-50% whey from homemade yogurt).
Salt-2h. l
Malt 1 dec. l (optional, I have oat liquid)
Peeled rye flour -225g
Wheat flour 1-grade -300g
Wheat flour c / z 75g
The oil grows. unrefined -2 ​​tbsp. L. (I have mustard)
In the morning, I add everything to the dough, except for butter and knead in a kneader, but you can do it with your hands.
Autolysis for about 20 minutes, then add oil, seeds or grains, and if the bread is dessert, then dried fruits. I twist the bar and put it on the proofer in the frame, packed in a plastic bag on the battery.
The rise time will be different for everyone. It depends on many factors. The dough should double in size. I bake in a mini-oven at 190 deg-10-15 min bottom-top, then switch to "bottom" and lower the temperature to 170-180 deg. each knowing his own spirit, try it. Total baking time
about 40 min. I check with a thermometer, the temperature should be 96-96.5 degrees. The bread is very simple
at work, and the taste is excellent. It is absolutely not sour, I did it with various additives. always delicious.
It can also be baked with a hearth, but I like the form version. Angel to you at your meal.



I'll try to post a photo. Recently, with a new phone, it does not work.

Girls, I decided to write a recipe for wheat-rye bread, which I wrote about earlier. If needed,

Thank you very much!)

[mamusi]

mamusi, Rit, I will try to post a photo., Recently, I have not laid out with the new phone.

Almost 24 hours after the last feeding, but opened it, it smells like a pear ...

And what kind of feeding in days?

She put her on the 13th, then fed her 15, 16, 18.

[fatinya]

I post pictures fatinya.
1. This is a leaven for dough, another 50%.

2. Dough in the morning before kneading the dough


3. Dough before proofing

4. Baked bread

5. Cooled

6.

What a beautiful leaven, and bread!



Svetlana, is this bread, the recipe for which is above?

I post pictures fatinya.

well, great! The bread is so beautiful.

[Ksyusha]

Ksyusha, yes Ksyusha, one of many for this recipe.

Here is my Currant. I continue Experiments. Yesterday I was feeding for the first time. Today - in the photo she is 72 hours old. The smell is very pleasant currant-yoghurt-dough.
Now I will not feed. I'll see what happens in the evening. Stands in the closet in the kitchen. t about 23-25 ​​*





On my "ripe" leaven, today I put a Bread from Sveta djemma.

Here is my Currant. I continue Experiments. Yesterday I was feeding for the first time. Today - in the photo she is 72 hours old. The smell is very pleasant currant-yoghurt-dough.
Now I will not feed. I'll see what happens in the evening. Stands in the closet in the kitchen. t about 23-25 ​​*





On my "ripe" leaven, today I put a Bread from Sveta djemma.

Rituel, well, you can see the bubbles down there, the process is underway!
Happy baking, then show off!

[Margarita]

Margarita, Rita, what color did you get your pastry? When I first baked bread with such a leaven (on black grapes), I had it so beautifully purple. This is not this year, that leaven was gone from me.

Today - in the photo she is 72 hours old.

that is, a day has already passed, well, slowly, but surely, and without dancing

I lost that leaven.

what happened?

[Newbie]

Newbie, Light, this is my sorrow



Something went wrong. I sent a response, came in a truncated form. I went on vacation, left in "reliable" hands, and they, hands, forgot about it. Well ... With all that it implies!

left it in "reliable" hands, and they, hands, forgot about it.

offensive, of course
but the main thing now is everything

[Newbie]

Newbie, Light, this is my fourth attempt, if anything ... I mean Levito. The first two were workers, but they did not suit me very much, because initially they were not made according to the rules. The third ordered to live long. but this one is the fourth (favorite), that's why I'm shaking over it. There were many other leavens (good and different). I, as Ritulya says, play with them, I am interested in the process, the result (even negative). I think this is the "retirement" syndrome. At work, it was necessary to constantly delve into something, study, track, so the habit developed.

Rita, what color did you get your pastry?

I am now baking on one that is over a month old ... and it is made from white grapes and an apple. The dough is ordinary light ...
And I just put the new one on the currants, it is so with a purple tint so far. But she's only 4 days old.
I don't bake anything on it yet.
Early. And during feeding .... for a long time ... I think she will lose color.
I set it up for an experiment.
To retrace everything and take pictures. For "science".

[Margarita]

Margarita, prala! But I didn't understand, you thought you were already putting on the "currant" ...

I think this is the "retirement" syndrome.

Well, it's a straight pensioner. It's too early for me to be retired, but I like the process too

pensioner

It's too early for me to be retired, but I like the process too

!

[Anchic]

Anchic, Anh, so I'm about myself. I had no time to dance with tambourines around the leaven before. If only to come home from work and a bunch of things to redo. And now, although the heap has remained the same, plus the grandson-schoolboy, the time for starter meditations has increased, so I am "playing".

News from the fields. Day 7: The activity of the yeast seems to me to be reduced. They no longer give such loose patterns, they simply loosen the dough, not lifting it very high. The bubbles are mostly horizontal. Yesterday the sourdough smell was much softer, sour. This morning I didn’t feed it, I’m not yet furious, I’ll see what happens in the evening. Made the bun more abruptly. Slightly increased the mass.

And I’m probably my own, it’s been almost two days, without any movement at all, it just crawled and that's it, even there are no bubbles ...
I'll take a spoon, dilute it with some water, add flour and put it like a dough, see if it rises a little or not ??
I will put a new one on grapes ... either I her, or she me ...



Yes, I wanted to ask the happy owners of the ready-made sourdough, can it be stimulated by adding honey, will it not "choke" the beneficial yeast?
Or am I talking nonsense?

[Ksyusha]

Ksyushamaybe a little sugar is better than honey?
If two days without movement, probably for a miscarriage. Isn't it cold at home? Maybe closer to the battery?
Yes, she was initially not very active, judging by the photos.

stimulate with the addition of honey,

Can.
I added. Both times.

has been standing for almost two days, without movement at all,

It's strange and hard to believe ...
Give me a photo.
What is it?
What is such a dead flour?
Or fruit without yeast at all ...
Yes...
What's the air in cities?
I even have a dough made for dumplings ... and forgotten for 3-4 days in the refrigerator, ferments and smells delicious with yeast. And there .... flour, yes water




Don't throw it away. Until.
Let it be warm. Does it smell like, Ksyusha?
Make a film instead of a lid and give honey
And pictures ..

No, there will be no more photos, I took a spoon, some water and sugar, put it like a liquid dough, I'll try it ...

it's not cold at home

No, it's even hot at home, now it's not cold outside, but they are drowning: -... somewhere 25-27 *

smells like,

It smelled like something not clear, like a missing test, not discarded, namely ... I don't even know how to describe it ...
And, I'll go today to buy MacFoo, which is special, there are grapes, I will put a new one and I will already follow not by time, but by condition!

[Ksyusha]

Ksyusha, and what grapes do you have?



I mean, dry, fresh, from the freezer, purchased or your own?

[antifungal]

stimulate with the addition of honey,
Can.
I added. Both times.

Rita, "the main beneficial property of honey is its antibacterial, antifungal and anti-virus action "

[Newbie]

Newbie, And?
So what, in one of the videos they said that Italians sometimes use honey for sourdough. And according to Calvel, it is also put with honey.
This is everyone's business.
I'm not a technologist



Here is my Currant today.
Made on March 16 at lunchtime. She fed 1 time. I'll be the second today.
Smells good with currant yoghurt.

Newbie, and?

And ... just thinking out loud

[surplus]

But one thing
It still strains me -

throw away the surplus ...
Well, let's say I collect it in a garden bucket, dilute it with water and spill the earth ... under the bushes, and it gets a little warmer, I'll put a large vat in the garden and insist on water for fertilizing. There I usually collect weed grass shoots, pieces of stale rye bread. Sometimes I pour serum. Well, yeast surplus let me go there. Again, I am not a TECHNOLOGIST AND I am not an agronomist.
This is just my experience. I do this (do not throw your slippers, I do not distribute advice... I have nothing to argue with. And that's all. Looked at a neighbor, listened to another. But they had cows, and now they don't. And in short, this is an experience.
I know the serum is useful.)

just thinking out loud

Clear. But I think a little honey doesn't hurt. IMHO.


My baking yesterday. Rolls. The dough took a very long time to rise.
And plus I dried it a little in the oven. Overall delicious. But we still have to train.



Generally

only my husband eats Bread. When he leaves for work, I will nothing I don't bake. Only bread once a week. And I feel that soon I will have a question: what to do with sourdough. Freeze? Dry?. I don't need baked goods !.
(Maniac, I also ... gave it up)))

[Margarita]

Margarita, but could not then throw a photo of the state when, according to your feelings, it is already necessary to "dine".
I'm not quite catching up because of these towers, it's clearer with a kolobok

[Newbie]

Newbie, Sveta, you mean, when will I feed the photo ?!
And here I already showed that I was removing the cap ... And to throw it away.
Then, with a spoon or hand, I pull out the middle of the pulp or all of it on the scales.
And then in a bowl, I add some water ...

Etc
Then, when you take it out, you can't see the bubbles, they will break off in the "process" ...
... Light, I'll take a picture, of course ...
Have you seen a currant just now? And I will feed her. It is in bubbles right up to the lid, which I will remove, that is, I will remove the top layer of dough.
Clearly explained?)))



Look.
Apparently she pushed back the lid with a spoon.
And with a spoon I pull out the middle on the scales.
I got 60 g.
Enough for me to feed. The rest is in the garden.
My structure is porous. And the consistency is like soft plasticine. Elastic.

[Margarita]

Margarita, Rita, I did the same with the surplus (at the beginning of hatching), I fed the bushes. Now, as I already wrote, I keep no more than 50-60 grams of sourdough, I bake bread every 4 days, sometimes 5 days, one husband also eats buns, so I rarely bake. If an excess is formed, dry, adding more flour, then through a sieve, and large pieces into a blender. I add where needed. It goes into pancakes or cheese cakes and even breading, but not in pure form, but as an additive.

Further, if I'm not tired of it yet ...
First, knead by hand: 60 + 60 + 30 water.
I transfer it to the rug and roll it with a rolling pin. (Chanterelle with a rolling pin *)))) This is my husband laughing at me!

Only bread once a week. And I feel that soon I will have a question: what to do with the Sourdough. Freeze? Dry?. I don't need baked goods !.

I also bake bread once a week, and only that

Have you seen a currant just now? And I will feed her. She's in bubbles right up to the lid

Yeah, but I would have waited another hour. Maybe I'm overexposing her because she smells like mash?

I forgot to add honey. I feed my leaven with honey once every two weeks. When I refresh, I take honey from a mustard seed, dilute the leaven in water to refresh and mix with it, then add the prescribed amount of flour and then everything is as usual.

First, knead by hand: 60 + 60 + 30 water.

and I used to stir the leaven with water until smooth, then only added flour - you screw your hand, it dissolves so badly, stopped
And I do not move with a rolling pin, I wrinkle my hands. I violate, in general, the sacred canons

[Newbie]

Newbie, Light, I also knead only with my hands.

Honey contains many nutrients. The leaven loves him. When I just started to get acquainted with leaven, I read it from knowledgeable girls on our forum. And now I always revive my rye with honey after my two-week absence. She immediately noticeably comes to life after honey.

Here she brought pictures of the morning dough, the client is more likely dead than alive!


It took a little over 5 hours.

Here she brought pictures of the morning dough, the client is more likely dead than alive!

Is this already with sugar / honey? Then yes, barely in the body

It took a little over 5 hours.

And what kind of dough, what did you want her for, Ksyusha?

Girls, thai like mamusi, Rita, didn't turn out the buns very well, so I decided to cook them again. Can I post a report here?

And so, my Levito is exactly a month old. I feed him like this - 50 g of sourdough, after removing the cap, 25 g of water and 50 g of flour with a protein content of 12. And I take 10.6 in baked goods.
Yesterday at 19 I fed it according to this scheme and the rest of 70 g of Levito was separately kneaded in a bread maker, adding 140 g of water and 70 g of flour. Disconnected and left until 00h. At midnight, I added 200 ml of whey, 450 g of flour, 2 tbsp. l butter, 1 tsp salt and 1 tsp sugar. Included a 7 hour sourdough bread program. In the morning, before baking, I made cuts and this is what the bread turned out to be.







In the morning at 7.30 I fed my sourdough again and again 74 grams, which remained, fed separately with 37 grams of water and 74 grams of flour. Returning from work at 13.45 I saw this:




I made a brew, according to the recipe, adding 183 g of Levito.



At 13.53, the dough was put on proofing, temperature 22 gr.





To be continued...

[surplus]

sugar

Yes, a bit.

what did you want her for

Oh, I don’t know Rituel, I just gave her one last chance, but she was sad with her sappsem ...

But one thing
It still strains me -

throw away the surplus ...
Well, let's say I collect it in a garden bucket, dilute it with water and spill the earth ... under the bushes, and it gets a little warmer, I'll put a large vat in the garden and insist on water for fertilizing. There I usually collect weed grass shoots, pieces of stale rye bread. Sometimes I pour serum. Well, yeast surplus let me go there. Again, I am not a TECHNOLOGIST AND I am not an agronomist.
This is just my experience. I do this (do not throw your slippers, I do not distribute advice... I have nothing to argue with. And that's all. Looked at a neighbor, listened to another. But they had cows, and now they don't. And in short, this is an experience.
I know the serum is useful.)

Clear. But I think a little honey doesn't hurt. IMHO.


My baking yesterday. Rolls. The dough took a very long time to rise.
And plus I dried it a little in the oven. Overall delicious. But we still have to train.



Generally

only my husband eats Bread. When he leaves for work, I will nothing I don't bake. Only bread once a week. And I feel that soon I will have a question: what to do with sourdough. Freeze? Dry?. I don't need baked goods !.
(Maniac, I also ... gave it up)))

The buns are really cute!

Can I post a report here?

not possible, but necessary

it took a total of 12 hours to cook the bread. Long. And who does not have such a regime, what to do? I don’t bake in the oven

not possible, but necessary

!

not possible, but necessary

it took a total of 12 hours to cook the bread. Long. And who does not have such a regime, what to do? I don’t bake in the oven

Well, it's with dough. Without dough 7 hours. For the first time I decided to see how it would be with the dough, I don't see the difference. So I will continue to bake without dough.
And without a program, this also baked. I turn the batch on and off. I give 5 - 6 hours to raise and then turn on the "baking" program. But then you have to watch out for the bread. The program is heated, and when the bread maker is off, the temperature is different.