Italian sourdough (Levito madre) - cultivation and care

I give 5 - 6 hours to raise and then turn on the "baking" program.

Does it work out completely without hesitation?

But then you have to watch out for the bread.

troublesome, you have to graze almost all day

Yes, without hesitation or by hand.



And thai, after 4 hours my dough:








I kneaded the dough. And at 18.25 put it in the oven at 30 grams.









And again, wait for the continuation, God forbid, the leaven will not let me down.

Thanks for this Report!)

[Ksyusha]

Girls. So if you take a mixture of water and flour and leave it for a long time, leave it stupid, then sooner or later it will acidify and turn into a leaven. I.e Ksyusha, if you bear with it, sooner or later an acidic life will begin there and bubbles will appear. For this reason, products sour.
However, I rummaged through the Italos and they are not satisfied sooner or later. They want it to be in two days, otherwise they throw it away. They are not satisfied with all sorts of bathing, renewal, and so on at the stage of hatching. They insist that it be on schedule without interruption. This is if you look for the ideal. If not so sour - updates more or less often, no longer for Italians.
I also dug up the difference from Calvel, after all. The Italos insist on a basic low temperature removal. 25 is almost the limit for them, literally heat, is required only at the very beginning, so that the first souring begins, and then 18-22 right that. Calvel tolerates high room temperature without any problems, but not Italos. Calvel allows for a variety of feeding methods, and the Italos resist here.

Sveta, Newbie_i, I dug up from Andriano a mention that there is an increased amount of yeast in the dough, which is not ice. The Italians especially warn when mixing Levito to keep it away from the source with ordinary yeast, so that they do not occupy the leaven. In an ideal Levito, everything should go on schedule, without the explosive growth of the dough.
The bitterness in the dough is an excessive riot of yeast. There is a mention of how to treat it. But again, for Italos, ideally, this is permissible only after the sourdough has ripened, after long storage.

🔗
or
🔗
bathe and refresh several times
Ways to improve the quality of the starter culture:

The leaven is too strong:
1) Cut the starter culture into 1 cm slices and put them in water T 20 ° -22 ° C, adding about 2 grams of sugar per liter of water;
2) Leave the starter culture in water for 20 minutes;
3) Squeeze out the leaven that has floated to the surface of the water and start feeding in the following proportion:
200 g sourdough
400 g flour
200 g water
4) after 4 hours, go to the next feeding, reducing the amount of flour by 100g,

200 g sourdough
300 g flour
150 g water

5) feeding after 4 hours in the usual proportion

200 g sourdough
200 g flour
100 g water

6) Feed the sourdough in the same proportion. Check the ripening time of the starter culture and make sure the starter culture triples in volume within 4 hours at 28 ° C.

The news is disappointing. For the love of art and learning, it makes sense to tinker with the leaven and refine it. But according to the claims of the Italians, it is already possible to call it Levito with an interference. Everything is not going according to their requirements.
And with the brew I misled you. Italians do not tolerate sugar and no additives at all. Not at the beginning, not at the end. They have clean fruits, clean flour. That is, our sugar-honey is already at our discretion. Calvel tolerates, the Italians do not do this anywhere.
With our flour, we get the "Russian" Levito. And to bring out the Italian, we get a lot of conventions and requirements

In short, we pedal suckers, and not to see the true Levites ...
I have to go to Italy and shake the locals there

[fatinya]

well, they did not turn sour in 48 hours, did not float to the trash heap. No effort to revitalize.Asks to eat too much - in the trash, no sentimentality and walking on about the desires of the leaven. Feeding strictly in one proportion. Only ripe sourdough after storage can be restored by additional efforts. At the stage of hatching, I kicked up a little - into the trash.

A ripe ideal hatched, they dry, cherish, feed as desired, restore. At the stage of elimination, they are immediately thrown away, as soon as she behaves almost differently.

By the way, if you take the "Russian" Levite, then pay attention,

for the fifth feeding, the food is increased. They bake from the fifth feeding. I have never met this with the Italians, but our flour is not Italian either. Probably, the Russian way suits us better.

In short, we pedal suckers, and not to see the true Levites ...
I have to go to Italy and shake the locals there

Andriano writes that. Like get a ripe Levito from the chefs, buy it and so on, but it's worth trying to preserve it. For it is rather dreary to get it ourselves. I looked like that, not a step to the side for a month - it's really hard. A little something wrong - in the trash. There, the whole trick is to find the right flour, withstand the right temperature. That is, almost everything depends on the initial conditions, that is, the ingredients.
fatinya,Sveta with the requirement of perfect grapes and manitoba set the conditions straight in Italian
That is, there is no need to seek help from the Italians for our Levito on our flour. Only our experience is important, those who made the successful Russian "Levito" with our flour. You must learn exclusively from experience fatinya- Lights, mamusi-Ritusika, djemma- Lights. Perhaps it makes sense to buy similar flour, then it will be easier to repeat.



Sveta, Newbie, now, somehow, many strains of especially active yeast have got into your dough. The lab would name their type. Maybe the bakery's got in somehow. And now you will get rid of them, by bathing you will remove the bitterness, but the yeast itself will remain alive and rampage again. That is, they need to somehow survive from the dough, but figs how ... we don't even know who settled there. Yeast is difficult to kill when it has taken root in the dough.
That is, you have few options: either indulge and feed them, feed them, as they ask, so that they do not die and do not taste bitter.
Or in the trash. And .. it makes no sense to adjust to the proportions of Levito. Look for yours.

Just the same laboratory conditions. Also buy a spacesuit up to a heap.
Flax, and I thought "wild" yeast is good. By the way, in this vessel I knead industrial yeast for bread. Do you think leaked? Pichal. Something I even grew up.
I will definitely not throw it away, I will dance to their tune for now, but where to go, we have already become close As I said earlier - I feed an unknown animal, I do not pretend to be a true Levite, may her admirers and adorers forgive me

so I thought so too. Until I read from Andriano that the aroma of this Levito is important, and that excessive activity is bad. Normal intelligent yeast does not buzz, but eat it once a day at 18-25 and not gu-gu. And he called your version "yeast contamination" And since only industrial ones are so arrogant and active, it means they have leaked. Natural yeast is active somewhere at 26-27 degrees, but industrial yeast and 18 is not a problem. They are the most elite and strongest bandits. But the sadness is that they have driven all the wild ones under the table, and this affects the aromatics. And you will not vomit them with anything. These will be registered, so forever

All girls, I can be written off !!!
Now I know for sure that I grow industrial yeast. I remembered that the remnants of the flour from the kneading, in which the prom yeast was ground, threw it back into the pack, and used it later for the Levite.

Lenusya, thanks for the tip!

Natural yeast is active somewhere at 26-27 degrees, but industrial and 18 is not a problem.

I see, my dough in the refrigerator has already risen 3 times

What to do now, I don’t know

not, but in fig .. You can't even see the aromatics of the Russian Levita with them. File for divorce, he has already cheated on you and this cannot be fixed

Pieki as with a small addition of ordinary yeast. You have the author's version, be guided by the state of the dough.Other people's recommendations do not roll.
In principle, domestic gostovsky starter cultures on wild yeast make nothing ... but aromatics are not Levites, of course

No, well, tell me, some micron hit and ruined everything

in the test would not mess up. And here, in the conditions of sourdough, you arranged for this micron a complete paradise Dominican. In such awesome conditions, there was a round-the-clock hot passionate yeast
now there is a well-fed selective settlement of industrial yeasts and very violent ones. There is nowhere to put the power

And you will not vomit them with anything. These will be registered, so forever

In California from San Francisco, they die out after 12 hours. But this is not our case, of course. There is definitely a release ...

In short, we pedal suckers, and not to see the true Levites ...
I have to go to Italy and shake the locals there

[fffuntic]

fffunticLenus, even if you buy a real Levita from the Chief and bring her to Russia. This will already be the "fake" Leviticus.
Over time, she will be "reborn". The air is ours, not Italian.
....
It's like with the "Bulgarian stick" for yogurt. She lives only in Bulgaria. And the point. Doesn't live anywhere else.
... And in general the same recipe for the product (lactic acid), but the taste and names are different. Have you seen? Matsoni....
There in Armenia - Matsoni - another air, mountains ...
And we have - Matsoni (analogue)))
And the recipe: milk fermented with sour cream)
I am such a "Matsoni" day - every other day in Multa put in a ceramic mug.
And I name Yogurt.
What about sugar? Your beloved is also in the video redhead The Italian babbles: flour, (sprinkles of two types), water, sugar (in a tiny bowl with him).
I was that blind. Need to reconsider ...
True, I am not pouring and am not going to.


Well, and we - "Fuckers pedal" while from this care, I mean .... if specifically.

Good morning, girls, from sunny Bulgaria.



Spring, mood. Everything around comes to life, so my dough came to life. Remember, I put it in the oven at 18.30 at 30 grams. As the oven reached them, I turned it off. In the morning at 6.00 I found such a picture.





This time, in addition to brandy and vanillin, I put cardamom and makhlib into the dough. You have no idea what smell is in the kitchen. I don’t eat baked goods either, because it’s medieval torture, I’ll tell you.
She put the dough on the table and divided into 22 pieces, rounded. We no longer use flour, only butter. The dough is docile, soft, airy and smooth.



Then you can use a rolling pin, but I make out the bagels with my hands. This time I decided to bake bagels with lokum.





I smeared them lightly with oil and covered them with a film so as not to wind up. Put the proofing trays in the oven without turning it on. I go to work and at lunchtime I will come running to bake, since work is close.
So wait for ready-made buns.
Yes, the truth takes a long time to part, but after reading it, it's even good, it means that industrial yeast has not settled in me, right?

Actually, this is a recipe for a Bulgarian cake, kozunak. Only a little more eggs go there. So I baked it before. And when Easter is early, it is still cold and he came up to me for 16 hours. And nothing, everything was fine, not sour, delicious. Much tastier than yeast, and no yeast smell is the main thing. But then, diet, little time, my leaven died. So I start it again.
These are the pies.



By the way, about the Bulgarian stick. I get excellent yogurt. Homemade milk, own sourdough, dense, tasty.

[Svetlana]

from this care, I mean .... specifically.

100/500



Svetlanawhat a pin !!! what yogurt !!! wah wah !!!!

[djemma]

djemma, When you sleep?

[djemma]

djemma, When you sleep?

Why, I went to bed at 22.30 and got up at 6.00. I slept well.

[240 g Starter culture]

at 22.30 went to bed and got up at 6.00.

Here, Gemma, now I get it. I was clearly "undersized".

Well, I can't stand it.
I'm all afraid that it won't stop ...
If I am patient, I will try again.

In the meantime, I do this ...
When baking in KhP (my oven is not ice), I add 1/3 tsp of dry yeast to the buns. (May the Italians forgive me)
This option suited me. I have a normal attitude to industrial yeast.
And I bake and will continue to bake on them if necessary.
But the leaven gives a unique taste and aroma.

Therefore ... Here is an example of "my" Cherkizovskaya roll in KhP. Added here 240 g Starter culture Levito Madre.
(I'll call her that anyway. Should we call her somehow? Even if she's not real)



Here is this recipe from Kroshi

Cherkizovskaya bun in accordance with GOST in a bread machine (Crochet)

My changes with Sourdough:

I will expand it to you with mathematical calculations. In detail. Forgive me if it is too detailed.

Levit's leaven 240 g (80 + 80 mukp + 80 water.

From this calculation, we will subtract the flour and liquid from the Tiny Recipe.

Dry yeast 1/3 tsp for overclocking.

Yeast-free if you like. Then HP will have to be turned off for 1 hour at least before baking. I did that. But with a drop of yeast the result better... AND faster

Flour in. from. (at Kroshi) 500 - 160 (from leaven) = 340 g (at us)
Milk (uKroshi) 330-80 (sourdough water) = 250 ml of milk (with us)
Salt 1 + 1/4 tsp
Sugar 3 s. l. (I took 4 - my muSh has a sweet tooth)))
Butter 35g
Vegetable oil 1 s l.
Egg 0.5 in dough (only with me), 0.5 for coating
Poppy - for sprinkling the roll on top.

All.
Program: first Kneading on pelmeni
About five minutes
Then Dietary (I have 4 programs in Panasonic. It lasts 5 hours).
I love you all!

Here is an example of "my" Cherkizovskaya roll in KhP. Added 240 g Levito Madre Starter Culture.

Rita, the bun is just a beauty!
And I don't know what to do with mine. I feed in 48 hours. Inside, everything is in bubbles, but practically does not rise. Bought today in Magnit a new flour, Eastern Russia, Altai, protein 12 g., It says GOST, the highest grade. We must also try it.

By the way, about the Bulgarian stick. I get excellent yoghurt

Of course, of course!
You have it "your own", in the air, as they say! Itself joins!

[djemma]

djemma, Svetlana, thanks for the detailed MK, wonderful bagels, we are waiting for the finale!
And you do not want to lay out your creations in separate recipes, here on Xn, so that they are not lost?

my "Cherkizovskaya

How rosy and fluffy the loaf is!

Bought today in Magnit a new flour, Eastern Russia, Altai, protein 12 g., It says GOST, the highest grade.

lucky, why in my magnets all kind of nonsense is sold

Ksyusha, I feel right with my heart - now everything will work out for you!

And I decided to leave my miracle Yudo under the dough, and I smelled something of the faint smell of vinegar, and the condensate on the can yesterday was big, straight drops (well, it stood so well, did not wait for me to come home from work).

you

I asked, to you! !

everything will work out!

The one who knows him, time will tell ...
Hope dies last !

[djemma]

djemma, the bagels are super, waiting for the final result ...
mamusi, Rita, what a beautiful bun, I have to try, but where are the details !?
But my sourdoughs ... I put some of them again ...



She fed at 19.30 and at 21.00 she was already so bubbly ...

And this one has been in the refrigerator for 3 days already ...
I put dough ... today I made pancakes ..

Such openwork ...

Oh, what holes, beautiful!

Flax, it's time for you to put on the stream, and to distribute the leaven to the suffering!
What a fluffy, tfu tfu so as not to jinx it!
By the way, I grabbed flour yesterday, like you, Alekseevskaya, so yellow!

The pancakes are wonderful, I took a couple!
And write down the recipe in more detail, I’m all in the bookmarks, like squirrel nuts, and suddenly a miracle happens and it grows for me, ma bam, and already with recipes!

[Sveta,]

lucky, why in my magnets all kind of nonsense is sold

Sveta, well, it is not yet known what will come of this. In general, the first time I met such torment. And there was also a French thing, I also met for the first time. But there is a price ...
Helenwhat pancakes!

So, girls, I came home, the temperature in the oven is 24 grams, the bagels have risen, but not enough to bake them. I decided after work, at 13.45 I'll come back then.

I once laid out the recipes, so one woman didn’t like something, she reproached me, why so much detail, who needs it and that I’m the only one who’s baking like that, they say he’s singing everything. And my desire was gone, I didn't even go to the forum for several years. So I'm not sure if my recipes are badly needed. I understand that people are different, but then all desire really disappeared.

Oh, and the roll and pancakes are just awful! Om-Nom-nom.

recipes are badly needed

We, we need them, even if we are few "but, we are in vests" ...
And there are always dissatisfied, and will be .... unfortunately !!!
You can't please everyone!
If you dare, I will!

[Svetlana]

So I'm not sure if my recipes are badly needed. I understand that people are different, but then all desire really disappeared.

Svetlana, djemma, we need your recipes! People are really very different, not everyone is able to keep the negative in themselves and not everyone is able to ignore the negative. But we, those who bring out this leaven, will be very, very grateful to you!

Flax, it's time for you to put on the stream, and distribute the leaven to the suffering

So I, please ... so you, refused ..

The pancakes are wonderful, I took a couple!
And write down the recipe in more detail, I’m all in the bookmarks, like squirrel nuts, and suddenly a miracle happens and it grows for me, ma bam, and already with recipes!

I'm still the one, I did everything for guessing .. I put 70 yeast dough, 140 water, 70 flour, stood warm for a couple of hours, then in the refrigerator, on the second day I added milk, eggs, flour, everything by sight .. hours and began to bake, it was almost thick, diluted with water ...

So I'm not sure if my recipes are badly needed

Needed, needed !!!

[Lena,]

But my sourdoughs ... I put some of them again ...

Lena, and on what fruit this time and on what flour?

Sveta, well, it is not yet known what will come of this

Oh, and it’s true, there’s some kind of lottery, even if Italians do not always succeed the first time.
But if you really, really want to, everything will turn out as it should. Everything will work out right with this flour

[mamusi]

mamusi, Rit, the bun is super, and you can call our leaven (for yourself) "Levito a la Rus", I think she won't be very upset, we won't tell her anything ...

you refused.

Well, as my mus says - "stubborn crest" ... just kidding.
Oh, yes, you have to go to Moscow, I won't go as a specialist, but when I get out now
But, all thanks!

Levito a la Rus ", I think she won't be very upset, we won't tell her anything ...

It's kind of a bit long, you need to come up with a shorter one ...

Lyovushka

everything will work out

Thank you for your kind words, she stands there in the bank and hears everything ...

so one woman didn’t like something, she reproached me, why so much detail, who needs it, and that I’m the only one who’s baking like that, they say, he knows everything. And I lost my desire, I didn't even go to the forum for several years

The keyword here is * one *.
And don't mind.
There are thousands of us here!)))
It is a pity that there are such "know-it-all" women, of course!
But we need!
Spread it out.
And I'll be there soon. I already have something to share.

[Sveta,]

But if you really, really want to, everything will turn out as it should. Everything will work out right with this flour

Sveta, I hope that it will be like that!

And I'll be there soon. I already have something to share.

hurray hurray hurray! We are waiting!

I don't understand who doesn't like beauty either. I watch it with great pleasure. I also need everything. And especially necessary when I don't do it myself. Now baking is not in honor, we only have bread. Therefore, buns and bagels are especially popular
for me, the more detailed the better. I really love all the details. And more photos, most importantly

Here, here, the most interesting with the details and. So it's clearer and there is something to compare with, especially if you do it for the first time.

I will be soon.

we wait

[Lena,]

Lena, and on what fruit this time and on what flour?

Natasha, it's all the same, on persimmon ... but active ... on different flours I just tried it ...stands well in the refrigerator and grows ...

[Cherkizovskaya]

Girls, I guess. I will sign under the Spoiler all the details about Cherkizovskaya bun.
There in the Post, where is the photo. Below the photo. So that everything was together. OK?
And I will give a link to the original recipe.

[mamusi]

mamusi, Ritual, but a separate recipe, eh?

Natasha, it's still the same, on persimmon ... but active ... on different flours I just tried it ... it stands well in the refrigerator and grows ...

It is clear, but I somehow realized that this is completely new!

mamusi, Ritual, but a separate recipe, eh?

I support! This is a completely different recipe!

Ritual, but a separate recipe, eh?

There is no need, Ksyusha.
Just a tube in a tube according to Kroshi's recipe
Only recalculation for Sourdough ..
I posted. Go look under the pictures.


Italian sourdough (Levito madre) - growing and care # 769

Continuation and end of the opera.

The bagels came up. Some show a break in the gluten. The flour is not very strong-10.6




Baked on convection mode, 180 gr

Continuation and end of the opera

This is Opera, so Opera!

Thank you!
We will study and train.

This is not Opera, this is a Masterpiece!
I'll treat myself to one!