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How to properly overfeed rye sourdough

Author Elena Zheleznyak, 🔗

We bake and knead here, understand the intricacies of leavened bread, but it turns out that we forgot to talk about such a simple and important topic as overfeeding rye sourdough into wheat. I understood this nuance from the very beginning, I did not even consider it necessary to focus on it, but, as it turned out, in vain. Sometimes there are stories when, in order to bake wheat bread, rye sourdough is fed with wheat flour and, as a result, it is completely overfed into wheat flour, bread is baked on it, and then fed back with rye flour to get a rye starter. And this is a big mistake and a mistake that will lead to the inevitable death of the leaven. And given that rye sourdough is one of the most unpretentious, hardworking and grateful, this is not only annoying, but also insulting.

How to properly overfeed rye sourdough

The fact is that such abrupt and drastic changes in the diet are always a great stress for the starter and carry a serious violation of the microflora. They never pass unnoticed, and if the sourdough survives such scrapes normally for the first couple of times, then over time it will get worse and this, first of all, will be noticeable by the way it lifts and loosens the dough - slowly and without inspiration. Here is the characteristic behavior of the dough on a weak ferment: it ferments slowly, but the increase in volume is still noticeable to the eye, but on the proofer it lies and practically does not move, at the end of the proofing, after three hours, it remains the same as at the beginning. In the oven, such bread spreads and almost does not increase in volume, but the most interesting thing is how it looks in the cut. Here is an oil painting.

How to properly overfeed rye sourdough

The leaven gets worse and the bread on it gets worse. This is because various lactic acid bacteria predominate in rye and wheat ferments and, overfeeding the whole ferment, we severely undermine its health every time. The lactic acid bacteria of rye sourdough, receiving an unusual diet, are suppressed and a kind of revolution begins in the sourdough flora, "wheat" lactic acid bacteria are replaced by "wheat" bacteria, the usual way of life is changing, which weakens the sourdough and its ability to raise the dough and endow bread with a breathtaking taste and aroma. Alas!

So how to be, how then is bread baked on rye leaven, if overfeeding leads to such disastrous consequences? You just need to be able to overfeed without disturbing the microflora of the rye sourdough, because "overfeeding" does not mean transforming it into wheat. Saying "overfeed" means feeding a small amount of rye starter with wheat flour in a separate container.

How to properly overfeed rye sourdough

This is very important: a separate clean cup, half a teaspoon of rye starter, a tablespoon of wheat flour, a couple of tablespoons of water, stir, cover and leave until ripe. The moisture content of this “overfeeding” sourdough should be the same as the moisture content of the future dough. That is, if the recipe assumes a dough with a moisture content of 50%, from 100 gr. flour and 50 gr. water, then you need to "overfeed" the rye starter in the same proportions: 30 gr. flour, 15 water, a little starter. Of course, with all these manipulations, the rye starter should remain rye, without a gram of wheat flour

How to properly overfeed rye sourdough How to properly overfeed rye sourdough

Is it always necessary to overcook rye sourdough? Can I use a clean starter for wheat bread and will it make good bread?

Most of the bread I baked on rye sourdough and this bread was mostly wheat. Often I don't overfeed the starter and used a pure rye starter when the recipe required a little - no more than 15 grams.

How to properly overfeed rye sourdough How to properly overfeed rye sourdough

And then, now 15 gr.It seems to me a lot, better or less to take and increase the ripening time, or add a stage of overfeeding. I already wrote that I do not see a strong difference between wheat bread with wheat sourdough and wheat bread with rye leaven. It is the same with overfeeding, if the leaven is strong and healthy in both cases, the dough fits well and is spaced, the bread will turn out fluffy, tasty and aromatic, I have checked and convinced myself many times.

Here, for example, is a successful wheat bread with rye sourdough

How to properly overfeed rye sourdough How to properly overfeed rye sourdough

And what to do with the rye leaven, which has already been overfed "back and forth" several times? First of all, you need to assess her condition and how she raises the dough. If it works fine and there are no problems, leave it as it is, just continue to feed exclusively with rye flour and keep the sourdough warm (not in the refrigerator). If you notice that something is wrong, the bread is not so fluffy and the dough takes longer, try converting the leaven into a thick state, this will increase the acidity of the leaven and stabilize the flora. If the bread from time to time turns out worse and worse - do not pull and start a new one, the bread tastes better with fresh sourdough than with the old one.
By the way, my rye sourdough did order to live a long time, stopped raising the dough, so on Monday I will start to bring out a new one.
Good luck to you

Albina
What valuable information, Tatiana, THANKS
Admin
Quote: Albina

What valuable information, Tatiana, THANKS

And thanks to me will not be enough Albina, with you a recipe for bread, with a photo!
Trishka
Thanks for the info,.
Albina
Tanyusha, that's something to exhibit recipes - it's probably not mine at all. I tried to display my recipes, but nobody needs them. Sometimes I read "new" recipes, and I have been doing all this for a long time. The most important thing is for my household to like it.
I'm still going to start the leaven. After the vacation, I have not yet started. Maybe before my middle son arrives, I'll get ready. I’m already thinking about what I will treat him to. I know that I will definitely bake a goose (maybe more than one if he likes it), ichpochmaks and so on. If I don’t send the trout for him, but I’ll definitely do it with me. By the way, Tatyana, the last time I poured the same brandy. Mine were not noticed, and I did not tell them. But I made the trout as I salt it myself (it seems that my recipe does not differ from yours) and poured cognac over it. Cognac poured from the heart. And at first she was already scared. But mine love her to be frostbitten. Therefore, probably no one knew the catch.
Mineralka
Admin,
may I ask?
I have a semi-finished rye sourdough according to the Viki recipe. The starter culture is a little over 2 months old. I use it purely for baking rye bread.
I wanted to feed her into wheat bread to bake sourdough wheat bread.
I didn’t quite like the taste of wheat with rye sourdough, because the sourness in wheat bread is felt that I don’t really like it.
Alternatively, you can use a smaller amount of sourdough, but I would prefer to use all the same wheat sourdough.
In general, there was a need to obtain wheat sourdough
Did everything as you wrote: 0.5 tsp. rye starter + 3 tbsp. spoons of water + 1 tbsp. tablespoons of wheat flour in a clean jar. Stirred, put on the battery.
As a result, after 3 hours a lonely bubble can be seen on the surface. I do not observe any growth, either from below or from the sides.
Admin, Can you tell me approximately: how long does it take to ripen this overfed sourdough? (As in your photo)
Admin

Lena, I'm not the author of this material, see the link to the author at the top
For starters, you'd better contact the SECTOR section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0 there people work with leaven every day and the answer will be correct

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