"Eternal" leaven

[Vitaminо4ka]

Vitaminо4ka, first make a dough with sourdough and put it into the dough, and what remains on the dishes (or you can leave a spoonful of this dough), then mix it with flour and water, let it sit for an hour and put it in the hol-ik.

[tatjanka]

tatjanka thanks a lot for the answers.
I will ask another question, maybe he was already asked somewhere, but in reading I probably did not come to an answer in all the leavening topics of pages a lot. When we make sourdough bread, there is also such a nuance that the dough does not stand and sour or something like that. So here's how to understand this moment so as not to miss it. This should be monitored during the 3rd rise of the dough, as I understand it, but when to understand that it is necessary to turn on baking?
P.S. Eh, my starter culture (I called her Ryzhik) was offended by me, I fed her a second time, she grew so well, and I took her and prevented her and she now stands offended at me, does not want to grow, bubbles are also bad, otherwise it’s straight through the walls, the porosity-airiness was visible.

And tell me, will it be sour wheat bread on rye sourdough, or rather with sourness and without sourness in any way? This sourness in general will be in all sourdough bread, something is already spinning my head from what I read.

Girls and I have a question. I put the sourdough, at home about 20 * the sourdough did not rise much, but on the 3rd day the smell of apples appeared. She put the bread and put the leftovers in the refrigerator.
Bread was baked in KhP on a gluten-free program. My loaf did not rise (well, if only a little). And what about the leftover sourdough, just now I read that it is necessary to feed from the beginning, and then put it in the refrigerator. I spoiled it all?

[Za-za]

... my starter culture (I called her Ryzhik) was offended by me, I fed her a second time, she grew so well, and I took her and prevented her and she now stands offended at me, does not want to grow, bubbles are also bad, otherwise straight through the walls, the porosity-airiness was visible.

Don't worry, your Ginger is all right. At the first stage, it grew until it soured. There all sorts of bacteria gathered and let's boil. In the second stage, she always stands quietly. Now it will accumulate enough food for the yeast bacteria and will enter the third stage when they eat well and begin to multiply. This is where you will notice the growth of the leaven. Usually on the fifth day. Or as luck would have it.

Za-za, on the program (even on gluten-free) there is little time to get up. Moreover, you have it very young. Usually, after kneading, the HP is turned off and waited until it rises, and then baked goods are turned on. A young girl may take 5 hours to get up, and sometimes 6.
And you have not spoiled anything. Will stand in the refrigerator. You know how tenacious She will only accumulate acids, but it's not scary. Get it, feed it, it will be as good as new.

Then a whole bunch of questions still appear? How do I awaken chilled starter cultures and how long before baking. And how to bake in KhP on which program? Maybe, of course, this has been written about 100 times. But I haven't finished all 100 pages yet. And I want good bread, but I have to defeat him

How do I awaken chilled starter cultures and how long before baking.
And how to bake in KhP on which program?

You can get it in the morning and feed it for the evening, you can feed it at night to bake it in the morning. I usually took it out a day before baking and fed it 2 - 3 times. More often two. For baking, I took 300 grams, but I still need to leave 50 grams for storage. Here are my 50s and first fed 50 g of flour and water, then as another 100 - 120 - 130 rises. I have a habit of smearing most of it on the walls of the jar.
And about baking in KhP .... let's take into account that there is no "sourdough bread" program in it. Here it will be necessary to work hard. Look at the options, for example here here and here

You can get it in the morning and feed it for the evening, you can feed it at night to bake it in the morning. I usually took it out a day before baking and fed it 2 - 3 times. More often two. For baking, I took 300 grams, but I still need to leave 50 grams for storage. Here are my 50s and first fed them with 50 g of flour and water, then as another 100 - 120 - 130 rises. I have a habit of smearing most of the walls of the jar.
And about baking in KhP .... let's take into account that there is no "sourdough bread" program in it. Here it will be necessary to work hard. Look at the options, for example here here and here

Become clearer. I took out the leaven for an hour at 10. It stood on the batteries and began to bubble. I fed at 12. But I don't see active growth.

Become clearer. I took out the leaven for an hour at 10. It stood on the batteries and began to bubble. I fed at 12. But I don't see active growth.

Now 20.55
The leaven has doubled in volume. Need to feed or can you put the dough at night? Bake should not be earlier than 8-9 hours.

Now 20.55
The leaven has doubled in volume. Need to feed or can you put the dough at night? Bake should not be earlier than 8-9 hours.

I would feed a part and put it in the chill, and feed the second part and leave it until tomorrow. And then make bread on it. Simply if you now put the dough, then until the morning it will acidify and the bread will not work.

Explain to me, please, how to understand that it is time to put the dough in the oven so that it does not ooze. Especially if you make wheat bread, then there should be two rises in the same place, and here's how to understand how much the first time to let the dough rise in time, and how much the second. And then, well, many write that if it is overstated, then the dough will peroxide and that's it. And how to prevent this, how to understand.
And then my leaven seems to have begun to come to life, suddenly it will rise twice before nightfall, so I will also remove a part, and then I will feed a part and then tomorrow I need to bake bread, but I’m scared so as not to spoil the dough.

I would feed a part and put it in the chill, and feed the second part and leave it until tomorrow. And then make bread on it. Simply if you now put the dough, then until the morning it will acidify and the bread will not work.

If I understand correctly, I add 100 water and 100 flour. I divide into 2 parts. I send one in the bank to the cold, and the second I leave on the batteries further. I put the dough in the morning. I will bake in KhP.
Knead on "pasta", wait until it rises and bake pastries on the program, or you can knead, let it rise and start the gluten-free program (it is the longest on my stove)
Correct me please, I am just starting to work with leaven and I am not able to do anything

Explain to me, please, how to understand that it is time to put the dough in the oven so that it does not ooze. Especially if you make wheat bread, then there should be two rises in the same place, and here's how to understand how much the first time to let the dough rise in time, and how much the second. And then, well, many write that if it is overstated, then the dough will peroxide and that's it. And how to prevent this, how to understand.
And then my leaven seems to have begun to come to life, suddenly it will rise twice before nightfall, so I will also remove a part, and then I will feed a part and then tomorrow I need to bake bread, but I’m scared so as not to spoil the dough.

I knead the dough in hp it sometimes rises to the level of the bucket sometimes less. I do the kneading and put it in the oven dish and watch. As it rises twice I put it on baking. And when it begins to fall, as it were, it means that it has stopped.

I knead the dough in hp it sometimes rises to the level of the bucket sometimes less. I make the casing and put it in the oven dish and look. As it rises twice I put it on baking. And when it begins to fall, as it were, it means that it has stopped.

Yes that's right. But it is better not to put on the battery, it can run away. I just leave it on the table overnight and knead the dough in the morning. And so the second option for kneading and baking a cat. You suggested it would be better, I think.

Yes that's right. But it is better not to put on the battery, it can run away.I just leave it on the table overnight and knead the dough in the morning. And so the second option for kneading and baking a cat. You suggested it would be better, I think.

I just read that it takes up to 6 hours to grow, since my leaven is young. So I think

I just read that it takes up to 6 hours to grow, since my leaven is young. So I think

Well, look at the circumstances. In extreme cases, if the leaven does not rise well, you can add a little yeast to the dough. But for the night I think it should rise. And if you put on a battery, substitute something just in case.

thank you very much. I got complete answers. I will go to create I promise to report

Girls, hello everyone. Please tell me how to grow the starter culture if there are no batteries at all. I live in the old fund
gas heating (stove). Nowhere else is there anything heating except the stove.
Thank you.

Yes that's right. But it is better not to put on the battery, it can run away. I just leave it on the table overnight and knead the dough in the morning. And so the second option for kneading and baking a cat. You suggested it would be better, I think.

The simplicity that I interfere. What kind of cat are we talking about? Regarding the leaven of the rise ...
I also have a cat ... What to do?
Thank you.

My starter culture has doubled today on the 4th day of feeding. I read so much, and now I was at a loss what to do next. Probably I should now feed her and divide her: part in the refrigerator (but I don't have 10 degrees there) and leave the second part until tomorrow - tomorrow I will then bake bread. Am I thinking correctly or not Or just put one part in the refrigerator, and feed the other until tomorrow?

Girls, hello everyone. Please tell me how to grow the starter culture if there are no batteries at all. I live in the old fund
gas heating (stove). Nowhere else is there anything heating except the stove.
Thank you.

Hi, I'm certainly not a pro yet in sourdough. Itself has just begun to grow. Sourdough needs 30 * approximately. If you are already heating the stove, then you can put it on the stove, and if it is very hot, then put something under the bottom of the can. And then it will be baked again

My starter culture has doubled today on the 4th day of feeding. I read so much, and now I was at a loss what to do next. Probably I should now feed her and divide her: part in the refrigerator (but I don't have 10 degrees there) and leave the second part until tomorrow - tomorrow I will then bake bread. Am I thinking correctly or not Or just put one part in the refrigerator, and feed the other until tomorrow?

I had the same situation yesterday

THIS is where you come from ..... this is a quote
If I understand correctly, I add 100 water and 100 flour. I divide into 2 parts. I send one in the bank to the cold, and the second I leave on the batteries further. I put the dough in the morning. I will bake in KhP.
Knead on "pasta", wait until it rises and bake pastries on the program, or you can knead, let it rise and start the gluten-free program (it is the longest on my stove)
Correct me please, I'm just starting to work with leaven and I can't do anything Smiling More: https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=41.0
In the night I divided and put half in a bucket of HP, and the other I chlo-ik. Today I looked at 7 o'clock. The volume increased 3 times for sure. I'm going to put the dough now.

Well that's great! Knead the dough of course. Yeast is definitely not needed. We are waiting for a beautiful and healthy bread.

Well that's great! Knead the dough of course. Yeast is definitely not needed. We are waiting for a beautiful and healthy bread.

The gingerbread man has already formed, it stands, it fits. Oh i worry

The gingerbread man has already formed, it stands, it fits. Oh i worry

Do not worry, everything will be OK. I also kneaded. I make dough on the program.

We will work in unison

We will work in unison

Yeah. An hour was on the rise, now I put it in the oven, it will stand there for three hours and I will bake.

Yesterday I fed the sourdough in the evening, or rather at night, in the morning it had just risen 2 times, so I also put the bread in I kneaded the dough in the HP, already 40 minutes of rise, then I will stand for another 20 minutes and then deboning and still stand until it doubles ... I will bake in KhP. So I'm almost in tune with you too.
Over the summer that I did not bake bread, I forgot how the bun should look like I had to fill up and top up.
Should the dough also double at the first rise? Something I have it neither here nor there

Here I am a fool, I forgot that in HP on the Dough program at the end of the second, deboning is going on, everything that at least a little rose naturally now fell. What to do now, knead properly and put on the last proofer so that the dough grows 2 times or rise again for an hour, and only then again deboning and final proofing? Confused how many of these deboning proofers should be in wheat bread

Here I am a fool, I forgot that in HP on the Dough program at the end of the second, deboning is going on, everything that at least a little rose naturally now fell. What to do now, knead properly and put on the last proofer so that the dough grows 2 times or rise again for an hour, and only then again deboning and final proofing? Confused how many of these deboning proofers should be in wheat bread

It's okay, now let it rise and bake. Good luck!

I am reporting. I baked bread with rye sourdough, but added 0.5 tsp for safety reasons. dry yeast. In general, I conjured with the proofing of the dough, then turned on the heating, then turned it off, but the dough rose well in 2 hours with the second proofing. She baked on the Keks mode.
The roof fell down, but here I read what's the matter. The bread looks greyish because of the rye flour. I can't tell you the taste, because they tasted hot - they didn't add salt for sure. But now he reminds him somewhere of the distant tastes of childhood, when such gray bread was sold in stores.
Now it will cool down well and it will be clear whether it is baked or not. I can’t understand whether he had enough time for proofing, although it seems to be porous, but below it is a little heavy.
In general, you have to try.
Now the question. In the refrigerator I have less than 10 degrees, the leaven cannot live there?
And help me figure out the feeding. I know that there is a section, I read it more than once, but you see I ... If I have 100 g of leaven, then I need to feed it with 100 g of flour + 100 g of water? And if 200 g of sourdough, then 200 g of flour and water?

Yeah. An hour was on the rise, now I put it in the oven, it will stand there for three hours and I will bake.

My bread is baked, only I'm not happy with the loaf for something. From "+" it rose like a wheat (full bucket) from "-" the roof cracked, although it turned out to be rounded and it seemed to me that it was not baked, I set it for another 15 minutes. I'm waiting for the final result. I baked according to this recipe. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=12121.0 hung out by grams

Eh, the bread tastes a little like chaff and a little crunchy - it's hard to chew.
The husband said that he was a little sour and in general he would not eat that, it is better to buy in the store. But I don’t eat a lot of bread. Well, it turns out, I'll have to tie it up with sourdough, I'll try to convert it to wheat and bake it on it, maybe he'll like it better.
I was upset straight.

Girls, but I look more at the bun and can move away from the recipe. I make it by adding either flour or liquid. Since the moisture content of the flour is different for each housewife. My roof sometimes cracks, too, this is probably due to the fact that they did not wait for the rise and began to bake. Are they damp due to the fact that the kolobok may have been watery?

I controlled the kolobok. I poured more flour, and then added a little water and flour again
I don’t understand why the bread tastes heavy, maybe it’s a little distance?

I controlled the kolobok. I poured more flour, and then added a little water and flour again
I don’t understand why the bread tastes heavy, maybe it’s a little distance?

The Admin explains very well about the kolobok. Find her topics. I studied with her.

The Admin explains very well about the kolobok. Find her topics. I studied with her.

Yes, they have already read it more than once, and this is not the first time I have baked bread, just for the first time on natural yeast. And before that, at the saf-moment, I always baked and everything was great, the roofs were always like in the pictures.

Yes, they have already read it more than once, and this is not the first time I have baked bread, just for the first time on natural yeast. And before that, at the saf-moment, I always baked and everything was great, the roofs were always like in the pictures.

Now, exactly the same with leaven! The dough should be the same, and the kneading should also be controlled, the balance of flour / liquid
Lay the liquid part first, including the leaven, and then add a little flour until the dough is of the desired consistency, soft.

Yes, they have already read it more than once, and this is not the first time I have baked bread, just for the first time on natural yeast. And before that, at the saf-moment, I always baked and everything was great, the roofs were always like in the pictures.

Sourdough bread is the ultimate skill My goal is to learn how to bake sourdough bread. I have to defeat him

Now, exactly the same with leaven! The dough should be the same, and the kneading should also be controlled, the balance of flour / liquid

And Admin is right there, does not sleep

And Admin is right there, does not sleep

Yeaaaaaa, you let me sleep

And the test should be treated differently, but only in this way - it will definitely work out! guaranteed!

Yeaaaaaa, you let me sleep

And the test should be treated differently, but only in this way - it will definitely work out! guaranteed!

I’m not for the test, but for myself. I develop character. Then I'll ask the recipe for the easiest rye bread.
Something is wrong with me (so I complained)

I apologize, I must run on ... The children woke up My hour is over

Now, exactly the same with leaven! The dough should be the same, and the kneading should also be controlled, the balance of flour / liquid
Lay the liquid part first, including the leaven, and then add a little flour until the dough is of the desired consistency, soft.

I laid it all the same. I have been baking bread in KhP for a year now, but the truth is by leaps and bounds, and all thanks to your MK in a kolobok

And this is what I got today on bread with sourdough. Please comment, I will not figure out the correct bread or not.

In my opinion, the crumb is porous and good.
But, the roof fell from a large amount of yeast, in this case a lot of leaven, and the dough could stand for a long time during proofing. This is evident from the crumb that is too porous, especially in the upper part.
Such bread can still smell of leavened yeast.
And cut the bread hot?

In my opinion, the crumb is porous and good.
But, the roof fell from a large amount of yeast, in this case a lot of leaven, and the dough could stand for a long time during proofing. This is evident from the crumb that is too porous, especially in the upper part.
Such bread can still smell of leavened yeast.
And cut the bread hot?

1) I had 150 grams of sourdough (it seems like a loaf of 0.5 kg is calculated, but in fact it seems more - I did not weigh it).
2) As for the situation, I don’t know, there’s a layman in this matter. I had 0.5 tsp. regular yeast is added as a safety net. It stood for the first time 1 hour and the second time 2 hours. Here you probably have to wait when the dough only doubled and bake right away, but it seems to me already 2.5-3?
3) I didn't seem to hear the smell of yeast-leaven. The smell reminds me of when you buy store bread hot.
4) I cut it hot, I was very eager to see what was there.

Now the bread has already cooled down and I can't say to taste what is bad, but not good either. Chews hard.
Today I set aside 50 g of rye sourdough and fed it with wheat flour, it has doubled now, I will feed it again. I want to try it on wheat baking

Well, so you answered your own questions.
Sourdough + yeast = too much. It means to reduce the proportions.
The dough stood on proofers, an increase of 2.5-3 times.

Draw conclusions We bake further, we train
And look at the recipes of our authors' successful breads, it is very informative to watch pictures, evaluate the ratio of flour-water-leaven-yeast and the principles of proofing

I had 0.5 tsp. regular yeast is added as a safety net. It stood for the first time 1 hour and the second time 2 hours. Here you probably have to wait when the dough only doubled and bake right away, but it seems to me already 2.5-3?

Too much 2 hours if 0.5 tsp. yeast was added. If the maximum has risen and you have turned on the baking, the roof will definitely fall. When heating begins, an active rise begins, and it has already risen to the maximum. Therefore, baking needs to be turned on when there is still room to grow, a little in advance. Get the hang of it over time. Good luck to you!

[Viki, Admin]

Viki, Admin
Thank you. I think I will succeed, I just have to get used to it. In the meantime, the birds will be fed on the street

I think I will succeed, I just have to get used to it.

And I'm sure it will work! The main thing is not to give up. Remember: "see the goal, believe in yourself, ignore obstacles ...."?

Viki, Admin, I read from you that ripe, good sourdough smells like apples. Mine is three days old - it doesn't smell very sour. Well at least I read your posts, otherwise I would have sent it to the toilet on the second day. I understand that you can't bake on it yet? waiting for the apple smell? made rye flour plus whey, fed rye flour plus water

Viki, Admin, I read from you that ripe, good sourdough smells like apples. Mine is three days old - it doesn't smell very sour. Well at least I read your posts, otherwise I would have sent it to the toilet on the second day. I understand that you can't bake on it yet? waiting for the apple smell? made rye flour plus whey, fed rye flour plus water

For the first 3 days, my leaven did not smell like apples, but it was covered with a towel and a crust formed. I threw out this crust and put it in a jar and closed it with a lid with holes. and got a good smell on day 4. Maybe my experience will be useful to you