"Eternal" leaven

Hello! I am a beginner baker
I decided to make an "eternal" leaven, but the question arose:
How much starter should you put in the dough?
Let's say 1 hour by prescription. l. dry yeast, and how much starter culture to put? I make bread mostly 500 gr.

I always put it at the rate of 9 tbsp. l. sourdoughs for 500 g of flour.

I always put it at the rate of 9 tbsp. l. sourdoughs for 500 g of flour.

Thank you very much.I'll wait for my leaven to ripen and start ...

Uraaa, I made it! Already baked bread on it
I decided to bake more today. She got her food last night and in the morning saw that she had risen strongly and fell a little. Can I bake on it or feed it and wait for it to rise?

Uraaa, I made it! Already baked bread on it
I decided to bake more today. She got her food last night and in the morning saw that she had risen strongly and fell a little. Can I bake on it or feed it and wait for it to rise?

We use all the starter cultures at their peak of growth, that is, when the starter culture reaches its maximum rise.

And what should I do? Her peak was early in the morning, I was still sleeping
Of course, I realized that I needed to put it on in the morning and follow it, but that's how it happened ...

I baked and not at the peak, everything worked out!

Thank you. I have already set everything and it also works.

Today I baked bread for the first time in my life. While yeast, but really want to grow a sourdough.
I put the eternal leaven according to this recipe three days ago (on wheat flour), it bubbled for 2 days, then I fed it (100g flour + water), it fermented for another day. In size, it has not greatly increased - that is, it increases by the amount of "supplementary feed". Today I decided to feed her again ... and she seemed to be there in layers - liquid almost transparent at the bottom and a white foam cap on top.

I poured supplementary food, mixed it ... the smell is so sour ... I beg your pardon for the comparison, it's just that the association immediately arose - a month-old breastfed baby smells like poop.
Tell me, do you need to wait for something else or has everything already deteriorated and is it better to throw it out?

Good people, please help! My "eternal" leaven has stood for 3 days. Every day I fed her and she stood in a warm place, but for some reason she did not want to rise to her "peak". It seems that there are bubbles (however, there is no foam cap on top) and it is felt that the leaven is coming, but there is no noticeable progress

I had the same doubts. I got everyone on the forum. My leaven also did not rise 2-3 times. But the bread turned out to be excellent. Stands quietly in the refrigerator until the next cycle.

Either I didn’t read very carefully, or I’ve already forgotten what was in the beginning :)
Tell me, when the leaven is in the refrigerator - you don't need to feed it? As I understand it, they feed her a few hours before baking.
And how much water and flour do you need to add when feeding? As usual, 100 g and 100 ml? After that, leave it warm or put it in the refrigerator, and then take the right part for baking?

Thanks to all:)

I'm not a very big expert in sourdoughs (I baked all the time in a bread machine), but if I bake in the morning, I take it out of the refrigerator and feed it in the evening. 100g flour and 100g water. Yesterday she ran away from me at all (I fed 200 to 200 - I decided to bake more bread). In the morning I go out to the kitchen, and there is a huge bubbly puddle on the table around the can. And my eternal leaven is sticking out of the can. Thanks to this forum and all the girls who helped me. I like "rustic French" bread better. It is eaten instantly. I'm baking an encore.

[Yutan]

Yutan, Thank you for the answer! I'll try as well.My first sourdough rye bread was a success, but I chose the wrong program for the dough, so it was low, but with beautiful holes :)

I am at the very beginning of the journey. I really want to learn how to bake quality bread. I think we need to do without yeast.

Savik, God help :) The taste of sourdough bread is worth dancing around the sourdough dances with a tambourine And there are many dancing here

Tomorrow I will begin to study leaven. We have a day off in Riga. I will be able to devote my free time to myself, that is, to do what interests me.

I made the leaven for the first time, there are bubbles, the smell too, but on top it has a kind of crust, as if it had dried a little, I don't know why, I did everything according to the recipe, can someone tell me if you can use such a leaven or it is not correct, please waiting for an answer.

And what did you cover it with and where did it fit?

I covered her with a towel, and she came up on the boiler, I have it small, it hangs on the wall, I would not say that it is warmer there than in the kitchen, I just remembered how my mother, when she wanted the dough to fit faster, put it closer to the cauldron, however, her cauldron was completely different and that was a long time ago.

Yesterday I took a chance, baked bread, from this leaven, it turned out, very beautiful and tasty, everyone liked it. Now I am also in the ranks of those who bake sourdough bread and am very pleased with this.

Thank you for responding.

Please save my leaven too.
Today it is necessary to feed the 2nd time.
But it was covered on top, as it seems to me, with mold. I don’t know how it should look at all, I’m doing it for the first time.
Kneaded with malt and whole grain wheat flour (1k1). I fed the first time with whole grain flour. She stood by the battery.
It bubbles a little and smells not weak, and on top of this incomprehensible crust is mold, not mold, I don't understand.
Help!!!!!!!!!!

If your starter culture is 2 days old, then it has not yet had time to become moldy. Most likely the top has dried up and that's all. Remove the film carefully, discard, feed the starter culture and cover with a gauze cloth, you can wet it so that it is damp.

Thanks for the advice, and I'll do it now!
Only I don’t put my mind to it - what could be the reason that it dried up (it should not be so correctly)?
Instead of gauze, I used a rolled up canvas towel, right?

And where did your leaven stand, then? maybe she's hot and dry, that's dry. I remember when I started the Eternal, then I also had it

Next to the radiator, under the towel.

You reassured me directly that it was the same with yours, otherwise I was really upset.
Thank you for such prompt answers.
And she (leaven) is already accumulated and at the battery

I baked it.
After the third day, the "velvet" (decided that this definition best suited her appearance) crust was also there. She took it off too. There was no increase in volume, but some bubbling processes were traced.
Did everything as written in the recipe. After 7 hours of settling, it did not increase. I turned on the oven.
Outwardly, it turned out to be a flat cake (maybe also because the diameter of the vessel is large, my bread did not reach the brim).
Inside - baked, and a slight nostril is visible.
Tell me, bakery guru, am I on the right track?

True, but still far from ideal. ;) Judging by your words, the sourdough was still very young and not matured, so it could not easily raise the bread. Because of this, the cake came out. The large vessel is not to blame here, it’s just that the dough has spread out in shape due to improper molding (it was necessary to stretch it well). If you are interested, I will throw off the molding roller. And feed your leaven a few more times, it will gain strength and will delight you with excellent bread.

I would be very grateful if you throw off the roller for molding! I don't even know a word like that
Thanks for the advice

[LAv]

LAvCatch the link 🔗

Thank you!
There they have such a dough ... mmmm ... I just want to crush it
Only I had whole grain wheat and rye flour.and I read somewhere that for such flour the consistency should be such that you can't stir it with your hands (it’s liquid). I did so, so I didn't have to sculpt.
And another question: in the video, bread is sprinkled with water before baking in the oven, what is it for?

In order for it to be moistened on top, which means more elastic. Then, when baking, it rises beautifully and the cuts diverge correctly, and does not tear it apart on all sides, as crow the funnel after the explosion has already been fixed

Oh! I haven't seen such a crow

[Eternal leaven]

It doesn't matter what kind of flour to make the so-called "starter": wheat, whole, rye ... And it doesn't matter what sourdough is used for which bread to bake: from rye - wheat, or vice versa. Therefore, do not bother making different starters, one is more than enough. True, there is a nuance: the easiest way to grow the right culture is from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat, they are almost absent, so it is very difficult to grow sourdough from it: it constantly strays towards the pathogenic flora. You have to throw it away.

In short, in short, the recipe is as follows:

Eternal leaven

1 day
100 g flour and 100 g water (maybe a little less)
Stir well. You should get a pasty mass, like thick market sour cream.
We cover with a damp towel and put it in a very warm place without skewers (I put it in a cabinet, it has a battery instead of a back wall. The builders are bastards! - missed it. Nothing can be stored - but the dough stands perfectly!)
The starter should wander for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it sometimes.

2nd day
Now the leaven needs to be fed. To do this, again add 100 g of flour and add water so that its consistency returns to the original state of market sour cream. We cover with a towel and put it in a warm place for another day.

Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows strongly in size and all consists of such a foam cap. We feed her one last time. And again with warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of shape": that is, it should be satisfied. At this moment, she is as strong as possible. We divide it into poplam.

The first half is our eternal leaven. We put it in a jar with a polyethylene lid with holes in it (to breathe) and put it in the refrigerator until next time.

And let's put the other half into action ...
[/ quote]
Tell me, how long can the second half be kept in the refrigerator?

Without feeding, no more than 2 days. And with systematic feeding "forever". But in the opinion of professional bakers, after half a year it is necessary to start a new one, since the old one depletes over time, degenerates (in terms of the composition of bacteria), etc., in general, loses its properties.

And no one can help with the everlasting leaven dough. I have it for three months. The bread did not work even once. I've been trying to raise her for about six months. She's kind of normal. I feed her for a week, then I try to get the dough. The dough turns out, but not the bread. If you throw 0.5 tsp of yeast per 400 grams of flour, then it is suitable for a day, about 6 hours. The dough is always very sticky, and the bun seems to be normal when in HP. then I put it in a bowl and wait. About 6 hours. it fits, but the crust is dry on top. I throw it away. About 1/3 of the rest sticks to everything. The remaining 2/3, seasoning with flour, so that it does not stick, I send it to the HP, but it still sticks. It stands there for 6 hours, but no longer rises. I suspect that I am doing something wrong, but for six months I could not understand what.

What a strange process you have. And when you feed the leaven, does it grow? rises 2 times? And please, describe the recipe for baking bread more precisely.

Thanks for the answer.
Rises 2 times in a day.
the first recipe from the HP Kenwood 450 manual:
water 245 ml
flour 350
rast oil 1 tbsp. l.
salt 1 tsp
sugar 2 tsp
yeast 1 tsp (instead of them 3 tbsp. l.with top of leaven)
powdered milk 1 tbsp. l. not claude now because of fasting.

If the yeast is good. But the point of the purchase was in sourdough bread, and it is not

After I have mixed everything in a bucket of HP, I dump it into a bowl for proofing (there is no such a long process in HP).
Then, as I read, for wheat bread, boning and raising again. This is already in the HP bucket.
I remove the crust because if you knead it in the dough, it will remain there as a crust (I tried to eat this bread before).
But the dough doesn't fit the second time.
I just bake to empty the bucket. The dough is always very sticky and disgusting, it takes a long time to wash.
And so baked-threw-rinsed. And everything is clean again.
The smell is amazing, but there is bread from the store.

If you add sourdough, then you need to recalculate the flour-water ratio, for example: 100 g of sourdough, then 50 g of flour and 50 ml of water are subtracted from the total amount.
3 tbsp. l sourdough is how many grams do you get? it's just hard for me to estimate, I weigh everything on the scales. But it seems to me that this is not enough for the amount of flour that you have.
I suggest you familiarize yourself with these recipes.
Iziuminkin's favorite bread
Sourdough rye bread in HP
French sourdough in HP
Look through, you will see what is the approximate amount of leaven goes into the bread. If you think to bake in KhP, then you still need to achieve a bun, wet, liquid dough is used for oven bread.

Thank you. I am reading.

What a strange process you have. And when you feed the leaven, does it grow? rises 2 times?

If you do not touch it at all during the day, then it rises. If you stir it sometimes, then it rises by half, no more. It is right?

3 tbsp. l. with the top I get 150 gr.

Once it rises, this is good, you can mix it, it saturates the leaven with oxygen, but it should rise normally. And in what proportions do you feed?
If you take 150 g of sourdough, then you need to count the flour: 350-75 = 275 g and water 245-75 = 170.

Thank you!
if you can ask another question:
in the recipe
FRENCH BREAD WITH ZAKVASK
450 g flour
250 ml of carbonated water (I took plain water for bread in the photo)
30 g butter (this time I took mustard)
2/3 tsp yeast
1 tbsp. l. Sahara
2 tsp salt
200 g of sourdough (100%) - I have a Frenchwoman.

is it possible to replace 30 g of butter with 30 g. vegetable?

Sure you may. I did this and that, and I always got delicious bread.

Thank you!
For advice and help.
I used to have such a dough:

Bread from it turned out like this:



And now here's a handsome man





This is inspiring. Thank you very much!

Strange "bread" you got The feeling that initially the mixing itself was going wrong (or it was not at all) ... Hmm, congratulations on the successful loaf!

By Dolce recipe
I baked the bread without cutting anything, even making the batch longer due to the fact that it mixes poorly.
My sourdough was the first from Luke, it barely bubbled, I used 3/4 of the volume. 1/4 of dry yeast was insured.
The taste is kind of insipid, but I liked the aroma, it stood all night (I cook in the evenings)
🔗
The lid is completely pale and crumbles, closer to the bottom the bread becomes denser, the way it should be. It may make sense to turn the cake over 10 minutes before baking.

[Damaje]

Damaje, let's figure it out:
firstly, it's embarrassing that your sourdough bubbled slightly
secondly, a long kneading leads to a dense, fine-pored crumb structure
thirdly, the insipid taste (if you mean sourness) directly depends on the leaven - the older and stronger it is, the more pronounced the sourness
fourthly, sourdough bread does not crumble, but on the contrary, they are elastic and rubbery.

Shl. My opinion is that the point is still in the leaven.

[Damaje]

My opinion is that the point is still in the leaven.

May I join your opinion, colleague?
It looks like the sourdough is young, but promising. It is she who is now bubbling weakly. In a week, it will pop out of the can. But this bread turned out to be not enough liquid, so it crumbles.And he kneaded weakly, apparently was rather dry. I am used to the fact that rye dough is smeared with circles at the bottom of the bucket when kneading.
Damaje, try to take a spatula or just help it knead with your hand. A long batch is not required. Good luck to you!

long kneading leads to a dense, fine-pored crumb structure

For me, this is a plus, I'm used to the fact that rye bread is dense, in stores it is exactly that.

insipid taste (if you mean sourness)

Yes, no, everything is all right with the sourness, there is almost none, I did not like the taste, not so rich. Now, if you tried to eat salt and sugar at the same time, then about the same attitude to bread, you will have to try to reduce their content in the dough, but everything is interrupted in taste

sourdough bread does not crumble

Only the top crumbles, I suspect that due to the long exposure, all the same, 3 times for 99 minutes should be cut even with such a weak leaven.

But this bread turned out to be not enough liquid, so it crumbles.

I added a couple of Art. spoons of water during kneading, because really, the dough broke up into several pieces and there were still flakes on the sides, and could not mix with the dough in any way.

I am used to the fact that rye dough is smeared with circles at the bottom of the bucket when kneading.

I like it too, so I usually hold it with my hand so that the spatula turns it in one place.

Please tell me what to do with the leaven. They put it on rye flour, all according to the recipe. Rose on the third day. We put rye bread, it turned out to be a funky bread. The rest of the sourdough was fed another 100g. flour and 100 ml. water. Put it in the refrigerator. They took them off after a few hours to go up for wheat bread. The next morning (12 hours have passed since they took it out of the refrigerator), it already smelled of vinegar, and there was a light stain on top. She stood still a little. The smell has increased and the leaven does not rise. Put it in the refrigerator. Peroxide? Need to throw it away? This is the second attempt. The first had a strong smell of mash and also specks. She was thrown out.

Please answer a few more questions.
1 The leaven has doubled - it's ready. Then she fell out. What happened to her? What to do?
2 If the smell of vinegar or mash is normal?
3 If we bake bread every day, or even twice a day, do we need to put the leaven in the refrigerator? How to feed her in this case?

I also bake every day, I never put the leaven in the refrigerator since the moment of its birth - it smells of exceptionally good sour apples. I feed it by eye, put it in HP almost all of it, only 1 table remains somewhere. spoon, add 100 ml of water to it and flour, which is, until the thickness of the thick pancake dough. I cover it with a lid so that it does not dry out, but also so that there is a little air access, a crack. Stands on the table, near the sink, next to the gas oven. Warm enough. I'll feed it this way in the morning - the bread is already baking, the leaven ferments for the next day, after about 5-6 hours it is in full swing - you can bake it again - it raises the dough well. But let's say I don't need it today, then I feed her the next time about 6 hours before baking. But at least once a day. Just for 2 feedings I get enough starter culture for a large loaf - 1500 gr. By weight-400 gr. sourdough, so much I put on such a roll. exactly gram! I weigh the sourdough container before putting it in the bucket and after what is left. Remains 1 tbsp. the spoon. So I multiply it again during the day until the next baking.