"Eternal" leaven

For a long time already I had an unsuccessful starter experience, I decided to try again.
Yesterday I fed it for the first time, in the morning my sourdough grew exactly 2 times. I could not rejoice. Today I fed it 2 times and little bubbles can be seen through the glass, but does not want to grow. I will wait until tomorrow, of course, but I think that at this rate it will not rise 2 times. After the first feeding, active growth was seen literally in a few hours.
If a little rises, there is no stove on it? What then to do with it, feed it further or put a new one?

I have already found the answer I will continue to feed and wait

[Ira]

Ira, it's nice that I bothered to look for myself and found it! And then I have right "Groundhog Day" often happens, sometimes even on one page all the same questions and answers.

That would be our Wiki collected the entire FAQ on the 1st page.

If only our Wiki would collect the entire FAQ on the 1st page.

It would be nice

Uraaaaa !!!! My leaven began to boil again and here's the first bread on it


I cut it hot (could not resist), the crumb wrinkled a little.
I added 0.5 tsp of yeast as a safety net. Then I will try to remove the yeast completely. I hope my sourdough will boil as well after the refrigerator

[ira_lioness]

ira_lioness,
Ira is such a beautiful bread, can you share the recipe?

and share the recipe?

Made according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136702.0

If only our Wiki would collect the entire FAQ on the 1st page.

As you said there ... "the hand of a fighter ......."

[Viki]

Viki, because you are the "Sourdough Guru" I address the question to you. I read in the comments to one of the recipes that when the starter is stored below 10 degrees, lactic acid bacteria die in it and only yeast remains there. The bread will rise, but this leaven behaves differently.
Is it so? And how to understand who stayed there, and who has already died a heroic death?

[Ira]

Ira, I understand that you have a leaven from this topic, that is, "eternal" and on rye flour. Then there's no need to worry. And read the comments on the recipes that the wheat leaven is also not worth it. That's when you get confused with wheat sourdough .... it needs MK bacteria, and even in obscene quantities.
My "eternal" has been living in the refrigerator for more than a year in an amount of no more than a tablespoon at three degrees. It feeds once a week and works great. No worse than at the beginning, when I kept her at room temperature and two additional fertilizing a day was not enough for her.

[Viki]

VikiYes, the eternal leaven. Already baked several rye on it, including from the refrigerator revived. Everything went up well.
I read this commentary to the recipe for 100% rye bread and was written by the author himself. But there the leaven was rye-kefir. Probably, this only applies to her

... there the leaven was rye-kefir.

Everyone is free to choose, but I am for the sourdough without adding sour milk. Better to add fresh kefir or whey to the dough when kneading. But, again, this is my vision of the issue.

[Viki]

Viki, and you also bake white with sourdough or yeast?

Now I rarely baked, I confess, but this is how the circumstances developed. No, the circumstances are good, just time consuming. That is why I already want the wheat leaven. We will end the rains now and I will go for grapes. We have to start. And then I have white by leaps and bounds since March. I put a dough. Sometimes it starts in the refrigerator ripe dough.

[Viki]

Viki, and white on sourdough and yeast is very different? And what?

[Ira]

Ira, well, she asked .... She put me in a dead end. Let's do this: according to the same recipe, we bake white bread without dough, with dough, with dough of cold fermentation, with sourdough, with liquid yeast - it will all be different bread. It will definitely differ. And here comes what is called "everyone chooses for himself."
What differs, bypassing labor and time, is the richness of the aroma, some taste notes (I caught up with the pathos ....).
Ira, we must try. Definitely.

I caught up with pathos ...

I just think whether it's worth bothering ... After all, HP was bought for that, to make life easier
If there is inspiration, I will experiment

Hello!

I live in a humid climate, for us 87% humidity is not humid, I made an eternal sourdough on rye flour, everything rose and gurgled and froth, BUT on the third day it just stratified and that's it, I interfered with it, but the water went to the top, and flour sank down
is that all? throw it out and start again?

the water went to the top

The leaven is alive, only you have it liquid. Add a little fresh water to it, and more flour. So, to stir the pasty mass. It will stand a little and the bubbles should appear tomorrow.
The leaven died when the water was below.

thanks for the answer
I ran to rejoice to fill up, and there on the walls, as the sourdough grew, already mold
tomorrow I'll start a new one ...
strange, in the summer at my mother's house I made it, it was also damp, but no problem, and then the second time it peels off and the mold is already on. at first I blamed the temperature, it was 30+, but now it's 34-37 degrees and the humidity has dropped
maybe flour?

maybe flour?

Of course available. But also, as an option, my friend could not find a warm place for the sourdough and put it in a jar on a water heater. And he was in the bathroom. She writes to me "mold". I ask about the temperature - everything is fine. When the mold turned out to be in the third jar and everything was on different flours, only then it became clear - humidity.

remove moisture from me - turn on the conder, this is already the second leaven that has floated (
okay, I'll wait a month, or I'll wait when it's not so wet
but how did she grow for the first two days then?

Girls, help pzhlst: put the sourdough on rye flour, on the second day there were bubbles, she was plump, fed, after a while she grew twice, there are a lot of bubbles, a bubble of bubble, all this was on the second day, well, I think tomorrow you can , probably baking bread))) AHA, SHCHAS ((In the morning on the third day I get up, and at night the heating seems to have been turned off and the leaven has cooled down, before that the battery was warm, well, I fed it, stirred it - I wait, nothing happens (( (the bubbles are somewhere inside, that's all, it doesn't increase anymore and the bubbles don't become anymore, today it's the fourth day - I've fed it, it's warm, but nothing really happens - there are no bubbles practically and the foam caps, too, doesn't increase (((what to do? ?? is it ready or not ?? to bake out of it or not ?? the smell is sour, but I don't like ((there seems to be no mold and mustiness, but it has a very unpleasant smell ((according to the process description from the first post, everything was on the second day, I would say that she had a peak, but does it happen on the second day - not early and now - what about her ??? it feels like sleeping)

[RYZ-NIK]

RYZ-NIK, here everyone is asking the same question and I was no exception)))) everything was like yours (except for heating). Mine resumed seething on day 5. Try to feed further, it should start to play

[RYZ-NIK]

RYZ-NIK, do not worry. Our struggle with enemy bacteria. Halve the mass, 1 - into the trash, 2 - continue to feed according to the same scheme until victory our

Hello. She baked fragrant bread.

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=82861.0

The recipe indicates the amount of refreshed sourdough - 320 gr. I did not understand how much starter, flour and water to take. I have about 150-180 grams of starter in the refrigerator.
Baker experts, help. And the bread turned out super.

[ira_lioness]

ira_lioness, it turns out the problem is not in the heating then, tomorrow is day 5, I hope
Arka, thanks, I'll wait) I'll cut it by half then

and bake early from it, how do you know when it's time?

and bake early from it, how do you know when it's time?

Find out, do not hesitate, I rose 2.5 times and was all in beautiful holes

[irina tukina]

irina tukina, as I understood (if anything, experts will correct it), there are 2 ways. You can take a part of the starter culture (20 grams) and feed it to the required amount, i.e. 150 g of water + 150 g of flour (a little more is better, since some of it will spread over the dishes).Or feed all the starter culture and when it becomes active (it rises at least 2 times), set aside the required amount, and the rest for storage in the refrigerator. The main thing is that the amount of feeding is not less than the weight of the starter itself, that is, if you have 180 grams, then this is about 90 grams of water + 90 flour. Well, something like this...
I use option 2

Thank you very much for the clarification.

... if anything, experts will correct ...

Will not correct

I grew rye sourdough for 3 days, I took the instructions in 1 post. 3 days everything went fine, I really wanted to use it for the test. But by the evening of 4 days, I saw lumps on the surface. I realized that this is a growth of mold. She waved her hand, gathered on the trail. day, that is, today, just throw it away. However, this morning I saw a furious bubbling on the surface and the absence of molds. But on the walls of the jar, where the dried sourdough remained, it appeared.
A question for Connoisseurs: the leavening yeast decided to defeat the mold and therefore more active fermentation took place? Can this starter be used? or not to risk it, because it is possible that the pathogenic flora will continue to develop?
Second try and sad that mold again.

I'm also interested, I threw mine and raised it anew. I've already baked bread tonight

Will not correct

So I learned the theory, it is good news

I just don’t understand one thing in the original recipe, we feed her on days 2 and 3, but we don’t throw anything away, like in many other recipes?

I just don’t understand one thing in the original recipe, we feed her on days 2 and 3, but we don’t throw anything away, like in many other recipes?

I did not throw anything away, I put everything into action if you have a lot of the resulting amount, you can throw out a part

[OleCru]

OleCru, I would not leave with mold. Why do you need a hotbed of disputes in the house? Mold is difficult to defeat. Now the heating season has begun, the air will become dry, you can try to grow it without mold. Flour, by the way, can also be contaminated with spores. Buy another (different batch or manufacturer)

[Arka]

Arka, thanks for the opinion! I will listen and buy another flour)))

day 5: I threw out a part, fed the rest, it smells good today - a salted tomato))) but nothing else happens yet (((I wait further))

here's another question: when we feed flour and water into a jar with sourdough, add and stir or mix them in a separate bowl, and then add to the sourdough

when we feed flour and water in a jar with sourdough, add and stir or mix them in a separate bowl, and then add to the sourdough

Do not look for difficulties put in a jar, stir

[ira_lioness]

ira_lioness, Thank you

And I like to add water and stir with a fork, as it were, whipping so that the foam appears. Then I add flour and mix everything normally. I think so to myself that at the same time I saturate the leaven with oxygen

I think so to myself that at the same time I saturate the leaven with oxygen

I also try to saturate, only with a mixer

the question is, is the leaven as if covered with a film? I fed her yesterday, right after the big batch, tomorrow it was planned to supplement, revive and bake, but she was covered with a film. does not look like mold .. or is it mold?

[olgiesz]

olgiesz, I have nothing to cover. Looks like an ordinary, not very thick dough

does it mean all the same mold? then, with my humidity, I either don't have it, or practically can't get it out of the refrigerator (

Have you closed the jar with a lid with holes? I also covered it with a film, as I covered it with gauze. There was unnecessary air access.

my jar is just covered with a lid, not crowned. I'll try to bake today, updating it and there I will look for a lid in my latitudes, let's see how it behaves

Hello everyone.
Tell me please!!!! what to do next with the leaven, if it stood for the first day - it doubled, today is the second day, fed it, after three hours the result - more than doubled. What to do to feed the third time or wait a day?

Good people, answer me! Has already tripled
What to do, I'm afraid so as not to overoxide ??
And today is only 2 days? ...