"Eternal" leaven

Why do you have a crust?

[Akra]

I do not know. I cover the top with a macro towel, but on the battery it is already dry in an hour. Maybe it's windy? Akra, look what happened two hours after feeding. Doubled!

Its net weight is about 600 grams. Maybe it's time to halve it to 50 grams? And the rest is of course early in bread, but maybe in pancakes or pancakes, pies or whatever, the site is full of sourdough cooked-ups.

You can add it, you can even put it into rye-wheat bread, you can play it safe and add a drop of yeast. Your little animal is behaving well. Rises quickly.
Now it is important not to let the part that you continue to refine, that is, feed for a day or two at least 1: 1, and preferably 1: 2, does not turn sour. Calculate your strength / flour reserves, leave exactly as much as it is convenient to feed, even a tablespoon. Don't put it in the refrigerator yet, let it get stronger (IMHO).
So as not to dry out, seal with cling film and poke holes for breathing.

Well, everything, rushed! Good luck!
You have straight textbook grown in 3 days Happy

[Nata]

Nata, with your magic pendel and further guidance, I could not fail.
What? Bake bread? I'm not ready for this. I never read about him. I am so far on the topics of Sourdough as a flea in the balls I jump back and forth. And the problem has already begun. I ran out of rye flour. Not in the store either. Have to search. At home there is whole grain, not much. How now to leave this one alive and last at least two days?

From 250 Gr. sourdough + yeast, started a dough for pies.
50 gr. starter mixed with whole grain 50g and water 50g. This is the future leaven. If I ruined everything, then I’m a handshake. The rest is in the bank. There is nothing to feed, she will die of starvation.

There is nothing to feed, she will die of starvation.

Come on, rearrange it in a slightly cooler place to slow down the process of "digestion" and feed it with ordinary flour is not fatal while looking for the necessary flour
Here is a dense crust on top - it is much worse than carbon dioxide, having no way out, accumulates in such a quantity (this is "pshshsh") that it begins to destructively affect the yeast cells in the leaven ...
And one more thing: as long as the leaven has an unpleasant odor, it is not worth using it anywhere, a biochemically safe balance of yeast and microbiota has not yet been established in it; there are those that are not useful to us, putrefactive bacteria (because of them that smell), why introduce them into our bodies? wait until the good ones gradually replace them, drown them out

So I have two jars now. In one starter with cz flour, in the other with white 1 grade. Wait and see.

Ira, don’t produce huge quantities there, you need to feed them. Throw away all unnecessary things.
How does the leaven smell and taste?

Hello everyone, tell me please, the working leaven on which I was already baking bread suddenly began to smell of "acetone" while I did not change flour for feeding, everything was as usual, the only thing only after the next feeding it stood in the kitchen (at room temperature) for 2 or 3 days. Maybe she's sour or fermented. : girl-th: Tell me, it's a pity to throw it out.

And another question. Has anyone cooked bread on the ATSATAN sourdough as an experience?

[Alexander Bayer]

Alexander BayerOf course, I fermented it, there is still nothing for a day, but 3 days is a long time, open the jar, let it erode, take a little and 100 water, 100 flour and add a little honey. Nobody writes that for better fermentation, you can add honey or transparent molasses so that it tastes better, it is also like an antiseptic from all sorts of byak and wanders with it better, a little half a teaspoon.

[Alexander Bayer]

Alexander Bayer, Of course, fermented, there is still nothing for a day, but 3 days is a long time, open the jar, let it erode, take a little and 100 water, 100 flour and add a little honey. Nobody writes that for better fermentation, you can add honey or transparent molasses so that it tastes better, it is also like an antiseptic from all sorts of byak and wanders with it better, a little half a teaspoon.

Thank you so much for your promptness.

Ira, don’t produce huge quantities there, you need to feed them. Throw away all unnecessary things.
How does the leaven smell and taste?

Two cans are for safety net. In one with cz flour there are bubbles and a good smell. The other, with white flour, has a dense crust on top. I cleaned it straight with my fingers and my hands remained clean. There are bubbles, small. The smell of mash.
I'll leave it with tsz. Now the question of feeding. 50g. starter 50 gr. water, 50g flour. Today I feed and cook for the second time until I’m going to put it in the refrigerator. Tell me how much food to give. 50 and 50 or 100 and 100? Or from 150g which are now in the bank to take 20 grams and 50 and 50 to it. Even with these grams I have a plug.

[Stavr]

Stavr, honey is mentioned, but experienced fermentors for some reason prefer a pure product, without additives.

[iris. ka]

iris. kaI really liked the pineapple juice sourdough from white whole grain flour, I made it from glass. bottles. And I translated it almost into white, with the addition of 25% whole-grain, so it became eternal with me, it stands in the refrigerator. I refresh once a week.

[iris. ka]

iris. ka, I don’t know how to add honey and didn’t care that he was getting along with it. TTT😁 Luda is who, yeah, in the last posts she recommends a little maltose molasses in the leaven.

I'll leave it with tsz. Now the question of feeding. 50g. starter 50 gr. water, 50g flour. Today I feed and cook for the second time until I’m going to put it in the refrigerator.

Irin, has she already got stronger? She must accumulate strength before putting her in the cold and slowing down all processes. Does the bread turn out good on it? Usually, to assess the lifting force, the starter culture is guided by its increase after feeding by 3-4 times in 2-4 hours.
I have been baking with sourdoughs since 2009 and always use the proportions 100gr-100gr-100gr, I can’t imagine a small amount of sourdough for waiting (I bake bread once a week).

they mention honey, but for some reason experienced fermentors prefer a pure product, without additives.

and I like to activate it with honey, in addition to sugars and disinfecting components in it, in order to clean up the excess in the leaven, even if we do not catch anything extraneous - this does not mean that there is nothing superfluous there

[Nagira]

recommends a little maltose molasses in the starter.

You live in Moscow. And if you wish, you can find any pribluda. I live in the village. We don't even have rye flour, we have to go to town.
Nagira, it turns out I go in circles. Has grown to 600 grams. Lot. Left 50 fed. Of course there is no former strength. I don't want the oven yet. I don't quite understand the principle. I tried oak on oak pies (I'm talking about myself, not about pies). So I'll just go and feed.

[Irina]

Irina, it doesn't matter whether you are going to bake now or not, but you need to grow the leaven to the required strength, and up to 600 grams is in vain, when there is a lot - it's a pity to throw it away too ... If in proportions of 100-100-100, it turns out that in the next. feeding you throw away only 100g of flour well, as it were, acceptable losses ...

[Irish]

Irish, look whether the calculation is correct? Yesterday it was 50g. starter, added 100 and 100. Total 250g. Today, throw out 100g from there and add 100 and 100 again.
Don't you use yeast at all? I read about sourdough baked goods and it takes a very long time. Bread is baked for 8-10 hours. Well, in fact, the whole day is somehow tied to the kitchen. I want to first make friends with her in pancakes, pies, (like not so long), and then bake bread.

Girls, you can shower me with slippers, I don't take offense ...
But I once read a lot about sourdough ... a lot ... :-) :-) :-)
And even more confused and frightened, I despaired, I thought, THIS IS NOT FOR ME!
In vain I was afraid.
Now I've been baking for 2 years.Finally stopped at the Eternal! I don't throw anything away. True, I bake every day, rarely every day wheat and rye ... I'm insanely happy. The leaven is in my refrigerator, on the door. I took it out, warmed it up a little (it is renewed every day), I immediately measure 500 g in HP, add 300 g of wheat + 50 g c / h flour, salt, honey, malt, whey. Kneading. I leave it in HP FOR 3 hours. The lifting power is excellent ... then I either bake it in HP, or, if desired, in the oven. We never get bored of this bread.
And I feed the SQUARE that remained at the bottom of the jar and along the walls with 4 tablespoons of rye flour in a heap and stir it with chilled boiled water until sour cream is thick. Back in the refrigerator. There she grows, and on the trail. The day is already ready again. :-) :-) :-)
I have nothing superfluous.
I came to such a scheme ... after playing enough and skillfully. But I BAKE BREAD EVERY DAY. The leavening leaven.
Good luck to everyone and good loaves. :-)

[mamusi]

mamusi, here I am only at the beginning of a long journey. In my head, the more I read, the more misunderstandings. And somewhere quietly howling "why do you need this? Peks by leaps and bounds." I want to prove to myself that I too not done with a finger can.

[mamusi]

mamusi, I also started to study this topic. You painted so well. But I still have questions. I ask you to explain, I really want to find that bread that never gets bored and get away from yeast. To begin with, what flour did you make the starter culture from and how much more did you have? From your post, I understood that for baking bread you take 500 grams. The leaven remains in the jar at the bottom and along the walls. Feed 4 more tablespoons of rye flour (this is a maximum with a good slide of 100 grams) + about 100 liquid, this is only 200 grams. And tomorrow we will again take 500g for baking. Here I fell into a stupor, how much it lives in your refrigerator in grams, and how much flour (what?) Did you initially take for breeding. If I'm stupid, I'm sorry. I dealt with the leaven only once, my friend gave it ready-made with a leaflet - instructions on how much to take and how much to add. That was a long time ago. And I want bread!

[Irish]

Irish, look whether the calculation is correct? Yesterday it was 50g. starter, added 100 and 100. Total 250g. Today, throw out 100g from there and add 100 and 100 again.

No, leave 50 again and feed the same if your starter has already eaten those 200 that you added to it yesterday, that is, at first it increased a lot, and then began to sink, - this is the very feeling of hunger, and it's time to feed again... If the starter does not digest such a dose per day, feed it in a smaller amount, pick it yourself, the main rule: The weight of the feed should not be less than the weight of the starter culture, otherwise it will sour from hunger. The daily dose, until the leaven becomes strong, it makes sense to split it by 2 times. For example, in the morning 50 + (30 + 30), in the evening 110+ (70 + 70), - you have the same 250, but it is healthier to feed fractionally, everything is like people have, cups.

I read about sourdough baked goods and it takes a very long time. Bread is baked for 8-10 hours. Well, in fact, the whole day is somehow tied to the kitchen. I want to first make friends with her in pancakes, pies, (like not so long), and then bake bread.

As soon as your leaven will raise itself threefold in 2-3 hours, it will raise the bread during the same time, you will still come running to complain that you missed it, the bread stood still
While the leaven is weak, help it with yeast, gradually you will leave them.

Irish, look if the calculation is correct? Yesterday it was 50g. starter, added 100 and 100. Total 250g. Today, throw out 100g from there and add 100 and 100 again.

no, Irin, you always leave the sourdough 100g, feed 100g of flour + 100g of water.
And when on the trail. feeding you select 100g of sourdough, then in 200g of sourdough for discard - only 100 flour, the rest - 100g of water. This is what I meant that if you think about it, you don't throw away so much flour.
In addition, it is only during the period of active breeding that such a release occurs
And feeding during this period is not once a day, but as soon as the sourdough has risen to its maximum and began to fall off.
To secure its lifting force, it is necessary to feed-feed-feed.
And yet - it makes sense to cherish the leaven so much for a week.
If it doesn’t work out during this time, then the biochemical balance didn’t come together, it is unknown who settled there - it is necessary to start a new one, this is better than trying to "survive" those who we do not need and who weaken the leaven.
But start a new one with a change in any parameters, so as not to repeat a bad experience: for example, find a place with different temperature conditions or change flour ...

Don't you use yeast at all? I read about sourdough baked goods and it takes a very long time. Bread is baked for 8-10 hours. Well, in fact, the whole day is somehow tied to the kitchen. I want to first make friends with her in pancakes, pies, (like not so long), and then bake bread.

Irin, sometimes I also use yeast, but not together with sourdough, but if a guaranteed and quick result is needed in the baking. By the way - about your desire to start sourdough in pies with sourdough additives, it is more difficult to work and the result is more unpredictable than in bread, so I would advise you to start with it all the same. You will work out the technology, you will feel all the pros and cons of your particular sourdough, and then try to make it heavier with a snack ...

Ahh, here's my first joint. I feed her clearly by the hour. Opal, not opal cap - served to eat. It turns out she does not have time to get soggy. Tex, I see. I’ll go Romin’s bread and study it.

[S * lena]

S * lena, Lena ... :-) :-) :-) do not fall into a stupor! It only gets in the way. What I can - I will explain ... the sourdoughs I live a little more, then a little less, but almost always in my bank there are about 500 - 600 g :-)
At first, when I was just starting to bake (I was still studying not on our website, but on others), and then I came here ... and stayed :-). I then, too, "hung everything strictly in grams" and so, in black it is CORRECT TO DO! Only I don't need it anymore. I just feel it, as my grandmother once felt, before there were no scales, and she didn't have time to clatter with 8 children, and then with her grandchildren ... and she always baked excellent bread. But NOW NOT ABOUT THIS!
I have a rye sourdough on peeled flour. I raised her like everyone else two years ago. Then I divided it in half and threw away the excess. Now I feed only rye and water. Sometimes, I can give her a little honey ...
You read in the subject of wheat-rye sourdough bread, there are wonderful recipes, just for every day. And the relationship with the leaven too.
Good luck to you.

[iris. ka]

iris. ka, most importantly, do not be afraid, do not be afraid of it, the leaven :-) :-) :-), honestly!
Everything will work out, but what a wonderful bread, a simple fairy tale, then you will bake all the time, there are simple recipes. The leaven will gain strength, you will taste the tricky ones! :-) :-) :-) :-)

fractional feed is healthier, everything is like people

Wow! Even sourdough prefers proper nutrition

Yeah
She trained with the Giraffe on glasses

I only got the leaven from the fifth time. I bought the freshest whole grain flour, added a small pinch of yeast and put it on the convector (30 degrees) on the first day. At the end of the first day, the leaven had doubled in size and smelled like yeast and alcohol. on the second day, moved to a less warm place (26). At the end of the third day, the leaven had tripled and I baked bread from it. The leaven, although young, is quite strong. By the way, it smelled not sour, but some kind of delicate refreshing aroma.

[RFM]

RFM, do not confuse girls: you do not have sourdough, but a yeast semi-finished product.
Make no mistake that you only have a pinch of yeast, they are tenacious creatures, and you have already created all the conditions for rapid reproduction for them - so there was no place for wild yeast and microbiota in your mixture
In general, for your experience we have corresponding temka

Well. Maybe he is not handsome, maybe not tall. But I am so proud and joyful that I baked my first sourdough bread.

Kneading in HP, proofing for 4 hours in the oven. Few, I see. But I really wanted to bake. I fed the starter culture 100-100-100, it doubled on the table.Now where, in the refrigerator?

Slice.

[iris. ka]

iris. ka, With the first bread!
It seems to me that while the sourdough is young, it is better to let it stand-bake in molds, because it is easier to navigate in a confined space - when the bread has increased 2-2.5 times and it's time to bake, I generally use glass molds


How many hours did the leaven double in size?

You mean at the bank? Hours in 2-2.5.
I wonder how your bread is. Just an even brick. I immediately made my own loaf. I'll take a note.

[RFM]

RFM, do not confuse girls: you do not have sourdough, but a yeast semi-finished product.
Make no mistake that you only have a pinch of yeast, they are tenacious creatures, and you have already created all the conditions for rapid reproduction for them - so there was no place for wild yeast and microbiota in your mixture


Why was she sour on the third day? And it didn't smell like yeast.

Girls, help out. The second time I baked bread. When proofing, it wraps up tightly. For the first time I thought I had screwed up somewhere. And here it is again. A crust forms on top, which prevents the bread from rising. Proofing takes place in the oven with a bowl of water. Of course, as a way out, you can cover the form with a film, but this is not an option. It should not be!

[Irina]

Irina, I have, if not covered, any bread is ventilated during proofing, another thing is that yeast quickly fits very quickly and does not have time to ventilate.

[Sedne]

Sedne, hmmm ... Maybe, maybe. In 4 hours, anyone will wind up. Do you cover with a film or a towel?
Again, in the photo of Nagira, how to tighten such bread with a film? Then he will not rise so high.

[iris. ka]

iris. ka, Irina, I also put it in the oven or in a closed microwave with a mug of hot water ... BUT ... I always cover with a big lid like this

, you know "for the microwave" they are called - I have several different diameters. And they have two or three holes for air ... They are convex and do not touch the dough when proofing. Then it doesn't get windy!
(You can cover with a large bowl - if it fits ...)

I cover with a linen towel in several layers. You can tighten it with a film, poke a few holes with a toothpick to breathe. Then nothing will wind up. Or you can moisten with a spray bottle, without fanaticism.

In general, it is better to clarify such questions in the author's bread topics, here, after all, the topic is about leaven. about. to?

Poke me, please, somewhere (or throw your slippers, or poke your nose): I put the lactic acid sourdough on rye flour. For three days I did as taught (all according to MK Admin). Well, no movement in the leaven. I added sugar (it tastes too sour). fed, waited a day - the result is zero. I fed, only this time there was yogurt and wheat flour (I decided that she didn't like rye), I added beer (for a snatch), I waited a day - the result was zero. Now what should I do? (I really don't want to throw it away, maybe she's still alive and can be saved ??? Maybe she's cold ???)

Again, in the photo of Nagira, how to tighten such bread with a film? Then he will not rise so high.

Irina, I always put under cover, most often just under a moistened cotton towel (in the oven with a light bulb), and so that it does not stick, I sprinkle wheat with flour, and rye with ordinary polyet. package (this is under the towel), greased with rast. butter and deliberately crumpled - gathered in folds in the middle - so that there is room for the dough to rise. And I bake the round ones in a glass pan and there the lid protects from winding

[sapuch]

sapuch, there are millions of invisible organisms around us, how is it that no one has settled in the leaven ???
There was no smell at all, no bubble? But the acid still came from somewhere ... It is usually produced either by lactic acid bacteria or acetic acid bacteria. And since there were no bubbles and no rise in the dough, it means that the yeast in your sourdough could not take root, and they are friends with MCB and are not friends with vinegar. That is, in your workpiece, the wrong thing was wound up. Throw it away and put in a new one.And I would like to know at what T do you grow the leaven?

And I would like to know at what T do you grow the leaven?

In order: there were bubbles (a little, on the first day), I did not notice the rise of the leaven, I fed with old, old whey from cottage cheese (not homemade, purchased), got a little cottage cheese, yogurt, milk. Room temperature, but I would say cool: 19-20 degrees. So I didn't put it in the refrigerator. My substance does not have a disgusting smell, in my opinion there is no smell at all: neither vinegar, nor any other. (It's a pity to throw it away, I bought her beer)

[RFM]

RFM, but what is the general sense of adding industrial yeast to the leaven? The sourdough is removed for this, so that industrial yeast is not used. Most likely you got a pulish

Listen, I put the leaven in the refrigerator. Today I got it, there are no bubbles in it, but the smell is acceptable. It looks like a thin dough. What with her? Died, fell asleep, hungry?