"Eternal" leaven

[Marina.]

Marina., well yes, it is

Hello! Take to your company.
My leaven is about 2 months old. I have it wheat 100% moisture. Lives in the refrigerator.
I feed her every three days, 50 g of sourdough + 100 water + 100 flour. From the rest I bake bread.
But at the moment I can’t bake in such a quantity, it’s a pity to throw away the surplus, and it’s just to feed, the flour just flies away.

After reading the forum, I kind of realized that you don't need to feed the sourdough so often, but only if I bake. But I thought that when the sourdough breaks out of the can and then settles, it means she is sooo hungry and urgently needs to be fed otherwise harm is formed. bacteria and it will die. Or am I wrong? Can I let her settle and feed when I need to bake? For example in a week?

[Natalia]

Finally, I got bread with sourdough "Eternal" wheat
Thanks again everyone for the science and support

Posted on Friday, Apr 29, 2016 11:13 AM

Natalia, I am also new to the sourdough business
and as I understood, you can feed the sourdough once a week, I also rarely bake it, and once a week I take it out of the refrigerator, feed it, I put some of the rest off I bake a loaf
judging by the color and smell, everything is fine with her

Added on Friday, Apr 29, 2016 1:40 PM

here it is in a cut, it turned out very tasty and not at all sour, unlike the previous one, which was baked on rye sourdough

[sveta-Lana]

sveta-Lana, Sveta, you've got a wonderful bread !!!! Just handsome. Share what recipe you baked, I want to get the same result.

[Elena]

Elena, Thank you! I tried different recipes, through trial and error I came up with one that suits me completely both in taste and in appearance, this is what I did:
In the evening I took the leaven from the refrigerator and fed it, for 114 g of leaven, 100 g of water and 100 g of flour, put it in the oven with the lamp on, it is cool at home now.
I weighed it in the morning, it turned out 295 g, returned 95 g to the refrigerator
for the rest I started a dough
200g sourdough
50g water
50g flour
1 tablespoon sugar
the dough rose exactly 2 hours, increased 2 times
I poured 2 tablespoons of vegetable oil into a bucket of a bread machine
150 ml of water with 1 tsp of salt mixed in it
then the whole dough
covered with 100 grams of wheat and 150 grams of rye flour
and turned on the yeast dough program
The bun turned out to be sticky, slightly smeared under the shoulder blade, apparently a lot of water, next time I'll take 100 ml,
I did not add flour, because I wanted to bake a small loaf
in general, after the kneading, I shifted the dough into the l-11 form and by the end of the program it rose 1-1.5 cm before the edge of the mold, I held it for 25 minutes (also not necessary, when baking began, it still rose 2 cm)
then turned on the Biscuit program (with us it performs the Baking program) for 50 minutes
and it turned out so handsome

[sveta-Lana]

sveta-Lana, Sveta, thanks for the detailed description of the recipe. I will definitely try. And I bake regularly according to this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=454171.0
Really like. I probably already have more wheat leaven, started rye, overfed. I add flour in different variations, and so does the bran. The main thing is to keep the total weight of the flour. Sometimes I can add a little flour, I look at the state of the dough.

[Elena]

Elena, thanks for the link, took it to your bookmarks, I will definitely try how to buy malt

I put the eternal rye sourdough 4 days ago: in the apartment it's 21 degrees, so I periodically warmed it up with an electric heating pad to 35, rare small bubbles appeared on the second half-dressing.
Yesterday was the 4th feeding: she sits, dear, does not increase, does not foam. The smell is good, sour apples. This is my second starter culture, so there is experience. This behavior is inadequate.
SOS, SOS as possible
reanimate it ???

[Valeria 12]

Valeria 12, Don't reanimate her. When she dies, she has an unpleasant acetone odor. Add flour to the dough - and see the result in an hour or two.

Added Saturday 07 May 2016 7:11 PM

[iriska3420]

iriska3420, added .... Continues to sleep

[Valeria]

Valeria, it's also cool at home, so I put a jar of sourdough in the oven and turn on the light bulb, it instantly starts to grow

[Valeria 12]

Valeria 12, It is not clear why the leaven is capricious. I gave up rye sourdough and switched to wheat. I am also confused by the use of an electric heating pad. I renew my starter every six months and put it in the refrigerator a week later. But your live if it smells like apples. Experiment cook with a different flour.

Girls, Irina and Svetlana, thank you. Having a light bulb in the oven is a great idea. With a heating pad, it's still too much.
It worked in the oven: it went up twice. Nice bubbles. But I either did not notice the foam cap, or it was not there. Like the stripes on the bank-cap was.
In general, I put it (or rather 100 grams) in the refrigerator, since the circumstances did not immediately develop to bake bread. He sleeps in the refrigerator, although earlier my other rye grew in the refrigerator. It continues to smell like apples. In a couple of days I will feed and try to bake bread. It's a pity to throw it away - it took me 6 days to grow.

[Valeria 12]

Valeria 12, Congratulations. A little patience and that's it - there is a result. Wheat leaven is more delicate. Less active than rye. But in baking it behaves perfectly. And also a little tip for you. I put it in the refrigerator when the contents in the jar turn into such a fine-bubble mass. Sometimes I will feed her several times. But it won't be like this right away - in about a couple of weeks. And I repeat once again that it works great in baking.

but I have a sadness, I fed my leaven all the time with flour of the 1st grade, but I ran out of it and I decided to feed it with the highest grade and my leaven fell asleep, even under a light bulb on the surface only bubbles appear and that's all, but I don't want to go up
and of course the bread did not rise, just as I did not contrive, she did not like this flour
today I'm going to buy the first grade

[sveta-Lana]

sveta-Lana, do not be discouraged, we have such a culinary life, unpredictable. My first eternal leaven "shot" from the first time, 3 days, and the cap, then in the refrigerator grew by leaps and bounds.
And with this one, I got tired: no dances with a tambourine help .. I will prepare a new one, since 9 days have passed, and she is still indulging. Does not rise in the refrigerator, the bubbles disappeared

Well, I threw away the leaven and ... ... made a new one from another flour. Everything turned out super-for three days as per Luke's recipe. Thanks and bravo to the author.
... Immediately baked rye-wheat bread. I messed up a little (I'll fix it next time)
But the dome turned out with a comb, as I like: without a gram of yeast !!!!. I admire not stop looking at the photo

[Valeria]

Valeria, cool bread!
and I bought 1st grade flour and my sourdough came to life
I also baked bread, but there was no time to photograph

[sveta-Lana]

sveta-Lana,
Thank you, glad and that you did it

Today I decided to bake in rye sourdough, otherwise I took up wheat and abandoned rye altogether
the result is a very fragrant, light and beautiful loaf
I hope it will not be sour, I put the dough overnight, in the morning I kneaded the dough on the Yeast dough program, the proofing was prolonged by only 20 minutes, it rose very well and quickly, so I should not over-acid, now it is cooling down

Posted Saturday 21 May 2016 01:20 PM

yes, indeed, the bread turned out delicious and not sour at all.

[sveta-Lana]

sveta-Lana,
It turned out handsome !!!!
What was the recipe for baking ??? share.

[Valeria]

Valeria, Thank you! I wrote the recipe myself
took for dough
65 gr rye sourdough
65 grams of water
65 gr rye flour
for the test
whole dough (it turned out 195 gr)
1 tsp salt
0.5 tablespoons of sugar
110 ml of water
35 g rye flour
25 grams of bran
140 gr wheat flour
For how long I have been experimenting with sourdough for baking a loaf in the form of L-11, it still did not work
but this time exactly what I wanted, both taste and size

[sveta-Lana]

sveta-Lana, you are just great.

[Valeria]

Valeria, Thank you! don't bother ... "I'm not a magician, I'm just learning ..."

I baked the second sourdough bread and was well fortified (the second starter feeding) Now it turned out something that is necessary !!! Luke's recipe works !!!

[Valeria]

Valeria, beautiful bread.

gave me a wheat germ sourdough recipe on wheat germ.
made according to the recipe. for two days there was silence, I fed it according to the recipe, it went up badly. I decided to renew the leaven a little.
poured half of the sourdough, measured the remainder on the balance, made a new top dressing equal to the remainder of the sourdough (mka and water 50% to 50%)
The next morning, the leaven rose almost to the top. I decided to feed it more, I had already added 1/3 of the total leaven of the part in an equal volume of water and flour.
left on business and stayed late ...
came, and all the leaven on the table ... ((ran away.
a tiny dose remained in the jar.
I added half of what was left (it was necessary to restore the volume), then I fed it daily for 3 days, in the end it did not rise (((it feels like I gave all my strength when I missed it .. foaming and that's it. The smell of sharp kefir I put it in the refrigerator for now. What should I do?
Already 4 the leaven cannot be made.

[sveta-Lana]

sveta-Lana, Sveta, he's just handsome! It seems that you are no longer a student, but a Wizard! (Sorceress)

[Elena]

Elena, Thank you!

Tell a newbie
I want to make sourdough for rye bread. As far as I understand, after three days 100g of starter can be put in the refrigerator - is this a starter? And then take the required amount before baking. Is that correct? I just read that you can't put it in the refrigerator right away, that you need to feed the starter culture for 2 weeks at room temperature. How to be? How is it correct? Something I'm completely confused.

[olechka99]

olechka99, I recently learned how to handle leaven, I will share my experience.
When growing the starter culture, three days was not enough for me, so I fed it for two or even three weeks, I don't remember exactly
when the result became stable and the leaven increased by 2-3 times, put it in the refrigerator.
For the first time, I took 60 grams of sourdough for bread, fed the remaining 40 grams with 20 grams of water and 20 grams of flour and put it in the refrigerator, since then she has been living with me there.
I bake once a week on weekends, and in the middle of the week I feed it once, so that it doesn't accumulate a lot, at first I threw away half and fed it, but it was so sorry to throw it away
I found an excellent recipe for canning sourdough here on the forum
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=404302.0
I have two starter cultures, rye and wheat, both live well in the refrigerator, and there are two jars of dry starter cultures in the cabinet, a supply for an emergency

[sveta-Lana]

sveta-LanaThat is, you need to feed the starter culture every day with 100 g of flour and 100 g of water and leave it at room temperature? And then set aside 100 g for storage before baking bread? right? Can you bake bread from the accumulated leaven for 2 weeks, and feed the rest? So? And if you take 60 g of 100 g of sourdough from the refrigerator for baking, then you need to add 60 g of water and 60 g of flour, right?
Sorry for so many questions, it's just porridge in my head, I'm trying to figure it out, I want to switch to homemade healthy bread

That is, you need to feed the sourdough with 100 g of flour and 100 g of water every day and leave it at room temperature?

for 100g of water, 100g of flour needs to be started for the first time, and then we throw away half, feed the rest, if not throw it away, then a very large volume will accumulate and the further, the more will have to be thrown away, for example, I feel sorry for so much flour to transfer, but the first 5-7 days are needed throw it away, because in fact it is not yet leavening, it should gain strength, although of course everyone has different ways, I had it.
I threw 50 grams out of 100 grams, the remaining 50 grams fed 50 to 50 for the first week, (then 50 grams of leaven began to feed 25 to 25
and kept it in the turned off oven with the light on, because it was spring and it was cool at home

you can bake bread from the accumulated leaven for 2 weeks

well, yes, you can not throw it away, but feed it in another bowl and try to bake bread, just do not save it, then what you put aside from that and bake, if this amount is not enough, you can feed it several times to the required volume
for example: from 100 g, 50 g I fed 50 to 50, put it in a closet, from the other 50 g put a dough (i.e., feed 50 to 50, you get 150 g of dough, if this is not enough, after 2-3 hours, when it grows up, still feed to the required amount and, as appropriate, knead the bread.

from 100 g of sourdough from the refrigerator to take 60 g for baking, then you need to add 60 g of water and 60 g of flour, right?

correct, but this is the amount for my little bun, you will eventually determine the right amount for yourself

Sorry for so many questions, it's just a mess in my head, I'm trying to figure it out

Olya, it's okay, ask, we all started like this

And then put 100 g in storage before baking bread?

I store 40 g of sourdough in the refrigerator and feed 20 to 20, because I bake a small bun once a week, I have enough, I dry the leftovers, and you focus on your needs

I want to switch to homemade healthy bread

yes, healthy and tasty, I also dreamed of baking such bread for a long time, at first I was afraid that it would not work, but nothing, my eyes are afraid, but my hands do

[sveta-Lana]

sveta-Lana, it turns out, the first day 50 g of flour and 50 g of water (100 g), throw away 50 grams, add 50 g of water and 50 g of flour to the remaining 50 g (150 g is obtained) and then throw away 100 g or 50 g of sourdough? as further, something I do not understand a little. always leave 50 grams of starter culture and feed 1/1/1? So?

[olechka99]

olechka99,

it turns out, the first day 50 g flour and 50 g water (100 g)

on the first day, you need to take 100 grams of water and 100 grams of flour and then do everything as described on the first page in the recipe.

100g), discard 50 grams, add 50 water and 50 flour to the remaining 50 g (150 g turns out) and then throw out 100 g or 50 g of sourdough?

it is recommended to throw out half, and feed it in such an amount that it turns out as much as it was at the beginning
I don't know if she explained it clearly ...
How many days, how many grams, and how does Olya behave to your leaven? describe
the norm 100/50/50, which I wrote about, is a conditional example, so that the proportions are clear, you first do as described in the recipe, and then go to your norm, it will depend on what size bread you are going to bake
if disassembled according to the recipe:
1 day
100g water + 100g flour = 200g
2 day
Throw away half, feed the remaining 100g 100 to 100 = 300g
Day 3
Throw away half, feed the remaining 150 grams 75 to 75 grams = 300 grams
then we look at the state of the leaven, if it is strong enough, then next time you can try to bake bread, for this, for example, do not throw it away, but take 150g and put the dough on them, that is, simply feed 150 to 150 grams or 75 to 75 gr.
the remaining 150g, as usual, feed 75 to 75g
but I didn't manage to remove the leaven so quickly, maybe because of the spring coolness or something else, I don't know,
I continued to feed this way for a week, and then I began to try to bake bread and at the same time I took most of it for the dough, and left the smaller part and fed it, so I gradually switched to a small amount of starter, (first 60g and feeding 30 to 30, and now 40g and top dressing 20 to 20)
and put it in the refrigerator, but if you bake bread every day or every other day, then you can store it in a cabinet at room temperature, and then you will need to feed it every day.
If something is not clear, ask how I can help

[sveta-Lana]

sveta-Lana, thanks for the detailed answer) I made the leaven recently, but something was wrong with me ... I want to try again, today I will do the first day. I plan to bake once a week. So far it seems clear) Everything is laid out on the shelves) Thank you huge
So far, everything seems to be clear) I will try again)

[Olga]

Olga, good luck to you

[sveta-Lana]

sveta-Lanathank you

[sveta-Lana]

sveta-Lana, Svetlana, I have a leaven for the fifth day.I did it as you wrote, now I took 100 g of sourdough, added 50 g of water and 50 g of flour, does it need to be fed like this once a day? I plan to hold it for up to two weeks, and only then bake bread.

[Olga]

Does it need to be fed like that once a day?

Olga, yes, we feed once a day

I plan to hold it for up to two weeks, and only then bake bread.

after a week, you can make a test small bun, and in order to get stronger, continue to feed as planned.

[Svetlana]

Svetlana, thanks for the answer) So I will)

Girls, I need advice. I have eternal RYE leaven. Due to certain circumstances, now it is possible to feed only wheat flour - I have never added wheat flour to it.
Will I spoil it?

[Valeria]

Valeria, I have not tried it myself, but I read that rye sourdough can be overfed for wheat and vice versa, wheat can be overfed for rye.
so, I think, while feeding with wheat flour, so that it does not disappear, but when rye flour appears, overfeed it to rye

Oh, you reassured me, thanks !!

Hello. Can you make a sourdough with whole grain rye flour?

Sure you may

Can you somehow not throw away the leaven? I'm sorry! And again for dummies. If you put the rest in the refrigerator, can you keep it for up to 2 weeks without feeding? And why feed for 2 weeks: so that the top bread grows? So this is how much you will go to the trash can ...

[Finished]

Finished You don't need to throw away the sourdough, it can be attached to any dough, because it is essentially flour and water, so feel free to add it to pancakes, pies, waffles and other pastries.
In the refrigerator, it makes sense to store no more than 50 g of the already fed leaven. Do not feed for 2 weeks - the leaven will overflow with acetic acid, and to remove it you will "kill" more flour than for feeding.
If you have nowhere to attach that amount of good active starter culture, dry the excess in case of loss of starter culture (safety net for the future), grind it into flour with a blender and store in an airtight jar. A rare leavener at the beginning of his journey did not let all the leaven into the dough, forgetting to leave a little, and at that the "eternity" of the eternal leaven was interrupted ...

ahhh! girls boys help. I decided to grow the leaven again. she is already 5 days old. They are already 5 days old.
Rye 100% (I put flour and water equally) smells like a wine smell and there are no bubbles anymore (fed 1.5 hours ago),
Rye 150% (I baked bread for this, I decided to grow it in case it does not work out with 100%) - about the same + it smells like hay, but small. there are bubbles
Wheat 150% sour cream, some kind of smell, although before feeding they all just smelled like alcohol for me, there are small bubbles.
All days are in the kitchen, warm.
I don't understand what happened to them. I didn't steam before, I kept everything in the refrigerator, fed it - I don't remember such smells. Take what? Some stinks

Added on Monday, 21 Nov 2016 5:58 pm

ah! Foam hats were like everyone else yesterday. The only thing, of course, this time I was not able to pay much attention to them. fed him once a day.

Added on Monday 21 Nov 2016 7:40 pm

I have rye and wheat whole grain

If yesterday there was an alcoholic smell, then it was only the 1st stage - the colonization and reproduction of yeast.
Next there will be a battle! Useful with pathogens. When our win, the smell will return to normal. Then feed it for a couple of days to get stronger, and you can use it.
This applies to 100% rye.
I never grew liquid starter cultures. It seems to me that it is difficult to monitor them and adequately interpret the state, as well as store them. I would bring the ready-made sourdough to the desired moisture content.