"Eternal" leaven

[SoNya 68]

SoNya 68, and what kind of flour do you feed her, and what do you sometimes feed her with? I keep 15 * -16 * in a cool place, and then I have to feed almost twice a day, or in two days three times. At room temperature, t- runs away after 5-6 hours.
I never put it in the refrigerator either.

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?

1 The leaven has doubled - the leaven is ripe. Then she fell out - she began to signal to you that she was about to overripe.
2. The smell of mash is already a sourdough sourdough and is not suitable for dough. Save urgently by rejuvenating.
3 Do not put into the refrigerator under any circumstances, if the temperature in the refrigerator is lower than 10 * -12 * (optimal temperature for storing the starter culture). If baking every day, feed every 8-12 hours and store at room temperature.

I feed Margit with wheat flour, although I put it on rye, but it ended, and I continued with wheat flour, without bothering. Since I use it intensively, it does not have time to escape, the volume of the container will not allow. And yesterday she again began to feed rye, you must pamper her !!! This is how I bring the weight to 350-400 grams per day.

Hello! Tell me how you cover the sourdough container for the first days of growing? As written with a wet towel? I covered the first sourdough starter with a film, it grew very well and bubbled, but in the end it had a not very pleasant stagnant smell and I stopped growing it, put a new one and covered it with a paper napkin, now it barely bubbles. And today is the 3rd day ...

I put my starter culture in a container (container with grams) with a lid (I found it at my Philips service) ..... I move the lid a little so it’s covered and breathes with me, doesn’t get a smell ..... I bastard from the smell of leaven

Hello! Tell me how you cover the sourdough container for the first days of growing? As written with a wet towel? I covered the first sourdough starter with a film, it grew very well and bubbled, but in the end it had a not very pleasant stagnant smell and I stopped growing it, put a new one and covered it with a paper napkin, now it barely bubbles. And today is the 3rd day ...

I cover with regular cling film, make several holes with a toothpick.
The film serves for a long time, I carefully remove it and also then gently cover it. It adheres well, no additional fixing is required.
You can also cover with a circle cut from a regular bag, only to secure it additionally. If in a regular jar, then make holes in the plastic lid.

Holes are a must! She is alive, breathing! I, for example, like this

Thank you

[kava]

kava you have a cool lid, I want such a zhu ..... with holes. Was it a cover specifically for something ??? I have not seen anywhere

[kava]

kava you have a cool lid, I want such a zhu ..... with holes. It was specifically for something there was a cover ??? I have not seen anywhere

Such lids are produced for draining liquid from a can, for example, when canning cucumbers and tomatoes.

Yes, I understood why, only I have not seen such

[Svetik]

Svetik_ Margit rights to the destination account. Our market is full, especially in the seating season - 2 UAH.

Okay, let's look ... by the way, I got bogged down and wrote what my leaven lives in ........ so I have it in a plastic jar with a lid ...from under the sour cream and the lid is punched into a hole, and when it is already fed, then in a jug (such-dimensional container), it is very convenient to look at how much the leaven has risen and will not escape ... there is already a whole liter (according to graduation, and even that a little more)

URAAA !!! And I did it. True, not so smoothly, she stood for three days and very slowly got up, then I got up, I ran it once and into rye bread and ... the truth a little bit out of fear of novelty, 5 grams of pressed yeast per 1 kg of bread. I made a bun and baked two loaves in the oven (well, I decided so), and even stuffed it with sliced ​​cheese and raisins, with malt and coriander. That's really something happened. Now I will bake without yeast. Precisely here someone said, I grow like cats, I watch every day, I get on a chair, it stands at the very top, where it is warmer. I lie down and smell, and follow, and admire. Thank you all, thank you so much!

[fronya40]

fronya40, welcome to the starter club! Successful recipes for delicious sourdough breads!

Hello!
Joined your community.
This is my second time trying to make a leaven. The first time I did it on rye flour, the second time on wheat flour. Both times during fermentation, a hard crust formed on the leaven. On rye flour, I took it off and threw it away, but still, after a while, it reappeared. After 3 stages, I baked bread, but it hardly rose.
Now I'm doing it with wheat flour, again the crust. What to do?
I fermented in a bowl and in a glass jar. Maybe in a different container? If I cover it with a wet rag, the rag dries up overnight and a crust will still form.
Tell me what to do?

Girls, I can't help but write and brag !!!! no wonder I spent so much time reading your amazing and fascinating stories !! Today I put the bread in a half-liter can of sourdough and 2-3 grams of fresh yeast (for safety reasons). Quickly in a bread maker I kneaded bread from products (almost by eye), on malt, rye flour + wheat flour, stood for 20 minutes, nothing rose, and then put everything in a glass pan. It stood for 2 hours and sent to the oven. And here it is - a MIRACLE of nature !!! I would never have thought - until I checked it myself - how it rose and what happened! Smell - I'm going to fall !!! Nothing cracked anywhere. Rovnenko. It remains only to cut, but the time has not yet come, and I really wanted to brag. But ... I couldn't have done it without you. When I bought a bread maker, nothing worked for me. I wanted to throw it on the mezzanine, but then out of idleness and despair I rummaged in the internet and found this site. Come on, I thought, I'll try my happiness again. And immediately the bread came out. Now I understand that I can live without everything, but not without this everyday miracle. Thank you all!!! That you yourself are learning and passing on your experience to us.

Hello!
For a couple of months now I have been baking sourdough bread without yeast and in the oven. I have no HP so the whole process is manual. The bread is wonderful. But I have a few questions about the leaven content. I read a lot of material on this site and not only, but I did not find answers. Can someone tell me

1. When the leaven is in the refrigerator at a temperature of 10 degrees in a jar with a leaky lid, how much can it stand like that without feeding?

2. If the sourdough is on the table at room temperature, then after it has been fed and it has risen to the maximum, it is necessary to feed it again, or can you wait for a while?

[gerika]

gerika here it is described how to feed https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0
In general, a lot depends on how often you bake.
1. I would not keep it for more than 2 days without feeding.
2. When stored in the room, you can feed when the leaven has already fallen. It can be once a day, or maybe 2 times (depending on the room temperature)

Thank you kava for answer
This is exactly what I wanted to know.

Just a few months ago, I had no idea that I would bake bread in KhP, let alone that with my own hands and in the oven ... as if I would laugh and twirl a finger at my temple. But the eyes are afraid, and the hands are drawn to the new.After reading on the forum about sourdoughs and the incredible taste of bread on them, I finally decided to take up this exciting business. I decided to choose the "eternal" sourdough because, in my opinion, the availability of products and "eternity" took their toll. Today I will do it and I have a question: - Tell me, please, is it necessary to take such an amount of flour and water at once? Maybe you can dilute 50 to 50 or, for example, 30 to 30 and gradually increase the feeding.

[marusecka]

marusecka, it is advisable to adhere to the growing technology given by the author, since:
- there is a critical ratio of ingredients, which creates exactly that universal microflora at which the required type of starter bacteria develops;
- as experience shows, reducing the amount of products does not always allow you to grow the starter culture.
Happy cultivation

[marusecka]

marusecka, it is advisable to adhere to the growing technology given by the author, since:
- there is a critical ratio of ingredients that creates exactly that universal microflora in which the required type of starter bacteria develops;
- as experience shows, reducing the amount of products does not always allow growing the leaven.
Happy cultivation

Thank you for quick answer!
Well, you can't do that, we'll do it according to the rules. Moreover, I already did a gag, but after reading your temka ( by the way, to you, Iziuminka and Sousla, many thanks, you have become my family), I decided to make a new leaven (the old one was often turned over in the refrigerator). At first I wanted a Frenchwoman, but I don't have the wort, so I decided to make the simplest one in terms of ingredients.

I want to thank everyone! I finally got a leaven, after the first unsuccessful experience and experiments, I made an eternal leaven exactly according to the recipe. Today I took a chance and baked bread on it, the result was better than expected! The leaven is still weak, but I decided to do it without yeast at all, and imagine it turned out well. The bread is not very high, but light and well-baked, I will try to post a photo of it, maybe someone will be interested. And the taste of the bread is amazing !!! I have missed this for a long time. I wish you all success!

[maybe someone will be interested]

I'll try to post a photo, maybe someone will be interested.

Very interesting

We are waiting for the recipe and photo of your bread as a separate topic :)

The first time I did everything almost strictly, as it is written here, in general, not really believing in luck, a week later it turned out approximately as described here, I baked bread in the oven, but put 2-3 grams of fresh yeast. It turned out to be VERY beautiful and delicious. The second time I did it completely without yeast and nothing happened. And I continued to grow the leaven ... It turned out to be such a magnificent beauty. This morning I kneaded with sourdough and put 3 grams of yeast again. Exceeded my expectations !!!! So curvy !! So beautiful!!! I haven't cut it yet. But I am sure that everything will be fine there! And the question is, is it possible without yeast at all ???

I cut it in the evening !! This is something !!! Thank you all for gaining your experience and baking this miracle, otherwise I cannot say - delicious, beautiful and healthy.

[fronya40]

fronya40, you can completely without yeast. On our forum, many people bake this way. The fact is that if you bake without yeast, then it is necessary to increase the time for proving (raising) the bread piece. Many people knead bread in the evening, form a loaf and put it in the refrigerator for proofing for 8-12 hours, and in the morning they take it out, let it warm up (about an hour) and bake it. It turns out a very healthy bread of long fermentation (and completely without yeast)

kava, i.e. only in the refrigerator? or is it possible in the room? I've just kneaded = I'll try what happens.

Long-term proofing in the refrigerator is just an option. And so you bake as usual, just control the last proofing, which before baking, usually takes 2-2.5 hours.

Hello yeast lovers!
Let me join you
I have been baking sourdough without yeast for a month now, at first the sourdough did not work.
But thanks to your advice, everything worked out!
I don't have HP, I knead the dough with my hands. I bake wheat-rye bread in the oven on "eternal" leaven.
While looking at new recipes
Thank you for being

Hello to all bakers!
Can you please tell a novice baker, can you make an "eternal" leaven on peeled rye flour? Otherwise, I put it on, it's been two days for her, of course there are bubbles, but so that the foam cap is straight and a strong increase in volume, I don't see this ...

Can. And it should not be very foaming or with a "hat". Only after feeding will it go up. Then you will see that everything is ok with the leaven!

I see, so I will continue to raise her

Hello to all bakers!
I put the leaven yesterday morning, fed it this morning, and after 12 hours it rose so much, more than 2 times! I was afraid that she would peroxide until morning and fed her 200 grams. flour + 200 gr. water ... and only now, somewhere in the middle of the topic, I read it, Admin answered the question about feeding and said that it was necessary to feed it once a day, and if it rises earlier, then upset it, mix it, so that it would be saturated with oxygen! Tell me, please, why can't I get the right leaven now? In principle, I will still bake bread tomorrow, and there you can put a new one, just three days, until the next bread! And another question, is it possible to make 50 gr. flour + 50 gr. flour? (in principle, if it were possible, then instead of 100 gr. 50 would be indicated, most likely)

Hello to all bakers!
Can you please tell a novice baker, can you make an "eternal" leaven on peeled rye flour? Otherwise, I put it on, it's been two days for her, of course there are bubbles, but so that the foam cap is straight and a strong increase in volume, I don't see this ...

I have a lull on a peeled rye so the first day, and on the second, after feeding it increases perfectly!

I have a lull on a peeled rye so the first day, and on the second, after feeding it increases perfectly!

It was the same for me, but today is the third day - and it has increased a lot! I shouldn't have worried ...

Tell me, please, why can't I get the right leaven now?

I fed and after 8 hours ... and a good sourdough is obtained ... the bread rises with a bang))

And another question, is it possible to make 50 gr. flour + 50 gr. flour? (in principle, if it were possible, then instead of 100 gr. 50 would be indicated, most likely)

I grind the sourdough starting with 50 grams of flour + 50 grams of water, then I add the same amount of water and flour, and the third time I put 100 grams of flour + 100 grams of water

Hello!
Got caught in this thread infa that the time for making bread with sourdough is 6 hours ... And our Hitachi HB-E303 has a maximum program for 4 hours 10 minutes. What will not work?

[yumis1]

yumis1, the fact is that sourdough breads are prepared, most often in the oven, and HP only kneads the dough. Other options are also possible - a combination of dough and baking modes available in the CP. That is, first the oven kneads the dough, then it fits there (with or without kneading based on the recipe) as long as it takes - an hour, three, six ..., and then you turn on the "baking" mode and bake your own bread.
Within the programs available in your oven, it is also possible to make sourdough bread, see here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12121.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12299.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=380.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13348.0

There are many recipes, decide what kind of bread and what sourdough you want to bake

yumis1! I baked bread with everlasting sourdough in a bread maker using this recipe

Hello!
I decided to bake bread for the first time, yesterday I set to grow sourdough))

Got a question. 10 hours after mixing the leaven, it rose 6 times 0____0 Please tell us what is happening to it? And how to proceed further, not to deviate from the instructions - that is, the first time to feed in 14 hours or to change something? Do I need to stir or change the temperature? I read the entire branch and a third of the “Sourdough in Questions and Answers” ​​thread, but didn’t find the same situation that the sourdough behaved like this before the first feeding ..

Sourdough from rye wallpaper flour + water, stood at a temperature of 28 degrees.

[measuring cup]

Good afternoon!
I tried to make a sourdough ... I mixed half a glass of peeled rye flour and half a glass of water, after about 18 hours I added this and that (and, yes, there was one bubble at that time, but OOOOO Very big., Probably because of that did not mix). The next day, the sourdough increased by 2.5 times, well, I think the process has started.I fed it again ... As for the temperature, by the way, in Arkhangelsk at that time it was not very so ... it was warm, because I had this leaven at about 22 degrees.
On the third day, I did not find any special changes, if it rose, then a little, a little (or maybe I just missed it). In general, I fed it a little more, let it stand for 4 hours and muddied the Bread. I don't remember where the recipe came from, with some changes it looks like this:
1 1/4 cups strong brew (hereinafter measuring cup from x / n Hitachi, how much volume I don't know).
2 cups wheat flour.
2 cups peeled rye flour
8 Art. l. sourdough.
1.5 tsp. salt.
2 tbsp. l sugar.
2 tbsp. l. dry milk.
1 tbsp. l. honey.
1 tsp 6% apple cider vinegar.
1.5 tsp. dry yeast.
Kneading, baking all this on the usual Hitachi program for 4 hours 10 minutes. The result was this monster:


Damn, but how delicious it turned out !!!!!

The photo may not be very successful (PDA with a 2 Mp camera), in reality the structure is very even, everything was baked well. The only jamb is the top of the head !!!! It seems that while the bun was kneading, it was dense ...

I have a question, what should I do next? feed daily or not? and where to keep warm or refrigerated? I bake every three days, tell me how best, pliz!

[HELP !!!!]

Last night I remembered the "Eternal Leaven" in the refrigerator and decided to freshen it up a little. Got it out and she's all bubbling, and the smell !!!! Very tasty....
I immediately added a couple of spoons to white bread (well, this is so, between the times) to the rest I added flour and water, 100 grams each, and put it in the refrigerator.
In the morning I looked: ..... prst - the leaven grew 5 times !!! To celebrate, he put down the bread:
About 8 tsp I diluted the kvass wort concentrate in a glass of water, from this glass I poured 1 1/4 measuring cups (Hitachi), 2 cups of wheat, 2 cups of peeled rye, 1 tbsp. l. sugar, 1.5 tsp. salt, 8 tbsp. l. with a slide of leaven, 2 tbsp. l. rast. oil, and added 1/3 tsp. yeast, could not resist ... Here is the result:



And now, HELP !!!!
I just read somewhere that if the leaven rises in the refrigerator, then it is not good at all !!! It seems that not those who need to breed there at all, but all sorts of sticks, salmonella, etc.
Tell me, is it true? And now what is the best thing to do with this leaven?

P.S. And the bread turned out very well. The only thing is that it looks like sugar is better not to put sugar in rye bread at all. IMHO

Tell me, is it possible to feed the starter culture once, when you reuse it, how to use it? Or do you have to feed 2 times before baking? It's just that it rises quickly after podkor. in 3-4 hours you have to put it back in the refrigerator so that it doesn't run away.

Can.

Thank you!

Dear lovers of yeast-free bread! For a very long time I read everything about yeast and your forum helped me. I have grown, it seems to me, a rye eternal leaven and have already baked rye-wheat in the oven. But with wheat, not everything is in order. I have had it for 4 days. It bubbles and smells delicious, but does not rise very high and is thin (I put 100 g. Flour and 100 ml. Water). And one more thing: how to determine how much all my leaven weighs, how many grams are in a spoon? Or is it necessary to weigh it before kneading into dough? I bake bread once a week in HP, but now I want to bake a sourdough bake in the oven. Where and in what mode should I keep my starter cultures? In addition, (if I'm not in the subject, then send to the right place), the first two breads in the oven came out with a hard crust on the bottom. What's my mistake? Thank you for your help!

[tanyaabcde]

tanyaabcde, well done! With a start!
As far as I understand, you have figured out the eternal leaven, but with the wheat leaven everything is a little more complicated, it will be more capricious.

.... send to the right place

Let's try to look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4994.0
here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=70.0
and here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=17861.0
Which of the topics will interest you, we'll meet there, okay?
If none of them will interest you, I will think about what else to offer you.

Viki! Thanks for the help! I read everything again, but I feel some uncertainty, I doubt it, in general! But I decided to try it: I took my thin, 4-day wheat sourdough, weighed 110 g, added 110 g. flour ("Makfa"), 110 ml. water, 1 tsp. honey and 1 tsp. olive oil. I mixed everything very thoroughly. I'll wait to see what happens. So all this is interesting! Captivates and, I hope, will help fight insecurity.I consider working with leaven to be psychological training. Can you tell me where you can find the translation of yeast in grams into grams of sourdough in bread recipes?