"Eternal" leaven

[Day 3]

Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows greatly in size and all consists of such a foam cap.

And if the curtain after a day in the warmth has increased three times and bubbled, then it can already be used? (apparently because of the heat so)

[worldmind]

worldmind look after it when it starts to fall ... then it's ready and you can use it

Good day! Since the day before yesterday has joined the ranks of the owners of bread machines. Yesterday I set the leaven to grow. I started to make it with rye flour, but I want to gradually transfer to wheat flour, on what top dressing can you already introduce wheat flour?

on what top dressing is it possible to introduce wheat flour?

It is possible from the first feeding, it is possible from the second, BUT !!! dressing until complete readiness will take at least five, which is five days.

Thank you! Let's wait five days, no question

Good evening, bakers! I started growing my first starter culture. Today I fed for the third time. It grows, dear, smells like. Tomorrow I want to bake my first sourdough bread in HP. Probably, I should start with French, because after sitting here for a couple of days on the site, I seem to figure out what's what ... I have a burning question right away ... We really love whole grain flour bread. In HP there is such a regime ... Tell us, good people, did anyone bake in HP with sourdough?

Here are all the sourdough bread recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=55.0, choose and bake for health
There will be questions about recipes - ask in the topic \ bread recipe

Thank you very much....

help me please! made sourdough, but it can be seen all the same the cold made itself felt! In general, today is the 5th day, and it does not bubble at all !!!! what to do? is it over? these days she was feeding her, but she couldn't !!!!!!!!!! 1

help me please! made sourdough, but it can be seen all the same the cold made itself felt! In general, today is the 5th day, and it does not bubble at all !!!! what to do? is it over? these days she was feeding her, but she couldn't !!!!!!!!!! 1

At what temperature does she live with you? Put the room thermometer next to it.
5 days is certainly a bit too much to swing even in the cold, in theory it should have started to grow.
Wait to throw it out, leave everything as it is for two days in a covered form, maybe even moving in growth.

It’s not hot at home either ... about 23g. I adapted in the bathroom, I put it under the heated towel rail;) t. this is the only heated place at the moment ...

I, here, decided to learn how to make leaven. There are only 2 warm seats - TV and Sat, in fact, on the latter it stands.
Measured the exhaust temperature - 32 ° C. Can you tell me if this is normal or not enough / too much? The compshnik does not turn off around the clock, so I'm not worried about interruptions in thermal broadcasting (we are also warming up) Another thing that worries me: At first, as described here, it was creamy, and now it's not like a spoon, it's worth a hammer. Can be diluted with some water? I’m doing it for the first time, I don’t know how or what, I decided to ask you for advice. Tell me please.

I, here, decided to learn how to make leaven. There are only 2 warm seats - TV and Sat, in fact, on the last one it is.
I measured the exhaust temperature - 32 ° C.

probably +32? seems to be OK...

At first, as described here, it was creamy, but now, not like a spoon, the hammer is worth it. Can be diluted with some water? I’m doing it for the first time, I don’t know how or what, I decided to ask you for advice. Tell me please.

The consistency should be creamy throughout life, it is completely incomprehensible how it thickened in you?

Well, yes +32, I just wrote in the form of a dash 32, not a minus.
If I had known, I would not have asked. If I add 20-30 ml of commercials, is it okay?
-----------------------------
That's it, the question has disappeared, I observe a terrible bubbling picture, I was in vain worried. Sorry for disturbing.

people, what is it !!! I threw out the old one, began to grow a new one! mixed 50 grams of water and rye flour, put it in the bathroom on a pipe, on a towel! in the morning I look in any way !!!! the top got windy, removed the crust, it seemed thick, added a spoonful of warm water, put it back in place, but it still doesn’t !!!!! well what to do ,,,, ???

Hello dear bakery masters. I'm new. I really want to learn how to bake homemade bread! I have never worked with a dough in my life. Maybe I didn’t read the topics about leavens very carefully, but I didn’t find definite answers to some questions. Namely: how often should the starter be fed in the refrigerator? I managed to grow it, though from the 3rd time, but it doesn't matter. Since I can bake bread only on weekends, I put it in the refrigerator. But she behaves there quite actively, so I have to feed her every day. Is there a way to tame the leaven and give it a chance to rest?

Of course, I am not a master of bakery, but I came to the conclusion that I cannot make sourdoughs, and it’s a mess to feed her every day, and I bake bread 2-3 times a week. Our experts do not recommend storing these sourdoughs in the withers (it loses its strength there), so I switched to baking breads from VIKI - self-leavening and rye bread with rye sourdough (semi-finished product), I also bake wheat - rye with these sourdoughs with all sorts of additives , it already depends on fantasy and desire. These leavens are in my wardrobe all the time and I don’t need to feed them, and what a glorious bread it turns out, there are simply no words and no problems, like that - good luck

Nut, thank you very much for your answer. As I understand it, the minimum temperature for storing the starter culture, which does not harm it, is +10, and in my refrigerator I found a place where + 10-12 degrees. And I also want to bake bread only with sourdough without even a minimal addition of yeast, but I can only do this once a week, so for me a refrigerator is a way out.

I baked wheat-rye "just black" according to Lana's recipe 7386 only on rye sourdough (semi-finished product from VIKI) and I did a great job, I didn't use yeast at all, try it, maybe you will like the French sourdough twice tried to make, the result is zero, only translation products, although girls do it great

and where can you find "VIKI bread baking - self-leavening and rye bread with rye sourdough (semi-finished product)"

[vlasik]

and where can you find "VIKI bread baking - self-leavening and rye bread with rye sourdough (semi-finished product)"

vlasik
You can, of course, stupidly insert the links you need, but still, I'd better tell you how to easily find what you are looking for on the forum yourself.
At the top, on the left, pay attention, there is a search, for example, a line with Yandex. Insert the desired phrase into the search and find everything you need. Good luck!

The three-month sourdough was left in the kitchen for three days without feeding.

She used to behave well.

Today I took the can in my hands, I smell the wrong smell.

I looked closely, on the neck there was green mold the size of 50 kopecks.

Clearly, I changed the bank, I did not risk sterilization.

What to do, advise that the second time there was no this byaksli.

Where did it come from?
True, there was a tea mushroom nearby.

The first time I decided to make a leaven. I took rye flour. However, neither after the first, nor after the second and even after the third feeding, the sourdough did not "play", it kind of smells sour, and there are no bubbles or foam. Advise what to do with it, it's a pity to throw it away !!! If the recipes are less capricious sourdoughs? And maybe the question is off topic, how does bread with trembling taste different from bread with sourdough?

Hello!
Girls, please tell me what I'm doing wrong.I have a second everlasting leaven that I have grown. And about two weeks later, she (as well as the first one) had some kind of pungent smell, while she works great and there is no such smell in the bread. Because of this, the first leaven had to be thrown out. What is the problem?

The first time I decided to make a leaven. I took rye flour. However, neither after the first, nor after the second and even after the third feeding, the sourdough did not "play", it kind of smells sour, and there are no bubbles or foam. Advise what to do with it, it's a pity to throw it away !!! If the recipes are less capricious sourdoughs?

It may be too late, but I will still answer. it is not capricious at all, my leavens began to "play" only on the fourth day. Much depends on the conditions of "growing", if the smell is normal feed and everything will be fine!

Hello, I decided to stick my nose with my leaven, at the same time to find out the opinion of the pros. I was given such a sourdough recipe and I have been using it for half a year - the recipe was for a large amount of sourdough, but I reduced it by three times. A portion is enough for me for three loaves of rye bread and since it cooks very quickly there is no need to keep it in bottles. Recipe - 1 glass of hw. flour + water 170 ml + 1 tsp. sugar + 1/3 tsp. dry yeast (sour cream density). We put all this in a warm place for three hours (I use a microwave oven - I heat 2-3 minutes water in a cup, then I put the leaven there and God forbid turning it on)))) Then I use 1 table spoon for baking from this mass, the rest I put it in the refrigerator. Then when I need to take it out, I take a spoonful of sourdough, the rest is back in the refrigerator. Pros please comment!

Here is a photo of a sourdough bread that I described earlier

[Airy]

Airy, you've got a beautiful bread!

But this is not an eternal leaven, which consists of old dough, and the leaven is kneaded with rye (wheat) flour and water.

Nevertheless, any sourdough has the right to life, and bread turns out on it and suits you in all respects and taste

Good luck in baking

Hello, I decided to stick my nose with my leaven, at the same time to find out the opinion of the pros. I was given such a sourdough recipe and I have been using it for half a year - the recipe was for a large amount of sourdough, but I reduced it by three times. A portion is enough for me for three loaves of rye bread and since it cooks very quickly there is no need to keep it in bottles. Recipe - 1 glass of hw. flour + water 170 ml + 1 tsp. sugar + 1/3 tsp. dry yeast (sour cream density). We put all this in a warm place for three hours (I use a microwave oven - I heat for 2-3 minutes water in a cup, then I put the leaven there and God forbid turning it on)))) Then I use 1 table spoon from this mass for baking, the rest I put it in the refrigerator. Then when I need to take it out, I take a spoonful of sourdough, the rest is back in the refrigerator. Pros please comment!

How and for how long can you store the starter in the refrigerator?

Hello, I decided to stick my nose with my leaven, at the same time to find out the opinion of the pros. I was given such a sourdough recipe and I have been using it for half a year - the recipe was for a large amount of sourdough, but I reduced it by three times. A portion is enough for me for three loaves of rye bread and since it cooks very quickly there is no need to keep it in bottles. Recipe - 1 glass of hw. flour + water 170 ml + 1 tsp. sugar + 1/3 tsp. dry yeast (sour cream density). We put all this in a warm place for three hours (I use a microwave oven - I heat 2-3 minutes water in a cup, then I put the leaven there and God forbid turning it on)))) Then from this mass I use 1 table spoon for baking, the rest I put it in the refrigerator. Then when I need to take it out, I take a spoonful of sourdough, the rest is back in the refrigerator. Pros please comment!

Of course, I'm not a specialist, but the site discusses options for ferments without the use of yeast IN GENERAL, this is the most important thing in ferment! But I absolutely agree with Roma, if you like her and completely suit her, then why not!

How and for how long can you store the starter in the refrigerator?

Store as much as you want, the main thing is that the storage temperature does not drop below +10 degrees. With a lower temperature (but in any case positive) no more than 3 days. Otherwise, the lactic acid bacteria will die and only wild yeast will remain, but it will still work.

How and for how long can you store the starter in the refrigerator?

I keep it for a week, somehow I haven’t had more. There it goes for three loaves of bread, and I bake just that much rye a week, and that's why I don't use the eternal one, since I set this one up quickly in the morning, we already eat bread for lunch. Here's how to make a risk-free yeast-free, and unsubscribe)))!

Girls, tell the newcomer please, should the sourdough jar be closed with a tight lid with holes, and there are no holes in the screw cap? How will the leaven breathe?

Girls, tell the newcomer please, should the sourdough jar be closed with a tight lid with holes, and there are no holes in the screw cap?

At the stage of preparation of the leaven, the holes are very necessary! And not just to breathe. Smelling the fermentation process somewhere nearby, wild yeast that flies around us, will tend to fly into the jar and sit comfortably there.
And when the ready-made starter culture is sent for storage, it can be done without holes, BUT only if the starter culture in the jar takes up no more than a third of its volume. Then she will have enough air to "breathe" for a day. Opened, aired, another day.

Good evening everyone!
I got acquainted with this topic with pleasure.
Created my eternal leaven - thank you very much for the information.
The firstborn is 100% rye in the oven.
In 20 minutes I will contemplate my work.
The sourdough had a great flavor - I hope the bread will work out.
shl. delicious bread - exclusively leavened
Thanks again to everyone !!!

delicious bread - exclusively leavened

Congratulations on your first child!
Now you are a sourdough baker too!
Good luck !!!

[Viki]

Viki
Thank you

The day before yesterday I put a sourdough on peeled rye flour. Yesterday I fed for the first time. It rose a little, but bubbled well, coarsely and evenly throughout the volume. This morning I moved it and put it in a bigger vessel (it will suddenly run away). Segodyan is the second feeding. Hope everything goes well and I have my own sourdough bread!
Tell me, please, while the leaven is young, should it be added to the dough or insured with dry yeast?

while the leaven is young, should it be added to the dough more or insured with dry yeast?

No more needed - that's for sure. It is better, indeed, to insure yourself at first.
Everything will definitely work out!
Good luck !!!

My result:
After the second feeding, the leaven did not rise. It bubbled badly, that is, it did not bubble at all. I put it in the refrigerator. After 2 days, I took it out, fed it, put it in a warm place, and bubbled up. I fed, waited for one more rise and made bread according to the French recipe in the subject of sourdough bread, using eternal French sourdough instead of sourdough. I cooked in a semi-automatic mode in a bread maker, giving another 1.5 hours before baking. Everything worked out great!
My question was caused by the fact that a white fluff appeared on the surface of the leaven and on the walls of the jar, probably mold. Does this mean that the leaven is no longer suitable for use?
By the way, the leaven didn't want to rise in a glass jar. She liked the plastic container for this. Why is this so?

decided to try to make a sourdough too. I fed for the first time last night. She's about a third up this morning. In the evening I will feed the second time. Is it possible to bake only after the third feeding?

Is it possible to bake only after the third feeding?

After the third. Not before!

Viki,
Please tell a newbie how to store the eternal leaven so as not to spoil it and not stand over it often?
I want to start growing it (otherwise they rejected mine in the topic: "leaven. Questions and answers"), but got confused about how to keep the "eternal". I read so many on the forum. My head went round
Thanks in advance for the advice

[Arka]

Arka, well give! You should have read it like that ...
On the first page of this topic, both Luca, Vladimir Vasilievich, and Admin told about its storage.

I saw "until next time / use" and "keep in a cool place for a week."
So? feed and again for a week in the cold and so endlessly?
When you have been dealing with leaven for a long time, questions like mine certainly seem silly ...
Bear with me for now, I will become a master too. I really want to!

Viki, I'm not surprised I also read to such a state that I just don't understand anything at all

[Arka]

Arka, "until next time / use" and "store in a cool place for a week" is not a fact that you cannot use earlier than a week has passed, but rather - if you want to store for more than a week without using, then feed the starter. Do not leave it in the refrigerator without feeding for more than a week, because after a week, acetic acid begins to actively accumulate and prevents wild yeast bacteria from living and developing in your starter culture.

So? feed and again for a week in the cold and so endlessly?

Feed and back into the cold. And so on until you are interested in wheat leavens. Then she will no longer be needed. For a while .... you will still remember her and think - why do I need this whole laboratory, I will abandon everything, run an "eternal" .... Well, I think so sometimes, maybe you will be different.

Bear with me for now, I will become a master too.

I believe!
And what is there to endure? Normal questions. You will bear with my answers. If something is not clear, feel free to say: explain it differently!

Shonya, everything will be fine!

The day before yesterday I put sourdough on peeled rye flour. Yesterday I fed for the first time. It rose a little, but bubbled well, coarsely and evenly throughout the volume. This morning I moved it and put it in a bigger vessel (it will suddenly run away). Segodyan is the second feeding. Hope everything goes well and I have my own sourdough bread!
Tell me, please, while the leaven is young, should it be added to the dough more or insured with dry yeast?

It is my firm belief that if you set yourself the goal of making yeast-free bread, no concessions.
Otherwise, no pleasure from the work done.
Yeast definitely
More confidence and luck.

Viki, thanks a lot for all the clarification, is now cleared up in my head.
Now I will put "eternal", though on peeled rye, because there is no other.
by tomorrow evening there should be the first results
Tomorrow morning I will get my "creature" out of the fridge and feed it 100x100 and we will wait for how she will behave (as agreed)

kneaded
it turned out oh-oh-oh-oh-very dense mass, added a drop of water, it looks like it didn't get any easier from this, it's still dense, it doesn't pull on thick sour cream, rather cottage cheese
we'll see