"Eternal" leaven

Here I am with the Frenchman, however tasty it is. My leaven was ready for battle two hours after feeding. What else to eat?

Hello, please tell me how to be! I put the sourdough on peeled rye flour. The first day I mixed 100 water and 100 flour, put it in a metal saucepan near the radiator in the kitchen and covered it with a damp towel to breathe. A day later I fed 100x100, the time for the second feeding will come soon. Now the leaven has a bright sour smell, BUT does not bubble or foam at all. That is how it should be? Am I on the right track and what is the best way to do my next bait? Photo attached!

[Slengpack]

Now the leaven has a bright sour smell, BUT does not bubble or foam at all. That is how it should be? Am I on the right track and what is the best way to do my next bait?

Slengpack, You are doing everything right.
The saucepan seems to be enameled, so it's okay. For metal and yeast are incompatible.
Doesn't bubble - right. It's too early for her.
What to do next - observe the proportions, time and temperature as on the first page of this topic, prepare for the fact that the process may take five days instead of three, go ahead and not give up!

Here I am with the Frenchman, but he is tasty.

Well, like this! The Frenchman is real! You have golden hands and leaven is a good helper!

My leaven was ready for battle two hours after feeding.

She's cheerful, then you have to fight over her for two days, then she is in two hours and is ready for battle.

[Slengpack]

Slengpack, You are doing everything right.
The saucepan seems to be enameled, so it's okay. For metal and yeast are incompatible.
Doesn't bubble - right. It's too early for her.
What to do next - observe the proportions, time and temperature as on the first page of this topic, prepare for the fact that the process may take five days instead of three, go ahead and not give up!

Thanks for the answer! And if it will stand for 5 days, then you need to add 100x100 every day? And the proportions need to follow the recipe for 1 page from Luca or Admin?

And if it will stand for 5 days, then you need to add 100x100 every day? And the proportions need to follow the recipe for 1 page from Luca or Admin?

Everything is correct! from Luca proportions and look at the growth. After three days does not grow, do not be upset. It takes 5 days to grow with our flour. Although there are lucky ones among us.
Good luck to you!

Dear experts, I still have an extra leaven, can I use it in pancakes? Does anyone have a recipe?

[tatjanka]

tatjanka, smart girl! Such fluffy bread turns out. I somehow have lower loaves, although the leaven also doubles in volume 2 hours after feeding in a warm place. But it still turns out delicious. Yesterday I also baked, but I don't post photos yet. While I was putting it on the wire rack, I tried to get the bread out of my hands. While I was catching, I crumpled it.

[Viki]

She's cheerful, then you have to fight over her for two days, then she is in two hours and is ready for battle.

Viki the main thing is that there was a worker, and then let them have fun.

... Yesterday I also baked, but I don't post photos yet. While I was putting it on the wire rack, I tried to get the bread out of my hands. While I was catching, I crumpled it.

Tverichanka... and I really thought that we would not burst with envy. * JOKINGLY * Let's wait for the missed ...

[Irisik]

Dear experts, I still have an extra leaven, can I use it in pancakes? Does anyone have a recipe?

Irisik, of course you can and even need to! And not only pancakes!
See: Starter pancakes, How else can you use starter culture?, Using "excess" leaven - these are the topics we have! Welcome! Hopefully something comes in handy.

Viki, oh thanks

Hurrah! On the 3rd day after the second feeding, the leaven rose and smelled delicious! I've already baked bread, though without malt (I don't have it). Thank you for your advice! The only question is, should the crumb of bread be slightly sticky ?!

[Slengpack]

Slengpack, Congratulations!!!
What a delicious photo!

Either a little less time for proofing, or a little liquid would be reduced to it. And it will be the very thing!

good evening!! I read the forum with great pleasure !! have a question !! I put the sourdough 3 days ago, fed it, lyleela, wrapped it up, but it just didn't bubble up a bit !! today I added 100g of whey instead of water and a spoonful of sugar now it cannot be stored for a long time right ??? And how best to put it in the refrigerator or even at the battery, let it be ???

[yulia007]

yulia007, welcome to our forum!
You had to wait two more feeds, get a beautiful, healthy sourdough, and then feed what you want, and you ... eh! Now you should continue to feed her, but it will be more difficult to determine the feeding time. She ate delicious flour once every 24 hours, and now it is unknown when she starts eating flour. Sugar tastes better, whey also contains delicious. Watch her now. She may get hungry earlier.

I hasten to share my joy. My bread without yeast with bran. : yahoo: Delicious however. ; D Only now the dough came up for about 5 hours, there was a good supply, I did not die of hunger. : this: Question for connoisseurs: is it possible to knead the dough in the evening and leave it overnight at room temperature until morning baking? Or do you need to put it in the refrigerator so that it does not over-acidify or something else does not happen?

[tatjanka]

tatjanka, I look at the bread and I want to run and bake as soon as possible. So delicious! But I can't get back from work this week before 19.30.

Good day! I want to grow my eternal leaven! At the forum, several times I met such a clarification that flour and water should be one to one precisely by weight, and not by volume. The point is that I have no scales. How can you measure. Now, if 100 grams of flour is probably half a glass, then how much water do you need?

[tatjanka]

tatjanka, I look at the bread and I want to run and bake as soon as possible. So delicious! But I can't get back from work this week before 19.30.

Tverichanka, You are much better, at least you will save a figure. Otherwise, you just have time to get the bread out of the oven, it hasn't had time to cool down yet, and half a loaf is gone. I’m still at home and indulge in bread with sourdough, and I’ll go to work before he probably will be? It is suitable for a very long time if done without yeast. I asked above, maybe you can make the dough in the evening, and let’s bake it in the morning? : pardon: And if the timer on the oven is so generally super! (y) I can wait who will answer.

[Olgita]

Good day! I want to grow my eternal leaven! At the forum, several times I met such a clarification that flour and water should be one to one exactly by weight, and not by volume. The point is that I have no scales. How can you measure. Now, if 100 grams of flour is probably half a glass, then how much water do you need?

Olgita if you have a measuring glass for water (from a bread machine for example), then for example I measured that 100 grams of water = 100 ml. She specially set and izieryala.

[Olgita]

Olgita if you have a measuring glass for water (from a bread machine for example), then for example I measured that 100 grams of water = 100 ml. She specially set and izieryala.

Thank you so much for your answer. I have a special measuring cup there are marks for flour. and so .... 100 grams of water is equal to 100 ml. I measured 100 grams of flour in a measuring glass and poured it into a 200 gram glass. it turned out that the flour is 2 cm higher than the water.
So that's what all this is for .. the fact is that yesterday I already put the eternal leaven and put equal parts of flour and water by volume, and not by grams. how to be .. do it again or wait what will happen with this?

[Olgita]

Thank you so much for your answer. I have a special measuring cup there are marks for flour.and so .... 100 grams of water is equal to 100 ml. I measured 100 grams of flour in a measuring glass and poured it into a 200 gram glass. it turned out that the flour is 2 cm higher than the water.
So that's what all this is for .. the fact is that yesterday I already put the eternal leaven and put equal parts of flour and water by volume, and not by grams. how to be .. do it again or wait what will happen with this?

Olgita so you get your first feeding today? And what consistency did you get that first portion? For example, due to the fact that my flour is a bit damp, I brought the top dressing for a "kind of" the desired consistency and added it to the leaven. The consistency is thicker than a pancake. When I mixed everything in a bowl, everything stuck into one lump and collected on a fork.

The consistency is thicker than a pancake. When I mixed everything in a bowl, everything stuck into one lump and collected on a fork.

Exactly!
Measure out the water, mix with sourdough and flour (spoon by spoon) to bring the consistency.
If there is a measuring cup from HP, then flour in ml. per 100 g approx
wheat 63 ml
rye 55
and the scales are still better

the consistency was as written as thick sour cream. After the first feeding, today it became thinner, although it began to bubble well. probably need more flour tomorrow. Another question along the way ... should the fertilizing be mixed separately and then added to the leaven? and then I did the first feeding like this. I just poured flour into the leaven and poured water and mixed

[Olgita]

Olgita... pour water into the leaven and beat with a fork so that the foam appears on top. She will be saturated with oxygen. Then stir in the flour. If you do not like this method, then do it in your own way, as it suits you. But worth a try. I really like the behavior of the starter after the "oxygen cocktail".

[Olgita]

Olgita... pour water into the leaven and beat with a fork so that the foam appears on top. She will be saturated with oxygen. Then stir in the flour. If you do not like this method, then do it in your own way, as it suits you. But worth a try. I really like the behavior of the starter after the "oxygen cocktail".

Thank you very much! So tomorrow I will try to do it! I will definitely report back.

[Viki]

Viki, tell me what I'm doing wrong with my leaven. This is my second unsuccessful attempt. I make the sourdough on wheat flour of the 1st grade (the other is not yet available). She behaves very well in the first two days, and after 3 feeds it slowly fades away. I feed on schedule, weigh flour and water to a gram. I have it liquid (like liquid sour cream on the second day). Before the second feeding, it consists of the bubbles themselves. After the third feeding -. It stops bubbling, bacteria die, the dough spoils. After yesterday's feeding, after 14 hours, she almost stopped bubbling. Stands near the battery, covered with wet gauze. There are still bubbles, but not as many as on the second day.

[Tatyana81]

I make the sourdough on wheat flour of the 1st grade (the other is not yet available). She behaves very well in the first two days, and after 3 feeds it slowly fades away.

Tatyana81,
It does not fade away; a different kind of fermentation begins. You worry in vain and throw away the unfinished leaven.
Your starter must go through three stages of fermentation. Outwardly, they are somewhat different from each other. She feeds her on wheat flour for at least seven days. To keep within five days at the first stage, take 100 grams. rye flour, and top dressing is made with wheat.
After the third feeding, bad bacteria die and conditions are created for active reproduction of good ones.
Therefore - go ahead and don't give up!

Victoria, thank you very much for your advice. I mixed it an hour ago with a fork and it bubbled again. Now I should feed her every other day for about a week and grow it near the battery?

Thank you very much! So tomorrow I will try to do it! I will definitely report back.

today is the third day of my leaven, in the morning it was all bubbling. fed her and after two hours she doubled :) put the bread to bake. Now I'm thinking what to do with the remaining leaven, put it in the refrigerator or leave it at room temperature?

[tatjanka]

tatjanka, I put on the night with a timer in HP.Since I still put on the 6-hour program, I added less than 2 hours with the timer. At 11 pm I turned it on, at 6.40 am the bread was ready. Everything worked out. Only after feeding the sourdough, just in case, I did not wait until it rose 2 times, but let it wander just a little, in the expectation that it would be good while in the HP bucket.
I don’t know how I thought correctly, but I decided to try it and it turned out well.

Now I should feed her every other day for about a week and grow it near the battery?

Yes, but when there is already a lot of it, you can throw away some. Otherwise, you will get a couple of kilograms of leaven. Just throw away a part, feed the rest.
Good luck to you!

Throw it away? My parents have a real village oven, they bake only their own bread, and neighbors are friends too. So you can't throw it away. If only she was ripe. Victoria, thank you for the hope ...

My parents have a real village oven, they bake only their own bread, and neighbors are friends too.

A real Russian oven!
All right, get ready to get one and a half kilos of leaven!
This is a bit too much for us - children of asphalt, but here is a case when it will be just right!

If everything works out, I will definitely take a photo of the "oven dish", for which we actually grow the leaven. Believe me, this is not on the site ..
P.S. My leaven "rejoices in life."

[tatjanka]

tatjanka, I put on the night with a timer in HP. Since I still put on the 6-hour program, I added less than 2 hours with the timer. At 11 pm I turned it on, at 6.40 am the bread was ready. Everything worked out. Only after feeding the sourdough, just in case, I did not wait until it rose 2 times, but let it wander just a little, in the expectation that it would be good while in the HP bucket.
I don’t know how I thought correctly, but I decided to try it and it turned out well.

Tverichanka so I want to try the same, only in the oven, let's see what happens?

[Viki]

Viki, this again I am to you for help. After the 5th feeding, my sourdough doubled. And I thought it would take 3-4 days to feed her. She gave her dinner and boldly put the bread in the bread machine. Can you just put her in the refrigerator now, and feed her tomorrow evening?

Can you just put her in the refrigerator now, and feed her tomorrow evening?

Nimble you have it!
It is possible without besieging. But from the refrigerator to the dough, no, no. We feed, let us rise and go!

good day!! question for experts !!! Today I am happy with my sourdough for 5 days and even started a dough for a small bun of bread, but there are still about 1.5 liters of sourdough left !! I understand it needs to be put in the refrigerator !! but what to do when I want to bake bread again ??? get it all and feed everything again or what ???

[yulia007]

good day!! question for experts !!! Today I am happy with my sourdough for 5 days and even started a dough for a small bun of bread, but there are still about 1.5 liters of sourdough left !! I understand it needs to be put in the refrigerator !! but what to do when I want to bake bread again ??? get it all and feed everything again or what ???

yulia007 For example, I would make pancakes from most of the leaven, for example, because bread only takes 200-400 g of already fed leaven, and you already have 1.5 liters of it. It's a pity to throw it away. For example, I leave 10-20 g of sourdough and put it in the refrigerator until next time.

My question is: can you bake pies with this leaven? Does anyone bake or know how? Very necessary.

Thank you!! but still not clear !! We took out all the leaven from the refrigerator, put the dough and separate a part from it for the next time.

Thank you!! but still not clear !! We took out all the leaven from the refrigerator, put the dough and separate a part from it for the next time.

All wrong. Store a little sourdough in the refrigerator. We take it out in advance, feed it so that it turns out as much as needed in bread, plus a little for storage.When it rises, we take part in bread, the rest in the refrigerator.
If you put it directly into the dough from the refrigerator, you get very poor quality bread.

[tatianika]

My question is: can you bake pies with this leaven? Does anyone bake or know how? Very necessary.

tatianika of course you can look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152895.0In general, sourdough can be used where there is yeast in the recipe, replacing it in whole or in part with sourdough.

thanks now it's clear !!!

tatjanka, thank you very much! I searched for it myself, but did not find it. I've been here for a long time, but I can't understand the principle of search. Unless by chance I stumble upon something.

and where to find a recipe for sourdough pancakes ???

[yulia007]

and where to find a recipe for sourdough pancakes ???

yulia007,
Did you run ?: Starter pancakes, How else can you use starter culture?, Using "excess" leaven - these are the topics we have!

and thank you again !!!!

today is the third day of my leaven, in the morning it was all bubbling. fed her and after two hours she doubled :) put the bread to bake. Now I'm thinking what to do with the remaining leaven, put it in the refrigerator or leave it at room temperature?

Hello girls, I've been reading you in silence for a long time. The question is similar. I kneaded the sourdough, stood for three days, fermented very well and now the dough is proving. I put the excess part in the jar and in the refrigerator, but it seemed to me that it was growing, I marked it with a marker and put it back in the refrigerator, after a while I looked and really grew, moved it to the loggia. What to do with it, because rushing so hard, overflowing.
How can I stop her?