Rye sourdough (semi-finished product)

It's good when you have wheat leaven at hand. We fed her with rye flour and rye bread can be baked.
So it was with me. But then I got carried away with sponge bread, on a big bag, on ripe dough and the need for wheat leaven disappeared. Moreover, you bake - you don't bake, but you need to feed her.
But I want rye bread. And rye without sourdough is no way.
And here's what I came to:
Under the guidance of Lyudmila from Toronto, many on our website are already familiar with her, I prepared a semi-finished rye sourdough.
Good thing. He lives in the refrigerator, does not ask for food and, most importantly, the bread is of excellent quality.

To prepare such a semi-finished product is as easy as shelling pears:

1. We take 100 gr. water, 100 gr. rye flour and 1 gr. fresh yeast or 0.5 gr. dry.
Why do we need yeast, you ask? It's simple - we will not create any special temperature regimes so that the "good" bacteria can defeat the "bad" bacteria in a fair fight. Our yeast will die out completely no later than 18 hours have passed, but it will improve (speed up) the fermentation process and have time to release a certain amount of alcohol, which will disinfect our "workpiece" from "bad" bacteria.
So, if the yeast is fresh, then dilute it in water, add flour and stir. If dry, mix them with flour, pour in water and stir. Cover with cheesecloth or a perforated lid and let sit for 48 hours at room temperature.

2. Did you get something with the smell of mash? So we are on the right track.
Take 1 tbsp. l. our "blank", and all the rest ruthlessly throw away. I promise this is the only time we throw something away.
Add 100 gr. water and 100 gr. rye flour. Stir.
Leave it on for 12 hours.

3. It is already beginning to look like leaven. Now we will double it all.
Add 100 gr. water and 100 gr. rye flour, mix and again leave for 12 hours.

We got 400 gr. product, I have a lot of this for storage and I 200 gr. sent to bread.
I send the rest directly in a plastic container with a lid (with holes) for storage in a regular refrigerator. There + 3 * С.

Attention!!! The shelf life of the product is 1 month, so I attach a label where I indicate the date.
A month later, acetic acid will begin to accumulate very actively in our starter culture and it will begin to deteriorate.

What to do next.
When I want to bake bread, I take 1 - 2 tbsp. l. "semi-finished product" (20 - 40 gr.), add 100 gr. water and 100 gr. rye flour and let it double. Approximately 7 to 12 hours. It already depends on the room temperature. More is needed - add more flour and water, the main thing is that there are equal amounts of them by weight.
You can bake bread on the resulting sourdough.

When the shelf life of the "semi-finished product" is running out, we take 1 tbsp. l., add 100 gr. water and 100 gr. rye flour, mix and after 12 hours put it in the refrigerator for storage.

With this sourdough, I baked rye custard and it rose well, although there is not a gram of wheat flour in it.
On it, she also started half-leaven and kvass for Darnitsky.
Servings of 200 gr. I have enough for a month. This is 5 times 40 grams = every week for a rye bread plus prepare the next portion for storage.

[Viki]

Viki, this is exactly what you need !!!! Thank you so much for this recipe!

I have a question - I have an excellent rye sourdough (thanks to Lissa, shared with me) - can I take 1 st. l. such a leaven and on it, instead of purchased yeast, to start a "semi-finished product"?

can i take 1 st. l. such a leaven and on it, instead of purchased yeast, to start a "semi-finished product"?

Honestly I do not know. As far as I understand, there is a catch in disinfection with alcohol. Therefore, it does not accumulate acetic acid for a long time.
In any case, this one has even been tested in Canada and Ukraine.
You know, maybe you can try and tell? Anyone can ferment in 48 hours. Yeast is in the sourdough.

[Viki]

Thank you very much, Viki! : flowers: This is exactly the recipe that should suit me perfectly.
With the leaven, I have a real trouble, how much flour I translated, how much work I put in - everything is useless. On your advice, I bought rye bran, added it to rye flour in a ratio of 8: 100, at first everything goes well, but as soon as I start feeding it with premium flour, it sour, liquid appears on top and everything has to be thrown away. Today I threw everything out again, maybe it's all about premium flour, should it have been done on 1-grade flour? Now I will try this recipe of yours, especially since it is much easier than messing around with sourdoughs. Thank you!

[Viki]

Viki
Very interesting information! An excellent starter culture from preparation to use and storage! For rye bread, this leaven is excellent. Now, by summer, something is needed instead of a Frenchwoman, because our temperatures for 5 months a year will make her simply ruinous for the family's budget.

Viki is a good idea, it works for me too.
Because I bake rye once a week.
And here is how you look at what would replace water with whey (this is also obtained by MK by Admin).
I'm generally curious to know if bread tastes better with water or with whey?

I'm generally curious to know if bread tastes better with water or with whey?

My opinion is one recipe, but with water or whey, two different breads are obtained. And we all have different tastes.
Whey yeast bread can be prepared without steam, which means quickly, and you can take less yeast.
And I personally prefer starter cultures on water.

Viki I still have such a question, because Admin says that you need to feed the sourdough 3 times before baking bread from it.
According to your recipe, doesn't this affect the quality of the bread

[Tatjanka_1]

Tatjanka_1, Admin has a different sourdough, lactic acid products are used there and we are talking about it in another topic. There is no kefir, no whey, only water, flour and wild yeast. That leaven is stored for many years, this - not more than a month. In general, there is a difference.

But then I got carried away with sponge bread, on a big, on ripe dough

Vicki, I understand you very much on ripe dough (ma favor) I made a lot of bread, very, very ... We are waiting for a new topic

[Viki]

With this sourdough, I baked rye custard and it rose well, although there is not a gram of wheat flour in it.
On it, she also started half-leaven and kvass for Darnitsky.
Servings of 200 gr. I have enough for a month. This is 5 times 40 grams = every week for a rye bread plus prepare the next portion for storage.

Viki... a semi-finished product is on its way, in the morning you can already bake bread from the first 200 grams of dough. Please share the recipe for rye bread with this sourdough.

Last year I baked all the breads on the MK Romy sourdough, then something got bored, and the Frenchwoman for me is sooo consumable, psychologically I can't throw away the sourdough - it seems like a good product.
And here is such a Temka, about a semi-finished product. Already ripe for such a "half-leaven", I want to read more.

And another question, here in LJ Lyudmila has her opinion about dough and sourdough bread, I would like to hear your authoritative opinion.

[Viki]

Viki, if there is such a leaven in the refrigerator, does this mean that it can be transferred to wheat in two or three dressings, or does this not apply to it?

[Viki]

Viki, if there is such a leaven in the refrigerator, does this mean that it can be converted to wheat in two or three dressings, or does this not apply to it?

Margit, I read in Ludmila's LJ that it will be necessary to dilute the rye sourdough with some water, beat it well until foamy. then strain this water and mix with wheat flour ... and then feed it as usual wheat flour.

[Margit]

Margit, I read in Ludmila's LJ that it will be necessary to dilute the rye sourdough with some water, beat it well until foamy. then strain this water and mix with wheat flour ...and then feed it like a regular wheat one.

Thank you, Lisss's, I'll try!

[Margit]

Margit, I read in Ludmila's LJ that it will be necessary to dilute the rye sourdough with some water, beat it well until foamy. then strain this water and mix with wheat flour ... and then feed it as usual wheat flour.

This applies to an exclusively active starter culture. Therefore, what we have in the refrigerator, we take 1 - 2 tbsp. spoons, mix with 100 gr. water and 100 gr. rye flour, let it ferment, and then start feeding it with wheat flour. I've tried the 1: 1: 1 ratio three times. Indeed MK bacteria appeared and developed. It turned out to be active, but, in my opinion, it is too heavy, it was necessary to bring it to mind, it was easier to grow wheat at once.

Viki today I stumbled upon the same sourdough, all the same post 35
🔗

[🔗]

Sorry, I will answer - yes, many people use Lyudmila's advice from her blogs - she is a recognized authority in baking, and Lyudmila has embodied Auerman's manuals and other Soviet publications in her creations, and he described many years of experience in baking in Russia. No know-how.
Here is a link to Lyudmila 🔗
but on Auerman https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2602.

Viki today I bake bread according to your technology (semi-finished product) sourdough.
I will show the results

Viki today I bake breads according to your technology (semi-finished product) sourdough.
I will show the results

I'm looking forward to!

Viki here is my creation
made according to the kava recipe, only slightly reduced,
the bun weighs 750 gr.
Dough made 150g. flour (50% wheat x 50% rye)

I liked the Viki bread, it is very tasty, thanks for the Semi-finished product,
I think he will take root with me

[Tatjanka]

Tatjanka_1, and what are these light blotches in the bread? Seeds? I definitely like the crumb

yes Kava4ka is just seeds

[Tatjanka_1]

Viki here is my creation

Tatjanka_1, what a beauty!
The bread turned out to be very appetizing.
I am glad that the leaven has come to your "courtyard".
And she did it, despite the fact that she doesn't need to devote a lot of time and effort.
Good luck and delicious bread!

I'm with a report.
1. Wiki! thanks for such a wonderful recipe! And for the selection about dough-bigi HUGE thanks
2. I want to share my impressions
- the leaven turned out to be good, only if on the first two points everything went as written from the 1st post, then on the third one with great acceleration - SO quickly began to grow at room temperature. temp-re, (in 3 hours it increased by 2.5 times !!!), that I moved it away from sin to the refrigerator. Maybe I did it wrong, but at such a rate, it would definitely over-acidify me. Still the hand reaches out for the leaven to refresh-refresh
Bread from KhP (unfortunately, I still do not have an oven), and the recipe ... well, probably all the same Darnitsky from Fugaska, slightly recalculated to suit your taste and size.





Vicki, I have a question - you wrote earlier that this leaven lasts only a month. Why a month? after all, we after the expiration of the shelf life or earlier - we take 1-2 tbsp. l. sourdough, add flour-water - and send it back for storage. So? I got it right? So why then a month of life? After all, a semi-finished rye can thus live a long time. Or am I missing something?
and more - maybe it's still worth updating this leaven of mine, given its unprecedented growth?

no, I just can't help my admiration for the leaven (just like the joy of a teapot!)
This is today's bread. The recipe is a prefabricated milk-oatmeal ... something like that, baked goods - again in KhP. The leaven is just wonderful. I have read Ludmila's LJ her dislike of white bread with rye sourdough. I have no such prejudices, I have only loaves and baguettes of white flour, and bread is always with additives of different types of flour, cereals, bran, etc., so the bread is white and the sourdough is rye. I keep forgetting to write that I also used yeast

Vicki, I have a question - you wrote earlier that this leaven lasts only a month. Why a month? after all, we after the expiration of the shelf life or earlier - we take 1-2 tbsp. l. sourdough, add flour-water - and send it back for storage. So? I got it right? So why, then, is the month of life? After all, a semi-finished rye can thus live a long time. Or am I missing something?

What we prepared initially lives for a month in the cold without accumulating acetic acid.A month later, the process of accumulation of this very acid begins and you need to make a new "semi-finished product" for storage from 1 - 2 tablespoons of the product. That's all there is to it. She will live for a long time, but in an updated form.

[rinishek]

I keep forgetting to write that I also used yeast

rinishekHow much yeast did you add?

Elenka, yeast 5 g per dough, with a total amount of flour 350-400 g. If there was an opportunity for free time - that is, to track the last rise, there would be even less yeast. In the next. weekend, I will try the leaven without yeast

Thanks, I assumed so. When baked with MK leaven, I added half of the yeast norm. Maybe I thought with this smaller one ...

And I decided to start a new leaven Here .... debut.

Wow! KRASAVCHEG !!!!
What is the recipe?

[Viki]

Viki, what do you think, is it possible 1-2 tbsp. l. to increase the rye sourdough before baking with wheat flour in order to bake wheat bread? Or do you need to increase it with rye?

[Viki]

Viki, what do you think, is it possible 1-2 tbsp. l. to increase the rye sourdough before baking with wheat flour in order to bake wheat bread? Or do you need to increase it with rye?

Let's define - what for? I mean: do we want to give up this harmful yeast, dry or wet, but artificial? We want to get fragrant wheat bread, but there is no wheat leaven? Or are there some other reasons?

I just like bread with sourdough more than with yeast itself. And as far as I understood, this leaven does not completely exclude yeast, just the amount of yeast in the recipe is reduced by half, that is, 200 grams of leaven instead of half the amount of yeast, right?

May @, puzzled me. But it seems that I got the essence of the question.
I don't rule out the use of yeast. In this life I lack the bread on which I grew up, and that was back in Soviet times. Therefore, I like the stove according to the Soviet GOST Borodinsky, Darnitsky, Zavarnaya. Here in them, this leaven has shown itself perfectly. Yes, and in the HP did not disgrace.
But overfeeding it into wheat is more difficult than making a simple wheat sourdough. She is overfed, but loses in quality, there is no such aroma as from wheat. After all, MC bacteria suffer greatly from the cold. And if, as you suggest, you feed it with wheat flour before baking and bake with a small amount of yeast, you will get a good bread similar to the Peasant or it is also called Farmer's (in Ukraine - Selyansky).

Oh, I messed up your head, I'm sorry. It seems to me that with the addition of sourdough, the bread is not so crumbly. Your starter culture is very easy to prepare, so I thought, what if you make your semi-finished rye product, and then use it at will. That is, I wanted to psh. bread, then separated 1-2 tbsp. l. semi-finished product, fed psh. flour, wanted hw. bread, separated a spoon or two, fed hw. flour. That's what I mean.

[May @]

That is, I wanted to psh. bread, then separated 1-2 tbsp. l. semi-finished product, fed psh. flour, wanted hw. bread, separated a spoon or two, fed hw. flour. That's what I mean.

May @ , that's how I baked sourdough from Admin on MK. And I also intend to start this leaven and use it this way.
I think the main thing is that this will give the desired result - non-crumbling, elastic and aromatic bread.

Wow! KRASAVCHEG !!!!
What is the recipe?

Yes, everything by eye, somewhere around 240 g of sourdough, about 300 g of coarse flour, 150 water, according to the Raisin technology, oil and salt in the second batch.

all the time I wanted to ask - does the salt bucket not scratch during the second batch?

Viki and all the picars good time of day, you know, 2 weeks ago I baked and showed you my bread, but yesterday I again used this leaven, BUT the bread turned out to be not so nostril, but the taste is the same and a little drier than before, although I was making the same recipe.
What's the matter, maybe the leaven is getting old, it is 3 weeks old.

Tatjanka_1, hello!
Your bread really turned out beautiful and nostril. You know, I would really like to hope that she doesn't age. Maybe he almost didn't have enough time or temperature of proofing, or moisture when baking, eh? I agree to any option, just so that she does not age. Three weeks is not a period, but maybe it's time to refresh it ...

Viki of course I did so when I saw my bread.
I'll bake in two days, so we'll see.

What a beautiful bread you get !!!
A few days ago I put in the leaven. I'm waiting. I don't even know if I can do it.

Girls, and at the first stage you get a thick leaven? My dough is as straight as it should be?

What a beautiful bread you get !!!
A few days ago I put in the leaven. I'm waiting. I don't even know if I can do it.

It will work, don't even hesitate!
Rye sourdough is not as whimsical as a French woman.

Girls, and at the first stage you get a thick leaven? My dough is as straight as it should be?

Thick dough turns out. It's all right, it should be

Girls, my leaven is ready. Uraaa! I'll put half of it in the refrigerator, but what should I do with the other half? I've read you so much these days that I got confused in the recipes. Tell me where to see the recipe for rye bread with this sourdough?

[Safi]

Safi, you can try any of the bread recipes you like on the following links

Wheat-rye

Rye-wheat

Rye

[kava]

kava
Thank you for such a quick response.