Rye sourdough (semi-finished product)

Hello everyone! Recently I have been making bread only on this half-leaven (though I still don't understand why "half"). Stove Bork. Wheat turns out great. But wheat-rye is constantly failing. I can’t catch the baking time. I overexpose on the rise. I will bring to the norm and let everyone know. And the leaven is not enough for a month. I update every two weeks. When I started to bake bread with this sourdough, the loaves were enough for 1.5 days

[Anatoly57]

Hello everyone! Recently I have been making bread only on this half-leaven (though I still don't understand why "half").

Hello, Anatoly57!
I'll try to answer why "semi-". Because it's not good for dough right away, you need to take it, feed it, wait. But, apparently, you succeed.

When I started to bake bread with this sourdough, the loaves were enough for 1.5 days

And before it was enough for how much?

And before it was enough for a week. They don't eat bread very much. This Friday I baked black and white, so on Sunday evenings they scream more bakes. And to me in the subject "Sourdoughs, roll call" I said that this is not quite a real sourdough. What does it mean "The king is not real"?

Yes, this is a real leaven, why is it not real ?!
works great! The only difference from other starter cultures is that we immediately populate cultural yeast, do not wait for wild ones to multiply. So to speak we give a head start

Professionals! I take out on your decision Here is what I wrote "You grow the usual strains of industrial yeast: a gramule at the beginning - then it multiplies and you always have fresh yeast at home. And of course, bread tastes a little better, but you cannot compare with real yeast: industrial yeast is only one type of yeast, about 30 species plus lactic acid bacteria, which, you understand, are not in the store.

And all these types of yeast and bacteria produce a huge amount of useful and enriching taste - vitamins, amino acids, etc. ... I don’t remember everything, but we have the appropriate Temko - if you want, read it " So that's it.

"And it started so well. They call me to Moscowuuuuu" Ehhh

We will get lactic acid bacteria. At the next feeding of my "Tamagocha" instead of water I will give him something from sour milk and see what kind of bread will turn out

[Viki]

Viki So I, after reading about your miracle sourdough, decided to try to grow it. On Thursday I will start experimenting so that I could bake sourdough bread on Sunday. Only one thing I did not catch, how then to calculate the amount of flour, water and the sourdough itself for a certain recipe?

[Bulo4ka]

Bulo4ka until VIKI no, I'll tell you how I do - this is my favorite leaven
Let's say the recipe says you need 250g of sourdough - I take 1 st. l with a slide of my semi-finished product and add 125g. water and 125gr. rye flour, stir everything well with a fork and leave it in the kitchen overnight, and in the morning I knead the bread. I store the remaining semi-finished product in the withers. If I wrote something wrong, VIKI will correct
Here's how you cook a semi-finished product, try baking this bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103534.0- it is so easy to make and so tasty There everything is described in detail how much you need to take a semi-finished product, flour and water (I say again that I knead the leaven for the night), I don't have molasses, I don't like honey, so I replace the whole thing 1 st. l. brown sugar and add 1 tbsp to this recipe. l. malt, brew it 50ml. boiling water and instead of 250ml. beer - pour 200ml. I bake in a regular small cauldron for 2 liters. If anything - ask

[Nut]

Nut Thank you very much, but I'm wondering how can a recipe in which there is only yeast be counted under a recipe with sourdough? For example, I have a favorite recipe for wheat-rye bread, which has been tested and loved many times by all household members, but only dry yeast is present there. How can I modify it to use sourdough instead of yeast?

I put the leaven today. I hope everything works out. The only thing I have is a question. I often bake with whole grain flour (Altai Health). Will this leaven work for her, or does whole grain bread only need whole grain leaven?

baked her first starter today. But he failed ... The bread turned out sour, rose a little. Baked here according to this recipe https://Mcooker-enn.tomathouse.com/in...0.0
I just added quite a bit of wet yeast and baked in a bread maker. But I think it turned out unsuccessfully because of the sourdough, probably, I did not catch the moment of its peak, although it did not seem to fall ... In general, I will try some other recipe tomorrow. Tell me, which one will turn out 100%?

Try this one:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103534.0 - I bake it almost every day, but instead of honey I put 1 st. l. brown sugar and add 1 tbsp. l. malt (brew it with 50 ml boiling water and reduce the beer to 200 ml) - very tasty bread

Thank you! I'll try tomorrow!

I only make sourdough for the night, and in the morning I knead the bread

yes, yes, I understood it))

And I am the opposite. In the morning, leaven. in the evening I knead the bread, leave it to rise until morning and bake it. Yeast free.

do you rest all the dough all night? or just dough?

All the dough. But today, I don't understand why, I had to turn it on for baking at one in the morning. The dough came quickly

I kneaded a new batch of bread with my sourdough. I put it down at half past eleven, at eight in the morning I looked at the leaven rose exactly twice. Quickly kneaded. And I took the dough and tasted it - it turned out sour-sour. What does it mean? Has the leaven stood still? Then how to do - how much to put it on?

Never tasted dough or sourdough. The native smell of fermentation. And the sourdough, as I understand it, is a sour product. Because of it, they try to achieve "sourness" in bread. Make bread from what you have, try it, and then tell

yes I understand that sour. But not sour dough is suitable. I'll bake it - I'll tell you :-)

And I have never tried - we are waiting for the result

Well, I finally put my sourdough in, every half hour I come up. So far, nothing special is happening, but it's interesting: it should be so thick, barely stirred. And yet, before the kneading, the question arose, what kind of rye flour should be used. I have whole grain and peeled. I decided to use a peeled one, or maybe it was the other way around ???

I decided to use a peeled one, or maybe it was the other way around ???

Everything is correct! On peeled flour it turns out great.
But the first two days, nothing like this will happen. The thick lump will become a little thinner and a smell, rather alcoholic, will appear.
Good luck !!!

[Viki]

Everything is correct! On peeled flour it turns out great.

Thank you Viki... My lump not only became thinner, it spread out along the bottom of the glass bowl. I'm looking forward to the second day

yes I understand that sour. But not sour dough is suitable. I'll bake it - I'll tell you :-)

What happened. Drooling from waiting to take a sample

It turned out my bread! Even though his roof has sagged, although it is still sour (for my taste), it is still hot at home, the leaven has stood still, but real bread, perforated, fragrant, well-baked.
Baked according to this recipe, in a bread maker https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=51863.0
Now my goal is to master baking in the oven !!!

And the sourness is really not for everybody. I like

And today I decided to add 40 g of sourdough to white bread with yeast.I set the program and calmly go about my business, waiting for the signal. Well decided to see what's going on in the stove. And the dough "stands at the front door", gathered for a walk. And this is after 40 minutes. interrupted the program and set to bake. Control and supervision over everything is needed

nevertheless, I realized that I also needed a wheat leaven made from whole grain flour. Does it make sense to start over or can you overfeed this one? Like they wrote here something about overfeeding in wheat, but if the flour is CH, then the principle is the same? And then take care of it as a whole grain?

The option of "overfeeding" so that with a guarantee of quality - in a warm place (room temperature, and preferably 26-30 *), 1 part of sourdough + 1 part of water + 1 part of whole grain flour feed three times, reducing each time, that is, we take 50 grams, add 50 gr. water - flour, ripe - thrown away, leaving again 50 gr. and feed. After the third feeding, as it ripens, we begin to care like a whole grain sourdough.

[Viki]

Viki a question. 6 hours ago there was the last feeding of the newly made rye sourdough. It has already tripled in size. Can I already use it or do I need to wait all 12 hours?

If the last feeding has already been, then it should already be used. Now she will be quicker. In a warm place, it will peroxide in 12 hours.

And I have a question. My "Tamagoch" "semi-finished product" is already 3 months old. When about 50 g remains, I feed it, wait for it to rise 2-3 times and go to the refrigerator. Attention! Question. Am I doing the right thing? Or should he (tamagotch) go up in the refrigerator?

Attention! Question. Am I doing the right thing? Or should he (tamagotch) go up in the refrigerator?

Right!!! We eat, we grow - everything is outside. In the refrigerator, just sleep and wait until they wake up.

Thank you

And I have a question. My "Tamagoch" "semi-finished product" is already 3 months old. When about 50 g remains, I feed it, wait for it to rise 2-3 times and go to the refrigerator. Attention! Question. Am I doing the right thing? Or should he (tamagotch) go up in the refrigerator?

In-in, I have 2 Tamagotchi ... white and black have been living for six months already ... thanks to Vikusa

And about the color in more detail you can

Well, one rye, the other "ripe dough", for a delicious white bread

Where to read about white dough?

[RIGHT HERE]

RIGHT HERE

Very tasty and simple

Thank you. We'll see
PS And I am also in the South-West Administrative District

Thank you. We'll see
PS And I am also in the South-West Administrative District

very nice! And where?

Butovo

Masha, try adding 10 ml of glucose and 330 ml of water to the bread on ripe dough. - what kind of bread turns out, I started it in the morning and will soon be baked - awesome bread
And yesterday I put bread with sourdough (semi-finished product) and beer from Mistletoe and in 5 hours at least 1 cm grew - I threw everything into a bucket, today I started the same one - it has already grown to the edge of the cauldron: the question is what was it

[nut]

nut try

I just started making the leaven, it turned out to be liquid, and not cool. Something wrong. : (What if there are no scales? I measured it out with a measuring cup, there are separate designations for flour, liquid, sugar, etc. What to do, tell me!