Rye sourdough (semi-finished product)

She's not very cool at first. Hold it for a day. If it rises, everything is fine. I will soon be half a year old.

She did not rise at all. I don't know what to do anymore, I have no experience. I haven't thrown it away yet, I looked now - a liquid formed on top of it.

: hi: Do take 2. Throw out what you got and try again. I did it from the first batch, but with weights. Do not put on the sun. The proportion must be observed (+ -) 5 g

Cover the jar with a wet rag so that a crust does not form on top.

[Anatoly57]

Anatoly57 Thank you.
There are no scales. If with a measuring glass, then I measured it for the first time. I directly felt that it would not work

I'll come home, measure the water and flour in a glass and tell you how much to take.

I measured it, but for some reason I could not take a picture. I'll try with words. It doesn't matter 100 g of water and flour or 125 g each, the main thing is an equal amount of both. I measured 100 g of water and 100 g of flour in a 200 gram glass. The glass is conical. Until a full glass of water is missing about 2 cm to the edge, flour about 1 cm to the edge. Try it. If something is not clear in my explanations, ask, but it is better to buy a scale. I spent 800 rubles and now I don't suffer

[ml]

Thank you!
I will try . True, while I was waiting for you here, I made the leaven again, I'm even afraid to admit - 100 ml water and 100 g flour. Not liquid anymore. I wonder what happens. If not, then your option.

Good luck in bread business

Anatoly57 writes:
"Professionals! I take it out on your decision. Here's what they wrote to me." industrial - this is only one type of yeast, and in the starter cultures there are about 30 types 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 and so on .... I don’t remember everything, but we have the appropriate Temko - if you want, read "Here and so."

I'm a beginner fermentor, but I don't think it's worth worrying about growing industrial yeast. Many colleagues have written about the sour taste of the leaven and bread on it. What gives such a sour taste, if not lactic acid bacteria. Industrial yeast alone cannot achieve this. In addition, when the semi-finished starter culture was taken out of the refrigerator, water and flour were added, a lot of wild yeast from the air (and lactic acid bacteria, by the way, too) gets into the starter culture, which is usually used to ferment other starters. How do they fight there, and is there anything left of industrial yeast in the finished sourdough that we send to bread? The answer to this question can only be given by thorough laboratory studies. 8) Purely hypothetically, you can assume anything.
If you're worried about the dangers of industrial yeast, it might be worth growing a different starter culture. If you take industrial yeast calmly, then the starter culture is definitely worth starting.
For me, this leaven is ideal. Thanks to Viki for bringing it to the people. From the first - eternal, it did not work out. The same happened the first time. But for a month is definitely not enough. She baked rye breads from the Panasonic recipe book on it, reducing the amount of flour and water in the recipe, taking into account those in the sourdough. I put the sourdoughs - 140 gr. Kneading on dumplings, helped with a spatula. Then, having taken out the kneading knife, to the program "Rye" (technology borrowed from the forum).At first, I added a little yeast for reliability. Now we get by with one leaven. I tried the recipe for 100% rye, unfortunately I don't remember the author: 380 g of sourdough, 390 flour, 290 ml of water, malt, 2 tsp. salt, 1 tbsp. l. sugar, coriander, cumin. Kneading on dumplings, pulling out the kneading knife, simple 1 hour, "Rye" program. But it turned out sourish. I will decrease the distance time.
Respectfully yours, novice fermentor New-vitamin

Found the author of the recipe - Arka, rye 100% in HP. Gluten free program used. Proofing in total 3 hours, but I got 3.5 - you need to reduce the proofing time
It is impossible not to write about the smell of a semi-finished product, and of the leaven that is obtained on it, mmm, mmm. Fruity, some extraordinary apples. I crawl into the jar with my nose and sniff, sniff. It must be a sourdough addiction

In, in! And I say that the perfect leaven is from Viki. I only do it on it. She has been living and well with me since December (or since January, I don't remember. Today I gave her something to eat, so she got there 5 hours before the refrigerator. Thanks to Vika. All the best to her

Thanks to Vika. All the best to her

They just embarrassed the person ...
But they also made me happy!
Bake for good health! My what? Only testing the technology, but making it public. And your leavens are your leavens. You raised them, fed them, loved them, so they pay you for love and care with delicious bread.
By the way, she also smells like apples to me.

Unfortunately my Frenchwoman died of the heat. And he doesn't want to raise the dough from the refrigerator. And this is just awesome! Today they baked Swedish custard from Omeloka on it. It turned out to be an excellent bread !!!
Thanks for the leaven !!! Here is some bread on it ...

[Viki]

Viki,
I have questions ...
1. The first part of the Marlezon ballet lasted not 48 hours, but 56 ... How critical is this?
2. I didn't smell the mash ... But there was still some kind of smell

I put it this morning for the first 12 hours - the dough rose))

[Antonovka]

The first part of the Marlezon ballet lasted for 56 hours, not 48 ... How critical is this?

Antonovka, not critical. Now there is no way out - if the first part of the Marlezon ballet was successful, you need to dance to the end of the third part. Good luck!

[Viki]

Viki,
Everything was successful)) Thank you very much - I ran to eat bread

[VIKI]

VIKI I put the leaven yesterday, tonight it will be a day, it smells very pleasantly with an alcoholic smell. In the kitchen, and in the apartment, the heat is terrible - so I think, as if it didn’t last until tomorrow evening, or it’s still necessary to withstand 48 hours

... no matter how hard it lasts until tomorrow evening, or you still need to stand it for 48 hours

We must endure these 48 hours. She will stop and that's okay too. We only need a spoon for "further work", but then ... it would be nice to measure the temperature in your kitchen and adjust the time.

Thank you, the word of the boss is the law

[Viki]

Hurray-a-a, our Viki, came !!! I have a question - when I made this semi-finished leaven for the very first time, Darnitsky turned out to be very tasty and almost looks like a real Darnitsky. And next. the times when I updated both 12 hours and 3.5 and 3.5, then the taste was not the same - maybe what am I doing wrong? And the bread did not rise like that ((

maybe I'm doing something wrong?

Helen, as a fan of Darnitsky, I can tell you how I do it. I like this one more than anyone else and rises well. I take 2 tbsp from the refrigerator. l. semi-finished product (it is also called a starter) and divide the "feed" into 3 parts. The first time I take one third and let it double, add the remaining two thirds and let it double again. This is how she works for me very actively. With our heat, I have only this starter culture.

[Viki]

Viki,
Thank you, I'll try it like that. Only with our heat I don't want to go to the oven - but in KhP it's still not quite that

That's for sure....
And I am at night and not more than once a week.

And at night we also have no coolness (there is no wind, you cannot arrange a draft) - I rolled - I even bake white pitch in KhP

I take 2 tbsp from the refrigerator. l. semi-finished product (also called a starter) and divide the "feed" into 3 parts. The first time I take one third and let it double, add the remaining two thirds and let it double again. This is how she works for me very actively. With our heat, I only have this leaven left.

Good day! Viki, could you explain for a novice starter: what do you take 1/3 from? From 2 tbsp. l starter? And then what doubles?
I am just starting my experiments with rye sourdough. In the morning I put 1 tbsp in a saucepan. a spoonful of sourdough from the refrigerator, add 130 g of rye flour plus water. Everything is going well in view of our heat (almost 40). For 12 hours, not only doubles, but triples. Peku and Rzhanoy and Darnitsky. But you have to think about the future, cold autumn-winter days.

Hello, and the recipe for bread with rye sourdough is such that you can put everything in the bread maker and that's all, can you tell? I read the recipes, all of them are very time consuming. Or didn't I just find it? I really want a yeast-free bread, but there is not so much time.

[NNV23]

from what do you take 1/3? From 2 tbsp. l starter? And then what doubles?

NNV23, welcome to the ranks of the starters!
I am counting how much sourdough I need to make bread. For example 300g, which means I need to feed my 2 spoons of starter 150g of water and 150g of rye flour. Now I separate a third - that's 50g. water and 50g flour. I mix the starter with water, add flour and mix well. I'm waiting for my freshly fed starter culture to double in size, but no more. Now I give her another 100 g of water and flour. Again I wait for a doubling and start kneading the dough. And here it is already possible and tripled I know for sure that the bread will not be sour.

VikaAll , you always have to tinker with sourdough, alas, our bread makers were invented to make our life easier, and sourdough and bread on it is work. ... but addictive ...

Viki, thanks a lot for the answer. Now everything is clear!

[Viki]

Viki! I got both leaven and bread on it! Thank you, I studied Temka, everything is detailed, understandable and appetizingly written



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103534.50

[natasic2466]

I got both leaven and bread on it!

natasic2466what a handsome man! Bravo!

I returned to this leaven again! Thank you for it!
I have little experience, I baked quite a bit with sourdough, but I really liked the taste and aroma of such bread. Yesterday there was bread from luchok, delicious, thanks to her, here she gave the recipe, I did not succeed in the photo, and today the sourdough one is Darnitsky from Fugaski. Baked in HP, yeast 3 grams, proofing for about 2 hours.
Taste completely different than yeast

And how many more plans I have!

[Freesia]

Freesia, beautiful bread turned out, bravo!

And how many more plans I have!

... but here, as they say, no one pulled the tongue ... Now the leaven will have to work!
So you want all your plans to come true
And experience, after all, it always comes with time. Only those breads are more and more often remembered - the first ones that "were afraid of eyes, but hands did" and sometimes did this, but I remember.

Vikus, tomorrow is X hour - the moon begins to grow. Remind me, is it better to use whole grain rye or regular?

... is it better to use whole grain rye or plain?

For this leaven - any. I took the usual, more precisely - peeled.
A more serious starter culture? We are not looking for easy ways! Or are we looking?

Well, it starts !!!! What then?

This one is convenient because you put it on at night - it is ready in the morning. And if I start with another, then until you put it in the morning, until it grows up, etc. and so on ... the whole day goes away. And I can only store it in the refrigerator.

It turns out that every week I completely renew the sourdough ... too often rye bread goes. Maybe you need to put a double portion of it, so that it is stronger? Or not?

Maybe you need to put a double portion of it, so that it is stronger? Or not?

Better not. The longer it is in the cold and without feeding, the faster it accumulates acetic acid. And so - fresh, young. And her strength and so should be more than enough.

Thank you. Then I'll feed her every week.

AUUUUUUUU !!!!! I have an embarrassment ..... The rye semi-finished product "went mad" !!!!! It seems like not a full moon or a new moon, but according to the standard recipe, that all the time bread came out in the oven today ... ran away !!!!!! How it lifted ... and then how it flopped ... ran off onto a baking sheet ... What happened to her, my dear? I fed it in 2 doses: first, 50g of sourdough - 50g of water and flour each, then, after the "vzyryka", another 150 ... everything was fine .... before baking ... The proofing was normal, the loaf rose to 1 , 5 times .... and then ..... "fungus" ...
I didn't throw yeast. Flour another 220 wheat, 330 and a couple of spoons for kneading rye. Salt, sugar, malt .... And why did she (the leaven) start frolicking?
I apologize, if necessary, I will redirect my post to "questions and answers", if I wrote not there ...

The proofing was normal, the loaf rose 1.5 times ... and then ...

From this place in more detail, please ...
When proofing bread in the form, and even with the content of rye (or whole grain) flour, it rose so many times - this is not a reference point. Focus on the surface of the bread piece. As soon as you see the first bubble (small ones, they burst later), immediately into the oven. Otherwise ... Or else he will run away. And he will be right.

Came up in 1.5 hours (previously about 2.5 came up). A couple of bubbles appeared. I put it straight into the hot oven. 15 minutes with steam at 240. Then 50 at 200C. There was one thing ... when I fed the leaven for the first time (50g each) - sooo smartly I got a hat. I also thought - wow, great, I started to be quick! The second feed was also fast. And where I did not catch her nimbleness ...

Came up in 1.5 hours (previously about 2.5 came up).

They also say that the leaven is used for long proofing.

Focus on the surface of the bread piece. As soon as you see the first bubble (small ones, they burst later), immediately into the oven. Otherwise ... Or else he will run away. And he will be right.

And for HP, this rule is the same?
In my last 2 times, as soon as baking, the dome immediately settled, the first bubble did not miss

And for HP, this rule is the same?
In my last 2 times, as soon as baking, the dome immediately settled, the first bubble did not miss

Doesn't fit. In the oven, you put the already warmed up as much as possible, and in the HP, heating is just beginning and the rise continues. Therefore, you need to turn on baking a little in advance.

Thus, the leaven returned "to its previous positions." Fits fine, no more rowdy. It can be seen that the "luminaries did not converge" to the desired point ..

And I have such a story with this leaven: I put flour, water and yeast, as expected, two days ago. The first day rose to the top of the can, all in bubbles, smelled of yeast. At the beginning of the second day, it fell, almost to the initial level of kneading and began to smell of something sweet, like caramel candies and more, it seems to me. vanilla, the smell is mild and pleasant. Today, according to the recipe, I took art. spoon, threw out the rest + flour, water. Let's see what will happen next, but I wonder what I have grown such vanilla-caramel?

This is the first time I want to try to make a leaven, tell me what consistency it turns out to be, but I have some very thick one

[mariolk]

Do not worry, mariolk, it should be like that, and then it will gradually soften and liquefy as bacteria develop.

thanks, I'll wait