Rye sourdough (semi-finished product)

Viki, hello!
Please tell me, is it possible to make this semi-finished rye sourdough not on rye flour, but on wheat, say, 1st grade, or whole grain? Or is this cooking technology possible only with rye flour?

Hello Wanderer!
Here such a thing turns out that the preparation itself is in any way on rye flour, and then when this leaven is renewed, we will get a leaven with all the qualities of "eternal".
All convenience is fast cooking. And then - leaving, feeding - everything is like with the "eternal", which you already have.
To bake whole grain bread, you can simply feed it with whole grain flour and you will get excellent bread.
But for wheat, a very high-quality wheat sourdough is needed. You can overfeed this one for wheat, but it will take three days. Then let her get stronger, deoxidize her ... a week is lost. And the quality is not guaranteed. It is much easier to grow wheat sourdough on grapes, raisins, French with malt. Or to grow wheat "eternal" - everything is the same as with rye, only on the first day we take rye flour, and from the second day on wheat flour and we grow it for 2 - 3 days longer.
Good luck to you!

Viki, thanks for the answer!
In short, I understood, if it is wrong, correct that the semi-finished product should be made ONLY on rye flour. And then, if anything, by feeding, make a mixture with whole grain, it is better not to touch flour 1 from the ort at all.
And by the way, I baked wheat bread on eternal rye sourdough, and the bread turned out to be very tasty. I liked all my friends and acquaintances, I baked bread on a Panasonic bread maker, a standard white recipe from the Panasonic recipe, and, at the same time, did not add sugar at all. And the taste was awesome. True, at the same time I also combined this with cold fermentation, it was so very convenient for me. But such a cool taste was obtained precisely when baking bread with rye sourdough and first grade flour and using the "Standard" bread machine program. I tried all the other options, and various other programs, and other flour, this taste went away for some reason. This is just the only combination I mentioned above gave such an effect. But he baked constantly, twice a week, the automatic flow was worked out, as they say. And now the circumstances of life are changing a little, and I do not have the opportunity to bake with such regularity, and I don’t want to bake simple parasites, who can only be fed like this without work. And so your version with a semi-finished product is, well, just a godsend for me. I have already destroyed my sourdough, baked it several times with yeast, but ... the bread is much tastier with sourdough. Therefore, the most enormous to you, human thanks!

It is much easier to grow wheat sourdough on grapes, raisins, French with malt. Or to grow wheat "eternal" - everything is the same as with rye, only on the first day we take rye flour, and from the second day on wheat flour and we grow it for 2 - 3 days longer.
Good luck to you!

Then it is easier, just to completely grow the rye sourdough, and then mix it with wheat flour. Otherwise, different parks will start again. I also had the experience of growing Calvel sourdough, let's say, a bad experience. And he tried twice. Nothing worked for me. And I sin on flour of the 1st grade Bulkin-bread, we have such a company. The flour is excellent, the bread turns out to be delicious, but I feel that this is not just flour of the 1st grade, but rather of the highest grade, only rejected by some criteria, and was put on sale for the first grade flour. Or there are some additives. Since the bread rises on it well, from another manufacturer, the bread does not rise so well. But flour from another manufacturer has already ceased to be sold, and only Bulkin-bread.And the more I cannot understand why I didn’t get the Calvel sourdough, I did it strictly according to Chuchelka's technology once, and the second time, strictly according to Lyudmila's technology. Zero results. He only translated flour, and in a gramad quantity. But the ETERNAL leaven I got without problems, the first time, and lasted more than a year. Now I will try to make your semi-finished product. I will report on the results.

: yahoo: Hooray I did it, and I really liked the bread on it Thank you

[Viki]

Viki,
Can you tell me how to count the usual "black" bread with yeast for bread with this leaven? You are welcome

[Viki]

Viki,
Can you tell me how to count the usual "black" bread with yeast for bread with this leaven? You are welcome

This leaven has 100 g of water for every 100 g of flour. therefore, it is very easy to count. We take the recipe, remove the yeast, think about how much we will use the starter culture. For example, I prefer to take 200 or 300 g. Let's take, say, 200 g of sourdough. In it we have 100 g of water and flour. We subtract 100 g of water and flour in the recipe and the new recipe is ready. We follow the kolobok.
If I take 300 g of sourdough, then I remove 150 g of water and flour from the recipe.
Please note that the proofing time with sourdough will be longer than with yeast.

[Viki]

Viki,
Thank you friend!!!!!!! Tomorrow I'll try to make some bread! And I will try not to stand the bread - it seems to me that I always overexpose it - I just can't learn to visually determine when it's time to go to the oven

Here, too, I took up this leaven, and I can not understand what my problem is. And then you read it, everyone runs away, but I don't even think to get up ... In general, so. The first three days, everything is as written in the instructions, after the yeast rose, then fell off, then she took it as from sourdough, made the first bread, wheat, it turned out just excellent, tall, tasty, even! And this was the first bread. True, I did not immediately put the starter into the refrigerator, it stood on the windowsill for another day, but it is cool there (and the refrigerator was defrosting). Then she put it in the refrigerator, and that's it. I am trying to make a dough for the second bread, I take 1 spoon of the starter, add 100 water and 100 flour, to the heat (in the oven at 25-30 degrees). There is a crust on top, there is something under it, but it does not rise. I remove the crust, mix it, make a wet rag, it still does not work ... And I have already tried this three times already. From the starter itself, there is already one spoon left, the last one. What is wrong, help me figure it out. After all, the first bread came out excellent.

It looks like your starter with water and flour is simply brewed. I do this - 1st. l. starter from the wither + 50 ml. water 35 * + 50gr. I knead the flour and leave it right in the kitchen for 3 hours, you can see how bubbles appear, then I add again 35 * water and flour to the amount of starter I need and again leave it on the table for 3-4 hours, depending on how warm it is in the kitchen and only then I use sourdough - it is completely revitalized after the cold and in excellent working order Try to do this - by the way, these are VIKI recommendations.I usually start to revive the starter in the evening, and bake in the morning or revive it in the morning, and bake in the evening

Thank you very much for your feedback. In general, I began to do so, divided the feeding three times, but still everything did not rise very much, in the end the bread turned out to be dense, but very tasty, the crust, however, is also harsh. One spoon of starter remains. What to do now so as not to suffer again the whole day? Get it out, wait to get warm, then feed it slowly, keep it under a wet cloth, with an interval of three hours, right? Then 12 hours and in the refrigerator, right? As a result, should it bubble or just double-triple?

I just baked bread with rye sourdough (semi-finished product) in KhP according to Darnitsky's recipe from Fugaska:


I did 1.5 doses, 100 ml of liquid and 100 g of rye flour replaced with 200 g of sourdough, well, I added 1.5 tablespoons of malt, caraway seeds, coriander, a little raisins.
Reduced yeast - 5g pressed. The main mode, the stirrers after kneading took out, 3 hours of proofing, 1 hour 10 minutes of baking. Very tasty and aromatic
Thanks to the authors and inspirers!
Yes, I forgot to write, liquids (in an enlarged version) - 380ml, minus 100ml in sourdough, total - 280ml

[Viki]

Viki, take a novice sourdough manufacturer to your club Today 48 hours expire and I turn to step 2. I really hope that the sourdough will work out, otherwise I’m already in the mood to bake rye bread with sourdough.
Viki, You, too, like me, are from Ukraine (land), but I don’t know if there is Pozhivnyy black bread on sale in Odessa. We have it in Poltava, and for me it is my favorite taste of rye bread, which I have not been able to repeat in my bread so far. I really hope to approach him with the help of leaven.

[irysska]

irysska, Welcome!
I hope everything goes well. In the meantime, you are growing sourdough, I will ask if we have such bread as you like. Say "Pozhivny" - we will search.

And oh, how I hope! I fed the sourdough at 18.00, which means that the next feeding is at 6.00 in the morning - I already set myself an alarm clock And it's better to contact me "on you"

it's better to contact me "on you"

To me too. Agreed

[Viki]

Viki, came with a report. Today for the first time I baked sourdough bread on your semi-finished sourdough. The recipe "Sourdough rye bread in KhP" was slammed by Susli (thanks), but the dough was kneaded with a mixer and baked in the oven, the size was slightly counted down. Here is a fragrant bread weighing 550 grams.


Viki, Suslya

[irysska]

irysska,
Happy firstborn !!!!

Please tell me what consistency should the leaven be? I have a very thick one, but it grows and becomes bubbly.

Thank you so much for such a wonderful and simple leaven! Fresh bread according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123150.0
🔗 🔗 And what a smell ...)))

[onegin]

Please tell me what consistency should the leaven be? I have a very thick one, but it grows and becomes bubbly.

onegin, with one flour (I bought it in the store) it is like dough for pancakes, and with the other (I bought it directly from the mill in our region) it is completely thick. While wandering, it becomes a little thinner. And the leaven works the same way and with a bang!

[Svitusya]

Thank you so much for such a wonderful and simple leaven!

Svitusya, thank you for your kind words!
You have turned out to be a good helper, let her delight you with delicious bread for a long, long time. And I saw bread in the subject. Very good, bravo!

SOS !!! Can you please tell me why my bread "blows the roof off"?

[onegin]

onegin, Would you like to post a photo on our forum? Of course, it's not difficult for us to chase them all over the Internet, but believe me, it would be a little easier. Hope for understanding.

I can't insert something into a photo. (additional options do not open) or does not work, or hands are growing from the wrong place ...

🔗

Uploaded with 🔗
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Uploaded with 🔗

[Viki]

Viki , my leaven is completely renewed in 2 weeks ... so often we eat a lot of rye. I understand that the leaven is (almost eternal), that is, how much I renew, I use so much .. or?

[Teen_tinka]

my leaven is completely renewed in 2 weeks ... As I understand it, the leaven is (almost eternal), that is, how much I renew, so much I use .. or?

Teen_tinka, why is it "almost"? As it has completely renewed itself, not every specialist will distinguish it from our "eternal" one. Industrial yeast is extremely unstable, it died long ago, but wild yeast remained. Use it until you are satisfied with the result. As you can see that it loses strength - give it two or three feedings in the warmth and it pleases you again.
My friend's eternal worked for exactly two years and lost its scent in one day. She raised the bread perfectly, but there is no smell of what is called "bread spirit". I started a new one.

Thank you so much!!! Now I "know almost everything" about this leaven. And then, I considered my little "under-leavened" - yeast was still in the basis. But she was not right! Live and learn.

Viki, thank you for the starter! It turned out and, moreover, it turned out the first time!)))) Now I want to ask (just the same) a step-by-step recipe for preparing and baking rye bread from this sourdough ... - I'm just a beginner and still don't understand how much and what to put ...
I am attentive and grateful to you in advance!

[T @ tyank @]

T @ tyank @, any rye, wheat-rye, rye-wheat that you like on our forum, you can bake with this sourdough. Where it says "rye leaven" - take it and everything will be fine. What we just baked on it.
What do we have handsome rye and the description is step by step, and delicious ...

Here's the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=787.0

hello kava
for some reason I can't find the recipe for this link?
Help

for some reason I can't find the recipe for this link?
Help

Calm, the main thing is calm!
This recipe is under revision.

[Viki,]

Viki,, I can not find a topic with recalculating a bread recipe from yeast to sourdough (rye). Or did we just have a recalculation of the size of the loaf?

[Viki,]

Viki,, I can not find a topic with recalculating a bread recipe from yeast to sourdough (rye).

I was somewhere, but I don't remember where either. Let's quickly recount what you need. Or are you interested in general terms?

Interested in the recipe "Artyomovsky Bread":
peeled rye flour 100 g
wheat flour (premium grade) 400 g
water 280 ml
fresh yeast 8 g
cocoa 1.5 tsp
sugar 1 tsp
honey 1 tsp
cardamom (ground) 0.5 tsp
balsamic vinegar 2 tsp
salt 10 g
olive oil 1 tbsp
I want to make it tomorrow with rye sourdough. I thought that I could just replace 50 g of rye flour and 50 g of water per 100 g. sourdough, feed her 100 g of wheat and another 100 g of water. Can add 1/4 l. dry yeast for insurance. But since I didn't do such recalculations, I doubt it a little. Previously, I was more focused on rye bread - but this one is still wheat, there is a little rye flour in it.

Interested in the recipe "Artyomovsky Bread":
I want to make it tomorrow with rye sourdough. I thought that I could just replace 50 g of rye flour and 50 g of water per 100 g. sourdough, feed her 100 g of wheat and another 100 g of water. Can add 1/4 l. dry yeast for insurance.

Take a couple of spoons of sourdough and feed 100g of water and 100g. rye flour. When ready, measure out 200 g. You will have all the rye flour in sourdough, which is very healthy, and subtract only 100 grams from the recipe. water and there will be 180. Add wheat flour to the dough itself. And be sure to tell us about the result. I like to add all the rye flour in sourdough in such breads. They only benefit from this. But that's for my taste. Therefore, I wonder if you will like it.
By adding a little yeast, you will reduce the proofing. They will push the leaven into action.
Good luck to you!

Thank you. Tomorrow I'll try to do everything. I'll feed the leaven now.

[Viki,]

Finally, I was ripe for leaven, not even three years had passed.

Viki, see, please, is this similar to what it should be after 48 hours? It's true yesterday's photo, but it looks the same today.

[Luysia]

... it looks like it should be after 48 hours?

Hurrah! There is an addition to our regiment!
Luysia, this is the best that can only be after 48 hours!
Straight "miss sourdough", and even in such an elegant hat!

[Viki,]

Viki, Thank you!

I divided 1g from a pack of yeast for a long time, maybe it turned out a little more. I think this is not fatal?
The second stage of the process, the third day ... To be continued ...

To be continued...

We look forward to continuing. And we are also waiting for the release of sourdough products!
Good luck!

Viki, thanks for the sourdough, started a rye, really liked it, already baked the first bread, and the leftovers are in the refrigerator.

Wow, how cool !!!
What an addition we have here!
In just a couple of days. It's probably the stars that turned like that ...
Welcome to the starter family!
Happy bread!

I fed this sourdough last night, about 12 hours passed, it doubled (even a little more than doubled), but I can't decide to smart or beautiful to run what sourdough bread to make.

[Luysia]

Luysia, I made lactic sour ferment from Admin and baked one bread on it for now, there are a couple of photos, there is no time to upload Shaped wheat-rye bread with kefir sourdough from Admin. ( in the oven), but subject to adjustments from Zest... The leaven is thin and for 3 cups is how much flour you need to bang. I took 300 g. All the other ingredients according to the recipe, I see the dough is still watery, I added 5 measuring spoons of HP of rye flour. The gingerbread man to the linden walls, but immediately peeled off, leaving no traces of the dough on the mold. It turned out to be a very tasty bread, though with a noticeable sourness, but my soooo liked it. I did not even expect that the first time I would get something good, having read before that, what problems could arise with rye dough.
Now the leaven is resting, then it will need to be restored for 2-3 days, and mine again demand such a bread. Therefore, I am also going to introduce rye sourdough (semi-finished product).

And I put it like this Sourdough bread with yogurt "Favorite".

If suddenly something, then I have a bread kiosk right in the yard.

And according to GOST I love Darnitsky very much
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100332.0

[Antonovka,]

Antonovka, I'll do the next one.

Yesterday I put the leaven for the first time. She had never made leaven before. I got it thick - is it supposed to be? And that when baking bread, yeast can be omitted at all?

I am very worried about the leaven - it's hot in the apartment - I'm afraid it won't dry out. I looked at my sourdough - from above it took an oak cake ... Maybe, what's wrong with it?

No one answered me, but oh well and figured it out herself. Here is my first rye sourdough bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12549.0