Rye sourdough (semi-finished product)

[Little mouse]

Little mouse, Irina, welcome to the forum!
What a pretty yeast it turns out! Bubble properly.
If there is a thin crust, it will not hurt. And so that it would not form further, I did such a trick: I cut off a circle in the middle of a plastic jar lid with scissors. And then, right through a rag napkin, I closed this lid with a hole.
Well, the process is underway, it's time to select the recipe. ( it's a hint )

[Viki]

Viki, Goodnight!
It's good that you responded. Thank you.
So you don't need to pick out the crust? Is it possible to look under the napkin? Otherwise, I just sniff it from above ...
Tomorrow at 9 pm there will be the 1st feeding. Do not stir the leaven before it?
And as for the recipe, I'm still delaying the IKS hour, like there is still no leaven anyway. But in fact, I'm afraid that it won't work. Until I came to the Forum, I tried to cook everything from a book to Bork. AND IT WAS NOTHING. I already thought that everything ... I have become completely bad ... armless and brainless. And under your leadership and in one more topic, I appeared, direct faith in myself appeared. I'm not completely hopeless)))
So I would like to bake Darnitsky. And you are next to me, and I hope my brain will move. What do you think-take the risk?

Tomorrow at 9 pm there will be the 1st feeding. Do not stir the leaven before it?

The crust to the side, then you can mix it, or you can just scoop it up with a spoon into another jar.
And as for Darnitsky - you just found someone to ask. I'm a fan of Darnitsky. Well, I will not offer anything other than "necessarily bake"

I understood from the leaven. As tomorrow I will do everything, I will unsubscribe again.

I have a Bork bread machine. Nice car, just stupid instructions. So far, I have painted only the main mode by the minute. I personally sat next to all 3 hours and wrote down all the stages in time. ))) It has two batches, 3 proofers. But it seems that rye does not need to be so much ruffled. What will you advise on the regime? And I will try to find the right one. In the most extreme case, I will cook in a semi-automatic mode.
Only if you can. Instructions for ... fools, that is, me. How much should be done at what stage ...

What will you advise on the regime?

How about the oven? It will not be "real" in a bread maker

There is no oven yet. The repairs were done, but for the time being ..... nothing for the oven. So I'm talking with a bread maker ...
yes, it would be better for me if you can ...

I'd rather be on you

to me too.
So we will bake on the main mode. There will be one nuance, but we can handle it. I put it in the oven immediately very hot, and in HP the heating will be smooth. He will need to control the moment when baking starts. Does Borka, that is, Borka, have a separate baking program?

Yes. There is.

This means that if we do not have time to rise during the proofing of the program and we turn off the program, we will turn on "baking" at the right time. Fine. Now a couple of days for the "training camp" and meet in the topic "Darnitsky"?

That is, after the last proofing, I will need to pull out the bucket, turn off the oven, turn it on to another program, heat it up for 5 minutes, pause and at this moment quickly put the bucket back in.
Did you guess right or hurry?

This means that if we do not have time to rise during the proofing of the program and we turn off the program, we will turn on "baking" at the right time. Fine. Now a couple of days for the "training camp" and meet in the topic "Darnitsky"?

Oh! Thank you very much!
Goodnight!

That is, after the last proofing, I will need to pull out the bucket, turn off the oven, turn it on to another program, heat it up for 5 minutes, pause and at this moment quickly put the bucket back in.
Did you guess right or hurry?

Masha, if you switch to manual mode, then you do not need to take out the bucket of dough. Just turn it off and watch the rise. When you see that the dough fits well, then turn on the "baking" program

[Albina]

Albina, Thanks for the advice. I dragged it into a notebook.

Only I am Little Mouse. Or Irina.

Viki THANKS for the leaven! Everything worked out: the leaven lives, and the bread turns out, and even bakes in the oven! Here! Proud of herself! I just didn't think that I could master this science! I read a lot on the site, my head was spinning! but your comments and clarifications were exhaustive and very understandable even for dummies. Now, while spring has not quite come to our land (the garden will wait), I bake, bake!

Please tell a novice baker if sourdough is required to make bread (suppose Darnitsky) turn out like in a store or even tastier? And just by leaps and bounds it does not work out?

Please tell a novice baker if sourdough is required to make bread (suppose Darnitsky) turn out like in a store or even tastier? And just by leaps and bounds it does not work out?

For a whole year I tried various options, however, I tried to achieve the taste not of Darnitsa bread, but of rye "Bread House" (in fact, rye-wheat in composition). It didn't work without the leaven.

[Dr. Alex6691]

Dr. Alex6691, this leaven is the least troublesome and not gluttonous. If you want, try

I made rye sourdough, baked my first yeast-free bread on it last Saturday, and on Tuesday I found mold on the remains of the loaf. I read that yeast-free bread does not grow moldy. I kept the yeast bread as before (also homemade and baked from the same flour) in a bag. I don't understand what happened. Please help with advice

I made rye sourdough, baked my first yeast-free bread on it last Saturday, and on Tuesday I found mold on the remains of the loaf. I read that yeast-free bread does not grow moldy. I kept the yeast bread as before (also homemade and baked from the same flour) in a bag. I don't understand what happened. Please help with advice

What is it yeast-free? Sourdough - the same yeast, only wild. Yeast-free is on soda. And it can grow moldy due to low-quality flour. Plastic bag? It also helps. Now I cut the bread - and in the freezer, after defrosting, like just baked. But on my diet it is consumed in portions, and if I use it in every meal, I don’t even know what to do.

[Anna1957]

And it can grow moldy due to low-quality flour. Plastic bag? It also helps.

Anna1957 thanks for the answer. I already baked bread with SAF yeast from the same bag of rye flour and stored it in the same way - after it had completely cooled down, I hid it in a plastic bag and was stored for several days without problems. I will try again to bake bread from this flour in rye sourdough today, and if mold appears again, I will change the flour and make a new sourdough

Good afternoon, Vika and girls! This wonderful leaven has also settled in my place.
Three times I baked bread on it, the first time it turned out nothing - delicious, and the last two times - very sour.
From the topic I understood that it is better to feed her 2-3 times, and not 1, but how to do it technically.
After all, after each feeding, the leaven should increase 2 times, right?, If, for example, I start feeding it in the morning, then it is ready in the evening and I must immediately start bread on it - it turns out that in the night? And if you feed at night, then set the alarm for every 3-4 hours. Help, I really want a delicious bread.

Thanks for the valuable recipe, Vicki !!! Only I had a problem, how can I measure 0.5 grams. dry yeast?

[Darling]

Darling, but not a problem at all! Let's proceed from the fact that you have 3 grams of them in a measuring teaspoon. We measure out a spoon, pour it on just a piece of paper or whatever is convenient for you and use a knife to separate the half to the side - that's one and a half grams. Now we separate a third and there is no problem.

I wonder if this leaven can be frozen? Or it's easier to grow a new one later. Going on vacation, thinking about what to do with the leaven

[Albina]

Albina, the new one is easier. After freezing and defrosting, it must be brought into working condition, and this is the same three days at least. Fresh food is always more pleasant than defrosted food.
True, I froze the "eternal", so after bringing to her senses she gave two good bread and said that she was tired. And again in the warmth, and again feeding 1: 1: 1. I translated the flour and suffered myself .... but it was a matter of principle and I restored it. I made a conclusion for myself that it is not worth it.

[Vika]

Vika, Thank you

Thank you very much Vicki!

in a measuring teaspoon you have 3 grams

There are 4 grams of dry yeast in a measuring teaspoon.

Thank you, then it's even easier to divide into piles ... But I'll do this after the vacation, otherwise who will look after her ?! Then I will share the results ...

Hello Vika! Thank you so much for such a wonderful leaven. Today with my grandson we baked wheat-rye bread from Amidala. The leaven raised the dough so quickly (2.5 hours) that we did not expect it and missed it. When baking, the roof fell, but the smell and crumb are just delicious (although we will try it tomorrow). I will try to post a photo (with the help of my daughter). Baked in a bread maker.

Hello! Accept the new starter enthusiast) I wouldn't, I'm very lazy and primitive in the kitchen. But my youngest dotsi has a tummy ache from eating yeast (on GW). Purchased sourdough bread is doing well. But it is only black, then with herbs, olives, ... and I just love bread. I made one attempt at a French sourdough, it didn't work, and it was very troublesome for me. I decided to try yours, not capricious. Now 48 hours have passed, and it does not settle. A lot of yeast probably sprinkled, wait until it settles?
And I want to bake the most white bread on it, without over-fermenting it yet. That is, add only premium wheat flour to the existing leaven. Can?
I will try at least somehow, I can't live without flour. And apparently the baby will only need to give such pastries. Here's just how we will tell you whether industrial yeast remained in the finished sourdough.

Now 48 hours have passed, and it does not settle.

Stir and let stand still. It will start to rise - feel free to mix. Here the landmark is the smell of mash. Then we take just a spoon and go.
And the maximum white bread on it turns out. Only I take a spoon - two, add water and wheat flour in equal amounts (when 100 g, and when more) and leave it to rise twice. Then I add everything else. Thus, I like the quality of the finished bread better.

Thank you very much for your reply! You can come to me.
Yesterday I did just that, opened the lid completely and it began to fall, mixed it and later on further according to the schedule.

That is, you can ferment butter flour once into a semi-finished product and bake it right away? ! Apparently they wrote about this on the last 15 pages, I only read half of the topic. Then I fell in love with this leaven even more))))) now I would wait for my results. I will definitely unsubscribe, I even registered for the sake of such bread!

Thanks for the answer! A new question!) Is it possible to remove the sourness from the dough with this sourdough, I feed it with wheat flour from the refrigerator, and the dough with wheat flour, but the sourness remains. Can it stand up longer? Or what other secrets are there? The spreading is obtained in different ways, when it is in the refrigerator for 9 hours while I am at work)). Wheat rye is quite decent, but give the children white, and I don't want to use store yeast))

And another question)) is it necessary to make dough on sourdough? Different recipes differ.Moreover, I stir the dough by hand. that is, the dough adds strength to the dough, or I don't understand something ..

Again, I ask ... For a few days in the refrigerator, the leaven seems to over-acid .... The bread is no longer sour, it does not rise, it bakes poorly. The sourdough always tastes vigorously sour, there is a brew smell. I'll try to store a single serving like you do. Hope it helps

I'll stand and I will listen) I have a solid question, but yours is already more specific. I threw out the first attempt at sourdough, the second completely according to the schedule, it seemed to work out. But the bread in the HB in French did not rise at all (I was too lazy, set it for the night) I go to read the theory.

Hello. I tried to make an "eternal" leaven, but it turned out to be a complete failure, and very much hemorrhoids, but I really liked this p / f. The most important thing is that now you can cut bread without heaps of crumbs, elastic, and taste like in childhood. But I bake bread only in a x / oven, well, I don't have a good oven. Immediately a question: is it possible to use a starter culture on a delayed start? For example, in the evening I just put in all the products and prepared sourdough, without stirring anything, and in the morning I take out the finished bread. Something tells me that this number will not work. Maybe someone experimented?

Well, I still have very little experience, but I already had it. It is more correct to make a batch in the evening, and put only baked goods on a delayed start. It suits much longer on sourdough, it is fashionable to put it at night. For the last time I left absolutely hopeless, I decided to give the last chance to this attempt. I didn’t like the leaven, I decided to make a new one when the heating was already on. And lo and behold, in the morning I had a full bucket of fluffy dough. I turned on the baked goods and everything is fine. Only I didn't leave the leaven. There is heating, we have to start again.

I will have to try too

It's cool in the house, I can't find a normal place near the battery, on the advice from the Internet I put it in the oven with the light on. I put it yesterday evening, looked in the morning, and the temperature in the oven is 30-32 degrees. Starter culture in a half-liter jar to the very top, but the lid is not stained.
too high temperature or not critical?

Hurrah! Hurrah! I did it

This is my first sourdough, my first rye bread - "Amateur" based on Borodinsky.
and even if my brick is not perfect, but it is very very tasty, and the way I like it, dense, moist, with a rich bread flavor

And I have a victory! With heating, the sourdough was mega-fast, it left the bread to rise overnight, so it even began to fall off, but still tasty.

With heating, the sourdough was mega-fast, left the bread to rise overnight, so it even began to fall off

that's why I was afraid to leave it overnight, but I really wanted to sleep, I put it on to bake as soon as the bread doubled (after 2 hours) and the roof was already a bit opal in the oven.
In principle, I was ready for this, it turned out to be a very heavy dough. Surprisingly, the leaven raised it at all)

I got a handsome man! In the afternoon, under supervision))) a large spoon of sourdough, the rest is white flour.
I will try completely on a postponement, I really want to be very lazy.

Girls, good afternoon!
Tell me, those who have had this leaven for a long time, how do you struggle with its peroxidation?
I still had it in the summer, but I had to throw it out, because after 3-4 bakes the bread began to turn out very sour, and it did not help even as advised here - to feed in 3 doses ...
Although the first bread was delicious, it was just the kind that could never be made without sourdough.
Thanks in advance for the answers

Yesterday I made bread with rye sourdough ...
(Many thanks to ViKi for clarifying the ferment theory!)
Here's what happened!
PySy: a recipe from the category of "folk art or with the world on a string"
If you are interested in anyone, I posted the recipe.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=401799.0

PyPySy: Why does the leaven still smell like yeast or wine-mash? Or should it be? The first portion fermented for 48 hours.In general, follow the instructions!

Girls, good afternoon!
Tell me, those who have had this leaven for a long time, how do you struggle with its peroxidation?
I still had it in the summer, but I had to throw it out, because after 3-4 bakes the bread began to turn out very sour, and it did not help even as advised here - to feed in 3 doses ...
Although the first bread was delicious, it was just the kind that could never be made without sourdough.
Thanks in advance for the answers

I have had about two months and the first breads were sourish. I couldn't stand the leaven for 12 hours. But now I realized that the most delicious and fluffy bread is made with a seasoned leaven. I take a spoonful of semi-finished product, add 150 grams of water and white flour each. I mix it in a bucket from hp, cover it with a bag and put it under the battery overnight. It rises so well, bubbles and the bread is ready for baking in about three hours.

[oushann]

oushann, Thank you!
I try to hold it for about 11-12 hours for now, put in the starter culture at night (it increases by about 2 times).
And in the morning I already knead the bread, and then according to the recipe ...
So far, I baked bread 2 times, one from Gasha "without anything" (very tasty), and today from Rina 50/50 which (I haven't tried it yet)
But I don’t know what will happen next.
And you withstand exactly 12 hours, or until the ferment is doubled. It happens because it probably doubles in less time. But after all, it can stand, and then it will be completely sour.

I put it at night, sometimes I start kneading earlier, I don’t mash with a ruler, the main thing is that there are a lot of bubbles. Yesterday it stopped, traces of a "fall" are visible, the bread rose strongly and quickly. I bake all the time just white, flour, water, salt, sugar. It tastes good to me, just like a brick from the USSR. There is sour, but not sharp. Super sausage, and with jam you can, does not interfere.