Rye sourdough (semi-finished product)

Take me to the ranks of the leavers too!
I did everything as in the first post, put a jar of leaven under the battery.
Three days later I took 2 tablespoons for bread, put the rest in the refrigerator. The one that he took for bread, fed 150 + 150 rye flour and water, put it under the battery overnight. It doubled overnight. Knead bread for this recipe in a bread maker on the bread for pasta program (14 minutes), the recipient of the bun set to stand until it doubled (about 6 hours left), then again in the bread maker in the baking mode for 1 hour and 10 minutes.
It turned out this is the product:




The top of the mute was torn apart, it tasted like something incomparable!

[Viki]

Viki, Vika, tell me, but if the month increased by 5 or 7 days ... well, by accident: girl_red: missed: girl_cray1: I was sick (((
Now it's better to have a fresh one, right? Or can this somehow be determined by the smell that she is still alive?

[Katerina]

How can you tell by smell that you are still alive?

Katerina, the first task is to stop all kinds of pain! Next: don't even try to smell it now. First, take a spoon - two, add 100 grams of water and flour. First, water, then beat with a fork until fluffy foam, then add flour and mix. Let's leave it on the table. Bubbles, starts to rise, that's when you smell.
She now fought for survival and was mothballed to reduce her vital activity (like suspended animation - what word I know) and developed acetic acid for herself. Che to smell it, we didn't smell the acid ...

(like suspended animation - what word I know)

Hibernated Feed and she smells

In general, this is the case, I fermented the leaven without yeast, that is, flour + water and that's it, I fed it for three days by adding flour and water. But the first two didn’t seem to be happening, I don’t know the smell, I don’t know the smell of wet flour, but today it has clearly risen, bubbled and a distinct smell of mash appeared. I put it in a jar and put it in the refrigerator.
Is everything correct?
The more I read about leaven, the more I get confused .... It was easier to figure out the power plant on the submarine, by God

[Buloshnik]

Buloshnik, uh, you filled up the eternal leaven))

Well, maybe eternal, who knows

Everyone knows the eternal here)))
everlasting leaven

[Vika]

Vika and all girls, Happy Holidays! Good luck in everything, Love !!!

a distinct smell of mash appeared. I put it in a jar and put it in the refrigerator.
Is everything correct?

Not right. The smell of mash is half the way in growing a sourdough. It is necessary to feed her for a couple of days. First, it will freeze in place, then bubble again. It will begin to rise and at the next feeding it will already give out a sourdough smell. Or apples, or just fruits, or something else, but nice to the nose.

Oops, what to do now?

She fed live and she bubbled soooo mmmmm

Darnitsky put it on it according to GOST)
I will report on the topic then)

[Viki]

Viki,
I added flour (fed it), it bubbled violently and an apple-sour smell appeared, not sharply vinegar, but kind of soft ...
Damn, how can I explain that ...? Let's just say - not unpleasant.
Can I use it already?

[Buloshnik]

Buloshnikalready need to be used! Just do not be alarmed if the dough takes a long time to come up. She is still young. And you will feed the rest regularly, so she will lift herself and the dough faster and faster.
Good luck with your bread!

Tell me how to be. Within 4 hours after mixing the ingredients, the leaven increased in volume by 3 times (I suspect that I could shift the dry yeast, since I measured it by eye). The temperature in the room is +25.
How to be now? Maybe put it in the cold (10 degrees)? I'm afraid that more than 40 hours before the next. stage it will deteriorate. (

For 4 hours after mixing the ingredients, the leaven increased in volume by 3 times.
How to be now?

Stir and not worry. It will increase even more - mix more. Will be quiet soon.

Thank you so much! So she did, the leaven died down. Now I am glad that I did not succumb to panic and did not “freeze” her in vain.

did not succumb to panic and did not "freeze" her in vain.

Fine! They say that this is called "flair". It did not disappoint you.
Happy leaven! Let's wait ...

: girl_cray1: I left for two weeks and forgot to make a fresh one, she was just a month old a couple of days ago .... and forgot to freeze
Terer will die, right?
Now either I'll try to reanimate this upon arrival or I'll take it from my mother

Hello everyone. Tell me please. I made a starter culture, I have it young. I want to bake my first bread. If I take the leaven out of the refrigerator, it gets warm, I feed it. Do I need to wait 6-8 hours if she grows up earlier? Well, let's say it grows twice in three hours, should I mix it with a fork and leave it to ripen or start kneading the bread?

What lives in the refrigerator is a starter, take a spoon and feed it, and then into bread, even if it's hot now, but in 6 hours it will hardly grow well ... although if you feed it with a small amount, then yes ...

I want to thank you, I did it! after 3 unsuccessful attempts and heaps of flour thrown away! after 48 hours of exposure, I did top dressing in the field, because we suddenly decided to go fishing, you won’t leave what you started at home) at home I measured flour and water, kneaded it) the next day I watched active growth until we got home and started to fall off. but after reading the forum did not give up. since it was already late in the evening, I put the bread in the bread maker according to the French recipe from the instructions, took 200 g of sourdough, reduced it by 100 g of flour and water, and added 0.5 l of yeast for safety. French bread program. completely on yeast, such bread rises to the edge of the bucket and has a very airy crumb. on the sourdough, it went up 2/3 buckets, the crumb is not so airy, but also very good, not heavy. the taste is also good, with a slight sourness, but it is not felt in the sandwich. I will experiment further!

and now I looked at it again, it seems there was not enough water.

Hello! Tell me please! Do I need to feed this sourdough if it is not used for a long time? I rarely bake - once every 5-7 days, we don't eat a lot of bread. When the sourdough has stood for so long, it starts to smell like vinegar, I take a spoon and add 100 g of flour and water, it fits. I throw away the rest. In the next forum thread I read about this leaven, so that it does not starve, it is necessary to feed. Is it possible to feed a smaller amount of flour, otherwise if I have 100 g each, then I will have too much of it.

Hello! I decided to start a semi-finished product. Today is the second day. Some kind of chemical smell, like acetone. this is normal?

[Viki]

Viki, Vika, the leaven is obtained. The smell is real. True, she is a traveler with me, but nothing, she will cope
I hid it in the refrigerator, because there is no flour at home ... nothing. We arrived on leave.
Vika, but can it be translated into wheat? Or start a raisin again?

[Lelka.]

Lelka., I am so glad! Congratulations on your new assistant and will wait for the first tests.
To convert it into wheat flour, you need to take a little of it and feed it with wheat flour in a ratio of 1: 1: 1 (leaven - water - flour) three times, throwing out two thirds each time. It will become brighter and brighter. And then feed only wheat flour in arbitrary proportions. Although .... I love raisins with all my heart. And simple, and tenacious, and not capricious ...

[Vika]

Vika, understandably. We will try
Raisin served me faithfully, even though she lived in Spartan conditions

Yesterday the last of this batch of leaven was baked. Just enough for a month



I put in a new batch.
Glorious leaven

[Lelka.]

Lelka., and I, it was, was too lazy to make a new one and began to feed her as "eternal". Works great. Tenacious ... well, nothing takes her.

[Vika]

was too lazy to make a new one and began to feed her as "eternal"

Vika, so I never made a new one. What's left was fed 100/100 water / flour. And again she is Gotovchenko
Sometimes I also feed her once more. I like her. Non-troublesome
Actually, it has already become "eternal" and has become. When I leave, I feed her 1 hour of water / 1.5 hours of flour

[Viki]

girls, on which page is the raisin sourdough?
Viki, I'm trying to make your sourdough)) tomorrow is the third feeding)) I'll see what happened and I want a black bread with sourdough

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

https://Mcooker-enn.tomathouse.com/ga...5380/DSC00460_-______.JPG https://Mcooker-enn.tomathouse.com/ga...5380/DSC00469_-______.JPG

pliz tell me the recipe! already saliva flowed

on which page is the raisin sourdough?

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=17861.0

[OlgaGera]

OlgaGera,

[Viki]

Viki, Vika, but something didn't stick to my sourdough ... 48 hours have passed, and there is no trace of mash smell (((.. delicious dough smells for itself ... I understand that she liked the first day - she got up, got bored, and then covered with a type of crust and that's it (((
and what's wrong? .. and wait for something else?

... and wait for something else?

Remove the crust. Further "by notes". And we will wait.

Remove the crust. Further "by notes". And we will wait.

She removed the crust, mixed, left a spoon ... added 100 rye flour and 100 water ... mixed well, covered with gauze .., you can sleep)))

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.

Vika, that is, this is a continuation of the life of a semi-finished sourdough? I apologize, maybe a stupid question, but I've been studying about eternal leaven for a week now. Moreover, just now I wanted to make it, BUT .... I'm afraid it won't work ((But I liked the semi-finished product more))) I hope for your answer and tips, well, if that.

She removed the crust, mixed, left a spoon ... added 100 rye flour and 100 water ... mixed well, covered with gauze .., you can sleep)))

Hospodaya .. I forgot to write ... everything turned out as it should .., I baked bread, then I’ll report back in Temko .. there’s no time ...
And she even divided the leaven and took it to her friend, now she also has the leaven in the refrigerator ...

Vika, or one of the girls, please tell me, if I transfer part of the "semi-finished product" to wheat, then what should I do next? (As I understand it, I will put some in baking, and some I will feed wheat and leave for 12 hours, and then in the refrigerator. And if everything is correct, then continue to work with wheat as well as with the "semi-finished product" ?! Correct me if something is wrong))

Girls, good evening! It looks like my rye sourdough sour ... today I took it out of the fridge on a stern, and the crust on top looks like mold .... Or is it not mold? I could not remove it carefully, part of it got into the leaven and dissolved in it. The smell is sharp enough, like vinegar. I still fed her and left her warm for now. But I am haunted by the thought that this crust is now mixed up inside ... is it not dangerous?

Girls, good afternoon! I just registered on my favorite site, I have been reading and trying to bake for a long time))) I bake with dry yeast, but I want to try it with sourdough. So I put in the leaven according to your recipe. Now I read it and realized my mistake, I was not attentive and put instead of 0.5 yeast, 5 gr. Now two days have passed. How can I proceed? ??

Bysechka, it seems to me to continue further)) I personally put the yeast on the tip of the knife. I baked several times already and used all the leaven, yesterday I extended its life))) but not because of the expiration date (only half a month passed), but because only a spoon remained. This I mean that over time, I think there will be less and less yeast in it)) I don't even think about bringing out another leaven, this one is just super)))

Bysechka, it seems to me to continue further)) I personally put the yeast on the tip of the knife. I baked several times already and used all the leaven, yesterday I extended its life))) but not because of the expiration date (only half a month passed), but because only a spoon remained.This I mean that over time, I think there will be less and less yeast in it)) I don't even think about bringing out another leaven, this one is just super)))

Thank you, I did just one table. fed a spoon, let's see what comes out

[Cvetasik]

Cvetasik, mold spores spread very quickly, do not cherish a spoiled product, the vinegar smell signals the death of the yeast ... better get a new one

Hello girls! Please tell me a recipe or a link to a wheat leaven.
I actively use rye, a very good leaven, only for a month I do not have enough of it

[Bysechka]

BysechkaI'm just in awe of ang-kay's recipes, Angela. I have already tried some and even several times)), some in bookmarks. She does not have bread, but works of art)))

Added Sunday, March 27, 2016 12:28 PM

Bysechka, I didn't finish reading that you need a sourdough recipe, although Angela's bread recipes will certainly not be superfluous)) Try Luke's eternal sourdough.

[Lamp]

Lamp, totally agree with you! The latest recipes are just Angela, everything is very tasty!

Vicki good afternoon!
Can you please tell me, will the wheat leaven be produced according to this recipe?
It didn't work out for me with the "eternal" leaven on wheat flour
For a week I tried to persuade her to get up, nothing worked ((((
And rye according to this recipe lives well and pleases me with delicious rye bread

[Bysechka]

Bysechka, and good afternoon everyone. Can I share my info, and Vika will correct it if something goes wrong. I have an ETERNAL rye in my refrigerator - it is rye that can be stored for a long time (they say up to 1 month .... I store for about 2 weeks, and then I put a couple of spoons in a clean jar - I feed it and again in the cold. And I feed the rest in the evening and in the morning I bake bread. Thus, I avoid the appearance of mold (the girls wrote about this problem above.) VeronicaAnd as for wheat - so it's easy from rye - overfeed the rye starter, the portion that will go for baking with wheat flour (preferably CZ or GP, well, at least 1c) and you will have wheat sourdough. In storage rye, wheat for baking.
All this, only more beautifully, was written by Vika at the very beginning. Thank her very much.