Rye sourdough (semi-finished product)

Alena, rye and I have the same storage as you do and also for two weeks, I bake a lot of bread. ...
Did you use this recipe to make it?
Have you tried to overfeed wheat? I read Temka at the beginning, Vicky wrote that it is easier to start a wheat one. ..

[Bysechka]

Bysechka, yes, I have such a rye. I also bake 4-5 breads 2 times a week. And I overfeed rye for wheat. Only I feed with whole flour (so that there are more usefulness))))) and put it on the kitchen table at night in the kitchen.
And you need to feed the wheat all the time ((((and this one does not steam)))))

[Bysechka]

Bysechka, yes, I have such a rye. I also bake 4-5 breads 2 times a week. And I overfeed rye for wheat. Only I feed with whole flour (so that there are more usefulness))))) and put it on the kitchen table at night in the kitchen.
And you need to feed the wheat all the time ((((and this one does not steam)))))

Well, thank you
I went to try))))
Do you put it in the dough right away in the morning, or do you feed wheat for several days?

[Bysechka]

Bysechka, if I really want ALL wheat, then I feed 1 time somewhere in 12 days, and 2 times at night. And in the morning in the batch.

[Bysechka]

Bysechka, if I really want ALL wheat, then I feed 1 time somewhere in 12 days, and 2 times at night. And in the morning in the batch.

And the ratio is 1: 1: 1? Or is it possible for 1 spoonful of 100 grams of wheat flour and 100 water?

[Bysechka]

Bysechka, here I am naughty))))) I do not adhere to the proportions and do not weigh anything, I repent ((((but about 2-3 tablespoons of the starter gram 200 water + flour until thick sour cream and since "my night" lasts 12-14 hours , she just manages to rise well.

[Bysechka]

Bysechka, here I am naughty))))) I do not adhere to the proportions and do not weigh anything, I repent ((((but about 2-3 tablespoons of the starter gram 200 water + flour until thick sour cream and since "my night" lasts 12-14 hours , she just manages to rise well.

Thanks, I'll try.

Added on Friday 01 Apr 2016 11:50 am

I'm with a report! My starter works great with the wheat feed! !! I fed it twice, there will be pies in the evening
And wheat. "Eternal" leaven, on the 6th day finally showed signs of life, I am doubly happy
Special THANKS to Bulka and Vicki! !!!!

[Veronica]

Veronica, I was absent here a little, sorry
I'm glad it worked out. But, to be honest, I love the eternal wheat one for its unpretentiousness and vitality, but I also don’t love it because I get it to the desired condition like this. When on the 6th, when on the 7th - 8th day.

Thanks for the sourdough recipe and detailed description! I read the whole topic and started the leaven. Already baked bread on it. For the first time, I took wheat-rye (I had not baked bread before) from Axiom.

[Tatyana]

Tatyana, with the firstborn you!
Let the leaven serve for a long time and please!
Delicious bread!

[Viki]

Viki, can this starter be dried with flour to store in a bag?

[Anastasia]

Anastasia, I'm really sure that it is possible, but I have never done it.

Good day!
please tell me one moment that I do not understand.
at the last stage, we send 200 g of the leaven, which has already risen, to the refrigerator.
that is, she is "hungry". Everywhere they write that you need to wait a little after feeding and then in the refrigerator, so that she can continue life there.
Or I do not understand something, please explain.

Posted Thursday, January 26, 2017 11:20 AM

and whether it is necessary to stir it in front of the refrigerator or carefully take 200g for bread, and not injure the rest?
Today I already have the last stage, so there are so many questions
before that it was eternal, it's a pity to throw it away constantly

Added Thursday, January 26, 2017 11:33 PM

Well, I mixed it, 200 g in the refrigerator, and she rises there
then it will live
thanks for the starter

and I still have a question, in another thread I read that at temperatures below 10 degrees lactic acid bacteria die and only wild yeast remain. Are bacteria recovering after feeding or not?

read in another thread

It was about the wheat leaven.
We have rye? Then don't worry. Mine is alive and well at three degrees.

Anastasia, I'm really sure that it is possible, but I have never done it.

has not dried yet, but it also seems that it is possible.

[Bozhedarka]

Bozhedarkacan be dried. I have already collected a whole jar ....))) I smear the remains, not very thickly, on a silicone mat and on a warm place ... to dry. almost ready for the night (but I dry in the furnace, I have a boiler there))). Then I break it into small pieces and into a jar. All! In general, there is a topic about storing leaven - everything is written there how to dry, then return to life))))

Girls, help! I have matured a semi-finished product, I wanted authentic bread in the oven But life made adjustments, the child fell with a rotavirus, I have no time for breads Please give me a simple recipe for HP, I feel sorry for 200 g of sourdough in the trash
HP - Panasonic

[Irina]

Irina, it's too late?

Added Saturday 25 Mar 2017 08:27 PM

and so - calmly add to any recipe you like, just subtract flour and water from it, taking into account the leaven

Added Saturday 25 Mar 2017 08:29 PM

do not throw away
you can send the already ripe part to the refrigerator, it will sleep there while you are busy (for several days free), then you will take it out, revive it with a small amount of flour and water, it will do the job)

Katyusha, thank you very much!

Made this one

Sourdough rye bread in a bread maker (Wort)

I was reinsured, I added 1/4 teaspoon yeast, the sourdough was still quite young. Probably, I should have had a little more. It didn’t rise too much, and not very porous, but very tasty!



I deviated a little from the recipe in preparation. I put the dough on the mode and waited for the end of the program (2 hours), take out the dough from the bucket to shape it, I didn’t succeed either with wet hands, or with my hands oiled or doused with sunflower oil. Everything is sticky. But I gave up this venture and put "Rye bread" with pastries on full mode.

What did you do wrong? Explain, teach

[Irina]

Irinaplease, was glad to help
look, there is a lot of flour, she doesn't need a long batch, she doesn't like it, there is no gluten, there is nothing to develop, unlike wheat
so fine porosity is normal for rye)
you have good bread)
go to baking it in the oven, and also for a long fermentation

[Viki]

Viki, thank you very much for such a "convenient" starter. This is delicious. Registered specifically to say thank you, thank you, thank you! Bread "Zavarnaya" according to the recipe for HP (I have a Panasonic 2502) I bake all the time, my husband really likes it, but today he really likes it, because it is based on your magic sourdough.

[Tatyana]

Tatyana, welcome to the forum!
You have turned out handsome. The crumb is good and the crust is good.
And you yourself have grown the leaven - it means that it is already yours. With us, who created magic is the magician.
Happy bread!

Oops, what's wrong, in 6 hours everything climbed up. True, the capacity was a jar of 0.5 liters, maybe small? With fright, I put it in the refrigerator, settled down to 1/3. took it out of the refrigerator, remembering that it was 48 hours at room temperature. I do not know what to do? Help girls !!!! Whether she died or alive. Okay, I'll see until morning.

True, the capacity was a jar of 0.5 liters, maybe small?

Of course, I put a little in one and a half liter.
Transfer to a larger jar and see how it goes. I think it will be fine.

[Vika]

Vika, thank you very much for such a simple sourdough recipe! I am a lover of hop sourdough, I have been baking on it for a long time and successfully, but it so happened that I could not get hop, when the hop was converted to the usual "eternal" it began to sour and lost its lifting power.I decided to bring out a new one (try some other sourdough) for wheat-rye bread. I didn't want to mess around for a long time - and here it is! I also bribed that it is stored for a long time (like hop) and the principle of working with it is the same - dough is put on a small amount of leaven from the refrigerator. So far I baked the first bread with such a leaven and was very pleased. I didn't even expect such a result. I suspect that after a certain number of updates it will approach the "eternal" and will begin to sour. Let's see how it will be over time.

Dear starters, I don’t even know what topic I should address with this question: there is corn concentrate available, which already contains the Village starter culture, salt, gluten and corn flour. I tried to bake on dry yeast, with the addition of: w / c, sugar and whey, but the result was not impressive, the dough is dry, and if you add more liquid, the dough floats, what should be done and is it possible to bake using semi-finished rye sourdough instead of yeast？

It took 48 hours, removed the top weathered layer, set aside 1 table. l. with top, added 100 flour and 100 water. It's a pity to throw out the rest. I put another 1.5 portions in two other banks - I will treat my friends)))
But it’s interesting: if you start not from 100: 100, but from 50:50, you’ll have to throw less, don’t?

[Anna]

Annaperhaps then something else may grow, or not at all.
Maybe this is the critical mass to start the reaction

Maybe this is the critical mass to start the reaction

Can. Interesting.

also became interesting)))

[Anna]

Anna, and that's how I started 50 + 50. Grew up normally. But maybe there was a greater likelihood that it would not work.
Yes, and not everyone has a scale to measure 0.25 g of yeast, maybe 100 + 100 for convenience.

And I did it with pressed ones, so 1g was weighed normally, especially on jewelry scales. But I didn't throw it away. but I just grow 2.5 servings - I'll give it to my friends. Already added the last 100g.

After growing a French sourdough, five years ago, switching to ripe dough, and came across this sourdough. It's just a dream, lives in the refrigerator, hardly eats, I raised it and actively used it for two years, and then it got stuck, lies in the freezer, and I think maybe it is still normal or a new one to grow?
Thanks a lot for this leaven

I put in a new leaven.

My sourdough grew, thanks for the recipe, and baked bread, for the first time not in a bread machine, but in the oven. There are shoals, but overall delicious. At the very beginning, when we take a spoon to continue the sourdough, I made an excellent face mask from the leftovers .. now I want to try kvass

0.5 gr. dry yeast is 1/8 tsp. ?

Good starter culture. it turns out immediately and forever. I have a third month. The sourdough has excellent lifting power, does not give a sour taste, the bread is aromatic.

Please help with advice: the day before yesterday I finished growing sourdough, today I put bread on it according to this recipe https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=136702.40
The dough in the mold has been upset for 2 and a half hours, but does not rise at all. What to do? I don't want to throw food in the trash ...

[MSU]

MSU, SvetlanaI think we should wait. On sourdough and until 6 o'clock is proofed.

[OlgaGera]

OlgaGera, thank you very much!
The first time you do something is always exciting
I will wait!

The leaven is alive. We may not like the weather. everything will work out

The starter raised the flour well. I picked it up with a spoon - it turned out to be 56 grams. Added 122 gr. flour and water and waited for the leaven to double. After that I kneaded the dough ...

And what is T? Not cold? I stood 33 degrees rye

This is where the dog rummaged: 23 *! It's cold, isn't it? Before that, I only baked yeast bread and, for me, the ideal temperature is 21 *

the leaven is still young. When you are older, it will raise the dough faster.

I baked the bread. It turned out beautiful, but with some unpleasant smell - not sour, not alcoholic, I can't even describe it - like bread, but unpleasant. It also smelled unpleasant when baking bread. With great hunger, of course, you can eat it ...
It also turned out to be sweetish, but it's my own fault - I replaced sugar with honey and, apparently, overdid it. The crumb of the bread is rubbery. I can't insert photos from iPad. If anyone knows how to do this, scribble, pliz, or poke your nose into Temka.

Maybe someone has an idea what is wrong? I understood about the proofing in the warmth, but, here, the smell ...

[Vanya28]

I don’t substitute honey, because bread is baked at high (130) T. I don’t add yeast. I don’t put sugar.
Sourdough, flour, water, salt, malt.
If brewed, then more brew (flour, water).

I started with the topic Vanya28

This is where the dog rummaged: 23 *! It's cold, isn't it?

I have almost the same temperature at home, and just today I also tried rye sourdough. I had a lot of sourdough, so it was enough for both bread and a loaf. Bread on a mixture of wheat and whole grain flour grew much more actively, the dough for a loaf completely on wheat flour was frozen for a long time, as a result, it was defrosted for six.