Sourdough "The Simplest"

Marysya, I am very attentively observing your processes, while my baking happened unconsciously, but the main thing is the result, and experience and understanding will come, the main thing is not to be afraid and do it. After all, I only fed the sourdough once, h / s 3 days as it is written, then I had to leave, there was no second feeding, in total she sat in the refrigerator (3 days - feeding - 5 days - baking), I took a photo, now I will try to attach , baked in the oven, in a glass form

[Lantana]

Lantana, the photo has not been loaded yet. And in the general gallery there is nothing, the main thing is to get bread. On the "feeding" of the sourdough, I will make additions. I can't sit down If you have any questions, please. And can I call you, ok?

I can't load, I liked the bread, and the taste and texture, the photo is not a masterpiece, I did not take into account the background, next time I will report as expected

Marysya, I seem to be stupid, I do not understand how to insert a photo, tomorrow the children will come and I will ask for help. I bake bread once a week, in the oven. I keep the sourdough in the refrigerator, I don't feed it, that is, I took 210g for bread, I add the remaining piece of ditch into small pieces, add 70 water and knead 140 flour and send it in a bowl to the refrigerator until next Saturday and that's it, there is no sour smell, elastic, spongy piece of dough , while when baking I am afraid to deviate from the recipe you prescribed, I do not add yeast either to the baked bread or to the piece remaining for the next time, everything works out. I'm glad I'm honest, attempts to make sourdoughs have been unsuccessful so far

[Lantana]

Lantana, at first with the photo not quite "understands" arise. There are detailed step-by-step explanations in several topics. If anything, then let's look for links
I am glad that it turns out bread

while baking I'm afraid to deviate from the recipe

And in which direction do you want to deviate? You can discuss

I don't add yeast ... not to the piece left for the next time,

You definitely don't need to add them to the remaining one. And when baking a yeast-based bread, you can simply add a piece of sourdough at the stage of adding ingredients to improve the taste. Delicious bread

Thank you. Here's the bread. And now in the oven it is baked 2 times higher, instead of water, potato broth and a tablespoon with a large slide of mashed potatoes

[Lantana]

Lantana, could not resist, I already ate the crust.

Of course, we only have a good girl, Marysya, and I just repeated the lesson. BUT I am still very pleased. Marysya, let's continue the instructions, I have already ceased to be afraid of this leaven

[Lantana]

I have already ceased to be afraid of this leaven

Lantanain which direction will we continue?

Hello beauties!
And I had to freeze the leaven again. For a week. And again she went through it normally.
And today cheesecakes with cottage cheese from dough with oatmeal according to Lina's recipe Dough patties with oatmeal and rye flour.

She put the dough, forgetting about the parent meeting. I remembered - I had to go. Now I'm running around in the night with buns.

[Completion, Helen]

Completion, Helen, you walk beautifully and seductively Come again, we will wait
I also often bake from this dough

Ha! I didn't go far. The second portion, with potatoes, turned out to be tanned:

But also soft. And also from the cousin. Tomorrow I'll take the cut to Lina on the topic with pies.
And to you, Allusya, another thanks for the leaven! Or rather, for a very simple technology!

I haven't gone far

Marysia, comment on, today baking bread, as usual, took 200g, the bread rose much worse than previous baked goods, I fed the rest of the leaven and sent it to the refrigerator, now I looked it barely increased in size, not reaching my usual volume. What could have gone wrong? feeding once a week? The flour is the same, the capacity has not changed either. It did not affect the taste of the bread, only a little lower.



Balda, I took a different baking dish, a little wider means there are no complaints about bread, but the behavior of the sourdough in the refrigerator worries me a little, I managed to love it

[Lantana]

Lantana, m. b. due to "cold snap":
One moment. When it gets colder outside, the temperature in the apartment also drops a little. The thermometer in the refrigerator may also drop slightly.
Maybe I put the leaven closer to the back of the refrigerator and the leaven became cooler than usual.
It may also be that she is undernourished. Top dressing is not enough for the amount of starter available. Try feeding twice a week. Or increase feeding at a time.
Well, from the fact that feeding once a week, she could begin to acidify. There is not enough strength and food for the former power. Here the procedure is the same as in the previous version.
Then, after some time, the sourdough can be strengthened (fed) with a small amount of self-leavening sourdough (I will write which one I am making) or with a piece of freshly made bread dough. Although not necessary

I moved the sourdough to the shelf below, above the vegetable, I will try to feed it on Wednesday, I usually bake it on Saturday. Thank you.

And she didn’t want to work for me ... I just can’t make friends with leaven. Another thing to put it on (there is hop) ...

[Tashenka]

Tashenka, Natalia., what a news Natasha, write: "what, where, when", at what stage Let's figure out what's the matter. If everything was done according to the recipe, then the reason only in yeast can be either in hot water for the base of the leaven (or for already bread dough). Also, if the apartment is cool, it may take more time for the bread to stand.
You can put a new one, and step by step on the photo link Only the presence of hops in the recipe is not provided

[Marysya27]

Marysya27, I have long wanted to make myself little animal leaven Today by chance (or not by chance) I saw yours in your tape. It seemed not at all troublesome, and the process in the refrigerator also suits me more. No need to worry about overheating or drafts. Weighed it, measured it out, put it in the HP, and the worm of doubt gnaws at the inside. Let me explain. I've been baking bread with yeast for a long time. I tested one recipe for myself and only the ratio of different torments I change. I always bake 400 grams of flour for 300 grams of liquid. + - gr 10-15, I look at the bun. Sometimes I add rast in the process. oil, if the bun is still taut. That is, even with such a flour / water ratio, I sometimes feel a bit tight. In general, I did not doubt it in vain. The gingerbread man did not gather, flakes of flour flew around the edges and did not plan to gather in a pile. Topped up with water to a 1: 1 ratio, now kneads normally. now there is of course a pancake slurry, which, I think, is not critical for sourdough.
The question is whether I have such flour or I panicked in vain, and the dough is sourdough. very thick, almost like dumplings?
And, second. Can I bake on this leaven in three days? Having counted the ingredients for any recipe, taking into account flour / sourdough water?

[Sasha55]

Sasha55, welcome to the topic
Essentially first (from the end)
1.

Topped up with water to a ratio of 1: 1, now kneads normally. now there is of course a pancake slurry, which, I think, is not critical for sourdough.

I did not take out this leaven in such a ratio (1: 1). But I think I can try.

By the way, for the sake of experiment, I changed it into a more liquid 1: 1 = water: flour (I got tired of washing my hands every time, I decided to make it thinner so that I could handle it with a spoon). I'll see if I like it or not ...

yes, no difference. And to another flour, and to a different consistency can be transferred without consequences. I have rye 1: 1.

2.

Can I bake on this leaven in three days? Having counted the ingredients for any recipe, taking into account flour / sourdough water?

Now from the beginning

The gingerbread man did not gather, flakes of flour flew around the edges and did not plan to gather in a pile.

The photo in the recipe shows the kneading result. The dough is taut, of course, but so that the bun does not collect and the flakes fly Probably, the peculiarities of flour.

I always bake 400 grams of flour for 300 grams of liquid. + - gr 10-15, I look at the bun.

This is a bit of a mystery to me. When I just started to master HP according to the recipe book for her, then there was about the same flour / water ratio. The bucket produced batter and, as a result, a kind of bread with a collapsed roof. Sadness.
Then I got to HP, read about Romin "kolobok", and in the topic about their HP, that in Europe flour has its own characteristics, so not only I got such a result according to the recipe book. The landmark was taken to the "kolobok". There was no more spoiled bread. For 340g of water, I consume an average of 560g-600g (+/- 20g) of flour. For 220g of water - 350g of flour. And then I look at the situation.

Here, so as not unfounded. Photo right now

300 gr whey, 300 gr millet 1 grade, 60 gr buckwheat, 40 gr millet. wholegrain. Only 400g of flour. Oil did not pour, spun, missed the moment. It seems a bit tight. After the first rastoyui, I'll take a look.
Here is a photo of the leaven. Transferred to a bucket 1L. I did half the portion. It's already evening, the lighting is not very good, so the photos are not very good from the phone, but what they are.




Probably ours is very dry and the flour sips water, although in the summer at the dacha I make bread with the same proportions, well, maybe I add 20 gr. And there is still a house, not an apartment with central heating.

[Sasha55]

Sasha55, Sasha, this is how the dough is gathered. It will become a little softer later (after settling). I thought that it came into flakes and did not curl up into a ball.
And in the recipe there is flour: 1st grade, c / s and buckwheat. They "drink" more water than premium wheat. And the moisture content of flour is not always the same, even from the same manufacturer.
I will also try to make bread according to this recipe, and take a picture of a bun and see

Allus, well, you have a memory!

By the way, for the sake of experiment, I converted it into a more liquid 1: 1 = water: flour (I got tired of washing my hands every time, I decided to make it thinner so that I could handle it with a spoon). I'll see if I like it or not ...

I confirm my experiment: as I translated it to 1: 1, and use it. And it is more convenient to use, and to count for recipes.

[Marysya27]

Marysya27, I already realized that I wrote too much. It's just that neither this nor the hop one wants to live and work. I seem to be doing everything right, but ... Apparently, I'm putting it in the wrong mood. Only liquid yeast is friends with me.

[Tashenka]

Tashenka, Natalia., let's try again. She can't fail. A little patience
Accomplishment, Lenochka, I tried to translate to 1: 1, but I didn’t output output We will try

so the dough is gathered

Of course it was gathered, only it was in my proportions of 300 liquid / 400 / flour. and that's pretty tight, but what if I did 1 to 2 ???

Do not try, but do without a doubt. After the summer, I immediately did 1: 1. And in the autumn holidays and froze her. The old cheesecakes on the dough with oatmeal - on it.

[Sasha55]

Of course it was gathered, only it was in my proportions of 300 liquid / 400 / flour.

Sasha55, Sasha, so you can do this according to these proportions and feed them according to them, if they are verified and convenient. Only initially put a little less yeast (4g).

[Marysya27]

Marysya27, Already done! (1: 1) Well I took a picture. Above in a plastic bucket. And bread is needed tomorrow. Therefore, while on the knurled, in HP, on dry yeast. from
While I went to the pool - 2 hours have passed, the leaven in the refrigerator has doubled. If only I didn't run away in the night. And you need to upset her? Or is she herself?

[Sasha55]

Sasha55, Sasha, are you going to bake bread today or tomorrow?

[Marysya27]

Marysya27, From leaven? how to prepare it, you will tell me when, if I put it on at 4 pm at 4 pm. And I still bake every day in the old way with yeast right now. But my fresh ones are quickly swept away.On Thursday, a new one will be needed.

[Sasha]

Sasha, I asked about this bread

And bread is needed tomorrow.

If the batch would have been tomorrow morning, then it would have been possible to use part of the leaven (like a bigu), and leave the rest to ripen

[Marysya27]

Marysya27, No, there is no time in the morning, I have to go to work. And the boys have dinner at home.

[HP program "Yeast dough"]

You can put a new one, and step by step on the photo link

I join you, today I will put a new one, the one that has not increased in volume in the refrigerator and there are no bubbles on the cut, it has become plump
















Marysya you have written
Step 2.
Sourdough preparation.
To prepare the starter culture, we need:
Water - 170 g
Rock salt - 6 g
Flour - 340 g
Fresh yeast - 6 g
HP program "Yeast dough"
After the end of the kneading, we take out the resulting dough.
So to put a full batch for me 2 20min? and there is only dry yeast for today, put it with it or tomorrow I'll buy fresh

[Lantana]

Lantana, I have a program for an hour and a half: 30 '- kneading, 1 hour - proofing. Can be transferred to the container both after the end of the program and immediately after mixing.
I looked at the photo. The leaven did not darken or crack. It looks like she is alive, but hungry. It seems to me that it needs to be fed and warmed (left overnight) at room temperature. And she will come to life.
If you start a new one, then this part can simply be added a little to the dough of yeast bread to improve the taste.

Intuitively, I did just that, put it on the table + 20 degrees, but there is a warm floor +27. I didn’t do any top dressing, I don’t know how to properly, what part of the leaven to remove?

[Lantana]

Lantana, according to the canons something like this:

For example: take 200g of sourdough, add an equal amount of water (200g) and twice as much flour (400g). Knead the hard dough. Cover with foil, put in the refrigerator for 2-3 days. If there are no plans for the near future, then we update the leaven every 7-10 days.

I categorically do not like to throw away the leaven. I try to use it. Therefore, I propose in the current situation to feed the sourdough in the evening (now) - 50g (or 70g) water + 100g (or 140g) flour. Leave overnight at room temperature. In the morning, feed in the refrigerator according to the same scheme.
Now by Sasha sourdough versions.

Already done! (1: 1) I took a picture. Above in a plastic bucket.

From leaven? how to prepare, you will tell me when, if today at 16-00 I put it on.

I will tell

So so.
1. To convert an already matured (1: 2) leaven to 1: 1 is one thing.
2. Bring out the leaven 1: 1 according to the 1: 2 scheme - a little different.
With a steep kneading (1: 2) supply of "food" for 3 days, for the ripening of the starter, still more than in the 1: 1 version. I already wrote that I did not withdraw this leaven in the 1: 1 version. Therefore, I am afraid that in 3 days she will not fizzle out and outplay.

After the summer, I immediately did 1: 1.

If Lenochka He will calm me (us) and say that it will be possible to withdraw (1: 1) according to the scheme (1: 2) without negative consequences, then we will trust the authoritative opinion.
But it seems to me that the removal of "The simplest" in the 1: 1 version requires more intermediate feeding. That is, on Tuesday and Wednesday we will additionally feed her once a day (at 16.00 or in the evening) with 50g (or 70g) of water + 50g (or 70g) of flour.
Better yet, add flour tomorrow to your normal ratio (including added water) and let the sourdough stand and wait in the refrigerator for Thursday.

Tashenka, Natalia, Are you with us?

Allus, I'm probably not your assistant, I'm sorry! Somehow I did not mark the intervals, I did not make observations / records. Somehow it passed so much on the periphery of my consciousness ... Apparently, because without problems ... Or maybe through thoughtlessness
It is necessary, perhaps, to reread the topic again to understand the process.

Alla, looked into the refrigerator in the morning. The leaven is in the same form, that is, it has not decreased and has not fallen, it is all bubbly. I’ll come and try, smell it, feed it if necessary.
Another question arose. At the start, we also give salt. And then each time it (salt) is less and less, the concentration falls.Don't need to add?

[Marysya27]

Marysya27, yesterday there was no time: cooking and lessons, lessons, lessons ... I'll try to put it now. Only one "but". I have nothing to photograph and have no time. Therefore, you have to communicate "on the fingers". Nothing?

[Sasha55]

Sasha55, Sasha, do not add salt in the future.
Tashenka, Natalia.,
Accomplishment, Lenochka, there is nothing to forgive. And no need to reread anything "The best is the enemy of the good" This is ideal when:

on the periphery of consciousness passed ...

Moreover, as I remember, You, after all, from the finished one already translated into 1: 1.
Thank you for the responsiveness and flawless results of using the starter culture

Marysya left it on the table for the night, in the morning the leaven looked better, increased in volume, added (50 + 100) very sticky during kneading, added a couple of tablespoons of flour as if on a dusting, kneaded with her hands, the dough is soft, while she left it in a cold room, there is about 13 -15 degrees, I'll take a look in the evening

Allus, everything is in the refrigerator. We will see what comes of it (t-t-t, I want to believe!). And a request in advance. Can I have a recipe for rye-wheat bread with this sourdough? Only not "about", but in grams and, preferably, for the oven. Don't want too much?

[Lantana]

Lantana, I think that everything will be fine with her. In the evening or in the morning, you can also feed it with 50g (or 30g) water + 100g (60g) flour, and refrigerate it for 2-3 days.
Tashenka-Natasha., not too much

I am reporting. The leaven is feeling good. I fed her. I kept it warm for an hour and a half and put it in the refrigerator. Has risen twice. The smell was great. Bread, slightly sour. The consistency resembles ciabatta dough or like yeast pancakes. Not liquid, but you can't form a loaf either.

[Sasha]

Sasha, the report is accepted Molodchinka So you will meet gradually. You will learn to understand by sight: when to warm, and when to feed. And when to revive Then it is already intuitive, how Helen, Completion
You can, of course, follow the strict algorithm of the canon, but then you cannot avoid - "ruthlessly throw away the leftovers." In +/- industrial systems, this may be necessary. And at home, I prefer to coexist with the leaven in harmony and gratitude. With "The most simple" and rye it is permissible. They are unpretentious.
With rye sourdough, these moments are also simplified as much as possible. You can make masks from it to strengthen hair. It turns out the version of the mask made from rye bread. Easier to apply, easier to wash off. No crumb residues in your hair. And enriching the composition with the necessary components is not a question.

I will report! In the refrigerator, this bun grows well! Don't bother him until tomorrow?

[Tashenka]

My dears Tashenka, did it according to the recipe, 1: 2? Today, yes? If yes, then do not worry And tomorrow too

Allus, everything is strictly according to the recipe (I say that I love everything in gr and ml). Today I just opened the lid. As you wrote "breath of air". The container contains dough the size of a large city bun. How! So: the second day - the flight is normal! I'm waiting for the rye bread recipe.

[Tashenka]

Tashenka,
Recipes

Rye-wheat
280g water (or whey)
200g sourdough
1.5 tsp. (6-8g) salt
1 tbsp. l. (14g) sugar (honey)
1 tbsp. l. (12g) dry rye malt (ground)
(* you can take what kind of malt you have: either for light or dark bread)
0.5h l. ground coriander
0.5h l. ground cumin
* or 1h. l. one thing
320g rye flour
50g wheat flour (w / s or 1s)
* maybe you will need to add more flour (it comes out for me within 3 tbsp. l. (usual)

Cooking according to the wheat scheme in the recipe.
* If the apartment is cool, then the separation time can be slightly increased.
You can still do this.
We do only kneading. We put the bucket in the bag. We turn up the package. We put in the refrigerator overnight for 6-8 hours. We get it in the morning. Let's keep warm. We put it again only for kneading. Using a spatula, transfer the dough into a mold. We trim. We cover with a bag (film). We distribute until almost doubled. And we bake.
The oven is preheated to 220 ° -230 °.10-15 minutes with steam, then at 200 ° without steam until tender (about an hour in total).
* When the steam does not add up, then I quickly open the oven door. I very quickly sprinkle water inside the oven with a spray bottle. I put in the bread. I spray it a couple more times and quickly close the door.

*** Another version of sourdough bread (see the "Note" of the recipe):

Sourdough wheat-rye bread (Tortilla Chef 118000 Princess baking machine) (Marysia27)

*** Option: Starter + Yeast (see Recipe Note):

Sourdough rye bread with raisins and caraway seeds (Tortilla Chef Princess 118000 baking machine) (Marysia27)