Lana
Quote: Maryana61

Thank you girls! I measure water and flour in ml, but the sourdough itself, at least approximately how much is not in ml I can imagine.
If we don’t think of anything by the evening, then in the evening I’ll feed my sourdough and write to you, but I already have an adult, strong, beauty
Measure now?
Suslya
And I have a trouble the leaven said goodbye to me. Saved her for 6 days, today I realized that I need to start a new one. In general, after negotiations with Zest, I came to the following. Storage in a dark place, constant temperature changes, rare feeding in large proportions - all this adds up to a not very good picture. The leaven could not stand such a Spartan life. And she needs light and normal feeding (at least periodically). So girls, I have a sad experience. I will raise a new assistant.
Freken Bock
Suslya , and why does she need light?
Lana
Quote: Suslya

So girls, I have a sad experience. I will raise a new assistant.
I am sure, Suslya, that your experience will allow you to do it quickly and with excellent quality!
And now you are a shoemaker, no boots This is just to raise your mood Good luck!
Suslya
As Zest said, "She's alive, and you're keeping me in a dungeon." While it's cold, I'll keep it on the windowsill, I'll see how it behaves there.
Thanks lana7386, that's for sure "without boots", I'm baking with yeast now and it's not soooo habitual, I don't have enough leaven.
Lana
Quote: Suslya

As Zest said, "She's alive, and you're keeping me in a dungeon." While it's cold, I'll keep it on the windowsill, I'll see how it behaves there.
Thanks lana7386, that's for sure "without boots", I'm baking with yeast now and it's not soooo habitual, I don't have enough leaven.
My Sourdough on the windowsill feels great, it is 24 * in the room, and it feels good in the corner: I feed it once a day!
Yesterday I baked with yeast, the production need was in Sourdough, so everyone in the family immediately felt the difference, they eat bread, but not in such quantities! Vivat! Leaven! Thank you girls for the science!
Lana
Quote: Maryana61

Girls, no need now, I'll wait for the evening. THANK YOU VERY MUCH
Maryana61
I measured the volume of 110 g of Starter culture - 130 ml in a measuring glass for HP.
Freken Bock
And I measured it. I have 110 ml (a glass from a bread machine). lana7386, you have an active girl! That is why you get bread higher than mine.
Lana
Quote: Freken Bock

And I measured it. I have 110 ml (a glass from a bread machine). lana7386, you have an active girl! That is why you get bread higher than mine.
I also knocked on the table so that it settles, but I just didn't sit back before pouring you into a measuring glass, Freken Bock, laid siege to her before the measurement?
Freken Bock
lana7386, I prevented her properly, yes.
Lana
Quote: Freken Bock

lana7386, I prevented her properly, yes.
Freken Bock
Therefore, we take your indicator. I sieged mine for about 15 hours, it is still growing, but time "pressed" and I poured it without stirring. Now I will bake Rye Susli recipe, the family asked.
And the Sourdough, however, is active. Jumps out of the can, that the walls are completely clean, every time I fear that she will not have enough strength to lift 100g of flour Raises Ugh-Ugh-Ugh!
kava
I was late here due to my departure, but unfortunately for 2 weeks already without scales (flew back to black ...), so I still have no way with electronic measurement. I'm more focused on consistency, as I wrote Freken Bock... But this is more likely to relate to feeding, and when accuracy is needed when measuring ingredients when growing sourdough, let's focus on the measurements made by the girls. Thank you for your help!
Maryana61
Girls I don't want to grow up a Frenchwoman, what am I doing wrong? Standing warm, in a yogurt maker. I don't understand, what did I do wrong?
Today is the third day, I fed her in the morning and put her on, and it’s already evening, and she doesn’t have any inclination to grow, even by a millimeter. Already 12 hours have passed and she needs to be fed again, but she has not grown.
Maryana61
The smell is not sour, the temperature is about 21 degrees. Well, she didn't stand in the yogurt maker all the time, I turned it off. And practically could and what could not be saved? And she also got a crust on top
Freken Bock
Maryana61, and you try to remove the crust. Maybe there are bubbles. 12 hours ago there were signs of life?
Maryana61
I removed the crust, I do not observe active puzki, there are a couple. Maybe spit and start another? 12 hours ago, I did not observe any signs of life, I thought it was right.
Freken Bock
Maryana61 I hope you will show up again. If there were no signs of life either 12 hours ago or now, the patient is probably more likely dead. It would be nice to find out where the puncture happened.
kava
Crust - not good If there is practically no activity (we don't count a couple of bubbles), then you probably have to grow from the beginning. let's follow the process step by step
Maryana61
Tomorrow morning I'm going to put in a new leaven, and should I cover it with a lid?
kava
You can cover with a linen (cotton) napkin or a lid with holes. Air access must be in any case. I adapted such a nylon cover

French starters

Maryana61
Thank you
I realized my mistake, I closed the container tightly, and did not let me breathe.
Zest
kava

Where did you get such a cover? My sourdough lives exactly under this one, but under a homemade one ... I poked-cranked, poked-cranked
kava
Zest! At first I also used the homemade one, and then in the summer I saw this miracle on the market (for pickling - like I poured it with brine, drained it, etc.) for 2 UAH, I immediately presented it in a new quality.
RybkA
I also have such a leaky lid, but I was afraid that the holes were too open and there were a lot of them, so I bought another one for wine called, there is only one hole in the middle.
WILY
I ask for help and clarification for a beginner GURU!
"we take 110 g from it. add 110 g of water 40 * C"
What we take from the leaven - where do we put it? 110 grams of water - in the sense of 110 ml?
Viki
WILY, everything is simple: in the process of growing it is not a sourdough, but so far only a "building material". Now you are already in some process and the moment of the next feeding comes. After mixing THAT that you have in the bank, take 110 g from it. The rest, unfortunately, you mercilessly throw away. Now add 110 gr. or ml. water. If we take into account that the density of water = 1, then it makes no difference. Well, then you know.
If you don't understand, let me know. Good luck!
WILY
Semyon Semyonich !!! And then I separated (by eye, there are no weights) 110 grams and put it aside. And I added top dressing to what was left
Viki
Quote: WILY

Semyon Semyonich !!!
Hope it's not too late? Save her soon!
There are no scales - a problem ..... I give a guideline - in a tablespoon about 20 grams of a Frenchwoman. Yes, the benchmark is rather weak .... Separate a third - it will be more reliable.
Maryana61
When I didn't have a scale, the girls gave me such a guideline of 110 grams of sourdough that's about 120 ml. Good luck to you .
WILY
Viki "I hope it's not too late? Save her soon!"
Already added of course! What could happen to her?
Maryana61 Thank you!
Viki
Quote: WILY

What could happen to her?
We can get a completely different starter culture.
In order to get a real Frenchwoman as a result, you need to accurately follow the entire technological process. Then it will develop exactly those bacteria that are inherent in this particular leaven.
WILY
By the way, is 10 grams of malt about a tablespoon?
Viki
Quote: WILY

By the way, is 10 grams of malt about a tablespoon?
Weighed it. Exactly - 1 tbsp. spoon "under the knife".
Freken Bock
Viki , Zest! I come to you. Butting with Pain au levain naturel again. I follow all the recommendations to the gram. I realized the processes. Something goes wrong. My dough is very dense initially, it has risen 3 times in 6 hours, but it looks completely different from Lyudmila in the photographs. I made it taking into account Vicki's recalculation of water and flour. I remember the first time it was the same. Will the result be the same? ...
Dough:
French starters
Zest
Freken Bock

to be honest, I haven't made this bread for a long time ... I don't remember how it was there and what happened to it. What can I say - do not focus on grams, but only on the consistency that you see in the photo of Lyudmila.

If this does not work out, then we will appoint an hour of simultaneous baking and we will try to achieve the perfect result
Freken Bock
Hello again! (from)

I can't say that nothing worked for me. I mean yesterday's Pain au levain naturel. I cheated myself, and I associate the unimportant end result with this. Namely. I have no proofing baskets. I wanted the stove exclusively on the hearth, not in the cauldron. I sent them to part in glass salad bowls, sprinkled with flour and bread. Somewhere flour rolled down, somewhere bread rose. In short, the bread stuck to the glass. Is it predictable? Of course! Well, who's to blame? In short, the dough sagged strongly when removed. As a result, the cut has nothing to do with the original. Pros: 1) delicious; 2) there is still hope that I will still succeed in this bread. And it’s just like a miracle for me that only a leaven with 1 gram of yeast makes it!

Viki
Vikusya, please look at my dough. Is this how it should be?

French starters
Viki
Quote: Freken Bock


Viki
Vikusya, please look at my dough. Is this how it should be?
I don’t know if it should be like that, but I have it exactly the same.
Freken Bock, it's great! There is a very tiny nuance left - proofing. Now you know what is not necessary in glass. Put it in a colander with a floured napkin. Or think of something else, because everything else is excellent!
kava
Girls, as a separate topic, I posted a photo report on converting liquid sourdough to thick ... I hope you find this information useful
Freken Bock
Pain au levain naturel from 28.12.09. I almost finished it off, girls! French starters

French starters

kava
Freken Bock, closer to midnight usually "finishing" is especially successful! In my case, in any case, that's for sure. : D Well done! Hearth, I suppose Myakish is beautiful!
Freken Bock
kava , yeah, hearth. However, no matter how I rubbed flour into a towel, the top of my head stuck a little again, that's why it's flat.
Viki
Quote: Freken Bock

the top of the head is a little stuck, that's why it's flat.
Well ... it's not a problem at all, a couple more workouts ...
As I saw the photo, I decided that it was mine, but it turns out it's my twin brother.
Freken Bock, Congratulations!
It's time to arrange this bread with a separate theme. I am sure there will be those who want to repeat your "feat".
Basja
Freken Bock, why don't you want to put it on baking paper in the same bowl and with it (paper) on the bottom and oven, you don't need to dump anything, drag it onto the bottom and everything is OK.
Viki
Dear "residents" of this topic, I beg you to participate in the voting "Choosing the best ..." in our section.
Freken Bock
Quote: Basja

Freken Bock, why don't you want to put it on baking paper in the same bowl and with it (paper) on the bottom and oven, you don't need to dump anything, drag it onto the bottom and everything is OK.

Basja , but for some reason it seemed to me that if the bread is spaced in the "basket", then it will have more or less the shape of a basket when laid out. And if you distance it and put it on the bottom in the same paper ... I don't know this method yet. And it will not blur on paper? We have a very special flour. Bad flour - that's more accurate
skate
Quote: Freken Bock

Basja , but for some reason it seemed to me that if the bread is spaced in the "basket", then it will have more or less the shape of a basket when laid out. And if you distance it and put it on the bottom in the same paper ... I don't know this method yet. And it will not blur on paper? We have a very special flour. Bad flour - that's more accurate
It does not blur on the paper, it is gorgeous, even raw dough lags behind it, I just gently pull the tips of the paper gently if it sticks more than necessary. I always disagree with Italian (https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=13642.45 answer 54)
Freken Bock
skate, Isn't your Italian baked in a cauldron? It looks exactly like this. If we are talking about how to distance in a bowl on paper, transfer it to a hot cauldron with the same paper and bake in it, then yes, I know this method, nothing sticks to the paper. I just realized that Basja offers to distance on paper in a bowl, then transfer on the same paper to a hot stone (under) and so on to bake. I'm not a bore, I just want to figure it out.
Zest
Freken Bock

do not even fail. With a certain sleight of hand, Italian breads made from wet dough can be defrosted even on the table on baking paper.With properly formed bread and a well-stretched surface, they do not spread into a puddle. True, it doesn't hurt, and they look lush in the form of a raw workpiece. But when transferred to a red-hot one, they "explode" and rise with a very high quality, with huge holes obtained.
She herself did not perform such a feat, somehow there was no such need ... I saw a video on the internet about the technology of production of Italian bread.
Freken Bock
Zest , that I’m not about that! I’m deflecting Italian on the table on paper, it seems, it’s already working. I'm talking about something else. One of these days, a naturel stuck to a glass bowl, generously sprinkled with flour, while proving (I was stupid, I know). Vika advised to settle in colo-slag, lined with a towel, grated with flour. I did so, but still the top of my head stuck a little. When I put the bread on paper before baking, I pulled and blew it off a little again. On this
Basja asked: "Freken Bock, why don't you want to put it on baking paper in the same bowl and with it (paper) on the bottom and oven, you don't need to dump anything, drag it onto the bottom and everything is OK."

And here I am saying that if you distance it in a bowl on paper, and then transfer it on the same paper to under ... well, and so on, see above. Even I got bogged down in the proceedings. Then I will delete these messages.
Zest
Freken Bock

well, and we got to the bottom of it)) I often melt Italian in a salad bowl on baking paper, and then transfer it to the wok on it. In view of its rather flat bottom, there is a cross between a cauldron and a hearth. Everything is going quite well

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