Zest
LightOdessa

with return to native land))

Yeah, she's like that, this Frenchwoman - and active, and with a moderate sourness, and raises bread calmly without any addition of yeast, and reanimates well, if something suddenly happens

I fully and completely share your delight. This fall, I again raised a Frenchwoman.
Freken Bock
I really hope that I will show pictures soon. My leaven is bubbling. Only something is unstable. In the morning I got up - the entire thickness is permeated with bubbles. And in the afternoon, the process was somehow sluggish. Maybe they turn on the heating at night?
Zest
Quote: Freken Bock

I really hope that I will show pictures soon. My leaven is bubbling. Only something is unstable. In the morning I got up - the entire thickness is permeated with bubbles. And in the afternoon, the process was somehow sluggish. Maybe they turn on the heating at night?

Or maybe the leaven divides the day into its own day and night?
Freken Bock
Quote: Zest

Or maybe the leaven divides the day into its own day and night?

My night beast is growing, you say?
Freken Bock
Che-that is, it worries me somehow. My beast and not a beast at all. During the night, absolutely nothing happened to her. But it got colder here. 20 degrees in the apartment. It tastes sour. The smell is not unpleasant. I put it on a barely warm battery now. Something seemed to stir ... Maybe she behaves this way because of the 20 degrees in the apartment? Or have I screwed up something?
LightOdessa
And today we have a pancake cake with condensed milk on a Frenchwoman. Like this:

French starters

Delicious, probably, unfortunately I can't eat it, I think my husband will appreciate it ...
Girls, the leaven is rushing like bad. I don't know what to do with her. This morning I fed 2 g of sourdough for 220 g of flour and 220 g of water (at 8 o'clock in the morning), and put it immediately at t14 0С. So now bubbles have already gone, apparently, by 20.00 hours it will be in full swing. What to do? Convert to thick? I can't stand such a pace, my hand can't be thrown away, I don't have enough health to eat pancakes and muffins every day ... I bake bread every two days. Where else can you define it, or somehow slow down?
Save, otherwise it will be like in the novel "Eternal Bread" by A. Belyaev - I will drown in it ...
Viki
Quote: SvetaOdessa

Save me, or I'll drown in it ...
Sveta, ! And I bought a refrigerator:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=15673.0
Now my girl has her own house.
on the auction
Freken Bock
I rush around the apartment with my leaven. I will put it in warm water, then I will put it on the battery. The stone flower does not come out. And my husband told me this morning over a cup of coffee and said: "You were told on the first day what the problem is - the waning moon!" Can you imagine? !! I read it - once, remembered - two, screwed it into place - three!
Viki
Quote: Freken Bock

I put it in warm water, then I put it on the battery.
Doctor, why don't you have a heating pad in your arsenal? A wonderful thing under the circumstances.
Freken Bock
Viki ,
Zest
Freken Bock

Well, do you have an oven? Put the leaven there, just turn on the light bulb.

If this is not possible, then at least shove a cup of boiling water - the steam of the insides will warm up, and the warmth will persist for some time.
Viki
Quote: Freken Bock

Viki ,
Horror! Then we take a blanket, or a terry towel, put a couple of plastic bottles with very warm water on it, a leaven on top and wrap it around so that only the nose sticks out.
Freken Bock
Zest , I have a gas oven, a light bulb will not help. With a mug of boiling water, the first day I locked it in the microwave. The heat goes away quickly, there is little sense. Warm water and a battery helped. And now, when I put my nose into a jar of sourdough, a pleasant warmth emanates from there. And she doesn't care.Tastes pleasantly acid and flaccid bubbles. I, honestly, do not really believe in the phases of the moon, but I will wait for December 5th and start over.
Freken Bock
Quote: Viki

Horror! Then we take a blanket, or a terry towel, put a couple of plastic bottles with very warm water on it, a leaven on top and wrap it around so that only the nose sticks out.

It's funny to you ... We warm the children so much!
Beretta
And what can replace malt when making a liquid Frenchie?
There are problems with malt, but there is a concentrate of kvass wort ...
Freken Bock
The process has begun !!!!! I put a jar of sourdough on the battery and left home. I come - the can is full, everything is in bubbles. I fed it, and again to the battery. Until the morning, I think. Within two hours, my leaven had tripled. Delicious, moderately sour, smells like kefir, my girl.
Zljuka
for the third time I have tried to grow this leaven and again it did not work. 1st day rises, after 12 hours of the second day, it rises and that's it. Again I do all the same and the second 12 o'clock of the second day the leaven is dead. what's wrong? and she died or is it still possible to revive her somehow? I have already dropped my hands, I do not want to start over ... Tell me, please, can I do something?
Freken Bock
Zljuka , 12 hours is not a dogma. It was about this time at an ambient temperature of 30-40 degrees. Now in our homes, the leaven is simply cold. Try, smell. If nothing bothers you, try to warm her up. I added another drop of sugar. The process got off the ground when she left her for five hours on the battery. Well, you yourself know what kind of batteries we have now. My miracle happened yesterday. Now I can’t hold her!
Zljuka
Thank you. and did so. raised the temperature in the yogurt maker - bubbles began to appear. I run to her every 5 minutes. and the top always dries up for some reason ...
Freken Bock
Zljuka , and I had a crust! Not so that a crust, but such a windy layer. I could not stand it, tore it off.
Zljuka
I had almost no sourdough left after I removed the crust. but I have just a crust, dry. but with leaven, silence. it seems to me she died nevertheless ...
Beretta
Zljuka, I'm certainly a beginner in sourdough. I also had this on my first attempt with a Frenchwoman.
I decided to try again. Maybe more experienced ones will tell you: what if you mix it with a little more water? Intuitively, it seems to me so ... And the crust will not dry out like that.
And I also closed the jar with a bag, tightened it on top with an elastic band and made a couple of ma-a-scarlet holes.
Viki
Quote: Zljuka

for the third time I have tried to grow this leaven and again it did not work. I have already dropped my hands, I do not want to start over ... Tell me, please, can I do something?
You can grow it in a cold way, that is, nothing will need to be heated. Only you will need to vyoaschivat thick. Very thick. It is not in such "demand" with us as liquid for several reasons: firstly, much more flour is consumed, but it is in this case that the result is guaranteed, and secondly - with such cultivation we get a predominance of lactic acid bacteria over yeast and we will need it put it in the refrigerator for a day, where the bacteria will fall asleep, and the yeast at this time will multiply to normal.
I have this theme, but not yet fully developed.
Want to try?
Here is: French traditional sourdough (thick).
Viki
Dear friends!

To continue the discussion of French starters, I invite you to go to the topics:

Erik Kaiser's modern liquid starter.

French traditional sourdough (thick).

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