French starters

Yes, with your help!
This is it even before feeding with a mixture of flour.
I went to study a new recipe for tomorrow.

Made from it pancakes with raisins. Such delicious food! This is a discovery for me.

Kseny, how did you make pancakes? Can I have a recipe? And then today I tried to pass the pancakes with the help of sourdough, but it did not work out, they were dry. I do not know how to make delicious

[Sourdough pancakes]

Sourdough pancakes
If you have more leaven that is ripe than is required for baking bread, or you have slightly acidic leaven that is not suitable for baking bread, you can bake delicious fluffy sourdough pancakes.

for 2-3 servings
250g starter culture (1 - 1 1/2 cups)
1 tbsp honey
1-2 tablespoons of vegetable oil
1 egg, beat lightly with a fork
a pinch of salt
1/4 tsp baking soda
1/2 tsp baking powder
Combine all ingredients in a bowl. If the starter is cold, from the refrigerator, leave it at room temperature for 10-20 minutes.
Bake pancakes on both sides over medium-high heat in a well-heated skillet, lightly greased with vegetable oil.
Serve warm - with honey or maple syrup, yogurt or sour cream, jam or fresh berries.

Hence: 🔗leaven
Bon Appetit.

The first time I took 250 grams. sourdough, this is not enough, made pancakes.
Yesterday I intensively fed the leaven in the morning. Took more, by eye, maybe 350 grams, did not weigh.
I like honey more, did 2 tbsp. l. I put 1 tsp of soda, did not add powder. Added 1-2 tbsp. l. milk by eye to the desired consistency, and threw raisins on the eye. That's all!

I made an experimental bread with baking soda. The experiment was forced.
I put the dough in the morning as usual according to the Raisin recipe, but did not remove it from the battery, then I did not have time to go home on time (it was delayed for 4 hours). Naturally, the dough is a little, and maybe a lot, peroxide, opal, but there were signs of life. I decided to take a chance, if the dough is sour after kneading, I will add soda (after all, it neutralizes acid very well). The dough after kneading and the first approach turned out to be sour. If baked in this state, the bread would be sour, and would hardly rise well, most likely it would not be edible
Then, along with the salt, I added 1/2 tsp. soda, or even a little less.
The result was surprising. The bread rose very quickly, twice as fast.
It turned out to be very tasty, absolutely non-acidic and airy.
Here is a photo:


I decided that baking could not be spoiled with soda. And even vice versa. You can add 1/4 tsp instead of yeast. soda, PH is provided.
Here is such an experience, who can come in handy.

Well, another little animal appeared at my house - a liquid French one.
The leaven was ready yesterday - it doubled in 8 hours after the third feeding, and so it froze. I thought maybe it would still rise, I still stood at + 27 * C, waited another 2 hours. But her bubbles began to shrink, and I fed her - 100 g of sourdough: 100 g of water: 100 g of flour.
After 7 hours, it increased slightly more than 2 times. I fed 50 g of sourdough 100: 100, and from the remaining 250 g I baked pancakes (the dough turned out thick, pancakes did not work) according to the Ayn recipe. The result is delicious, fluffy, nostril pancakes.
Now, after another 7 hours, the leaven has increased 2.5 times. But it seems to me that it is still too early to bake bread on it ... Or is it worth trying? Mine was not so active in my early youth.

Now, after another 7 hours, the leaven has increased 2.5 times. But it seems to me that it is still too early to bake bread on it ... Or is it worth trying? Mine was not so active in my early youth.

Hurrah!!! Our ranks are growing!
Why isn't it worth it? Yesterday she was ready to go to bread. But the pancakes are good too!
At the end of the third day of cooking, the liquid French is completely ready for baking. Good luck to you!

Girls, help me with advice, and then a little confused ???
I grow a traditional French woman, the one that is denser. Today is the 4th day, I stand it from today 24 hours in the REFRIGERATOR. And then, how to use it ???
1. Put out of the cold and just let it warm and use when baking?
2. Or freshen it up a couple of times at room temperature?
And those who baked on such a leaven ... what kind of bread do they make better?
I ask, because while I was dealing with three leavens, I baked the same bread on them and realized that they taste very different. (For example, for a muffin, I grow lactic acid or French liquid, the more bland diet type bread is better on eternal).
Thanks in advance for the answers

Well, another little animal appeared at my house - a liquid French one.
Mine was not so active in my early youth.

yeah, you did it after all! everything is correct, it is one of the most active in nature starter cultures, almost immediately after growing it is ready for use in bread.
I see that you were worried about the sourness in baking on another topic, and so, the Frenchwoman practically does not give this very sourness. A pleasant, unobtrusive sourness is manifested only in breads according to recipes that provide for long-term proofing. And so, the Frenchwoman manages to cope with the rise before the acidification of the dough.
All recipes have to be redone under it, the indicated proofing time turns out to be unacceptably long. She copes 2 times faster.
Good luck with your bread!

Girls, help me with advice, and then a little confused ???

Lyudmila wrote that after keeping in the refrigerator, this leaven is immediately ready for use in the dough. But how can you send a hungry, cold girl to work right away? Although I am a 100% Frenchwoman, I would first warm up yours, feed them, let them come to my senses, and then bake on it.

It seemed inconvenient to use the dough leaven, I only work with liquid, it suits me in all types of baking, so, unfortunately, I will not tell you about the second part of the question.

Zest thanks. In principle, I also tend to refresh ...
I wonder if you can translate it from thick to liquid? Someone tried it, just wondering ... I started a thick one, because I don't bake every day, but it seems like it's easier to refresh thick, that is, less waste But kneading it ... it's difficult. I have had an "immortal" for a year already - it is liquid, stirred with a spoon and it's done ...
So there is an idea to transfer it to liquid, but ... no matter how you have to grow it again

[dan_Ira]

dan_Ira

Do not worry. This starter culture can be easily converted into liquid and back. And not even once. Nothing will happen to her. If you need to hold it longer without feeding, you can thicken it, during the period of active use - transfer it to liquid.

[dan_Ira]

dan_Ira
The traditional French sourdough after the last stage (which is in the refrigerator) is already ready for baking, only it needs to be warmed up for an hour or two. But I still fed her, I felt so sorry for her cold! Just choose a bigger house for her. It was to me somehow (you can see it in a good mood) increased by 6 times.
I transferred the liquid to the thick every 4 days, then back. For three days I bake in liquid, transfer to thick and go to work for a day. I come and transfer it back to liquid. Good luck to you!

Thank you, Zest, for the tips and tricks for a novice baker. Baking bread is so exciting that I can’t stop. I mastered MK-leaven a month ago, but I bake it only in a bread maker, my gas oven doesn't really get along with bread baking (or am I?). But the French ... Yesterday I played with her until 1 am. Professional interest ... we still need to measure its pH

And how and with what to measure the pH of the starter culture at home?

Ensey, there is such a thing called "Universal indicator". Boomogi stripes impregnated with it in a package with a multi-colored scale. Dip the strip into any solution, including the leaven, the paper changes color.Compare it with the color on the standard scale on the package. You can buy it at a chemical store or ask a decent pharmacy.

[himichka]

himichkathanks for the hint!

[plain]

Tomorrow, in the late afternoon, my first sourdough will come up and the question will arise in full growth, what to bake on it? Please tell me some plain test the recipe for sourdough in a bread maker (Panasonic sd255).

[plain]

Tomorrow, in the late afternoon, my first sourdough will come up and the question will arise in full growth, what to bake on it? Please tell me some plain test the recipe for sourdough in a bread maker (Panasonic sd255).

Search this Temko https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0

Hello!
I can't tell if my starter is ready or not. There are small bubbles on the surface, but practically did not increase in volume, well, maybe just a little. What should be the signs indicating that the leaven is alive, and that you can work with it?
And how critical is the fact that I whipped it with a mixer when on days 2 and 3 I added flour (wheat, premium) and added water?

[Here is the exact link]

..... I just can't find the exact recipe for French sourdough

Here is the exact linkwhere Viki tells how to make sourdough.

Viki, taking this opportunity, thanks!
Maybe it makes sense to ask one of the moderators to correct the first post in this thread, so that the brewing recipe is always at the top of the topic? I myself also struggled with the search until I found your description somewhere on page 25 ...

[Ensay]

Ensay, Thank you! Now everything is on the first page.
The fact that the leaven is alive, she herself will hint to you, if you keep it at room temperature, it will hint faster. You can and even need a mixer, but not for long, stir and that's enough.
If it has not doubled in 8 hours, then we take 100 grams. starter cultures + 100 gr. water + 100 gr. flour, stir, wait. It will definitely double.
I look forward to the result with you.

[Viki]

Viki, I thought about something else. To put things in order until the end ... Repeatedly reading this topic, I noticed that it raises no less questions, "And how to actually store the leaven?" It would be great, again, at the very top of the topic, to publish detailed instructions for storing French sourdough.

And you can, again, at the top, give one, carefully tested and as simple as possible recipe like flour-salt-water-sourdough. And use the baking result as a standard, such as "If you have the correct sourdough, then the bread should turn out like in this photo, with this weight and with such dimensions." (I remember about the fact that there are different bread forms, bread machines and ovens).

Perhaps I was dreaming, so to speak, but I just want those who came to this section to immediately receive complete, clear and unambiguous information on the French sourdough.

[Viki]

Viki, I thought about something else. To put things in order until the end ...

Let's do it.

If it has not doubled in 8 hours, then we take 100 grams. starter cultures + 100 gr. water + 100 gr. flour, stir, wait. It will definitely double.
I look forward to the result with you.

Divided my problem starter into 2 cans.
1st. bank
100g sourdough
100g wheat flour
100g water
For 10 hours it did not double and did not increase in volume at all. There are many, many small bubbles throughout the volume and that's it.

2nd bank
100g sourdough
100g peeled rye flour
100g water
For 10 hours the volume of the leaven increased, approximately 3 times!

The temperature in the kitchen is +25.

That is, it turns out that, in principle, the original sourdough is alive, but when wheat flour is added, it cannot rise, but when peeled rye flour is added, it comes to life and starts working.

Maybe my specific wheat flour (w / s) is something you don't like?

But all the same, I was glad that rye flour reacted so actively to the original leaven.

Top grade for baking. This is refined flour, there is practically nothing left there, even bleached flour.
For bread dough, use first grade flour, whole grain and bran.

[Ensay]

EnsayYour original leaven is alive and no one doubted it.How many colonies of bacteria live in it and the most numerous are lactic acid and yeast. Raise her yeast, but they were not enough. To increase their number smoothly, you need several "blank" feedings, to increase sharply - give a little rye flour.
Now you can safely transfer it to wheat flour. Mine eats premium flour with great pleasure.

[Viki]

Viki, well, like the leaven came to life after the "doping" of rye flour. Transferred to wheat flour - in 8 hours the volume has doubled.
How do you know if the leaven is ripe for baking? When the leaven falls off, is it considered “ready”?

How do you know if the leaven is ripe for baking? When the leaven falls off, is it considered “ready”?

I hope that during the day of my absence you have already figured out what and how.
Your starter culture is ready for baking at any time, it all depends on what you want to get as a result.
If you want to bake bread without adding yeast, then the moment it doubled is what you need, for example "Simple sourdough bread", we have it in our section.
If more than 8 hours have passed after the "feeding", then it is better to refresh the leaven by taking flour and water in total as much as the leaven weighs. For example: 100 gr. sourdough = 50 gr. water and 50 gr. flour. When it doubles, you can bake.
If you want to improve the quality of yeast bread, you can use a very young leaven. For example: You want to bake bread in which 500 gr. flour. We take 100 gr. sourdough, add 200 gr. water and 200 gr. flour and leave at room temperature for 1.5 - 2 hours (no more). Now add another 250 gr. flour and everything else according to the recipe. Let's cut the fermentation time and proofing time in half. It is very convenient and can be adapted to this scheme any recipe for yeast bread. I tested this method on a loaf of "stagnation times", we also have it, but in the section "Yeast bread", and I was pleased with the result.

If you want to improve the quality of yeast bread, you can use a very young leaven. For example: You want to bake bread in which 500 gr. flour. We take 100 gr. sourdough, add 200 gr. water and 200 gr. flour and leave at room temperature for 1.5 - 2 hours (no more). Now add another 250 gr. flour and everything else according to the recipe.

Viki, thank you sincerely for helping newbies!

At first, I did not understand why 250g of flour and already began to express bewilderment in writing, like 300g should be, and then I realized: the flour is really 500g, that is, from 50g sourdough, 200g from top dressing and the remainder from the recipe 250g.

Yesterday I put the leaven in the refrigerator, because I didn't really know how to work with it further, but now everything seems to be clear and on the weekend I will try some of the recommended recipes.

.... I'll try some of the recommended recipes over the weekend.

Feel free to take any GOST, send half of the flour to the leaven, carefully consider the water, what is in the leaven and what needs to be added.
Is the temperature in the refrigerator not lower than + 10 * С?
Before you send the leaven to the refrigerator, give it at least an hour to "think", okay?
Good luck to you!!!

Is the temperature in the refrigerator not lower than + 10 * С?

Oops. I put it on the bottom shelf in the refrigerator, there is +5. This is bad?
Of course, next time I'll put it upstairs, there I have just +10.

Then we feed 1:50, i.e. 5g. starter cultures + 125g. water + 125 gr. flour and leave at room T *. It should be enough for a day, but mine is not enough, 20 hours is the maximum. In the cold, you will lose the most valuable bacteria !!!

[Viki]

Viki, probably has already been discussed somewhere. But I haven't been to the forum for a long time. For this I would very much like to know your opinion: what kind of sourdough is still better: traditional or liquid modern? And one more thing: how to store liquid is understandable. How thick?

PS: Girls, I'm sorry again if this has already been covered more than once. I just can't find it.

[Luke]

Lukehow glad I am to see you! If my opinion is interesting, then these are two identical leavens, just different density. Raised both. Liquid is easier to grow.I keep it liquid, and when I go to work for a day, I transfer it to a thick one. Then I translate it back. They are stored the same way. Only thick can increase in volume 6 - 7 times, and liquid only 2 - 3 times. They raise the dough in the same way, it makes no sense to have two. But this is my experience.

Thank you for your kind words. Got it. Well, after praying, I'll try to add the leaven. I soon.

I soon.

Let's wait ... Good luck!

Hello!
I'm new on the forum, so I'm thinking about what kind of sourdough to make ...
The question arose - is Calvel's sourdough actually French traditional thick?
Thank you.

[marichka]

Hello, marichka! We are always glad to new ones!
Calvel's sourdough and French traditional sourdough are very similar, both contain a fair amount of lactic acid bacteria and both are good to use, however grown differently, please note. Choose the one that seems most affordable to you. In any case, an excellent result awaits you!

Thanks It's nice. Very friendly forum!
I would have noticed, but only found a liquid Frenchwoman. Am I missing something?

It is very well written about Calvel's leaven here:
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=7314.0
Read, compare, and then it will be easier for you to determine which one is "your". Good luck!

Good afternoon, friends, members of the forum ...
in my opinion ... my leaven does not come out for me .... x: '(although I myself am to blame ... on the second day, according to a visual instruction in the forum, I was going to feed ... yes I did not read it, I was still surprised! at least left the poor thing for the night, fed only 110 grams of water ... but did not add flour
in the morning I read more ... and realized that I had burst ... I gave the poor girl some torment ...
but apparently something is not right. the third day she ... and she only becomes covered with small bubbles and becomes thinner ... but there is no increase

[VerbaO]

VerbaO
Let's try to save?
Take 0.5 cups of starter culture + 1.5 cups of water = shake well.
Now let's measure out 0.5 cups of this frothy liquid, add 0.25 cups of flour and stir. It will turn out to be very liquid. Let's leave it for a day. And without a refrigerator! Tomorrow we will need to take only 5-10 grams. what happens and feed 50-100 gr. water and the same amount of flour.
If tomorrow it will be bad to rise, she will need 1 tsp. to give rye flour, but I hope it will cost.

ogogoshechki))) and how do you know all this)) thank you very much for the advice)
Well, in the morning I already fed her, I couldn't leave hungry
I'll come home, just 12 hours will pass and I will do as you said)))
can I ask?) I did it badly for her?)
Honestly, it's a pity to throw out material that is not needed during the period of growing the leaven)) just horror)

Never regret anything

No need to spare the extra 30 grams of flour or sourdough if you need it to increase the properties of the sourdough.

What is the leaven - such is the bread, and you bake bread for yourself and your family
Then what's the point at all to engage in leaven and bread, if you feel sorry for the products.

And we know a lot because we are not afraid to spoil the food and stand over the leaven for hours or days, we learn to understand the leaven in this way and are not afraid to experiment. And how many unsuccessful breads we get until you finally get something that you are not ashamed to show people. It is what it is

It is fascinating to stand for hours over the leaven

well, of course, for yourself and your family!)
and to throw it out, I meant that when, according to the recipe, we take from the resulting 110 g ... add ... that is, by and large, you can feed the entire mixture, which is, only accordingly in larger quantities)) and so how it will be difficult to feed such a huge amount of sourdough ... well, not with basins, the truth is to breed it)) so I throw out what is from 110 gr. remains)))
but you can start with a very small volume and gradually increase? Or is it bad for the growth of beneficial bacteria?

For this leaven, Viki will answer you - how much and what

I can only speak in my own way - so as not to advise anything superfluous and bad

There are different starter cultures and different starter cultures are needed

[VerbaO]

VerbaO

While Viki is not there, I can answer))
As far as I understand, you are now in the process of growing a starter culture?
Until the sourdough has passed the entire ripening stage, it is a wild mixture of various microorganisms, including Escherichia coli, mucous bacteria, etc. In the process of growth, lactic acid bacteria disinfect our sourdough and get rid of any unnecessary and harmful "engrafted". Ultimately, several types of bacterial and wild yeast MC will remain in the leaven.

It is also impossible to start growing the sourdough with a smaller amount, because there is a certain "critical mass" from which the process can be started.

So, do not regret anything, but do it as expected.

ABOUT! Great teachers! Thank you))) I will try)) I'll tell you later about my student exploits)

[VerbaO]

VerbaO
.... do not regret anything, but do as it should

Only in this case you will receive a healthy and active starter culture.
And if something happens, we also know how to treat the leaven.

Thanks, understood

[Chef]

All day today I have been thinking about the proposal to Chef: how to set it up so that you can throw off paid SMS. Instead of thanks. With the greatest pleasure I would send a dozen sms Viki and Zestand MariV... Because any work must be paid. AND Admin ... And instead of an abstract reputation, the girls would receive some kind of funding for their research. (Just imagine how much it took to grow what you needed!) Why not? Just how to do it technically?
On business.

Well, I did! I did it. Leaven first. And then - and bread on it. It is something!!!!

Compared to this bread, all my other pastries are a pathetic excuse for a left hand.

Without further ado, she baked the bread that Lyudmila has designated as "Without kneading". (Maybe this is the same, famous Simple? Because there is nowhere easier. In principle. But I did not find a simple recipe.)

Taste - smell - texture -... Delicious.

Wow! Such bread can be made with any crooked handle - a guaranteed result.

At first, however, it turned out sourish. (For my taste.) Reduced the fermentation time of the dough to 8 hours. The sourness was greatly reduced, but remained. She does not hover me, but it would be interesting to do the same, but without sourness at all. I wonder if this is possible?

Girls, a question. About leaven. Liquid. Explain dumb,

1. how to feed her. (110 + 110 + 110 - I understood this. Is it possible 50:50:50, for example? And what does it mean that you can just rinse the sourdough jar and get a new portion?)
2. how to correctly translate it into thick and back.
3. I found a cherished place in the refrigerator with +10. Question: how long can you not feed the sourdough THERE without losing quality. (Because I don’t agree to lose in the quality of SUCH product for any price.)

PYSY: Everyone (both girls and boys), thanks for the colossal work.