Viki
Quote: himichka

... the dough should be cool
Can be steep to feed less often.
And to get 100%, everything is correct.
I'm already doing cool, too, I'm tortured to feed her. When is it already eaten? The sack of flour eats up.
kolenko
Viki !
And if you make it thicker, how much? "Dap to hang in grams?"
I got 2st. l. weigh 50g. + 100 water + 100 flour = pancake dough. From evening to morning, a little rose (0.5 cm). It stood until lunchtime - bubbles on top, but does not grow ...
And what to do with all this?
Lyulyok
Quote: kolenko

Viki !
And if you make it thicker, how much? "Dap to hang in grams?"
I got 2st. l. weigh 50g. + 100 water + 100 flour = pancake dough. From evening to morning, a little rose (0.5 cm). It stood until lunchtime - bubbles on top, but does not grow ...
And what to do with all this?

Make not pancake dough, but regular tough dough: add 1.5 times more flour than water.

Viki
Quote: Lyulёk

Make not pancake dough, but regular tough dough: add 1.5 times more flour than water.
kolenko, 1.5 times more is "just hang in grams":
sourdough - 50 g
water 50 g
flour 100 g
We need not just bubbles on top, we really need beauty inside. So as in the picture!
kolenko
Viki !
Thank you! Kneaded "kolobok"
kolenko
Field trials of the newborn began.
Keep your fists! 45 minutes left until the end of baking Sourdough bread from
kava... The smell is right!
Alim
So I got to the grape sourdough - yesterday I put it from grapes picked in an ecologically clean place. I washed the rest with hot water ... my dear mom, how dirty it is ... Now I sit and try to imagine what is breeding in my jar ...
In fairness, it should be noted that the bazaar was even dirtier
Joy
Alim, don't worry. There will be enough acidic environment for all pathological to disappear.
Alim
Quote: Joy

There will be enough acidic environment for all pathological to disappear.
I hope At least the raisins were chic, and the purchased raisins were hardly cleaner
kolenko
Report on yesterday's test. Sourdough bun from kava... First major use of grape leaven. The first ever use of sourdough in baking.

Sourdough on grapes

And here is the cutter. Cut it lukewarm.

Sourdough on grapes

And here is the crumb.

Sourdough on grapes

Summary. Tests were forgiven with a bang! Dad, a great pasta taster, ordered the preparation of the same roll for the holiday!
Viki, Lyulyok ,himichka! Girls, thank you very much for the science, support!
Now I'm waiting for the end of the program in KP. Selyansky bread is being prepared with sourdough in a bread machine from Zest.
Lozja
It’s not my destiny, you see. In general, I did everything as written here - 🔗 ... Today is the 10th day, every day I just stirred it, as the author writes. The last 4 days, some kind of plaque appeared on the surface (it seems that not mold yet, but maybe it is), I took it off carefully. Today it seems like it's time to start feeding, but on the surface again the same byaka and "leaven" before mixing strongly gives off like acetone. After mixing, just the smell of mash is some kind of, well, wine-alcoholic.
And this plaque, take a picture, or something, to make it clearer ... And that's what to do with it? Something to try or not waste a lot of flour?
Viki
Lozja, come on ..... raid to the side, a spoonful of what happened, to it, 100 g of water and flour and wait. Bubbles will go, so we will revive further, but will not go, then we will reflect on "fate" - "not fate."
Lozja
Quote: Viki

Lozja, come on ..... raid to the side, a spoonful of what happened, to it, 100 g of water and flour and wait. Bubbles will go, so we will revive further, but will not go, then we will reflect on "fate" - "not fate."

I didn’t wait for you, Vika. I decided to try it during the day.I carefully poured the bloom together with the top juice, mixed everything else, took 100 g from there and fed it according to the recipe - 30 g of flour + 45 g of water. It has a pleasant light wine-alcohol smell. At 18 o'clock again, in theory, feed. So, take a spoon and 100 g of everything, or continue with the recipe? Of course, I would like to check somehow, is it worth it to fool further ...
Viki
Quote: Lozja

... So, take a spoon and 100 g in total, or continue with the recipe?
I would have continued, of course, but I would have taken away the spoon and fed it like that. Only ... in such cases I usually get two leavens.
Look: the leaven has three types of fermentation, one after the other. The first is putrid fermentation, but here the grapes do not allow us to feel all its charm. The second is lactic acid. This is what I start to rejuvenate on the fifth day. And the third is alcohol. This is what you smell like mash now. So ... the patient is alive anyway.
Lozja
Quote: Viki

I would have continued, of course, but I would have taken away the spoon and fed it like that. Only ... in such cases I usually get two leavens.
Look: the leaven has three types of fermentation, one after the other. The first is putrid fermentation, but here the grapes do not allow us to feel all its charm. The second is lactic acid. This is what I start to rejuvenate on the fifth day. And the third is alcohol. This is what you smell like mash now. So ... the patient is alive anyway.

I also thought to do so. I just looked, and on the surface there is a light foam, finely bubbly, quite a bit. So she's alive! The smell is still alcoholic. I went to feed, I'll make another version with 100 grams, and then I'll see what I like best, I'll leave that one.
Lozja
Quote: Viki

Lozja, come on ..... raid to the side, a spoonful of what happened, to it, 100 g of water and flour and wait. Bubbles will go, so we will revive further



Sourdough on grapes

It's overnight!
Gasha
Oksanka, uraaaa !!! With starter culture !!! Let's wash it?
Lozja
Quote: Gasha

Oksanka, uraaaa !!! With starter culture !!! Let's wash it?

Thank you! Although I don’t drink, I’ll sod for this leaven! For a long time I fought over her.

Now there is no time, I have to leave, in the evening I will continue to pester Vikusa - what to do, what to leave and all that jazz.
Viki
Quote: Lozja

... in the evening I will continue to pester Vicus - what to do, what to leave and all that jazz.
Deciding which one to leave is a serious business. I would have held two until the battle test.
Anyway, now the one that is thicker will show itself better.
Lozja
Who else would suggest how to feed this 100 to 100 leaven now until it gets stronger? Also, take a spoon or two starter cultures, add 100 per 100 water / flour to it and wait until it doubles?
Viki
Quote: Lozja

... how to feed this 100 per 100 leaven now until it hardens?
Ideally 1: 1: 1, but practically unrealistic, I have fed this way up to 3 times a day. I started to take 20 g of water and 20 g of flour for every 10 g of leaven. I am not greedy, I am economic.
Lozja
Well, the question arose before me - what to do next with this leaven? I fed her according to the following scheme:

Feed 3 r per day for 5 days. The feeding mode during the day will be as follows

(1)
200 g culture (dough from the previous stage)
150g food (60g white flour + 90g water 25C)
stir, leave at 21-24C for 6 hours

(2)
200g culture (dough from the previous stage)
170g food (70g white flour + 100g water 25C)
stir, leave at 21-24C for 6 hours

(3)
200g culture (dough from the previous stage)
190g food (80g white flour + 110g water 25C)
stir, leave at 21-24C for 12 hours

In the end, according to the author, I got a liquid California sourdough. Now I sat down to myself and think - why do I need it, liquid, trouble with it - wow, count-count, feed three times and three days before baking. I don't need such happiness.
If I take a little of it and convert it to 100%, will any of this be more sensible? Or some kind of starter can be made from it, which can be refreshed the night before baking and without problems?

And the one that is 100% also lives with me, I feed it somewhere once a day, but for some reason it grows from me somewhere in 1.7 times, in 2 does not want to. Already fed and 1: 1: 1, and 1: 2: 2. Doesn't reach double the magnification, even if it's cracked.I fried pancakes on it (though the dough didn't grow, but I'm not sure what should have been), now I kneaded pancakes on it, added yeast, we'll see.

I feed all this good with the highest grade.
Viki
Quote: Lozja

... I got liquid California sourdough. Now I sat down to myself and think - why do I need it, liquid, trouble with it - wow, count-count, feed three times and three days before baking. I don't need such happiness.
Oh, LozjaWho is it you remind me now?
Lozja
Quote: Viki

Oh, LozjaWho is it you remind me now?

And what am I? It is itself.
Viki
Quote: Lozja

It is itself.
Aha, itself - that's for sure! How will I grow up another new sourdough, then I will test and understand that my old one will be better, and then I look ... and I ate this half of a sack of flour ... but does not want to work as it should. And here the thought: "did I need it?"

The flour may be damp. We should try to increase her flour by 10%. It can double.
Lozja
Quote: Viki

The flour may be damp. We should try to increase her flour by 10%. It can double.

I'll try.

By the way, this type of California liquid, it has never grown at all, it just let small bubbles inside and that's it. I had the feeling that according to this scheme, she was hungry all these 5 days. What kind of life is this? 10 days on a starvation diet, and then 5 days only teasing food, not Schaub feed normally at least once, like a human!
Viki
So the thicker it is, the more it rises. The liquid is standing and blowing bubbles, and its bubbles are smaller, 100% doubles and the bubbles are larger, thicker and three times, or even four times, and all consists of solid bubbles.
We count 100% when flour and water are the same, and nobody takes into account the moisture content of flour. And she is. And sometimes high.
Lozja
Quote: Viki

So the thicker it is, the more it rises. The liquid is standing and blowing bubbles, and its bubbles are smaller, 100% doubles and the bubbles are larger, thicker and three times, or even four times, and all consists of solid bubbles.
We count 100% when flour and water are the same, and nobody takes into account the moisture content of flour. And she is. And sometimes high.

It is clear, we will continue to experiment.
Gerberka
Viki I found you here and here with French, nothing worked for me and I switched to grape. I grew it on a byaka, which I cleaned from the juicer (grapes and apples) and added a dirty whole grape, the whole process went fine, until I switched to feeding, and everything died out. She went up in my 0.7-1 cm, I tried it in this and in such proportion, but she didn't. What to do? tell me! WE ALREADY DIE WANT BREAD
Viki
Gerberka, just don't panic! It is liquid. Well, she cannot raise herself. Make it thicker. Have you already given her 3 - 4 feeds? Then feel free to take one part of the leaven, one part of fresh water and two parts of flour. Stir and see what happens.
For example: sourdough - 100g, water - 100g, flour - 200g. This is me "for example", perhaps that much is not necessary.
What interests us: will it blow bubbles? large or small? how much and for how much will it rise? ... and we'll figure it out. OK?
Gerberka
Thank you! I will try, but I only fed her 3.5 hours ago, 1st stage. l. sourdough + 50g flour and water, until you touch it?
Viki
Quote: Gerberka

... don't touch it yet?
until it ripens, then feed it "in a new way."
Gerberka
that is, for 12 hours?
Alim
I put the sourdough on the 16th, today I have already baked bread per kilogram. There were 8 grams of yeast and about 40 grams of still unripe sourdough, a part that was thrown away, but the toad defeated me, for which I am very grateful to her Khlebushek is noticeably different for the better and - I did not even expect! - with such a gentle, delicate crumb and aroma that my husband quietly from me already 1 \ 3 SLOPPED for the night (and the belly is growing!)
Oh, what will happen when the bread is only sourdough
Viki
Quote: Gerberka

that is, for 12 hours?
Not more than 12 hours later. Something she is slowly feeding you. Should have eaten everything for 8 already and small bubbles should be inside.
Viki
Quote: Alim

Oh, what will happen when the bread is only sourdough
There will be a belly like mine. He sometimes stands in the mirror in profile, strokes the belly and says: "soon to give birth .... soon to give birth ..."
Gerberka
That's just the point as for 12h. she is not very smart yet, but there is no talk of 8
Viki
Gerberka, do not worry. Young, that's weak. Plus thin.
If she was given 50 g of water and flour for 1 spoon, then it has become thicker. And to get stronger, it is better to take 50 g of water and 50 g of flour for 50 g of sourdough. After 8 hours, again the same. Then she will start to be active. Then he wants to eat in 6 hours, or even earlier. Then you can already feed 1 spoon and 50 g of water and flour.
Gerberka
But how can I do the right thing now, I fed her at 15:00, it turns out that 12:00 will be at 3:00 in the morning, is that not sleeping or setting the alarm?
Viki
Quote: Gerberka

... 12 o'clock will be at 3:00 in the morning, is that not sleeping or setting the alarm?
Sleep is a must! You can put the sourdough where it is cooler. And now you can take and feed what you eat and sleep well. Here I like the second option more.
Gerberka
Sourdough on grapes
Gerberka
Quote: Gerberka

Sourdough on grapes

I have already decided to starve you out.
Gerberka
Sourdough on grapes
Sourdough on grapes
View from above.
Viki
She is alive!
Give her as much water as you leave in the sourdough for feeding, and a little more flour, so that it looks like pancake dough.
Gerberka
30g sourdough + 30g water + 50g flour is normal? Now she is 9.5 o'clock, can I feed her?
Viki
Judging by the photo, you can feed. Try 40 first, if it's thinner than the pancake dough, add another 10, okay? And a mark is required.
Lozja
And I have this. The other day I read out of my head that someone's sourdough didn’t grow very much on high-grade flour, but flooded on the 1st grade. Yesterday I fed it with the 1st grade and I also flooded - from lunch to evening - twice, fed again, from evening to morning - 2.5 times.

And the fact that I fed so persistently for 5 days according to the scheme did not even move for almost a day.
Viki
Quote: Lozja

Yesterday I fed it with the 1st grade and I also flooded - from lunch to evening - twice, I fed it again, from evening to morning - 2.5 times.
I have been feeding the first grade for a long time and persistently. And the leaven is healthy, and the economy. I take a bag of flour 1 sec. for 2.5 UAH per kg.
Lozja
Quote: Viki

I have been feeding the first grade for a long time and persistently. And the leaven is healthy, and the economy. I take a bag of flour 1 sec. for 2.5 UAH per kg.

Good for you, we have 4 UAH each.
Gerberka
Viki Good morning! my sourdough has stood since 1 am, rising to zero (well, maybe 1 millimeter, should I wait until 12 hours have passed?

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