Scarecrow
I do not know if anyone has created a similar theme and whether they have made Kalvelevskaya sourdough.

Here Lyudmila gives a detailed description of the sourdough making.
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If the link does not open - look HERE

On my question, she even more accurately outlined the feeding table given in Calvel's book, since there were inconsistencies in mass in the original description, so it is better to read the large initial description at the link above and clarifications:

"The feeding table is

1) 600g flour (300g rye, 300g wheat), 360g water, 3g salt, 3g malt if desired (i.e. salt and malt are optional). Leave for 22 hours at 27C.

2) 300 g of the starter culture from the previous step, 300 g of fresh flour, 180 g of fresh water, 1 g of salt, 2 g of malt (salt and malt are optional). 7 hours @ 27C

3) - "-, 7 h at 27C
4) - "-, 6 h at 27C
5) - "-, 6 h at 27C
6) - "-, 6 hours at 27s. Everything. The leaven is ready for baking bread, that is, for making dough with sourdough, etc. In this case, ideally, after the fourth, fifth and sixth feeding, it grows into volume of at least 4-4.5 rubles in 5-6 hours.

The content of lactic acid bacteria per gram of flour in the sourdough increases from 320 cells in step 1 to 2 billion in step 6 and then remains stable.
The content of wild yeast per gram of flour in the sourdough as a result of feeding increases from 13 thousand cells in step 1 to 15-30 million cells in step 6 and then remains stable.
Storage of the finished starter culture from one day to three days, until the next feeding:
OPTION 1 feed as in 2), i.e., for example, 30 g of sourdough, 30 g of flour, 18 g of water, let it ferment at 28C for one hour and refrigerate with T 10C for three days.
OR
OPTION 2 Feed as in 2), let it ferment at 28C for three hours and refrigerate with T 10C for a day. "


With this leaven, I baked hearth bread. The leaven turned out to be very strong, it freely lifts the bread 3-4 times in 3 hours. It lives on my windowsill away from the sun's rays, in a cool place, but not in the refrigerator. It is too early to boast of hearth bread, you need to learn some more. They rise well, taste great, so far only aesthetics let me down, which indicates a lack of experience. I want a perfectly flat loaf. And every time it gets better.

Due to lack of time, I decided to try sourdough bread in a bread maker. Everything worked out. This bread loaf is made with Calvel's sourdough alone. Not a single gram of dry or compressed yeast is added to it.

I calculated that the flour in Calvel's sourdough contains about 62%, and water, respectively, 38%. Thanks to this, I adapted the French bread recipe. Happened:

ripe steep sourdough 340 gr
flour - 200g
water 150g
salt 1 and 1/4 tsp.
powdered milk 1 and 1/2 tbsp. l.
vegetable oil - 1 tbsp. l.

French mode. Please note that in the French bread mode in Panasonic 255 the program lasts at least 6 hours, which allows the bread to rise well.

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Admin

Here, another Frenchwoman was born

I wish you success in mastering this leaven, tell and show further in your topic about the life of this leaven and about the bread that you will bake on it.
Marincha
Oh, I've been wandering here for a long time in search of a leaven that would be to my liking, only I can only bake in HP, because you can't look at the oven without tears, and the bread turns out to be very sour in taste or not, it's very yours French bun liked
Scarecrow
Thanks for the support. Mastering leavened bread is not an easy task.

The bread is not sour at all. There is no acid at all. The very first hearth sour slightly. Barely noticeable. I think because I overexposed the leaven.

There is a sourdough in a cool place (on the windowsill), I feed it once a day, sometimes twice, if I transferred a lot to baked goods (bread, pancakes / pancakes). with this mode, the bread does not sour. The amount of working starter culture varies from 50 g to 400 g. Depending on your needs (340 g is required for one loaf)

And one more thing that I think is very important! I never add tap water to the starter. Neither boiled, none. Only the spring. Tap water is chlorinated and has a bunch of other impurities, which cannot but affect the viability of yeast and LAB in the sourdough. I understand that someone may not have this opportunity.
gorgo6a
Scarecrow, makish your bread is GOOD !! It can be seen that there was enough time for proofing. And the smell is awesome, like with the oven version of baking?
I also dabble in French sourdough, adding up to 100 ml per 1 loaf, but I have a liquid one (50% flour, 50% water). Yours turns out to be thicker, but here you can simply count the amount of water.
I have a question - can you find out how many dough rises in Panas - 2? And how long does each climb on this program last?
Scarecrow
The smell was less pronounced.
The bread was clearly less fried than the oven (I usually have it dark). And he stood with me for 3-4 hours in the HP, while I took it out, which made the bottom damp. I don't know whether these factors influenced or not, but I'll try a few more times (I'll try some other mode) and get it right away, then I'll say more precisely.

I am writing the "French" mode from the instructions:
Temperature equalization - from 40 minutes to 2 hours 05 minutes.
kneading - 10-20 minutes
rise from 2 hours 45 minutes to 4 hours 10 minutes
baking - 55 min.
Average time 6 hours. All.

And I just found out in the instructions that the crust is not installed in my oven in this mode. Here are the tree-sticks ...

There is no such long rise in any other mode (I figured it out from the table). Only in the dietary one there is still a rise from 2 hours 10 minutes to 2 hours 50 minutes, and the total time is 5 hours. And the crust is not displayed there either.
gorgo6a
Scarecrow, please, for the slow-witted, please specify again. It turns out ONE dough rise?
And you don't need to steam with a crust in the Mule - it always turns out to be dark.
Scarecrow
According to the table for all modes - ONE rise if my roof has not moved down yet. There is generally only one column "rise". By the way, I was also very surprised, because in the ski I had a table with modes where there were two dough lifts.

Only the pizza dough is clearly written with two rises.

Here, see for yourself:
Kalvel's sourdough and bread made with it

gorgo6a
Yes, thanks, I see. Surprised.
And in my Mula there are 2 rises, I clearly know them, since I take out the dough mixer after the second rise so that there is no hole in the baked loaf.
I would like to adapt the French starter culture to HP, so I am so interested.
Marincha
Scarecrow, but in all modes except rye there are flips after a certain time, in basic, French and dietary, and even two at a time, I still cannot detect it, but you can just pull out the scapula after kneading, I’ll probably deal with you now, because. I have already put the leaven :)
Why don't you like your crust? if the dark one can probably be pulled out five minutes earlier, but on the contrary I really liked it :)
Scarecrow
Yes, like a good crust. On the contrary, she seemed to me light, I wanted darker. I just thought that the hotter it gets, the smelly ...

I did not pull out the spatula (only if someone wants the holes in the bread not to be from the mixer). Therefore, even if there are knocks, they did not prevent the bread from rising well. Probably, the workouts are simply not indicated in the table. And the ascent is simply not divided into the first and the second.
Marincha
Quote: Scarecrow

Probably, the workouts are simply not indicated in the table. And the ascent is simply not divided into the first and the second.
Well, it turns out like this, but for example, on the main mode, there are exactly two strokes, that is, she twists the bun twice for 10-20 seconds, on the dietary one, too, two, but I put French only at night, so I didn't hear it, I'll have to try it tomorrow afternoon and write :)
I have such a question, my sourdough has matured, I took 340 grams of your French bread, and then where is the remainder and how to feed it (how much) if, for example, I bake every day, every other day and then how much to use for bread ... maybe I'm sorry silly questions, but I'm completely new to sourdoughs, so a lot of questions :), but somehow I can't get rid of Lyudmila :)
Zest
Marincha
Your questions are not stupid, but all-encompassing ... almost like - I gave birth, and what to do with him next? Sorry to fit in instead of the addressee. And all this already depends on you. For example, I do not bake every day with sourdough, but I keep it active. To do this, every day (or even twice a day) I pour out the leaven, and what is left in the jar, I dilute with 100 g of water, shake it, and stir it with 100 g of flour. If I did this in the evening, and in the morning I decided to bake, then I add another 100x100, after 4-6 hours the leaven is ready for action. You need to find your own algorithm. Here all the advice can only be taken into account, but satisfy the desires of YOUR leaven.
Scarecrow
Marincha

What sourdough do you have? Calvel? If Kalvel, then there is a slightly different ratio of water / flour.

Look, you took the leaven for bread. You have a small piece left. Weigh this piece. Remember that calvel sourdough feeds are based on the following scheme: 300g sourdough + 300g flour + 180g water. Accordingly, you see that the mass of the added flour is equal to the mass of the leaven that you feed, and the water needs to be calculated (for every 30g of leaven - 18 grams of water, or more precisely: for every 1g of leaven - 0.6g of water). That is, if you have, for example, 60 g of sourdough left, then during feeding, pour 60 g of flour and 36 g of water.
Marincha
Scarecrow , oh thank you, of course Kalvel, I fed my sourdough for the first time (22 hours have passed, even 23), I already like it :), now we are waiting for what will happen next ...
Scarecrow
While you have it so young, you cannot reduce the amount of the working leaven. Take strictly 300g of sourdough, 300g of flour and 180g of water. Excess starter culture at the stage of its cultivation will have to be thrown away, nothing can be done about it. Lyudmila writes that it is possible to reduce the working volume of the sourdough only after it has been grown and matured. I think you read it yourself. This is me, just in case.
Marincha
Thank you, just yesterday my husband scolded for squandering the dough :), for something she did not grow much after the third feeding, probably 1.5-2 times, but the truth is only 22-23 grams in the apartment, now I put it near the stove, let's see will it grow better or not, and it has become sticky and it becomes more and more difficult to knead it, although it is kneading, maybe what is wrong? how was it?
Scarecrow
I did a second experiment. To ensure stability. The loaf rose a little less. Probably, I caught the sourdough in another stage, but the crumb structure shows that the bread is fermented normally. In addition, she put the bread overnight, and fed the sourdough somewhere at noon with the addition of a teaspoon of honey (there is a way to feed her with "vitamins" sometimes, so as not to overwork), put everything in relative warmth. How she flooded! It swelled instantly 4 times, if not more and got stuck. The fermentation peak has passed.

Maybe if you take out the spatula after the first kneading in HP, the bread will be guaranteed to be much higher. But who would have known when this second fit in Panasonic!

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Marincha
And it was about the same. I'm not talking about my husband, I'm talking about sticky and not really rising ...

It is generally the same in consistency. First, the ratio of water to flour is on the edge. Knead with your hands - it sticks. It's not like dumplings. And, secondly, in the process of fermentation, the destruction of gluten occurs. And even very steep, but heavily fermented dough will turn into a slurry.

At home I was also not 27, but 22-23. I just lengthened the time between feedings. Then she put it over the windowsill with the battery (so that the cup hangs partially from the window sill and gets under the stream of warm air), from time to time she turned the cup on the other side and things went faster.3-4 times it began to rise for me only on the fourth day, when it became completely stronger.

And Lyudmila also wrote that a lot depends on what kind of yeast it is possible to "hook" (there are many varieties of them), what kind of tandem they will get with the ICD. Therefore, leavens made according to the same recipe are fast, explosive, and sometimes slow and less powerful.

Marincha
It's already the third day of my sourdough, and it does not grow strongly, although I put it near the stove with a burning burner and on the thermometer that lies nearby, 25-26 degrees, it stretches when you start feeding just horror, the child already asked "Mom is that big gum? " this is when I put it on the scales, maybe something went wrong with me, it tastes sour ... I'm already starting to worry :(
Scarecrow
It looks like some peroxidation, since the strongly sour taste and texture of the toffee indicates that the yeast has spoiled all the gluten of the dough. Is there any bubbling? Is the uplift going at all or not? Can I take a picture?

Do not worry, not many do everything the first time with a plus. I started with a French woman. I threw everything out three times ... Well, it didn't work out, that's all.
Scarecrow
I tried rye on yogurt with pure Kalvel sourdough in HP. No more yeast added, only 340g of starter culture. The original recipe was here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6242.0 I counted it and it turned out something like this:

Rye on yoghurt (on Calvel's sourdough in HP)

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340g ripe sourdough
150 gr peeled rye flour
50 g wheat flour
1.5 tsp. salt
0.5 tsp Sahara
2 tbsp. l. vegetable oil (I use olive oil)
2 tbsp. l. dry kvass pour 100 ml of boiling water
natural yogurt without fillers + dry brewed kvass = 210 ml.

Instead of yogurt, you can take any liquid fermented milk products and even sour cream slightly diluted with water.
I baked on the "Rye" mode.

Those who do not have a special mode for rye bread in the manufacture of the original recipe (with dry yeast) could use the main mode. However, I do not know if the rye bread will have time to rise again after the kneading, which is in HP in the main mode.
Marincha
What a beauty! :) How I love rye bread :) Why is there so little sugar? is it not needed for sourdough? And how do you add starter culture to HP? Do you make a dough or just put the sourdough and all the ingredients and include rye? ))

And my beauty was scared that I would send her to the trash bin, at five o'clock, instead of feeding her, I removed her from the stove, deciding that I would throw it out and wash it in the evening, and she took it and grew during this time almost three times, and the temperature is where She stood 21-22 degrees, what did she need? I tried it now, it bubbled well and tasted not very sour (i.e. sour, but not the same as in the morning), so I'll go to feed, I was advised to add honey in another place, but I probably won't be right now, as I understand it if she will rise so well tomorrow, you can try to bake bread on it, but is it necessary to add at least a little yeast the first time?

Again a bunch of questions, well, excuse me, pliz :)
Scarecrow
Marincha

There was little sugar in the original recipe. You don't need to feed the starter with sugar. She already feels good.

Yes, that's exactly what I do, as you indicated: I put everything in HP (water, leaven into it, flour, salt and the rest on top) and turn on the rye mode. The leaven should be ripe, rising, bubbly. Only the kolobok needs to be monitored, I had to add a couple of tablespoons of flour, the dough was somehow smeared and I didn't want to get into the kolobok at all. You can first drive the dumplings in the mode, see how the bun turns out, and then only turn on the "rye" mode. I did it anyway - nothing terrible happened.
Marincha
Thank you for your answer and advice, my beauty is growing, it has grown three times, if not more, overnight, and now it has grown three times in 3.5 hours. Perhaps you can try to put bread on it? Or else to feed, to get stronger better?
Scarecrow
There should be 4-5 such feedings when it rises well and stably.Then you can put the bread.

Marincha
I did not see your post in time :) I put the bread at 3 o'clock because it was a pity to throw out such a leaven, it pearl from the cup and if it were not for the film, securely wrapped, then it would have escaped for sure, put it in French, the kneading began in 40 minutes and the first workout was when the timer was 3.30, so after that I immediately pulled out the spatula, I haven't tasted it yet, it looks very beautiful right now I'll figure out how to insert pictures :)
Scarecrow
Insert soon, or I'll burst out of curiosity !!

It should be noted that a warm-up 3 30 until the end of the program is also useful. I will pull out the scapula, although even with two strokes I manage to rise perfectly ...
Marincha
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for now, tomorrow I'll try to insert here :)
Marincha
Somewhere she runs away from me, fed at 12 at seven in the morning, she had already crawled out of the cup, I had to put the bread, 2 hours had already passed, she had already climbed to the edge, and stood on the windowsill, where there was no battery, there was 15-17 degrees, like me to slow it down so that it grows more slowly and you can feed it once a day? I'm sorry to throw it away, but we won't eat that much :)
Scarecrow
And I do not feed for a day and a half, twice. Stands in the cool and does not feed. Let him climb. She will pass the peak of fermentation and will stand like this. Best of all - once a day and not do much. I have a working volume of sourdough - 50 grams. Until I bring it to 400 - two days have passed, you can bake and again 50 grams remain.
Marincha
But this rye is almost according to your recipe
340g ripe sourdough
150 gr peeled rye flour
50 g wheat flour
1.5 tsp. salt
0.5 tsp Sahara
2 tbsp. l. olive oil
200ml serum
Delicious:)
The mode is rye, the spatula is ordinary (because I did not find a toothy one), kneading on rye for 12 minutes, then proofing, looked in before baking, it seemed to rise a little, pressed the off button, and waited for the size I needed, after two hours I turned on the baking for 1 hour.
Scarecrow
Amazing result! Are you disappointed with the taste? Different from yeast bread? At first I didn't really notice, but today, due to the lack of the required volume of sourdough, I put in yeast French. The difference is very big. especially in crumb consistency.
Misha
I have grown such a leaven - in my opinion, the strongest of those that I have tried.

Wheat starter according to Calvel. Method "on bran".
This recipe was described by Professor Culvel in his talk at the 1993 Sourdough and Sour Dough Workshop in Las Vegas.

Take 125 g of bran and pour over the bran with warm water (0.5 l, 38C). Leave on for 30 minutes. Then strain the water and mix 300 g of this water with 600 g of wheat flour and 3 g of salt.

Store at 25C (preferably at 27-28C), refresh 4 times every 20 hours according to the scheme:

300 g of the previous starter dough, 300 g of flour, 130 g of water, 1.5 g of salt.
After that, refresh the leaven and let it ferment for 12 hours. Refresh again and let it ferment for 7 hours. The leaven is ready.
This is the longest-running leavening process Calvel has ever developed. It takes 4-5 days. On the other hand, this method produces an exceptionally high quality starter culture with a good balance between the acidity of the starter culture and its lifting force.
Note. If the leaven increases in volume in a measuring cup 3.5 times in 5-7 hours, then it is ready. This can happen earlier than on the fifth day.

This leaven is relatively old for me, and I gradually transferred it to the consistency with which it is more convenient and more accustomed to work for me, namely, the thickness of the pancake dough, maybe a little thicker.

Misha
Mustard-pea bread on such a leaven (according to Calvel on bran - see the previous message).

-50 gr pea flour
-300 gr (+ 30 gr) wheat
-200 gr Calvel sourdough on bran
- in a glass of 1 tsp. honey, + 2 tsp. sour cream + add water to 200 ml.
-1 tsp mustard powder (to taste).

Knead and let the dough "rest" for about 1 hour, then add salt
-7 grams (1 tsp) salt
knead with salt, then leave the bread in the form for proofing.
I baked it steamed.
Delicious!!!!!!!!!

gorcicniy590.jpg
Kalvel's sourdough and bread made with it
xleb599.jpg
Kalvel's sourdough and bread made with it
Admin

Misha, are there many more starter options in stock?

The bread is very beautiful, but there is no doubt that it is delicious
Juliya
Chuchelka, I have a question for you. What flour do you feed this leaven? The fact is that when I feed it with premium wheat flour, it barely rises. And if I feed it with rye flour, it immediately begins to grow.
Scarecrow
I feed only wheat and it grows quite well for itself. The leaven is really very strong. And you have to grow it on wheat flour. Lyudmila suggested periodically adding a teaspoon of rye flour to maintain the sourdough (a new portion of wild yeast is obtained to replace those that are "tired") and a teaspoon of honey. This is delicious food and additional vitamins for them.
Juliya
Thank you very much for your advice! Probably due to the fact that there is little wild yeast in wheat flour, the sourdough rises on it worse than on rye. And the sourdough really likes honey. When I fed them, she was so furious, the whole table was in sourdough
Scarecrow
Focaccia with Calvel's sourdough

Kalvel's sourdough and bread made with it Kalvel's sourdough and bread made with it

The focaccia is great! Just su-lane. It is preferable to pop fresh, because it is the most delicious.

So:
300g of ripe Kalvel sourdough (it is for it that the amount of flour / water is calculated)
40 ml warm water
180g flour
5 tbsp. l. white wine.
1 st. l. olive oil
0.5 st. l. coarse salt
100g pitted olives
1h l. dried thyme

Combine starter culture, flour, water, salt, wine and olive oil and mix well. Transfer to a bowl, cover with plastic wrap and let the dough rise by half. It takes me 1 hour in the oven at about 40 degrees. Put the dough on the table sprinkled with flour. Knead, roll / stretch the dough into a rectangle. Place in a deep baking sheet greased with olive oil. Tighten the baking sheet with plastic wrap and again remove the focaccia in a warm place for about 50 minutes to 1 hour (I again send it to a warm oven). Take out, make grooves and put olive over them. Preheat the oven to 200g, grease the focaccia with olive oil on top, sprinkle with thyme and bake for about 30 minutes until golden brown.

I like it extremely. The sourdough gives it some ciabatta gum, the crust is well-done and crispy. Today she went smartly under a thick and scented cheese soup with mushrooms.

spring1
Scarecrow, hello! I have long wanted to make Calvel's sourdough and read Ludmila's blog, but a lot of time has passed and now the link to her blog does not work. Do you know if she deleted her blog? I just remember she wrote about the temperatures at which good bacteria survive and bad bacteria develop. Maybe you have such information?
And another question about malt. Which malt should I use dark or light? Or is it not important?
Scarecrow
Quote: Spring

Scarecrow, hello! I have long wanted to make Calvel's sourdough and read Ludmila's blog, but a lot of time has passed and now the link to her blog does not work. Do you know if she deleted her blog? I just remember that she wrote about the temperatures at which good bacteria survive and bad bacteria develop. Maybe you have such information?
And another question about malt. Which malt should I use dark or light? Or is it not important?

I beg:

file: // localhost / D: / New% 20folder% 20 (2) /mariana_aga/146.html

I took leavened wort. What kind of malt is there - I have no idea, to be honest ...
spring1
Scarecrow, something does not open for me this link ... You need to be registered in LJ to open it?
I found such a link 🔗 but there I can't find the leaven
rit37
Quote: Scarecrow

I do not know if anyone has created a similar theme and whether they have made Kalvelevskaya sourdough.

Here Lyudmila gives a detailed description of the sourdough making.
🔗


I wanted to find a description of Calvel's leaven, but, unfortunately, the link does not work. Are there any data on Lyudmila to search for it? I'll try to search the net for leaven. I have already read somewhere about this leaven.There, it seems, with each new feeding, half of the previous one is thrown into the trash? Isn't it too generous in our poverty? In this respect, I like the kfir leaven from Admin much better. Thank you
Scarecrow
This is how Lyudmila's (mariana-aga) original article about Calvel's leaven in LJ looked like. Without any fixes:

"How to create a thick sourdough for bread dough. Sourdoughs on wheat and rye flour. Recipe of Prof. R. Kalvel.

Translation of an article from English for those who balk and want everything to be in Russian!


***

My friend Eric once asked me how I can create a working leaven of bread in two to three days, because usually books describe a process that takes more than two weeks. Well, listen to my story.

I started baking sourdough bread this spring. The first starter cultures were purchased by me in powder (dried form) from Ed Wood, owner of Sourdough International. Everything was fine until I read Calvel's Taste of Bread book and his articles. Calvel made such an impression on me that I then threw all my exotic starter cultures (which I unknowingly spoiled by keeping in the refrigerator) into the trash can and now I bake on "homemade" ones.

Professor Raymond Calvel was a French baker (he had a university degree in chemistry). He baked bread and taught others how to bake bread for seventy years. Even in captivity during the Second World War, he was assigned to bake bread in a small village for the German troops. The great and wonderful Julia Child learned how to bake bread with Calvel.

Culvel's biography can be read here:


I first tried Calvel's method out of pure curiosity, because he excited me by saying that a working culture of lactic acid bacteria and wild yeast can be created in two and a half days. Before I read Calvel, my experience with starter cultures was more laborious and time consuming with more problems as the starter was reconstituted from a dry form (purchased) or homemade from plain flour and water. Even the sourdoughs from Sourdough International (which I warmly recommend to everyone who wants to taste the amazing aromas of foreign breads - Samarkand flatbreads, French farm breads, Austrian or Finnish black, Palekh white loaf, etc.) required at least five days to activate and absolutely everything every single one passed through the phase of infection with unwanted microflora in the first 2-3 days of their recovery from a dry form. I had to rinse them many times before they flattened out and turned into real liquid bread leavens.

I also tried Calvel's Method of Need, because Calvel says in his book that the microbiota in starter cultures changes if we store them in the refrigerator at temperatures below 10-12C. IBCs do not survive at these temperatures. Oh! All my starters went to the trash! Every single one. I was terribly angry then (so much work was put into those leavens!) And at the same time I felt relief - it's better to know the truth than to live in dark ignorance. I'm happy today. My fermented milk cultures are excellent. The best.


To create a working leaven for bread in two to three days, start with the right kind of bread flour. I created my very first sourdough according to Calvel following a recipe from a book, where it all starts with a mixture of two cups of wheat bread flour (unbleached white, i.e. c. Or 1c. If according to the Russian nomenclature) and two cups of wallpaper rye flour (dark ) moistened with water until a very tough dough is obtained, like dumplings. This dough is mixed with a little salt and malt (in the form of flour from sprouted grains of rye or oats, or in liquid form, like water or syrup). In Russia, malt is known to everyone in the form of kvass concentrate. You can take it.

In grams

300g flour 1s

300g peeled rye flour

360 g water

3 g salt

3 g malt



Knead the dough thoroughly, really knead. Hands. Knead for about five minutes. Let sit for 20 minutes and knead with your hands for another 20 minutes.

The salt will protect the proteins of the wheat flour from the attack of the proteolytic enzymes contained in the flour (i.e., thanks to the salt, the dough starter will not turn into a sticky slurry, but will remain a plump, fluffy dough with pronounced porosity). Protease softens the dough, but if you give it the will and time, then during the first 20 hours of fermentation of the dough, it will corrode the flour gluten so much that there will be a liquid inside the doughball.

Malt is added to improve the amylolytic capacity of flour, i.e. malt helps to convert particles of inedible starch in flour into simple sweet sugar, which microorganisms like lactic acid bacteria and wild yeast readily feed on.

Wheat flour is taken unbleached. In America it is sold under the name "bread" flour. Or you can use unbleached all-purpose flour. In Russia, in my opinion, all flour is unbleached chemically. So take 1c. or in. with .. The main thing is not pastry flour and not pancake flour, but such from which you can make pies.

Rye flour is taken from the French type No. 170. In North America, it is a mixture of 225g gray rye with 75g dark rye. flour. In Russia, take whatever rye flour is, or even hzhan flakes or rye in the form of grain. You will still get sourdough, you'll see!

To increase the production of acetic acid in the sourdough in the first hours of its life, i.e. in order to disinfect it from unwanted microorganisms such as E.coli, mold and other monsters, you can add 25 g of honey to the very first sourdough dough.

In Calvel's recipe for European flours, he indicates 300g of water per 600g of flour, i.e. 50 baking percent. In America, this will be approximately 58-62% of water to flour, that is, for 600 g of flour, take 348-372 g of water.

Well. She described everything. So the process is step by step

1) Make a sourdough from 600 g of a mixture of wheat and rye flour with salt, malt and honey (if you wish). Knead the tough dough in water and leave warm, under a plastic wrap or towel. At 22 hours. I have the warmest place in the kitchen - in the cabinet above the refrigerator. There I have a stable temperature of 27C.

2) 22 hours later, refresh the leaven. Throw half in the trash and mix the other half with fresh flour and water. 300g old sourdough, 2 cups flour (wheat), 180g water, 1.5g salt, 2g malt. Knead properly and leave for 5-7 hours warm at room temperature (about 25-27C). At best, you will see that by the end of this period the leaven will triple in volume. But no, no, it will swell anyway. Let's continue.

3) So, 5-7 hours have passed. It's time to feed the leaven. Throw half in the trash and mix the other half with flour and water. Add no more malt or salt. 300g old sourdough, 2 cups wheat flour, 180g water. Knead and leave for 17 hours at cool room temperature (around 15C) or 7 hours at very warm room temperature (28C). By the end of this period, the leaven will almost quadruple in volume.

4) Well, it's been 48 hours since we first kneaded the leaven. It is necessary to feed it 2-3 more times before putting bread dough on it. Feed every 5-7 hours to make sure that the leaven perfectly raises the dough in volume by 400% in 5-7 hours at room T at 27-28C. These dressings do not need to be done according to the method of 300g old + 300g fresh dough (from two cups of flour and 80g of water). At this stage, it is already possible to drastically reduce the amount of starter with which you work, well, to 50-100 grams, if you like.

Also, starting from this moment, you can create sourdoughs for different types of dough: pure rye (dark or white), peeled wheat, various grains, etc. Just take a piece of old dough starter and feed it with the flour we need for several cycles. future bread dough.

What you can't do is convert the leaven from a thick (like dough for dumplings) to a liquid form (like a pancake dough) until your dense leaven is three full days old and has gone through 4-5 refreshing cycles. This is important so that it has the correct acidity, which protects it from being infected by microorganisms we do not need.

So, two and a half - three days after kneading the first sourdough bun, you have an excellent bread leaven and you can put bread dough on it or create a sourdough for storage.

Notes

This starter can also be created at normal room temperature of 21C. At this temperature, neither LAB nor wild yeast have any advantages, that is, their populations in the dough leaven develop at approximately the same rate. It is very important that the temperature of the starter culture is not higher than 27-28C, because at 27C the number of yeast cells in the dough doubles the fastest - every hour. At higher temperatures - 30-35-40C, the yeast is inhibited and begins to die.

We are all living normal people with our own worries and employment. You don't have to stand next to the sourdough with a stopwatch. The feeding schedule is approximate. Plus or minus an hour or two doesn't matter. In any case, by the end of the third day, the leaven will be ready.

A ready-made sourdough not only knows how to raise the dough 4 times in volume in 6 hours or faster (i.e., in 3 hours, for example, and there are such sourdoughs). It should also have good acidity. The pH of the finished starter culture will be in the range 4.4 - 4.6. If you're interested, measure it with litmus paper.

Sourdough bread does not have to be 100% pure leavened wild yeast and LAB. In sourdough bread dough, you can add baker's yeast in an amount of 0.1-0.2% (i.e. 1.5-3 g of pressed yeast for each liter of water that goes into the dough) at the time of kneading the final bread dough. Such small amounts of baker's yeast will not in any way affect the taste and appearance of sour bread, but they will allow us to shorten the proofing time of finished products. The time of proofing of products with pure sourdough can take up to 5-8 hours.

Illustrations
Gingerbread man of various grains (from several kinds of flour, flax seeds, etc.) It smells like apples
Kalvel's sourdough and bread made with it
Scarecrow
Gingerbread man of white wheat leaven. She smells like a very clean scent of bread.
Kalvel's sourdough and bread made with it
Gingerbread man of sourdough from wallpaper wheat flour. Delicate very pleasant fermented milk smell.
Kalvel's sourdough and bread made with it
A gingerbread man made from light rye flour. It smells like fine wine.
Kalvel's sourdough and bread made with it


To make sure that the starter culture raises the dough well in volume, for example, from 1 cup in volume to 4 cups for 6 hours or less, use a measuring cup
Kalvel's sourdough and bread made with it Kalvel's sourdough and bread made with it
We mark for ourselves the level where she was at the beginning and where she should be by a certain hour.
Kalvel's sourdough and bread made with it

When working with a small amount of sourdough (for example, one tbsp. L.), We track its volume with the help of glasses of water (1 tbsp. L., 3 tbsp. L., Four tbsp. L of water) water will show us the level to which it should grow dough / sourdough

Kalvel's sourdough and bread made with it

Freshly fed sourdough
Kalvel's sourdough and bread made with it

Three to four hours later, the sourdough cap is somewhere between 300-400% increase in volume: from 1 tbsp. l. up to 3-4 st. l
Kalvel's sourdough and bread made with it"
Scarecrow
Quote: rit37

I wanted to find a description of Kalvel's leaven, but, unfortunately, the link does not work. Is there any information about Lyudmila to search for it? I'll try to search the net for leaven. I have already read somewhere about this leaven. There, it seems, with each new feeding, half of the previous one is thrown into the trash? Isn't it too generous in our poverty? In this respect, I like the kfir leaven from Admin much better. Thank you

To the above article by Lyudmila in the first post of this topic, there are her own feedings clarifications. This I asked her additionally and she painted it more precisely.

Yes, half of the mass is thrown into the garbage at the stage of PRODUCING the starter culture. Since exactly this amount of flour is needed and not less (this is due to the amount of wild yeast per unit of flour mass). With the subsequent use of the READY starter culture, its working amount can already be any.
rit37
Quote: Scarecrow

This is how Lyudmila's (mariana-aga) original article about Calvel's leaven in LJ looked like. Without any fixes:

"How to create a thick sourdough for bread dough. Sourdoughs on wheat and rye flour. Recipe of Prof. R. Kalvel.
Scarecrow! Thank you very much for repeating this article. An excellent guide. It's amazing that this sourdough can be baked without yeast. Success
Scarecrow
I haven't shown anything for a long time. This is my second leaven. The first one died quietly and peacefully, being left on vacation ... I cooked up a new one and again took up the bread. Bread rye baked in KhP:

Kalvel's sourdough and bread made with it

Recipe used THISI just counted it under 200g of Calvel's sourdough (there was no more!) And put 0.5 hours for stability. l. yeast. I also threw out dry kvass - I covered the required volume of liquid with beer, diluted sour cream in it.
Scarecrow
And this is a simple white oven bread with pure Calvel sourdough. Made on the basis of Lyudmilin's (mariana-aga) recipe. Simply recalculated for Kalvelevskaya sourdough, which, as you know, has an unequal amount of flour and water.

Kalvel's sourdough and bread made with it Kalvel's sourdough and bread made with it Kalvel's sourdough and bread made with it

340 g ripe sourdough
265gr of water
400g flour
pinch of ascorbic acid
10g salt
1 st. l. vegetable oil

Knead everything except salt and oil (it is advisable to first pour water into the starter and mix well so that at the output you have the most homogeneous structure.
Kalvel's sourdough and bread made with it

And then add flour. Salt and fat are not needed yet, they inhibit the feast of yeast. After mixing for about 30 minutes.
Now add salt and oil, knead again. You can't be lazy here. Let the combine or kneader mix the dough well. You will see how tender it will become. Its "readiness" is visible by eye. But I forgot to take a picture of this stage. Well, okay, I'll show you sometime later.
Let it sit for another 30 minutes. Then mold (when I make two rolls, when one is large. On the photos above it is just one of two small ones), place it in the mold (I have aluminum cauldrons, the lower one is slightly greased with vegetable oil) and let it stand for 2 hours. I send the bread in two cauldrons (one covers the other) to the oven at 40 degrees:
Kalvel's sourdough and bread made with it Kalvel's sourdough and bread made with it

Thanks to the oven, it rises steadily. It looks like a large rug in a cauldron. Ignore the indentation in the center. This bread does not fall off. This is how I always mold. I make them flat and with such a hole. So I filled my hand and every time I forget that I have to at least learn how to do it humanly.

Then cuts are made, smeared with water and in the oven in these two "satellite dishes" at 240 degrees for 25-35 minutes (depending on the size). In the middle of baking, I remove the upper cauldron. All.

I understand that I have not posted super-photos and have not shown stunning professionalism, but it may be useful to someone ...
Scarecrow
I will write some more important things, in my opinion. I won't open America, but suddenly someone doesn't know.

I preheat the oven as much as possible (I have it 260 degrees) in order to get the desired 240. After opening the oven to put the bread there, the temperature inevitably drops, and the bread must be baked from higher to lower, and not vice versa (when you have only will heat up after opening.

I do not warm up the cauldron beforehand, although this is not very correct, since I put it right away in it. The stone or cauldron should be heated as much as possible for the notorious "explosion" of the test. It seems like I can do it. BUT! My cauldron is thin, aluminum, heats up as quickly as possible. With thick-walled, such a number will not work for you. More precisely, it will pass, but the result will be much worse.

Long toiled than making incisions. There are no blades in the house, the knives are too thick. In general, I adapted a clerical knife for cutting paper. It turns out great.

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