Kefir starter culture by Admin

[Rustic stove]

Rustic stove

Alexandra is right! You just fermented the dough. I had this when I put a lot !! yeast and active starter culture.
Now I bake without yeast.

[Self-taught baker,]

Self-taught baker,

Tell us about your breads!
Are there any new recipes?

Yesterday I baked a Parisian whole grain, for 3 days I grew the dough on our native kefir sourdough instead of foreign pineapple (posted it in a separate post)

[Self-taught baker,]

Self-taught baker,

Tell us about your breads!
Are there any new recipes?

Yes, I have no special recipes. I use recipes from here, but sometimes I add something of my own (from the section: what is not, then we will replace).
The only thing when I do it with sourdough (I no longer put yeast) I put it on a timer for the night with a preliminary kneading of the bun and its control.

[Rustic stove]

Rustic stove

Alexandra is right! You just fermented the dough. I had this when I put a lot !! yeast and active starter culture.
Now I bake without yeast.

I baked WITHOUT yeast, only with sourdough.

If I understood correctly, you had: 400 gr. flour, 300 yeast and 100 water.
Don't you add flour when kneading? in my opinion flour is not enough?
In this situation of flour (250/150) I have less leaven.
And if 300 starter cultures and 100 water I have somewhere 500-550 gr. flour goes. Sometimes you have to add when mixing.

If I understood correctly, you had: 400 gr. flour, 300 yeast and 100 water.
Don't you add flour when kneading? in my opinion flour is not enough?
In this situation of flour (250/150), I have less leaven.
And if 300 starter cultures and 100 water I have somewhere 500-550 gr. flour goes. Sometimes you have to add when mixing.

Flour-water was just right (apparently, my sourdough is thicker than yours) At the kneading stage, everything was perfect.
Apparently, I just slept for a long time and the leaven had time to raise the dough, and it was empty

Flour-water was just right (apparently, my leaven is thicker than yours)

My leaven when how. Sometimes you need to put it on with a spoon, sometimes I just pour it.
I always feed by eye.)

Admin, take my deep "merci" for kefir sourdough !!!
Today I baked bread on it, without yeast, with whole grain flour!
Honestly, I was worried.
First, young sourdough, second, whole flour
From experience, taty divided the leaven into two parts - wheat and rye, and fed it, however, with old kefir and the corresponding flour. Yes, and translated the consistency of the leaven into a soft dough.

When observing the leaven, she noted the following:
1.intensive growth begins about an hour after feeding
2. After the deposition of the fed sourdough (kneading) in the process of ascent - it "jumps" twice in volume after almost 1 hour

So, I ventured to put bread according to the following recipe:

thick kefir starter dough by eye about 150-200 g (about 1 glass per 250 ml)
warm water 250 ml
vegetable oil 1 tbsp. l.
premium wheat flour 2 cups (cup 240 ml)
1/2 cup whole grain flour
1 tsp salt
1 tbsp. l. Sahara

Having a programmable miracle machine, I made the following program:
heating 0
1 batch 3 min
2 kneading 30 min
first ascent 40 min
warm-up 20 sec
second ascent 60 min
wrinkle 0
third ascent 60 min
baking 55 min

After kneading, greased the dough with milk and sprinkled with sesame seeds.
Two hours later I went to see if the dough had enough time to rise - the result pleased: the dough tripled in volume!
The bread was baked amazingly - the aroma of such bread-bread turned out.
And the finished loaf is just a beauty, nowhere cracked, rosy.
But most of all I was amazed by the taste of bread - absolutely no smell of fermentation is felt, the crumb is airy, fine-pored and the taste .... this is something!
Sourdough bread has a cozy flavor.
In general, now the next step is rye with kefir sourdough ...
Merci again for a wonderful kefir idea !!!

I, finally, again took up kefir sourdough. This time she rose a lot, I put her in the refrigerator, so she got even more, I had to bake bread.
Hell buckwheat:
0.75h l-yeast
2.5 tsp wheat flour
1 tsp - buckwheat flour
2h l. - salt
2 tbsp. l-sugar
2st. l. oil
200g starter culture
100g-kefir
100gr-water
I kneaded the dough on the pizza (the bun was traditional) The dough has risen, the "Baking" mode.
I didn't even have such a flat (like a mirror) top of buckwheat bread, but the taste, smell .... super everything !!!

I fed the sourdough in the refrigerator, and there it went over the edge ... now I sit and think, what else could I make of it?

[Celestine]

Celestine, "I fed the sourdough to the refrigerator, and it went over the edge there ... now I sit and think, what else could I make of it?"

Why feed her after baking. Now bake, otherwise they teased ...
She needs to rest after feeding, at rest in the refrigerator for 5 days.

Why feed her after baking. Now bake, otherwise they teased ...
She needs to rest after feeding, at rest in the refrigerator for 5 days.

So now I'm baking pancakes ... it's me for joy that I started to grow so rapidly (I didn't have this before), so I overfed)))

And all the same yesterday I again put the kefir to sour - today I did it very well, threw in rye flour - and again I wait.
Who will win...

And all the same yesterday I again put the kefir to sour - today I did it very well, threw in rye flour - and again I wait.
Who will win...

I also fought for a long time (I already had a couple of starter cultures, I baked them even without yeast, but there were no violently alive ones, but then I put it on the battery and ... she woke up, now she can't calm down, she has already risen half in the refrigerator

I also fought for a long time (I already had a couple of starter cultures, I baked them even without yeast, but there were no violently alive ones, and then I put it on the battery and ... she woke up, now she can't calm down, she has already risen by half in the refrigerator

Thanks, I moved it to the battery.

Well, and I did it!
I even took a chance and added it to the bun dough - however, I also added yeast, just in case.
The dough turned out to be airy, I stuck buns, they are proofed.
Thanks Admin!

Darnitsky from Fugasca turned out great, but bread only from rye flour, alas ..., the recipe also from Fugasca (Mishkin bread) did not work out for me at all. It looks like a gingerbread, you can't even dream of porosity, but it is tasty, it has become stale quickly. I decided to try to cook KZ, it has been worth it for 2 days, but it looks like a bummer with kefir: it gets old and does not exfoliate, but rather deteriorates (its smell is not very good for me). I really want homemade rye.

Admin, I made a sourdough on wheat flour, today is the second day for her, actually I made a sourdough for baking rye bread, but at home I didn’t get rye flour and made it on wheat flour, tell me, can I use my sourdough for rye bread ???

Admin, I made a sourdough on wheat flour, today is the second day for her, actually I made a sourdough for baking rye bread, but at home I didn’t get rye flour and made it on wheat flour, tell me, can I use my sourdough for rye bread ???

It is possible, but only the quality and color of the bread will depend on the amount of added rye flour. The more rye flour, the denser and darker the bread will be.

[Admin]

Admin Thanks for the quick answer, the sourdough will ripen and I will try to bake with rye

[Kefir starter culture]

Kefir starter culture

The technology for preparing kefir starter culture is as follows:

She took market yogurt as a basis (or ferment milk by herself), left it open (under gauze) on the table for a couple of days until water bubbling and peeling off, and the characteristic smell of sour kefir.

Then I added seeded rye flour to this sourdough in an amount to get liquid sour cream, stir everything well, and leave it on an open table, covering the dishes with gauze for exactly one day. The leavening dough will begin to ferment and peroxide actively, it is not necessary to interfere.

Then (after a day), add rye flour again in an amount to get a dough for pancakes, medium density, stir so that there are no lumps. Cover the dishes with gauze, leave alone, do not stir again until ripe.

Follow the process, I do not recommend going far from the leaven. In a few hours, such active bubbling, hissing and bubbling will begin that the leaven will climb outward, which is called "from all holes."

Please note that neither yeast nor sugar is added to the kefir starter - only fermented kefir and flour.

I added 40 ml for the sample. ready-made sourdough in wheat bread - the result: - a small bun of 350 gr. flour during baking increased to the size of the Hitachi oven bucket.
She wanted to leave the sourdough until the next day, but this behavior made her start baking rye bread in the first hour of the night. The sourdough was too active even in the refrigerator. I did not regret the results of baking wheat and rye bread on kefir sourdough, the result was decent.
This sourdough can be made with both wheat and rye flour. I made it on rye flour, which I added to both wheat and rye bread.
This is my first experience with kefir sourdough. Kefir starter culture creates a favorable fermented milk environment that rye dough needs. Whether the starter culture will work in the dough without adding yeast - I don't know. It is unlikely in rye dough, since a bread machine needs an alliance of lactic acid bacteria (sourdough) and yeast.
Nevertheless, the result from the use of kefir starter culture is good and deserves attention.

Experiments continue, part of the starter is in the refrigerator for further renewal and feeding with flour and milk, the older the starter, the better it is. I'll tell you what will happen next.

Good loaves to all!

P. S. You will make kefir sourdough, immediately take a large dish, the sourdough runs well and quickly.

Due to the nature of my work, I often traveled to eastern countries. There, bread is baked in the so-called tamdyrah ovens. Previously, they only used sourdough, a kind of sour dough. But people no longer remember the recipe, since now they also use yeast. I remember the dough was plump. They stirred half of the dough in water, like yeast, and made a dough for baking churek according to the principle of yeast. the second part was also diluted in a small amount of water and kneaded steeper for the next baking. Nick had such a thick self-assembled tablecloth made of waterproof fabric (I have not even seen such a fabric in modern stores), on it they dominated the dough and stored the sourdough in a large amount of flour there. There were no refrigerators in the mountains, but the dough did not spoil.
The bread turned out to be very tasty and incomparable, imagine it was baked not on gas (there is no gas there either), but on wood (even tea tastes differently on wood).
So maybe someone knows people from Uzbekistan, I know for sure that such bread was also made there before. Not all auls had gas and a refrigerator, maybe they still remember this recipe. Like honey. I can say that no one was poisoned in such villages, people in the mountains from nature. products were considered centenarians. They added cottage cheese to the bread, which they received from yogurt, placed in a canvas bag from which buttermilk flowed. They added this buttermilk to the dough instead of water, and also washed their hair (if anyone was interested) so that the hair would grow strong and thick, which was clear.
Unsubscribed, but just in case, what if. Many people are advised to eat yeast-free bread, in stores it costs almost * 80 rubles, you have to buy 3-4 rubles per family, it is a little expensive.

Maybe someone has already advised in this thread, I have not read it all, so sorry in advance, but I want to advise you to take for sourdough homemade kefir... I don't know how and from what yogurt is made for sale, maybe some yogurt is of poor quality, but your own, homemade yogurt is certainly very healthy and tasty. To prepare it, you need milk, preferably in general, rustic, if anyone has such an opportunity, then it's just wonderful! In principle, in the Moscow region, they say, even in Moscow, you can find it, and even more so in the vicinity of other cities.In the most extreme case, you can buy milk in plastic bags, not powdered (I sometimes buy maple milk), which turns sour in 1-3 days, no longer. And the second thing we need is a milk fungus. An employee at work gave it to me. But they say you can buy it at the pharmacy. We put the fungus in milk and in a day or three we get an excellent kefir saturated with useful lactic acid bacteria. You just need to remove the fungus (it usually floats on the surface) and stir the whey and thick contents into a homogeneous mass with a whisk. You can add this whey to the dough for a place of water, and leave the thick contents (I do not know how it is called correctly) on the cottage cheese. With the help of such kefir, you can prepare not only a healthy ferment, but if you drink it regularly, it is very good to improve the intestinal microflora and to establish the work of the entire gastrointestinal tract. I highly recommend everyone

spring I also use my kefir for myself and feed them my leavens.

spring I also use my kefir for myself and feed them my leavens.

Oh, how great! Welcome everyone to our ranks!

Oh, how great! Welcome everyone to our ranks!

For lovers of homemade kefir, there is a special. branch Yoghurt - called.

For lovers of homemade kefir, there is a special. branch Yoghurt - called.

Wow, there are 51 pages I better deal with the bread for now

Good night everyone and call the night owl :) After returning from vacation, the first thing I decided to do was experiment with Admin's kefir sourdough. Yesterday tea at 16 put it on 150 ml of kefir, which was forgotten in the refrigerator before leaving. By the evening, she raised her to the 300 ml mark, then to 400 ml, at 4 pm I feed her with half a glass of old kefir and 4 tbsp. l. rye flour. Now she has reached the level of 1L., And the time is one in the morning! What to do with it? The stove on it is probably not yet possible, is it very young? Stir and pour into a 2 liter jar, let him walk further? Put it in the refrigerator? From recipes for KZ I found only slightly acidic wheat and wheat-rye-buckwheat, both from Admin. There is no buckwheat flour in the house and is not expected, but black bread is needed. People! Throw a verified reference to the KZ of black bread, please, or give advice, maybe it’s not worth baking on it at all, let it mature? :) Oh sorry Admin is not online

People! Throw a verified reference to the KZ of black bread, please, or give advice, maybe it’s not worth baking on it at all, let it mature? :) Oh sorry Admin is not online

Admin online

The leaven is very young, it is better not to bake on it, soak all three dressings.

Look here in pictures:
Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3394.0

Now I would put it in the refrigerator for the night, it will stop growing. Let it ferment well, feed it three times a day. After the third feeding after 6-8 hours (but no later than 12 hours after feeding), start baking bread.

I can give only my own bread, from what I myself make with sourdough:

Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3470.new#new

Try this, it turned out good bread, delicious. And then decide for yourself what you prefer.

Thank you, Admin! :) I did just that (not knowing what to do), put the leaven in the refrigerator. During the night, it dropped to the 500ml mark, became not bubbly, but rather dense, but the smell is sour-yeast, pleasant. Now I got it on the table, let it warm up, I will feed it. I'm afraid of your bread recipe, it's for the oven, but I just have a workshop on a bread maker and I don't have any form and dry kvass (there is liquid leavened wort). And my son brought me from St. Petersburg Glofa extract, panifarin, agram and regencolor. The company gave four printouts to these additives, in which, including recipes for bread, for example Sergeevsky. I stare at them and, even for the sake of interest, I cannot figure it out. What can you say?
RECIPE:
peeled rye flour 70.0-30.0
wheat flour sun, 1 s 30.0-70.0
starter culture (dry or liquid) 1.5
pressed yeast 2.0
salt 1.8
regencolor 1.0
water 65.0-67.0
or here, MARIINSKY:

peeled rye flour 70.0-30.0
wheat flour sun, 1 s 30.0-70.0
pressed yeast 2.0
salt 1.7
agram of convenience
glofa extract 3.0
sugar 6.0
raisins 5.0
coriander 1.0
water 60-70

what numbers? percentage of flour, grams? per 100 gr. flour - 70 water? Just wondering, they gave me the papers, so for some reason it is needed

RECIPE:
peeled rye flour 70.0-30.0
wheat flour sun, 1 s 30.0-70.0
starter culture (dry or liquid) 1.5
pressed yeast 2.0
salt 1.8
regencolor 1.0
water 65.0-67.0
what numbers? percentage of flour, grams? per 100 gr. flour - 70 water? Just wondering, they gave me the papers, so for some reason it is needed

For example this recipe.

The figures are the consumption of products per 100 kg. flour a bookmark for the industries of bread production, apparently stripped from the recipe in accordance with GOST, but they did not transfer to an ordinary loaf.
Divide the entire amount by 100 to get the amount per kg. bread, then 2 more and get 500 grams of flour. when in doubt,. stick to the amount shown here:

The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

70-30 and 30-70 shows how you can change the amount of flour within the recipe.
If rye flour is 70, then wheat flour is needed 30 (total 100), the more rye flour, the darker and heavier the bread will turn out, for you now it is risky, because rye was not baked before, and such bread is not for everybody.

There are enough recipes for sourdough rye in a bread maker on the site, first try to take an already tested bread recipe, there will be someone for advice to ask.

65-67 is the moisture content of the bread and the amount of water. But in the industry. its own laws and proportions of water, this will not work for you for a bread machine, it will work if you bake in the oven.

Focus on our bun of wheat or rye bread.
If you bake bread with a ratio of 70 wheat flour - 30 rye flour, then the bun can be left as on wheat bread. The more rye flour, the more difficult it is to observe the bun, there are their own laws for a bread machine.

You have time, collect information on bread recipes and products, get ready.

Good luck, everything will work out!

Admin, thanks for the answers and clarifications! I tried adding sourdough to rye bread according to a recipe that I had already tried - I did not see the difference in size and roof, but I liked the taste more. And today I began to bake white bread with sausage and onions according to this recipe: yeast-2 tsp, flour-500g. water-300ml. salt 2 tsp sugar 2 tbsp. l. olive oil 3 tbsp l. 1 large fried onion 2 tbsp. l. raw smoked sausage. I thought and added 2 tbsp. l. powdered milk and 3 tbsp. l. with a heap of sourdough, although I have it rye, but I decided that it makes sense to try. Baking in normal mode. It turned out a monster-I have a Panasonic 255, 500 gr. flour is a medium size. The loaf has risen to the roof and probably would have gone up further, but it rested and even crumpled a lot, baked to the lid. The edges are flushed, and the center of the roof (which has rested) is pale. The bread is porous-porous, airy-airy, tasty-delicious. Since I have not tried this recipe before, I sit and toil in conjectures: did the leaven really raise it like that? Maybe try it too, but without the leaven to determine? And how to calculate the golden mean so that it is not only tasty, but also beautiful? 3 spoons is that much? or it was necessary to reduce the amount of yeast accordingly, but how much? Intuitively, I believe that this is established only by experience. And my sourdough does not run away much, after feeding it only increases by 200-300 ml, but the whole small-bubble, in my opinion, even ferments slightly in the refrigerator. Thank you!

happy for you

Experiment and search for your bread, bake and eat for health

Here he is. This is from 500 gr. flour, height 21 cm: the top is browned on the grill in the oven. and toh little fell from resting on the roof, so pale was

The first experience was a success, the handsome man even turned out

I am now engaged in "eternal leaven" (m. Rye + water), I have already gone through the second circle. I put kefir to age, I want to make it on kefir. I have already read everything I can for sourdough, but I still have questions ...
Baked rye bread 2 times, it really raises well, albeit with yeast. Today is the 3rd day - I will bake either tonight or in the morning.
Tell me - can't you take a sourdough for baking when it is resting? Because it does not always coincide with time (when the leaven is ripe and you need to bake)
And what is the minimum amount of flour you can take for feeding? Because it is offered where 100g, where 200g, somewhere read 60g.?
And another question - if you freeze it (you can read it) - then you defrost it and again in a circle for 3 days? With her, everything is fine after freezing. I would just come in handy, since I'm going on vacation and I'm sorry if it gets spoiled
thanks for the answer

[sourdough is sour dough]

I am now engaged in "eternal leaven" (m. Rye + water), I have already gone through the second circle. I put kefir to age, I want to make it on kefir. I have already read everything I can for sourdough, but I still have questions ...
Baked rye bread 2 times, it really raises well, albeit with yeast. Today is the 3rd day - I will bake either tonight or in the morning.
Tell me - can't you take a sourdough for baking when it is resting? Because it does not always coincide with time (when the leaven is ripe and you need to bake)
And what is the minimum amount of flour you can take for feeding? Because it is offered where 100g, where 200g, somewhere read 60g.?
And another question - if you freeze it (you can read it) - then you defrost it and again in a circle for 3 days? With her, everything is fine after freezing. I would just come in handy, since I'm going on vacation and I'm sorry if it gets spoiled
thanks for the answer

No need to clone questions by topic.

I deal mainly with Lactic acid sourdough. The answers to your questions are in the topics:

Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3394.0

ZAKVASKI - in questions and answers
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3704.new#new

When and how to take sourdough, your own experience and the taste of the finished bread will help you. I prefer to feed her 3 times.
I remind you that sourdough is sour dough, and this is achieved only then the leaven is well peroxidized. I have written about this many times, including in the uterine leaven.

You can have 2 servings of sourdough - one rests, bake bread from the other, and so on.

For the amount of flour used in the sourdough, read in the topics MK-sourdough and in the Uterine leaven.

I read that the leaven can be frozen, but the reviews are absolutely contradictory, I personally have not tried it. My sourdough rested for almost a month - it remained alive and after a few additional dressings restored its activity.

Good luck!

Please tell me, when you bake bread, is it necessary to add yeast when using sourdough, or can you even refuse it? And is there a difference between wheat and rye leaven and what is it?

Please tell me, when you bake bread, is it necessary to add yeast when using sourdough, or can you even refuse it? And is there a difference between wheat and rye leaven and what is it?

If the bread is long fermented, then you can do without yeast, or put them in 3-4 times less. Such bread is baked by Alexandra.

There are no special differences in the method of fermentation and care and use of wheat and rye ferments.
Rye sourdough is stronger and is used for baking rye bread. You can put it in white bread, but a little differently it will turn into wheat-rye. With rye sourdough, even a little white bread has a grayish tint. But both bread tastes great

See here:
Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3394.0

Luca's "eternal leaven"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=41.0

Self-leavening bread from Jamie Oliver (Gypsy)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1310.0

ZAKVASKI - in questions and answers
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3704.new#new

[Admin]

Admin Thank you so much for the recipe for kefir sourdough. I made it (suffered a little), now I add it to all yeast dough. Bread becomes fluffier when baked. And the pizza also came out more magnificent. I am very pleased with this result. Thanks again!!!

Bake and eat bread for health

[GO TO THE TOPIC:]

GO TO THE TOPIC:

Lactic Sour Starter from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3394.0

Development of the topic Kefir starter culture with pictures in the next topic.

WELCOME!

Recently, the scales were covered ... weight up to 100 g was perceived as zero. And at that moment I weighed the bran And I was not yet aware that small objects they no longer see point-blank How much bran swelled there, it's hard to say now Presumably, about 150 g per 360 g of flour (I realized this later), and at that moment I continued to fill up and fill up, wonder and fill up again, until the scales finally showed the desired 40g The bread after baking was, of course, denser than usual, but the height lacked only about 1.5 cm to end of the bucket. But what was my surprise when I realized what really happened. And how did this bread even manage to rise?
and besides the bran, I added only 5 tbsp to it that time. l. kefir sourdough, straight from the refrigerator and without top dressing. And here is the result. On her shoulders, she endured a shock dose of bran.
Kefir sourdough - great power

[Like this]

Like this

But nevertheless, let's get this topic LET'S CLOSE and follow the link:

Lactic Sour Starter from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3394.0

WAITING FOR YOU THERE!

Thanks Admin! Now I have one more "animal" (my husband calls the sourdough that way because it is alive). It is very gluttonous with me. He behaves well in the refrigerator, but on the table he runs away all the time and wanders very actively. Now I put it in all breads (except for muffins)

Bake good bread and eat well!

I got kefir sourdough !!! True, only from the third time. But now it has increased threefold. And bubbles, as they wrote here.

Yesterday I thought about where to use it and baked a simple wheat bread. On 700 grams, I put 200 ml of whey (from boiled cottage cheese) and 200 ml of starter culture. Flour - Makfa (I heard that she needs more water). The bread is beautiful, but ... sour and ... a little moist inside. The dome is very convex (but cracked). In addition to the leaven, I put tsp. yeast.

Advise how many ingredients to replay.

I really want to learn how to make bread without yeast.

Admin, can you mix kefir with sour cream for sourdough?

Admin, can you mix kefir with sour cream for sourdough?

Can be mixed with sour cream, whey, yogurt and other fermented milk products. The best option is when all products have already "expired" shelf life, that is, they have acidified well, then the leaven will not have a sour taste

Admin!
I read the whole topic, but still did not understand. I made myself a kefir starter. It seems that everything worked out (certainly not the first time). And she rose well. I put it in the refrigerator. Seven days later I took it out (the day before yesterday), waited for an hour, added 100 ml of kefir and 100 g to 300 ml of starter culture. rye flour, waited three hours, but she did not want to get up. I put it in the refrigerator. Yesterday is the same. Well, it does not rise, and that's it. She did not put it in the refrigerator. Left on the table overnight. In the morning I looked: she got up, but not evenly (maybe already partially fell off). I put it in the refrigerator and went to work. What am I to do with her now? Feed tonight or pour it out and start over?

Hairpin do not put the leaven in the refrigerator, feed it and leave it on the table until the next feeding, and if the leaven tries to escape, then you can put it in the refrigerator.

Alas, I'm already at work. She cannot escape (takes only 20% of the pan). I read about the escaped leaven. I will try to feed today for the last time, and I will put bread on the timer and dough for pancakes.
It will be, what will be!