Scarecrow
Added yeast - it will rise. Nothing wrong. Your starter culture will still give a certain flavor and charm to the crumb. Although she did not manage to lift.
rye grain
I really hope !!! :)))))
rye grain
Wow, you got up !!!! :))) even three times !!! Probably, the sourdough still works, because there is only a tiny pinch of yeast for such a volume of flour! Yes!!!!! I added 25 grams of rye !!! 550 wheat + 25 rye!
Scarecrow
rye grain,

Do not overexpose in proofing! Blown away in the oven.
rye grain
Thanks for the advice!!! He stood with me for 3 hours, then formed it, stuffed it into the bowl (oh, it's time to get the basket: ((), I'll hold it two more and - go ahead !!!
rye grain
Urrrrrrrraaaaaaa !!!!!! Released!!!!!!! awesome view !!! The truth is a little "Negro", oven this stupid, otvleklks a minute and Doom: ((((but turned out !!!!!! !!!!! freezes !!!!!!! what a shame-not ship photo Tablet computers and it would show (((((THANKS !!!!!!!!!
rye grain
Peter Reinhart's basic starter

Maybe it turned out to insert :)))
marina-asti
rye grain, what a beauty!
Scarecrow
rye grain,
Ooooooooo !!!)))
rye grain
Thank you my dear!!!!!!!!!!!!
Igch
Something my starter turned out to be such a cool kolobok. Will it really pull, rise?
Nadezhda555
I baked this bread today. This is my second experience with sourdough bread. The first one failed, but this one turned out to be good.




Katerina.K
Thanks for the recipe! Delicious bread turned out. The shape of mine is a little pumped up .. but this is because I distribute the bread in dyurshlak, poorly sprinkled it with flour and the bread stuck. When I laid it out for baking, the bread lost its shape. Wheat sourdough for c. with flour. Used flour c. s and first grade.
Peter Reinhart's basic starter
Peter Reinhart's basic starter
Peter Reinhart's basic starter
Sorry for the weirdly exposed photos. I can't do anything else from the phone.

Scarecrow
Katerina. TO,

Even for stuck, he rose very decently! Congratulations on the great bread!
Velvet
Good day everyone. I am new to bakery. Please check the correctness of my train of thought.
It is required to recalculate the recipe for a ferment of 50% moisture.
Let's say for a starter I need to take:
70 gr. starter cultures 100% moisture
78 gr. wheat flour
36 grams of water
The total water content in the starter will be 113 g, flour 71 g.

I have a ferment of 50% moisture (like Levito Madre).
If I take 70 g of such a starter for a starter, then, given the total content of water and flour in the starter, 90 g of water and 24 g of flour must be added to it.

If I take 100 g of such a starter for a starter, then I need to add 80 g of water and 5 g of flour.

Or I take 106 grams of such a leaven and 78 grams of water.
Velvet
I got this kind of bread in a bread maker. Levito madre sourdough on banana, 2 weeks old.

Peter Reinhart's basic starter

Peter Reinhart's basic starter

Kneading 0.6 from the recipe. Proofing after placing in a bucket was 2 hours, rose 2 times. The crust is medium.
Velvet
The previous bread lacked flavor and was acidic. Maybe the leaven is not yet very ripe, although it raises the bread well.
This time I replaced some of the water with milk, added a bit of yeast, sugar and vegetable oil. Probably, this is a different recipe turned out ...
Well, the oven (for the first time in this form it was baked, it was very interesting what would happen).

Peter Reinhart's basic starter

Peter Reinhart's basic starter
Scarecrow
Velvet,

Sourdoughs still give acidity, I can smell it too, for the life of me. Therefore, I also like to use yeast to stabilize and speed up the process. It's not even about time, but about the fact that the long work of the leaven leads to an increase in acidity.
Velvet
Quote: Scarecrow
acidity, I can smell it too, for the life of me.
Here, and I will taste the milk, and I can feel that it will turn sour tomorrow or the day after tomorrow.
The thought begins to creep in that leavened bread is not mine.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers