Rye sourdough according to the Sarychev method

This is a rye sourdough of spontaneous fermentation, I grew it according to an accurate and detailed description from Lyuda, in detail here:

And tell me, please, does not the bread turn out sour with this leaven?

[Angela Leonidovna]

And tell me, please, does not the bread turn out sour with this leaven?

Hello, Angela Leonidovna!
This sourdough produces very tasty rye bread, exactly as sour as rye should be. This leaven has been living with me since the summer, I have already converted it into white wheat and whole wheat, it works perfectly. And how sour the bread is depends on how you feed it and on the fermentation time of the dough.
Now I only make rye on it, for him I started it.

I'm already confused with all the leavens. How to feed and store this leaven? Please tell me.

[🔗]

Hi Angela! (Can I call you that?)
I understand you, I myself was in this state when I started doing all this. There is so much information here on the forum, very valuable, but often contradictory. You start doing this, and that, and you want to do something else ... It's easy to get lost here. ...
My first advice: choose one thing, one starter, work with it until you get it. It can take time, with leaven you need patience, but then good bread begins to turn out.
I had a few sourdoughs, a couple of times I took sourdoughs from bakeries, and then decided to start my own. I didn't get the grape ferment, even though the grapes were straight from the bush. At first she wandered violently, and then fell asleep forever. The same with potato. Maybe because in our summer it is never lower than 30 degrees, but for them you need 22-23. And then I read on Luda's website about Sarychev's leaven. For her, just 30 * is the very thing, and nothing is needed except flour and water. I waited for July and did it exactly as Lyudmila described it, and everything worked out. I only bake bread on weekends, like the majority of the working people. Therefore, I have no other choice but to store the leaven in the refrigerator for the entire working week, remove it the day before baking, feed it a couple of times, and then bake the bread. I keep it in liquid form, 2 parts of water and 1 part of flour, so it is better preserved. All this is described by Lyudmila here: 🔗... But if you want, I will tell you how and what I do.
Ira

But if you want, I will tell you how and what I do.

Hi Ira! Of course you can. I am very grateful to you for your help. And if it's not difficult to write, how are you doing?

Good evening Angela!
I wrote above how to make leaven, I will tell you how I feed and store it. Any leaven can be stored this way, not just this one.
I have sourdough on rye wallpaper flour. I feed her with the same flour and water 1: 1.
Example: after I took as much for the bread as I need, I have 30 g of leaven left. I want to bake another bread, and I need 120 g of leaven for it. And another 20-30 g should remain to feed and store it further. That is, I take my 30 and add 60 g of water and 60 g of flour to them. First - warm water, mix well, even beat with a fork, then there flour, mix, you get such a porridge. Put it in a warm place for 3.5 - 4 hours. I put it in the microwave with a mug of boiling water. During this time, she rises well.
Then, take 120 g for bread, 30 g are left. You don't want to bake anymore, but want to put it in the refrigerator for storage. Lyudmila writes that it is best to store the leaven in liquid form: 2 parts water + 1 teaspoon flour. You take these 30 g of freshly fed and freshly fermented sourdough, add half of this amount of cold water, 15 g, mix well, sprinkle with flour (1-2 tsp.l.), cover and refrigerate. I store the starter culture for up to 5 days in the h-ka door, then it must be taken out and fed.
After you take it out of the refrigerator, you need to feed it. We have 45 g of sourdough (a little more, a couple more teaspoons of flour on top, but I don't count that).
This leaven contains 15 g of flour + 30 g of water. To get a 1: 1 sourdough, you need to add 15 g of warm water and 30 g of flour. First - water, stir, then flour. it turned out 45 + 45 = 90 g of leaven 1: 1. We put in a warm place for 3.5 - 4 hours. To make the starter active, I feed it again later:
You have 90 g of leaven, we feed it with the same amount, that is, 45 g of water and 45 g of flour. Put in a warm place for 3.5 - 4 hours. After this time, you have 90 + 90 = 180 grams of active leaven.
It may look a little confusing, but it is not. Once you get started, you'll quickly figure it out.
If anything, ask.
Ira

Many thanks!!!

Hello! And how much should you put this sourdough instead of yeast? How to determine the ratio of flour and leaven? How many sourdoughs I have not made, but I cannot adapt them to a bread maker, bricks are obtained I bake bread according to standard recipes from a book on a bread maker, but I really want to bake bread without yeast!

[Yalo83]

Hello! And how much should you put this sourdough instead of yeast? How to determine the ratio of flour and leaven? How many sourdoughs I have not made, but I cannot adapt them to a bread maker, bricks are obtained I bake bread according to standard recipes from a book on a bread maker, but I really want to bake bread without yeast!

Hello, Yalo83!
Your question is not so easy to answer in one post. When I started baking bread with different leavens, more than three years ago, too many things did not work! And I tried different leavens, and took them in the bakery, and made them myself ... And threw away the bread, it used to be. But gradually everything began to work out. There is a lot to learn here on the forum. And then there are two great bread sites, this one: 🔗, and this one: 🔗... Come in, read it for sure.
I will try to help you as much as I can. Firstly, I would not start with sourdough bread only. This requires a very active and stable starter culture, and one must be very good at handling it. It is better to take a recipe that contains both leaven and yeast. I still bake this kind of bread. If you want to try replacing some of the yeast in your recipes with sourdough, then, in my experience, 1/2 tsp. dry yeast = 1/2 cup active starter culture 50% moisture (i.e. where water and flour are 1: 1). But it's better to use ready-made, proven recipes. Are you interested in white? Rye? Mixed? Do you see how difficult it is to answer your question on one leg?
Write in more detail what kind of bread you want to bake, and we'll see together.

Hello kisuri! Thanks for the answer! It's just that I am very worried about the harm of yeast and that I am feeding my family with yeast bread. Just what's the point in terms of the benefits of sourdough with yeast ?! Or sourdough with yeast and just some yeast is there a difference? I'm interested in both white and rye and mixed. But for a start, at least one kind of course, learn how to do it ... I tried according to recipes from this site, but either the starter cultures are not the right ones for me, or I did something wrong .. How long does sourdough bread need to stand in a bread maker?

[Yalo83]

Good morning, Yalo83 !
I believe that there is nothing so terrible in yeast, sourdough is also yeast. If we replace some of the yeast with sourdough, much less of it remains in the recipe. Most of the recipes I bake are no more than 1/2 teaspoon! For a whole lot of bread!
I'm running away to work now, I'll be back late, but I'll try to answer your questions in more detail - that's all I know myself. And don't worry, this is really harmful.
My name is Ira.

[Yalo83]

Good evening, Yalo83!
Excuse me for such a long break, there was not a minute, really!
If you really want to bake bread on ONLY sourdough, without yeast, then here on the forum there are a lot of such recipes, but you must bear in mind that baking bread only with sourdough is not easy, and usually it does not work right away. I tried for a couple of years, it worked, it didn’t work. Sometimes such freaks came out. If you have already tried several recipes on the forum, and you didn’t succeed, try this one:
🔗... I got this one, and it doesn't have any yeast at all. The simplest, elementary rye bread.
Personally, I bake this one all the time, Chuchelkin:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65501.0.
There is very little yeast, but this greatly reduces the proofing time. This is the one in my photo.
Good luck!

Good afternoon, Ira!
I see that you have not been here for more than a year, but suddenly it will turn out to communicate - how is your leaven doing, or is it not eternal (I mean the time of its life, and not the type of leaven)?

Good afternoon, Ira!
I see that you have not been here for more than a year, but suddenly it will turn out to communicate - how is your leaven doing, or is it not eternal (I mean the time of its life, and not the type of leaven)?

Hi Valeria!
Yes, somehow they did not write on this topic, I did not appear. I will be happy to talk to you. Will you go?
Now about the leaven. There are different approaches to the "eternity" of leaven. I read that German bakers, for example, have been passing on sourdough from generation to generation for 500 years. And the French start a new one every six months. And this is in bakeries, where leaven is used all the time and is not stored in the refrigerator.
I bake sourdough bread once or twice a week, on weekends. The rest of the time she sleeps in my refrigerator. Now, after I tasted several sourdoughs - both my own and took them in bakeries - I believe that after six months of such a life, all sourdoughs become similar to each other, mostly wild yeast remains in them, the rest is "cooled". Why did I decide that? And they get the same "wine" smell, and they work the same way.
Therefore, now I have been using the simplest semi-finished product from Viki for a year already. Once every six months, usually before we leave, I use it completely, and then I start a new one. It takes three days, simple and without waste, practically. It works fine.

I also bake rye bread with sourdough, very similar in description to this one, a friend raised it and gave it to us, since then (I have it for 3 months) I bake bread on it 2 times a week. I pour a cup of sourdough into the bread and on the same day I add 100 grams of rye flour with 100 grams to the jar with the main sourdough. warm water. Probably a month I could not get used to it and the bread turned out, then no. Now TTT does not jinx it, I have selected the right proportions for myself and the bread is delicious. Yesterday, when kneading the dough, I added half a spoon of a small (from HP) dry fast yeast, the bread turned out to be just very good, I will try to do this a few more times, if the result is the same, then I will leave this recipe for myself forever.
this is my first sourdough loaf, of course not ice, but the bread was not bad

Hello namesake!
The bread is great! It's good that you got the right proportion with yeast. Nice to see the cut.

Hey! If I get the next bread, I will definitely take a photo of the cut. And this first one was like this
not very uniform holes, and I also cut it hot, I could not stand it until it ripened completely. Now the bread structure is completely different.

Hi, Irochka!
Your bread in the cut already looks quite good. (Oops, something emoticons do not want to be put. Well, what can I do, I will without them. I hope this is temporary).
For several years now I have been baking sourdough rye bread once or twice a week. In the beginning, I lived on rye and on ordinary white flour. But over time, I realized that I strongly dislike the sourness in wheat bread, and with sourdough it cannot be avoided. Now I bake wheat bread on yeast dough, on old dough, etc. There are a million recipes on the forum. And rye - always leavened. By the way, before I also took from friends, in bakeries, but now I don’t bother at all, I make a semi-finished product from Viki. It is simple, requires a minimum of effort and products. It works fine.
The main thing is to try all the time, to fill your hand and everything will work out !!!

Irish I can be on YOU ... I also manage to bake rye bread 2 times a week, and I feed the sourdough on those days when I bake, today my sourdough has gone badly, I had to put it in the refrigerator, and so it is worth a jar on the shelf in the closet.

Of course, on you!
Nope, I can't be on the shelf in the closet. I only bake on weekends, there is no time on weekdays. I take it out in a day and feed it a couple of times, and then put the dough overnight. And if it stays with me for 5 days not in the refrigerator without feeding, it will turn into jelly ..., and in the summer with us ...! We even keep sourdough in the refrigerator in bakeries. Although, of course, it is much better quality if you do not keep it in the h-ke. How do you manage?

I don't even know how, I order her not to go for a walk ...

If only she would continue to obey!

Hello!
I tried to remove the leaven, but nothing happened. I took out about 7 days. The gingerbread man stopped bursting altogether. And there was no question of making the leaven liquid at all. What could be the reason? I want to try to make the sourdough one more time and avoid mistakes.