Pashka's mother's leaven

Pashka's mother's leaven

Category: Sourdough bread

Ingredients
Rye flour	150 g
Water	125 ml
Kefir	25 ml

Cooking method

• * 1 day. 100 g rye flour, 100 ml water, 1 tsp. sugar, 4 tbsp. l. kefir (I took a store, 3.2% fat). So far the leaven is not 1: 1, but we will correct it on the second day.
  
• * 2 day. We take out the sourdough and feed it 25 g of rye flour (these are just those 4 tbsp. L. Kefir). Now the leaven is 1: 1.
  
• * 3 day. We feed the starter culture 25 g of flour and 25 ml of water. It costs another 4-6 hours and you can bake. Leftovers in the refrigerator for later use.
  

It’s very interesting. Only at once the question is - how long can it be stored in the wardrobe, how to feed it and, in general, how to deal with it further: flowers: You would need to describe in more detail further actions

I am a beginner fermentor, so I have practically no experience. But according to Pashka's mother, this leaven should be treated in the same way as with the eternal one. Indeed, in fact, kefir, introduced on the first day, simply accelerates the growth of lactic acid bacteria, is, as it were, the ignition key. And then we feed her 1: 1 - flour: water. I feed 50g by 50g. Lives in a refrigerator, in a jar under gauze, 100 g of leaven. Before use, I take it out for 4 hours, let it warm up, feed it 50:50, let it stand. Then I use 100 g, and 100 g again for residence.

[Shinjitsu]

Shinjitsu, and how active is this leaven, how does it raise the bread?

Well, those breads that are presented here have risen very well. The rye cap is convex, even. I baked it on an average size. And the wheat in general is a hero. But I did not compare with other leavens.

No yeast added at all?

Sorry, I forgot the link to bread. Here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=139283.0.

No, I added yeast. I was afraid to try without them, the experience is small. But before that she baked such bread without sourdough, only with yeast. Was smaller and less porous.

[Shinjitsu]

Thank you, Shinjitsu.

THANKS! Your sourdough lives for 2 weeks, in the refrigerator, baked bread 5 times during this time, well, it turns out very well.

I was looking for a leaven for myself, settled on yours, it seemed to me easier and more convenient. I tried to grow others, but something didn't work, and yours was successful. Today is your second sourdough bread. The bread was made from whole grain wheat flour, it turned out to be very tasty, I could not stand it, I cut off the crust from the warm and quickly photographed it. But, honestly, I threw a pinch of dry yeast, as it was strange to bake on one leaven. First, the dough on the "Fresh dough" mode is in my HP for 1 hour 21 minutes, then I let the dough stand for another 2 hours, when the bucket rose almost to the edges, I could not stand it and turned on "baking" for 1 hour, during baking the dough did not rise anymore ...

Your sourdough lives in my refrigerator for 3 weeks, it feels great, I bake it every day. I'm happy, thanks for the clear instructions

How much leaven do you put, and how much flour?

this bread "Heroic Bread 5: 1 with leaven" by Shinjitsu
I take the sourdough from the refrigerator, add 50g of rye flour and 50ml of water, in a warm place it costs about 1-2 hours, increases by 2 times, I take 100g. the rest is in the refrigerator.
The bread is at the level with the top of the bucket, but I still add 8 grams of pressed yeast, this is the first time I work with sourdough, I have to take a closer look at it. Bread: the crumb is much denser, not so cottony and soft, if the baking turns out to be even tastier in the oven. I and my family like it.
the link has not yet been inserted

Superb sourdough! And with the "age" it gets better and better. I have been living for about 2.5 months. I bake bread at least once every three days. My Tamagotchi lives in the refrigerator.After I take 100 g, I add rye flour and warm water to it, and I defend it for permanent residence. A couple of hours before baking, I take out, feed with flour and warm water, dilute in the amount of liquid indicated in the recipe. I feed rye flour on both rye and wheat bread. It should be noted that about two weeks ago I slightly "washed" or "updated" it))) I do not know which verb to define ... I used the right amount of sourdough for bread, I always have 100g for all bread ... 30 grams left ... transplanted into a clean jar (before that Tamagotchi lived in one for two months) ... added about 100 g of rye flour and water to a consistency of 15% sour cream ... The leaven became even better ... the smell is very tasty. .. In general, it is not necessary to use scales to determine the amount of flour and water ... you need to feel how much flour and water you need. The sourdough works great. I put it (always 100 g) in all breads - and in a quick wheat one on cheese
and in rye
.
The result is very good.
I reduce the amount of yeast .. until I dared to try without them at all. But I think that an hour and a half sourdough bread with less than a teaspoon of yeast and almost crawling out of the bucket is good! I am very pleased. I will try to lay out recipes for quick wheat bread and cool rye in the near future. There is no time ... horror! But here's enough bread! I have three sons and a husband ... they cannot live without bread from KP! )) Thank you all for your support!!!

The bread was made from whole grain wheat flour, it turned out to be very tasty, I could not stand it, I cut off the crust from the warm and quickly photographed it

I would not only take a picture, but also gobble it up !!! )) Very beautiful and prominent bread !!!

I decided to make such a leaven, only one question - does it need a very warm place or is it enough to keep it at room temperature?

While it was being done, I wrapped it in a warm blanket. And now I keep it in the refrigerator. Before baking, I take it out to stand a little at room temperature.

I made a sourdough according to your recipe, everything worked out. She put the rest of the leaven in the refrigerator, covered it with gauze ... and it deteriorated, covered with mold. She stood for about a month. Maybe she has some special storage conditions, or she needs to be constantly fed ???

[Ne_lipa]

She stood for about a month. Maybe she has some special storage conditions, or she needs to be constantly fed ???

Ne_lipa, but what, the leaven just stood for a month and that's it? And you did not bake on it, and did not feed it ?? Of course, you need to feed, depending on the state of the zkvask, but once a week for sure.

In general, we ask all the questions about starters here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

hello, I made your leaven .... 3 days have passed, but since bread does not need to be made yet, after how many days can it be baked without re-feeding it (cycle)?
and also that nobody uses it? No reviews, what else can you bake on it?

I got your sourdough. She baked bread twice. Once in the oven, it worked out well. And the second in xn on dough, rose badly and not a lot sour. Do you bake in HP without purchased yeast? If so, how?

I also put the dough on the bread today ... I put 50 g of sourdough ... let's see what happens)

I don't know what to answer you.
The author left us back in November, and I do not recognize this as a leaven, what do you want to do with me.
You can get a full-fledged sourdough from this product, but in the form in which it is, it is a mixture for souring bread and nothing more. The author baked several loaves "with this leaven". Each of them contains 8 grams. yeast. Whether it can be called sourdough bread - judge for yourself.
We have kefir starter culture and lactic acid starter culture, which are tested by years and breads. They do not need the addition of yeast.

We have kefir sourdough and lactic acid sourdough

Can I take a spoonful of my sourdough and make a new lactic acid one?

Can I take a spoonful of my sourdough and make a new lactic acid one?

Of course! To bring it to mind, you need to feed it as lactic acid or as "eternal", but at least another two or three days. The sourdough goes through three stages of fermentation. They are all different and smoothly merge into one another. Here, at the end of the first, we were told that she was ready.
You want to bake without adding yeast, right? So a strong assistant is needed. Otherwise, why is she even needed ...
Milky - sour, very strong leaven.

Yes very. I have been achieving results for a long time, but not yet very good. Thank you very much, you are so helpful,

here is my bread with this leaven and yeast of course. BUT LIQUID DOUGH .. THE BREAD HAS BEEN HEAVY (RECIPE HERE TAKEN)


then it needs to be transferred to another leaven or even quit this business)
dough, can it be liquid?
and

And what is the temperature in your refrigerator?

I made such a leaven. Its difference, in my opinion, is that the stage of "stinking" of the sourdough takes place in one day, the next day we have a pleasant smell, and on the third fresh apple sour spirit (Sourdough is 100% rye stink of days 3-4). I did it according to my own flour, achieving a consistency "like market sour cream"). It turned out just 1 glass of starter culture. I fed half with water with hw. flour in equal parts, sourdough and warm water, and flour to "market sour cream" and put in a warm place. Tomorrow I’ll feed it and put it in the refrigerator for accommodation.

From 0.5 glass of sourdough, 1 glass of warm water, 1 tsp of salt, 2 tbsp. l. odorless vegetable oil, a pinch of sugar and about 500 g of flour, I made bread. Mesila 30
minutes by hand, then kneaded after 30 minutes, then into the proofing basket for 3 hours until the volume increased by 1.5 times. Baked in a slow cooker.
I got a small-porous loaf, reminiscent of the bread of the USSR, with a diameter of 20 cm and a height of 7 cm. I shot it with low light, the photo is not so hot, but the porosity of the bread is visible. Not a single gram of commercial yeast, and the sourdough is only 3 days old. I like it.

This is the second bread on the same sourdough, the photo is also evening. The recipe is the same. Baked in the oven at 150 degrees. C, much better than the cartoon.