Vendemiya sourdough from dough on grape must

[Bread on grape must]

Vendemiya sourdough from dough on grape must

Category: Sourdough bread

Ingredients
dark grapes (organic)	1 kg
DOUGH:
Whole grain wheat flour	300 g
Wheat flour	200-300 gr
Grape must	250 ml
Water	100 ml
Salt	12 g

Cooking method

• Although to separate the preparation of this leaven from the preparation Bread on grape must impossible, but you have to repeat yourself, because you don't want this quick and tasty leaven to get lost among bread recipes.
• I want to say right away that from grape leaven from Ainposted on our forum Baker, this leaven has a ripening period: it takes 14 days for Ain to grow and strengthen the leaven, and here on the 4th day you bake bread on grape must, and from the left piece of dough you grow the leaven. And after 3 days you bake regular white (or non-white) bread.
• In total - 7 days, and even along the way you will bake and taste (I can't find another word!) The fragrant pink festive bread, which Italians bake only at Vendemmii (Vendemia) - the time of grape harvest.
• 
• So, we start preparing:
• We take 1 kg of dark grapes, and crush the berries with our hands directly in a jar, 2 or 3 liters.
• (By no means mine - on the skins of grapes and several other berries, suitable for making sourdoughs, natural yeast lives - you will wash it off and you will have to wait a long time for the yeast to "land" from the air, and the wort may over-acidify during this time ... I bought grapes from a friend of mine: a local small "Isabella", as you need to be sure that the berries were not sprayed - if you explain why you need it, a normal person will not deceive).
• I imagined how the Italians crumple berries in wine vats, and did not even remove the berries from the branches.
• (I have already made wort and baked this Vendemic bread twice: everything worked out, which means everything is correct).
• We leave the crushed grape mass in a jar, covered with double gauze, in a warm place for four days - for fermentation.
• (I put it on the refrigerator - closer to the heat because of the back wall of the refrigerator, t = 24-25 C)
• I don't know if it was necessary to stir - I did it once a day so that the yeast from the berries and from the air was evenly distributed in the mass).
• We filter the fermented wort and use it as a leaven.
• (Knowing that leaven does not like metal dishes, I filtered it through my mother's old sieve with a plastic mesh).
• And now we knead the bread dough from the listed ingredients.
• 1. The kneading is usual, it couldn't be simpler: warm water + wort + flour + at the end of kneading salt, previously diluted in 2 tbsp. l. wort. We mix the flour gradually, choosing the desired density.
• It is better to knead the dough if it is soft, very soft - it rises more easily.
• Here is such a beautiful dark pink dough:
• 
• 2. Leave the dough in a tightly closed bowl-saucepan (not metal!) In a warm place for proofing for 12 hours (I still have the same place on the fridge)
• At stage 3 - after a 12-hour proofing of the dough, pinch off a piece weighing 100-150 grams. and close it in a container that was prepared in advance for the living of the leaven. For several hours, a piece of dough is quite viable without feeding, and when you are free, feed it in a 1: 1: 1 ratio, that is, 100 g of dough + 100 g of warm water + 100 g of flour.
• For the first feeding I used whole grain flour, it is stronger and for sourdough - that's it. The place is still the same, warm, on the refrigerator by the wall. By the evening, the leaven had doubled; I took 100 grams from her and fed in the same proportions and left in the same place.
• On the 2nd and 3rd day - the same. Feed as soon as the leaven has doubled.I got 2-3 feeds a day. But - on the first feeding of the 3rd day I dissolved 1 tsp in water for sourdough. fresh honey - I wanted to spur it up a bit and besides, honey is also an antiseptic ... She liked it!
• In the evening of the 3rd day, catch the moment when the leaven has risen to its maximum and knead the dough, leaving 100 g of the leaven for further fattening))).
• The feeding algorithm for the sourdough I have taken is the same which I have been adhering to for 2 years with rye micro-sourdough from Admin: I keep it on the shelf of the refrigerator, where the temperature is maintained at 12 C; I feed every other day in a ratio of 1: 1: 1 (100 g of sourdough + 100 g of water + 100 g of flour), leaving it warm for 1-2 hours, and then - again in the refrigerator ..
• Experienced leaveners can throw slippers at me, but I don't like hungry leavens ...
• I bake 2 times a week. The night before, I feed the sourdough, leave it at room T, in the morning I knead the dough (leaving 100 g of sourdough for the next breads), immediately - in the form in which I will bake, and - in the cold for a long fermentation - until the evening. In the evening I give the dough to warm for 2 hours and bake.
• I am making adjustments:
• It so happened that for 5 days I did not feed the sourdough and it felt great - it didn’t smell sour and fermented, the aroma was normal. And the bread turned out to be wonderful. I have already ventured to support three such cycles. That is, they have already baked three delicious breads from sourdough, fed every 5-6 days.
• I transferred the more or less strong leaven to this mode, from which I baked the first 3 breads (with pink - 4).
• On the eve of the baking day in the evening, I feed the sourdough (1: 1: 1), leave it at a temperature of 24 C (so in my kitchen, if it's warmer, I don't know if it will oxyderate ...)
• In the morning I select as much starter culture so that after feeding in the same proportions, it turns out as much as is needed for baking and so that 100 grams of this fed one remains for divorce; in the evening I feed these 100 g of starter culture again, keep it in the room for 1-2 hours, and then again for 5 days in the refrigerator (12 C). That is, it turns out, 3 feedings in 5 days.
• And this is the first bread on the Vendemiya sourdough: excellent crumb, despite the dense kneading, and full bread aroma and taste !!!
• 
• 

Note

More than once I have met arguments about whether it is worth adhering to astrological recommendations in such a difficult leavening business.

The beginning of this leaven - the wort for fermentation - was set in accordance with the growing moon and on the day when the moon was in the water sign - Pisces.
Result
And this is not the first leaven with exactly the same beginning. My first one - 2 years ago, rye lactic acid from Admin - also turned out to be running on growing and in Pisces and I had no problems with it! True, we must admit that I usually find out about this later, reading my notes. But for me intuitive guessing is also an argument "for" nothing is accidental.
Well, this passage is more for information for thought, but act as you like.

For those who meet this recipe first, I place the link -Pane al Mosto - Bread with grape must, from which, in fact, this temka spun off.
And the recipe for ordinary white bread on this sourdough (with the latest photos) Wheat bread "Simple as a base" on Vendemiya sourdough

Thanks for the recipe!
It's a pity that we can't find local grapes anymore. But I'll rewrite it in a book and try to cook it next year.

[Nagira]

Nagira, your recipes, as always, are above all praise !!! Everything is clear from the main pink bread, it seems to me that even the smell is audible "isable" from the photo. And how much to put in this sourdough bread? Put the whole sourdough or separate 100g? And then how to raise it? It's just that I have never dealt with leaven before, and this one interested me very much.

[Olga from Voronezh]

Olga from Voronezh, Thank you! It is a pity that your experiment is being postponed for a long time, maybe you still have local grapes at your autumn agricultural fair? At ans so far everywhere catches the eye, probably because the eye is focused because of this recipe. Well, anyway, good luck!

Izumkathank you for such balsamic compliments
I made additions to the recipe for sourdough - how to feed ...
But for bread - the husband says "put it in a separate recipe." Why not? I don’t show much of my bread. I kept thinking that I was a novice baker, besides me there are masters ... And now I looked back - I have 2-year experience behind me ...

And this leaven is indeed the most tempting. And already fragrant at the beginning is incomparable ...

Well, this is necessary ... such a leaven !!!!! And I have some 5 kg of frozen grapes ... Try something .... Just one question. And I have only +4 and -18 in the fridge ..... where can I store it then? If I can't withstand the temperature regime, as I understand it, there will be no point?

... maybe you still have local grapes at your autumn farm? At ans so far everywhere catches the eye, probably because the eye is focused because of this recipe. Well, anyway, good luck! ...

Today I deliberately walked through the market - what if! There is no local.

Today I deliberately walked through the market - what if! There is no local.

Olya, what a pity! And I managed to make a stock of 4 kg somehow I want to extend the opportunity to please my friends with a pink bread ... Well, next year is not far off, but in the summer-autumn I will remind

[Teen_tinka]

Teen_tinka,
As for the frozen grapes - why not try it, believe me - it's nothing like anything !!!
And in terms of temperature, this is not specifically for such a ferment, I read such recommendations 2 years ago and realized that such a range is needed so that the entire biochemical spectrum is present in the ferment - both wild yeast and lactic acid bacteria: it is the last low T and do not stand, and they not only participate in the formation of the taste of bread, but also do not allow pathogenic flora-fauna to settle in the leaven.

The girls here came up with a lot of things to create such a microclimate for sourdough And mini-refrigerators, and thermal bags and something else ...
And I have almost nothing to tell about my experience: now we have a new refrigerator and it is not difficult to find the right mode; but even the first year in the old 24-year-old "Orsk" I managed to play with the regulator T in such a way that it was 11-14 C. below.

And, another question - do you have +4 in your refrigerator on all shelves? I have almost such a T only at the bottom, and at the top just +12. Maybe look for a place with a thermometer and find

The results of the experiment with a thermometer (or rather 3 pcs) ... on all shelves +4 ... my iron cabinet is so arranged ...) where to try to attach ...

Wow, what a cooler

Maybe try on the windowsill?

I'll try on the windowsill .... I'm not sure yet, but ... suddenly !!!! French women don't listen to me (they don't want to grow at close range ... they turn sour) .... only a semi-finished rye product. Maybe it will take root on the wort ... (I "grow" wine and liqueur normally).

[Teen teen]

Maybe it will take root on the wort ... (I "grow" wine and liqueur normally).

Teen teen, well then it will definitely work out! Good luck! Yes, I forgot to write that it is best to start the starter processes on the growing moon in water signs, best of all in Pisces - checked

Irish, I think you wrote somewhere about 3-4 November? Will the fish come out these days? I will try to look for "pure" grapes for these numbers ...
Across the road from my house, people have blue-blue grapes on a gazebo like a blue cloud ... This is a must see

Svetlanka, the Moon swims into Pisces November 4 at 15:00 and swims with them for only 2 days - until 15:00 on November 6... Will you have time?

And the image of the neighbor's gazebo is directly nostalgic on our site, dad built two (for different varieties) even before my birth ... So I remember them completely entwined with vines ...

Svetlanka, the Moon swims into Pisces November 4 at 15:00 and swims with them for only 2 days - until 15:00 on November 6... Will you have time?

Ira, I'll try to be in time. Tomorrow I'll run to the market to investigate, otherwise I'll knock on my neighbors down the street ... Why won't I buy 1 kg of "clean" grapes in Krasnodar? ..

[Irish]

Irish, and now explain to your student, please, at what stage should I get on November 4 after 3 pm (hopefully Moscow time?)
I bought grapes today, a little more than a kilogram of the "Moldova" variety.
I'm waiting for instructions, my sensei

[Sensei - senpayu]

Sensei - senpayu:
November 4 is the day of the Beginning itself, that is, the pressing of grapes. In a cool place, the grapes will calmly stay until Friday or Saturday.
Lana, if you crush-crush on Friday, then after 15:00. Before that, the Moon was still in Aquarius, an air sign and unpredictable in the results
In general, you have to start 2 days - at any hour after 15:00 on November 4 and until 15:00 on November 6, you can start dancing on grapes, that is, to press on the must. This is the inception of the leavening process, which the Moon favors most during these 2 days.
Good luck my senpai

[Sensei - senpayu]

Sensei - senpayu:
November 4 is the day of the Beginning itself, that is, the pressing of grapes. In a cool place, the grapes will calmly stay until Friday or Saturday.

I am Kokhai Sveta, thank you Irisha Sensei!
Irochka, I will do everything as you teach. I think that I will remove the branches, leave only very healthy looking ones, and leave the tails of the grapes, I will not wash ...

See you soon!

[Bread on grape must]

I am Kokhai Sveta, thank you Irisha Sensei!

Eh, Svetlanka, noooo! kohai sounds, maybe more pleasant (or more in tune with a gentle Ukrainian word), but in terms of meaning - SENPAI is more accurate.
Not a junior, but a senior student, you were the first to appear in the topic Bread on grape must and only you tortured so thoroughly

As for the twigs - at your discretion, for the third time when I put the wort, I tried it on some berries, removed them completely from the brushes. I have grapes from the same granny, Isabella. What can I say, this is a very subjective perception, but I felt a certain loss both in the aroma and in the aftertaste ... But these are my troubles, not the fact that it will be noticeable to others. so you can ignore it if there is any concern that the twigs are dusty ...

Good luck Lana!

[Bread on grape must]

Eh, Svetlanka, noooo! kohai sounds, maybe more pleasant (or more in tune with a gentle Ukrainian word), but in terms of meaning - SENPAI is more accurate.
Not a junior, but a senior student, you were the first to appear in the topic Bread on grape must and tortured so thoroughly

Irish, I read so thoroughly about these Japanese statuses that I got completely confused. But I chose the very thing that the Japanese can only say about himself and in no case about another person ... Understood or did not understand, as A. Raikin said .. ...
Thank you for sepaya, I am pleased! For the parting words too!
And now with all responsibility: I took your recommendations into account, I will try

Irish, I read so thoroughly about these Japanese statuses that I got completely confused.But I chose the very thing that a Japanese can say only about himself and in no case about another person ...

Yeah, yeah Svetlanka, they are so modest ... self-deprecating ...
Have you contracted japomania on our forum? or interest in life?

Have you contracted japomania on our forum? or interest in life?

In-In ...
Infected on the forum, although ... Japan does not attract anyone, is not interested? After all, a completely different culture and people ... Then I remembered the film ... what is his name? ... and his name is sclerosis ...
Do you remember how an American woman, in my opinion, came to Japan to work ... and how it ended, a complete collapse ... This film made a strong impression on me!
Gasechka with Japanese dishes ...

Sensei Nagira! I want to ask.

I have wine yeast (made in France, for champagne), can I add it to the wort to make the process go in the right direction?

[kubanochka]

kubanochka

Lena, why? Indeed, a whole spectrum of yeast cultures is already formed in the wort, which (as in any sourdough) - and gives a deep taste and aroma to bread. And wine, as well as store-bought pressed ones, are strains of one selective cell of "pure culture", that is, clones. Why do we need monotony?
In addition, any commercial yeast will overwhelm all others at once.That is, we will not get a diverse "symbiosis".
And yet - wine yeast is adapted to lower temperatures, but in the oven, before the crumb heats up to 50 C, ordinary yeast still works and raises the dough, but how wine yeast will behave - I can't even imagine
Although, Len - I'm always for experiments! - if you have time and desire - conduct a series of experiments, if you get a stable result several times in a row - maybe another leaven will be born

[Viki]

Irisha sensei, I greet you!
Why don't you ask Viki-Vikusya our beloved and respected, place in the Table of Contents of your starter cultures? It's so hard to go out on this topic without a table of contents (I do it through your bread recipe).
I report: the wort is puffing, wandering. I'm waiting for the 5th day!
In the description of the sourdough feeding you write:I feed every other day in a ratio of 1: 1: 1 (10 g of sourdough + 100 g of water + 100 g of flour),...
and whether a mistake crept in here - feeding is in progress 1:10:10 ? Am I on the right track, Master?

[Starter cultures. Table of contents]

Lana-senpai and I salute and thank!
I again made adjustments to the recipe with your light hand

It so happened that for 5 days I did not feed the sourdough and it felt great - it didn’t smell sour and fermented, the aroma was normal. And the bread turned out to be wonderful. I have already ventured to support three such cycles. That is, they have already baked three delicious breads from sourdough, fed once every 5-6 days.
I transferred the more or less strong leaven to this mode, from which I baked the first 3 breads (with pink - 4).
On the eve of the baking day in the evening, I feed the sourdough (1: 1: 1, of course - 100 g + 100 g + 100 g), leave it at a temperature of 24 C (so in my kitchen, if it's warmer, I don't know if it will oxyderate ...)
In the morning, I select as much starter culture so that after feeding in the same proportions, it turns out as much as is needed for baking and so that 100 grams of this feed remains for divorce. (120g sourdough + 120g water + 120g flour = 360g-260g for bread from 500g flour = 100g for leaven); in the evening I feed these 100 g of sourdough again (1: 1: 1), keep it for 1-2 hours in the room, and then again for 5 days in the refrigerator (12 C). That is, it turns out, 3 feedings in 5 days.

And what the old algorithm described in the recipe was forgotten itself, after all, even in the experiment ...

Lanochka, but I don't understand something about the difficulties of getting a recipe ...
Yes, in that little Temko Starter cultures. Table of contents mine is not there, but it is one step closer - Forum / BREAD ON ZAKVASK / Starter cultures
This table contains my leaven ... Do I need it in the table of contents? Then I'll write Viki
In fact, I go out through my profile, so I did not think ... thanks for prompting

[Starter cultures. Table of contents]

Lanochka, but I don't understand something about the difficulties of getting a recipe ...
Yes, in that little Temko Starter cultures. Table of contents mine is not there, but it is one step closer - Forum / BREAD ON ZAKVASK / Starter cultures
This table contains my leaven ... Do I need it in the table of contents? Then I'll write Viki
In fact, I go out through my profile, so I did not think ... thanks for prompting

Thank you dear Irochka!
For the labors-experiments on the leaven, explaining to his disciples
This path that you showed me, I never chose ... Now I will So step to the intended goal leaven
Go for it, Irish, can you imagine what kind of good deed you are doing? ... You grow an unpretentious (?), Without appetizing (you can rarely feed, and this is so welcome !!!) leaven. How many people will thank you !!!!!
Good luck! Good luck!
P.S. What aroma does the wort acquire (you just want a glass of good-ro-she-go (!!!! !!!!) to drink wine, despite the fact that only the first half of the day and I practically do not drink

[Viki]

Why don't you ask Viki-Vikusya our beloved and respected, place in the Table of Contents of your starter cultures?

Oh ... oh ... why? Because. that it is not necessary to ask a good moderator, he does it himself.
I missed it, I confess, I will fix everything.

[Viki]

Viki
I'm not at all in a complaint, I perfectly understand what kind of work the moderators have, and after all, everyone has a family-home-work!
You can only feel gratitude to all of you who do not sleep nights, the forum cleans-decorates ...
So from me, Vika, just thank you 🔗

Yes, it just happened that when the forum was updated, all the tables of contents became automatic. The work of the moderators has been significantly reduced. The only "handwritten" table of contents for the starter cultures. So I forget.
Thank you for your kind words!

[Viki]

Viki, once again and let's talk to you

You grow unpretentious (?), Without appetizing (you can rarely feed, and this is so welcome !!!) starter culture. How many people will thank you !!!!!

Svetlanka, thank you for your words!
Although absolutely unpretentious sourdough, probably, does not exist ... The main thing here is to make friends with her, and so that she understands what is required of her here, many girls talk with their "animals", me too

P.S. What aroma does the wort acquire (I just want to drink a glass of good wine, despite the fact that only the first half of the day and I practically don't drink

Oh, I will subscribe to every word, sorry, I haven't bought Georgian yet ... I love it and Malbek-Bonarda is over ... although we don't drink either, current red wine in winter with honey ginger for sugrev and tone.

[one blood]

Although absolutely unpretentious sourdough, probably, does not exist ... The main thing here is to make friends with her, and so that she understands what is required of her here, many girls talk with their "animals", me too

Irish
I went even further: I announced that I was with my Frenchwoman one blood Who do you think you are complimenting? She and I (this is my second Frenchwoman, the first one was "baked" last spring before the summer heat was very sour very quickly) for the second year we have been living in perfect harmony. honey. Now my jealous woman is puffing and rising ...

Oh, I will subscribe to every word, sorry, I haven't bought Georgian yet ... I love it and Malbek-Bonarda is over ... although we don't drink either, current red wine in winter with honey ginger for sugrev and tone.

I don’t know wines, because I don’t drink them and am not interested ... I forgot how many years ago I drank a glass of wine. I don't even drink champagne for the New Year lately.
And now I just drank honey dried ginger with tea, I was sick, I'm sorry ...
Tomorrow evening I will move on to the next stage - put the dough

Oooh, a Frenchwoman ... and I didn't even get to know her, wheat - hop varieties, I tried whole grain, didn't go ... they worked fine, but the smell of the leavens themselves didn't like ... and my husband's sourness.

And now I just drank honey dried ginger with tea, I was sick, I'm sorry ...

Oh, honey, get well soon !!! What else do you treat?
I, too, was treated with ginger infused with honey (so good that it's not a problem to buy fresh now!). And I also use essential oils, and inhalation ...

Lanochka, strength and inspiration for all your plans !!!

Irish, good evening!
I report: I strained the wort, kneaded a soft dough, put it in a warm place in the kitchen, although our apartment is warm (24 *), I found a warmer corner for him. Let it ripen! I will bake tomorrow
I have Moldova grapes, and its juice is inferior in color and aroma to Isabella juice, but the aroma of the must, of course, is divine, and the color of the dough is a little darker than yours, Teacher ...
I, Irochka, do not like sour bread, I told you once, that's why I raised a Frenchwoman who does not add sourness to bread at all, but makes the aroma and crumb structure excellent. Also, in my opinion, bread with this leaven retains its freshness longer: it becomes light, but remains soft ...
Now I will try your creation 🔗

And good evening to you, dear!
Hooray, congratulations on the close tasting! Do not forget to take a piece of sourdough dough tomorrow (for the first time I shook so much over the dough that I almost forgot to pinch the barrel)

And in terms of sourness, the first will be sour because of the wort, and then you will water the sourdough with water. Even the first starter, baked a day later (after pink), did not sour.
one.She fed during the time between pink and the first more often (as soon as she grew twice, at room T), after all, she should gain strength.
And I feed (and feed) a mixture - whole grain flour and regular 50:50
2. After the first bread, I fed it and put it in the refrigerator on a shelf with 12 C. and fed it once a day until the second bread. days 3-4.
And then I had to leave alone for 5 days
Now I don’t leave it at all unattended - as soon as I got up, I set it down and release the gas, because it also contributes to acidification, it seems to me.

Lanochka, I seem to have written everything, otherwise I am going to the sanatorium that week (procedures, but deaf), I don't have a laptop, I will be completely passed out. Ask while I'm in touch

Irish, thanks for the detailed answer
You have a rest ... get some medical treatment, relax your soul and body ... talk to nice people or stay in silence and loneliness ... as you like ...
You have everything written in the Sourdough and in the bread perfectly and now I have written a memo to me ... I will look in and do it right from your notes ... True, I will not have enough nightly and daily communication with you, but I will tolerate ... how long are you leaving? 21 or 24 days? Time goes fast...

Well, finally I crawled to this Temko
Lanochka, thank you for your wishes! I will also miss our bread (and not only) conversations 🔗

But I will not be for long, for about 2 weeks (you yourself choose the timing of the course, at least from the 1st day), on the 15th or 16th I will leave.

This is a portrait of a young leaven, and today it doubles in 2-3 hours. I fed her with a honey, she grew 2 times and I sent her to the refrigerator, so she managed to grow up there too. It's a pity there is no fresh portrait of her Beauty! Tomorrow I'll get it, warm it up and act according to your recommendations. Today I fried excellent pancakes with apples on the "tail" of the sourdough!
Thank you for the new leaven, another object for attention and care has appeared in my house thanks to you

Lana, welcome!
It's great that the starter culture pleases you too. Yeah, it's so nimble! I have not been so active yet, mine, too, in the cold only slows down a little, but rasteooooot. As soon as it grows twice, I mix it and again in the cold, a day or two times I drive out carbon dioxide, now a loaf and a loaf are baked: I prepare bread for my husband for the freezer. And tomorrow I will have a Borodino stove. Last year I took 2 loaves with me and did not buy bread at all.

And I never made my husband fried anything from sourdough for a long time ... therefore pancakes-pancakes are only in my memories, not counting corn fritters, which, like pink bread, are seasonal ... and a little bit ...

I didn't want to bother you, realizing that your evenings are stressful now,

Thank you for your sensitivity, dear, but while I'm at home, I try to drop in at least for a while. Good night!

🔗

Tell me please, I didn't quite understand, I strained the fermented grape juice, how much water should I add? wort took 250 ml. With flour it is clear to soft dough.

[Nagira]

Nagira
Irisha, hi-hi
I baked bread with Vendemia sourdough in HP. Instead of liquid, I took the wort from the refrigerator, it is not very sour yet ... Delicious bread with an amazing crumb. I gave them to my daughters directly from KP, so I didn't take pictures. I want to bake another one, then I'll take a picture! And herself eat I'll taste it, otherwise they brought me a piece ... Believe it? And you're doing the right thing!

[Nagira]

Nagira
Irisha, I keep my promise. Here is my bread with Vendemi sourdough in a bread maker and with grape must. Very tasty!
Thank you, Irochka, for the recipes

[Lana]

Lana
Svetlanka, my husband told me that there are new posts in my Temks
I decided that for the weekend I can return home (200 km in total ...)
And here ... such bread !!! Myakonky, straight from the photo you can see
And the fact that you add wort - I understand, I was delighted with the aroma too ... it's a pity, now until the next harvest ...
Svetlana, and there was no excess sourness? You don't seem to love me? I don’t perceive this bread (with wort) as white, so sourness is appropriate ...

Yes, I did not have time to write about the HP-shny version before leaving: I was making the 4th - on the must, which I halved the dough - in the oven and in the HP. In HP - it did not work Not only did I not want to bake with a flat roof, I had to bake it in the oven after 1.5 hours ... I measured the T crumb (in HP) - 90 C and not higher ... And crumb of bread from the oven and from HP of completely different colors !!! In HP, the pink tint disappeared altogether ... Maybe I have such HP and I couldn't bake rye in it ...
I will expose the photo later.

So, Svetlanka, your crumb is just a dream!

Svetlana, and there was no excess sourness? You don't seem to love me? I don’t perceive this bread (with wort) as white, so sourness is appropriate ...

Glad to hear from you, Ira!
The fact of the matter is that there was no sourness in the bread I mixed sugar in the wort, but the sourdough did not sour, probably, I caught such a moment of its maturity
We have different HP; probably Panasonic fits your recipe better

So, Svetlanka, your crumb is just a dream!

Thank you, Irochka!
I want to say that in the next bread I used all the remaining wort and sourdough ... and thus I said goodbye to Vendemiyskaya with gratitude to her and to you for getting to know the new sourdough for me ... Two is too much for me, I bake little bread, and the Frenchwoman is love and my old friendship
I am grateful for meeting you
Have you finished your holiday treatment? May everything be fine with you, dear Irishka!

Irina, I bring you a sapsibka
I have long wanted to bake bread without purchased yeast, but it didn't work out with sourdoughs - I didn't have enough patience)
And then I saw your recipe and made a sourdough on raspberries. Everything worked out! And very tasty!

Well, it's time to harvest grapes and pink bread again
Our grannies began to sell their Isabella, and I already pressed the wort on the first fragrant bread
Until now, for five years now - I think that this is the fastest fruit yeast and unpretentious sourdough!
After 4 days, the first pink, fragrant, just awesome bread is baked!
Wort: 1st day, homogeneous and 3rd day - the fermentation process is already underway, the stratification is evident and at the bottom - almost vinous

Yesterday I kneaded the dough on the wort and set it to rise for 24 hours. Today, before baking, it is like this ...
I never tire of admiring the color and aroma

[Irisha]

Irisha, I also finally decided on your sourdough !!!

I still can't believe it ...

The whole topic last night with breaks for sleep take a nap read it, but did not fully understand how long this leaven lives?

I went to put the grapes in a jar ...

[Kroshik]

Kroshik, urrya ripe for leaven!
Well I was silent, because according to the proverb "they wait for the promised three years"
It seems like you bought grapes in 2012 ...
Well, they were joking, it's time to whisper about the leaven
You know me, a graphomaniac when I want to paint everything to the smallest detail, I will roll such sheets ...
Therefore, you are not the first to get scared BUT that is why 4 years ago I was for Lana made from a pomace recipe in a short step-by-step the whole process

1. Mash the grapes and leave to ferment in the heat for 4 days. Stir once a day.
2. On the 5th, strain and knead the simplest dough, put in heat (25 C) and forget about it for 12 hours.
3. Then knead, shape and distance 40-50 minutes in the heat.
4. And the oven!

Do not forget (after 12 hours of fermentation) to pinch off a piece of dough, 100 grams, for breeding the sourdough.

And for the details, subtleties - look at the recipe, after posting there I edited the questions from the girls for a few more days

The recipe for this sourdough is budded from the recipe Pane al Mosto - Bread with grape must I advise you to read the branch there too

I remember that in one of the three recipes associated with this leaven, I wrote about its longevity: when feeding 1 time in 5-7 days, it lives with me until summer, in the heat I try not to keep the leaven, because I am switching for baking in a bread maker (turning on the oven in the heat is not for me ...) and my x / oven is not friendly with sourdough bread, but switching it over to different modes in the process is confusing ...
Therefore, from May-June until the next harvest of grapes, I have no starter cultures (but these are just my troubles, otherwise she would live-and-live)