Rada-dms
Nagira, Irish, so you lead it further, like leaven, that is, flour plus water ?? Or, like yeast, are you just adding new grapes?
Nagira
Rada-dms,
Olya, this is an ordinary leaven
After number 2 in the recipe, I described everything in detail, how I maintain and store it, here is the beginning:
2. We 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 refrigerator)
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. A piece of dough is quite viable for several hours without feeding, and when you are free (after baking pink bread - feed in a ratio of 1: 1: 1, that is, 100 grams of dough + 100 grams of warm water + 100 grams of flour ........
see further, there are many, many letters and pay attention to the blue text - I made the adjustments - it turned out that feeding this leaven is enough once every 5-7 days. Previously, I did not like starving sourdough, but in this one some kind of dormant power is felt ...
If you want aroma and pink color - you can add a little wort that remains after kneading the pink dough - but here you need to control so that the wort does not turn into vinegar, this wort will kill the leaven.
After the first rose, I use this sourdough for regular bread, but at the same time I put a new wort when I want a fragrant pink - I try to make small stocks of Isabella.

This box with 3 kg of grapes last year survived until the New Year holidays, it only slightly wilted, but not a single moldy berry

Vendemiya sourdough from dough on grape must

The main thing is that we need wine grapes!
Crochet
Quote: Nagira
You seem to have bought grapes in 2012

Yes, that's what I bought ...

Irish, well fick who knows what they watered / sprayed with ...

Generally,then that year I did not dare ...

And then they treated me to two bags of "Isabella", I know 100% that they did not process that grape with anything, so I decided to experiment ...

Quote: Nagira
You know me, a graphomaniac

I know, yes, and I love you even more for that !!!

And thank you VERY MUCH and bow for the work done !!!

I'm not saying goodbye for long, soon my wort will be ready !!!

With the result whatever it is, I promise - immediately to you !!!
Crochet
Irishka, I'm confused !!!

Quote: Nagira
left to wander in the heat for 4 days.
On the 5th, strain and knead the simplest dough

Quote: Nagira
and here on the 4th day you bake bread on grape must

So on what day should you strain the wort and start the dough, on the 4th or 5th?

Quote: Nagira
Knowing that leaven does not like metal dishes, she filtered it through my mother's old sieve with a plastic mesh

Oops, sailed ... I don't have a plastic strainer, what should I do?
Nagira
Crochet, do not worry everything will be alright!

Process-squeeze through cheesecloth, we don't need to get transparent young wine, we will have wort in any case, partially with pulp, or a suspension in liquid
And about 4 days, on average. The introductory word is ... I am writing it, having already rolled back the recipe with all the subtleties, that is, first I paint everything in stages, and then - the lyrics. So she described herself when the most difficult thing was left behind
Focus on the description of the process itself, step by step
The fermentation process depends on T, once I was very warm, so after 3 days I decided - the main thing is that the process starts on the second day, the indicator is the separation of the pulp and liquid, the pulp floats and foams. A couple of days of fermentation - and voila!
Good luck, Innuska!
Crochet
Irisha, my dear, thank you HUGE for babysitting with me !!!

I will clarify one more point) ...

If the leaven is afraid / does not like metal, it turns out that it will not work to knead the dough for bread in a dough mixer bowl, it is made of stainless steel ... and there is no way to hook a manual mixer either, metal ...

All that remains is the manual batch?

Irisha, and when we feed the sourdough, everything is superfluous to throw away, right?

And what volume of dishes should be prepared for the permanent residence of the starter culture?

Irisha, look, tomorrow I bake the first bread on wort, separate 100 gr. dough for sourdough, I feed / cherish / cherish)), but how much sourdough I need for the second and subsequent breads, I still do not understand ...

That is, the bread recipe will remain the same, but instead of the wort, the sourdough will go into the dough, how many grams?

Irisha, and you can transfer to one feeding in 5-6 days after the 3rd loaf, right?

Don't be angry with many questions, please, this is my first leaven, so for me there is only a dark forest ahead ... sooo hope / believe that this is a temporary phenomenon ...

I got 685 gr. wort, I put the rest in the refrigerator), maybe it’s good somewhere)) ... it’s never too late to pour it out) ...

Nagira
Kroshik, yesterday missed your post
I answer in order of relevance
If the leaven is afraid / does not like metal, it turns out that it will not work to knead the dough for bread in a dough mixer bowl, it is made of stainless steel ... and there is no way to hook a manual mixer either, metal
laugh, Innuska, so meticulous ...
Again, I’ll say - do not be afraid in a combine and a mixer - you can and should (I’m with my hands, call me, I can’t ...)
The sieve is usually not made of stainless steel, and if there is a coating at the beginning, then it is erased - and we do not need contact with rapidly oxidizing metals - iron, copper ... and stainless steel (hooks) in our case is a perfectly acceptable evil
Irisha, look, tomorrow I will bake the first bread on wort, separate 100 gr. dough for sourdough, I feed / cherish / cherish)), but how much sourdough I need for the second and subsequent breads, I still do not understand
Do not forget: separate 100 g from the ready-made (12 hours after kneading!) dough, feed him, when you are free from dancing around the first pink bread, the main thing is to let the fed sourdough rise in the heat 2 times, mix it in the refrigerator.

You enter the feeding mode in 5-7 days after about 3 loaves - if you are already oysted by the lifting force of the leaven, that is, you are already confident in this force for the next loaves.

You will have 300 g of sourdough + 2 volume for raising = 1 liter vessel is enough (do not forget the hole in the lid for breathing)

On the question of the amount of leaven for subsequent breads: of course, there is room for experiments - after all, it all depends on the strength of the resulting leaven, but there are approximate data here:
Wheat bread "Simple as a base" on Vendemiya sourdough

Irisha, and when we feed the sourdough, everything is superfluous to throw away, right?

If we feed so rarely - is there really a lot left for disposal, once every 5-7 days we bake bread from it

Kroshik, it seems, has answered all the questions .. I'm waiting for new ones, it's not difficult for me, on the contrary - in joy

And, yes, about the wort in the refrigerator - I add a little of it to the bread - I mix it with water when kneading - I like the aroma and while the wort is fresh, not sour - I add a little bit to the sourdough when feeding.
KseniaZh
Nagira, thank you so much for the recipe provided.

I am still just a beginner baker, I bought a bread maker 4 months ago. So I was tempted by your pink bread and decided to risk it. I did everything clearly according to your instructions (and I must say that this was my first bread without industrial yeast), and yesterday we TASED, really, you will not find another word, this amazing bread.

The taste is full, soft, absolutely unique! The crumb is thick, nourishing and at the same time porous. You don't need anything to it, except to spread a little oil to make the taste more fully revealed. From myself, I only added 3 teaspoons of buckwheat honey to the dough after I took 100 grams for sourdough. The honey balanced the acidity.I have never eaten such bread in my life!
Now I grow the starter culture, I can say that it is very lively, I have fed it 5 times in the first day, I hope it will soon slow down.
Health to you and your loved ones, and thanks again!
Nagira
Oksana, I'm just happy that you also appreciated this incredible leaven!
I put the wort over and over all autumn, so I like the pink first bread, this is in addition to the deferred sourdough for the plain white one.
Thank you for such a great and warm review! And for the wishes! May this leaven also please you
Natalikawad
Help a beginner, dried wine sediment for yeast. How to bake dried yeast bread from grape lees?

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