Raisin sourdough, problems and tips

Good to all!

I decided to try the leaven from the monastery recipes:

Raisin sourdough

- half a glass (finely chopped) black grape raisins with seeds
- 1.5-2 tsp sugar or honey + 1 glass of warm water
- 200 gr flour
Stir everything well and cover it tightly with a lid and put it in a warm place. In a day - two leaven is ready.
For 500-550 grams of flour, you need to take 0.5-1 glass of sourdough.
Leave a few tablespoons each time to make a new starter.

A day later, bubbles appeared, and a moldy fungus went on top.
What is not good, as I understand it.
He floated and was filmed and removed.

Then, according to the bread recipe, I added sourdough instead of yeast.

The dough practically did not rise, and as a result, overcooked bricks came out of the bread machine ... with non-baked inside.

The leaven has been in use for 3 days already .... but the mold began to eat it.

Where to store it, in the refrigerator

Has anyone tried this type of starter, already a lot of products are gone ...

[saleseo]

Respected saleseoUnfortunately, when typing recipes for preparing sourdough cultures, mistakes are often made.
The good old leavens that our grandmothers used have gone through many stages of simplification long ago.
As far as I came across raisin leavens, I noticed that the simplest of them are prepared for at least five days with daily intervention. And raisins are used in the form of an infusion or decoction. Perhaps that is why we often grow grape leaven. It is much simpler and requires less attention.
If you want, I will tell you how to make an infusion on raisins and prepare a sourdough, but this is a week of your time and energy

If mold appears on the leaven, it should be thrown away without any regret.
As far as I understand, it is impossible to bake bread on one sourdough without yeast in a bread maker, too little time for proofing. And the leaven must be mature and very active.

You can stand it separately from the modes ... then just put the oven in manual mode.

Here the leaven does not rise ... (((

With this problem

You can stand it separately from the modes ... then just put the oven in manual mode.

Here the leaven does not rise ... (((

With this problem

The leaven is active if it doubles itself in a few hours. Then she will raise bread.
Today, purely leavened wheat-buckwheat-rye bread suited me for 4 hours

With pure sourdough, I started baking bread when she was about a month old, or maybe more.

I just thought ..... in general, either I will now save the reputation of the monastery, or ...... ruin mine forever. So:
I took half a glass of black grape raisins with seeds (did not grind) and one glass of warm water (about 40 * C):

I poured the raisins with this water and let them stand for 20 minutes. It turned out to be a cloudy liquid. Strain through cheesecloth in two layers. Added 1.5 tsp. sugar, stirred. Added 200 gr. flour and mixed well.
An hour has passed. Tell me, do you see the same thing as me? I see bubbles:

What do we have next according to the plan? Cover and in a warm place for a day - two? Okay. We'll see tomorrow.

12 hours have passed:

I could not resist and mixed. Smells tasty. Bubbles.
So the washing of wild yeast from the raisins went well and the lukewarm water woke them up.

So, two days have passed. My sourdough became thinner, the bubbles were larger, it even raised itself by about a third:

It smells good. I took 200 gr. in bread, though according to the plan today I have French bread, which is baked with the addition of yeast, well, nothing, let's replace the sourdough with sourdough. The rest will be tested for performance. If he lifts himself, then he lifts bread, will not go anywhere.
How was it written there? "Save a few tablespoons each time to make a new sourdough." Okay, so I will. I take two tablespoons of leaven:

add 100 gr. water and beat with a fork "into the foam":

now I add 100 gr. flour and stir:

put a label:

We wait.....
What a pity that saleseo "disappeared". It seems that nobody else is interested ... Well, okay, I'll still try to get the sourdough in two days.

And then ... I'm waiting for the continuation of the story and fresh bread

Bread in the studio

After four hours:

After eight hours:

Beauty! The smell is lactic acid, it costs a "hat":

And here is the bread to which I added it:

only 200 gr. sourdough instead of dough.
Here is the leaven in two days. From what - one asks? From the water in which the raisins were washed.
It remains only to test its performance without yeast, but this is no longer today.

What a pity that saleseo "disappeared". It seems that nobody else is interested ... Well, okay, I'll still try to get the sourdough in two days.

It is very interesting to me! I want to start growing starter cultures, several types. then leave the one that is simpler (I work, I don't always have time)

[Viki]

Vikihow is it not interesting to anyone? Very interesting. I started following the topic from the very beginning.

[Viki]

Viki, we are all very interested! It's just that everyone held their breath and are waiting :)
For example, for some reason, for some reason, no sourdough wants to work on wheat flour: (True, in our city you can find only the highest grade, but it seems like people do it on it.
I have already tried to transfer the eternal to wheat flour and Kavel's leaven, but yesterday I just threw out a "brick" of hop sourdough :(.
I'm looking forward to the final about the raisins, maybe this is what I finally get ...
There is no such problem with rye, I have it very strong, rye bread doubles in 1.5 hours, the yeast is resting.

Vikusya, but did you add yeast and a two-day one anyway?

Vikusya, but did you add yeast and a two-day one anyway?

She added the stars so that they ordered me bread that could do without sourdough, and even "fine-pored" so that it would be suitable for sandwiches.
But it "really works". In 12 hours it got up like:

I'll go to feed in more proportions, otherwise I'll have to catch.

What day is it? Such bread will surely raise

What day is it? Such bread will surely raise

Where there are 3 pictures - this is the first feeding after two days. Two spoons per 100 gr. flour and 100 water. When it doubled, I decided not to risk it and made a second feed. Exactly the same with two spoons. And then I was carried away from home and when I returned I found the 12-hour effect. Now I am thinking of testing it on wheat without yeast, and feeding some of it with rye flour. But for some reason I am sure of working capacity. And it is very light, "fluffy" and smells ....

[Viki]

Viki, and what kind of wheat flour is? Is she so high up? Why then feed the remainder with rye flour?

Flour of the highest grade - Kulindorovskaya "Bogumila". Not the best flour we have right now. And I want to feed the rye, to see how much it will rise, how long it will take and smell how it will smell. Interesting. We must find out how she will behave in rye bread - I love Darnitsky to the horror.
Want to have a little fun? My daughter and I are in the kitchen, while I feed my starter cultures. The phone rings. My daughter picks up the phone and says: "Laboratory" ...

It's good that it's not a "Psychoneurological Dispensary"

well that's it! waiting for the result of baking bread and running to buy real raisins.
where else to find it .... in stores one "artificial" is sold ...

[Summer resident]

It's good that it's not a "Psychoneurological Dispensary"

Oh,Summer resident, killed !!!

in stores one "artificial" sell ...

The one in the store in the bag is also processed with butter on top.
Only to the market! And my raisins turned out to be seedless

And my raisins turned out to be seedless

Is this good or bad? which is better to take?

Take any dark raisins. Here our wild yeast bacteria sit on it. And with or without bones - there is no difference.

So - simple bread, no yeast at all, no sugar, butter 1 tbsp. l. poured salt at the end of the batch. Starter cultures 340 gr. Everything is as it should be.
Proof for exactly 2 hours and not a minute more:

I'm sitting here chewing a crust. Decent bread
Shaping it would still be human, otherwise the holes are somehow scattered out of place.
And the leaven did it

Well, what can you say, the master is immediately visible! ... Well done

Vika! Schaub you have been alive and well for a hundred years! I went raisins wet soak

Vika! Schaub you have been alive and well for a hundred years!

Thank you! I will try to! But after a hundred I will not grow yeast, I promise!

I went raisins wet soak

And there will be one more "laboratory" .....
Good luck, but you write what and how, I'll worry.

Two hours passed. Rare small bubbles appeared

Today I took two tablespoons of fermented sourdough, added 4 tablespoons of water and 4 tbsp. l flour. The experiment continues.

So ... I have almost matured to fermentation ... Only then will all my acquaintances finally decide that I am from the neuropsychiatric, from the culinary chamber

And if they also hear that you are talking with leaven ... We have already said on the forum that many acquaintances look at us with incomprehension

Yes, at such a rate the culinary chamber will soon be overcrowded, and a culinary department will have to be opened. I hope that there will be a separate chamber for the "starter cultures". After all, we are "contagious", in the sense that we can infect simple, peaceful culinary experts with leavening.

[Viki]

Viki so that you would not be lonely with your raisin sourdough, I also decided to keep you company.
Since on our forum they like to have words supported by pictures, I decided not to ignore this.

So:

1 hour after the start:



After 24 hours:



After 2 days:



That's how much I left for breeding:



Has baked bread with raisins already. Cools down. I'll show it later.

[Qween]

Qween, well done!
Thanks for the photo report. And we are waiting for some bread "in the studio"!
Summer resident, How is it going? When will there be bread? I follow every step with bated breath.
lina, join our friendly company.
Pirogok, We are waiting for you too.

Two days. Picture like Qween. I cannot report a photo. The cord from the camera went with his son to Feodosia

[Viki]

Viki, tell me, please, does the taste of bread with this leaven differ from that of the French leaven? And which leaven did you find stronger?

[Viki]

Viki, tell me, please, does the taste of bread with this leaven differ from that of the French leaven? And which leaven did you find stronger?

Raisin is gaining strength every day. Compared to French, it will soon catch up. While still young, she is clearly "lighter". I think in a week I will be able to judge objectively.
And the difference in taste will be only the first time. I'm wondering how much "lightness" is enough.
In general, I think you should try too. Two days and a little bit of agony - no problem?

I don't know how in Odessa, but mine is clearly not ready for baking bread in two days. Roofing felts her climate is not the same, roofing felts she is still very young, roofing felts I have both left hand. Although I noticed that it is better to start growing sourdoughs on the growing moon, and now it is decreasing

[Summer resident]

Girls and here is my yesterday's sandwich:



There is no recipe, just: leaven, a small "pinch" of yeast to help a young body, water, flour, 1 gurgle of butter and salt. Proportions by eye.

Today my leaven is soooo puffing! Oooh! It smells so ripe.

According to the results to date, it is the easiest starter culture to grow and care for. And the fastest "leavened". And then we'll see.

For some reason this leaven turned out to be the most alive for me, mine. Accordingly, positive emotions are boiling in me.

By the way, I didn't put sugar on the first day! And the "bulbs" are on the first photo.And the raisins were "inconsistency-remnants" and dark and light, and of different varieties.

Summer resident , maybe yours hasn't woken up yet?

So the raisin pancakes are ripe.
Not visible in the photo - the pancakes are very perforated, and the holes are small-small. And in the photo only very large ones are visible.



I forgot to say that I fed the leaven so that it was cool. And then she is very quick.
But just in case, she left a little and thick, otherwise she suddenly does not like a lot of flour.

[Qween]

Qweenwhat a beauty - and sourdough bread and pancakes!
My raisins were also not all dark, but puffed.
Now I see that it is getting stronger and stronger. Also made it thicker.
I like this leaven very much, it is easy to prepare, easy to clean and light in itself, that is, in structure.

[Viki]

Viki, so I also made a thick one in the morning.

Then I looked at this case, and she already ate it all. Then I separated a little into a cool one. I left a little, and the rest - in pancakes.

After 3 hours, the steep one is already soft. I imagine what will happen in the morning.
And we eat very little bread. It is a pity to throw away excess leaven. Because of this, my starter cultures do not last long.

The main thing I forgot to write about pancakes - they at all without yeast, but only raisins! Baked exactly one hour after kneading the dough. I wanted it later, but the dough smelled so delicious like bread that we couldn't stand it.

Based on all that has been said, the raisin is confidently ready to raise bread (without the help of additional yeast) on the third day of its life.

[Qween]

Qween - temptress
So I was "licked":

Today mine has shown itself in all its glory. (y) In the morning I took 100 grams for Bagels and the rest of 2 tbsp. l fed them flour and water in which I washed raisins for cheesecakes. After 3-4 hours, it doubled. Misha's Italian bread planned for tomorrow

I baked a hefty loaf of Italian bread. No matter how I folded it, the dough during the proofing spread almost to the entire baking sheet (thanks at least a little). Fitted perfectly. Weightless bread. It tastes different from the one that Khimichka brought us to Zatoka. But still delicious. I will improve the technology and work out the recipe. The leaven proved to be excellent. I'll give her an exam one of these days. I will try to bake bread without yeast

[Viki]

Thank you, Viki... Following your advice, I decided to give it a try.
This is a raisin sourdough one hour after kneading.

[Joy]

I'll give her an exam one of these days. I will try to bake bread without yeast

Well, we'll wait ... well, she can't fail to pass the exam, she's trying so hard

Joy, yes, she's just a beauty! We are waiting, catch up!

And today Darnitsky, at last, has risen more than twice! Here on this leaven, and earlier in an hour of ascent - it doubled and became. Although when kneading, I add strictly 1 g. yeast. Here!

[Viki]

Viki, I want to ask you for advice. My starter culture is only 22 hours old, it is all in small bubbles and has increased in volume by about 70%. Doesn't it get peroxidized by the end of 48 hours? In general, what do you think is worth doing with the sourdough - stir, feed?