Raisin sourdough, problems and tips

The leaven did not rise or fall. As they say, what was - what is
From the moment of conception, she has not fed, it is gaining an appetite

My raisin, it seems, is already in full combat ... Today I baked pancakes from it, it turned out delicate, tasty, though not very lush. I think she will get a little stronger by tomorrow, and it will be possible to try to bake some bread ...

[RybkA]

RybkAwhat bubbles are a delight !!!
If you want to catch it, make it thicker. Will run and how!
And if flour and water are 1: 1, then it will give you peace of mind.
Here's how to whet your appetite, just leave 2 spoons for feeding. And do not forget to make a mark, we are all looking forward to it.

[Viki]

Viki, early you praised me and I myself was happy. We do not grow a bit!
Only let the bubbles go on.
I'll wait until tomorrow morning and feed again, but in what proportion?

[RybkA]

RybkA, it's never too early to praise! We take 2 tbsp. l. and feed 100 gr. water, beat well and add 100 gr. flour. We put a mark, wait a day. Everything will be fine!

I don't want to upset, but I had the same story - a lot of bubbles and the dough turns sour, does not rise ... You taste it, if it tastes sour, then maybe that's all ... at least feed. The dough acquires a viscous, yogurt-like consistency. It is easier to throw away than products to transfer. In my case, the reason is unboiled water. I thought that after the filter, it turned out that the tap gives the same result. Apparently in our city the water is like that. kava, for example, writes that she has no problems. There is a thought that flour can be spoiled. Here, as I understand it, everything is based on experience. I propose to open the topic, regardless of the type of leaven, what may be the reasons for failure.

I forgot to write from my frustration that in the morning I had already separated and fed her, just as you write, and after that we did not grow a bit
That is, the already separated leaven does not grow.
I wait until tomorrow morning ...
So I want to ask, should I separate it again tomorrow or feed it whole?
And how much "food" to offer?

The dough acquires a viscous, yogurt-like consistency.

well, yes, something similar

In my case, the reason is unboiled water. I thought that after the filter, it turned out that the tap gives the same result. Apparently in our city the water is like that.

I added spring water, we only cook on it, I didn't even think about boiled one

[vitalareg]

You taste it, if sour, then maybe everything. Disgusting ... at least feed.

vitalareg, I went and mixed and tasted ... well, some sourish ... maybe even with bitterness ...
What should be the taste?

The taste should be pleasantly sour. It's leaven! If it is very sour (tingling), then it is peroxide. But, the leaven can be reanimated even when it has stratified (but did not smell) in exactly the way described by Viki.

My opinion - it's better to put it again, try it, I don't know, without honey, with sugar. Actually, it's better to ask the old-timers. A similar situation, I looked like in the photo ... I had the same look, well, I mean, the sourdough ... although .. I also put it on boiled one last time, fed it twice - ok, then I fed it from the tap and everything turned sour. Well, maybe this is, of course, a coincidence, but I tend to think that the reason for this is water. Who will say what?
p.s. And the dough is very sticky when it turns sour.

I beg your pardon, but what is the point of reviving what was not. The leaven didn't work out. In any case, everything turned sour again for me. Better to try again ..
I translated so many products, feeding THIS ... I also managed to bake bread on it, at first they praised me, they said that it was delicious, but later, I realized that out of pity

what is the point to reanimate what was not.

I am talking about the resuscitation of a previously viable starter culture, which, due to some circumstances (untimely feeding), is starved and over-acidified. Sometimes, rather than feeding "wild" yeast, rather than lactic acid bacteria, it's better to flush everything down the toilet and start growing again. After successful attempts (the first time), I did not quite understand about the problems that many faced. And then about two months ago, when I started another sourdough - she showed a feint. On the third day, I was tormented by the question: throw it out or leave it and ... I decided to bring the technological process to the end. And everything worked out! So everything is individual here

If the leaven quickly begins to turn sour, you can try to feed it 2 times a day, kneading quite thickly. And you don't have to knead a lot and waste flour. 1 spoon of sourdough 50 ml of water and flour, so that the fork pulls thicker than the pancakes.

I did not understand the main thing - with each next feeding, it is necessary to separate again 1-2 tbsp. l., and the rest is out again?

I did not understand the main thing - with each next feeding, it is necessary to separate again 1-2 tbsp. l., and the rest is out again?

In general, yes. You can feed 50 g of sourdough: 100 g of water: 100 g of flour. But so you will still quickly bring it to the dimensions of the bathroom exponentially. The older the starter, the higher proportions it needs to be fed (softened)

Since the summer, my leaven has been living in this mode: I wash what is left on the walls of the jar with 50-70 ml of water, shake it until foam forms and knead it with flour as I wrote above. The next day I use the ready-made sourdough, and repeat the steps. If I don't bake bread or pancakes, then the leaven has to be thrown away or fed to the dog. I feed the leaven once a day or once every two days. You can ask Praskovya or Lisss's about its quality and properties.

I wash what is left on the walls of the jar with 50-70 ml of water, shake until foam forms and mix with flour as I wrote above

They made fun!

And my result is "zero".
After rereading all the comments once again, having tried everything once again by the mouth, I steamed the raisins again. In the morning everything was just like the first time - like normal bubbles, the taste is sweet!
Now I decided not to wait for two days, took two spoons, fed. Already 6 hours have passed for sure. Again bubbles, again not growing, well, maybe a little puffed up. I wait again until the morning, if there is no friendship again, I will go read about the Frenchwoman

PySy. But the family has been eating pancakes for the second day

I steamed the raisins again yesterday. In the morning everything was like the first time -

Who lit it? What is it? (Sound of body fainting)
The water temperature for raisins is up to 40 * C. From 30 to 40 * no more.

[RybkA]

What is it? (Sound of body fainting)

Falling next to me. RybkA, and if you switch to a Frenchwoman, then why will we soar?

[kava, Viki]

Who lit it? What is it? (Sound of body fainting)

kava, Viki, ladies, don't fall!
I didn't choose the right word
With the temperature, everything was fine, checked on my own body (wrist, I check the mixture like that for a child).
I know, I know that everything useful can die there, it has already been read a hundred times on yours, Viki Photos spotted! I keep walking and looking for something similar to calm down, only there is none

Good day everyone! Please answer me, since you have read a hundred times about the raisin leaven, but you still don't understand how to store it, or is it not stored and does not rest, but is "in business" all the time? And yet - I have it already very active, after what feeding or for which day can it already be in bread?

[NataMamaTima]

NataMamaTima, the sourdough is stored in the intervals between baked goods. In general, in a simple way, the process looks like this: fed - waited for a 2-fold increase - in bread (or throw out most of it) - feed a smaller part - and so on in a circle. Store it (between feedings) in a cool place but not below 10-12 *. If you are going to bake bread, then an hour or two before kneading - move to a warmer place.After the end of the cultivation process according to the technology (at the beginning of the topic at Viki), you can feed it a few more times to the empty one (throw out some of the sourdough, and feed the rest). If the leaven is very active, then bake already bread.

My raisin is plowing with might and main, only there is no time to insert pictures. The day before yesterday I baked sweet May bread on it according to the recipe of Luda from LJ


There was only one substitution - butter for butter margarine (well, I can't spill expensive homemade butter in baked goods - the toad crushes, I'd better eat it with the same bread!)

Good luck! This leaven is worth it! Just start your actions with message No. 8. This is the most downtime and effective method. And sometimes feed an adult starter with water in which you washed the raisins.

It's me again, good morning)

Yesterday I put the leaven, this morning I looked. bubbles only on the top and also, again from the top, liquid was formed, but not much.
This is normal? I looked at the photographs of the answer number 8, as if I did not notice the liquid.

[Gelena_]

Yesterday I put the leaven, looked this morning. bubbles only along the top and also, again from the top, the liquid was formed, but not much.

Gelena_, it is she who tells you that she wants to be a little thicker, add a little flour to her, a spoon. And stir, as it were, whisk to give more oxygen.

Well, I have grown the leaven, and what to do with it next? How to bake bread with leaven, but so that in C / P? Poke me at least one recipe.

Poke me at least one recipe.

Well, why "in one", we have a lot of them.
Feel free to go to the "Recipes section" and choose any where wheat sourdough is used.

Hello everyone! I also decided to try to put the raisin sourdough. I've only had a stove for a month, but I've already had enough of yeast bread .. Now it's minus 20 on the street, so I put it on the battery (is that possible?). Almost a day has passed, and it is barely bubbling ... can it interfere? And in general, you can stir the leaven before it rises for the first time? Should it be tightly covered with a lid, or should the lid be with holes? Girls (and boys), help !! I understand that maybe these questions have already been and you have answered them a million times, I have been reading so much, I don’t understand anything, my head is spinning ..

Hello everybody! I ask for advice - and the exchange is now in the kitchen, where the leavens live, in which the average temperature does not rise above 15! I see that my leavens have become less active - won't I lose them (transported with such difficulty)?

Hello everybody! I ask for advice - and the exchange is now in the kitchen, where the leavens live, in which the average temperature does not rise above 15! I see that my leavens have become less active - won't I lose them (transported with such difficulty)?

Happy Moving to you !! Normal temp-ra for starter cultures, less active, watery, supplementary feed.

Hello everyone! The people, well, do not rise, I have it as it should (everyone writes 2 or more times). I have somewhere in one and a half times and that's all ..... I have already tried feeding 2 times (100 to 100) What am I doing wrong? The smell is pleasant sour, bubbling, no mold fungi ... Maybe someone came across? I'm just worried that she won't raise the dough ...

I'm worried that she won't raise the dough ...

Feed her 100 grams. sourdough for 100 flour and 100 water a couple of times. So she will gain strength faster.

Thanks, I'll try! I put it on the battery, otherwise it is cold here ... and it gets covered with a crust, I interfere and everything is fine ... Maybe it's already too high a temperature ..?

Optimally - 25 - 28 * С.

Well, in principle, it is ... but nothing that a crust is formed on it?

[Lana-S]

Lana-S, everything is fine. If you do not like the crust, take the dishes twice as much as the starter culture and cover with a lid. She has enough air. After three hours open, let it ventilate, and close.

Here is my first sourdough bread! Bragging Thank you all very much for your help and tips !!! :) It turned out a little sour than we would like, how to reduce the acid?

Since sour means the leaven is still weak, help it a little with yeast when you make the dough. In a week she will gain strength and cope on her own

The bread was steamed all night, maybe because of this it has such a sourness? It's sooo cold here ...

I also decided to put a raisin, tell me please, do I still add sugar to the start or not, otherwise the recipes are different

please tell me whether to add sugar to the start or not

Business "master's". You can add, you can not add. I didn’t add.

Girls! Tell me what's wrong? I decided to grow raisin sourdough ... I read the recipes. I put two cans: in one I immediately mixed raisins, water, rye flour; in another, I first poured water over the raisins, stood for three days, pulled out the raisins, added flour, a little sugar. In the first jar, on the third day, the level seemed to double, I fed it, added half a teaspoon of sugar, because I suddenly saw in the recipes that everything was added, after that the leaven stopped rising. In the second bank, it did not rise at all.
It seems like you read recipes, everything is simple, but somewhere a mistake has been made ... Maybe you can tell me what to do something.
Even in both cans it smelled disgustingly ... Maybe spit on raisins and just start with flour and water ... I can't use kefir, feed it with kefir every day - there is no hop, no hops either ...

It seems like you read recipes, everything is simple, but somewhere a mistake has been made ... Maybe you can tell me what to do something.

All I can offer you is to look at this topic on the first page as I did.
Come here, please.

that's how it was done

immediately mixed raisins, water, rye flour;

I poured the raisins with warm water and let 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.

in the other, I first poured the raisins with water and stood for three days

let stand for 20 minutes.

that's how it was done

Something is wrong here ...

and I did it without sugar

I gave my report: I poured water over the raisins and I had it for four days (I left and left it that way). On the fourth day, I strained the water, added rye flour and 1. tsp. sugar just in case (and the case is different) by the evening the volume has doubled, in the morning it fell. I fed the next day (flour + water). After an hour, the volume had doubled. Let's see what will happen next

The third day of my leaven: yesterday I baked bread and poured half of the leaven, added flour and water to the rest, today I added everything again. The volume is twice!
Can you please tell me, since I don't bake every day, can I still feed the sourdough for a few days to make it "stronger"? And then leave her alone at the window (t 20)?

... can you still feed the sourdough for a few days to make it "stronger"? And then leave her alone at the window (t 20)?

Of course it is possible and even necessary. With each feeding, she will gain strength.
But at 20 * C, she will ask to eat every day. You will need to leave 1 to 2 tablespoons of the starter culture and feed. The more food there is, the less often she will be hungry. I think you will quickly find a suitable proportion.
Good luck and delicious bread on your sourdough, let it only make you happy!