Raisin sourdough, problems and tips

I already wrote above, but I will repeat it again. Of course, it is better to put the bulk of the leaven into business, that is, into the dough. Wash off what remains on the walls with a small amount of water and knead again thickly. Mature sourdough can be used for 2-3 days, and it is better to renew the young one daily until it is effective.

thanks for the answer!
Can I have some more? :

How many times a day to feed the young sourdough?
keep it warm or at room temperature?
mature starter - how many days / weeks / months?
can mature starter be kept in the refrigerator or not at all?

thanks for the answer!
Can I have some more? :

How many times a day to feed the young sourdough?
keep it warm or at room temperature?
mature starter - how many days / weeks / months?
can mature starter be kept in the refrigerator or not at all?

Due to the fact that I knead thickly, you can feed 1 time a day and not fool yourself.
I keep it at room temperature, but if it is still weak, then it can be kept warm.
I believe that the leaven matures after a month.
In the summer I kept my leaven on the refrigerator door, otherwise it would have died or it would have had to be fed 5 times a day.

Ask - we answer

very grateful, countrywoman!
I will train. if you have any questions, I will contact you.
baked a rye loaf from the first part of the leaven. put 0.5 tsp. yeast.
my husband really liked it - he said "like bread from an expensive store"
what kind of "expensive store" with bread is - I don't know. but I liked it

In our village (now I live in Khodoseevka) MegaMarket bakes its own bread. Expensive for the price, but the taste and quality are very good. Probably your husband was talking about such bread

m. b. it's just that I also constantly buy yeast-free bread in Mill Vila) and have already got used to its price))
but I want to cook my own bread, because I don’t really believe that there are no improvers and other "goodies" in the composition, except for water-flour-leaven-salt-oil
I am very glad that with Izyumna it is still possible. mmm

girls-boys, and if the sourdough has a wine smell - is it normal or not?

It is bad when the smell of acetic acid appears. And if the pleasant smell of wine, then everything is fine

thank you)
the smell of wine. I hope it won't come to vinegar

Why is everything done in glass jars? in plastic is it impossible?

Mine lives in a plastic glass from a blender

I, as a categorical ZOZhnik, do not believe in "clean" and safe plastic)
but here everyone has their own.

[Summer resident]

Summer resident The day before yesterday I put a raisin, and today I already put it in the dough and the question is - should sugar be added during feeding or not?

In no case!

And I added ... And what will happen now? Why is it so categorical? We added it the very first time?

And I added ... And what will happen now? Why is it so categorical? We added it the very first time?

So first ... see how it behaves. In general, all starter cultures eat carbohydrates contained in flour, that is, starch.

[himichka]

himichka Well, okay, let him eat starch with sugar once, and then I'll feed him without sugar. I hope nothing terrible will happen.

I hope nothing bad will happen.

Scary - no, rather funny, he can jump out of the can and make an attempt to escape.

From the moment of feeding, 4 hours have passed - it has risen by about 1 cm and is all permeated with bubbles, like a young curdled milk. And the smell is fresh sour milk. And on the first sourdough I made pies - now they are parting.

[Viki]

Viki I didn't understand this ... Explain, please, for those in the tank ... What is the formula for the calculation?

Quote: Shy on October 15, 2010, 10:44:41 AM

Leaven:
35 g of ripe sourdough with 100% moisture
90 g water
150 g rye flour
wander for 8 hours.
Can I take 275 g of sourdough directly from the jar and go straight to the dough stage?

Let's count:
35 gr. starter cultures with a moisture content of 100% is 17.5 gr. flour and 17.5 gr. water.
+ 90 gr. water = 107.5 grams of water
+150 gr. flour = 167.5 gr. flour
So you can take 215 grams from the can. sourdough (107.5 + 107.5), and add the remaining flour 60 gr to the main recipe. (167.5 - 107.5).
That's all the wisdom.

Explain, please, for those in the tank ... What is the formula for the calculation?

The recipe provided for a sourdough dough:
35 g of ripe sourdough with 100% moisture
90 g water
150 g of rye flour and leave to ferment for 8 hours.
Then, on this dough, bread dough was started.
Our Shy has a fresh starter culture of 100% moisture and doesn't want to wait. Since the dough proposed by the recipe has a different moisture content, it is thicker, we counted how much Shy yeast should be taken and how much to add to it in order to immediately knead the dough and not wait 8 hours for the dough to ripen.
There is no clear formula here, we consider adjusting it to flour (as in this case), or to liquid and as a result calculate how much flour needs to be added or water taken away when kneading dough for bread.
If you don't understand, let me know. I'll get out of the tank and try again. Or give an example. Or I'll go look for it to calculate along with the rest of the test components.

[400]

Vikusya! I have a recipe that I really like and I want to remake it for sourdough:
520 gr flour
290 g of water
sugar, salt, vegetable oil, yeast
But in general I want to understand the principle itself, otherwise there are many such recipes. And if the leavens are 200 - 300 - 400 gr how to count?

No problems! Your sourdough is 100% moisture, that is, flour and water are the same by weight? Then we consider:
520 gr flour
290 g of water
We divide the flour in half 520: 2 = 260. If we take half of the flour in sourdough, and the same amount of water is attached to it, that is, also 260 g, then it turns out that we need only 520 g. sourdough. Now let's add what is left so that the composition of the dough remains the same, and this is 260 gr. flour and 30 gr. water. We mix with the rest of the ingredients.
This is the simplest and my favorite calculation option - to put half of the flour into the leaven.
Now let's say you don't have 520 gr. sourdough, but there are only 200 gr.
Then we consider:
in 200 gr. starter culture contains 100 gr. flour and 100 gr. water, then we need:
200 gr. leaven
420 g flour (520 - 100)
190 g water (290 - 100)
Do you want 300 gr. leaven - take it boldly. And then flour 520 - 150, and water 290 - 150.
There will be no difference in the finished bread. The composition is the same.

According to the second method (where about 200 g of leaven) I somehow understand better ... And if 400 g of leaven, then it will be like this:
400 g starter culture 100%
520 - 200 = 320 g flour
290 - 200 = 90 grams of water?

It reached me. Vikus, thanks!

And if 400 g of leaven, then it will be like this:
400 g starter culture 100%
520 - 200 = 320 g flour
290 - 200 = 90 grams of water?

Exactly!

Vikus, thanks!

You are welcome! Peks to your health, just do not forget to show - tell!

On the first sourdough I baked pies, only there is nothing to show with cabbage and peas. Awesome. But I added 5 g of fresh yeast to the dough just in case. I will bake more, I will be sure to report. My leaven bubbles well, but almost does not rise, so, by 2 cm in total. But I'm serious!

Similarly, Watson ....... I also only rose 1.5 cm or 2 ... and truncated .............. and I also insured myself with yeast, now again I put and added emochek, so I'll see what will happen in the morning, if it rises well, then I will knead the bread, and if not, then I will continue to see what to do

[Svetik_]

Svetik_ Well, you and I are now experienced women! You won't take us so easily ...

I re-read the entire thread, I had to throw out the first attempt, now I have questions about the second.
I feed her like this - 1-2 tablespoons + 50-60 ml of warm water + 70-90 grams of flour (2nd grade) - it turns out thick. I put it under the battery (because the first one did not survive without a battery even at the first stage) As a result, after 4-5 hours, she tries to escape
Please tell me - how often to feed and what to do in order to reduce the agility a little - I can't bake every day, or even 2 times a day - we don't eat so much, and our hand doesn't rise to throw it away.
When is it better to take sourdough into bread? When does it double in size? And immediately knead? I ask, because I often bake in KhP.If you take the sourdough as doubled and put it on a long proofing mode (for French, for example) overnight with a timer - will it work?
And when can you not add yeast to the dough?

Take the leaven when it has doubled. Yeast can be omitted. We knead the first one immediately, then the dough rests for a while and the second knead. Good luck!

Thank you! Now I will try, just the leaven should be in force.
I also wanted to clarify. And how to calculate how much flour-water replaces the leaven? Remember how much you put in each time?

If you feed 1 part water and 1 part flour sourdough, then you have average-100% hydration. more flour means thicker. more water, thinner. at first it is better to memorize, then you can by eye

We won! Here is my first bread with this sourdough. Burned a little. I was afraid that it would not be baked. The cut will be tomorrow.

Here are 300 grams of ripe sourdough (eight days old), and 2 grams of yeast for insurance.

What a pretty Tanya, probably delicious
Well done

[BlackHairedGirl]

BlackHairedGirl Tanya, well done !!!!! Congratulations !!!!!

Wow, what a handsome man!
What kind of flour is this? Top grade?

[Svetik_, DJ, Sju]

Svetik_, DJ, Sju Girls, thanks !!! Yes, this is the highest grade flour. The leaven has finally doubled and I decided to test it in action. The whole hour did not leave the stove, looked as if spellbound. The bread was swollen right before our eyes !!! This is some kind of miracle

CLASS!

[leka]

leka Thank you! Here's a cut:

Tanyush bravo
Damn it, where did the emoticons go ??? , in additional, I understood ............
The cut is beautiful

[Svetik_]

Svetik_ Thank you Husband tasted, said that "really tasty" - this is our highest praise. And the little one silently ate three pieces at breakfast, barely had time to cut

Hello! So I decided to try the raisin sourdough. I tried to do everything as indicated on page 1. Just a question arose: on the 3rd day of feeding, she does not want to rise (although it bubbles so beautifully) .... well, not so at all, but definitely not 2 times ... maybe she’s hungry for me, so she has no strength, to get up ... but I thought so, just in the morning (about 9 am) I fed (everything was according to the recipe: I took 2 spoons, diluted in 100 g of warm water and 120 g of flour, maybe more, so that the fork would go well ) and by 15 o'clock it is already thinner ...

[inchik]

inchik Based on my little experience, I can say: I had the same thing, the maximum rise was 1.5-2 cm per day! My leaven is already almost two weeks old, and it doubles itself in only 11-12 hours. Because still young. How do you know if she's hungry? I have it - a rise in half, and then I feed. In general, it turns out that way. I feed it once a day, at the same time. And during the first days, I generally fed it once a day, regardless of the rise.

Here is one more bread on this sourdough ... Sourdough 12 days plus added yeast crumbs, even less than a gram, the scales did not show the weight. Now I'm baking, I can't stop

inchik, and is it in a warm place? I didn't succeed until I put it under the battery. Not in the kitchen near the stove (maybe because the heat is not constant?), Or in other places.

[BlackHairedGirl]

Now I'm baking, I can't stop

BlackHairedGirl , I gave it out! Masterpiece!!!
And no one will stop, bake to your health! After all, I suspect that someone is eating it and also, probably, cannot stop.

Here's another piece of bread with this sourdough ...

Yes to health !!!
Starter cultures, regardless of the growing method, behave in the same way.

Happy for you!!!

Girls, but I still have a taboo with leaven ............... ... it's so annoying how much I tried to make more sourdough, already according to the rules .... there is simply nowhere to store it at this temperature and it did not rise, and then after 5 days it was just vinegar ... she is cold, then finally it is not clear, damn it ............... so wanted to bake my own pie ..... now I don’t know how to start it, try again ??? Doesn't even want to rise at a temperature of 26C, well, have you seen that ??? I've already added emmochek ... ... just nothing, to bubble up finely for myself there, slowly and silent, but how to rise like that fig .............

And in the morning - a clean bowl ... no sourdough.
And the dog's whole beard is in dried dough. He lacks vitamins or what? (Or brains?) Sadness ...
We'll have to grow a new one. I want to put a raisin here.Tell me, on what flour is it better to knead it? Rye or wheat? And is it worth putting it close to the battery (as I understood the reactive leaven), it will oxyderate or run away suddenly.
I have about 25 degrees in the kitchen. The battery probably has a little over 30
Well, I will barricade from dog encroachments

What a charm - if anything, you can give it to the dog And then my hand does not rise to throw it away.
At the expense of the temperature - I knead thickly and put it on the window - it's cooler there. If left in the kitchen, you will have to bake 2 times a day.
By the way, I noticed that if you knead not thick, but 1: 1 water with flour, it somehow does not raise the dough very much.
At the expense of flour - I tried the highest grade, 2nd grade and rye - I did not notice the difference.

[Beretta]

Beretta As for flour - which bread you plan to bake more often, start on that one. Then you can easily convert it to the desired flour grade. I have wheat leaven. I will need rye bread - I will feed rye and all the business. As for the temperature - in the kitchen 22 degrees, it does not oxyderate, if you do not skip feeding. I do not advise keeping at high temperatures. It will ferment more actively and peroxide faster. I keep it on the table or on the windowsill. I feed it when it doubles in a ratio of 1 to 1. It turns out a thick dough, a little thicker than for pancakes. When fermented, it becomes liquid and "snotty". It smells like fresh kefir, it smells very nice. The taste is slightly sour.