Raisin sourdough, problems and tips

I put the raisins. On wheat flour. The dough turned out a little thicker than for pancakes. Reaches for the fork.
almost an hour passed, she had already started to blow bubbles.
Tell me when to feed her for the first time? When will the volume increase by 2 times? at three o'clok?

Tell me when to feed her for the first time?

Two days later!
Serious issues are being resolved inside. Bacteria gather, they cluster themselves - yeast separately, MC separately, they decide who is more, to be friends or to fight. Give them two days to align.

Two days later!
Serious issues are being resolved inside there. Bacteria gather, they cluster themselves - yeast separately, MC separately, they decide who is more, to be friends or to fight. Give them two days to align.

Oops! And I interfered with it in the morning (12 hours after I put it on). I got into their fermenting business ... I started a revolution.

I interfered with her in the morning. She led a revolution.

To interfere is so welcome here!
I, too, can’t help but mix it up. And all with the best intentions. Like, oxygenate it.

Yesterday I came home from work, hoping to see the growth of the leaven after 2 days. But no.... .
She didn't get up a bit. And the bubbles are tiny, about 1mm in diameter.
I fed her as according to the recipe, only took three tablespoons of sourdough. And put it in the warmth for the night. In the morning - nothing! The picture is the same. There is no active fermentation, there are many tiny bubbles. It seems not dead, but not alive either ...
I'm at a loss. Left her until evening, we'll see.

Left her until evening, we'll see.

Let's see. If there is no growth, we will feed her in a special way. Give her a therapeutic diet. You will need to take a part, weigh it and add the same amount of water, beat well with a fork to saturate it with oxygen and add the same amount of flour by weight. For example: starter cultures 50 gr. + water 50 gr. + flour 50 gr.

Viki, thank you very much for the tips! So I will!
And then I was just worried all, as I am worried about a child.
I sit at work and doo-u-think how she is there ...
My husband says that my mind has moved slightly

Ur-r-ra! Has earned! : yahoo: I came yesterday, fed her as Viki advised. 50:50:50. (Thanks !!!!!)
Almost doubled in the morning today
Didn't feed her yet. I'll come home for lunch and feed. Just how to feed? With two spoons? Or again 1: 1: 1?
Possible mistakes of mine:
1) the can was tightly closed, maybe there was not enough oxygen?
2) yesterday I still put it on the battery (spread a towel). Before that, she stood at the side of the refrigerator. It was about 27 degrees, I thought enough ...

how to feed With two spoons? Or again 1: 1: 1?

Feed a couple more days 1: 1: 1, she will gain strength.
Good luck!

Yesterday I baked bread in the oven with raisin sourdough (I also added a little yeast). I kneaded the dough in HP on the mode, then took it out, put it in a basket, and let it stand for about an hour. Increased by 2-2.5 times. I baked in a roaster, first under the lid, then removed the lid and baked without it. Everything seems to be nothing, but the top turned red for a long time and therefore the bread turned out to be dry. What did I do wrong?
I don't know how to lay out a photo of bread
Another question: what to do with the raisin now? It triples in volume in about 6-7 hours: ok: I already put it on the window, but she doesn't care, and that's it! It's still very warm at home, it's hard to find a cool place.

When I bake in a cauldron, after removing the lid, I rearrange it higher, under the very top, it browns well. If I don't lift it, there will be not a crust, but a crust. It looks like you have the same oven.
How to insert a photo: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&board=337.0
Feed her at least one day every 8 hours.It will get stronger and it will be possible to increase the proportions - take 10 - 20 grams. and feed 100 - 150 - 200 gr. water and flour.

My bread:
It turned out a lot of flour on top.
Viki, you are right, it turned out exactly the crust! Next time I will try to fix it. the taste turned out to be sour (but I think this is due to the youth of the leaven) and also confused the grayish color of the crumb. I can't guess the reason
Now I put the bread in the KhP and took 150g. starter culture, half a serving of yeast and 425 gr. flour. We are waiting, sir!

[Beretta]

Beretta, I'm afraid that in the "dough" mode there is a serious heater. Do you want to try turning off the stove after mixing? Let it just lie there and wander around without heating.

[Beretta]

Beretta, I'm afraid that in the "dough" mode there is a serious heater. Do you want to try turning off the stove after mixing? Let it just lie there and wander around without heating.

I'll try! Thank you!

Please tell me what to do. During the night, the leaven over-acidified and settled. In the morning I took 2 st. l. sourdough, added 100g of water + 100g of flour, covered the jar with wet gauze and left it on the table. Did I do the right thing? If not, tell me what to do, please.

2st. l. sourdough, added 100g of water + 100g of flour, covered the jar with wet gauze and left it on the table.

As I understand it, this is all within the limits of cultivation. Then it's better to cover with dry gauze. Wild yeast that flies around, sensing fermentation in your jar, will rush there to settle there, and they cannot overcome wet gauze.

Thanks for the advice! And tell me, please, how many days old should the raisin sourdough be so that it can raise bread without adding yeast at all? I'm still adding yeast. My leaven is 7 days old.
Today I baked sourdough bread, besides, I added 1 hour. l. yeast, and the bread grew only 2/3. The program was for 3h50min.

... how many days old should a raisin sourdough be so that it can raise bread without adding yeast at all?

Usually the sourdough gains strength after 7 - 8 feedings, but practice shows that one sourdough takes a week, while the other takes three weeks.

so I'm ready to show that I finally succeeded with raisin sourdough

made sourdough a little differently 🔗
and now she is about a month old and she is able to raise bread herself !!! HURRAH!!!
The only advice I can give to novice leaveners is that the more often you feed her, the stronger and more viable she becomes ... well, from personal experience ...

[Inchik]

Inchik, what a beautiful bread! and what an openwork!
Only I did not understand what kind of sourdough you have - raisin or grape?

although really, probably all the same - after all, what an excellent result!

I just thought - raisins-grapes - what's the difference ... so I took the grape method, but instead of grapes - I used raisins

yeaaaa? then this is a completely new sourdough, we have not had this here yet
But you can see from the bread that it turned out noble
but there is still a difference, when growing grape, sooooo much juice is separated

Well, why is it different ... theoretically, raisins are grapes without water ... isn't it? and what we cultivate wild yeast from raisins, what from grapes, so for me the same thing ...
but I could be wrong ...

Well, there is wild yeast on apple peel and on plums, and in general on fruits. In addition, they are still in the bran.
I just mean that on the forum they grew raisins according to the method that Vicky described at the beginning of the topic and the grapes were grown according to the method you specified from LJ
But no one has tried the raisin according to the grape method - you are the first, the first brewer will be

Well, there is wild yeast on apple peel and on plums, and in general on fruits. In addition, they are still in the bran.

So the sourdough can be grown on apples, plums, and especially cool on zucchini and raspberries. One of my acquaintances even grew a sourdough brew on tea leaves.

But no one has tried the raisin according to the grape method - you are the first, the first brewer will be

But no! Tested for a long time.By the way, Lyudmila herself admitted that it could not be easier to grow sourdough from a handful of raisins instead of grapes using this method. Grapes are a seasonal product, and raisins are always there.

that's it, keep quiet ... otherwise I'll get a face
did not know about the continuity of methods
Thanks Vicky for the info

interesting, but how to grow on zucchini? theoretically, of course, I understand, but practically?
the raisin method, huh? washed - and fermented with this water, right?
but about tea leaves - some kind of fiction, what is it, fresh tea leaves are needed?

the raisin method, huh? washed - and fermented with this water, right?

No, everything is even simpler - the grape method: we take a handful of raisins, some water (it can be lukewarm, but then let it stand a little and become room temp.), Add as much flour as water by volume, stir and mustache. We will stir every day for three to six days. Then in one day we make sourdough from this fermentor. ... Uh, where did it take me, right now I will reveal all the secrets ..

reveal - reveal secrets ... we are all on our side!

but actually so interesting! I have a research interest rather than a consumption interest. I have grape and I am happy with it as never before.
But so the hunt to try and raisin more ... and here you write about zucchini and other fruit and vegetable joy of a sourdough
but you will not plant a technological pocket bakery laboratory at home! No, it's not that it's a pity for the products - to satisfy the thirst for search and the experimental spirit (but what, after all, it's easy and pleasant to reinvent the wheel!) - I'm sorry to let the leaven into the scrap later, into obscurity

[How to insert a photo into your message.]

Hello namesake!
When everything works out, this is the best incentive!
Look How to insert a photo into your message.
We will look forward to the results. Good luck !!!

Together with Svetl @ nka, we are also growing a new leaven, otherwise I killed mine for the New Year holidays. Cheerful it turns out. I fooled with the first one much longer.

Tell me pliz. where exactly in the message to look for, attachment of the photo.

No investment! We take directly from the radical what is at number 2, if reduced or at number 3, it will decrease by itself.
Here read only what is in the first one after: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0 there step by step and with pictures.
Copied and pasted into the message.

what does the growing moon mean! Well, who will doubt now ?!
everything goes like clockwork for a person!

Vika 79, rather bake and show us your zest in action

Hello everyone ! I tried to make a sourdough, but it turns out very thick - especially from rye flour, or is it not necessary blindly according to the recipe? Help - I'm a teapot !!!

For some reason, my friendship with sourdoughs does not work out. It seems that the yeast washes out normal, the smell is good, there is no mold, it lets bubbles, but does not want to rise ... And what to do with it?

And what to do with her?

Make it thicker. If he lets bubbles, then he wants to live. Give her 100 gr. flour water 70, or even 60 gr. and let it get out. She will have no options but to raise herself.

Make it thicker. If he lets bubbles, then he wants to live. Give her 100 gr. flour water 70, or even 60 gr. and let it get out. She will have no options but to raise herself.

Thank you, boom "thicken"

boom "thicken"

boom wait for results

Finally, I also dared and decided last night to join the members of the laboratory.
Soaked raisins (white, seedless), filtered, added flour (2nd grade). This morning the leaven was bubbling slowly, I stirred it and left. In the evening, when I returned home, she was already foaming at full capacity and had grown three times. (I did not think to capture)
I took 200 g into the dough, mixed 50 g of sourdough + 100 g of water, added 100 g of flour (all the same, second grade). And this is what I have after an hour and a half:

And what do you order me to do with her now?

how what to do ?! bake delicious and healthy bread of course!
continue to feed - and bake

But seriously, you are wondering what to do with her so fast?
feed in larger proportions, or make it a little thicker, or look for a cooler place.
Well, however, in the 2nd grade, it will be super-frisky, because initially it seems like we feed the raisins in / s

I just had to feed her, and I again took 50 g of sourdough, added 100 g of flour and water. She was offended at me, she got up somewhere third, and that's all.
Now he is puffing slowly, blowing bubbles, it has become thinner, but - it does not grow anymore

Try taking a couple of teaspoons of sourdough and feeding 100 flour + 100 water. Apparently you have it oxydated. Use the rest of the leaven for pancakes or pancakes. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9332.0

Sveta, .

Thank you girls, she seems to have forgiven me!
It's just that I divided it too early, I think it's not worth rejuvenating twice a day!

Hello, take a new one.
I get too sour sourdough (a sharp sour smell appeared somewhere on the third day). Now is day 5, it has risen by 50 percent, there are a lot of bubbles. Wheat flour 1 grade. How can you fix it?
At the same time I put a wheat leaven made from flour and water, the smell is even more pungent.

[vta73]

Hello, vta73!
We accept, of course we accept! We are always glad to new ones!

My leaven is too sour. How can you fix it?

So it's not difficult: we take 1 - 2 tbsp. l. Your starter culture and add fresh water and fresh flour. How many? A gram of 100 boldly. Mix and see how it will behave. Doubled - try, if sour, then again the same, but should not be sour. But if it is not sour, then you can feed it in an adult way: consider how much you need it, plus so that there is a little left, let's say you need 250 g for baking + 50 for further storage, then you take 100 g of sourdough + 100 g of water + 100 g of flour and wait until it ripens.

At the same time I put a wheat leaven made from flour and water, the smell is even more pungent.

Still, it is better to mix rye flour with water at the first stage, and then feed it with wheat flour. The fermentation process starts faster and is more correct. In raisins, you have a little wild yeast, which contributes to the beginning of fermentation, but here they are not there and wheat flour will not give an impetus for fermentation, such as rye flour will give.
Good luck to you!

Viki, thanks for the answer.
The rye sourdough does not work at all, after a day or two a few bubbles appear, then it turns sour. She fed once a day. Maybe I'll try again later with a different flour. Maybe you can use it on water from raisins?
Yesterday I baked bread with raisin sourdough, 400 g of flour and half a spoonful of yeast (half a portion) according to the recipe for HP, it turned out well. I fed 100 g of flour and water per 100 ml of sourdough. Today I made 600 g of flour, a spoonful of yeast - almost did not rise and did not bake. It seems I miscalculated the water. In both cases, the starter culture is about 200 ml.
The sourdough rose by about 50 percent. If this is not enough, what is the mistake? The density, as advised here, is slightly thicker than for the pancakes.
Can you tell me the optimal temperature for this starter culture?

Greetings.
I see that Temka has been "fermenting" and "feeding" for the second year ...
Thanks everyone for the questions and answers.
The process went on, not violently, but confidently in my opinion. Let's wait.
----------------------------
Almost a day has passed since mixing according to the recipe Answer # 5: Aug 08 2009, 01:58 ".
Confident bubbles on the surface. Even after mixing, bubbles appear quickly, 3-4 mm in diameter. The smell is curdled milk.

The second day went. The sourdough has become more active ... and bubbles of different sizes.
Everything seems to be going fine.
The picture was taken approximately 40 minutes later. after mixing.

By the way, when kneading into B / S wheat flour, 1 tbsp was added. l. peeled rye flour.

pssergey, and I have been following this recipe for a week now.
Today it has risen a little more than half, but it does not reach 2 times. About 20 hours passed from feeding, I baked bread with half the norm of yeast, it turned out well.
It is interesting that the jar was not far from the stove (I forgot about it when I was cooking), on its side the bubbles are larger. Maybe you should put it to the battery? It's cool in the kitchen, I open the window at night. But I'm afraid that the battery will acidify.
The smell changes all the time, about 7 hours before use (then it had not yet risen completely), it was more sour.