Raisin sourdough, problems and tips

The leaven is hot, the moon has nothing to do with it. It is necessary to feed and feed. You will have to feed very often at room temperature, find a place 15-12 * C you will feed 1-2 times a day and everything will return to normal.
Are you sure about flour?

Hmm .. I will try ... But why then does it not grow at all? I thought that if it's hot, the sourdough grows quickly, and my only bubbles slightly.

Or maybe the battery grows too quickly and falls. Are you marking the level? And if it does not grow at all, what is the temperature of the battery? Has the leaven been boiled, that is, the yeast has not died?
Here you need to understand in detail what happened on the first day, what on the second, etc. your algorithm is not yet completely clear

Or maybe the battery grows too quickly and falls. Are you marking the level? And if it does not grow at all, what is the temperature of the battery? Has the leaven been boiled, that is, the yeast has not died?
Here you need to understand in detail what happened on the first day, what on the second, etc. your algorithm is not yet completely clear

The fact of the matter is that it does not grow. I regularly drop in to check, every few hours for sure. I don’t know how many degrees, but it seems to me that it’s not too hot - the bank is on the bottom of the battery. On the very first day, the sourdough grew well, literally in a day it ran out of the jar, and even increased more than 2 times. I took a few spoons of sourdough, added 60 grams of water, added the same amount of flour. She bubbled up and that's it. It did not rise and after a day the water exfoliated from above.

[Maybe the water is to blame? Take boiled settled water]

I think it's better to start over (if more than a day has passed since it split) here Viki at the beginning of this topic told everything well, repeat in her footsteps

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.

Maybe the water is to blame? Take boiled settled water

Yes, it's not so easy to bake bread ...
Made the 4th - again not baked, 1 hour 30 minutes baked.
The dough increased 3 times in volume (4 hours), the dough 2 times (1 hour). The crust sags down a little.

[Huck Finn]

The crust sags down a little.

Huck Finn, do not be upset. You bake a mold, so reduce it a little water.

Hello.
Found this sourdough recipe
INGREDIENTS

- 10 pieces of raisins
- 250 ml water
- 150 g flour (preferably not white)
1. Take 10 grapes of raisins and cover with water,
2. Cover with a napkin and leave to infuse for 3 days at room temperature
3. Filter the water through cheesecloth and pour everything into a large jar (1-1.5 l) and add 150 g of flour, mix thoroughly, cover with a napkin and put in a warm place protected from drafts
4. After - / + 48 hours (depending on the room temperature) the leaven will be covered with bubbles and will begin to ferment
5. The finished starter culture will increase in volume and will be covered with bubbles.
6. The starter culture can be stored loosely covered at room temperature and "fed" every 2 days.
7. The optimal amount for preservation is 150 g of starter culture
8. The first 3 - 4 days .. it is recommended to add 100 g of water and 100 g of flour (in case of using a ready-made starter culture)
🔗

What do you think:
1) Are there not enough raisins?
2) Will you get a sourdough according to this recipe?
3) There is an opinion that raisins are treated with preservatives, so I prefer to soak raisins in water (10 minutes) before use to wash them off.
Do raisins lose their effectiveness if they are soaked in water before use?

Do raisins lose their effectiveness if they are soaked in water before use?

Yes of course. You will wash off all the necessary bacteria.

Are there not enough raisins?

It seems to me not enough for a glass of water. Do you want the leaven to be strong? I would take 3-4 tbsp. l. raisins at least. Not washed. And if you are afraid that it is processed, take unwashed dark grapes straight from the branch.

Here again, the same thing: it is not baked, and a void is obtained under the crust, the dough sits down after the crust has formed. This means that the crust provides thermal insulation, and the dough does not reach the desired temperature.

The dough was kneaded for about 30 minutes, until all the flour was exactly mixed.
The temperature in the oven is 3-4 divisions (according to information from the network, this is 180 °). Doesn't give any more.
Steam used 5 minutes.
Pok 1h 10 min.

Started making raisin sourdough according to Viki's recipe on the front page.
I poured the raisins with water, let them infuse; filtered through a strainer; I added rye flour and sugar to the strained water, mixed everything and put it in a warm place.
After about a day, the sourdough rose somewhere by 1.5 cm. As I understand it, the next day it is necessary to feed the sourdough: put 2 tbsp in a separate container. spoons of sourdough and 100 g of flour and water. It may seem strange, but it's not entirely clear to me what to do with the leaven from which they took 2 tablespoons? Can this leaven be used for making bread already? And the feeding procedure can be repeated indefinitely, will the sourdough only gain strength from this?

while the message was writing another 5 cm grew, maybe it's time to feed?

[diruk0100]

diruk0100
It is not entirely clear how many days your sourdough is?
The remains of the leaven, from which they took 2 tbsp. l., you can use at your discretion. For example, just refrigerate and then add to the pancakes. Or pancakes. That is, treat it as waste material. But those two spoons that were set aside are working material - you need to feed it and wait until it rises, put it into the dough for bread!
But necessarily with the addition of at least 3-5 grams of yeast, since it is still young, it may not cope.
And do not wash the sourdough dishes !!! There is still quite a sufficient amount of sourdough on the walls. Pour 50 ml of warm water there, rinse the walls of your vessel with it and add flour to this water - until the pancakes are thick. And let him continue to work. And then, as it doubles, it’s ready for new bread. It is advisable to put it on a windowsill. In a cool place (10-15 degrees), it grows more slowly.

Good afternoon everyone,
faced with a question, but only half-read the topic ... so if there was an answer, please poke your nose
I got infected too
my leaven is 3 days from Sunday 19.02, it grows normally, after feeding for 6 hours it doubles
I kneaded it first on a high-quality wheat one, then yesterday on Monday I divided it into 2 - I left one on a high-quality one, the second part was kneaded on a wheat one.
It was yesterday at 5 pm, by midnight both had doubled, it turns out in 6 hours ...
this morning, both fell to their original level, pure wheat peeled off, c / z just fell out

questions in what:
1) are they probably hot, since they eat so quickly?
2) in the morning I fed both of them again ... was it necessary? I was just afraid that they might turn sour until the evening ...
3) millet. i / s knead thickly, but it still flakes off ... is this the norm? I'm afraid if I add more flour, it will be very difficult ...

Thanks to all

I keep my raisins on the windowsill and feed them once a day. I knead so that it turns out not sour cream, but a viscous dough. In a day, it grows three times, and if I forget to feed it, it settles a little. But it is too early to transfer yours to such a regime, very young. But you can knead a little thicker and put in a cooler place.

hello dear.I also want to join the number of fans of raisin sourdough, but only for now, because I can't do it. I am already at the first stage in a stupor. Last night I decided to put in the sourdough, did it as described, poured the raisins with water, then filtered, added sugar, during the night there was zero movement, no bubbles, no smell, just flour and water, I had old raisins, it’s probably been lying for a couple of years, I have sinned on him. Today I bought a new one, started everything all over again, probably three hours have passed, I look dully like in a tank, of course I'm not despairing yet, I wake up to wait, but still. is it okay? or there should already be some fermentation. And where is the best place to put the bowl, I understand that it is warm, but do you need light, or can you go to a warm, but dark place?

[Viki]

I greet everyone and congratulate you on the beginning of Great Lent.
So I got to the raisin sourdough. So far, I'm happy with the result. I had some raisins left and decided to experiment with it. Soaked it in lukewarm water for a very short time, just filtered it through a strainer, added a little wheat flour. After 12 hours, there were tiny bubbles, and a day later, stratification occurred, water separated. But when I mixed the leaven, it froth, and I fed it with premium flour and warm water 1: 1. After a few hours, growth was already noticeable. Then I took a closer look at the recipe from Viki and noticed the difference - I didn't add sugar. In the evening, when I came home, I found that the growth of the leaven had stopped. Anyway, I decided to feed her again with premium flour and water, in which she stirred honey, about 1/4 tsp. I put the starter culture on the heated towel rail, and after a while I looked, and it had grown almost to the top of the bucket. From this sourdough I took 3 spoons, added 100 grams of warm water, beat with a spoon and added 100 grams of premium flour, marking the border. And in the morning this is the result:
🔗.
And on the initial sourdough, I baked bread without yeast at all. It turned out like this:
🔗.
Thank you, Viki, for such a detailed recipe! You definitely rehabilitated the monastery

[Mamakoshka]

Mamakoshka Light is not important for leaven, warm is important. Heat your starter culture. Commercials 25-27 degrees. And don't rush things, forget about her for a couple of days ...

I don't put it in the heat anymore. Yesterday I again baked bread with raisin sourdough, and fed the remainder and left it at first just at room temperature, but after about an hour it had already begun to rapidly increase in volume, so I put it in the refrigerator. In the morning she looked, and she grew three times. In the evening I'll bake something on it again. Now I have two starter cultures: onion and raisin, but I still don’t refuse pressed yeast. For a very long time, bread with sourdoughs has to be defrosted, not always time allows.

My sourdough is already about 2 weeks old, but I only baked it 2 times,
the sourdough itself grows 2 or 3 times according to the mood

-both times the bread rose three times, during baking it remained normal, but fell to a double size, what could be the reason?
-and another question - but it turned out to be some kind of bland both times, is it necessary to add a large norm of salt and sugar?
-and third - the crust turns out to be loose and brittle, what could be the reason? in principle, the perforation is uniform, but the bread itself feels a bit tough and loose
what are my mistakes?
I seem to have measured everything with scales both times - I usually do it from 300g of flour and ~ 180ml of water,
with sourdough - I take the sourdough at 100% moisture content of about 100g, that is, I add 200g of flour and 80ml of water
in general, 2 attempts were more successful in crumb texture, apparently due to a more mature sourdough, but - far from the ideal-oh-oh-oh-oh-oh

Too much water, try not 180 ml, but 165. And salt and sugar - to taste. For this amount of flour, about 1 or 2/3 measured tsp. and sugar 1 or 2/3 measured tbsp. l.

thanks, I will try

[wallpaper]

Something went wrong with my raisin. She grew and grew well even in the refrigerator, and then suddenly stopped. Yesterday I took 3 tbsp from her. l. and fed 100 g of warm water and 100 g of wheat wallpaper flour. This stage went well, the leaven works, it has increased more than 2 times.And what was left and on what I was going to bake the bread, after feeding, it did not grow at all.This dough is a little thinner in density than for pancakes, frothy, but the bubbles are very small. Of course, I will not throw it away, I will bake it with the addition of yeast, but I cannot understand what is the reason. Maybe in flour? I bake all the time on Starooskolskaya and feed her raisins, and the last few times I fed McFoy. Can this affect? Tell me please.
I also use onion sourdough and noticed that with a new kneading, periodically, it is necessary to add either a little bran or wallpaper (c / h) flour to the premium flour. This leaven has a slightly different plan, it turns out a rather tough dough. But there are no problems with her yet

In terms of density, this dough is a little thinner than for pancakes, frothy, but the bubbles are very small.

This is a sign of peroxidized leaven. It needs to be "softened", that is, to get rid of excess acid.
Take a spoon - two and feed 50 grams of flour and water for each spoonful of leaven. Then from this take again a spoon - two and feed the same. For a couple of these feedings should be as good as new.

[Viki]

Thank you, Viki... Exactly, she over-acidified. Yesterday I baked lean pancakes on it, it turned out lacy, but sour. We eat, of course. I saved some of the leaven, I managed to put it aside in time and feed it.

Uraaaaa! The salvaged leaven is working fine! Since I bake every day, I feed it 1 time, let it rise (it now rises very quickly, literally in a couple of hours) and immediately put it in the refrigerator. Now, with compressed yeast, a terrible economy, a pack of a kilogram, probably, will be enough for a year

Uraaaaa! The salvaged leaven works fine!

Congratulations, accept!
And take care of her! I wish you success! And don't forget to show us your bread.

[Tatiana S.]

Tatiana S. Congratulations!!!

Thank you girls! I bake and bake every day. My colleagues loved my sourdough potato bread. It works equally well on raisins and onions. And yesterday I made pumpkin with apple juice, raisins and orange peel, but this one, although in vegetable oil, turned out like a muffin. For tea - the very thing.

Hello everyone! I recently bought a bread maker, now I am sitting and dreaming of growing my own ferment) MK is already growing (I finally found where to usefully put old Agusha kefir from the dairy kitchen) Now I want to try it on wheat flour. Tell me please, do you need to add raisin water every time you feed the sourdough, or just the very first time - when you knead this sourdough? logic fights reason, help

[zoyush_ka]

zoyush_ka, with the purchase of you! I, too, not so long ago began to study with leaven. I use two: raisins and onions. I did not immediately establish relations with raisins, I almost missed it, it oxydated me, but managed to put off the starter in time. Now he is alive and well. Raisin water is used only for the first time, and then ordinary water and flour 1: 1. I wish you success in mastering.

My first sourdough bread. Italian (Ann Thibeault) (in the oven) according to Misha's recipe

thanks) I will raise)

Well, here I have a runaway - I kneaded it yesterday at 6 pm, put it on a battery under a film with a small hole, today at 10 am I watched small bubbles. I mixed it, praised it and put it in its place. And now I look - what is this white to the balcony on the floor crawling? And this is her dear. Increased 3 times in 3 hours. It's just that she now lives in a 2-liter jar. So it will be ready tomorrow at 6 pm?
By the way, it smells very tasty - lukewarm milk and tastes sweet)

My first sourdough bread. Italian

And how to make a ruddy crust in the oven?

And how to make a ruddy crust in the oven?

but what, is this a problem for the oven ??? Well, in HP, the top is not roasted, but in the oven the crust is somehow made by itself
I have a top / bottom ten. So it probably warms in all ovens ???

[Gerda1]

My first sourdough bread. Italian (Ann Thibeault) (in the oven) according to Misha's recipe

Gerda1!!!
Well, what were you worried about?
Look what a handsome man it turned out. Do you need a French one if raisin bread raises

Do you need French

so sports interest has already appeared .. it will turn out al no

thanks for the beauty

[Gerda1]

Gerda1 This is a loaf !!! IMPRESSES

Gerda1 This is a loaf !!! IMPRESSES

Thank you

Tax .. could you repeat it for especially stupid ones, i.e. for me
I'm telling ...
Yesterday morning I kneaded the dough, baked bread.
2 tablespoons of sourdough diluted 100 grams of water + 100 grams of flour ... and in the evening put it in the refrigerator. She lived there until tonight. In the evening she got out to feed her. But all day I was haunted by her life in the refrigerators, I was thinking what would happen to her .. Well, like nothing .. probably ... the bubble is still the same ... and grew 2 times .. In general, I took it out and tried it horribly sour, but it smells like some kind of fruit, delicious in general.
I warmed her and fed her ... The brains were enough to feed her .. 200 sourdough (dada, I did not separate 2 tablespoons) 200 water 200 flour .. Well, smaller proportions are impossible In general, I now have a carriage of sourdough and a small cart. I felt sorry for her in the refrigerator. I put it on the windowsill and opened the window for micro-ventilation.
In short .. the question is this ..
How should I feed it and where should I store it. I bake once a week, well, at most I can 2 times a week.
Tomorrow I'll close up some lean pies ... with mushrooms and potatoes ...
So..
I ask for help .. write down for especially stupid ones, that is, me, an algorithm of actions .. point by point ... And this .. it would be nice to have such information in the first post I remember exactly that in the topic it was already written about this. Now I will read it a second time. But such an important infa should be prominently displayed

Thank you

[On the morning of baking day]

I'll tell you how I do it. You put the leaven in the dough. Everything. On the walls of the vessel you have something left there. I take warm water, 50 ml, and rinse everything on the walls with it. I wash it off well, until a thick foam forms. Then I weigh 50 grams of flour into this foam. I mixed it and put it on the battery. For an hour or two. As soon as I see that my starter culture has begun to stir, I begin to blow bubbles, I close it with a lid with holes and put it in the refrigerator. On the morning of baking day you will need to get it, warm it up and feed it. This time I feed 100 ml of warm water and 100 g of flour. Now there are 300 grams of starter in the jar. I wait for it to double and put it in the dough. ALL. And again I wash off the residues from the walls with water (50 ml) until foam forms, then I put 50 g of flour, mix and put it to the battery. After an hour or two, I send the starter culture to the refrigerator until the next baking. Etc.
The point is that you don't need to save up the leaven in tons. Brought to 300-400 grams and in her dough, darling And in the refrigerator she lives in the amount of 100 grams. A week until the next bake.

[thank you very much]

oh class !!
This recipe suits me
thank you very much
I’ll go my half a kilo to the refrigerator, or else I’ll rush slowly .. rushing ... I’ll just put it in a basin beforehand, but then, if anything ..

Not at all, GOOD LUCK !!!

I'm going to send my half a kilo to the refrigerator, otherwise I'm rushing slowly .. rushing ...

So make a pie dough out of it. And leave 100 grams in the refrigerator for divorce.

Or pancakes. And in them, wrap the filling of fried mushrooms with onions. Mmmmmm ....

So make a pie dough out of it.

I will do so, if I succeed, tonight, but most likely I will do it tomorrow
So far I have identified her in the refrigerator, but she will run away there too

Or for pancakes

I still can't ... fasting, but eggs are needed for pancakes, and milk would not hurt ...
If not for fasting, then my husband and I would have swelled like that leaven .. yes on pancakes then ... yes several times a week

And nothing like that. I have baked more than once, no eggs, no milk, and nothing slow. I just dilute the leaven with warm water, add sugar, salt to taste and a little flour. I give it a little rest, then pour in vegetable oil and bake.

And nothing like that. I have baked more than once, no eggs, no milk, and nothing slow. I just dilute the leaven with warm water, add sugar, salt to taste and a little flour. I give it a little rest, then pour in vegetable oil and bake.

oh how, but I didn’t know that it’s possible, I didn’t even have a thought
Thank you very much, I will try now 100%

Please, I'm always happy to share. Of course, they are not the same as with milk and testicles, but according to Great Lent, and after dry eating, this is something. Those who do not fast will certainly not understand us.

[Gerda1]

Gerda1

I still can't ... fasting, but eggs are needed for pancakes, and milk would not hurt ...

Well, sho you, as you are married for the first time Without eggs in the Post of course! Bake yourself for Health! And you can also diversify, add c / s flour from half a glass to half of all flour - it's very tasty! I am also on the Post, and many girls are here ... So all your problems are also close to us.
Take a look at Temka Ritual and holiday cooking, there is a Lenten dishes branch there.

OOOH !!
What lyalya I have grown up ..
In the morning I had to crumple her, because she managed to run away ... I come in the evening, and she again starts to run away
Well, I caught her in pancakes too, as BlackHairedGirl advised ...
Nothing like these pancakes .. you can eat, but with fried chanterelles ..
If there had been more time, so that the dough, after adding water / flour, would play as it should, finally, the babble would be
Tomorrow, according to plan, Narochansky bread

Will wait!