Raisin sourdough, problems and tips

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 where you pour the butter - into the dough or in a frying panWhich oil is refined?

taks I am reporting
put this bread here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4830.0
yes in sourdough. I did not begin to convert the leaven into rye, there was no time actually
But I did not risk purely on sourdough, I added 0.5 tsp. yeast
Do you think everything will work out ??? Will the sourdough raise the bread ??
Sparkling sourdough, nimble. I poured it in 200 grams, respectively, from the recipe I calculated 100 grams of water and 100 grams. wheat flour

The bread turned out to be just right
You could not have added yeast
But it does not at all look like Narochansky, which is sold in our stores
The porosity itself is what I love in dark bread. Om-Nom-nom
Tomorrow you need to take it to work .. brag

Photos will be tomorrow

And where you pour the butter - into the dough or in a frying panWhich oil is refined?

Refined oil, and pour it into the dough. Then I just stir, and grease the frying pan just before the first pancake, then I just pour the dough. I have been doing this for a long time, very convenient, no fumes and no smoke

I promised to get pictures here
narochansky with leaven

I had to grow the sourdough again, as I ruined mine: I forgot it for three days on the table in such heat ... And I decided to grow raisins again. It grew and developed for me for 3 days, after three days I baked the first bread on it, it came out not entirely successful, I did not fot it. The second bread was better than the first, but also not particularly beautiful, but, according to my husband, very tasty.
My mistake was that I didn’t fit these breadcrumbs, so they came out quite dense and with torn roofs. But today I made bread according to all the rules, the proofing was sufficient, and the bread was a success. Absolutely weightless, with the thinnest crisp crust, it is not easy to cut, because it is too soft and delicate. The recipe, if anyone is interested, I came up with myself - Bread from flour of the 1st grade with bran and Mediterranean herbs.
So:

Flour - 800 g
Water - 325 g
Sourdough - 450 g
Bran - 40 g

Salt 1 tbsp l.
Olive oil - 3-4 tbsp. l.

Herbs: rosemary 0.5 tsp
marjoram 1 tsp
savory 1 tsp
fenugreek (fenugreek) seeds 1 tsp

I ground all the herbs and seeds in a coffee grinder, kneaded the dough without salt and oil, and after 20 minutes. after kneading, I added salt, oil and herbs.
I kneaded the dough a second time and left it to rise.
The first proofing lasted 2.5 hours. The dough has increased in volume by about 2.5 times. After that, I formed 2 bricks and placed them in olive oil-oiled and floured molds. I put it on a proofer in the oven with a liter can of hot water. The dough was allowed to stand for about 3 more hours.
She warmed up the oven to 250 C, put a mold with boiling water on the bottom of the oven, sprinkled the bread from a spray bottle and baked for 40 minutes, after 15 minutes, lowering the temperature to 200 C. The result is this:




The smell is magical, probably the bread is very tasty, at least my husband really liked it ...

Please tell me, a coffee grinder, like everywhere else on sale, with a propeller, or a hand mill with millstones?
And how to make such a crust?

[LightOdessa]

LightOdessa Sveta, thanks for the recipe, it will come in handy!

The coffee grinder is ordinary, electric, still Soviet, one tip of the knife broke off, but it still grinds well.
This crust is achieved by correct molding of the dough, not very dense kneading (the dough is slightly damp), full proofing and baking with steam.

[BlackHairedGirl]

BlackHairedGirlplease bake and eat to your health!

[LightOdessa]

LightOdessa, sorry for the curiosity, what kind of stove do you have? It is impossible to reach such a temperature at my temperature, I sin on our gas workers ...

I have an ordinary gas oven, an ancient stove, called. Greta. In general, any electric oven is designed for 250 C. I have a Scarlett (small), there are from 100 to 250 C. It just does not fit 2 or 3 breads at once, and in a gas oven I bake 2 and 3 bricks.

Sveta, thanks! I have gas Indesite, you can't get more than 200 from it

Good day to all! I also decided to join the owners of this wonderful leaven. It costs me only the first day, but it has already grown by a third!
I mastered all 24 pages and still a question arose. Is it normal that the sourdough, which bubbles 2 days old, but does not rise at all in 8 hours. She fed 2 tbsp. l. sourdough 50 g of flour and 50 g of water.

Bubbles means alive. And what does not rise in 8 hours, then she may not like the conditions. Try to put it in a warm place. And the consistency should be like a pancake.

Bubbles means alive. And what does not rise in 8 hours, then she may not like the conditions. Try to put it in a warm place. And the consistency should be like a pancake.

Thank you! Apparently she is cool, we have 23-24 grams in our apartment, and there are no warmer places. I'll try to think of something, thanks!

girls I put the raisin sourdough as I wrote the vetch, then returned to the topic of monastery sourdoughs and there let's read about raisins, but it does not say that you need to strain the water after 20 minutes, but + flour, + sugar (honey), so it should it be with raisins? (I filtered it and now it took 7 hours to bubble up slowly). maybe you really don't need to filter, but knead together with raisins? By the way, I bought the blackest raisins I found on the market, it turns out it is also delicious, and I ate everything light.

girls I put the raisin sourdough as I wrote the vetch, then returned to the topic of monastery sourdoughs and there let's read about raisins, but it does not say that you need to strain the water after 20 minutes, but + flour, + sugar (honey), so it should it be with raisins? (I filtered it and now it took 7 hours to bubble slowly). maybe you really don't need to filter, but knead together with raisins? By the way, I bought the blackest raisins I found on the market, it turns out it is also delicious, and I ate everything light.

I did everything strictly, as Viki wrote, that is, filtered it after 20 minutes. The leaven is excellent, it raises bread well, and there is not even sourness! In my opinion, they do not filter the grape, they interfere with it along with the berries. I saw it in the Mariana-aga magazine. We, in theory, washed off everything we needed from the raisins, so we don't need it further.

I also did as Vika teaches. bubbles.

I report: it was bubbling wow! everything is fine, BUT .. I didn’t like the smell of the sourdough itself, it’s some kind of incomprehensible-sweetish-bojy, I don’t know how (I am very sensitive to smells), so I left the raisin, for now, now I am growing a Frenchwoman (thick).

.. I didn’t like the smell of sourdough itself, some kind of incomprehensible sweetish bojy

After two feedings, this smell goes away.

I had this vinegar smell even after 5 feedings, so I threw it away. the second time I did it with another raisins, changed the flour, the same, vinegar and that's it. left this idea ...

And I again returned to this leaven. This time she gained strength so quickly, I did not even expect. A little more than 2 days passed, and I, on one, completely without yeast, baked wheat bread almost automatically (I pressed the pause before baking once). Baked on the program "French" with a delay of 5 hours. It turned out to be high, only the roof was blown off a little, still it was necessary to add proofing with a pause. And I fed the rest of the sourdough, so after 4 hours it more than doubled. I had to put it in the refrigerator, and I left it on the table in the kitchen. I came home from work and, first of all, to her - a little oxydated, opal, but bubbles well. So as not to disappear, I decided to bake something. I took almost everything, 312 g, added 100 g of tomato juice, 1 tbsp. l. brown sugar, 1 tsp. l.salt, 355 grams of flour, 1 tbsp. l sunflower and sesame oil. In the process of mixing, it was necessary to pour in about 1 st. l. water. On a signal, I added finely chopped fresh dill and a clove of garlic. I set the "Whole Grain" mode, size - 700 g and medium crust (time 3:32). It turned out to be not enough. The bread didn't rise very much, the roof was blown off again, but the smell was awesome. Now it is cooling down. I fed the rest, grew up very quickly again, and I put it in the refrigerator. Let's experiment further

baked wheat bread almost automatically (pressed pause once before baking). Baked on the program "French" with a delay of 5 hours. It turned out to be high, only the roof was blown off a little, nevertheless it was necessary to add proofing with a pause .:

a little off, I'm sorry, but can you give more details on how you bake bread with a delay? First you knead, put on a delay, and then? After all, the French mode will also knead the dough, and not one?

[Olekma]

Olekma, when I bake according to a proven recipe, in which a good bun is obtained without my intervention, then I choose the program, then the delay time and start. In this case, the recipe turned out "from a bulldozer", so I just let the kolobok be formed, forcibly reset the program, set the program on a new one, etc. Yes, there will be a batch again, but I did this with yeast bread before, and the result was normal ... This time I just decided to do an experiment with starter culture. Since the experiment was more or less successful, I decided to repeat it again with butter bread, but I was afraid that the sourdough was young and might not pick up the baking, so I added 6 grams of pressed yeast for safety reasons. This is where I made a mistake. And since she put the bread in the first hour of the night (she returned late from a business trip, and she needed bread by morning), I could not follow the process. In the morning, when I woke up, I noticed that a strange smell was coming from the kitchen. It turned out that my bread had run out of the bucket, the dough on the heating elements was burnt, the handle stuck to the bucket, and the lid to the body. Somehow I tore everything off and laundered, but the bread turned out delicious, though with a slightly fallen roof, or rather with what was left of it Well, okay, we learn from mistakes

Well, here I again returned to the Raisin sourdough, today is the third day for her, I will try to add it to the dough, but I will insure with yeast today. And tomorrow I’ll check the "adult" in the case. Yet this leaven is the simplest of the 3 or 4 that I have tried, and it ripens quickly and turns out to be strong.

[Olekma]

Olekma I am also happy with her success !!!

Good afternoon, everyone, I decided to unsubscribe about the raisin sourdough. At first I did everything like doctor Viki prescribed, bought scary raisins in the store (she barely scraped it off from a single brick in which it had stuck together, soaked it. resisted.
As a result, I put it below under the battery, two days passed, the leaven was bubbling, fed it, but it did not rise in any way for another 2 days. In general, I was angry with her, fed her again (did it very thickly) and said that I would throw it out, EVERYTHING !!! if it doesn't rise, I'll go look for another good girl sourdough.
I put her darling directly on the battery, but on a wooden board (our battery in the kitchen is not very hot). At night, I was raised at 4 o'clock, well, I naturally trot to the kitchen to watch her there. And she, well, finally,: yahoo: almost three times up, smart girl, either I scared her, or she liked the conditions this time.
Now I will wonder what to create on it for the first time.
Many thanks to all for the feedback and comments in this thread, they did not give me despair ahead of time.
In general, raisin is a little capricious, sometimes more time is appropriate.

... raisin a little capricious, sometimes more time is appropriate.

She is still young. Here's how to grow up - so you will still "catch" the fugitive from the vessel ...

[Viki]

Well, maybe, of course, she is also young, but today I have already taken the risk of baking bread on her "Fluffy bread with yeast-free sourdough" It turned out for me a duck almost perfectly The sourdough coped perfectly well, if there are any flaws in the bread, it’s mine (it didn’t last a little, it cracked at the bottom) But these are trifles, especially since my family has already eaten half of it, I liked both my husband and three children, well, me of course too. Thank you Viki for explaining the process and supporting.

Set aside two spoons + 100 water +100 flour.

Good afternoon, I'm trying to make a sourdough, I can't understand when you feed it - just take two tablespoons of sourdough for flour / water, and what to do with the rest? and how to understand that it has deteriorated? I bubbled so well for the first day. I fed her, and in the morning she didn't look like that and there are almost no bubbles. Should I throw it out or try to feed it?

... only take two spoons of leaven for flour / water, and what to do with the rest?

toss out.

... bubbled so well for the first day. I fed her, and in the morning she didn't look like that and there are almost no bubbles. Should I throw it out or try to feed it?

Feed, of course.
At the first stage, everything is always lively, and then it calms down and it takes a couple of days for it to become a leaven, and then another couple of days to become active.
Feed and you will have an active leaven.

Hurrah! today I fed the leaven, and after 4 hours it has already doubled. can it already be used for bread? I want to try

And my leaven is constantly turning sour, for a month I have not been able to make it. What am I doing wrong? Yesterday I put it back: 2nd table. tablespoons of leaven (sour taste) added 50g of water and 50g of 1st grade flour. The house is not very hot at 20-23 degrees. This morning I looked - it tasted sour ... I fed it 30 + 30 - it got up, but it is sour ... I'm hysterical ...

And my leaven is constantly turning sour, for a month I have not been able to make it. What am I doing wrong? Yesterday I put it back: 2nd table. tablespoons of sourdough (sour taste) added 50g of water and 50g of 1st grade flour. It is not very hot at home at 20-23 degrees. This morning I looked - it tasted sour ... I fed it 30 + 30 - got up, but it is sour ... I'm hysterical ...

I tried my own - it also tasted sour and, moreover, was covered with a strange crust on top, although I close it with a lid with holes. There are bubbles, but stopped rising. Does that mean she's gone bad?

Yesterday I put it back: 2nd table. tablespoons of sourdough (sour taste) added 50g of water and 50g of 1st grade flour. The house is not very hot at 20-23 degrees. This morning I looked - it tastes sour ...

Everything is correct. You starve her, she tries to survive.
In 2 st. tablespoons about 50 grams of sourdough. You gave her 100 grams of food. Under such conditions, mine will be ready for baking (or feeding) in four hours, in the worst case - in five and then if the temperature around is not more than 20 degrees. After this time, your sourdough begins to scream: "Help, we are losing me," but it is not fed. And she has no other way to survive, how to start producing acid to stop the multiplication of bacteria.
For your daily bread ( like this ) I feed the leaven like this: 2 tbsp. spoons of sourdough + 200 g of water + 200 g of flour and leave overnight (10-12 hours in a cool place), in the morning I start the dough.

thanks for the information. I think that you are right ... I went to feed and dilute ...

I reread the entire 25 pages and realized that my sourdough was starving all the time and was fried on a radiator (42g.). I threw it out and put a new one on the table and feed it every 6-7 hours, by this time it becomes liquid and bubbles, but does not want to rise yet, I will wait. I hope I'm doing everything right ...

I also threw it away and put on a new one, but she doesn't even want to bubble ...

... I feed every 6-7 hours, by this time it becomes liquid and bubbles, but does not want to rise yet

Try giving her 10% more flour. When I was actively baking with sourdough, I began to buy flour from the cheapest for feeding and faced the problem of excessive moisture in this flour. The leaven was bubbling, but the rise was not enough, and I began to give it 55 g of flour for 50 g of water, 110 g of flour for 100 g of water. while the rest of the flour was dried on the battery.
Good luck to you!

Try giving her 10% more flour.

I try to give more flour, as a result, after 4-5 hours everything is in bubbles and liquid, but it does not rise by more than a third :(. But the rye "eternal" sourdough is already working. I baked the first bread on it, "custard Borodinsky", to my husband I liked it very much, too. But I want a white, airy one. I put both leavens at the same time ...

My starter culture is thriving. only here is the problem with the bread: every other time the crumb turns out to be sour ... although I don't change the recipe ...

The girls don't know where they will be. Your topic is closest to me. I bake bread with yeast water or, as my husband says, mash. I take raisins, pour in some water, add half a teaspoon of honey or sugar, cover with a lid, put in a warm place and wait until it ferments. When it's fermented well, I drain this water and bake bread on it, and again pour the raisins with water and set them to ferment. I also made such yeast water from apples, but in principle you can use whatever you want. On the Internet, I met and made from tomatoes, and from tea, and from lemon.


and cut



Bread is obtained with a thin crispy crust and without sourness like a sourdough

The girls don't know where they will be. Your topic is closest to me. I bake bread with yeast water or, as my husband says, mash. I take raisins, pour some water, add half a teaspoon of honey or sugar, cover with a lid, put in a warm place and wait until it ferments. When it's fermented well, I drain this water and bake bread on it, and again pour the raisins with water and set them to ferment. I also made such yeast water from apples, but in principle you can use whatever you want. On the Internet I met and made from tomatoes, and from tea, and from lemon.


and cut



Bread is obtained with a thin crispy crust and without sourness like a sourdough

Please, in more detail: how much do you withstand in the heat? Can you ask for a photo report? Your photos are very appetizing. Yes, and also a bread recipe ...

Hello! Maybe someone will benefit from my experience in making sourdough on raisins. 300 grams of raisins of different varieties (among them there was a little black) UNWASHED and uncut, wrapped in gauze, tied with nylon thread, filled with 3 tbsp. water, 2 st. flour. All this in a 1.5 liter can. He covered the top with a plastic lid "upside down", that is, the lid is not put on the jar, but simply lies. The temperature in the kitchen is about 22-25 C. Mixed 2 times a day with a spatula and squeezed a purse with raisins, added flour when liquefied. On the 3rd day, abundant bubbles appeared, the leaven rose. Then I poured 50 grams from it and fed 50 g of flour (wheat grade 1) and 50 g of water, then fed it as a usual ferment 100% hydration (1: 1 flour: water), and "for divorce" I leave the minimum amount - on the walls of the dishes - this is how the leaven behaves "healthier" and smells normal. Now three days have passed, the leaven steadily rises 3 times, the bread comes out excellent, I did not notice the sourness. All on the same flour, grade 1. In general, I started all this according to the recipe of Nancy Silverton, only the grapes are mute, so I replaced them with raisins. According to the recipe, you need to wait 6 days - today I will just start to soften (what is in the jar), the raisins have calmed down, a sour-wine smell comes from the jar. Let's see which one is better.

I will do Svetlin-ka in the coming days

Hello! I registered to talk about my experience in making sourdough. I studied several topics, made at the same time hop on rye flour, hop with bran - dried and raisin - my favorite!
A handful of blue raisins was washed well, covered with warm water and left for several hours. Then I strained this water, mixed 150 grams with 150 grams of ordinary premium flour, added half a spoonful of sugar and a couple of teaspoons of wheat bran. Left in a warm place. I looked in, stirred. If there is no way to follow, it is better to leave it on the table (I had it on a slightly warm battery). The next day there are clear signs of fermentation. Throw out a part of the leaven, add a new dough - in a bowl, mix 100 g of flour + 100 g of warm water.In my opinion, bran sourdough is only beneficial (read somewhere), sometimes I add when mixing. The raisin sourdough is very strong and can be stored in the refrigerator. For bread I take a couple of spoons straight from the refrigerator, I feed the rest of it, leave it on the table, rise - mix it and refrigerate it until next time. I also glance in the fridge at least once a day to prevent it. In my opinion, if she herself falls off, this is bad. The leaven is not liquid! It looks like very thick sour cream, it has become pleasantly viscous in a week.
I bake like this - 150 g of premium flour, 150 g of water, 1 tablespoon of sugar, 2 tablespoons of sourdough. The dough mode on dumplings (I have a Panasonic), I leave it for three hours, then I mix it in a bucket, add the rest of the ingredients (the main recipe for Panasonic HP) - 450 grams of flour, 230 ml of water, salt, sugar, again the dough mode. 2-3 hours later (I look at the header) - Baking 1.20 (80 minutes)
My starter culture in a jar is covered with an ordinary metal lid (for rolling up cans) - it does not dry or suffocate
Black in the photo - I replaced some of the flour with rye, added a spoonful of kvass wort.
If someone needs my help, I will be happy to answer
In the photo there is bread on different days

Hello!
After several setbacks, she again rallied and decided to grow raisin sourdough, nevertheless, the leavening bacteria turned out to be infectious and they just don't let go.
My head cleared up a bit and I think I realized what I had done wrong before. Therefore, taking into account the previous experience, I put the leaven yesterday.
A day has passed and it seems to me that she is ripe for my first feeding. Unfortunately, it was not possible to stir several times a day, it was mixed only after 22 hours.
In general, the question is, should I feed it now or wait? I'm afraid it will turn sour.

This is before mixing, filling and all in bubbles. It smells good.


This is the same before stirring through glass.


When I started to stir, it turned out to be elastic and very airy, puffed and crunched bubbles.
But not liquid, it reached for the fork.


In general, my question is, put aside two spoons and feed or she is not hungry enough and leave her like that.
I would be glad to everyone who responds.

Feed. It's high time.

Thank you, went to feed

Why is it high time? That is, in less than a day is it possible?
When she is covered with small bubbles, is it an indicator that she is hungry?