Raisin sourdough, problems and tips

In a day, I took 2 tablespoons from mine and fed them. I was also afraid that it would acidify. Although it probably shouldn't have been touched. It then went into effect for another two days.

Will it not be oxidized by the end of 48 hours? In general, what do you think is worth doing with the sourdough - stir, feed?

In our growing conditions, it is laid down: two days. It is quite possible that it is time to do something. Based on the experience of my friends from America, I can suggest that you double it. (it was doubled three times and nothing happened) If you want - as it is, but if you want - take a part. For example: 100 gr. starter cultures + 50 gr. water and 50 gr. flour. Just make a mark and time it, okay?

Viki I want to say again, God bless you and all prosperity!
I still bake on it and just bastard

Tan, thank you for the kind words!
I don't know if we call it raisins correctly, because we washed off everything from the raisins that could be washed off the grapes (even from the vegetable marrow), but my girl also makes me happy. How nice it is!

[Viki]

Thank you very much, Viki... Now I just managed to go online. By this time, the leaven has almost doubled, and it itself looks like a continuous foam - very light.
On your advice, I took 100 g of sourdough and fed it 50:50. But just in case, she also left the rest, but without feeding.
Maybe I'm paranoid, but I'm a little confused by such a rapid growth and readiness of this leaven. What is there in it that multiplies so rapidly, the wild yeast we need, or someone else? When making other leavens (French or grape), there is a certain period when the leaven becomes very sour. It was during this period that the whole "byaka" dies out, only pure wild yeast and lactic acid bacteria remain.
Although, they make a one-two-day starter for baking bread from rye flour and water ...
Viki, girls, what do you think about this?

[Viki]

Viki, girls, what do you think about this?

I understand that what we washed off the raisins is wild yeast. According to the "law of genre" there should be about 13 types of them. We need those that live in an acidic environment. A couple of lactic acid bacteria necessarily got into our starter culture. Eating the waste products of yeast, they actively multiply and when there are too many of them, they begin to produce acetic acid, which will disinfect the leaven and the bacteria we do not need will die. In which case, we will ruin the rest during baking.

Yesterday I baked a loaf of stagnation times on a raisin. It turned out just super. Loaves of this taste were sold earlier in a store in Pechersk, where "difficult people" were buying.

[Summer resident]

Summer residenthow did the bar hold its shape? Didn't float?

It was a little bit. When I looked at them after proofing, I was already upset. But during baking, the bars were bloated and looked pretty decent. Next time I'll try to knead it thicker.

I am writing a little late, because for technical reasons I could not appear here.
In the morning after I fed one part of the sourdough, and left the other without food, both did not increase by a millimeter. Moreover, both of them simply died - there was a small layer of exfoliated liquid on the surface, and flour below. I tried to revive them, but ... alas ...

Maybe they just froze. Try to do it again and feed it from time to time with warm water in which you washed raisins or grapes. I noticed that she is very responsive to warm water.

In the kitchen I don't have less than 18 * C, and in those days it was hot - 27-28 * C.
A few days before making the raisin sourdough, I started making grape sourdough, according to Nancy Silverton's recipe. She went well for me, but at the last stage, she also almost died. I don't know what worked on them like that.
True, we were all seriously ill here, we were fighting some kind of infection, my son even had pneumonia. Maybe constant disinfection with strong means killed everything? ...

Who knows, these little animals of microbes, what they might not like?

Well, at last we were able to buy "the right raisins", and yesterday we kneaded the leaven.
True, for some reason yesterday, for some reason, the whole dough turned out to be very thick, and the leavens too, and I also forgot to put sugar in it, so until last night there was no movement, I was even slightly upset. But today in the morning it became thinner and like bubbles appeared inside. I put it in a bread maker cooling down after the bread so that it was warmer (it got colder in our house), I hope that it will rise.

At the same time I am still raising the "eternal" again, so it rushes by leaps and bounds :) forgive the pun, it rose 3 times overnight, almost ran away from the can.

, they don't want to grow sourdough on wheat flour
my raisin is already standing for a day, and no movement is observed in it ... One can see the fate of this, only rye bread with sourdough to eat, although it turns out ...
just now I added the honey forgotten yesterday to the raisins and mixed everything with a spoon, which interfered with my "eternal" leaven, maybe at least that will help ...
or the raisins were not the same, although they were taken on the market, black, it is clear that from grapes, real ...

My observations: raisin sourdough is very sensitive to temperature drop. It is necessary to soak the raisins with water of 40-45 degrees, and it is also desirable to feed them lukewarm. After spending the night in the refrigerator, she was so offended at me that I was already going to start a new one. The bubbles became small and only on the surface. Stirred took a tablespoon of sourdough, 50 grams of water and flour, put it in a warm place and it slowly came to life.

Today I made pancakes with pears on raisins. The men said that they did not eat pancakes tastier.

I understand that no one else, except the author of the topic, dared to make a sourdough on chopped raisins?

Raisin sourdough

- half a glass (finely chopped) black grape raisins with seeds
- 1.5-2 tsp sugar or honey + 1 glass of warm water
- 200 gr flour
Stir everything well and cover it tightly with a lid and put it in a warm place. In a day - two leaven is ready.
For 500-550 grams of flour, you need to take 0.5-1 glass of sourdough.
Leave a few tablespoons each time to make a new starter.

Although no one here did as mentioned above, but can you tell me, please ...
- how much to grind raisins?
- steam the crushed raisins, strain the water and use only raisin water or the whole "porridge"?

and further...
- only white bread is baked with sourdough from white flour? And for rye / semi-rye you need a sourdough on rye flour?

- how hard to grind raisins?
- steam the crushed raisins, strain the water and use only raisin water or the whole "porridge"?
- only white bread is baked with sourdough from white flour? And for rye / semi-rye you need a sourdough on rye flour?

- it says "finely grind" - it means you need to determine what is "fine" for you.
- you can use all the "porridge" as suggested. If you take only raisin water, there will also be a result.
- I keep the leaven from wheat flour, if I want to bake rye tomorrow, I take a spoon or two of the leaven and feed it with rye flour in the volume I need for tomorrow.
I don’t think I helped you a lot.
I proceeded from the fact that if you take raisin water, then there are no raisins - that means there will be no mold. And the bacteria of wild yeast I need are in the raisin water, and in the process of fermentation they will attract enough of their own kind, which actually happened.

[Viki]

Viki, well, something became clearer

I keep a sourdough from wheat flour, if I want to bake rye tomorrow, I take a spoon or two sourdough and feed it with rye flour in the volume I need for tomorrow.

So THANKS for that too

I think that if the raisins are chopped and steamed, the concentration of raisins in the water will increase, so to speak, it will give more juices. But if you use all the "porridge", then maybe you should wrap it in a gauze bag? And then something I do not represent these pieces in the test ...

Friends, you also infected me with this. I decided to try it. Someone does not succeed ... I poured warm water into the UNWASHED raisins bought on the market with warm water. Then everything is according to the recipe. I put it near the radiator, covered it with a box. In the morning, the mixture doubled in size with many small bubbles. Maybe the problem is that the women washed the raisins too thoroughly before soaking them. But yeast is found just on the surface ...
Set aside two spoons + 100 water +100 flour. Tomorrow I will try to bake without yeast, unless, of course, the bummer comes out, as it happens when you are very happy.
(I didn't grind the raisins, half a glass. Warm water, a glass. He insisted for 20 minutes, poured water into a saucepan. He added 100 warm water. Added 100 flour. Stirred, put it by the battery)

It's too early tomorrow. Add some yeast to avoid breakage. Easy to raise the dough already 2 weeks old leaven. Although Vicki baked for a week.

Thanks for the advice. So bubbling does not mean power yet, you have to wait a week? How much yeast to add?

Half the rate or a little more

When it comes out without yeast, I will unsubscribe ... Although they have already written everything without me, I don't even know what to add. I'm a young baker ... I bought the stove a week ago. Everyone is delighted with the bread. So I decided to try to improve ... By the way, does the taste improve or is it just for fun? I understand that bread is sour.

By the way, does the taste improve or is it just for fun? I understand that bread is sour.

the sourdough taste really does improve. I have not yet had the opportunity to bake with sourdough, baked with yeast for about a month. Now my dear sourdough has grown stronger, so now the bread is swept away 3 times faster And, in theory, there should not be sourness in raisins, if you do not allow it to acidify and feed it regularly.

There is really no sourness from the raisin sourdough. For rye bread, I feed it with rye flour and let it sour a little, then the necessary sourness appears. I would like to draw your attention to the fact that sourdough bread has a longer proofing time, so it may not fit into the standard bread maker program. After kneading and kneading, you can turn off the HP and let the bread come up and turn on the baking program, or you can knead in the HP and bake in the oven.

I was too arrogant. It turned out not so simple. Once again, I took 2 tablespoons of sourdough, fed it, put it overnight. In the morning I observe the following picture: everything is stratified, the smell is sour, odorless of yeast. And the battery could not overheat? It's hot in the apartment today. I tried to knead it still. Put it, maybe it will rise?

It's all useless, I'll try again

I like the smell of raisin sourdough very much, the smell is so pleasant! I did it on golden raisins, did not grind anything, poured it with water for 20 minutes, the temperature to the touch, bubbles appeared quickly, it grows. I fed her for the third day. The speed of the leaven is amazing. It is interesting to see how the bread will turn out. Hands are itching to try But the bread on apple juice and sour fermented baked milk is still alive (I used all the liquid instead of water. At first, the bread had a non-standard smell, but after 12 hours I realized that it was not in vain to mix everything up, the experimenter
I want to ask: what kind of bread with this sourdough did you like more of those that you baked?

Very interestingly, I get a raisin, potato, lactic sourdough on the first day, it gave abundant foam so that it was possible to bake bread on it (without adding yeast), which the homemade people happily dared. On the second day, after updating / feeding, everything is much worse, and on the third day it turns sour. : o What's wrong? There is a suspicion that this is due to flour.I can't find rye, but I quote: "True, there is a nuance: the easiest way to grow the correct culture is from rye flour: it retains the most beneficial microorganisms and bacteria. In refined wheat they are almost absent, so it is very difficult to grow a sourdough from it: it constantly strays towards the pathogenic flora. We have to throw it away. " Who has any thoughts?

On the second day, after updating / feeding, everything is much worse, and on the third day it turns sour.

she constantly strays towards the pathogenic flora. You have to throw it away. "Who has any thoughts?

A similar situation would have been possible if I had left it, I threw it all into black bread with red pepper, I wait, the bread is baked. The smell of the sourdough was a little embarrassing - compared to the first days, the smell changed to a heavier one, but I fed her irregularly - I forgot about her, so I'll bomb her again today and feed her according to the rules. I sin on irregular feeding ...

vitalareg my highlight is to feed almost all the time on the sun flour. I noticed that raisin sourdough grows better if it is kneaded quite thickly, thicker than on pancakes, when it already reaches for a fork. And do not forget to remove what is stuck on the fork into the jar with your finger. Like any living organism, she should know the master's hands. For 3-4 days, feed her again with raisin water and do not rush to conclusions. The sourdough acquires real strength in at least 2-3 weeks, or even months.

A similar situation would have been possible if I had left it, I threw it all into black bread with red pepper, I wait, the bread is baked. The smell of the sourdough was a little embarrassing - compared to the first days, the smell changed to a heavier one, but I fed her irregularly - I forgot about her, so again today I'll bomb her and I'll feed her according to the rules. I sin on irregular feeding ...

Shurshun In the process of growing this starter, its smell really changes. My experience shows that there is no need to rush with her, she needs enough time to become a real leaven.
A mature raisin quite calmly tolerates feeding every 2-3 days, provided that the temperature is not high.
If the apartment is 20-22 degrees or more, it should not be heated very much near the battery.

I realized. My first leaven, so I cannot judge about maturity. I'll know. I’ll wait for the bread, try it, publish it later and tell you what and how. But while I go smelling - an unusual smell comes from the bread machine. I will know about feeding, thank you, Summer resident, So I had a very correct slovenliness. And about the thickness - I really made it thick, but a playful sourdough ...
Tell me, when baking, you don't need to put anything but sourdough, that is, at least a pinch of yeast? I was reinsured and put half a teaspoon ...

Lyulko and I once discussed this topic and came to the conclusion that the first month yeast still needs to be added, otherwise the proofing is delayed and the dough is acidified. I added half of the norm, and then a quarter, and now she raises 1 kg of dough 3 times in 2 hours

thanks, then my intuition works. It remains to wait for the result ...

Thank you for your advice. Now I'm trying it on a different flour, but in general, you are probably right. The leaven stands in a warm place near the radiator and is covered with plywood from the outside. I will try to remove the plywood when updating. Maybe I really don't have time to catch the peak ..

I stood on the shelf in the kitchen, I walked around and watched her grow ...

In general, everything works out. The main thing is to look after her more often. And feed when needed. She just acidified me. Thanks to all.

You have infected me with your raisin! I also decided to put a new starter culture, although my current one suits me perfectly. Fortunately, there is a hand-made raisin from pink raisins. Now I've filled it with warm water, now I'm waiting for half an hour. Tomorrow, perhaps, I will write what will happen next.But I won't betray my existing starter culture yet, let's see which is better, I already have it very, very strong - it is already 1 year and 2 months old ... It's a pity to part with it, I'm used to it ...

Friends, I understood why I was straying towards sour, and it was bubbling so quickly ... I used water from the filter, well, which is put on the tap, is cheap. For a long time I had suspicions that bad poop would start up inside it .. Now I use boiled water, everything seems to be great ... What kind of water do you use?

I use regular tap water or a charcoal filter for starter. Boiled water, although softer, is considered "dead", I don't really like the sourdough grown on it (IMHO)

ghm ... and I read somewhere that bleach and all that ... probably nonsense at the expense of bleach. Logically, it should kill sour, although if it does not suppress mushrooms ... Well, since you write like this, then all the rules. Thanks I'll know

There are many ways to grow leaven. With and without yeast. On holy, distilled and boiled water and organic flour. On grapes and pineapple juice. There are methods that take two weeks and require a sack of flour, there are those that give a working leaven in two or three days. BUT, the only thing that matters in the end is how the starter is maintained, namely flour, moisture, temperature and feeding frequency.

And chlorine, if I'm not mistaken, for 2 hours in the open air and light - disappears

In any case, the main thing is that your sourdough and bread baked on it suits you!

I started again the struggle for the sourdough, now raisin. Yesterday I baked a cottage cheese casserole, washed the raisins and remembered! In general, God himself ordered!
The raisins were black and the water after washing too.
Added honey, flour. It's been 24 hours. And this is what I have ...



The water left, the bubbles went. The growth has not increased.

I ask for advice, what to do next?
Wait another day, and then share, feed?
How many times to feed before baking - three?
On the principle: grown-besieged-fed and so three times before baking?

Thank you!

RybkA, why was honey added? Oh, it slows down the fermentation process! Judging by the appearance - there are bubbles, which means the patient is more likely alive than dead. Try to take a few spoons of your starter culture, beat vigorously with water (100g), add flour (100g) and in a warm place. The stove on it is still unrealistic.

Can't you honey? I didn't know that he slows down the processes ...
It relied on a quote in the first post, it says about honey that you can ...

Raisin sourdough

- half a glass (finely chopped) black grape raisins with seeds
- 1.5-2 tsp sugar or honey + 1 glass of warm water
- 200 gr flour

It is clear that the oven on it is not realistic, it is only a day old!
That is, feed already and do not wait another day, boom to try.

[Viki]

I quote Viki, and she is our main sourdough expert: "Honey in sourdough is not only vitamins and trace elements, but also disinfection. I personally strongly oppose adding honey to a young sourdough so as not to lose the" growing organism. "But when an adult sourdough slows down and says that she is tired, perhaps an unnecessary bacteria has crept in there ... then we will kill the enemies with honey and feed the hero ... "

[kava]

kava, thanks for the tip, I haven't finished reading this, now it's a boom to know!
In general, I did not feed anything (or anyone), for technical reasons.
In the evening I discovered this ...



We are not going to grow, only bubbles are visible through the jar.



I think, after all, do not feed today, so as not to catch at night, I will wait until morning ...

Well, the bubbles are already lively. And during this time the leaven was just rising or has it already grown and fallen? Has she, from the moment of "conception," so to speak, already fed or not yet?