Raisin sourdough, problems and tips

What do you feed? I make 100 grams of flour + 100 grams of water.
If you leave for a long time, it is better to leave it in the refrigerator so as not to over-acid

Platinum, if you ask me, then fed 100 g of water + 100 g of flour
I don't want to put it in the refrigerator yet, as I'm growing the starting one.

[Cracker]

Cracker you, yes)))
I have it reactive from the third day - leave it - it will fall off in three hours, so I wrote about the refrigerator)))

And for me it has calmed down ...
What am I doing wrong again?
I took 2 tablespoons of the sourdough, put it in a larger bowl, added 100g of water, shaken well, added 100g of flour. I put the mark in a warm place. The leaven does not move and does not grow at all, only a few large bubbles on the surface.

I mix the flour and water in a separate bowl, the dough is weak, but not flowing, and then I add it to the leaven. And in the photo it seemed to me that your leaven was too thin. I answer, since there is no one here yet except me)))
Mine lives in a 700 g jar ..

Sorry for the working view))) Wheat bran in the leaven. It's a pity the bubbles didn't come out on the photo. I have it thick.

Thank you very much for your help Platinum.
Think you a little thin? The dough turned out like pancakes, maybe a little thicker ...
And what could be the difference, mix in another vessel and add the dough, or add water directly to the leaven, mix and then pour the flour ...
Have you transferred the leaven to another vessel?
Or maybe it's a matter of temperature ... it's cold at home, I've been looking for a place to adapt it for a long time. Stands on a boiler, on a potholder, it is warm there, heated from below. I didn't measure t, but definitely not more than 25 degrees.

Platinum, I looked at your photos, beauty! And yes, mine is definitely thinner.
I'll go give her some flour.

I have already given it out a lot, I transfer part of it to a jar and give it away, everyone lives well. I periodically add bran there, as it is somehow more reliable for me. Why I add the dough - I can't explain, but my hand doesn’t rise to stir it with water))) I read about leaven, tried it, but it’s going to acidify, or it’s like foam, it didn’t work. And now - it seems so successful. And unexpectedly tasty bread, no sourness, only "bread".
I don't think she needs special warmth. Especially if you fail to follow. Mine first stood on a slightly live battery, now after feeding on the table, then I put it in the refrigerator.
I like it very much under such a lid - it does not dry out, does not choke

I looked at her, rose from the mark by 2 mm.





Stirred really liquid, added 2 more tbsp. spoons with a slide of flour.
I'll try to feed it with dough tomorrow, thank you Platinum.
And I'll put one more pot holder on the bottom, just in case.

I would try to pour and feed part of it, and leave the rest (this was to answer # 497, but here it turns out so much has happened))). The sourdough may not budge for half a day at all - you have to wait. I have raisins for 6 days, poor fellow, swam in gauze, as a result, in the jar there is a smell like mash, there are practically no signs of life, but then after two dressings, the leaven grew more than 4 times in 5 hours, I have not seen this:

On the same day I tested it on bread, but it still lags behind sourdough # 1, derived from the "3-day seething" raisins (on the right, # 1, on the left, on sourdough # 2):

Yesterday, leaven # 1 made a record:

And # 2 is still feeding, watching and studying

We happened here)))
After 6 hours in the refrigerator, my sourdough tripled, as I understand it, it has a peak, but nevertheless, how can I leave it if I suddenly leave?



And my raisins, generally soaked for 3-4 hours, stood, and on this water they grew

Yes, you have funny raisins! If at the peak, then most often it is advised to feed (before that, most of it can be removed), an hour in the warm (room T) and in the refrigerator - 3-4 days will definitely live without consequences.

I looked at her, rose from the mark by 2 mm.





Stirred really watery, added 2 more tbsp. spoons with a slide of flour.
I'll try to feed it with dough tomorrow, thank you Platinum.
And I'll put one more pot holder on the bottom, just in case.

don't you overheat? I would remove it from the battery ... it just stands on the table - it rises very quickly ...

In the morning before work I checked the leaven, it grew slightly, but not much, literally by a quarter.
I stirred it, there were good honeycombs in the middle, apparently what made it thicker yesterday was beneficial. I put a thicker towel under the bottom so that it wouldn't overheat.
Now I have returned, I see, I have not risen at all, the can is slightly warm, maybe Svetlin-ka you are right, I overheat it.
On the surface there are large bubbles, the smell is slightly sour. In general, if I go and feed her right away, I won't wait.
On Platinum's advice, I will feed 100 and 100 with dough and leave them on the table.
As for t, I did not quite understand, someone puts it in good heat and everything is fine, and someone keeps it cool on the table. It's cold at home, and at night the heating is completely turned off. So I'm afraid she will freeze at me.
I look at your guys, I want so much that I would have the same beauty as yours. Baryatin, well, you have it and grows, beauty in the bank!
Platinum. you write, you have absolutely no sourness in your bread, only a bread taste, but how does your leaven smell? Is there sourness in the smell and taste of the leaven. And in general, the smell with sourness, is it a sign of peroxidation or is everything normal?

[Cracker]

Cracker if it's just a little warm, then maybe you don't need it in the cold - it's probably not ready yet. The bread is not at all sour, there is some kind of bread in the taste, we are still baking lean, the pulp is transparent, bubbly. Today's bread with the process, but we will cut it tomorrow. I gave a lot of my sourdough, I bake on it, for two or three days in a row, twice a day I took / fed it, maybe that's why it is not sour, it works well. It smells - it was both sour, and the leavened smell - somehow the stages passed
Top dressing

dough - 150g flour 150g water sugar, 2 tbsp sourdough

kneaded dough

the dough has risen, I add the rest of the ingredients

three hours later, could have climbed more, but there was no time to watch - it's a pity

well, finished bread

Wow, in three hours I grew up like that.

I fed mine, mixed the dough in a separate bowl, though I added less water, since 100 to 100 I get a liquid consistency.
I'll see what happens next.
And at this time she baked pancakes. This is from the leaven that is usually thrown away, two spoons of all are needed to continue the process, and the rest where? True, they did not rise from me, they are flat, although there are many holes.

[Cracker]

Cracker and you leave to start not two spoons, but more - until the leaven grows stronger. Pancakes - super

What proportions? If you take more leaven.
For 2 tablespoons of sourdough I take 100 grams of flour and about 80 grams of water
She won't starve then? Although I read that you can 100 g of sourdough + 50 g of flour + 50 g of water. Just feed twice a day. After a few days, you get a strong starter.
She stood under my plastic lid, not tightly closed, not aired, but sour in the smell. I covered it with a film with holes, let's see what happens.
Thank you Platinum for the compliment to the pancakes.

Py. Sy. My husband thinks I'm a little crazy. I ran from work and immediately to her, then feed, then check if she was hot, if not cold.

[Cracker]

Honestly, I didn't think about the proportions.
It was necessary to give part of the leaven - fed more, no - less. I feed both 70 grams of flour and 100 and 150 each
It's just that it's not ready yet - it's probably better to leave a large amount of starter, and when it starts working well - a smaller one.
Cracker you will be surprised later how easy it is (leaven)
Last year I grew an eternal sourdough - and dragged it to the car in the yard, and I thought of all other places for her and fed and watered, so loved that she died without having time to do anything at all

[Cracker]

Honestly, I didn't think about the proportions.
It was necessary to give part of the leaven - fed more, no - less. I feed both 70 grams of flour and 100 and 150 each
It's just that it's not ready yet - it's probably better to leave a large amount of starter, and when it starts working well - a smaller one.
Cracker you will be surprised later how easy it is (leaven)
Last year I grew an eternal sourdough - and dragged it to the car in the yard, and I thought of all other places for her and fed and watered, so loved that she died without having time to do anything at all

I completely agree with you, Platinum. While I was bothering about how to do it right, nothing worked, I just decided: it will go as it goes, so everything began to work out right away.

Cracker, you will be surprised later how easy it is (sourdough)

Yes, it is possible, but until it grows with me, at least kill yourself. And what does she want?
Yesterday I fed her, mixed her thicker. Today it is in bubbles, unpleasantly rubbery and the smell has become sharper, but has not increased in size.

I was desperate. So many tries and all the failures.

[Cracker]

Cracker can she bran?

The smell is bitter. I threw it out.
I don’t get sourdough, so many products have already been translated, so why bake with yeast.
Thanks everyone for the help.

[Cracker]

Cracker do not leave!!! Let's do it again. I advise you to buy blue raisins from the market. The most unmarketable kind. Oil is often added to raisins - then it is beautiful, shiny, you will immediately understand by its appearance. Take a cloudy, whitish bloom (not mold, but like dust). It needs to be rinsed well and poured with warm water for three hours, so that the water is then 150 grams. It will be blue. And yet, IMHO, it would be nice to have wheat bran. Stay

Good day! I am with my detailed report bread on yeast (raisin water).
In the evening at 22-00 I put a dough of 100 grams of flour c. from. and 80 grams of yeast water:


This is my universal recipe: for v. with, and for rye ...
I left the dough on the table overnight, in my kitchen it is cool at night with degrees 16-18. In the morning, the dough rose 3 times:


Sift 150 grams of flour c. s, add 5 g of salt there and added 4 g of flax seeds to this bread. I add a mixture of 45 grams of yeast water and 50 grams of another liquid (water, water + milk, apple juice (for rye bread) ...) to a glass with the matched dough. Knead the dough until well-developed gluten. The dough is moist. Then I put them in a warm, draft-free place:


During the proofing process, I fold the dough once. After 2 hours, the dough doubles in volume. I take it out, shape the bread and put it on the rise 2 times (about 1 hour 2):


I bake in a cast-iron roaster for the first 10 minutes with steam, and then remove the lid and until browning:




You take the bread out of the mold and it sings ...

[Cracker]

Cracker do not leave!!! Let's do it again. I advise you to buy blue raisins from the market. The most unmarketable kind. Oil is often added to raisins - then it is beautiful, shiny, you will immediately understand by its appearance. Take a cloudy, whitish bloom (not mold, but like dust). It needs to be rinsed well and poured with warm water for three hours, so that the water is then 150 grams. It will be blue. And yet, IMHO, it would be nice to have wheat bran. Stay

Thank you very much Platinum. I am here on the forum, read and consider photos of sourdoughs and ready-made homemade bread of other members of the forum, I admire.
I don’t know if I’m repeating the same mistake all the time, or if my growing conditions are not right.
I have good raisins, although not blue, I did not find blue, and at the first stage everything is super, rapid growth, at least doubles.
And then the most interesting thing begins ... it bubbles but does not grow, I tried to feed it in different ways, I kept it warm even at room temperature.
The same result, or rather the absence of a result with rye (eternal).

So she's at your peak. Then she will start starving.Drain, feed 2 spoons and over again. I usually put a dough out of this, and put a new one on the leftovers from the bottom of the leaven.

So she's at your peak. Then she will start starving. Drain, feed 2 spoons and over again. I usually put a dough out of this, and put a new one on the leftovers from the bottom of the leaven.

This leaven is less than a day old.
Did as you say. Leaked and made pancakes, 2 tbsp. spoon fed 100 grams of flour 100 grams of water (first feeding). At most, it rose by a quarter, after the second feeding and subsequent ones it did not rise at all, it just bubbled.
What could be the problem? What's wrong with her?

Bubbles - even if (what bubbles? Small, large?), Most likely liquid, it should. like pancakes or thick sour cream. Let it stand further - just do not overheat - let it just stand on the table. I also never mix, although many advise. And do not shake over her - she does not like it (believe me) and no matter how funny it may seem, talk to her kindly - you will see the result ...

Yes, and what about the smell? Doesn't it smell like acid? If not, then everything is fine. If it smells sour, for example, I drain the top without stirring, and beat the rest from the bottom with water and feed it.

bubbling but not growing

my imkha - to make it thicker - the liquid just wanders, but does not rise. Add sugar and bran. To begin with, leave not two spoons, but more.
As a last resort, change the flour. But I think it's about technology. Can it freeze at the first stage?

my imkha - to make it thicker - the liquid just wanders, but does not rise. Add sugar and bran. To begin with, leave not two spoons, but more.
As a last resort, change the flour. But I think it's about technology. Can it freeze at the first stage?

It seems to me that, on the contrary, it is too hot for her ... and sugar will further accelerate the fermentation ...

I realized about the cold, because it is cold in the house and a slightly warm boiler

Then you just need to wait and not shake over it.

Hello everyone!
The first experiment with eternal leaven was unsuccessful and after a couple of months I decided to try raisins. I found blue raisins with a veil on the Uzbek market. I poured it with some water, after 20 minutes I added sugar, and then I added rye flour (it's hard to say what was leading me at that moment, but I'm a man, so explanations are unnecessary). The dough turned out to be VERY cool - put it to the battery, wrapped it with a blanket. The first two days the smell was similar to bread, but then ... Today is the fourth day - the sourdough is similar in consistency to putty - moderately liquid, but not cool either. But the smell is not very good. Actually, the question is - should we wait some more or do it again on wheat flour? And what should be the smell on rye ???

P.S. The oven is going to rye-wheat in a bread maker.

Mega-fast to feed your girlfriend !!!

Mega-fast to feed your girlfriend !!!

Postponed - fed, according to the recommendation. Does not want to bubble, does not want to rise - the smell .... In general, I broke up with her

I opened the first page and did everything according to the instructions on wheat flour. Now it's worth bubbling - it has doubled in a night. As I understand it, you can already use it + a little yeast to help?

In general, today I made bread from my new sourdough.



The roof is a little not convex - it seems to me because of the yeast, or the dough turned out to be thin, but I'll leave this for revision, next time.

[SergeFM]

SergeFM
my sourdough started working after three days, but always without yeast. When kneading, a confident bun, does not spread.

[SergeFM]

SergeFM
my sourdough started working after three days, but always without yeast. When kneading, a confident bun, does not spread.

My strength will gain - I will also bake without yeast, in fact, I did it for this. And with a kolobok - I will try to reduce the liquid on the sly, until it works out perfectly.

Today my recipe is as follows - 300 grams of flour, 240 grams of water, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons of leaven (thick, how much it stretches on a spoon), kneading and 4 hours costs, rises. Then, in the dough mode, I lower the dough for a few seconds, add - 300 grams of flour, 230 grams of water, 2 tsp. salt.Knead and until it comes out of the bucket (4 hours), baking 1h20 min.
The sourdough allows you to take the usual recipes without changing, I just divide it into two parts.

Girls HELPPPPPPPPPP !!!!!!!
Yesterday I put in the raisin sourdough, the hay became bubbly and rose a little. BUT I am confused by her smell of rotten grass and sour taste. That is how it should be? Or have I already ruined it?

Is it liquid? Or is she hot? feed her

[juliatsipa]

... I am confused by her smell of rotten grass and sour taste. That is how it should be?

juliatsipa, if I am not late with the answer .... that's the way it should be. The sourdough goes through three stages of fermentation, they are all different and go one after the other. The first stage is called (better not read this word) putrid fermentation. Life boils in the leaven and all the bacteria that are there begin to multiply, and these are both good and bad. At the second stage, a war for the life of bacteria begins in the leaven. The process is calmer and it seems to you that nothing is happening in it. Meanwhile, the good ones defeat the bad ones. At the third stage, the surviving good bacteria begin to activate and we observe the rise of the leaven.
So ... there is nothing to sniff at the first stage. Unless, of course, you like the smell of rotten grass.
Good luck to you and your leaven!

Thank you girls for the tips ... but I probably already ruined it - I added some water in which soap was made to small raisins and the smell immediately became so sweet. I'll probably put a new one

[Viki]

read the topic to the holes
I prepared two leavens. One by method Viki with some water from raisins, the other - as described by t. c.
On the second day (no longer had enough patience) she baked sweet bread for the disposal of raisins. The result is fragrant and delicious.
The second one baked me a white bread to the taste that reminds us of our Soviet sitnik.
I was already desperate to bake white sourdough bread, but then everything worked out!
Thanks everyone for the clarification

p. from. I know that photos are welcome, but, unfortunately, in my tree, where I am now, with the turtle internet, the photos do not want to upload

Girls, tell me, can the sourdough sour without having time to rise 2 times (my density of market sour cream, age 1 month)?

Privet vsem! Xocu skazata ogromnoe spasibo Viki !!! : kiss3: Blagodarya vam ispekla svoy perviy xlebushek na izyumnoy zakvaske ya takaya scastlivaya delala vse isklyucitelno kak vi rekomendovali. Xlebushek supper vkusnyashka.

Hello, uv Guru!
A week ago I decided to bake sourdough bread (without yeast). I started reading, because I never baked anything except scrambled eggs.
I determined that bread, like what is sold in Amstor, can be baked yourself, and it will be the same.
After long reading, I got completely confused.
It's not at all clear what to do? ...
I realized one thing that no matter what I interfere with, it will still "deteriorate" and ferment, and on this oven.
The so-called French recipe, you yourself change it as you want without adhering to anything at all, and at the same time teach that you cannot change it otherwise it will not work.
I wonder how the so-called French recipe differs from all the others ???
how to do what is in Auchan, but with leaven?
I want to get it like you have in the pictures, soft with holes, with a thin crust, ruddy, crispy, not sour and so that the next day it does not become like foam concrete.
Three days ago I put wheat on malt, now I decided to just pour raisins.
I put a dozen raisins, two tablespoons of rye flour, three tablespoons of water + three whispers of sugar, set it on. (I read on the net that it is possible to use a "hat" with wine) Tomorrow I will continue the first experiment with salo, the sprouts are already 1 cm long.
If something comes out, I think to bake a couple of small ones for an experiment, and then I will compare which of them is more French.
Although there is a raisin wine sourdough in the refrigerator (I’ll probably pour flour into it tomorrow, and it’s just wheat flour, if it’s not frozen in the refrigerator, let there be a third experiment) a week ago I raised 30 liters of cherry wine to her.
The rest is left up to grapes, or apricots.

yesterday stopped with a bulge. I'm tired. I hammered two solutions in different jars, one on five grains of homemade raisins. And the second can of sourdough for wine from the same raisins, which I have been keeping in the refrigerator for a month.
fed after 12 hours it turned out at different times one day the second night then vice versa. How to live with them? neither day nor night. and the feed should be baked not when you need it, but when their time is right. Here for a day I baked one in the evening, another at 2 am, and in the afternoon again. I baked a bunch of bread. and now it takes a week to eat it. And he put the animals in the refrigerator. If they survive, they will survive, but I have nowhere to put my bread to. The loaves did not come out in the pan, they blurred, they came out somewhere 4 cm high. There is no cap in the aluminum pan either. In general, not beautiful from the outside, but inside nothing all holes like a real one. and I and the cat eat with pleasure. Apparently some other pot is needed. And strongly stuck to the walls, I thought I wouldn't tear it off. It doesn't look like he's from France, but you can eat. I am generally satisfied with the first result.