Found it on another site. The girl's name is Erica.
She has an alternative recipe. I don't know how much better it is (((But a little more complicated.
It is best to make the eternal leaven on rye wallpaper flour, as it creates the most favorable environment for the development of microorganisms. In our starter culture, we will cultivate two types of microorganisms we need - yeast, which we need to ferment the dough, and lactic acid bacteria, which are the best friends of yeast and protect them from hostile microorganisms (putrefactive bacteria and mold). To speed up the process of preparation (maturation) of the starter, we will add (once) pure cultures of lactic acid bacteria and yeast to it. For the whole starter, I took 1 gram of fresh yeast (such a small piece of 1mm / 1mm and a few crystals of Vivo starter). If there is no starter culture, then you can do without it, in production they prepare the starter culture without adding lactic acid bacteria, they themselves are formed in it in a natural way.
Since I have undertaken such a responsible task, I will cite the primary source, namely the recipe for making rye sourdough in production (source: P.M. PLOTNIKOV and M.F. KOLESNIKOV, 350 varieties of bakery products, recipe and method of preparation; Pishchepromizdat, 1940 ).
Everything in the recipe is reduced 1000 times, especially for home cooking
So Opara
50 g rye flour
50 g of water (it is better to take clean, filtered or spring water)
1 g fresh yeast
4 g ICD (Vivo starter culture - on the tip of a knife)
Fermentation temperature 26-27 ° C
Fermentation time - 7-8 hours
Production starter culture
All dough
75 g rye flour
45 g water
Fermentation temperature 26-27 ° C
Fermentation time - 4 hours
1st refreshment
Sourdough - 100 g
Flour - 180 g
Water - 140 g
Fermentation temperature 26-27 ° C
Fermentation time - 4.5-5 hours
2nd refresh
Sourdough from 1st refreshment - 100 g
Flour - 180g
Water - 140 g
Fermentation temperature 26-27 ° C
Fermentation time - 4.5-5 hours
After the second refreshing, the leaven is considered mature and bread can be baked on it. As you can see, the whole process takes about a day.
In the future, the starter culture must be refreshed every 10 days. Keep refrigerated.
For bread I take 1-2 tablespoons of sourdough, add equal amounts of flour and water (you can add from 100 to 300 grams of flour) and leave it overnight in a warm place. When the leaven has increased 2.5-3 times, it can be used in bread.
You can use it to bake any type of bread. If you plan to bake wheat, then make a dough with wheat flour, if rye - then with rye. This sourdough is suitable for absolutely any yeast-free sourdough bread. It will add traditional sourness to rye, and an unusual aroma and fluffiness to wheat.
Important! You cannot put sugar, salt, dairy products, etc. into the eternal leaven. This can stimulate the development of putrefactive bacteria. Only rye flour and water!
By the way, this is the phrase of a technologist who has been quoted in textbooks for almost 100 years.
“If we bake rye bread with yeast, then it will have a bland taste and poorly baked crumb. In our Union, rye bread is prepared exclusively with sourdough "
And another quote from our contemporary: "Basically, from rye flour (...) the dough is prepared with sourdough, which is caused by the peculiarities of the chemical and enzymatic composition of rye flour."
Without going deep into the jungle of biochemistry, I can say that if rye bread is in demand in your family and you bake it at least once a week, then it is worth making the sourdough.
Well, if suddenly, for anyone interested, a little science) The peculiarities of rye dough in this case mean the presence of alpha-amylase in it and its ability to block yeast fermentation by saccharification of starch and crystallization of gluten. It is these processes that prevent the “germination” of rye bread. It was also found that lactic acid bacteria (LAB) inhibit the crystallization process, helping the yeast in its difficult task)
In addition, the yeast originally grown in rye flour (in sourdough) had a higher activity, higher lifting force and a longer phase of vital activity, compared to ordinary yeast, when it got into its usual rye environment.
In addition, this sourdough produces delicious wheat bread without the use of yeast. Yesterday I baked wheat bread on this leaven.
And, finally, a quote about wheat leavens: “Wheat leavens are used to improve the quality of products made from wheat flour with reduced baking properties; to ensure the stability of technology and quality of products; ensuring the microbiological purity of finished products during storage. " I'll say right away - I didn't throw anything away. But. If you follow the recipe, then at the exit, after the 2nd refreshment, you will get 4 kg of sourdough) Therefore, I did this:
1st and 2nd stage - all according to the recipe.
1st refreshment - I refreshed 100 grams of sourdough, and on the rest of the sourdough I made bread (albeit with the addition of yeast, since the sourdough was not mature enough).
After the 1st refreshment, I got 420 grams. And I put them in the refrigerator.
After 2-3 days, I took out the leaven for the 2nd refreshment (as you can see, I did not follow the technology very closely and carried out refreshments less often).
I refreshed 100 g, and took the rest (320 g) for bread.
This time I baked about 1 g of St. with a symbolic addition of yeast. yeast.
I baked the first bread without yeast when the leaven was 10 days old.
You can add absolutely any amount of starter culture. I usually use the part that I don't need. )
The sourdough weight is included in the general bread recipe. Therefore, it must be subtracted from the recipe. If you follow the recipe, you will get the following flour to water ratio:
100 g of sourdough contains 55 g of flour and 45 g of water.
Thus, if you take 300 g of sourdough, then the flour calculation will be as follows:
55g * 3 = 165g (we subtract 165g from the recipe, and add flour to the rest)
Calculation of water is similar:
45g * 3 = 135g (we subtract 135 from the total amount of water, add the rest according to the recipe)
When you reduce the amount of sourdough to 100g, you will use 1-2 tablespoons for bread. And then this mathematics will no longer be important, since 2 tablespoons will not particularly affect the batch and you can not take them into account at all. Moreover, the consistency of sourdough does not differ much from bread dough.
Oh yes, thanks for reminding me. Important. About consistency.
For those who have already looked for information about sourdoughs, they often came across the phrase about "the consistency of sour cream") So, this leaven does NOT have the consistency of sour cream. This sourdough has the consistency of a tight dough))
And also you have come across information about mold, vinegar or acetone odor, green color, etc. Some even argue that “it should be so, just remove the mold from above”. No, it doesn't have to be that way. This starter, due to its low moisture content, protects itself against unwanted microorganisms. She has a pleasant smell of rye flour and alcoholic fermentation.
In such a dry environment, however, the fermentation processes also slow down, but if you need to speed up this process (for baking bread), just separate the necessary part, add water and flour in a 1: 1 ratio (this is where the consistency of sour cream will turn out) and give wander this mixture (in fact - a dough) until it doubles or triples. After that, you can throw it into the HP and add the rest of the ingredients.
And you should not overmoisten the leaven itself, this can stimulate the growth of putrefactive and acetic bacteria. But also do not allow winding and formation of a crust on the surface - it blocks the access of air.
