Wheat bread with rye sourdough

Wheat bread with rye sourdough

Category: Sourdough bread

Ingredients
Leaven	218 - 220 gr.
Warm water	290 - 300 ml.
Rast. oil	2 - 3 tbsp. l.
Wheat flour varieties	450 gr.
Salt	1 tsp
Sugar	3/4 Art. l.

Cooking method

• Immediately I apologize - this is not really my recipe: I took it somewhere here on the forum and then modified it for myself. I just wanted to leave a comment in the discussion of this recipe, but I could not find that "native" one, I already forgot what it was called and who posted it. I really like to put it on a timer with a delay from the evening.
• So, the modified recipe: we take out the leaven from the refrigerator (100 - 150 grams), add 100 ml to it. VERY warm water and 100 gr. rye flour, knead and immediately measure in a bucket of cotton 220 gr. We put the rest of the starter in the refrigerator until next time. Add 290 ml to the bucket. warm water, rast. butter, flour, salt, sugar. and send to x / p. We expose the program "French bread" (I have "Panasonic" - 6 hours) with 3 hours of stitching. If the leaven is strong, then 2 hours of delay is enough. I sometimes replace 50 - 100 gr. flour of the highest grade for the same amount of whole grain wheat flour. but then you need to take 300 ml of water. You can bake this bread without delay, only the leaven must be allowed to ferment in a warm place for 3 - 4 hours. Try it, the bread is very tasty, not sour at all and it is very convenient that it is baked at night, and in the morning there is fresh, hot bread on the table.

The dish is designed for

Weight 1000 grams.

Time for preparing:

8-9 hours.

Cooking program:

French bread (6 hours)

Hello! I'm sitting there after another failed bread. I did this recipe several times. One was the most successful. Not hammered, but sourish. The rest of the times and the sourdough rose by half., And stood for another three hours, then put it on French bread, although I have it there for 3 hours and 50 minutes, not 6 hours And now it has not risen to the end of the bucket about 7-8 cm.One has already thrown away , we eat these, but bellies are seething (((

Please do not despair! I bake this bread almost every day and it rises by 2-3 cm. ABOVE the bucket. You write that the bread is sour, but it is not that sour - it is absolutely acid-free !!! It seems to me that you have a problem with the leaven: it seems to acidify. Therefore, it is sour and does not rise. When I was just learning how to bake, this happened to me too. You try to overfeed your starter for 1-2 days this way: take 1-2 tbsp. l. starter culture (the one you have), add 100 gr. rye flour (better wallpaper, but you can also peeled) and 100 ml. warm water. Stir well, place in a warm place. When the mass rises (after 2-3 hours), add already 150 grams. flour and 150 ml. water, knead - and again in a warm place. Let it rise again. Now take only 100 grams of this mass, the rest will have to be thrown away, but this is only one time. Add 100 grams again. flour and 100 ml. water. and back to a warm place. On this raised leaven, you can already bake bread, but without delay, immediately in French. If with a delay, then do not let the leaven rise - stir and put in a bucket, add the rest of the ingredients and - French with a delay of three hours. During the delay, the sourdough rises directly in the bucket and is ready for baking. Leftover starter culture directly into the refrigerator. And do not forget one "golden rule": leaven should not starve !!! Before putting her in the refrigerator, be sure to feed her, that is, add a fresh portion of flour and water equally. She also eats and grows in the refrigerator! And yet, bake bread at least once every two or three days, then there will be no problems with leaven.I really want you to succeed. Try to do as I wrote to you and, if possible, be sure to unsubscribe. Just don't be discouraged - mastering sourdough bread is not a quick process, but when you make friends with sourdough, you yourself will be surprised how easy it is.

And also, you know, I have a c / p Panasonic, and there the French program lasts 6 hours, and in your c / n - only less than four. Try baking on a different program, at least 5 hours. GOOD LUCK !!!

Hello! I don’t know how to contact you. Thank you for such a detailed answer !!! I will definitely try and write about the result. I also want to clarify the point. I have French for 3 hours 50 minutes, not 6 hours. As then? And about the leaven. Feed in front of the refrigerator in what proportion? 1: 1: 1? And will she wait until the next feeding for 2-3 days or is it necessary every day? In the same proportion? Then there will be a lot of it? Take it out of the refrigerator and feed it again before cooking? I can't figure out the scheme. Sorry to bother you. They gave me this bread maker for my birthday. My husband thought that every day there would be bread and baked goods on the table right away, but I couldn't master it. Solid nerves.

And she thought of it. Should the sourdough rise 2 times? I wanted to start today, but I'm afraid to miss it. Because I'm leaving for work at night. Will it stop again? When is the best time to start? In the morning to watch during the day?

I missed your words about another regime - for 5 hours. My biggest one is 3 hours 50 minutes. It turns out that you still need to set the sourdough for 3-4 hours before laying it?

Sorry for not being able to answer right away - I was busy.

As for the sourdough - before you bake the bread - you feed it, 220 gr. weigh it into a bucket, and immediately put the remains away for storage until the next. baking. They (these leftovers) are already fed, nothing more needs to be added to them. Let them stand until next time. If you bake at least every other day, then you don't need to feed the sourdough separately, just take it out of the refrigerator, feed it (100 grams of flour + 100 ml of water), a part (220 grams) goes into bread - remove the rest again, etc. Initially, for the first bake, take 3 tbsp. l. OVERFOOD (in the way I described above) leaven, and already work with it. Then you will not accumulate a lot of leaven, but only 3 - 4 tbsp. l. for storage.

As for how much the sourdough should rise - yes, it should double. Therefore, start OVERFOOD when you know that you will be at home, because the leaven will have to be watched. But then, if everything works out, there should be no problems with the leaven. She will be strong enough to lift bread.

Now about the modes. To be honest, I'm not sure that in 3 hours 50 minutes. the sourdough bread will rise and bake. You need at least a 5-hour program. If you let the sourdough stand for 2 hours and rise before laying, you thereby only eliminate the delay time. I put on a delay for convenience, so as not to guard the leaven. It will rise during the delay, and then the 6 - hour program begins.
I would advise you to search the forum for information about your x / n, by name. Surely someone bakes sourdough bread in it, and there are probably recipes adapted just for this cotton. I want to say that this x / n is already the third in a row - there was Kenwood, there was Phillips. But they probably haven’t come up with anything better than Panasonic: it has yeast and sourdough bread several times better.
There is another option - to knead the sourdough bread in cotton, turn off the oven, let the bread come up and turn on the baking program (if you have one). I did this, for example, in Phillips, but of course it will take a lot of time. And the whole point of the bread maker is precisely that he pledged, turned on and left to go about his business.
Sorry I wrote a lot, but somehow like this. If you have any questions - write, than I can definitely help.

Thank you so much for such a detailed answer !!)) I just came home from work, and run to the computer to see the answer)). Now I'm going to feed. And regarding the regime - I will follow your advice.I'll put it on the Baking for now, and in the meantime I'll look for my x. I will write as soon as it works.))

Good luck! I look forward to your "report", I really want you to finally get some bread!

Thank you)) I am already walking in circles around the leaven. Now I will feed the last time. 100 g + 100 + 100. And so I think how to manage all this today. Rises well.

Hello! I want to tell you about some new adventures. She took out the bread. Inside, it is more magnificent and almost without acidity, but did not rise to the level of the bucket by about 7 cm. I don’t understand what is the matter. Everything went so well in the leaven. I put it on the dough for 1 hour 30 minutes. Then she left it to stand for 4 hours, then for 5 minutes for baking. But I was glad that it did not work out, thank you for the detailed explanations)). : rose: I'll post a photo as soon as I figure out how to do it.

It would be better, of course, to see a photo of your bread - something more definite could be said by the shape of the "roof". What is she like? Convex, concave, or flat?
If it is convex, then, perhaps, it did not fit well, although 4 hours of proofing without flicks is VERY long. In this case, the point is probably the leaven again. It should rise 2 times, BUT DO NOT FALL, otherwise the bread will not rise.
If the "roof" is flat or concave, then the bread has stagnated, that is, it rose too much and then "fell" during baking.
Maybe try on the "Dough" program, but so that there are at least two kneading in it, after the end of the program, check the rise, and only then - for baking. But, of course, I would like to take a look at the photo ...

The roof is flat, and he did not rise to the top. The leaven was thick, like thick sour cream. Raised 2 times, did not fall. And already in the stove, the bun was not made, it blurred, I added 4 tablespoons of flour, I read that there must be a bun, but here it was solid - it was spilled over the whole bucket. I didn't cheat, I just looked in, I was afraid to touch. As he rose to a level slightly above half, he stood there. Didn't fall. I photographed the section, the height, but the roof itself is not.

Good evening! Judging by the description, there is a lot of liquid in your bread. And the flour is different - with good gluten and not very good. As for the "kolobok" - it MUST BE! Next time, reduce the amount of water in the recipe to 270 ml, and increase the amount of flour in grams to 470g. And still pick up a test program with two proofings. And if possible, check the "kolobok". It seems to me that everything should work out.

Good morning! I'm back to you! Yesterday in the morning I took it with bread. I took 270 g of water, 470 g of flour. It turned out to be such a thick dough. The gingerbread man is elastic. I put it on the dough for 1 hour and 30 minutes. Then to French for 3 hours and 50 minutes. As a result, he "rose" ONLY to the height of a finger. Plyatsok ... I didn't even reach half of the bucket. And what about a two-proofing program? I think maybe it happened because he stood in the dough, and then he started beating him again and he "sat down"? Or why so? Did you have to wait a little longer after the Test? The last time I put it on Baking after the dough and proofing, it turned out better.

Yes, even before putting it in the bucket, I put the mixed stand for 2 hours, and then on the dough.

: bravo: Good afternoon! You, in principle, did everything right, but two programs in a row is too much. That is, your bread was crumpled and came up again 3-4 times. And at the last proofing, he simply did not have the strength to rise again. Try again only on the "Dough" program, and after it ends, just wait until the bread rises well and turn on the baking. If your bread maker has more than one "Dough" program, but several (as, for example, in Panasonic or Kenwood), then choose a longer one, with two strokes - proofers. And if possible, write the name of your bread machine - it will be easier for me to navigate and advise you something.
And one more thing: if you put it on without delay, feed the leaven separately and let it rise. And then knead the bread according to the recipe.
As for the "kolobok" - it must be elastic, but flexible enough, NOT TIGHT! For the next baking, reduce the amount of flour in the recipe to 460 g, and, on the contrary, increase the volume of water to 280 ml.
Good luck!

Good day! It's really cool to put it at night, I put it with a delay of 4 hours. I started strictly according to the recipe, now I replace sugar with honey, premium wheat flour 450g. replaced by: 200g. a / c and 250g. whole wheat wheat. In general, I experiment and it still turns out SUPER! Thank you very much!

I am very glad that you did it!

it follows from your recipe that you put the UNRUPE sourdough in the refrigerator. that is, IMMEDIATELY after feeding. but in the refrigerator it will not ripen! ... then, in order to use it next time, you will need to wait until it ripens.
clarify.

The fact is that while the leaven is in the refrigerator, it "eats" and grows. When you are going to bake bread, take it out of the refrigerator, already grown, feed it with a portion of flour and water and send it to the bread. And the remnants of this fed leaven are returned to the refrigerator for storage. You cannot store an unfed starter culture in the refrigerator, it will "starve", accumulate acetic acid, sour and become unsuitable for baking. And the part on which you will bake - either leave in a warm place for 2-2.5 hours and only then bake bread, or immediately put all the ingredients in a bucket and - on a timer with a delay of 3 hours. During this time, the leaven will fit and become capable of raising the bread. I hope she explained it clearly. If you are interested in something else - ask, I will try to answer.

How much time does it take between baked goods, since your sourdough has time to feed in the refrigerator?
I set up an experiment here and saw that for 2 days my leaven (strong) in the refrigerator had not eaten.
I think your approach is more appropriate when you bake bread infrequently.
I am used to storing the ripened starter culture in the refrigerator so that it can be used at any time. yes, it acidifies over time. but withstands 10 days. and usually more than 5 days between baked goods do not pass for me.

I set up an experiment here and saw that for 2 days my leaven (strong) in the refrigerator had not eaten.

What is the temperature in your refrigerator?
I have +3 in the big one, there she won't eat in 5 days, but in the small +12 one (she bought it specially for the sourdough) - there she is ready for two days. An hour to warm up at room temperature and it is twice the original mark.

+5 C, which, in general, is normal for refrigerators.
usually the temperature in the refrigerating chambers is +2 ... + 7

I didn't measure the temperature in the refrigerator, I can't say exactly how many degrees there are, but for the sake of interest, I will measure it later and unsubscribe. And I put the bread for the night on the timer EVERY day. The leaven in the refrigerator manages to rise well in a day, becomes loose, and smells not sour, but even more like the smell of mash. An acquaintance of mine recently bought a bread maker, and since she is also a "fan" of yeast-free bread, she naturally asked to conduct a "course of a young fighter - a baker" for her. And now he has been baking this recipe for two months. Everything turns out, he stores the leaven in the refrigerator on the top shelf. Her bread turns out to be high, even crawls out of the bucket. She bakes every other day. I figured out for myself the following fact: the optimal frequency of baking is every day or every other day. If the sourdough stays in the refrigerator for 3-5 days, it over-oxidizes and you have to feed it in several stages for baking. And so - taken out of the refrigerator, fed (baked bread), removed. No worries.

1) and how important is it for WHEAT bread to do a long proofing of rye sourdough? after all, her aroma will be rye?
2) sourness is not welcome in wheat bread. therefore, explain which version of the sourness is less in the sourdough: with prolonged maturation in a cold place or with a quick one in a warm place?

1) In any case, the leaven (for both wheat and rye bread) should ferment well and increase by 2-3 times, or it simply won't raise the bread.
2) The bread baked according to this recipe is ABSOLUTELY NOT SOUR. Even a slight acidity is not caught. And no rye aroma! It seems to me that the matter is again in the leaven: it is constantly renewing, it does not have time to sour. But - strong: in 1 hour - 1.20 min. manages to raise rye bread (500-510 g. sourdough, 150 ml. warm water, 2-3 tbsp. l. vegetable oil, 350 g. high-grade wheat flour, 1 tsp. salt, 3/4 tbsp. l. sugar. Knead on the "Pelmeni" mode, then proofing and baking for 1 hour 15 minutes). and in this rye bread, the sourness is not at all greater, barely perceptible, very pleasant. Such rye bread rises during proofing almost to the very top of the bucket. And the recipe for my WHEAT BREAD WITH RYE STERDER this very leaven is only 200-220 gr. This is very little, therefore it is not acidic. It seems to me that the point is precisely in the "correctness" of the leaven. Of course, if you keep the leaven for 10 days in the refrigerator without feeding, the bread will definitely sour. And in the pastry we put the leaven not directly from the refrigerator, but feed it and be sure to let it rise in a WARM place.

Hello, I am just starting to master the art of making yeast-free bread. Please tell me how much starter culture do you take from the refrigerator?
The fact is that I have only 2 st. spoons .. Is that enough?

I understood this way: we take a leaven of 2 tbsp. l. from the refrigerator we feed 100 ml. water and 100 grams of flour. We measure out 220 gr. for bread and put it in a bucket, and put the rest in the refrigerator right away? If not, correct ..

Two tablespoons will be enough if the starter is mature enough, strong and rises well even in the refrigerator. Evaluate your starter, and if it's too weak, try increasing the delay time: say, not 3, but 4 hours. Otherwise, everything is correct: feed, weigh 220 grams. in a bucket, and the rest in the refrigerator. You do not feed these two spoons of your starter culture 100 gr. + 100 ml. water, and 150 + 150, so that by the next season you will have a little more of it. Well, and a delay, as I said, for 4 hours. Write, if it's not difficult, what happened.

I don’t know what’s the matter, but my bread will turn out sour ... I add rye flour to the sourdough, but can bread on wheat be the case? Or maybe it was too hot when the leaven stood near the battery?

she still has a sour smell ...

How long did it take for your sourdough to rise while standing on the battery? For a strong leaven, 1.5-2 hours are enough. But for STRONG, not sour! Strong leaven smells like mash, but peroxide - acid. In your case, I would still overfeed the sourdough, so as not to waste time and not transfer products. Take 1-2 tbsp. l. Your starter culture (the rest will have to be thrown away), add 100 gr. rye flour and 100 ml. warm water, stir and let it ferment for 3-3.5 hours in a warm place. When the mass rises, take 2 tbsp from it again. l. (the rest is in the bucket, but this is the last time), add 100 gr again. flour and 100 ml. water, let it rise again (this should happen faster than the first time). When it rises twice, you add 150 grams to ALL this mass. flour and water. Knead five and let rise again. Now you can bake with this leaven. And the leftovers must be fed and - in the refrigerator.
You also need to learn how to "feed" correctly: add a little more flour and water to the remaining leaven (before putting it in the refrigerator) than it already has: if there is 200 gr. sourdough (this, respectively, 100 gr. flour and 100 ml. water), then add at least 150 gr. both. Such a rule: more is possible, less is not possible.
Try to overfeed, everything should work out.

Thank you very much, I will definitely try ..

Hurrah!! It turned out a bread without sourness .. Trying all sorts of different things in the end it turned out to remove the sourness by reducing the amount of leaven.I put not 200 gr., But 100 gr. I tried it in the French mode, but nevertheless I came to the conclusion that it is more convenient for me to first knead with the dumplings program, then I just turn it off until morning. And in the morning I already bake on the baking program.
This is how it turned out ..

Congratulations!

The second month I bake your bread, I completely replaced the premium flour with whole grain wheat, replaced sugar with 20 grams. honey - it's still super!

: girl-yes: very happy! I bake this bread every other day - until nobody in our family is tired of it.

Hello! I was very interested in your recipe. Please tell me what to do if I do not store the starter in the refrigerator - I keep it at room temperature.
I do not understand the process of adding ingredients. Do you really pour water over the leaven?
According to my logic, I would put flour on the leaven (without mixing, the leaven will not have time to eat all this flour, even the part that comes into contact with the leaven - it seems to me that it will not eat, because the leaven eats a mixture of flour + water, and not dry flour itself by yourself). And then she would pour water, salt, oil and the rest on the flour.

P.S. I have been baking sourdough bread for several years, at first in the oven, six months ago I bought HP, but I bake it in a semi-manual mode, your recipe was interested in the ability to automatically install the program.

I will answer myself. I did as I described above - leaven, flour on it, then water, oil, salt, etc.
The sourdough (wheat - overfeeding with rye) has become somehow not very strong for me recently (it is very hot in the kitchen, apparently, it is walking around), I took whole grain wheat flour for sourdough. Water added at the minimum limit specified in your recipe. Here's what happened:



In the morning I still managed to "catch" before the start of baking, turned it off and allowed an additional hour to come up. Baked for about an hour.

The bread is rather dense in texture - more water was needed, but for the "blind" experiment - I am very pleased with the result. Now I will deal with restoring the strength of the leaven ...

Hello! I am a beginner baker. I bought my assembly just for baking without yeast.
Your recipe came in handy. Everything worked out the first time.
Here is my handsome man:

And we ourselves crumpled the top of the head when we hurried to shake it out of the bucket

Over time, I slightly adjusted the recipe for myself, and now my husband and I don't buy bread in the store at all! Thanks for your hard work! By the way, bread is now much better than the first one.

Hello! I was very interested in your recipe. Please tell me what to do if I do not store the starter in the refrigerator - I keep it at room temperature.
I do not understand the process of adding ingredients. Do you really pour water over the leaven?
According to my logic, I would put flour on the leaven (without mixing, the leaven will not have time to eat all this flour, even the part that comes into contact with the leaven - it seems to me that it will not eat, because the leaven eats a mixture of flour + water, and not dry flour itself by yourself). And then she would pour water, salt, oil and the rest on the flour.

P.S. I have been baking sourdough bread for several years, at first in the oven, six months ago I bought HP, but I bake it in a semi-manual mode, your recipe was interested in the ability to automatically install the program.

Here, it seems to me, is this: when we pour VERY warm water over the leaven, the leaven has time to warm up and come up and "eat" as expected in three hours of delay, and then it works as it should in the bread. This is the main argument. Again, when I knead the leaven with my hands, I first stir in the water, then the flour. It's easier to knead this way. And the bread maker, I think, is also easier to knead this way. You try to make a bookmark exactly according to the recipe. This bread is generally a win-win, it turns out almost always, but on condition that the leaven is strong and healthy. If it's not difficult - sign off how it works. Good luck!

Thank you for your feedback, I'm glad that many of them succeed! I would also like to add: lately I have been making it even easier - if a lot of starter cultures have accumulated in the refrigerator in storage (well, for example, I haven't baked for a couple of days, but I fed the starter culture), then the starter culture removed from the refrigerator (220-230 gr.) I immediately put it in a bucket (the leaven should be bubbly, loose, well suited), on top - water + everything else, and I expose the "French bread" program WITHOUT delay, because the leaven does not need to be approached, it is already ready. Everything fits and bakes wonderfully. And the time savings are significant - 2-3 hours.

Thank you for your feedback, I'm glad that many of them succeed! I would also like to add: lately I have been making it even easier - if a lot of starter cultures have accumulated in the refrigerator in storage (well, for example, I haven't baked for a couple of days, but I fed the starter culture), then the starter culture removed from the refrigerator (220-230 gr.) I immediately put it in a bucket (the leaven should be bubbly, loose, well suited), on top - water + everything else, and I expose the "French bread" program WITHOUT delay, because the leaven does not need to be approached, it is already ready. Everything fits and bakes wonderfully. And the time savings are significant - 2-3 hours.

Having used this recipe for some time, I began to do so. I put the old sourdough from the refrigerator into the stove, and feed the leftovers, wait for it to come up, go about my business, and put it in the refrigerator until next time. Flour, however, I use not only wheat. In the total amount of 450 g, I pour 350 g of wheat, I especially love 1 grade, and 100 g of peeled rye, and my husband also loves such bread with caraway seeds!

If it's not difficult - sign off how it works. Good luck!

The second time I baked, first pouring water, but at room temperature. It turned out about the same and the same volume. Apparently, my flavor is weak (but I'll draw your attention once again - I bake not on rye, but on wheat, albeit whole grain wheat).
I will take into account the warmth of the water, thanks.

But about the sourdough from the refrigerator - it seems to me that my sourdough (and in my refrigerator with a rather low temperature) does not have enough power to raise the bread ... I feed it 2 times a day and throw out all unnecessary excess sourdough. I do not like the excessively sour taste from the leaven that has stood in the refrigerator ... But this, of course, is a matter of personal taste. I generally prefer non-sour breads, like French ones.

It seems to me that your leaven is a little "bored". You write that you feed her 2 times a day, but how quickly does she rise after the next feeding? Why am I asking - I myself baked such bread on French sourdough (wheat), also at night with a timer. The bread rose very well, but again, provided that the leaven was strong (I have it after feeding (I add 200 g of flour and 100-110 g of water to 130-140 grams of the old sourdough) it rose after 1 hour and almost to the top filled a container with a volume of 2.5 liters. Still, I think you have a business in the leaven.

Still, I think you have a sourdough business.

and I think the same way, but I don’t know how best to "revive" her)) According to observations, it is not enough to feed her 2 times a day. Now I found a way out - I put it on the windowsill near the door to the balcony - there is a little blowing from the gap and she eats more slowly ...

It seems to me to continue to feed this leaven of yours, and even more so to bake on it - only to transfer products. You'd better "overfeed" it: take this sourdough about 2 tbsp. l. (the rest will have to be thrown away), add flour and water to them in proportions slightly larger than those already contained in these two tbsp. l. Wait until it rises. From this mass again take 2 tbsp. l. on horseback, feed and let rise again. If it starts already actively, it rises quickly - then feed all this leaven without throwing anything away, and try to bake on it. A strong, "correct" leaven grows very quickly after feeding: my "eternal" leaven "grows 2.5 - 3 times in 1.5 - 2 hours.This serves as a guideline: if you come up quickly, then the bread will pick up perfectly. Bread with "sluggish" leaven will be dull, low and sour. And do not forget: we feed the starter culture with a LARGE amount of flour and water than it already contains. This is the "golden rule". And yet, if you have fed the sourdough, and you are not going to bake on it now - IMMEDIATELY put it in the refrigerator, not letting it rise! I wrote about this somewhere above - the leaven in the refrigerator is ALSO EATING. And if you send it to the refrigerator already "eaten" - then there it will starve and accumulate acetic acid, that is, it will quickly peroxidize and weaken. The most win-win sourdough, it seems to me, is "eternal", on rye wallpaper flour. "Frenchwoman" is also good, but more capricious. Well, there are others, of course, but these are the most stable to use. You would like to experiment with one and the other - maybe you will choose the best option for yourself.

I read the comments ... now. this very minute, I bake wheat bread with rye sourdough in KP (for the first time), according to your recipes and advice. Before that I baked only rye bread and was happy.
Here, everyone who did not get bread. were upset and threw it away ... I, with every failure, acted easier))), "chopped" the unsuccessful bread into crackers ... Rye croutons with soup, it's very tasty! And white, you can bread

What a beautiful bread you have! Please tell me what degree do you mean when you say pour very warm water into the leaven? If I'm not mistaken above 40C, it already dies. I am quite a beginner baker and I don't understand a lot. I brought out the rye sourdough itself, today is just the 4th day, but the bread did not work due to the fact that I looked in the wrong place and poured less water than necessary, well, no addition of water saved the situation.
Judging by yours, my leaven turned out to be very strong, albeit young, when I fed it the last time today it rose almost 3 times in just 1.5 hours. And yes, I have it smell of mash, with sourness, not very pleasant, I just thought that it should not be so, I thought that a purely sour smell is good.

it rose almost 3 times in just 1.5 hours. And yes, she has the smell of mash, with sourness

Your starter is not ready yet. We need to feed more. Maybe a day, maybe two. When the "riot" of bacteria ends and a normal flora is formed, then the smell will become pleasant, and the rise is predictable in time.