Wheat bread with rye sourdough

The leaven in the refrigerator doubled in 1.5 days ... the rest is as written by the author ... what's wrong? what is the reason?

[Iriska-Irochka]

Iriska-Irochka, And you do not feed the leaven before putting it in the bucket? She is taken out of the refrigerator and fed. Part (according to the recipe goes into a bucket, and part for storage in the refrigerator) then add the ingredients according to the recipe and turn on the French + 3 hour timer. It turns out 9 hours.

I feed. as written in the recipe ...

Yes, I set it to 9 o'clock with a timer ... so I hoped that the bun would be high ... but something went wrong again ...: (I can't understand what's the matter ...

can add yeast

[poglazowa2011]

poglazowa2011, Good day. Tell me please:
- what is your Panasonic model?
- according to the instructions for your bread maker, does the French bread mode use the same amount of flour and water as you indicated in this recipe?
Thankful in advance

She also baked bread according to this recipe. She took out the leaven from the refrigerator, put one hundred grams aside, fed the rest, waited until she woke up and put it away.
To these 100 grams, I added one hundred grams of wheat flour and one hundred grams of water, left it for 3 hours, it doubled and further, according to the recipe. Only the water was not poured out, I started with 200 grams, and then I was guided by the kolobok. As a result, I added 2 tablespoons.
I have a Moulinex Stove, all modes are shortened there, so I put yeast dough on the program for the night, but there is only one kneading.
In the morning the bread rose and I did not crush the second time, but immediately baked goods for 50 minutes. Maybe this is not right, there was simply no time.
In the end it turned out


To my taste it turned out to be a little sour, but I was too smart with dry German rye sourdough, I added it to rye even earlier, so I will withdraw it.
Thank you very much for the recipe, this is the first sourdough bread, it may not be so good, but for beginners, very much even.

[Jouravl]

Jouravl, the loaf is wonderful, especially considering that this is the firstborn! Excellent texture, but decide on the acidity during further baking - a lot depends on the quality of the starter ...

[poglazowa2011]

poglazowa2011, Good afternoon. Please tell me: - what is your Panasonic model? - according to the instructions for your bread maker, for the French bread mode, there is the same amount of flour and water as you indicated in this recipe?

Something beautiful has not been seen for a long time poglazowa2011... I will write my experience. We bake this bread in both the General and French mode - the number of ingredients does not change depending on the mode, it will depend on the quality of your flour. But this bread, what is its charm, is always obtained from any quality of flour ...
P. S. Panasonic 257

[Iriska-Irochka]

Iriska-Irochka, and in the context of what is the bread? In my opinion, he does not have enough time for proofing, since it is a weak leaven. You either need to add a little yeast for a stable result, or how you should do the leaven - there is information on the sea forum how to do this ...

[Margot K]

Margot K , thank you very much for evaluating the bread.
I also did not get the leaven for a very long time, I had to read the entire forum and I changed the peeled rye flour for wallpaper flour. And she came to life ... there is also heating now, so I spent the first three feeding on a central heating battery.
And before that, no way, then mom will wash the jar standing on the countertop, then her husband ...

[marika33]

And before that, no way, then mom will wash the jar standing on the countertop, then her husband ...

It is so with assistants
Pay attention to the hop - very grateful leaven and not troublesome ... marika33 everything is painted in great detail.

With yeast, of course, I tried it higher, but completely different. on one leaven it is tastier than chtoli ... I will conjure over the leaven. ... I'll show you in the context later .. I already crushed him :) it hurts me to taste

This is what it looks like in the context.

[Iriska-Irochka]

Iriska-Irochka, well, the cutter produces very high-quality bread, straight airy crumb ...

Well, the beauty is appetizing

Thank you. only now, for some reason, he doesn't want to grow up at heights ... but I don't want to put yeast ...

I am very sorry - I haven’t looked at the forum for a long time, but Temka, it turns out, has come to life again. I'll try to answer everyone, although it's too late ...

IROCHKA-IROCHKA - "small and the roof is cracked ..." - or the leaven does not have enough time to wander and it is rather weak (the bread will taste rather bland) or, conversely, it stops standing, then the bread may also be sour. If the sourdough has stood in the refrigerator for a sufficient time and has risen well there, you can immediately put it into bread: take all the necessary amount at once without feeding and put the bread without delay, or take 90 grams. feed this sourdough from the refrigerator (80 grams of flour - lately I have been feeding wheat premium + 80 ml of warm water) and send all of it (~ 250 grams) to bread, with a delay, so that it can ferment and grow.

MartinAk, I have a Panasonic 2500, and the ratio of flour and water is about the same, but, in my opinion, there is a little more water than in the recipe.

Jouravl, after all, Moulinex's programs are short, they don't have enough time to properly distance themselves. And then, when you feed the starter culture for storage, do not wait until it starts to rise, but IMMEDIATELY put it in the refrigerator. It will then "eat" and develop in the cold, and will not peroxide.

And here's another moment - I somehow bought rye whole grain flour on the occasion. LOT. I baked on it for two months, everything was wonderful. Then I noticed that the bread began to rise worse - the smell was good, the fermentation seemed to be going on, but the bread did not rise as before, even though you crack. I suffered for a month - and overfed, and even started a new leaven - the result is the same. And flour, by the way, is not cheap ... Then, when once again the bread did not rise almost completely, I suddenly thought - what if the flour is "to blame"? I went to the store and bought fresh rye flour, and not even wallpaper, but peeled flour, there was no other. Immediately I fed the leaven, put the bread - it rose above the edge of the bucket. This is all I need - apparently flour has a definite shelf life. It seems that I kept it in a cool place, and the expiration date indicated on the packages has not yet expired, but go ahead ... So if for a long time the bread, despite all efforts, does not work, it makes sense to change the rye flour.

IRISKA-IROCHKA, and the cutter is really very good, I think the bread should taste good. Try to experiment with flour - what if?

I baked bread according to this recipe (on the very first page), everything turned out great, there is no sourness, very tasty white bread, moderately moist, just like I love! Only slightly changed the time because of the leaven. I took out the sourdough in the evening, before that it had stood for five days in the refrigerator and was VERY hungry, I was afraid that it would turn sour and fed it, put it in the refrigerator overnight. In the morning it increased by one and a half times or a little less, and I decided to leave it on the table for a while to watch. This is my first leaven, it is still young and I have not experienced great experience, so it is interesting to observe. As a result, an hour at room temperature and then loaded into the bread maker, but with a delay of 2 hours. In the end, I still stood three hours before the program. Periodically, of course, I looked into the stove))) I was all afraid that my sourdough bread would not raise. As a result, I can say that everything is going well, the main thing is that the leaven is strong. I can't add a photo, everyone ate it in one fell swoop))))))

Hello! Now, for about a month I have been trying to bake white bread in a sourdough bread maker. As a result, I throw away the resulting product, and use yeast homemade baked goods. I bake according to different recipes.The result is one - sour gray bread. I don’t want even light sour. There was rye sourdough, I eventually threw it out because of the acid. I started a wheat one according to Chad Robertson, but it also gives acid. Sourdough lives at room temperature. I feed it 2 times a day. Smells tasty. Last time (not according to this recipe) the dough was not even sour, but the bread came out terrible. Here's your recipe. After 9 hours I'll see what happened. I will not spy on the process. But, to be honest, I think there will be low, wet, sour, gray bread again. Somehow I don't believe in success at all.

Hello! Now, for about a month I have been trying to bake white bread in a sourdough bread maker. As a result, I throw away the resulting product, and use yeast homemade baked goods. I bake according to different recipes. The result is one - sour gray bread. I don’t want even light sour. There was rye sourdough, I ended up throwing it out because of the acid. I started a wheat one according to Chad Robertson, but it also gives acid. Sourdough lives at room temperature. I feed it 2 times a day. Smells tasty. Last time (not according to this recipe) the dough was not even sour, but the bread came out terrible. Here's your recipe. After 9 hours I'll see what happened. I will not spy on the process. But, to be honest, I think there will be low, wet, sour, gray bread again. Somehow I don't believe in success at all.

I want to support you. Do not despair! I baked wet-sour bricks for six months. The husband called them "fighting Chinese buns". The whole family was given croutons from them, because it was impossible to eat them, but it's a pity to throw them away.
As a result, out of despair and in the last spurt (I thought, if it doesn't work out, I’ll give up nafig these leavens), I started a wheat leaven on a sprouted grain. It turned out to be something with something! She was immediately very active and I got bread the first time. I also bake pies and pancakes on it. Very tasty, almost no sourness, if you catch the moment of the greatest strength of the leaven in time. I put it on at night, but I try to make it about 8 hours, if longer, then a noticeable sourness appears.
From rye starter cultures, I advise you to pay attention to the rye semi-finished product. I just get a gorgeous Riga bread on it. I tried to bake rye with dried fruits, the bread didn't go up very well, although my husband liked the taste without porosity)))
Both starter cultures are stored in the refrigerator and do not require daily feeding, which was important for me)

[Sauza]

Sauza, Thanks for the support! I already thought that I was the only one who made "wet-sour bricks"! (by the way, this name was ridiculously thought up)

[Barkuha]

Barkuha, try the hop sourdough - it doesn't acid. Marina, marika33 very useful topic on it, read here

[Margot K]

Margot K, Thank you! I'll try.

VARKUHA, try to keep the leaven in the refrigerator, there you will have to feed it less often and, it seems to me, it will not over-acidify much. And also appreciate how quickly the sourdough rises after feeding - ideally, it should increase 2-3 times in 2 hours. With this sourdough, the bread will turn out to be 100%.

[poglazowa2011]

poglazowa2011, thanks for the advice, I'll try, there's no way out. I read somewhere that there is less yeast from the cold, more acid, so I keep it at room temperature. And it rises to its peak for 5 hours after feeding ... It turns out, weak ... I feed, put them in clean jars, throw out the excess ... What does she not like?

brick with sourness again ... But! The crust smells delicious and tastes delicious! This has never happened before!

Unfortunately, I can't insert photos ...

Hello! I began to collect unnecessary sourdough after feeding and put it in a jar in the refrigerator. She made bread according to this recipe. And, hurray! Finally, for the first time, the bread has risen! It turned out to be a big fluffy loaf! True, the smack is all torn with sourness. And the smell isn't great. When you walk past bakeries, such an aroma, drooling. But there is no home.

Hello! About a month ago I also brought out rye sourdough, I also wanted a real tasty bread.I kept it at room temperature, renewed it 2 times a day, then began to keep the starter in the refrigerator, baked Darnitsky bread several times, a brick like in "Soviet" times, delicious, everything was in moderation, the loaf was enough for 5 days. And the last time it turned out sour. I started looking for information and came across your forum. I think my leaven has begun to turn sour. She was upset, but still decided to try to overfeed, as you advised many. Only the proportions began to take a little different. On the first day it rose in 6-7 hours, on the second day after 4, but it was all bubbly, it did not smell of mash, but there was no longer any sour smell. Should I continue or is my leaven already "that"? Maybe my container is unsuccessful, it is a liter, but the sourdough itself is about 1.5 cm at the bottom, and a thin crust appears on the sourdough. For two hours it does not rise. Indoors 22-23 degrees, you have to put it near the battery. If you just put it on a shelf, then 7-8 hours will rise. Anything else can you advise?

Hello! I understand that in the refrigerator the leaven becomes more acidic. I now have a jar in the refrigerator in the closet (it's cooler than in the apartment). I feed it about once every three days, then rye, then wheat flour, depending on what kind of bread I bake. Gone is the sourness and "brick" from the bread! Although, yeast still smells better than sourdough. I follow some rules I read. I add fiber to the flour. I knead two doughs (dough and simple), and then mix.

There are still questions, can you explain to especially "gifted" ones. Store in the refrigerator for a maximum of 3 days, as I understand it. And if I do not bake so often, then it is better for me to take part of the sourdough (discard the rest), feed it and put it back in the refrigerator? And when I take it out of the cold room, let it warm up or immediately feed the cold one and remove it? When the leaven is in the withers, should it be fed every day or only when it rises?

[poglazowa2011]

poglazowa2011,
I really want to clarify with you. You write that your "strong" leaven rises 2-3 times in 2-2.5 hours, at what temperature - at room temperature (what), warm (near the battery) or right in the refrigerator? I really want to bake a delicious and non-acidic white bread, but I'm afraid that I will spoil it again (there was a bitter experience with wheat leaven, I freaked out and threw it away, left only rye). Fortunately, a friend had a farm (chickens and rabbits), she dried all the sour bread and gave it to her, and yet she felt sorry for the translated products. Now I'm baking wheat-rye, I'll see what happens. It is impossible to eat store bread, yeast bread turns out well, but I really want it without yeast.

Hello! I got not sour at all, but some kind of unleavened white bread. My leaven rises quickly above the battery.

[poglazowa2011]

poglazowa2011, Thank you so much. I have been baking this bread for over a year. It always works well in a bread maker. Pure white kids don't eat well. And this one is not boring.

[Finna]

Finna, you don't need to feed every day, she eats slower in the refrigerator, but in general you need to look at your sourdough ... if you rarely bake, then you will have to feed at least once a week, at least, and throw away half of the old sourdough! Otherwise, she will be hungry and smell sour strongly if she is already hungry! I bake every other day, every day. I use almost everything and feed it again ... I put it in the cold right away, it eats in the fridge and the next day is ready for baking AGAIN, it smells delicious, I take it out, measure it in the HP, if the volume is too small, I feed it to the required weight and put it in the microwave off !!!! With a mug of boiling water next to it, it will warm up and grow in 1-2 hours, then I bake :-) I don't know if I explained it clearly ...
But this is EXACTLY my experience. This is how my leaven behaves. The bread is excellent. You start bringing up your own, do not be afraid! You will begin to see and understand WHAT SHE wants :-)
Good luck!

[Barkuha]

Barkuha, try the hop sourdough - it doesn't acid. Marina, marika33 very useful topic on it, read here

Let me help you, try the hop sourdough.I bake wheat and rye bread on it, all the breads are good, without a hint of acidity.

I feed them once a week too. focusing on the smell. If it smells like apple mash, then it's normal, it goes into business. If not, I overfeed, throw out the excess.

Yesterday I made it with wheat-rye in H / P, only the flour was not premium, but the first one took it. I kneaded the bun, took out the bucket, put it to the radiator, the dough came up for about two hours, maybe I needed more, but still I put the bucket in the oven and turned on the "baking" for 1h10min. Most of all I was afraid if she would have time to bake (I used to make and bake in the oven a little according to a different recipe, and there it was 250 degrees). Baked well, crumb with uniform holes. But next time I will try only without sugar. For me this component turned out to be superfluous. And I won't risk it with white yet. Maybe my flour is not that kind, but there are still no other manufacturers. And yet, if I understood correctly, the leaven can be stored in the chill-ke for 2 days, and on the third one either bake it, or feed it and again in the chill.

Thank you for the recipe! I just pulled it out of x. p, half is gone))).
Soft, airy, porous, fragrant!
I will constantly bake this recipe.
I somehow went through the high-speed,))
In the evening I took out the leaven from the refrigerator, fed it - in the morning I was going to bake.
In the morning I threw all the ingredients into the h. n, I set the French mode (I have it at 3.40), after the first batch I pulled out the scapula, and prepared to wait for a long rise. Yeah .. under the roof of the bread machine I already had it in one hour and ten minutes - quite by accident I decided to look
I had to urgently turn off this mode and put on baked goods. She baked for an hour - everything was baked.

Good day! I decided to bake bread according to your recipe. I read it. read and did not understand in what form all the ingredients are in the bread maker's bucket? Need to mix, knead a little dough, put in a bucket and turn on the bread maker with a delay? Or lay it out in layers like you would with regular baking? Sorry if this is in the subject and I missed Putting all the ingredients in a bucket. put a program with a delay (I have a Panasonic bread maker). I'll wait for the morning.



This is how my bread turned out. Not as tall as the owner of the recipe. Do not tell me what could be the reason? A bit cracked on top, but overall I'm happy with the result. Thank you so much for the recipe.

Good evening! You did everything right: you probably fed the right amount of starter culture, put the ingredients in the bucket in the order as written, and put the French program on with a three-hour delay. It seems to me that your sourdough is either too young, or vice versa, over-acidic - the bread has not risen completely and the roof is cracked. This happens when there is not enough time for proofing and the leaven does not have time to raise the bread in the allotted time. But your bread is almost perfect, the crumb is so beautiful! Bake more often - it will get better and better. Doesn't it taste too sour?

The taste is very good, not sour, my starter is ripe, but perhaps yes, it should have stood a little longer before being placed in the bucket. I cut the bread while still warm, I really wanted to look at the crumb. Have eaten already, I will definitely still bake according to your recipe.

Good afternoon, tell me please, I have a sourdough according to the Admin MK recipe, a sourdough on curd whey. Now I want to try to bake according to your recipe, but I'm afraid it will sour because of the whey, do not tell me, maybe you can do something and remove the sourness? Now I'm afraid to feed with water, suddenly deteriorate.

[poglazowa2011]

poglazowa2011, I also came with a thank you!
Here is my bread, today I replaced the water with whey and took a picture in a bucket so that you could see how it rose

I tried to bake according to your recipe. The first time it turned out not so tall, but tasty, finely porous. The second time is already higher, now this recipe is in service. Thank you!
Most importantly, as I understood, the leaven should not be more than 3 days old. Either bake every other day or renew the leaven. The bread is chic and simple. What you need.

Hello. This is my first time here. I only brought out the eternal leaven not to rye flour. Yesterday was the third day. In two hours, it rose 2.5 times. Put the bread on the French mode for 6 hours. Added 1 / 3h. l. yeast just in case. The bread has risen well, baked, the holes are good, but sour. What I did wrong, maybe it was still too early to bake, I still had to feed. Leftover starter culture 50 gr. fed 70g. flour + 70 ml of water and put it in the refrigerator. Now, in a day, everything is bubbly.

Added Sunday, Nov 13, 2016 2:40 PM

Maybe this ready-made sourdough had to be fed before baking?

Natalia, try feeding the leaven for five days in a 1: 1: 1 mode (1 part leaven, 1 part water, 1 part flour). The surplus can not be thrown away, save up for these 5 days and bake the pancakes. I remember my first sourdough bread was very sour, but impressed with its porosity and the desire to bake with sourdough did not disappear.
Before baking, the leaven is fed directly into a bucket, in which it ferments until kneading under a layer of water-flour (if the oven is delayed).

Thank you, Lyudmila. Now I also decided to overfeed. Or do you mean just feeding, not overfeeding?
Besides the acid, we really liked the bread! Dad said, it's the same with bacon, but with butter ... It won't work!