Wheat bread with rye sourdough

Just feed. Some of your starter, some of the flour, some of the water. If possible, it is better not to put young starter culture in the refrigerator, but then you need to feed it somewhere 2 times a day. You can put it on a cool windowsill, then maybe you can do it at once. The leaven should rise well, as the middle begins to fall off - feed. If it completely falls off - it's not scary, feed, the main thing is not to keep it in this state for a long time - it will peroxide.
The fact is that the culture of yeast and bacteria should stabilize for some time in a freshly brewed starter culture, it changes for some time, so a refrigerator is not desirable so immediately. If there is no cool place and still nothing without a refrigerator, find the warmest place in it, measure it with a thermometer on the shelves and the door. I have 8 grams on the door, and on the top shelf there are also 10. But if you have 1-3 grams. throughout the refrigerator, the starter culture may not live in such conditions, it can only be stored and, it seems, no more than 3 days, then the bacteria will begin to die out.
Maybe someone on the site has a different experience, but mine is like that.
I even read that up to 10 days they feed in a warm place and only then can they go to the refrigerator, some people do not recognize the refrigerator at all for sourdough, but convenience is also dear to me, because I am still for the refrigerator. Try to feed her for at least 5 days, do not bake bread until the culture has stabilized a little.

Thank you, Lyudmila. :) I have a sourdough on whole grain flour, can it give acid?
The answer came a little late, I had already set her to overfeed, as the author wrote at the beginning of the topic. Now I gave it to me for the third time, it will do - I will try to bake.
In the refrigerator on the top shelf + 11 °

On whole grain, I did not give acid. I did it on a mixture of whole wheat and rye, even better. You will enter the constant baking mode, it will be constantly updated in one mode, everything will be fine.
The temperature is the very thing, it means just a little patience and everything will work out).

I hope that over time everything will return to normal! I would like to please my dad with bread as in his childhood!

I also came with words of gratitude! My first sourdough bread! Well, isn't it a miracle?) He's so wonderful! Thank you very much for the recipe !!! This is one of those recipes that couldn't be easier. So that without any intervention: I threw everything in a bucket and got super bread! Baked according to the recipe, without delay on the French mode (6 hours) rye sourdough, whole grain wheat flour. The bread tastes amazing, not sour, porous. Thank you very much!

Very nice bread turned out. I've been baking this recipe for 3 years now, it's the best)))

[Stella_]

Stella_, Thank you so much! Now only this recipe will be in the favorites! I was looking for just one so that the stove would do everything by itself and give out delicious bread

[Natalia]

Natalia, a pretty bread turned out!
Of the loaves of eternal leaven, I also liked this one the most.

The kindest morning to all !!!
I baked bread according to your recipe, only added sugar, not 3/4 tbsp. spoons, and 3 tbsp. spoons and one egg, I think you won't spoil the potatoes with butter.
I don't know what it tastes like, it lies under a linen towel, but the smell is very pleasant. This is my first sourdough wheat. There is only one visual drawback - the top of the crust is all in fierce cracks.
I have only one question - I was taught by one sooooo competent biochemist that wheat bread should be made only with wheat sourdough, i.e. rye sourdough before baking wheat bread, you should definitely feed it with wheat flour for two days.

Posted Saturday 18 Feb 2017 10:29 AM

I could not resist, I just cut it, and plus the kids ran into the smell like cockroaches.It was baked inside normally, but as I suspected, the sourness takes place, of course, by an order of magnitude less than in rye, maybe sugar clogs the sour taste a lot.

Posted Saturday 18 Feb 2017 10:46 AM

I wonder if anyone tried to bake rye-Borodinsky, or wheat-rye using this gorgeous recipe?

Greetings!
And why, if on our website there are excellent starter cultures and rye and Borodino ...

Greetings!
And why, if on our website there are excellent starter cultures and rye and Borodino ...

Of course there is. But the crux of the matter is that all kneading and baking be done in a bread machine. The lion's share of all recipes contains oven use or program interruptions.
This recipe is the simplest on the planet. A big bow to the author.

I bake bread "a la Borodinsky" this is my, sorry, recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=192986.0
I put 2-3 tsp. dry malt, 1/2 tsp. ground coriander (sometimes more) and 30-50 gr. ready-mix for baking Beard. bread (I buy one in which only flour, raisins, spices), but then subtract these 30-50 from the total amount of flour. My family really like it. Try it!

I bake bread "a la Borodinsky" this is my, sorry, recipe
I put 2-3 tsp. dry malt, 1/2 tsp. ground coriander (sometimes more) and 30-50 gr. ready-mix for baking Beard. bread (I buy one in which only flour, raisins, spices), but then subtract these 30-50 from the total amount of flour. My family really like it. Try it!

You are a goddess !!! Thank you for your advice and tips. All recipes are simple and take a minimum of time and do not require deep knowledge and experience. And then many people know a lot, but they cannot answer and advise anything on the question or do not want to. All poke links, look for there learn something .....
Yesterday I did it according to your French recipe, the time was after midnight and I found out that the wheat flour was over, at night I was too lazy to go, so I 200 gr. rye of the highest grade and 50 gr. whole grain wallpaper. 100 g wheat scraped. The bread is just a BOMB !!! Only the cap is cracked, and the taste and smell of NYM NYM. You need to figure out how to insert a photo. There is no sourness at all. And at work and at home, everyone ate and praised my abilities. HUGE KNOW TO YOU !!! One of these days I will try your recipe with rye.

I continue to bake bread according to your recipe, but I don't understand why the top crust always cracks into pieces so hard?

If we see a photo of your bread, including a section of the crumb, we will try to assess the problem

If we see a photo of your bread, including a section of the crumb, we will try to assess the problem

I didn't take a photo of the last bread, but I saved the previous photos





The quality of the photo is so-so, on an old phone, too lazy to get the camera.

Added Wednesday 01 Mar 2017 12:57 PM

On dry yeast, such a handsome man was

How does the 6-hour "French" mode stack up in the Panasonic SD-2500? How long does each operation take? The instructions indicate some kind of range.

If we see a photo of your bread, including a section of the crumb, we will try to assess the problem

I didn't take a photo of the last bread, but I saved the previous photos





The quality of the photo is so-so, on an old phone, too lazy to get the camera.

Added Wednesday 01 Mar 2017 12:57 PM

On dry yeast, such a handsome man was

So no one will tell me why my top crust always bursts according to this recipe and the bread is very dense. Lots of water or lots of flour? And why does French bread turn out to be fuller and tastier on dry yeast, is it really the leaven?

How does the 6-hour "French" mode stack up in the Panasonic SD-2500? How long does each operation take? The instructions indicate some kind of range.

So no one will tell me why my top crust always bursts according to this recipe and the bread is very dense. Lots of water or lots of flour? And why on dry yeast French bread turns out more luxuriant and tastier, is it really the reason for the leaven?

Vasily, you don’t have enough time to rise, not enough time for the last proofing, I baked this recipe on my everlasting wheat, increased the delay time not by 3 hours, but by 4, together 10 hours with the 6 hour French program. My top is not cracked))) [b]
And I also bake in Panasonic 254, the leaven is young, it's not yet a month old ...
Maria, I want to say a huge thank you to the author for the recipe adapted for HP, you come home from work and hot bread is ready

Vasily, your bread, apparently, really does not have enough time to rise. Increase the water by 10-15 grams and add a delay time (not 3, 4 - 4.5 hours. Also evaluate your starter "impartially" - how long does it take to rise after feeding (not in bread, by itself). Ideally, this is 2 - 2.5 hours If it takes a lot longer - overfeed, otherwise you won't get good bread, and you will transfer a lot of food.
I would start right away with an assessment of the sourdough - judging by the photo, it seems to me that this is the case. It is not troublesome and not long - overfeed in 1-2 days. Good luck!

[poglazowa2011]

poglazowa2011, Good afternoon.
Indeed, the point is the leaven. I put a delay for 4 hours and the bread is gorgeous. Thank you for the recipe. Therefore, I make a recipe for rye, it turns out super.
The sourdough after feeding in two hours runs out of the can by three meters. But not always. I think we need to figure out how to feed her properly.

The sourdough after feeding in two hours runs out of the can by three meters. But not always. I think we need to figure out how to feed her properly.

Vasily, you can give advice on how I do it myself, I take it out of the refrigerator and warm it up for an hour at room temperature, then I feed ALL the leaven, leave it up in a warm place, on a battery covered with a towel for 2 hours, after that I take a part for bread, the rest is immediately in the refrigerator until next time, I bake bread every 2-3 days, this feeding mode suits me and the bread is obtained with a 4-hour delay just super

And one more thing, if the bread does not have time to rise in 10 hours, then put a little more leaven than according to the recipe, not 220, but 250 g, for example, if this does not help, then overfeed in 2 days, as Maria, the author of the recipe, writes to you ...

Hello admirers of this recipe. Again, I returned to this bread, realizing that they do not seek from goodness. Was pushed around with hop sourdough, it did not work. She baked wonderful French and Borodino bread and. etc. by leaps and bounds. but all these breads were as artificial, as not "native". And I decided to return to this page again. I grew sourdough and bake bread absolutely without any yeast
... The bread turns out to be high, rests against the lid of the HP, spongy, fragrant. but it smells like home. I remember the recipe by heart, the only thing I add is a little malt. I don't want to experiment more and look for something new (maybe for now).
I recommend it to everyone and I advise you to try it. And in conclusion, as always, bow to the author

[poglazowa2011]

poglazowa2011, Maria, good afternoon.
You will not accidentally share the recipe for Easter cake in a sourdough bread maker, for sure there is one.

Thanks to the author! Can't remember who sent this recipe. But it is really very convenient that it is on the sourdough that you can bake according to the "set and wait" principle.
True, my leaven is old, weak, almost 2 years old. There was clearly not enough time for the last climb.

But it turned out a roof with a very tasty crispy crust.

I also carry my gratitude! , The bread turned out just fine. He baked in the oven in a standard form with a brick. Both the aroma and taste are slightly sour, on the verge of perception. What I wanted. Thank you very much for the recipe! And happy everyone!

I am very glad that you liked the bread! Happy New Year everyone!

I got to this bread! Here's what happened! It didn’t rise very well .. but in the context it seems nothing and tastes good!

This is your weak leaven, it may be worth overfeeding ...

This is your weak leaven, it may be worth overfeeding ...

Overfeeding, how's that?

Or maybe the dough is liquid? The porosity is uneven as in high humidity. I get it like a pattern, one to one.

Or maybe the dough is liquid?

I don’t know ... but the lid has burst, I think not a little ... I will try again ...

No, this is not a liquid dough. It’s a matter of sourdough, I think.After feeding, the sourdough should rise in 1.5-2 hours. If the curtain rises for a long time, then it makes sense to overfeed, so as not to waste food.
Overfeeding is easy - take 1-2 tbsp. l. this leaven and add the same weight of flour and water, let rise. Leave 1-2 tbsp again. l. , throw out the rest. Also feed, let it rise. And evaluate the speed of raising, maybe it will get stronger and you can bake bread, or maybe you will have to feed it once or twice.

Hey everyone!
So I tried some bread
True, I don't have HP yet, so I baked it in the oven. The result pleased


But in the context. With a flash and without, I don't know which is better



I took the ripe sourdough, ate it, kneaded the dough, left it for two hours, then kneaded it a little more and put it in a mold - also for two hours - and baked it in the oven. The readiness was determined with a temperature probe.

It seemed that there was very little flour in the dough ... Initially, I counted all the ingredients in grams, then multiplied by 0.7 (there was not enough sourdough, and my mold, as it turned out, would not have held larger bread)) - and what kind of dough turned out something liquid. I am a completely newbie in wheat bread, I worked only with purchased yeast dough - in comparison with it, it turned out to be much softer and thinner. Therefore, I added four more spoons of flour, it became better, but there are suspicions that this is not enough)))
I put it for proofing in a bowl sprinkled with flour. So the dough absorbed this flour and completely stuck to the dishes)) I don't know if it should be so? After proving, I dumped the dough on the table, sprinkled with flour - it stuck to the table, and immediately)))) I had to add more flour, knead it a bit, and already put it in the mold.

Everything went up well, I did not even expect such a height) I got used to baking rye-wheat bread, it does not rise so much on the same sourdough. But in theory it shouldn't, if I understand correctly)

As for the taste ... It turned out to be sweet and with an apple flavor (apparently, a slight sourness from the sourdough). I liked it very much, but I would not call it white bread in any way - more like baking for tea. More raisins to fall asleep there, and in general there will be beauty)))
Although ... I may have messed up something with the sugar conversion. I need to check.
And the crumb is still not very fluffy. Not raw, but it could have been better. And the difference with the photographs here is a little embarrassing - such neat holes are one to one ... Perhaps even more flour is needed?))) With the leaven everything is in order, I checked it just before baking - it really rises in two hours! Slightly more than twice. I was surprised, because according to another recipe I thought that it took 8 hours ... I put it at night. But it turns out that it was not necessary to do that) Thank you very much for the recommendations on sourdough in this topic, I took note - she really eats in the refrigerator, and doubles in about a day - this can be conveniently used so as not to waste time on "dough" , and take the ready-made sourdough from the refrigerator - he warmed it up and that's it, knead the dough.

In general, THANKS! I will bake more)

It seems to me that the crumb is white, mine is gray and not sweet.

No, my crumb is not white when compared to a store loaf. Slightly grayish, and grains of rye sourdough flour are visible.

Good evening! Bread should definitely not be sweet - there is only tsp in the recipe. Sahara. 600 gr. flour. Count it one more time, I'm sure you will succeed!

Hello again!

Another "baking day"
I figured out the sugar. Initially counted 3/4 Art. l. (as indicated in the recipe) in 19 grams, and then, instead of multiplying by 0.7 (because I cooked in such a proportion), I accidentally divided it. So we got more sugar, and as a result - sweet pastries. Only now we all liked it so much ... that I decided to leave it that way)))

As an experiment, I made a number of changes ... in general, the goal was not white bread, but a bun for tea. Here's what happened:
200 gr. sourdough (it should have been 300, but I didn't have that much at hand)))
420 g water
60 gr. vegetable oil
672 gr.wheat flour (during kneading, I added about 8 more dessert spoons, so I don't know the exact amount, I'll try to measure it next time)
14 gr. salt
54 gr. Sahara
2 eggs (the yolk of one of them left to grease the top)
50 gr. raisins
The total weight of the dough is about 1500 gr, for two loaves.

By technology: kneading - proofing 2 hours - laying in molds - proofing 2 hours - baking.

Again, as an experiment, part of the dough was baked in the form of cupcakes. It turned out funny, but not without a flaw: I put it under a towel for proofing, and forgot to wet it ... the top dried out in the form of a crust, there was practically no rise. Before baking, I smeared it with an egg and made cuts with a cross on each bun, sawed this crust. So in the oven, the dough climbed up precisely through these cuts, as can be seen on the roof of the cupcakes - such white stars turned out in the yellow (from the egg) roof))) (yes, this is not icing!))



It tastes great!
By the way, this time there was no sourness. Is the leaven getting better from time to time? And rye-wheat today rose better than usual, and buns also grew well, especially bread in molds - soft-soft
Photographed them all together

The "left" bread is greased with an egg, the right one is not.

[poglazowa2011]

poglazowa2011, I hasten to say thank you for the recipe. I liked the proportions very much. I bake in the oven as a hearth mostly. If rye, then on rye sourdough and from 450 grams of wheat 100 grams of rye + malt. If wheat, wheat leaven and wheat flour.

[Olga]

Olga, but could you write in detail how you bake in the oven? I mean how much you need to knead and distribute it.
Maybe someone else will share their experience

[MSU]

MSU, I knead the dough in HP, it rises for three hours, then I knead it, give it a round shape and prove it. I don't have a basket, so I use a cloth colander sprinkled with flour. Here it costs 1.5 hours, at this time I heat the oven to the maximum (after 200 I have no divisions) with an inverted frying pan, and a frying pan with water below. I turn the bread on a "shovel" (I have a thick cardboard) with baking paper, make cuts and into the oven on a stone (I have an inverted cast-iron pan) for 10 minutes with steam, then remove the steam and reduce the oven, bake for another 15 minutes.

[Olga]

Olga, thank you very much! Ideas with cardboard and colander - class! I'll take note

[Olya2017]

Olya2017, I was kneading the dough with a mixer in a dish. She defrosted it for two hours, then molded it into a shape, and rolls with poppy seeds, and buns with cinnamon ... Formed, too, I deferred for about 2 hours, then smeared it with an egg - and in a preheated oven. The temperature was about 250 (I have no divisions at all, they were erased) for 10 minutes, then it decreased to about 220 and baked (I looked at the temperature probe for readiness). I didn’t “steamed” with the steam, the buns were baked just like that, on a baking sheet, and what was in the forms was covered with foil for 15 minutes, then I removed it. I didn't remember the baking time, because the products were different in size each time and baked in different ways)))

Described in more detail and with photos here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=518195.0
There, the dough is practically the same (from here I took it), only there is more sugar - I made a mistake with the recount when I baked it for the first time, but in the end I left it that way.

Try it, the recipe is great, the bread is delicious)) The only thing is that I still put more flour. Maybe such flour)))

[Annette]

Annette, You probably wanted to answer Svetlana?

[Olya2017]

Olya2017, Oops, missed

My sourdough baking experience is all about this recipe. Semi-finished rye sourdough, three weeks old, smells nice, apples. I tried different types of wheat - CZ, 1C, VS, Extra, I sift everything. I try to do it strictly according to the recipe. Bread maker Panasonic sd255. Almost always, instead of a worm-like bun, you have to add flour for the bun, 3-4 tbsp during the kneading process (if I have time to control it). spoons. True, in a few minutes it flows along the bottom of the bucket after the end of the batch.I always make bread in French mode (6 hours) with a three hour delay. Before baking, 10 minutes before the start, I look into the bucket and almost always there the dough has barely risen to half. I turn off the stove and leave it to rise for an hour or two. Then I turn on the baking for 65 minutes. Almost always the roof is fallen and poorly baked, there is no dark crust on the roof, although it is good on the sides. I analyzed all my pastries (wrote down in the topic about sourdough) and it seemed that it was either an excess of water or yeast - I was drinking too much sourdough (200 grams straight from the refrigerator, not 2 spoons of starter + 100 grams of water and rye each). flour and wait for the rise twice in 2-3 hours).
This time I did everything according to the recipe, I took two spoons of the starter + 100 grams each. warm water and rye flour, waited 2 hours until it doubled, then threw it into a bucket. Added water, but 250 ml, not 290, millet flour. Extra 450 gr. (Not V.S.), butter, sugar, salt according to the recipe. Included French mode plus 4 (not 3) hours of delay. The gingerbread man did not have time to control, he was absent. But half an hour before baking, he returned and looked at the level of the dough - half a bucket of everything. Disconnected the bread maker. After an hour and a half, the level went up two cm below the edge of the bucket. Turned on baking for 1 hour. 5 minutes. Beep, got it. The bread itself did not fall out, I had to climb with a knife between the bread and the bucket. The roof looks like it turned out, but not very high and in waves, and even with holes. It seemed that steam was still coming out of the holes when the lid was opened. True, after cooling down, the bread turned out to be very tasty.
The height of the bread is normal, a centimeter below the edge of the bucket.

The roof has no obvious crust and is unusually soft.

The crumb is quite fluffy and soft.

How would you still bring the roof to the ideal and finally "automate" the process so that it "loads and leaves"? And maybe someone else noticed what my mistakes ...
Eh.

[enik]

enik, I have a custom mode, I bake on it, very convenient. Kneading 15 minutes, proofing 30 minutes, kneading, proofing 3 hours (wheat) -4 hours rye, baking an hour. I put the sourdough (dough) in the morning, but I make 500 grams. (Also, if not confused, then according to Maria's recipe, but differently.) I bake in the evening: everything is in HP, 5 o'clock and the bread is ready. In winter I used to bake in the oven, now it's hot, so only in KhP. It tastes better from the oven, of course.

[Olya2017]

Olya2017, thanks, but did not understand - instead of my 10 with a hook of hours you offer 5?

[enik]

enik, no. My dough is almost from 7 am to 7 pm, while I'm at work. But kneading and baking for 5 hours.