Wheat bread with rye sourdough

[Viki]

Viki, thank you very much for your answer, yesterday I baked rye bread on it, I got up very badly, so I took this riot of bacteria for the full combat readiness of the leaven.)) And today I have not fed it, since yesterday morning I have not fed it, tell me what to do, feed now for the night or in the morning? And I am also tormented by the question everywhere it is written to put in a "warm place", it should be placed near a warm battery, or is there enough temperature in the kitchen, 22-23 C now.

I would definitely feed for the night. And if you already have the fifth day, then 22-23 is already quite suitable for her. It may even help to catch the balance of bacteria.

Thank you very much for your help.

[Viki]

What a beautiful bread you have! Please tell me what specific degree do you mean when you say to pour the leaven with very warm water? 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.

As for the water temperature, it seems to me that there are 40 degrees. And what has risen three times in 1.5 hours - so maybe it has already begun to fall off during this time, that's why the bread did not rise? This can also be.

Viki, thank you very much for your answer, yesterday I baked rye bread on it, I got up very badly, so I took this rampage of bacteria for the full combat readiness of the leaven.)) And today I didn't feed it, I didn't feed it since yesterday morning, tell me what to do, feed now for the night or in the morning? And I am also tormented by the question everywhere it is written to put in a "warm place", it should be placed near a warm battery, or is there enough temperature in the kitchen, 22-23 C now.

If I put my sourdough to go to the battery, and since this battery is in the closet, it’s about 30 degrees. But recently, I notice that the bread is much better with the leaven that has matured in the refrigerator. Maybe pathogenic flora does not have time to develop at low temperatures? Suppose I fed the leaven tonight, I didn’t bake bread until the next evening, I didn’t put it on for the night either - thus, by the afternoon of the day after tomorrow, the leaven stood in the refrigerator for a little more than 1.5 days (sometimes all two). Sometimes during these 1.5 - 2 days I feed her again, but sometimes not (if a lot of leaven has already accumulated). And then this leaven from the refrigerator (it becomes loose, bubbly there), without any additional manipulations, immediately into bread - even wheat, even rye. And feed the leftovers again - and in the refrigerator. This method is less troublesome, takes less time: no need to look for a warm place, wait until it rises. And it is very suitable for those who bake once every two to three days.

It is still important for me now that the bread is not sour, because I have recently been poisoned, ((and I have aggravated all stomach diseases, because the previous bread turned out to be moist and the sour stomach from it immediately began to ache, from white, rye I eat I didn’t risk it, I just chewed in my mouth to taste it, it’s even sweeter than white bread, not sour at all. I have 2 starter cultures, it’s my rye, which I wrote about above, completely young, I used it to bake rye bread.And I took one whole-grain wheat flour from a friend, here on her wheat bread did not rise well and is very sour, although the leaven itself smells very pleasant, there is still a perceptible sour smell. And now I need to bake wheat bread, and I want to consult with you on which leaven to bake and in what way is better.
I am very grateful for the help.

You know, wheat sourdough peroxides faster and more often strays towards pathogenic flora - they write about this on the forum, and I know from experience. Therefore, I would advise you to bake bread on rye "eternal" leaven. But lately I've been doing this: I take 1-2 tbsp. l. "eternal" sourdough and "feed" it with premium wheat flour (you can also use whole grain wheat flour). And then I also measure 220-230 gr. of this fed starter culture in a cotton bucket, I put the rest of the ingredients and - overnight with a delay of 3 hours. The bread is almost completely "white". We really like it. Not sour at all, rises above the rim of the bucket. Try it!

Thank you. Please write in more detail how to get from 1-2 st. l. rye 220 grams of wheat, you feed her 2-3 times with wheat flour, or how, if so, what is the interval between feedings. Forgive me for being so meticulous, I'm like in first grade right now.

It's simple: you take 1-2 tbsp. l. mature, well-risen rye sourdough, add 100 gr. flour and 100 ml. warm water (at one time). Stir well and get these 220-230 gr. the leaven on which you will bake. And then - according to the recipe, always with a delay, so that the leaven has time to ripen before kneading. Do not be afraid, try it, it should work out. I constantly bake these breads, everything works out. The main thing is that the leaven is correct and strong.

If "feed" for storage in the refrigerator, then the water can be taken a little lukewarm or even room. temperature. But if, for example, they fed it, allowed it to come up in a warm place, and immediately sent it to bread (or if you put bread on the timer for the night) - then the water should be somewhere around 40 ° C. And in general - congratulations on what happened! Then you will get into the taste of "baking" - you will not be able to stop, you will have to "present" it to your family and friends. "Delays", however ...

I wrote the previous message for Tanya m87, but her message suddenly disappeared somewhere ...

Thank you! I don’t know why my messages were deleted here, all three, besides, my profile was also deleted .... I came to the forum as an interested user, a newbie here and I don’t know all the rules ... they have never deleted me anywhere .. (((maybe in the comments there are no questions to ask? But if a wonderful recipe and you want to thank ...
Thank you very much! I have already put the second bread, made according to your recipe, only a mixture of rye + wheat flour. I searched the site, but besides yours, honestly, I haven't liked the recipes yet, I like that there is no yeast, wort, etc. additives at all! Recipe # 1! Delicious bread! Almost ate!
I figured out a little with the sourdough, waited again in 2 complementary foods, spent almost all of it on the second one, from which I immediately fed the leftovers, put them in the refrigerator for a couple of days when the sourdough rises.

I figured out a little with the sourdough, waited again in 2 complementary foods, spent almost all of it on the second one, from which I immediately fed the leftovers, put them in the refrigerator for a couple of days when the sourdough rises.

Very happy about you! Gradually you will understand everything, you will forget about store bread AT ALL! BUT!!! When you feed the sourdough - DO NOT WAIT FOR IT TO RISE, IMMEDIATELY REMOVE IN THE REFRIGERATOR FOR STORAGE !!! This is a very common mistake! Now, if you bake right away - then we wait for the rise and - in bread. And in the refrigerator he also eats sourdough! Don't let her starve there, otherwise she won't raise bread later.

Hello again! I bake bread almost every day, it turns out porous, but it does not rise to the end, just over half. I figured out the bread maker, I have Tarrington House from METRO, the longest mode French 2.50 can be changed to 3h50 min, I tried to change it by 5h, but it still starts to knead only by 3h50m. I add 280-290 water according to the recipe, for some reason I'm more afraid.Sourdough 220. Bread is cracked on top. Why might this be? Little water? And I also wanted to clarify the sourdough, whether it is necessary to mix it before adding it to the dough after raising? And then I got it up and send it to the bread maker. And for some reason I noticed that the leaven from the refrigerator should stand a little in the room before feeding, otherwise it does not want to actively rise.

Judging by your description of the bread (low, it cracks on top) - it seems to me there can be two reasons: 1) the mode in the bread maker is too short and 2) sour leaven. Try to knead the bread in a bread maker on the dough mode, let it rise, wrinkle it, let it rise again and bake on the Pastry (if you have one in your c / n), 55 min-1 hour. If, after all these manipulations, the bread rises well, baked high, then the matter is in the c / n mode. And if it turns out again low, perhaps the sourdough is to blame. But I still tend to believe that 3h, 50 min. not enough for leavened bread, it does not have time to ripen and understand. Try to understand.
And as for the leaven - if it has stood in the refrigerator for no more than 2 days and you take it out of there porous, loose, bake it right away. If, after feeding, the leaven did not stand in the refrigerator for a long time, did not rise too much, let it warm up and rise in the warmth without additional feeding, and then bake.

Thanks, I'll try tomorrow and unsubscribe. To be honest, I have not really studied the instructions yet, but, probably, there should be a "dough" mode. That is, include the dough for 2 times with a break for raising?
I take the leaven out of the refrigerator, feed it, it rises and I send it to the bread maker without stirring, I remove it from above 220 g. I send what remains at the bottom of the jar back to the refrigerator, because it is fed. It remains a little bit, maybe 100 grams or less. And the next day, before baking, I also take it out, feed it again, it rises for 2 hours ... well, etc. in a circle. Yes, the regime is probably too small, but it is the longest.
Editing a little: I read the instructions, the program time cannot be changed, this is a delay timer + and -, apparently, that is why, with the 5h10m mode, it began to knead at the set 3h.50m. There is dough and baked goods too. And how many times to knead the dough in the mode? If I'm not mistaken, then on the 3h50m mode, it kneads 3 times with an interval, then it beeps loudly and then baked goods are likely. Sorry for so many questions, you explain everything so well that you can't go anywhere without you! Thank you!

P.S. and I also found on the forums that bread is looking through the window, I have it in my bread maker, and I often open the lid and peep ... can't the dough fall from this? For 2-3 peeping at the kolobok?

I read all the comments carefully once again, before that I read them before the first baking, I found practically all the answers, except how to find out how many batches I have in the "dough" mode. Judging by the comments, I have the same problem as NataLiya with the modes, only the bread is baked well, when pressed then it does not stick together, but it does not rise to the top, also a 3h50m program. It is a pity that she did not unsubscribe as it ended up after the restoration of the leaven.

I take the leaven out of the refrigerator, feed it, it rises and I send it to the bread maker without stirring, I remove it from above 220 g. I send what remains at the bottom of the jar back to the refrigerator, because it is fed. It remains a little bit, maybe 100 grams or less. And the next day, before baking, I also take it out, feed it again, it rises for 2 hours ... well, etc. in a circle.

You still do not quite right: these leftovers of "100 grams or less" first feed again, and only then - in the refrigerator. After all, this remains from the RISE sourdough, which means that it "ate" everything when it is raised and will begin to accumulate acid in the refrigerator. In general, in front of the refrigerator, we MUST feed, and a little more flour and water than it already has.
The bread will not fall from the fact that you are spying on the bun. And yet try the dough on the mode, and then let rise and - and bake. At least determine what is with the leaven. Well, it will also become clear about the regime. Although for such bread 3 hours. 50min. not enough, of course ...

How would you avoid throwing out the food in this case? If the bread is not baked for a long time, then some are fed, some are thrown out of the refrigerator. And if the fed one will stand for 2 days in the refrigerator, then there will be no need to wait and can it be straight into the bread? Is the scheme of one-time feeding right in front of the refrigerator suitable and use it in a day or two at room temperature? I'm afraid she won't want to go up there. Still knead 2 times on the "dough" mode? Watch for lifting and re-enable this mode?
Dp, with these regimes frustration, I want to throw it and leave .. but here somehow it does not work.

You don't need to throw anything away - feed a little so that the excess does not accumulate. Let's say you have 100 rubles left. sourdough (this is 50 ml. water and 50 gr. flour) - add 70 gr. both, you get 240 gr. sourdough, this is enough for her for a day. And on the trail. add another 130-140 grams per day. flour and 130-140 ml. water. It turns out already 500 gr. leaven. On the trail. part of the day can be sent to bread, the rest can be fed again. It is optimal, of course, to bake a loaf every day, then nothing is thrown out at all. I bake bread one day according to this recipe (we call it "white"), and the next day - rye bread, it takes 500 gr. leaven. (I will give a link to it below) So there is nothing left to deprive.
After a day or two in the refrigerator, the leaven can be used immediately, but it would be good to let it warm up for at least 40-60 minutes. Or set the mode with a delay, the leaven will warm up during this time. But with the regimes, of course, there is a problem; short sourdough bread does not rise. But I bake rye, one might say, I hand it over, because I couldn't find a program for it, and I didn't have a special "Rye" one. I put prog. Dumplings 17 min., Then let it come up for 1-1.5 hours, then Baking 1 hour. 10 min. But nothing, adapted, a little more troublesome, but the bread is very tasty. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=192986.0

I looked at the reference, I saw such a recipe, but there is no kvass wort, so I haven't baked it yet. In general, I tried rye, 50x50 rye and wheat according to your recipe. flour or less rye is also delicious! It turns out in texture like store-bought black bread (white and black, we call it that, white - including all loaves, well, black loaves - Oka, table and others). So I think, maybe this does not rise high from the addition of rye flour? It is baked perfectly.
And what should look like a bun in a bread maker? At the first kneading, it is sticky, 2 and 3 are no longer the same, but also, and when it stops kneading, it fills the entire stove, as if spreading.
I'll try to feed the starter culture in front of the refrigerator as instructed. And the texture is airy! It also came out according to your comments, it rises very well. I even noticed that yesterday's leftovers in the refrigerator have still risen.

Here is such a wonderful thing today! I didn't have time to take a picture of the whole thing, they ate it))) and in fact everything is the same! And the mode 3h50m, and the leaven! I thought that if anything, tomorrow I will try for "dough", but .. added more water! 295! And here is my handsome man! Climbed to the top of my form !!!
Satisfied !!!! and ready to kiss everyone! and you for your favorite recipe and patience with my questions!
It remains to try with the sourdough, fed in the refrigerator, by the way, just the other day I began to make 100 + 100 (110 water), before that I added more water, it was advised everywhere that the sourdough should be like thick sour cream, and according to your recommendations 100 + 100 so this not sour cream, but something thick! Even homemade sour cream does not exist! Now I know! So thanks for that too!

Congratulations!!! It turned out! And it is clear that he is good! I'm very happy for you!
As for the sourdough, when I feed it, I put 10-15 grams of flour. more than water. For me, this is the optimal thickness, and bread rises better with such a leaven and does not fall off when baked. Somehow it turns out stronger, or something. I do not know...
And yet, try to bake with sourdough grown in the refrigerator (1.5-2 days, no more). This is very convenient - the leaven does not accumulate, everything goes into action and is updated regularly. Only for such a leaven, it is better to reduce the delay - it does not need to be strongly approached, only to warm up.
In general, keep it up!

Hello again! I am writing again with questions. On the leaven that rises in the heat, the bread turns out and rises well, without delay in 3 hours 50 minutes. But I try it from the refrigerator, in order to save time - there’s something wrong ..The question arose: according to the recipe, you need to add 300 ml of warm water, and if you put it with a delay, then the water cools down at this time? I don’t understand in any way whether the bread maker is warming up at this time ..
Do you stir the sourdough in a jar before adding it to the dough? Or take it from above? in the warmth it turns out well, but a crust forms from the refrigerator on top, do I need to remove it?

The question arose: according to the recipe, you need to add 300 ml of warm water, and if you put it with a delay, then the water cools down at this time? I don’t understand in any way whether the bread maker is warming up at this time ...

The water, of course, cools, but for the sourdough this time is enough to ripen. The bread maker does not heat up at this time.

Do you stir the sourdough in a jar before adding it to the dough? Or take it from above? in the warmth it turns out well, but a crust forms from the refrigerator on top, do I need to remove it?

I do not mix the leaven, it should be loose, with bubbles - so neatly and put it in a bucket. But I practically do not have a crust, so it dries up a little, but not a crust. But if your sourdough has a crust - I think it's not scary, just put it. Now, if I put a hard crust underneath, and below it there is a liquid, bad-smelling mass, then the leaven has deteriorated. But it seems to me that you are all right.

Hello! I read all the tips and tricks of this thread, but I still have some questions about the dough kneading mode. You write that in the kneading mode there should be at least two kneading. That is, after loading the ingredients into the bread maker and turning on the BREAK mode, the bread machine starts kneading the dough (mine kneads for 20 minutes). Then it turns off and the dough comes up. Then (in my HP after 20 minutes) a batch is switched on for about 10-15 seconds. This, as I understand it, is the first stroke. And I have a question, do you need a second workout, and if so, after what period of time? And isn't it too early for my HP to do the first workout?

Good day! I baked bread according to this recipe, only with some changes, since my leaven is still young:
sourdough-220g
water-280ml
rast. oil-3 tbsp. l.
further on prescription
The crumb, in my opinion, turned out to be wonderful, elastic, not wet, porous, but! the "roof" fell. The program was without delay, I was afraid that the dough would end up, apparently, this happened. True, I took it out only after 20 minutes. after graduation. And I liked the taste, I'll try to post a photo

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!

I looked at your handsome, everyone, I'm starting to master this recipe. Thanks to the author for the recipe - I have been looking for wheat with rye sourdough for a long time. When I bake, I will unsubscribe

[poglazowa2011]

poglazowa2011,
Please tell me, I got the leaven from the refrigerator, fed it, after 6 hours it doubled, now I want to put on the bread, I need warm water❓❓❓❓

I baked bread - it turned out delicious, slightly sour. The dome was torn, although the dough was thin. Who can tell you the reason?thanks to the author for the recipe

Who can tell you the reason?

I suspect a little undersized. If so, then it is always better than over-spreading, which affects the quality of the bread for the worse.
Let's assume that he wanted to make an incision in the upper crust?

Thanks for the answer, probably 6 hours in the French program were not enough for him. I counted once the leaven has doubled in 7 hours, then there is no need to add a delayed start for 3 hours. Next time I'll put French + 3 hours delayed start.

Next time I'll put French + 3 hours delayed start.

And if it stops, I'm guilty, right?

No, no and no, Viiki❗️❗️❗️❗️❗️ This will be just my experiment. Experience is a difficult son of mistakes ©

I baked bread - it turned out delicious, slightly sour. The dome was torn, although the dough was thin. Who can tell you the reason?thanks to the author for the recipe

I very much apologize for the long silence - there was no opportunity to answer. Water for bread should be 40 degrees.
Judging by the photo - your starter culture is peroxide, it seems to me that 6-7 hours for raising the leaven is a lot. If it comes so slowly, it means that it is already weak and will not pick up bread. And this crack on the "dome" is a sign of a weak, sour leaven. My starter culture (taken out of the refrigerator and fed) increases 2 - 2.5 times in 1.5 - 2 hours. I think it is not worth translating products - you need to update the leaven and then not let it go hungry: bake bread and feed it on time. It's not difficult to update, I wrote about it above. With good sourdough, the bread turns out to be completely different. And if it's not difficult - write what happens to the leaven, maybe I can still help with some advice. One must adapt to the leaven, one must learn to feel it. But it all comes with experience. And to gain experience, you need to bake bread FREQUENTLY. I have a big family, I bake 1-2 loaves every day, and sometimes three. Don't worry, adjust. And - write, ask. What we ourselves know - we will definitely show you!

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 to bake, I also had this happen. You try to overfeed your starter for 1-2 days in this way: take 1-2 tbsp. l. starter culture (the one you have), add 100 gr. rye flour (preferably 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 g 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 delayed, 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 sourdough 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 !!!

I reread the entire thread. rejuvenation of the leaven is this your post (above)? And yet - how long can you keep rye sourdough in the refrigerator without additional feeding? I read somewhere - 1 week.

Yes, that's how you can overfeed the leaven. And then don't let her starve. We store in the refrigerator for a maximum of 3 days, on the third day we either bake bread, or just feed it and put it back for storage.

[poglazowa2011]

poglazowa2011, thanks for the clarification and how to get out of the situation if you leave home for 2 weeks and there is no way to feed the sourdough ???

I somehow experimented: I freeze the leaven and dried it. I definitely didn't like it. All the same, it then needs to be restored for a rather long time.Try to knead the leaven thicker for these two weeks so that you get a rather dense lump of dough (this way it is better stored, of course, in the refrigerator), and then, depending on the state of the leaven, it may be possible to revive it or already have to start a new one.

[Valeria 12]

Valeria 12, feed the starter well several times, make sure the dishes, lids, etc. are clean. and leave it in the warmest place of the refrigerator - after 23 days I calmly reanimated after three or four dressings :) I immediately added a little bran to heal it.

[Rada-dms]

Rada-dms, thank you - I will try‼ ️

[poglazowa2011]

poglazowa2011, after the rejuvenation of the sourdough according to your recipe, here's what bread rose. And the sourness still remained a little

Well, we can say - it worked! But the leaven needs to gain strength after overfeeding and I think the next loaves will be better and better. Now the main thing is not to forget about the leaven and bake it more often (or feed it).

Hello! Thanks a lot for the recipe !!! I really confused something in it and was very afraid that it would not work out, but in the morning I took out a fragrant soft delicious bread !!!!!!
I took all the ingredients in half - t. because for the first time I grew a sourdough and this is my first sourdough bread, but instead of rye flour, I first added whole grain flour, mixed up the packages of flour and realized this when I already sent the whole mixture to the bread maker's bucket, then just sprinkled rye on top of a lump of sourdough from the same flour flour and added some warm water and put on a 13-hour delay on the whole grain bread mode (it takes me 4 hours for a kilogram of bread), I was very afraid that nothing would work, but everything turned out fine and tasty, though the top cracked and he fermented a little, but still for the first time I think it turned out great !!!! It's a pity a little)))) Thanks again to the author !!!!!!!! I will bake! Just tell me what to do with the sourdough-grow-grow, baked one bread-the rest in the refrigerator-how to take care of it, something I did not find

How to handle leaven - read here in this thread on pages 1, 2, 3. There I painted everything in detail. And if in a nutshell - bake at least every other day, then the leaven will be regularly updated. Or if you don't bake as often - then feed equal amounts of flour and water and store in the refrigerator. Add a little more water and flour than is already contained in the leaven you are feeding. Before sending it to the refrigerator, do not let the leaven rise - it will "eat" there, in the cold. This is short, but read in detail on the indicated pages. If you have questions - write, if I know - I will answer. Good luck!

Thank you very much!!! All clear

[I would be very grateful if anyone could answer what smell a good leaven will have]

I was very interested in the topic of such bread, for the first time I start to master the "gong-fu sourdough" I would like to know how to start the production of such a sourdough from scratch, suitable for such storage. The bread is planned to be baked every two to three days. Thanks in advance for your reply.
Ps. The first day went. 100 g of rye flour 100 ml of warm water + ~ 10-20 ml of water. The thick mass is sent to a warm place, covered with a cling film with holes.

3rd day. According to the recipe for eternal leaven, a lot of it has already accumulated for storage capacity. It was decided to leave only 100 g of sourdough and add 70 ml of warm water and 70 g of rye flour to it (flour is used by JSC "Moscow Mill Plant No. 3", Melkombinat 3, Obdirnaya Rye Flour).

Day 4 (feeding time). The leaven has risen 2 times. The bread is baked. Sourdough left 11 gr. The sourdough is mixed with 50 g of rye flour and 50 ml of warm water. Left on the rise.

I will describe the result of the bread ... What will come out. 350 g of premium wheat flour, wheat flour 100 g, 25 g of sugar, 2.6 tbsp. l sunflower vegetable oil. I hope that the bread will work out

It turned out bitter bread ... we probably won't eat this. Photo:





Apparently in the leaven that something is wrong, now the latter smells better, maybe a little bit than the one on which the bread was prepared. But braga is not real ...what should it smell like? pleasant or unbearable wash? ... Now the smell is like sour apples.

Day 5. As a result, he took off the cap from the previous sourdough, took out 5g from the inside, put it in another jar, threw in 5gr of rye rural whole-grain flour "Divinka" (Wallpaper) and 5g of water from the filter (obviously at room temperature), after an hour and a half he threw it flour + water 30 gr. after 9 hours, the substance has risen or just crawled with a slight rise ... it looks differently mixed more pleasant ... the crust layer is not visible, unlike the previous flour. Flour is obviously nicer (probably better). he also determined the new place of residence of the leaven - at the top of the kitchen at the corner of the walls. not far there is an open window, curtains, the light from the window does not clearly shine on it, just room lighting, rate 25, humidity is now 37 - 45% ... I will be smart with it further, I plan to feed it in the morning and evening ... I would be very grateful if anyone could answer what smell a good leaven will have ... It is stored in a glass jar, closed with cling film, made 7 holes with an awl

[poglazowa2011]

Today, for the first time, I have grown eternal rye and wheat leaven.
Experience in baking is very small, baked in KhP only 9 breads and 4 breads in a tabletop electric oven, but so far there has never been a marriage.
After baking in el. oven, there is no desire to bake in HP! I use HP only for kneading dough.
And today I baked bread according to this recipe from poglazowa2011 and rye and wheat leaven.
I post a photo of bread with rye sourdough, I just baked it with wheat, I haven't taken a photo yet.



The bread turned out simply with wonderful organoleptic properties !!!
Yummy, and even with homemade cold bread kvass!
The taste is amazing! They ate it in one sitting.
poglazowa2011, please accept my sincere thanks !!!

[or another]

Well, I can imagine bread made from wheat leaven.
Sorry for the offtopic, just citing for comparison.
Wheat is much stronger for me.



It's a pity I don't have a suitable mold, but this one is too small.
You have to limit the ascent, and then I got a little distracted and didn't keep track of the dough.
And the dough rises very well with sourdough! It feels like it could rise twice as much.
Can someone advise a good high (or another) a mold for baking bread in el. oven so that the full potential of the sourdough can be used.

[Gandalf]

Gandalf, Good day. I have a question: how many days is your sourdough, rye / wheat ?. I had 4 days when I baked bread. I also did not do it very well with flour. Then I recently read that it is still better to bake wheat bread on wheat bread, and rye bread on rye. So there is no stress for the leaven and the taste is more correct. I got rid of mine. Perhaps I will make a new one. How do you plan to store / feed your own? / How do they smell now?). What sourdough made this bread tastier?