Astahhova
Please tell me what dry sour dough starter is and how, if something happens, it can be replaced. I just can't find it in the store and very few of the sellers can help me, just no one knows what it is.
jcam
I can't say for sure, but maybe this is what you are looking for. I haven't tried it myself, I'm going to buy it. The description was taken from the site "Empire of Bread" (Kiev)

Dry starter culture Diamant-ROGI DUNKEL - Diamant-ROGI DUNKEL (0.5 kg)
Manufacturer: company "Diamant", Austria.

How to use: Add dry Rogi Dunkel starter culture directly to flour and mix.
Dosage: 1-2% by weight of flour or from 10 to 20 grams per 1 kg of flour.

Ingredients: rye flour extract, rye malt flour, acidifiers (lactic acid bacteria), emulsifier (soy lecithin), whey powder.

Dry sourdough "Rogi Dunkel" is a dry powdery sourdough for the production of rye-wheat and rye breads from flour of various qualities, which can be used both with accelerated and traditional methods of dough preparation. Dry starter culture is a new generation product specially developed by the technologists of the laboratory of the company "Diamant" in order to reduce the time in the production of bakery products and maximize the convenience of its use, as well as to stabilize the fermentation process.

Advantages of using dry starter culture "Rogi Dunkel":

* allows to reduce the production time of rye bread to 2.5-3 hours;
* Provides the best moisture distribution and water absorption due to its high content of gelled malt flour
* improves taste and aroma, reduces crumb crumbling;
* at a dosage of 0.5%, it is guaranteed to reduce the risk of mold growth and contamination with "potato disease" of wheat flour products;
* helps to slow down the process of staling bread.
* Nutritional value per 100g of product: proteins -6g, carbohydrates -46.5g, fats -3.7g. calorie content in 100 g of product is 242 kcal.
Storage conditions and shelf life: Store 6 months from the day of packing in a cool dry place. The packing date is indicated on the packaging.
Packaging: Paper bags weighing 500 grams (net). Dry starter culture Diamant-ROGI DUNKEL - Diamant-ROGI DUNKEL (0.5 kg)
MariV
Quote: Astahhova

Please tell me what dry sour dough starter is and how, if something happens, it can be replaced. I just can't find it in the store and few of the sellers can help me, just no one knows what it is.
Replacing it is very simple - you have to prepare your own! This is not difficult. Here are recipes and tips - the sea!
Estessno, it will not be dry - you will keep it in working order.
dopleta
Astahhova, here's a quote for you: "AGRAM DARK
Manufacturer: Irex
Application: dry sourdough (acidifier) ​​for bread made from rye and rye-wheat flour, which improves the taste and slightly darkens the crumb.

Dosage: approximately 0.2-1.6% of the total flour.
Ingredients: swelling wheat flour, citric acid, fried malt flour, calcium acetate, sugar color (E 150c).

Benefits:
-Application: allows you to abandon the complex and lengthy process of removing rye starter cultures and switch to one-phase dough preparation with fermentation after kneading for 30 minutes. Improves the dough cutting process.

-quality: improves crumb color, taste and aroma of finished products, increases crumb elasticity.

Shelf life: 9 months

Packing: paper bags weighing 25 kg.

By order of CJSC "TRI-R" technical documentation was developed using dry sourdough: bakery products "Sergeevskie", etc. "
End of quote. Agram can be dark and light, it is not a problem to buy it. There is also a dry starter culture Extra-R.


Natay
Quote: MariV

Replacing it is very simple - you have to prepare your own! This is not difficult. Here are recipes and tips - the sea!
Estessno, it will not be dry - you will keep it in working order.

I, too, caught fire with the preparation of the leaven, although there is a dry one (as I did not really try it). Explain what is the difference between them? Maybe you shouldn't bother with growing and use dry?
MariV
Natay,
the difference between dry store-bought starter and home-grown milk is the same as between dry store milk and your own, from a cow or bought from a reliable source. What does the manufacturer put in the dry starter culture? Nobody will write the whole truth. And when you make the leaven yourself, you know exactly what you put in the jar. It is true that it will eventually grow up there - no one knows for sure, but you need to try .......
What do you need dry sourdough for? To bake rye breads without troubles? If wheat yeast, then, in order to completely without problems, it is better to use compressed yeast.
Natay
MariV, thanks for the answer, I bought a dry one because I saw it in the store And I ask such questions from a little experience in baking.
MariV
And for the first time they come to this site because there are questions about baking - personally, this is how I got here.
Then it got so addictive! - not professional bakers right there. If you have questions - ask, they will teach all the subtleties to grow leaven and bake bread on it.
There are so many interesting things to learn!
Give links to the cultivation of starter cultures?
What city are you from?
Vanya28
Quote: Astahhova

... dry leaven from sour dough ...
Astahhova, dry leaven from sour dough is actually a great rarity, it is prepared by crushing and dehydrating the fermented dough. The shelf life is usually limited and the price is high. It is better to replace it with live leaven. If you need a dry one, you will have to replace it with dry starter cultures with the addition of yeast.

Natay, the difference between its ripe starter culture and the finished dry culture.
Fermentation products (yeast activity) accumulate in their living starter culture, in particular, lactic acid and various biologically active enzymes, amino acids, etc., which is practically absent in ready-made dry starter cultures; and consumer, stored longer, etc.
In ready-made starter cultures, they mainly use citric acid and very rarely lactic acid, swelling flour (as a fermentation product) mixed with different, low-grade flours, preservatives and leavening agents.
In the absence of time, dry starter cultures save and allow you to get a decent result.
If you are wondering how you can quickly get a decent result with dry sourdough or with live sourdough, using the example of rye custard bread, see here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
Having learned to work with living leaven, the result will not be more difficult in time.
You will draw conclusions yourself, - 🔗 comparing.
Natay
Thank you, I found a topic about leavens - I'm studying, the only thing that, in my opinion, is not convenient in the topic of leavens, bread is discussed more than the leavens themselves and there is simply no time to read 82 pages.
Vanya28
Quote: Natay

... and there is simply no time to read 82 pages.
There are fewer pages here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0

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