The easiest way to remove sourdough for bread

The easiest way to remove sourdough for bread

Category: Sourdough bread

Ingredients
Water	100 ml
Flour (either rye or wheat)	100 ml

Cooking method

• Mix in a bowl with a large capacity and put in a warm (not ventilated) place for 4 days. Every day we throw out half of the contents and feed them with a new mixture of water and flour. You need to mark the jar to accurately complement the starter culture.
• "If it bubbles strongly and faster, you need to feed it more often than once every 24 hours. When the sourdough begins to settle, it's time to feed it. We put it at room temperature, but not to be cold. Sometimes you can stir it so that it is enriched with oxygen. Cover with a lid. or the film is not tight, so that there is air access, but the surface does not dry out trio_mia ".
• After cooking, store the starter in the refrigerator, there must be air access. Use a perforated lid or cheesecloth.
• A detailed explanation of sourdough breeding in this video:

Time for preparing:

4 days

National cuisine

Russian traditional

Note

Feed the sourdough with custard dough if you have not baked bread for more than 2 weeks. Or if you go on vacation, that is, for long-term storage, get a thicker leaven, like putty - it is better stored trio_mia ".

Here is a video about feeding a mature sourdough:



And here I have laid out the easiest way to make sourdough rye bread:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=305053.0

Thank you, and I was about to ask your method of making sourdough on the page with your bread recipe.

To your health! This is a thought - I made links in both recipes to each other's pages to make it easier for people to find. Thank you for the unexpected tip too.

Last year I was engaged in sourdough, but at the initial stage there was yeast
And in a cool room, that is, where there is no 30 degrees. heat, your leaven ferments well?

Nah, she needs warmth, like when the heating in the house is on.

I am also not comfortable that something needs to be thrown out of the products. My childhood was just spent in a period of total deficit, when something could be bought with coupons. And to be honest, it was also necessary to find it and stand in line for many hours. And it's not a fact, WHAT YOU'RE BUYING But is it possible to attach something that needs to be thrown out. After all, if you count, then it turns out only in 4 days it is already decent to throw out the products

You can try to do it differently. In order not to throw anything away, start making the starter with 13 ml of water and 13 ml of flour. The next day, feed the starter with the same mixture: 13 ml of water and 13 ml of flour. On the third day, feed the resulting mixture with 25 ml of water and 25 ml of flour. On the fourth day, add 50 ml of water and 50 ml of flour to the mixture. As a result, you should get only 200 ml of the mixture from it and you can put the first dough. And from the ascended dough then take 4 tbsp. l. sourdoughs for next time. True, this is only a calculation and I did not do that. I have a fear that starting with such a small amount it will not ferment, but it can dry out in a day. So here you have to check and research what the minimum mix is.

You can try to do it differently. In order not to throw anything away, start making the starter with 13 ml of water and 13 ml of flour. The next day, feed the starter with the same mixture: 13 ml of water and 13 ml of flour. On the third day, feed the resulting mixture with 25 ml of water and 25 ml of flour. On the fourth day, add 50 ml of water and 50 ml of flour to the mixture. As a result, you should get only 200 ml of the mixture from it and you can put the first dough.And from the ascended dough then take 4 tbsp. l. sourdoughs for next time. True, this is only a calculation and I did not do that. I have a fear that starting with such a small amount it will not ferment, but it can dry out in a day. So here you have to check and research what the minimum mix is.

This option suits me. I'll have to try

And I also think it's possible not to throw it away (if you feed all the time with the same amount of the mixture that you will have in the bank). And then use the excess sourdough for sourdough pies and other baked goods. I think you can find good recipes here on the site or on other resources.

I also had such a leaven in the spring. True, I missed it in the summer, and while I didn't put a new one, we just don't eat bread yet. I don't know if it's right or not, but everything worked out for me. I took 50 grams of water and 50 grams. flour, and so 4 days and fed 50 + 50, did not throw anything away, nothing fermented. The first bread turned out great, and the rest even more so. Here is my first sourdough bread, made from wheat flour and rye.

Clear So you can try to feed with the mixture without increasing it in proportion to the increase in the leaven.

Good day.
I decided to bake bread according to your recipes.
Yesterday I put the leaven.
The question arose - how much can you keep in the refrigerator? Without a pocket?
and the second - before cooking, get it out of the refrigerator, and then? warm, or what?
Thank you
Yesterday I put it, now I wanted to feed it, and threw out half of the leaven, poured water and flour into it, and only then realized that it was necessary to throw out half of the mark? The fact is that it has risen above this mark.
Right, huh?
Throw away, what would be half to the mark?
and how much water and flour to pour the second time?
As many? 100 ml each? Then above the mark I will be completely confused. put it again :(
sorry for a bunch of questions me

I am also not comfortable that something needs to be thrown out of the products.

And why throw away ---- 1. use the excess as just a mixture of flour and water, add to any dough, not sourdough 2. freeze and, if necessary, see paragraph 1 3. apply a nutritious mask to any part of the body in need 4. use in animal feed 5. put in a compost heap 6. give it to mom for kvass 7. take it to work = all naaadooo

I'm completely confused!
Hey, somebody !!!!
I spent 1 day with sourdough, threw out half as in the recipe, added 100 ml of water, 100 ml of flour, as in the recipe, but I didn't have a dash, but higher !!! (((
messed up again, right ??

Good day.
I decided to bake bread according to your recipes.
Yesterday I put in the leaven.
The question arose - how much can you keep in the refrigerator? Without a pocket?
and the second - before cooking, get it out of the refrigerator, and then? warm, or what?
Thank you
Yesterday I put it, now I wanted to feed it, and threw out half of the leaven, poured water and flour into it, and only then realized that it was necessary to throw out half of the mark? The fact is that it has risen above this mark.
Right, huh?
Throw away, what would be half to the mark?
and how much water and flour to pour the second time?
As many? 100 ml each? Then above the mark I will be completely confused. put it again :(
sorry for a bunch of questions me

You watch the video again, otherwise you got confused and did not understand ... There I explained everything very clearly.

And why throw away ---- 1. use the excess as just a mixture of flour and water, add to any dough, not sourdough 2. freeze and, if necessary, see paragraph 1 3. apply a nutritious mask to any part of the body in need 4. use in animal feed 5. put in a compost heap 6. give it to mom for kvass 7. take it to work = everyone naaadooo

1, 2, 3, 4, 6 and 7 - don't do it - there are still not very friendly microbes in it. But in compost it is quite suitable.

I'm completely confused!
Hey, somebody !!!!
I spent 1 day with sourdough, threw out half as in the recipe, added 100 ml of water, 100 ml of flour, as in the recipe, but I didn't have a dash, but higher !!! (((
messed up again, right ??

Verra, throw out all and half of the dash. And then you add the mixture to the point. And so every day or earlier, replace part of the leaven by feeding it with a new one. Growing up is good, but not growing up is also good. Anyway, on the 4th day she will be ready and will be able to lift bread.

1, 2, 3, 4, 6 and 7 - don't do it - there are not very friendly germs in it yet.

That is, in bread after 4 days of accumulation of unfriendly microbes - you can, but feed the animal after one day of the same process - no? Strange logic.

That is, we talked about the leaven that we throw out within three days. And on the fourth day, microorganisms are reborn in it and from unfriendly they become useful to us. We do not throw out this at all, but use it for baking and if there is an excess, use it as you like. But the one we display is better not to use. This is what I know and understand. And you do not seem to understand me at all ...

I made leaven according to this principle. Since I make bread once a week, all the recipes for making sourdoughs did not fit. I had to throw away a lot. Found a similar method on the internet. There is 1 spoonful of flour with a slide of 2 tablespoons of water. And further on the above principle. The first 4 days I also threw out half. And then I began to put it off and keep it in the refrigerator. For a week, it is going just for one batch. If not enough, then I take out and add the required amount of flour and water in a day (1: 1).
Already made bread three times. Once with pea flour and two rye in ready-made mixtures (Borodinsky and fitness). I throw the yeast out of there. For 500 g of the mixture, I take 250 g of sourdough. I add half a teaspoon of salt. First, during the dough kneading, I correct the liquid. I am waiting for the whole program, so that the warmth would go. I remove the spatula and set the program to Rye. Just enough for the rise. Everything works out great. And the holes are very pretty

The only negative - the roof is torn. I'm not very friendly with rye yet, so I can't understand the reason. If, purely theoretically, then during baking the roof is already "seized" and the dough inside is still growing. So? Who are our specials? Need more time to get up?

When I just started doing this, I did not get such a leaven from the first and from the second time either. But the first time you always get a sourdough on raisin water.

I may be wrong, but I would not bake bread with leaven, which is four days old. A couple of weeks to feed in the morning and in the evening - then you can take bread. And even a month ...

But I didn't succeed ((((I added how you wrote 100 ml each, but you obviously did more on the video ... on the first day everything went up perfectly, cast it, added, on the approach of the second day everything also rose, but when it came time to merge and add - I found that the leaven had fallen out and there was a slight layer of “water.” I was surprised, but once again I poured everything, fed it and put it in ... the leaven did not rise anymore, the layer of water became more significant ... and when I was about to interfere. .. take a piss .. look, think - I also discovered a disgusting smell ((((I poured everything out .. where was I wrong?

I have this question: the leaven stood unfed for three days.
I took it, fed it and then took half of it for bread. Here is the part that I took for bread. How much leaven should I ferment? or can you put the dough right away? I have not completely figured out this question.
That is, is it possible to immediately use the leaven from the refrigerator in bread or feed it and then put the dough on the bread, and then put the dough

[mowgli]

mowgli, Natalia, if according to the recipe it is possible not to refresh the leaven, then use it immediately (after the cold, let it warm up for 1 hour).If you need a refreshed sourdough, then the starter needs to be fed 2-3 times, and then added to the dough or dough.

Those recipes that I read are written to take a starter ... that is, is it sourdough from the refrigerator?

starter ... i.e. is it sourdough from the refrigerator?

Yes.