Lactic acid starter culture by Admin

SWIFTA, come on, come on in more detail: what did you do in x / p? I have been circling around this recipe for a long time, but I didn’t risk doing it because of a bad oven, but I thought it wouldn’t work in cold storage. Tell me, what time of this mode, on which they baked, otherwise I have a maxim. 3.50, and for rye, and even sourdough is not enough, so I'm tormented with a blanket and a radiator. So can you tell me and I'll take a chance. And further. I want to clarify: do you have a leaven with the same ratio (flour-liquid) as Admin? Otherwise, I'll probably have to somehow recount (I have 100%), but in the original it has a 1: 1.75 ratio (200 flour to 350 milk). Because of this, I doubt it, but I'm not screwing to count something. P.s. And I also wrote to you in PM during the day ... I'll wait.

INUSYA. Since my good oven remained in the same apartment, and this one is not entirely successful (or the handles are not the same), but I do not risk baking bread in the oven, so I adapt the recipes for my cotton ... I have the "Rye" mode no, and indeed there are no descriptions of modes in the manual. Therefore, I had to sit near the x / n and write down everything that happens there. But since the x / n did not inform me about the end of one regime and the beginning of another, it could be mistaken in some places, especially when the proofing ended and baking began. And here's what I got in the "Whole Grain" mode:
10 minutes - batch 1
20 ----- - rise 1
25 ----- - batch 2
1 hour 46 minutes - rise 2
59 minutes - baking
In other programs, the first rise time is longer (40-45 minutes), the second knead is shorter (10-14 minutes) and the second rise is less (60-80 minutes). The total process time is the same (3:40) or less. That is, here we get practically one good kneading and a long rise.Maybe there is not enough time for the rise, but I somehow turned off my x / p for 30 minutes and then turned it on again, and the process continued, and did not reset (although the instructions do not say how much it remembers the mode when the power is turned off). ... When turned off for a while, the cotton covered with a towel. ... I don't use a battery and a blanket - laziness, in the house 22-24 degrees. Yes, and this recipe is not only leavened, there is also yeast 1.5 tsp. I think that's why the bread and rose ... I had this sourdough:
1 day - 250ml curdled milk + rye flour until "pancake dough"
Day 2 - 100ml curdled milk + rye flour until "pancake dough"
3 day - 100ml ----------------- + ---------------------------- ---------------
Why I added flour before the "pancake dough", and not "pancake dough", I myself do not know - it seems that I have forgotten it somewhere. Yes, and I didn’t succeed in precisely measuring the leaven - it was bubbling, stretching - that's why I write that “I took 3-3.5 cups”. Here the roof fell a little.

She made lactic acid sourdough according to the first recipe on peeled rye flour, curdled milk (subsequent dressing - kefir, but not aged). The sourdough bubbled slightly, but rose only on the 6th day. By that time, it was completely sour, it smells delicious, but the acid is very much felt in the bread. What do you think, is it possible to fix this, start the whole cycle anew, for example, but based on this leaven. It's a pity to throw it away, because it is working, it raises the dough well

Why throw it away? Leave quite a bit of sourdough and feed it with flour and sour milk - I fed it with whey. If you feed more often, the leaven will not peroxide.

SWIFTA, thanks. In short, I'm probably just with the one that is resting with me, I will create a more liquid one to reach the ratio in the Romin recipe, I think the leaven will forgive me. It's just that I did 100% all the time, and here, according to your experience, I'll try Romin's oven, it's too beautiful in her photo. Yes, by the way, there is one more snag: you wrote that the stove has 2 batches and only 2 distances. For others, I understand, too. And for some reason mine has one kneading-20 ", and then, with breaks of 20" and 50 "minutes of rise, two more dough precipitation for 1 minute, and not one? I wondered for a long time after the first baking, why did she give me 3 proofings Does the dough oxyderate? I think maybe I'm stupid and the oven is doing the right thing?
And there is no second batch !!! Pancake! And I still think in the lyrics, what kind of second batch are the girls mentioning? I didn't pay attention. Is it that my Chinese are joking? And if it's not a secret what kind of stove do you have? Or maybe I have mine from the balcony? .. Girls, tell me, 3 lifts in the program, is that normal?

INUSYA. Does your stove have only one program? Or on all programs one batch at a time? By the way, I read on the forum that one long kneading and a long rise is better for rye dough. So maybe you're in luck? Is it serious or, like me, "in two puffs"? If I do the kneading of the dough with my hands, then it is noticeable from it, it decreases in volume after the kneading. And after these two (or four, in different modes in different ways) turns of the mixer, the dough does not fall off at all. So maybe you have one lift (not three) with two knees? Maybe this is the best for rye dough? In any case, you need to try. Without this, nowhere. I took it as a rule for myself: the main thing is not to overdo it with yeast and track the bun, and everything else can be varied, choosing for a given bun (dough) and your desire. My stove is "Perfezza", the cheapest, as I chose - I have already described it. Do you have a description of the modes with stages in minutes? And from the balcony you don't need to, you can get through to any stove if you want, then it will seem even better than all the others.

SWIFTA, my oven has 8 programs, but no rye. And for all one batch of 18-20 minutes, with a stop of 5 seconds when the signal for spices. But that's good for hl. rye-millet. or pure rye. And maybe it would be good for starters, but the rise time is not enough then. And the kneading (or rather two) are the same in time, about a minute with half-turn movements. So understand how to call her. Here you have, as you write, two large distances (20 and 1.45), but here it is just starting to grow, and it, damn it, is lowered, and even twice. Well, I'll come up with something.
Yes, by the way, another moment about the leaven. When I feed her, I add 50g + 50ml each (with a weight of approx. 100ml of the previous residue). And so in 3 feeds it turns out (150 flour + 150 whey). ~ 400g. The recipe for Izyumkin Selyansky takes 100g, for Romin, the mold is also a little, but it remains a little too much, I started a couple of calls on pancakes, but I'm fed up, can you share where else you use it. Can you throw in an idea?
And of course I looked at Admin in a master class on MK, she's like this right on the fifth day for the whole bank, I have more modest. Are the bubbles all but tiny, or is she very cold? Damn now and thoughts only about these bakery matters ...

INUSYA Selyansky Raisins have not yet been made, but on Romin "wheat-rye mold at MKZ" all the sourdough leaves me, only a little bit remains for a new portion, so there is no problem with that. And why does it take so little leaven for it? 3-3.5 cups is not 400 grams, but more. : yes: Or am I confusing something?
And you can come up with a ch / n ... For example: make a batch, let it rise as much as necessary, then turn off and turn on the cycle from the very beginning ... If there is a strong kneading _ remove the mixer. Well, here our masters can give useful advice many times better than me.

SWIFTA, thanks for your reply. And for the amount of sourdough, I asked, since 100g goes for Izyumin, and I haven't done Romin the oven yet, I'm afraid everything (there, yes, it will take 500 grams), I just mean when I make bread according to the recipe with a small amount -with the leaven, then what else can you use the remainder for, so as not to leave a lot, can you throw in an idea? Today I got it for feed, maybe I'll risk it on the Izyumin molded. If it works out, I'll report it. I began to thin the leaven a little in order to reach the exact proportion. Was-not-was ...
As for the second cheating, do you think try to make the second full, 18 minutes? I will not interfere with the bread? In general, I have 2 days to think about while the micron is ripening.

Happy New Year! My best wishes for the New Year and delicious breads for you! How did the sourdough bread turn out? Something here a seditious thought came to me when I baked sourdough bread 2 days ago.I suddenly thought: "Why make sourdough, bother with it, feed it when I still add yeast to the bread? Maybe, use yeast alone, without the hassle?" How do you like that thought?

: santa: SWIFTA! : girl_love: Happy New Happiness !!! That Romin bread (that you had mashed peas) I got the same way !!! But after your post, I added as much as 22 s. l. flour during kneading! It turned out SOMETHING !!! : wow: My husband said that it is easier to change the breadbox than bread! I couldn't put a loaf in there! had to be cut in half. Still, I can't change the leaven, I do this: with the leaven - once a week, and the rest of the time she rests in the cold-kempt. In between, I bake others during the week. Once again, the day after tomorrow, my son will come for the holidays, I took out and feed the MK. I, frankly, was shocked by the result of that Rominy, in the Admin post I described everything about my fears, she said. that it is necessary to remember the amount of added flour and so to do in the future, I have adopted. In general, the leaven does not burden me anymore, I thought it would be more foolish. The main thing is not to forget about her for a long time in the cold store. I just think. if I throw out the leaven, I know that after a while I will want to again, and all my friends enrolled me in "supercooking" and I teach them master classes on breads, not everyone has the Internet, and a certain amount of pride swallowed me up, I confess. I honestly thought it would be a hassle with sourdough, but it’s also okay ... And pancakes with MK and whey are super! I advise you not to part with her yet, and then we will see. Good luck! I am glad to share my experience with you, maybe the day after tomorrow something else will turn out, I will write ...

Yes, I will not part with her! I only wrote this about one thought. But when I baked the bread, there were others: "How delicious! You have to bake like this every day.: Grin: It's a pity that it only works once a week. Although for me sourdough is still an unpredictable thing. Last time I did something with it." .. I put the bread to bake, like the previous times, all according to the same recipe. But, since the leaven is no longer quite young, I decided to put less yeast - 1 teaspoon. And maybe that's why, but by the time of baking the bread rose slightly (according to I wanted to add more time to get up. And since there is no pause in my x \ n, I just turn it off, and after 20 minutes I turn it on (this time it has not yet been reset). But then I baked on holidays and, of course , a little late. When she turned on x \ n, she had already reset the program. She could not bake in the oven - she was busy. I decided to bake in x \ n. But the only drawback that I found in my x \ n is that in it does not have a program "Baking" I had to invent something. * JOKINGLY * As a result, I pulled out a bucket from x \ n, wrap it la it in a towel and left it still standing, and turned it on to the main mode without a bucket. I chose the main one because of all the modes I have it is the shortest, except for the accelerated one (but I haven't run it in yet, and I don't know the baking time on it). She did not remove the stirrer from the dough, so as not to injure the dough once again. After kneading, I inserted the bucket into the x \ n, and it was already enough and the dough was baked in x \ n as usual. I was very afraid that nothing would work out good. But the bread turned out to be good: moderately porous, baked, with a round roof. But, as it seemed to me, a little bit sour than usual. But this did not spoil him at all, I liked it even more. I think that if I did it without sourdough, using yeast alone, it would be much worse: the dough would have fallen off and sour. This was not observed here. The bread was eaten with pleasure. So many thanks again to Admin !!!

SWIFTA, Merry Christmas !!! Health, love and success!
And the day before yesterday I baked Romino "miracle" again. I did the same thing as the first time (the one from the story with the pea puree ...) But already MK has grown stronger, it is walking well, and I decided, taking into account the previous additions of flour, according to Romin's order to add this to the recipe (it turns out in total ext. + 240g flour), in total ~ 320 + 240 = 660g. Too much. But already with a confident hand she poured.Listen, well, it was some kind of hippo! I'm crazy about him! Oh yes Admin !!! The roof closed up the window, but we eat the third day, and he is all there and there ... Even this time I risked (you and I have the same desires) to reduce the yeast (in the rec. 1.5 hours, and I poured -1.2 hours). All the same rushing! In leaven! Maybe in the future, you just need to recalculate the entire recipe in the direction of reducing the total weight, but I don’t know how much to reduce the leaven, so as not to damage the total. the result Can I just go through all the ingredients on the calculator in proportion? (oh, did I say this?) I'll try, unsubscribe!

[SWIFTA]

The bread was eaten with pleasure. So many thanks again to Admin !!!

SWIFTAThank you for the kind words Thank you for using my leaven, be friends with her

Bake sourdough bread, eat with pleasure! Good bread for you!

[SWIFTA]

SWIFTAThank you for the kind words Thank you for using my leaven, be friends with her

Bake sourdough bread, eat with pleasure! Good bread for you!

Thank you for your wishes, thank you for your studies, for your work. And kind words were spoken for good deeds. So that we do without your lessons, tips. This is a huge work! And also disinterested. Thank you!

Hello Admin!
Can you please tell me if it is possible to make lactic acid sourdough on wheat flour (and not rye) if you need to bake wheat bread?
Can I use wheat germ flour and wheat germ flour?

Can.

Admin, I have a question! I am friends with the leaven for the 3rd month (your MK)
If she suits me in all respects, can she live with me "forever", if she does not rest with me for more than a week, is constantly updated (the only changes are the translation into a thicker or liquid one, depending on the requirements of the recipe)?
Are there any harmful processes there over time?
And can it be translated, if you need it with rye into wheat or whole grain gradually? Don't you have to start a new one?

the first time I put the leaven on the old yogurt. She got up only on the fourth day (perhaps the kitchen is cool for her now), although I fed her on the second and third. How now to understand that it will be ready, if it turns out by the day it is clearly impossible to count on what to focus on?

Can I answer? The first time the leaven is rather weak, but it should still ferment. Take a closer look, there should be at least small, but bubbles. I also wandered my very first almost the same way. Three days later, something began to appear, but very sluggishly, I did not even dare to bake on it, but put it in the cold room for 5 days, after the expiration, I took it out, warmed it up, and let's feed it again. The difference with the first was obvious!
Perhaps it's really cool here, but you need to be guided: by sight (presence of bubbles), by smell - a must! If it's already old sour, do not regret throwing it away. It must be a green apple and the smell is lightly fermented, but pleasant. God forbid color change (turns green) - discard immediately. Try to put it in the cold room, if there are no these deviations, give it a rest for 5-7 days on the warmest shelf. and then, get it out, let it warm up and start feeding again according to the scheme - you will see, everything will work out. (Then you will definitely understand the principle of her life and you will already feel when and what).

Good evening, members of the forum! Tell me, how do you adapt recipes without sourdoughs into recipes with sourdoughs? I have a favorite wheat bread recipe, but there is no sourdough in there. I started growing MK from Admin and now I am at a loss, how can I calculate how much to put in sourdough, and now how much water and flour to add?

Hello forum users,
my baking experience is only charlotte and Easter cakes. Now I grow a sourdough according to the author's recipe.
Rye flour + whey.
Tomorrow at 12.00 it will be exactly 3 days for her. It doesn't rise. Only bubbles after poop. I kept it near the battery, it didn't really matter.
I have a question too. Is the readiness of the starter culture determined by its germination rate?
I am also worried about whether the serum will go bad during this time, 3-5 days on the table?
Now it smells sour and tastes sour

Ksyushkin, can I tell you about my tiny experience. I had the same thing, until the leaven gained strength, it is better not to put it in bread. Strength is determined by the rise of the leaven. You do not need to keep near the battery all the time, it is better just in a warm place and without bumps.
It is important to observe proportions when feeding. I fed as soon as necessary, it turned out that my sourdough did not have enough nutrition, so it did not rise and smelled sour. Now I feed her 1: 1: 1, she grows (though only 2 times), and smells good. and there is no acid at all in bread.
Of course, I'm still a specialist, maybe someone more experienced will look here))))

I also grew my first starter culture in my life - MK. For such a case, she started a kefir fungus. Real homemade milk fermented on the windowsill for 2 days. I bought peeled rye flour. I took a two-liter glass jar.
And my starter culture has grown very well - it grows right before our eyes - it was three centimeters in the jar, now it is 13! I fed it for three days, and on the fourth day baked my favorite Raisin bread, with 0.5 tsp. yeast.
The bread came out fabulous. I don't know how to upload photos yet, but I will bake more than once, so I'll post it!
Thank you very much ROME for the clear and intelligible instructions and photos. And the girls who did it before and asked all the main questions. I read everything from the beginning - both kefir and MK Temka. And it all worked out.
Thanks Admin!

Thank you very much ROME for the clear and intelligible instructions and photos. And the girls who did it before and asked all the main questions. I read everything from the beginning - both kefir and MK Temka. And it all worked out.
Thanks Admin!

Thanks for the kind words
Bake and eat your homemade and delicious sourdough bread

I had to throw out my leaven. Has not risen, rancid, faded. The reason was found out later. The milk that I fermented for cottage cheese was boiled or something else. But the cottage cheese came out of it bitter. Well my mom dropped by and didn't let me eat it. Therefore, the whey is burnt. Now I am testing one more milk for fermentation. But for now, I'm growing the leaven on water. It went well. Bubbles, rises, smells like apple and yeast. My dream is to put on serum, maybe my mother told me that they did this in their village.
I bought peeled flour, grains, I'm getting ready!
I just really love rye, slightly sour bread, as in childhood, in a scoop.
I have a question. I have a childhood memory of bread. It was sold until probably '98. Round black bread with one big crack in the middle and a delicious thick crust.
Does anyone know what it's called? probably a guest was on him. I really want to do this
What now goes under the name of the capital from that bread is far from the moon ((

Ksyushkin, can I tell you about my tiny experience. I had the same thing, until the leaven gained strength, it is better not to put it in bread. Strength is determined by the rise of the leaven. You do not need to keep near the battery all the time, it is better just in a warm place and without bumps.
It is important to observe proportions when feeding. I fed as soon as necessary, it turned out that my sourdough did not have enough nutrition, so it did not rise and smelled sour. Now I feed her 1: 1: 1, she grows (though only 2 times), and smells good. and there is no acid at all in bread.
Of course, I'm still a specialist, maybe someone more experienced will look here))))

What does 1: 1: 1 mean? Each time add as much as there is already in the bank?

What does 1: 1: 1 mean? Each time add as much as is already in the bank?

One part leaven + one part water + one part flour.
For example: take 50g of sourdough, add 50g of water and 50g of flour, stir.

Please tell me, I feed the leaven today for the third day (first cycle), the leaven itself does not rise, but rages. All in bubbles, the structure of the sourdough is porous, the smell and taste is very sour, like apple cider vinegar. It tastes like black sour dough, but very sour. Maybe something is going wrong and it needs to be corrected somehow (if possible) or is it how it should be?

Thanks to Admin for MK starter.There is no limit to joy. Yesterday I fed the sourdough for baking bread. Baked it today. The leaven is a beast. The first time the bread dough was raised more than 2 times in 3 hours, the second time in the form in 1 hour. The bread is baked, delicious

Thanks to Admin for MK starter. There is no limit to joy. Yesterday I fed the sourdough for baking bread. Baked it today. The leaven is a beast. The first time the bread dough was raised more than 2 times in 3 hours, the second time in the form in 1 hour. The bread is baked, delicious

Oh, how nice it is to know that the leaven works and you like it!
Thank you for using the leaven!

Bake and eat for health

Hello! Please tell me I put the starter culture on the first time last night. It bubbled a little and dried on top. Isn't it scary? I stirred it and left to mature further. Thanks in advance for your reply.

Dear Admin, I really like the black bread with different seeds, which is sold in Spare, such small loaves. There is such a store in your city, maybe you know its recipe, very tasty bread?

Dear Admin, I really like the black bread with different seeds, which is sold in Spare, such small loaves. There is such a store in your city, maybe you know its recipe, very tasty bread?

Well, the taste and color ... as they say I tried this bread, but I'm not particularly happy

There is no problem to make such bread at home: wheat-rye bread, various seed fillers.
There are such recipes on the forum, you need to see them in the Wheat-rye bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 search here.
If you have any questions about baking and recipe, let's discuss together
Just ask questions in the topic Help ...https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0, I go there more often

Hurrah! I got not just sourdough, but also rye-wheat bread with kefir sourdough. several times (3-4) I made an eternal leaven (water + rye flour) I did not understand how it grows and climbs out of the jar, well, we did not make friends with that leaven, but the kefir was just smart - from the first time it became my favorite and I understood what is "running away". I have a young starter culture, it's in the refrigerator, but tomorrow guests will come and I want to pamper them with bread, but you can somehow quickly refresh the starter culture, are there any emergency ways to refresh it, not 3 days, but 12-15 hours? Well, for the sake of exception .... but the aged kefir is on my table.

Finally, I got a sourdough, probably it is still lactic acid.
On sour milk with rye flour, oatmeal and bran. I'm not super happy. She picks up my beloved Borodino bread!
And today I tried Zavarny's baked cake!

THANKS TO ROMA FOR DETAILED INSTRUCTIONS! (y) HELPED VERY BREAKER! THANKS VERY MUCH!

bragging about the result:


and in the context:


eh! HAPPY! PASIB!

Fathers! What a handsome man! Eye-catching!
Congratulations!

Thanks for the kind words

Thank you! I'm just happy that now I can bake healthy and tasty bread at home without any harmful baking powder and chemical additives. !!!

I consider exactly the lactic acid starter culture No. 1 in the house, since it is still the main one for constant baking of bread.

Now the question is with the storage and life of such a leaven

Admin please tell me - is it better to store it in the refrigerator and not feed it there, or does it need to be fed, but a little bit every day outside the refrigerator?

and how long does it take when taking out bread from the refrigerator? really wait 6-8 hours?

how to understand that the starter culture is peroxide and can no longer be used?

[Sapffir]

Sapffir, now it's already difficult for me to answer your question ... since there are a lot of starter cultures on the forum, and as a result, according to their content and feeding, all the information was put together and divided into each starter culture, that is, they led to almost a common denominator for caring for it

I adhered to the principle of the Eternal Leaven, feeding my leaven only 5 days before using it in the dough, as I described it!
And she arranged starvation days for the leaven, when she kept it in the refrigerator.

Therefore, I recommend that you choose suitable feeding and maintenance conditions for the sourdough yourself, based on your experience of communicating with it, and therefore what kind of bread you get is the main thing!

wow! So you can feed outside the refrigerator once every 5 days, and not every day like me?
so if I go to the dacha for a couple of days,
then you can not put the leaven in the refrigerator (I store it near the stove at room temperature, there, however, it grew dear (but I sometimes cook, but I cook very little)

wow! So you can feed outside the refrigerator once every 5 days, and not every day like me?

Without a refrigerator, the sour leaven will ferment quickly!

Observe the conditions of feeding and storage as I have, or switch to conditions like other fermentors do - teach the ferment to live according to your conditions Look at the topic on other ferments, the topic of Ferment in questions and answers - there is a lot of advice

[Special respect]

Good health and good bread to everyone !! We bought the stove a week ago, now either at the stove or on the website, very interesting, I learned a lot of new things for myself. Special respect Admin, I love passionate people. Well done!!!
I supplied lactic acid sourdough, it is closest to me, since I have a Soviet education "kefir", as my family and friends joke - the institute of food industry, milk and dairy products technologist.
In the production of dairy products, two types of fermentation occur in milk - lactic acid, if only one bacteria, or lactic acid yeast, if lactic acid bacteria and milk yeast are involved in the process. Kefir is a product of lactic acid yeast fermentation, since kefir fungus is a complex symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria in fresh milk work most actively for the first 24 hours, when the acidity rises above a certain level, these bacteria are suppressed and die.
So, in lactic acid sourdough for bread, especially the one where old sour milk is taken, already stratified and standing for a long time, lactic acid bacteria are present in very, very small quantities. If you really need to add lactic acid bacteria, then it is better to take fresh kefir or yogurt, no more than a day from the moment the clot forms.
Old kefir, cottage cheese, or whey, in my opinion, when added to flour, create conditions for the rapid development of all the same yeast, so the leaven begins to rise. Therefore, the question for furniture where to store and how to feed the sourdough was decided this way - I will feed it with flour and kefir (from kefir fungus) and store it in the refrigerator, that is, periodically add lactic acid bacteria and keep it cold so that the necessary substances slowly accumulate.
Thanks to Admin, I began to remember the theory, at the same time I remembered my college friends and student life. Good!!

[Sea]

Sea, Thanks for the kind words!

I will give only a small explanation about kefir, which I have written about many times:

From distant childhood, I remember that old kefir strengthens, and fresh kefir weakens.
And then I began to use the experience of making flour products from childhood, observing what my mother and grandmother did, including in sourdough.

If you use fresh kefir (yogurt) in dough, pancakes and other products, then it does not raise the dough, the pancakes taste sour and flat in appearance. Although, without a doubt, fresh homemade kefir contains much more nutrients.

Another thing is old (aged) kefir for the test! In such a dough, yeast develops, the kefir itself becomes yeast, the dough for pancakes and for bread rises well, the products themselves become fluffy, there is no acid taste, such pancakes and bread are pleasant to eat and you want to eat a lot!

The same effect is obtained if you use aged cottage cheese for bread dough. Therefore, aged kefir and cottage cheese are very good to use for bread dough, and especially for rye dough, or dough with heavy flour, grits, where a wonderful effect is obtained!

On the forum there are recipes for my herculean pancakes on old kefir.
And here you can get acquainted with the recipe for bread on old cottage cheese, and the effect obtained from this "Using aged cottage cheese in bread dough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0

Good luck! I wish you to become a passionate person! Bake and don't be afraid to experiment with different additives!

The answer to this question is in this thread, and in the Sourdough topic in questions and answers.

The sourdough must be given rest, at this time the processes continue in it. During this time, the leaven will get hungry, rest and eat well at the next feeding.

How, in your opinion, is it better to feed the sourdough, 3 times, on the day of baking or on the eve?

How, in your opinion, is it better to feed the sourdough, 3 times, on the day of baking or on the eve?

Today I already find it difficult to give an answer to this question, since now there are a lot of different starter cultures on the forum ... and everyone takes care of them as they think it is necessary to achieve their result

Lactic acid leaven is a strong leaven!
If we talk about my version (original version) of the starter culture, then I adhere to the technique: feed for 3-5 days before baking, and feed only once a day.
About this I have described the whole process at the very beginning of the topic.

Today I already find it difficult to give an answer to this question, because now there are a lot of different leavens on the forum ... and everyone takes care of them as they think it is necessary to achieve their result

Lactic acid leaven is a strong leaven!
If we talk about my version (original version) of the starter culture, then I stick to the technique: feed for 3-5 days before baking, and feed only once a day.
About this I have described the whole process at the very beginning of the topic.

thanks for the answer

I have an eternal leaven, so I sit and think, but if you feed it with whey instead of water, can it be considered an MK leaven? And another question for those who have tried different types of leaven. Are there any fundamental differences in leavens? Does the bread taste different, or is it not particularly felt?

[Larrchik]

Are there any fundamental differences in leavens? Does the bread taste different, or is it not particularly felt?

Larrchik - oooh, such a different taste !!! At mk-rye, we are happy to eat rye bread, and white breads are obtained with unnecessary sourness (my husband categorically did not eat my psh. Experiments). But grape starters are very suitable for white. We didn't like hop because of the bitterness, but this, maybe. only at the beginning I just didn’t have enough patience to wait - I don’t know there because the more, longer you feed, the less initial taste ...

And about "mk or not mk" - Admin will definitely answer
It seems to me that if you feed with sour milk and rye flour, then any sourdough becomes micron.

I have an eternal leaven, so I sit and think, but if you feed it with whey instead of water, can it be considered an MK leaven? And another question for those who have tried different types of leaven. Are there any fundamental differences in leavens? Does the bread taste different, or is it not particularly felt?

Of course there are differences - from small to drastic! All starters differ in taste, smell, germination, strength of work, storage, and so on ...
And the bread turns out to be different in taste, height and other indicators!
Starter cultures are also art!

If you feed the starter culture with dairy products, which include whey, the starter culture will gradually turn into MK-starter culture and take on its properties

Nagira and Admin, thank you for your reply. I baked wheat bread with whole-grain sourdough, maybe I overexposed the dough, but the bread was sour, although my husband liked it, but this is not my taste, and then I made it rye with eternal sourdough, this bread even my picky child liked. The taste was what I wanted to get. I have already understood that it is better to try once than to ask once.It will be necessary to experiment with all the leavens and stop at one thing.