Lactic acid starter culture by Admin

Admin, please tell me, is it possible to use milk mushroom in the leaven (the proportion is the same) and how much flour is in the scoop (in grams)?

Hello everyone Are you accepting the newcomers? I looked closely at your topic, read it, looked at it and here's the result-: girl_cray: infected! So I wanted to try baking bread without yeast. For three days she conjured over the leaven, and this was born in Okantsov

Of course, not everything turned out smoothly, I overdid it a bit, but I deviated from the recipe and for the first time sprinkled a pinch of yeast as a safety net, and the rest of the class Thanks Admin

Are you accepting new ones?

Accept - Accept !!! And when it’s like this, "not with empty hands," we will always be happy!
What an elegant loaf you have turned out. "Like on a picture"
Accept your congratulations - HAPPY FIRST CHILD !!!

Out of fear, I made a malipusinka. In the process of growing sourdough on the third day, instead of flour, I added bran from ,, Siberian fiber ,, There, in addition to cut off yeshcho and a kernel of pine nuts, and rose hips, an apple and a pear In like The taste of bread is awesome (my husband praised) only salt said it will give in at the rate

Hello girls, I'm still quite a teapot in sourdough business, but I've read that some girls are worried that there is yeast in kefir, but it seems like they want the sourdough to be without yeast. So you can, after all, make your own kefir out of kefir mushroom (these are such lactic-sour grains that ferment milk into kefir). Something like that. I apologize if not in the subject.

Please suggest a proven recipe for bread for a bread maker based on this leaven.

Admin, hello! Thank you so much for the leaven!
This is how bread turned out in a 2-liter glass pan according to the recipe

Hello everybody ! Yesterday I put MK. got out of the cold. I read that people keep it in a slow cooker, I can't find where and how? Direct, poh.

I read that people keep it in a slow cooker, I can't find where and how?

I don’t find it either. And I can't understand why. She will keep warm at room temperature.
I continue to search. Interesting...

Perhaps I am mistaken ... it seems that ElenaBo wrote about the fact that the MV maintains the optimal theme for the sourdough. I could be wrong, because there is a mess in my head. : swoon: My MK sonnya 2 days, was the first feeding. While barely a soul in a body. But I love her and our yaks with the child. Maybe it will come to life.

Maybe it was not about the leaven, but about the proofing of the dough? and the sourdough in the cartoon ... honestly, no place .. she zhezh alive!

[Read here!]

Until Lena fainted from "her own words", and, fearing that some of the newcomers would take this as a signal for action, I will correct you ... It was not about growing sourdough in a slow cooker, but about proofing test ... Moreover, not about the temperature, since the temperature in the Heating mode reaches 80 degrees, but about the ideal conditions - humidity, tightness And the question with the temperature Lena decided so - after 20 minutes of the Heating mode she simply turned off the multicooker, and then in warm, with the lid closed and the multi turned off, the dough was defrosted.

Read here!

Most likely it is: girl_haha: I say the same porridge in my head from the abundance of information

Gasha, Gal, thank you for explaining everything and even finding the original!

[Elena Bo]

Elena Bo, not at all, Lenok,

Oh, good people, I also have a mess of information in my head. Help me figure it out, here's what. I am now growing 2 starter cultures: French thick and MK from this topic, which from the very first posts (which means it is also thick). And the questions are as follows:
1) I read in some topic at the Raisin (it seems the topic "Bread with sourdough in the oven") that MK bacteria die at temperatures below 10 degrees, or maybe 5 (oh, like porridge in my head), well, in general there it was written that it is impossible to keep the leaven in the MK refrigerator, like only yeast then remains there. And here it says that you keep the leaven in the refrigerator. I’m confused, but what about MK bacteria?
2) MK sourdough, does it go for baking rye bread or can you also bake white (wheat) bread on it? Or, for white, you need to divide the leaven into 2 parts and then feed the second part with wheat flour (so to speak, translate into wheat flour?
3) Another question, how to use it further? If it is thick, how can you calculate it for liquid, or are there separate recipes for thick and liquid sourdough?
Do not be angry about (most likely) stupid questions, but I am just diving into this topic, and so far I am not catching up with everything. I would be grateful for the explanations.

1. This is my personal idea to grow such an MK-leaven, and why I have already written many times on the forum
At that time, little was done with sourdough, and few were interested in wild yeast. This is a controversial issue and today the opinion has changed dramatically.
Today it is believed that the starter culture can be stored in the refrigerator, on a shelf with a high temperature.

2. MK-starter culture was made on fermented milk products, therefore lactic acid bacteria in it are above the roof, in fact, the product itself.

3. If the leaven (any) works well, the bread turns out to be wonderful, it suits you - it means that the leaven is good, but they are not looking for good things!

4. You can make any bread on this leaven, I baked the "White Wheat Medium Sour" leaven worked well, although the color of the bread turned out to be gray from the rye sourdough. This leaven is used anywhere, in pie dough, pancakes, etc.

5. The density of the MK starter culture can be adjusted with a liquid. This is written at the very beginning of the topic - storage and growing of MK-starter culture and in great detail.
You can also switch to growing by other methods, more about this in the Sourdough topic in questions / answers.

You need to work with leavens, they take time and attention! But then it turns out gorgeous bread!

Thank you, I went to the beginning of the topic to read how to regulate the density. Apparently it's easier to make a liquid one right away, so that you don't bother later. And the fact that the laborious process of growing the sourdough, I already understood, and was ready for it. It’s not in my nature to retreat, so I don’t intend to! The leaven is like a child, and I’m no stranger to this, no matter how I grow it on the 3rd, it means that we will cope with the leaven with your help on my favorite forum! I want a tasty and healthy product - a real bread! We will continue to try!

Grow with success the FOURTH child named ZAKVASKA! Good luck!

[it makes no sense to stand it longer, it can simply peroxide (ferment) and not rise in bread.]

Now you can use sourdough for making bread dough, it makes no sense to stand it longer, it can simply peroxide (ferment) and not rise in bread.
We put a little sourdough in a clean jar for further use and the next feeding, close the lid and put it in the refrigerator for storage. It is advisable to keep the kefir starter in the refrigerator for 5-10 days (no more), and then feed it from the very beginning 3 times, repeating all operations from 1 to 4,

I didn’t quite understand ... If you don’t need to stand the leaven longer, "it can over-acid" (even though it was in our refrigerator), then how then can it endure for 5 days before feeding?

My starter culture will ripen by midnight today, my darling (she pleases me with her violentness), I will try it on some kind of bread. (I still haven't picked up on which one) Well, that means I’ll put some part into action tonight, respectively, and some must be postponed until feeding. Doesn't it peroxide in the refrigerator?
And the question is, how much for a loaf of 1000 g should you take this leaven?
And another question, if in a day I want to bake some more bread or something else, then this leaven is already set aside, but unfed, can I use? If so, then probably let the whole thing in a bowl and live in the refrigerator why separate a part then? Or do you pack it in cans just for convenience in portions? By the way, what volume of mayonnaise you have, otherwise I have 3 different ones (200, 380, 500 ml)
And yet, when I feed the starter culture on the 5th day, can it be used after a day or again 3 days of feeding?
Oh, how many questions I have, I'm already scared

Iii !!! Victory!!! My first starter culture has already been tested on sieve bread !!! What delicious food !!! The crumb is airy and springy, the most delicate !!! and no heartburn !!! SUPER!!! THANKS for the detailed description, help in growing !!! Here he is !!! The photo is really not very clear ...

I'll post the zhakvase herself later, I forgot to take a picture

Here is my starter culture a day after ripening. Like you - it doubled from 24 hours, there was half a can, like Viki

[lonnna]

lonnna, congratulations!
And with a newborn leaven, and with bread - the firstborn with leaven!
But how good is it!
Bravo!

[ilonnna]

ilonnna, what a longing desire, it will be done! And the bread turned out to be good!

Let me know what size your sourdough jar is, such a bucket costs

"Let me know what size your sourdough jar is, this is worth it."

Hahah, but this is only so in the photo it seems, I just took a photo without removing it from the top shelf of the refrigerator, but brought it closer so that the bubbles would be better visible. I apologize for misleading, but the "tub" is just a mayonnaise jar of about 350 g. I measured 150 g of sourdough into it on the scales. In the photo, she stood in the bank for 1.5 days (36 hours). And the bread is really tasty, unusual. Yesterday the Frenchwoman matured, tomorrow I'll go to the topic (French thick) to ask you what to do next with it, how to feed and store it. And then she raised, but what's next? And I'm not sure yet that I got it. Here MK is immediately visible - rushing it, then the expert will not guess. And the Frenchwoman I have a "quiet" or did not work.

Here, after 5 days I fed my leaven, more precisely 80 g (I let the rest into the dough). I added 80 g of curdled milk and 160 g of rye flour. I kept it warm for a couple of hours, and in the refrigerator for storage. And after 9 hours from the moment of feeding, here is:


Well, she sieged it, mixed it and put it back. And how to deal with it further, if the oven is not going to yet, but it is so "flooded"?

I had a semi-finished rye sourdough - it was in the refrigerator. I fed her with wheat flour and whey for two days. I really wanted a white bread (now the dough fits in the oven, as I bake I boast - the main thing is to get it). And from the leftover sourdough she fried pies with potatoes. What dough turned out gorgeous - everything is in bubbles. Although the dough lay for only half an hour. And the pies are so plump, soft.

So this, well ... and let's go to the studio)) and bread, as it ripens) I, too, here did not know what to do with the leftover ferments (French and MK from Admin). Mixed and stuffed cabbage pies and buns. It turned out sooo tasty and with the most tender dough.

So this, well ... and let's go to the studio)) and bread, as it ripens) I, too, here did not know what to do with the leftover ferments (French and MK from Admin). Mixed and stuffed cabbage pies and buns. It turned out sooo tasty and with the most tender dough.

Here you go, help yourself - my Firstborn - without a single gram of yeast !!!!

And here are the pies

[addresat]

addresat Firstborn is GOOD !!! and the pies are so delicious

It turned out pretty! Great! : yahoo: And the pies are just asking for the mouth! They gave me the idea that for a long time we have not had pies in butter!

[addresat]

addresat ! Well, well done! So handsome the first time!

So you have a good, interesting and detailed description of the process, thank you very much for the recipe. Your sourdough is growing for the second day.Should I use it tomorrow or after tomorrow? And store the remainder under a closed (tight) lid? So?

addresat you have everything so appetizing ... Give me a recipe for pies, please.

addresat you have everything so appetizing ... Give me a recipe for pies, please.

And the recipe is outrageously simple. Flour + whey + salt + soda. I've always done this. And these are the remains of the leaven - I added it instead of soda. I always make the dough for pies by eye.

A 50 ml. Store starter cultures in a tightly closed jar?

A 50 ml. Store starter cultures in a tightly closed jar?

It is possible and not tight, if only there was a place to grow inside the jar. I had half a mayonnaise jar of starter culture, after 9 hours it came out from under the lid, and it was in the refrigerator (11 degrees)! 10 posts up there is a photo. Now I screw the lid tightly. Yes, I take a larger can)

And she will not suffocate, without air?

And she will not suffocate, without air?

Mine does not have time) Although I held it once for 3 or 4 days, nothing - alive! Breads and pies are delicious!

And I made holes in the lid. And she pulled the saucepan with cling film and made holes in it.

And I made holes in the lid. And she pulled the saucepan with cling film and made holes in it.

Well, the main thing is that there was a place to grow!

Yes, I somehow do not grow so much - maybe because the wheat leaven. It fits with me, and then begins to fall off - I will mix it up - it comes up again and the process continues.

Please tell me what's wrong with my MKZ. I put 50 ml aside. into a jar and covered with a lid not tightly. I put it in the refrigerator yesterday, but today it does not show signs of life (there are no bubbles). This is normal?

Please tell me what's wrong with my MKZ. I put 50 ml aside. into a jar and covered with a lid not tightly. I put it in the refrigerator yesterday, but today it does not show signs of life (there are no bubbles). This is normal?

The same thing happens. I got it out - made a dough - everything started to play and came up fine. Now I have put down the bread.

Thank you! Calmed down.

Admin, I thank you !!!
There was no yogurt, there was kefir with bifidobacteria. Then it ended. Potato broth remained. And then everything went into business - the leaven cannot be stopped. Yeast will now definitely disappear - why are they when there is sourdough then ... The sourdough initially contained wheat flour, then rye, then wheat again, then rye ... Lovely, not sourdough. Of course, I'm probably very much to blame for not sticking to the exact execution, but what is at hand, as they say ..
Now that she's made me so happy, I'll stick with the execution. Wonderful product !! The bread is softer, weightless, does not crumble.

Everything is so beautiful and tasty !!! Well done!!!!
And yesterday I made pancakes with sourdough. I fooled my head all day, but they turned out sour. The leaven was probably a bit too much. But they ate mine all with sugar and jam !!!

No later than the day before yesterday I decided to see what the bread would taste like if I added more leaven than needed .. I added half of the dough volume. Sourdough on rye flour. Bread without yeast at all. then they stepped on my tail again and I flopped the raisins.
Never sour. Here he is. Not the one with the houses, but the one with the bread machine. And it is in demand.

Admin, hello! I got confused, I don't know where to write, in what topic. I mixed two starter cultures, for a sample, from whey and kefir. The one that is on kefir (for mixing) is now for the third day, rises 2 times and smells of rotten apples (once you described a similar smell, but was compared to applesauce), I would like to understand if my leaven has a normal smell?
I kneaded the second one by eye, from whey and also from rye flour, it turned out quite a lot of sourdough, now the third day and I have half of a 3-liter jar of it, in a calm state It rises rather badly and has a strange smell, also similar to rotting fruit , but not tasty. Bubbles a little, rises on the finger. Do you think it will survive?

This is also a question.
Kefir starter culture 10 + 2 with active cultures (as it is written) and rye flour. I made it in a liter jar, on the second day I began to stir, the smell of fermentation is pleasant, during the next feeding I poured it into a larger dish.And so it somehow calmed down, there are fewer bubbles, it does not grow ... Do it again or wait a little longer? It's the evening of the second day.
This is my first experience of leavening at all, so sorry if the questions seem ridiculous,