Lactic acid starter culture by Admin

Ksana 777, and share how you made wheat from rye. If possible, then in more detail (what, how, where and how long?). I, too, "teapot" in this for now, just read and. In advance.

To begin with, I baked a couple of rye breads with rye sourdough, then when everything turned out I took about 100 ml. rye sourdough and made the same 3-day cycle, described by Roma for rye, but instead of rye I added white flour to the top dressing, because I wanted to make white bread. To be honest, strictly according to Romina's technology, I made only the very first sourdough "from scratch". It was like this: I kneaded rye flour with whey and set it to sour, on the third day she still didn’t want to froth and rise, then I put a jar of sourdough in warm water, periodically added it when it cools down, and after a couple of hours the sourdough started to climb, then it began do it intuitively, adding flour and whey "by eye" and shortening the time between feeding, because bread is in great demand in the family. The sourdough on rye flour is very obedient, you start making, you yourself will understand everything, practice is the best advisor here. In addition, after you leave some of the old leaven and propagate it again, it will become stronger and more obedient with each cycle. And then you can master wheat, it is more capricious and my foam is weak, but the bread is wonderful. The point of overfeeding is that if you bake rye bread, feed rye, if white, feed wheat. As experts write, rye sourdough can raise white bread without problems, but wheat rye will not. The starter can always be rye, or you can leave the starter for wheat sourdough for wheat sourdough, I still prefer to add a tablespoon of rye starter to the wheat starter for strength. And so both of me live in parallel, maybe. I bake both white and black (I put both bread recipes in the section Wheat and Rye-wheat yeast-free bread). I apologize if I wrote in a messy, I really want to help as much as possible with information, but here, you just need to practice, and they are not afraid if something does not work out. The result is worth it, write if you have questions or something is unclear ..

I just started to study leaven. And my question is ripe - is yeast an indispensable component when baking with MK sourdough?

No. The leaven already contains yeast, but not industrial, but "wild" cultures that got there spontaneously.
Until the sourdough has gained strength, you can use industrial yeast as a safety net, but I have not done this with any of my sourdoughs - the bread rises well and so.

Ksana 777, Ksenia, namesake, thank you very much! We will try... .

Girls who are interested in storing MK in the freezer on page 6 from Basi.

Good evening everyone, take a newcomer to your company, I baked my first one today !!! bread at its first !!! MK sourdough recipe Admin thanks her a lot for the sourdough recipe. Look how cute he is! And delicious !!! I have a small oven so I baked in a two-liter bowl from a multicooker. I chose the recipe, but I did not decide which oven to use, so I baked as God would put it on my soul, tried to maintain the ratio of 40% sourdough to the total amount of flour, it turned out like this: 200 g of MC sourdough, 200 g of rye flour, 200 g of wheat flour, 200 g water. I kneaded with my hands, put it in a multicooker, baked in a multicooker bowl in the oven. The roof was slightly demolished, options two were not far enough away or it was necessary to hold it under the foil for a longer time.

This is the first time I participate in the forum, but I didn't immediately understand how to insert a photo, here they are

[Galina]

Galina, the bread turned out great! Great result for the first time!

Good day!

I have been baking ordinary yeast bread in HP for a long time, but I really wanted to get rid of the yeast in baking. I am researching the subject of starter cultures, I have already put myself lactic acid according to the Admin recipe, today is the third day, the process is going as it should.
But questions arose related to the use of sourdough in baking.
Experienced bakers, enlighten the teapot, please.

1. Is it possible to adapt the recipe for ordinary yeast bread to the use of sourdough and are there any general rules for such a transformation?

2. There are very few sweet pastries in the Sourdough Bread section. Is sourdough used to make buns, croissants, etc.?

3. Is it possible to bake sourdough bread in xn on the usual mode without interfering with the process, or do you need to change / add something, for example: it is imperative to increase the proving time, use only the dough kneading mode, and bake in the oven, interrupt the mode and then bake and other nuances?

4. Dry and not very dry yeast is often used in sourdough bread recipes. Since the goal is to get rid of industrial yeast completely, the question is appropriate - is it possible to bake bread only with sourdough? If the sourdough is very young (3 days old)), what will the bread be without the addition of yeast, just not as fluffy as with mature sourdough, or not edible at all?

I would be very grateful for your answers and advice!

So I decided to make sourdough bread ...
I thought everything was so difficult, dreary ... It turned out to be much simpler

10 days ago I got myself some leaven. Rye flour + whey (approximately 1: 1). Three days ago, I baked the first bread with the addition of yeast (it didn’t blow the roof off the bread machine then).
After that, I fed the starter culture (1 to 1) and put it on the top shelf of the refrigerator (10 degrees there). After a day in the refrigerator, the leaven increased in volume by about two times.
Today (that is, 2 days after feeding) I took out the leaven and immediately put the bread on. I put 300 g of sourdough, respectively, reduced the liquid by 150 g and flour by 150 g. Program "French bun", cotton moulinex, the recipe is also "typical" from her, adjusted for sourdough (although no, I'm lying. I've been baking for a long time on general-purpose flour from Auchan and pour whey instead of water - I always have it in a car) ...

I want to tell you - the bread rose normally this way, but apparently it still didn't have enough, because the main rise in baking fell on the baking and its roof tore ... am I right?

PS: I didn't smell any special smell in the leaven, I didn't taste it. It did not expand particularly strongly and did not deflate back. As she pouted twice and stood in the refrigerator.

Now I think that this very sourdough from the refrigerator will urge me on, "come on, bake" ... And you won't get anywhere, you will go bake

I don’t understand anything ..
the taste of bread is nothing special ... no sourness ... that is, we can say that there is no taste
and when you chew ... he, how to say it ... plasticine or something ...
What could it be? the standard program was not baked, he could not ...

Dear hlobopeks, tell me in which direction to direct your experiments?
Next time I'll try to do the proofing for a little longer.

I don’t understand anything ..
the taste of bread is nothing special ... no sourness ... that is, we can say that there is no taste
and when you chew ... he, how to say it ... plasticine or something ...
What could it be? the standard program was not baked, he could not ... More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3394.0

Hello everyone, I'm not a very experienced baker, but I can say that most likely the dough did not ferment, that is, it did not get enough acidity from here and "plasticity" if you did everything in KhP according to the standard program, then it did not have enough time. Look in any recipe for how long it takes for the dough to come up - at least 4 hours. And another option is too much water. You can try increasing the amount of leaven.In fact, I knead with my hands and bake in the oven, so I can only speculate about a bread maker; it is necessary to separate the processes of kneading, fermentation, proofing, baking.

Admin, thank you so much for the lactic acid sourdough recipe! It turned out the first time! Now I am looking for bread recipes based on this sourdough. I followed your link to recipes, the topic does not exist. Help please, post the link where to find recipes?

[PAIR OF RECIPES]

Admin, thank you so much for the lactic acid sourdough recipe! It turned out the first time! Now I am looking for bread recipes based on this sourdough. I followed your link to recipes, the topic does not exist. Help please, post the link where to find recipes?

To your health! Bake delicious bread

I have PAIR OF RECIPES on sourdough.
But, you can successfully take recipes for sourdough bread on the forum, in the Sourdough Bread section, and replace the sourdough with sour milk.

You should always use a ripened starter prepared for baking. And of course, first of all, work independently with the chosen leaven, work with it, accustom it to yourself, your tastes

Good luck!

Thank you very much ! One more question, can I? I correctly understood that the sourdough will ripen and become strong when we feed it 4 times, then it costs 5 days in the freezer, then we feed it again for 4 days, and again for 5 days in the freezer ..... and so several cycles?

Well, this is the initial cycle of growing and maturing the starter culture. And in the future, it is enough to feed the starter well a day or two before baking, so that it rises well.

Yes, that's exactly what I understood! Thank you !

And so my first leaven in my life stood in the freezer for 5 days, today I took it out and for the whole day, together with the leaven, I drove to the dacha in the country, I take out the vessel with the leaven from the basket to feed it and ....... the flour remained at home) ))) What was to be done? I fed with wheat flour (rye is not there). In connection with this, a question to the Admin-tell me: is it necessary to feed only with the flour that you started to feed? Or can you feed the next cycles with some other flour?

In great detail about the transfer of sourdough from one to another and back is written here (with pictures)
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" subsection WORK WITH CREAMS, YEAST and STARVES

besides, I always add a mixture of bread spices to the dough, maybe it interrupts.
And without spices, the taste of bread is not like rye bread.

Admin what spices do you add?

[Mix composition:]

Admin what spices do you add?

Mix composition:
Cumin in whole seeds - 5 parts
Coarse coriander - 2 parts
Anise in whole seeds - 1 part
Fennel in whole seeds - 1 part.

More details https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0

I have a problem. The third cycle of preparation of the leaven (in the sense of the third time for five days). I took out the leaven from the freezer to repeat the fourth cycle .... I thawed it out, I fed it and ran to work. In the evening came, no rise, the leaven is not active ... it's worth it, thinking. I put the pan on a warm heating pad, two hours have passed - nothing has changed. And the first two cycles it was wow !!! I only managed to catch her. Admin, advise what to do?

Admin ..... I really need your help
It's still not clear here: I read the topic "starter basics" - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=411531.0
You write:
“In general, to make the wheat starter more stable and softer (in terms of taste and aroma), it is very beneficial to feed it with a mixture of 1st grade wheat flour and whole grain. Then it will stay at its peak longer, its smell and taste will be unobtrusive and pleasantly sour even after 8-10 hours of fermentation, and how quickly such a leaven raises the dough! My version now is this: 20 gr. starter + 35 gr. water + 35 gr. wheat flour 1 s. + 15 gr. homemade whole grain flour. "

I have grown a lactic acid starter culture. She needs to be fed - it's completely understandable! Further: we take 20g of starter + 35g of water + 35g of wheat flour + 15g of whole grain flour - also understandable. The question is, where do we do the rest of the starter?

AdminI apologize, but can you tell me about the method of baking bread in a cold oven

I have already answered in another topic, I do not know this method, since bread is baked only in a hot oven, at least 180-190 * C.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3470.0

Admin, as a beginner, I had a couple of questions about mk sourdough (for rye bread):
1.when preparing the initial starter, how much kefir is needed (from the picture I did not understand a liter jar or 0.5l);
2. in the discussion someone flashed the phrase I get the leaven from the freezer ?! so what should be the storage temperature of the starter culture during the preparation and storage of the already mother culture;
3. according to the recipe in the ingredients, someone sounds the amount in ml and someone in grams, the question is: is there any ratio of flour (rye) and sourdough

[Admin]

Admin, Hello, Tatyana, my photos do not open, tell me what to do?

[Gulnara]

Gulnara, unfortunately nothing can be done, so radical. ru works - ate photo
In the first post, the photos are visible.

Dear Admin!
Help me deal with the problem, I've already tried to bake Polish bread on MK with rye sourdough several times, but it's not that. It rises well, bakes well, but the taste ... in one case it turned out to be very sour, both in taste and smell, while the crust was very thick and crumbled very much. In another case, it also crumbled very much, but the taste was not at all, that is, completely tasteless. I am doing something wrong, I cannot understand what exactly. It seems that I do everything according to the recipe (though I add a little more sourdough), is this really the reason? And due to what is the increased crumbling?

Dear Admin!

You should work with this leaven in the same way as with other leavens.
Adjust the acidity of the finished bread with the amount of sourdough, proofing time, do not overdo the dough. If you are very sensitive to acid, you can extinguish it by adding a little baking powder when kneading the dough.

The dough is fragile, and its density must be regulated by the flour-liquid balance.

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" here, too, there is a useful infa about sourdough bread.

thanks, I will continue to read and experiment

Added Thursday, 10 March 2016 06:58

Admin!
on your advice I read the section "Kneading Basics ..." and then a nightmare began in my head. Help me to understand. Did I understand correctly that:
5-6 grams of starter culture (5 days old) stored in the refrigerator should be taken from MK and refreshed for 3 days, bringing the total volume to 200 grams, and should these 200 grams be used for mixing? and feed the remaining leaven for 3 days and back to the refrigerator for storage ?! I am trying to decompose in stages, but they somehow do not fit. If possible, then at least in the telegraph style.

Dear forum users!
Please help me adapt this recipe for sourdough.

Water 340 mm
Sunflower oil. 1 st. l.
Sugar 1.5 tbsp. l.
Salt 1.5 tsp l
Rye flour 250g.
Millet flour. 250gr.
Yeast dry. 1.5 tsp

I bake in the main mode.

Will I be able to bake sourdough bread on "Basic mode" in a bread machine?

[Admin]

Good day everyone! I'm a newbie, join the ranks of the bakers
AdminThanks for the whey starter recipe! Now I drink whey instead of tea, another "pregnant" whim ... My story with homemade bread began with a gift from KhP - bread with store-bought dry yeast according to recipes from the manual to KhP, but I wanted healthy bread for my family. I grew the starter culture on raisins, transferred it to whey. I bake bread in the oven in a frying pan set in a cauldron with a lid. The bread rises, baked, what else is needed for happiness at the beginning of the journey ...
I have a couple of questions: is it possible to store the starter culture and how not in the refrigerator? Should I keep it in the refrigerator? isn't it harmful for MK bacteria?
I just remember how as a child my mother baked bread and kept the rest of the dough in a bucket (somewhere on a shelf, not in the refrigerator), covered with a towel. I remembered the bucket only before baking bread.I understand that it was not leaven, but just the rest of the dough? All in doubt, how less labor-intensive to bake bread. A growing tummy, a three-year-old all day with her "mom!", A vegetable garden, chickens, a hungry husband and now STARK ... I would not want to lose her. Constantly feed? send to the refrigerator? turn it into dough in a bucket and not think about it until the next baking? I bake every 2-3 days. Help with advice, please !!!

[Admin]

Admin, please tell me I'm trying to grow a sourdough on rye flour and water, after feeding it only 2 times, white spots appear on the surface. as I understand it is mold. Why is this happening? now you have to throw away the leaven right?

I'm a beginner, but where can I see the pictures of Cooking LIQUID lactic sour culture in photos

[Admin]

Admin, Good day. Photos do not open Cooking kefir starter culture from Admin in photos «Reply # 14,15,17-19
Lactic acid sourdough by Admin "Reply # 26 on May 10, 2008 11:41 am"

The photographs are already old in time, and unfortunately they were "eaten" by the radical. ru There will be no others, unfortunately

[Tatyana]

Tatyana, put the leaven yesterday, stood for a day, there were practically no bubbles (I was scared, here the girls wrote that it rises on the very first day), but decided to feed it for 2 days, and after 2 hours the bubbles went well, it does not grow, but bubbles so good. I will look further.

Even after a week of standing - feeding, no activities were noticed ... Yes, there are small bubbles, but so that the lacy foam goes straight, no. Maybe it's cold for her, the apartment is only +20, the batteries are turned off during the day. I would like to bake bread, but the state of the leaven is depressing.

[Irina]

Irina, on the 3rd day my sourdough rose so well and, most importantly, quickly, I decided to try the bread, made rye-wheat, added 0.5 tsp. yeast, made for 550 flour, rose so quickly and tasted just great.
Try to put a jar of sourdough in warm water, not in hot, but in warm water.

I suspect that I missed her peak. Once there was a lot of it, but at that moment, the oven did not work well. In general, I am still a dense person in baking (I am a cake maker). In short, I just continue to half and feed her. I read a lot of information, but the whole picture did not work out. Apparently you will have more than one kilogram of lime products ... Thank you very much for your attention to my problem

but I don't feel sourness in bread at all, maybe I'm used to it already. And besides, I always add a mixture of bread spices to the dough, maybe it interrupts.
And without spices, the taste of bread is not like rye bread.

Tatyana, what kind of bread spices?

Tatyana, what kind of bread spices?

Here you can see Bread Spice Mix # 2

Photo after 5 days.

Now the leaven looks like this.

I get some kind of thermonuclear sourdough
After 18 hours, the first stage, the leaven looked exactly like this. With large holes and was hungry.
She fed.
After 6 hours (second stage) the beauty rose under the throat of a one and a half liter can.
I brewed the malt. I'll put on rye bread.

Maybe put her in the cold? And, I started a kefir sourdough ...

I get some kind of thermonuclear sourdough

Indeed, it is

[Tatyana]

Tatyanahow to calm down? Day has not yet passed

No way! So it will boil and boil Keep it in the fridge

see Preparation of kefir starter culture in photos (message No. 1).

I would love to have a look, but alas .. there are no pictures

So it will boil and boil

Horror with a gun ..

Keep her in the fridge

Yeah .. not early?

I won't help with the pictures, the radical tried

The leaven will boil in the refrigerator, but quieter. You can keep it on the table during the day, put it in the refrigerator at night

keep on the table during the day, put in the refrigerator at night

restless cub was caught)))


As usual now? Put in bread, the rest is kefir / flour. Right?