Shaped wheat-rye bread with kefir sourdough from Admin. ( in the oven)

Oh, how fast you are! I didn't even expect Thanks! Everything is clear now, it's just that I overreached something Well, now you just need to pick up some kind of container that is suitable for the volume (240 ml), otherwise it will be hard to push the leaven into an uuuzen glass from Panasonic to measure it
You know, since such a booze has gone, and you are real, and you answer, you can still ask a question (do not consider it insolent ..)?
So I started MK leaven, then I divided it into two - rye and wheat. They stood for some time in the refrigerator at a temperature of 12 *, smelled amazing - an apple! I fed them every three days and baked with them a little. And suddenly, one fine day, they BOTH stopped growing with the next feeding, and they began to smell not like an apple, like vinegar! And now, I already have several of them (translated into buckwheat, with dispersed wheat, I just randomly mixed different flours ...), they fit, bubble, I bake bread with them, BUT there is no that APPLE smell! Vinegar! And the bread is too sour it turns out (I bake the last times in the oven - I liked it!)
Do you think it is necessary to start a new leaven? These won't work anymore? Do they contain only yeast, without lactic acid bacteria?
Thank you for your help!

You know, since such a booze has gone, and you are real, and you answer, you can still ask a question (do not consider it insolent ..)?

Well, they really made fun of what kind of robot I work here
Thanks for the kind words

You all have different attitudes towards leavens, who likes what!
If the taste is not quite satisfactory, try using less starter cultures, just to get a good crumb structure.
How much to put? Determine for yourself - start with a few tablespoons, and gradually increase to the desired amount. But then the yeast should work with the leaven.
Adjust the liquid with a flour / liquid balance, a bun.

The second option, gradually transfer the leaven to feed with water, and gradually transfer it to ordinary rye on water - it will also work great!

Good luck!

Just since I plunged headlong into this endless and amazing world - baking, and with it - into the Bread Maker. ru, you have become an idol and an icon of bakery for me! And it was scary with their stupid questions - yes to you - to Olympus! But now the path is already trodden, I will go in and ask, can I? And thanks for the advice, I will try!

Good evening
I still have such a question ... Basically, in recipes they write to do this - preheat the oven to 200 - 220 *, and put the bread in a hot oven, or even pour it out into a heated mold. But for some reason all my life I thought that it is more useful for yeast dough to be in the oven while it is heating! And in a couple of recipes, I also met such an order - in a cold form - in a cold oven ... And the bread maker also heats the dough gradually .. Isn't it really more useful for him to slowly warm up in the oven, at the same time and raise additional volume? I understand that most likely I missed something somewhere ... but I can't find an answer to this question that torments me

Pay attention to the way the bread is baked - in a pan or a hearth!

The hearth bread must be placed in the oven on a hot plate, and at a high temperature of 200-220 *, it can be further reduced.

I prefer to leave the dough in the form in the oven, and then immediately increase the temperature to 180-190 * for baking.

Many people bake bread now, and everyone finds their own way of baking bread

Yeah ...I understand that the hearth is hot - so that it does not crawl, right?
And in the mold ... here I put the cold dough in a cold aluminum cast mold, put it in a cold oven (for example, with a hot mug), it melts there, rises ... and then I turn on the oven boldly, NOT REMOVING the mold with the dough? And I heat up to 180? And if the dough was allowed to stand on a battery in a mold? Then after raising it, you can also put it in an oven that was initially cold, or just warm it up a little, and even raise the temperature to the highest with the dough? Forgive me for being sticky with such simple questions for you, but I'm always afraid to do everything wrong, so far there is zero experience! Thank you !

Let's talk about this in a separate topic. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124492.0

Recently I bought a bread maker, now I go to no one in search of bread recipes. The recipe says that we add the starter culture 3-3.5 cups, a cup is how many ml? : pardon: As soon as I wrote, I saw that the cup is 240 ml

My cup is 250 ml. from the bread machine

My cup is 250 ml. from the bread machine

Thank you

Well, here's my first post! You, you, you, Admin! This is my third sourdough bread based on your recipe. The first ones were delicious, but they didn't make it to the photo. Thanks to the advice of members of the forum, everything works out for me! Thank you all!!!

[imanta]

imanta, THANK YOU!

It's nice to hear that you are doing great, especially with leaven

Bake for health, please your family and us on the forum

[Tatyana]

Tatyana, good day ! I have a problem ... I read-read-read about sourdoughs and I just can’t understand this: I grew kefir sourdough, it works well, but the bread is sour ... I’m trying to figure it out, I started reading again about feeding sourdoughs ... I can’t understand -the amount of the mixture (flour + water) fed to the starter dough should be approximately equal to the amount of the starter taken in order to put the dough or not? Maybe I didn't write it clearly? That is, I always have a lot of leaven (I bake bread 2 times a week). What to do with it if I don't make sourdough baked goods. Now I took 40g of starter for dough, and there 150-200 grams of starter remained. Next time I will feed it, it will become even more, and I will take only 40g of a starter for baking bread. At least shoot me, I can't figure it out .... Help please

[several topics on old sour dough bread]

Good day!
Well, this is a problem for almost everyone who bakes sourdough bread - its surplus. Find a way to attach it, like baking something else, including pancakes and pancakes. I have such a problem with yogurt, of which there is a lot - I bake pancakes and pancakes on it.

Now with acid:
- check the correct feeding of the starter culture, how ripe it is.
- take less leaven for the dough
- use a little baking soda in the dough along with the leaven, it will extinguish the acidity

There is another option that I use (though for yeast dough)
I have several topics on old sour dough bread - look again!
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0

Thank you so much !
That is, I understood correctly from this article https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=411531.0where the following is written:

"In general, to make the wheat starter more stable and softer (in terms of taste and aroma), it is very useful 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, but how quickly such a leaven raises the dough! My version is now this: 20 g starter + 35 g water + 35 g wheat flour 1 sec. + 15 g homemade whole grain flour ", which is for feeding the sourdough the author each time takes 20g of starter + flour of two varieties + water, and the rest of the starter must be determined somewhere, used, donated?

Yes, right. If you follow this path of growing starter cultures, you need to renew the amount of flour and liquid each time.

If you have no questions specifically on this bread recipe, then for further comments you need to go to the topic of leavens

Admin please tell me about the method of baking bread in a cold oven

Admin please tell me about the method of baking bread in a cold oven

Sorry, I didn’t understand It’s impossible to bake bread in a cold oven, no less than 180-190 * С

All the technology for baking this bread is detailed on the first page.

AND HERE ON THE WEBSITE OF HOPPY STEEL WRITING: - wasabi, missed the question, sorry! I wait 2-1.5 times for the dough to rise and put it in a cold oven, turn it on in the middle (I have a gas oven) when the thermometer shows 180, turn down the gas. Admin has better descriptions of the modes, sometimes I subtract 150, depending on how the crust turns brown!

Admin, hello! Having tried a bunch of rye bread recipes in an attempt to find the "same" taste, I got to this recipe. And now, to my great chagrin, this is my first bread, which came out categorically inedible! I do not blame the author of the recipe for this, I just want to share my experience, maybe some of the novice bakers will help my mistakes.
I didn't change practically anything in the recipe - I put not 3, but 2 cups of sourdough (it was no longer easy), so I decided to add rye to wheat flour - 4 tablespoons, the total amount did not change. Yeast instead of 1.5 - 1 spoon. And instead of dry kvass, a liquid concentrate diluted in water. That's all my gag.
Kneading the dough is not for the faint of heart, but I read the whole Temka and remembered that it was a very thin dough - I got the consistency of semolina. Proofing took about 5 hours, baking 70 minutes (in a bread machine). I took it out at 2 am, and until the morning I still did not let the smell of freshly baked bread fall asleep ... But not about that))
He still got up and baked (well, almost), but the taste is something! a mixture of sour with bitter, with a pronounced smell of malt ...

I see my mistake in the following.
Apparently I did not quite understand the technology of leavening. I didn't figure it out before, because I added sourdough to the previous breads purely for taste - 6-7 spoons, and it came out fine. My leaven tastes sour and ripped out of my eyes, and here it was for 3 days as if it were not fed, and this probably made it even angrier. You can't do that!
I'll try to update the starter culture, guided by the principle of equal feeding (I read it somewhere on the forum, but unfortunately I didn't bookmark it), and I'll return to the recipe again. Probably, I'll add a little flour and replace the beer - this time I had a black goose, it tastes noticeably bitter - you need a softer one.

I see my mistake in the following

The mistake is that you completely changed my technology for kneading and baking bread, the composition of ingredients, conceived by the author, and already tested.
I never post my recipes if they are of poor quality, not finished but "edible" condition.

My recipe is for baking in the oven, not in a bread maker.

Starter cultures need to be handled very carefully, they require attention.
For bread, you need to use ripe sourdough, with a good taste and smell, especially lactic acid.

For bread, you need to use ripe sourdough, with a good taste and smell, especially lactic acid.

Yes, I understood that. I fed her according to the rules, 3 days, and baked Darnitsky - it turned out, almost what I want.
Admin, what is the fundamental difference - in the oven or in the bread maker, if I controlled the proofing manually, and not according to the program? I thought any recipe could be applied to a bread maker ...
And I did not change the composition of the ingredients, all the more completely - a little proportion of 3 components (sourdough, flour and yeast), everything else is strictly according to the recipe.
I got a bad result because of the wrong leaven and bitter beer.

what is the fundamental difference - in the oven or in the bread maker

The difference is in the consistency of the dough, the rules for kneading the dough. Cotton is rigidly tied to the flour-liquid balance. Soft and hard dough is also suitable in the oven, you can bake it either in a mold or on a hearth - the result will be.

And then, sourdough dough is "more capricious" and therefore it is best to track such a dough manually and bake it in the oven.
Although, on the forum there are many recipes in the x / stove, see them.