Converting liquid sourdough to thick

Let me imagine a small photo report on the conversion of liquid French sourdough into a thick
Take 50 g of ripened liquid French sourdough

Beat it well with a fork with 50 g of water until it is well saturated with air bubbles


Add 100g flour and knead the dough

Cover with foil (bag) and leave alone for 12 hours. After this time, our leaven looks like this


This is the structure


I think that for visual orientation this information will be useful to you.

[kava]

Thank you, kava for visual information
What does the translation into a thick leaven give? Longer time between feeds? How to determine that it needs to be fed? Keep in the same conditions (temperature, lighting, air access)? Please help me find answers to all these questions
🔗

There are many types of leaven. Liquid, which has become widespread in France relatively recently. It is characterized by a large number of bubbles and is easy to mix and measure. It has a slightly fruity taste and if you taste it on the tongue, you can feel how soft and acidic it is immediately.

A thick sourdough, traditional French, quite dense, ferments slowly (which is a plus in French recipes, as bakers want to limit acid production in their dough). In contrast to liquid sourdough, it has a more characteristic bread smell, the smell is richer and if you taste it, you will feel the acid gradually, it will seem to develop on your tongue.

The sourdough is in full force 8-12 hours after the last feeding, after which it begins to weaken quickly. It must be used or refreshed within 24 hours.
It is recommended to feed (refresh) the sourdough at least once a week. It is necessary to store the starter in the refrigerator, where the process of frementation slows down (it seems to fall asleep).

Source of information from the site 🔗

Kava! but please tell me you put the leaven in the refrigerator at once or later when it already starts to "cheer"? what is t in your fridge or the temperature doesn't matter? and what% of moisture is obtained in such a leaven?

[Kapeliya777]

Kapeliya777 leaven (any) in the refrigerator should not be immediately put. She needs to be warm. In the refrigerator, I do not set the temperature below 10 *, but it has a certain value (at lower temperatures, a certain type of lactic acid bacteria dies out, and wild yeast or other types of bacteria remain). The moisture content is determined by the ratio flour: water, if I take 100 g of flour: 50 g of water, then we get a thick sourdough with a moisture content of about 60%. In general, they use thick ones with a moisture content of 60-80%, and liquid ones - 125-150%.
Quite a lot of useful information can be found here 🔗

Is it possible for those (who have a hard time with mathematics!) How to calculate the humidity? How much do you keep the leaven warm? after the refrigerator, how many times should it be fed before baking, or will one feeding be enough? I have already separated a little from my liquid one and transferred it to a thick one, since the liquid one drove me on, I feed it 3 times a day, for sure, and if you transfer it to two dressings, some kind of foreign smell appears. Can you tell me what? THANKS IN ADVANCE

With mathematics I also have the conversion formulas that I have come across seem to be beyond my understanding. I just know that if the sourdough is steep, then it contains 2/3 flour and 1/3 water, by weight. And if the leaven is liquid, then it contains half the flour and half the water, by weight. This allows you to take as much sourdough as needed for the recipe.

I like liquid more (although it needs to be fed more often), but it's easier for me both in terms of recalculating recipes and by its appearance / smell, I quite easily learned to determine what it needs (feeding, coolness, warmth, etc.). I feed mine no more than 2 times a day.

When the sourdough is transferred to the preservation mode in order to maintain its quality for a long time, months and years, regular supplements are made in higher proportions of "sourdough: fresh dough". For example, 1: 3, 1: 5, 1:10, or 1:20. The higher the proportion of fresh dough to fermented dough, the less acidic the finished sourdough will turn out and the more suitable it is for low-acid sourdough breads. The salting option also slows down the fermentation process and lengthens the intervals between dressings.

If according to the recipe you need 500 g of ripe sourdough, then take 250 g of ripe, feed it with 250 g of fresh dough and in 4-5 hours you will have 500 g of ripe sourdough. Or take 10g of sourdough, add 200g of fresh dough to it and after 8 hours you will have 210g of ripe sourdough for baking. That is, the final quantity and ratio is your business.

You can also use directly leavened dough (i.e. thick leaven), or you can make a dough (i.e. batter) on it and only then bake bread. There are a lot of options, it all depends on the availability of time, the frequency of baking, taste preferences, etc.

A lot of valuable information about sourdoughs here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.0
and here 🔗

Thank you very much for your patience and the time that you spent on explanations, I have already read the information on your links, I was simply interested in your samples of converting liquid to thick, I once corresponded with Misha from LJ, he probably is familiar to you, so he uses liquid leaven, although he also told me that bread with thick leaven is more interesting.

[kava]

I read the material on the Leavens that you, kava, recommended in this thread, and decided that my liquid is better, I'm already used to it. I learned to feed once a day, she works well in bread and dough, so I will not look for good from good.