Starter cultures - in questions and answers

This is normal?

That's cool! Did your sourdough handle the nearly gluten-free whole grain flour? This is great! 200 gr. whole grain and 300 gr. wheat premium - a strong leaven is needed here. Yours is quite viable, why start another, it will show itself better and better with each baking. If you do not allow it to peroxide, of course.

Thank you, reassured, inspired!

I apologize in advance for my stupid questions. I have questions about the Frenchwoman. I grew a dense traditional one (because of the poor work of the Internet and a lack of time, I can not process the information accumulated on the forum), not finding a recipe for baking bread in KhP on the traditional one, I converted it to 100% (is this liquid?) And bake while bread from Raisin ... But I get it with sourness. I store the leaven on the windowsill, feed it once a day. and bake every other day. 10 g sourdough 20:20 flour / water - when I am not baking, and 10 g sourdough and 100: 100 flour / water - when I am going to bake. For 6 - 8 hours, the leaven is doubled and then everything is according to the recipe.

But I get it with sourness. I store the leaven on the windowsill, feed it once a day. and bake every other day. 10 g sourdough 20:20 flour / water - when I am not baking, and 10 g sourdough and 100: 100 flour / water - when I am going to bake. For 6 - 8 hours, the leaven doubles and then everything is according to the recipe.

It accumulates acid in a day. Mine ate on the windowsill every 8 hours and no sourness. But this is 3 times a day. Then I started giving her 100 g of water and flour on a spoon (about 20 g) of sourdough, I wanted to feed it 2 times. But it was not there! She only started to go astray. After 8 hours it seems to be too early to feed, but after 12 it's already too late.

And I, if I want not to feed longer, then I take a small amount of sourdough and feed it with a large amount of flour, so to speak for the future (keeping the proportions, of course), but my truth is thick ...

And I, if I want not to feed longer, then I take a small amount of sourdough and feed it with a large amount of flour, so to speak for the future (keeping the proportions, of course), but my truth is thick ...

I stir up cool for storage
Day is on the windowsill. True, it is warm there too - 20 degrees.
And for bread - I make thin. So she walks - from cool to liquid and back

I stir up cool for storage
Day is on the windowsill. True, it is warm there too - 20 degrees.
And for bread - I make thin. So she walks - from cool to liquid and back

And I got used to the thick Frenchwoman. I take as much as necessary for the recipe, the remainder is small (and it is always small, since I can not resist eating a thick Frenchwoman) I feed more (so to speak for the future), and what I need in the recipe I add one to one (I mean flour and water) to the required amount of dough according to the recipe, and truncated! Business then? Everything works out. And before I tried to calculate something, recalculate from liquid to thick ... a whole hassle ... But everything is simple, maybe I'm wrong, of course, but I don't know how to translate recipes correctly. And so: fed up to 100% humidity and go! On these 50 g of starter, there was no particular difference between the thick or liquid sourdough. And the brew is already 100%

Thank you very much, dear ones, for your support and admonition. I really want a delicious white bread. I bake black (rye) on "eternal", according to Arki's recipe. It turns out very tasty. May God grant you all health, patience and all the best.

Tell me, please, what is the difference between the baking of rye-wheat bread on rye eternal sourdough from wheat on the eternal overfed 1 grade wheat flour in a bread maker? In general, should it be easier to climb on a wheat top? I bake rye like this: dough 15 minutes kneading, 5 minutes manual kneading and my bucket, take out the spatula, proofing for 70 minutes (heats up) then again for the program the dough (20 minutes at room temp + 70 heats up) and baking 10 + 60. Can you bake wheat like that or do you need to change something?

Tell me, please, what is the difference between the baking of rye-wheat bread on rye eternal sourdough from wheat on the eternal overfed 1 grade wheat flour in a bread maker? In general, should it be easier to climb on a wheat top? I bake rye like this: dough 15 minutes kneading, 5 minutes manual kneading and my bucket, take out the spatula, proofing for 70 minutes (heats up) then again for the program the dough (20 minutes at room temp + 70 heats up) and baking 10 + 60. Can you bake wheat like that or do you need to change something?

Wheat presupposes intermediate kneading during proving

Wheat presupposes intermediate kneading during proving

Standard program 10 kneading 10 proofing 15 kneading and removing the paddle?

Standard program 10 kneading 10 proofing 15 kneading and removing the paddle?

I meant the kneading during the proving, not the kneading. When the dough rises, it must be kneaded, and again defrosted, and then baked
for example Lace
Or French
Look to understand the principle

Looked Lace and some other wheat without yeast, there is everywhere dough (at first glance, dough = fed leaven, is this so or am I not understanding something?). And baked goods on a non-bakery temperature.
A French I was doing with yeast on eternal rye on the program, French bread (I have 3.50), it turned out wonderful gray bread. I tried it without yeast on wheat, I had a good time to look 5 minutes before baking - it lies at the bottom. I had to stop to get up, and when I got up already podoxide... I tried to knead the dough on the program and leave it for proofing - it rises, but the crumb dense, wet wet "damp"... I want white for tea, so that almost sour and lush. How to be that you advise?

has grown two leavens: MK from Admin and "eternal". Both on rye flour. Both eat and live well. Thanks to members of the forum for the detailed stories about the life of starter cultures.
And now they are "twig and twig"
now the "eternal" has been translated into wheat flour, so that the leaven is white and less acidic in it. Now I put on it a la Sourdough Milk Bread ("a la" because I added a mixture of Italian herbs and olive oil there).
She poured 100 ml of water into the remaining 4-5 tablespoons of the sourdough and put 100 grams of premium wheat flour ... in 3 hours she almost doubled it again. Straight some kind of "magic pot" turns out.
1. how to calm it down now ??? put aside 4 spoons and refrigerate them? how much? to the next. top dressing?
2. what else to bake on it besides bread? went to look for recipes for dough for sourdough buns.

[Anna-Mish]

1. how to calm it down now ??? put aside 4 spoons and refrigerate them? how much? to the next. top dressing?
2. what else to bake on it besides bread? went to look for recipes for dough for sourdough buns.

Anna-Mish,
1. For example, I take a maximum of 50 g of sourdough and feed it with 50 g of water + 50 g of flour, if it is a liquid French woman, if it is thick, then respectively 28 g of water and 50 g of flour. If I do not bake every day, then I feed a teaspoon with the same amount. And I take a teaspoon of rye sourdough and feed it every day without throwing anything away, so by the day of baking I have the required amount of ready-made sourdough in the dough. I, just like Vika (I learned on her advice), like to introduce into the dough all the rye flour put according to the recipe in the form of sourdough. Yes, and rye in general can stay cool longer without feeding.
2. I, too, like you, compared this leaven to a magic pot "pot - boil" or even to Belyaev's eternal bread. Then I got used to it, as I wrote to feed in small doses, so that it would turn out to be as long as necessary for the desired day. But until I came to this, I sculpted a bunch of pies, buns, etc., etc. in huge numbers) The children were delighted !!! Try it, maybe something suits you:
Pies, buns, sourdough cheesecakes (no industrial yeast)
Lean braid with leaven without yeast
Lean dried fruit muffins for our beloved!
Pancakes with poppy seeds
Oh, but you never know what else you can think of! There would be time and desire! Experiment and you will succeed, also share with us.

[Pies, buns, sourdough cheesecakes (no industrial yeast)]

Pies, buns, sourdough cheesecakes (no industrial yeast)
Lean braid with leaven without yeast
Lean dried fruit muffins for our beloved!
Pancakes with poppy seeds
Oh, but you never know what else you can think of! There would be time and desire! Experiment and you will succeed, also share with us.

just according to your first recipe (pies, buns, etc.) and put the dough a couple of hours ago. only halved the proportions. Let's see what happens. Today I will no longer bake, I will put the dough in the refrigerator (the main thing is that it does not run away there either).
Thanks for the advice to feed a small portion in small doses.

Tell me please. I bought a dry sourdough "Chiabata". Add it dry to a bucket of HP or make a dough out of it?

Anna-Mish, I hope you enjoy it! If only it did not ooze in so many hours. How did it work out later?

Tell me please. I bought a dry sourdough "Chiabata". Add it dry to a bucket of HP or make a dough out of it?

Add it dry. In this case, yeast is required.
And what, there are no instructions for her? Usually it says on the package.

I don't know where to put my question about the production sourdough: how to use it correctly and what kind of bread you can bake on it How to properly prepare it for laying in the dough ...
And then I ordered through the online store, and I have not used it even once

[Viki]

Viki, thank you A version of the bread recipe is written on the jar, in which yeast and sourdoughs are 100g. I tried to put it dry, and I also diluted it with water and made a dough from it. It stands in the refrigerator like a regular leaven. I tried to bake it with it, but I just can't figure out how much water is needed in the recipe, then the dough spreads over the baking sheet, then the loaf is tough like a biscuit. Maybe it's the flour, of course. I have different flour all the time.

About 3 years ago, a recipe for a simple rye sourdough caught my eye. And only now I decided to raise it. I kneaded the dough, the thickness of kefir and put it in a warm place: a towel folded 4 times on the radiator. A day later, she did not make any impression on me, left it for another 8 hours. Although the effect was the same, curiosity prevailed. She added 100 ml of water, poured 200 ml of rye flour, stretched the polyethylene film, securing it with an elastic band, made a puncture in the film with the tip of a toothpick and put it in its original place. After 2 hours, the leaven will support the film with a dome. I had to urgently besiege and refrigerate. And the jar was 700 ml, it contained 200 ml of water and 260 ml of flour. Now the question is, what to do with this small amount of sourdough, if it is recommended that 300-400 ml of such a sourdough per 500 g of flour? Throw it away, and add a little flour to an unwashed jar, add water and in a day prepare the required amount of yeast in a 1 liter jar or start over: there is no difference in time.

eugeha, why throw it away? Feed her to the required amount, taking into account 1 tsp. for future seedlings

A version of the bread recipe is written on the jar, in which yeast and sourdoughs are 100g.

How many? 100 g? So this is not a sourdough 100 g, there are 90 of them in the flour and a little "acidifier" and "improved".
And the dough for the ciabatta should be very moist. When baking with steam, it inflates.

It is clear that there is not only leaven there. I wonder why we make dough from pressed yeast, and put this dry leaven. Maybe if you make a dough out of it, it will work out better?

As a result, she baked bread with a lower flour content minus the flour and liquid included in the leaven. It was based on the recipe for yeast bread "Rye with a beautiful roof". It took 2 hours 45 minutes from the beginning of kneading to baking. The proofing dough doubled, the dome began to sag. The bread came out with a slightly sagging roof. Now the bread is cooling down.

Probably I’m here, with my questions So many things have been written, read - do not reread I will definitely read everything, but I feel that while I find answers to my questions, my starter cultures will weaken or what else can happen to them?
If it is not difficult for someone, answer me mine, I think not very difficult questions:
I have two sourdoughs, on kefir and on whey, I wrote about them in detail in the topic: Sourdough for kombucha infusion (it happened so).
Now it's day 4. The sourdough on the whey had an unpleasant smell yesterday, and today it began to resemble the smell of sauerkraut, it rises badly, just like a finger. Is this normal?
The second sourdough yesterday had the smell of rotting apples, and today it was mixed with the smell of something bready, it does not seem to grow badly, it doubles. When can bread be baked from this leaven?

After the next feeding, it rose to the very lid of the container, I had to transfer it to a larger container. When transferring, I felt a clear smell of alcohol! As I understood - this is what you need, the very smell of ripe sourdough?

Hello, dear Starters! I am still at the stage of familiarizing myself with the use of sourdoughs in baking bread with a complete rejection of yeast (as if bent). Due to problems (health), I bake only whole grain bread, sometimes I add a little rye flour. I've been baking in Panasonic for over 5 years. Now there is already a HUGE desire to switch to a starter culture, I even found the temperature for keeping the starter culture at 12 degrees. Can you please tell me if it is possible to bake 100% whole grain bread without sourdough improvers and is there a thick whole grain sourdough? Health to all!

Can you please tell me if it is possible to bake 100% whole grain bread without sourdough improvers and is there a thick whole grain sourdough?

Of course there is! See this one Forum section on s / s sourdough bread - click on the link and choose the recipes!
And welcome to our forum!

Hello everybody! Thank you so much for your warm welcome! I have been sitting for almost two weeks now and reading the forum about leavening. Until I read to the "porridge" in my head. Why did I ask about 100% whole grain bread - practically everywhere it is baked with the addition of flour or premium or semolina or with the addition of yeast. Apparently, refusal from additives is not acute in front of people. In a bread maker, I bake completely whole grain bread, but with yeast. and it doesn't always taste good. Of course, the result strongly depends on the flour, but we have flour packaged with "Zhmenka", always of different quality. Now I understood - I need to move from theory to practice faster and gain my experience of using ferments. But suddenly, if someone bakes 100% whole grain - please respond!

But suddenly, if someone bakes 100% whole grain - please respond!

So I bake Whole grain bread with dried fruits
Adjust fillers and sugar to taste. I baked it in HP (you need a proofing control, you may have to interrupt the program and let it "come up" longer) and in the oven

Oh Arka, the bread is amazing !!!!!!!!!!!!!!!!!!!!!! Is it possible without dried apricots and prunes? Do you need to change the proportions of water and flour? Your proofing baskets are super! I realized that putting the dough out of the proofing basket correctly is a whole art. You are well done!

[vasaby872008]

vasaby872008I am currently using a sourdough on whole grain flour. Just a bomb, the dough rises at once.

Hello McCleod! Several questions at once: the sourdough is grown at once on whole grain flour; baking 100% whole grain bread? If so, please discard the recipe.

Is it possible without dried apricots and prunes? Do you need to change the proportions of water and flour?

You can, I already wrote that the fillers are at your discretion, you want to lay them, you can do without them.
When it comes to water, each flour behaves differently, so use the amount in the recipe as a guide.And make the bun so that at the beginning of the proofing it keeps its shape, does not spread, but also is not dense - for baking on a tray (baking sheet), and if you bake in some form, the dough can be softer.
And with regards to the basket, it's simple, the main thing is to choose the shape in size.

Thanks, Arka, for the answer! As for the water - I already understood that the flour is really always different. So I will try to bake hearth bread from a bun.

As for the sourdough, before baking, I feed my rye in two portions with flour and, as appropriate, in a batch

Arka, I just looked at your Khlebushek - a bomb! Fair! The second time you feed the starter with the flour from the recipe?

Hello McCleod! Several questions at once: the sourdough is grown at once on whole grain flour; baking 100% whole grain bread? If so, please discard the recipe.

Overfed from eternal for wheat flour of 1 grade, and then for whole grain. I'm sure the stage with grade 1 can be omitted (what kind of flour I found with that and sculpted it).
Nah, I don’t bake completely whole grains (I did bake it once, mine tried it and said it’s healthy, but not very tasty). I bake 550/175 sun / cz.

Thanks a lot for the science, McCleon! Good luck!

Such a question: is there any difference what sourdough to use? Indeed, in any case, the production of sourdough is the cultivation of lactic acid bacteria in the dough.

To grow my rye sourdough, I generally used only 1 dessert spoon of homemade yogurt on Activia, which contains bifidobacteria, per 150 ml of warm unboiled water. Yesterday, when baking bread, I used almost all the available viscous sourdough. She put a new portion on what remained in a thin layer on the walls of the can. She poured in 300 ml of warm water, mixed 200 g of flour, into the CF on the dough mode for 1.5 hours. The 700 ml jar was already above the hanger. Stirred to the initial state and in the hol-k. After 10 hours, she stood at the withers with a frothy hat. Stirred, pulled on new food. film. In 12 hours she was up to the shoulders of a can. I watch when it calms down and settles itself. I bake bread on such a ripe sourdough. After kneading wheat-rye, I stand it in a proofer for 1.5 hours, otherwise it will end up. The bread turned out to be finely porous, almost like yeast.

Hello everybody,
trying to grow my first sourdough, decided to make it with raisins and wheat flour. She bubbled and increased in volume a little. Today is the third day .... It is worth it, there are almost no bubbles, I look through the walls, there is also a solid mass without bubbles, maybe I missed the moment and it turned off or just stopped working ???
And yet, the smell ... I don't know what smell a normal sourdough should have, my husband frowns and says that it smells as if someone has become (forgive me) badly, and I don't want to cook anything from it anymore.
What did I do wrong?
It seems that I tried to do everything according to the recipe and recommendations ...

Good evening!
I'm new to the subject of starter cultures, but I also decided to try it and the question arose, what is 100% starter culture and 150%? What are these leavens and how are they different? Maybe, of course, a stupid question and it has already been discussed somewhere (I have not seen it anywhere) tell or give a link PLEASE

... what is 100% sourdough and 150%? What are these leavens and how are they different?

Then you have a short course: there are only two starter cultures - rye and wheat. Regardless of how you grew it. On raisins, on hops, on flour, on grapes, or ... on something else. If it is written in the recipe "rye sourdough" - this is any sourdough on rye flour. Wheat - respectively on wheat.
And 100%, 150%, etc. is the moisture content of the starter culture. If 100% - then this means that for every 100 g of water in the sourdough there is 100 g of flour. This is called the "percentage of hydration" and indicates the amount of WATER for every 100 g of flour. Although on the Internet you will come across the fact that someone will indicate the opposite - this is often the case.

VIKI thank you very much for your answer. Your semi-finished rye product is ready today and Darnitsky, according to GOST, is already in the oven (the second half of the leaven), we are sitting waiting

This is my first starter experience. Need advice: how to understand that the leaven is ripe? I grow 2 starter cultures, rye and whole wheat, both started with 50/50 water / flour and continue to feed. That is, I leave 50g. sourdough, add 50 flour + 50 water.
9 days have passed, I feed in the morning and in the evening, I do not put it in the refrigerator. I cover with a napkin.
It smells nice, sour milk, on rye, however, on top of a white coating appears (a little) on a drying crust, on wheat nothing dries up and does not turn white.
They rise, but without fanaticism, 2-2.5 times, and begin to fall off, the smell does not change almost from the very beginning, nothing liquefies, etc. In general, I do not see that it is ripe and ripe :)).
I almost forgot - yesterday the wheat was bored, so I added sour milk to her. Cheer up. So I really don't know what she is))
Doctor, make a diagnosis!)). Bake something already or early?
I will leave for the second May for 5 days - put it in the refrigerator or better in good hands for overexposure?

And yet I don’t understand in any way: dry purchased leavens - are they leavens in the full sense of the word? That is, you can bake on them without yeast? Or is it still impossible? I have Böcker Rogen and Böcker Germe German, bought, but why - I don't know.

... dry purchased starter cultures - are they starter cultures in the full sense of the word?

No. These are acidifying agents. They contain flour and acid. Replacing any of them in the recipe with a spoonful of apple cider vinegar will give you the same effect. Well ... almost any. Some also have a touch of malt flour.
They are needed as additional nutrition for the yeast. So, they can't do without yeast.

Viki, thanks for the answer, I myself suspected something like that, it's a pity that there was no other word for the name, people are confused
I decided to try my young leaven on pancakes. I put the dough for several hours. It turned out to be edible, but sour and slightly rubbery. Is that how it should be? Maybe it's too early for her to go out? One and a half weeks old.