Starter cultures - in questions and answers

Fine. And I'm Lena!
Oksan, what if the temperature in the refrigerator is about +6? Then, after all, lactic acid ones do not reproduce, but they sleep? And yeast, however, too, but after getting the yeast, everyone will wake up, but not all of the lactic acid yeast .. Maybe that's what it is designed for?

Lena, of course, long fermentation in the refrigerator only has a positive effect. As for the acid, try it, you might like it.

Yeah, otherwise in the first post (in today's first) I asked about the refrigerator too ..
Okay, you see, you need to experimentally check everything. It will be necessary to pinch off a piece from a thread of "sebushka" and send it to the refrigerator, and then bake like a bun and see what happens.

I'm out of my mindIt's just that my head is bursting with unprocessed and not decomposed information on leavens. I brought out (I hope I did) rye sourdough according to Anna's recipe ( 🔗./2009/07/blog-post_6926.html) and wheat ( 🔗) according to her recommendations, the fifth day has already happened. There is no time to assess its strength and even to activate with proofing until the weekend, alas, no. Both smell delicious, rye is warm sour bread, wheat rye is soft-sour milk, only wheat is clearly bubbling finely. Feed them as before, or dry them, or put them in the refrigerator, or kill so as not to sufferis there another option? If there is not enough information, ask.

[AVZ]

AVZ , congratulations on the leaven! According to the rules of the forum - direct links are prohibited, correct, pzhl. It all depends on how often you bake with sourdoughs ??? If not more often than 1p. per week, then send it to the refrigerator. If more often, then you can keep it on the table. You can dry the excess when feeding.

[AVZ]

AVZ , congratulations on the leaven! According to the rules of the forum - direct links are prohibited, correct, pzhl. It all depends on how often you bake with sourdoughs ??? If not more often than 1p. per week, then send it to the refrigerator. If more often, then you can keep it on the table. You can dry the excess when feeding.

Corrected. So it is possible? Thank you for your congratulations, let's see what they are in business.
I don't quite understand, if these spontaneous fermentation leavens came out, they must first be converted into some form (in French, for example, or a leaven according to GOST)? Or can this be stored in the refrigerator? I also don’t understand with food before putting it in the refrigerator. I transferred the starter cultures into a liquid form, you need to feed them, and immediately put them on or give some time (what time?)?
Sorry for so many questions at once. I am trying to keep everything out and not make a fatal mistake for the animals.

I transferred the starter cultures into a liquid form, you need to feed them, and immediately put them on or give some time (what time?)?

I don't liquidate the starter, so I can't give you any advice. This is well written by Luda (mariana-aga): 🔗

Or can this be stored in the refrigerator?

Any can be stored in the refrigerator. Anna, by the way, also wrote about this.

shl. Links have been fixed correctly.

I don't liquidate the starter, so I can't give you any advice. This is well written by Luda

Any can be stored in the refrigerator.

Thanks, it seems that for today I have found answers to my questions.

Lucky bread.

Hello forum users! I'm a newbie and I wanted to ask you something about dry hop sourdough.
I brewed hops, then I put in the corn bran, as indicated in the recipe for monasteries
sourdough and ........ nothing. It has been standing for two days by the battery, covered with plastic film, the smell is not bad, it seems warm and sour, but not a word about fermentation. Where am I going wrong? Help a newbie Read more: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=96253.0

I forgot to write that I brewed hops with tap water.
Maybe she was wrong here too?

Girls, please tell me, for a modern French (liquid) starter, which malt should be taken: dark or light? I have two types fermented and unfermented.

[Katrin]

Katrin , we have already discussed this issue once, and came to the conclusion that it is necessary to take white according to the recipe, but it turns out with both!

[Foreigner]

I wanted to ask something about dry hop sourdough.

Foreigner , welcome to the forum! Unfortunately, I can’t help, because I don’t know anything about dry hop sourdough. I suggest you start a sourdough according to any recipe from the forum: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43225.0... They are checked, and there is someone to prompt, in case of questions.

[Katrin]

Katrin , we have already discussed this issue once, and came to the conclusion that it is necessary to take white according to the recipe, but it turns out with both!

Omela, thanks. I have already put the starter on dark malt, if it doesn't work out, I'll do it with white.

It turns out, she did it on the dark.

Omela, thank you very much, but I have
time is tight and I think that
I don't have time to take care of the leaven enough.
I have not lost hope that I still have
it will turn out, today is the third day, i.e. time
for drying and preservation. Poporobu will dry
and dilute the bread. Press finger1! Until

Good luck!

Omela, just now I really need luck
-in the morning I tried to make a dry dough.
Let's see what I have before the evening! Good luck to you!

In a specialized store I bought a sourdough, came home and read the name: "Lesisauer l", now I can not understand how to handle it, maybe someone has experience, how to dilute it and how much to add to bread.

[Iskra]

Iskra, only this was googled:

"Lezisauer" - a leaven for the production of rye and rye-wheat breads in an accelerated way. Allows you to abandon the long process of fermenting and switch to a one-phase dough preparation with fermentation after kneading for about 30-40 minutes. Dosage: 0.75-3% based on rye flour. ( 🔗)

[Omela]

Omela Thank you, it probably needs to be added instead of yeast.

I'm new to the subject of starter cultures and, of course, I have a million questions ..., but so far the most important one is that for feeding the starter culture we take 50g of water + 50g of flour, but after all, 50g of flour is a lot, compared to 50g of water, it turns out not gruel, and cake. Is this how it should be or should you take as much flour as fits in a measuring cup at the 50ml mark?

[Bmw]

Bmw , welcome to the forum! That's right, we take 50g. starter cultures + 50g. water + 50g. flour.

Girls, please help, otherwise the brain refuses to turn on.
Today my liquid French sourdough is ready, but I can't bake right now. How much leaven should I set aside and how much should I feed it to bake bread, say, by Monday?
I'm reading the topic, but I still can't figure it out ... The question-and-answer topic says that you need to take 5 grams of sourdough and add 100 grams of water and flour.
And above was other information: 5 grams of leaven and 20 grams of water and flour.
So I don't understand, for daily feeding, in what proportion do I need to feed the sourdough so that I can start at any time for baking bread?

and CAN YOU MORE DETAILED ABOUT washing your hair with rye leaven?

I need help, I bought myself a Ferment-Sauer starter culture 500 ml Germany.
I consulted with the seller, asked how to bake bread in a bread maker, they answered that it was simple to add 0.5-2.5% of the amount of flour to replace yeast.
And of course nothing happened
The seller is apparently not at all in the subject, and he also gave the wrong advice.
What to do with the leaven now, I bought 500 ml.
The description below is taken from the seller's website.
Description
Liquid sourdough based on fermentation of lactic acid bacteria is intended for all types of bread with a direct non-steam or combined sponge production method.
Structure
Water, Fermented coarse rye grain, fermentation products: lactic acid, salt, malt extract. Without GMO
Dosage
0.5-2.5% of the amount of flour and depending on the required taste of the finished bakery products.
Benefits
Naturally fermented starter culture with added lactic acid
The real sour aroma and taste of fermented flour, which is transferred to the finished product
Long-term freshness of leavened products
For different recipes for making wheat and rye products

Nutritional value per 100 g of product
energy - 434.5 kJ (102.4 kcal)
proteins - 1.2 g
fats - 0.3 g
carbohydrates - 8.4 g
Gluten - 1.8 g

[Dangerous]

... I bought myself a Ferment-Sauer 500 ml Germany.
I consulted with the seller, asked how to bake bread in a bread maker, they answered that it was simple to add 0.5-2.5% of the amount of flour to replace yeast.

Dangerous, you need to add it to the amount of flour - this is the seller of rights. However, neither grain, nor malt extract, nor lactic acid are involved in raising the dough. Yeast only. So ... yeast still needs to be added.
Ferment- Sauer will give your bread flavor - yes. Long lasting freshness. But its composition speaks for itself. No yeast bacteria - no rise in dough.

[Dangerous]

Dangerous, you need to add it to the amount of flour - this is the seller of rights. However, neither grain, nor malt extract, nor lactic acid are involved in raising the dough. Yeast only. So ... yeast still needs to be added.
Ferment- Sauer will give your bread flavor - yes. Long lasting freshness. But its composition speaks for itself. No yeast bacteria - no rise in dough.

Thank you. I'll try. It is a pity that it is not what I was counting on.

Thank you. I'll try. It is a pity that it is not what I was counting on.

And this still no one knows which is better. pay attention to THIS BREAD... It contains an analogue of Ferment-Sauer, and the bread is very decent.

Hello everybody. I have had HP only since November and my assistant bakes bread perfectly, but so far I have made only recipes from HP. I baked it to my health until I read about the dangers of dry yeast. I came to the forum to read about leaven and "drowned" in the mass of necessary information. But the desire to bake bread with sourdough did not leave me (although I did not master all the pages and topics on sourdough, too much)
In connection with everything, I have questions:
1) I more or less understood how to make a leaven, so we will experiment here. I bought rye flour, but I read that it makes sour bread
2) About storage. Can it be stored in the most common refrigerator along with other food? And if you store it in the refrigerator, then while it is there and waiting in the wings it is not necessary to feed it (for example, bread is baked once a week), but can you feed it when I am going to bake bread?
3) Baking with sourdough. Here, as I understand it, it is necessary to do: took out the leaven, fed it, waited until it doubled and took the required amount, and the rest back to the refrigerator? And approximately how much time passes after you have fed and before you put the leaven into baking, that is, it is probably advisable to do this all in the morning, since it will increase only in the evening?
4) I can't understand why CPs are not quite suitable for leavened bread. That is, it will not work here, let's say, instead of yeast, sourdough and bake bread in the French mode, as usual? and why, some processes (3 times raising bread, 2 times kneading, etc.) are simply unnecessary or some are not enough or 3.5 hours is not enough for baking bread with sourdough, or rather only 1.10 is baked h, and the rest of the time interferes, rises, crumples?
5) And as far as I understand, leaven can be used everywhere and everywhere in the dough, that is, as I used to make the dough with yeast for pizza, pies, now you can use the leaven? But if I bake bread and take away not half of the sourdough, but a little bit, but then I feed it again and so it grows and grows in quantity and is not used, then what should I do with this huge amount if I don't bake other baked goods with her?
6) And if, for example, the leaven is made on rye flour, then the bread is also baked only on rye or is it possible for any one? And is there any kind of leaven that you recommend as a beginner in this business?
7) Can one leaven serve me faithfully for years, that is, do I feed it, watch it, periodically rejuvenate it and bake it to my health?
Sorry for so many questions. It's just that my head is spinning, and I don't have time to read all the topics from cover to cover (a small child does not give). But I really want to learn how to work with sourdough, because my crumb loves bread, and I want to bake the healthiest and tastiest for her.

Girls, advise, what sourdough is the easiest to get? a bunch of recipes, but there is no time to read.

Hello Girls and Boys, please tell me. I make my first "Eternal" leaven today, 3rd day, in the morning before feeding, I saw mold. On your advice, I removed it, fed it 100 water +100 rye flour, put it on the battery. It gurgles slowly, but mold appears on the surface again (after 9 hours). What to do? The smell was like it was, the top view is a lot of bubbles, and the bottom is less. How to be? Really throw everything away? It's a shame. Yes, and it does not rise very strongly for me. I look forward to your advice.

Hello! I have this question (I understand that it was asked hundreds of times): after taking the rye sourdough out of the refrigerator, what should I do with it next? I have about a liter of it. I made it with hop broth and rye flour. I don’t understand how much to keep it warm, how to feed it in general .. Help, please !!!

[Diamond]

Diamond
Try the raisin! In my opinion, it could not be easier On raisins I can tell, on the rest - unfortunately, I don’t know, I have never tried it.
ELENA F.
As for sourdough mold - alas. you need to throw everything away and start over - you don't want to eat moldy bread, do you?

[mariia_kw]

Hello! I have this question (I understand that it was asked hundreds of times): after taking the rye sourdough out of the refrigerator, what should I do with it next? I have about a liter of it. I made it with hop broth and rye flour. I don’t understand how much to keep it warm, how to feed it in general .. Help, please !!!

mariia_kw, welcome to the forum! Have you read this topic ?? They really answered a hundred times. It is enough to keep 50-100g in the refrigerator. starter. Before baking, you need to get it out, feed it in accordance with the recipe. usually a starter culture of 100% moisture is used, that is, it is necessary to feed it with an equal amount of water and flour, for example 10g. starter cultures + 100g. flour + 100g. water and leave until doubled. After that, you can bake, not forgetting to leave some for preservation in the refrigerator. Before putting it in the refrigerator, the starter culture should also be fed with an equal amount of flour and water (for example, 5g starter culture + 25g water + 25g flour), wait for the first bubbles to appear and in the cold. Good luck!

[Elena]

put it on the battery.

Elena, and not hot on your battery ?? For me, for example, they are fiery. If this is not the first time mold has appeared, try changing the brand of flour. She may be infected.

[mariia_kw]

mariia_kw, welcome to the forum! Have you read this topic ?? They really answered a hundred times. It is enough to keep 50-100g in the refrigerator. starter. Before baking, you need to get it out, feed it in accordance with the recipe. usually a starter culture of 100% moisture is used, that is, it is necessary to feed it with an equal amount of water and flour, for example 10g. starter cultures + 100g. flour + 100g. water and leave until doubled. After that, you can bake, not forgetting to leave some for preservation in the refrigerator. Before putting it in the refrigerator, the starter culture should also be fed with an equal amount of flour and water (for example, 5g starter culture + 25g water + 25g flour), wait for the first bubbles to appear and in the cold. Good luck!

Thanks for the answer!
But I decided to try fate and poured flour and water into the jar until the consistency of thick sour cream. She bubbled up in the warmth .. Now I will make a dough, and in the morning I will bake bread. I will report on the results.

Thanks for the answers everyone. It's a shame.I fed her again today. so she almost to the top of a 3-liter can rose after 2 hours. The jar moved a little and it began to settle right before our eyes. And on the battery, I think it's not hot, but even cool. There's always an oak in the kitchen. Do you think it can be mixed? This is me for the future. Otherwise, I feed and do not touch any more, I just look in. Maybe you need to mix and how to understand that it is already ready? When the bread is baked that.

You cannot stir. Ready when it grows 2 - 2.5 times. To do this, use a felt-tip pen on the bank for clarity.

Doesn't it affect time in any way? So in a couple of hours you can knead bread? And then I read somewhere you have to wait 16-18 hours, and then take part of the leaven for bread, the rest in the refrigerator for storage. And also, forgive the ignorant, you need to mix the leaven and take a part or take it from above, then what is very bubbling? Thanks for your patience and answers.

So in a couple of hours you can knead bread?

Well, if you have such an active leaven that it doubles in 2 hours, then yes.

And then I read somewhere you have to wait 16-18 hours,

Actually, the maximum fermentation time of the starter is 12 hours, provided that the starter was 5g.

then take part of the leaven for bread, the rest in the refrigerator for storage.

Take some for bread, feed the rest, wait for activity and store in the refrigerator.

you need to mix the leaven and take a part or take it from above, then what bubbles a lot?

Stir the leaven.

Good luck!

Many interesting questions and answers about sourdough:

... there are many recipes that I would like to try, but make them with sourdough ...

Let's take an example? You give me the recipe, and I show you how to redo it so that you can alter the rest yourself. Going?

Hello! Forgive me for my busyness, for sure you have somewhere the answer to my question. But I can't sit at the computer for a long time. I ask you to answer me here: I use the "eternal" leaven, the Bread turns out to be sour. What to do? Thank you.

It will be great)) For example, I have a recipe for Easter. I got it from my grandmother, everything turns out very tasty. But when we cook with yeast, my mother says that then she has the feeling that yeast continues to ferment in the stomach.

I want to try it, for example, make it with sourdough. This recipe uses compressed yeast and many others use dry yeast. There is probably also a difference in how to translate the recipe into sourdough?

I will write down the necessary products, and if anyone is interested, then I can post the recipe later.

For dough:

50 g compressed yeast
2 tbsp. l. flour
1 tbsp. l. salt without top
0.5 l milk
0.5 tbsp. Sahara

For the test:

flour 1.5 kg
12 yolks
1 tbsp. powdered sugar
250 g butter
50 g lard
1 tbsp. milk

plus vanillin, lemon zest, nutmeg and raisins.

[Dear]

Dear and what kind of bread do you bake? How much starter do you use in the dough and how much starter?

... I use "eternal" leaven, the Bread is sour. What to do?

Weak leaven, or not enough for your recipe.
The leaven is weak due to improper care, improper preparation for baking. If you knead the sourdough dough from the refrigerator, you will have sour bread.
If it is not enough, then until it rises, the bread will become sour and the bread will be sour.
Tell us in more detail what you are doing with it. Maybe we'll figure it out.

[Yova]

YovaAs far as I know, they have not yet brought out such a leaven that could raise the dough in which there is so much fat.
In general, you remove yeast in any bread recipe, add a third or half of all flour and liquid as part of the leaven.
And with a sourdough Easter recipe - it's very problematic.

Thank you for your feedback! I put a tablespoon of the starter on 3-4 (maybe a little more) flour. I bake wheat bread adding various flours, for example, oatmeal. I do it without dough.I knead everything in a bread maker on the "dough" program and then leave it overnight by the battery or in the bread maker. I beg you, what am I doing wrong? Starter adult black "Orlovsky turns out.

I put a tablespoon of the starter on 3-4 (maybe a little more) flour.

A tablespoon for 3-4 tbsp. l. flour?
Keep cold?