Starter cultures - in questions and answers

and 10% of the amount from my leaven or from leaven + water + flour? Thanks for helping

and 10% of the amount from my leaven or from leaven + water + flour?

Let's say you take 30-50 grams. sourdough, then 50 grams of water and 55 flour.
+ 10% flour in "feed".
The thinner the sourdough, the smaller the bubbles and less rise. The thicker, the larger the bubbles and the higher the rise, but the longer the rise time.
Try to feed at least 8 hours. Should grow.

Let's say you take 30-50 grams. sourdough, then 50 grams of water and 55 flour.
+ 10% flour in "feed".
The thinner the sourdough, the smaller the bubbles and less rise. The thicker, the larger the bubbles and the higher the rise, but the longer the rise time.
Try to feed at least 8 hours. Should grow.

Thank you!

Sadness ...
My leaven comes up once every two (the first time it increased by 1/3 of the volume, the next two did not rise, the fourth rose by 1/3, the fifth and sixth-quietly). A couple of pieces of bubbles
Each feeding I took 50 g of sourdough + 50 g of water, whipped with a fork, then + 55 g of flour
pancake-like consistency

she is a finicky lady ...

Viki, this is for you !!!
It turned out to be my leaven, and in one evening my challah was reduced, they still ask!
Thanks for the advice !!!

Maybe you can still tell me the recipe for Borodino bread - I saw it in the recipes, but there is leaven wort, but I don't know how to replace dry malt with wort ...

[this Borodinsky]

Viki, this is for you !!!
It turned out to be my leaven, and in one evening my challah was reduced, they still ask!

Thank you!
How glad I am, words cannot convey!

Maybe you can still tell me the recipe for Borodino bread ...

I love this Borodinsky... He is so real

I will also write here about my problem.
Yesterday the bread did not rise on my eternal leaven.
I tried this method - first I mixed the leaven dough, half the flour and water. The bun turned out to be good and enlarged well. And then when I added the rest of the flour-water-sugar-salt-plum. butter, then ... until late at night the bread stood and remained low.
The bread was made on white wheat flour. In general, my sourdough bread on wheat flour is always more capricious than if there is rye in the composition.
By the way, the bread was baked, and it didn't even turn out to be like a dumpling in one piece of dough - crumb into a small, small hole, but low, heavy.
What was wrong? Dough has risen. There is only the thought that the dough was cold.

Good afternoon.
I'm new to baking, and I've been growing my wheat starter for about 3 weeks (there is a video on YouTube - three days on rye flour, then on wheat flour, and then strengthen it with two feeds). For the last 2 weeks I have been feeding her strictly twice a day, but I experiment with the ratio of sourdough and fresh dough - from 1: 4 to 1:10. Everything seems to be progressing well, but one question does not give rest - the degree of acidity of the leaven. I shoveled the forum and the Internet, I could not find an answer: WHAT TASTE SHOULD BE THE RIGHT STEERER? In the sense of its acidity. I understand that it should be "sour", but at the same time it can turn sour and everything will have to start over. Hence the question - if we compare it with store-bought kefir - what taste should it have?
I get it to the taste of old kefir, that is, even with a little bitterness. Is it the right taste or is it still sour? The acid taste ranges from flour to flour. Sometimes you get the taste of simple kefir, but more often it turns out after 12 hours the taste of kefir, which "started" and goes already for pancakes.
Please help - keep strengthening this leaven, or start over?
Thank you!

[bwman]

bwman
The sourdough should taste pleasantly sour, without bitterness. If the sourdough tastes like old kefir, the sourdough is over-acidified. In this case, I soften the leaven, take 5 grams. starter cultures + 100 gr. I beat the water with a whisk until a good foam + 100g. I mix flour thoroughly and leave at room temperature. Judging by the description, you have an excellent sourdough, it is high time to let it into a business bread. The leaven should not stand for 12 hours, be guided by the rise, a rise of 2-4 times is enough.
Ours will come soon Viki , she will definitely help you.

Hello!

I've been baking my yeast-free bread for three years now. But I turned out to be quite a layman in the subject of leaven))) And I just can't find any sensible information about it.
She began (three years ago) by growing her sourdough on ordinary rye flour and water, adding a drop of kombucha infusion. The leaven turned out, and the bread on it pleased me for a long time, until it began to upset me more and more often - it came up badly and for a very long time, because of this it was sour, etc. For a long time I was tormented by the question - why is this? I do everything the same as always, the flour is always of the same production ... Until it dawned on me that my leaven was three years old already! What if this is the case? I decided to grow a new one. But for the purity of the experiment - without adding infusion, but according to the classic recipe - flour and water. She started to bubble on the second day! And so she went, she went! And then the bread turned out very tasty on it. Only one thing was a little embarrassing to me - it really smelled like a regular yeast! And the first bread on it also looked like yeast. Whereas my old leaven (which I had already thrown away as soon as the first bread on the new one was successful) - had an excellent smell - some kind of fruity-sour, pleasant (for me). And the bread on my first sourdough never (!) Became moldy, even if it lay for almost two weeks in a bag, dried out and hardened only ... And on the new sourdough, the second bread also tasted wonderful, only it crumbles more than I was used to , but a week later the cut became moldy - I discovered this today - and in complete shock! What's wrong? Does anyone have a similar experience? Trying to grow a new starter again? Or to hammer and continue to bake on this one - maybe it will ripen over time? Maybe it's all about flour? I bake bread mainly on rye, but I add wheat, about 3 to 1.

Help what sourdough to choose as the very first for a beginner? I’m already confused in everything, my head is spinning, so I’m just mastering the section on types of leavens, and there’s no question of how to bake bread on them, here for me a dark forest is simple - something needs to be counted, somehow adapted to my stove (sorry for her, because I bought it recently).
And one more question ... To bake sourdough bread does it just take more time to prove the dough or how does sourdough bread baking differ from the recipes in the instructions for bread makers? That is, why can't you just put it in the bread maker, turn on the program and that's it?
Sorry that there are many questions, but I want to learn how to bake without dry yeast, but I can't

So so. Finally, I figured out the leaven. After reading the post that the leaven should be "pleasantly sour", I poured the one that had been growing for a month. But in vain. I tried someone else's sourdough on rye whole grain flour - so it is twice as sour than mine, and it works great. I just had a mistake about when it can be tasted. It is correct to do this three hours after feeding. It is assumed that this is the time of maturation of the dough. This taste will be indicative. In my case, it was a "pleasant sour" taste. And if you feed the sourdough twice a day, then after 12 hours it will already taste like kefir, and if you feed it with rye it will be even sourier. In general, I made sure that the sourdough should be worked as quickly as possible so that the bread is not sour. For this, both the dough and the dough must be kept in a very warm, damp place during proofing. If the leaven is good, then 2 hours will be enough for raising the bread. I do everything in an electric oven, at a temperature of 35-45 degrees (I have to turn it on and off, because.my oven works from 50 degrees) with a large cup of boiling water to raise the humidity.
Now I work on a sourdough made with hops. I feed it with white flour once a week. I keep it in the refrigerator. If you need to bake rye, then I take a spoonful of sourdough from the refrigerator and feed it twice with rye for 4 hours (I do everything in the oven to ripen well). The resulting sourdough is already a dough for rye bread.

Help what sourdough to choose as the very first for a beginner?

Good afternoon. The beginner himself. Therefore, I recommend the simplest, most reliable and fastest starter culture. This is a hop leaven. Ripening period - 2 days. The ingredients and the recipe are on the net. The power of the leaven is crazy. After 2 days, I transferred her to feeding with VS white wheat flour, so that it was universal. And it's easier to store.
Good luck!

So so. Finally, I figured out the leaven.

what a fine fellow you are! Although I have been living together with my leaven of spontaneous fermentation for six months already, I read your toast with pleasure. Also sometimes I doubt whether it has over-oxidized? .. but it works great! and my family all the time ask for bread with sourness ...

I also sometimes doubt whether it has over-oxidized? ..

I think this is not relevant in refrigerator storage conditions. Yesterday I made rye-wheat (75% -25% ratio) whole grain on hop sourdough. To start, I took a tablespoon of my sourdough, fed it with rye flour and put it in the oven. After 2 hours, the leaven rose. I fed it again with plenty of water to make a dough. Again 2 hours in the oven - and the dough rose. I kneaded the dough in two stages, and put it to proof - again for 2 hours. He baked in tins with a gradual decrease in temperature from 250 to 180. I made one loaf with sunflower and pumpkin seeds, and the second without them. The one that sprouted about 3 times without seeds. With seeds - 2.5 times the original volume. The bread turned out to be VERY tasty, and for me the main thing is that sourness is present in it only as a gentle tone, and not a pronounced taste. I knead the dough with honey - the honey aroma is not clogged with acidity. For one thing I can advise those who are starting - start kneading in a bowl with a VYoselkom (a wooden spatula. Sometimes it is called in a woman's way - fun). Then all questions of "how much" to pour will disappear. The hand will immediately feel everything at the mixing stage what is missing - flour or liquid. And only then you can throw the dough into the kneader for the final kneading. I have a BOSCH combine, first I knead with a paddle right in its bowl (by the way, a very convenient design for manual kneading) the sourdough and flour, and I add water until I like the consistency. Right in this bowl I put the mixture in the oven to stand for a half, and even then I put the bowl in the combine for kneading - 15-20 minutes. Well, then - forms, proofing, etc.
Delicious kvass bread for everyone!

p. from. This forum is wonderful, I learned a lot here at first speculatively, then brought it to life. The family is happy to eat real bread made with our family sourdough. Before that he baked bread with instant yeast. It is unanimously recognized by the family that sourdough bread is tastier.

[bwman]

To start, I took a tablespoon of my sourdough, fed it with rye flour and put it in the oven. .......
I fed it again with a lot of water to make a dough ..........
I kneaded the dough in two stages .......

bwman, well, what an entertainer you are! I also love baking ventures, but sometimes I don't have enough time ...

Eh, I tried to make eternal sourdough on rye flour. Already in the relevant topic I wrote that for the first two days with feeding, it literally pearled in my eyes, but then I mixed it and it calmed down, after the third feeding it was the same silence and barely noticeable bubbles above. Well, okay, it seems like there were such that they had the same leavens coming to life, then maybe I can figure it out. But I tasted it, yes, it is sour (not sour, but very sour) and for some reason there is bitterness.The smell today is better than yesterday, of course it doesn’t smell like apples, but not quite rotten grass. But the bitterness completely confuses me.
Now I don’t know how to put a new leaven (my grandmother has already taken me hops) or try to make friends with this one more. Will this bitterness go away, maybe it gives rye flour (I never worked with it) and the acid will be strongly felt in the bread? In general, I don’t understand something sourdough bread goes all with sourness?

And I don’t understand one thing, if I want to try to grow my sourdough, then I should continue to feed it 100g of flour + 100g of water, I just already have 600 grams of it in a jar, but if I feed it 200 g every day and maybe she will return to normal on day 6-7, then I will have more than a liter of it
Or should I take at least 50 grams of this leaven of mine tomorrow and feed 50 grams of flour and water?

... if you feed her 200 g every day and maybe she will return to normal by 6-7 days, then I will have more than a liter of it

There will be a liter and a half. And then it will start to rise. Twice.
Leave at least 100 gr. Throw away the rest boldly. And you can continue with 100 grams. flour and 100 grams of water to feed.
It should smell bad. The smell will become more pleasant for 5 - 6 days. It will smell of either dried fruit, or an apple, or young wine, or sour milk. She will decide for herself.

[Viki]

Viki Thank you very much, I will continue to communicate with my leaven. This morning there is silence, but the smell resembles the smell of soaked apples, just soaked, where there is such a slightly alcoholic smell. There are bubbles on the surface, so not all is lost.
But I don’t have enough cans for 2 liters, if I transfer it to 3 liters, is it okay or just leave it in that one?

Hello. Please tell me - my eternal rye leaven is a month old. After feeding in the refrigerator, it grows 2 times in 6 hours, and after another 6 it begins to fall off. Do I need to feed her again if I am not going to bake yet? and why is it growing so fast? in the refrigerator 10 degrees. And 2 days after feeding it starts to smell like acetone. You feed it - it doesn't smell. Thank you in advance.

[Holovar]

Holovar, Hello!
When the leaven smells of acetone, it becomes liquid, viscous and cannot rise. Your starter probably doesn't smell like acetone. Smell her. It should smell like alcohol and acid. When it has risen to the maximum and nothing is done to it, it begins to accumulate acetic acid, which will inhibit the development of yeast bacteria. In order not to die.
If you feed it for one part of the leaven, one part of water and one part of flour, then at 10 - 12 degrees hours 6 - 8 is just its time. When I took 5 g of sourdough and gave it 50 g of water and 50 g of flour, it stood normally for more than a day.

To give you the correct answer, you must write whether you follow the rules for preserving the starter culture. It shouldn't grow in the refrigerator - that's for sure. Moreover, 2 times.
Here's how to preserve. The sourdough must be caught in its maximum growth phase. To simplify the task, feed her in a ratio of 1: 1.2: how much (sourdough, flour, water) will take to the consistency of rustic sour cream from the separator. Preheat the oven to 40-45 degrees, turn it off and put the dishes with the sourdough in the oven. You can also put a cup of boiling water to increase the moisture. After 2 hours, the leaven should ripen. By the way, take water at a temperature of about 50 degrees so that the final mixture turns out to be around 30 degrees. It is in this phase that you need to catch it. Take 50 grams of the starter culture in a container for storage (I have a ceramic pot with a lid for baking in the oven) Dilute it with a little very cold water - until the state of liquid sour cream and pour the resulting mass with 70 grams of flour - so that the entire top is dry. Everything, close the lid and on the lower shelf of the refrigerator. In this state, the leaven lives remarkably well until next weekend.
De-preservation in reverse order.If we bake the next day, then the day before bedtime we take out the leaven from the refrigerator, mix everything that will be there, add water again to the consistency of thick sour cream, and leave it overnight just at room temperature. During the night, the leaven will gradually warm up, revive and eat. In the morning you need to feed her again in the same ratio, but you need to put her to ripen in a warm oven. As a result, in 2 hours you will receive more than 400 grams of ready-made starter culture, from which you will take 50 grams for preservation. The rest is for the dough.
Good luck and delicious bread!

Thanks a lot and clarification. I will preserve as you advise. I used to do this: I fed the leaven 1: 2: 2 and after half an hour in the refrigerator. before baking, she allowed her to warm up for 1 hour, fed her and at the peak of activity - after 4-5 hours she put the dough or dough.

I've been using timer baking lately. In this case, I act even easier: I take out the leaven from the h-ka, and pour all the products into the HK bowl so that cold the leaven was on top. After 8 hours of stitching, the leaven comes alive and works great. Bread under the roof. I usually bake FRENCH. Good luck!

[the whole]

I've been using timer baking lately. In this case, I act even easier: I take out the leaven from the h-ka, and pour all the products into the HK bowl so that cold the leaven was on top.

And you don't feed her at all? And use the whole leave the sourdough from the refrigerator or part. Doesn't the bread turn out sour?

I leave some on the table for the night and feed it, by morning I send the leaven that has come up to the farm and then again in a circle. The bread is slightly sour, but mine is exactly what they ask for. And that one. that it is sent to the dough for baking to turn sour and does not have time for the night: while it warms up, until it comes up a little ... when will she sour?

until it gets warm, until it comes up a little ... when will she overcoat?

Sorry for the stinginess. How long has it been in the refrigerator? How often do you bake. And then I have a week and more can stand. I just feed her, but I don't bake her. Our bread goes badly. Anyone, not just sourdough.

I have it for a day, because I bake every other day, our bread goes with a bang! It's so delicious! Today I baked corn with cheese (not sourdough), I haven't baked just yeast for a long time ... they will do without sour ... although it is insanely tasty, tomorrow they will ask for sourdough

Dear specialists!

I have a question for you about sourdough.
Once I was "poured" the leaven at the bakery - the bread came out wonderful! Doesn't smell like yeast and is delicious.
But the leaven did not survive and I did not find the strength to grow a new one

Since then I have been looking for a "freebie" - dry sourdough, so that the main fermentation is fermented milk. Since I am associated with fermented milk leavens, dry factory leaven for bread of the "correct" composition - it seems to me real

I tried to use suitable fermented milk - nothing came of it. And recently baked on a bacterial leaven for kvass. It turned out super !!! Delicious bread, did not smell of yeast (in general, it smelled great!), As with ordinary sourdough, only without any problems at all.

I want to clarify with you: your opinion - is it correct to use such a leaven for baking bread?
Its composition:
Lactobacillus acidophilus,
Streptococcus salivarius subsp. thermophillus,
Microflora of kefir fungi.
Dry bakery yeast

Weight - 5 grams. That is, dry yeast (the ingredient is the last in the list - really the minimum). Their technologist told me that kvass is obtained from lactic acid fermentation and not completed alcoholic fermentation. Like bread, apparently.

How did:
She poured warm water into the bowl of the bread machine, put the norm of sugar and sourdough. Left for 3-4 hours. Then I added the rest of the ingredients (wheat flour, whole grain, salt) and added whole grain bread to the program.
Questions:
- is it advisable to use such a leaven? the taste and smell are excellent. I want exactly the opinion of a specialist, whether it is advisable and justified to use such a leaven instead of yeast.
- Is the recipe fundamentally correct?

Dear specialists!

Already answered you here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142375.0

Hello: flowers: Need some advice! For the first time I put the "eternal" sourdough from Luke, whole-grain rye flour 100 g + 100 g (maybe a little more), boiled water in a plastic jar, covered it with a damp cloth and put it in the oven because the apartment is cool. For the first day it doubled and even a small foam cap appeared (my joy knew no bounds). BUT on the second day I fed again flour + water, immediately after feeding it rose 2 centimeters from my mark and fell off Today is the third day and there was the third feeding and the silence does not budge. There are some bubbles on the surface, sometimes stir it. The smell is sweet and sour. I have a suspicion that on the second day, after feeding it, I overheated it. WHAT to do with it ??? Wait for active growth and feed once a day or start a new one ???

Yesterday I wrote that there was no movement, but this morning the leaven came to life a little and a foamy cap appeared And now another question arose: Is my leaven ready? We take some for baking bread, and some for the refrigerator ?? And how to care for the one in the refrigerator (do we need to feed or do we feed only 2 days before the intended baking)?

And how to care for the one in the refrigerator (do we need to feed or do we feed only 2 days before the intended baking)?

When I kept the rye sourdough in the refrigerator, it was only 1 - 2 tablespoons of sourdough. She took out in advance, gave her 50 g of water and flour. When it doubled - the second feeding. She gave 120 - 130 grams of water and flour. As I grew up, I took it for bread (I usually have 300 g of sourdough) and the rest back in the refrigerator.
If you need 100 g of sourdough in your bread, then you can feed a teaspoon of 20 g each, and the second time for 50 g. And there is enough for bread, and for storage.
At first I did three feedings, but then I switched to two. It's more convenient for me. Now I keep the wheat sourdough at room temperature. She had to buy a bag of flour. She is very gluttonous.

Thanks for the answer: rose: This is what I got today for 450 grams of flour, 100 grams of sourdough and 280 ml of water. And after reading here the advice of experienced bakers, I came to the conclusion that my bread had little time to rise and the liquid was probably not enough, since it was all in cracks. It will be necessary to select the program: book: And it tastes very much And from your answer - I will need to reduce the amount of the remaining leaven in the refrigerator, since I now have 400 g of it there. A lot. So I think I can divide it and transfer part of it to wheat? Another question is - in the refrigerator now +5 is it cold there?

Another question is - in the refrigerator now +5 is it cold there?

Not cold. For rye the most THAT. But the wheat will be cold. She's fussy.

And why it is advised to throw out half of the leaven (very often found) - this is such a ritual or a secret weapon ...

Throw it out, because you don't need much. And it turns out a lot. And less will not work.

And also the advice is to dry and add to flour when using the same sourdough. In winter it is good to dry on a radiator - with a layer of about 0.5 cm and stir.

I wonder if the leaven smells strongly of mash, has it spoiled?
I am new to this business. I made a sourdough, it managed to triple in volume in half a day and run away. I put a dough out of it for the night, by the morning it came up well and bubbled strongly, smelled of mash. I kneaded dough from it, formed a rather dense bun. After 3 hours I saw that the bun turned into a fermented mass, but the dough rose well. It turned on the bread maker, the top of the bread remained flat during baking. The bread seems to be nothing, but it smells strongly of mash.
The taste is not even sour. The dough was fermented at 23 degrees, but for some reason it fermented violently. Maybe the leaven has gone bad? She took about 250 grams per 250 grams of flour. Wondering why bread can smell like mash.

Wondering why bread can smell like mash.

Most likely, something was broken during the breeding of the leaven. She did not go through all the necessary stages. Usually, there is a different smell at different stages. So the smell of rotten grass is replaced by the smell of mash, and then turns into either fermented milk or apple.

That is, I still need to hold it until the next. stages. I threw out all the leaven, left only one spoonful, and fed it into the refrigerator. I look after 2 days it bubbled strongly in the refrigerator, at 5 degrees. Initially, the leaven was on wheat germ and fed it with whole grain flour, and with such a leaven, the dough did not rise at all. then began to add rye. It was then that she went for a walk.

Olga, I'm afraid to advise you on this particular leaven. If it really was bred in violation of technology, perhaps not all "bad" bacteria, to put it mildly, died in it. And this is even dangerous. Do you want to bring a new one? So that from the very beginning and through all the stages. And wheat germinated at the initial stage is very confusing. The grain is usually processed. And what - it's only on the conscience of the one who does it.

As for the grain, I'm sure. I bought it from a friend for germination. Such a husband is wheat germ.
The leaven has already passed to another stage. It smells differently, and the bread is no longer smelly.
I feed her just white flour. But it is still far from perfect. I made a dough, but because of a small child I could not control it, after 12 hours it was already settled. I baked buns anyway, the crust is a little thick, but the buns are quite edible.
I'll see what else the leaven is capable of. I will always have time to make a new one.

Hello!
please tell me, I am a completely beginner baker I live in a village in the Tambov region
in the summer they make white kvass - on my website, in my opinion, I saw a topic about this leaven, but I can't find it - the volume is too large
we also make such a dairy product as sourdough - sourdough is also used - maybe someone knows if this sourdough can be used for bread

and even now I drink em-kurunga (I like it very much) can the sourdough from kurunga be used for bread?

today on YouTube I accidentally saw a video about a baker - and so he mentioned that earlier in Russia a girl, when she got married as a dowry, took a leaven from the most valuable - why am I, so it turns out that the leaven used to be older than those who use it by several generations?
What kind of sourdough it is, what is it made on - are there any similar topics on the forum about old leavens, our ancestors?
in general, if you think about it, what a power in that leaven!

Of good!

Good afternoon, dear forum users)
I tried to make rye sourdough and bake bread for the first time in my life. Did not work out. I found the recipe on the Internet, here: 🔗
I tried to do as it says there (I didn't know about this site at that time).
Actually, I bought rye flour (French, in the ABC of taste it costs about 250 r per kg), chose a more expensive one, as I read that flour is important.
Day 1: Started to sourdough, mixed flour (4 tablespoons) with a wooden spatula and lukewarm water (did not measure temperature) in a plastic bucket, covered with a paper napkin and left in the room.
Day 2: I did not notice any reaction, I read that it can be cold, I moved the bucket to the radiator, covering the radiator with a waffle towel (did not add anything).
Day 3: The fermentation process started, the sourdough began to bubble, a crust formed on top, I threw it out, added flour and water, covered it again with a towel and put it on the battery.
Day 4: There were no special changes, the volume did not increase, the vinegar smell only intensified, as written in the recipe, I added flour and water (it was at 9 am), covered it again with a napkin and put it on the battery.
At 14.00 on the same day (after 4 hours as written in the recipe), no changes occurred with the leaven. I decided that it would do, and kneaded the dough on it, adding 250 g of rye flour and 400 ml of water in my opinion ...The dough turned out to be liquid (I just reduced the flour, and forgot to reduce the water ..), so I poured it all into a ceramic bowl and set it to rise. Nothing rose in 3 hours. I decided that it would be fine anyway and baked this mass for 1.5 hours at 250 degrees.
Everything burned out on the outside, nothing was baked inside. Well, that is quite expected, of course.

Actually, the process itself did not really fascinate me, but I decided not to give up and basically learn how to bake.
Actually there are two questions: point out my obvious mistakes in the preparation of the leaven (I myself understand everything about the dough).
How do I make the right rye sourdough? Get the recipe for "eternal" leaven on this forum? I just have a question: will it be ready in 3 days? or wait as it is written five? This moment is not very clear to me ... To be guided by the situation and look at growth - I'm afraid to make a mistake ...

I really ask for advice to a novice starter)

How do I make the right rye sourdough? Get the recipe for "eternal" leaven on this forum? I just have a question: will it be ready in 3 days? or wait as it is written five? This moment is not very clear to me ... To navigate the situation and look at growth - I'm afraid to make a mistake ...

Sourdough suitable for baking bread is removed for at least 5 days, and then it will be still rather weak, which sourdough to remove is up to you. Watch a short video on the topic.

[VipVirgin]

I ask for advice to a novice starter)

VipVirgin, welcome to the forum!
The first thing I would like to advise in your case is to forget everything that happened before and start from scratch.
The simplest leaven that has passed the test of time is called "eternal". Try to start with it. And it is advisable to take the simplest rye flour for her. Nowadays, a lot of flour is expensive, but it is often either chemically processed or simply sifted to the smallest particles. Regular rye peeled has a small amount of bran and all the nutrients for the sourdough.

Sergey, thank you! Great video! Good starter culture

dogsertan, Viki, thanks for the answers) I'll start all over again!
One small question - If the sourdough stops "growing" on day 3, shouldn't I panic, but should I continue feeding it according to the schedule?
And yet, in the process of fermentation, a hard crust forms on the surface, should it not be removed? Stir it into the leaven when adding flour and water? Or can it still be thrown out?

during fermentation, a hard crust forms on the surface, do not remove it

Remove if formed. Try covering it with cling film like in the video with a few small breathing holes so there is no crust. And try not to overheat. I just touched my batteries - a towel is definitely not an option. I would put something denser on the battery, for example, a cutting board or something like that, and on top there is also a grill grate, so that the bottom of the can does not heat up and it is warm around. Maybe I'm the reinsurer ...
And you definitely don't need to panic. We are here, if anything, we will show you.

I constantly bake sourdough bread, only occasionally, when it is very limited in time, I add 1 scoop of 1 ml (about 0.8 g) of fast yeast.
With rye and wheat-rye in different proportions of wheat and rye flour on "eternal" rye sourdough, everything is more or less successful for me.
But with wheat bread, I don't really like the result so far: either the roof tears across the cuts, then it doesn't open along the cuts, then it doesn't rise too well, then the taste is sour than I would like, ... That is, every time a lottery, although the taste is usually not bad, in contrast to the appearance.
I sin on the leaven, because I don't really like how it raises the leaven as a starter, even less than 2 times, although at the last proofing it seems to raise the dough 2.5 - 3 times.
For white bread, I use wheat sourdough, overfed from "eternal" rye.
I bake in the oven under the lid for 30 minutes at 200-220^aboutC + 30 min without lid at 180^aboutC. It is always baked perfectly and very evenly.
Now the question is:
Who prefers what sourdough starter for wheat bread "every day" (like a traditional loaf) and with which do you have the opportunity to compare this leaven of yours?
Perhaps for a stable result for white bread for every day it makes sense to introduce some other leaven?
Please share your experiences and preferences.

I bake wheat in fermented milk sourdough, which I feed with whole grain flour. The sourdough began 5 years ago as rye, then converted it to wheat. Every six months I add Emochki (effective microorganisms) to the starter culture to prevent pathogenic flora. The leaven lives in a wine refrigerator at 12-13 degrees, I feed it every 2-3 days. The bread turns out to be gorgeous (proofing for a long time in the same refrigerator, about 8 hours, after forming an hour and a half on heating until it increases by 2.5-3 times), high, soft. The result is stable.
The sourness in the product can be either due to peroxidized sourdough, or due to prolonged proofing in heat. The roof is torn - insufficient proofing. Act on inspiration and everything will work out! Good luck !!