Starter cultures - in questions and answers

If you just put in the leaven and a day has passed from the first day from the beginning - no big deal. The leaven can take two days to think without moving.
But be sure to feed it in a day as usual.

The first leaven may smell like rotten hay, but gradually after 4-5 days the smell of apples will appear.

The first new starter culture can be ready in 5-7 days.

But be sure to feed it in a day as usual.

The first leaven may smell like rotten hay, but gradually after 4-5 days the smell of apples will appear.

The first new starter culture can be ready in 5-7 days.

Thank you. Still, it would be cool to know how rotten hay smells
Today I will come home from work, I will definitely feed them. I will report back tomorrow.

and today I have 10 days for leaven. and she at least that. even if it grew .... and the bubbles disappeared: (what is happening, I don’t understand. although it smells okay, but please tell me what the lowest temperature should be where it stands?

So you first describe what you did with her all these 10 days and how she behaved

I made the sourdough from organic rye flour. she's on the trail. day bubbled up. I fed her every morning. she bubbled up the bubbles for a few more days. Pleased. I continued to feed her. it seems to bubble up, but for some reason it does not increase in size like everyone else. I poured it off and poured this part into another clean dish. today is 10 days already. I watched it - today it is bubbling weakly - 3-4 bubbles and that's it ... the leaven doesn't want to live with me.
come to do while bread is not kneaded. and so you want from leaven

[gram]

How many starter cultures did you get in terms of quantity - did you also have a 3-liter jar? It must be used and spent, and not only accumulated.

Try to leave 30 grams of starter culture - transfer to a liter jar and feed it for a start with 50 grams of flour and 60 gram water.
After a day, remove half of the resulting sourdough and add the same amount of flour and water again. On the jar, mark the amount of starter culture to see how much it grows.

Refresh the starter - it should start to grow. She will not grow much - not to the top of the can.
Will grow twice, that's enough.
You can also use an option - when the leaven doubles in volume (after 6-8 hours), stir it, precipitate it, give it air. And let it stand up to the trail of top dressing - during this time it can double again.

And then look at how it will behave. Just keep a diary of her behavior and when, what and how much you give her.

what are you. I already wrote that I read a lot about leavens. I don't have much of it. gram 50. I just waited 7-8 days, it really was not enough and it was 500 grams, and made rye bread out of most of it. left 50 grams now. and feed again. sniffed again - it smells like apples. then it is not lost

Yes, I forgot to say I feed her from the "spoon". dining room "military" spoon of water and flour. and once a day I stir it to give it air

Oh my God. Imagine, I translated the name of the flour incorrectly. it turns out all this time I was making the leaven from organic wheat flour. probably from this something changes? I forgot that in America there is a lot of things, including rye flour. it's just that this wheat is not white but some kind of gray. And when I made the bread, it was like rye, sour and grayish. basically delicious. but .... not rye

Does the leaven work? Do you like the bread?

Sourdough can be made from different foods and flours, which can be seen on our forum. What doubts.

Go for it, success

Thank you. the leaven smells good.I just added yeast with it to the bread, because it itself does not grow. until I disappear I will feed and see what happens next. just wonders why it doesn't grow. today there are not even bubbles at all

Urrrah! My leaven is working! Today is the third day bubbling and puffing up. Yesterday I was afraid to leave it on the table, put it in the refrigerator. This morning I added flour and whey, now my husband is at home for the second time.
And when can you put it in the dough now?

congratulations . but I will probably have to start making the leaven for the 4th time. I ordered rye flour online. I will try with her

Apparently, your house is cool?

Alas. Yes. the kitchen is not heated. only when we cook. and the rest of the time it's cool

it means you need to provide the right temperature for the time of raising the leaven and proofing the dough. 28-30 degrees Celsius.

probably have to wait for the summer :) that it was warm to her. received rye flour today. I will taste the leaven from it. I hope it will work out

My beloved bakers, I don't know in which section to ask. I will ask this. My brother has allergies, eczema, and the doctor said that he only needs to eat cornbread and not a gram of wheat flour. I baked, it is clear that it is like a brick, I want it to be more like bread. maybe on sourdough like that? I hope for advice.
Maybe someone has encountered such a problem. What else can replace wheat flour, and what is so terrible about it?

As far as I understand, your brother is allergic to the protein in wheat-gluten. It is absent in rye and corn flour. That is, you can bake rye and corn bread with sourdough or yeast. Ask Alexandra about it - she leads the topic of healthy eating.

Thank you

What I read is that the sourdough is grown at a temperature of 20-21 degrees Celsius.

What else can replace wheat flour, and what is so terrible about it?

The forum has a topic on gluten-free baking, use the search.

The topic gives recipes, including those made from corn flour.

HURRAH. my eternal leaven works !!!!. and sales of wheat, which is probably already 18 days in height. I will bake bread soon. from day to day I am waiting for the long-awaited gift-bread maker

Before making a new leaven (after the death of the old one), 2 questions arose:
1. Here on the forum a lot has been written that if you somehow do not treat the leaven in the right way, then this wild yeast will grow into pathogenic bacteria .. But how to determine what lives in the leaven? Is she good? Will I poison the child?
2. When my first MK starter did not work out, I added a pinch of yeast and it came to life and then grew it without yeast. Is this acceptable?

Before making a new leaven (after the death of the old one), 2 questions arose:
1. Here on the forum a lot has been written that if you somehow do not treat the leaven in the right way, then this wild yeast will grow into pathogenic bacteria .. But how to determine what lives in the leaven? Is she good? Will I poison the child?

Wild yeast will not grow into disease-causing yeast. It was about something else. I personally wrote that if you store MK-leaven at room temperature, then decay processes will begin. Here all the risks are on the face.
Do not poison the child if you follow the rules of feeding and storage and trust your taste and scent. As soon as you do not like the look-taste, take it as an alarm signal.
If my personal opinion is interesting, then I would not grow MK-leaven if the final product is intended for a child.

2. When my first MK starter did not work out, I added a pinch of yeast and it came to life and then grew it without yeast. Is this acceptable?

Yes, the addition of factory yeast is acceptable initially. They activate the process, but they themselves then die out under the influence of the wild.

If my personal opinion is interesting, then I would not grow MK-leaven if the final product is intended for a child.

Which one would you recommend?

Urrah !!!
Bakeries, I did it! Baked rye custard bread with lactic acid sourdough from Admin! Soooo cool! And finally, the convex roof. Both the taste and the color are excellent.
Many thanks to Admin and her leaven, respect and respect
I attach photos, I can not help but boast of the first successful rye bread.

Congratulations

If you suffer for a long time, something will work out!

But it turned out in taste and color exactly what I wanted and my own

If anyone knows where you can find BAZ and Extra-R starter cultures for the Panasonic SD-253 stove, or how can they be replaced?

Dear bakers!
I have a question, maybe where is the information, but I can't find something.
How much starter culture is stored in the refrigerator? Will it go bad? Do I need to feed her or let her sleep until she needs it?

Is it possible to use any starter cultures or those indicated in the instructions for the stove (BAZ and Extra-R) for the Panasonic SD-253 stove. And if only them, then where can you get them ???

I have grown two starters - MK and a French woman. And now I am going away to rest for two weeks. What should I do?! How will he save them ?! I will not survive their loss

Is it possible to use any starter cultures or those indicated in the instructions for the stove (BAZ and Extra-R) for the Panasonic SD-253 stove. And if only them, then where can you get them ???

In which city are you looking for them?
But in general, of course, you can use any sourdough for bread, the oven only bakes and kneads what you put in it.

Please explain about Extra-R - why is this leaven? It seems there are only enzymes and enzymes.

I copy the composition of Extra-R verbatim: Fermented rye malt, acidity regulator, oxidizer, fermented soy flour (manufactured by Niva-Khleb LLC)
Flour and malt are fermented - this is probably why

And so, my question is: under what conditions (light and temperature) should the Eternal Leaven be stored?

According to its characteristics, the Eternal Leaven is the Masterbatch described by the authors of the book Margaret Merzenich and Erica Tyr
in his book Baking Bread. These two themes can even be combined into one.

You can watch the preparation of this leaven here.

Preparation of uterine starter culture
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1331.0


I won't say anything about wild yeast until I collect information - the most interesting thing became

[Romchka]

Romchka, tell me, please, otherwise I was already confused.
I put Kefir starter three days ago. Immediately I made a dough for pancakes on sour homemade milk (a little thicker), the next day I just added flour to a dough state, like on a pancake (I forgot something about kefir), and yesterday I added kefir with flour.
Such a cap was awesome. Today I pulled it out of the refrigerator (before that, a jar of leaven was on the table) and what should I do now, then what I will feed it is understandable. And when can you bake bread? Today or tomorrow. Probably that top dressing just flour without kefir is not considered as top dressing?

Maybe I'm not writing there, but this is my first post on this forum. I would like to ask. Recently I bought a natural concentrate for making homemade kvass and thought about trying to add it to bread? Bread Maker Kenwood BM210. So, the concentrate is: water, barley malt, rye malt, hop extract. Such a plastic bag, 40 g. The question is, can you suggest a recipe for bread with such a concentrator. What can be replaced by them? Just pour in instead of 40 g of water? I just bake bread every day for my family, I want a darker type of factory black, but I don't want to poke coffee, cocoa there every day ... The main thing is not the color, but the benefit. Please advise. Kvass concentrate is also a leaven

[Admin]

You can watch the preparation of this leaven here.

Preparation of uterine starter culture
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1331.0

Admin, access to the topic is closed. How to proceed ? Thank you !

See here - I have combined two similar themes

Eternal leaven
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=41.0

[Admin]

Thank you for your attention: quick response, Admin

Admin I ask you a question, I made a kefir sourdough according to your description and baked bread out of it for the first time, the bottom bread was okay, I put the sourdough in the refrigerator until the next feeding, after a week I take it out and look at it, and it looks like dead, no fermentation in she's not there, just flour and milk, what to do?
Feed it or throw it away and start a new one, but again, the question may be that I did something wrong, and not repeat this mistake again?

We put it in a jar with a plastic lid with holes

maybe this is the reason, I closed tightly with a lid

The leaven was in your refrigerator - what kind of fermentation do you expect from it? Moreover, you do not know at what temperature you have it.
Optimally + 8-10 * С. This temperature can be adjusted in the refrigerator with a thermostat (available in every refrigerator). I found such a place in the medicine box, you can also wrap it up warm.
I keep the starter in a small jar with a hole in the lid.

The starter culture from the refrigerator must be fed with a fresh portion of flour and milk (kefir, cottage cheese, sour cream, whey, etc.)

I am doing this now:
I take from cold sourdough 2 tbsp. l. with a slide, transfer to a clean large jar of 500 ml.
I add 40 grams of flour and 50 grams of milk. For example 20 grams of sour cream or cottage cheese, the rest up to 50 grams I add water and mix. I combine everything with sourdough, mix, cover with a napkin and leave it to ferment for a day.

If it has risen well after 9-12 hours, I mix and again leave until the end of the day, then mix again and again add a portion of flour and milk (see above).

This feeding must be carried out 3 times so that the leaven gains strength and becomes active after hibernation and only then put into action.

Hello ROMA! I am to you for advice. I put kefir sourdough. Today is the 6th day. I did everything according to your recipe. The day before yesterday I added raisins. Yesterday she looked like this.

Today I mixed it, as in previous times. Stands on the table all the time. I don't put it in the refrigerator. In the morning I mixed it as usual and now it looks like this:

No obvious changes are observed, it does not rise. Tomorrow will be 7 days, and she is sitting still. What should I do with her next?

What volume of sourdough, what do you feed, how often, on what flour?

The leaven may not rise too high - 2 times is enough, especially if you are not hungry.

Sourdough on wheat and rye flours differ in behavior and bubble structure.

Your starter is ready now - you can start baking. 50 grammes of sourdough can be left to breed further, put away in a cool place - in the warmth on the table it will ferment or it will need to be fed like a Frenchwoman every 6 hours and discarded part.

In order for the leaven to be active, it must be periodically fed and allowed to rest.

Choose a storage option. I keep it in the refrigerator.

rum, I turned to you today about the leaven.
I have sourdough on rye flour and yogurt, I pulled it out of the refrigerator yesterday, it stood until this morning and when you answered me, I fed it as you wrote above, but there was no reaction except at the beginning of small bubbles from mixing with a plastic stick , half a day has passed so you see a photo of my leaven, what should I do?

Good morning! The last time I fed her with raisins was 2 days ago. Volume 0.5L. Today I also fed 100 ml of rye flour + 100 ml of whey. Now it looks like this.

Maybe she's not hungry at all? Or is it thick?

[I take from cold sourdough 2 tbsp. l. with a slide]

Girls, I wrote that the leaven from the refrigerator is in sleep mode.

Here's what I wrote to you in the above post:
"I'm doing this now:
I take from cold sourdough 2 tbsp. l. with a slide, transfer to a clean large jar of 500 ml.
I add 40 grams of flour and 50 grams of milk. For example, 20 grams of sour cream or cottage cheese, the rest up to 50 grams I add water and mix.I combine everything with the leaven, mix it, cover it with a napkin and leave it to ferment for a day. "

Note - I take from cold sourdough 2 tbsp. l. with a slide, that is, not all the leaven you have - but only 2 tbsp. l with a slide.

Thus, I renew the starter with a new portion of top dressing (read which one).

If the sourdough is still asleep - give it a tasty one - top dressing with old cottage cheese (she loves it very much), or add 1/2 tsp of liquid honey - cheer up the sourdough, and then continue feeding as usual. Beat often with a fork, add air.

I also have rye sourdough.

Roma thanks for the answer, I did so yesterday

I take from cold sourdough 2 tbsp. l. with a slide, transfer to a clean large jar of 500 ml. I add 40 grams of flour and 50 grams of milk. ...

but after that, I understand correctly, I combine everything with leaven.?

I combine everything with the leaven, mix it, cover it with a napkin and leave it to ferment for a day. "

Admin today is the 3rd day she doesn't even play, you saw my photo.
True, it tastes sour and smells normal, I keep the container with it at least on a heating pad during the day, and put it in the refrigerator for the night, but today I didn't put it in the refrigerator because she still doesn't play, I added 2g to it today. dry tremors, but with the tremors she did not become more cheerful.
Of course, I can throw it away, but I understand that I did something wrong, and I want not to repeat the mistakes next time (1 mistake, if, of course, this is a mistake I found that I kept the leaven in the refrigerator in a tightly closed jar), and what else.