Starter cultures - in questions and answers

[Sibelis]

Sibelis, Natasha, thank you! raised the leaven of my bread 2.5 times! delicious turned out! but I baked in the oven in an aluminum cauldron, and either the cauldron is still new or what's the matter, but she cut my bread stick with a knife from the walls and broke the whole crust! and still happy with the result - I don’t want yeast bread, and even more so!

[Nataliy14]

Nataliy14, healthy bread turned out !!!! You can't even say that a beginner))) I'm very happy for you)))
Sibelis, help, please)))) My something does not want to rise at all, she is no longer young, more than 2 weeks. Twice a day in 1.5 comes only, or even more. I feed, following your advice above, every 1.5 days - only then there are signs that she is hungry. I tried it more often, the picture did not change. It smells nice, bubbles after 1.5 days, but does not rise. I keep it in the closet at a rate of 27 degrees. Rye sourdough, flour "Raz and kvass" rye baking peeled. Can I start a new one? Or feed it once with wheat flour?
When it was the first day of growing, my starter culture in 14 hours from the first batch had already increased 2.5 times and fell a little, I fed it without waiting for the expiration of 24 hours. Maybe the reason is this?

And I still can't make up my mind to leaven. I read, re-read and it is not clear. I want to ask the experienced, completely zero beginner, which is easier to try the leaven?

I can't figure out how your name appears, to whom you answer. Help!))

[Sibelis]

I can't figure out how your name appears, to whom you answer. Help!))

Copy and paste, then select (for example this Sibelis )
Or we quote the text and leave only what is needed in it, you can highlight or emphasize what we want to pay special attention to

[Florichka]

Florichka, grow eternal, very simple. Once - and done)). I have not tried to raise others, until no one has convincingly told me that there is a difference. I'm just going to grow the Italian lievito madre for Easter cakes for Easter, but this is just an experiment. I will specially purchase strong flour and do everything like the Italians. But something tells me that in the end there will be the same leaven)).
ekaterinka7279, try to wait all the same, when she gets hungry, falls off and smells sour. It seems that you do not give her hunger, and from this she weakens. Or does it not rise at all? And how does it bubble then, I can't imagine? My top is a little windy, and under this layer there are bubbles. It's not liquid, if it's 100% rye, but almost a bun.
I have the same flour, but I don’t keep it that warm, it’s cool, the window is open all the time. I feed it in the morning and in the evening, it rises about 2.5-3 times each time.
Divide it into 2 jars to experiment with one. First, try changing the "house" sourdough. Perhaps she just doesn't like him, that's how it was with me. I put it in another dish, immediately the growth went. Now I keep in a transparent "Ashanovskaya" mug in an amount of about 60-70 grams, feed 15-30-30, cover with foil with holes.
I doubt something about premium wheat flour. You can try to feed whole grain, it helped me. Just do not add sugar or sour milk - spoil the leaven.
Nataliy14, congratulations on your first child!
Admin, Thank you! I thought there was a tricky button, but I don’t know))

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Suzy for offtopic

[Sibelis]

Sibelis, Natasha, thank you.

[Arka]

Arka, grace)) My heart sensed that there was a secret button

It seems that you do not give her hunger, and from this she weakens. Or does it not rise at all? And how does it bubble then, I can't imagine?

You Natasha. right, I don't let her get hungry. Didn't know she was getting weaker from this. Mine, I think, will get really hungry only after 2 days. In the morning, I divided it into 3 cans: 1-feeding with wholemeal flour, 2-feeding with rye flour, 3-refreshing the residue. It rises, but very, very slowly. You can't budge any "overfeeding" from its place, and the leaven, which means, too, Straight maternal fear of some kind appears that will get hungry, and I feed it again
I understand you, I will watch THANKS !!!!!!

[Florichka]

Florichka, be sure to tell how it goes!
Do not believe that: 1. it is difficult and not everyone succeeds; 2. absolutely exact observance of proportions and temperature is necessary; 3. need sterile cleanliness.

All this is not required. You will need ordinary human sympathy for a living creature-leaven and joy from its presence in your life
What is really important: do not forget about it for a long time; do not wash dishes and hands with detergents in contact with the leaven - only running water; do not use bottled and any silly water when feeding; do not cram in unconsciousness all the leaven into the dough and baked goods, without leaving a portion for "procreation")). Monitor the condition and adjust the conditions of detention as necessary. She will forgive you the rest, she also wants to live, she will try))
By the way, if you store the starter culture in the refrigerator, which also stores fresh yeast, they must be sealed. And then they will slowly move in

[ekaterinka7279]

ekaterinka7279, to be honest, I never had any problems with overfeeding, just yesterday I fed the rye sourdough with wheat flour so that to bake white bread today - it rose 3 times overnight, how cute.
Since it does not spoil, it bubbles and smells nice, it means that the leaven is alive, you need to shake it)). Try to make her a little cooler. It seems like there is no logic in this, but who knows ... Maybe you have such a composition, which is hot

I originally raised 2 sourdoughs - rye and wheat, and they even had male names: a-kiss: Maybe that's why they turned out to be non-capricious and reliable))). Let's celebrate three years in spring

To make the highlighted name appear in the message field, just click either on the name under the avatar or on the nickname above the avatar. To go to the user's profile - click on the avatar itself (which is much easier) or on the "house" icon under the avatar.

Well, that's if you use the express answer. And if you just ANSWER or quote - then this method will not work

[Admin]

this method will fail

Admin, Tatyana, this is with the citation passed. That is, I selected your text, pressed quote selection, and then cuddled for your nickname and name, they inserted themselves.
Only with button reply have to butt manually.

[Admin]

Admin, Tatyana, this is with the citation passed. That is, I selected your text, pressed quote selection, and then cuddled for your nickname and name, they inserted themselves.
Only with button reply have to butt manually.

Natasha, it is quite possible I'll try to do so. Somehow my own way has already developed, the hand has got used to

do not use bottled water when feeding

Hello! I use this water. "Eternal" sourdough from Luka (rye).
The leaven ripened without any problems, according to the schedule)) She is already 4 months old.

So that's great! So it all came together

[Sibelis]

Sibelis, Arka,: girl_love: This is an applause for you, girls)))) I got my way))) The leaven did not grow, indeed, from overfeeding. It cost them a little, and the process went on more actively, not quite so that they grew 3 times quickly, but noticeably faster. I fed the rye 3 times with whole-ground wheat flour and yesterday, at its peak, at 21-30, I kneaded the dough, put a bucket with it in the oven with a light bulb and went to bed.Probably, it stopped a little (it was necessary to sleep less) as the bread came out with a little sourness, but not disgusting, it rose a little more than 2 times. I continue to learn from you, I want to bake bread without sourness. Baked wheat plain flour, premium and wholemeal in a ratio of 50/50. It seems that the sourness is not only from stopping, but also from the fact that the rye flour has slightly remained in the leaven. The bread came out delicious, crispy crust THANKS ALL))))))
Apparently, the flour had to be added, after the kneading it was clear that there was too much water. I read somewhere here that the flour-liquid balance of the sourdough dough shifts towards increasing water Correct me, if something is wrong, please)))

[ekaterinka7279]

ekaterinka7279, congratulations! delicious bread!
I just put the dough on wheat sourdough, I didn't want to add yeast, I took the Barbariskin recipe as a basis, slightly changed the composition
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177413.0
and put it in a mold on parchment, I'll see what happens, it seems to me that my wheat leaven is weaker

[Nataliy14]

Thank you,Nataliy14, this is my first-born starter. The husband said that this taste reminded him of childhood. I ran through your link, a good recipe))))) I haven’t grown to the oven yet, although I’m thinking. If you post a photo in that Temko, I will definitely look again)))

[Then put the bread in the oven. Bake for 10-15 minutes at 250 degrees, with steam covered.Then, without removing the bread from the oven, reduce the temperature to 190 degrees and bake for another 40 minutes, remove the steam and the lid. "]

I haven’t grown to the oven yet, although I’m thinking.

Katya, we like bread more in the oven, there is nothing complicated
I read Romina's posts, noted the most important thing for myself and bake:
"Then put the bread in the oven. Bake for 10-15 minutes at 250 degrees, with steam covered.
Then, without removing the bread from the oven, reduce the temperature to 190 degrees and bake for another 40 minutes, remove the steam and the lid. "
I have a frying pan for a couple so far, and for a lid - I specially bought an aluminum cauldron. I read on the forum that it is necessary to quickly heat up the form, when you put bread on 250 - for an explosion!
Now I dream of a baking stone, I just can't think of what to replace it with ??? real - too expensive, 3-5 thousand found in the internet.

Thank you, Natasha. As I get together, I will definitely unsubscribe))))

[ekaterinka7279]

ekaterinka7279, great bread!
As for sourness, to be honest, I fought with it in wheat bread, but without much success. I think it depends on the leaven, here many write that they have no sourness. But this is most likely after storage in the refrigerator, where lactic acid bacteria are inhibited. It seems to me that there are two ways: 1. follow the proofing, take sourdough for dough on wheat bread at its peak or even a little earlier; 2. freeze the starter culture in the refrigerator (then yeast will come to the fore, but the "bouquet" will become poorer). I also added a small pinch of baking soda to the dough - it helped a little.
In general, sourness in sourdough bread is normal, you did it!

Well, my experiment, it seems, ended in failure ... I feed the leaven for four days, there was never foam, the consistency before feeding was air-perforated, like a souffle, it smells bad, I don't understand what. Probably, "Pannochka has died"

[Olga]

Probably, "Pannochka has died"

Olga, isn't it too early to make a diagnosis? And try to feed your little girl so that it becomes thick. And leave it up. It can be radical: how much yeast you take - so much water - twice as much flour. You will get a tight lump. Place three times the lump volume in a container. They usually start fighting for their lives in extreme conditions.

[Viki]

Viki, I made her thick, she did not rise at all (though I could not control her constantly, only when I fed her). Before feeding, I saw it spread over the bowl. After feeding (50g rye flour per 50 ml of water) it became thick again. But I never saw any foam, or any rise. The smell is unpleasant, which is why thoughts of premature death came

[COGT]

COGT, I don't quite understand how old your leaven is. If you are just raising her, and she is 4 days old, then this is absolutely normal behavior.I had the same story, on the 3rd day it stopped growing and smelled unpleasant, I did not pay attention and continued to feed, by 6-7 days everything was fine. And if the normal working sourdough stopped rising, then I don't even know, I didn't have that ... Try changing the dishes, flour, storage location ...
And I still don't understand - if the consistency before feeding is air-perforated, then it still rises?

[Natasha]

Natasha, my starter culture is still quite small, but it has not stopped rising, and has not risen even once, although it stands near the battery, and I feed it like it should be. How much should you leave before feeding? At first I just added flour and water, then I left half, but there was no difference. I will wait with the disposal, see what happens next. Consistency, yes, airy, but like a fermented dough

[Sibelis]

SibelisNatasha, tell me, please, when I feed an adult starter culture once a week: if I don't need to make a dough out of it, then I fed it straight to the refrigerator or still feed it and let it rise, and then put it in the refrigerator during the week?

[COGT]

COGT, well, don't worry, she's a "difficult teenager")). Feed in a 1: 1: 1 ratio once a day, turning a blind eye to her obstinacy). I left 100 grams each time, adding 100 g of flour and 100 g of water. If it wanders, while the water is not cut off and there is no mold on top, then the patient is not hopeless)).

Nataliy14, I didn't keep the sourdough in the refrigerator, but I think it would be nice to keep it warm for an hour or two after feeding, so that the "process goes", and then in the refrigerator. It is definitely not worth giving her to fully rise, then you will send her to the refrigerator already hungry.

[Natasha]

Feed 1: 1: 1

Ahh, Natasha, so maybe this is the case? I added and added everything to it, and it was probably not enough for her, she was starving. I'll try to leave only 100g today

[Natasha]

Hurray, it’s working! (C) For the first time my leaven has risen, so good! Smells like fermented berries. Is this okay? Natasha, should I halve it before the next feeding? After how many days can you use it in bread? Forgive me for many questions, just for joy "the breath stopped in the goiter"

Hurray!)) Continue to feed in the same way for several days. At this stage, I developed a pungent vinegar smell, which after 3 days approximately turned into a normal sourdough smell. And then you can start keeping it in a smaller amount and feeding it in a different proportion in the morning and in the evening - for example, 20:30:30 or 15:25:25.
I baked the first bread 10 days after the sourdough began to behave "like an adult" - it steadily rose 2.5-3 times in half a day and smelled less harshly. But I was in no hurry, because there was another leaven in parallel. You can do it earlier)).

good afternoon, today I bought malt and barley sourdough-1. The seller said that yeast is still needed. And what is the leaven for then?
How do I edit recipes to match my finished starter culture?

If I understand the situation correctly, this is not a leaven, but just such an additive-improver, which the manufacturer conventionally calls a leaven. She does not raise the dough, so there is no need to adjust the recipes for her.

but what about the liquid-dry ratio?

How much are you going to put in your starter culture?

if a couple of st. l., then you can remove the same amount of flour or 1 tbsp. l. add water. But with such quantities, I would not bother with correction at all, since the moisture content of the flour is different for everyone, and still I have to adjust the recipes for flour available (read kolobok rule)

The question has already been written in the subject with the yogurt maker, but it is evident that it is probably necessary to write here. I want to grow "eternal leaven" for rye bread as there are drafts at home, etc., etc. I was looking for what would suit me. Found a new yogurt maker there are three modes. The first fermentation is the second kvass and the third wine / liqueurs, the time values ​​can be changed, there you can set a maximum of 240 minutes and you can also set a maximum of 96 hours, you can also set 36 hours, etc. etc.So I was interested in the opinion of experts, is it really possible to grow the initial starter culture in this facility? Yoghurt maker from Orson for 2490

Hello. I try to breed rye sourdough. however, the third sourdough is already covered with mold (under mold, the sourdough structure is bubbly, as it should be). Help please ... I can't figure out what's going on with her, I'm sticking to the recipe. I changed flour, changed the storage location of the leaven ...

Try: shoot the sourdough jar, replace the flour (there is a problem in it), put the sourdough in a not so warm place (28 degrees is optimal, if higher is worse)

If all else fails, just carefully remove the top moldy layer and feed the remaining sourdough and try to grow again

I have a question - what is the young starter culture?

Sabina @
Are you sure that this is mold, and not a dense crust that forms on top of the leaven?

Is it possible to make a leaven and brew kvass on its basis?

I think that this is mold - it is "furry" and if I feed it, it will form again, the next day. What does the crust look like on sourdough?

If shaggy, then this is of course mold.
Do you have high humidity at home?

yes it is possible. our climate is generally humid

do you need to stir the leaven during the day?