Starter cultures - in questions and answers

I am not mixing.

Thank you)))

Hello, can you help me? I grew the leaven, baked two breads on it at once and put the leftovers in the refrigerator. I really want to bake bread in compliance with Roma's recommendations for fermentation and proofing (https://Mcooker-enn.tomathouse.com/in...=389522.new;topicseen#new). But I cannot formulate a "schedule" for myself: I leave for work at 8.30 am and arrive at 8.30 pm. Can you tell me how to plan the cycle "sourdough-sourdough-dough-baking" in such a mode that there is no sour bread?
(I have eternal wheat and eternal rye leavens, I bake in Panasonic SD 2502). Thank you in advance.

[Leaven]

Hello Tatiana-Admin!
For more than two years I have been using your delicious recipes for drying fruits and vegetables. Thank you very much. I read a lot about bread. I baked in a bread maker, but not very well, so after reading on the advice forum and seeing the most beautiful baked breads, I decided to try to join you. Yesterday I made liquid yeast according to the Linadoc recipe. Today I'm trying to bake. I hope it will work out, if I post the pictures.
I got into the topic of sourdough because I found a book about baking "Street of Fresh Bread" (Paul Allam and David Guinness) A baking guide from professionals. There is a sourdough recipe, your opinion is very interesting:
Leaven
If you mix flour with water and leave it in a warm place, after a few days, wild yeast will develop in this mixture - from bacteria contained in flour and air. This wild yeast will feed on the natural sugars in flour,
converting them into carbon dioxide (which causes bubbles to form) and lactic acid (which gives a sour taste). As soon as
this process of natural fermentation has begun, we have what is called sourdough. This is the first important step in business
making bread on dough. Like any living creature, leaven requires nourishment and care. You have to worry about
so that the temperature in the room is more or less constant, and that such destructive for it does not get into the leaven
substances like salt, sugar, acid or vinegar. The sourdough should be fed once a day with water and flour. Over time, the sourdough aroma
becomes brighter and more multi-component. There are many ways to feed and care for your starter culture. Someone ra-
It tends to add some organic orange juice or grape skins, as well as raisins, yogurt, honey, potato broth, or malt. The bottom line is that supplements that naturally contain cultures of bacteria will help you grow wild yeast much faster, and the natural sugars in these ingredients will serve as food for the sourdough and help it gain strength faster.
If you follow the order of daily feeding of wheat or rye sourdough, the process will go easier. Try to set a specific time for feeding the starter culture: breakfast is great, since everyone has breakfast. If your climate is hot, after the first week, put the starter in the refrigerator overnight and do this daily for the rest of its life. For a day, you can leave the starter culture at room temperature, but if it's a particularly hot day, say above 26 ° C, keep it in the refrigerator between feedings. In conditions of elevated temperature, it begins to eat more intensively, eats everything without waiting for the next feeding, begins to starve and weakens. The temperature of the sourdough should be lowered so that it has enough food for growth and development between feeding.
Wheat starter
Below is the recipe for the wheat sourdough we use at our bakery, but you can add any of the ingredients mentioned above to it. We would recommend some ripe organic grapes.
Use two clean plastic buckets or two clean plastic bowls to make the starter batch.
Day 1
Beginning, or inception. Mix flour and water in a ratio of 50% and 50%. To do this, take a clean bucket and place 50 ml of water and 50 g of plain organic flour in it.
Day 2
First feeding. The total weight of the starter is now 100 g. For the first feeding, take 50 ml of water and 50 g (1/3 cup *) of plain organic flour. Stir with a tablespoon, then pour the starter into the resulting mixture and mix everything (lightly, just to combine the components). Cover with plastic wrap and set aside overnight.
Day 3
Second feeding. The starter culture is now 200 g. For the second feed, take 100 ml of water and 100 g (2/3 cup) plain organic flour. Mix water with flour with a tablespoon, then pour the leaven into the mixture and stir. Cover with plastic wrap and set aside overnight.
Day 4
Third feeding. The starter weight is now 400 g. For the third feed, take 200 ml of water and 200 g (1/3 cup) flour. Mix the flour and water, add the sourdough and stir. Cover and set aside until next day.
Day 5
At this stage, you will need to get rid of some of the starter culture, otherwise you will end up with too much starter culture that is not yet active enough to use. On the fifth day, the weight of the starter culture will be 800 g. You only need to leave 100 g, and pour out the rest.
After the first five days, you will need to repeat the first, second and third feeds in the same way and continue this way for three weeks (see weekly feeding schedule below. In the fourth week, you need to increase the intensity of feedings to prepare the starter for use in making dough (see (see final feeding schedule below).
Rye sourdough
The process of obtaining rye sourdough is very similar to the process of obtaining wheat sourdough, only it is much simpler, since rye flour begins to ferment much faster. The basic principle of action is the same, but the proportional ratio is 60% water to 40% flour, since rye flour is able to absorb more water, as a result of which for fermentation
you need to slightly increase the amount of water.
Day 1
The moment of inception. Take a clean bucket and place 60 ml in it. 1/2 cup) water and 40g organic rye flour. Stir with a spoon. Cover with plastic wrap and set aside until next day.
Day 2
First feeding. The total weight of the starter culture is now 100 g. The first feeding will be 60 ml 1/2 cup) water and 40 g of organic rye flour. Stir with a spoon, then pour in the starter and stir again. Cover with plastic wrap and set aside.
Day 3
Second feeding. The total weight of the starter culture is now 200 g. For the second feeding, take 120 ml of water and 80 g of organic rye flour. Stir with a spoon, then pour in the starter and stir again. Cover with plastic wrap and set aside.
Day 4
Third feeding. The sourdough weight is now 400 g. The third dressing will consist of 240 ml of water and 160 g of organic rye flour. Stir, add the starter and stir again. Cover with plastic wrap and set aside.
Day 5
The total weight of the starter culture on the fifth day will be 800 g. You need to leave 100 g, and the rest is disposed of.
Continue following the same feeding schedule as for wheat starter (see charts below), varying the amount of feeding accordingly. Rye sourdough does not bubble or foam as much as wheat sourdough. It will rise very slightly, and then fall off strongly when it runs out of sugar and has nothing to turn into carbon dioxide, so there will be nothing to rise from. This is a sign that your starter culture is active and requires a nutrient medium.
Wheat starter weekly feeding schedule
Weeks 1-3
feeding time water flour total weight
DAY 1
Start at 7:00 50 ml 50 g 100 g
DAY 2
First feeding at 7:00 50 ml 50 g 200 g
Day 3
Second dressing at 7:00 100 ml 100 g 400 g
DAY 4
Third feeding, at 7:00 200 ml 200 g 800 g

DAY 5 Throw away 700 g of the mixture.

Start feeding the remaining 100 g of sourdough again.
First feeding, at 7:00 50 ml 50 g 100 g
DAY 6
Second dressing at 7:00 100 ml 100 g 400 g
DAY 7
Third feeding, at 7:00 200 ml 200 g 800 g

After the third week, the leaven should be strong enough to be used for making the dough. When you are going to knead the dough, you need to increase the frequency of feeding to make the leaven stronger. On the day of mixing, take 100 g of starter culture and feed it three times (see chart below). After the third feeding she is in top shape.
If making rye sourdough, adjust the ratio so that there is 60% water and 40% organic rye flour. On the day you plan to use the rye sourdough starter to make the dough, take 100g of the sourdough starter and feed it three times, following the schedule below - and adjusting the proportional ingredient accordingly.
Final feeding schedule for wheat sourdough
Week 4
feeding time water flour total weight
DAY OF KIND
First feeding, at 13:00 50 ml 50 g 200 g
Second feeding, at 21:00 100 ml 100 g 400 g
Third feeding, at 6:00 200 ml 200 g 800 g
With this feeding schedule, the best time to knead dough or rye dough is around 13:00. Slight deviations from the indicated schedule can be allowed: plus or minus an hour the picture will not change much. You can change this schedule depending on the time of the next batch of dough. Keep in mind, however, that leaven is the most important ingredient in success. If she is not ready or if she is not properly fed, there is no point in kneading the dough.
When considering using the starter to knead the dough, be sure to set aside 100 grams separately and continue feeding for later. If you rarely bake bread, and you have an active leaven, it will survive in the refrigerator when fed every 2-4 days. You will need to get it a couple of days before you intend to make the dough. Give her your sincere warmth and care and not
forget about a hearty meal of flour and water three times a day before kneading the dough.
You can also freeze the wheat leaven and then reheat it with the same love and generosity as described above. You need to freeze the starter culture in a sterilized bucket in the phase of the highest activity (i.e., near the end of the third feeding).
How to feed the starter correctly
• Always use organic flour and spring water for the first batch as this will greatly increase your chances of success.
• When feeding, use clean plastic buckets.
• When mixing flour with water, you do not need to whip the mixture until you get a pasty mixture, just combine the flour with water, add the starter and stir lightly again. Having a few lumps of flour left is okay as it will make the natural yeast work a little harder.
• When the starter culture has become active, it is important to feed it in accordance with all the rules, since the starter culture should bubble and have air bubbles.
You don't have to break these bubbles, so when combining the sourdough with fresh flour and water, try to be gentle, but mix the ingredients thoroughly.
• Rye flour ferments faster than wheat flour. Therefore, following the wheat sourdough schedule, you can replace wheat flour with rye flour in the first week until the sourdough becomes active. After that, you can stick to the wheat flour feeding schedule. In fact, you will get a wheat leaven that has received a big evolutionary leap forward on the threshold of life.
Important signs
• If all goes according to plan, your starter should ferment (begin to bubble and froth) after 1–2 weeks.
• If at any stage you notice a layer of clear liquid on top, it means that the leaven is cold and you need to move it somewhere in a warmer place. It can also mean that she is hungry, so feed her.Finally, and worst of all, it can be a sign that your leaven has left this world. If you don't see any signs of activity (bubbles) after two weeks, something is fundamentally wrong with your starter, and you need to start all over again.
• If the leaven has fallen off like a blown ball, it is also a sign of starvation and possibly too high ambient temperature (but the leaven is alive and active). In this case, it must be fed and moved to a slightly cooler place.
• If the leaven is bubbling, foaming and actively rising, it means that it feels great, full, full of vitality and ready to please you with a magnificent loaf.
Opara
Dough is the soul of bread. Mankind has been preparing dough for thousands of years, since the time of the pharaohs, starting from about 1400 BC. e. The baking business underwent improvements, new equipment appeared, computer technology developed, and the dough was still close to man.
In the 20s of the twentieth century, industrial strains of yeast were created, and bread was baked on an industrial scale.
in huge factories, which caused the decline and ruin of a huge number of small bakeries, and baking bread in dough
has become a rarity. Unfortunately, this mass-produced bread, sliced ​​and packaged, has lost more than just its
nutritional properties and flavor, but also a connection with the past. And sadly, this cotton-flavored bread is still
the norm for many families.
But all is not yet lost. Having tasted the taste of sponge bread once, it is already difficult for a person to return to bread from the supermarket next door. If you are looking for healthy, natural, low glycemic index (01) bread, without preservatives or additives, then sponge bread is for you. Making sponge bread takes time, persistence and patience, but the results are worth it.
First, you need to prepare the leaven that will lift your bread. The only difficulty in preparing sourdough is that it requires constant care, which very busy people do not always manage to provide. The solution is to stick to your daily feeding schedule at exactly the same time so that it becomes automatic for you. Feeding the starter culture is a matter of minutes, but the whole process of obtaining an active starter culture takes up to 3-4 weeks. If it seems to you
that this is a long period, then in bakeries in some countries of the world there are leavens that are hundreds of years old. And here on Burke Street, the sourdough is still very young - it's only five years old.

Here is a sourdough recipe. After today's experiment with baking bread, I'll try to make a sourdough according to this recipe. Then I will report on the result. Thank you! Good luck!

[Ludmila]

Ludmila, good day! Thanks for the posted material
Many people have books by this author on the forum, and I have read and have this book.
And on the forum there are many topics on leavens, they are already well developed, with photos and examples, author's experience - and as a rule, such material is much easier to perceive and understand, not dry text material.

Look in the topic Starter
And there is also very good practical material on growing and working with sourdoughs.
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" subsection WORKING WITH CREAMS, YEAST and STAFF

Good bread for you!

Thank you, I read everything a little, so much information cannot be covered at once. But I will read and study. And my first experience today is already being baked. Hope for luck.
Good luck, health and new recipes!

[Luda]

Luda, THANKS FOR THE KIND WORDS!

I ask for advice!
A friend of mine is trying to bake my recipe sourdough bread with wheat sourdough.
The leaven is excellent, grows well and is very active.
But her bread turns out to be a little unbaked, although I have been baking this recipe for a long time and my friends too, everyone succeeds.
My friend Galya lives in Yamalo-Nenets Autonomous Okrug and she says that her flour is dry.
But we have high humidity.
So I would like to clarify, does the moisture content of flour greatly affect the quality of sourdough bread? And then what to do? Reduce the amount of flour or the amount of sourdough so that my friend finally gets fluffy and well-baked bread ?!
Thank you in advance!

[Valentine]

But her bread turns out to be a little unbaked, although I have been baking this recipe for a long time and my friends too, everyone succeeds.

Valentine, we already had something similar. I don’t remember now with what kind of bread, but the problem was won only by increasing the time for proofing the bread before baking.

Thank you so much! Already figured out. She just needed to reduce the flour by 0.5 cups. So the flour, like the humidity, is really different.
Today a friend sent me a photo of her first sourdough bread. She turned out just wonderful.

[Valentine]

Valentine, that is great! Congratulations on your lucky firstborn!

Thank you so much! I, like my friend, are very happy! : yahoo: Now we begin to master liquid yeast ...

Good day! After a two-year break, I am returning to my favorite forum again. The bread was baked, but mainly on ripe dough and Borodino. Earlier it was not possible to grow the sourdough somehow, probably I didn’t love it much. Now I have grown rye sourdough, today is the fifth day, it is bubbling, I can't take my eyes off. But the question arose, I grew almost a liter of it, what to do next. It's a pity to throw away such a beauty. 115 grams has already gone to bread,https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120982.0 worth its hour waiting, in an hour and a half it will go into the oven.

What to do with the rest of the beauty?

I wanted to dry it, but again the question arose - to dry it right out of the fact that 5 days of 100 grams of water and 100 grams of rye flour grew in the jar, I just added nothing without separating it. Or is it necessary to put aside how much, feed and dry, then what will grow? Please help me with an answer. I have been reading topics about leaven for the 5th day, but I have not found an answer.

What to do with the rest of the beauty?

How to "preserve" leaven
How to revive canned starter culture

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Can I freeze it? Will it retain its properties?

Tatyana, I read it all. I need to specifically say this to dry or only part of it to feed, grow and dry. She has already begun to fall.

You write

Therefore, the first day I fed her twice (morning and evening) in proportions of 3 grams. starter + 30 gr. water + 30 gr. whole grain rye flour (milled on Hawos Queen 1).

There are only 3 grams of starter. And I got 800 gr. So I am racking my head. Am I dulling something?

She has already begun to fall.

Tumble dry immediately! If, of course, you are satisfied with the quantity. If you need to dry more, then feed to the required amount and let it ripen, then dry. We dry the mature leaven.

[Viki]

Viki, AdminThanks for the tips. I have already spread it on two large dishes, put a small jar in the freezer, signed everything, then I'll look, and leave it a bit and feed it again until tomorrow. Now I won't nurse so much. I will share mercilessly and feed. Here, along the way, another question arose - should we separate it every day, or can we separate it for one day, and for the second, for example, just feed everything that has grown? Example: If every day, I take 1 tsp and feed 50 grams of water and 50 grams of flour, where will it take power from if the source is only 1 tsp?

If every day, I take 1 tsp and feed 50 grams of water and 50 grams of flour, where will it get the power from if the source is only 1 tsp?

Here's the catch! If every day is like this, then she does not need strength, she does not need to maintain vitality. But when I bake tomorrow, and today I have only 100 g of sourdough, this is where it begins: 100 g of flour and 100 g of water for her, while it rises, she is already ready for battle.

Proffi, again to you with questions. I grew a sourdough, excellent bread turned out on it.Part dried. I left a little. And everything was fine, but I had to leave for a couple of days. I told my mother and husband to feed them once a day. Fed It stands in a jar, there are small bubbles, but it does not rise and it has become somewhat watery. The smell is pleasant, fruity. It took 5 hours, but it does not increase. Is this already a kerdyk? or is there hope? How to proceed?. Maybe share a little and feed more?

Now I tasted it. Acidity is present, but not at all great. She's probably not full yet, I'll wait. She asked herself, she answered.

Is this already a kerdyk? or is there hope? How to proceed?.

Small bubbles - she says to you: "I am alive, but liquid and it is difficult for me to rise." Feed a little thicker and the process will go. Liquid accumulates acid faster, therefore we feed liquid more often - thick less often.

[Viki]

Viki, Thank you. Now I just looked. The smell is fruity, there are a lot of bubbles, but liquid. Something my breadwinners - mother and husband in proportions destroyed. I'll go give me some more flour. And how do I now calculate the% of the ratio of flour and water, by the "eye"?

Vika, well, I'm already talking to you as with GURU. My beauty came to life, but rose in a liter jar not at all by much, only 1 cm in 6 hours. Soothes the fact that the smell is very pleasant and acidic as normal, like daily kefir (don't pluck your eyes)
I separated Art. spoon and fed 50/50 in another bowl. And I will probably dispose of the rest. I see no reason to feed her to a large volume. But she fed five with whole-grain wheat flour. But the starter should be on rye flour? Another question is spinning in my head, maybe it is that the composition of microorganisms inside me has changed, that's why she doesn't want to boil?
This is how it looks after it dropped after the peak to the previous level.

I'm jumping around her because I don't want to put her in the refrigerator for storage.

This is how she looks

Beautiful girl! Alive. Very much, very much.
I've often come across the fact that different flours have different moisture content and the sourdough is thinner and thicker. But this will come with time - I mean "the intuitive addition of flour".
Make it even thicker - it will rise higher, but longer and without bubbling, inside it will be porous like a sponge. When I worked for a day, I kneaded a cool lump before work, I also gave her salt, so it quadrupled in a day. I took a piece, stirred it in water, added the same amount of flour and counted it as 100% moisture.

Vika, and what is the salt for? I read somewhere here on the forum that there should be nothing besides water and flour, we feed, we leave the starter, and the rest can be added salt and the remaining ingredients for the dough.
Today I want to combine ripe dough + sourdough and long fermentation.

kneaded a cool lump,

I will take this into service. I think that thick sourdough ferments longer, in the sense that it can be fed once a day. The liquid reaches its peak faster, and it turns out that you need to feed at least 2 times a day. I don't put it in the refrigerator.

I didn't put mine in the refrigerator either, and I had to take it to work, feed her twice there. She began to leave at home, kneading a tight lump. Salted to stay longer. I once asked my friends to feed her in my absence ..... it was something! I had to spin myself.

Vika, that's it. So far, it seems clear. So I will do, salt and a tight lump. Then I will report back. Thanks for all the answers

Hello, dear forum users! For several years I have been baking bread with yeast in a bread maker and I still can't dare to try it with sourdough. I have a question from a beginner: what sourdough is best to start with and is it worth it if the bread maker is not programmable, but there is a "Yogurt" mode - which I plan to use for proofing?

Girls, hello! Take me to your circle of homemade bread lovers! I'm a very green newbie in this business. Quite recently, I learned how to handle yeast dough in general, bake pies and bread. It turns out already and I want to go further.I tried to master the leaven, I also read your forum a lot and watched the video ... I decided that I will succeed! But no - my leaven is in its second week, but it somehow behaves very quietly ... does not want to bubble and grow. There are traces of activity on top - bubbles and bumps ... it seems - alive ... but everything is quiet inside ... Today I tried to bake pancakes on it - the dough did not rise at all ... What to do? Maybe it's the flour? Or is it in my crooked hands ???

So, while I was crying here, it was the temperature. As soon as I put it on a warm stove, it went! I have already put aside 2 spoons and fed. Tomorrow I'll look at her))

Okay, I'll talk to myself again: pard: Yesterday I put aside two tablespoons of my starter cultures (although I was so sorry to throw away the leftovers, but without it, I’m nowhere, you see) and fed 1: 1.5 approximately, since 1: 1 turned out sooo tough dough, do not crank. And immediately it went! Here is the result overnight !!! Moreover, all this was already just on the table at room temperature.
Raisin
🔗
Rye
🔗
Raisin is clearly more cheerful!
Thank you, girls, just reading this forum, I did not give up this business, but there was a temptation)

Raisin is clearly more cheerful!

And more cheerful and lively.

[yana09]

yana09, I also live in the USA and I buy rye flour in the "Shop Rite"

Hello, dear forum users. There is so much information on the forum that I got confused. I made sourdough from wheat and rye flour. On the first day I mixed 50 gr. wheat, 50 gr. rye flour and 100 gr. water, every day I fed the sourdough, adding 100 gr. flour and 100 gr. water. On the 5th day, the leaven began to smell sour and rose very strongly and immediately baked her first wheat sourdough bread. Delicious bread turned out. Part of the remaining sourdough was put into the refrigerator (I did not feed it again), and part (about 100 grams) was fed in the morning with wheat flour. In the evening she began to smell very nice of an apple. The sourdough that's in the fridge on the trail. day increased slightly in volume.
I have a lot of questions:
- have I overexposed the leaven?
- Did I feed the starter correctly by adding 100 grams every day. flour and 100 gr. water? Maybe it was necessary to throw out a part of the sourdough, so that the ratio of sourdough to feed was 1: 1. And what should I do with a starter that is stored in the refrigerator? I read that if the sourdough is rye, then you can get the starter out of the refrigerator and feed it in the amount that you need live sourdough. For example: 50 gr. starter + 100 gr. flour and 100 gr. water and after 15-20 hours we get ready-made sourdough for bread. And if the flour is wheat, then you must first revive the starter, take 5 grams. starter + 15g. flour and 15 gr. water, after 8 hours feed him 100 g of flour and 100 g. water. I understood that if you feed the starter in 2 stages, then the bread will be less sour. What should I do with my starter, which option is more correct? Thank you in advance for your response.

A question. When making rye bread, is it essential to use Agram or is it possible to replace it with Atsatan.
Bread maker Panasonic SD-2501

I baked my first bread on the railway! It was fine-pored, with a light nutty aroma, very tasty! The yeast was on quince jam with goji. Unfortunately, I didn't take a picture, but that's not the point. Girls who have a SMALL slow cooker, try baking in it! I read that it is sourdough bread that requires slow baking, so I took a chance. She laid the paper criss-cross on the inside, put the bun, turned on the low for proofing, when I got up well, on the high. I don’t know how much in time, everything is by eye. The bread was spelled, coarsely ground, with the addition of rye flour and a little vegetable oil. The crust was also pleasant, brownish, at the top, of course, less, but it was also.

Greetings to forum residents!
I ask for advice on leavening.
He made his first sourdough on whole rye flour ground with his own hands according to this principle
40 grams of flour 60 grams of water - fed for 5 days, on the fifth I tried to bake bread.
The leaven was actively bubbling and growing.Withstood her degrees at 25-27.
But the rye bread came out sour, and I wanted to get rye bread, but not sour, even if it was made from whole flour and pure rye itself. So, as I was treated to such, but the secret was not revealed, referring to the fact that they say all the same only on their own experience, the conditions are different, the preparations are different.
Subsequently, I already learned that you need to use a small spoonful of the mother's starter culture, and the first time I used more than half, about 600 grams. I also took a few tips about spreading the dough at low temperatures and the bread did not come out sour, but unfortunately it did not always rise.
Next, I tried to cook wheat sourdough on whole wheat flour and its seedlings. I was surprised, the leaven smelled like apples, fresh green, when I read about desem, I did not believe that the leaven could smell like apples.
From that moment on, the whims of both leavens began, the wheat demanded to feed itself literally in 2 days, although the rye before that could stand for a week and a half and not show activity in the refrigerator. If I didn’t feed the wheat every two days, it began to separate the water to a surface that smelled like vinegar.
A week later, the same disease began in rye, I restored the sourdough several times, in the end they ordered it to live a long time.
Now I have kneaded, the eternal leaven from Luca. Today is the third day, coming to an end, I doubt a little how best to act, separate a small part and start feeding a little more for a couple of cycles, or you can bake on this starter culture while continuing to feed the mother.
I would also like to hear additional opinions on adjusting the sourness of bread, I don't really like sour breads, I like sweet and fragrant breads more. I would like to get advice on how else you can achieve this on the rye motherboard. I try to heal my food, and I am more interested in rye bread.

I would also like to know the opinions of why the leaven separates the water, I understand that these questions have already been raised earlier, but I cannot reread so much due to the limited time and have already read a lot today, confusion in my head. Well, or stick your nose at the desired link to the message
I thank all those who responded.

[Monista]

What should I do with my starter, which option is more correct?

MonistaPerhaps they will shower me with slippers, but I don’t bother.
I am a sourdough on wheat flour and whey. I have it, how cute, in the refrigerator, about 200g.
If I'm going to bake something, I add 100 g of whey and 100 g of flour the night before and leave it on the table for 10-12 hours. In the morning everything is already hat. I take from this amount 200 g, on which I start the dough, and I simply put the remaining 200 g back into the refrigerator until next time. This next time may come in a month (it was a couple of times) - the flight is normal.

ClaireThanks for your experience.

Kaiperhaps you are in a bit of a hurry: young sourdough, especially rye, is always a little sour. With a more mature, there are no such problems.
Do you bake exclusively rye breads? If all the same, wheat-rye or rye-wheat, then you can carry out the sourdough on wheat flour - it is less acidic. And, besides, it can be useful for you not only for bread, but also for pies.
As for the mess in your head: take your time, study the theory on the sly. now that you have some experience of your own, it will be clearer for you what they are writing about.

Olga VB
Thank you for your answer! Yes, that's why I brought out the wheat last time, I'll try to bring out the wheat again. Well, I try to bake rye, I add wheat the same and rarely make completely wheat bread

Can you please tell me I have a white bloom on the rye sourdough, it smells nice, throw it out?

Tanya is a good day. What is a 100% moisture starter culture?

[irina tukina]

irina tukina, 100% moisture is when the sourdough is conducted with the same amount of flour and liquid (by weight). That is, for example, a leaven consists of 100 g of flour and 100 g of liquid.
When some part of the sourdough is taken to make the dough, the same amount of liquid and flour is added to it again.
For example, if we take from the previous example: there is 200g of sourdough (100g + 100g), half (100g) was taken for the dough, then to restore the original volume, add 50g of flour and 50g of liquid to the starter so that its 100% moisture is maintained.

Experienced comrades, please tell a beginner)) If my bread on the same sourdough used to turn sour, but now it doesn’t, then this leaven has lost its strength?

Eh, I'll put in a new leaven

Flax, what do you mean "sour"? On the contrary, the older (and stronger) the leaven, the less acidic it is.
Does it lift normally? Are you just not satisfied with the taste or the lift too?

has this leaven lost its strength?

It was she who gained her strength. She is now an adult.
Good luck with your bread!

Help me figure out the question that is very exciting to me: is bread healthier on its own liquid yeast or on sourdough? If there is a more relevant topic for the question, moderators, please transfer the question there, I did not find If there is no topic, can I open it? Is it also possible or worthwhile to combine both of these types in one recipe?