Starter cultures - in questions and answers

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


I did not write this in my text

Then I work only with a selected sample - 2 tbsp. l. You don't need to connect anything with anything!

Our goal is to renew the starter culture and make it active!

Girls, try to do as I wrote to you, without changes - it works for me

Ok, Admin, I'll do it now, for 3 days.
And the rest of the leaven, what should I do with it, because I think it is not spoiled, it feels like she is sleeping and does not want to eat at all.

Get used to the fact that you will have an "extra" leaven, which will need to be added somewhere every time.

Get used to the fact that you will have "extra" leaven

actually I put aside 200ml. sourdough from the first time, a week has passed, I planned to feed her and get 2x200ml. to bake x2 different bread. For now, I was just in perplexity for 2 weeks reading this FORUM-leaven and now I don't understand anything, every time I want to feed the leaven for baking, I have to take again only 2 tbsp. l. sourdough, and the rest

will need to be attached somewhere every time.

Did I understand correctly ...?

You can take more, but then you will have it "multiply" with incredible speed. I have never kept it in the refrigerator for so long, but from my experience of growing different starter cultures, for 9 months, I can say that during storage they greatly acidify and then you have to throw out most of it, and feed the notorious 2 tbsp. spoons several times. To feed flour, take no less than there is in your sourdough, otherwise it will starve you and produce vinegar, the bread will not rise and will be sour.
In fact, everything seems to be failing for you, like everyone else, at first, then everything will work out. Good luck!

thanks for the clarification, it means that we need to add the writing for people (maybe many, as I understood) so that it would be clear that at least how much they remove the leaven for the next time they still need only 2 tbsp. l. for the next feeding and use.
It turns out in any case, this sourdough remains and it has to be thrown away, because from the last bait (2 tablespoons) we still leave the sourdough for the next time.

Hello! Take me too! I have been using the bread maker since December, but I baked bread only with yeast, and here I recently bought dry leaven and malt, sort of for Ukrainian bread ... it gives sourness, but the question that interests me is - is it the same thing as wet leaven with which everyone is busy or is it different?
it's just ripe to bread without yeast))) yes, maybe that's it - can you use dry without yeast or do you need to cook wet? Thank you!

[Admin]

Admin please help me figure it out, otherwise I just can't understand:
1. when I take from the leaven 2st. l. for feeding and then I bake bread, should I also leave a part of it for further use?
2. that starter culture that is in the refrigerator (let's call it the masterbatch), it should constantly stand in the refrigerator, but taking from it constantly 2 tbsp. l. there will soon be nothing left, is it necessary to feed the uterine one too, or add some part of the leaven from those already fed 2 spoons to it?
Please help me figure it out

[ROMA]

ROMA, I am afraid to cause confusion, so I do not answer myself. People turn to you They ask you to answer that after 3 days, when they have accumulated 120 g of flour and 150 g of milk with water in a jar, they will take 2 tbsp. l. sourdoughs for renewal - feeding and will enter the next 3 days, then what to do with the remaining leaven? Thank you .
There are many people on the site for whom Russian is not their native language or the practice of communicating in the language is lost, so it is difficult to understand some of the freedoms of our communication. Do not misunderstand me . Yours faithfully

I repeat

1. I use a supplemented sourdough bread. I feed it about 3 times in order to remove from it all the negative delights from storage in the refrigerator and update it, and develop the activity of the leaven suitable for the dough.

2. I do not put all the leaven into the new dough. I put some of the leaven about 50-100 grams in a jar with a "hole in the side" and put it in the refrigerator in the medicine box, where the temperature is set to about + 10 * C, you can also wrap it in a warm blanket.
I use the rest of the starter in dough for bread and other baked goods.

3. I calculate the calculation necessary for the test like this:
For example, a recipe requires 500 grams of flour. This means that the sourdoughs need about 40% of the flour - that's about 200 grams.

How to get this amount of starter culture?

From the stored starter culture from the jar, I take 2 tbsp. l. heaped sourdoughs is about 30-40 grams of sourdough

I add 40 grams of rye flour + 60 grams of sour milk to this portion, or I take 20 grams of sour milk and add 40 grams of whey or water to it, I get 60 grams of liquid.

But if sour milk is diluted with water or whey, the acidity of the rye sourdough and bread will decrease. But the properties of the rye sourdough will not be affected.

After a day and another day, I feed in the same way and in the same amount. In total I feed three days in a row.

Now we count the amount of activated sourdough obtained and the amount of flour and liquid in it.

Primary starter culture 50 grams + 3 times 40 grams of rye flour (120 grams) + 60 grams of liquid (180 grams).
We get 50 + 120 + 180 = 350 grams of leaven.

We count the amount of flour and liquid in the leaven.
If you constantly feed the starter culture in the same proportion of 40 flour + 60 Liquid, then we get a proportion of 40% flour and 60% liquid to 100 grams of starter culture.

This means that the new leaven we received contains 140 grams of flour (350x40%) and 210 grams of liquid (350x60%) in the amount of 350 grams.

This amount of rye flour and liquid should be taken into account when laying products and subtracted from the bread recipe proposed by the author.

4. So if according to the recipe it is supposed to put 200 grams of sourdough (see above), then from the resulting fed sourdough starter 350 grams we take 200 grams, the rest of the sourdough 150 grams can be used partially in a jar for storage in the refrigerator, partially in other recipes of dishes (buns, pancakes, etc.).

5. I think that from my explanations it is clear that the leaven in the refrigerator is not stored permanently and for life, and is constantly updated with a new portion.

It is impossible to constantly store the leaven without movement, without periodic feeding, it will deteriorate and sour.

The leaven must constantly work and renew itself.
If you store starter in the refrigerator and use less often:
It is optimal to feed after 5-7 days and within 3 days, so that the starter culture dumps the negative from starvation and storage and gains strength and activity.

Hope I answered your questions.

It seems to me that I answered you in a fairly correct Russian language, understandable for communication for everyone, and then sorry, I don't know how to explain further ...

[ROMA]

ROMA , the answer is in Excellent Russian and is sooo clear! THANK YOU!
Took it as a separate article for execution!
I think there will be fewer questions now. I will transfer it to our forum, the girls will come in handy: more places of publication - it is easier to come across the necessary information. Although searching by Topics is easier! Thanks again . Yours faithfully

Sorry, I would like to know more - where will you transfer my material?

I would like to know which forum?

I work only for my forum - and I would not like to see my material anywhere else.

I will make a claim if I see something.

[ROMA]

ROMA, here on the BAKERY forum, UNITE! Can?

[ROMA]

ROMA, here on the BAKERY forum, UNITE! Can?

We are from Krasnodar! And glad when you ROMA , with us and help us! Yours faithfully

I am also glad that you are from Krasnodar!
It's nice to bring joy and help to everyone on the forum, regardless of where people live, if my work is in demand by you and you are reading it.

But, Section "Bakeries, unite!" it is not a specific principality (Russian name) in the vastness of the site, to sit only there and not be able to go to the main forum and be interested in the life and topics of the forum.

Let's not create branches of my forum topics. Come to my topics - read and ask questions - we'll figure it out. Maybe that's why there are so many "misunderstandings" that many carry around the bushes only that information that they personally consider to be the main one for themselves, missing many of the subtleties I said - everyone understands the material in his own way.

Come talk to me in the subject. Here we will collect information common to all on baking bread.
And then I still can't understand why the same questions are constantly asked endlessly, as if I did not answer them !?

And on "your forum" post information in this form:

A guide to baking bread in a homemade bread maker.
#

Wheat gingerbread man
#

Whole grain gingerbread man
#


Come and talk!

[Admin]

Admin, I will try to join your ranks of starters! While making homemade yogurt and put it on the table. I read you carefully, but so far a mess in my head. I will go in stages. I really want to get the leaven. Special thanks to you for leading such a useful topic!

Dare and success come to communicate

[BUT the question remained open, the leaven from which I took 2 tbsp. l-with her what to do.]

Admin I apologize, in my opinion I did not express my projection so correctly.
Once again, I made 1 sourdough (I used a little of it to drink bread), I put the rest in the refrigerator. A week later, I pulled it out of the refrigerator (the whole jar of 200 ml.), Fed it 1 time (all) - no reaction.
I wrote to you, you told me to take 2 st. l. sourdough and feed it for 3 days.
I understood it all, and I did it, now at the moment I have baked bread from this fed leaven. BUT the question remained open, the leaven from which I took 2 tbsp. l-with her what to do.

[I use the rest of the starter in dough for bread and other pastries.]

Here I am quoting myself here from today at 13.34 Moscow time:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

2. I do not put all the leaven into the new dough. I put some of the leaven about 50-100 grams in a jar with a "hole in the side" and put it in the refrigerator in the medicine box, where the temperature is set at about + 10 * C, you can also wrap it in a warm blanket.
I use the rest of the starter in dough for bread and other pastries.

It remains to add to the dough for pancakes, pancakes, dough for pies, muffins and other pastries, even in the dough for dumplings and dumplings. The forum has a rich experience of using excess leaven, even the topic is open.

[Admin]

So I joined the ranks of the leavening industry and grew my own leaven. I even baked bread a couple of times, but I didn't really like the sourness in wheat, so I decided to make only rye in sourdough.
But the question arose: I have eternal leaven, according to the advice Admin I leave 2 tablespoons, the rest for use. Then, before baking, I grow again for 3 days. But it seems that in the description of the production process it was indicated that you can use it every day, and at the same time take at least half of the sourdough and immediately feed it and leave it warm.
I don't bake every day, but even once a week is rare for us. How important is it to give exactly five days to rest, and then feed for 3 days?

If you bake once a week, then it is probably easier to grow every time

Why give advice if you don’t know the correct answer and confuse people so that they would throw unnecessary questions to the authors of the leaven?

Don't confuse people

Why give advice if you don’t know the correct answer and confuse people so that they would throw unnecessary questions to the authors of the leaven?

Don't confuse people

why don't I know? and why confuse? I grew the starter culture in 6 days.

Admin thanks for the help and clarification about the kefir starter culture.
I also tried a herculean sourdough from you, I already tried to bake bread according to your recipe with an apple (very tasty and airy), but I have another question, and feed it the same way as kefir-rye sourdough (2 tbsp. L. + 40 flour + 50 oatmeal, I did it on flakes, we have no other) or in another way, you have something about feeding oat hercules does not cost anything.
And another question, off-topic, I found the heading Master pilaf:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1141.0
and there was the last visit of people in January this year (you also visited it), maybe this branch was thrown somewhere, could you help me find it.
Thank you in advance.
Admin you can remove my questions, I understand everything

Please refer to the moderator's topic with this question, to the moderator who supervises your Master-pilaf topic.
To do this, each section has a topic "Communication with the moderator".

We now have a large relocation of topics and recipes - I won't answer you right away, sorry.

And then this topic is about leavens, and not about Tefal dishes and recipes.

Hope for understanding

[Pirogok]

Pirogok, Girls, distinguish the leavens - there are a lot of them on the forum!

There are wheat, rye, water, milk, eternal, French, etc.
Depending on this, they behave differently and feed differently.

I can only talk about MK-sourdough, because the author of the sourdough and adapt it for myself and my life circumstances and advice can only give on this sourdough.

About feeding sourdough, I just answered here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0


"How important is it to give exactly five days to rest, and then feed for 3 days?"

I give my sourdough a rest for 5-7 days, because I don't bake often, and I don't need much sourdough or bread. And so I keep it in a cool place.

The leaven needs to rest (my opinion, my observation), so that it gets a little hungry and wants to eat, and then it ate with pleasure and gains activity.

If you do not feed it for 5-7 days, the leaven begins to fade, and it takes more effort and time to restore it and bring it to a usable state and its activity.

Fed for 1 day - this is not yet a leaven, it will not have time to recover during this time, although it boils actively - it eats and rages well from hunger, and eats and nourishes itself, restores strength, but bread on such a leaven is not so like an active leaven.
It may turn out tasty, but the crumb shows that the leaven has not gained strength, the bread is dense and more sour.

Therefore, it is necessary to spend several cycles of feeding (3-4 days) so that the leaven does not eat for its own maintenance, but for the bestowing of its properties and becomes exactly active, that is, it has developed all the properties of the leaven for raising dough, especially rye, for which we actually and we grow.

And the longer the sourdough lives with you and the more often you use it, the better the sourdough becomes, the stronger, matured, mature, and will not be afraid of being on vacation and in the refrigerator, it also gets used to a certain mode of behavior.

And to grow a new sourdough every time for a week - and you will have a raw, un aged sourdough that has not gained activity and strength - there is more trouble and the bread is not of high quality.

This is how I can answer your question.

rum,
I also tried the herculean sourdough from you, I have already tried to bake bread according to your recipe with an apple (very tasty and airy), but I have another question, and feed it the same way as kefir-rye sourdough (2 tbsp. L. + 40g. Flour +50 ml. Hercules, I did it on flakes, we have no other) or in another way, you have something about feeding Hercules is not worth anything.
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=3394.15
at the end of the page

Of course, growing a new sourdough every time is too much and wasted flour.
It would be nice to find a way to preserve the starter so that you can use it right away.
The Germans somehow make a leaven that is ready immediately for use.

If you carefully read how I feed the sourdough - I do not throw away excess flour, I have it just as much as the feeding requires - the process of keeping it endless ...

This is a lot of excess flour for French women.

[Pirogok]

Pirogok, Girls, distinguish the leavens - there are a lot of them on the forum!

There are wheat, rye, water, milk, eternal, French, etc.
Depending on this, they behave differently and feed differently.

And the longer the sourdough lives with you and the more often you use it, the better the sourdough becomes, the stronger, matured, mature, and will not be afraid of being on vacation and in the refrigerator, it also gets used to a certain mode of behavior.

And to grow a new sourdough every time for a week - and you will have a raw unripened sourdough that has not gained activity and strength - there is more trouble and the bread is not of high quality.

This is how I can answer your question.

Admin, thank you very much for the detailed answer, I read these links earlier and realized that it is better to feed for several days before use, so that the leaven will gain maximum strength, and I did this before baking the second bread.
But I had a question about the rest period. And as far as I understood from your posts MK-sourdough and "Eternal" are quite similar in their behavior, only MK feeds on aged dairy products, and "eternal" - on water. And also your comments on their cultivation and use are the most understandable and detailed, so I try to stick to them.
As far as I understood from your answer, it is necessary to rest, but not more than 5-7 days, otherwise the leaven will "fall asleep".
And if you give 2-3 days to rest, will that be enough?
Since I still have little experience in making bread with sourdough, I still haven't really understood what it should be so that the bread would rise well and not peroxide. Here the first bread rose very strongly and the roof collapsed during baking, and the second, on the contrary, could still be left for fermentation, I put it early for baking ...
And the time for getting up was the same both times ...

Admin, hello! Finally, my fermented milk began to smell sour, I'll go feed her with flour! Admin, please tell me, now I add flour as for sour cream, tomorrow as for pancakes and, in fact, it should be "poured" In this state, should I use it?
I'm sure you answered all the questions three hundred times, but I would be very grateful!

[Mate]

Oh girls the end of the world for me with these leavens, don't be offended

Mate, read these posts first, I wrote everything in detail:

About feeding sourdough, I just answered here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0


If something is not clear - ask questions here.

We just go around with questions, but there is only one answer

"then I still did not really understand what it should be so that the bread would rise well and not peroxide. Here the first bread rose very strongly and the roof collapsed during baking, and the second, on the contrary, could still be left for fermentation, put it early on ...
And the time for getting up was the same both times .... "

The roof does not depend on sourdough. Here the liquid and proofing time are more to blame.

Only experience will help.

Therefore, I like baking in the oven more - there I am the owner of the proofing, I myself decide how long it will last.

And do not be guided by time - you need to look at the volume - up to two times the increase during the first and second proofing.

I recently talked about this in the topic Help, nothing happens. If it's not difficult - take a look

Dear starter culture experts, help!
I haven't been able to find answers to my starter questions anywhere yet.
I made a whole grain sourdough with pineapple juice (like in Bradtopia), then I separated a part and now I'm growing rye. The questions are:

1) a lot of sourdough is put in rye bread (with most recipes from 200-400 grams), and much less in wheat bread (1-3 tbsp.l.) - these are my observations after reading a fairly large number of recipes. I would like to understand the principle.

2) Subtracted that leaven is happier at room temperature (in our house it is 20-22 degrees). If not kept in the refrigerator, is it necessary to feed her every day?

3) I don't really understand the ferment terms yet. How do you know when to feed her? How do you know whether she is alive or not?
mine after feeding rises for several hours. What does the phrase "leaven at its peak" mean? How is this growth measured?

Dear starter culture experts, help!
I haven't been able to find answers to my starter questions anywhere yet.
I made a whole grain sourdough with pineapple juice (like in Bradtopia), then I separated a part and now I'm growing rye. The questions are:

1) they put a lot of sourdough in rye bread (with most recipes from 200-400 grams), and much less in wheat bread (1-3 tbsp) - these are my observations after reading a fairly large number of recipes. I would like to understand the principle.

it is not a fact, it happens and vice versa. Depends on the specific recipe
2) Subtracted that leaven is happier at room temperature (in our house it is 20-22 degrees). If not kept in the refrigerator, is it necessary to feed her every day?

It is better to keep the rye starter starter in the refrigerator, in my opinion.
3) I don't really understand the ferment terms yet. How do you know when to feed her? How do you know whether she is alive or not?
If the fermentation process is observed in the leaven, it is alive.

mine after feeding rises for several hours. What does the phrase "leaven at its peak" mean? How is this growth measured?
This is the maximum growth point for the starter culture in the pot. You can measure it with a measuring cup and in ordinary dishes "by eye". Sourdough can increase from 2 to 5 times in volume.

[just started to settle]

"What does the phrase 'leaven at its peak' mean? How is this growth measured?"

At the peak of growth, this is when the fed sourdough grows to a certain size (usually 2-2.5 times), has a good even cap and stays in this state for some time.
This moment needs to be tracked - the time is difficult to guess - each leaven has its own - from 6 to 9 hours.
As soon as you see that the leaven just started to settle, and becomes slightly loose on top - you can and should urgently use it in the dough.

"I still didn't really understand what it should be, so that the bread would rise well and not peroxide. The first bread rose very strongly and the roof collapsed during baking, and the second, on the contrary, could still be left for fermentation, put it early on baking. ..
And the time for getting up was the same both times .... "

Believe me, it is very difficult to explain the condition and appearance of dough and bread on your fingers

I think you will not be offended by me if I ask you to look at the photos of my master classes, where the state of the dough is very clearly visible during proofing and baking - all stages from kneading to baking.

This can be seen here:

My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.0

Wheat gingerbread man
#

Whole grain gingerbread man
#


Look - then tell me what you saw

[Admin]

Admin, Thank you for your patience!
Yesterday I tried to bake rye bread completely with sourdough. This time I had very small bubbles in the leaven, but there were a lot of them. As a result, the bread rose almost 2 times in 3 hours and did not rise again (I waited another hour to be sure) and put it on baking. But you see, because I often opened it, it seemed that the top fell off a little (but it's my own fault).
As a result, the holes in the bread itself are small and there are many of them.
In general, I'm happy!
But I wanted to ask (I myself did not understand) what determines the size of the bubbles in the leaven and, accordingly, in the bread? Previously, the bubbles were 3 times larger. True, this does not affect the rise, it grows well and actively.

"As a result, the bread rose almost 2 times in 3 hours and did not rise again (I waited another hour to be sure) and put it on baking"

But this is not necessary at all !!!!!
The dough should rise 2 times !!!! Then it will rise in a hot oven and everything will work out.

The dough will rise exactly as much as it should be and as much as the leaven and yeast allow - it does not depend on time!
But after holding the dough for an additional hour, you have disturbed the balance of the proofing inside, and the dough may stand still - a yeast smell may appear, the dough will not keep its shape, it will fall off, etc.
What actually happened with you.

"But you see, because I often opened it"

And you don't need to climb into a bread maker or oven when baking - never! There bread is born - and you disturb the balance of air, temperatures - no need. Moreover, you cannot interfere with the baking process.

"What determines the size of the bubbles in the leaven and, accordingly, in the bread"

From everything. From the starter culture, its activity, what and how you feed, what you put on, from the feeding method and many other reasons.

Personally, I never chase the size of the bubbles - for me this is not an indicator. What happened during the proofing - that's what happened, because you can't dig them with a pencil later

Indicator - when you bring bread to your nose, you smell it, and you want to eat it - and a lot, a lot - so tasty.

The most delicious bread - when it is well spaced, rose and everything is done correctly.

Good luck!

ROMA HELP PLEASE IN THE DYNAMIC SURVEY STEEL I HAVE DESCRIBED MY PROBLEM IF YOU HAVE A LITTLE TIME COULD HELP ME WITH AN ADVICE?

The dough should rise 2 times !!!! Then it will rise in a hot oven and everything will work out.

The dough will rise exactly as much as it should be and as much as the leaven and yeast allow - it does not depend on time!
But after holding the dough for an additional hour, you have disturbed the balance of the proofing inside, and the dough may stand still - a yeast smell may appear, the dough will not keep its shape, it will fall off, etc.

It's just that at first I decided that it went up much less (it was marked 2 times higher for me), and then I realized that I marked it 3 times higher: (that's why I waited ...
Regarding the lasigna - I understood, I was wrong, I will no longer.
But the zleb on leaven (despite all my mistakes) I like. so I will continue to study and experiment ...

No need to clone your posts on different topics and in large letters

You will be heard and so.

I answered you in the subject Lactic acid sourdough.

Adminshow, today I want to bake according to your recipe for bread
on the 1st page
https://Mcooker-enn.tomathouse.com/in...php?option=com_smf&topic=
3470.new; topicseen # new

but the leaven, as I understand it, is not liquid, today is the 3rd day of feeding, I added 40 flour + 50 acid to the leaven taken. pier liquid (as you last advised me), as I should, maybe when the leaven is at its peak readiness to dilute to the desired consistency (that is, to make it liquid).
What do you think or do I need to think in advance what kind of liquid or thick sourdough I need?
I also forgot to ask you - I can start baking with the leaven only when the leaven has come up, that is, I have to watch when it just starts to settle only then I can use it, OR (it has risen well, it has already been out of the refrigerator for 7 hours and I 4 times it has already been mixed) - I can use it now.
Thank you.

While I was writing the answer, you managed to postpone your question - thanks for your understanding

The best option is to plan in advance for baking bread and prepare the sourdough by this time.

Your leaven stood for 7 hours, fermented several times. Consider. that it will make good bread - put the dough. Judging by the experience of people - everyone gets bread. Another thing is how such a leaven will affect the taste and crumb and holes of the bread.

I do not see a difference in the degree of density of the MC-starter culture. If you feed the starter with milk, it all depends on the product (kefir, cottage cheese, etc.).
We need a full-fledged active leaven - that's all.
Well, add a couple of tablespoons of water to the dough for a bun.

The best indicator of the readiness of the sourdough is the peak rise.

I hope - answered

The best indicator of the readiness of the sourdough is the peak rise.

thanks for the answer Admin, I kind of understood and did not understand.
Since how can I understand the peak of the rise, I must constantly watch her, as soon as she starts to fall, is this the peak?

Another thing is how such a leaven will affect the taste and crumb and holes of the bread.

here, this interests me too

PEAK means the height of the starter growth. Then it will begin to descend.

It is this moment of lowering the leaven that needs to be tracked. As soon as it has dropped by 0.5-1 cm and the dome begins to turn gray and becomes uneven, it can be used in the dough.
It takes time for the starter culture to grow in different ways - from 5 to 8 hours - so keep track of and time the time.

There is no desire - bake on what is, but I have already said about the quality of the bread.

[settling]

Adminthank you, the desire to eat is very great, to get good bread.
That is why I ask you
And the last question, for today: on the last day of feeding, you need to interfere with the leaven by giving it oxygen and settling her (sorry I don’t know the correct word), if, in principle, there is free space for her to rise.

And is it possible for one measurement (PIK), not to detect the next time, how much time is needed for the peak. Or every time she behaves in a new way.
Thank you.

Tatjanka_1, in the post above, I wrote "It takes time for the growth of the leaven in different ways - from 5 to 8 hours - so keep track of and time the time."

That is, the time interval that only the sourdough itself knows.

If you interfere with the starter culture, how will you track the growth peak of the starter culture if you constantly precipitate it.
Before baking, it is better to let it reach peaks and not interfere

ROMA you are right, just looked, she dropped somewhere by 0.5 cm.
I went to start the dough, then I will share pictures with you, only in another branch.
Have a good day, that is, evening

I'm here again, but I have a question about another leaven:
Admin I still did not understand with what calculation I should feed herculean sourdough to get 2-3 cups per recipe. 3X (40ger + 50 sour milk products), if I take it 2 tbsp. l ..
I have to take it more initially or feed it from another calculation, for example 80x100