Starter cultures - in questions and answers

Good day. I recently acquired the Eternal Leaven and while everything is going well, I keep it at room temperature and bake it every day. Now we have already played enough and I think that baking every two days is enough for me. Hence the question, will it be correct if I feed 70 g of sourdough every day with 70 flour and 70 water and take 280 g for the dough every second day? Thanks in advance for the answers

Good evening (or day / night / morning))))!
Tell me how to keep the sourdough, I'm leaving for 2 days, I don't want to carry with me
So she lives in a locker, feed every day
I couldn't find a shelf in the refrigerator above 9 degrees, even at the highest regulated temperature
There is no cooler bag either
The apartment is not that hot, but warm
I recently got a sourdough, got a piece from a friend (probably an eternal sourdough))). I don't want to lose it ... leaven)))

Well, until the end of the summer I will periodically leave ... I need to come up with something, but I myself do not come up with something ((

Tell me how to keep the sourdough, I'm leaving for 2 days, I don't want to carry with me

Two days is not at all a time, I keep mine for a week in the door of the refrigerator without feeding, even the liquid beats off and the dough settles to the bottom. Then I take it out, mix it, warm it up, give her food and go to the mines ...
Now I specially measured the temperature, there is only 6-7 degrees.

[Gerda1]

Gerda1, feed in large proportion and leave. Upon arrival, take a small amount from the middle, throw out the rest. And this is to feed, add half a teaspoon of honey.

in a week below 10 all good bacteria will die there

I've already been damn reading, I'm already scared

feed in large proportion and leave.

just in the locker as usual ??

just in the locker as usual ??

Yes. During this time she will starve, acidify, but nothing critical should happen. If you have time, you can dry a part of the starter for subsequent recovery. But to restore it is not quick, it will take 3 days there.

throw out the rest.

Why throw it away, it's flour, that is, bread, and throw it out at the bottom.
Yesterday I scrambled an omelette on a couple of spoons of sourdough starter culture, I just mixed it with beaten eggs and fried it in a pan, and today I was too lazy to start bread, I just poured half of a well-suited sourdough starter from a jar into a preheated frying pan, added a little and covered it with a lid, and it turned out to be one delicious lush pancakes.

in a week below 10 all good bacteria will die there

Nothing of the kind, the most delicate thermophiles will die off, and the persistent ones will simply fall into suspended animation and last a week.

And yes, the critical T 4 *, and not 10, at least for yeast, and it is they who are the leading lifting force in the wax.

Why throw out

Then, that it will already be unusable. The leaven will stay warm for more than two days. Any byaka will begin to multiply from above. I'm throwing it out. The leaven is already peroxidized inside, it is unlikely that it will add a pleasant taste to the dish. But here the master is the master.
I keep my starter in the refrigerator. Now she left for two weeks. Mom did not load the sourdough with feeding. Upon arrival, I will do as I described above: I will take half a teaspoon from the middle, throw out the rest, and feed this with the addition of honey. In a while I will bake bread.

Thank you so much
I will be zmagatstsa, I hope the leaven will survive)))))

Then, that it will already be unusable. The leaven will stay warm for more than two days. Any byaka will begin to multiply from above. I'm throwing it out.Inside the leaven is already peroxidized, it is unlikely that it will add a pleasant taste to the dish.

I don’t keep it warm for so long, at most it’s overnight, and even that is rare, and in the refrigerator nothing extra will grow on the sourdough. In a couple of weeks, of course, it can hit the alcohol or vinegar smell, then yes, it takes longer to refresh, but I try not to starve the starter for so long or keep it in a more liquid state, and the liquid starter does not acidify so much as compared to the thick one.

[Galina]

Galina, so the author of the question writes what he keeps in the locker. And he doesn't want to put it in the refrigerator. It is quite possible to hold it in a locker for two days, only then you need to refresh it. In the refrigerator it is clear that nothing will happen to her in two days. Mine is in the refrigerator for three days at least. I bake bread every 3-4 days.

I poured half of the well-suited sourdough from a jar into a preheated frying pan, added a little and covered it with a lid, and it turned out to be one delicious lush pancake.

class! always fresh pancakes for dinner, why not? it doesn't cook long, does it?

Galina, this is how the author of the question writes what he keeps in the locker. And he doesn't want to put it in the refrigerator.

Because he is afraid to "freeze" in the refrigerator, but this is in vain, in the refrigerator the leaven is perfectly preserved.
From my own experience, I can say that even a well-acidified (in the cold) starter culture, then it is easier to revive with dressings than to restore from dried one. I tried it a couple of times and didn't like it at all, it's easier and faster to grow a new one on freshly ground wheat groats, and if instead of water you take milk whey or the remains of yogurt, a young sourdough will be ready in two days.

it doesn't cook long, does it?

Nope, not long. Now I've fried it again, while the tea was brewing.
Just do not forget to add salt, otherwise the leaven is not salty.

I have a point for throwing out food - I don’t like it!
And I can't stand the Nenashen style of throwing cakes or dipping faces in them!

Hello, dear bakers, sourdough breads have finally started to work out, but mostly according to proven recipes. And I would like to learn, so to speak, to fantasize on a bread theme, and not just count proven recipes up or down. In this regard, the question is - what percentage of the total flour is sourdough? Simply put, how much sourdough does it take to raise the N amount of flour? Thanks in advance for your reply.

Good evening, I'm reporting
I don't know if the leaven survived, most likely yes
But the smell of vinegar just killed on the spot
I don’t know how you can fry a pancake or put them in the dough.
fed, added a medic, let's see what happens tomorrow

Question
Theoretically, in the morning the leaven will be suitable for working with bread ?? Or do you need to feed it a couple more times so that the acid would go away?

If the bread is white and you don't like sourness, I would feed it one more time. I use it in black bread after the first feeding.

Theoretically, in the morning the leaven will be suitable for working with bread ?? Or do you need to feed it a couple more times so that the acid would go away?

If the sourdough bubbles well, then it will raise the bread.
Acid is not an obstacle to work, but it can be reduced by dressing every 1.5-2 hours.

I don’t like a link in any bread
So I will feed

Thanks everyone for the help and tips.

I'm not sure if this will be correct here, but maybe someone will be interested in the article "FOR NEWS ABOUT SQUARE (answers to popular questions)"

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