Starter cultures - in questions and answers

but what should a poor man who has neither a yogurt maker nor a thermo-refrigerator do ...?

during the day, of course, you can go to the balcony, but at night we are far from 30, and not even 25 ... I've read here on the forum that someone is on the water. I put a bathhouse ... I think it will give us to spend the night with her this night ... 40 degrees, of course, I can't guarantee her all night, but it will be warm

Try measuring the temperature above the back of the refrigerator - it's always stable there.

but what should a poor man who has neither a yogurt maker nor a thermo-refrigerator do ...?

If you need warmth, you can use a heating pad. I make yogurt on such a heating pad. If you need to warm up a large number of cans, an electric sheet is used. The temperature is stable whatever.

[Kseopatra]

Kseopatra, this is a topic for discussing starter cultures and problems with them.

To choose a bread machine go here, there is a large selection of bread machines

What to choose?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

[Kseopatra]

People, what ovens do you recommend for good baking of rye bread and sourdough bread? Kenwood 455, Panas 254 cope with such tasks?

Kseopatra, the question was placed not in the topic of discussion of the qualities of HP. Let's move on to the topic Panasonic SD-255, someone can say something about it and we'll talk there

Tell me! And how much sourdough to add to bread weighing 1 kg. And this is all a plus to the prescription liquid?

Look here the calculation was made
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

Please, tell me, if I have never had anything to do with sourdough, (it will be easier with yeast), with which one can you start trying.

[vismut16]

vismut16 ,
Better to start with Eternal or French - simple and safe.

MariV, thanks for the advice, thank you very much

Is it possible to use buckwheat flour or oatmeal instead of rye flour in sourdough?

Hello! Here they write that the bread turned out sour. And on the contrary, it is bland in taste and smell. Sourdough with kefir and rye flour, 2 sets.
Made according to the recipe:
wheat flour - 220 gr
rye flour - 170 gr
sourdough - 5 tbsp.
tea - 250 gr
sugar - 1 tbsp. l
dry milk - 1.5 tbsp. l
salt 2 tsp
dry kvass 3 tbsp. l
yeast 1.5 tsp
Advise something, please ...

Tell me who made the traditional French sourdough !!!
I tried to do it, but it didn’t work, it didn’t get up ...
It is very strange about the second day it is written: add 200 flour and 60 water, and the comments say that it is too liquid to rise ... when I did it, it turned out very thick for me and rose 2-2.5 times, and then everything ...
I would be very grateful for your help!

Angelica, I answered you in fran. sourdough, but now I understand that you were making a thick one. I also put a thick one and after lifting it did not work for me. Everything is like yours. Together with the thick, I made a liquid one, so it turned out well.
Good luck to you!

Tell me who made the traditional French sourdough !!!

Honestly, I do not remember exactly how the classic French sourdough behaved on the 2nd and 3rd day. But in my opinion, she did not rise very much in the first days.

Do everything according to the instructions, bring everything to the end - then you will see how she behaves.

Cubic, I brought everything to the end and she does not even show signs of life, let alone rises ...

[Angelinka]

Angelinka, yes, you start a liquid one and do not worry. Well, what did the light come together like a wedge on a thick one?

So she did, started almost French, according to Calvel, went to feed for the second time ...
Thank you.

For me today, the most problem-free and delicious RAISIN sourdough

I didn't wait for an answer, but I managed to figure it out myself. The bread was unleavened because the leaven was young. It's working out great now. I grow in parallel 2 starter cultures: rye and kefir. Because my husband and I have different tastes, and each sourdough bread has its own flavor.

And I have the same song again ... even crying ...
well, it does not increase and that's it! True, I grow it at 22 *, but Lyudmila's note says that it is possible to grow it at such a temperature, but alas. As soon as I transfer it to wheat flour, all processes die out, and after the first day (with rye flour), it increases and is "perforated" inside.
Girls, help me figure it out, they don't answer the topic of Kalvelevskaya sourdough ...

Angelinka, has grown thick and liquid leaven. We got up and played well. Now the question is - why did I grow thick?

🔗
'this is the address where I got the growing recipe from.

[Angelinka]

Angelinka, do not be upset, everything is going fine. When switched to wheat flour, it can show "signs of life" on the last day of cultivation. The main thing is to get the job done without breaking the technology.

Which bread makers are suitable for sourdough bread?

Which bread makers are suitable for sourdough bread?

For baking sourdough bread, models of bread makers with the "baking" program are suitable. The fact is that sourdough bread requires a longer proofing time, so you usually have to interrupt the program to give the bread extra time for proofing. Then turn on "baking".

Girls, thank you so much for your support !!!
Here are the results of my experiment:
For some reason, I feel sorry for throwing away such an amount of sourdough during the growing process ... and I did not do that, I put it all in bread, just instead of or "in addition" I put these sourdoughs in the bun and baked (with yeast). It worked great! There was not a drop of sourness.
When the day came for dividing the sourdough into types and, accordingly, reducing the amount of added ingredients, I started 3 types (wheat, whole grain wheat and whole grain rye), put the leftovers in one container from three feedings. As a result: not a single sourdough went, but this mixture "boiled" right in the refrigerator! True, I threw 1/3 tsp there. slightly escaped MK leaven. And on this mixture I put a bread without yeast, and it turned out great (not a gram of sourness)!
But this is not according to Calvel ... I read somewhere that hybrids are very bad ...
I would be grateful for an explanation why it was so bad? And what to do next with these "unsuitable leavens". I fed them in the refrigerator.

ikko4ka, thanks for the link, I grew thick according to the same recipe, but she did not go ...
On the second day, was it thick or jelly-like, as Lyudmila writes?

I froze my sourdough .. please share who is closer to VDNKh or Krasnopresnenskaya

Hello everyone. I'm new.
Until now, I have only read the forum, but have not asked questions yet.
I have a Panasonic 255 stove.
I only want to bake bread with sourdough.
The leaven was made "eternal" on rye flour.
I tried to bake French bread from white flour.
It gave off a little sour rye.
Separate the sourdough and put it in the refrigerator.
It continues to grow there slowly.
It is right?
What to do to prevent the leaven from growing in the refrigerator.
Or should it be frozen?
🔗

: red: And another question:
Is it possible (at the start) to continue feeding rye sourdough (then ready-made) with white flour?

: red: And another question:
Is it possible (at the start) to continue feeding rye sourdough (then ready-made) with white flour?

You can feed the sourdough with any flour.

The temperature in the refrigerator should not be lower than +10 degrees, otherwise all lactic acid bacteria will die out. It will grow in the refrigerator, but not so fast. Therefore, measure the amount of starter culture with the volume of the dishes in which it is stored, otherwise you will have to fish in the refrigerator. Good luck!

Thank you.
There is a reserve of space in the bank.
I didn’t screw the jar, but only covered it with a lid.
The refrigerator works on division 5. Gorinier.
Everything seems to be fine there.
Will my leaven brighten over time?
From rye flour in sourdough, French bread turned out
not as white as it was by leaps and bounds.
I don't want to return to yeast.

[DonnaRosa]

DonnaRosa , if you constantly feed with white flour, then of course the sourdough will turn into wheat, and the bread will not be gray. But on my white flour she dies ...
Therefore, I make it easier: if I decide to bake pure white bread, I take quite a bit of sourdough and bring it to the required volume already on wheat flour, on this I bake hdeb, and continue to feed the rest with rye flour as usual.
it looks like this:
I take 1 tsp. sourdough, add 50g of water and 50g of wheat flour (in our city there is only v. s.), when ripe, I take from it 1 tbsp. l add 100g of flour and 100g of water. The output is 200 grams of sourdough, which I put all into the bread when it is ripe. In the meantime, continue to feed the main one as usual.
But I still got the hang of it so that the leaven does not over-acid and does not multiply much, to transfer it to the minimum size.
that is, I literally take 1/3 tsp. sourdough (or whatever is left on the walls of the jar), I add 1 st. l from cold water and 1 hour. l. topped with (plain) flour.

[DonnaRosa]

DonnaRosa , if you constantly feed with white flour, then of course the sourdough will turn into wheat, and the bread will not be gray. But on my white flour she dies ...
Therefore, I make it easier: if I decided to bake pure white bread, I take quite a bit of sourdough and bring it to the required volume already on wheat flour, on this I bake hdeb, and continue to feed the rest with rye flour as usual.
it looks like this:
I take 1 tsp. sourdough, add 50g of water and 50g of wheat flour (we have only c. s. in our city), when it ripens, I take from it 1 tbsp. l add 100g of flour and 100g of water. The output is 200 grams of sourdough, which I put all into the bread when it is ripe. In the meantime, continue to feed the main one as usual.
But I still got the hang of it so that the leaven does not over-acid and does not multiply much, to transfer it to the minimum size.
that is, I literally take 1/3 tsp. sourdough (or whatever is left on the walls of the jar), I add 1 st. l from cold water and 1 hour. l. topped with (plain) flour.

Thank you very much.
You have wisely thought of with the minimum quantity of leaven.
And what is "x / n water"? : red: What kind of water is this?

[DonnaRosa]

And what is "x / n water"? : red: What kind of water is this?

DonnaRosa, this is the water or liquid that is prescribed for baking bread in a bread machine, abbreviated x / n.
As Pirogok wrote, from a bread machine (x / n) of water.

Therefore, I make it easier: if I decided to bake pure white bread, I take quite a bit of sourdough and bring it to the required volume already on wheat flour, on this I bake hdeb, and continue to feed the rest with rye flour as usual.

How much time does it take for
preparing such a portion before kneading bread?

30 August 2009, 19:11:

ikko4ka, thanks for the link, I grew thick according to the same recipe, but she did not go ...
On the second day, was it thick or jelly-like, as Lyudmila writes?

Angelinka, I apologize for not answering right away. The leaven was thick all the time, it liquefied a little, but did not look like jelly.

[DonnaRosa]

How much time does it take for
preparing such a portion before kneading bread?

DonnaRosa? it takes me about a day. in the evening I dilute a little sourdough with wheat flour, and in the morning I bring it to the required volume. And the next evening when I come home from work, my leaven is ready.
Although yesterday I was baking French with sourdough in a bread machine - in the evening (at 6 o'clock) I took 1 hour. l. my rye sourdough and added to it 100g of water and 100g of flour c. with .. For the night I put all the products in a bread maker (the sourdough matured just overnight) and set it on the timer to get hot bread for breakfast. There is no rye flour in bread at all, so you can translate it at once.

And what is "x / n water"? What kind of water is this?

, I meant a tablespoon from a bread machine, just an ordinary tablespoon is not always equal to 15 ml, but ordinary water. True, we only drink well ...

sourdough girls, especially those who do not store sourdough in the refrigerator and constantly feed, such a question:
left home for 2 days, no one could feed my sourdough, in the end, when I arrived, it was already a liquid, non-bubbling substance. But it smelled like yeast and something fruity. before that, the smell was completely different.
I fed her in large proportion, she seems to grow well.
But it bothers me that the first sourdough had such a smell when I kept it in the refrigerator and rarely fed it. Maybe some necessary bacteria died in it and it was reborn?

in general, the issue is removed from the agenda
Today my husband, under guidance by phone, was kneading dough for Darnitsky, and I forgot to tell him not to soak the sourdough can ... and he washed it ...
so now I have to grow any new ...
probably now I'll try the Frenchwoman, they are praising her too much ...

[DonnaRosa]

DonnaRosa , if you constantly feed with white flour, then of course the sourdough will turn into wheat, and the bread will not be gray. But on my white flour she dies.

How many times can she die?

How many times can she die?

depends on her mood and the position of the stars in the sky
sometimes on the 3rd feeding it stops growing and overcoats, the last time it lasted 2 weeks ...
right now, for the sake of white bread, I want to raise a Frenchwoman, maybe at least she will live with me.
others on this forum chew on wheat in. from. and quite active.
I see it as such a feature ..

And my lactic acid sourdough lives quietly on wheat flour, however, I periodically feed it with bran, whole grain flour or sprouted wheat. For a long time I kept another separate one purely on wheat flour (for baking, pancakes, etc.), but then I switched to this type of feeding, otherwise there are a lot of 3 starter cultures (rye and 2 wheat). And I also sometimes add Effective microorganisms (Emochki) to the starter cultures to suppress pathogenic flora (just in case).

Bakeries, good afternoon! Recently on one of the sites I found the following recipe for a sourdough: It takes time to prepare a sourdough. Soak some wheat and barley in equal proportions (for example, half a cup). Let the grain stand with water for a day, then drain the excess water, cover with a damp cloth. The grain should now sprout and sprout. It will take you, depending on the room temperature, from 3 to 5 days. Sprouted grain needs to be ground, add a couple of tablespoons of sugar, a spoonful of rye flour, and boil over the fire for an hour, stirring constantly. If the gruel becomes completely dry, you can add half a glass of water. This gruel will be the leaven in a few days when it starts playing. If the room is warm, it may be ready in a couple of days, if it's cold, maybe in a week. Now, when you stir it, you will hear a leavened smell - the leaven is ready!

Has anyone tried it already? I cannot define in any way what kind of leaven it is and how working it is. Share your opinion

a very strange recipe ... after boiling all the bacteria that were in the grain, the flour will die, where will the new ones come from? out of thin air? I doubt it ... Maybe it is not intended for baking, but for something else?

The sprouted ground grain is malt, that is, the sourdough is essentially malt. Why to cook - I do not understand, malt sourdough itself has a right to exist, even without sugar, since malt contains a large amount of sugars. You need to ask himichki, she can probably explain what the catch is.

Yes, I myself am in thought And the link is here 🔗

Girls, I just looked at the site at the link above, well, pure charlatanism! (In my opinion). : o The processes described lead to the release of sugars from the grain. Nutrition for bacteria from the environment. Wednesday will be my opinion. But the bread recipe itself !!! (n) Sorry, we don't have "I'm lying around" emoticons here. Pure amateurism ...
The bread itself on dispersed grain is tasty, you can put such grain into any ready-made sourdough for feeding.

[wikki]

wikki

Well, it’s a word, there are so many recipes on the site that have already been tested in the business of ferments, and why are you pulling out of the depths of the Internet?
I saw there that sourdoughs are equated with yeast-free baking, forgetting or not knowing that the sourdoughs themselves contain yeast.

what can I say? And experience is the son of difficult mistakes; And the genius-paradoxes friend!