Starter cultures - in questions and answers

[SoNya 68]

SoNya 68 400g of sourdough is quite a lot. Therefore, you can reduce the amount of yeast or not use it at all. If, within the framework of your standard program (as I understand it, that you bake in HP) bread is able to distance normally, then you do not need yeast.

My raisin sourdough gives bitterness to everything: ((Bread, pancakes .. Is it spoiled?

My raisins are not bitter

: (So I'm not behaving properly with her

kava probably will do so already. Today I put 1/6 teaspoon of measured yeast and turned on the oven for baking 24 minutes earlier !!! And my last proofing was about 50 minutes. This is Basic mode. And if the Whole Grain with heating and a longer proofing would have escaped again. Here's what I noticed, the younger the leaven (not standing), the more it lifts the bread. And despite the large amount of it in the dough, the sour taste is much weaker. And the bread is so delicious! Oh thank you girls for being hooked on sourdough!
I'm not 50 gr. I leave it for divorce, but only traces after spreading. What is on the walls of the container house.

I'm not 50 gr. I leave for divorce, but only traces after spreading. What is on the walls of the container house.

Based on the experience and advice of our experienced fermentors, it is often not recommended to soften the ferment, it may weaken. My leaven also began to rage, turned up the refrigerator, found a zone with t - swarm of 11 * - at night, in the daytime - 12 *. There she behaves more restrained, and the leaven began to lay down at the rate. otherwise I had to put 400 and 500 grams. The bread is not really sour, I put the leaven in the bread in a creamy ripeness. If I put a lot of sourdough, then the yeast is not at all, the bread turns out to be tall and fluffy.

[SoNya 68]

SoNya 68 , and you for what amount of flour give 400 g of sourdough?
above the girls wrote about the ratio of leaven: flour.

The recipe uses so much starter that it contains from 20% to 50% of the recipe's FLOUR. This is usually 20%.

In sourdough bread, you can add from 50 to 400 g of sourdough (depending on taste preferences and bread baking technology). If you have 100% sourdough (in which there is an equal amount of water and flour), then in the recipe you like, replace part of the water and flour with sourdough. For example: the recipe says 450 g of flour and 300 g of liquid - you can add 200 g of sourdough to the recipe, reducing the amount of flour to 350 g (per 100 g) and the amount of liquid to 200 g (per 100 g).

RybkA the output of finished bread is not less than 1300 gr. Starter cultures initially-400 gr. Water-330-350 ml. The rest is flour. I've been looking at the flour for a long time, only looking at the bun. If necessary, I can weigh. I just sow it in a plastic bowl, 2 of these bowls go away. And, another 50 ml of oil. and a full tablespoon of salt. Flour is probably roughly about 600 gr. ??

[SoNya 68]

SoNya 68 , and you for what amount of flour give 400 g of sourdough?
above the girls wrote about the ratio of leaven: flour.

Take, for example, my favorite recipe, Raisin French Bread.
The basic recipe takes:
450 flour
250 water
200 starter cultures
30gr. oils
2 / 3h. l. yeast
1 st. l. Sahara
2h l. salt
I put, say, 400 grams of sourdough, which means, after recalculation, the recipe comes out like this:
350 flour
150 water
400gr. leaven
30gr. oils
1 st. l. Sahara
2h l. salt
French bread program.

Thanks, I'll try !!

Thanks, I'll try !!

Sonechka, I just wrote this using an example of how you can recalculate a recipe for bread when the leaven is increased. And you are so well adapted to baking bread with your own sourdough that you don't need to alter anything. The main thing is that the fuss with the leaven should not strain, bring joy and satisfaction. It seems to me that everything is exactly like that with you.

Well, yes, I just love her very much. Now I came running from work, and my family fed her at lunchtime. I didn't let them bake bread with yeast. And since they themselves are afraid of leaven, they waited for me until evening and raised the baby! So I put it on for the first time without yeast. What will happen?? Let's take a look.Since they began to bake with sourdough, my daughter and I stopped noticing discomfort with digestion. Now I have my friends in the kitchen - a bread maker and sourdough! Thanks again girls, many thanks to everyone! If it were not for you, I would not have known that bread can not only give calories!

Please tell me, and if the leaven does not double in volume, but only half of its size, can it be baked on it or not? I see her praised her, then I rose twice, and three times, and now exactly half and that's it ... It's worth it .. And then it falls :(

[SoNya 68]

Well, yes, I just love her very much. Now I came running from work, and my family fed her at lunchtime. I didn't let them bake bread with yeast. And since they themselves are afraid of leaven, they waited for me until evening and raised the baby! So I put it on for the first time without yeast. What will happen?? Let's take a look. Since they began to bake with sourdough, my daughter and I stopped noticing discomfort with digestion. Now I have my friends in the kitchen - a bread maker and sourdough! Thanks again girls, many thanks to everyone! If it were not for you, I would not have known that bread can not only give calories!

SoNya 68How did you get sourdough bread without yeast? Write, I'm worried about you here!

Please tell me, and if the leaven does not double in volume, but only half of its size, can it be baked on it or not? I see her praised her, then I rose twice, and three times, and now exactly half and that's it ... It's worth it .. And then it falls :(

How have you kept her lately? If the leaven does not raise itself less than two or three times, the bread should not be baked on it.

Margit thank you for your empathy !!! It turned out very tasty. The truth is not so tall, but delicious !!! And not high because I was not at home, there was no one to stop the program and give it a little more time, the potential was obvious, the roof was slightly blown up. It can be seen when the baking began, he still reached up. Hence the conclusion is not to leave the child unattended by seven nannies. Better herself)))))
And at work (we have a 12-hour shift) they take away my bread from me - everyone likes it. I say it's like it used to be baked in the villages, sourdough. Do not scare, they burst and that's it!
I already wear a good piece, nothing remains. It’s not true that bread is tasteless, depending on how it is baked. The store may be tasteless, but this one is very tasty. The people are already interested in leaven, but they still don't want to mess around.
And I also want to bake on the whole grain mode - there is a cycle of almost 4 hours - I think that's enough for him. I'll do it tomorrow.
Excuse me for not having a photo, I can't insert, and children are not always at home at the right time. Otherwise, she would show the leaven, how it lives with me.

We also have the same story, they don't want to bother with the leaven, and they look at me so strangely, they say they take care of themselves! Well, okay, but we eat delicious bread.
Today I baked a yeast loaf, the difference in taste is like heaven and earth between sourdough bread. I also stop the program when I bake with pure sourdough, for about ten to twenty minutes, during this time the bread still manages to rise. Sonia, and of course I really want to see the photos, follow this link, everything is simple and clearly described here how to insert a photo.
#

Margit I will definitely learn! I already have pictures in my fotik. I also don't want to be unfounded)))
When I stopped the program on the first stove, then I just turned on the baking. And on a new memory for 15 minutes. You can simply unplug and then turn on. Simply Baking does not give a choice of crust, and so the choice will remain! Oh, how I came up with it!
And yet, how long does sourdough bread not get stale!
Mom and mother-in-law talked about a week's storage without any consequences!

How have you kept her lately? If the leaven does not raise itself less than two or three times, the bread should not be baked on it.

Thank you very much for your reply! Well, it's on the windowsill, I feed it once a day. I feed it in half with water and flour white sun. Sometimes I can add bran ..

[Judi]

When I stopped the program on the first stove, then I just turned on the baking. And on a new memory for 15 minutes. You can simply unplug and then turn on. Simply Baking does not give a choice of crust, and so the choice will remain! Oh, how I came up with it!

Do you have two stoves? That's lovely! I also turn off my stove because there is a memory for 10 minutes. I forgot once, turned it on after 20 minutes, and it worked as if nothing had happened!

Thank you very much for your reply! Well, it's on the windowsill, I feed it once a day. I feed it in half with water and flour white sun. Sometimes I can add bran ..

Judi, no matter where the leaven is, the air temperature is important. And what is the temperature on the windowsill? Keep the thermometer close to the leaven at all times. Recommended temperature for starter culture is from 11 * to room temperature. When t-re 11-15, you can feed once a day - two. Before baking, warm for an hour and feed, when it doubles, you can put it in the dough. At room temperature, you need to feed at least twice a day, throw away the excess or use it in bread.
Move her from the windowsill to the room, feed her in the proportion in which you usually feed her, and see how she behaves. Maybe she's okay.

On the windowsill 20 degrees, transferred to the table .. The same garbage .. I've read that honey can be fed, licked 1 teaspoon of honey .. Anyway, raise to 0.5 and shoot: ((The main thing is the smell is very good, it smells like apples, bubbles ..
P. s. maybe the fact is that I did not observe the proportion of water to flour? Everywhere they write that it is better 1 to 1. But I did not succeed, when I did this, the water peeled off for me: (And if I did it thick, then everything was ok! That is, it turns out somewhere 1 to 1.5 ..
P. s. and the whole gimmick began when I transferred the leaven into a clean jar of a larger size .. I had it at 0.5 and tried to run away, poured it into a liter one, cover it with a plastic lid on top (I poked it with a knife for air)

Margit I have one, the first we took the mother-in-law. In the meantime, after the purchase was 2 weeks, beauty !!! I even managed to give my relatives some bread.

Judi, too, did not rise so much at first.
I also make it like sour cream from the market in terms of density. And sour cream is not a spoon for private traders. In any case, with us.
Well, not so thick, but not weak, for sure. I have a 1.2L freezer container. The lid on one side (it is square) is densely soot and on the other it is raised, a crack.
I would not put on the windowsill - there are often drafts. I have it near the sink and gas stove.
Once it smells like apples, everything will be fine, the baby will grow up.

[Judi]

On the windowsill 20 degrees, transferred to the table .. The same garbage .. I've read that honey can be fed, licked 1 teaspoon of honey .. Anyway, raise to 0.5 and shoot: ((The main thing is the smell is very good, it smells like apples, bubbles ..
P. s. maybe the fact is that I did not observe the proportion of water to flour? Everywhere they write that it is better 1 to 1. But I did not succeed, when I did this, the water peeled off for me: (And if I did it thick, then everything was ok! That is, it turns out somewhere 1 to 1.5 ..
P. s. and the whole gimmick began when I transferred the leaven into a clean jar of a larger size .. I had it at 0.5 and tried to run away, poured it into a liter one, cover it with a plastic lid on top (I poked it with a knife for air)

Judi, do not rush, let him stand in the room until evening. You need to feed 1: 1, or 1: 2. In total, so that the weight of the introduced dough is not less than the weight of the starter itself. For example, the weight of the sourdough is 50, so we take flour and water 25 grams each and mix everything, as a result we get 100 grams. The optimal feeding option is 1: 2, that is, if the weight of the sourdough is 50, we take 50 grams of water and flour. The total weight comes out to 150 grams.
And another question, how often do you rejuvenate her? They all rejuvenate in different ways. Some after two simple feedings, some once or twice a week. Try to grind: take 5 grams of sourdough, add 100 grams of water, and beat until fluffy foam, add 100 grams of flour, mix thoroughly and leave at room temperature.
A good smell indicates that your starter is alive.Honey will not harm, but rather feed the sourdough. The sourdough is very fond of whole grain flour and bran, if possible, feed it by adding it to the flour. I occasionally feed like this, grinding wheat on a coffee grinder. My husband bought wheat at a flea market, and in the stores we have neither whole grain nor wheat. And the jar .., maybe she has love was, and you separated her from him, can. Try to return it to its native container, who knows, maybe its habitat changes at the same time. Try not to panic, but try to understand, going back step by step, at a time when your helper felt better. Good luck to you!

Please tell me how to use this leaven here? It is added, as it is written here, directly into the bucket, but is it possible to make a separate leaven from it?

[arisha]

arisha, we have on the forum many recipes using the Extra - R leaven. They are in the "Yeast bread" section, since this leaven involves the use of yeast. In general, the leaven is good, but dry, and all my attempts to get it "live" from it were crowned with failure.
And let me put my "5 cents" in the recipe on the package:
yeast - 1.5 tsp. and basic mode. It will be better that way, believe me.

Girls, who can tell me why after the last stirring during the proving the bread seems to be torn?

I always bake white bread on fry sourdough according to the Raisin recipe, it is always successful, and when instead of white flour I put 100 grams of whole grain, it will break. Perhaps it should be baked not in French, but in whole grain mode?

Girls, who can tell me why after the last stirring during the proving the bread seems to be torn?
I always bake white bread on fr sourdough according to the Raisin recipe, it's always successful, and when instead of white flour I put 100 grams of whole grain, it will break. Perhaps it should be baked not in French, but in whole grain mode?

This is most likely due to the lack of gluten in the flour. With whole grain, as well as with rye flour, one kneading is enough. In French mode, there are at least three strokes. Of course, it is better to bake this bread on a whole grain mode or add panifarin to the dough.

And I have already transferred my leaven to the refrigerator. The room on the windowsill is already too warm. I found a place for her in the refrigerator + 10 * C, I have nowhere higher than the temperature, only in the compartment for vegetables, even in my door + 7-8 * C. Her schedule remained the same, in two days it doubled. She spread the dough, fed the washes and sent back.
The only thing that interests me is that I jerk it periodically when I open the drawer. It doesn't bother her or harm her in any way, does it?

[Margit]

And another question, how often do you rejuvenate her? They all rejuvenate in different ways. Some after two simple feedings, some once or twice a week. Try to grind: take 5 grams of sourdough, add 100 grams of water, and beat until fluffy foam, add 100 grams of flour, mix thoroughly and leave at room temperature.

Margit, and I always feed her. That is, I constantly rejuvenate her or what? I always feed only washes + 110 water / flour. Is it bad?

Such a top dressing strongly depletes the leaven, sooner or later it will become weak, lethargic, it will cease to rise well, I already had this. Therefore, from time to time it is necessary to arrange a "holiday of the soul" for the worker, feed 1: 1 or 1: 2 several times.

Recently I have been baking bread using the method of increasing the mass of the leaven. That is, I feed 3 times, increasing the volume (the first - I add 50 ml of water to the bottom, 1-2 tsp of rye flour, the rest is wheat, on the 2nd feeding - also 50 ml of water + flour, for 3 -m - in different ways, either 50 or 100 ml of water + flour, on the 4th I knead bread already in milk (about 100 ml).
I knead in a dough mixer, then put it on the table, fold the dough several times, sprinkle it with rye flour (the crust is very tasty and crispy), then form the bread and let it sit in the oven on a silicone rug with boiling water.
Proofing takes only 1 hour, then I bake 45 minutes at 200 gr.
It turned out like this:

I greet all the hostesses ... I didn't even think that in 2 days I could get infected with the idea of ​​baking bread at home .. This topic was especially inspired ... I read almost everything ... I just stumbled upon it by accident, I didn't even know about this site .. Thank you very much for your work and I hope to join your ranks ... yesterday for the sake of interest I just put the leaven from what was .. at home only high flour. varieties and sales I don’t know what to call, most likely 2 varieties .. my mother gave me, and I don’t know the varieties .. I put it on her ... until my "pet" pleases me, but I hope with your help and my efforts that then yes it will work out
just tell me, I just have water and flour, 100 grams each ... that is, that is what the sourdough consists of ... and feeding every day 100/100 ... something will grow out of this, or it was necessary to carry out more sophisticated insinuations? I’m very ashamed to ask such simple things, but in my 23 years I’ve never baked bread for real, except maybe pies and pies ...

zayass, welcome to our forum, and for starter culture look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3704.0

zayass, welcome to our forum, and for starter culture look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

grand merci and then the head is spinning from the number of topics and information ...

I have a problem: I want panettone with sourdough, but ... Once I had hop sourdough and French, they ate rye flour and raised bread with a bang, but as soon as I tried to convert them into wheat-
Well, no stirring on wheat flour, and I bought and tried to feed it with different flour, and from different manufacturers, and the highest grade, and the second and whole grain coarse grinding ...
Heeeelp !!! I'm ready to start a new leaven, because I have already brought them together, I took a break, but which one?

I have a grape, it's easy to grow. The summer resident, an expert on all kinds of microorganisms, wrote that it is better to start a new leaven on the growing moon

And I'm a lover of French liquid. Moreover, I constantly play with her in terms of the rye / wheat translation - all are normal.

I'll try again the Frenchwoman, we can feed her with wheat flour, so that it turns out thicker, otherwise liquid wheat does not grow at all with me, when rye is just rushing!

[Zhekka]

Zhekka, and there is still raisin - it also seems not to be a problem. And the bread on it is beautiful. Over there at Tanya-Summer Residents in my opinion this lives.
Grape cannot be made yet - not to pound on purchased grapes
but black raisins are full, why not try it?
I raised a Frenchwoman on the second try. The first was according to the traditional recipe - no malt. And nothing happened.
But the one that Vicki raised, and almost everything in the Temka "French Zhakwaski" - here it turned out. The moon or something else was the reason, I don't know. And then, when she grew up, there was a problem with her, for some reason she became sluggish. I had to read the whole topic first - to look for errors, hints.
And besides, the Frenchwoman seems to be in general - wheat leaven, why do you feed it with rye flour?

I had hop rye, I tried to convert it into wheat
Then I started a French one, it did not grow at all on wheat, I began to feed her with rye-flooded. And then she freaked out and brought them to the root. I got carried away with a little yeast-free baking, gave the family a break from my breads, now I'm starting again)))
There is no malt, so I started a "type" French, added a teaspoon of sugar
Let's see what happens. I want to make a thick one.

[tired of]

I had hop rye, I tried to convert it into wheat
Then she started a French one, she didn't grow at all on wheat, I began to feed her with rye-flooded. And then she freaked out and brought them to the root. I got carried away with a little yeast-free baking, gave the family a break from my breads, now I'm starting again)))
There is no malt, so I started a "type" French, added a teaspoon of sugar
Let's see what happens. I want to make a thick one.

I think it makes no difference what kind of leaven you have grown.Any sourdough, in theory, should be transferred to rye, then to buckwheat, then to wheat, to thick, liquid and vice versa. Most likely the point is that she is you tired of, so she worn out herself. It sounds like mysticism, but it is. She feels the love and gentle hands of a person. She was convinced of this more than once.

May be. Although I lost interest in the leaven when I tried to translate them into wheat and failed. It was necessary to knead more thickly, because even if I bake bread from wheat flour with rye sourdough, it rose perfectly, but in a jar it was impossible!

And you take it to another vessel. Maybe she just doesn't like the narrow neck, she suffocates there.
And before you transfer it, an obligatory dish with detergent, even a clean one. So that there are no foreign microorganisms.

I sterilize the jar over the spout of a boiling kettle. You can try it in a clay bowl, I have a deep one. Although the rye in the jar is not suffocating ...

Girls, you don't need to sterilize anything. Better you share your bacteria with the starter culture, touch it with your fingers, dip it a couple of times. When you remove the leaven from the fork (from the spoon, what are you whipping it up with), also help with your fingers, sterility is completely useless. Maybe she is bent from this, that life in her dries up.

Oh, really, when I knead the leaven with a spatula, then I always pull everything from the spatula with my finger into the container, then I can still interfere, and again with my finger. This is so that not a gram is wasted. And today wheat flour suddenly ended, so I tucked it in rye-it puffs so interestingly, bubbles through the side wall are visible of different sizes)))

My newborn starter cultures are still making me happy, the bubbles are blowing regularly! Only the raisin smells strangely, not sour, not dough, not mash, but somehow .... Not ripe yet, maybe then it will be different. And French smells right. So while everything is according to plan, maybe I will have time to make panettone with sourdough for the farewell, it seems like you can bake it right away on raisins? Only I will put the pressed yeast anyway.
Yesterday, when the French fed, half of the unfinished leaven had to be thrown away. I threw it into the HP, added whey, yeast, flour, sugar, salt, and it turned out to be delicious bread! We do not lose anything)))

[Zhekka!]

Zhekka! that's good that everything is bubbling!
I always add half the amount of yeast - both time and quality suit me.
And many girls do not use yeast at all.

And I baked without yeast when it was time to control the rise

And I still add a little bit - everything is already corrected - both the taste, and the time and period of the rise. And even the husband can already bake with leaven !!!