Starter cultures - in questions and answers

My raisin sourdough died without regaining consciousness, and the Frenchwoman makes me happy! Soon I will organize a test flight for her.

everything that is done ...
two wheat leavens are not actually needed in the house - one is enough

Girls, I have long wanted to ask or tell about the present life of my leaven ...
Since it became much warmer and it’s just hot on the windowsill, I moved her to the refrigerator in the vegetable compartment. The temperature there is 10 * C, probably not enough, but I can't do higher, everywhere in the refrigerator there is only 5 * C.
I keep it there in a small quantity, somewhere around 50 g. It costs there for three, and for four or five days until I need it. As needed, I take it out, warm it up, feed it somewhere around 100: 100 flour / water, wait for it to rise twice and put it into action.
Opportunities to feed twice a day, and even once I do not have. I just forget to do it
Am I doing the right thing?

That's right, of course it's chilly there, MK-bacteria will not survive. But since there is no other way out, then what can you do.

I had to put my beauty in the refrigerator due to the large temporarily unused quantity ..... My mom, how I felt sorry for her !!! The next day, she took out, warmed her, took pity on the girl, and baked pancakes on most of the pancakes and put the rest on the table near the stove again. I'll try never to do that again! She's my little hard worker, and I'm her in the cold!

I also once put it in the refrigerator, adjusted it to 12 *. As if she had a good life there, but she still moved it back to the kitchen, only on the floor, where it is cooler. For her sake, my dear, they bought chickens that week, they are still young, they do not carry testicles. So, with excess sourdough, I ferment compound feed in the evening, and in the morning I feed the chickens. They peck with pleasure! Fermented food, I read, is better absorbed by them and much more useful.

I also give surplus to my chicken sourdough)))

And I have no chickens ...
And about their feeding, you are right, this is an excellent vitamin food. Yeast. And the eggs will be full.
Eh, I would have chickens on the 4th floor, or quail, at worst, or something.

Girls, this is of course about leaven, but not really
about animals. I have a little rat. This is the third one, I can say that rats (as well as some other domestic animals, such as cats) are very demanding of food, anyhow they won't eat! My cat is the best sausage and sausage tester (yes, I also have a cat, they live normally with a rat, but they are not friends). I was distracted
So my little rat is straight when I feed the leaven - well, he snatches this spoon from his hands, with which I collect the "extra" leaven from the jar. Imagine, throws everything to eat! and he will give up meat and pasta - just let him eat the leaven. How! Knowing that rats love fermented milk products precisely because of the presence of a certain flora in them, I can assume that the decorative rat VERY needs the very enzymes that are in the sourdough.
and since everything is tested on rats, there is nothing to say about people

Yes, it's cool, I didn’t think that little animals love sourdough so much!))) I wonder what is so attractive for them?

I think exactly the very bacteria that live in our intestines and are responsible for our immunity

Girls!!! SOS !!! Rye sourdough costs 2.5 days. Today I fed her !!! And she puffs all over, gurgles, in short she lives. The smell is normal. It was written that it can be used in bread on the 4th day. But for some reason it seems to me that with such fermentation she will have a khan tomorrow. What to do, bake or pour into another pot and wait until tomorrow?

[lena6322]

lena6322, please indicate what kind of sourdough do you grow? When was the last time and in what proportions did you feed her?

The oven on the 4th day is indicated so that the leaven gains strength and gets stronger, that is, it is active enough to raise the dough. Many technologies, after the end of the sourdough cultivation cycle, are advised to feed it a couple of times again (for the same)

I apologize for sending a message off topic. I put rye sourdough on kefir (2 cups of kefir + 2 cups of flour). Today is the 3rd day. At 10.30, I fed the same and the same. it increased in size by more than half of that involved. She is all gurgling and gurgling. What should I do with her? Oven or pour into a large pot and feed for the 3rd time? What if it turns over

[lena6322]

lena6322, do not pour anything into a large saucepan! Separate part of the starter culture (for example 100 g) and feed it 1: 1 (100 g kefir / 100 g flour). Thus, after about 6-8 hours, you will receive 300g of the finished starter culture. (if you do not put it in the refrigerator). Then you separate the part and feed it again. If you decide to start a starter culture, be prepared for the fact that some of it will have to be disposed of. (unless you intend to bake 2 loaves daily). There is no need to accumulate it. The larger proportions you feed it (for example 1: 2: 2, 1: 5: 5), the longer it matures. The oven should be started when the entire cultivation cycle has been completed and the leaven is increased by 2 (and sometimes 3) times.

kava. Thank you very much for your help. Where's the rest of the leaven? In the refrigerator? She really grew 2 times. Now I will separate a part and feed it, so the bread should be baked early in the morning or should I get up at night and put it on? And can kefir be replaced with water now? You won't go to the store with sciatica, but your husband forgot to buy?

Sewage or sour milk will do. Or sour cream with some water. Lena, that part of the leaven that was fed is when it is ripe and ready for bread. And the rest (unfortunately - in the toilet) If the leaven lives in the refrigerator, then nothing will peroxide. Tomorrow you will calmly bake your bread. If you want to bake in the morning, you can leave it on the balcony or in another cool place. Or feed it later today (looking at night)

the rest (unfortunately - in the toilet)

It's a pity to go to the toilet! If you dilute with milk (water, etc.) and add flour, then great pancakes, donuts, pancakes ... I always do this ...

Lovely bakers! Thank you so much for the advice! But what about pancakes - this is an option and what else !!! And I myself would never have thought of it! The husband was so happy that he was ready to bake them himself now. ... I stopped it because not so long ago I ate some fresh "mayonnaise" bread.

I don’t throw it away either. It's a shame. I just fried pancakes with an apple. Chubby. A little sour from the sourdough, I poured condensed milk on top and yummy meat.

[lena6322]

lena6322, here are a couple more recipes for catching up where sourdough is used

Sourdough pancakes
Sourdough pancakes
Cakes with sourdough potatoes
Sourdough pizza

kava, thanks. We’ll do it tomorrow. And now the first sourdough bread is sitting in the oven. Its roof is not very wavy, though by this time my "roof" is also the same.

Rye flour undulating roof. She loves to roam like that. And we'll correct yours! Be sure Everyone was like that in the beginning!

Kava, with your help I will make friends with my "roof". I always dreamed of being in good hands!

[Tanyushki-Dachnits]

Hurray girls! I finally made friends with the sourdoughs, though so far only with one grape. This is what it means to meet more often at meetings of members of the forum Breadmaker. This is how useful the meeting in Kiev was at our dacha Tanyushki-Dachnits ... Then she smoothly moved to Lilechke-Lyulyok home, where we finally consolidated the first basics of sourdough. ... So it turns out that I have not quite hooks yet. So now I got a taste. Yesterday I baked my beloved Iziuminkin, and now there is a Butter roll from Kava... The smell is all over the entrance, already a neighbor came running, I also added a drop of rum essence there.So thank you all for your help, now I have a lot of questions for you.

[Svetl @ nka]

Svetl @ nka , Congratulations! I also have grape. And I, too, are already friends with her. But only the second time I did it. Lives at 11-12 gr. I feed it once every 3 days.

[Svetl @ nka]

Svetl @ nka , Congratulations! I also have grape. And I, too, are already friends with her. But only the second time I did it. Lives at 11-12 gr. I feed it once every 3 days.

Thank you . But I really haven't made it myself yet, Tanya Dachnitsa shared with me, so I'm now growing and multiplying her. so far it turns out. But I'm sitting now mastering the topic of leaven, but I also need to make a leaven myself

If it doesn't work out the first time, then don't be discouraged. From the second, from the third, it will definitely "grow". How cute. Now in the summer, of course, it's hard with feeding for those who don't have a special refrigerator for it, or a cellar. You often have to feed. And I feel good. At 11-12 degrees I feed her every three days. So where would I put it? I myself almost all the time, I don't bake a lot.

Hello!
I decided to bake bread for the first time, yesterday I set to grow sourdough)) Thank you very much for the detailed instructions and advice!

There was a question about the leaven. 10 hours after mixing the leaven, it rose 6 times 0____0 Please tell us what is happening to it? And how to proceed further, not to deviate from the instructions - that is, feed for the first time in 14 hours or change something? Do I need to stir or change the temperature? I read a third of this branch and the entire branch according to the eternal leaven, but did not find the same situation, so that before the first feeding, the leaven behaved like this ..

Sourdough from rye wallpaper flour + water, stood at a temperature of 28 degrees.

Hello!
I decided to bake bread for the first time, yesterday I set to grow sourdough)) Thank you very much for the detailed instructions and advice!

There was a question about the leaven. 10 hours after mixing the leaven, it rose 6 times 0____0 Please tell us what is happening to it? And how to proceed further, not to deviate from the instructions - that is, feed for the first time in 14 hours or change something? Do I need to stir or change the temperature? I read a third of this branch and the entire branch according to the eternal leaven, but did not find the same situation, so that before the first feeding, the leaven behaved like this ..

Sourdough from rye wallpaper flour + water, stood at a temperature of 28 degrees.

Thanks to the optimal t - re and rye flour, the sourdough immediately showed itself in all its glory. Take a part from it and feed it 1: 1: 1 and continue in the same spirit after it rises two or three times. Use the part that remains unnecessary for bread, pancakes or pancakes. Or throw it away. In summer, the sourdough is easier to grow, in winter it is more problematic. Everyone grows mainly in winter, since it is difficult to preserve the leaven in summer. Good luck to you!

"Take a portion of it and feed it 1: 1: 1 and continue in the same spirit after it rises two or three times."
Mmm .. didn’t understand, it was necessary to feed her according to the instructions - the first time after 24 hours, or if she rose so well, then feed immediately after lifting?

"Use the portion that remains unnecessary for bread, pancakes or pancakes."
About the part that remains unnecessary - as far as I understand, it is relevant only after the leaven has lived for at least three days, on the first day, it seems, they do not put it in the dough?

"Take a portion of it and feed it 1: 1: 1 and continue in the same spirit after it rises two or three times."
Mmm .. didn’t understand, it was necessary to feed her according to the instructions - the first time after 24 hours, or if she rose so well, then feed immediately after lifting?

"Use the portion that remains unnecessary for bread, pancakes or pancakes."
About the part that remains unnecessary - as far as I understand, it is relevant only after the leaven has lived for at least three days, on the first day, it seems, they do not put it in the dough?

Do not follow the instructions, focus on the increase.If now you have it so strong (in 10 hours to rise 6 times!), Then it is worth trying it on bread, but, of course, add a drop of yeast. After a few days, the leaven will become stronger and the yeast is no longer needed.

Wait. As I understand it, it's too early to bake bread for the Rainbow sourdough just one day, it's still too early to feed according to the scheme, yes, it is necessary, you also need to throw out the excess (in the first three days), and by the way, Rainbow, what sourdough do you grow?

Wait. As I understand it, it's too early to bake bread for the Rainbow sourdough just one day, it's still too early to feed according to the scheme, yes, it is necessary, you also need to throw out the excess (in the first three days), and by the way, Rainbow, what kind of sourdough are you growing?

Ugums, in the end, did so, according to the instructions of Ieh, the current she now became sluggish .. 10 hours after kneading, it increased 6 times, I sat down, mixed it, after that by the time of the first feeding it rose only 1.5 times, and between the first and second feeding, it seemed, it didn’t grow at all .. Today, for the second time I was feeding, while there was no movement. I'll feed it for a couple more days, if it doesn't rise anymore, I'll start over

I already wrote the leaven "from rye wallpaper flour + water, stood at a temperature of 28 degrees", eternal-uterine Now I started to make hop culture, for safety reasons, suddenly this does not decide to grow more, and the bread has already been tasted hot!

[Rainbow]

Rainbow, if the leaven does not work, then you can like this try to bake bread. After all, in the heat in summer it is so difficult with leaven. Often you need to feed. And this bread is the way out!

If love with sourdough does not work out, but you want a sour bread with sourdough elements - go to "sour dough" and "old sour dough".
Here I talked about sour dough, how it is made, what it means.
Wheat-rye bread on sour dough "

The beauty of such a dough is that it stands well in the refrigerator between baked goods, you don't need to feed it like a sourdough, work with it almost the same way as with a ripe dough.

Try it!

Here, Admin will not advise bad! For the summer - the very thing!

The leaven was reanimated) Maybe someone will need the information - in the Monastic leavens branch I read that it helped some to wake up the sleeping leaven by adding flour (without water), so my leaven turned out to be thin, I added flour so that the spoon almost stood in the jar !! And the leaven came to life, crawled up) Another point, in this topic somewhere it was indicated that the peak of the leaven comes in 6-8 hours, but I also have the leaven on that day when it was just mixed and suddenly flooded, and on the third day top dressing - it began to rise in 12 hours, the peak came after 16 (the time of the beginning of the rise-peak all the time fell on the night, during the day at home the temperature was 28-30, and at night 26, maybe this is the case ..).

Admin, pasiba)) If it doesn't work out with the sourdoughs, I'll try this option

The leaven was reanimated) Maybe someone will need the information - in the Monastic leavens branch I read that it helped some to wake up the sleeping leaven by adding flour (without water), so my leaven turned out to be thin, I added flour so that the spoon almost stood in the jar !! And the leaven came to life, crawled upwards) One more thing, in this topic somewhere it was indicated that the peak of the leaven comes in 6-8 hours, I have the same leaven on the day when it was just mixed and suddenly flooded, and on the third day top dressing - it began to rise in 12 hours, the peak came after 16 (the time of the beginning of the rise-peak all the time fell on the night, during the day at home the temperature was 28-30, and at night 26, maybe this is the case ..).

Admin, pasiba)) If it doesn't work out with the sourdoughs, I'll try this option

The point is in temperature, in a stable temperature without changes. Therefore, your sourdough quickly ripened, you can safely use it. You can check by making pancakes from a glass of milk, without yeast, after 5-6 hours you can bake. This will once again prove to you that the leaven can already be used in bread.

The point is in temperature, in a stable temperature without changes.Therefore, your sourdough quickly ripened, you can safely use it. You can check by making pancakes from a glass of milk, without yeast, after 5-6 hours it will be possible to bake. This will once again prove to you that the leaven can already be used in bread.

I plan to bake tomorrow! Since I want to do a big experiment)) Bake one bread without malt, the second with malt. The malt is still in the process of preparation - rye will sprout by the evening) And for safety reasons I put hop sourdough, it will be ready just tomorrow, I will bake one more on it, it is curious to compare the results)

Hello!
Thanks everyone for the advice! I ended up with bread))) It doesn't look very good, but it tastes good! For the first time in my life I baked bread)) and immediately - with sourdough, in the end I did not add yeast, I wanted a completely natural bread (I haven't eaten a store one for a year now).

Now I will describe what came out of the experiment) And I would like to hear tips, why the appearance did not work out?

July 9 baked 4 bread on a dough, without eggs and without butter. 2 on eternal leaven (the leaven ate rye flour) - wheat and rye-wheat and 2 on hop leaven (the leaven ate wheat flour), also rye-wheat and wheat.

Here is a photo:



These are breads with eternal leaven.
On the left - from rye wallpaper flour 80% + wheat wallpaper 20%. Below it is, side view.
It seems to have "blown off the roof" because the dough didn't rise? Although increased by 2.5 times on approach. Baking in a disposable mold, oiled, barely tore off)

On the right - from wheat wallpaper. Below it is, top view. And this one has some kind of ugly crust on top, but on the side, unlike rye - everything is ok. Before baking, I sprayed it with water from a spray bottle and put a bowl of water in the oven when baking.

I also noticed a strange thing - after putting it in the oven, the rye rose quite strongly (in total, it turned out 3.5-4 times as much !!), and the wheat did not rise any more .. why so? (It seems that I met on the forum that usually, on the contrary, rye does not rise, but wheat rises a little more)


And this is rye on hop sourdough + added various seasonings))) On this call I did not take disposable molds, I baked in a glass microwave container. With the appearance of progress)) This time I decided to reduce the percentage of wheat flour, here it is only 5 percent. It seems to have risen as well, by 3.5-4 times.

On him, the questions - should you plant in the oven when it has risen 2 times or if it continues to rise, plant only when it stops, even if it has already grown 4 times? And are there any errors judging by the appearance?

Wheat on hop did not take a picture, about the same as on the eternal happened.
AND!!! Imagine !!! I decided on the next. a week to bake another bread, both sourdoughs sat in the refrigerator for 15 days, I decided to make new ones. I take out a hop one from the refrigerator - it smells like acetone, threw it out, I take out an eternal one - and it smells nice and looks good 0_______0 I fed it, after two hours it increased three times !!! I didn't even expect that she would survive)))

Good afternoon to you, bakers! Always bypassed the topic of leavens, I thought IT IS NECESSARY for me? It turned out to be necessary ... From far away they brought me sourdough, in her homeland she lived in a small private bakery, kept at room temperature, fed daily with rye flour and water. All. No more information. The second day I frantically study the topic of leaven, try to decide what to do next with it, feed it all at once, or separate the half and keep the rest hungry in the refrigerator?
Tell me, be kind, or stick your nose where you need to ...

I would feed everything and put it "in the refrigerator" fresher

[NIZA]

NIZA , oh, I was so excited! Feed your starter soon! I think that 1: 1: 1 rye flour will not harm it. And then study the question.

[NIZA]

NIZA

What is the consistency of your sourdough?)) Closer to dough or like dough for pancakes?

In any case, the same basic principles work for feeding almost any starter culture:

- feed the starter with such an amount of flour, the weight of which is NOT LESS than the weight of the flour contained in the starter itself;

- the more flour we feed the leaven, the slower it ripens;

- it is necessary to feed the starter culture at the moment when it reaches its peak of growth and begins to decline.

Good luck in making friends with your new family member

My leaven, in consistency, like dough for pancakes, has already fed, I observe ... small bubbles have appeared on the surface !!! Thanks everyone !!!!

[NIZA]

NIZA, Well, no, to ask on the spot, in Odessa and the environs of the sourdough well just heaps ...

[himichka]

himichka,
I am in shock from myself, well, we are not looking for easy ways
R.S. You will laugh, but in your homeland (Lugansk region), this leaven was called simply and laconic BUGS

Maybe someone will be interested

Sourdough in the refrigerator

🔗

Hostess girls, and who from Kiev can share the leaven? I have been raising and using mine all last year, but in the summer I did not even look at ffsyo, I don’t have it anymore I promise to love, groom, and cherish !!