Starter cultures - in questions and answers

Svetik travels light, agrees to carry gifts, but I think, within reasonable weight limits.

I'll contact Sveta today and ask if the weight limit has already been exceeded. I need one.

[himishka]

himishka
Thank you, but I won't get to the meeting ... unfortunately.

Hi, I didn't reread the entire forum, as there are a lot of opinions and I want to describe my example,
give advice if i'm doing the right sourdough
I work in a mini bakery, making bread, and I make the starter like this:
I pour 4 buckets of warm water into the bowl (about 10 liters each), I pour 50 kg of flour 1 \ s (white) on top, this is all kneaded in the mixer for 10 minutes, then I add 2 more buckets of water, I mix for another 20-30 minutes, I then pour it into the barrels.
The leaven is stored at a temperature of somewhere between 20 -25 degrees, somewhere in a day it is consumed
I make sourdough every day, depending on how much of it is left in the barrels, there are 4 barrels in total, they diverge like this: 2 barrels a day, the sourdough is poured into empty ones, stored for a day, another 2 barrels a day later, and so on.

Sourdough is used for white bread, premium and first grades, for gray bread, rye sourdough and malt are used

is it worth adding anything else?

if I'm doing something wrong? tell me

ram_73, at least you're not joking cleverly

ram_73, at least you're not joking cleverly

in what sense?

in what sense?

Because what you get, unfortunately, is not leaven

Dear Masters!
I apologize in advance, I do not want to shock anyone with unprofessionalism. But I really need advice about the leaven and a little investigation. It seems to me that something is wrong with her. I will tell you from the very beginning what ordeals she endured.
Starter culture: 200 ml peeled rye flour + 210 ml water + 1/3 tsp. dry fast-acting yeast + 1 tsp. Sahara. The prescription must be kept warm for at least 18 hours. She stood in a glass jar near the battery for a day, no one looked after her. The border on the can showed that it had grown 1.5 times in one day and settled again. The consistency of liquid sour cream and in bubbles. Then they put it in the refrigerator (t ~ 10-11 ° C, at least according to the kitchen thermometer, there is no other) and safely forgot it for a week or more. After warming up from the refrigerator to room temperature, put 1 tbsp. l. hw. flour and ~ 3 tbsp. l. water. After 4 hours, it rose slightly and froth. It did not reach the peak, some were put into baking, and most of them - again in the refrigerator for 3 weeks. Then they got it out again. There was some water on top (a good sour smell), I shaken it up, heated it to room temperature, and almost all of it was added to the dough, and 115 ml of water and hw were added to the residue on the bottom and walls (max 30 ml). flour and put it to the battery to sour. So I fed every next day, on the 4th day I fed with a double dose. All the time, the leaven almost did not rise, the last 2 days some water peeled off. But she couldn't be called dead. It is like liquid sour cream or kefir. There are a lot of bubbles and while stirring they seethed so that it seemed as if someone was living in the jar. The smell was either just sour or mixed with alcohol or something. On the 5th day, I decided to put the sourdough back into the refrigerator before clarification and your advice. Shaken, she bubbled again like crazy. It tastes well sour, but not vinegar, it just slightly tingles the tongue, like pomegranate or kefir. I poured 1 glass (~ 230 ml) into another jar and added a glass of hw there. flour and water. The rest was also transferred to other dishes (plastic container) and did not add anything. Both are in the refrigerator. Is the leaven OK? Alive? Do I need to correct it somehow? I think it's too liquid, that's why it stratified. Day is in the refrigerator. What to do next?

[this]

Arka, where did you get such a miracle recipe? Leaven this not to name at all desire. Throw it away, take any recipe from the forum and you will be happy.
At least my favorite raisin is nowhere easier, unpretentious, gaining strength very quickly

Here it is ...
Whom have I raised instead of leaven?
Thank you, I will find a suitable recipe for myself here.
Can you advise something that does not require 2 or more approaches per day? I leave early, return late. Feeding more or less evenly, except just a day, is unlikely to work, but I really want bread with sourdough.

Whom have I raised instead of leaven?

Reminds me of this:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=42973.0
And it behaves the same way.

So is it still sourdough or who?
Semifinished?
Or into a bucket?

[Arka]

So is it still sourdough or who?
Semifinished?
Or into a bucket?

Arka, don't go to the bucket! Try taking one or two tbsp. spoons and add 100 gr. water + 100 gr. rye flour. Look behind her at room temperature. You see, you have obtained the leaven that our grandmothers and great-grandmothers used to bake without knowing literacy, the Internet and electronic scales.

Here it is ...
Whom have I raised instead of leaven?
Thank you, I will find a suitable recipe for myself here.
Can you advise something that does not require 2 or more approaches per day? I leave early, return late. Feeding more or less evenly, except just a day, is unlikely to work, but I really want bread with sourdough.

To feed once a day, the temperature of the sourdough must be 20 degrees

As I understand it, it is better to do it tomorrow, and not at night, so that there is an opportunity to observe?

As I understand it, it is better to do it tomorrow, so that there is an opportunity to observe?

Can you imagine the day after tomorrow? I also want to watch you, but tomorrow I work, I have a day ...

I will be happy if you participate!
Appointment for Sunday!

Many thanks to everyone for their participation !!! I will definitely report!

Appointment for Sunday!

We meet here.

Good day!
Help me please!
I started a French sourdough. ON it, a young, 3-day old, put the dough according to the Iziumikin recipe, but the dough rose by a third, and USYO. I forgot to add that at home I have a temperature of 26 degrees, and I put it on a radiator on a towel. Probably overheated?

...

I forgot to add that I put a dough of 30-40 g of sourdough, 100 g of flour, 100 g of water, yesterday evening I threw in 0.5 tsp. dry yeast, but overnight all the same, without effect.

Good day!
Help me please!
I started a French sourdough. ON it, a young, 3-day old, put the dough according to the Iziumikin recipe, but the dough rose by a third, and USYO. I forgot to add that at home I have a temperature of 26 degrees, and I put it on a radiator on a towel. Probably overheated?

26 * C - just perfect milking this dough.
When overheated, wild yeast bacteria are killed.

Viki
I certainly didn’t wait for this morning, and took the "creature" out of the refrigerator for the night, took ~ 1.5-2 spoons, and as they warmed up to room temperature, I fed, on your advice, 100g x 100g with water and flour (rzh. Peeled). This morning she already managed to fall a little and I again fed 100x100. I went on business, came back, and she was already so bubbly and got up! It turns out that she is alive, even very much. What to do next? I tried to knead rye pancakes on it for a start, because I won't bake bread today. Force majeure pulls me out of the house. I'll be back, probably in a couple of hours, then I'll have to leave again

What to do next?

Put next to "eternal" and mark, because after 3 days you risk confusing them.
If you do not mind the flour, then you can feed 50 grams every 12 hours. starter cultures - 50 gr. flour and water. Until the "eternal" ripens, you can bake on this one. And then choose which one is more to your liking.

[Viki]

Viki , my question is this (sorry, if I repeat myself and the question has already been):
I have wheat sourdough, I feed it once every 18-20 hours. it stands in my "tiled" corner on the table in the kitchen, the pace in the kitchen is 18-20 *, so it fits slowly but surely. I suspect. that in that place the temperature will be a little lower.
Should I put it in a warm place next to the battery, or can I leave it that way.
Basically, it's convenient for me to keep it this way.Less hassle and for her "life" I am not afraid, the little son will not get it, but at the battery he will definitely get to her.

[Elenka69]

Elenka69, with such storage, it will be perfectly preserved. And less hassle is a huge plus. Everything suits her from 10 to 30 degrees, only the feeding regime is obtained from once a day (or several days) to 4 - 5 times a day. Do you need it?

[Viki]

Viki , oh so quickly answered! Thank you!
Yes, I feed it once a day, if it's warm in the kitchen (I cook or bake for a long time), then I feed it 2 times, I look at the rise. But this rarely happens.
I'll be calm now. And then I thought, maybe I just "sea" her with hunger.

Put next to "eternal" and mark, because after 3 days you risk confusing them.
If you do not mind the flour, then you can feed 50 grams every 12 hours. starter cultures - 50 gr. flour and water. Until the "eternal" ripens, you can bake on this one. And then choose which one is more to your liking.

Yesterday we baked pancakes on the "creature".
They turned out to be too sour, and fell off when turned over to the other side
Probably, too much acid has collected after all ...

Thank you for the advice to sign the leavens, because you really can forget which one is where

Today in the store I found one product (from a series of children's medical food) lactic acid. Does not contain any additives like modif. starch and other thickeners or preservatives, but it contains whey proteins, casein, fatty acids, minerals, vitamins and of course bifidobacteria (B.adolescentis) CFU / cm³ not less than 1x10⁸
Maybe this can be applied somehow?

* grim * my leaven has gone crazy it constantly needs feeding. And there is a lot of it. I probably don't need that much. And where is her, except for bread? I want to try to bake pancakes on it, but I just can't find an intelligible recipe. I found one, but there was not a word about flour or milk-kefir, at least water. You can't make pancakes with leaven alone ...

You see, if you don't use the leaven, then part of it has to be thrown away, unfortunately (my dogs eat it up with porridge - I add it to the porridge when I cook)
And pancakes by eye: egg, milk, salt, a bit of sugar, 100-200 grams of yeast, as much as there is, a little yeast, flour until thick sour cream and let it grow. Fry the dough.

throw out - until the hand rises. I would like to push her somewhere. It's a pity

As soon as it fits twice, I pour the leaven into a saucepan and put it in the refrigerator with the usual T + 4 C *. I leave a spoonful of the sourdough and continue to feed as usual. If I start bread, then I put all the leaven, both the one in the refrigerator and the fresh one, also use on pies, pies, pancakes. Do not be afraid, there will be no excessive sourness in pies or bread. The main thing: do not bring it to the point of recession, but only as it rises twice, at this time there are few bubbles on the surface, and the leaven is just beginning to swell with a beautiful cap. I call this moment the creamy stage. In the leaven that was stored in the refrigerator, all processes freeze, and I use it in any dough. In the recipe, I recalculate the flour - water, bread and other pastries always turn out great.

[shonya]

* grim * my leaven has gone crazy it constantly needs feeding. And there is a lot of it. I probably don't need that much. And where is her, except for bread? I want to try to bake pancakes on it, but I just can't find an intelligible recipe. I found one, but there was not a word about flour or milk-kefir, at least water. You can't make pancakes with leaven alone ...

shonya
Here HERE great recipe for sourdough pancakes.

Thank Margit! this is exactly what I was looking for

[Shonya]

I also "translated" the leaven into pancakes. Kava writes correctly. that you need to knead a little more abruptly. I made the dough as usual "for pancakes" in consistency. It still fit - the steel is much thinner (the leaven has worked). I didn't add flour, so as not to sediment the dough, the pancakes turned out to be wrong.

Shonya
Consider my experience and mistake.

Hello!
Sometimes I use supplements, namely brewer's yeast.I had a question, is it possible to grow sourdough on these dietary supplements, maybe someone has already tried such a recipe, or is there not the right yeast at all?

Hello!
Sometimes I use supplements, namely brewer's yeast. I had a question, is it possible to grow sourdough on these dietary supplements, maybe someone has already tried such a recipe, or is there not the right yeast at all?

read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6845.0

There is nothing about brewer's yeast (pharmaceutical dietary supplements) in this Temka, it only talks about brewer's yeast for the production of beer, and these are completely different yeasts, as I understand it.

[acura]

There is nothing about brewer's yeast (pharmaceutical dietary supplements) in this Temka, it only talks about brewer's yeast for the production of beer, and these are completely different yeasts, as I understand it.

acura
These are most likely the same brewer's yeast ...
I quote "... what is common in brewer's yeast and beer ?? can ingestion of brewer's yeast produce alcohol in the body ??

Brewer's yeast - yeast used in brewing, brewer's yeast preparations are also used as vitamin and immunomodulating dietary supplements, feed additives.

Beer is a low-alcohol beverage obtained by alcoholic fermentation of malt wort using brewer's yeast, usually with the addition of hops.

Nagipol brewer's yeast undergoes autolysis, as a result of which the cell wall is destroyed, thus the brewer's yeast turns into "non-living mass", which is a complex of amino acids, vitamins and minerals. Thanks to this, it is possible to use autolyzed brewer's yeast in the production of dietary supplements for food, as a source of vitamins, minerals and amino acids. "

Oh thank you ! Duck means they are not alive ... it's a pity.

Hello everyone, I became the owner of the Bork bread machine. A couple of questions at once, question one, sourdough for white and rye bread is the same thing or different sourdoughs are needed, question two, I tried to bake bread, but it practically does not rise and it tears the roof, help pliz

[Zon2009]

Zon2009, there are different starter cultures, but one is quite enough for baking both white and rye breads. Many people convert the sourdough from wheat to rye and vice versa for a couple of feedings. Asking - which is the best - is senseless, since everyone loves their grown sourdough. Personally, I bake either sponge or French liquid sourdough.

But at the expense of problems with the roof and the rise, firstly, it is better to go to the appropriate topic for discussion Help a newbie with smart advice, and secondly, you need an exact recipe for which you bake and actually on which program.

First recipe. Traditional white bread is the main mode.
Weight: 750g.
Milk: 300ml.
Vegetable oil: 2 tbsp. l.
Salt: 1 hour l.
Sugar: 1h. l.
Wheat baking flour: 3 measures. Art. 1 glass 200ml.
Dry shiver: 1.5 tsp. saf moment

The bread did not rise.
Second recipe. Honey bread - sweet pastry mode.
Weight: 750 gr.
Milk: 300 ml.
Vegetable oil: 2 hours l.
Coarse salt: 1 tsp.
Honey: 5 tbsp. spoons.
Wheat baking flour: 3mer. Art. 1 glass 200ml.
Dry shivers: 1.5 tsp. saf moment
Eggs: 1 pc.

1 The roof was blown off. 2 Didn't rise.
As I understand it, any sourdough can be used for white and rye bread, if so, in what quantity in relation to flour.

[Airy sourdough bread]

Reasons for hammered bread:
little liquid (very tight bun)
a lot of liquid (instead of a bun - daub, and at the exit - a dull crumb)
yeast quality
not enough time for a good rise (proofing) of the dough piece

I introduce the sourdough through the dough and always follow the bun (the moisture content of the flour is different at different times of the year and depending on storage conditions. Based on this proportion, the ratio of sourdough bread can be as follows:
Airy sourdough bread

IZYUMINKIN FAVORITE BREAD

Sourdough loaf (in the oven)

Sourdough bun

The eternal leaven did not work out. The leaven did not rise to the surface of the water, I don't know what to do. Can you make eternal leaven with rye flour?
Tell me how to insert a photo into a message?

[Zon2009]

Zon2009
Feel free to use the Search Engine, it is on the page above, next to your avatar

How to insert a photo into a message

[lana7386]

lana7386, thanks, that's what happened
Here's a picture.

[Zon2009]

Here's a picture.

Zon2009 🔗
Picture in place
Girls kava and Viki will help you now with the leaven