Starter cultures - in questions and answers

I prefer to keep the starter on regular wheat flour and feed it with whole flour before baking whole wheat bread.

Thank you Viki for wheat wallpaper or premium grade? I heard that very little useful remains in the premium flour, I try not to use it after the birth of a child. And then he also chews bread.

on wheat wallpaper or premium?

I used to have a bag of premium flour, when I ran out of flour 1c. at a good price, took 20 kg. now my leaven is eating it. I feed her with something inexpensive, and before baking, I already have something.

Got it. Thank you.

This is the second time I come up to a semi-finished rye sourdough. Everyone succeeds, but I do not. And there are no weights, this is the problem.
I know what is needed in grams, but I took
100 ml of water, 100 g of rye flour, 1 g of yeast, for 48 hours, increased well.
To 1 st. l. I added 100 ml of water and 100 g of flour to the blanks, 12 hours passed, and it was the same, did not rise at all, liquid. Today I wanted to add water and flour again, but now I don't know what to do. Tell me!

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All the same, I added water, flour. The leaven began to grow rapidly, then dropped. What's going on with her?

How should the starter culture behave in stages 2 and 3?

There are no scales, this is a problem.

How did you measure rye flour? A glass? How much in ml?
In a measuring glass, 100 g of peeled rye flour has a volume of 185 ml.

I measured it with a glass of HP at 230 ml. Here they advised me to measure flour like this - not reaching the edge of 200 ml of a glass by 1 cm. I think it was 180 ml.

Now I looked at the leaven, it is clear that it was rising, and now it has fallen.
There are very small bubbles.
I now need to leave, but I wanted to experiment with 200 g of sourdough. Send everything to the refrigerator? Stage 3 ends

I now need to leave, but I wanted to experiment with 200 g of sourdough. Send everything to the refrigerator? Stage 3 ends

If circumstances are such that it is not possible to use a part now, then feel free to send it all to the refrigerator. And upon arrival, you will already figure out how much you use and what will be thrown away. This, for sure, will always be in time. Good luck to you!

[Viki]

Viki Thank you!

Completely not understanding what this leaven should be in the initial 3 stages, she baked bread from 200 g of leaven. The dough rose very quickly, the bread looks good, fragrant, and I will cut it tomorrow morning.
So I got the leaven? I doubted it because I don't know how it should look in the end.
You have no idea how happy I am

Please tell me what to do if I did not find the temperature +3 in the refrigerator? I have both 8 and 10 degrees

You have no idea how happy I am

You shouldn't think so. I can imagine and how! With each new leaven, I myself feel like the first time and am not sure of the result until the very end. And how it all turned out - I am happy as crazy!

Please tell me what to do if I did not find the temperature +3 in the refrigerator? I have both 8 and 10 degrees

It is very good! This means you will need to update it at least once a week. How: take it out of the refrigerator, let it warm up, measure out the necessary part, feed it, let it double and knead the dough for bread, not forgetting to take a little for storage. After two such feedings you have an analogue of the "eternal leaven", just started a little differently, but it will behave the same way.
I can't wait to see your first child ...

It is very good! This means you will need to update it at least once a week.How: take it out of the refrigerator, let it warm up, measure out the necessary part, feed it, let it double and knead the dough for bread, not forgetting to take a little for storage.

If I have 200g of sourdough, but I need 50g for the recipe, what should I do with the remaining 150g?
sorry for bothering
________________________ ________________________ _______
I liked the bread very much, it's a pity that I can't put a photo, otherwise I would have boasted

If I have 200g of sourdough, but I need 50g for the recipe, what should I do with the remaining 150g?

Feed, give increase and put in the cold. But I would not feed all 150 g, but took 20 - 30 or 50 g, anyway, before baking it will need to be taken out, warmed, fed.

I liked the bread very much, it's a pity that I can't put a photo, otherwise I would have boasted

What can you do, take your word for it

Thank you Condensed milk and Barbariska. Glory to God, my starter cultures are good. I store it in the refrigerator. I have already baked 3 loaves of bread on "eternal" wheat leaven. The recipe was taken from Vladimir Vasilyevich wheat bread made of 1st grade flour with sourdough. Only two times I first turned on HP on the "Pizza" mode, then I took out a scapula and on. mode "French". Everything turned out fine, but today I decided to do it as written by him, that is, immediately incl. mode "French" and got a loaf of bread with a raised and cracked top. Somewhere on the forum I read that it is very bad when the top is cracking (now I could not find it) and I would like to know the reason. And please share your bread recipes. And I also baked wheat-rye with hop sourdough according to Lola's recipe and it also turned out delicious. True, I also made my own changes: after the "Pizza" mode incl. without a spatula, the "French" mode, but I saw that the dough did not rise until the baking began off. HP and again on. mode "French".

[Sofa]

Sofa
I am very glad that the leaven is working for you and the bread turns out.
Good luck in further baking!
If you are interested in someone's recipes, click on the nickname and you will see everything.

Dear sourdoughs, help me figure out the 3rd whole grain sourdough deteriorated The last one appeared "fluff" even at the first stage, when the sourdough had to stand for 48 hours Whole grain flour from a private mill, when sifting it seems heavy and wet. Maybe it should be calcined before use? If so, how?

Hello!
I can't get the leaven. I make 50g of wheat flour + 50g of peeled rye + 80-100 ml of warm boiled water. I mix in the evening, cover with gauze. In the morning, a brown liquid is released on the surface. Nothing bubbles or grows. It's summer now, the batteries don't heat, it's hard to find a warm place in the apartment, I tried to put it in the kitchen cabinet and near the heated towel rail in the bathroom, the result is the same. I have already thrown out one leaven.
Tell me, is liquid normal or am I doing something wrong?
Thank you in advance.

Hello!
I can't get the leaven. I make 50g of wheat flour + 50g of peeled rye + 80-100 ml of warm boiled water. I mix in the evening, cover with gauze. In the morning, a brown liquid is released on the surface. Nothing bubbles or grows. It's summer now, the batteries don't heat, it's hard to find a warm place in the apartment, I tried to put it in the kitchen cabinet and near the heated towel rail in the bathroom, the result is the same. I have already thrown out one leaven.
Tell me, is liquid normal or am I doing something wrong?
Thank you in advance.

Try to master the Raisin Sourdough first. She is the most unpretentious and is obtained by almost everyone. Only now is the waning moon, and it is better to grow sourdoughs on the growing

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=17861.0

Try to master the Raisin Sourdough first. She is the most unpretentious and is obtained by almost everyone. Only now is the waning moon, and it is better to grow sourdoughs on the growing

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=17861.0

It seemed to me flour + water - the simplest.
I looked at photographs of how leavens are made, no one can see it on the surface of the liquid.
I don’t understand if this is normal or something is wrong, should I pour it out and make a new one?

In my opinion, this suggests that there is too much water. I rarely cook by weighing food, mostly by eye. Try kneading the sourdough dough according to the thickness, like for pancakes and add a drop of sugar to the starter. This will make the wild yeast taste better.

Thank you all forum members for your tips, support and kind words. Time on the forum flies instantly. Rather, reading it. The sourdough bread is good. True, wheat is still a little sour. I bake the Pear Raisin recipe, but no yeast. Maybe that's why the bread is sour. But I bake rye according to Lola's recipe. Until yesterday I baked Wheat-rye bread with hop sourdough, and yesterday I tried Rye bread with hop sourdough (in KhP) it turned out to be very tasty. Although I thought that nothing would work out because after the kneading he stood with me for 5 hours and did not rise. Therefore, I took out the dough from the HP, kneaded it again, put the HP without a spatula and incl. French mode. So the bread tasted very tasty even without sourness, but the top was covered in deep cracks. Why they are obtained. This is an excess or lack of water, or even another reason. I took photos, but I don't know how to post them. Tell me please.

[Sofa]

Sofa, Photos in a message - now even more convenient!

Girls and boys, stick your nose at me, please, I can't find it myself.
What sourdough can be made for bread if we do not sell malt, hops, or anything else that specific? So that the sourdough is made from handy, so to speak, products and, of course, you don't want yeast or in very small quantities. Thank you!

Girls and boys, stick your nose at me, please, I can't find it myself.
What sourdough can be made for bread if we do not sell malt, hops, or anything else that specific? So that the sourdough is made from handy, so to speak, products and, of course, you don't want yeast or in very small quantities. Thank you!

Rye for you? If so, make Eternal leaven. If wheat, then Raisin, raisins are usually there at home?

"Eternal" leaven

Raisin sourdough

In the general section about kneading, I read that there is a rule: for 400 g of flour, about 300 ml of liquid. Does this work for sourdough bread too?

And another question. Are there any general norms for how much sourdough should be put on bread, small or large? And then in the same section I read about it, the approximate amount of everything (there is yeast) for a small, medium and large loaf, and I thought, but as with sourdough bread ...

Are there any general norms for how much sourdough should be put on bread, small or large?

The approximate weight of the starter should be 30% of the total weight of the flour and water in the recipe. But it also depends on what kind of bread you want to get, the more leaven will be the more sour bread.

Please tell me where it is written, how to calculate the% moisture content of the sourdough and how to count recipes for the sourdough.
And even when using HP, where should the leaven be put on the flour, as it is, or loose with liquid?

If the sourdough contains 100 g of flour and 100 g of water, the sourdough is considered to be 100% moisture. The recipe for sourdough is recalculated accordingly minus 100 grams of water and 100 grams of flour for a total of 200 grams of sourdough.
The prepared starter culture is poured into liquid, then flour and all other ingredients. This is how I do it, other bakers, perhaps in a different way.

Surely, they asked before me, but I did not find the answer. Is it possible and how to use sourdough in addition to bread, kvass? For example, is it possible to bake some buns, pies, pizza on it, or is it not even worth experimenting? In general, is she friendly with baking or is it just yeast?

Surely, they asked before me, but I did not find the answer.Is it possible and how to use sourdough in addition to bread, kvass? For example, is it possible to bake some buns, pies, pizza on it, or is it not even worth experimenting? In general, is she friendly with baking or is it just yeast?

You can bake anything you want with sourdough. We've got tons of recipes here. They baked cakes and rolls.

Hello!
93 pages do not master quickly ...
therefore I will ask: someone says / writes that lactic acid bacteria die in the refrigerator and therefore the bread with refrigerator sourdough tastes different, biologist. value and even the type of crust.
question: do they really die and do you need to grow a new starter culture and store it only at room temperature or up to 10-12 degrees?

At room temperature, the starter dough ripens very quickly and needs to be fed more often. The optimum temperature is 10-13 degrees. Mine lives in a wine refrigerator.

Hello everyone :) I'm new here ... I was very interested in the topic of sourdoughs, I always baked bread in KhP with dry yeast, and after accidentally got to your site, I immediately started growing an eternal sourdough, albeit from whole flour, once already bread on I baked it, and today I will bake it for the second time, I hope it will work out: D And I also have a question, the dishes in which the leaven is located, the one in the refrigerator, sometimes you need to pour the leaven into another dish? in meaning to change jars?

Hello!
93 pages do not master quickly ...
therefore I will ask: someone says / writes that lactic acid bacteria die in the refrigerator and therefore the bread with refrigerator sourdough tastes different, biologist. value and even the type of crust.
question: do they really die and do you need to grow a new starter culture and store it only at room temperature or up to 10-12 degrees?

you still have to read and we are not technologists a lot, so we have to educate ourselves

French leavens are not stored in the refrigerator, they are fed with wheat flour. There is a good article in LJ about storing starter culture 🔗
and more here 🔗

ICD of French starter cultures (and there are many different types of ICD) really die at T less than 10 * C (there in LJ there were even links to scientific research, in my opinion. After all, home baking is quite subjective, sometimes it is impossible to smell or taste that Yes, and everyone's perception is also different.), but for example rye starter cultures (as far as I know) can be stored in the refrigerator - there are other types of bacteria.

I found many more valuable things for myself here 🔗

PySy - finally found the article! here it is, about storing starter cultures in the refrigerator 🔗

Thank you!
I have rye-wheat sourdough on whey
I will experiment

An article about sourdough:
🔗

Good people tell the newbie, I really want to bake bread with sourdough, BUT after looking through some topics I realized that in order to grow it, you need to have a warm place, where to find it in the apartment, if you haven't turned on the heating yet? I have a sad experience in growing kefir sourdough

Good people tell the newbie, I really want to bake bread with sourdough, BUT after looking through some topics I realized that in order to grow it, you need to have a warm place, where to find it in the apartment, if you haven't turned on the heating yet? I have a sad experience in growing kefir sourdough

Better wait for the heating season, then start. Not long left.

The best place to grow the starter culture is above the refrigerator at the back wall. There, heat rises from the unit and stays constantly at about 26 -28 degrees.

You can adapt a heating pad with a thermometer for growing sourdough.

Thanks for the advice I have already tried it on the fridge, whether it doesn’t warm me much from the back wall, or something else, but my leaven didn’t rise, but just deteriorated ... But you can try with a heating pad, it’s just the farm is available, only she will have to follow .. what to do.Although I’m thinking, how can we get out of the situation, because even if you grow leaven in the heating season near the radiator and store it in the refrigerator, in the same spring you need to take it out of the refrigerator in a warm place, how can you not understand

[grape leaven]

Good people tell the newbie, I really want to bake bread with sourdough, BUT after looking through some topics I realized that in order to grow it, you need to have a warm place, where to find it in the apartment, if you haven't turned on the heating yet? I have a sad experience in growing kefir sourdough

you don't have to look for intimate warm places
I grew grape leaven last year (unfortunately, something did not work out in this) - this is how it is grown at room temperatures

raised a couple of weeks ago leaven from Misha tutochki about her 🔗
she also does not need warm places - the usual room temperature

Warmth at 30-33 * is needed french woman, there, yes, there you have to wait for heating and then find a place in the apartment without drafts, but with the right temperature
stop stop! and what kind of leaven are you going to grow so that you can store it in the refrigerator?

I would like at least some that does not need to be put in a very warm place and which is not very difficult to prepare, I'm completely new to this business. In general, I thought to make kefir, or eternal leaven. And out of inexperience I decided that all of them can be stored in the refrigerator.

I would like at least some that does not need to be put in a very warm place and which is not very difficult to prepare, I'm completely new to this business. In general, I thought to make kefir, or eternal leaven. And out of inexperience I decided that all of them can be stored in the refrigerator.

I have an eternal one and I keep it in the refrigerator on the top shelf, which is not the coldest place. And I just refresh it at room temperature. When the heating is turned off, the kitchen isn't too cold for sourdough. Over the summer, she over-acidified me a little, because she rarely baked with sourdough in the summer, she just fed me regularly. It will be necessary to revive her.

Now I'm making grape and I'm going to keep it in the refrigerator too, because every day I don't bake bread directly, and switching flour every day for feeding is not so rich.

[leaven]

raised a couple of weeks ago leaven from Misha tutochki about her 🔗
she also does not need warm places - the usual room temperature

rinishek, please tell me, is the yeast active? Raises dough well? Tell us what you have already baked on it and how it happened.

[rinishek]

rinishek, please tell me, is the yeast active? Raises dough well? Tell us what you have already baked on it and how it happened.

Joy, it turned out to be of average activity, there is no such thermonuclear speed as in the grape last year.
or maybe I am so just suspicious of her for now?
it turns out this is my activity:
- at 25 * C, feeding 1: 3 (or 1: 2: 2) = ready in 6-7 hours.
-at 20 * feed 1: 4: 4 = ready in 10-12 hours
Rises 2.5-3 times. For some reason, thick also rises a maximum of 3 times
Well, I am writing and I understand that a normal, excellent leaven has turned out
The leaven came into force after about 10 days. I liked it - the cost of flour is minimal, the result is good. It smells like yogurt and bread, soaked apples. There is no pronounced fruity smell, like the grape one, the smell is more bready. It does not give sour in "low acid", in "simple" - very little, especially if I ferment dough in a cooler place than the kitchen
Tolerant to a decrease in T - carried it out to the balcony, at night T drops there somewhere to 15 * - and, according to my observations, the leaven is not at all outraged by this, it smelled great, rose with a hat
I baked my favorite low-acid one - very tasty loaves are obtained!
baked Simple and Izyuminkin are also normal (I always add 1-2 g of yeast, I just don't have time for long-term soaking, then I'll have to bake at night, but I want to sleep)
With the addition of rye flour, the sourdough simply becomes thermonuclear - it's even difficult for me to track it down, I can't get used to it

I haven't fully experienced it yet, but I already doubt the need to grow another Frenchwoman. Mishina fully satisfies my needs and tastes, and the best, as you know, is the enemy of good

Now I'm making grape and I'm going to keep it in the refrigerator too, because every day I don't bake bread directly, and switching flour every day for feeding is not so rich.

Lying, let me advise you to store the grape by the conservation method, as it was written in Ludmila's LJ - it seems to me that the grape is suitable for this method
I'm going to try to store Mishina by the conservation method

Lying, let me advise you to store the grape by the conservation method, as it was written in Ludmila's LJ - it seems to me that the grape is suitable for this method
I'm going to try to store Mishina by the conservation method

In a nutshell, can you? So as not to look for a long time? Is the procedure long-dreary? I would have something easier. And twice a week I will definitely use it. I found Temko here on our forum, so there are pies from it, and all sorts of rich things.

Lozya, read from here https://Mcooker-enn.tomathouse.com/in...=3704.0
several pages, in the same place Lissa gave a link to the source

Nothing complicated in general. We bring the starter culture to its peak, send it to the refrigerator, take it out a few hours before baking - we will re-preserve it - and the starter culture is ready to work

I did this with a French woman - both the smell and the lifting power of the sourdough after the refrigerator were even better than before it, when mine gets so strong that I stop doubting it, I will also try canning. It is more convenient than feeding 2 times a day. Again, no one has canceled the toad yet - all the time my hands are shaking when I throw out the leaven when feeding

Lozya, read from here https://Mcooker-enn.tomathouse.com/in...=3704.0
several pages, in the same place Lissa gave a link to the source

Nothing complicated in general. We bring the starter culture to its peak, send it to the refrigerator, take it out a few hours before baking - we will re-preserve it - and the starter culture is ready to work

But I did the same thing all this time with rye sourdough. The only thing is that it is stored in my 100% form, that is, I do not translate it into liquid.
I take the starter out of the refrigerator, let it warm up for a couple of hours, then I take a spoonful of the starter, feed it first 1 to 1, stand until the evening, feed it to the required amount at night, bake bread in the morning. Or I take it out at night, warm it up and feed it to the required amount. Is this conservation?

yes no, for rye sourdough this is not preservation, but storage

for wheat you get it out of the refrigerator, add it right away !!! hot water, flour, and !!! withstand at 30 * C for 2-3 hours
This is just a feature of this method. It's simple, reading sales is harder than doing

yes no, for rye sourdough this is not preservation, but storage

for wheat you get it out of the refrigerator, add it right away !!! hot water, flour, and !!! withstand at 30 * C for 2-3 hours
This is just a feature of this method. It's simple, reading sales is harder than doing

Clear. Well, it's good that everything is so unspoiled! Laziness-mother once again strain every other day.