Starter cultures - in questions and answers

Laziness-mother once again strain every other day.

from the same !!! not a word about laziness!

[Joy]

Joy, and share your impressions about feeding the sourdough with "fruit" flour - how did it, the sourdough, behave?

[rinishek]

rinishek, right here here I described everything in the process. And then she baked bread on the renewed sourdough, there is a photo further.
Thank you very much for such a detailed description of the leaven from Misha. I'll have to try it sometime too.

[Ne_lipa]

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 starter culture

Ne_lipa ,
I grew my first sourdough in the bathroom on a heated towel rail (I had 27-28 degrees there), strictly instructing everyone to close the door! And you can also conjure with a yogurt maker.
But for making bread, I feed the sourdough and put it in the microwave with a glass of boiling water

[Midnight lady]

I grew my first sourdough in the bathroom on a heated towel rail (I had 27-28 degrees there), strictly instructing everyone to close the door!
But for making bread, I feed the sourdough and put it in the microwave with a glass of boiling water

Midnight lady, as if she spied on me and described.

[rinishek]

rinishek, right here here I described everything in the process. And then she baked bread on the renewed sourdough, there is a photo further.
Thank you very much for such a detailed description of the leaven from Misha. I'll have to try it sometime too.

Thank you for describing, but I got lost in Temko, forgot which one you unsubscribed to
And Misha's leaven really deserves attention - at least just to grow, well, there is little waste when growing
By the way, when I read the comments in his LJ, I liked his arguments for buying a car refrigerator - they say, it will not pay off soon, flour is cheaper
These arguments convinced me

I liked his arguments for buying a car refrigerator - they say, it will not pay off soon, flour is cheaper
These arguments convinced me

Here are all people as people ...
And these arguments convinced me after buying this very auto-refrigerator. It will never pay off, but cost like a sack of flour.

And my wine cabinet cost 1100 hryvnia (approximately), but I live in peace, and do not constantly think about my little animal. If I don't bake for a long time (3 days), then it's not strained to feed. In short, my house for the little animal makes me happy.

but I live in peace, and do not constantly think about my little animal.

But it's true! You just have to take it as "is and is good." And stop jumping from the table to the windowsill with a thermometer. I will eradicate bad habits!

oh, Vika, I beg you! I myself go through the ads for the sale of the refrigerator once a week. Now Misha's arguments had an effect on me, and in a month everything could change. I can rather convince myself of something.
If you bake it, I don't consider the cost price either. And if I got a refrigerator for the price of a bag of flour, I would have bought

And I also adore, prevail over my mini fridge, and live in peace. From time to time I drop in on a visit to my little animal. She feels great in him.
Only girls, I have a similar "illness", after buying a chill, became interested in breeding hop sourdough and storing it in dried form.

Only girls, I have a similar "illness", after buying a chill, became interested in breeding hop sourdough and storing it in a dried form.

Well, that's understandable - it's contagious ...
And storage in dried form, in my opinion, is not that. I like when she blows bubbles, I understand that she is alive. This is also not cured.

Hello everybody!
I bought Savushkin's starter culture in the store today. Maybe someone tried to make bread on it?

Hello everybody!
I bought Savushkin's starter culture in the store today. Maybe someone tried to make bread on it?

This is a little bit different from the leaven discussed here. Sour milk can be made from your starter culture, but not bread. Although ... if only you give it as a liquid in the dough, but yeast in this case is required.

[cereals, leftover porridge, pasta]

... I am a sourdough experimenter ...

But I dug up such pearls in the "Culinary Kaleidoscope" from Agropromizdat from 1991!
Maybe someone will dare to repeat this experience ...

"1 tbsp. A spoonful of millet, pearl barley, oats, wheat and corn grits, 0.5 cups of peas, 1 carrots and beets, 1 cup each chopped fresh nettle, wheat flour, chopped fresh quinoa, 3 cups of water.


Pour millet, pearl barley, oatmeal into a saucepan, pour boiling water two fingers above the level of the cereal, put on the fire and quickly bring to a boil with constant stirring, then add peas, corn and wheat grits pre-soaked for 2 hours, bring to a boil again with stirring; if there is little liquid, add hot water. Put carrots, beets, nettles, quinoa, passed through a meat grinder into a hot mass, mix and leave at room temperature for 2-3 hours.
Pass the warm mass through a meat grinder, add wheat flour and knead the dough until thick sour cream. Leave to ferment for 3-4 days at room temperature, stirring constantly.
This sourdough is used to make dough for pies, pies, pancakes, pancakes. The sourdough is mixed with flour, water is added, mixed and left to ferment for several hours. Flour, passed through a meat grinder, is added to the remains of the starter culture cereals, leftover porridge, pasta, and thus the leaven serves for several months. To a variety of ingredients for sourdough (flour, cereals, vegetables, fruits, edible wild) need to get used to it... Products made from such ferments are useful. "

And another "Village Silence" is called:

"We need: 1 glass of Hercules cereals, 1 glass of millet, 2 glasses of 1st grade wheat flour, water.

Method of preparation: Millet is sorted out and washed thoroughly until the water is clear. Then it is poured into a saucepan, topped up with hot water, so that it covers the cereal in excess and brought to a boil with constant stirring. After that, the Hercules groats are added, the resulting mixture is stirred and brought to a boil again. Cook for 5 minutes. adding hot water. The consistency of the porridge must be viscous, so the required amount of water cannot be foreseen in advance; in each case, they try to add it so as to adjust the viscosity. Porridge is placed without heating with a closed lid for infusion for 50-60 minutes.

The prepared cereals are passed through a meat grinder, mixed with water and flour so that a not thick dough is obtained (the amount of water is also regulated to obtain a tender dough that mixes easily). The resulting dough is placed in a saucepan or deep bowl and left at room temperature with the lid closed for 2-3 days, stirring it constantly (2 times a day). Soon there will be a characteristic type of yeast dough, the smell of bread, a sour taste, which intensifies every day.

If the acidity of the sourdough is sufficient, and for this purpose, fractional baking is prepared (several cakes from the sourdough are put in a dry pan and baked, their taste should be sour, bready), then the sourdough is ready. Store it in a cool place.

To prepare the dough from the leaven, flour, water, salt are added to it. The dough is thoroughly mixed and left to ferment overnight.Then they are rolled into a thin layer and cooked kulebyaki, pies, chicken pies, pies with various fillings and fillings. "

Here are the craftsmen!

... I am a sourdough experimenter ...

That's for sure!

Maybe someone will dare to repeat this experience ...

Tom must be given the order!
This is how much you need to dance with a tambourine around the leaven ... and after all, someone raised such, in 91?

Maybe someone will dare to repeat this experience ...

Here, perhaps, one cannot do without one more competition on the forum ...

That's for sure!

Tom must be given the order!
This is how much you need to dance with a tambourine around the leaven ... and after all, someone raised such, in 91?

I think that they grew up much earlier, just this uncle was at the peak of popularity during these hungry years!
I liked the top dressing the most - it is practically waste - leftovers from uneaten food!
Well, and nettle with quinoa - I would try! Nettles, even young ones, are still there, but the quinoa has already left. And it's already cold - to sow, it won't rise.

This is a little bit different from the leaven discussed here. Sour milk can be made from your starter culture, but not bread. Although ... if only you give it as a liquid in the dough, but yeast in this case is required.

clear then we will make yogurt from it

clear then we will make yogurt from it

Rather kefir ...

Hello everyone!
Was visiting a friend, and her hops are growing in the yard. I took a few drunken "bumps" for myself. And so the question arose: where can we find a recipe for hop sourdough? I didn't find something, maybe I was looking badly ... how does such bread taste like? a very long time ago we bought bread for hops in the store and I didn't really like it (it seemed very bitter, but maybe that was the idea?)

Hello everyone!
Was visiting a friend, and her hops are growing in the yard. I took a few drunken "bumps" for myself. And so the question arose: where can we find a recipe for the sourdough for hops? I didn't find something, maybe I was looking badly ... how does such bread taste like? a very long time ago we bought hop bread in the store and I didn’t really like it (it seemed very bitter, but maybe that was the idea?)

this is for you here, there are a couple of hop https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176.0

I, of course, not for the sake of the order, but solely out of an ineradicable love for everything new, put the same sourdough on raw onions and Jerusalem artichoke (also cheese).
Today is the second day, it has bubbled, there is no killer smell - it was yesterday, I fed her; I'll see what tomorrow will be. I will bake rye bread in case of luck.

Tell me, does the sourdough dough need 2 strokes?

Tell me, does the sourdough dough need 2 strokes?

When I make wheat lace with sourdough, I mix it well twice. But when I make (using a similar lace technology) rye-wheat with sourdough, I mix the dough well once, form a loaf and into a mold for proofing.
The bread is porous, springy and delicious!

Good luck!

Hello everyone.
This is my first time here. A week ago I bought a bread maker for making rye bread. As I understood, it is better to do it with sourdough. Here I have a complete blank, generally confused about what leaven is and where to get it, there is no time to re-read the forums.
Advise the simplest sourdough, how to make and, if possible, a simple recipe for sourdough rye bread.
My bread maker is bork.

[cezor.81]

cezor.81, let me give you advice about sourdough
the most simple, unpretentious and generally just for a beginner
semi-finished rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

with a strong desire, you can even bake white bread on it. The HP brand is not decisive, pay attention to the reviews and HP models for which the forum users baked

I made bread like this several times, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0
a good recipe, but rye bread does not go well at home, we like white or with small additions of gray flour more

good luck in mastering the leavening and baking!

I also really want to try sourdough bread.

But I can’t figure out the question of choosing a leaven.

Please tell me how to choose the right type - for rye bread - rye, for whole grain - respectively whole grain? But as far as I understand, you can bake wheat bread on rye sourdough, you just need to feed it with wheat flour, right? Then which one is better to grow initially?
And what does the type of leaven generally affect - rye, whole grain, malt, hop, etc.?
Does the quality of the bread, taste, healthiness, or something else change?

oh, how many such global, fundamental questions

starter cultures, of course, affect both taste and quality
And in different ways
rye sourdough (any, or semi-finished product, whether it will be eternal, or some other) - will give the necessary sourness to rye bread, will strengthen or create gluten threads (depends on the amount of wheat flour, since gluten can be developed only from proteins wheat flour). Well, the taste is of course very, very different from yeast rye bread. For the better.

wheat (including whole wheat wheat) - they will not give a pronounced sourness, but they will make the bread aromatic, its taste is pronounced bready, slightly rubbery, elastic crumb - again, the leaven develops gluten due to which the crumb is like that.

I did not have a whole grain sourdough, I can only advise you to read Temka about it in order to understand what properties it has.

Any sourdough allows the bread to stay soft longer, not crumbling.
This is, in principle, a very complex process (as my poor knowledge of bakery technology allows me to say) fermentation - that is, microorganisms in the sourdough live and thrive, and their vital activity (they eat sugars, transform starches, breathe) - just leads to this the most aroma and taste

It is very risky business to advise you some kind of leaven. Well this should be just to your taste.
Wheat bread will turn out from rye sourdough, but it will turn out to be sour, or vice versa, it will lack depth of taste. This is because MKB and yeast live in the sourdough in a certain ratio - they get used to a certain flour, and they must learn to eat other flour. For several times you can overfeed, of course, but if wheat bread is used at home, then it is better to use wheat bread. Otherwise, the difference in taste is very noticeable.

You should probably narrow down your search, read about different leavens, and then you yourself will understand which one you need more

And I came to the conclusion (for so many years it was time to come to something) that there are two main ways:
Keep the wheat leaven if the oven is white, gray, black, and baked on it. Wheat - it is universal. It turns out that for a white person, as it were, there is always a dough at hand, and for another, feed part of it with the flour on which I will bake and it will become rye or whole grain.
Rye sourdough is needed if you bake rye with sourdough, and wheat with yeast. After all, you can put a dough with a small amount of yeast overnight or even ferment it in the refrigerator. Then the consumption of wheat flour is reduced.

[rinishekViki]

rinishek
Viki

Thank you!

So in detail you painted everything, much has become clear

I plan to bake from zh flour all the time, from wheat flour for the first time. Probably I will also make wheat sourdough. But I'll go and read it first.

I also, in general, join Vikin's opinion - wheat sourdough is good for me for everything, but rye is clearly not for our family
You can also bake bread and pastry from wheat leaven. However, you have to get used to the idea that you will have to throw away some of the leaven anyway. I got used to this thought for a very long time - probably for a year I could not decide to throw away flour

Help me please! My whole wheat sourdough is three weeks old and keeps in the refrigerator. The first wheat-rye breads turned out flatish, but very tasty, porous. (I knead in a bread maker, and bake in the oven) The last two times the dough began to rise well, but the bread comes out terribly sour, and in consistency, like clay or putty.Maybe too much leaven? If someone else has experienced this, please advise something.

I myself noticed, the older the leaven, the more sour the bread ......... Whoever loves it ...... And also, when feeding, I put more sugar, less sour bread ..

... And I am in deep thoughts ... I love chestnuts ... but I have already fried, stewed, baked, etc. Immediately the thought - and stir the leaven on them? Who did the thread? What I think - wheat on it should turn out well. Onion and Jerusalem artichoke - rye - mortality! Very tasty...
And wheat, probably, on chestnut sourdough will work well. I'll put it on to cook ...

Mariv, where do you get these chestnuts?

Mariv, where do you get these chestnuts?

they are sold in our markets.

girls and how, the price is justified by their taste?
I once saw in a supermarket - but I was not impressed, at a terrible price, I thought, "Do I need them? I'd better go buy cabbage"

Hello! Advise the simplest leaven for a beginner, I plan to bake Darnitsa bread, but the leaven does not work out (it does not rise), what would you advise?

Where do I get the chestnuts? Yes, they have already appeared on the market - on average, at 150-180 rubles per kilo. True, this year there are a lot of meat and are too small. I never bought in a store, but in the fall, in October, in the market - I constantly buy - I like them! In Moscow on a yushka.
For comparison - unpeeled hazelnuts - 180 each and a lot of rotten.
And pumpkin seeds - on the market - 200 rubles, in Auchan - 150 rubles, but bitter!

... please advise something.

See what happens: you fed the leaven and left it on the table, it ferments and after a while it gives a maximum rise, after which it begins to peroxide. In the refrigerator, your starter also ferments, but more slowly. If you want to store it in the refrigerator, you have two ways, or you feed it, leave it for an hour at room temperature and put it in the cold, where everything will be fine with it for no more than three days, then it will be very hungry. Or an option - after kneading the dough, put what remains of the leaven (grams 20 - 40 -50 ...) in the cold, but keep in mind that what you get will be unsuitable for kneading, because this is no longer a leaven, but the so-called " starter "- what you need to make an active starter culture. Take his spoon - two and feed it, as it ripens, you can bake.
I like double feeding. Let's say I need 300 g of sourdough for bread, I take two tablespoons of the starter (about 40 g), add 50 g of water and flour, when I get hungry, add another 100 g of water and flour. Or a little more, you need to leave something for storage.
Now your leaven is clearly over-acidic and you need to grind it. Feed the hatch - two in large proportions, and the rest .... well, it's not needed.
Good luck and delicious bread!

Thank you!

MariV, and I could not even imagine that they sell chestnuts on the market there, I thought the girls are perverted, but it looks like nuts .. that's it, I won't litter Temko anymore

Hello! Advise the simplest leaven for a beginner, I plan to bake Darnitsa bread, but the leaven does not work out (it does not rise), what would you advise?

semi-finished rye - very simple and convenient, especially for a beginner https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

Well, yesterday I baked wheat with two tablespoons of chestnut puree in kombucha sourdough - very nice, the bread has a yellowish color, delicious!

Help me please! My whole wheat sourdough is three weeks old and keeps in the refrigerator. The first wheat-rye breads turned out flatish, but very tasty, porous. (I knead in a bread maker, and bake in the oven) The last two times the dough began to rise well, but the bread comes out terribly sour, and in consistency, like clay or putty. Maybe too much leaven? If someone else has experienced this, please advise something.

I am now studying just recipes for sourdough and bread. I've never baked anything before, just going to.But I met such information that it is better to start the sourdough on cz flour, and then to feed it with white. Since tsz sourdough is very sour bread.
Maybe that's the case for you?

Where did you get the recipe? You can reference both the leaven and the bread recipe.

Please tell me how many grams are in one tablespoon of sourdough.

Please tell me how many grams are in one tablespoon of sourdough.

About twenty grams.

Thank you! I'll ask you more. Here I have wheat leaven on the window, I decided not to store the leaven in the refrigerator anymore, and now I keep the new one on the window, I feed it once a day. The next day, it rises a little completely (well, there is no heat), the crust on top, I take it off a little more, the rest is a stretching, such a yeasty thick pleasant mass, I leave it and feed it further on bread. Should there be a crust? I keep it in a plastic jar, cover it with gauze in two layers.
And the second thing. If I fed it, can I take it and use it for dough in the morning? Let's say she took 40 grams (2 tbsp. L.) And fed me what she needed. I want wheat, but I want rye with bran, if I want rye bread. Am I thinking correctly?

Should there be a crust? I keep it in a plastic jar, cover it with gauze in two layers.

If you cover with gauze, then the crust will be necessary. There is an easier option: find a jar that will be three times larger than the volume of the starter culture and can be closed with a lid. Then the leaven will have enough air for a day for sure.

If I fed it, can I take it and use it for dough in the morning? Let's say she took 40 grams (2 tbsp. L.) And fed me what she needed. I want wheat, but I want rye with bran, if I want rye bread. Am I thinking correctly?

It all depends on whether the sourdough is ready the next morning. If it doubled in volume overnight, you can safely take and feed it. If not, you can feed it too, but it will take longer to mature.

Thank you! Yes, sometimes it ripens a little longer, but then I feed it twice.