Sourdough bread

Good day! Tell me what could be the matter: I bake bread with Everlasting sourdough in a bread maker (sourdough for about 2 months), but as a result the breads have a sour smell and crumble strongly ... I tried to reduce the amount of sourdough, but the result is the same, only the dough is worse rises! With what it can be connected? Thanks Olga

[VOlga86]

With what it can be connected?

VOlga86most likely it depends on the care of the leaven itself. But it will be better if you tell how to store it, how to use it and the recipe. Then it will be easier to find the reason.

Viki, made according to the recipe published here on the website (the main recipe is on the starter culture page, where the starter culture is aged and fed for 3 days; wheat flour, unbleached). Everything went as it should, I store it in the refrigerator (not in the freezer). I add it as it is written in the recipes, after feeding it. I read that the leaven can turn sour, although I have air access in the jar ... Now I tried to make a new leaven from rye flour, I'll see what happens. Although why the bread can crumble a lot (I literally threw out half a loaf) I did not find an answer!

[VOlga86]

Now I tried to make a new sourdough from rye flour, I'll see what happens.

VOlga86, let's see how it will be with the new leaven. It seems very likely that the sourdough is the problem. This was already the case with one of our members of the forum several years ago. I remember that incident. The bread was crumbling. As a result, we then found out that her sourdough was not yet ready, but had already been sent to the refrigerator. She was raised for three days. We then grew another together and she matured only after the fifth day. But the bread was not crumbly.

Viki, tell me how best to store the leaven. I usually take it out of the refrigerator in the evening, make a dough (feed) and leave it to ferment until the morning to put the dough. If you suddenly need to leave the sourdough until the next baking of the day after 4, is it better to put it off in the evening (just fed) or, after all, in the morning, when it is again slightly "hungry"?

Viki, tell me how best to store the leaven.

Storing and feeding the starter culture

We then grew another together and she matured only after the fifth day. But the bread was not crumbly.

Viki, the bread is much better on the new sourdough, but still, in my opinion, there are a lot of crumbs ... There is a suspicion that the sourdough is really not ripe yet. How to determine this? And in your experience, if you grow longer than 3 days, should you also feed it every day? Well this is one flour, only half a kilo of flour will turn out!))

Well this is one flour, only half a kilo of flour will turn out!))

I make "blank" feeds like this: for 1 part of the starter - 1 part of water and one part of water. That is, the same. This is if the sourdough is 100% moisture and the moisture content of flour allows. I’m not looking at the clock, but at the leaven. Doubled - I take a third and feed again. The main thing here is not to let her accumulate acids.
And I take a bag of flour 25 kg. It turns out cheaper and always at hand.
Olga, just above the reference to storage - feeding, look. I really like storage without a refrigerator and feeding with 5 grams. I feed in the morning and evening. A healthy and active starter culture. And it doesn't take much flour, and there is no acid, and today I decided that tomorrow I will bake - I fed it for the night - in the morning "into battle".

Viki,

for 1 part of the leaven - 1 part of water and one part of water.

did not quite understand what it means

Viki, did not quite understand what it means

This means: 50 g sourdough + 50 g water + 50 g flour

girls. Hello! I'm new. maybe someone knows the recipe for a sourdough loaf for a bread machine

girls. Hello! I'm new. maybe someone knows the recipe for a sourdough loaf for a bread machine

Here we choose a recipe and bake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=245.0

I really like storage without a refrigerator and feeding with 5 grams. I feed in the morning and evening. A healthy and active starter culture. And it doesn't take much flour, and there is no acid, and today I decided that tomorrow I will bake - I fed it for the night - in the morning "into battle".

Viki, i.e. if I bake once a week, do I need to feed the sourdough during the week (from 5 grams)? Thank you

[Olga]

Olga, something like this, but .... my kitchen is warm enough, I try to find a cooler place, but I have to feed twice a day. So I throw it out sometimes, alas. But I buy a 25 kg bag of flour, it turns out cheaper, and there is no need to be afraid that it will end.
But the leaven is very active. I feed 10 g of starter culture, 40-50g each. I throw it away, leave 5-10 g and feed it again. Before baking, I put the dough overnight. We have a daily favorite such.

Thank you) And if the sourdough was originally based on rye flour, then you need to feed it?

hello Admin! Please tell me how to make the bread "wet", otherwise I get a little dry. I bake in a sourdough bread maker. but in general I realized that the bread is empty from the flour in / s, there is not even a smell.

Hello, girls)) I have been working with leaven quite recently. Here I made the fourth loaf of sourdough rye. On the first three I tested the technology, if I may say so. The first was a trial one. The other two went just fine. On the fourth, I continued to experiment. Instead of water, whey was added, obtained from making cheese from activia and sour cream. (unfortunately it did not affect the taste. The taste of Borodinsky clogs. Although the whey itself had an excellent creamy taste. It was necessary either to leave it on white or to put it on pancakes). But besides the serum, I made the composition a little thinner than necessary. Here, somewhere, 1 spoonful of flour would have to be added. But, looking at the ciabatta dough, where it is generally very liquid for bread, I thought it would not hurt much. In general, that's what happened.
Yes - it stood near the battery for almost 4 hours. The leaven is strong. I'm not worried about her. On it, the previous breads in 2-3 hours fit very well. Here in 4 hours almost did not budge. I decided to bake and see what happens.

The photo shows two different cuts. It can be seen that the bottom is dense from the severity. The top is kind of excellent. What prevented? Serum or excess fluid? Yes, green onions, dill and garlic were added to the cheese. Maybe they also "killed" our bacteria workers in sourdough?

🔗 🔗

[I made my starter on a regular gooseberry (other berries and fruits are also suitable).]

I made my starter on a regular gooseberry (other berries and fruits are also suitable).
I tell you how

• Fill the slightly acidified gooseberries with water (250 ml of water for a handful of gooseberries will be enough, I have too much in the photo). And put a little sugar in it (1-2 teaspoons).
• If the apartment is warm, the compote begins to ferment well after a day or three. You will understand the foam with bulbs and the slight smell of alcohol. If it doesn't ferment, try adding more sugar.
• After a couple of days, pour flour into this fermenting compote (to the consistency of liquid sour cream) and put a tablespoon of sugar there. Now we are waiting for the leaven to start “playing”. The first days it must be regularly fed (at least once every two days, add a tablespoon of flour and add water with sugar, maintaining the required consistency), so that the leaven becomes more concentrated, strengthened and saturated.
• That's all, the leaven is ready! Over time, your starter culture will become more and more saturated with nutrients and acids. If, after standing, the leaven separates into a sediment and a concentrate from above, do not be alarmed - just stir, and your leaven will return to its former form.

Now you can safely use the sourdough starter to bake your favorite rolls and pies. Let it stand in a jar, feed it periodically. If you rarely cook, put it in the refrigerator (not close to the wall so as not to freeze), the process of reproduction of beneficial bacteria will slow down.And that's it, no complications - take pekies, and fill yourself with useful substances!

How to make sourdough pastries:

• Mix: 150 ml. water or milk, 1-2 tbsp. tablespoons of sugar, 150 ml. starter cultures and 200-250 gr. flour.
  We got a dough **. We put it in a warm place.

Note: we create conditions for dough. I do not put a bowl of dough (or dough) in warm water or on a radiator, as my grandmother did. I put the bowl in the oven, turn it on for a couple of minutes, until the air gets hot: so that it warms up the dough, but does not bake. And I wait until it rises.

• After a few hours, when the dough increases in size at least one and a half times, mix it thoroughly.
• Now we make the dough: add more flour (150-200 grams) there to bring it to the required consistency. And put the necessary ingredients (milk, eggs, butter - depending on what you cook), then let the dough rise.

Note: the more times you besiege the dough / dough (knead after it rises), the more actively it will rise each time. As for the timing: basically, I just make a dough (mix the leaven with flour / water / sugar) and put it overnight, and bake the very next day. It's more convenient, the yeast in the dough the next day is already working at full speed.

• When the dough has risen, we set it down. And again we set to rise.
• When the dough rises again. Knead thoroughly until the dough stops sticking to your hands. We grease our hands with sunflower oil and sculpt our sweets.
• Blinded. Let your piece stand in cobbled form (pies for 20-30 minutes, bread for 40-60 minutes), so the dough will rise and the pastries will be more magnificent.

The note:
if you make pies / buns - grease with an egg for a beautiful crust and put in the oven for 40-45 minutes - first by 240 degrees, after 20 minutes we reduce to 200-180 degrees.
if bread - put the dough in a mold, bake for 60-90 minutes (depending on flour), first at a temperature of 240 degrees, after 40 minutes it can be reduced to 200 degrees. To prevent the top from burning, I cover the bread with foil on top.
My oven is not very good at stoking, so watch the temperature, it depends on the oven. If it burns heavily, lower the temperature.

[annykashu]

annykashuAnna, tell me, does this leaven live with you to this day? Already the second year?

[otherwise it will stop working]

The main thing is not to freeze it (if the temperature in the refrigerator is too low or it stands at the back wall and freezes) and periodically feed it, otherwise it will stop working... If you take care of it properly, nothing happens to it - it does not deteriorate, it does not grow moldy, it only becomes more and more concentrated. When you do not feed it for some time, it begins to divide into concentrate and sediment, you just need to mix it and you can feed it a little at the same time.

Just today I discovered that my last one was so broken ... I didn't feed her for a very long time (3-4 months somewhere) and in the refrigerator I recently made the temperature lower - it does not work now. I will do it again ...

And before, when I didn’t bake for a long time, I put it in the refrigerator, sometimes I had the leaven there for months (but at a higher temperature) and I fed it periodically and took it out. And in spring and summer she baked often, she stood outside the refrigerator, also did not spoil.

[annykashu]

annykashu, but how do you cover the starter tightly or the lid with holes? And how often do you need to feed the finished sourdough if it is in the room? What are the proportions of feeding the finished starter culture?