"Eternal" leaven

26.02
so, day 4
something floats on top, cloudy transparent (mold?) and smells like mash, has not changed in volume

Lena, don't eat cloudy transparent!
Natasha, she will now grow a cloudy-transparent vinegar uterus in a jar, which I grow for one and a half to two months in the dark

in general, I slowed down and did not feed the sourdough at the end of 3 days
therefore, apparently, the dregs have grown
mash stinks strongly
Yesterday I took 2 spoons and fed them, but by the reaction and smell today I see that I need to throw it away and start over.

Lena, don't eat cloudy transparent!
Natasha, she will now grow a cloudy-transparent vinegar uterus in a jar, which I grow for one and a half to two months in the dark

Vicki, come on, we'll grow vinegar here and send it to you by train. And then you are suffering, you are growing for 2 months, you are already worn out, but here everything comes out on two counts!

in general, I slowed down and did not feed the sourdough at the end of 3 days
therefore, apparently, the dregs have grown
mash stinks strongly
Yesterday I took 2 spoons and fed them, but by the reaction and smell today I see that I need to throw it away and start over.

Flax, I think flour is to blame, or rather those "good people" who made it. I already have so many complaints about her ... After she disappeared for 2 months, and then revived from the ashes, I just can't get enough of her!

Natalia, I raised from Russia
take ours - God forbid
nooo, these are my crooked handles))
although I fed her today at 16.00
and she took and doubled
but it doesn't smell right
so tomorrow I'll start over))

and she took and doubled
but it doesn't smell right
so tomorrow I'll start over))

so you take from her art. l. and feed, and so for several days
you will end up with a normal leaven

do you think it will turn out to be normal?
I'm a couple))

do you think it will turn out to be normal?
I'm a couple))

where are you going? Come on, feed her, there is nothing to wander around the forums!

where are you going? Come on, feed her, there is nothing to wander around the forums!

fed))
it doubled in the morning, I fed some again
soon devour all the flour))

Vicky, by the way, vinegar with uterus can be bought ready-made)

Vicky, by the way, vinegar with uterus can be bought ready-made)

Yeah. And the leaven is already dried. And then bread in the store ...
Well, I do not! Vinegar is only your own, and if you're lucky, a uterus will be born.
How not to grow a bacteriological weapon in one of the cans

Yeah. And the leaven is already dried. And then bread in the store ...
Well, I do not! Vinegar is only your own, and if you're lucky, a uterus will be born.
How not to grow a bacteriological weapon in one of the cans

It's even worse if biological works out
Bloodthirsty uterus

oh, dreamers))
I bought American vinegar with a uterus, I drink with pleasure))
and bacteriological weapons - threw away and spread new, fresh))

And in my apple cider vinegar (my own) there is a vinegar uterus big and thick and what to do with it now. The vinegar is bottled, the uterus is in the refrigerator.

[HERE]

And in my apple cider vinegar (my own) there is a vinegar uterus big and thick and what to do with it now. The vinegar is bottled, the uterus is in the refrigerator.

please write to the appropriate topic, you HERE

Hello. The second time I try to make the leaven. And the second time nothing comes out.
I make it from rye flour.
I put it in the corner in the kitchen, the temperature is about +30, there are no drafts.
He covered it with a bandage folded two or three times.
The first time I got a pretty liquid consistency.On the second day, there was obvious fermentation, that is, if you look at the jar from the side, then the bubbles are obvious and a lot, and from above the cap has already begun to rise, but not much. You and other sources say that the changes are barely visible.
But the most interesting thing further: I fed the leaven, that is, I added flour and water, stirred it and .... nothing. That is, the next day there are no signs of fermentation at all, as if he just started the leaven. But I still fed it again and ... the next day not only no signs of fermentation, but mold appeared on the surface.

I decided that it was probably too liquid consistency. The second time I made it thicker, as you say, like a village sour cream (although there is such a village sour cream that, as they say, a spoon bends). But everything happened again. The first day - the fermentation of medium intensity began, the first feeding, the second day - the fermentation completely stopped, in the evening the first mold appeared, I did not feed it any more, the third day - the mold affected 30% of the surface.
What am I doing wrong?

... I decided that it was probably too liquid consistency. The second time I made it thicker, as you say, like a village sour cream (although there is such a village sour cream that, as they say, a spoon bends). But everything happened again. The first day - the fermentation of medium intensity began, the first feeding, the second day - the fermentation completely stopped, in the evening the first mold appeared, I did not feed it any more, the third day - the mold affected 30% of the surface.
What am I doing wrong?

Rather, someone does the flour wrong ...
try to buy another manufacturer or at least a different batch
In terms of density, it should not even resemble sour cream, but rather dough or pasta
And start over
Try changing your starter growing room

Rather, someone does the flour in the wrong way ...
try to buy another manufacturer or at least a different batch
In terms of density, it should not even resemble sour cream, but rather dough or pasta
And start over
Try changing your starter growing room

I also thought about flour. But we have a whole problem to buy rye flour. There are either no stores, or one manufacturer, and it costs a little more than wheat And this is called poor people's bread
Maybe try to put it on wheat, and then overfeed it on rye?

here is my new biological weapon
1.5 days old, doubled after the 2nd feeding

stands without drops in t, at t = 25 gr.
In general, it does not smell like vomit this time, it has already drawn sour.
watching further

it's still good that I threw out the first one, something unhealthy has grown there

here is my new biological weapon
1.5 days old, doubled after the 2nd feeding
stands without drops in t, at t = 25 gr.
In general, it does not smell like vomit this time, it has already drawn sour.
watching further

it's still good that I threw out the first one, something unhealthy has grown there

That's right, Lenka, he can give vomit during the second day, but even then until ours win

That's right, Lenka, he can give vomit during the second day, but even then until ours win

oga)) ours won unexpectedly quickly)
last night at about 22.00 the 2nd day expired, I fed, smelled and went to bed))
and in the morning she found that the leaven was trying to escape, the cellophane on top of the can stopped her
in general, somehow everything is suspiciously fast))
and I was not ready to mix in the morning
what to do? Leave to stand until the end of 3 days or feed now?
I'll probably cut it in half.

oga)) ours won unexpectedly quickly)
last night at about 22.00 the 2nd day expired, I fed, smelled and went to bed))
and in the morning she found that the leaven was trying to escape, the cellophane on top of the can stopped her
in general, somehow everything is suspiciously fast))
and I was not ready to mix in the morning
what to do? Leave to stand until the end of 3 days or feed now?
I'll probably cut it in half.

do it according to the recipe!
to siege the agility, you can stir periodically

[davegahan]

what recipe? from post # 1? so we are ahead of schedule

in general, by 4 p.m. the sourdough kept a tight cap, I divided it into 3 parts:
small - put the hungry in the refrigerator
more - fed and left in the bathroom
and fed the largest part and also identified it in the bathroom
and left for 3 hours
when she came - gasped
everything has grown again and climbs, straight rushing through the top
voracious sourdough came out of me, I need to share the thread with someone
a larger portion - put it in the refrigerator to the one that is small and hungry))
and from the largest doubled portion (about 500 g of sourdough) - I kneaded the bread, now I'm spreading it in a towel
fsё. give me a medal for the will to win!
oh, I have a loaf under the nickname! where from?))

davegahan, try to buy flour at the bread at home store https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=222.0, they seem to have delivery in the Russian Federation
I was now growing sourdough from their rye flour, and before, like you, I grew mold from our Belarusian flour, then Vicki explained to me that the flour might be sick, you shouldn't suffer with it.

You have a medal on
Come with bread, show

well, actually - here:
2 hours distance - you can already go into the oven, i.e. the leaven worked flawlessly











everything is perfect, only the cut shows that I overdid it with water

[davegahan]

davegahantry to buy flour at the bread at home store https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=222.0, they seem to have delivery in the Russian Federation
I now grew sourdough from their rye flour, and before, like you, I grew mold from our Belarusian flour, then Vicki explained to me that the flour may be sick, you shouldn't suffer with it.

Online shopping is good, I use it myself, but look at the map of Russia, can you imagine how much 1kg of flour will cost me with delivery from St. Petersburg to Novosib

well, here we can no longer help))

Girls, beauties, tell me what to do with this leaven, throw it away or feed it? Is the crust on top normal or not?

Girls, beauties, tell me what to do with this leaven, throw it away or feed it? Is the crust on top normal or not?

there should be no crust
I cover with film and make several holes in it
the leaven breathes, but the moisture does not evaporate
in your case, I would feed part of the sourdough from the middle and observe
the rest would be thrown away

well, actually - here:
2 hours of distance - you can already go into the oven, that is, the leaven worked flawlessly

Lenka, sooooo beautiful! I love these cracks!
Are you holding it back with a towel?

Lenka, sooooo beautiful! I love these cracks!
Are you holding it back with a towel?

well, kaneshna!
I wrap the dough in a ball and wrap it more tightly, then I slightly relax the towel so that the bread not only grows in breadth, but also grows upward. Cracks appear in the process of distance and blur a little.
Thank you!!)

What to do when the leaven in the fridge has split water on top. Began to feed in a warm 2nd day the silence does not grow how to revive it?

What to do when the leaven in the fridge has split water on top. Began to feed in a warm 2nd day the silence does not grow how to revive it?

it looks like a peroxide and you need to grow a new one.

Filled it with ice water can from this.

What to do when the leaven in the fridge has split water on top. Began to feed in a warm 2nd day the silence does not grow how to revive it?

As long as the water is on top - it is alive. Only shows you - I am liquid, I don't need so much water.
Most likely you have wet flour. Try increasing the amount of flour relative to the water when feeding. You can immediately radically - for 100 g of water give 120 g of flour, and then each time for 100 g of water 110 g of flour. She should like it. In any case, we have already calmed down several such "capricious" in this way.

As long as the water is on top - it is alive. Perhaps so, but did not show signs of life for 3 days

I really want to learn how to bake sourdough bread. But stra-a-ashna-ah ...... I read and read and concluded that it is still better to start with the eternal. Help, tell me if that?

I read and read and concluded that it is still better to start with the eternal. Help, tell me, if that?

Hurray, a replenishment is planned in our regiment!
Of course, we will help, we will give you a hint and tell, we will not hide anything.

First, I want to clarify in which container you need to start kneading it? Maybe in a 3-liter can at once? I read it, she runs away like that sometimes ...

in a liter container / jar - just enough for 3 days

[Tat_yanka]

First, I want to clarify in which container you need to start kneading it? Maybe in a 3-liter can at once? I read it, she runs away like that sometimes ...

Tat_yanka, personally, I have never run away, and I could not. After all, I was with her as with a child, every hour (if not more often) I checked her up. But it seems to me that we need to take a container with a wider neck, so that it is more convenient to mix it.

ABOUT! I can't run up to her every hour ... I'm scared of that, but hottsa

ABOUT! I can't run up to her every hour ... I'm scared of that, but hottsa

So this is not necessary. Minimal control and maintenance - once a day.

ABOUT! I can't run up to her every hour ... I'm scared of that, but hottsa

So I'm out of curiosity and for control so to speak

So this is not necessary. Minimal control and maintenance - once a day.

Right. and then once every three days. : flowers: I wish you success in growing the starter culture.

[I wish you success in growing the starter culture.]

So I'm out of curiosity and for control so to speak; D Correct. and then once every three days. I wish you success in growing the starter culture.

Well, thank you. Otherwise I feel that it will be very useful to me ... I put it! And of course not without incident. I measured 100 ml of water, weighed 100 g of flour and tried to make "sour cream" ... Either the scales are lying, or I don't know .... There was boiling water in the teapot, so the child Agusha had to dilute it to a creamy state. And I topped it up a lot .... Che will it work ?? ... So girls and boys, now I won't leave you alone

I measured 100 ml of water, weighed 100 g of flour and tried to make "sour cream" ... Either the scales are lying, or I don't know .... There was boiling water in the teapot, so the child Agusha had to dilute it to a creamy state. And I topped it up a lot .... Che will it work ?? ... So girls and boys, now I won't leave you alone

Why did you dilute it? In the beginning, you did everything right: 100 g per 100 g. No need to dilute anything. The consistency of each starter can be different, since the moisture content of the flour is different. The consistency of rye and wheat sourdough is also very different. Rye - like dough, wheat - "sour cream".
Don't be afraid to make with a prescription! Good luck to you!

Hurrah! For so long I was afraid to start sourdough, it seemed to me such a difficult thing, but now, it happened, yesterday (or rather, already tonight) my first bread was baked with sourdough!

I decided to dilute the sourdough in a half portion - 50 g of flour per 50 g of water. After the third feeding, I didn't wait a day, because the leaven had doubled in 7 hours and began to settle, I decided it was time! I did not add yeast at all, so the bread rose in the form for a long time, 2.5 hours. But I am happy with the result, my husband said that he had never eaten such delicious food in his life. Only now the roof was blown off from the loaf

[yayawa]

yayawa, congratulations on the start of baking without yeast and so handsome. And 2.5 hours is not at all a lot, so they would have waited a little more and then it would have come up better and maybe the roof has not been blown off.

Thank you for your congratulations. I'm eating it now, and I can't believe that I baked it myself)) Yes, I probably didn't have enough time to get up, but it was at night, I couldn't wait yet. I will work on bugs.

[It had the smell of sour flour, increased by about two times (due to the shape of the dishes, the estimate of the increase "by eye"). Again, "as it is written" I fed the leaven and began to bake bread:Kneading the dough according to the program for 20 minutes (although it looks like 10 is enough). Then he took out the dough, pulled out a spatula, formed it and put it back in HP, it was already warming up. At the end of the program, I switched on the dough program again (20 + 70). The photo shows the dough after 4 and 5 hours of proofing. After 5 hours I decided to bake in the hope that it would rise more during baking. Did not rise The crumb of the bread is dense, damp, and sticks to the teeth. It tastes sour.Deciding that the leaven had not yet gained strength, he put it off the next day.23 hours after the last feeding, the starter culture looks like this:Opal, I feed again. After 3 hours (the upper edge of the tape is level after feeding)After 4 After 5 hours Sour flour smell. Bank warmer than env. Wednesday.It's time to bake bread.This time I decided to beat the leaven in the dough with liquid.While interfering I am engaged in sourdough.There is not very much of it left, only 50 grams on the walls of the can.He added 100 water, whipped with a whisk, added 100 flour.The bread was kneaded, pulled out the dough, a spatula, formed and for a 5-hour proofing with a timerFailure again The crumb is slightly less dense than last time and not as wet. BUT it is still too dense. The taste is no longer so sour.After 15 hours I feed the sourdough again (no photo), and after another 7 hours it looks like this:The smell is a bit like an apple. Well, now that, I think, will definitely work out. I just put the leaven in a bucket (I don't whip it).Proofing is done as in the first case using the dough program.After an hour, 3.5, 4 and 4 hours, respectively: Since it was already late at night (3:30) and I really wanted to sleep, and the bread showed a desire for the top, I decided to put on a quick program (80 + 60 baked goods). As a result, it turned out 5.5 hours of proofing and this is the bread:A smooth brick with a dense, slightly moist crumb and a sour taste.Parallel baking]

Help the baker !!!

Does not rise from me

It had the smell of sour flour, increased by about two times (due to the shape of the dishes, the estimate of the increase "by eye"). Again, "as it is written" I fed the leaven and began to bake bread:

Kneading the dough according to the program for 20 minutes (although it looks like 10 is enough). Then he took out the dough, pulled out a spatula, formed it and put it back in HP, it was already warming up. At the end of the program, I switched on the dough program again (20 + 70). The photo shows the dough after 4 and 5 hours of proofing. After 5 hours I decided to bake in the hope that it would rise more during baking. Did not rise

The crumb of the bread is dense, damp, and sticks to the teeth. It tastes sour.
Deciding that the leaven had not yet gained strength, he put it off the next day.
23 hours after the last feeding, the starter culture looks like this:

Opal, I feed again. After 3 hours (the upper edge of the tape is level after feeding)

After 4

After 5 hours

Sour flour smell. Bank warmer than env. Wednesday.
It's time to bake bread.
This time I decided to beat the leaven in the dough with liquid.

While interfering I am engaged in sourdough.
There is not very much of it left, only 50 grams on the walls of the can.

He added 100 water, whipped with a whisk, added 100 flour.
The bread was kneaded, pulled out the dough, a spatula, formed and for a 5-hour proofing with a timer

Failure again

The crumb is slightly less dense than last time and not as wet. BUT it is still too dense. The taste is no longer so sour.
After 15 hours I feed the sourdough again (no photo), and after another 7 hours it looks like this:

The smell is a bit like an apple. Well, now that, I think, will definitely work out. I just put the leaven in a bucket (I don't whip it).

Proofing is done as in the first case using the dough program.
After an hour, 3.5, 4 and 4 hours, respectively:

Since it was already late at night (3:30) and I really wanted to sleep, and the bread showed a desire for the top, I decided to put on a quick program (80 + 60 baked goods). As a result, it turned out 5.5 hours of proofing and this is the bread:

A smooth brick with a dense, slightly moist crumb and a sour taste.
Parallel baking

.

HELP !!!
I really want black sourdough bread without yeast (from them, my wife and I have strong heartburn, we eat bread and have a gastal snack)

I apologize for such a long post, it's just that you can see the whole picture as a whole.

Your sourdough is not ready for bread baking.
In three days she went through one stage of fermentation out of three.
Feed her for at least two more days according to the same scheme.
Do not despair and act. There will be a good leaven. And it will be strong. This is our torment.
I also have five days and nothing earlier, until I started taking 100 grams on the first day. whole grain rye, and from the second day I added peeled. And all the same, at least the fourth day is needed.
All you need is a bit of patience.