"Eternal" leaven

People! Help! I understand that for certain has already been discussed, but enter into my position - a small child does not allow reading at all, but he wants healthy bread. On the third day, my leaven stopped showing signs of life. On the second one it bubbled and doubled, but after the third feeding it stopped and not a bubble. This is the end? Or can you still feed and see? Smells nothing bad, however, as well as good (sour). What to do with her? Or maybe not fooling around and not transferring the products and immediately adding a new one?

Try to put it in a warmer place.

[Tat_yanka]

Tat_yanka I had exactly the same, if there are bubbles, it means alive, feed in time and in warmth.

[tatjanka]

tatjanka, Eduard, thanks for the answer. There were no bubbles, I threw it out. I put a new batch directly on the battery. Tomorrow I'll feed and put it NEXT to the battery. Hope it works out this time

In vain thrown out. You just had to put one more, and watch this one.

Well, what can I do, I'm not an experienced one. Now, if, God forbid, it happens again, then I will leave it and take a look, but I hope that it will still work out as it should

Nothing fancy here. Microorganisms enter the nutrient medium and multiply at a certain favorable temperature for them.

And here I see, many are running around with leaven, they almost give names))

There is nothing magical, of course, but it is sometimes problematic for them to create a fertile environment! Well, we don't have 30 degrees in our apartment, as it turned out, even on a battery

There is nothing magical, of course, but it is sometimes problematic for them to create a fertile environment! Well, we don't have 30 degrees in our apartment, as it turned out, even on a battery

And I grew up in a kitchen cabinet, although there was a maximum of 24-26 *.

And I had a case, the leaven was in the kitchen, and my wife opened the window. In the winter. The leaven barked.

Yes, 30 degrees as for me is a lot. Mine grew up perfectly at 22-24.

Advise how to store the leaven if I bake bread every day in the evening from 18 to 24, one loaf, 200-300 g of leaven, and from 7 to 18 I am not at home.

Advise how to store the leaven if I bake bread every day in the evening from 18 to 24, one loaf, 200-300 g of leaven, and from 7 to 18 I am not at home.

In the evening, a teaspoon of sourdough was fed with 50 water x 50 flour. In the morning before leaving, they fed another 100 water x 100 flour. As a result, by the evening we have a leaven ready for kneading. And again in a circle: a teaspoon of sourdough before kneading was taken away, fed ... Keep at room t

It's good to eat so much bread)))

In the evening, a teaspoon of sourdough was fed with 50 water x 50 flour. In the morning before leaving, they fed another 100 water x 100 flour. As a result, by the evening we have a leaven ready for kneading. And again in a circle: a teaspoon of sourdough was taken away before kneading, fed ... Keep at room t

In the evening I left 20 g fed 25 + 25, fed 70 + 70 before going to bed and 200 + 200 in the morning. I wrote from work and now:

In the morning it was at the level of duct tape.
If I feed 50 + 50 in the evening (18-19 hours) she won't get hungry in 12 hours, but during the day? In general, what will happen to her if she is not fed for 5-6 hours.

It's good to eat so much bread)))

There are a lot of us )))) .

If I feed 50 + 50 in the evening (18-19 hours) she won't get hungry in 12 hours, but during the day?

When in doubt, feed in a larger proportion.

In general, what will happen to her if she is not fed for 5-6 hours.

6 hours after the last feeding? Nothing will happen

When in doubt, feed in a larger proportion. 6 hours after the last feeding? Nothing will happen

In greater proportion, I no longer know what to do with it.And what happens to the leaven if you don't feed it and when does it happen?
In my case, as I understand it, a refrigerator is not needed?

In the evening, a teaspoon of sourdough was fed with 50 water x 50 flour. In the morning before leaving, they fed another 100 water x 100 flour. As a result, by the evening we have a leaven ready for kneading. And again in a circle: a teaspoon of sourdough was taken away before kneading, fed ... Keep at room t

If it turns out to be fed like this a second time, we add less flour than the sourdough. Is it possible?

And here I am again with attempt # 2. NOTHING! Look, she doesn't even want to bubble this time. Today I fed for the third time. Tomorrow, if it doesn't come to life, can we go back to the bucket? Stands in the warmest place, there is nowhere to rearrange it warmer. I don’t understand what the problem is?

If it turns out to be fed like this a second time, we add less flour than the sourdough. Is it possible?

Well ... I can add something, who will not let us do this?
In general, observe the proportions - you can have a healthy and beautiful sourdough.
The basic rule when feeding the sourdough is that the feed is no less than the sourdough itself. More is as much as necessary, and less is not desirable. Although practice shows that it is better to at least twice the weight of the feed itself, and take the same part of flour and the same water for each part of the leaven. BUT if after feeding a lot of time has passed, and I cannot bake bread now, I would postpone this event for a couple - three ... hours, then I do not leave it to peroxide, but I refresh it. I have 200 g of sourdough and I need to refresh it - it means that she will receive 200 g of feed, which is 100 water and 100 flour.
But here, too, everyone has their own approach. I do not insist that this is so correct, I just practice this option.

Look, she doesn't even want to bubble this time. Today I fed for the third time. Tomorrow, if it doesn’t come to life, can we go back to the bucket?

The problem is our flour. And this problem is the good quality of flour. She does not want to sour quickly and does it for a long time.
You throw her away on the fourth day, and she would be beautiful on the fifth or sixth day.
Be patient and wait two more days. Feed the same. You will see, everything will be fine.
To read the topic, this is not the first (and not even the tenth) leaven that will begin to stir only after five days.
Good luck to you! And patience ...

In general, it is better to buy the 1st grade for bread in bulk.
And the highest is for baking ...

Hello everybody! I read a lot of information about sourdough, I will try to make and bake bread with eternal sourdough, but only I recently bought a stove and I don’t know which program I need to bake, I have an LG HB-159E bread maker who can tell me how many ingredients should be put in, I really want to bake rye bread both from the store and without drozy. Tell me please.

You hardly have a sourdough bread program.
Just pour the ingredients into it, put it on the dough preparation mode. Then, wait as it rises and turn on the baking and truncated ...

thank you, but how many things to put do not tell?

I'm all by sight. About 500 grams of flour, 10 tablespoons of tablespoons of sourdough, a tablespoon of sugar and tea salt. Water by eye. I adjust when kneading.
I only do white. The rye wife does not eat.

[Viki]

Viki, thanks, I'll be patient and I'll wait

I put in the leaven last week. I fed it 2 times and forgot about it. She's got moldy. I threw it out and put in a new one. Again the same thing - on the second day I feed and forget. Today my husband began to transfer Wi fi to the kitchen (they say it is harmful, this wi fi) and found a bank. And the leaven is alive there !!! Truth has dried up on one edge. Well, I threw out the dried up, and fed the rest. I thought and thought where to put it, so that it would not be in the sun, not in a draft, it would not interfere and would not be broken. And I came up with - in the microwave! We used the microwave several times today, pulled out the jar and then put it back. It's even better, after heating it becomes warmer there. Now I look - the leaven is foaming, the eye is already happy. I will bake bread out of it - I boast here.

[NatusyaD]

NatusyaD I am glad that the leaven is alive, just do not forget to feed it, otherwise it will die of hunger. Tat_yanka, and how are you doing with the leaven, have you grown?

[Tat_yanka]

Tat_yanka, and how are you doing with the leaven, have you grown?

Oh, thanks for remembering me, nice
No, I threw away the leaven. She fed her regularly, the place was warm, without drafts, as was advised - she gained patience and began to wait at least 5 days. But I didn't have to wait 5. On the fourth day in the morning I saw bubbles began to appear here and there - I was delighted, but early. At lunchtime I looked into the jar, and there is a white fluff on top - I can see mold. I got upset and poured everything out. Now I want to try to buy wallpaper and try with it. As soon as the process goes, I will definitely unsubscribe

The main thing is not to despair, I also suffered and worried, but nevertheless, with the help of our resuscitators, I grew the leaven. (y) Now we have been eating sourdough bread for as long as 3 months.

and I probably hurried with the leaven. Yesterday I put Darnitsky bread on it. I waited a very long time - it doesn't fit. I pulled it out of the HP, mixed it, set it to fit in a uniform, then warmed up the oven and put it there with the door ajar so that it was completely warm. Then it was too late, I wanted to sleep. She turned on the oven and baked. It turned out to be dull, unbaked bread, even on crackers, lime will not work. I had to throw everything out. So pity

[NatusyaD]

NatusyaD when the sourdough is ready according to the recipe, it is ready under ideal conditions, but in practice it needs to be fed for another two days so that it can bake bread. Plus Darnitsky is rye. And rye grows badly anyway, and if you mix it, and if you also add sourdough for a week without a year. Feed her a couple more days. Just take in proportions of 1/4/4 or 1/3/3. But you ought to look after her, do not leave her for a long time. Has risen twice, the dome has opal - feed. If for a long time you need to leave the last feeding with cold water and in a cool place.
I didn't get the same bread right away. Thanks to the guru for helping, we painted it step by step and everything worked out. And you will succeed. Of course, you want bread now, but you have to wait.

Help me please! If the leaven has fallen out in a day, and, apparently, is already over-acidified - how to revive it and remove the acid? It became hot at home, 25-27C (the heating does not turn off, the sun is shining ...) and I stopped being able to feed her on time. Apparently you will have to move to the refrigerator ... I used to feed 1: 4: 4 in the morning and evening.

How often and in what proportion do you feed the starter culture at high room temperature?

And another question:
In what proportion should you feed, when stored in the refrigerator (11-12C) and how long should be kept warm after feeding before refrigeration? Should it heat up a lot before cooling, or should it just move a little? What's the best?

Just put flour there and dilute with water as usual.
When I get over it, it already stinks, braga))) I spread it - and order))))

Help me please! If the leaven has fallen off in a day, and, apparently, is already over-acidic - how to revive it and remove the acid? It became hot at home, 25-27C (the heating does not turn off, the sun is shining ...) and I stopped being able to feed her on time. Apparently I will have to move to the refrigerator ... I used to feed 1: 4: 4 in the morning and evening.

How often and in what proportion do you feed the starter culture at high room temperature?

And another question:
In what proportion should you feed, when stored in the refrigerator (11-12C) and how long should be kept warm after feeding before refrigeration? Should it heat up strongly before cooling, or just move a little? What's the best?

1.3 times a day
2. I take 10 yeast and 50 each flour and water.
3. in front of the refrigerator 1 hour to start working.

Thanks for the advice
Of course, I've already fed her. I'm just worried that in the future the bread doesn't turn sour ...
I will feed them more often for a couple of days, and then I will send them to live in the refrigerator.

[Rosan]

A question to experienced comrades from a teapot
I baked yesterday
Rosan - came out huge, that is, in appearance everything is as it should. In the morning I tried it - I do not have enough airiness, although when I baked them with yeast it was - help, please, to work on the mistakes - where is my puncture, what did I do wrong?

... where is my puncture, what did I do wrong?

What sourdough did you use to bake them? Yeast was not added at all?

[Viki]

Viki,
Vikus, so I did them without yeast (absolutely) on eternal leaven

The leaven had a hard time. Lots of oil. But she did it! Here is a smart girl!
Not enough airiness - bad ... Or maybe it is "tease" before baking? Give her three meals in the warmth, and then in the dough? It will be strong. Although, if I managed, then I would not call her weak.

[Viki]

Viki,
I don’t have time to tease - I’m at work all day, so in the morning at 7 I fed, at 18.30, put the dough on the French mode, at 22.30 I made rosaries, and at 23 I set the oven with a penny. And I didn't even think about butter I didn't think that the leaven let down - after all, 8 roses went out almost on a whole baking sheet and didn't spread at all I just thought - suddenly I didn't allow the dough to be properly separated before molding, I'm still just learning while I need to try with three feedings Thank you very much!

And also - in principle, I almost got two feedings - the day before I fed her and sent her to the refrigerator, and in the morning of the next day I fed her again

Forgive me for interfering, but can you tell us more about 3 feeds for cheerfulness?
3 times 1: 1: 1 feed? and at what interval?

And also, here on the forum somewhere the thought flashed that sourdough dough is important do not mix... Can't knead too long or too much? And why? And if the flour is strong and does not mix quickly? Can you do sourdough kneading?
I haven’t baked pastries with sourdough yet, but for some reason, 100% sourdough bread has such a delicate downy crumb as with yeast. Or my sourdough is still too young, it's only 3 weeks old ...

Three feeds for vigor something like this:
We count how much sourdough we need, that is, feed for sourdough so that bread is baked and there is still left for storage and we do not give it all at once, but divide it into 5 parts. We give one-fifth and let him eat, then add half of what is left, and as he eats - the rest. But this is ideal. I usually divide by only three and give a third, and then two thirds. And all this at room temperature. Wow, and she becomes strong ...

About mixing: When kneading, we are interested in developing flour gluten. If you mix, then it collapses. And what to eat with leaven then? So bread does not rise after mixing.

I recommend reading about the activation and behavior of the leaven in the section "Bread is the head of everything". I think a lot will become clear.

TECHNOLOGY AND BIOCHEMISTRY OF RYE BREAD (1959) B. G. SARYCHEV

Hello Admin. A very informative book, indeed. Almost my desktop. But very often it contains phrases like: "this process, property, etc. are still insufficiently studied." Considering the year of publication of the book, I decided to find something similar, but written already by our modern people .. and .. alas. could not find anything. Maybe you are familiar with such publications. Dedicated specifically to the study of the properties of rye flour.

[Viki]

Viki, thanks, I will try your method.
Ideally, you want it to lift well and not sour at all. Can this be achieved from this leaven? Or look towards the French?

[Gibus]

Gibus, I'll tell you my opinion, but so ... not intrusive ...
If you bake rye bread, rye-wheat bread, wheat-rye bread, then "eternal" rye bread is just what you need. For wheat, I love a lady of French blood with all my heart. Although I can cheat on her with grapes or raisins. Therefore, I have a constant cycle of leavening. When I keep wheat, I don't need rye. Before baking, I'll take a little and feed it with rye flour. Very comfortably. But to bake wheat bread, here rye must be overcooked. This usually takes three full days. So in three days I will grow a Frenchwoman.
But in general....you have to try everything and personally choose what you like. So try it.

PS wrote one ... and now she has two. And one is "eternal", the second is French.

[Viki]

Thank you, Viki
I would try to grow French, but there is no malt and is not expected yet.
I use dry kvass and wort instead.

I have a wheat sourdough, because I usually bake wheat. Bread with sourdough and a tiny amount of yeast (1 / 4-1 / 6 tsp) are excellent, but pure sourdough has a slight sourness and not quite uniform porosity, which I do not like.

At what temperature is it better to ferment the sourdough dough? For yeast, 28-30s is optimal, but here? As far as I understand, with fast fermentation, less acid will have time to accumulate than with slow or no difference?

At what temperature is it better to ferment the sourdough dough? For yeast, 28-30s is optimal, but here? As far as I understand, with fast fermentation, less acid will have time to accumulate than with slow or no difference?

Puzzled ... I somehow did not think. I usually have 25 - 26 degrees in my kitchen almost all year round, so I ferment and ferment. When molded, so I can microwave (off) close it with a cup of boiling water for warmth and humidity. Or I can put it in the refrigerator until tomorrow ...

... and now she has two. And one is "eternal", the second is French.

Just about, and I started the second one. The eternal ripens on the table

Something wanted rye breads on pure rye sourdough, without overfeeding! And I'll leave my Frenchie for the wheat.
I do not like the taste of rye bread, fermented in the heat, it is rather bland. I leave it at room temperature - about 26 degrees. And for wheat, warmth is good, a creamy shade appears (in taste, not in color). But for the rise and room 26 is enough.
It's a matter of taste. You can put it in the refrigerator for the night. We must try this and that. And then choose.
I really love the long fermentation in the refrigerator. No acid appears, but the taste is distinctly different.

... but pure leavening has a slight sourness and not quite uniform porosity, which I don't like ...

And if the dough is folded twice in the process of proving-fermentation. And when the bread is formed, squeeze bubbles out of it too. Maybe the porosity will go away?
To reduce acidity, you can try to take the starter culture at the stage of "lactic" ripeness - on one well-known site (From the magazine Ludmila-mariana_aga 🔗) is described as - Chad Robertson's leaven. Feed, wait until it rises by half, then feed again, it rises and immediately into the dough - wherever. That is, do not wait until it goes down. It turns out that yeast bacteria get maximum development, and not lactic acid bacteria. The latter are always late
Something I was rationale