"Eternal" leaven

So I just send the part to the trash

Why go to the trash. As I understand it, you can add it to the "eternal leaven"?

Why go to the trash. As I understand it, you can add it to the "eternal leaven"?

And I used the excess in the bread dough, it was a pity to throw it away.

Hello healthy food consumers

Take 2

After finding out here that the leaven needs to be fed until it runs, I took it out of the refrigerator and started feeding it. A day later - again. After 5 hours, she happily crawled out of the can. Increased almost 2.5 times.
Here I am her dear quickly in the bread maker.

Proportions:

Rye sourdough - 280 gr.
Water - 150 gr.
Wheat flour - 440 gr.
Salt - 1.2 teaspoons
Sugar - 1.2 table. spoons
Vegetable oil - 2.5 tablespoons. spoons

All this was cooked in the "Baking French Bread" mode:

Heating - 40 min.
Kneading - 10 - 15 minutes
Ascent - 2 ... 4 hours.
Baking - 1 hour
(6 hours total)

Here's what happened in the end. The bread rose, but not much ...










And to taste - like half-baked, if you squeeze the crumb - it sticks together. And it tastes bitter. Maybe you need less salt and more sugar? And why didn't you get up? And didn’t you? Who can tell what ...?

[volshebnik]

volshebnik , in my opinion, not yet experienced, there was little time to get up. But! I left the sourdough dough to rise until 6 o'clock and the result was the same as yours. I don’t know how much he needs. The husband said: "Stop translating food, throw away your dough!" Of course, I didn’t throw it away, put it in the refrigerator, but again it’s a pity to transfer food. I do not know if I will decide to experiment again.
I already have a bad thought that everyone here is adding yeast to the leaven before baking, they just don't want to talk. Forgive me for such words, I do not want to offend anyone, but these are my feelings, from which I will not go anywhere.

[volshebnik]

volshebnik , in my opinion, not yet experienced, there was little time to get up. But! I left the sourdough dough to rise until 6 o'clock and the result was the same as yours. I don’t know how much he needs. The husband said: "Stop translating food, throw away your dough!" Of course, I didn’t throw it away, put it in the refrigerator, but again it’s a pity to transfer food. I do not know if I will decide to experiment again.
I already have a bad thought that everyone here is adding yeast to the leaven before baking, they just don't want to talk. Forgive me for such words, I do not want to offend anyone, but these are my feelings, from which I will not go anywhere.

Natusya, thanks for the info My husband suggests continuing to eat sulfuric acid instead of the product that our more sane ancestors ate?
Gentlemen professors, to stand the dough for more than 7 hours? Looking forward to further comments

I already have a bad thought that everyone here is adding yeast to the leaven before baking, they just don't want to talk. Forgive me for such words, I do not want to offend anyone, but these are my feelings, from which I will not go anywhere.

Natusya, thanks for the info My husband suggests continuing to eat sulfuric acid instead of the product that our more sane ancestors ate?
Gentlemen professors, to stand the dough for more than 7 hours? Looking forward to further comments

PEOPLE! What are you doing!

Read Temka from the beginning!

Nobody dilutes the leaven with yeast! And everything works out. Well, maybe your bacteria are not growing in the kitchen!

It does not work eternal - take another - on the forum they are a dime a dozen and all are wonderful. French, Tahero, semi-finished rye and others ... Do everything - as written in the recipe! Observe the set temperature. There is a thermometer for this.

IN A BREADMAKER ON THE STANDARD PROGRAM, PURE SURVEY BREAD WILL NOT BE PRODUCED - well, he will not have enough time to rise! There are people who do this, they succeed. But there are some nuances for this - for example, laying a large amount of sourdough, when the dough is not dough, but almost sourdough. But for this it must be prepared in a certain way !!!!

The easiest option is to knead the dough in a bread maker, proof it up to a 2-fold increase (usually from 1.5 to 4 hours) and start the baking program!

If you bake bread from wheat flour, try adding 200 - 300 grams of sourdough, respectively, subtracting flour and water from your recipe from the bread machine (200 g of sourdough is 100 grams of flour and 100 grams of water)

You, too, do not be offended, but the impression is that you are trying to bake bread, not particularly familiar with the sourdough business. There are many topics at the Forum, after reading which and using the knowledge gained in practice, you will become the Master of sourdough bread. I was like that too, and it took a lot of time for what I read to fit into a certain scheme.

On the first page of this topic is a recipe for how to make it. There is also how to store and maintain "combat readiness", but I will remind you:

1. It is possible in the refrigerator. There are two options:

a) if you have a temperature of 10-12 degrees - then we take 50 g of sourdough, dilute with 50 g. water, add 50 grams of flour, mix. We wait 1 hour, put it in the refrigerator for 3 days. Or we wait 3 hours and put it in the refrigerator for 1 day. By the end of this period, the leaven will rise and it can be used immediately for bread or, much better, feed 150 grams. starter cultures 75 water and 75 flour and use after 4 hours. Or feed a large amount and use later in time, as it rises.

b) if your refrigerator temperature is below 10 degrees. Then we feed our 50 g of sourdough with 50 water and 50 g of flour (usually they write 1: 1: 1), leave until ripening (raise it twice or more, as it happens) and put it in the refrigerator. It is stored up to 3 days, then it is better to get it and feed it again 1: 1: 1, wait until it rises and again in the refrigerator. Although there are cases when it was stored for a week. But it's better not to risk it.

2. Storage at room temperature. It depends very much on this temperature. The lower, the less often and in smaller proportion you need to feed. At 20 degrees, you can feed 1: 3: 3 and it will rise for 8-12 hours (the time is individual for each leaven, bred in a separate apartment). The higher the temperature, the sooner the leaven will rise. And if you are at work at this time and could not feed it, it will acidify, lose its useful animals - it will have bread - "bitter, sour, unbaked, with sticky crumb". Watch your leaven and you will understand how long it takes to rise. And, accordingly, in what proportion you need to feed in order to leave for a certain time without intervention.

And one more thing - the leaven needs a high temperature only at the initial stage of its "formation". It is then stored and fed at room temperature. Viki wrote about this many times!

The leaven dries up and becomes crusty when it is stored at a high temperature, in a container large for it, without covering it with anything. Can the same bank cover up lid, saucer, whatever.

Try it and you will succeed!

I also disagree about adding yeast! In the evening I take out my starter culture 50-60 g, add water and flour according to the recipe, I have it stable 200 water + 200 flour. I stir everything and put it on the windowsill until morning. In the morning she is all bubbling, my beauty. I never really expect to fall out, but immediately knead the dough in a bread maker. I used to put it on the battery for proofing, but now I just put it in the oven for 2-4 hours, depending on the desire to eat more fresh bread. : girl_in_dreams: And I've been baking for 4 months without adding yeast!

For example, I read the whole topic from cover to cover to understand what kind of beast it is. You can read my torment from page 41 and at the end you will see the victory and my bread with leaven. In principle, the questions are all the same as you have and you will find all the answers there. And you will succeed absolutely!

[tatjanka]

Hello healthy food consumers

Take 2

Rye sourdough - 280 gr.
Water - 150 gr.
Wheat flour - 440 gr.
Salt - 1.2 teaspoons
Sugar - 1.2 table. spoons
Vegetable oil - 2.5 table. spoons

All this was cooked in the "Baking French Bread" mode:

Heating - 40 min.
Kneading - 10 - 15 minutes
Ascent - 2 ... 4 hours.
Baking - 1 hour
(6 hours total)

Here's what happened in the end. The bread rose, but not much ...

And to taste - like half-baked, if you squeeze the crumb - it sticks together. And it tastes bitter. Maybe you need less salt and more sugar? And why didn't you get up? And didn’t you? Who can tell what ...?

Oops, while I was writing, the computer went out. So I have the same take two

KP on the standard program will not give sourdough bread - this was already mentioned above. In the program of French bread, and in others too, there are 1-2 strokes during the proofing process - this is when the spatula is turned several times and the dough falls off. Yeast bread manages to rise for baking, sourdough bread does not.

According to your recipe, it seems to me that there is not enough water:

280 g of sourdough - 140 water, 140 flour.

140 + 150 = 290 g of water

140 + 440 = 580 grams of flour.

For this amount of flour, you need to take more water.

In the recipes from my HP, 360 g of water is added for 600 g of flour !!!!

Insufficient water does not allow the bread to rise, tears off the roof!

Try the simplest recipe from the site of a respected baker:

340 g sourdough
400 gr flour
200 g of water (I always add a little more, because my flour is drier and I like soft dough)
1-2 tsp salt
1 tbsp. l. sugar and 1 tbsp. oils as desired

Kneading dumplings on the program, gluten-free, etc., which you have on HP. Turn off the stove and wait for it to rise 2 times. You can turn on the baking program for a couple of seconds to increase the temperature in the CP during the proofing. How to rise - turn on the baking program for 1 hour 15 minutes. After 50 minutes, look, maybe you're done. Then turn it off. Why 1 hour 15 minutes - if the bread is not baked, and the program is over, then the HP program will not be re-installed - protection, however!

tatjanka! Thank you for your solidarity!

Bitter, sour taste, uncooked crumb, sticky crumb - the disadvantages of sourdough and proofing. Taste the sourdough. If it is very sour or bitter, feed it 1:10:10 with a drop of honey. It will make her healthier. If not, grow yourself a new one. The moon is growing!
Grow and take care of her only according to the rules - she will repay you with good health !!!

Read Temko from the beginning!

This is what I am doing - I collect everything bit by bit on this topic here. But reading 63 pages at once is unrealistic. Therefore, according to the recipes described in this topic, I immediately do it. This makes it easier to remember everything and put the information into the correct diagram. If something does not work out from what was written and it is not clear therefore what is wrong and how - I ask here.

It does not work eternal - take another - on the forum they are a dime a dozen and all are wonderful. French, Tahero, semi-finished rye and others ... Do everything - as written in the recipe!

Well, it should work out, why jump to others without understanding this one: this is how you get skipping ropes for "maybe". Exactly as it is written in the recipes, and I do it.

[Volshebnik]

Well, it should work out, why jump to others without understanding this one: this is how you get skipping ropes for "maybe". Exactly as it is written in the recipes, and I do it.

Volshebnik!

There are times when one type of sourdough stubbornly does not want to turn out, while the other is "leavened" the first time! I hope this is not about you.

IN A BREADMAKER ON THE STANDARD PROGRAM, PURE SURVEY BREAD WILL NOT BE PRODUCED - well, he will not have enough time to rise! There are people who do this, they succeed. But there are some nuances for this - for example, laying a large amount of sourdough, when the dough is not dough, but almost sourdough. But for this it must be prepared in a certain way !!!!

So these nuances are not shown, they are not signed.
It turns out that baking normal bread, real bread, is a whole complex technology. As an example. When I lived in Northern Kazakhstan in the city of Stepnogorsk, then in the village. Chernyakhovsky baked and sold really real bread, which has no equal in the world. Their usual 800 gr. bread could be eaten by one person at once - it was so attractive: slightly sour, the crumb did not stick together, very large pores inside, practically did not stale. Perhaps he didn't have time for staleness. He was quickly eaten. I have not seen such bread anywhere else - neither abroad, nor in the CIS, nor even homemade baked goods in ovens can be compared with it.
People from the nearest places and cities came to this village for bread. But the bakery did not give its recipe to anyone. Even from the city at the state level, a commission came with an attempt to find out the recipe and received "fig you"

[Volshebnik]

Volshebnik!

There are times when one type of sourdough stubbornly does not want to turn out, and the other - "leavens" the first time! I hope this is not about you.

It means that there are reasons that my nearest goal stubbornly does not want - to get something similar to real bread. (I'm not even talking about the store one. It seems that state-owned enterprises have never been able to bake something) And the final one is to get "Chernyakhovsky" bread

The easiest option is to knead the dough in a bread maker, proof it up to a 2-fold increase (usually from 1.5 to 4 hours) and start the baking program!

So far, I came to the conclusion from the above recommendations of professionals that my bread did not have time to stand, although after kneading it still rose 2 times in volume. I will try to raise it more than twice.

So far, I came to the conclusion from the above recommendations of professionals that my bread did not have time to stand, although after kneading it still doubled in volume. I will try to raise it more than twice.

According to your recipe, it seems to me that there is not enough water:

280 g of sourdough - 140 water, 140 flour.

140 + 150 = 290 g of water

140 + 440 = 580 grams of flour.

For this amount of flour, you need to take more water.

In the recipes from my HP, 360 g of water is added to 600 g of flour !!!!

Insufficient water does not allow the bread to rise, tears off the roof!

+ quality of sourdough. Well, taste it!

Sourdough in bread is at its peak - when it has increased by at least two times. If it has stood for more than 8 hours and fed in small proportions, it is better not to use the sourdough, but to feed it 1: 0.5: 0.5 and after rising (usually 4 hours) put it in bread.

Or 1 tbsp. spoon of sourdough from the refrigerator, 100 gr. water, 100 gr. flour - after 8-12 hours at room temperature - the sourdough rises, ripens and is ready to go into bread. The ripening time depends on the air temperature - the higher, the faster.

And each user develops the nuances of his own starter culture himself, observing a living organism. The general rules are in each specific recipe for bread. It is impossible to describe everything completely - it will not work with another leaven.

[tatjanka]

According to your recipe, it seems to me that there is not enough water:

280 g of sourdough - 140 water, 140 flour.

140 + 150 = 290 g of water

140 + 440 = 580 grams of flour.

For this amount of flour, you need to take more water.

In the recipes from my HP, 360 g of water is added to 600 g of flour !!!!

Insufficient water does not allow the bread to rise, tears off the roof!

Try the simplest recipe from the site of a respected baker:

340 g sourdough
400 gr flour
200 g of water (I always add a little more, because my flour is drier and I like soft dough)
1-2 tsp salt
1 tbsp. l. sugar and 1 tbsp. oils on request
tatjanka! Thank you for your solidarity!

The recipe is not mine, taken from https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=164356.0 ("Fluffy bread on yeast-free sourdough")

There the ratio of flour to water = 2.9
In recipes from your HP for 600 g of flour, 360 g of water is added, ratio = 1.67
In my bread machine for "Wheat bread" 500 gr. flour is 350 ml. water. Ratio = 1.4

I will try to add water like your stove. Now there is no water - they are digging trenches, as the result, I will write

Girls, tell me please, if my "eternal" leaven began to flake (water from the top), is it better to replace it? I have her for 5-6 months, now I bake bread much less often and feed her when I remember. Well, apparently, she lost her importance and took offense at me ... Today I fed rye flour and keep it warm, like alive, but not very active ...

[vernisag]

Girls, tell me please, if my "eternal" leaven began to flake (water from the top), is it better to replace it? I have her for 5-6 months, now I bake bread much less often and feed her when I remember. Well, apparently, she lost her importance and took offense at me ... Today I fed rye flour and keep it warm, like alive, but not very active ...

vernisag I also had such a problem and experienced people suggested that it was watery and needed to be made thicker.

Hello healthy food consumers

Take 2

Proportions:

Rye sourdough - 280 gr.
Water - 150 gr.
Wheat flour - 440 gr.
Salt - 1.2 teaspoons
Sugar - 1.2 table. spoons
Vegetable oil - 2.5 table. spoons

All this was cooked in the "Baking French Bread" mode:

Heating - 40 min.
Kneading - 10 - 15 minutes
Ascent - 2 ... 4 hours.
Baking - 1 hour
(6 hours total)

Here's what happened in the end. The bread rose, but not much ...

And to taste - like half-baked, if you squeeze the crumb - it sticks together. And it tastes bitter. Maybe you need less salt and more sugar? And why didn't you get up? And didn’t you? Who can tell what ...?

I do this:
Flour - 385
Water - 170
Sourdough - 170
Sugar - 2
Salt - 1
French bread
Before baking, I look if I have risen by 3/4 of a bucket (3.5 liters) - I bake, if not, I turn off the stove and let it stand for another half an hour, then I bake. The crumb sticks together - an underbore. At the end of baking, pierce the bread with a wooden stick (kebab skewer) and slide over the upper lip, if you feel moisture, bake more. As you can see, I really put more sugar. You can also find out when you have the penultimate crush on French bread and turn off hp after it.

Please explain more correctly ...

"The kneading lasts only a few seconds. At the same time, not all the dough is kneaded completely, but only partially from the sides, the bun does not even fall off."
🔗

How can it suddenly crumple from the sides, and even partially, if the stove has only a central blade, which does not touch the sides (outside) at all? It can only rotate and scroll, starting from the center of the dough? There are no crushing devices on the sides?

It's just that in this thread, the link is referenced, that's why I'm asking here

Do you need it?
Do not bother, you will not retrain hp anyway, but manually this is a completely different story.

[New vitamin]

New vitamin, you again pushed me to the next experiment. Thank you! I'm going to take a look in the refrigerator. How is she doing there my sourdough. I hope she's not offended by me.

Good evening everyone
since I do not like the taste and smell of yeast (also having read that they are very unhealthy),
got the idea to grow my own sourdough and bake homemade bread.
As you might guess, at the leavening stage my business got stuck.
I started with raisins on wheat flour, then raisins on rye flour, now I'm trying to grow "eternal"
if I'm not mistaken, this is the 6th in a row. All attempts have failed.
Apparently I have a little extreme conditions for sourdough ...
during the day I keep it warm, on a radiator (on a towel folded in several layers), at night the heating turns off.
I try to cover her as best as possible so as not to freeze, but the heat is apparently not enough for her.
I have no other opportunities to constantly maintain a 30 degree t.
"Eternal" on the first day there were bubbles, after 24 hours, after feeding it became so bubbly that it almost reached the top of the can,
after the next feeding, I calmed down and showed no signs of life, but I continued to feed once a day,
a week later, she bubbled again and increased slightly in volume, I continue to feed, this morning when I stirred,
good honeycomb was found under the top layer. I tried to bake bread, it turned out to be a brick, you can kill.
The sourdough is currently a week and a half ....
I don’t know what to do next ... if it’s impossible to grow the leaven at room temperature, then I simply will not torture it anymore and leave this bad business.
In general, I am desperate, I ask for help and advice.
P.S. I have read enough information about leavens, please do not send me by links.

"Eternal" on the first day there were bubbles, after 24 hours, after feeding it became so bubbly that it almost reached the top of the can,

Good morning Lizzi! At that moment, was there a 2-fold increase in volume?

good honeycomb was found under the top layer. I tried to bake bread, it turned out to be a brick, you can kill.

The oven is possible only when it has increased by at least 2 times.

The sourdough is currently a week and a half ....
I don’t know what to do next ... if it’s impossible to grow the leaven at room temperature, then I simply will not torture it anymore and leave this bad business.
In general, I am desperate, I ask for help and advice.

I think there is no need to chase the temperature. Just feed once a day and do not miss the moment of raising the leaven by 2 times.

Can you please tell me if the sourdough should give a strong sourness in baked goods, or does this mean that it is not yet ripe? I have baked only pancakes so far, it turned out sour. The sourdough rises well, more than 2 times, stable. I feed in the morning and evening. I'm afraid to put the bread yet - I want to be sure that it is already possible

I re-read everything 20 times and I just don't understand

The sourdough needs to be fed only three times every other day, then no later than 15-16 hours it must be used, if this does not happen, the sourdough can fall off and go to rest.

What does it mean to feed three times, and then be sure to bake? And if I don't bake, but just throw it away, leave it in a little bit and add it, for example 10/50/50, don't put it in the refrigerator - is that wrong? Do you need it in the cold?
Or, when you assemble the stove, feed it in some proportions, and when you simply store, in others?
HELP! The head is already a complete mess !!!!!!!

Do you need to get cold?
Or, when you assemble the stove, feed it in some proportions, and when you just store, in others?
HELP! The head is already a complete mess !!!!!!!

In the cold - so that it does not multiply and go like a bear in a den to hibernate

Yes, I understand that
But I can't formulate the question in any way. Feed three times, then use it, or else it will lose its strength. But what about the fact that she is "eternal" and lives for years?
If I feed her all the time in the same mode, without putting it in the cold, leaving it a little, and throwing the rest away (or putting the dough on it), will it be okay?

Yes, I understand that
But I can't formulate the question in any way. Feed three times, then use it, or else it will lose its strength. But what about the fact that she is "eternal" and lives for years?
If I feed her all the time in the same mode, without putting it in the cold, leaving it a little, and throwing out the rest (or putting the dough on it), will it be okay?

About how to feed her forever and whether it is necessary - I will not say, until I know
And if you feed it outside the refrigerator, then it should gain strength one day, increase by 2 times, and then throw it into the oven. For some, it happens after 3 days. For some after 6. Once, after 3 days, it did not work out for me, I stopped feeding. On the 5th day I did not wait and threw it into the bread maker, having received the "brick" I put the remains in the refrigerator. Then - on the second try, he took the leaven out of the refrigerator, fed it, left it on the floor. A day later, I fed it again, and then after 4 hours she went kaaaak ... Then I baked her and put the leftovers in the refrigerator.
Now I took it out again, fed it, a day passed, fed it again - it rose 1.5 times and fell out.After the second day I will feed again and so on until it doubles

A day later, I fed it again and then after 4 hours it went kaaaak ... Then I baked it and put the leftovers in the refrigerator.

And How? happened?

And How? happened?

Nope: but, as it turned out, I added little water to the dough (although I took the proportion of water from the recipe for this - https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=164356.0), and the bread could not rise (it was blown away: I posted a photo here earlier). Now I'm waiting for a new rise in the sourdough and bake with a lot of water (as required by the Vitaminki bread machine)

And on the weekend I baked in a hearth-type oven. Well, it turned out VERY tasty, but the bread is still dense, not "full of holes" and, when proofed, flattened rather than rose. Although baked well, I checked it with a splinter. The barrel cracked a little, but there was not enough patience to hold it further at a distance, and the roof began to wind up even in a closed oven (I stood there with a light bulb). It turned out to be a very tasty bakery. By the way, I noticed that although it does not rise as I would like, the taste of the bread is getting better and better every time. And it tastes better in the oven than in HP.

And on the weekend I baked in a hearth-type oven. Well, it turned out VERY tasty, but the bread is still dense, not "full of holes" and, when proofed, flattened rather than rose. Although baked well, I checked it with a splinter. The barrel cracked a little, but there was not enough patience to hold it further at a distance, and the roof began to wind up even in a closed oven (I stood there with a light bulb). It turned out to be a very tasty bakery. By the way, I noticed that although it does not rise as I would like, the taste of the bread is getting better and better every time. And it tastes better in the oven than in HP.

Probably yes, the temperature conditions are different. Therefore, it tastes even better in ovens) This is the class that turns out better

Good morning Lizzi! At that moment, was there a 2-fold increase in volume?

Yes, there was a twofold increase in volume, this happened on the second day.
The leaven did not double more.

After this rise, she went into hibernation for a week.

[volshebnik]

volshebnik and NatusyaD I am glad that you are making positive steps in the field of leavening. : bravo: Just a little more and you will have an excellent airy, leaky bread with sourdough, the main thing is patience and everything will be OK. So the other day I kneaded the dough and put it in the oven for raising and left, and returned only after 10 hours. I look into the oven, and my dough ran out of the mold and fell off. : girl_cray: But I decided to bake it anyway. And it turned out such a sour bread.

Yes, there was a twofold increase in volume, this happened on the second day.
The leaven did not double more.

At this time, it was necessary to put it in the stove.

It turns out that you bake bread not when you need it, but when Lady Sourdough desires
And I, naive, thought that you were feeding her, and she was growing, all the time the same way. In fact, this is still happening with me: I feed her 1/1/1 in the morning and in the evening, the last couple of days 1/2/2, by the time of feeding it rises 2-2.5 times, sometimes she has time to fall (by the bank can see the level to which it climbed)
That's why I doubt whether it is possible to bake, because nothing changes fundamentally, some kind of stability
Pancakes are sour, contagion

[Sibelis]

It turns out that you bake bread not when you need it, but when Lady Sourdough desires
And I, naive, thought that you were feeding her, and she was growing, all the time the same way. In fact, this is still happening with me: I feed her 1/1/1 in the morning and in the evening, the last couple of days 1/2/2, by the time of feeding it rises 2-2.5 times, sometimes she has time to fall (by the bank can see the level to which it climbed)
That's why I doubt whether it is possible to bake, because nothing changes fundamentally, some kind of stability
Pancakes are sour, contagion

Sibelis you bake bread exactly when you want fresh bread.When you need to bake bread, we feed the starter culture to the desired weight (according to the recipe), wait for it to rise and knead the dough. But every time we do not forget to leave part of the dough and feed a little for the next time. In order not to feed and transfer food often, it is better to store it in the refrigerator. My bread is baked every 3-4 days and I only take out the leaven when I'm ready to bake the bread.

Yes, I would like, of course, to somehow adjust it to my lifestyle, and not adjust to it
I'm not at home from morning to evening, there is no one to entrust
Tell me what you do if you leave, say, for a month? I have to leave in May for 5 days, in June for 10 days, and then for almost the entire August. It will be a pity to be awful !!

Yes, I would like, of course, to somehow adjust it to my lifestyle, and not adjust to it
I'm not at home from morning to evening, there is no one to entrust
Tell me what you do if you leave, say, for a month? I have to leave in May for 5 days, in June for 10 days, and then for almost the entire August. It will be a pity to be awful !!

Oh, it's a pity of course to leave her without an owner. : cray: I haven't left her for so long yet, but I think if there is someone to entrust such a responsible task and to describe step by step how and what, then I think the leaven should survive. It is not so difficult to feed it, at least once every 3 days, taking it out of the refrigerator and letting it stand a little warm and then put it back in the cold.

It is not so difficult to feed it, at least once every 3 days, taking it out of the refrigerator and letting it stand a little warm and then put it back in the cold.

And in what proportion to feed her, if every 3 days?
You all, I suppose, the temperature in the thoroughbred refrigerators is set, but I have a mongrel, and there, I suspect, is much colder than 10-12

At this time, it was necessary to put it in the stove.

I do not agree with you. Very little time has passed and the leaven simply did not have time to ripen by that time.
I mixed the flour and water, left it for 24 hours, then fed it for the first time, and after that it doubled.
The fermentation process has just begun, the leaven has not yet gained strength and is not ripe, what is the point in trying to bake something out of it.
I read recipes and advice from knowledgeable people, you need to feed for at least three days ...
Let them correct me, if not right.

I do not agree with you. Very little time has passed and the leaven simply did not have time to ripen by that time.

But she also doubled. Isn't this an indicator of strength and maturation?

I read recipes and advice from knowledgeable people, you need to feed for at least three days ...
Let them correct me, if not right.

At least 3 days, as far as I understand, this is if you make the first "eternal leaven" and it will not ripen before 3 days. And if you take the leaven out of the refrigerator, it is already there and it does not need 3 days. As I understand it, an indicator of its maturation and strength is an increase in volume by at least 2 times. Or do you know other "litmus tests"?

[increased by 2 times]

Hello

Another attempt to get real bread

He took the "eternal" leaven from the refrigerator: it tastes sour and bitter.
Fed.
A day later, I ate again.
A day later - fed and somewhere in 4 hours she increased by 2 times.

I put it in the stove according to this recipe:

Zkvaska - 280 gr.
Water - 270 gr. (increased in comparison with the last time by 100 grams., so that the bread does not blow the roof)
Flour - 440 gr.
Salt - 1 tsp (reduced a littleto make it less salty)
Sugar - 2 tablespoons. spoons (increased by almost a spoon - to be less bitter)
Sunflower oil - 2.5 tablespoons. spoons

Oven mode - "French bread"

Here's what happened











As a result, the bread went up higher than last time. The "roof" was not blown away. The bread has become porous, however, the pores are small. Now it is clear why bread in stores has no pores - factories are made only with poisonous yeast.
It seems to me that he did not rise to the end ... Maybe you didn't have enough time to stand?
At the bottom, the recess is from the mixer. A upper cavityas if he rose and then fell ...?

Now the crumb does not stick together... If you completely squeeze the bread from the outside, it quickly comes back like rubber
The taste is bitter and sour. Confuses bitterness... The top is like a helipad, not a circus dome ... And something seems to be missing (but not salt), I don’t understand that ...

When cutting, there are fewer crumbs than factory bread, but there is. I heard somewhere that there are no crumbs when cutting real bread