"Eternal" leaven

HAPPENED!!!!!

HAPPENED!!!!!

Congratulations!!! Sick question: how long did the proofing last? Yes, and what is the recipe for bread?

But I did the opposite. She began to grow rye. The leaven rose, but could not raise the bread. Overfeed by 2 grade. Same. I tried to add honey, kefir, etc. It's useless. I decided to try the highest. I fed it 2 times. The leaven rose 3 times, which was not the case before, only 2 times maximum.
Yesterday evening I kneaded the dough with this sourdough and put it in the refrigerator right in a bucket of HP. Today I took it out, let it warm up, put French bread without a scapula on the program. In 20 minutes. baking will begin, then I will report, but I already like the result.

And what kind of rye flour is the highest grade? Which one is sown? And then in fact peeled around.

Congratulations!!! Sick question: how long did the proofing last? Yes, and what is the recipe for bread?

Horror just how long it lasted !!! I took the dough out of the refrigerator at 9am. An hour stood on the table, at 10:00 without a spatula I put it on fr. bread, but when she was about to bake, I saw that the rise was still insufficient and turned off the program. As a result, I turned it on for baking at 16:15. Judging by the fact that the roof did not break, there was enough proofing (just in case, I made cuts on the lid, but they almost didn’t come apart), but it takes angelic patience to wait so long every time. It turns out 6 hours of proofing. Next time I'll try to knead late-late in the evening and let it stand until morning, and turn it on in the morning.

Recipe. Hard to tell. The leaven turned out to be liquid, I poured 400 gr. flour, poured 100 ml. water and watched the bun. It turned out thick, I added water, but I can't say exactly how much. And the leaven was about a glass of 200 gr. by volume. Everything is about

And what kind of rye flour is the highest grade? Which one is sown? And then in fact peeled around.

maybe I misunderstood, but there is no premium rye. The flour was peeled rye. I started with her.

What kind of sourdough did I get? Who will tell you? Thoroughbred yard terrier?

maybe I misunderstood, but there is no premium rye. The flour was peeled rye. I started with her.

What kind of sourdough did I get? Who will tell you? Thoroughbred yard terrier?

Rye flour is the highest, if I am not mistaken, it is called seeded. I haven't seen it on sale, and I haven't actually tried to buy it. One gets the feeling that when using yeast-free sourdough in recipes, it leads to long proofing. I don’t understand how others do it in 3-4 hours.
By the way, the question is: what should be considered the peak of the yeast rise - a 2-fold increase? And if it increases 3 times?

I tried to make various sourdoughs, and used the eternal gifts, but sometimes too confusing recipes for making sourdoughs (not always leading to a result), then the dough rises too long ... In general, for a while I abandoned this noble cause. But this winter I made another attempt, And the result exceeded all my hopes !! I hasten to share the recipe for kefir sourdough ..

Leaven:
Take 0.5 liters of kefir (not cold), a tablespoon of sugar and knead the dough, not thick. Place in a warm place, the dough should rise by half.


Dough:
Dilute the finished starter culture with warm water,


stir well, add a tablespoon of sugar and flour enough to make a not very thick dough (like a biscuit),

[img]
[img]
put some of the dough in a half-liter jar, filling it halfway,

Cover the jar and put in a warm place.In the remaining dough, add a teaspoon of salt, a tablespoon of vegetable oil (you can sesame 1 table. L.), Mix thoroughly and pour into a baking dish, filling it halfway.
[img]
Put in a warm place. When the dough doubles in size




put a jar of sourdough in the refrigerator (cover with a lid), and bake the dough for 40-50 minutes.



[img]
Next time, take the starter culture out of the refrigerator, dilute it with 0.5 l of warm water (or whey) and then follow the same procedure. The leaven is getting stronger every time, it is not inferior in strength to yeast. Time for raising the dough in half 3-4 hours. The bread is very tasty, elastic, not sour at all. I add second grade flour, or various vegetable fibers. I usually add it to the part that is for baking (after I have separated the leaven), but I think that the leaven will not suffer from the additives.

I spent a lot of time, but only some of the photos turned out ((((

Hello dear members of the forum!
I can't help but share my admiration for Luca's eternal leaven. Six months ago I tried to make this leaven and I got some kind of nonsense. I was terribly upset and gave up this activity. But since now they write a lot about the dangers of yeast, and my child loves to eat bread, I decided to try again, and lo and behold, it worked. True, the first time my rye dough was suitable for 12 hours, but the bread turned out to be very tasty. And now it rises in just 4 hours. And only 1 week has passed since the preparation of the eternal leaven on rye flour. : yahoo: If anyone is interested, I can share how I did it.

Very interesting! Share your experience

Hello dear members of the forum!
I can't help but share my admiration for Luca's eternal leaven. Six months ago I tried to make this leaven and I got some kind of nonsense. I was terribly upset and gave up this activity. But since now they write a lot about the dangers of yeast, and my child loves to eat bread, I decided to try again, and lo and behold, it worked. True, the first time my rye dough was suitable for 12 hours, but the bread turned out to be very tasty. And now it rises in just 4 hours. And only 1 week has passed since the preparation of the eternal leaven on rye flour. : yahoo: If anyone is interested, I can share how I did it.

Oh yes, very interesting. We are waiting, sir!

In the evening, I take out the starter culture, feed it to the desired mass according to the recipe and leave it overnight. In the morning she already got up and knead the dough in the HP, I let it come up for 1 hour in it and then I do the kneading in the form. Then I wait 2-2.5 times to rise and start baking, it takes about 2-4 hours, depending on the flour, if there is rye, it rises longer. This is if you need fresh bread for dinner, and if by evening I get it in the morning and the steps are the same. And I don't add any yeast ...

I just took a picture of today's bread!


How I made the leaven.
1. Took a glass liter jar and a wooden spoon with a long handle so that it was convenient to stir.
Then I took 100 grams of rye flour, and 100-150 grams of warm water. I kneaded the dough in a jar with a spoon until the consistency of thick sour cream. Attention may need more water, because flour from different manufacturers takes different amounts of water.
2. Since we stopped heating, I covered the jar with a damp towel and put it in the oven for a day. Stirred 2 times a day only with a wooden spoon.
3. On the second day I looked at the leaven and saw a small cap made of bubbles, added another 100 grams of flour and warm water, and got the consistency of sour cream again.
Stirred 2 times a day with a wooden spoon. I put it in the oven.
4. On the third day, the leaven upset me a little, there was no cap, but bubbles appeared larger than before. The leaven had a sour smell. I fed her again and decided to wait and see what happens next. About five hours later I looked, but it did not rise strongly, as Luka wrote. At first I was upset, and then I decided to put rye bread on it.
I took 9 tablespoons of sourdough and kneaded the rye dough on the dumplings mode (I have a Panasonic bread maker). I fed the sourdough with water and flour, covered it with gauze and set the refrigerator.
The bread rose for the first time for a long time 12 hours, but it rose and turned out to be tasty, a little sour. All of mine liked it. I was very inspired that the bread turned out and began to observe the leaven. The leaven did not stop its activity after standing in the refrigerator. She began to grow more actively, a cap and large bubbles appeared.

Really no one can isolate at least half a teaspoon of a mature sourdough. I have absolutely no way to understand .... I beg you, please !!!

And where are you?

[tanycs]

Really no one can isolate at least half a teaspoon of a mature sourdough. I have absolutely no way to understand .... I beg you, please !!!

tanycs I would have given you more starter cultures, I would very much like to help you.

And where are you?

Dear tatjanka, thank you very much. I am in Moscow

[tanycs]

tanycs,
I am also in Moscow, Rechnoy Vokzal. The leaven was originally rye, now it is wheat. I can "treat". She seems to be "eternal" - fits the description

Dear tatjanka, thank you very much. I am in Moscow

If you want to visit the North-West of the Moscow region, then of course I will share.

One gets the feeling that when using yeast-free sourdough in recipes, it leads to long proofing. I don’t understand how others do it in 3-4 hours.

Proofing with sourdough actually takes longer than with yeast. I think the proofing time depends on the maturity of the leaven. The older she is, the faster she picks up the bread.

By the way, the question is: what is considered the peak of the yeast rise - a 2-fold increase? And if it increases 3 times?

I look at the sourdough from the side of the can. Usually the bubbles start at the bottom and the top layer is denser. Gradually the area of ​​the leaven with bubbles increases. When bubbles appear over the entire area, the sourdough is at its peak. I also shake the can lightly. If the cap falls off with a slight shake, then it's ready. If not, then let it stand still.

tatjanka and Antonovka! How can I contact you?

[tanycs]

tanycs,
I'll write to you now

[tanycs]

tanycs,
I'll write to you now

And I'm there!

I left for the holidays, gave my sourdough to feed - and now they don’t give it back! : wow: They say we will give, and do not give
I ask how though she is there - they say it's good. I miss!!! What if she forgets me?

tanycs, tell us, did you work with the leaven?

tanycs, tell us, did you work with the leaven?

Not yet. I still have a problem to go to the Moscow region for her yet (tatjanka lives there). I have no one to leave my child with, so I can work with a child only in Moscow. And I also need a sourdough for wheat bread, so that the dough and rye do not sour. And for everyone who offered (THANKS them very much), it sour dough. The doctor said only whole wheat and sour does not suit her. Everything is bad for her ... Now there are many such children, unfortunately ...

Well, I finally did it. I should know why! After too long proofing of the dough, the remaining sourdough was placed in the refrigerator for 8 days. Before baking, I took it out, it stood until it reached room temperature (like that for 12 hours - while I was at work), I noticed that bubbles appeared in the mass, without increasing the volume ... Then I fed it (Udarnitsa flour), after 10 hours the volume increased by 2.5 times, bubbles throughout the mass, with light shaking, the mass fell slightly, the smell was pleasant. The recipe is rye, custard. And, lo and behold, the proofing lasted 4 hours, the dough rose by a factor of 2. I think the result is normal? I noticed that after proofing for more than 2 hours, the surface cracks due to drying. I think that at least once humidification with warm water is necessary.

[K_igor]

K_igor Congratulations on the victory! : rose: I hope you enjoyed the taste of the bread as a result? And so that the bread does not crack during proofing, it is better to cover it with a damp towel. Although I never cracked it and did not form crusts.

[K_igor]

K_igor Congratulations on the victory! : rose: I hope you like the taste of the bread as a result? And so that the bread does not crack during proofing, it is better to cover it with a damp towel. Although I never cracked it and did not form crusts.

Sourdough bread tastes unusual. But, I gave a swing and added agram to the dough. And since sour bread with sourdough, then agram is not needed there, but this is the next time.
And on the issue of covering with a damp towel, I don't know, I bake in a bread maker - you can't cover it, and maybe it's worth playing a little with the amount of liquid in the recipe.

And I finally got exactly what I wanted! Due to the acute shortage of time, I kneaded the dough in the evening, put it in a mold, covered it with a lid and sent it to the refrigerator without proofing. By the morning the dough increased slightly (while the proofing began to cool down), but not significantly. She took it out and put it in the microwave. 15 sec. at high power, 10-15 min. break and again. Within a little over an hour, the volume increased 3.5 times !!!! The dough just got out of the mold. I saw that it could still rise, but I was in a hurry to work and put it in the oven. The lid broke a little on the side, but the bread turned out to be just awesome! A completely different smell! Very pleasant consistency. And what is especially pleasing - a short proofing. It was obvious at once that the dough was "alive", it did not spread like the previous ones, but it was rising!
Thanks to everyone who helped and suggested!

[NatusyaD]

NatusyaD if you suffer for a long time, something will work out! So you finally have everything OK, well done! : bravo: After all, the leaven is worth it. (y) Is your bread definitely yeast-free ???

[And your bread is definitely without yeast ???]

And your bread is definitely without yeast ???

tatjanka Exactly, for sure, do not hesitate, I thought so out of desperation, you will forgive me. The process was long and painful, but it was worth it! I am very pleased!!!

[tatjanka]

tatjanka Exactly, for sure, do not hesitate, I thought so out of desperation, you will forgive me. The process was long and painful, but it was worth it! I am very pleased!!!

NatusyaD yes, I had no doubt, why do we need yeast if there is sourdough. (y) Bake healthy bread for your health!

I decided to make an "eternal" leaven. I took peeled rye flour 100 g, water went 120 g. I put it in a box, next to it - a light bulb in a socket and a thermostat. The first batch of sourdough was fermented for 24 hours at 29.6-30 degrees. Rose well. BUT the smell ... as if the garbage has not been taken out for a long time - some sour, rotting.
I mixed it with flour and water and kvash for the second day at room temperature. The leaven is growing, but it smells unpleasant.
Please tell me is this smell it should be?

Fear not, Joy. This is a struggle of putrefactive and beneficial bacteria. In the end, ours will win! Follow the recipe on page 1 strictly. Be prepared for what may take more than 3 days. If you do not get an active starter in three days, then take a small part of the mass and continue to feed it (the rest can be thrown away)

Susan Fallon's book on Natural Nutrition has a similar recipe. But she suggests, when feeding the starter culture, transfer it daily to a clean dish. Dear starters, is this really necessary to do? I thought we should continue to knead everything in the same bowl.

[Amiga]

Susan Fallon's book on Natural Nutrition has a similar recipe. But she suggests, when feeding the starter culture, transfer it daily to a clean dish. Dear starters, is this really necessary to do? I thought we should continue to knead everything in the same bowl.

Amiga I do not know how it is in your book, but after having studied the whole Temka about the "eternal leaven", no one performed such manipulations or advised. Personally, my starter culture was grown in one pot.

[tatjanka]

tatjanka

Thank you very much for your reply!
Then I will do it too))

what an interesting subject I came across in search of recipes for baking bread - I took it to my bins ...
Thanks everyone !!! I'll have to try.

Please answer, what should this leaven taste like? I tried it, and it seemed to me that it was very sour, there was even a note of bitterness ... In the evening I fed, for one spoonful of sourdough I added three tablespoons of flour and water (I read this advice on the forum). Tomorrow I will try again, but I would like to understand which sourdough taste is "right".

Please answer, what should this leaven taste like? I tried it, and it seemed to me that it was very sour, there was even a note of bitterness ... In the evening I fed, for one spoonful of sourdough I added three tablespoons of flour and water (I read this advice on the forum). Tomorrow I will try again, but I would like to understand which sourdough taste is "right".

looks like kefir sourness
and proportions need to be maintained by weight, not volume

[Arka]

Arka
Thank you very much for your reply!
This is what I wanted to understand!

girls, I have a problem: I want to learn how to make sourdough, but there is no warm place in a cool apartment now. Can you make sourdough in a yogurt maker? there the temperature is constant 30-40 g

or put a jar of sourdough in the oven of a gas stove, wrapping it up ??

[Dobrina]

girls, I have a problem: I want to learn how to make sourdough, but there is no warm place in a cool apartment now. Can you make sourdough in a yogurt maker? there the temperature is constant 30-40 g

Dobrina, how cold is it in your apartment ??? I vomited at a temperature of 24-26 * and everything worked out, although she tormented me for a long time and did not want to work out. But now we are with her on YOU.

My first cultured starter culture disappeared in a completely mysterious way. It seems that while I was doing the dough, my husband washed the jar where I had leftover sourdough for further cultivation. And I did not notice in time. She put down the dough, started looking for a jar to feed her nurse - and all the dishes are clean ... At first I was terribly upset, because I grew the first leaven near the battery, and at that time the heating had already been turned off, and then I decided to take a chance. And everything worked out at room temperature. Rather, on the first day, I kept it in the oven for half a day near the light bulb turned on, and then wrapped it with a terry towel so that it would not freeze. The leaven was ready on time - in 3 days. I made it with whole grain flour and topped up with warm water.

girls at home to. 25, just the word "in a very warm place" took me by surprise, the batteries do not work in the summer, you reassured me, if at room temperature. everything worked out.

made the leaven for 5 days, did not grow, but changed, with the smell from the opposite it became sour-milky.
I've put the dough, it's already 13 hours and it's not growing, can you put it in the dough and add yeast like that? sorry for the products

made the leaven for 5 days, did not grow, but changed, with the smell from the opposite it became sour-milky.
I've put the dough, it's already 13 hours and it's not growing, can you put it in the dough and add yeast like that? sorry for the products

It looks like your starter is not ready yet. She must first "learn" to raise herself, then she will raise the dough

I wonder if you put it in the sun? We got hot after 14 hours ...

[Galinaind]

I wonder if you put it in the sun? We got hot after 14 hours ...

Galinaind you can put it in the sun, it will grow faster. For example, if I need to get up as soon as possible, I put it on the windowsill where the sun is and it grows very well. Only I always cover it so that a crust does not form.