"Eternal" leaven

[Amidala,]

it turned out a lot, almost half the spirit of a liter can

yeah, bake it for the whole yard

Amidala, if there is no way to give a photo report, then let's report in detail in words.
what time they fed, how much of what they took
what the sourdough looks like, smells and tastes after 12 hours, then after a day
in general, we are opening a testing laboratory
but still better with a photo

and it is still not clear how you measure 60 g flour with a measuring glass? here in more detail

Well, how are you there? Has anything grown? or temporarily froze, like most?

Thank you for worrying))) On the third day, as it should be, it doubled - I immediately removed some of it in the refrigerator, and put some of it into operation - to my surprise - my young leaven raised the dough without yeast ... and how did it rise ... ogogo)))
Here I just realized what it is when the house smells of bread)))

I took that half out of the refrigerator the next morning and began to feed it again, in theory, tomorrow I will catch a peak again))) In parallel, from today, I put hop sourdough on the battery next to it and hop yeast is still fermenting. There is a whole laboratory on the battery - I never thought how exciting it all is)))

I make all the starter cultures on whole-grain wheat Garnets.

Olyusya, congratulations !!!

in theory tomorrow she will have a peak again)))

The peak at the finished sourdough may come in a few hours, so don't miss it!

In parallel, from today, I put hop sourdough on the battery next to it, and hop yeast is still fermenting. There is a whole laboratory on the battery - I never thought how exciting all this is)))

wow! Do you open production?

Olyusya, congratulations !!!

The peak at the finished sourdough may come in a few hours, so don't miss it!

Thank you so much!!! No wonder I spend the night here on the forum and read all the advice of your main bakers))))

That's all I run to her - check - I will run up - I will tell her something good - and to the next I ran))))

Soon I will not have enough batteries for all of them in the house (no matter what room you enter - it smells of sour apples everywhere)))))
I want to try so much)

I also got a full two liter jar. I will put it off a little and put it in the refrigerator on a stalemate the sourdough has no frothy cap on top. but inside all in such large pores. and the other part I will feed for two or three days. at room temperature 25 degrees. to gain strength strong. Arka please write. what if, before putting it in the refrigerator, I feed it and put it in the refrigerator with a pat.

And another question? Arka, I read somewhere from you what if you used all the leaven. then you scrape off the walls in the jar what is left. add water there, there are so many grams of flour that we mix all this water. then it turns out that this is a new young leaven. And she needs to be fed again and she is weak again ?!

Can you please tell me why my "eternal" leaven is constantly acidifying, although I bake rye bread almost every day? The leaven is stored in the refrigerator, but literally after 5-6 days it begins to smell like vinegar. Maybe I have very "clean" rye flour? I don’t understand what the matter is. Help!

be sure to feed in front of the refrigerator

wasabi
be sure to feed in front of the refrigerator

wasabi, the remnants of the old leaven only get stronger when feeding, this is not a new leaven, but the same

poglazova
take 1 tbsp of starter culture and feed it 2-3 times a day until the acid comes out
the rest of the leaven from the refrigerator is not needed.
When feeding a sourdough for kneading, a small part of the active sourdough must be squeezed out, fed again and stored in the refrigerator until the next baking. for baking, take it all, feed it, after rising, put it into the dough, leaving a small part, feed this part in the refrigerator.
and so on in a circle forever. understandably? no need to store unfed stock in the refrigerator. learn to calculate the minimum sourdough you need for baking.
so you get a constantly updated non-souring strong leaven

Arka is sincerely grateful from the bottom of my heart !!!!!!!

Arka, Thank you very much, otherwise your hands fall flat. How much I fight with this leaven - the ending is the same. Only now I want to clarify: I took out the leaven from the refrigerator, fed it and the excess immediately in the refrigerator, or let it grow and only then remove it? (Sorry, but that's the kind of teapot I am.)

let grow = give everything to eat
which means that she will go hungry again in the refrigerator and begin to accumulate acetic acid.
I take it out, feed it under kneading, as it grows, I put it into the dough, and feed the leftovers again in the cold, and there it will also eat and grow

I read somewhere that when kneading the dough, oil is added last. it's true? and why?

Arka prompt please. I store one part of the starter in refrigerators with another at room temperature. the one that at room temperature I feed one teaspoon of leaven -50-50. after feeding when it rises a stalemate does it need to be fed immediately? Or is it possible the next day at the same time? or if not feeding until the next day will she start to get acid?

And which is in the refrigerator. If I don't want to cook, then get her to feed and immediately back to the refrigerator? or to get it to let it warm up to feed it to let it grow then feed it again and then go straight to the refrigerator?

Little girls, throw a recipe for a dough for kulebyaki with sourdough at me. So you want to "zabatsat" something like that, but the experience is not enough. Help, you are such Craftswomen !!!

I read somewhere that when kneading the dough, oil is added last. it's true? and why?

It is better to read it in the basics of baking, right there on the forum.
With this kneading, the quality of the bread is better, first let the flour swell with liquid, and then add the butter.

the one that at room temperature I feed one teaspoon of leaven -50-50. after feeding when it rises a stalemate does it need to be fed immediately?

In general, yes. Since then the process of collecting acetic acid begins, and you cannot remove the acid in one feeding.

And which is in the refrigerator. If I don't want to cook, then get her to feed and immediately back to the refrigerator? or to get it to let it warm up to feed it to let it grow then feed it again and then go straight to the refrigerator?

If you let her grow after feeding, she will get hungry again. So warm it up, feed it and put it in the refrigerator, let it eat there.

The principle is as follows.
When you feed the leaven, it begins to eat and grow.
As soon as everything has been eaten, the growth process stops, the leaven has reached its peak - it's time to put it into the dough, it will start eating there with enthusiasm.
If the leaven is not given new food (in the dough or re-feeding), then it will begin to settle, starve and produce acetic acid. The longer the sourdough stays hungry, the more vinegar it will form.
If you don't bake every day, but let's say, a couple of times a week, it makes sense to store it in the refrigerator, because in the cold the leaven eats slowly and the feeding is enough for 3-4 days.

Who. Tell the site "making yeast-free rye kvass"

In general, she also ordered to live long! I put another one - this one is definitely the last one !!!!! flour 50 gr. So this is how I measure flour by email. scales, water 50 ml. measuring glass. Something the radical does not load photos, probably heavy.
All this action takes place at 17.30 (as I come home from work), so I can assess the situation in the morning and, accordingly, in the evening. After kneading, in 12 - 24 hours nothing happened, it was very thick, it was a little dispersed.After 1 feeding in 12 hours (in the morning) nothing changed, and in the evening too. Today there was a second feeding at 4 pm there are some bubbles at the bottom of the can. If you look from above - as if without changes. It smells like rye dough, nothing special (no apples). It is a pity that the photos cannot be loaded.

So, let's not threaten!
Everyone has grown, and you will grow!
The photo can be reduced by the radical itself, there you can limit the size before uploading, for example, up to 600, that's enough.
What happened to the last leaven?

Nothing happened to her - she stands there, neither up nor down, she does not react to feeding.

[Amidala]

Amidala, so maybe she just doesn't have enough food?
how does it taste and smell now? maybe it's just peroxide

feeding should be more in relation to the starter itself
weigh 40 g of leaven
add to it 40 g each of water, flour
after rising, add 60 g each.

how is it not enough if you need to feed 1: 1?

I put a new one as I already wrote in 50 grams. And I feed 50 grams.

So, what do we have? This leaven was just born.

These are bubbles on the bottom after the 1st feeding.

This is a top view after the 1st feed.

It was fed 2 times.

I took the whole page with my photos

Amidala everything will work out for you, don't worry. first, the first 4 days until you get the leaven. You need to ferment it in a warm place so that it is 30 degrees. For the first two days I fed 100 -100 on the third day I fed 200-200 stalemate for two more days. each of the next two days I took from the sourdough 100g. I threw out the rest. And this 100 grams of sourdough fed 100 per 100. The sourdough turned out to be thick - thicker than for pancakes. well, then when it rises, it liquefies. I didn't have any bubbling foam or bubbles on top either. although the leaven rose two or three times and inside was all in large pores. and she still doesn't smell like apples. And it smells pleasantly sour dough. (PLEASE NOTE NOT WITH ACETIC ACID!) Now I'm still experimenting. I keep one in the refrigerator and the other at room temperature. I keep a half liter jar. Here is the one that I keep at room temperature, I tried it from the jar and removed all the leaven. I poured fifty grams of water into the jar, rinsed the walls of the jar well, mixed it all up - beat it with pat until foam appeared, only added 50 grams of flour there. I mixed all this well and my leaven rose 2.5-3 times without any problems,

And I would advise you before the next feeding in the leaven that you will feed, first pour water. and mix the starter with water well, try to get a homogeneous mass. only then add flour and mix everything well.

To prevent the starter from drying out, take a plastic bag and cut it. and place a single layer over the neck of the can and secure with an elastic band. take a toothpick and stick small holes in the film. It is bad to cover with a towel because germs do not penetrate to the leaven.

[edit]

Amidala, there are bubbles, so the process has begun.
About the photo. Press the button edit above your post. Highlight the photo code and select from the top rows with codes Sp... This will allow you to hide and show pictures.

Here I made a clipping from the "Baking Basics" section.

After the first two or three refreshments, the smell will be unpleasant, unusual for a normal test. After three days, a sourdough is obtained on which you can make normal bread. However, this leaven is still not acidic enough. After another 1-3 days, the starter culture already acquires normal acidity. A total of 6-10 refreshments are required. In thick starter cultures, acid accumulation is more intense. In thick warm starter cultures, more lactic acid is formed (it is non-acidic in taste with a more pleasant aroma), and in cold liquid starter cultures more acetic acid is formed, they are more acidic in taste with a sharper aroma.

Hello! Please help me figure out my situation with the leaven:
starting from the first day of mixing, even after covering the dishes with a wet towel on top, a hard crust began to form (as I understand it, interfering with oxygen access). Considering even the fact that it stood at a temperature not higher than 25-26 degrees! Although it was not too thick, like ordinary sour cream .. So. 4 days have passed. With this hard, dry "cap" I could not do anything (I tried to wet the towel several times a day), I just stirred it every time when feeding, along with all the sourdough. It did not increase in volume, although there were weak bubbles at the bottom .. And when I came 4 times of feeding, I got the idea to cover the dishes not with a towel, as it is advised everywhere, but with cling film, making several holes there. And what a miracle! When I woke up on the fifth day the leaven stood, I saw a hitherto unprecedented picture - the leaven had doubled, it was all permeated with large bubbles, and there was no dry cap on top, but there was a "lush cap" characteristic of rye leaven. It was 9 hours after the 4th feeding, I quickly mixed it and left it to stand. but here's the question: what should I do now? Considering that ALL the previous times I did not see any (practically) result, and the fermentation process, perhaps, did not take place at the required level, so to speak, very poorly .. Continue growing? or considering that today is already the 5th day of the sourdough standing, try to knead the dough? What if she has not yet reached the "foria peak"? what do you say about experienced bakers?)

py. sy. I beg you, do not leave unanswered (since I have already gone through several unsuccessful attempts to form the leaven and I am so afraid that after this unsuccessful attempt, the desire may not arise at all ... (((((

UmmuSafiya as I understand your STATE !!!! I'll go cover my film

girls. forgive me, there is no time to search in 77 pages, how much leaven should I put in the dough tab and yeast shouldn't be?

[fronya40]

girls. Excuse me, there is no time to search in 77 pages, how much leaven should I put in the dough tab and yeast shouldn't be?

fronya40, yeast is not needed if the leaven is already strong. And who has what quantity. For example, I use 60-80 g.

Continue to grow? Or considering that today is already the 5th day of the sourdough standing, try to knead the dough? What if she has not yet reached the "foria peak"? what do you say about experienced bakers?)

Use in batch. Feed 100 g of sourdough 100 + 100 water-flour and when it grows twice or more, send it to the dough
And about the film with holes, as if no one here had ever read ...

[How to store starter culture]

The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until next time.

And let's put the other half into action ...

How to store starter culture - topic = 41.0

I have been baking for 2 weeks, I have put the leaven according to your recipe, two days have passed, the third is approaching, and then I have a question: I’ll put everything into business, and the first half of the leaven, which is in a jar and in the refrigerator until next time with her then what to do? When the urge to bake new bread, what is there to do next, get it out of the refrigerator, add flour and water, let it stand to double?

All of you have probably already exhausted and exhausted herself. My dear is standing (today is the 5th day), at the bottom, as usual, there are small bubbles, no increase in volume, the smell of sour dough. (THIS happened with all the previous ones). The total number is 250 + 250. What should I do today, leave 100 grams, feed, throw the rest away? Next week I have 2 shifts at work - and I can't stick to such a feeding schedule. What happens if you move it a couple of hours earlier? This is how she looks now, but this is how she looked a couple of days ago!

All of you have probably already exhausted and exhausted herself. My dear is standing (today is the 5th day), at the bottom, as usual, there are small bubbles, no increase in volume, the smell of sour dough. (THIS happened with all the previous ones).The total number is 250 + 250. What should I do today, leave 100 grams, feed, throw away the rest? Next week I have 2 shifts at work - and I can't keep to such a feeding schedule. What happens if you move it a couple of hours earlier? This is how she looks now, but this is how she looked a couple of days ago!

Maybe she's cold? I was only able to grow a normal sourdough when I put it in the oven at the lowest temperature. And it never grew anywhere: neither on a battery, nor in a yogurt maker.

In my oven at least 40. It will be too much. And so in life she stands by the battery, under her jacket. The jar is warm.

In my oven at least 40. It will be too much. And so in life she stands by the battery, under her jacket. The jar is warm.

Another option: there is no fermentation in the evening, no more in the morning. And it seems that nothing wandered. If you splash a little warm water and a spoonful of flour, you can immediately see if there is life or not. If it starts to bubble, then everything is fine, you can fully feed, if not, I often had a lack of temperature, although I also wrapped it up and put it to the battery.

The instructions for my stove are at least 70 degrees. If there was such a temperature, the leaven would probably die there. Try to put it to a minimum and see if it comes to life or dies. If you have a slow cooker, you can try to ferment yogurt on the program (I don't have a multi, this is an assumption).

[Amidala]

Amidala, do the following.
We take 100 g from your 5-day one, and another 50 g. Feed + 50 + 50 and put in the refrigerator for a couple of days (shock therapy), the rest is out.
add 100 ml. warm (30 degrees) water to 100 g of sourdough, shake well with a fork, so that our capriciousness picks up more air
add 100 g of flour (by the way, what is your flour?), knead well
seal the jar with foil, make 3-5 holes with a toothpick
put it to the battery (find such a distance so that it is 27-30 degrees). I hope there is a thermometer? if the battery temperature is not enough, turn on the oven for at least 40-60 seconds, turn it off, put a jar on the wire rack, you can leave the light on.
no jacket on top, it must breathe through the holes and attract the bacteria we need.
if there is someone at home besides you, let them watch.
maybe it will grow until you are at home, so at least we will fix this event
do not worry for a while, if you feed her a few hours earlier, nothing terrible will happen.
If she grows up, do not wait a day later to feed her again, but as she falls, take 50-100 grams and feed it with double weight
I'm waiting for you tomorrow with a report

I somehow also had a stubborn sourdough that froze for 8 days, but then I caught it all over the kitchen
........................ .

Amidala! Why are you silent? I was already exhausted and even brought out the leaven on a nervous basis, from our antediluvian flour.
Write how you are doing.

Arka, excuse me for wedging in, I want to thank you for the advice. I had the same situation as Amidala, my leaven was on the battery for the fourth day under a towel and did not grow, the smell of sour dough and that's it. In general, I left 100 g of sourdough, fed it, covered it not with a towel, but with a film and sent it to the yogurt maker, fed it another 50 g and put it in the refrigerator, the rest in the trash. I wondered which one would survive. In general, the one that was in the yogurt maker did not show signs of life at the beginning, but after a couple of hours it began to grow, and doubled, and even baked bread on it. Well, I threw the "cold lady" out of the refrigerator, since she did not show signs of life.
I grew the starter culture for the third time, the first experience was not very good, the second was successful (everything turned out right away on a battery under a towel), here just something went wrong, but your advice came in time

Hurrah! At least someone has grown

Everything shifted for a day. Today I will get out of the refrigerator (today is the second day) - a little later. And once fed, a new one is on the battery (she did not keep her word, put it on again). I'll unsubscribe in the evening

[Amidala]

Amidala, the main thing at the second feeding (3rd day) is not to miss the rise of a new starter culture, this can happen 6-12 hours after feeding.
We proceed with the leaven from the refrigerator as with a 2-day leaven. We feed and watch when it grows.
When any starter culture after feeding grows, it is ready. How much is needed according to the recipe, put in bread, feed the rest and refrigerate until the next baking.

the main thing at the second feeding (3rd day) is not to miss the rise of a new starter culture, this can happen 6-12 hours after feeding.
Why is it important, after all, for the third time to feed? Already 8 hours have passed, neither one nor the other thinks to rise
Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows greatly in size and all consists of such a foam cap. We feed her one last time.
If yesterday was the third day - the second feeding, nothing above described happens. A loose mass is visible in the jar (from below) but does not increase in volume. Do we continue to feed?

the main thing at the second feeding (3rd day) is not to miss the rise of a new starter culture, this can happen 6-12 hours after feeding.
Why is it important, after all, for the third time to feed? Already 8 hours have passed, neither one nor the other even thinks will rise
Day 3

on the 1st day we knead it
in the 2nd - we feed the first time
in the 3rd - we feed the second time
after that, it should start to bubble like this

moreover, if you look from above, then the bubbles may not be visible

If yesterday was the third day - the second feeding, nothing above described happens. A loose mass is visible in the jar (from below) but does not increase in volume. Do we continue to feed?

how loose is the mass, what is meant by that? Are there any holes / bubbles?
if it slows down, then we take 100 g from it and feed it 50 water + 50 flour
the next day we feed 100 water + 100 flour

but surely there are no traces of growth of the leaven on the jar? maybe she has time to settle before your arrival?