"Eternal" leaven

To be honest, so far no idea, zero experience with her! When, nevertheless, I gather my thoughts and organize the process of fermentation of the "Frenchwoman", then I will report back. Although it is already possible in that thread to get acquainted with the achievements of members of the forum

otherwise white bread with "eternal" turns out not so white

I found a way out of this situation for myself - I take a teaspoon of hungry and cold sourdough (eternal) from the refrigerator, and feed it with wheat flour in the right weight. It turns out very well, I even did baking like that.

Thanks for the idea ! And should this mixture grow 2 times as usual, and only then will it be mixed?

Yes, everything is as usual

Hello everyone, I have been growing sourdough, rye flour and water for 4 days, it's time to put it into business, but there is no suitable recipe. I ask you not to kick with your feet, I bought the bread maker a week ago, but I mastered the baking of white bread, I want rye, I reviewed a bunch of recipes and all are too tricky to stand the dough for 8 hours, then in the refrigerator. Can you tell me a simple rye recipe for a beginner. Thank you.

For me, the simplest bread (his photo is just above): I take the leaven out of the refrigerator, feed 100 g of flour with 100 ml of water and leave it at room temperature until it doubles. I get it if I get the leaven in the morning, then I put the batch at lunch. Then I collect about 200 g of sourdough, add 400 ml of water and two glasses of wheat and rye flour, 1 tbsp. a spoonful of salt and 1.5 tsp of sugar, 1 tablespoon of vegetable oil (I take unrefined, more fragrant) Here you may have to adjust, otherwise I'm a little lazy to weigh, everything by eye, the bun should be smeared a little on the walls, but not be too liquid. I put this thing in a bread machine on kneading for 25 minutes, and for 2 rises for 1.5 hours (it's good that my HP has a manual mode). Then I take it out of the HP, form the bread and leave it alone for 1.5-2 hours, and then in the oven with steam at 220 degrees for about half an hour.

It won't be easy on sourdough. It takes more time for the dough to come - for the sourdough to come up, then the dough rises up to two times, then baking - an hour plus minus. As a result, from morning to evening

Of course, it takes a lot of time, but in principle, physical costs are minimal, and baking can be done immediately after proofing in a bread machine. Be that as it may, the sourdough still implies some fuss and dancing with a tambourine, but it's worth it

Well of course it's worth it

Can you tell me a simple rye recipe for a beginner. Thank you.

try it, it seems to me it's very simple only balance flour-water adjust, because due to the different moisture content of the flour, everything is individual here (you may need more or less flour and you can use one type of flour)

Arka, I baked according to your recipe. Thank you very much. The bread is amazing. Rye bread has become one of the favorites

[QUESTION No. 1]

Good day!
Thanks to the forum, I have been baking bread for three years, I received all my knowledge from all of you.
Knowledge is truly invaluable, what would I do alone.
Girls, I have a question, help with advice, please.
I honestly read this topic for 4 days and read up to page 45, my brain is already boiling.
If it is possible in a nutshell, is everything correct.
I put two types of starter cultures at once for the experiment
One on 1 grade flour + whey, the second - whole grain + water.
Three days have passed, I will not say that everything is boiling, because they both matured at room temperature. They behave well, smell very nice of apple peels.
In general, I am fascinated!
Today I measured 200 grams of 1 grade sourdough + whey and I am already baking bread according to Vladimir Vasilyevich's recipe from page 1.
The rest of the yeast was simply poured into a liter jar and placed on a cool windowsill.
QUESTION No. 1
It is growing, can I leave it on the window? Or does she need to be fed and put in the refrigerator, or put the hungry one in the refrigerator? If she stands on the windowsill, then feed her for 3 days and bake again? In short, what to do with it?
QUESTION No. 2
The sourdough for whole grain + water was slightly halved into pancakes, fed for the 4th time and divided into 2 cans. They also stand on the windowsill.
What to do with them?
Tell me please.

Thank you for your advice, I went through the whole difficult path of cultivation, but now I am confused.

My sourdough constantly "lives" in the refrigerator, everything calms down, and before baking (preliminary) I take it out, feed 2 x 100 "in one dish" and wait for the whole thing in the jar to double. Well, then who's up to what. Baking is absolutely no worse than yeast-based, one might say even better. Porosity is high, the smell is just something! So let's rejoice together!

exiga, thanks for responding.
That is, it is better to put it in the refrigerator. Clear. Get it out a day before baking and feed once 12 hours, right?
And another question, how to catch her when she doubles and is ready to marry with the test? Or is there some kind of trick? Well, I'll be at work and her deadline will fit?
How to guess?

I feed only once, then I leave it behind the thermos (thermos kettle, sorry if you know), it's a little warm there, then it grows in about 5-6 hours. But if you just leave it at room temperature, then I think it will arrive just in 12 hours. Orientate about the growth by the level in the jar (I have a two-liter starter culture, so almost when under the neck, I already take it in batch). In general, try experimenting on weekends to be sure of the hour intervals, otherwise when you do not have time from work, it will really be a pity

exiga, thanks.
Everything is very clear, let's move on!

to your health!

Hello! And tell me, please, a beginner. So I raised the "eternal". Still young, 4 or 5 dressings. I got lost for something. Now standing in the refrigerator, waiting for the bread to run out. I am interested in the question of how to send it back to the refrigerator after feeding?

For example, if I feed her with rye flour for a rye bread, then I get the following algorithm: 1. the first feeding after a couple of hours after taking it out of the refrigerator, when it gets warm; 2. When it increases 2 times, then part in batch, and part again I feed, I give a couple of hours to "chew" and send it to the refrigerator.
And if, for example, I don’t plan to use it, but it’s time to feed it or I plan to feed part of it with wheat flour, for a wheat bread, and leave part to stand further, then what am I doing with it? Is it enough to get it out of the refrigerator, warm it up, feed it once, let it "think" and back to the refrigerator? Or do you need to feed twice as in the first example? That is, wait until it doubles, feed it again, let it stand for a while and then clean it up?

And another question: if the starter culture is stored in a refrigerator at a temperature of 10-12 degrees and is fed / put into operation at least once 4-6 days, will lactic acid bacteria in it not die out? Otherwise, I periodically come across thoughts on the topic that if the leaven is kept in the refrigerator, it will look like "real", but in reality only yeast remains there, and MK bacteria die.

To be honest, I have not yet heard about the "transformation" of the sourdough into yeast, but I take mine out of the refrigerator about 2 times a week, feed it, it grows 2 times, separate part for baking and immediately put the rest in the refrigerator. I don't smell yeast at all, neither in sourdough nor in baked goods. I read somewhere that sourdough can "survive" in the refrigerator for up to a month, this is of course extreme, but when baking at least once a week, I don't think that something unpleasant will happen

[Saccharomyces cerevisiae]

To be honest, I have not yet heard about the "transformation" of the sourdough into yeast

Katya, do not be offended that I will correct you.I see that you are on our forum not so long ago and you did not have time to study all the information on sourdoughs.
What is this leaven without yeast? and who raises the dough for you? The same Saccharomyces cerevisiae, which are called bakery-beer, but the charm of the leaven is that in addition to one type S.c... you get a whole symbiosis - different yeasts and lactic acid bacteria. And since yeast byproducts vitamins, and lactobacilli have immunomodulatory properties, then with the expansion of the spectrum of yeast plus mol-acid. bacteria - we get a whole bunch of all sorts of usefulness that is not found in ordinary bread.

Here is a quote from the topic on our website What is leaven

The sour taste of sourdough and bread based on it does not come from yeast, but from lactic acid bacteria, with which the yeast lives in symbiosis. Lactic acid bacteria feed on by-products of yeast fermentation and, in turn, make the culture more acidic by releasing lactic acid, which prevents the ferment from spoiling (since most microbes cannot survive in an acidic environment).
Initially, all bread was made with sourdough, and the fermentation process remained incomprehensible until the 19th century, when, using a microscope, scientists were able to detect microbes that make the dough rise. Since then, the selection and cultivation of yeast has been carried out in order to increase the reliability and speed of fermentation.

That is, they investigated the leaven - they found yeast Saccharomyces cerevisiae- removed - improved, improved ... But the original remained in nature, that is, in the leaven ...

That is why I am so touched by the joys of young sourdough producers that they had such yeast-free bread until I reread a lot of information

Sparkle-Lena spelled correctly In "yeast" sourdough it turns with improper storage - at a temperature below 10 deg. Since lactic acid bacteria begin to "die" in catastrophic quantities. A lot has been written about this, too, and on our forum.

Of course, the range of viability of lactic acid bacteria is quite wide: there are species that can withstand freezing, and there are, for example, valuable for winemakers - so they fall out of the active and necessary process when T is below 15 grams. FROM

All our worries about storing the starter culture come down to one thing: to find a temperature niche in which the starter culture will be somewhat slowed down and will not require frequent feeding, but in which it will be as comfortable as possible more the number of types of ICD.

Well, somehow it so happened that a convenient temperature range was calculated empirically - 10-12 degrees C.
You can dispute this, but you can check, make sure and enjoy complete the taste of sourdough bread

Nagira, thank you for such a detailed description! Indeed, when you just start to get acquainted with leaven, it is simply impossible to get acquainted with all the volumes of information, and often the main things are left without attention, because you want to bake bread so quickly! But after all, the address to the topic of leaven usually occurs "someone said that yeast is evil, and the leaven is super!" I won't say that it was this that prompted me to start growing sourdough, I just wanted to achieve new taste and aroma impressions or something. I can say with confidence that our family loves sourdough bread more, and some of the nuances favorably distinguish it from pure yeast bread, but I was not aware of the chemistry of the process in such detail, for which many thanks to you! And yet, how to distinguish a leaven with dead lactic acid bacteria?

[Sparkle]

Sparkle-Lena spelled correctly In "yeast" sourdough it turns with improper storage - at a temperature below 10 deg. Since lactic acid bacteria begin to die in catastrophic numbers. A lot has been written about this, too, and on our forum.

Not certainly in that way. Lactic acid bacteria (hereinafter - LAB) do not die when the temperature drops to 10 degrees. They survive at lower temperatures, simply falling into suspended animation.
But when the temperature drops to 15 degrees, the processes of reproduction and metabolism of ICD slow down, and, most importantly for us, zavasochnikov - instead of lactic acid, ICD begins to synthesize acetic acid. As a result, the balance between these two acids is imbalanced in the leaven, and a pungent bite smell appears in the leaven.
Excessive prevalence of acetic acid in the dough hardens and strengthens the gluten framework. Lactic acid, on the other hand, is most valuable for bread, because it has a pleasant aroma, and makes gluten more elastic and resilient.

does it mean that it is still wrong to store the leaven in the refrigerator?

does it mean that in the end it is wrong to store the leaven in the refrigerator?

Let's just say that a leaven that lives at room temperature and is regularly renewed will be much better than the one stored in the refrigerator.

again everything is upside down, I am already completely confused, the leaven lives in my refrigerator, but the smell and porosity of the bread is just super! At first there were sour notes, but now everything is ok! I don't know what to think anymore

What is there to think about? If you are completely satisfied with your sourdough and the bread baked on it? You have nothing to worry about at all.

Thank you! It's time to get used to the frequent breaking of stereotypes

and develop my thoughts, plz!
I have already had an eternal leaven of rye for a month and a half.
I really quickly switched it to wheat flour (I stopped giving rye at the third feeding).
so I'm surprised at her work!
everywhere they write that the peak of the leaven is when it grows 2 times after feeding.
and then divide it into new bread and into the refrigerator.
the rate of growth is of course different for everyone, but I often meet that this peak comes to many in 6-10 hours.
and this is at a temperature in a jar of 30-35 gr. (well - the usual temperature for dough).
and I have some kind of "reactive" leaven.
judge for yourself - she immediately became so!

typical situation yesterday:
- came home from work, had dinner, 19 kopecks in the evening.
-the wife gives the command - there are spectacles, give bread! (like it ends - peki new)
- I get the starter culture from the refrigerator door (a liter jar, it contains about 100 g of starter culture, usually stored for 3-5 days).
- I take water 100 gr filtered slightly warm and pour it into the jar. I stir and rinse the walls of the jar (which are also in slightly dried sourdough from the last time).
-Take 100 gr of 1 grade wheat flour and into a jar! I stir the pain less thoroughly with a spoon, level the horizon and mark the initial level of the leaven with an elastic band on the jar.
- put the jar on the radiator of the battery and next to it is a thermometer. timing.
-After 5-10 minutes I look at the temperature (I adjust the lining of a towel if it turns out to be 40 grams) and achieve the ideal of 35 grams!
- in one hour the leaven becomes 2 (two) times higher than the gum!
- after 1.5 hours (one and a half), it swings out one more division - that is, 3 times higher than the initial level marked with an elastic band.

Well, there’s no time to wait (I’m afraid to sit and watch - all of a sudden the leaven will start to fall off!) - the bread was kneaded and then according to the program with a delayed start!
In the morning I get up for work at 6 o'clock on the alarm clock and at the signal that the bread is ready, I open the bedroom door and inhale the thick aroma of freshly baked bread.

the only thing that dissatisfies me in this process is dissatisfaction with the height of the finished bread rise.
yesterday he went up exactly 2 times (maybe a little less).
I remember when I just started working with the bread maker (2 months ago), I did everything according to the instructions.
that is, with dry yeast a couple of times, then crawled onto the pressed ones.
and always rejoiced at such well-risen loaves that I get.
and even sometimes the slightly torn roof did not really upset - the bread was actively rising before that!
and was so light! (I do not consider the cases of baking rye, since everything is somewhat different there and even there is no kolobok)

but as he switched to eternal leaven, he forgot about the tall and airy bread.
though this process for me coincided with the beginning of all sorts of experiments on additives in bread.
I just stocked up with all sorts of buckwheat flour, flaxseed, oats, sunflower seeds, bran.
and began to shove it all into the bread.
here is yesterday's pastry - 170 gr. wheat 1st grade, 100 g of sourdough flour (total 270 g of flour) + 53 g of buckwheat flour, 53 g of flax, 53 g of bran (total of 160 g of dry mass of non-wheat flour).
judging by the sprinkling of sesame seeds on the finished bread in the morning, the level of rise from the initial one turned out to be 2 times.
maybe if you bake bread without any additives, it will soar high into the sky?

Of course, I’m afraid to advise, but sourdough bread implies an increase in the proving time, when I knead in HP, it takes me 3-4 hours to rise, and then the bread is no less airy than yeast

Thank you all for your comments on ICD and fridge storage!
And about feeding and then putting the unused starter in the refrigerator, please answer someone experienced ..

I will repeat to everyone:

For example, if I feed her with rye flour for a rye bread, then I get the following algorithm: 1. the first feeding after a couple of hours after taking it out of the refrigerator, when it gets warm; 2. When it doubles, then part of it is mixed, and part is fed again, I give it a couple of hours to "chew" and send it to the refrigerator.
And if, for example, I don't plan to use it, but it's time to feed it, or I plan to feed part of it with wheat flour, for wheat bread, and leave part to stand further, then what am I doing with it? Is it enough to get it out of the refrigerator, warm it up, feed it once, let it "think" and back to the refrigerator? Or do you need to feed twice as in the first example? That is, wait until it doubles, feed it again, let it stand for a while and then clean it up?

Listen! Or maybe the slowness of my sourdough is related to feeding with water at room temperature? Maybe if it is lukewarm, it will be faster? And then we have about 20 in total. Plus, the water in the jug is often not yet warmed up to room temperature after the filter. Yes, and when it is on the battery it is not particularly hot for it ... It's good if it's 25 degrees, or even less.

Of course, I’m afraid to advise, but sourdough bread implies an increase in the proving time, when I knead in HP, it takes me 3-4 hours to rise, and then the bread is no less airy than yeast

hmm .. I understand that store yeast is more active (sharper) than our wild leaven.

well, here's yesterday's baked goods ..
at 22.00 the kneaded (final) dough has already stood in the bucket in the oven.
the timer is set to readiness by 6.00.
French bread mode (on Panas 2500).
this mode assumes a 6-hour cycle with an increased proofing time (up to 4 hours 10 minutes to rise).
and all the same the bread did not "jump out" to the top.

well, I can of course do an experiment like this on a weekend with visual control:
- kneading the dough in the morning and into proofing in xn directly in a bucket at room temperature (that is, I will completely exclude the automation from work).
- and I will watch the whole day as the dough rises.
- if the dough still "flushes out" 3 times even in 12 hours of standing in a bucket, then I will have time to bake it in the baking mode (that is, to say "manually").
yes .. small clarification.
probably my vigil for controlling the rise of the dough should be carried out in the oven at a temperature of 35 grams, right?
if the dough just stands in a bucket in the oven, then the temperature there will be room temperature.
it's not cold in our apartment now.
in the kitchen 26-28 gr. is this not enough for a normal dough rise?
or let the dough grow in conditions "as close as possible to combat"? i.e. at room temperature?

The way of forming can also influence the rise. After all, if you just leave it in a bucket after proofing, then the bread is really denser. And I, on the advice of Misha from LJ 🔗 (many on the forum are familiar with its work) I form the bread by folding and subsequent proofing, and then baking in the oven.This is much better! In general, there are so many subtleties with bread that you probably need more than one month (or even a year) of experience! So let's learn

in the kitchen 26-28 gr. is this not enough for the normal rise of the dough?
or let the dough grow in conditions "as close as possible to combat"? i.e. at room temperature?

This is the most optimal pace. for proving the dough! This is how it should be!

French bread mode (on Panas 2500).
this mode assumes a 6-hour cycle with an increased proofing time (up to 4 hours 10 minutes to rise).
and still the bread did not "jump" to the top.

Of course, I am not a specialist, I bake with sourdough for only a year, but as far as I remember, hardly anyone could get sourdough bread on the machine, if only with the addition of a minimum amount of yeast. Sourdough bread is not crushed, but your stove does a crush a couple of times, but usually the bread blank is folded once with sourdough, molded for proofing, then baked. Therefore, it is unlikely that you will "kick out" on the machine, try baking on a semi-automatic machine, you will see the difference.

Of course, I am not a specialist, I bake with sourdough for only a year, but as far as I remember, hardly anyone could get sourdough bread on the machine, if only with the addition of a minimum amount of yeast. Sourdough bread is not crushed, but your stove does a crush a couple of times, but usually the bread blank is folded once with sourdough, molded for proofing, then baked. Therefore, it is unlikely that you will "kick out" on the machine, try baking on a semi-automatic machine, you will see the difference.

I, apparently, somehow subconsciously felt it all.
and therefore for 2 baked goods in a row I have been kneading the dough in the "dumplings" mode (immediate kneading of the dough for 20 minutes without any equalization of temperatures and straining) with the control of the bun.
after the dough is kneaded, I remove the spatula from the bucket, level the top of the dough, sprinkle with sesame seeds, close the lid and turn on the delayed start baking mode.
yesterday, from 10 pm to 5 am, the dough stood in a bucket (and from 1 am or 2 am the oven worked in the "rise" mode, that is, it kept the required temperature).
and from 5 to 6 in the morning there was baking according to the program ..
and still there is no height.
it is necessary to shove less additives apparently all.

This is the most optimal pace. for proving the dough! This is how it should be!

Thank you.
I will torture then on the day off!

yesterday, from 10 pm to 5 am, the dough stood in a bucket (and from 1 am or 2 am the oven worked in the "rise" mode, that is, it kept the required temperature).
and from 5 to 6 in the morning there was baking according to the program ..
and still there is no height.

What kind of rye bread are we talking about? Wheat-rye or rye-wheat? They have different proofing times and different amounts of proofing !!!

What we mean by "Wheat-rye bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138321.0
What we mean by "rye-wheat bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138732.0

Based on their "rules", we will arrange the dough for "rye" bread:
wheat-rye on the main mode and 2 proofings
rye-wheat on a special semi-automatic, manual, rye mode with 1 proofing

And more often we look at the authors of the recipes, we peep, we repeat, we ask

We read the theory, learn how to make dough with rye flour, and not just "rye" bread

What kind of rye bread are we talking about? Wheat-rye or rye-wheat? They have different proofing times and different amounts of proofing !!!

there is no rye at all.
not accurate to the gram, but something like this yesterday's pastry looked like:
280 gr. wheat flour 1 grade (180 flour + 100 in sourdough)
160 g foreign impurities (53 g of bran, 53 g of buckwheat flour, 53 g of flax seed)
280 gr. water (180 in pure form + 100 in sourdough)
sugar, salt, vegetable oil (all about a teaspoon)

Oh! I feel offtopic starting !!
but I'm talking about the ability of sourdough to rise dough in general, I am leading!

I think that it is hard for the leaven to raise such a quantity of foreign impurities. Try it without additives and find out the difference.

there is no rye at all.
not accurate to the gram, but something like this yesterday's pastry looked like:
280 gr. 1 grade wheat flour (180 flour + 100 in sourdough)
160 g foreign impurities (53 g of bran, 53 g of buckwheat flour, 53 g of flax seed)
280 gr. water (180 in pure form + 100 in sourdough)
sugar, salt, plant. butter (all about a teaspoon)

Oh! I feel offtopic starting !!
but I'm talking about the ability of sourdough to rise dough in general, I am leading!

Let's count together:
wheat flour - 280
different flours - 160 grams, moreover, "heavy flour", requiring a lot of additional liquid, does not contain its own gluten (gluten). Buckwheat flour is generally hard to work with. The bran is heavy too.
Total flour and dry matter APPROX. 440 grams
Liquids 280 ml.
For 440 grams of FLOUR is required until the flour / liquid balance is Roughly 300-315 ml. water (liquid).
You have flour and solids that require more liquid! So in the process of mixing, you need to add 1 tbsp. l. water, until a soft dough is obtained. How much to add - the dough itself will show. If the flour is very dry, more liquid will be needed, if wet, less.

Here, something like this Learn to work with dough, study the properties of various types of flour, and so on ...

You have flour and solids that require more liquid! So in the process of mixing, you need to add 1 tbsp. l. water, until a soft dough is obtained. How much to add - the dough itself will show. If the flour is very dry, more liquid will be needed, if wet, less.

Thank you.
I also think that the flour is very heavy.
and I control the bun when kneading.
bun is sacred!
with the consistency of a kolobok everything is more or less normal there.
but the bun itself is not the same as in ordinary bread.
something in it resembles the dough of rye bread (where there is no need to talk about a kolobok).

Thank you.
I also think that the flour is very heavy.
and I control the bun when kneading.
bun is sacred!
with the consistency of a kolobok everything is more or less normal there.
but the bun itself is not the same as in ordinary bread.
something in it resembles the dough of rye bread (where there is no need to talk about a kolobok).

The gingerbread man is sacred, but you make the dough very steep, it lacks liquid! Therefore, the dough cannot rise well, it lacks strength, the dough is heavy! And the dough should be like a regular dough, SOFT!

Such heavy flour should be considered partly like rye, since it does not contain gluten, it does not have the strength to lift such a mass of dough.

The forum has enough VERY GOOD bread recipes with different flours https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=264.0 and see the same thing in the Starter Dough. You stubbornly do not want to look at the bread of other authors, how they get out of the situation, ask them for advice. Thus, it is difficult to learn quickly. And go to the section Bread - everything is head, Baking Basics - written especially for you!

And here's another question in pursuit: is it possible to "knead" the dough, otherwise many recipe authors indicate the kneading time is quite short - 15 minutes (on average), but if more? What happens then?

[Guys, let's go to the topics of belonging, the moderator will disperse us from here and will be right, here is the leaven]

And here's another question in pursuit: is it possible to "knead" the dough, otherwise many recipe authors indicate the kneading time is quite short - 15 minutes (on average), but if more? What happens then?

What dough do you mean? If in a bread maker - there is a full cycle and a good one!
If for the oven - a different principle of mixing

Guys, let's go to the topics of belonging, the moderator will disperse us from here and will be right, here is the leaven

I can ask a question here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 please come in

Hello. My leaven has been alive since spring 2012. I used it to bake bread, mostly Italian en thibo. Having gone on a diet, I stopped baking and slept my sourdough for a couple of months in the cold. The family decided to bake bread, and the leaven was covered with a black-gray coating.Probably should have been thrown out, but I removed the plaque and fed her. It seems to have come to life, even the bread turned out to be delicious, But in Doubt Now. Who Lives In A Jar Now?

I read the topic from cover to cover. Thank you very much for the clarification to everyone involved!
Thanks to you, I have grown a good rye sourdough in a jar !!!!
On the 4th day it was ready to use and so I baked the first long-awaited sourdough bread !!!

I took this recipe:
sourdough 285g
peeled rye flour 135g
wheat flour 200g
yeast 1g
salt 7g
water 200g

I kneaded the pizza on mode and left it to rise. Rose, baked for 1 hour, but my roof fell



But tasty !!! The real Darnitsky !!!!

What I did wrong?

What I did wrong?

I would venture to suggest that it either stagnated or there was a lot of water. Although how to understand what "a lot of water" means for rye dough, when the bun does not work, I myself do not know. I just read many times that the roof falls down precisely for these reasons ..

I kneaded the pizza on mode and left it to rise. Rose, baked for 1 hour, but my roof fell
What I did wrong?

It turned out that you have waited for a full rise. And they did not take into account that when the "baking" mode is turned on, smooth heating begins and therefore the rise continues. It is necessary to turn on baking a little in advance, when there is still room to grow.

Good day!
Please help a newbie, just started baking sourdough bread and there are still many questions on this topic. I see that a lot has already been written here, but honestly now there is not even time to study all the articles. Now I need to understand whether it is possible to revive my rye "eternal" or throw away and grow a new one. I raised her here according to this "recipe": 🔗, I got it well, baked wonderful Borodino bread on it, and put the rest (quite a lot, about 500g) in a jar and in the refrigerator. She stood there for 8 days without feeding, yesterday I took it out and saw that the liquid had separated from above, there was no mold, the smell was strong, pleasant vinegar, and small bubbles were visible. I fed her (a small glass of whole grain wheat flour - since there was no rye flour at that moment - and the same amount of water) and left it at a rate of about 30C for 12 hours. There are no visual changes, the liquid is also on top, no fermentation is observed. Leave it still warm, feed or is it already useless?
P.S .: this is my second eternal leaven, the first was the same, at first I baked delicious whole grain bread on it, then it stood in the refrigerator and the liquid separated, I threw it away, but after all, it’s impossible to translate so much flour every time
Thank you in advance for your help !!