"Eternal" leaven

Good evening everyone! I join your ranks. I have already had an animal for 3 days. I have long wanted to switch to healthy sourdough bread, more even for a husband who is a big lover of bread, he even eats with pasta. The first step I bought a bread maker, the second I am raising a little animal. My little animal is still looking at me closely, the first days it was very inactive, yesterday moved it to the jar and put it on the battery, covered it with cling film with holes, it seemed like she liked it - she began to puff and bubble. The bubbles are only on top, and I twist the jar, no activity at the bottom I'm waiting!

I waited I fed my little animal as always, just added a little whole grain, put it on and forgot, before going to bed, let me think I'll see you good night ... In general, deep night, and I'm fiddling with the dough, my sourdough has risen to the ceiling, half in the dough, until I found a suitable recipe, by typing a program in HP, the second half in the cold ... time flies unnoticed and cheerfully And what happens

... if today I fed the sourdough, took the right amount for bread, and the rest is already full, or feed it again before storing? [/ left]

The sourdough was fed, it was ripe, some for bread, the rest for the refrigerator. In the form in which it is before baking. Let him sleep there. I do not hold more than 50 g. I know that tomorrow I will bake, so today I will get it and feed it. I usually feed in two stages. I count how much sourdough I need in bread plus at least 50 g for storage and divide the "feed" into three parts. I give her one third at once, and when it's time to feed again, I give another two thirds. I am so comfortable and like the starter culture.

[Lala]

... And what happens

Lala, I really hope that you get bread.
Together with you I am looking forward to your "first-born" sourdough.

It turned out When I saw all the leaven that had been peacefully dormant before that had risen in bubbles, I felt a little shock I was not ready, I had no recipe or thoughts at 1 o'clock in the morning, I gathered myself in a heap, began to read your wonderful advice and it went! The first one divided the starter culture, one into the dough, the other while on the windowsill (I have 5-6 degrees in the refrigerator, can I store it?) In HP, I have Delfochka, put it on the dough according to the recipe, tracked the bun, the bread maker worked for 1h30min, I did it like that and left to rise, covered with a towel on top. I woke up, and looked, it got up perfectly, put it on baking for 1h10min ... I woke up from the sizzle and the awesome smell of real Bread I confirm, sourdough bread has a different smell and a different taste! The result is a spongy, beautiful dark golden color, with an elastic, non-crumbling crumb, an unusually aromatic and tasty bread !!! I noticed a very pleasant aftertaste, some girls wrote about the sour taste, I don't have it, everything is very harmonious. The roof turned out to be flat, even. Described in detail, can someone come in handy Thanks for the kind advice, without them nothing would have happened!

Lala, you are very lucky that there is no sour taste.
I've already despaired, and I fed the first grade flour, and whole wheat wheat, and in the proportions 1: 2: 2 and 1: 3: 3, the leaven rises well, smells nice, and put less of it in the dough, and add a drop of yeast so that the dough rose faster and less sour, and still the bread is sour
There were thoughts already to throw out the leaven and no longer get involved with this business. But I left it for rye bread, which I bake once a week, and the bread turns out wonderful even without yeast at all ..

And how sour? There is a barely noticeable sourness in the bread, I baked wheat-rye, but it is very pleasant. Maybe you feel the sourness in bread more sharply, not like most.

Sour so much that it is disgusting ...
I eat rye with sourness in moderation normally.
In general, I like sour, for example, vigorous grapefruit or orange juices, which are already "gouged out". Fortunately, the stomach does not suffer from high acidity.

Have you tried other leavens?

No. For me now, it is the eternal leaven that is most convenient, since I have a baby who cannot do everything.
Yes, to be honest, I don't want to bother with other leavens anymore ...

Then do not despair ... and again raise the animal, it turned out she is a fickle girl, she sleeps, then she reacts sharply. Mine is cool, there are small bubbles on it, but it has become quiet from the cold. Now I would like to learn how to store it correctly and find suitable bread recipes. Everyone liked my first bread, even my daughter was fastidious and she appreciated it, but I crack it all day, spread it with apple jam and savor it ... delicious And I know a lot about breastfeeding, I have been working as a breastfeeding consultant for 6 years

Good day!
Please tell me what to do: I put the leaven yesterday at 22.00, and today it started bubbling by 10 in the morning, I fed it a second time (probably in vain), put it on the battery. Now I look, she is already all puffing and bubbling and has grown in volume. I did not expect such agility from her, tell me when to feed her now for the third time? Are there any guidelines?

I also have questions. 1) Here the sourdough is in the cold, I take a part from it for baking bread, feed this part, prepare it for baking, everything is clear with it. And how often to feed the starter-mother, the one in the cold?
2) When the dough rises already before baking, how to determine that it is already ready for it? And how much he climbs, I get 2-3 hours.
3) If I need to speed up the ripening and baking of bread and I add 2-3g of yeast to the sourdough dough, does this spoil all my efforts to bake healthy and wholesome bread?
I really liked the sourdough bread, but the baking turns out to be longer and more painstaking, after which I bake simple yeast bread - just seeds

What is the prevailing odor in your everlasting leaven?

my smell is not at all the same as from wheat, launched on rye ( 🔗)

[Lala]

I also have questions. 1) Here the sourdough is in the cold, I take a part from it for baking bread, feed this part, prepare it for baking, everything is clear with it. And how often to feed the starter-mother, the one in the cold?
2) When the dough rises already before baking, how to determine that it is already ready for it? And how much he climbs, I get 2-3 hours.
3) If I need to speed up the maturation and baking of bread and I add 2-3g of yeast to the sourdough dough, won't that spoil all my efforts to bake healthy and wholesome bread?
I really liked the sourdough bread, but the baking turns out to be longer and more painstaking, after which I bake simple yeast bread - just seeds

Lala, I have sourdough in the refrigerator 50-70 g, I bake bread 1-2 times a week. Before preparing the bread, I take out the leaven and make the dough as per the recipe. When the dough rises well, then I add it to the HB and make the dough. BUT not all the dough, but I leave somewhere Art. l. add water and stir. Then I add flour and bring it to a thick dough consistency. I keep it for about 1 hour (this is how much the dough is prepared with a rise in HP) and put it in the refrigerator until the next time.

What is the prevailing odor in your everlasting leaven?

my smell is not at all the same as from wheat, running on rye ( 🔗)

The smell is reminiscent of the scent of green apples.
Thanks for answering the first question, but the second and the third are also interesting to get an answer

Oh, I think I got into the society of knowledgeable people ... Maybe you can help me too? Didn't find the answer to my question in the reviews above.
But the problem is this: I bake pure rye bread without adding wheat flour on the "eternal leaven"
(500 gr. Rye flour, 250 ml. Water, 9 tablespoons of sourdough, 4 tablespoons of bran, 2 tablespoons of added oil, 1 teaspoon of salt, 2 tablespoons of sugar, cumin).
Bread maker "Terrington". The sourdough rises with a hat, everything is super.I put on the program "rye bread with bran" (total baking time 3 hours 40 minutes). And what? The bread itself does not rise at all, and is baked with a brick ... We eat everything to the crumb, it is tasty, no matter what, but the look itself ... there is no that nostril, splendor, lightness that you expect ... and which you really want to achieve ... I really, really hope that someone who solved this problem will respond!
Above I saw that they bake a similar bread and for 2.20 ... and put it at 6 o'clock ... I myself tried, after waiting for the end of the kneading, to turn off the HP and wait for the proofing of the dough. It was night (about 6 hours) ... and it did not rise at all. Even the bumps formed during kneading were not smoothed out, that is, in what form the dough was at the initial stage, it remained in this form.
I hope for a response ...

Lala, about ready to bake, everything is as usual. The dough has risen 2-3 times, so you can bake. And I can't say anything about the usefulness of bread with the addition of yeast. After all, we make sourdough for the sake of healthy bread, without adding yeast.

Oh, I think I got into a society of knowledgeable people ... Maybe you can help me too? Didn't find the answer to my question in the reviews above.
And the problem is this: I bake pure rye bread without adding wheat flour on the "eternal leaven"
(500 gr. Rye flour, 250 ml. Water, 9 tablespoons of sourdough, 4 tbsp. L. Bran, 2 tbsp. L. Butter, 1 tsp. Salt, 2 tbsp. L. Sugar, cumin).

Not enough starter culture, water too. The dough is too tight, it is very difficult for it to rise. For 500 g of flour, I would take 300-350 ml of water (depending on the liquid in your sourdough).
Write down how much flour / water is in the sourdough.

Hello, dear sourdough bakers. I, too, slowly and timidly join your ranks. But as they say, the further into the forest, the more firewood questions. I have grown the sourdough, and somehow I can't feed the sourdough as expected. Well, for example, 100 grams of water and 100 grams of flour. The flour does not interfere with me, it turns out very thick, do not twist the spoon. Tell me what should be the correct density of the leaven?

Like thick sour cream, if the spoon does not turn, add water.

Then it turns out that the proportions are not respected and there will be more water. Now, for the second time, I fed the leaven, and again it did not meet the required amount, I had to take less flour than I wanted, and add water. Well, I can't figure it out with this arithmetic.

It's just that each housewife has flour of different moisture. It turns out that you have drier than necessary. For example, I was damp (I don’t know how to say it correctly) and on the contrary I added more flour. Focus on consistency.

Girls, thanks for answering! And if there is more water, then it turns out that the leaven is not 100%? I'm completely confused, but how can I then take the proportions of sourdough, water and flour for baking? And further. So I fed the leaven 2 times, I got some of it, but I need more. Can I add flour and water again (for the third time), but not by the amount of leaven, but less? For example, I got 300 grams, but I need 400. I add 50 +50.

If you have 200g of sourdough according to the recipe, take 200g, then put everything in a bucket according to the recipe and most importantly look at the bun: girl_cleanglasses: Bread is made from it, after that, it depends on the model of the bread machine, I put the Dough, then wait for an increase of 2-3 times and for Baking.

Gala, my leaven is always very thick. I knead it with a fork.
If the starter culture is a little less than what is needed according to the recipe, it is better to put what is in the dough, and not to feed it with a small amount. Try to calculate the amount in advance and feed accordingly. Good luck! And good luck!

[Arka]

Arka, thanks, understood! So far it is not very possible to calculate correctly. For some reason, there is always very little water, but I will try.

Maybe there was already such a question, there is no time to read 86 pages)) I am a beginner in baking, but I really want to learn how to make delicious bread Yesterday I put the leaven according to this recipe (100 ml of warm water + 100 g of peeled rye flour), I added a little more water, t . to.the dough was such that you can't stir, in general it brought it to the desired consistency (as far as I understood what it should be). I put it in a warm place, I have this "mini-cabinet" in which the battery in the kitchen is sewn. My future sourdough stood there for about 15 hours and this is the result:

The recipe states that "The starter should ferment for about a day. Before the appearance of small, albeit rare, but bubbles."
And this is what happened to me ... it has probably more than doubled and everything is bubbling, as it should be on the 3rd day, as I understand it. Help!!! What is the problem, what is wrong? Wrong consistency, is there something wrong with the temperature? Tell me please? I don’t understand what to do with it now, feed it further according to the recipe? Tell me what the problem is.

Nothing is a problem.
The first stage of fermentation has begun.
If you are afraid that she will run away, stop it, it will settle.
Feed next time and on schedule.
Before the 3rd day, the leaven will not work.

Thank you very much for your answer, reassured! I will follow the recipe and observe her behavior!)

Good day! Thank you very much for the recipe for the sourdough, for the third time I have baked bread on it, everyone at home is delighted, the bread is delicious, especially the crust, and there is no heartburn, like from yeast. But my question is - is it possible to make the sourdough according to this recipe on whole grain flour? I usually take wheat (like a kutya) and grind it in a mill. Will such a leaven ripen or are there any subtleties? Thanks for the answer!

Nastya, come here whole grain sourdough

Tell me, I don't understand anything. I asked a couple of posts above about the sourdough, after the first day it bubbled a lot and grew, now it's been 3 days and more than a day since the last feeding.
She grew only 1 cm. In general, I did the opposite. What to do, what is the problem? I do not understand anything, I did everything clearly according to the instructions (((((((
Here is a photo after 1 day
🔗
And this is after the 3rd
🔗

Take a small amount (a couple of spoons, so as not to increase the ferment to the volume of a bucket, discard the rest) and continue feeding once a day as per the recipe from the 2nd day.
There is nothing strange or surprising in your case. For many, leaven develops more slowly.
1st day is just fermentation.
and on the following days, the future sourdough is filled with lactic acid bacteria
Your starter culture is not ready until it starts to grow again

Hello!
Help with advice.
Yesterday I put a sourdough on peeled rye flour (there is no other rye).
Stands in a liter can on the battery. Bubbles today))) but despite the damp towel on the jar, the top is windy, dry - is this normal? to remove this crust with stirring?
And yet - is the scale a first necessity for baking sourdough bread? I don't have scales yet, I used a measuring glass

despite the damp towel on the jar, the top is windy, dry - is this normal? to remove this crust with stirring?

remove the crust!
cover the jar with cling film and pierce it with a toothpick in several places for ventilation

I specially dropped into Temka to thank everyone who patiently explained everything about the leaven. Today I baked bread and was amazed by the rapid rise, high bread (I almost rested against the window), lacy crumb and delicious ... Probably my starter culture has become very strong and raises bread well, baking is such a pleasure. I feed whole grain for wheat bread, another rye for all others. Satisfied that with your help I raised this wonderful little animal.

It seems that something worked out for me)))
True, today is the fourth, not the third day.
Increased, but probably still not two times, the texture is so airy, fluffy, like foam.
Maybe you can already try to make something out of it or still wait until it grows?
It seems to me that the battery is not warm enough

[Lala]

Lala, congratulations on the victory over the leaven! : bravo: Delicious and healthy bread for you and your family.T.Pavlenko, take your time, it is better to wait until the leaven gets stronger. Since it cannot raise itself, then bread also cannot rise. My nehochukha (leaven) gave the go-ahead only by the fifth day.

Take another adept into the "sect"!)

I have wanted it for a long time, but I made up my mind just now. The first experience of shuffling.
I was busy with leaven for 4 days. After 3 days, I thought I was not successful.
The activity described by many was not. Flipped / read the pages here and realized that the temperature is not enough - at room activity, the activity is weak at all.
Don't laugh, but put the jar in the free egg incubator in the evening! It has a temperature of 37 C. In the morning, contrast - violent activity!
Fed up. By the evening, the smell of apples and the appearance of the finished sourdough appeared.
I rolled up my sleeves. I chose a recipe for an easier one. And he made three batches with a different ratio of rye and wheat flour. I baked in an oven ala electronic oven.
The one with more wheat flour turned out the best. Pure rye is badly baked - the batch is too steep, and the temperature regimes are tricky.
Errors noted. Initial experience outlined. I will continue to build up my experience!


Night outside - and the smell of fresh bread spreads around the house!)) This is super!))
And the taste - yum-yum!))) Shop - "Hello! How are you? Come on, goodbye!))"
Now only your own !!!

I understand your delight To raise your own little animal, and then bake delicious bread, this is just nirvana. I myself admire the bread and I can't even believe that without a drop of yeast, it turns out so tall and tasty

Could you give a recipe with the exact amount of ingredients (in particular, how much to put in the sourdough from peeled rye flour)?

Good evening to all members of the forum! I have been baking bread in a bread maker for several years and now it has ripened to bread with sourdough ... that is, there was a desire and understanding of the usefulness of such bread, but the brains still do not understand the process well. spoons of "eternal leaven", but what to do with it further, I cannot understand it, but it is necessary to save and bake bread ... Please help the newcomer in the leavening business !!!

[aallisa]

aallisa, first you need to feed the starter culture. You choose a recipe for sourdough bread and make a dough, then, as it rises and bubbles, you put it into the bread. BUT do not forget to leave a couple of spoons, this will be your starter for the next bread. But it also needs to be fed with water and flour and kept warm, and then in the refrigerator. Good luck and delicious sourdough bread.

Something went wrong with me again.
With the first leaven nothing came of it, there were circumstances that she "died"
Now I have a take two growing.
Already the fifth day, too, probably. I got up at night, looked at her - exactly doubled from my mark, I think it's great, finally. And when she got up in the morning, she fell completely, to the initial level. What to do now?

Try to feed and make bread when it rises. Good luck.

.......... For about four weeks now I have been unable to do anything ... HELP ANYONE ... today it looks something like this in my 4re 2 liter cans. one stands on the botaria, 2nd next to her, 3rd upstairs in a chiffoner, 4th in a bath. drafts are excluded everywhere. portions according to descriptions 100 flour and 100 water. after the first day, there are small bubbles in all jars. I feed on the second day the same small bubbles, only there are more of them in number) for the third day there in the jars where the leaven was thinner - exfoliation occurs (water from above) .. and no bubbles and silence. where the leaven was thicker appears that a similar drying crust. nothing increases anywhere. I have tried both kevir and milk. on sour and fresh .. I tried to change the feeding time .. I tried water from the tap .. from the well ... I was drinking and just chyru and the same leaven does not grow anywhere .. in short, I have already exhausted 10 kilograms of flour and a lot of nerves. . (THE WIFE OFFERED THE BANKS TO BAPTIZE ..) ....
.. everything was ready again .. I bought a bag of Altai flour (10 kg) ..maybe it depends on the quality of flour? .... I live in Vladivostok .. on the fifth floor ... well, what a joke, well, it doesn't grow and everything is here ............
tell me ANYTHING .............

Good day! I would like to share my experience in growing sourdough culture. At first I decided to follow the recipe from Luca, that is, 100 g of rye flour, 100 g of water, but I immediately thought ... well, our grandmothers did not have electronic scales and glasses with milliliters, I will do it by eye and not steam. I spread 100g of rye flour with about a glass of water to get the consistency of thick sour cream, as required by the recipe, and left it for a day, stirred it periodically, the day could not stand the truth, the sourdough was already bubbling normally, fed another 100g of flour and water to the same thickness as it was , put it to the battery, also periodically stirred it, on the second day there were already more bubbles. On the third day, after I fed the sourdough and kept it warm, by the way, not a lot of time passed, maybe six hours, the sourdough rose by half, foamy, I mixed it, left it to go further, and that's it ... the sourdough didn't fit anymore wanted, bubbled and bubbled. Well, after all, I fed a little, two tbsp. spoons of flour, left. (All this time, the jar was covered with damp gauze and periodically moistened this gauze so that a crust would not form on the sourdough). Top dressing gave nothing new, there were bubbles, no volume. Well, that's all, I think, I ditched the leaven, but just in case I put it in the refrigerator, on the top shelf, as it is advised here. She stood there for two or three days, I don’t remember exactly, decided to update it, in the evening she spread flour again two or three heaped spoons with flour, a little water and left. I wanted to check in about three hours, but I forgot, went to bed. In the morning I look, the gauze is all in the dough, and the leaven has settled, that is, it rose so much at night that it almost got out of the jar and then gradually settled. There was no scent of peroxide, it smelled of kvass, well, I think, she came to life with me, you can start up.
We decided to bake rye bread. The recipe for the main bread was taken as a basis, (x / p Panasonic 2501), they decided not to be greedy in size, they took the maximum one at 600g. flour. Only according to the recipe you need all 600g of wheat, and we made 400g of wheat and 200g. rye. They did not subtract the weight of the starter culture, as many recommend, they simply put a glass of starter culture instead of the yeast. (Yes, the sourdough was preliminarily updated, of course, we set it up, waited until it doubled, and then a glass was set aside from this mass, the rest was removed to the refrigerator, where it later crawled out over the edge of the jar (that's what sourdough turned out)). We kneaded the dough on dumplings and set it to bake in French mode. The bread turned out to be excellent, even surprisingly from the very first try. It looks like a shop Darnitsa, only brighter and more poporist, very tasty, smells like real bread, a delicious crust. The next day we tried to bake egg bread according to the cotton recipe, using the same technology. The roof of the loaf was torn a little, they put in a lot of sourdough, or there wasn’t enough time for him to come up automatically (in the French, he gets two times 2 hours each), although this, of course, did not affect the taste in any way. Yes, due to the rye sourdough, the bread, of course, turned out to be a little darker than usual according to this recipe. So I think we should divide the leaven into two cans and make one for wheat and the other for rye, I want to feed this leaven with wheat flour, gradually it will turn white, Then white bread will be white, and rye rye.
And we want to experiment with "manual" lifting. Let's try to knead the dough on dumplings and leave it to rise not in cotton, but in a warm place in the room, until the dough rises twice, as it should be, how long it takes, 4 hours, 5, according to reviews everyone has it differently. And then bake just in baking mode. I hope we succeed.
I read a lot of reviews that the sourdough smells bad, fie, foo, there was no such thing, even at the very beginning there was just the smell of rye flour.And now it is the aroma of real homemade kvass, I personally really like it.

Good day! I tried to make sourdough. Like a prescription. 100 g flour + 100 ml water. The leaven fermented in the morning of the next day (less than a day). Added 100 g flour + 100 ml water. After a few hours, she fermented strongly, then fell off. And nothing else happens. In the morning I added the last portion of flour and water. Nothing. Maybe she messed up? Tell me - when can you say unequivocally that everything is already and start over?

.......... For about four weeks now I have been unable to do anything ... HELP ANYONE ... today it looks something like this in my 4re 2 liter cans. one stands on the botaria, 2nd next to her, 3rd upstairs in a chiffoner, 4th in a bath. drafts are excluded everywhere. portions according to descriptions 100 flour and 100 water. after the first day, there are small bubbles in all jars. I feed on the second day the same small bubbles, only there are more of them in number) for the third day there in the jars where the leaven was thinner - exfoliation occurs (water from above) .. and no bubbles and silence. where the leaven was thicker appears that a similar drying crust. nothing increases anywhere. I have tried both kevir and milk. on sour and fresh .. I tried to change the feeding time .. I tried water from the tap .. from the well ... I was drinking and just chyru and the same leaven does not grow anywhere .. in short, I have already exhausted 10 kilograms of flour and a lot of nerves. . (THE WIFE OFFERED THE BANKS TO BAPTIZE ..) ....
.. I got ready all over again .. I bought a bag of Altai flour (10 kg) .. maybe it depends on the quality of flour? .... I live in Vladivostok .. on the fifth floor ... well, what a joke, well, it doesn't grow and everything is here. ...........
tell me ANYTHING .............

Written with humor! I can imagine a battery of cans, everywhere the leaven ... ripens in unison and in all rooms And with what you cover the cans, try with cling film, pierce holes for breathing, stir with a wooden spoon. The first three days are warm, and then see how you will have it. Mine lives in the refrigerator, I feed and bake before baking. Good luck and friendship with the leaven.