"Eternal" leaven

Congratulations on your first delicious bread! And so that you can make a sandwich and the bread is not too fluffy, it must be put on baking earlier. He just stopped. Fill your hand and find out by the form in which you bake, how much the dough should rise. I have already determined because I am making it according to one recipe and I know how much it should rise so that it is not too porous and airy. Good luck!

Yesterday I ventured to make bread without adding yeast. The bread did not rise, although it turned out very tasty. Maybe the leaven has not yet gained strength? And I also have such a question: if you store the leaven in the refrigerator, then 3 days before baking you need to get it out and feed it. And if I bake every 3 days, then it makes no sense to remove it. But the house is +25, isn't it hot? I can't feed 2 times a day. I feed at the same time in the evening. How can this affect my starter culture?

[Lala]

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.

fairmamahere is my sourdough story

In principle, I thought to do so. I am wondering why the leaven does not want to rise? There are bubbles, but not enough, it smells like bread, but there is no action from it. I have one jar in the refrigerator and the other in the room. I feed her every day. And the result is still the same. Maybe this is how it should be? Will it get stronger, gain strength and raise the dough?

Famama, try in parallel with the one in the refrigerator, take a tablespoon and feed it once a day at the same time, as if they had just started growing sourdough.
And your leaven does not want to rise because it is not yet ready, the balance of bacteria has not yet been formed

HELP! I don't know what the sourdough washes with! The smell of vinegar and a little alcohol. And the bread does not rise at all! Help! What with her?

Should I throw it away and start over? But I want to know what is wrong?

Should I throw it away and start over? But I want to know what is wrong?

Throwing away the leaven is probably not worth it, try to reanimate it: take 20g. starter cultures and 40g each. water and flour, mix well and put in a warm place for a day, then take 20g again. starter cultures and 40g each. water and flour, continue to freshen the dough until the leaven is obtained, it should have a pleasant smell, a homogeneous dough and clear signs of fermentation.

Thanks for the support! But where does this smell come from? Maybe she's cold? Or is it hot? Outwardly, it looks good - it grows, bubbles, water does not come out ... But the smell ... Vinegar, sometimes alcohol, sometimes vinegar with alcohol. And there was even a smell of acetone ... And she does not lift bread, although she grows after feeding. I decided to start all over again. She put all the old sourdough on the pancakes (it was a pity to throw it away). They have a good taste and smell, but they have not grown ... Now I am afraid to start over until I understand what the mistake is. Maybe she fed often? Or, on the contrary, rarely?

Now I'm afraid to start over until I understand what the mistake is. Maybe she fed often? Or, on the contrary, rarely?

You obviously did not have any mistakes, a new young, fragile sourdough can smell of acetone and vinegar or a sour apple, all this is normal, the sourdough is considered unsuitable if it has a very pungent smell of acetic acid, or another extremely unpleasant odor, as well as if it appears mold. In order for the leaven to gain strength faster (my subjective opinion), feed it in the morning and in the evening, but discard half of the leaven (or bake pancakes on it). For example, take 100g. yeast and add 50g. water and flour, 200gr is obtained, measure 100g again. and again 50g. water and flour, etc.I assure you that in 5 days you will have a first-class starter culture (starter), and for baking bread you will need to remove a specific starter culture from the starter according to the recipe.
Good luck with your bread.

Thank you! I will try!

It is not necessary to add kefir to the starter, as it is made on thermophilic yeast

Good afternoon, dear bakers! I've been reading the entire forum for a week. Made an "eternal" leaven. She baked bread on it. I was very worried that it would not work, but everything worked out. Delicious, though I put a bit too much flour, but still it rose. After I baked the bread, I fed my remaining sourdough with 100 grams of flour and 100 grams of water. It rose well, and I put it in the refrigerator for 2 days. (I did not feed for two days). Today is the third day, I want to bake bread. Now I took the leaven out of the refrigerator to keep it warm. I have some questions. How much flour and water should you add to the leaven now? And when to divide it (for bread) after feeding, when will it rise or before feeding? I'm just in some kind of stupor, please tell me!

Hello, choose a bread recipe and make a dough based on the mass of your leaven. After it rises twice, run it into the bread dough. And somewhere Art. l. leave for the next time, not forgetting to also add flour and water, bringing to the desired consistency. Let it stand for an hour in a warm place and send it to the hol-ik until the next. times. Good luck!

Thanks for answering. Now I have already kneaded the bread, probably, I will leave it for the night so that it would rise well. I'll see what happens. With the leaven, I now understood how to do it. Thanks again!

It is better not to leave the bread overnight, there is a risk that it will acidify. If you do not regret the leaven in the dough, then it will quickly rise, do not worry

The process has begun

if mold appears behind the leaven, is that all, is it dead? Or can the mold be removed and further grown?

Mold spores are very tenacious and cannot be removed just like that.
Why do you need this hotbed?

Mold spores are very tenacious and cannot be removed just like that.
Why do you need this hotbed?

Thank you, I'll throw it out now. Now start over again? And from what does this mold appear, what should be done to avoid it? I just did everything as it was written, and on the third day it "bloomed"

Mold - mushrooms are dangerous for humans, it is better to take care of yourself and your loved ones and grow a new leaven.

Thank you, I'll throw it out now. Now start over again? And from what does this mold appear, what should be done to avoid it? I just did everything as it was written, and on the third day it "bloomed"

maybe the flour is contaminated with spores, or maybe something hovered nearby and accidentally
mold can be of different colors
mold spores are not visible to the naked eye

What is mold color?

Mold can be found almost everywhere in the environment, indoors and outdoors, and at any time of the year. Mold grows well in warm and humid conditions. Outside the home, mold can be easily found in shady, humid places or where leaves or plant debris decay. Indoors, mold loves damp places.
Mold spores. They dry up and fly in the air, finding new places to start their life cycle again.
Caution: MOLD

Mold on Food: Is It Dangerous?

What is mold?
Is mold dangerous?
What types of mold grow on food?
What are mycotoxins?
What are aflatoxins?
Is mold to blame for mushroom poisoning?
Is there a beneficial mold?

Mold on food: when can you eat and when to discard?





Mold on Food: Is It Dangerous?

Some types of mold can cause allergic reactions and respiratory diseases, others, under certain conditions, release mycotoxins, substances that are toxic to humans.



Can moldy food be cut and eaten? To answer this question, you need to imagine what happens inside the product, where the mold starts.
What is mold?

Molds are microscopic fungi that live on plant and animal products. It is not known exactly how many types of fungi exist, approximately from 10,000 to 300,000.



Unlike unicellular yeast and bacteria, mold is made up of many cells that form long filaments called hyphae. Under a microscope, the mold looks like a plexus of branched hyphae that form a mycelium. Some of the hyphae end in spores. Spores determine the color of the mold. They spread through the air like dandelion seeds in the wind. Spores of fungi are carried by airborne droplets and insects.

Mold has branches and roots that look like fine filaments. The roots are called substrate mycelium, they are almost invisible and penetrate deep into the substrate or food. The branches are called aerial mycelium. Bacteria are a common companion of mold.



Is mold dangerous?



Yes. Certain types of mold can cause allergic reactions and breathing problems. There are species that produce toxic mycotoxins that are hazardous to health.



Is mold only on the surface?



No. Only a fraction of the mold is on the surface of food - gray fur on forgotten pasta or fluffy green dots on bread, white dust on cheese, velvety coin-sized mugs on fruit. If an abundant mold has appeared on the surface of the food, this means that its roots are deep. In dangerous molds, toxic substances are found in and around the roots. In some cases, toxic substances are spread throughout the product.



Where is mold found?



Mold can be found almost everywhere in the environment, indoors and outdoors, and at any time of the year. Mold grows well in warm and humid conditions. Outside the home, mold can be easily found in shady, humid places or where leaves or plant debris decay. Indoors, mold loves damp places.

Mold spores. They dry up and fly in the air, finding new places to start their life cycle again.

Molds Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium grow mainly on meat and other poultry products, but.

Mycotoxins are toxic substances produced by certain types of mold. These are mainly molds that grow on grains and nuts, but can also be found on celery, grape juice and other foods. There are so many of these types of mold that scientists are constantly discovering more and more. According to the Food and Agrarian Organization (FAO) at the United Nations, 25% of the world's harvest is contaminated with mycotoxins, of which the most dangerous is aflatoxin.

Aflatoxins are cancer-causing poison. Aflatoxins are secreted by some types of fungi that live on or inside food. Most often, aflatoxin-secreting fungi live in grains and peanuts. Aflatoxins are the most famous and most studied mycotoxins in the world. Aflatoxins cause a variety of diseases such as aflatoxicosis in livestock, domestic animals and humans around the world. Prevention of contamination of food and feed with aflatoxin is one of the most difficult problems of toxicology today.

What is mold color?

bluish, rather. I already ... drove her out of the house

Good day! I finally decided to make a sourdough according to the basic recipe. But there was an incident. I put her in the bath as the warmest place, and so it was the second day last night, and I got sick and forgot to feed her for the third time. In the morning I found a fugitive. She got up and partially left through the layers of gauze. Now I have fed for the third time, but isn't it too late? The smell is sour, bubbly. In general, everything was as in the descriptions and went according to plan until I forgot
The fact that she smells so sour, as I understand it, is normal? Or is it better to start first? No mold or anything else found


And I still don't understand a little what to do then? I have quite a lot of it.Advise what rye-wheat for the first time is better to make on it? So without adding yeast? I look at the recipes, there are many places where you also need to pour yeast with sourdough, and that's why I make it to get away from the yeast
And thank you for such a detailed chewing! Otherwise I would not have dared to grow

Hello, dear leavening bakers! For some reason, my rye sourdough also got moldy. And in the refrigerator !!! It’s a pity, because at first it "worked" correctly: Borodino custard bread turned out well (I took the recipe from the site - it rose well, the taste is excellent), and what kind of kvass is just super (sourdough, sugar, concentrate)! Maybe someone knows why this could happen: maybe it was necessary to pour boiling water over the jar for storing the leaven and the spoon for kneading? The leaven was brought to me from the monastery baking, at first it was of excellent quality. And here you are

Hi everyone !!! I have already baked a lot of sourdough bread, but how can I not understand how to work with sourdough? I keep it in the withers, then I take it out, wait until it warms up and add water and rye flour. She insists (when 2-3 hours, when half a day) and put it into action. Question: will the infusion time affect its quality ?? And then I do not always manage to put her into action in time. The bread turns out to be good, but suddenly what ...

Can you please tell me if it is possible to make kvass with this leaven? If so, by what recipe (the main thing is without yeast, I really don't like yeast kvass). It's just that I'm new to sourdough bread, it works more or less with bread, but I'm making sourdough for the first time, I immediately thought to make kvass too, if possible.

Thank you in advance!

Hi everyone !!! I have already baked a lot of sourdough bread, but how can I not understand how to work with sourdough? I keep it in the withers, then I take it out, wait until it warms up and add water and rye flour. She insists (when 2-3 hours, when half a day) and put it into action. Question: will the infusion time affect its quality ?? And then I do not always manage to put her into action in time. The bread turns out to be good, but suddenly what ...

put into action in time, this is when the leaven is at its peak
I will not orientate in time, since this process always proceeds in different ways

Can bacteria in the leaven get used to a certain temperature, so to speak, relax?
Here's the thing. We grow the leaven at a temperature of 30-35 g (there is a warm place). It grows well, twice in two hours.
But after kneading the dough, the rise was very slow, the oven began to warm up (more on that below) and then did not wait until the end when the dough came up, put it on baking (oven 2501, French mode, French bread with everlasting sourdough).
The last time I baked with experiments. First, bake in baking mode for 1 min (warming up the container). Then a bucket of ingredients was put into the oven, kneaded on dumplings and proofing with constant heating of the oven (turned on in the baking mode for 30 seconds, to a temperature of about 40 grams.) It was then that it flooded - it rose in two hours.
So I think, maybe the leaven in the dough also works only at the temperature at which it grows after feeding.
Something to run to the stove to warm up every half hour is not a fountain. By leaps and bounds, then completely relaxed, threw everything into the stove and went to plant potatoes.
I will try to grow the leaven at room temperature, temper it so to speak. Maybe it will become even stronger.

Efim, over time the leaven will get stronger and will pick up in a couple of hours.
While young, it's hard for her

Help! I'm leaving for 3 weeks! What to do with the leaven?

Help! I'm leaving for 3 weeks! What to do with the leaven?

I'm also leaving for three weeks - I'm thinking what to do? I'll probably dry it. Maybe someone will throw an idea? There is no one to leave.

I would use all the options to be sure:
part - to dry,
part - freeze,
and feed part of the leaven in this way:
chat with water, and just pour flour on top, without interfering (!), store in the refrigerator

at least something will work!

part - freeze,
and feed part of the leaven in this way:
chat with water, and just pour flour on top, without interfering (!), store in the refrigerator
at least something will work!

Thanks for the tip, freezing is feeding and putting in the freezer?

I am again with a question. Today is the third day of the new sourdough (I grow it for the second time, the first one died), yesterday everything was fine - I even "ran away" from the can. After yesterday's feeding, almost a day has passed - and not a single new bubble, the volume as it was. Did I somehow accidentally kill her? ((

... After feeding yesterday, almost a day has passed - and not a single new bubble, the volume as it was. Did I somehow accidentally kill her? ((

Be patient and feed for another two to three days. Now our flour is not at all the same as it was before, when in three days we received the leaven. Now five days is the norm.
Good luck to you!

Last time I also grew for five days.
But there is just such a contrast - yesterday's wild growth and today's silence. Fed up today - again is silent. Oh, I hope to grow up after all

So there is not a single bubble (I don't understand what happened to her, I must probably start a new one.

Well, my sourdough does not grow and that's all (I threw it out, put a new one - the first day there are a lot of small bubbles inside the mass, it increased a little, after feeding again the bubbles, increased, after feeding on the third day, when it should double by technology - silence, of course there are bubbles inside, but it hasn't grown by a centimeter. Is that what it lacks? maybe the wrong flora has already multiplied there, I don't understand it out of inexperience. It smells sour.

[T.Pavlenko]

The leaven must go through three stages of fermentation to become a leaven. They are all different and go one after the other. At the first stage, there is a process of souring and active fermentation, so to speak (it smells like bad). The second stage, when the number of lactic acid bacteria increases (smells sour), is a quiet fermentation and it stands still. At the third stage, yeast bacteria multiply, and they are responsible for the rise. When their quantity reaches the norm, the leaven rises and we see that it is ready.
T.PavlenkoYour starter just hasn't gone through the second stage yet. She needs to "catch" the balance of bacteria. Don't wait until the fifth day.

[Vika]

Vika, can I add characteristics

Sourdough in the ripening and ripening stage smells disgustingly raw, rotten hay
But further and further, the smell gradually changes, after dressing - and the finished leaven has the smell of a fresh apple! And then the leaven can be put into the dough - the leaven is ready and ripe !!!
This is normal!

[Admin]

Thank you, Admin!
My most successful rye starter culture smelled like an apple.

Well, she doesn't smell nasty, just a very sour smell. So you can relax for two more days)))

Oh, and I did some business with this leaven. I don't even know what I ended up with. There was more water in it than 50 to 50, rather a proportion of 40% flour and 60% water. Well, it so happened that the rye flour ran out, and I had to feed it with wheat wallpaper. The sourdough turned out to be thinner than on rye only, but it grew actively, the opal itself rose later, a foam appeared on the surface that was more liquid than the rest of the mass. It was a pity to throw it away and decided to try to bake bread all the same - I bought rye flour, and at the same time I properly "tucked in" the leftover sourdough with rye flour. After such feeding, in 5 hours, it rose twice))) apparently still matured, and fell due to the fact that it was thin.
And here is the first bread on it
https://Mcooker-enn.tomathouse.com/in...168.0
Such are the adventures, maybe someone will come in handy to avoid mistakes

And I have generally incomprehensible things going on with the leaven. More precisely, everything is fine with her: I made it according to the recipe, then put some of it into the oven bread (now it is rising, I took the recipe without yeast at all), and the second bread is already in the bread machine (here the bread does not rise at all). The rest of it was accidentally poured out by the family, referring to the sour smell. But after reading the forum, I realized that the sour smell is a sign of the quality of the leaven? Now I have set the new leaven to prepare .. just for 3-4 days we will finish today's bread.

Hello. I am asking for help. Yesterday I put eternal starter culture on peeled rye flour.
So I had a question, at the end, according to the instructions for growing sourdough (on the 1st page), it is written that after the third feeding, when the sourdough grows in half, we put half of it into action, and the second for storage in the refrigerator. It turns out that somewhere 300-400 g of sourdough goes into the refrigerator. Tell me, there is a lot of the same amount for storage, you probably need to leave 150-200 grams, because then with subsequent uses it will still be fed 1: 1 and it will no longer be 300 grams?
Oh, I wrote so vaguely In general, if briefly, then probably my question is, will 150-200 grams be enough for storage and constant use of my starter?

For storage, 40-50g will be enough for you, just before putting it in the refrigerator, you need to feed it and hold it for about an hour in the kitchen. And then clean up.

For storage, 40-50g will be enough for you, just before putting it in the refrigerator, you need to feed it and hold it for about an hour in the kitchen. And then clean up.

so you can always do, well, that is, how much should be taken away for bread, and the rest to feed, let it stand a little and in the refrigerator?
today I fed it for the second time, moved it to a 1-liter jar, so in a couple of hours it rises 2 times, I'll have to plant it in a 2-liter jar in the evening, otherwise it will crawl away overnight. Is it okay for her to grow like that? I read that it is better to grow on rye flour, therefore I chose it for the first time, although I want to bake wheat bread, but on rye sourdough. I read that this is possible.

Sourdough in the ripening and ripening stage smells disgustingly raw, rotten hay
But further and further, the smell gradually changes, after dressing - and the finished leaven has the smell of a fresh apple! And then the leaven can be put into the dough - the leaven is ready and ripe !!!
This is normal!

how good it is that Tatiana described the smell of the brewing sourdough in such detail, otherwise I would have thrown mine out today and my husband refused to smell it, saying that he already smells how it smells. And it smells ... well, like there is definitely a rotting grass with a smell