"Eternal" leaven

Where to ask about wheat leaven. She is very good to me. like. But the bread is a little sour, Mine do not like (How to make the sourness disappear?
I fed it with a triple method before baking, starting with 0.5 tsp. starter. Can add soda (I would not like) or what other ways?

Dear Tatyana, I made sourdough in the same way as rye was allowed to stand for 3 days, but I made the wheat grain myself on grit, and I baked the whole wheat flour aladia, but there was no jelly taste! as a result, I threw it out because of no need, since I bake on rye sourdough 50 to 50 wheat wallpaper and peeled rye

my rye sourdough began to sour after a couple of months of life. I had to start a new one.

Good afternoon, if the house is 18 degrees, there is no point in putting the leaven? 30 degrees during the day I can not provide her ((

Good afternoon, if the house is 18 degrees, there is no point in putting the leaven? 30 degrees during the day I can not provide her ((

How to create a temperature of 30 degrees at home for proving the dough? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=149968.0

[Admin]

Admin, Tatyana, how can you remove sourness in sourdough wheat bread?

[Admin]

Admin, Tatyana, how can you remove sourness in sourdough wheat bread?

Cook the ripened starter culture, then it will not be sour. The ripe sourdough has a fresh apple smell (not straw) and tastes very pleasant and not disgusting.
Use the right amount of starter culture for the dough, do not take too much. Sourdough is needed to rise the dough.
Well, at the worst, you can remove the acid with baking soda, extinguish the acid. But, it is better to achieve high-quality sourdough.

[Tatyana]

Tatyana, Thank you very much for your reply.
Tatyan, my bread smells like an apple))) The smell is very tasty. Unfortunately, because of this, I began to eat more bread at times. But they feel sourness. They say the bread is awesome, but it's a little sour (
And if soda, then probably the taste will be different? How much soda and when to add?

And if soda, then probably the taste will be different? How much soda and when to add?

I think, as usual, a teaspoon for 500 grams of flour is enough, you don't need to increase it - but you also need to achieve the optimal amount by poking. When kneading the dough, along with other ingredients, we do not need to add the rise of the dough, but only remove the acid.
And try to work on the amount of sourdough in the dough, also find a balance of taste.

[Tatyana]

Tatyana, Thanks)
I only bake with sourdough for a year. My daughter and I really like it. But her husband is sour. : swoon: Buys in the store.
I will continue to study.

Hello dear forum users and thread authors! I want to thank you all from the bottom of my heart for your tireless work and explanations for beginners. Now I am a happy owner of rye "eternal" and "French" sourdough, and for almost a month I have been baking white and rye breads on them, with which I and my family are very pleased. For more than three years now we have been eating only homemade bread, but recently I decided to explore the kingdom of leavening for myself, and I am very glad that little by little everything will work out. Here is my photo report - bread that we love very much on rye sourdough. A modified version of Darnitsky on eternal leaven from irina55 for which special thanks to her.

Irina, it's a wonderful piece of bread!

[Arka]

Arka Thank you so much!
I'll explain a little how and what was done, maybe someone will come in handy.
My "eternal" perfectly raises bread (this wheat rye) I have HP Panasonic.I use the "Gluten Free" mode for kneading and lifting, kneading and turning off for 2-3 hours, then turning on the baking for 1 hour 10 minutes. Baked for a recipe from irina55 but slightly modified the recipe for myself (details here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=12121.20

Girls, help me pliz)))
I've been mastering eternal leaven for a couple of weeks now. Information from here and from other sources, in general, a combined hodgepodge. It seems that everything turns out, but such a question. I store it at room temperature - I have 21 - I feed it once a day, but I see that it seems like she wants to feed more often - it oozes a day. Well, I feed her later, she rises, the sour smell and taste goes away, everything seems to be fine, but the next day it's the same. So long to be or not? Part of it is separated into the refrigerator - there is 10 degrees in the door - it does not sour there, but probably all lactic acid bacteria will die? I would like to make the most of it all the same ...
I baked yesterday on freshly fed bread with self-milled wheat and rye flour - about 2 times higher.
🔗
🔗

[Elena]

I store it at room temperature - I have 21 - I feed it once a day, but I see that it seems like she wants to feed more often - it oozes a day.

Elena, under such conditions, for 10 g of sourdough I give 50 g of water and flour twice a day, and sometimes she also hints that it is not enough. They are gluttons with us

Viki, thanks for the quick reply
And if you feed once a day, it will sour, right? Can you continue to use it in this mode, or do you still need to switch to the refrigerator? I read somewhere that at this temperature you can generally feed every few days
It's a pity ((I don't always have the opportunity to take care of her twice a day. Yesterday I fed her at 11 pm, in the morning I looked in at 8 am - the smell of vinegar is already present.

Elena, it seems to me that it is easier to store in the refrigerator. Mine is in the refrigerator, I bake bread 1 time in 5-7 days, I feed it before baking. Feels good and smells like apples. Try

Valeria, thank you, yes, everything itself has already come to this conclusion ((((Well, it just doesn't work twice a day - it oozes very quickly ... I had a part in the refrigerator, and most of it in the kitchen. Yesterday I left it only in the refrigerator ...

[Valeria]

Valeria, but the bread is not sour? otherwise they ate rye and decided that I wouldn’t bake pure rye yet, otherwise it’s so sour

1 day
100 g flour and 100 g water (maybe a little less)

I decided for the first time to prepare the leaven. It took me about 150 grams of water for 100 grams of flour. This is normal?

[Marina]

Marina, I also poured more water, because I was afraid that it turned out so cool

[Valeria]

Valeria, but the bread is not sour? otherwise they ate rye and decided that I wouldn’t bake pure rye yet, otherwise it’s so sour

No, not sour - excellent lively taste if strongly sour - it is advisable to rejuvenate the leaven❗️

I decided for the first time to prepare the leaven. It took me about 150 grams of water for 100 grams of flour. This is normal?

No, the amount of water must be equal to the amount of flour

and even my white is somehow sour. I'm thinking, probably, I overheated it. Once in a cartoon I put it on yogurt, but it turned off and turned on the heating, and this is about 70 degrees. and she stood there for a while. do you think kirdyk to her? put a new one?

and even my white is somehow sour. I'm thinking, probably, I overheated it. Once in a cartoon I put it on yogurt, but it turned off and turned on the heating, and this is about 70 degrees. and she stood there for a while. do you think kirdyk to her? put a new one?

There is no chance: try to rejuvenate her (but this is at your own peril and risk - if you overheated her like that)

it is when for a teaspoon 50 to 50 flour-water?

I just rejuvenated mine today with a recipe from this forum. I put the bread now - if it turned out to remove the sourness, I'll unsubscribe tomorrow

[Valeria]

Valeria, yes, write, pzhlst, because I seemed to be rejuvenating mine already, but for some reason it sour

[poglazowa2011]

As promised, I spread the rejuvenation of rye sourdough from poglazowa2011,
I rejuvenated it for baking wheat bread - the taste of bread after the rejuvenation of the sourdough became less sour (and rye bread suited me even on the old sourdough):

Rejuvenation of the sourdough - You try to overfeed your sourdough for 1-2 days in this way: take 1-2 tbsp. l. starter culture (the one you have), add 100 gr. rye flour (preferably wallpaper, but you can also peeled) and 100 ml. warm water. Stir well, place in a warm place. When the mass rises (after 2-3 hours), add already 150 grams. flour and 150 ml. water, knead - and again in a warm place. Let it rise again. Now take only 100 grams of this mass, the rest will have to be thrown away, but this is only one time. Add 100 g again. flour and 100 ml. water. and back to a warm place. On this raised leaven, you can already bake bread, and feed the remainder and immediately into the refrigerator.

No, the amount of water must be equal to the amount of flour

at first I did so, but for me it did not look like sour cream, but like dumplings. I could hardly turn it with a spoon. So I added some water. Now I fed, she is so pretty, she has grown a little, lets bubbles

[Valeria]

Valeria, thanks for the recipe, I must try

at first I did so, but for me it did not look like sour cream, but like dumplings. I could hardly turn it with a spoon. So I added some water. Now I fed, she is so pretty, she has grown a little, lets bubbles

I wish everything to work out for you

Hello! Please tell me what's with my leaven. Increased in the morning, was bubbly inside. I added a little water and flour and mixed. I covered it with a napkin. I came back after work, but she's not growing. Added water bubbles. The taste seems to be bitter. Is she over-acidified? Can make a new one?

added a little water and flour

Did you give her a little food from morning till night? So she was starving. Probably, she was also offended at the same time.
Try to have at least twice as much feed as the starter itself. And if you leave it for the whole day, and more.
And you don't need to make a new one, you feed this a couple of times so that she has more food than hers. Usually, after the third such feeding, they already cease to be offended and bubble, and how!

Thank you Viki! Yes, I fed up last night, bubbles appeared in the morning. In the morning I fed more.

And baked bread in the evening. Bursting truth, but I do not bother about it.

Hello! Save-Help Sourdough Girls! It seems I ruined my rye "eternal" - I put bread where, according to the recipe for the sourdough, they give water and dry yeast, and I sprinkled the yeast and realized that I had not put off a portion of the pure sourdough. Now I don't know what to do. True, I have dried sourdough in my refrigerator, but I'm not sure whether it will be possible to bring it back to life from the dried state. Now what about this one with yeast? I put the spoon aside, in the hope of rehabilitating it with your advice, but how, I don't know. Somewhere on the forum, I read that after a few refreshments "cultural" yeast will die out, only the symbiosis of wild yeast and a pier will remain. kitty. bacteria - but is it true in my case with this leaven ... Please !!! I really need advice !!!

Hello, Irishka Yuk! I'm not special, but make a new starter. There is nothing complicated in this. I make the leaven "by eye". In my opinion, the main thing here is the consistency of the leaven. 3 times fed and she is ready. You can bake.

kiara-25, here so that the leaven does not sour - 🔗

[Light]

Light, Thank you. I'll wait for more advice from the pros, maybe you can still save this very good was ...

You have got a "semi-finished product". Try feeding a small portion in a large proportion several times. If the specific fruit acidity is not restored, you will have to start a new one. I would do it in parallel.

[Arka]

Arka, Ooooh! Thank you very much!!! : girl_claping: there is hope !!! She ran to save!

This way you have a permanently unripe starter.

what's wrong? how to? I do the same, and without yeast, bread is like a brick

Okay, I'll describe my adventures as a "sourdough". Although what adventures are there ... I just always dreamed of baking bread, and not just bread, but bread with sourdough ... Well, a miracle happened, I bought myself a Bread Maker, I need to make sourdough ...
I read the forum and come across this topic like it, "Eternal". I closed the eternal 1 day costs 2 slightly 2 bubbles ... I measure the temperature of the house 14 * is clearly not enough, in general I think how to warm it up, and then the thought, yeah, there is yeast dough in the microwave and a glass of boiling water / long-playing bread fits / Nuiya put the sourdough in there.
And what do you think after 45 minutes put the bread to bake and pulled the leaven out of the micra ... The bread is ready, and at that time the leaven decided to make legs without my knowledge But I caught her and fed her with a larger portion, the next day it smelled, I know it will smell, in general, I feed it so 30/50/50, the remains in the septic tank, I feed the bacteria there
no, well, a lot 15/20/20 it ... until the smell disappeared and I decided to throw the rest into the pancakes ...
Historical background grandmother baked pancakes, and her friend treated us to lush, hugely-risen pancakes ... and now I get huge pancakes ...
The next day I divide the leaven into 2 parts and feed the rye and wheat c / z / then threw it out, did not like the taste of the bread, but the "eternal" lives for 3 days in a simple refrigerator at the very bottom!

Help me please. I bake wheat bread with eternal leaven (I keep the leaven in the refrigerator). Before kneading, I take out 1 teaspoon of sourdough from the refrigerator, add water, flour, somewhere around 70 grams. After rising to the peak, I add more water, flour, still waiting for the peak of activity. The sourdough smells like fruit. Then I knead the bread. My dough rises very slowly for 6-7 hours. I read it seems to rise much faster in others. I don't know what to fix.

Irina, when did you feed the leaven that is stored in the refrigerator?

Natasha, about once every 4 days, I bake. Before baking, I take 1 teaspoon from the refrigerator and feed it a couple of times until the peak. Portion into the dough and the leftovers in the refrigerator. It turns out that it is renewed every 4-7 days. I tried not to put in the refrigerator in the summer and constantly fed. A lot of torment has consumed Even in the heat for less than 5 hours, there was no rise in the dough. And the smell of the leaven is very pleasant.

More questions.
What are the proportions of sourdough to flour in baked goods?
How long does it take for the leaven to raise itself?

For 450 grams of flour, 200 g of sourdough. From the refrigerator, the first time I put the leaven overnight, 7-8 hours, the second time - 4 hours.

For 450 grams of flour, 200 g of sourdough.

I put more sourdough in the batch, slightly less than the weight of the rest of the flour in the dough. if I baked from 450 g of flour, I would put 350-400 g of 100% sourdough, but this is a matter of my habit.

the first time I put the leaven overnight, 7-8 hours, the second time - 4 hours.

2nd time in what proportion do you feed?

until I figured out what your catch is.
Has your sourdough always raised the dough slowly, or has it recently become naughty? maybe it just got cold in the house?
and the dough from a long rise does not acidify?
can you put a photo of the sourdough at the peak, how will you make the next bread?