"Eternal" leaven

Natasha, thank you very much for your attention. My leaven is 2 years old, and she always raised the bread slowly.
Yesterday at 23.00 I took 1 teaspoon of sourdough + 100g flour + 100g water.
At 7.00, the leaven looked like this
At 7.00 I added 100 g of flour, 100 g of water. At 12.00, the leaven looked like this



At 13.00 I took 320 g of sourdough, 450 g of flour was kneaded by a bread maker. At 18.30 the dough rose. I folded the dough only 1 time, and the top is not very good. I don't know the taste, it's getting cold. I have never taken so much leaven.
this is the kind of bread

Natasha, how long does it take for sourdough bread without yeast to rise? I thought without yeast this is the normal rate of rise, but on the forum in the recipe I read it rises in 2 hours. How could I also learn to raise the dough so quickly, otherwise if after work to put the dough, then the oven must be set at night. Sourdough bread tastes better than yeast bread, but the process cannot be optimally adapted.

I bake mostly rye and wheat whole grain breads with sourdough. Raises my eternal in 2-4 hours. Depends on the climate in the kitchen. I suppose that sourdough eats rye and whole grain flour with a greater appetite than premium wheat.
To speed up the process, I will suggest feeding the sourdough before baking in a different way:
1st stage + 50 flour / 50 water;
2nd stage + everything else.
Then the leaven will be "dispersed". You should always feed a larger volume than the starter itself.

Is it possible to set stage 1 at night? Do you have wheat or rye sourdough, or whole grain?

I feed 1-grade or 2-grade, sometimes I add c / z. All wheat flour, so as not to acidify the sourdough.
Before baking rye I feed rye in several stages.
It may take a long time to put it at night, it suddenly turns over acid. We need to test it during the day, time it.

Thanks, I will try.

Girls, sorry if it has already been discussed somewhere. But I had such a question yesterday for the first time I put the leaven, and in the morning it covered me with a crust. Is this normal or did I do something wrong?

Natalya, did you cover her with something? If not, it will crust over.

With a damp towel, but I still put it on the snake in the bathroom. And what else can I do?

The crust can be removed and thrown away, and the sourdough can be fed and continued to grow. And the snake, what's this?

Towel dryer.

))) Isn't it very hot on it for sourdough? And yet, it can cover it tightly with cling film, making several holes on top so that it breathes.

Simply, there was no warm place in the apartment. Now I was feeding, the crust is gone.

Okay, the main thing is not to give up. The lady is fastidious leaven.)))

Hello!!!! I brought out rye sourdough in 4 days, at the end it smelled very nice of apples. but!!!!! after a few days (we are 2 weeks old :) a sharp vinegar smell appeared. eats once a day 1: 1: 1, everything seems to be fine, but there is a vinegar smell (I give her a breath), I store the leaven at room temperature, when I need to bake it, I take it straight from the jar, then I feed it like this 1: 1: 1. I feel I'm doing something wrong. rye bread and wheat-rye bread is sourish, wheat bread on rye sourdough in a bread machine and is not baked and sour. It works more or less in a bread maker with low-wheat. the dough does not rise much, but the crumb is porous. how to achieve lift and reduce acid? It seems that I "studied" everything, but I haven't found a way out yet: ((thanks !!!

I'm baking now in a lukhovka beer breads according to the Omela recipe. something will be ... low. but it smells !!! :)))) sorry if it is sour

eats once a day 1: 1: 1

You have her hungry. Mine eats 1: 5: 5 twice a day. Soon the second bag of flour will finish ...

Oyoshki, as my youngest says :)) is starving, which means: (((((I'll feed it now !!! Tell me please, can you just give her, say 1: 2: 2 and the second time the same way? And then just "regulate" the acidity "Food"? By the way, the bread is low, the roof has "moved away" along the entire diameter, but! The bread is all porous, a little heavy and normal sourness. Apparently, this recipe is "unkillable"))) It's a pity that it didn't rise ...

Or is it necessary to immediately give out a "large portion", just like yours? And yet (forgive me, please for the avalanche of enough stupid questions, I join the huge choir performing the song "This is my first time!") - in recipes I get confused in "stages": mature, ripe. with natural humidity, I hardly figured it out, it's 100-100-1000, but !!! And if my animal eats 2 times a day 1-5-5, then WHAT humidity is it? And is it sufficient for recipes where "ripe and ripe"?

Oh, 100-100-100, of course :)) I have a very "technique" inconvenient for writing: ((

if my animal eats 2 times a day 1-5-5, then WHAT humidity is it?

This means 100% humidity. If you take equal parts of flour and water for one part of the leaven (at least five, at least as many parts as you like), it will remain 100% moisture.
I keep it now at room (kitchen) temperature, so I feed it in the morning - evening 5 g of sourdough and 25 g each water and flour. For the next feeding I throw it away and leave only 5 g to feed. When I want to bake tomorrow, I leave 5 g of sourdough to feed, and I feed the rest according to the recipe so that it is enough for baking.
Mature and ripe are one and the same. But the "starter" is what we got out of the refrigerator. It is nizzzya kneading, you first need to feed it and let it ripen (or ripen).

Dear Viki !! thanks to you, my "girl" is happy)) bubbles, three times in volume and other amenities, delicious smell :)) I feed 1: 3: 3, for another day I will "rehabilitate" and try to bake bread again. something will be ...)) THANKS VERY MUCH !!!!!!!!!!!!

Hello! I prepared the first sourdough, baked bread, the rest of the sourdough in the refrigerator. We ate bread, we still want to! question - how much leaven should rest in the refrigerator? Day is not enough?

Do not worry, if the leaven is good, then you can bake every day))) Sometimes it costs me a week, but on holidays I baked for three days in a row and everything is fine.

Thank you, but I have doubts about the quality of the leaven. I made according to the recipe - 100 grams of flour and 100 grams of water, but it is very thick, you can hardly turn it with a spoon, it does not fall off the spoon at all. it bubbled only on the third day and only at the radiator (at my house 19-20 degrees) the first bread of pitch with yeast did everything work out. But according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102164.0 the bread did not grow much in size and the most offensive taste was sour. It would be baked, everything would be fine - delicious, but if only a little acid were removed. What do you think is the reason for this? Maybe my leaven is still very young and not ripe? Or is there a lot of it? And the most exciting question for me is the consistency of the leaven ?! I always want to add liquid there so that the dough is lower, but then what about the flour-water ratio? After all, if I understood correctly in many recipes when baking, the amount of flour and water is reduced by the volume of sourdough? I hope you'll give me a hand!

I have about 30g of sourdough in my fridge. In the evening I take it out and feed it (there are no proportions, I bake bread from experience) the consistency turns out to be very thick, one thick bun is obtained, I put it near the sink just in case. In the morning, the whole mass is liquid and bubbly, I add it to the HP to all the ingredients. Knead-rise-knead and put it in a mold (bake in the oven) -Rise (about 2-3 hours) -bake. something like this. And sour bread also turned out earlier. Either there is a lot of dough, or it has stood in the proofing (((

Is a store-bought whole-grain sourdough flour suitable?

Is a store-bought whole-grain sourdough flour suitable?

Will do. But! First, it's expensive. (I’m not greedy, I’m an economic one), and secondly, I am very fond of the sourdough on whole grain flour to go off the path somewhere. Difficult to care for her.
I just kept wheat (on 1c flour), and before baking the bread, I took part of the sourdough and fed it with whole grain or a mixture of different varieties of flour. Well, in the dough you already want some flour. And the rest was fed again with flour 1c for storage.
Now I keep rye - also on peeled flour all the time. And just before baking, I already add another flour.
But this is all - as I did, and your sourdough is up to you. Anyway - GOOD LUCK!

And what is the difference between rye and wheat, vesde and at the beginning of the topic only rye is mentioned.

Good morning, take me into your ranks ... and immediately a question, if possible, I read the topic only until the middle, but I need an answer urgently, and I will definitely finish reading the topic ... I have eternal leaven on rye flour, I bake bread every day in KhP , tell me how best to feed the starter culture if I leave home at 7:00 and arrive at 18:00? I store it on the table, the temperature is 19-20 degrees. I want to bake in the evening.

[Irina]

Irina, feed in large proportions, so that it does not over-acidify before your arrival.
On weekends, you need to practice in time, how much your starter culture needs in your conditions to enter the active phase. Try to feed in different containers with different amounts and note the activation time. Then you will know in what proportion to feed, so that by your return you will receive the leaven ready for kneading. If at home someone (child, husband, neighbor ...) can participate at 12-13 hours, then you can feed in 2 stages, which will "disperse" the leaven and further accelerate the rise of the dough itself.
But without "training" on the weekend with your presence, it will hardly be possible to predict and calculate something.

Thanks a lot for the answer, I'll try for the weekend.

Good luck!

Greetings to all!!!! Tell me, what about my leaven? I read the topic until the middle so far.
Today is the fourth day of growing "eternal leaven" on rye flour. During this time, I fed 3 times - now 800 grams in the bank
On the first day it grew more than 2 times, fell out, I fed it, and it calmed down, it grows but slowly
Now it smells like fruit already, but after the last feeding it has risen only by 1/4 of the volume.
It's probably time to move her to a 3-liter jar. How to understand that you can already bake? How long should it take to double in size?
Million Thanks to all the workers of this forum

How much are you trying to feed your 800 g?

I feed, as it is written at the beginning of the topic: each time 100 flour and 100 water. After the sourdough is ready, I plan to feed water + flour, despite the fact that the flour is the same as the starving portion of the sourdough. Somewhere in the topic, in the answer of an authoritative leavener, I read that at the stage of growing rye eternal sourdough it is permissible to feed a smaller portion than the sourdough itself. In the head at first there was a "porridge", maybe that was mixed up. Thank you)))))))))

I would only leave half, or even 1/3, and continue to grow until it works.

[Arka]

Thank you,Arkaprobably I will. I want to bake whole-grain yeast-free bread, recount the recipe for sourdough. Only thanks to you, members of the forum, I decided on such a thing))))) I will report

She left 135 g of sourdough, added 135 g of water and 135 g of flour, (according to the recipe, 270 g of sourdough is needed in the dough) marked the level with a rubber band.
On your advice, Arka, I left 70g of sourdough + 135 water + 135 flour in another jar, to compare which one will work faster and already knead
That is, how can I already bake it twice as high? Today is the 4th day of growth, probably ripe already, since it smells good?

She will be ripe when she tries to escape from the can, and you will catch her throughout the house. Take your time with bread until you are sure of the leaven

[Arka]

Arka, Thank you

We count how much sourdough we need, that is, feed for sourdough so that bread is baked and there is still left for storage and we do not give it all at once, but divide it into 5 parts. We give one-fifth and let him eat, then add half of what is left, and as he eats, the rest.

Viki That is, do we feed a volume smaller than the starter itself?

No, we always feed with a volume at least equal to the sourdough itself, and preferably a large one, IMHO. In order to eventually get the right amount, you must initially take quite a bit of leaven

[Arka]

ArkaFor example, I need 270g of sourdough in the dough, I bake it every 3 days, I plan to keep it out of the cold, I probably need 5 dressings .... And how?
We start with 20 grams
20+20+20=60
60+60+60=120
120+120+120=360
We went out for only 3 feeding

Or the correct second option:
20+10+10=40
40+20+20=80
80+40+40=160
160+80+80=320
We went out for 4 feeding
The brain will explode soon)))
How can I be, I've already translated so many things, it's just horrible)))) How right,Arka, ?

Best of all is the 1st option, which Vicki suggested. Read carefully. She wrote: Divide into 5 parts, immediately give this very fifth part, then half of the remainder, and the third time already the remainder. That is, only 3 feedings. Only you don't need so much at the exit. After all the manipulations, you need 270 g in the dough and leave the same 20 g again.
Therefore, we take an almost Vikin version:
20 + (20/20)
60 + (40/40)
140 + (75/75)
As a result, 290 g of sourdough, of which 270 - into the dough, 20 - we start feeding again in 3 stages.

[Arka]

Today we are still baking by leaps and bounds, the thermometer moved from the refrigerator to the oven with the light on to measure the degree, the leaven will move there to warm up, eat and wait for the ICS hour. Thank you,Arka,

There is no reason

Grew up the leaven from Luca. Thank you very much!
It turned out easily and immediately. She has been living with me for 4 months. I cook bread every day. Flour 1 grade, wheat, rye sourdough.
Before NG there was no rye flour, it was interrupted by whole grain. Now rye again.
Proofing bread for 5-6 hours. I leave it in the HP, then turn on the baking.
Thanks again, Luca!))

Hostess, good night!
Something my experiments lead me to a dead end - my husband is already looking askance! especially since I don't bake his favorite white crunchy bread, but I make some strange breads and mash ...
at first I tried to grow it on persimmon - I fed it for 10 days, did not grow, smelled of wine alcohol and then a clear liquid formed on top - threw it out
now I'm doing the eternal, though maybe not entirely eternal - I read it on Anna's blog, every time we feed the same amount and don't throw it away
Yesterday I baked the first bread with yeast (0.5 tablespoons) I was stupid - I set the bread baking mode completely, rose poorly, baked a little
today baked wheat bread for rye. sourdough without yeast, kneaded on dough and put on proofing, rose 2 times probably a little less,
when kneading the dough into a chameleon, it was not very formed - some kind of liquid turned out - is this normal?
the bread is, in principle, baked, but the pores are small, the top is pale without a crust (baked on a cake)
But the most important thing is sour bread! I thought there would be an almost imperceptible sourness, but it is clearly sour! girls as it should be? and it is not harmful? what to do with these loaves now? I can't throw it out
now I divided the leaven into 2, I want to overfeed one for wheat
tell me what are my mistakes? And is there any need to bother at all if the yeast delicious itself is baked in a bread machine?

How much is your leaven? You seem to have done something with her ... Did you do everything according to the recipe?
Overfeeding is not recommended, it is better to immediately grow wheat.
Bread - if the quality is bad, why eat it? Give the pigs to someone else. Or "feed" the bucket. You will not eat spoiled / expired products, and here is the same case.
White bread - bake in HP with yeast until you get a strong ripe sourdough.
You will certainly succeed! Believe it! And don't give up trying. If you are not sure how the leaven was grown, start over.