"Eternal" leaven

I made according to the recipe of the blogger Anna. she has such breads, stunned!
1st day - 50 g. m + 50 water
2nd (I missed it - I did it like in a sourdough on persimmon.feed after 2 days)
3rd - fed to my 100 + 50 g. Hw. m. +50 water
4th - to my 200 + (50 +50)
5th - the leaven rose 2 times and I baked the first bread with the addition of yeast from 220 g of leaven
the remainder of 80 fed 80 + 80
6th - went up well, I think 2.5 times - baked bread from 200g. sourdough for millet. flour without yeast parted for 5 hours. not very much but got up and baked. but sour!
it was yesterday the remaining 40 g grinded by adding 100 water and 100 flour each
and in the evening I saw that it was so good that I got up and decided to feed
separated 50g try overfeeding = 50g millet. + 50 water
rye fed 50 + 50

what's wrong? I understood correctly. that bread shouldn't be sour? maybe the sourdough is peroxide - how to find out?
completely confused - help!
I don't want to start all over again - after all, it rises

It's hard for me to say what's wrong, because I didn't go to blogger Anna and didn't make sourdough according to her recipe. Maybe it makes sense to ask her about this?
If you decide to grow an eternal, contact me, I will always tell you, and not only me.

what's wrong? I understood correctly. that bread shouldn't be sour? maybe the sourdough is peroxide - how to find out?
completely confused - help!
I don't want to start all over again - because it rises

Look here for a lot of topics on working with different leavens and baking on them. Including the acidity of bread CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Arka]

Arka, happy Birthday!
Thanks for the answer, I decided that I have eternal) once rye + water in an equal amount, right?
Admin, thanks for the link I will study, but you just need to decide what to do now
can I ask in this thread? or should you go to another?
while I write here
the bread is not so terrible that I don't eat at all - I made crackers from it
Here is one without yeast on the 6th day 220 g of sourdough + 450 g of millet. flour
this is how my sourdough looked this morning
then I fed the rye and after 5 hours it doubled
I saw the smell of acetone in the morning, now it seems not - my husband smelled, he says it smells like in childhood almost yeast
Tell me what to do tonight, can you knead the dough for the night?
And another question is the acidity of a young or not even ripe sourdough higher?
I will be very grateful for your help

Your leaven is not ready yet.
1. Take from rye 1 tbsp. spoon into some glass dish, add 50 ml of water, beat well, add 50 g. flour, knead, cover the dishes with cling film and pierce 7-10 holes with a toothpick (knife). Put in warm (27-29).
2. As soon as it rises more than twice, and the cap begins to fall off, feed the whole mixture with 100 water, 100 flour and again in the heat. If your hands itch to do something between feedings, just stir.
3. When it rises well, smell and taste (if the smell suits you).
4. If the sourdough acid can be compared with an apple or kefir, that is, pleasantly sour, then you can leave 50 g of it and continue feeding the sourdough in a proportion of at least 1x1, leaving no more than 50 g for feeding each time. Use the leftovers in other dishes or dispose of. And so continue until the leaven gets stronger and begins to raise itself quickly and 2.5-3 times at least. It may take a week or two.
5. If it turns out to be acetic acid, take a teaspoon from it and - again from point 1.

Label how the leaven smells and looks daily. And write here. We will grow.

[Arka]

Arka, thank you so much for paying attention to me and deciding to help me! (and I'm a little bit your countryman - I was born in Lida)
I was still experimenting last night (apparently I can't wait)
the sourdough rose somewhere around 2.5 and a little more and would start to fall off, the smell appeared better - probably similar to the one that is described as sour apples
kneaded the dough in a bread maker (the same recipe) and left the bun in a bucket overnight - thank you very much Admin for the link yesterday I read about the control over a bun in a bread maker and added flour. Live and learn, I have baked for almost 10 years!
, went up 3/4 of the bucket is now baking
I removed the rest of the leaven in the refrigerator yesterday
now take 1 tablespoon from her and how did you write to do everything?

If you want a strong, healthy starter, do not refrigerate until it is fully ripe. give her time. feed warm.
if you bake it often, it makes no sense to keep it in the refrigerator.
read about overfeeding here How to properly overfeed rye sourdough
also read Should I keep starter culture in the refrigerator?

and further - so that sourdough bread is not sour
in general, all baking tips are collected in the section, the link to which was given by Admin above.

Good evening, I am interfering with reading, but I still don't have complete clarity
I got this kind of bread then sour,
now I am reporting
took a tablespoon of her "miracle" out of the refrigerator and added 50 + 50
rose like this
added 100 + 100 in 5 hours such - interfered - the smell is pleasant fruit with sourness
and in the morning I got upset, the impression was that it hadn't risen anymore and smelled no more like acetone, the taste was very sour
I took a tablespoon +50 and 50 for lunch again, went up the same way
I'm worried maybe I missed the feeding moment?

I missed it, yes. Stood hungry and over-acid.

[Arka]

good evening bakers!
ArkaThank you very much for your help! I have a happy day today!
I didn't dare to feed at night, I fed 100 + 100 in the morning
I liked the smell of rye almost from the jar and I decided to try it again in the dough - and I got a wonderful bread according to the "simple black" recipe
but this is not enough, I didn’t throw out the wheat, but I did it too, and today it also grew 2.5 times and it’s so cool and gurgling, and I saw what a peak is and put a dough (since the hb was busy), and now Lace is parting - I hope it will be delicious
while I am studying the topic of leaven in questions and answers, I am trying to draw up a care scheme for myself

The lace also turned out very even, only the top is pale. She baked in the main mode. I'm happy as an elephant.
And how are our leavens useful? Children and even us can not be harmful to bread with wild yeast? When I started growing, I thought, like everyone else, about healthy, yeast-free bread. So far I have not found a detailed answer. Maybe you know where you can read?

And correct if I think wrong

It turns out I have 2 sourdoughs 100% one wheat the other rye, I bake when every day when every other day.
I have 200 g in recipes, which means I need to bring feedings to 200+ in 2-3 days
Baking day 10 + 10 + 10
The next 30 + 30 + 30
Baking day 90 (can be reduced to 70) +90 +90 = 270 (or 210 as needed)
Now what is not very clear to me.
- is it enough to feed once a day? - at home the temperature is 22, you don't need to put it in heat, right? And in the refrigerator (I found 11 seconds - if I don't bake for a week),
- it will reach the peak in half a day, and then what? Let it fall by itself? Will it sour? Need to interfere?
- and most importantly, you need to feed wheat as well as rye?

I understand that everyone is asking the same thing, but the more I read, the more I get confused.

Is it enough to feed once a day? - at home the temperature is 22, you don't need to put it in heat, right? And in the refrigerator (I found 11 seconds - if I don't bake for a week), it will reach the peak in half a day, but what next? Let it fall by itself? Will it sour? Do you need to stir? - and most importantly you need to feed wheat as well as rye?

You will see for yourself how many times a day to feed according to the behavior of the leaven. When the "hat" starts to fall off, it's time to feed or mix.
Feed wheat also

seems to have figured it out
thank you!

And yeast-free is bread on a baking powder, for example.
Regarding the usefulness, if there are no contraindications (diabetes, gluten allergy) and do not abuse the amount of bread eaten, then, of course, it is useful. It seems to me that starter fermentation (with a symbiosis of yeast and MK-bacteria) is at least more natural and proven for centuries. But attempts to speed up and / or reduce the cost of baking bread are not always crowned with success.

I baked a cabbage pie by adding eternal rye to the dough - it turned out very tasty! I have never eaten such a dough in a pie, both airy and light.
But I didn't really like pancakes on dough with white, beautiful lace ones, but we love thin milk egg ones more.
The sourdoughs are fed, the family is full, but I calmed down)

Hello everyone))))
After feeding, my "eternal" rye quickly acquires a pungent, sour smell, while it does not rise, and the taste is not very sour, the consistency of some kind of incomprehensible has become: girl-th: What kind of "ailment" did she have? I confess, it all started after I decided not to store it in the refrigerator anymore. Got it out, fed it and started Feeding it 2 times a day 20 + 30 + 30 Can I start a new one?

you can simultaneously grow a new one and try to revive the old one - success is guaranteed

Tell me, please, can the sourdough form peak already on the 2nd day?

I make rye sourdough from whole grain flour. Already on the second day (after the 1st feeding) the starter culture increased greatly in volume.
I did the 2nd feeding - the leaven bubbles, but does not increase in volume. Is it possible that the peak has already passed? And if so, what to do? The taste is sour, the smell is similar to beer, the consistency of dough.

Thank you in advance!

[Nas_stasia]

Nas_stasia, you are doing well with the leaven. This is how it should be. She needs to go through three stages until ready. In the first stage it is active, in the second it stands still, the third stage ends with a good rise of the leaven. Now just feed and watch. Everything will be fine. Good luck and patience!

Viki, thanks a lot for the answer! You have calmed me down! So I adhere to the established course - I feed and watch!

Hello again!

Today is the 3rd day of my leaven. I fed her, put her back in the warmth, and she quickly began to grow. After 3.5 hours, it increased more than 2 times and stopped, stands and "breathes" (large bubbles inflate and burst on the surface). Is this the peak? To be honest, I was confused. Since she stood silently for a day, I did not expect such a speed! I thought it would grow up in the evening. In an hour we all leave for the event, we will return in the evening. What to do? Leave her breathing like this in a warm place? Or rearrange to cooler? Or already share? But the oven will not work now.

Did not wait She divided the leaven, put one part for storage, left the other warm and fed. Perhaps not correct, but I noticed that she satatal to settle, in general, she was afraid that she would disappear) In the evening, we'll see what will come of it ...

Maybe not right

Everything is correct. We look forward to the evening ....

[Viki]

Good day! I am reporting!

Yesterday we returned quite late, by this time my leaven (the fed part) had doubled! Despite the late hour, I decided to bake! Baked by the fastest and laziest recipe found here on the forum. It turned out very well, in my opinion, the bread rose well, the holes inside are not large, but not too small. And the taste and aroma are simply divine! He reminded me of the bread that we once bought at the monastery (we were on an excursion), it was also leavened, and we remember it very much.



Not all the sourdough was used for baking - somewhere half remained, and I fed her again. I'll bake some more bread)

VikiThank you very much for your advice! Now I'm a fan of sourdough! Yeast sadly leaves my house ...

[Nas_stasia]

Nas_stasia, what a success! Bravo!!!
Too good for a "first-born" ... and this is also "according to the fastest and laziest recipe" ....
What will be next? Perhaps we will wait ...

[Viki]

Viki - Thank you! Beginners are in luck!

I've already baked the second one, on the half that remained.I tried to make an analogue of milk mustard with sourdough (I used to make it with yeast, we loved it very much). In general, with the proportions, apparently, I made a mistake somewhere, the dough turned out to be thin, and I missed the moment when the flour could be added. But he also rose a little, not as much as the first one, but still I haven't tried it yet - it is cooling down



I have a question about storage now. How to feed a starter culture stored in the refrigerator? You must first warm it up, then feed it, wait for it to increase, and then put it back in the refrigerator. Or simply - get it, feed it, and immediately put it back in the refrigerator?

How to feed a starter culture stored in the refrigerator?

There are options here. It all depends on how often you are going to bake.

It happens in different ways, on average, probably 3-4 times a week. But it happens that I don't bake for a whole week. I got 3 cans of starter culture (small cans), one is almost full. Probably knowledge about all options will be useful to me)

I'm in the refrigerator for more than 1 - 2 tbsp. l. I have not put the leaven for a long time. Before baking, I start feeding a day. I got it, stand on the table for an hour, get warm and start. First, 50 grams of water and flour, as it doubles - another 100 or a little more. Has risen - in batch, and the remainder in the refrigerator.
But I do not let her rise as much as possible to start to fall. And if this happened, then I give a little bit of feed in front of the refrigerator and after an hour or two into the refrigerator.
Everyone finds their own way to feed and store more conveniently. Someone from the refrigerator immediately kneads, someone feeds once, someone like me twice.

Thank you so much! So somehow I swung with sourdough, I did a lot without experience)) On the other hand .. I need to experiment with recipes)

Good evening!

I bake-bake on sourdough, but it only multiplies in quantity) Bake again and rye, and wheat baguettes, fried croutons from uneaten (awesome crackers are completely obtained!).

When studying the recipes, a question arose. Often they write - the starter culture is 100% (50% hydration) - how to determine this? If the fermented leaven that has risen is what percentage of hydration?

Thank you.

[Nas_stasia]

Nas_stasia, the percentage of hydration is the amount of water for every 100 g of flour. How to calculate: if water and flour are the same, it means 100%, if water is half as much as flour, it means 50% (because there is 50 water per 100 g of flour).

Got it, thanks a lot! I did not realize it myself

Hello again everyone!

I decided to amuse you with my successes. I am not given a normal wheat bread with sourdough, it rises, for some reason it is worse (longer) than rye (with yeast it was the opposite). I made another attempt, and the bread is clearly laughing at me!



I couldn't make good cuts. And the crust is thick. But it seems that at least I got up, even so))

the bread is clearly already laughing at me!

laughs insolently!
it blew his roof off along the cut? or missed before baking?

No, not along the cut, the cuts stuck back together :) they were made at the top. This is from the edge of the form so. Is this a sign that you didn't get it? It increased decently, 2 times

wheat has more lifting potential than rye
seems to have failed
or baked without steam, and the crust had time to grab a stone, - there was not enough elasticity

And with steam - is it necessary to put a container of boiling water in the oven? To the bottom or to the bottom grate? A big one? Is there enough cup or do you need a bowl?

As for the potential, maybe big, but long oooo) rye somehow jumps up faster, tried to put the wheat one up for the night - it rose well, but after the start of baking, the donkey immediately settled, and it really means it has stopped or what?

Steam is needed in the first 10 minutes of baking. After planting bread, you can spray water from a spray bottle on the walls and bottom of the oven. After 10 minutes, open the door and let off steam.
It is better not to leave it unattended at night, because it will stop, which is what happened with you.

[Arka]

Arka, thanks for the consultation, I will try with steam next time, otherwise the crust is yes, very thick.Although the inside of the flesh tastes very good

I remembered, I read somewhere that the roof can also move away from obviously fermented bread.
Show the crumb

Dear Gurus I have one more question, the answer to which I still cannot clearly grasp - how often to feed the leaven? I feed her about once every 3-4 days now, and I already have a lot of her. I feed one to one (that is, if there are 100 grams of sourdough in the jar, I add 100 grams of flour / water there), wait for it to grow up, then put it in the refrigerator. Can I feed her less often? And can it be frozen?

[Arka]

Arka, that's such a pulp today. Half ate already

Check out this thread How to "preserve" leaven
And there you will also find many topics for working with leavens. CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, Thank you!

but at my house they did not like leavened bread ;-(
the leavens turned out wonderful and every day I did something (it's a pity to throw it away). I almost eat bread myself (I like my homemade bread more on yeast), they eat buns, but they burn the bottom in my oven and the top is white from yeast dough for some reason. I'm tired of feeding 2 pieces and constantly cooking something and I threw out the white one, now it's a pity - it was so wonderful. I decided if I would make something out of rye.
I'll probably send rye to the refrigerator - we have rye flour in short supply ...
and I will bake myself a mixed bread once a week - that's enough for me

Today I made this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.2140 (though slightly deviated from the original), it turned out airy!

Hello everyone!

Today I made it according to the same recipe, it turned out airy, but it is impossible to eat - incredibly sour. In principle, I guess what the mistake was (I read the links from Admin), but now the problem is a whole loaf to throw away! ... and the hand does not rise just to throw it away. Is there anything you can do with such unsuccessful bread, or just in the trash? (birds probably won't eat it either))

I wouldn't rape myself. You can even get to heartburn ...

birds probably won't eat it either

will, but will bend

Hello girls. Several years ago I made this sourdough and very successfully, feeding it with white flour, baked wonderful bread and panetone.





Then I starved her to death, it happened. For several months now, I can’t and cannot make such a white starter culture. What is the problem? Everything is fine with rye, it is still young, this is the second bread, although I want it to be more perforated:



But with white something does not work. It looks like this 10 hours after feeding:


Well, not at all like before. I kneaded white bread, the first one:



It seems normal, but not that. Previously, he rose so quickly - in 3-4 hours, it turned out just like leaps and bounds. Now, no. Tell me, where is the error? Can I feed the white sourdough twice a day?