"Eternal" leaven

For me, wheat is also less active than rye, not so nostril and does not raise the dough so quickly. And when feeding itself, it does not double as quickly. It is also interesting what could be the reason (wheat whole grain initially, I feed it with the addition of white flour).

[Should I feed her in front of the refrigerator or not?]

Save! I have a creative stopper. I am just starting to work with leaven. I'm dull. I grew 100% rye sourdough and baked bread twice already. I decided to keep the leftover sourdough in the refrigerator. Yesterday I got it for the night. In the morning I fed and in the evening after doubling, I took some of it for bread, and I leave the spoon again for storage. And then the stopper. Should I feed her in front of the refrigerator or not? I'm really looking forward to hearing! ANSWER IS NEEDED URGENTLYOOOOO!

I don't feed in front of the refrigerator. But I'm a beginner myself, I will also listen to what the pros have to say

I don't feed either.

My white woman began to behave better, probably strengthened. This is how it looks today. Grew up in 3 hours.

Thank you very much for your reply!

I would feed, but I have such a vigorous leaven, it grows by leaps and bounds

[tumanofaaaa]

tumanofaaaa, I immediately put a spoonful of sourdough in the refrigerator until the next baking, I just bake a couple of times a week, and when it was 1 time ...

I put all the leaven into the bread dough, and pour a little water into the dishes and collect the rest of the leaven from the walls. Then I add flour to a thick bun and transfer it to the dishes where it is stored. After an hour, I put it in the refrigerator until the next use.
We have already written about this more than once.)))

Oh, finally I have a very good sourdough. Today I baked a butter braid on it, without any yeast, only with sourdough. I am very pleased with the result.

[djemma]

djemma, what a beauty! What was the recipe for baking?

100 g of active sourdough was mixed with 150 g of milk and 150 g of flour. After 3 hours, I added 2 eggs, 150 g of sugar, 90 g of butter, vanillin, lemon zest, 400 g of flour. I kneaded the dough, left it for an hour, then after an hour I did a warm-up and left it for 2 hours, weaved it and left it to rise all night. I thought there would be little leaven, but everything went up and worked. The truth is long - 13 hours, either because of baking, or because of the amount of leaven. As a result, there is a slight sourness, but it’s more like a little more lemon juice, and it’s very sweet and tasty.

Girls, you have to feed the starter culture before the refrigerator! otherwise it will turn sour. and you need to keep it warm for at least an hour or two before sending it to the refrigerator

I don't have it in the refrigerator for more than 3-4 days, and during this time nothing turns sour.

So they meant the refreshed leaven, part of which goes to work, and the rest to the refrigerator. It turns out that you need to feed a second time?

So they meant the refreshed leaven, part of which goes to work, and the rest to the refrigerator. It turns out that you need to feed a second time?

quite right. I didn’t wait for an answer and without feeding I put it in the refrigerator. although!!!!!!!!!!!!! why not feeding? I took out the starter. about 50 grams. got it in the evening. in the morning I fed 50 + 50. after about an hour or two after rising at 20, or even three times I took a part in the dough, and I send a part (again 50 grams) to the refrigerator. I know that it will be stored for about 3-4 days maximum

We have already written about this more than once.)))

It is very good that you are already so experienced. But studying the middle of the topic, I see that your questions were not original either ... But those who are really professional answer practically the same questions on almost every sheet without a hint of grin and irritation. thank them

Here is the second series of braids. I increased the leaven, put 200 g and the fermentation was reduced to 7.30 hours.The result is even better.

Girls want to share the joy. I have mastered rye sourdough. But most importantly, I got wheat! Here is my first wheat-leavened baguette! I think he smells like a baby! But my invaders did not doze and while I turned away for the camera they managed to leave their teeth!



Here is a contented conqueror!

Good! What about the recipe?

tumanofaaaa, just handsome! How many hours was the drink?

Girls, mastering rye sourdough. I haven't read the whole topic yet, but this question: how to understand the 100% moisture content of the leaven ?! Or send to where to read. Thank you

This is when the amount of introduced water and flour is the same, for example, 150g of water and 150g of flour

[KvashninaEA]

KvashninaEA, that is, it turns out I have a sourdough, before baking bread, I make a type of dough, I mix part of the sourdough with flour and water and leave it for 8 hours for fermentation, and already this dough turns out a sourdough of 100% moisture, given that water and flour I am falsely add in equal amounts. So?!

Yes

Good! What about the recipe?

How many hours was the drink?

Oh girls, thank you very much!
And most importantly, thanks to everyone who fucked up pushed to the production of ferments, taught and supported! Vika, Nata !!!!! Thank you very much.
But I won't tell you the recipe. I have no trouble with them. How I start to do it according to the recipe - it does not work. I look at the dough and the bun. And by eye. Base this ... I always baked it with yeast and cold dough. Since I baked constantly, I have already mastered it. Now I bake with sourdough. Thanks for the recipe Manechka. We must go to praise.

[tumanofaaaa]

It is very good that you are already so experienced. But studying the middle of the topic, I see that your questions were not original either ... But those who are really professional answer practically the same questions on almost every sheet without a hint of grin and irritation. thank them

tumanofaaaa, and I am not at all experienced, although I am already baking on the sourdough of the year 2. It's just that the questions of growing, proportions and other subtleties of growing sourdough are better than the pros Arka, no one will answer. For which she is huge, THANKS. : rose: And I didn't even have a trace of grin and irritation. I also wrote how I personally do.

[djemma]

djemma, Delight,
I wanted to pinch off a piece

Girls, once again about feeding in front of the refrigerator.
Do not be sadistic, do not create extreme where it is not needed.
Feed the starter BEFORE sending it to the refrigerator. The fact that you refreshed the sourdough before baking, then put some of it into action, and put the remainder in the cold for storage - DOES NOT WORK! Think carefully: what sourdough do you send into the dough, well, and for storage? The correct answer: the leaven that is already full and begins to dream of a new portion, that is, it is hungry for five minutes. And you give her nothing "on the road". Disputes ("and my leaven is not like that, it is waiting for the tram, does not turn sour", etc.) are not relevant here. If you want to be caring hosts for your sourdough - feed, and the sourdough will be easier to endure cold stress; otherwise, continue to slowly torment the innocent animal.
That's it, I'm closing the discussion on this topic. I see no reason to repeat myself on the same page for the third time. I really hope that common sense will prevail.
I hug everyone and wish you lush aromatic breads!

Do not be sadistic, do not create extreme where it is not needed.

no no no, I really love my little animal and will feed it!

you scold me i'm good white and fluffy

[tumanofaaaa]

tumanofaaaa, so you will answer how many hours did you have the bread toast?

[tumanofaaaa]

tumanofaaaa, so you will answer, how many hours did you have bread serving?

I answered, but stupidly. I do not know exactly. I had the sourdough ready and I made a dough with it without sourdough. The ingredients are similar to the recipe, but they look like a bun. The dough came up to double. Then she formed a baguette and left it on the proofer again until it doubled. Honestly, I didn't time it. I have an unsuccessful cut in the photo (the knives are blunt), so it's like a tail from below, since I didn't cut it to the end. But the crumb for aroma and taste is incomparable!

Thank you.

[Arka]

Arka, thanks for the science. And how much should she give on the road? One to one again ?! ... I was upset, it is growing exponentially, and now the quantity will increase 2 times more ((I don't have time to dry ...

And in catch-up - to wait for the increase in front of the refrigerator then is not necessary?

Why do you need to store so much if it causes inconvenience? Leave the starter culture for storage no more than 10 g, that is, only from the sides and bottom of the dishes in which you fed it before kneading. They washed it off the walls with water, added flour, left it warm for an hour to start, then in the refrigerator. We are looking for a place in the refrigerator with a temperature of at least 11 degrees.

Initially I did a lot, but it's a pity to throw it out :)

Use it next time as a dough and that's it, just leave it a little for continuation

I have 5 cans of rye and 5 wheat of different sizes .... There are always 3 types of bread, crackers. And the family is already tired of eating pancakes / sourdough pancakes. .. Therefore, I'm dry :)))

Nastasya, you can't feed that much. Give it to the birds. Leave for yourself exactly as much as it is convenient to store and take in baking without an increase in volume. And you need to dry a very high-quality leaven in its prime.

Tell me, what is easier in leaving this "eternal" or "semi-finished rye" leaven?
And also interested in what flour to start this rye or wheat flour? Does it matter? (Sorry, maybe these questions have already been covered, but 110 pages of the topic)

[Albina]

Albina, is the same. It's easier for me to start a semi-finished product, and then, when a little of it remains and I need to feed it, I begin to feed it like an eternal one. As a result, I get rid of faster and less body movements, and then I get a stable and very tenacious leaven. BUT! You decide. This does not mean that I am doing it right. I do it as convenient for me.
And it's better to start with rye flour. Even wheat leaven is easier to start by taking rye for the first time, and from the second feeding start to introduce wheat. If this is, of course, we are talking about eternal.

Albina, the same. It's easier for me to start a semi-finished product, and then, when there is a little of it left and I need to feed it, I begin to feed it like an eternal one. As a result, I get out faster and less body movements, and then I get a stable and very tenacious starter culture. BUT! You decide. This does not mean that I am doing it right. I do it as convenient for me.
And it's better to start with rye flour. Even wheat leaven is easier to start by taking rye for the first time, and from the second feeding start to introduce wheat. If this is, of course, we are talking about eternal.

I completely agree. I also have two and I constantly use the one that costs longer. it is more convenient and there is less surplus. Girls and yesterday I washed my hair with rye leaven (surplus). hair is a fairy tale. sorry if not in the subject. then I'll go to the address and report back!

Girls, I want to amuse you again

I just got such a lipstick just now! Sends everyone a kiss! )

Girls, I'm back for the old How many times have I tried, all to no avail. Now I put it again. I will not master 110 pages already. Please tell me if (God help) on the third day it still works out, I need to take all of it (and this is neither more nor less than 600 g, 300 water + 300 flour), halve it, half into bread, the rest WITHOUT feeding into the refrigerator ? Or how? And store the remaining 300 grams?

[Kara]

Kara, in front of the refrigerator you need to feed it.

Recently I started to bake with leaven, I don't want any other bread. From my own experience I was convinced that the girls are right, you need to store negligibly little, I leave 10 grams, add 10 grams of water, beat with a fork, add 10 grams of flour, stir and for 1 hour on the table, then in the refrigerator, otherwise you can drown in it , even if you bake pancakes, pancakes, everything will become boring. Initially, I generally kept it on the window, it was always active, but to feed it 1-2 times a day, where is it so much? Favorite recipe for everyday non-troublesome bread from Chuchelka: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120982.0
always successful, I do not change the recipe.

Please tell me the reason for my failure. I made a sourdough, strictly focusing on the description on page 1. Everything turned out as if by notes. Finally, I decided to bake bread. I made a dough with sourdough - it rose just fine, the warbler even above. I decided to bake in a bread maker.Added the rest of the wheat rye bread ingredients, including some yeast. And when the time came for proofing, it turned out that the dough did not rise, well, not a gram. I took a piece to check and fried it, it remained flat. Well what to do, I had to add yeast. The bread rose perfectly, however, another oddity - when baking began, it did not rise again .. And it was not baked, I have never had such bad bread, well, except for a couple of failures at the beginning of my "career" (I just bake strictly according to recipes and carefully select yeast)
P.S. I forgot - here's another strange thing - there is absolutely no sour taste in the bread, although the leaven was sour, of course ..

Vasya, Lenochka, thank you for your prompt reply.

There can be many reasons for failures during proofing: too high or too low temperature (optimally 28 degrees), due to weak flour, there was not enough time for proofing (1.5-2 hours), salted (salt inhibits the action of yeast), too thick dough, water was cold, shaken the leaven (she doesn't like bread to shake after proofing), knead the dough for too long or, on the contrary, too little, another time try to let the dough rest - put it in the refrigerator for 12 hours overnight (naturally not in the freezer), just make sure that the dough does not wind up, and then take it out and put it on the proofer, it should help, the cold has a good effect on it.
I usually do it just on the leaven without yeast (why are they needed? If the leaven is already strong).

KvashninaEA, thank you very much! The fact of the matter is that I have been baking in a bread maker for a long time and even more in the oven and could not make any serious mistakes (well, probably)))). The only thing that confused me - you wrote that if you shake the leaven, she does not like it .. But how so ?? After all, the sourdough in bread is interfered with, in the dough, in the sense ... And like they shake it)))
Or maybe, if the leaven is young, it is necessary for the dough to rise for at least 8 hours ???

They are alive and they don't like sourdough and dough: to interfere with a metal spoon (they need a wooden one), so that the dishes are glass or plastic, so that they don't shake them, but carefully mix in flour and water, I don't know if something will change much if this not to comply with everything, but I just try not to violate.
Ps: some, after all, talk to them and even read prayers (I really don't belong to them, but bread bought in the Alexander Nevsky Lavra tastes better than in private bakeries)
8 hours for detuning is too much, if it has not risen in 2 hours, then something killed the bacteria and it will not rise