"Eternal" leaven

No, 8 is too much. If only cold proofing.
And so 4-5 hours maximum, if the leaven is still young. If it does not raise the dough at all, then either the leaven was not ready after all, or it was wrong in the ingredients somewhere, it happens to everyone. Maybe they put salt instead of sugar ... Most likely it's not the sourdough, because the yeast didn't work either. I am inclined to a mistake or in the ingredients, or the stove may have overheated. Suddenly the t sensor is buggy?

Thank you very much for your detailed and quick answer !!! Here I decided that I was tying it with sourdough! but I read you and I think we still need to bake))

How to understand that the leaven is in its prime, that is, it is strong ?!

I also started getting mold. I just began to stir the leaven several times during the day. the smell and texture returned to normal. (although I'm not sure if it was mold anymore, it was not green)

In general, from the point of view of technology and other parameters, it is better to put the leaven from the dough in the refrigerator, that is, you took the leaven out of the refrigerator, used all of it for the dough (1/2 flour, all the liquid and eggs) and when the dough came to the required level ( I usually have it 2 - 3 times larger), took a small amount of dough, added flour and water there, mixed until smooth and removed to the coldest place of the refrigerator. In this way, you get a constant evolution of the yeast culture (they become stronger and more active), minimize the development of pathogenic flora and constantly renew the storage container (it must be washed regularly, otherwise other "life" will appear in addition to yeast, for example, white or black mold.

you took the leaven out of the refrigerator, used all of it for the dough (1/2 flour, all the liquid and eggs) and when the dough reached the desired level (I usually have it 2 - 3 times larger), took a small amount of dough, added flour there and water, mixed until smooth and removed to the coldest place of the refrigerator.

Sourdough with egg?

and what difference does it make to wander there? Eggs, honey, milk, etc. Any product is used by yeast for nutrition and growth with further release of carbon dioxide (carbon dioxide) and alcohol, due to which the volume increases.
Another question is that rye flour contains a sufficient amount of trace elements and nutrients for the development of culture, but wheat flour is not so rich from this point of view. And if you paid attention, then lean bread (flour, water) on rye flour is much more fun than wheat. But when you put a dough on wheat flour with honey, eggs, milk, kefir or a mixture of these products, then the dough is ready in a couple or three hours at room temperature, and the dough is suitable for an hour with moderate heating.

Sourdough with egg?

Also surprised, everywhere it is written that leaven is only flour and water.

Yes, the classic sourdough recipe is flour, water in a 1: 1 ratio.

But, for example, wheat sourdough gives a weaker yeast culture and this can contribute to the development of pathogens. Therefore, it is generally recommended to use either rye sourdough, or additionally feed wheat (I will find a link to the sources and lay out proof.), For example, honey or sugar.

Friends! please tell a newbie HOW TO FEED! So I made the leaven, put it in the refrigerator. While she is young, it is necessary to feed 2 - 3 times a week, as far as I understand. Feeding - does it mean adding flour + water and leaving it OUTSIDE the refrigerator for a while or immediately putting it back in the refrigerator? If OUTSIDE the refrigerator, for how long should it be kept in a warm place or at room temperature? Thanks a lot in advance everyone,who will answer! Speaking of which, I'm just terrified of the abundance of information! Such a confusion! It is only clear how to prepare the leaven, and what to do with it later - there is no clear information, the head is just swelling! I baked bread twice in a slow cooker on my own sourdough - both times it turned out to be a kind of pancakes but tasty)))) I baked bread with yeast a hundred times, everything is ok

Ksenia, I get out of the cold, for example. I have 10g, add 10g. water, stir well until bubbles, add 10 grams of flour, mixed everything together, 1 hour in the kitchen, then into the refrigerator. If I need to bake bread, then without putting it in the refrigerator, I wait for the rise to double, then I add water and flour to the required volume of sourdough (for example, you need 100 g of sourdough: add 40 g of water and 40 g of flour), stir, wait for the maximum increase, it starts to go down , I put off 10 gr. necessary for storage, the rest I use according to the recipe. Set aside, 10 grams, I feed, I give an hour to stand and in the refrigerator. Maybe you wrote it clearly? I do this.

Ooooooo !!!! Thank you very much! Everything was explained so simply and clearly! And then I have already shoveled a bunch of sites - everywhere they go into subtleties, and the most basic steps are as if everyone should already know! Low bow!

Please tell me, but do you feed the 10 grams set aside for storage before putting them in the refrigerator with how much flour and water? Once again - thank you very much for your answer!

How many grams of residue is so much water and flour, 10 residue + 10 water + 10 flour, more is possible, but less residue is undesirable.
For storage more than 10 gr. I do not leave, otherwise she will get divorced a lot.

Viki

Viki, at the beginning of the branch in the recipe for making the eternal one costs 3 days and not a word about the 4th and 5th. I have 3 days tomorrow night. How to feed the 4th and 5th days. Add as well as on days 2 and 3, 100 gr. flour and water .... Or separate a tablespoon and 50g each. feeding. On the first day I had a powerful rise, a day after feeding it grew again almost immediately, and then after three hours I fell and was silent. Maybe there will be some advice? Please answer about the 4th and 5th days. Thank you.

2 hours later.
The third evening I'm sitting on the forum, something settles in my head))) I went to page 20 and saw the answers to my questions. I will follow the prescribed path. I have also cherished the dream of sourdough bread baking for a very long time.

Maybe then you can explain to me what to do with the leaven on the 4th and 5th days. Judging by the recipe, the first time the sourdough turns out to fig. And in the recipe for base bread, you need only 20 grams of sourdough. What to do with the rest? And if it is fed periodically, it will increase even more. The head is spinning. My leaven is worth the second day, everything is fine. But, when I think about what to do with it, it becomes scary.

Maybe then you can explain to me what to do with the leaven on the 4th and 5th days. Judging by the recipe, the first time the sourdough turns out to be a fig. And in the recipe for base bread, you need only 20 grams of sourdough. What to do with the rest? And if it is fed periodically, it will increase even more. The head is spinning. My leaven is worth the second day, everything is fine. But, as I think about what to do with it, it becomes scary.

"Eternal" on peeled rye
14/12/2010 22:30
I took 100 g of the sourdough that was inhibited in the development. She fed 100x100.
Sealed the top with a film, pierced many holes with a toothpick. I put it in warm t 29-30.

15/12/2010 09:00
Rose a little, no bubbles. After 3 hours - no change. Stirred.

15/12/2010 22:30
Rose a little (as before stirring), without bubbles, slightly liquefied and darkened, the smell is vinegar. She fed 100x100. I marked the level with an elastic band.
I put it in warm t 29-30.

16/12/2010 09:00
There are small bubbles. It went up a little, you can see it on the label on the bank. The smell is still very sour, but less harsh.

16/12/2010 22:30
Rose a little more than 2p., Bubbled. The smell is sour, still harsh. Begins to stretch with porous threads. She fed 200x200.

17/12/2010 12:00
Has risen twice. The smell is good sour. Stirred, put it in the refrigerator on the top shelf (+ 13оС).

End of story
Sorry not to invent, I quote Arka)))

Thank you so much!

Girls, if the starter is ready on the 3rd day, bake bread, pancakes, muffins, use the starter in the batter, etc. or ... just throw away the excess. She doesn't need a whole "bucket" that is obtained during the cultivation process. We have a topic on "using surplus leaven". From the resulting "bucket" leave no more than 2 st. l. for storage.
My quote above is about continuing to grow the leaven that never matured on the 3rd day.
Good luck to everyone in growing!

sovereigns and queens, and where can I see how to specifically act with this wonderful leaven on my particular x / n mystery mbm 1200? I'm just in these matters, but I really want yeast-free bread

Good day!!
I really wanted to make kvass and bread with sourdough from hops. I read how and what, put it, in principle, a good leaven came out, a pleasant smell and good texture, I even managed to bake bread and kvass a couple of times. But then, as she was feeding, she began to exfoliate, that is, a layer of water appeared on top. Initially, I took rye + wheat flour, then ordinary wheat ... I decided to make a new sourdough and did not even get the previous result! On rye flour, the smell is unpleasant for the third day. A layer of water appeared on top of the wheat one.
Tell me, what am I doing wrong? maybe it's the flour?
Thank you!

maybe it's the flour?

The point is exactly the flour. Or rather, in its moisture. If the water is on top, then the leaven is alive, from below - so as not to say "died", it is better "fell into disrepair".
If liquid exfoliates, add 10% more flour. For 100 g of water - 110 g of flour.
With rye "eternal" everything is clear, but if you want to grow wheat "eternal", then the first time it is advisable to mix water and rye flour, and then add wheat flour. The result is more stable. For example, I always grow rye to the end, and then I start feeding it with wheat flour. I like it that way. But, your leaven, it's up to you.
Good luck! And delicious bread!

Thanks for the advice! In general, I added wheat flour and water to the leaven that was sour on the rye, it seemed to come to life, foamed like that! But in the one on wheat, where the liquid exfoliates, I also added flour, but she is silent .. and some viscous snot appeared in it, what is it ?? I would like to know another moment: what texture should the leaven have in the refrigerator, foamy porous or just like liquid sour cream?

some viscous snot appeared in it

It is better to change it immediately into the trash and flour.

What texture should the sourdough have in the refrigerator, foamy, porous or just like liquid sour cream?

Depends on the ratio of water = flour. If water and flour are the same - like liquid sour cream.
The thick leaven is porous, and the liquid is frothy.

Thank you very much for your reply! I put kvass with rye flour sourdough and bread! It really takes so long ... is that okay? it has been standing for five hours and has not doubled yet ... And the leaven does not foam much, it is just liquid, it foams when I add water and flour, and then calms down, is this also how it should be?

The kvass turned out to be excellent! The bread did not rise, did not rise, left it for another night, rose, peroxide, donkey, in the end it turned out not tasty ... Only strange in the leaven, it does not double, it does not grow, just when I add wheat flour (unfortunately, there is no rye flour yet) + water begins to foam and that's it, then it dies down, remaining a liquid substance with a good smell. What is wrong, please tell me.

She's just runny too, so it foams

Good day everyone! I hasten to share my bread with eternal leaven. The bread is delicious. I was very worried for the first time cooking with sourdough. Baked at night. I think it was necessary to leave the proofing for another hour, but still the result is pleasing. Thank you for the starter culture.

I figured out the leaven! As if it was all about flour! I bought some rye and it went, the leaven came to life, it fits well! Thank you! And now there are many questions about baking! How to get fine porous bread ?? I decided to make more buns, but the dough floats in width and does not rise up, like dough in a form on bread, why is this happening?

[Lena]

Lena, an hour would definitely be superfluous. Please note that your bread already has many holes (former bubbles) larger on top than on the bottom. This suggests that it was possible to bake half an hour earlier.
Lady, you need to add flour, knead the dough more abruptly.

Hello! This is my first time making a leaven. I read the topic, but slowly, as the child allows.
Today is the 3rd day. The third time has not yet fed. Judging by the description, everything is fine with her, there are bubbles, and it is growing in volume. But I am very confused by the smell. The smell of vomit (sorry). The husband confirms. Should I continue to grow it or is it not suitable for baking? Something I do not really want bread with such a taste.

This stage will have to go through))
Continue feeding until the odor returns to normal. "Our" bacteria will win!
After the 3rd day, it makes sense for further growth from the total amount to leave 100 g and continue to feed them, the rest - in mus. bucket

Thanks for the advice! But on the 4th day, some kind of mucus appeared in my leaven and I poured it out. Buy some fresh flour and try it all over again.

Please tell me how to bake sourdough bread? My bread turned out to be unbaked, tight. Please tell me a recipe.
savembo.

Hello dear bakers! Please tell me what is wrong with my eternal leaven ... In general, according to the instructions, I did stage 1 in the morning, fed it on the 2nd day in the morning, and by the evening it had already doubled for me, but I looked and put it back. I thought in the morning, on the 3rd day (today), it will generally be up to the lid, but she fell out. I fed her again, but she does not rise and does not seem to be going to do it ... That means everything, has it spoiled? Should I have used it on the 2nd day? .. but after two days, it has doubled ... or wait for tomorrow morning? can be reanimated?
Note that when feeding, I did not add cold water, but room temperature.

[Natasha]

Please tell me what's wrong with my eternal leaven ...

Natasha, that's it! The leaven goes through three stages of development. At the first stage, it is active, at the second, it should not increase and be active, it must regulate the balance of bacteria, but at the third stage it will begin to rise. So determine that she is ready. Whoever's ready on the third day, I usually only have it on the fifth day.

Clear. So this one has deteriorated and start over. There are not even bubbles in it today. Well, let's try it again.

Natasha, you didn't understand. Your sourdough just stuck in the 2nd stage. Continue daily feeding until it reaches Stage 3, i.e. it starts bubbling again. Do not feed the entire volume - there will not be enough flour. Take some of the mixture (100-200 g) and continue with your morning feeding. It may take a few more days.

Hello, dear forum users. There is so much information on the forum that I got confused. I made sourdough from wheat and rye flour. On the first day I mixed 50 gr. wheat, 50 gr. rye flour and 100 gr. water, every day I fed the sourdough, adding 100 gr. flour and 100 gr. water. On the 5th day, the leaven began to smell sour and rose very strongly and immediately baked her first wheat sourdough bread. The result is a delicious gray bread with a slight sourness (this sourness is to my taste). Part of the remaining sourdough was put into the refrigerator, and part (about 100 g) was fed in the morning with wheat flour. In the evening she began to smell very nice of an apple. That leaven that is in the fridge on the trail. day increased slightly in volume.
I have a lot of questions:
- have I overexposed the leaven?
- Did I feed the starter correctly by adding 100 grams every day. flour and 100 gr. water? Maybe it was necessary to throw out part of the sourdough, so that the ratio of sourdough to feed was 1: 1. And what should I do with a starter that is stored in the refrigerator? I read that if the sourdough is rye, then you can get the starter out of the refrigerator and feed it in the amount that you need live sourdough. For example: 50 gr. starter + 100 gr. flour and 100 gr. water and after 15-20 hours we get ready-made sourdough for bread. And if the flour is wheat, then you must first revive the starter, take 5 grams. starter + 15g. flour and 15 gr. water, after 8 hours feed him 100 g of flour and 100 g. water. I understood that if you feed the starter in 2 stages, then the bread will be less sour.What should I do with my starter, which option is more correct? Thank you in advance for your response.

Natasha, you didn't understand. Your sourdough just stuck in the 2nd stage. Continue daily feeding until it reaches Stage 3, i.e. it starts bubbling again. Do not feed the entire volume - there will not be enough flour. Take some of the mixture (100-200 g) and continue with your morning feeding. It may take a few more days.

Thank you very much for the clarification! So I will

Thanks for the recipe and help! I did it. Today my first sourdough bread was baked, very tasty!

I also made up my mind and put the leaven, 2 days, here many write that it does not smell good, but on the contrary I like the smell, roofing felts with forest mushrooms, I don’t even know, but I like the smell.

Hello dear friends! I have these questions appeared: I grew two leaven - rye and wheat. rye had lived for half a year before, she was vigorous, but my grandfather had ruined it in the summer, promised to feed and forgot, she lived with me at room temperature: behaves more than restrained. True, "farm bread" according to Omely's recipe came out on her, but the yeast helped there. It's just easier with her, I feed until 1 p per day 50 g of sourdough-100 flour, 100 water. I tried 1 to 5 , but it's hard for her poor.Is standing in the closet, I don't store it in the refrigerator, covered with a cloth (a dryish crust forms on the sourdough, but underneath it is alive with bubbles, there is no pronounced sour smell). I think it might be the flour from which it is removed Was the "magician" peeled, the first cheerful one I had on flour was cheaper and simpler :)))
With wheat it is more difficult: it lives with me for the first time. brought out according to the recipe I. Khlebnikova (YouTube :) using rye flour in the first 3 days, then 2 only wheat. at first it was invigorated while it was being withdrawn, now it has become kind of quiet ... it stands, the bubbles are small, almost does not increase, the smell seems to be normal, slightly sweetish and stuffy, it stands in the closet under a cloth and a loose plastic lid (blackbirds with plums divorced, climb, sea ​​their hunger :)) I feed her until 1/1/1 75 g of leaven, 75 water and 75 flour. sad. today I will try to bake the basic white Reinhout, but I was forced to add 1/8 tsp of yeast and a spoonful of honey for vigor: (((maybe she is starving at me?
I feed my leavens once a day, in the morning. sad. live, but clearly yearn. I don't want to ruin them ... I will be very grateful for the advice!
P.s and more: shame, but I still can't understand normally - how much starter culture to take for making dough or dough? I've always had a terrible time with mathematics and logic: ((((for example, if you need 300 grams of 100%? Well, 150-150 water and flour, this is clear, and the starter starter ???? 50? 30? And with wheat Excuse me for the silly questions, but I really want to understand !!!!! They live in my closet, you won't survive there at 20 grams, you will dry out ... Really looking forward to your answers and advice !!!!!

P.s and more: shame, but I still can't understand normally - how much starter culture to take for making dough or dough? I've always had a terrible time with mathematics and logic: ((((for example, if you need 300 grams of 100%? Well, 150-150 water and flour, this is clear, and the starter starter ???? 50? 30? And with wheat Forgive me for the silly questions, but I really want to understand !!!!! They live in my closet, you won't survive there at 20 grams, you will dry out ... And to be honest, the taste of bread really differs from that which is leavened from I really look forward to your answers and advice !!!!!

The starter is a part of the leaven that we put in the refrigerator. If I understood correctly, then the starter should be taken 10-20% of the amount of flour in the sourdough. For example, 150 flour and 150 water, then the starter needs 15 - 30 grams. And what is the temperature in the room also depends.

20% starter at 20-23 ° C
10% starter at 24-26 ° C
5% starter at 26-27 ° C
2% starter at 27-28 ° C

If you have a starter culture stored in your room, it is already alive and ready for use and you just need to take the right amount for the recipe. Is not it? I myself have not yet figured out how to properly store the starter and how to revive it afterwards after the refrigerator (in two feedings or in one).

Thank you!!!!!!

My leaven does not rise on the 3rd day, but simply bubbles. On day 1 it did not rise or bubble, on day 2 it rose and bubbled, on day 3 it only bubbles, does not rise. Sourdough on rye flour.

[Svetlana]

Svetlana, read the previous page, there are answers. (fighter's hand writing is tired)

I took the starter out of the refrigerator last night and warmed it up. I took 10 gr. and added 100 grams of flour and 100 grams of water. This morning she rose less than 1 time. Did you use a little starter?

I don't have that long. All in one day: I take out the leaven from the refrigerator, let it stand on the table - to warm up for a couple of hours. I feed the slightly warmed-up sourdough, that is, add 100 ml of water and the same amount (100 ml) of rye flour, stir it, wait for it to rise. As soon as the leaven "went", I pour the required amount into HP. I put the jar with the fed sourdough in the refrigerator again, until the next time. I bake bread about once a week. On average, kneading, proofing and baking takes 4-6 hours. It turns out in the morning I took out the leaven, in the evening the bread is ready.