"Eternal" leaven

[Iraya]

Iraya, Ira, take a look at the PM.

Elena, thank you very much!

[Viki]

Viki, and everyone who grows and cherishes, feeds and gives water to our dear sourdoughs)))) I have a consultative question - what flour do you feed Her? mine feels good when she eats wholemeal flour, then the bubbles are good and rise well. But from the premium flour, it is essentially refined, after a couple of feedings after the c / c it becomes very weak, barely alive. And now, since the morning, there is no one. I fed it with organic rye (with all sorts of lush rations) ... I hope to recover by the morning. And for white wheat bread you want 100% wheat. Maybe I'm doing something wrong? Tell me, pl., ....... and besides, she is 3 months old ... maybe she is still young ...

My dear bakers!
Thanks for the forum. I have been reading, studying, baking for a long time, and I never tire of admiring you all.
You always politely, patiently explain and tell everything.
And so I decided to share my experience.
Eternal leaven.
I've been trying to get it out for two years already. It didn’t work. So much torment translated, expectations and hopes.
But then your forum is inspired, and rolling up your sleeves start.
Mixed rye flour with water. I feed the day, the second, the third. Nothing really changes. But I decided I would finish her off (in a good way). The fact is that our house is cool. +15 somewhere during the day, and even colder at night. We are used to it already, but the leaven is cold.
I put it in the preheated oven overnight, but since the temperature was initially low, the leaven would still cool down overnight.
And then I discovered one tricky place in the house that keeps a slightly warm temperature all the time. This is a modem from the TV.
And I put my jar there. And, lo and behold, the leaven came to life! I almost kissed her in the morning))
I put half aside, fed it again and put it on to mature.
So everyone who has difficulties in breeding the sourdough, do not despair! Be persistent, and she will delight you in the end)) Good luck!

This is resourcefulness! Bravo!!!

[Alyona]

what flour do you feed Her?

Alyona, I feed the rye peeled rye and normally, but I keep the wheat on flour for 1 s. bought a bag of 25 kilos inexpensively. Before baking, then I already feed with what I need, but I leave the spoon to feed separately for storage and again the first grade.

devulechki! beautiful girls! I read about leaven, you can call me not far off, but I do not understand how to make it and how to store it and how to wake it up
who will explain to the blonde on the fingers?

[kid]

kid, sourdough is a practical exercise. To begin with, select a time convenient for you (10-15 minutes per day), and at the same time of day at which you will be growing the starter culture. Contrary to the 3 days described in the recipe, it may take more - 5-7 days. The recipe is designed to grow the starter culture under ideal, stable conditions that most people cannot provide.
Stock up on peeled rye flour and scales. The scales are needed to withstand the correct proportions of the dough 100 grams of water per 100 gram (not ml!) flour.
Then for 3 days you do everything according to the recipe from the 1st page. Observe the behavior of the dough, which will go through several stages of maturation and change from stormy to calm and again to stormy.
If nothing works out within 3 days, come for further support. In the meantime, there is nothing to talk about - we must do it.

Has your hair darkened a little?

[Arka]

Arka, today I will start to try)) may darken))

Good afternoon, please tell me if it is possible to transfer the starter culture during the growth process to another container. I grow rye, today is the second day. I fed it in the afternoon and by the evening a full can of 700 g. And what will happen tomorrow ?! And she will stand for another day. Shift? And what is the optimal container volume?

I still put her in a liter jar and since then she froze, there were light bubbles and no more, I fed her for 2 to 3 days at a certain time. Stands on the battery, there is 25-30 degrees. On the 4th day, there were no changes again, I threw out half and fed them. Today is the 5th day. If earlier at least the bubbles were small, the movement inside was felt, but now silenceaaaa .....))))) just slightly swollen dough. In this regard, the question is, feed again today? Throw away half again and feed?

And now it is already 6th day of my leaven, it is dormant ... A little bubbles and that's it, it doesn't rise. I clean and feed a part. The smell of fermentation already seems to me. Do you think she has a chance or is already easier to throw away. And tell me, who grew the eternal and milk-kefir, the behavior and reaction when growing these starters are the same? Or do they still behave differently, because milk-kefir does not contain water, maybe it ripens better due to fermented dairy products?

[Anastasia]

Anastasia, I'm certainly not a pro in sourdough, but let me recommend to you: what flour do you feed her? a / c? if yes, then try c / w or coarse grinding. My sourdough loves her very much, and the bubbles on the i / s are also very small and she is in sleep mode)))) and also worries me about her state of vitality)))))

[Bulka]

Bulka, I have peeled rye, is it like not a high-quality?

[AGrechka]

AGrechka, feed, do not despair. Are you stirring it up? At what temperature is it at you? If there is no mold, there is hope
And it's better to feed it with wallpaper / whole grain / whole-ground rye flour, right for you Bulka, wrote. In such flour there are more useful substances for your hand-held microbes. But if there is none, do on the one that is, you just have to tinker a little longer.

Uraaaa !!!!! The process has begun! It took 6 days for my eternal rye. Only to the taste it seemed sour to me, probably fermented all the same. Can you even use it in cooking? The only moment why she still matured - I moved away from the standard scheme and experimented. My lactic acid grew in parallel, and it grew beautifully, straight according to the scheme, and it was at stage 3 days and rose perfectly! So I took a tablespoon of lactic acid and added in the evening to the eternal, and in the morning of the 7th day my eternal rose! So you can do it at all ?!))))))

[Anastasia]

Anastasia, it seems to me that you can do a lot with sourdough, even something that no one has ever done before)))) the main thing is that the bread rises and the taste of the bread suits you.
And your eternal, after the addition of lactic acid, began to boil, it seems to me, because there are few people left alive in it, and here you added those residents who found food there and began to work actively. You feed her further flour + water, if it boils, then everything is fine.

[ira_lioness]

ira_lionesswas so sour that she threw it out with an unwavering hand! She left lactic acid, here she smells awesome. After rereading a bunch of everything, I came to the conclusion that my eternal one was simply overheated.

[AGrechka]

AGrechka, I wanted to suggest this option when I read that you keep it on the battery. But you indicated a temperature of 25-30 degrees, this is normal for sourdough. For example, I have a 40-42 battery. It seems to me that any starter culture is best kept at room temperature. Even Chad Robertson's leaven is grown at 18-20 degrees. So in the room or in the kitchen she will definitely not be cold.

Hello, I wish everyone a Happy New Year and Merry Christmas. I ask you not to kick too much for my question. Made "eternal" postponed 60 gr. for bread, I plan to put the rest in the freezer (I threw out the previous one, kept it in the refrigerator, got moldy for some reason), explain how I can use the leaven the next time I bake bread, can I get it out of the freezer, heat it up and use it, or do I need to feed it? I need 60 gr for two loaves. Thank you.

[anbut]

anbut, for me, it is so imperative to feed even after the refrigerator, not like after the freezer. I also tried to bake without feeding at first, but the difference is very noticeable!
If you need 60 grams of active sourdough for baking, then it is not necessary to store these 60 grams in the freezer, and then feed them in the same volume. There will be a lot of unnecessary things, but you don't want to throw them away. I usually store 3-5 grams. I feed it 2 times before baking. The first time I wake up, warm it up a little in the warmth and add 5 grams of water and 5 flour, leave it for 6-8 hours. The result is 15 grams of refreshed starter. Then I add the required amount of water and flour to it in the amount required for a specific recipe. In your case, it will be 30 grams of water, 30 flour. You will get 60 grams of active starter culture and 5 grams until next time.

[Anatoly]

I plan to put the rest in the freezer (I threw out the previous one, kept it in the refrigerator, got moldy for some reason), explain how I use the leaven the next time I bake bread, can I get it out of the freezer, heat it up and use it, or do I need to feed it?

Anatoly, I do not advise killing the leaven with a freezer.
Better read about civilized methods of sourdough preservation, choose yours and live happily ever after!

[ira_lioness]

ira_lioness, Arka,
Thanks dear ones for the helpful answers. I will definitely not freeze it.

[ira_lioness]

ira_lioness, Arka,
Thanks dear ones for the helpful answers. I will definitely not freeze it.

Use this method: How to "preserve" leaven

WORK WITH CREAMS, YEAST AND STARS https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=408033.0

[Arka]

Arka,
Hello, Happy New Year, all the best. I asked a question in the profile topic, but so far there is no answer, and it's time to dry the leaven, I still ask a question here. So I decided to dry the leaven, but there are fears that it may stick to the parchment paper and I simply will not peel it off. I have a large piece of glossy plastic, if I grease it with sunflower oil and lay it out "eternal", can I do this, the butter will not spoil the leaven? Thank you.

Already answered in the profile topic

The first time I wake up, warm it up a little and add 5 grams of water and 5 grams of flour, leave it for 6-8 hours. The result is 15 grams of refreshed starter. Then I add the required amount of water and flour to it in the amount required for a specific recipe. In your case, it will be 30 grams of water, 30 flour. You will just get 60 grams of active sourdough and 5 grams until next time.

Hello, with the past and the coming, after adding 30 grams each. water and flour, can you immediately knead the dough or do you need to stand for 8-10 hours?

[anbut]

anbut, thank you and happy holidays!
You must also stand up. The leaven should become active, that is, rise at least 2 times. Time is approximate, depends on the maturity and strength of the leaven. Focus on the increase in volume.

Focus on the increase in volume.

It doesn't seem to rise for me, it becomes porous, maybe you need to add more water?

It doesn't seem to rise for me, it becomes porous, maybe you need to add more water?

How much does a watch cost?
At first, it actively bubbles, then it gradually begins to rise. I usually set for the night, hours for 10-12

I have a sourdough of thick consistency, like a very thick market sour cream (it may need to be made thinner), after the second feeding it has already cost 6 hours, I watched it rise.

[anbut]

anbut, mine is also thick and rises perfectly. You can make it thinner, only the bread recipe is then taken for the sourdough not 100% moisture, but more. Or count the amount of flour and water for kneading the dough yourself

You don't need to thin the leaven. You, as a beginner, will not understand the degree of its activity. In the thick, everything is just like a rake, bubbled, got up - ready to go. And taste it. May not rise well if the original material is peroxide. Normal acid as in fruit or kefir. If the acid is acetic, it is necessary to remove it with many dressings to a normal taste.

Tell me please! At the end of the first day, the leaven rose. And after feeding, it doubled very quickly.It's high temperature, huh? Throw it away now?

[Aliya83]

Aliya83, everything is fine, feed on. For 3-4 days, perhaps, on the contrary, there will be a lull

[Aliya83]

Aliya83, everything is fine, feed on. For 3-4 days, perhaps, on the contrary, there will be a lull

Doesn't it turn sour like that? Can I leave it at room T?

[Aliya83]

Aliya83, and at what temperature is it? I grew all the leaven at room temperature

Oh, no, I'm warm. In the oven under a light bulb. It's warm enough there ...

[Aliya83]

Aliya83, in my oven under a light bulb 32-33, specially measured. In the kitchen in winter with heating 28-29, the very thing

[ira_lioness]

ira_lioness, thank you for your answers. I didn't measure in the oven. And in the room 23-24. What to do with her now? I took it out, stirred it so that it fell off, while I left it at room temperature, just in case. Or was it not necessary to interfere? Put her back in the oven?
P.S. Now I looked - it is growing again at room T ...

[Aliya83]

Aliya83, there are specialists in this matter, but it seems to me that at a higher temperature (over 30 degrees) it can turn sour. I would have left at the room. I once grew starter culture according to Chad Robertson, so he recommends growing it at all at 18-20 degrees. In your case, I think it will grow, possibly slower. But it may be for the best, it will not be necessary to feed so often)) I now feed my wheat 2 times a day and then it has time to fall off by the next feeding, it turned out to be gluttonous))))

For the third time, I put the sourdough on whole grain rye flour. Three times the same thing ... At the end of the first day, it starts to bubble. Somewhere in the middle of the second day, it rises twice. After that, it no longer rises. The first two times I thought I was overheated. The third time definitely not. But the leaven didn't rise anymore. It has been worth 6 days already. It smells sour and alcohol. I do not know what to do. Should I change the flour?
And another question: should she still smell like alcohol? Somewhere it is written that yes, but somewhere that no

Take 100 g of your starter culture and feed it with 100 grams of food, i.e. 50 g flour + 50 g water. In general, continue feeding at the same time every day. You can stir periodically, saturating it with air, but not necessary.
Is it thick with you?
The fact that it "froze" is normal, now the necessary bacteria are fighting there with the unnecessary ones, when "ours" win, the leaven will again burst into growth, and then catch it! It used to take me 8 days to "create" the leaven, everything is individual here. As long as there is no mold, everything is fine. You just have to be patient

[Arka]

Arka, wow! 8 days!
My leaven is thin. But there is also a little more water.
In general, I did not have enough patience. I poured it out yesterday. I'll start over.
thanks for the answer
Does your leaven smell like alcohol?

At a certain stage, when the fermentation processes take place, the leaven smells like mash / alcohol, but this is only until the leaven is ready. As soon as it is cooked, it will smell fruity-sour (not vinegar, but fruity).
My leaven doesn't smell like anything now, because I dried it and preserved it for the time being. Now I can only bake bread in KhP, such is my period in my life

I got such a beast on the first day. Pasty like sour cream, yes. That's how she will wander, time will tell.

At the first stage, my leaven is thick, like putty or plasticine. Naturally, there is no question of any increase. Today I will feed. To what state to feed? To thick or to semolina at least.

Feed by recipe from page 1
100 grams of flour and 100 grams of water
No improvisation yet.
Here you grow up an animal, feel it, then you will regulate the density for yourself. Until then, don't rock the boat

There are no rock the boat!
I'm talking about the little animal. She picked up a jar. Nothing special, plasticine is like plasticine inside. And look from the bottom! here it is fermentation! Small bubbles. Opened the towel - yeah! the smell is not tasty. Hurrah! So I'm on the right track. The reaction started her children ... She fed. I'm waiting.

Day three.That's what I did.

There was a dense crust on top. When pierced her leaven said: "Pshshsh." I will not say about the increase. I didn't put a mark yesterday. I keep a feeding diary. It stands on the battery, I don't know what temperature. I take the jar in my hands, it is a little warm. I think to feed it a few more times. So what will the leaveners say?