"Eternal" leaven

Starved and fell asleep. Warm up, feed and love and she will be grateful to you.

Hello, please help!
The second attempt to grow the sourdough, today at 10 am I fed the second time, now we have 15:00, it is growing incredibly again, the top mark is today's top dressing. Last time it was almost the same, by the third day she had already stopped bubbling so actively.
What to do?
Wait for it to drop a little and feed it again (maybe half) today?
I really don't want to pour it down the toilet again ...
The first fell into a coma on the third day, and by the sixth she did not leave :(

the photo could not be inserted into the first message

[baduraeva]

baduraeva, feed and watch. A temporary "coma" is normal. Mine resumed its seething only on the 5th day

[baduraeva]

baduraeva, feed and watch. A temporary "coma" is normal. Mine resumed its seething only on the 5th day

ira_lioness, I am doing this today, that I walk and look around her
I understand that it is necessary to feed, the question is, what to feed is still strictly on time (that is, only tomorrow at 10 am) or give her a little snack :) so that she does not fall asleep after overworking.

At least in matters of tundra-tundra sourdough, I think that with such an excellent result she will not fall asleep until tomorrow.

[iris. ka]

iris. ka, past experience tells me that it may well be that the first sourdough was very active on the second day, I even lowered it so that she would not run away))) and in the morning of the third day she was already in a coma

[baduraeva]

baduraeva, I would feed one day after the previous feeding

the photo could not be inserted into the first message

Damn, how do people keep jars so clean? In a two-liter jar I have everything right up to my throat and I can't really see the leaven.

[iris. ka]

iris. ka, past experience tells me that it may well be that the first sourdough was very active on the second day, I even lowered it so that she would not run away))) and in the morning of the third day she was already in a coma

My sourdough also boiled for 2 days, froze on the 3rd day and resumed activity only on the 5th day. Sourdough is a living substance, so it is difficult to predict when it will resume boiling. This can happen on days 7 and 10. It all depends on the growing conditions (temperature, flour, etc.)
In general, the less you mess with it, the better the result.

[iris. ka]

iris. ka, a silicone spatula to help you

[ira_lioness]

ira_lioness, thanks, I will try not to bother, I really don't know how it will turn out, because even in a dream I am concerned about this question)))

[baduraeva]

baduraeva, the first bubbling is just alcoholic fermentation, this is not a leaven yet. Stick to the recipe. If you feel like it, just stir. But I would not touch. If on the 3rd day after feeding it simply freezes, then in a day you will take a couple of tbsp. spoons and - again with a prescription from the 2nd day.

[Arka]

Arka, thank you, it’s okay for me, I just pierced it through with a bamboo stick, in several places and took a wait and see attitude

Actually, everything repeated itself, on the third day the leaven is no longer so active, today is the fourth day, I fed it again +100/100, stands on the kitchen table, covered in 4 layers with a damp waffle towel. I wait patiently
I think maybe it can be halved tomorrow before feeding?

You can also halve, only you need to stir well before that. Make sure not to wind up. It is better to tighten and puncture the holes with a film: this way there is air access and humidity remains

girls, I ask for help !!!! on Sunday evening I tried to put the leaven, according to the recipe "eternal leaven" on the "cook", 100 to 100, stirred twice a day, added, etc. ? Thank you!)))

[Arka]

Arka, thanks, I will

[Sveta * lana]

I don't go to the kitchen Sveta * lana, look at the 1st page and compare what you did wrong. If so, read my answer above here on this page.

Here is my first handsome man with eternal leaven.


Got a little gasp on top, but the taste is excellent.

[julia_story]

julia_story, with the first bread on your sourdough!
By the fold on the side, it can be assumed that at you it rose high at first, and then folded like an accordion, since the large holes-cavities under the crust could not hold the crumb ...
To prevent this, the dough piece is cut before baking, then the growth of the dough does not form such cavities under the crust, but "opens" the cuts. Well, if you do not cut it, the top self-ruptures, but already by fancy-independent cracks, if !!! allows the elasticity of this upper. You can see that the top crust is massive, it is difficult to break such gases in the dough, so they accumulated under the roof, most likely, they dried the top during the proofing? I cover with a damp towel or let stand under the lid, if I bake in the form.
Well, this is all a matter of practice, the main thing is that you have grown a working leaven

This is for sure - the main thing is that the leaven works
At the last moment, I changed my mind about making cuts - the cracks seemed to be cute after the proofing
But I put it in a basket on a towel and turned it over on a stone, so it's not about winding

And here is my fourth attempt at baking sourdough bread. It's just something! Both in appearance and taste :)
This time she kept the night in the refrigerator.

Tell me please. the third day when it wanders, after what time will it become maximum? I have a day in the evening. I'm afraid this moment will happen by nightfall. question for connoisseurs. if I bake sourdough bread in hp. you just need to watch the kolobok or are there other secrets? and how is the ratio of yeast in the recipe and how much sourdough is needed?

Added Monday 28 Mar 2016 8:03 PM

The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until next time.

And let's put the other half into action ...

let's say you used half, the other in the refrigerator, but you also need to feed it? and how, how much and how to keep it in the refrigerator or how. how often to feed

[julia_story]

Girls, hello!
I am studying the topic, but my hands are itching to start growing the leaven, and now the question arose (please do not throw too much slippers): the proportions for the initial "batch" must necessarily be 100 to 100? Can you do 50 to 50?
julia_story, handsome just! If it's not a secret, what recipe was baked on?

I'm trying to grow the leaven, something doesn't work, I threw away the first portion, on the third day an unpleasant smell appeared.
take-2 on rye flour, today is the third day, and there are almost no bubbles and does not increase in volume, what is wrong?
Yesterday I also put 2 grades of water on wheat flour, 100g of flour, in the morning it seemed like bubbles began to appear, fed 50g of flour and 50 grams of water, but in the evening I see it stratified, when it was kneading thickly, why did the water appear? or so maybe you shouldn't panic?

[] sveta-Lana [/ b], Do not worry. The first days she is not very active. I often update mine and it starts to be very active in five days. If stratified, then there is not enough flour. In such cases, I knead (beat) it well with a wooden spoon and + flour. And it always smells not very pleasant - dough.

[Irina]

Irina, thanks for the support.
Yesterday I still had to throw out the second portion of rye, because a film like mold appeared on the surface
I took another jar and mixed it again, there was silence all day, and now she looked in it grew by 1.5 cm
but the wheat one still sits and is silent, though today it has not stratified, so we will continue to wait

[Svetlana]

Svetlana, the film is not a fact that mold. When the leaven stands without food, it gets very "hungry" here and such a film forms. And if the mold is straight mold, it blooms.

[Musenovna]

Musenovna, I fed her regularly for three days, but there was no reaction, a film appeared and an unpleasant smell, so I threw it away
and I do not regret it, because.yesterday I kneaded a new portion and today it began to grow with me, it has already risen by 3 cm, now I will go to feed
but wheat is still silent

[sveta-Lana]

sveta-LanaAnd I like wheat better. And before it was made of rye flour. I blame the quality of the rye flour, but the bread has recently stopped being obtained. Nowadays I often mix wheat or corn flour or oatmeal. And the wheat sourdough is just super. My first leaven lived with me for three years. And now I update it frequently. Good luck, Svetochka.

[Svetlana]

Svetlanamaybe it's the flour. Some flour is contaminated.

[Irina]

Irina, Thank you! I put the wheat one, because the rye did not work, now everything is in order with the rye. last night she fed and she doubled overnight
today by evening it will be the second day, I will still feed her today and tomorrow, will it be possible tomorrow evening to knead dough on it for the night, so that on Saturday to bake bread? or three days is not enough for leaven?

Added Thursday, 07 Apr 2016 06:12

Katerinathanks for the hint!
I now have direct excitement, so that the wheat will turn out. Last night I looked in, and there small bubbles appeared, I was so happy
and in the morning again nothing, like asleep during the night
but I mixed it up, removed some of it and fed it, I'll wait until tomorrow what happens
if it does not grow, I will start a new one with a different flour

Dear starters, your advice is needed.
Without waiting for an answer about the proportions (perhaps he was just stupid), I put in the leaven. There will be a third feeding tonight. And I had several questions (I am studying this topic and "Leavens in Questions and Answers", but not as quickly as I would like, unfortunately).
1. In the topic "Sourdoughs in questions and answers" I read that if you use sourdough often, it is recommended to keep two of them in order to use them alternately. I bake bread quite often - four or five loaves a week, and when the eldest son comes, every day. Does it make sense to divide the leaven into two parts and use them alternately?
2. I made the initial starter in a proportion of 50 grams of flour per 50 grams of water. Yesterday there was a top dressing, also 50 flour and 50 water. There are now 200 grams of sourdough in the can. Third feeding in the evening. And then I got a gag. It is recommended to feed at least the weight of the starter culture. And in the first message, the same amount of water and flour is added all three days. What do i do? Feed 50 flour and 50 water or already 100 flour and 100 water (the total weight has changed ....). Or today, divide it into two parts and feed each of them 50 water and 50 flour?
Please don't pass by. I really look forward to your help. I hope you will understand my requests.

[sveta-Lana]

sveta-Lana, Svetlana, I bake bread roughly once every five to six days. And after renewing the leaven in subsequent kneading, I add half a teaspoon of dry yeast. And when my leaven is a month old I forget about yeast. And one more thing: the wheat leaven calms down after 12 hours, but after adding water and flour, it very quickly begins to be active. And so that the lid breaks off.

[Irina]

Irina, then wheat needs to be fed after 12 hours?
and I'm waiting for the day to pass

[Svetlana]

today by evening it will be the second day, I will still feed her today and tomorrow, will it be possible tomorrow evening to knead dough on it for the night, so that on Saturday to bake bread? or three days is not enough for leaven?

Svetlana, a three-day leaven is not a leaven at all.
When you mixed water and flour and put it all in a warm place, you allowed all the microorganisms that were in the flour, in the water and in the air of your kitchen to multiply. And among them there are not only useful, but also pathogenic and putrefactive microbes. They are all actively growing and making your mixture rise. But you shouldn't put it in bread yet.
Over time, the lactic acid bacteria, which are sure to be in your future starter culture, will develop lactic acid. The acidic environment is harmful to almost all microbes, except for the lactic acid bacteria and yeast themselves.Therefore, there comes a pause when it seems that everything is lost. But you need to be patient, feed and mix the leaven, and then the yeast, in the absence of competition, will finally multiply so that it can raise bread.
So be patient, wait, and when, after a pause, the activity increases again - then try the oven.

[Ginger]

Ginger, Marinka. When I started making the leaven, I read the whole topic. And there was this advice: have two leavens. One week - one works, the second - in the refrigerator. Then we change them. I did just that. But now I bake less often and manage with one jar. But I do not observe the proportions of water and flour at all. I poured water and then add flour to the desired thickness. And when I make a dough, the amount of liquid and leaven is the same. so that you can safely divide yours into two jars. You don't care when you feed that part of the leaven you throw away.

Added Thursday, 07 Apr 2016 06:29 PM

sveta-Lana, No, I do not feed. I calmly look at her and feed her as expected - once a day

[Ginger]

Ginger, Marina., on the first question, I cannot be useful to you, I bake with sourdough once a week.
on the second question:

It is recommended to feed at least the weight of the starter culture.

this does not refer to the removal of the starter culture, but to the starter feeding (part of the starter culture that is stored in the refrigerator and is used for baking after feeding).
For breeding, I would still switch to feeding 100 grams of flour and water. That is, today add 100 grams and on the following days also 100 grams. So far nothing needs to be divided, first take it out, let it grow stronger, and only then scoff
And observing the proportions will help you in the future, when you will know exactly how much flour is in your sourdough, how much water and you can count any recipe for sourdough.

[iriska3420]

iriska3420, Irina, thanks for the answer! No, I haven't thrown anything out yet. She's still a baby. ))) It is clear, then I will further divide into two parts.
SvetaI, Thank you! I figured it out on the first question. So, today I will continue to feed the same. I also believe that when you make the same proportions of water and flour, then it will be easier to adapt the recipes later. It will turn out to be 100% sourdough, it seems.
Girls, and one more question. A sourdough is considered suitable for making dough when its smell changes to a relatively pleasant one and is active again after a period of rest, right? Then you can begin to try her hand, but to begin with, as a safety net, still put a small amount of yeast?
It seems that the information is starting to fit a little. And then the first days in general there was a mess in my head.

[SvetaI]

a three-day leaven is not a leaven at all.

the recipe describes three days, so I thought that I could already bake bread,
but still doubted, read in the topic that it takes longer to grow
SvetaI, thanks for the detailed explanation.

A sourdough is considered suitable for making dough when its smell changes to a relatively pleasant one and is active again after a period of rest, right? Then you can start trying her strength, but for a start, for safety reasons, still put a small amount of yeast

Yes, Marinochka, that's right. While the leaven is young, it is not very playful. My first sourdough bread was brewed for 7-8 hours (but I did not add yeast, as a matter of principle I wanted to make only sourdough). Now my favorite recipes are starter recipes with a little yeast added. You can bake them without yeast, but I like it better with yeast - it is more stable in time, you can somehow plan the oven schedule, I usually have two breads on the day of baking and another lunch ...

[SvetaI]

SvetaI, Svetlana, thank you very much for your help!

Today is the fourth day of rye sourdough and today it is somehow sluggish, it rises very slowly compared to the previous two days,
It seems to me that rye is heavier or something, maybe it should be fed more than once a day, but more often?
but wheat has become more active, today after feeding it quickly rose, increased 3 times
I thought she would grow to the top of the can, but by the evening she completely fell
what does this mean? or is it the way it should be?

[Svetlana]

Today is the fourth day of rye sourdough and today it is somehow sluggish, it rises very slowly compared to the previous two days,

Svetlana, everything is going as it should! Lactic acid has accumulated, all excess microbes have begun to die out, and the yeast has not yet multiplied properly. Now for two or three days there will be a lull, flaccid small bubbles, and then everything should be activated. Then it will be possible to bake.
You don't need to feed more often, it's better to just mix. For example, feed in the morning, stir in the evening without feeding. Feed again the next morning, etc.
I don’t know anything about wheat bread, I don’t like sourdough wheat bread and I don’t have it. Maybe others will tell you.

[Svetlana]

Svetlana, Thank you
So soon I will try to bake bread, great!
I like wheat in appearance, it is so delicate, airy, but I don't know what to do with it yet
I fed it in the evening, she quickly grew up again, in the morning I look again settled down, can I already try to bake on it?

I baked my first bread on wheat sourdough, the result is both happy and not
happy to be baked, edible
when pressed, the crumb is leveled, it seems dry and at the same time moist, as if, a little sourness is felt
not happy with the fact that it rose badly even with side, sufficiently ruddy crusts, the top one not only was not fried, it has a gray color of dried raw dough
What did I do:
in the evening I fed the sourdough, wrapped it up, put it in the oven, by the morning it increased 3 times and began to fall off, it was visible by 1 cm, I fed it again with 290 grams of 100 grams of water and 100 grams of flour, after 4 hours it grew 2 times and I kneaded the dough by hand, I was busy
425 g sourdough
100ml water
2 tbsp rast butter
1 tsp salt
3/4 tbsp sugar
140 gr rye flour
160 gr wheat flour
2 hours the dough came up near the battery, then I kneaded it and put it in a bucket of hp, proofing for another 3 hours, baked for 1 hour
that's what happened, it's hard to see in the photo, the side crusts are very reddened, but the roof is gray, unsightly, like raw dried dough, and even cracked

and the roof is flat

I wonder why he rose badly and the roof is like that? maybe the leaven is not correct, this morning she is 8 days old
although it will probably work for the first time, I have never dealt with sourdough before, I will be grateful for tips and criticism

Added on Tuesday 12 Apr 2016 07:42 PM

when I looked in during the ascent, there was a slight fruity smell and when baking too

[sveta-Lana]

sveta-Lana, I do not insist on my point of view, but ...... I would add some dry yeast for another couple of weeks. And when I switched to baking sourdough bread, I began to bake it in the oven. And in HP, only batch. The difference in the taste of the bread is huge. In the oven, it turns out * this width, this height *. If the crust of the bread is the same as in the photo, then the bread, Svetochka, is not finished.

[Irina]

Irina, I'll try with yeast, thanks

... If the crust of the bread is the same as in the photo, then the bread, Svetochka, is not finished.

so I don’t understand how it happened? both baked and not baked at the same time
the top looks damp to the touch, dry, and the rest of the crusts are very crispy, the photo shows a little that they turned out to be thick, I wanted to hold them on baking, but I was afraid that it would burn, but the crumb turned out to be so elastic, it was baked and did not crumble and does not wrinkle.
I will continue to experiment and develop my own technology.

[sveta-Lana]

sveta-Lanait seems to me that the side crusts were fried for such a simple reason - the dough was pressed close to them, it was heating up, and they simply had nowhere to go, just fry. And above the upper crust there was still enough free space and air, so it remained pale.