"Eternal" leaven

If you put the rest in the refrigerator, can you keep it for up to 2 weeks without feeding?

I keep it in the refrigerator (in a bucket of mayonnaise, under a lid) up to 2 weeks, WITHOUT FEEDING! I bake two breads once a week at once, they do not stale. The night before, I take out the bucket from the refrigerator, it contains about a quarter of the leaven ... (the exact weight with the bucket is 385 grams, I have now hung it)), I leave it open for 40 minutes, then I add 1.5 cups of flour and the same amount of warm water, mix spoon and go to bed. In the morning I divide the grown sourdough into three parts: I put one in the refrigerator, and the other two are used for baking bread. For one part - 185 g of rye flour and 150 g of wheat flour, 1 tsp. salt and 300 ml of water, stir everything with a spoon and leave it for a couple of hours in a warm place, when the dough doubles, I spread it in greased rast. butter forms (Teflon, for Easter cakes)) and put it on proofer in MV and a yogurt maker - 40 * raise the dough in 40 minutes. By this time, I warm up the mini oven and bake on the top / bottom / convection mode for 45 minutes. Stove - Shteba 28 l.

[Smile]

Smilewhat bread!

Smile, what bread!

Thank you!
I also forgot to add that the sourdough, over time, becomes a bit too much and you have to use scales - 200 grams for one bread. sourdough.

Girls, please tell me about the leaven. On Thursday (02.02) in the evening I put 100 ml of water + 100 g of flour, the next day (almost unchanged) I fed it the same way (100 + 100). On Saturday (04.02), the smell went, foamed, fed (100 + 100). Today, I opened it, there is water on top, no bubbles, the smell is like apple wine (quite pleasant). Completed. How many days to feed her, how to track that everything is going well. Thank you very much for your reply. I just started doing it for the first time, and a very unfamiliar process.

I stopped worrying about good bacteria altogether, especially in white flour. I rub homemade apples, add a little honey, some water from a spring and ferment for 3-4 days. Then I mix this stew with flour (any) and here's the leaven for you! Fragrant, correct.
And I already spend the subsequent feeding with water and flour. I try to have about 100 grams of sourdough at the start, and add water and flour "by eye", so that at the exit I get a thick mixture, like for pancakes.

[natalinka25]

natalinka25if after the last feeding it does not try to escape from the can, cut it in half and continue feeding half (the rest is not necessary). When the leaven is ready, you will have no doubts, it will greatly increase in volume and will have a pleasant smell and taste.
Do you weigh flour? It looks like your starter is too runny. It should be much thicker. So your water was cut off, this indicates the wrong consistency. Check the proportions.
If the smell is not fruity, but wine, then your starter culture has only passed the 1st stage - alcoholic fermentation. Probably, it is cold for her, so everything slowly passes. It would be nice to create warm conditions (27gr.).

Once the leaven, today is the 6th day. In order not to transfer a lot of flour, I started 50/50 (for 2-3 days I added 50 + 50 each). 4.5 days I took 50 g of sourdough +50/50. It increases in volume more than 2 times in 2-3 hours, I mix it 3-4 times a day, sometimes it rises 2 more times, but not so much.
I take it out for a long time, because the smell confuses - it was mash, bitter and unpleasant. Yesterday it seemed like a little bread appeared, but there is also beer.
Today I ran out of rye flour, yesterday I could not buy it - I was in 4 stores. Today I took 50 grams of sourdough and fed 50 + 50 with whole wheat wheat. I hope I won't ruin it completely. It rose even faster - 3 times in an hour, but the smell became worse.
The question is - is there a chance that something else will grow out of this? Or for too long "ours" do not win? Maybe it's better to start over?

It's a pity that it happened with flour.
You can continue, but you do not need to constantly take out such a small part of the leaven. Once they took 50 g, and then according to the recipe from the 1st page. That is, continue to add every day.
And go check out the Whole Grain Zavod. Perhaps you are better off drawing on experience. Although the starter cultures are not fundamentally different, there may be some nuances when growing.

Aha ... I never bought flour, I feed it whole grain.
In the morning today (day 7) - part threw out, half. There are 80 grams of sourdough left, fed 50 + 50. After 1.5-2 hours it rose 2 times, after an hour -1.5 I stirred it, then it rose a little more, but not much. It smells sour-bread, but hurray - no longer home brew. I posted it a couple more times until the evening. By 8 pm (12 hours after feeding) I smelled that the smell had become very sour, I decided that I was probably starving))) I added 50 + 50 to the whole leaven (again whole grain) and now, after 2 hours, the result is like this (marked with an elastic band forvator batch)

The smell is very interesting - with fruity sourness and yeast dough at the same time - it resembles an open fruit pie, which is worth to rise before baking))))

Ready!
Now it is important to feed on time so that acetic acid does not accumulate. And do not rush to put it in the refrigerator, let it grow stronger. Since the leaven is not needed today, take a tablespoon from it (the rest is not necessary, too much leaven, it will waste flour or sour) and feed it 2-3 times with large feed, put it in the coolest place in the house, and tomorrow you will bake bread.

Cheers thanks!
Unfortunately, I saw the message only today) I won it today, and tomorrow I will bake it)

Hello bakers and connoisseurs! I have been reading on the forum for a long time, baking and baking everything. I would like you to check me and indicate errors if they are.
Here I was interested in the sourdough, I had been growing It since Monday with peeled rye and wheat flour according to your recipe, two sourdoughs. The rye was ready on the 4th day (judging that she simply let go and was silent), but the wheat one wandered for two more days and the same settled and everything was stupid. The stove has not yet decided, everyone is experimenting, or at least they want to understand It. Here rye sourdough stood in the refrigerator and I wanted to check it for how much alive it is.
I took 50 grams of sourdough and + 50 grams of peeled rye flour and mixed water, after 8 hours it doubled. Now you just need to mix It and let it stand until the morning? No need to feed?
Now the question is, for example in the morning you can bake with half of the leaven and put the other part in the refrigerator. Can she safely stand until Friday, for example? And on Friday, pull out and feed once for 24 hours and bake again?

Grominka, for you I will repeat what was previously written. It may be useful.

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 sourdough smells and looks daily.

Added Monday, 27 Mar 2017 00:27

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

Good morning! In the topic with 120 pages and I read so much and there was such a mess, and now everything is put on the shelves. Thank you very much for your help Nat🌹

Good day.
Does anyone know the recipe for Easter cake in a bread maker with eternal leaven?

Hello everyone! Help out! I set to make sourdough from peeled rye flour (I am doing this for the first time) 50g water + 50g flour, on the 5th day it began to smell sour-sour, like vinegar, the taste, by the way, is also sour. After reading here on the forum, I came to the conclusion that she was overoxidized, well, or "starve" began. I fed her at 9 am and stirred her at 9 pm. On the 6th day, according to information from the forum, I left 50g of my wine-vinegar-smelling sourdough and added again 50g of water + 50g of flour. She put it back in a warm, dark place. I cover it with a bag with holes. Please tell me what to do next and what to expect? Also feed 50/50 ??

And what happened to her on the 3rd, 4th day? Did it rise at least twice?
Continue feeding 50x50 daily, leaving only 1 tbsp each time. l. sourdough until the smell becomes fruity, the taste is lactic acid, and the sourdough itself should raise itself at least twice in 6-10 hours.
Then she will be ready.

[Arka]

Arka, Thanks for the answer! On the third day I got it up in the 2nd, but somehow quickly "blown away". In general, I decided to throw it out, I will start over.

Any leaven is blown away quickly. When she eats everything, "bulges out", then she wants to eat again. Therefore, it is necessary to feed, as it begins to fall off.

Peace be with you bakers!

I may have missed - it was not

🔗

I brought out the sourdough on peeled rye flour and now I can't understand what kind of hydration it has (for recipes).

I took 70 g of water and 70 g of flour. Then I took 70 g from her and added 70 g of water and 70 g of flour. And so for a month already. At first she fed twice a day, now only once. Looks and smells really good. I bake only one recipe - dough. It turns out. But I want to try other recipes for comparison. And they say - take a starter culture of 100% hydration. What does it mean?

And I still can't find a recipe for this leaven of unpaired 100% rye bread. I would like all the rye flour to ferment for 18-24 hours. And now only the dough ferments for 12-18 hours, and the dough is only 3-4 hours. Maybe there is a suitable recipe here on the forum?

the second time I try to remove this leaven. on the 3rd day she starts to smell like cheese
on the 2nd day, fed, very quickly rose - two hours in two, then dropped a little and begins to smell,
but weak.
Today is the 3rd day - stinks significantly.
the first time I threw it out.
Now I think to throw it away or feed it and see what happens?

This is the fifth time I have been trying to grow the leaven. I do everything according to the "recipe" in the initial message of the topic. On the 1st and 2nd days everything goes with a bang, the sourdough grows and the structure is as in the photographs, and on the 3rd day, when I add 100g of flour and 100g of water, nothing happens at all - no bubbles, no increase in volume, and the smell changes a little ((Tell me what could be the matter. Already desperate.
Thank you
Update:
I read 40 pages, made such a conclusion, overexposed the leaven on the second day, since it fell after the maximum rise.
I took 50g from her and added 50g of flour and water, I will rejuvenate, as Arka did according to the advice of Viki.
And I put in a new one, but now I will follow the rise; and if there are no results on the 3rd day, I will continue to feed the 4th and 5th days.

[Ann-Anya]

Ann-Anya, 100% hydr. - this is when the proportions of flour and water in the leaven are equal by weight. Long fermentation is possible only at low t. Try to ferment in the refrigerator.
FIESTAwhen an unpleasant smell began, all pathogenic flora proliferated, this is normal. As soon as "our" pathogen is defeated, everything will work. Your sourdough is at the 2nd stage so far, this often happens.
Stacey, when on the 3rd day there is silence, you can take a small part and - again according to the recipe from the 1st page, with the only difference that you do not start from scratch, but life has already begun to emerge in your mixture.

[Arka]

Arka, thanks for the answer! I took the risk to feed her - everything worked out!
read carefully page 40 and forward)))) yesterday I baked bread - wheat rye.
it turned out to be a lush bread with a pronounced sourness. Now I'm thinking where to store it, otherwise there won't be enough flour to feed it 2 times a day.

[Tanyusha]

Tanyusha, I store in the refrigerator, because I bake 1 time in 4 days, the leaven feels great there. Before baking, I take it out so that it warms up, after about an hour I feed it, after 4-5 hours I bring in bread in hp.

I will also try to put it in the fridge (even though it's chilly there +6 total)

[Tanyusha]

Tanyusha, put in the refrigerator, do not be afraid! My starter culture lives in the refrigerator at +4, I bake once a week, sometimes less often. And everything is fine with her.
And yes, I also read that lactic acid bacteria do not like cold. So what? Let them be somewhat oppressed at this temperature, but the leaven is not very sour, we don't need to tear our eyes out, right? But there is sourness, excellent rye turns out!

Too pronounced sourness is given by the accumulating acetic acid from starvation starvation.
It is better to store it in the refrigerator on the door, it is always warmer there.

turned the refrigerator two degrees - now +10 on the door.
like the flight is normal - the leaven has grown slightly.

tell me, they gave me sourdough, I fed it twice. on the third day she was very active and I took her for baking. Only a small part remains. Do I need to feed her until she is just enough to use for baking?

[mowgli]

mowgli, Natalia, rye sourdough can be stored in the refrigerator and fed once every 2-3 days. After feeding, leave the starter culture for one hour at room temperature, and then put it in the refrigerator. When you are going to bake the bread, you need to refresh the leaven in 2-3 doses. For example, in the evening, take 20g of sourdough + 20g of flour + 20g of water, mix and leave at room temperature for 6-8 hours. Then add 60g flour + 60g water to 60g of the starter culture. After 4-6 hours, there will be a refreshed leaven. You get 180g of sourdough. If you need more leaven, then either feed it again, or start not with 20g, but with a larger amount. This is if purely sourdough bread, but if you add yeast and the sourdough is used as a dough improver, then the sourdough does not need to be refreshed, just let it warm up for ~ 1 hour and bake.

I have a different question. I bake rye bread, I decided to add sourdough for acidification. In the future, I plan to abandon dry yeast. The question is: how to calculate how much sourdough should be taken to acidify bread?

I have no answer to your question. I cannot calculate the acidity of bread, especially if the acidity of the sourdough itself is unknown.
If the leaven is healthy and has not sour, has not accumulated acetic acid, then no matter how much you put it in the rye dough, by the end of fermentation the dough will have a slight pleasant sourness, and the amount of leaven will affect the fermentation time. I think so.

[Phil]

Phil, for baking rye or rye-wheat bread from 500 g of flour, you need to take ~ 180 g of refreshed sourdough (the average amount of sourdough is 100% moisture). To bake bread with one leaven, it must become strong, and the leaven will gain strength for several months, depending on how often you bake and refresh it.

from 500g flour, you need to take ~ 180g refreshed sourdough

Thank you, there is already something to start from. Refreshed - is it a fed leaven?

Refreshed - is it a fed leaven?

Yes, fed 2-3 times. See my post a little higher, I talked there about the refreshing of the leaven.

Specify, the scheme 20-20-20 is for replacing yeast with sourdough? With this scheme, yeast is put in? If so, how much?

[Phil]

scheme 20-20-20

Phil, it is you who refresh the leaven. If you have a young leaven, then it has not yet gained strength, and it will raise the dough for a very long time, and the bread will greatly acidify during this time. We don't need peroxidized bread, which means we add a little yeast when kneading the dough.
First, refresh the leaven 2-3 times, and when you knead the dough, add the refreshed leaven + other ingredients + yeast. When you refresh the starter, you don't need to add yeast. If something is not clear, ask.

When you refresh the starter, you don't need to add yeast.

That is, refreshed sourdough, according to the 20-20-20 scheme (i.e. fed 2-3 times), can replace yeast? Why am I asking so as not to be left without bread.

[Phil]

Phil, how long has your leaven been living? How long have they taken her out?

Withstood a week at room temperature and half a week in the refrigerator. I didn't see any bubbles, but the bad smell was gone. The taste is pleasantly sour.

[Phil]

Phil, you have a young leaven, so until it gains strength, add a little yeast when kneading the bread dough. And yet, can you tell us how the leaven was taken out, according to what scheme?

Good afternoon to leavers! And can someone share a successful rye sourdough? I'm trying to deduce it myself, while the result is dubious. I am in Moscow, metro Nakhimovsky Prospekt. I'll drive up to any part of the city.

I can share, knock on PM

Good evening! Maybe they already asked a similar question - I didn't see it. She put in the leaven, fed. On the fourth day, I delayed feeding for 6 hours. I open the leaven, and there is a white bloom and it smells sour sour! Something like whey. Doesn't look like mold or looks like that. Bubbles under the bloom. What to do? I read that it happens if wild yeast is too prolific. Or is it mold. I prepared the leaven before. Everything worked out without problems

What to do?

Remove the entire upper part mercilessly, take out just a spoonful of what is good to bubble, feed in large proportions. For one spoon not less than 50 g of water and 50 g of flour, and preferably 100 each. Then observe. Should "wake up". Yours is not the first ...

Hello. Sorry, there is no way to read all the pages, please help. There was a leaven that deteriorated when I began to keep it outside the refrigerator (people in the know say that it shouldn't be kept in the cold, some of the bacteria die). Then my friend gave me her sourdough for ten years, but it got moldy at my house (though I bake on it, remove the top layer, it rises faster than usual). I started doing my own again - for the eighth time I do it, still nothing. Already on the second day, an unpleasant smell, not bready, not leavened, but nasty, putrid. On the third day, everything is already very bubbled and the smell is even worse, the leaven becomes liquid. We have small children, we really need the leaven, but I don’t know what to do anymore. In September, the house was damp, now the batteries are turned on, but still it does not work.

[Evgeniya Tsimbalyuk]

Evgeniya Tsimbalyuk, so take a teaspoon of your friend's sourdough and grow your new one on it.
When I was growing, I also did not succeed at first, I put it in the cabinet, and near the battery, and on the table ...
then I put it in the oven with the light on and everything went like clockwork.

[Evgeniya Tsimbalyuk]

Already on the second day, an unpleasant smell

Evgeniya Tsimbalyuk, if you have just started to remove the leaven, then an unpleasant smell during the first days is normal. A pleasant smell, with fruity-citrus notes, will be on the 5-7th day. What flour do you use to grow your starter culture?