"Eternal" leaven

[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.

I did this several times, and immediately became sour. I even took a drop with my girlfriend, it doesn't matter.

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?

When first grown, there was a smell of bread, a little sour. But it's just rot. On rye.

On rye.

Peeled or whole grain?

On peeled.

[Evgeniya Tsimbalyuk]

Evgeniya Tsimbalyuk, try growing the leaven again. In the morning, take a large jar, mix 50g of rye flour (peeled or whole grain) + 50g of water, cover with gauze or a lid with holes. Mix everything in the evening. In the morning, add 50g flour + 50g water again and mix. Stir in the evening. Do this for 5-7 days An unpleasant smell the first days are normal (because putrefactive bacteria are the first to multiply) A pleasant smell, with fruity-citrus notes, will become on the 5-7 day., The mixture boils - this is already a leaven. It is important - to measure flour and water in grams, how much flour, the same amount of water. You will get a 100% moisture sourdough (that is, it contains equal amounts of flour and water). I keep my starter in the refrigerator.

[Evgeniya Tsimbalyuk]

Evgeniya Tsimbalyuk, try growing the leaven again. In the morning, take a large jar, mix 50g of rye flour (peeled or whole grain) + 50g of water, cover with gauze or a lid with holes. Mix everything in the evening. In the morning, add 50g flour + 50g water again and mix. Stir in the evening. Do this for 5-7 days An unpleasant smell the first days are normal (because putrefactive bacteria are the first to multiply) A pleasant smell, with fruity-citrus notes, will become on the 5-7 day., The mixture boils - this is already a leaven. It is important - to measure flour and water in grams, how much flour, the same amount of water. You will end up with a 100% moisture sourdough (i.e. it contains equal amounts of flour and water). I keep my starter in the refrigerator.

I used to do it in three or five days. I can't take this smell for a week, I think. And how can something good come out of rot? When I did it before, there was no such smell, all the days it smelled like bread. Why in the fridge? After all, leaven needs air, besides, it is damp in the refrigerator.

I can't take this smell for a week

Unpleasant smell of 2-3 days, you can smell it when you bring the jar to your nose (I have it), but so that the whole apartment "smells", there is no such thing. Rye sourdoughs are well stored in the refrigerator; wheat can not be stored in the refrigerator. The can is closed with paper and holes are made to allow air to pass through. If the sourdough does not work, try another flour (from another manufacturer, try with whole grain)

Unpleasant smell of 2-3 days, you can smell it when you bring the jar to your nose (I have it), but so that the whole apartment "smells", there is no such thing. Rye sourdoughs are well stored in the refrigerator; wheat can not be stored in the refrigerator. The can is closed with paper and holes are made to allow air to pass through. If the sourdough does not work, try another flour (from another manufacturer, try with whole grain)

On the third day, everything is in the mold. Whole wheat wheat is fine, don't you know?

[Evgeniya]

Whole wheat wheat is suitable

Evgeniya , of course it will do, but buy better whole-grain rye flour and make a sourdough on it, and then, if necessary, overfeed it with wheat.

the easiest way to grow the right culture is from rye flour: it retains the most beneficial microorganisms and bacteria.

[Evgeniya]

Evgeniya , of course it will do, but buy better whole-grain rye flour and make a sourdough on it, and then, if necessary, overfeed it with wheat.

The main thing for me is to understand why it gets spoiled. Before, I did it and everything was fine. Still, they do it on peeled ..

[Evgeniya]

deteriorated when I began to keep it out of the refrigerator

Evgeniya , maybe this is the case?

[Evgeniya]

Evgeniya , maybe this is the case?

Who knows. But in general, it should not be kept in the cold, after all.

it should not be kept in the cold.

Wheat starter is best kept at room temperature.
Rye sourdough can be stored in the refrigerator or at room temperature.

Forgive me, but how many days is it better to make the leaven? I held it for three days, rose high, it smells either not very much, then nothing. Above, there is some strange crust, as if sour, but I want to try to bring it to mind anyway.

[Evgeniya]

Evgeniya , be patient! 5-7 days and there will be young leaven.

Thank you. Many grow in three days, what can you say about this?

[Evgeniya]

Evgeniya , be guided by the smell, how the smell becomes pleasant, with fruity-citrus notes, the leaven is ready. It takes me 5-6 days.

It takes me 5-6 days.

I usually have 5 to 7 days. Once it turned out 3 days, but on the first day I took whole grain rye flour, and on the second I gave it peeled flour. I tried it again and it took 5 days.

It's already been eight or nine days for me. The leaven rose well, a lot of bubbles, smelled bad at first, then good. But once a day it forms a nasty crust that smells of acetone. I take it off, feed it, it smells good again, now bread, then flowers. But the crust forms every day. It looks almost moldy, white and bumpy. I don't see the point in feeding further, I'll start baking, but I probably won't keep it at home. Who can, advise what else to do.

My leaven is stored in the refrigerator under a lid with holes, there is no crust,
it seems to me that when the jar is closed with a cloth, then a crust may form on the surface, if I'm not mistaken

It's already been eight or nine days for me. The leaven rose well, a lot of bubbles, smelled bad at first, then good. But once a day it forms a nasty crust that smells of acetone. I take it off, feed it, it smells good again, now bread, then flowers. But the crust forms every day. It looks almost moldy, white and bumpy. I don't see the point in feeding it further, I'll start baking, but I probably won't keep it at home. Who can, advise what else to do.

Try freezing as yeast used to freeze. And then defrost the required amount, bring it to life in warm milk, put on this dough and bake.

[Evgeniya Tsimbalyuk]

Try freezing

Evgeniya Tsimbalyuk, I strongly advise against freezing. An extremely unreliable method, it is highly likely that the leaven will never come to life.

I'll start baking, but I probably won't keep it at home

Do you mean that you will brew a new leaven before each baking? This is somehow irrational, there will be a sea of ​​flour, and the leaven will always be young, weak.
Maybe still try to establish the process? It seems to me that you have a snag in flour. I also had such a crust several times, I was very scared that it was mold. But when I began to feed the sourdough with whole-grain (wallpaper) rye flour, such troubles stopped.I keep the starter culture (starter, 20-30 grams) in the refrigerator in a jar under a lid without any holes. I bake about once a week.
If anything - my sourdough is more than 3 years old.

I strongly advise against freezing

What is there to think, you just have to try. Yeast fungi perfectly tolerate negative temperatures. No, of course, if they are constantly frozen and thawed, they will die, but with a single freeze and further storage at a constant temperature, they will survive the end of the world.

As for myself, I do not store the leaven at all in any form. Considering that bread is baked once a week, it is perfectly set from scratch and dough is immediately placed on it.
You can talk for a long time about the young and weak, but it is not for her to load the wagons, and bread with fresh sourdough is perfect.
And when setting fresh starter culture, the factor of the appearance of "wrong" fungi, as well as pathogenic bacteria, such as E. coli, is minimized.
I have always made sourdough and make it on freshly ground rye flour (I pray it myself), or if I buy, then whole grain flour - I like it better)))

Hello! I ask for help from experienced fermentors. I'm trying to bring out the rye sourdough, but it doesn't work. I changed the flour of different companies, I thought it was in flour. Could it be that I don't have wild yeast in my house? No matter how many days I feed my starter culture, it does not rise more than 1 cm, although there is always a wonderful smell of microns of bacteria. Here on the forum I read that you can add malt. After malt, the leaven rose 1 cm in 13 hours, although my leaven is already ten days old. I feed in different ways: 2 tbsp l / 100/100. I translated so much flour, now I take 1 st l / 50/50. Whole grain rye flour. What to do?

[Mayunchik]

Mayunchikand what does it mean

1st l / 50/50

1st l of what? 50/50 of what?

Hello! I ask for help from experienced fermentors. I'm trying to bring out the rye sourdough, but it doesn't work. I changed the flour of different companies, I thought it was in flour. Could it be that I don't have wild yeast in my house? No matter how many days I feed my starter culture, it does not rise more than 1 cm, although there is always a wonderful smell of microns of bacteria. Here on the forum I read that you can add malt. After malt, the sourdough rose 1 cm in 13 hours, although my sourdough is already ten days old. I feed differently: 2 tbsp l / 100/100. I translated so much flour, now I take 1 st l / 50/50. Whole grain rye flour. What to do?

Have you tried baking on it?
The height of the sourdough rise, of course, can be a factor in its quality, but the quality of the baking obtained from the sourdough is the only thing to pay attention to.
I will not say anything about "wild yeast"), but the quality of flour can really affect some parameters of the sourdough, because if you do not pray flour from the grain yourself, then flour producers can "impoverish" it in their favor.
As for feeding the sourdough, from my point of view, you can successfully use malt, honey and eggs, at one time I did not grow the sourdough separately, but used it entirely for dough and then took a little from the dough and already grew it from the dough until the next baking ...
I already in this thread wrote about it already in April 15))).

1 tbsp of sourdough. I just keep feeding Her. It is all very loose, many large bubbles, smells good, but does not rise. Now I fed and took 40 g of sourdough, 50 g of water, 50 g of rye flour. Yesterday I fed at 23.00. During the day, 1.5 cm rise. Already 10 days like this.

Have you tried baking on it?
The height of the sourdough rise, of course, can be a factor in its quality, but the quality of the baking obtained from the sourdough is the only thing to pay attention to.
I will not say anything about "wild yeast"), but the quality of flour can really affect some parameters of the sourdough, because if you do not pray flour from the grain yourself, then flour producers can "impoverish" it in their favor.
As for feeding the sourdough, from my point of view, you can successfully use malt, honey and eggs, at one time I did not grow the sourdough separately, but used it entirely for dough and then took a little from the dough and already grew it from the dough until the next baking ...
I already in this thread wrote about it already in April 15))).

The bread turned out to be very sour and did not rise. Today is the second day of the new sourdough, I bought flour from another manufacturer. In one day, everything is loose and smells very good, although it should be so only on the third day.

[Mayunchik]

Mayunchik, if you started to develop a new starter, then try like this "Eternal" leaven # 2553 as I wrote here. While growing the starter, keep it at room temperature, and then you can put it in the refrigerator.

is there a difference to withdraw the leaven starting from 5 g of flour and water, for some reason in the internet everyone starts with 50 g, and then half of this good is thrown away,
there are recipes where they do not divide the leaven after the first day, but feed 50 g of water 50 flour, with this approach it turns out that the fifth and seventh day
a sourdough weighing 500-700 g is fed with a top dressing weighing only 100 g.
in other recipes, after the first day, the leaven is divided every day, and fed according to the 1-1-1 formula, how these approaches affect the quality
leaven, and which one is correct

The correct way is the one that works in your kitchen. Much depends on the "microflora" of flour, water, environment, favorable climate.
Start with the method that appeals to you.
Only now 5g. IMHO not an option. You need to give more growing medium.

Girls, please tell me what to do with the leaven that is stored in the refrigerator, how often it needs to be fed, how long can it hold out there without food ???

[Thumbelina]

Thumbelina, depends on the temperature at which you store the starter. If it will live in your door at 10-12 degrees, then it is advisable to bake on it more often - at least once every 5 days.
I keep mine in the back of the refrigerator, where +4. I bake every 7-14 days. Sometimes the sourdough lived without feeding for 3 weeks, I haven't tried it longer.
While the leaven is young, it is better to bake it regularly. And then it will be more stable, the feeding intervals can be increased.
Many people think that +4 is too cold, but my personal experience suggests that this temperature is great for storing starter culture.
And yes, I'm talking about rye, and what is yours? I don't know anything about wheat

[SvetaI]

SvetaI, Wheat.

Wheat.

Eh, then my advice won't do. Wheat is more capricious. Maybe even experts will catch up ...

Wheat is more capricious.

Wheat is more capricious ?? Yes, she is the most flexible and unkillable !!
I once tried to overfeed rye for wheat, check out this business and now I do everything only on wheat - pies, pancakes, any muffin and bread, even rye.

I don’t know, I have it for the second day already under the neck of a liter can.
So I think in the morning to share the feed and one for business, and the other for the refrigerator.

[Thumbelina]

Thumbelina, I recommend leaving no more than 100 g for storage. The rest should be urgently attached to the case. You now have such a concentration that it will not last long in the cold without food, the balance of bacteria, which was painfully created, will be disturbed. And you can't feed a large number - there won't be enough flour. So, if the leaven is ready, active, let it in any pastries: bread, cakes, pies, pancakes, batter, waffles, etc. And remember, before storing in the cold, the leaven must be fed in a ratio of at least 1: 2. Good luck!

And remember, before storing in the cold, the leaven must be fed in a ratio of at least 1: 2.

feed and immediately in the cold, or should you wait until it eats and starts to grow?
What is the right thing to do?

Usually they give an hour at room temperature to start, but not more

[Nata]

Nata, I understood everything, thanks
In the morning I decided to cultivate everything according to the recommendation, a solid precipitate appeared in the jar, and on top of the foam cap, mixed everything, divided, fed, I am waiting for growth and in business!



No growth

What day hit the leaven?
How many hours have passed from feeding and what is the climate in the place of ripening?

In general, she did not live up to the 3rd day. I put a new one, probably it was not necessary to wait for the morning, but to feed in the evening after 12 hours.

What happened to her?
The leaven cannot be ready before 3 days.
If on the 3rd day it froze, it is simply because the necessary bacteria have not yet accumulated, the symbiosis of microbial and yeast has not turned out. It takes more days. Rarely does anyone get a sourdough in 3 days, mostly 5-8 days, because in reality most people do not have the opportunity to create ideal climatic conditions for growing sourdough in 3 days.

She generally calmed down and changed color to gray, and was inactive for 24 hours.

This often happens. An unpleasant smell may even appear. But after a couple of days, when the balance of bacteria is normalized, the leaven will boil again.
What happened on the 2nd day was just alcoholic fermentation, just a stage. I didn’t understand that you have just started growing the leaven.
If the second starter does the same, leave 100 g and continue feeding them once a day.

[Nata]

Nata, got it.
And you can make flour from CH, because in theory there should be more wild yeast on it ???
Or fermented malt ???

Malt is added, yes, usually in the 1st batch. From c / z it grows well. True, it comes out more expensively.
Grow and cherish))

Another question, should the added groundbait be counted by weight together with water or just flour?

Everything is on the 1st page.
Or I do not understand what the question is, then clarify

Well, if the starter culture is 100g, 100g of flour and 100g of water are enough for complementary foods.

If we are talking about storing the finished starter culture, it is important that the total weight of the complementary food is not less than the weight of the starter culture, but more - please. And the proportions depend on the shelf life without feeding, are selected individually empirically.