"Eternal" leaven

3 day, 1 hour after feeding, the husband brought from the kitchen, shouting that he was running away .......
Transplanted into a large jar.

Ooooh! A couple of days to feed to strengthen, and you can use it!
How does it smell and taste?

So I half thought it was better not to rush, but it really smells like an apple!

[Thumbelina]

Thumbelina, Congratulations! So the little animal has grown!
Save 50-100 g for the future and feed daily in a ratio of at least 1: 1 by weight. Immediately pay attention to how long the sourdough takes up the feed (from top dressing to subsidence of the "cap", through the rise of course). After the first time, you will understand how much feed to give, so that you have enough for a full day. You can feed it twice a day, if it is not strained for you, so it will get stronger and faster faster. Well, you will start to store it in the refrigerator after 2 weeks of "warm" life. So she will form a strong symbiosis of yeast and microbiota.
And remember, if you know that tomorrow you will not be able to feed on time, or even the day after tomorrow, do not forget to increase the proportion of food according to the time of the proposed hunger strike.
When feeding without using (idle), the algorithm is still the same: take 50 g or even less and feed. Next time too.
Do not store unused sourdough residues during its growing / empty feeding in vain. Without feed, the starter culture quickly picks up acid, which is difficult to remove, sometimes it is easier to re-grow. If you could not fit it into the dough in time, throw it away mercilessly.

I could not resist, put the bread, my sourdough reaches its peak 4 hours after feeding, and you can see through the glass large voids with gas, I thought it was time for her to work, stop eating

4 hours guide for you to raise bread. I do not recommend exceeding this time, the bread may acidify. If you bake purely rye, then it is not crushed in the process, but simply waiting for a doubling and put in a well-heated oven.



When you are satisfied with the sourdough work, I recommend to dry some of it for conservation. Anything can happen.
See the topic of conservation.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=404302.0

[Nata]

Nata, I put according to the recipe 1 grade wheat flour for a bread machine. French program 6 hours, just 4 hours of ascent.
I removed part of it in the cold and feed part in the warmth.

Do not rely on the machine, it is designed for factory yeast, watch the behavior of the dough. If you see that the dough is ready for baking earlier, interrupt the program, turn on baking

[Nata]

Nata, ok, thanks I will look




In general, this is what was baked
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1084.new#new




Today the wheat came to life, went up on the 5th day

Good bread, congratulations!
Judging by the roof, the proofing was a bit short, well, maybe 20 minutes.
Glad for you with starter cultures!

[Nata]

Nata, Without your advice and tips, I would have suffered for a long time!
Thank you so much.

I myself have gained all the knowledge here thanks to our Vikula, Viki
Viki, I am yours forever! Hug you tenderly
Where are you?

In general, my leaven became insolent to the point that it raised whole grain rye in an hour, which I am very happy about.

[Olga]

Olga, happy for you

[Day 1.]

For the sake of experiment, I grew a leaven from a very small amount of flour. Flour hw. c / z with the addition of psh. c / z. I started looking at night. I fed before going to bed, did not adhere to the exact time.
Day 1.
Took ~ 2, 5 tbsp. l. hw. flour. I added water to a thick paste, just enough so that all the flour was mixed in.
By the end of the first day, the dough slightly thinned and swelled.
Day 2.
Left 1 tbsp. l. initial test, shaken with 2 tbsp. l. water, added flour to the consistency of a dense paste. She took flour 2: 1 hw. and psh.I want to immediately get used to eating and psh. and rye.
By the end of the second day, the dough fermented, bubbled a little, but the smell was unpleasant.
Day 3.
She again took 1 tbsp. l. dough and shaken with 2 tbsp. l. water. The consistency kept the same, fed 1: 1 hw. and psh. c / z.
By the end of the third day, the leaven had doubled. The smell is almost straightened out.
Day 4.
At night, I fed 1 tbsp again. l. test. By morning, odor and bubbling were normal, typical of sourdough.
All! Done!
I wore out the flour quite a bit.
The house-jar was 350 g.
The experiment was successful

[Nata]

Nata, class! Very valuable.
I, of course, hope that my leaven will delight me for a long time, yet it is "eternal"
But if that - I will use this experience

Girls, such a question: at what stage should the leaven be removed to the refrigerator, immediately after feeding or after a while? And in what proportion to feed for storage? I kept all my starter cultures at room temperature, with feeding 2 times a day, so I don't know anything about the refrigerator.

I clean mine right after feeding, I take the proportions according to this principle, for example, 50g sourdough, which means I take 25g of water and 25g of flour
I have rye sourdough.

And I wait for it to start growing, usually it is 30-40 minutes, then I close it with a blank lid and put it in the refrigerator on the lower shelf.
I feed as usual, more than her.

[Thumbelina]

Thumbelina, and feed once a week? Do not make holes in the lid, then? Will not suffocate?
It also seemed to me that you always need to feed more in volume than you take a starter.

[Natasha]

Natasha, I don’t do it, I don’t choke, I bake once a week, I feed it twice a day and it’s good.

I also bake once a week, take it out of the fridge in 1-2 hours, then take the required amount according to the recipe and feed 50g of water and 50g of flour for 50g of sourdough, and feed the leftovers 25 to 25 and into the refrigerator, I have a lid with holes.
I think everything is individual, how someone got used to it.

[Natasha]

at what stage should the starter be removed to the refrigerator, immediately after feeding or after a while? And in what proportion to feed for storage?

Natasha, I am probably the laziest and my leaven is used to this regime:
On the eve of baking, I take out the starter from the refrigerator, immediately dilute it with warm water, add flour in such a way that there is enough for the bread according to the recipe and remains for storage. After 8-10 hours, I put the mature leaven in the dough, and put 30-40 grams in a jar and in the refrigerator.
I do not do any additional dressings

Hello! Today I read an article about determining the readiness of a dough by the difference in temperature between freshly kneaded dough and those already ready for baking (that the temperature should rise by 2 degrees). Does this also apply to the determination of the readiness of the leaven, or does it have different temperatures?

Good day! I decided to make a sourdough, I used whole grain flour .. I fed it for the second time more than a day later, bubbled, doubled .. Since according to the recipe you need to feed three times, and then divide and clean, I left everything as it is ... On the third day everything settled down, I fed it - there is no reaction, no bubbles, it smells slightly of vinegar, .. I fed it 4 times - all the same ... Should I throw it away or can I save it? .. I even put a bowl in hot water, reaction zero .. Give advice please ))

🔗
Hello! Tell me please!
She began to grow according to the recipe from 1 page - 100 flour, 100 water.
Delivered on Wed, fed on Thurs and Fri, 100 each
It increased well, more than 2p, the smell struck - with willow tea, only brighter. Sits in the oven at 27-29 gr.
The photo shows the leaven after stirring today.
If you feed up to 7 days, you probably need to separate it from her, otherwise there will be a lot
How much to separate and how to feed?
Unfortunately, there are no scales yet, I measure the flour with a measuring glass, and add water to the thickness of homemade sour cream / pancakes

When the starter is ready, take a little (as much as is convenient for storage) and feed it in a volume not less than the starter itself.
When the leaven begins to fall off after the maximum rise, it is a sign that it is time to feed again. Again, take a part of the leaven and feed it with no less volume. Everyone determines the volume of the starter culture for himself.
The density should be slightly increased. From my point of view, your sourdough is somewhat thinned.

Thank you Natasha!

If the sourdough is made and fed with good flour and spring water, then it makes no difference whether it is liquid or thick. Will always be efficient. I have it in the refrigerator in a plastic jar, with the lid loosely closed. For the preparation of the dough I take one tablespoon of the sourdough. The rest is in the jar in the refrigerator. When it ends, I add water and flour, leave it on the table overnight and put it in the refrigerator in the morning. All. Do not need anything else. In this mode, we have been friends with her for over 5 years.

Well, there is nowhere to take spring water, I use boiled water.
My sourdough smells nice, looks like a sponge with large and small holes, but not very nimble - it hardly lifts up in 2 p.
Is there little yeast in it? Where are the mistakes in this case?

Dough is prepared in the evening. 125g peeled rye flour + 1 tablespoon of sourdough + water. I stir (thick mass) and until morning.
There is no particular increase in dough as such. A wandering alcohol smell appears. I add to the dough 800g of 1st grade wheat flour + spring water + salt + sugar to taste and that's it. In a bread maker, knead for 20 minutes. 4 hours proofing and 80 minutes baking. In 4 hours of proofing, it rises to the edges of the bowl. Here on the forum there is my post about bread with a photo.

Aren't you doing it?

After mixing the components and forming a kolobok, I do not do the kneading. If you make a crush, then the bread will collapse and will not rise. After the bun, proofing begins. Approximately 4 hours. Periodically I look into the HP. After reaching the desired volume, I turn on the baking. After the start of baking, an additional rise of the bread by 1-2 cm is possible.
I have HP Panasonic. There is a separate program "Baking" with the setting of the baking time. For a loaf of about 1.2-1.5 kg, 80 minutes is enough for baking.

Hello! Who bakes with rye sourdough, tell me, please, how much does the dough rise on sourdough in 4 hours? I bake bread with whole wheat flour, but the volume of the dough that comes up is half a bucket, while the yeast comes to the edge. According to the recipe, I take 10 g of sourdough for 140 g of flour and water, 500 g, 275 g of whey, 20 g of honey, 14 g of salt, 20 g of butter. There is no way airy bread (
Judging by the reviews and recipes, people get sourdough bread in a bread maker on a 4 hour mode, and even without dough. And here in 4 hours it still does not rise.

I take 10 g of sourdough for 140 g of flour and water, 500 g,

Not very clear. What is it like?
Refresh sourdough before baking?

but the volume of the dough that comes up is half a bucket, while the yeast dough comes to the edge.

the same sorrow, wheat leaven, and I make on dough

[Helena]

Helena, no, I put the dough in the evening. I read the bread-makers on the website that this way the bread is less acidic. Actually, according to recipes from the forum, where the sourdough is a good half, the same nonsense comes out.



Newbie, comrade in misfortune) or already go to the oven or throw this leaven to the devil. The bread maker seems to be normal, people on the forum succeed in everything with less effort, on YouTube they generally bake in the normal mode for 4 and 3 hours. And yesterday, in 6 hours, the dough rose one and a half times in total, this is half a bucket again.

or throw this leaven to hell.

oh yes, the leaven is a very troublesome business, I bake on dough (in the refrigerator for the night), in the evening the dough is kneaded - it seems to be fast, but very low, and it's not about insufficient proofing, it's just that the dough doesn't have enough strength. I use the bread maker only for kneading and baking in manual mode. I have not yet understood the charm of sourdough bread, but it does not crumble with me, as it was on the prom. yeast (literally crumbled in the hands).This alone is worth the trouble

[Newbie]

Newbie, yes, I like it too. You can even cut it hot. A kilo roll comes out about 9 cm high in total.

Newbie, yeah, I like that too. You can even cut it hot. A kilo roll comes out about 9 cm high in total.

maybe we have a little prom. add yeast?

[Newbie]

Newbie, I also think about it. 1/3 of the required amount, for example. Or as an option, knead the dough in a bread maker and put it in the oven right in the bucket. The last time I will try on sourdough without yeast, we simply cannot eat so many crackers

[Hope]

no, I put dough in the evening

HopeThat is, you do not refresh the leaven. Try to refresh the rye sourdough in 2-3 doses, and only then add to the dough. How long has the leaven been withdrawn? If she is young, then at first she will raise the dough for a long time. You can add a little yeast or wait for the leaven to pick up the bread by itself.

[Helena]

Helena, sourdough a month or more. I feed it every day in a 1: 1: 1 ratio, store it at room temperature. It rises very well, with a fur coat. I fish at the peak and make a brew. Like everything on the advice from the forum.

I could not resist, put the bread, my leaven reaches its peak 4 hours after feeding, and you can see through the glass large voids with gas, I thought it was time for her to work, stop eating

How did you manage it? My leaven increases one and a half times only after 10-12 hours, and bread dough without yeast almost does not rise even after 8 hours. More or less the dough rises in about a day. But then the bread is very sour. I have a sourdough on whole grain rye flour Garnets. It seems that only lactic acid bacteria develop in the leaven, but there are almost no wild yeast bacteria there. At first I sinned on water, but I have already tried different bottled water and even mineral water. It turns out that this is all the same flour. The flour was made in January 2019. I have been working with the leaven for probably almost 2 months, but there is no result. Maybe you need to leave the dough in the refrigerator for, say, a couple of days to rise it? I have 11 degrees on the shelf of the refrigerator door. I read somewhere that in the cold lactic acid bacteria hardly develop, but yeast is normal. In another forum they wrote to me that the leaven began to raise the dough without yeast after 9 months!!! Someone can describe their real experience. Yeast bread is not interesting. There are plenty of bakeries now. There is a fairly large amount of yeast bread. Therefore, if it makes sense to bake bread, then only yeast-free

If there are such problems with the rise on the leaven, it is better to start a new one, IMHO. There are simply unsuccessful options, something did not work out in the symbiosis of bacteria. You can suffer for a long time in anticipation of a miracle or try other options, up to several types of leaven at the same time. Strong leaven will be immediately visible in comparison to weaker ones. Leave her.
For me personally, only 2 times out of 7-8 excellent leaven was derived. I dried it immediately and keep it in a jar just in case. If necessary, you can re-preserve it. My last sourdough was so good that even the forced long breaks in feeding did not break it. It works great and so quickly that you can easily miss the pre-peak moment, at which it is recommended to start kneading it - there is less risk of acidification of the dough.

For me personally, only 2 times out of 7-8 excellent leaven was derived. I dried it immediately and keep it in a jar just in case.

Wow, how great !!! How did you manage to bring out such a cool starter culture? Maybe it's the flour? What kind of flour do you use? Some kind of headache with this leaven. Continuous torment with her. The Internet and YouTube talk about how easy it is to bring it out, but in fact, it's just some kind of tin.

I am not attached to any special flour, I always take the one that is available from our locals.I will assume that when the flour was so-so, the leaven did not work. But here it is difficult to find stable quality products, today everything is OK, and the next batch of the same manufacturer may turn out to be worthless. But! If a successful strong leaven grows, it will be difficult to spoil it later. And for safety reasons, you can dry a little and add it when removing it later.
So I won't give any magic advice, just: try different options, and you will definitely succeed! It's still a bit of a lottery.
I wish you good luck soon!

I buy our Belarusian peeled flour - the Capital Mill, most often, and when it is not there, then - Gaspadar

[Alex-M]

Alex-M,
And in what proportions do you feed the sourdough?

How did you manage to bring out such a cool starter culture?

And experience, son of difficult mistakes (C)
And so it turns out that you stand over it for days, months ... you look, remember, write down ... then you try it on baking ... and again the whole process starts again ... Until you get the desired result with both leaven and tasty bread.

To work with leavens you need your own "chuyka", a sense of how much and what to put in and what you can expect. And a lot of patience and work, the first time may not work.

If you knew how much unsuccessful bread was fed to the birds ... not one bag of flour And anyway, we grow sourdough again and wait for the result

If you knew how much unsuccessful bread was fed to the birds ... not one bag of flour And anyway, we grow sourdough again and wait for the result

Dear Admin. But what kind of flour do you prefer to use for sourdough (flour type, trade mark and manufacturer)? I tried two varieties of flour: 1. Garnets whole grain flour, 2. peeled flour which we sell in the chain store Magnet (unfortunately I forgot the name). On whole grain flour, the sourdough rises better.