"Eternal" leaven

It's mold. Throw away and start new starter culture. And 30 degrees for leaven is a very high temperature. Optimally 23-24.

[Anna Adamovna]

Anna Adamovna, calmly, everything is going as it should.
In the beginning, all sorts of nasty things develop in the leaven together with beneficial bacteria. From this an unpleasant putrid smell.
Gradually, lactic acid bacteria, which are always present in this zoo, will produce lactic acid and in an acidic environment all the muck will die out. Only yeast will remain, which loves an acidic environment and grows well in it.
After a couple of days, the smell will change, the putrid notes will disappear, and it will smell sour. And there, and fruity aromas will appear if you have a sourdough on rye flour.
Be patient. Now, if on day 4-5 the smell is still unpleasant or mold appears, then you really have to start over.

[SvetaI]

SvetaI, thank you very much! You just gave me hope for success! Eh, unfortunately I read your message too late. This morning I got up and the first thing to do was to smell if anything had changed, and threw it away in complete frustration. I thought not to take up this business anymore. Some general impression from all this that it is all terribly difficult. But at the same time, I came across a topic, here on the forum, as it seemed to me, a very easy, stress-free way to maintain the leaven in the room. Topic called A detailed process for using the eternal leaven stored in the room (maybe someone else will come in handy).
And plus what you wrote. In general, I will launch a new one today, and then, as it turns out, no, no.

Matroskinaoh, that changes things. Thank you for the information, if not really, 30 °, where can I get them. Despite our brutal heating.

[Corsica]

Corsica, good evening!
There were many birthdays, then holidays ... I got distracted from the leaven, left it to die in its usual place - on the microwave. I was very upset that normal bread does not work. For 2 or 3 weeks I had it, it became gray on top. And then I decided to give her one last chance. If he survives, I will continue to try. I threw out the upper grayness, took a drop from the lower one and refreshed it. And she came to life. I made a couple of control feeds and the leaven became strong as before. At this point, they finally connected the oven, and I, not really hoping for success, put the dough in the morning, in the evening I kneaded the dough for bread. When I put it in the oven at night, I didn't have much faith in success. But the result was simply amazing! It was real gray bread without the slightest acidity. And now for 2 weeks I cook 2-3 times a week. Both white and gray are awesome. The first attempt was based on a video from YouTube, the simplest bread of my beloved blogger Irina Khlebnikova, "bread for 1-2-3", then very conveniently I found Tatyana Avrova, she has simple recipes, very clear videos. Well, taking as a basis one of its basic and simple recipe, I began to experiment, as always. Now I make wheat on my rye sourdough, it turns out completely white, without any taste of rye flour. At 2 st. l. I take sourdoughs 130 g of wheat flour for dough and 550 for kneading. It rises well and is delicious! In my case, the problem was in the bread maker, apparently. I like bread much more from the oven. Maybe I'll try to tame hp further, but if there is a kneader, I don't see a special need for it, the oven is not so difficult to start)

[Nadushka_Sh]

Nadushka_Sh, great news!
Yes, indeed, sourdough bread recipes are difficult to combine with automatic bread maker programs. However, anything is possible - look at the recipes that are on the site.In general, a good ripe sourdough is already more predictable, which allows for good results when baking bread in a bread machine.

Now I make wheat on my rye sourdough, it turns out completely white, without any taste of rye flour. At 2 st. l. I take sourdoughs 130 g of wheat flour for dough and 550 for kneading. It rises well and is delicious!

If you have time and desire, fill out the recipe on the site, perhaps the detailed recipe will be interesting and useful to other people.

[Corsica]

Corsica, I tried it the other day. The result did not suit. I still like the taste of oven bread better. So far I am making only a hearth, but in a week I want to order a form, I will try it in it. It should be easier. Now I have mastered 2 options: proofing on parchment in a cup and proofing just in a cup, followed by turning onto a baking sheet. I like the first option more, the bread turns out more magnificent, but at the edges it just brutally sticks to the paper, I tear it off for a long time later. Although I'm pouring flour as it should. Have you faced such a problem?

[Nadushka_Sh]

Nadushka_Sh, clear. You could also have a bread recipe that you like to share, if you wish, and the exact same recipe is not on the forum.

Now I have mastered 2 options: proofing on parchment in a cup and proofing just in a cup, followed by turning onto a baking sheet. I like the first option more, the bread turns out more magnificent, but at the edges it just brutally sticks to the paper, I tear it off for a long time later. Although I'm pouring flour as it should. Have you faced such a problem?

No, I have not encountered a similar problem, since I put the dough piece for proofing in a basket with a linen cloth (sprinkled with flour), and the hearth version (which is immediately formed, without turning it over) on a non-stick mat (temperature range from 60 to 260^about FROM). I rarely use parchment, but, depending on the manufacturer's firm, there is a good result. In general, parchment is not intended for proofing bread.
If the difference that you are writing about is only in the version of the proofing, but with the same recipe, then try spreading the dough piece by flipping a little earlier than you usually do. Perhaps just a little overexposure in the proofer.
P.S. you can easily contact me on "you" if this form of communication is convenient for you.

[Corsica]

Corsica, I'm sorry, I won't anymore)) Sometimes it's difficult for me to switch to you.
More? Now my algorithm is as follows: for 3 hours it settles in an oiled cup, then I shape it, sprinkle it with flour, put it on the rug, and the rug back into the cup. Do you put it on a non-stick rug in a cup, or do you immediately put it on a rug?

[Nadushka_Sh]

Nadushka_Sh, 3 hours - dough fermentation, and then everything is correct, but without parchment. More difficult in words, see the recipe: Recipe (by Corsica): Bread with 40% rye flour and sourdough caraway seeds (J. Hamelman), there in the pictures for the dough piece, followed by turning, that is, proofing with the seam up. However, in the same way, you can use a flaxseed cloth dusted with flour for a dough piece without turning and without a shape, just on a flat surface, if the hydration and composition of the dough make it possible to do without the shape during the final proofing of the dough piece. Of course, the method of forming the dough piece (to maintain the correct and beautiful shape), as well as the ability to transfer bread from a baking cloth to a sheet for subsequent baking in the oven, will also be important. In general, nothing complicated, just slightly lift one side of the fabric under the TK (dough piece) and move it to the sheet, see step 12 of the recipe Recipe (by Corsica): Spanish Bread Bars (Barras de pan) by Iban Yarza... And, even easier, immediately after molding, leave the TK on the baking mat, cover with a cap and after proofing, transfer to a preheated baking sheet. Basically, I use a proofer in a mold or a proofer in a linen basket.

[Corsica]

Corsica, an interesting method, thanks, I'll try it this week! Anyway, the form will arrive only in 2 weeks

Hello everybody! So I decided to join the ranks of starters) yesterday I put rye sourdough, today I added 100x100, four hours have passed, and it has already increased by 4 times and is about to come out of the can. What to do with it? In a day, she will definitely come out all out

[White]

WhiteProbably, the answer is no longer relevant for you and you have found a way out of this situation? Alternatively, you could try carefully pouring the starter into a clean, larger jar and letting it sit for the specified time. During the first days it is recommended not to change the intervals and to stand for hours before feeding.
Perhaps you will be interested in information about the cultivation of sourdough, in detail and with photographs illustrating the process, on the site "Khlebomoly":

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For more information, see the article directory:

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Good day. Please tell me how to properly store the Eternal Leaven at room temperature if I plan to bake bread every two days? The starter culture will need 250-280 gr. Or is it still better in the refrigerator?

Sourdough bread is a great topic.
I myself still cook homemade fermented milk products based on starter cultures:
The recipe is very simple:
✔️ Prepare milk
If you are using homemade (raw) milk or pasteurized milk, it should be boiled before use. UHT milk does not need to be boiled.
Bring the milk temperature to +37 ... + 40 ° С.
We recommend using a food thermometer to monitor the temperature.
✔️ Add sourdough
Fill the bottle with the ferment with milk about halfway, close it with a cap, shake until the starter is completely dissolved.
Add the dissolved starter culture to the milk and stir.
✔️ Leave to ferment
You can pour the mixture into a fermenting container (jar, container, etc.) or ferment directly in a saucepan. Carefully wrap the container with the mixture in a large towel or blanket to keep warm.
Leave the mixture to ferment in a warm place, which will ensure that the temperature of the fermented milk is maintained at +37 ... + 40 ° С, without cold air streams.
Ripening time: until a clot forms 6-8 hours.
If the temperature regime is not observed, the fermentation time may increase by 2-3 hours.
Soy milk and almond milk take longer to ferment.
✔️ Check readiness
After the fermentation time has elapsed, make sure that the product is thick.
If not, let the fermentation continue for another 1-2 hours and check again.
✔️ Cooling, maturation, storage
The finished product should be cooled.
The shelf life of finished yoghurt is up to 5 days.
If desired, you can add fruit, nuts, honey, cereal, or sugar just before eating.

Recently I read in LJ with Lyudmila from Toronto that kefir fungus can also be used instead of sourdough and baked bread on it.
I myself am not fond of kefir, I do not like the taste and smell of this drink, but it would be interesting to try as a leaven.
If anyone has such experience, please share.

[Lingonberry]

Good day. Please tell me how to properly store the Eternal Leaven at room temperature if I plan to bake bread every two days? The starter culture will need 250-280 gr. Or is it still better in the refrigerator?

Lingonberry, about the content of the starter culture at room temperature well told Viki:
A detailed process for using the eternal leaven that lasts in the room. #one.
Additional information on the site "Khlebomoly":

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, in the same place you can read about keeping sourdough at low temperatures and about the peculiarities of working with sourdough in the summer heat.

[Corsica]

Corsica, thanks a lot, went to read)

Help the girls, there's a mess in my head. So a woman who bakes bread gave me 70 grams of sourdough. I have her contacts to ask questions.So, the leaven was stored in the refrigerator, but it is so thin, is it easy for me to feed it with flour now?