"Eternal" leaven

in those recipes that you gave links, because bread is also baked with sourdough, and you write that you do not use sourdough?

[Viki]

Viki, thanks I will try)
well, it must be unhealthy flour, this is the only rye flour sold in Minsk

by the way - I read here in jokes that someone's cat is crazy about the leaven, but from my leaven - the cat ran away, offended

Viki, do you bake sourdough bread? keep it in the refrigerator? I think I saw your starter culture gallery in "French"?

... and sourdough too.
And about a gallery, or a farm (as I call this disgrace), so I started growing different sourdoughs out of curiosity, then I got involved.
I counted the first two dozen of them, then got lost.
I made a number of conclusions for myself: there are two types of sourdoughs - wheat and rye and it doesn't matter what it was started on, with very rare exceptions (I'm talking about pineapples, there are some subtleties). The main thing is feeding and storage. What to take from the leaven that was freezing and starving ...
Now I have the one that started the grapes, my parents had a good harvest this year. I bought a small refrigerator for her, I keep it + 12 * С. For three days I am at home and she is with me on the table or windowsill, on the fourth I go to work for a day, I put her in a house - a refrigerator. Without me she will be fed, or something will be confused, or completely forgotten.
For rye bread, I take a part and feed it with rye flour. Copes.

I'm torturing you)))) for three days you are at home and keep her on the windowsill, feed her? as? everyday?

I share the results of the work done: (the problem was in the fallen roof), on the advice, I added less water, the bun turned out to be as strong as for wheat bread. It went up, it seemed normal, but the output turned out to be very dense and not so tasty. The roof was torn apart! although it remained flat (it did not rise with a dome) So it was not possible to boast of a tasty bread in exchange for bacon, but the bacon was passed anyway. I redid it again, added water, as usual, the bun is more liquid, but the result pleased me, the roof was torn a little anyway. As a result of all these trials, I seem to begin to understand the essence of leaven! Mine the first time, when I reduced the amount of water, after two hours it was so overwhelmed that I almost deserted from the bowl! Well, I think it should be 6 hours at least, let it stand, put it in a big jar, she grew up there, barely waited for the passage of 6 hours. By this time, she began to give up positions and sagged slightly. The second time, with the same amount of water, gave it a clear double, regardless of the time frame. It took me about 3 hours, and put it into action. The result with a broken roof suits me more than with a failed one! Bottom line: doubled - use it!

I think it might not be about the amount of water. And in the time of the last proofing. At least I didn't change the amount of water, but increased the proofing time. And the roof is fine.

I share the results of the work done: (the problem was in the fallen roof), on the advice, I added less water, the bun turned out to be as strong as for wheat bread. It went up, it seemed normal, but the output turned out to be very dense and not so tasty. The roof was torn apart!

The gingerbread man should not be strong, it should be soft, but at the same time, it should not be smeared or leave a tail at the bottom of the bucket. This is a matter of habit and experience, over time you will learn to distinguish between the right kolobok and the wrong one and the bread will turn out great!

I reread the whole topic - now in my head a complete leaven is clear, that nothing is clear, but I really want it. Tonight I will mix 100 gr. flour + 100 gr. water. I hope for a miracle and help from members of the forum

[Viki]

now in my head a complete leaven is clear that nothing is clear

you can go over our sourdough adventures
here you will find a reportage with a photo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0

I hope for a miracle and help from members of the forum

helped me a lot Viki and a little - a miracle

I hope everything works out for you

So, last night I kneaded 100 water + 100 flour, it turned out to be a rather cool dough, like a very thick market sour cream from the refrigerator. I measured the temperature on the battery, it turned out to be +35, put a double-folded terry towel there, it seemed normal. But then I forgot about the sourdough and left an open window in the kitchen for the whole night. The future sourdough spent the night at +20, I hope it will not hurt it very much, while the flour swelled there, I hope the sourdough processes have not started yet. In the morning I mixed it and added a drop of water, otherwise it was a little weathered, the leaven was even slightly covered with a dry crust. Now I'll mix it again at lunch.

Arka, now I'll run

added a drop of water, otherwise it was a little weathered, the leaven was even slightly covered with a dry crust

I would not add water so as not to disturb the balance of water and flour 1: 1
If a crust forms, many simply carefully remove it - I read about it. Mine has never been weathered, since I tighten the jar with cling film and pierce several holes with a toothpick - it is enough for breathing and prevents it from drying out

I also tightened it with cling film and pierced the holes, but probably I did a lot now, when I mixed it, I covered it with a film with holes and a wet towel folded several times on top.

[Solnche83]

Solnche83, the towel, the more wet, please remove. When the active fermentation process begins, I would like the bacteria of wild yeast, just flying in the air, to find a way to the leaven and settle there.

Girls, who is here, save my sourdough Yesterday I fed it 100 + 100 for the second time, but it does not rise or grow at all, only recently bubbles began to appear in it, although after the first feeding it rose 2 times in 12 hours, I I mixed it in the morning, and fed it last night. At 8 o'clock in the evening the day expires, that is, I have to do something with her, but what? You can't put the dough on it in this form, it doesn't rise itself, so it won't raise bread either?

Viki, late I read your advice, now I'll go and do it, but what to cover it with then? will it wind up? Constantly remove and discard the crust or stir?

SOS, help, well, help someone else

Mine, too, had a period when she did not show visible signs, apparently some other processes were taking place in her at this time, then everything began to bubble again, after resuscitation. Look here how it happened to mine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0... When my eternal slowed down, I grilled it on Vicki's advice. Do not worry. Follow the recipe. Cover tightly with foil, pierce a few small holes, put in a warm place, near the battery, for example, but not on the battery itself, try narrower dishes so that the surface area is smaller.

Arka, thanks, now I'm going to try to do everything like you do

Hello, happy owners of bread makers! Happy holidays to you all past and coming. At the end of the year, I also became happy with the LG HB-1002 CJ. My first bread had to be given to the pigs, it went well, the second and subsequent ones came out a little better, but not the bread that was expected ... I started experimenting, that is, I started to deviate from the recipes given in the instructions for the bread machine and something started to work out , BUT, there was not enough acidity in the bread. Question: I will get the desired result when using my starter culture, despite the fact that in our city there are NO additives in the form of malt and so on. I have the opportunity to buy rye flour, corn flour, and of course the highest grade. And so I want a little black bread of OWN. Thank you in advance for your response.

When I baked rye-wheat with yeast, I acidified it with vinegar.Now I bake black bread with sourdough without yeast at all, the sourness is good. I do not acidify anything additionally.

Without sourdough, 7-10 ml of apple or wine vinegar will help you. I tried Balsamic, it worked well too.

Good luck!

When I baked rye-wheat with yeast, I acidified it with vinegar. Now I bake black bread with sourdough without yeast at all, the sourness is good. I do not acidify anything additionally.

Thank you for your quick answer, Now I'm going to "knead," add sourness, and the "Eternal" leaven is already languishing on the battery. I hope for a good result, and if you consider that the entire Soviet Union is in assistants, I have no doubt about the result !!!

[Arka]

Arka, Thank you!
I promised support to the Solnche83 sourdough, and at hour X I was at work. Looks like you saved her.

privat506, welcome to us, starters!

Viki, absolutely agree with you, Arka HUMANITY !!! they helped her and she helps further.

Viki, you advised not to cover the leaven with a wet towel, tell me what to do with the crust then (it will still form under the film with holes) - to remove it and throw it away or stir the leaven more often?

Py. Sy. yesterday at 22.30 I took somewhere 2 st. l. her inhibited sourdough, hoping that there is still 100 gr. fed 100 + 100, covered with foil with holes, put it on the battery + 30 degrees. For almost a day, she bubbled up and rose to about half of its original volume. Today at 22.30 I will feed 100 + 100 again and tomorrow I will report. Is that correct?

Is that correct?

Everything is fine!
And the crust, it’s the air above the battery dry, and so the water evaporates. You can mix, you can remove the crust, do not evaporate much. There is already a little - a little left and she will be able to move from the battery. The main thing is that she has moved, that means she is alive!

Alive, alive, where can she go once we took her
Viki, and it needs to be fed until it doubles, or still needs to be fed 2 more times?

Viki, and it needs to be fed until it doubles, or still needs to be fed 2 more times?

To begin with, you need to go through the entire growing cycle from the first page of this topic, strictly observing the time and temperature. When this cycle ends, she will be ready, you can feed her in more free proportions, BUT! feed her the same way, well, 100 to 100 to 100 for two more days, see what she can be funny active.

Thank you girls!
A kind word - it's so nice! And, of course, it inspires for further feats! I am always glad to help good people and of course the leaven (we have a serious relationship with her)

Good morning, and I wanted to say a big thank you to Arko about the "sourness, yesterday evening the bread was almost gone. Everyone liked it very much, but yesterday I baked custard bread (rye in kvass) for myself according to the local recipe,: nyam: happy, no words !!!
As for the "Eternal" leaven, I put it on a sweet potato yesterday at lunchtime, today there was already a hat, doubled. I've already fed her, but is it normal to have such a violent reaction? I'm afraid that in 3 days the leaven will blow my doors from the hut !!! And to add Mona to bread only from the third day?
I apologize for the verbal carry ...

is it normal such a violent reaction? I'm afraid that in 3 days the leaven will blow my doors from the hut !!!

This is as it should be, the dishes should allow it to grow, and remember to stir it. Well, strengthen the doors, of course

And to add Mona to bread only from the third day?

Better even later, then she will become stronger, but certainly not earlier than 3 days

Oh, Lord, I will endure, and I will change the liter jar for three ... I hope that's enough.

Girls, again I need your help, again my leaven does not want to grow I fed her yesterday, so at 22.30 today a day will pass, but she has not grown at all, only very small bubbles are visible, and then there are not many of them. What am I doing wrong ??? Stands in a jar, covered with foil with holes, on a +30 battery. And what should I do with it today at 22.30? feed her all or again take 100 gr. and feed only 100 grams.

Can you feed the sourdough at least once with something lactic-sour - cheese, kefir, cottage cheese?

Can you feed the sourdough at least once with something lactic-sour - cheese, kefir, cottage cheese?

I am against, and categorically!
It is better to add whey or kefir to the dough.

She caught a few yeast bacteria. Looks like they do not fly around your batteries in batches. But this is also fixable. We will use the ones that we have in our hands. When you feed, stir with a fork and remove from the fork with a finger what is stuck, stir again with another finger. Yeast bacteria will get there.
Feed it to double the amount and see what she says tomorrow. Should start growing.

That is, if I have 100 gr. starter cultures + 100 gr. flour and + 100 gr. water, that is, only 300 gr., then today I need to feed 150 gr. flour + 150 gr. water. Right?

Right?

Right.

Although no, sorry, I took 100 grams of sourdough and fed it 100 + 100 already 2 times, so I have 500 grams there, so I need to feed 250 + 250.

then you need to feed 250 + 250.

Wow the size of the catastrophe, throw away at least half of it immediately! Well, by the morning, a kilo of leaven, and if it also starts to increase ....
Leave 200 grams, give her 100 water each - flour, she should not be offended.

Oh, and this science is difficult - ferment
If you wouldn't tell me this - I would have done it wrong, can I even switch to some other leaven? Or will it not work with others if this does not work out?

If you didn't tell me this, I would have done it wrong

Why isn't it right? Everything is correct. To double it - to double it in Africa too. But why double half a kilo, if you can double 100 or 200 grams? We are just reducing the scale of the disaster. After all, it is not the amount of all sourdough that is important to us, but the proportions of fresh stern sourdough dough.
Finish it off already, maybe then another one will not want to.

Yeah, so you can double it by 100 grams of sourdough until after feeding it itself doubles in the process of raising (which will mean that it is ripe). Just when you need to bake bread, you need about 300 grams. Leave the starter culture + 100 grams for breeding.

Almost. That is, you can double 10 grams when feeding. yeast, giving (is there such a word?) to her 5 grams. water and flour, you can 100 and 50, you can 3 kg., but why. And it is convenient to take 100 grams, add 50 water and flour, and tomorrow 100 grams. And there it should already be ready. Well, she has no other choice.

Don't be afraid, it's not a fact that she will "run" on the third day, maybe on the fifth. As a last resort .... Odessa - South there is a bus.

Odessa-Yuzhny even has 2 minibuses and 1 bus. I just fed my "beast", I will wait for what she will tell me tomorrow or

Thank you tremendously for your help, if it were not for your support, I would have given up this business, well, in the sense of leaven, and I will not give up the baking bread.

My sourdough does not tell me anything is asleep to itself and all for the whole day are small, small bubbles and no increase in volume Apparently she has a "dislike" for me

Try to start the same, but by leaps and bounds. Simpler is not the right word. And then you can feed it as "eternal". https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

I went to throw out my leaven, picked it from above, I look ... but inside ... and inside there are beautiful big bubbles, not at all like the outside I saw through the glass. In general, she pretended to be cunning, did not want to work. My hand trembled and I decided to give her a chance, but all the same, I threw out a public reprimand with entry into my personal file. Part threw it out, fed the rest 100 + 100. Next to it I put an MKZ, they are empty friends, maybe the yeast will fly back and forth and both will grow?

beautiful big bubbles inside

Hurray-ah !!!
She's alive, alive!

good evening Viki. I have already made friends with my leaven, but I have such a question - for some reason I can't get such a high bread with leaven as with yeast, I think I'm doing something wrong? sourdough bread probably needs to be given much more time to soak than yeast bread?

Hit the spot! Therefore, almost everyone adds a little yeast to the starter for a more predictable rise in time.

[sea39]

Quite right.
Without adding yeast, a loaf of 500 gr. flour takes from 2 to 4 hours. With the addition of 2 - 5 gr.fresh yeast for just an hour. Sometimes you have to hurry.
sea39, I remember that I promised a story about how I "walk" rye sourdough on the weekend. I'll do it, honestly.

thanks for the answers: flowers: I will wait, Viki, I understand myself, the woman does not have so much free time (((