"Eternal" leaven

[Crust]

Crust, in terms of sourdough, this is, of course, the merit of Luka and Vika, who actively helps all potential sourdoughs to get joy from their own grown sourdough!
And my only recipe for bread
Thank you for the great photos! And I will be grateful if in Temke bread post this photo and crumb cut, if there is still something left to shoot

Crust, you have sourdough - just a beauty !!!!! I did not have this in my "youth", only a few weeks later did it fit

Elenka_26, stop panic !!!! Keep feeding, don't throw away. I had the same. Everything will even out later, it will bubble so that it will run away!

Dear bakers! Help with advice. My husband bakes bread, a week ago, after reading about bread leaven, he put the leaven on rye flour, it rises somehow lazily, baked bread on it - dense. But the question is - rye flour has disappeared in our store, is it possible to feed the sourdough with wheat flour?

[Nadezhda52]

Nadezhda52, I'm sure you can. Many people overfeed their sourdoughs from rye to wheat and vice versa!
Wheat flour is better suited for fodder, second grade flour or wheat wallpaper. If there is no such wheat in the stores, I think that you can mix unsalted bran with the existing wheat. Read about flour here
Mohicans! Correct me if there is any inaccuracy.

Thanks for your attention to newbies and a quick response. I went to the store for the recommended ingredients!

Oh, I baked something like that
I wanted to make potato pancakes, with eternal sourdough naturally. Then I decided to roll in a new silicone mold and baked everything in one large cupcake in the oven.

in the oven it (potato cake ??) went up one and a half times, even the roof tore apart. It behaved like bread.

To the touch, it resembles charlotte, on the outside there is a fried thin crust, inside there is a very soft porous juicy crumb. Smells deliciously cooked potatoes.

By the way, this is a lean dish.

The recipe is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=120983.0

An interesting cupcake turned out. Set it up as a separate recipe. He is quite worthy of it

And what topic should you put it on? And I don't even know what to call it.

And what topic should you put it on? And I don't even know what to call it.

Focus on the composition of the flour:
wheat - in wheat, rye - in rye, etc.
What should be called? Well, what did you eat? Cupcake, pie ... that's what it looks like, so be it.

Well, I kind of made a recipe, it's easier to bake than to compose, honestly a word.
see link above.

I'm leaving on vacation for a month, there is no one to bake bread, how can I save the leaven?

Make it cooler, in the sense of thicker, add a little salt, and leave. Come back - if nothing extreme happens - well, it will not be covered with black mold, etc., scrub it all out, throw it away, pour in lukewarm water, beat until it is strong foam, add flour - and then, as usual. If it "dies", start a new one.

Someone tell me how much sourdough to take per kilogram of wheat flour? for a pound, I take 7 full tablespoons. my sourdough is no longer rye (wheat with bran, the bread turns out great in the oven).

If you take 7 tablespoons for half a kilo, then twice as much for a kilogram.

If you take 7 tablespoons for half a kilo, then twice as much for a kilogram.

this is logical. but how really? I ask because I somehow found the rules for recalculating products upward, everything is not so simple there. but it’s about yeast, but I don’t know about leaven. I'm going to bake bread in an hour or two.

Sourdough, like yeast, is different! And the performance is not the same for everyone. What is yours? Thick, liquid, rye, wheat, how old is it (that is, time?) - the quality of the final product depends on this and many other things. In general, it is better not to report yeast and sourdough than to shift.

Dear starters, please help to understand! I have eternal rye and eternal wheat leavens for 2 months already. Little sisters. So, in the last month such a problem has arisen - they double for a very long time, wheat in 7 hours, and rye in 14 hours can grow. Today it grew like that. They smell good, they bubble, I keep them in the refrigerator, I feed them once a week, sometimes a little less often ... I feed them usually on the trail. ratio: per gram for 25-30 starter, 70-80 grams of water and flour. What could be done with them to give acceleration, eh?

[robin]

robin, I won't tell you about wheat, I don't keep one. And for rye - try to grind it (take tbsp. L. Sourdough and 50 each water and flour) and feed for several days, keeping at room temperature. Can the power refrigerator pull out? It seems that from storage in the cold and rare feeding, acetic acid begins to accumulate. I have my rye when stored at 12-13^aboutI feed it once every five days. If it happens less often, then it acidifies and has to be rejuvenated.

[Arka]

What could be done with them to give acceleration, eh?

Update it:
take it out of the refrigerator, take 1 - 2 tbsp. spoons of sourdough, add 50 g of water and flour, keep warm (no refrigerator) for 5 - 6 hours. Again, take from this 1 - 2 tbsp. spoons, add 50 g of water and flour and again 5 - 6 hours. You can just sit on the table, if it's not cold at your place, of course. Do this 3-4 times and the leaven will be as good as new.
If you get tired so quickly, pay attention to the stage at which you put them in the refrigerator.

Well, while I was typing, I was already ahead.
Arka, so we are "from the same refrigerator"?

[Arka]

Arka, so we are "from the same refrigerator"?

Is this a toast ?!
Oh Vicki, how grateful I am to you that you helped me with leaven in due time!
If not for you, we would not have been from "the same refrigerator"!
And I wouldn't bake such delicious rye! Every time - like the first - the smell blows the roof

Has grown an eternal leaven from rye flour. Part of it was transferred to wheat. Stands in the kitchen, I feed once a day. It's already the second week. I baked wheat bread, but it turned out sour. Rye is better.
And yet it seems to me that at room rate. it begins to acidify. I read that many people keep it in the refrigerator. But what about the ICD? If I spoil it, sorry, I worked so hard on it ...

[The temperature in different refrigerators and on different shelves is different and even depends on the service life. Buy a thermometer for the refrigerator (absolute availability and cost) and check if your refrigerator has a "place in the sun" for the ICD]

ICD want 12-13^aboutFROM
Create conditions for them and they will live
The temperature in different refrigerators and on different shelves is different and even depends on the service life.
Buy a thermometer for the refrigerator (absolute availability and cost) and check if your refrigerator has a "place in the sun" for the ICD

Does anyone know what the temperature is in the vegetable drawer of the refrigerator?

Yesterday I baked the first bread of "eternal" leaven. Result: simply awesome, aromatic and delicious bread. To be honest, I myself did not even expect this, since my sourdough is only 3 days old, I have it still a young lady. but she coped with her task perfectly. Baked without a "starter" recipe, as the computer broke down inappropriately. I took the recipe for "Darnitskiy", added sourdoughs and on the way. And literally 2 days before that, I baked the same "Darnitskiy" recipe as expected with yeast: it rose by half, although there was 1 tsp of yeast, and I put 0.5 tsp with sourdough. yeast.

Hurrah!!! The sourdough keeps well in the refrigerator! I put the rye and wheat in the vegetable drawer. Today I took out, uncanned both - one for pancakes, the other for rye bread. While I was not at home for 4 hours, wheat "ran away", rye was also about to pick up. And the smell is simply gorgeous, milky and sour. Today I'll bake pancakes and put on rye. More on the results later.

And further...to anyone who hasn't decided on a leaven yet ... don't be afraid to create a leaven. It cannot fail if all conditions are created for it !!! And the result is worth it.

made an eternal sourdough from the hatch, everything worked out, the bread is super, I just don't know what to do with it, put it in the refrigerator for now, but how to keep it and use it further, please tell me

Hello. I really look forward to your help and advice. I knew about yeast-free bread and its benefits for a long time, but I decided to do it now. I read a lot of information on the forum and my head started spinning. I put in the "eternal leaven" of rye flour. Today is the third day. please write in detail how much sourdough you need to take for making and baking bread and what to do with the rest, if possible in great detail. I bake bread every day (by leaps and bounds). So what about the leaven? You need to put one more or you can do it. And it seems to me that we need to create a topic for beginners, "BEGINNER" where in great detail from A to Z the whole process of making sourdough and bread with different sourdoughs will be recorded. I would also like to try the kefir sourdough. And then when newbies get comfortable, you can already browse the sites and try different options. Thank you in advance. Save you Lord.

Hello! =) My leaven is over three months old. I keep
in the refrigerator in a jar with a lid with holes. I bake bread once
in 2 days, sometimes more often.
Recipe:
350g sourdough (freshly fed)
390 g flour (90 gr. wheat and 300 gr. rye)
230 gr. water
1 tsp kvass malt (from the kvass preparation kit)
1 tbsp. l honey (or 1.5 tbsp. l sugar)
2 tsp salt
2 tbsp. l rast. oil (I take olive)
3 tbsp. l rye bran
1 tbsp. l potato flakes (so that the lid does not fall through)

The gingerbread man turns out to be not dense, slightly vague. I level the top with my hands.
The bread is sooo tasty.

I prepare the leaven for this bread 4 hours before kneading.
100 g water
100 g rye flour
150 gr. sourdough from the refrigerator
I put it in a warm place (on a battery or in a yogurt maker)

I also add 100 grams to the old sourdough. flour and water. I also wait 4 hours and then in the refrigerator until the next. times.
Sometimes in this recipe I replace 80 grams of rye flour with buckwheat. Also very tasty and healthy =))

Thank you so much. So you put everything according to the recipe in a bucket and which program did you choose in the bread maker? I have PANASONIK SD-257.

But in the refrigerator you needlessly store the sad leaven. At low temperatures, the necessary and such beneficial lactic acid bacteria die in the leaven, and only yeast remains. And a good leaven is always the right balance between the two. This quote from Misha from the forum. So what can be done? How to protect these lactic acid bacteria?

Sofa =) It's easier for you! You have a Rye mode. I think that's what it should be! =)) I don't have it! Therefore, I knead on dumplings, take out the spatula and in the main mode, size XL is medium crust.

And why then in yoghurts and kefir these same lactic acid bacteria do not die? !! ??! And the milk in the fridge turns sour perfectly? =)

Vyuga, does it turn sour? will have to try
Sofa, here on the forum I read that sourdough is a complex of yeast and MKB. Will it work without ICD?
I have "eternal", I also keep it in the refrigerator. Sourdough has been working for at least six months, or even a year - it seems to be working fine.
Are there any homemade ways to test the quality of the sourdough?

Delicious bread everyone!

Sour! Also =)) I mean draft or market
And any fermented milk products are stored at a temperature of +2 to +6. I have +3 in my fridge. So everything is fine.

Hurrah!!! The leaven turned out. I put some bread, but I don't know what happens. Since having only rye and wheat flour available, I picked up the recipe from Lola Wheat-rye bread, but she had a leaven for hops and it seemed to me that my "eternal" 3 tablespoons were not enough and added more Please write how much flour (wheat + rye) you need sourdough and water.

Should flour and water be taken in equal proportions by volume or by weight?

On the previous pages I read that if the leaven is in the refrigerator, then it must be taken out of the refrigerator three days before we plan to bake the bread, and fed every day. And if I bake bread every two days, then should I not put it in the refrigerator?
And if you take the leaven from the fridge and feed it, it won't double? And won't it be ready for the raising of the bread that day?

Should flour and water be taken in equal proportions by volume or by weight?

By weight (mass). If water is 100g, then flour is 100g.

I feed one day before baking and three times, well, sometimes two.
If I took out 50 grams from the refrigerator. sourdough, then I give her 50 gr. water and flour (after she warmed up) and wait, so after 6 hours she already wants to eat. Now I give 100 or 150 grams, depending on how much I need for baking and whether there is an opportunity to feed it a third time.
Thus, it turns out that I prepare it for this event a day before baking. But now I bake one rye a week. And if you bake it every other day, then it makes sense to keep it quite a bit and feed it twice a day, throwing out a part. And you won't need to put it in the refrigerator.

I recently began to bake bread, there were several successful breads, and then all the sour ones went ... I rejuvenated the leaven, baked, again the same thing. But they take a very long time for me to rise, go and stop, and it also seems to me that I am wise with leaven. I still don't understand how to use it properly, proportions, etc. Please help! So you want the same bread! I now have about 5-6 tbsp. tablespoons of rye sourdough in the refrigerator. If I get it, how to feed, how much, and why throw something away, I don't understand at all. And also dough or "sourdough" in recipes in large quantities - what's this? Sorry for the possibly stupid questions ...

If the leaven is peroxidized, then you do not need to feed it all. She has accumulated acid in herself, which will prevent the yeast bacteria from multiplying fully. You need to take one or two tbsp. spoons (discard the rest) and feed. Try to give her 100 g of water and flour each and see how long it takes for her to double herself.

And then how? So I fed her, she grew up, I took from her, for example, about 280 g (Darnitsky) for a recipe, and where else? How many reserve tablespoons should you always keep in the refrigerator? And how much to throw away? As I understand it, it is necessary to keep some minimum so that it is not too sour, and to feed this minimum depending on the recipe (otherwise such huge amounts of sourdough are indicated somewhere), that is, feed more and more often before baking, yes ?

[stasija]

stasija, I put in the refrigerator no more than 50 grams. rye sourdough, and more often even less. I put it fully enlarged (fermented) and it preserves itself in the cold, accumulating acetic acid. I take it out, get warm and start feeding. At "Darnitskiy" I feed twice, starting with one tablespoon of sourdough. The first time I give 50 grams. water and flour, the second time for 120 gr. and at the exit I have 280 gr. sourdough for bread and a little for storage. It is imperative to feed her once a week, even if you are not going to bake. You can take 10 grams of sourdough and give it 20 grams each. water and flour. As it increases, immediately into the cold.

Thank you! So, you need to feed both before and after baking, that is, how I separated what for storage (50 g is about 2 tbsp. L., Right?), This must also be fed again and only then in the refrigerator, right? I thought, I take it out, grow it, separate it for bread and for later, and this for later immediately into the refrigerator without feeding ...

So, you need to feed both before and after baking. I thought, I take it out, grow it, separate it for bread and for later, and this for later immediately into the refrigerator without feeding ...

Exactly! Exactly! We separate it for bread and it is just in the form to send it into the cold.

That is, before you send the leaven to the refrigerator, you no longer need to feed it? That's what I do!

Something I do not understand in any way: is it possible to store the leaven in the refrigerator or not? Somewhere I read that in the refrigerator MKB die, only yeast remains. If the refrigerator is + 8- + 12 degrees, can it be stored there? If not, then what to do with the leaven?

If the refrigerator is + 8- + 12 degrees, can it be stored there?

Ideally, this is when +10 - +12 degrees.

It's a pity that we have there +5

Hello everybody.I had a question: I made the leaven, it was all so bubbly and fluffy on the second day, I fed it, it was all quite bubbly again, but today is the third day, and it fell ... On the surface, the bubbles look like soapy, but there are no bubbles in the thickness - what does it mean, she "died"?