"Eternal" leaven

50ml of water was drawn in the process. There are 150 prescription serums, but you need to feed at least 200, or even all 250.

Hello!
I want to bake Bread with semolina in eternal leaven. What is the best way to do it - put on the Main program or knead-gluten-free 2 times (2-2.5 hours of proofing) -bake? How much to bake then? I made rye bread according to this scheme, baked 1 hour 30, and how long is this oven? Prescription bread size L

Hello everyone, yesterday I made an eternal leaven, stood for a day, is it normal that a pungent smell comes from it?

... is it normal for her to emit a strong smell?

Did you just start growing it yesterday? Then the smell should be like this. Something like the smell of rotten grass. Bad bacteria are raging there now. In a couple of days they will die, but the good ones will remain.

Did you just start growing it yesterday?

Yes, I have been growing since yesterday. Thanks for the answer, I'll see what happens in 2 days. What is the smell of a mature leaven?

Help a newbie please.
Today is the 4th day and nothing is increasing in size and no bubbles.
I have whole flour, they don’t sell the other one in Israel, but the temperature is 25, higher than me
do not raise, we do not have batteries. And you can withstand it for more days - 5-6,
it doesn't burn for me, I'm still baking with yeast.

[yaninapo]

yaninapo, welcome to the forum!
On the 4th day, your leaven has every right to take your time. For a couple more days feed her in the same mode and everything will be fine. At this temperature, it will certainly ripen, but a little later. And in order not to accumulate a huge amount, leave it 200 grams and continue to grow. Good luck to you!

Hello!
Help me please!
I read the whole topic, almost all the leaven does not want to grow immediately, but on the contrary, it rose ahead of time.
I did everything according to the recipe. Since the apartment is cool, I put the starter culture on the radiator with a towel. I thought that a crust would probably form. And so it happened, but there is no other place. A day later, having removed the crust, I fed the starter culture 100/100 and put it on the top shelf, there is about 24C.
Within 7 hours, the leaven had more than doubled and was about to run!

I again removed the crust, threw away the excess, so that 200 g remained, and again fed her 100/100, but what to do? I put it in a liter jar and left it on the table (temperature about 22C).
After 15 hours, the leaven again grew by about 1.5 times or a little more and stopped. I decided to feed her again ahead of time, and when I stirred it (there was almost no crust), a pungent smell came to my nose ... I'm afraid, what if it’s just that smell of acetone, indicating that everything was gone?
Now the leaven is halved and fed 100/100. Smell as on the 2nd day (unpleasant, but tolerable).
Can I throw it away and do it again?

a pungent odor went up my nose ... I'm afraid, what if it’s just that smell of acetone, indicating that everything was gone?
Now the leaven is halved and fed 100/100. Smell as on the 2nd day (unpleasant, but tolerable).

No, well, the smell of mash from the smell of acetone - that can be distinguished.
Let's focus on the final scent. At the first stages, the process of putrefactive fermentation takes place in the leaven. The smell is still the same ...

Then I'll see what happens to her next. I was just embarrassed that she grew up so quickly.

[Аrka]

my yesterday's bread, wheat-rye with eternal leaven (thanks Аrka!!! for a basic portion of the sourdough that lives and works for me now, how cute)
was with a convex roof, but lay under a towel overnight and became flat, why - I don't know (
nor how can I do exactly according to the recipe, which I take as a basis)) I will add a thread all the time
Here I poured sesame seeds - delicious!

was with a convex roof, but lay under a towel overnight and became flat, why - I don't know (

You speak myself bread
Nothing and not flat, this is a loaf - a brick, not a bun!

nor how can I do exactly according to the recipe

and so everyone does! creativity, you know, you can't stop!

and so everyone does! creativity, you know, you can't stop!

yeah, it's called: I blinded him from what was, and then what was, then baked and ate))
the shelf life of sesame is suitable, it is urgent to eat it, it is useful))
I pour it everywhere, almost))

the shelf life of sesame is suitable, it is urgent to eat it, it is useful))
I pour it everywhere, almost))

Then you are here baba-ganush - eat with your fingers, and you will also have fun at home if you do little

you will also have fun at home with a fight ...

thank you good girl

At the first stages, the process of putrefactive fermentation takes place in the leaven. The smell is still the same ...

Today my sourdough is three days old, in theory it should be ready ... A day has passed since the moment of podkomka, and it almost did not grow (maybe half a centimeter) although it bubbles, the smell is very, very sour. Of course, I fed her, but I don’t like her ...

the smell is very very sour

it is in it acetic acid is formed, - one of the stages
normal condition

Thank you, Arka, you have calmed me down a little.

Brune, if you delay at this stage, then you can take a couple of spoons from her - and over again! Everything will be fine!

So I will. But for now, you have to wait another day, right?

So I will. But for now, you have to wait another day, right?

Of course! We do not deviate from the recipe!
EARLIER is not equal BETTER

Brune, if you stay at this stage, then you can take a couple of spoons from her - and over again! Everything will be fine!

During the day it did not grow at all, it does not even bubble, the smell is sour, but not as sharp as yesterday.
How can I do it, throw out half again and feed 100/100, or as you said, take 2 spoons and feed 100/100?

Vicki, thank you very much for your help, my leaven has grown as you said. But now other questions have arisen:
1. In recipes I do not understand well what they do with my leaven,
I found the simplest one - rye with seeds, made it without seeds, but I did not understand the composition of the leaven, they write there - 50 g of leaven + 200 g of flour and somehow 400 g of leaven comes out, I wrote to the author, he does not answer, can you tell me, I have mine the sourdough ran on Friday night, I was no longer up to the computer, and I thumped all 400 grams of the sourdough itself, and the rest was like a recipe. The bread rose. But now other questions - bake for 95 minutes according to the recipe, and I only have 60 bake?
Then next time I want to bake according to the rules - how to make this refreshed sourdough "For 4-5 hours to refresh the sourdough (50g old sourdough + 200g flour + 200g water and - 50g next time" 50 + 200 + 200 = 450, and according to the recipe you need 400 and what does 50 mean next time, I have my starter culture in 5 days maybe 700 grams came out, we take 50 from it, 650 remains? Maybe my math is bad?
2. I apologize that all the questions are for you, but it is difficult to find a specific question in the forums - I read for 2 hours and did not understand -
1. When can I use my starter culture again if it has been in the refrigerator since Friday?
2. I add a teaspoon of flour to her every day, is that correct?
3. I put a part of the starter in the freezer, if I want to use it - how to do it?

Can you advise me some other recipe, but I need pure rye bread, and we only sell whole flour and no malt on sale?

Thank you in advance for your help,
yana

"For 4-5 hours, refresh the leaven (50g of the old sourdough + 200g of flour + 200g of water and - 50g next time" 50 + 200 + 200 = 450, but the recipe requires 400 and which means 50 next time, I have my sourdough for 5 days maybe 700 grams came out, we take 50 from it, 650 remains? Maybe I'm bad with math?

Everything is normal with mathematics. In this case, the author has 400, you have 700.
We store in the refrigerator about 50 grams. It just doesn't make sense anymore if you don't bake several loaves in one day. We take out these 50 g, add 200 flour and water each. When ripe, we take 400, and put the rest in the refrigerator. Only now I have never left exactly 50g. always less, then 40, then 35. Something smeared on the walls of the jar, something remained on the spoon ..
If you do not bake for a long time, take it out of the refrigerator every 3 days, you can take 1 spoon and add 20 - 30 g of water and flour, and when it ripens - back.
By adding a spoonful directly in the refrigerator, you will not achieve anything, except for mucus, which it will show you in a week and it will be difficult to put it in order.

And my sourdough never grew, and today it is already 5 days old ...

[here]

And my sourdough never grew, and today it is already 5 days old ...

Try updating it.
Take 1 tbsp. l. from your starter culture and feed it: 50 flour + 50 water, when it grows up and starts to fall off (or, if it doesn't rise, in a day) feed it again: add 100 flour + 100 water.
Continue until the smell is slightly sour, pleasant, and tastes pleasantly sour.
Read how it was with me when my unripe sourdough stalled, here here

Finally my leaven has grown! Almost doubled!
The smell has become faint, slightly acidic. True, a dense crust has formed again and a barely noticeable white fluff on it. I hope this is not fatal. I removed the crust. When I stirred the leaven, the smell was alcoholic. Probably the crust did not allow him to come out, so he accumulated. I did not dare to taste it. Still, I am still with leaven for you.

I took 1 tbsp. a spoonful of sourdough, added 50 g of water and 50 g of flour and covered with a foil with holes, otherwise this crust is already tired!

I can't wait to bake!

[Wiki]

True, a dense crust has formed again and a barely noticeable white fluff on it. I hope this is not fatal.

I am worried about your "white fluff". No matter how mold it turns out ...
I would not dare to let mold in food ...

Wiki, what do you think?

[Wiki]

Wiki, what do you think?

I am also anxiously waiting for an expert opinion.

[1 day.]

Hello everyone!

I confess I read all 37 pages of this topic and even repeatedly met the question that I want to ask, however, I did not quite understand the answer to it

I try to grow eternal leaven from premium wheat flour.

• 1 day. On the battery, about 30 degrees, growth THREE times, delicious smell, magic bubbles;
• 2nd day. On the table, about 25 degrees, growth TWO times, delicious smell, magic bubbles;
• 3rd day. I leave 100 grams of sourdough and feed it for the third time. But, alas, there is no growth, no bubbles, water begins to accumulate from above.

I tried not to throw it away.
I have tried growing in sealed containers, and in containers with holes. (In a closed one, it grew more active with me, by the way)
I have tried keeping the battery on all days.

But all the same, the final is 3 days and then 4-5-6 days - no changes.

Where is my mistake, except in DNA.

Thank you

Answer please!
Should I throw away the leaven? It will be a pity. It has become good, bubbles, grows and smells like apples!
I do not bake bread yet, I store it at room temperature, butt in the ratio of 5 g of sourdough to 20 g of flour and 20 g of water.

Answer please!
Should I throw away the leaven? It will be a pity. It has become good, bubbles, grows and smells like apples!

Don't throw anything away! One day of my absence and the leaven was almost thrown away.
You have a sourdough for all sourdoughs. My most successful rye also smelled like apples.
The white fluff was on a crust and, as I understand it, was thrown away along with the crust.
A crust will still form under the film with holes. Much better is a container with a lid, where there will be enough room for air. If the volume of air is twice the volume of the starter culture, then it will be enough for a day.
What doesn't suit you? Why don't you bake?

[Viki]

Viki, Thanks for answering!

What doesn't suit you? Why don't you bake?

Well, this fluff scared ...
Of course, I threw it out along with the crust, but mold spores (or whatever it has) penetrate the entire volume of the product.
Does mold die during baking?

I came across such a fluff, but it was thrown out with a crust and did not appear again.
Do you notice something like this on the surface of your starter now?

No. Even the crust can hardly be said.

Will you try to bake bread on it?

Okay I will try.
I will report on the result.

Does mold die during baking? (Sorry for the stupid question)

Where is my mistake, except in DNA.

Your mistake is what happened on the first day. The rest is a consequence of this error.
If on the first day you take rye flour, then from the second day with wheat flour everything should go like notes.
It is possible to grow sourdough from wheat flour, but this is usually done by those who have already dealt with wheat sourdoughs and know how to focus on smell, and not on time and temperature.

Does mold die during baking?

Shame on my head, but I don't know the answer to this question.

[Brune]

.
It is possible to grow sourdough from wheat flour, but this is usually done by those who have already dealt with wheat sourdoughs and know how to focus on smell, and not on time and temperature.

Mm, the idea is clear, thanks. I have been unable to buy rye flour for several weeks, but I hope that sooner or later I will succeed.

I now have 2 jars of wheat leaven at the 4 and 5 days stage. They smell wonderful as something milky, they don't have mold. I think I should use them, right? Put it in the oven with yeast?
Brune ,
as far as I know, mold dies at 80 degrees. But I do not presume to judge how dangerous or safe it is.

I now have 2 jars of wheat leaven at the 4 and 5 days stage. They smell wonderful as something milky, they don't have mold. I think I should use them, right? Put it in the oven with yeast?

What kind of stove? What's wrong? You have two cans at the stage "a couple of days more and I will grow the sourdough on wheat flour" On the 5th day, a milky smell! Hold on for two more days !!!

[I will grow the leaven]

You have two cans at the stage "a couple more days and I will grow the sourdough on wheat flour"

To clarify, we are talking about the same thing.

When you write "I will grow the leaven"does this mean that she should start to rise after feeding?

I'm just confused by the fact that for the first 2 days it rises, and then some kind of technological failure occurs, which I don't understand. And I certainly don't understand why the process can start again ;-)

Sorry.

The cultured (in my understanding) sourdough is when the symbiosis of bacteria we need has formed in it. From the first day, there is a struggle of bacteria for life in it, and bacteria are present, both good and bad. So we create conditions (warmth) to make it easier for the good to reproduce and they could suppress the reproduction of the bad ones and doom them to extinction. The lactic acid bacteria we need will feed the yeast. When there are enough of them, yeast will begin to multiply more actively and, as you say: "the process will start again."
It's hard to explain how it turned out ... I'm sorry if it's messy.

The cultured (in my understanding) sourdough is when the symbiosis of bacteria we need has formed in it.

This idea is understandable. But I don't have microscopic vision, I can't see bacteria
But ok, no more stupid questions - I will continue my experiments.
Thank you.

[bubchen]

I will continue my experiments.

bubchen, good luck to you!
And that's what a forum is for, to ask questions.
And keep in touch with what you have there and how, okay?

Finally, yesterday, in my opinion, I baked a successful rye bread with eternal leaven. It turned out very tasty, my family really liked it, my husband stopped grumbling, he wanted some new taste. The crumb turned out to be very elastic, even taking into account the fact that I did not add a drop of yeast. Thank you all for your help in growing the starter culture !!!

well done, Larrchik!

well done, Larrchik!

Well done! The bread was a success!

I will share a little experience with sourdough ...

1. Storage time.

It turns out to keep the starter culture in the refrigerator without complementary foods
only possible for a limited time.

It is true that after a month she will retain the ability to lift bread.
But starting from the second week, "anti-selection" takes place in it.
beneficial bacteria: "fast" bacteria that actively consume
flour, die from lack of food and give way to "slow",
whose metabolism is not so accelerated.

As a result, after a two-week storage of the sourdough (they left
the whole family on vacation), in the refrigerator at a temperature of + 2..3 ° С,
the leaven continued to raise the dough as before, only she
it began to take not 2, but as much as 6 hours!

2. Sifting flour.

I didn't believe it until I tried it myself. Sifting flour
increases the ascent rate by about 30%.

Thus, not allowing the leaven to sit for a long time without food and feeding it
sifted flour, managed to bring the doubling time to one and a half hours
at a temperature of + 25 ° C. Success to everyone!

Good girls, help a newbie
I put the eternal leaven when the third day passed - the result upset me, although it rose and the bubbles seemed to be a little, but it smelled SO tasteless ((((something clearly unsuitable for food, I wanted to throw it out, but I read here that once it rises - it means she's alive, I felt sorry for her and, after reading the advice here, I put aside its half and added 50 ml of kefir and 50 ML of rye flour to it, put it in the refrigerator and a day later it rose again, the smell seemed to get better, but still unpleasant there is a note, and when I licked the leaven from a spoon - what disgusting and sour food I would not dare to cook from this, I added again 50 ml of kefir and 50 ml of flour, left it warm, what should I do next? feed her even further? but I have it’s not eternal leaven, since I put yogurt in there? where to store it - warm for now or in the refrigerator? did it rise well in the refrigerator yesterday too .. and will the unpleasant smell go away? now there is a smell of yeast, I love it very much but another s apah interrupts