"Eternal" leaven

[Irisik]

Irisik
Your starter is not ready yet! Until the unpleasant smell and taste go away, you must continue to feed her.
And kefir is like a completely different recipe ...
I think you need to go through all the circles first. But for a start, you can take 1-2 tbsp. spoons of your "product". And already add everything to it according to the recipe, as on the 1st page.
Do you measure in ml? or weighing?

[Irisik]

Irisik
Your starter is not ready yet! Until the unpleasant smell and taste go away, you must continue to feed her.
And kefir is like a completely different recipe ...
I think you need to go through all the circles first. But for a start, you can take 1-2 tbsp. spoons of your "product". And already add everything to it according to the recipe, as on the 1st page.
Do you measure in ml? or weighing?

I weighed and did everything according to the recipe for the first 3 days, until I read this post from the 4th page:

Try feeding in proportion again 50 ml. kefir and 50 ml. rye flour. Pay attention to the container volume, not the weight. The consistency of thick sour cream. Pay attention to the smell and even taste, the smell should be sour. Sometimes the starter culture can gain strength for a week, so feed it. After feeding with kefir, whey, it will grow in the refrigerator.
And yet - whoever has kefir sourdough in the kitchen or cottage cheese and kefir constantly, then their bacteria are constantly in the air and, accordingly, get into the leaven and help it rise.

Good luck! Watch and write.

after that I began to add kefir and flour in ml, now I don't know how to fix it, take a couple of spoons of what happened and make an eternal leaven out of it, adding 100 ml of water and 100 g of flour daily? and wait for a good smell and taste?

take a couple of spoons of what happened and make an eternal leaven out of it, adding 100 ml of water and 100 grams of flour every day? and wait for a good smell and taste?

that's right, act
and you do not need to keep the leaven in the refrigerator until it is completely ripe
the sourdough needs heat during maturation
some processes can last longer, therefore 3 days, as in the recipe, is a MINIMUM, before which a full-fledged sourdough cannot mature even under ideal conditions

that's right, act
and you do not need to keep the leaven in the refrigerator until it is completely ripe
the sourdough needs heat during maturation
some processes can last longer, therefore 3 days, as in the recipe, is a MINIMUM, before which a full-fledged sourdough cannot mature even under ideal conditions

oh, thank you, I'll go correct my mistakes

[Wiki]

Wiki!
Required convulsion council here

[Wiki]

Wiki!
Required convulsion council here

Yes, I'm already in convulsium there. While reading special literature (with pictures).
Thank you, Arka for help! But that's what confuses me ... I don't understand. but something is wrong ...

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

Yes, it is dying. However, toxins remain that
it is highly discouraged to eat.

This is my first ever leavened bread.
Darnitsky. Recipe

Of course, it is still far from ideal (zheskovat), but quite edible.

Good day! I read you, I read you and made up my mind - I really want to learn how to bake bread myself. True, I don't have a bread machine, but I'll just try in the oven. So I put a sourdough from rye flour and I am very worried - will it work out: girl_in_dreams: And immediately a question for experts, or rather a clarification - if a miracle happens and I grow sourdough, then on the 5th or 6th day the young can be used? the fact is that I take into account my work schedule, well, so that on a "day off" I try to do bread.Well, if I succeed with the leaven, I understand that she is a gentle lady and can be capricious?

She baked her first bread with Eternal Leaven. Everything turned out great !!! I wanted to get just such a piece of bread. The husband is delighted. Thank you all for your support and advice.

And immediately a question for connoisseurs, or rather a clarification - if a miracle happens and I grow the leaven, then on the 5th or 6th day the young one can be used? the fact is that I take into account my work schedule, well, so that on a "day off" I try to do bread. Well, if I succeed with the leaven, I understand that she is a gentle lady and can be capricious?

Regardless of the number of days it takes for the sourdough to ripen, as soon as the process is over (the sourdough smells good, sour fruit, slightly sour in taste, lifts itself well after feeding), you can use it. Only active leaven should be put into the dough. An active one is one that doubled after feeding.

She baked her first bread with Eternal Leaven. Everything turned out great !!! I wanted to get just such a piece of bread. The husband is delighted. Thank you all for your support and advice.

Congratulations! Bake for health, please your family!

[Arka]

ArkaThank you! Here is the first time I fed it - it seems to her so far she likes everything

well, here's another experiment with sourdough

this is beautiful !!!!!!!!!!!!

[Natalia]

Natalia, ah, I was upset immediately, and then I read on the forum you know that the people had the same result)
decided to do this: 🔗, the recipe is generally standard, but this nuance immediately confused me -

I bake for 20 minutes. at 250 ° and 40-45 minutes at 180 ° -190 °

I have an electric Bosch oven, thermonuclear)) and 250 is already a "wedge" program, when the plaque burns off and falls off the walls))
well, I think, you never know, maybe for the crust it should be, just 20 minutes)) but set it to 230 °
with steam, as expected, though it instantly disappeared, so I sprinkled it with a pulver a couple of times and put the bowl down with boiling water
then reduced t to 180 ° and after another 20 minutes poured smoke from the oven with a rocker))
the parchment burned right under the bread
pulled out, sprinkled with flour and baked
everything seems to be good, and it came up, and the taste, and even 1 mm of the burnt bottom does not interfere at all, only the crust is so hard that it is difficult to cut
I didn't have time to take a picture until I woke up - they broke the bread and packed it to the dacha, and ate it with barbecue at the speed of sound))
I had to set it at 200 °, and reduce it to 160 °
Well, next time I will not defend in breadth, but more upward)
and flour took more water from me
you need to read more about baking in the oven out of shape.

in general - you know I am a baker-kamikazeexperimenter I conduct reconnaissance in battle

Wow, adventure! And you can't think of the final photo in life!
At maximum t, rye is baked for the first couple of minutes, then reduced to 240-220, and when the shape of the bread is fixed, then baked at 180
It seems that the author’s oven doesn’t bother, or the sensor has flown ... Or there may be a typo, I added a zero to 2 minutes - and that's it!

Wow, adventure! And you can't think of the final photo in life!
At maximum t, rye is baked for the first couple of minutes, then reduced to 240-220, and when the shape of the bread is fixed, then baked at 180
It seems that the author's oven does not work, or the sensor has flown ...

yes)) it is always necessary to clarify with these afftors - which oven?
I myself want to buy a thermometer and a temperature probe

Nitsche, we will break through !!
where didn’t ours disappear? ours disappeared everywhere!

Now I don't know what to do either.
I lived with a sourdough, grown successfully the first time. I baked bread on it
six months, and then summer, vacation, I abandoned it.
Now I'm trying again. I've already put the third one. Mold grows on the surface.
Already no strength. What is it!

When I see mold, I throw it away. Can I peel off the crust and continue?
Moreover, mold appears at the end of the third day.
Or put a new one?

Or put a new one?

maybe a semi-finished product? with him it will be easier to break through all sorts kakula, there, to stabilize the process, yeast is first introduced

[Iriska]

Now I'm trying again. I've already put the third one. Mold grows on the surface.
Already no strength. What is it!

Iriska and did you feed all three leavens with the same flour? Have not tried to change ?? It seems to me that it is precisely in her.

[Iriska]

Iriska and did you feed all three leavens with the same flour? Have not tried to change ?? It seems to me that it is precisely in her.

It is called "I support the previous speaker".
You can dry the flour well. But it’s better, perhaps, to change to another.

It is called "I support the previous speaker".
You can dry the flour well. But it’s better, perhaps, to change to another.

Thank you for confirming my point. My flour has been standing for six months, since the first leaven. Apparently, this is the problem.
I brought out the first leaven so successfully. All then I was surprised, well, how people can't do that ... And there can be all sorts of reasons ...
Tomorrow - for fresh flour !!!!

Tomorrow - for fresh flour !!!!

And please keep us informed. And we will "keep our fists".

for the first time I am 99% satisfied with my sourdough bread





and even parchment can be used the 2nd time))



spouse all the time tried to insert fat into the frame))

10 min at t 220 with steam and 50 min at t 180
wheat-rye from whole grain flour (pw) and peeled rye
650 gr rye sourdough and 600 gr flour
elastic crumb, when squeezed, it returns to its original size, moderately moist, etc.
starter feed 3 times - it becomes noticeably stronger
2.5 hours would be enough for a spread
did not expect and missed the slegone

Lenka, some get married all get out and get out! your bread is getting more and more beautiful!

Lenka, some get married all get out and get out! your bread is getting more and more beautiful!

Thank you)

People, sos, urgently ... made the leaven, today is the 3rd day, like when you can already use the leaven, but there is such a suspicion that nothing happened, because there are few bubbles, the smell is sour and it seems like it fell, and even the first day I think they failed, because I was just standing near the battery, but rolled up in a towel, and when I fed I was able to put it on the battery in the room and also wrapped it in a towel, the next day the bubbles already appeared and the smell too, fed them again to the battery, bubbles there was a smell, but I would not say that it increased, I fed it to the battery, today is the day of use, but I'm afraid nothing will work out whether it can be reanimated or will have to be thrown away ... and I also had to put more water 120 ml probably, because if 100 ml, it was just a lump of flour, seeded rye flour Stolichnaya

Ponca, take a couple of tablespoons of your liquefied sourdough starter and full circle first. Just keep the proportions this time, please. If possible, feed the peeled, there is more food in it. And do not worry about the density of the coma, it liquefies in a day. And also your fellow countrymen are not greedy and can share the leaven. If it becomes interesting, write in a personal. Happy growing!

a bit late just just filled in all the sourdough as it was proportions, but not 100 ml of water, because it turns out oak and does not even interfere or should it be oak?

Stir / knead with a fork, the next day you will find that it is no longer so dense

In a pancake, I will clearly torture this sourdough lalche, but is it possible with metal objects, I just read a lot about leavens, they wrote no metal objects

In a pancake, I will clearly torture this sourdough lalche, but is it possible with metal objects, I just read a lot about leavens, they wrote no metal objects

it means not to keep in met. dishes and do not leave in the sourdough met. devices. A short contact won't hurt.And do not feed on ALL the leaven, so you will not get enough flour, it is difficult to maintain the required proportions with such an amount. Take a piece and feed it

Ok, thanks, I will try

Ponca, take a couple of tablespoons of your liquefied sourdough starter and full circle first. Just keep the proportions this time, please. If possible, feed the peeled, there is more food in it. And do not worry about the density of the coma, it liquefies in a day. And also your fellow countrymen are not greedy and can share the leaven. If it becomes interesting, write in a personal. Happy growing!

oh, I forgot to ask, when feeding, adhere to the same proportions of 100 grams of flour and 100 grams of water? or less?

Ponca, with the subsequent rooting of a small part of the starter, observe the following: the amount of dressing (water + flour in equal proportions) should not be less than the weight of the starter. And only 30, 50 or 100 g, it doesn't matter, proportions are important

Ponca, with the subsequent rooting of a small part of the starter, observe the following: the amount of dressing (water + flour in equal proportions) should not be less than the weight of the starter. And only 30, 50 or 100 g, it doesn't matter, proportions are important

Thank you very much, and if you need to get 350 grams of sourdough in order to make bread, let's say you take 50 grams of sourdough, then how much flour / water should you take? And then something I did not understand

Thank you very much, and if you need to get 350 grams of sourdough in order to make bread, let's say you take 50 grams of sourdough, then how much flour / water should you take? And then something I did not understand

350 = 50 + 300 (flour 150: 150 water) - everything is extremely simple

Hello girls. Here I read, read the pages and here is a pancake in my head like many have porridge.
I have already baked bread with this sourdough 5 times and now I think, am I doing everything right? Although the result suits me perfectly.
Check it out ... Let's start with a young ready-made sourdough. Then I pour the required amount of sourdough, then add flour + water to the rest in a 1: 1 ratio, then wait a few hours until all the sourdough rises and starts to fall. Then I put it in the refrigerator. After 2-3 days (in my case) I take out the leaven from the refrigerator, wait for about 1 hour, then add the top dressing and wait for several hours until the sourdough rises to the maximum as soon as the required amount starts to fall into the dough just a little bit, and add it to the rest I wait for feeding when it falls and in the refrigerator under the lid. Then everything starts from the beginning .... right?

Hello girls. Here I read, read the pages and here is a pancake in my head like many have porridge.
I have already baked bread with this sourdough 5 times and now I think, am I doing everything right? Although the result suits me perfectly.
Check it out ... Let's start with a young ready-made sourdough. Then I pour the required amount of sourdough, then add flour + water to the rest in a 1: 1 ratio, then wait a few hours until all the sourdough rises and starts to fall. Then I put it in the refrigerator. After 2-3 days (in my case) I take out the leaven from the refrigerator, wait for about 1 hour, then add the top dressing and wait for several hours until the sourdough rises to the maximum as soon as the required amount starts to fall into the dough just a little bit, and add it to the rest I wait for feeding when it falls and in the refrigerator under the lid. Then everything starts from the beginning .... right?

Don't wait until the leaven starts to fall off, because it starts starving ..
Put the fed sourdough in the refrigerator and there, chilled, it will just eat slowly
It is customary to put the leaven into the dough at its peak, without waiting for it to fall off.

Thanks, understood.

Good afternoon everyone!
Tell me what is my curvature:
tried to make her first sourdough on rye flour as described at the beginning of the topic.
At the end of the first day, everything bubbled up, fed.
The second day - everything increased 2 times and everything in bubbles - fed
The third day - I tried to escape at all.
Iskpekla first wheat-rye - everything is super.
I put the rest of the leaven on the windowsill - there is not 30 degrees, but 24.I bake practically every other day.
And that's all. the leaven does not show signs of life - I tried to feed it and again put it in a warm place. It has been standing in a dense mass for 4 days. Probably you can already throw it out?
What's wrong?

the leaven does not show signs of life - I tried to feed it and again put it in a warm place. It has been standing in a dense mass for 4 days.

Please tell us how you feed. After what period of time and in what proportions, that is, how much leaven do you take, how much water do you give and how much flour.

Initially, 100 grams of flour per 100 grams of water, the second and third days are also the same.
The total should be 300x300. Then she took 300 grams of sourdough from there and added again 100 flour and 100 water ..

... Then she took 300 grams of sourdough from there and added again 100 flour and 100 water ..

It turns out that for 300 g of sourdough she received 100 g of water and flour and starved for 4 days?
The amount of feed must exceed the amount of starter culture. Otherwise, she will be hungry and accumulate acid. With an excess of acid, such necessary bacteria will die ...
Try to take 1 - 2 spoons of it and give water and flour from 50 to 100 g (as you like). Then discard half and feed again. With each such feeding, she will lose excess acid and bacteria will be able to multiply.

Viki, I understand correctly that I take 1-2 spoons from this mass and 50x50 flour / water? and so to feed every day? I don’t understand something ..
And then the dose of feed should grow from day to day ...
And all this time, keep it at 30 degrees or on the windowsill ...

completely lost

And then the dose of feed should grow from day to day ...

Try to determine for yourself what will be more convenient for you. When I bake often, I feed 50 g of water and flour for every 50 g of sourdough. When less often - 50 g of sourdough, 100 g of water and flour.
A temperature of 30 * C is ideal for growing, but not at all suitable for storage. At this temperature, it will need to be fed 4 times a day, and no one needs it.
If you want not to throw anything away, but to accumulate the amount, then something like this:
20 g of sourdough + 20 g of water + 20 g of flour, the next feeding is 60 g of water + 60 g of flour, the next feeding is 180 g of water + 180 g of flour. I always throw away a part. I feed two days a day at room temperature as a rule. Not enough for a day. The first time may be enough for you. Then she will become stronger and stronger, respectively, and more voracious.
And yet, for the first couple of feedings, I would throw out a part. To help her get rid of excess acid.

Vika, thank you very much !!
Otherwise, I'm completely confused ...
Can you please tell me to start the epic again or try to revive the leaven that came out as a result? What parameters should be used?

[Sequoia]

Sequoia, I would revive yours. Still, already grown, tested. Well, I got a little acid, so it's not scary. If you have a supply of flour and do not mind. Yes, and it will take less flour anyway than growing a new one.
Take 50 grams for a start and give water and flour 50 each. It turns out 150 g. Leave the next feeding again 50 grams and again 50 grams. It will be free of acid and after the third such feeding it should start to rise.
And then it will be possible to increase the amount of feed and accumulate ...

Dear Viki, tell me too, please
My leaven is already about 2 months old, am I doing everything right - it costs me in the refrigerator (about 30 grams), I bake black bread 1-2 times a week, before baking I take the leaven from the refrigerator, it costs an hour in a warm place, then I add 50 flour and 50 water, again it costs a couple of hours, then I add 150 flour and water each, I wait 2 times to rise, usually I just have enough for baking and about 30-50 grams remains, I send the leftovers to the refrigerator ..
It seems that the leaven works and smells very tasty, but then the bread turns out to be quite dense, as if it lacks the strength to raise the dough higher, maybe I'm missing something? and am I storing it correctly?