Malt leaven

Reprinted from the book:
"Malt sourdough is prepared as follows: take
2 parts wheat grain (2 cups)
and one part barley (1 cup),
soak in water for a day.
Then put on a baking sheet
and leave for two days for germination.
When the sprouts appear
we pass the sprouted grain through a meat grinder,
then add 3 cups flour
and ½ cup sugar
and dilute with water until sour cream is thick
and, stirring constantly, so as not to burn,
cook for an hour,
then leave it warm for a day.
The resulting starter culture is stored in the refrigerator. "

Making dough for baking bread, pies and pancakes, as well as other rich flour products:

“This leaven is used to make a piece of dough or dough.
We take 1 part of dough or dough and stir in 2-3 parts (by volume) of water, then add flour until sour cream is thick and leave warm for several. hours before many bubbles appear on the surface. This is the dough, which is the basis for baking. Then again add 2-3 volumes of water and flour and again leave until obvious signs of fermentation - and so on until we get the amount of dough we need.
“When the dough has been multiplied, we separate a part from it for the next batch and put it in the refrigerator.
Add flour to the dough left for baking and bring the dough to the density we need.
“If we bake bread, then we must immediately arrange the dough in the forms and leave it to come right in them. When the dough rises and increases in volume by 1.5-2 times, the molds can be placed in the oven or oven.
“Bread is perfectly baked even in a frying pan, only the fire needs to be made as small as possible, and the dough cake is thinner (1-2 cm), and the pan is covered with a lid, but not quite tightly so that water vapor can escape. In the process of baking bread in a pan, turn them over once or twice so that the dough does not burn and at the same time is baked inside. The baking time is determined empirically.
“To bake pancakes, let the dough stand after adding flour; one should try not to "beat" it when using it, that is, not to stir it, but to take it carefully and put it in the pan. Then the pastries will be especially fluffy.
You can also keep the starter in the form of a dough in the refrigerator, then grind the dough into pieces and stir in water before use. Then add flour and leave until bubbles appear and rise to the surface of the dough. Then everything is done in the previously indicated order. "

I read this passage of text many times and could not understand in any way why it was necessary to multiply such an amount of dough. But now it seems to me that this is because this recipe and all these quantities are not designed for our bread makers, but for baking bread for a large family for a week. What is called "according to old recipes." And a half-liter jar is enough for us, probably.

My leaven ferments even in the refrigerator. Very strong, I guess.

[Kosha]

My leaven ferments even in the refrigerator. Very strong, I guess.

Kosha, in many refrigerators like in ivolga
there are shelves where the temperature is kept at 11-12 degrees.

The fact is that when stored in a cold (4-6 degrees) yeast feels very well and ferments (there are several types of "wild" yeast in the leaven, baking yeasts do not survive with such acidity).

But the lactic acid bacteria living in the leaven gradually die in a cold place and the leaven changes its microbiological composition ... this does not mean that it stops raising the dough, the final result changes - the bread turns out different, the crust becomes very coarse and thick.

I found a place in my apartment where the temperature is 11-14 degrees (my refrigerator is an old monster, it freezes very much, and the other is new, my mother's and she will not tolerate any "byaka" in it), and so that the leaven does not become liquid, I have to salt it and feed it at least 2 times a week (this is wheat), feed rye less often, but also add some salt.

After some time using the starter culture, my digestive system deteriorated sharply: heartburn was simply tortured.

I never expected such a reaction of the body. In principle, of course, my stomach is weak. Therefore, I do not use any spicy, smoked, fried and fatty things. I eat smoked sausage once a year - for the New Year. I fried potatoes so many years ago that I don't even remember ... Fried meat - categorically I don't even smell ...
And now my stomach did not like the sourness in the bread ...
It's a shame ...
I'll try to combine yeast and sourdough, maybe it will be easier ...

My leaven ferments even in the refrigerator. Very strong, I guess.

If the leaven ferments in the refrigerator, this is a warning sign. There have already been major line-up changes.

After some time using the starter culture, my digestive system deteriorated sharply: heartburn was simply tortured.

I'll try to combine yeast and sourdough, maybe it will be easier ...

Try growing a new starter culture and keeping it out of the refrigerator. I would not advise you to continue using the leaven that lives with you at the moment.

I don’t think it’s about the quality of the leaven.
It looks very decent: light wine smell, creamy white color. Yes, and in my refrigerator, after measurements 11-13 grams.
It's just that sourdough bread doesn't suit my stomach. I try not to take store-bought brown bread - sour.
Everyone likes sourdough bread at home. Only I have problems. But I can have heartburn even from instant coffee. Therefore, I do not drink it either

By the way, it looks like I'm not the first on this forum to have such problems. I rummaged through the topics about yeast and came across a review that sourdough bread caused heartburn:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=566.60

All people are different...

"Malt sourdough is prepared as follows: take
2 parts wheat grain (2 cups)
and one part barley (1 cup),
soak in water for a day.
Then put on a baking sheet
and leave for two days for germination.
When the sprouts appear
we pass the sprouted grain through a meat grinder,
then add 3 cups flour
and ½ cup sugar
and dilute with water until sour cream is thick
and, stirring constantly, so as not to burn,
cook for an hour,
then leave it warm for a day.
The resulting starter culture is stored in the refrigerator. "

Hello everyone!
According to this recipe, the sourdough did not work out for me, it stood for a day in the warmth near the battery, but it did not bubble ... maybe it was not necessary to cook? True, I took ready-made rye malt ... Can you tell me how to make sourdough on rye malt?

Unfortunately, I don’t know how to make a sourdough with rye malt.
But in the topic "Sourdough from grain" they told how they prepared sourdough from grain from the very beginning. So she bubbled with them.

What malt did you have, fermented or unfermented?

I converted my whole-grain sourdough into malt: I took a spoonful of the finished whole-grain sourdough, a spoonful of NON-fermented malt (these are Belovodbe's products under the name Solodukha - grits from sprouted, dried and ground rye grains), a spoonful of water. As it boiled - 2 tablespoons of malt and two water, and so it doubled to the required amount. "Fit" every time in the warmth it is a maximum of 5 hours

So if there is any ready-made sourdough, some of it can be taken as the basis for malt

Features of malt sourdough

1. The starter culture should be kept in the refrigerator.
2. The starter culture must not be overcooled or overheated.
3. The consistency of the sourdough is a thick dough for pancakes.

4.“If a part of the leaven is taken into work, then it follows, as practice teaches,
take every time no more than half of it,
and immediately add the same amount of fresh dough. "
(Quote from The Baking Guide)

5. The most delicious bread is obtained from dough dough.
6. For example, for any bread I use the following dough:
Water - 200 ml;
Sourdough - 2 tablespoons
Wheat flour - 225 g

Ready dough by volume - a little more than a liter.

Dough readiness:
when the dough rises, the edge of the dough, which clings to the side of the container, is convex,
and when it is about to settle, the edge becomes concave.
At this time, add the remaining ingredients and knead the dough.

7. After kneading, the dough must be immediately transferred to a form in which it will be baked, or cut into buns or pies.
In a bread maker - just leave to rise.

8. The dough rises only one time.
If the dough is kneaded or transferred to another shape,
then it may not rise again.
9. The sourdough is suitable for any baking: wheat, rye bread, baked goods.

Tell me. How long should the seed sprouts be?

Root length 1.3-1.5 grain length.

Topics that talk about the experience of growing malt sourdough


Bread made from only rye flour without adding any other "


Grain sourdough "

In the 1959 book Housekeeping, there is a recipe very similar to malt sourdough.
"Malt yeast.
A glass of flour, 1/2 cup of sugar is mixed with 5 cups of water and 3 cups of malt and cooked for about an hour. The lukewarm solution is poured into bottles, sealed loosely and placed in a warm place for a day, after which it is transferred to a cold place. To prepare 2.5-3 kilograms of bread, an incomplete glass of yeast is consumed "

The same is written in my 1958 Housekeeping.
But it doesn't say how to make malt.
And there is also about sourdough from dry and fresh hops and flour-water.
What surprised you (shocked) so much?

For fun, I boiled it in a glass of water using ready-made malt. It turned out well, a very thick dark brown mass (like marmalade). The day stood on the table, and during this time no changes occurred. Now I have removed it in the cold. I'm not very clear on how to use it. Do I need to dilute with water and add flour?
The color of the bread will be dark, but will the bread itself turn out?
I dealt with leaven, I was French for four months, then it got spoiled. Now I'm doing it with potato broth. Everything is clear there.
And with this thing from "Housekeeping" I don't even know what to do.