French starters

if there is such a place in the refrigerator - it's very good! I offer two options for the development of events:
1. We feed, keep at room temperature for 3 hours (so that the process of vital activity of the starter culture begins) and put in the refrigerator for 24 hours. We take it out, let it warm up for at least an hour, and refresh it.
2. We feed, keep for 1 hour and refrigerate for 72 hours. (less, but not more), we take it out, warm up for an hour (more, but not less) and refresh.
In the refrigerator, it will still ripen, but slowly.
You can feed by reducing the amount of sourdough. For example: 5 or 10 or 20 gr. sourdough for 50 - 100, etc. flour and the same amount of water.
Refresh - the same as we feed, but in small proportions. If the starter culture is 100 grams, then at least 50 grams. add water and flour. After 3.5 - 4 - 4.5 hours, she is ready for "battle".

Vicki, thanks to your message, I understand that you can't forget about the leaven for a week in the refrigerator. Or is this Frenchwoman so capricious?
And if after 72 hours I am not ready to bake, then put it back in the refrigerator after refreshing?

Until Vika arrives, I will answer, any leaven is a living organism that requires care, attention and, of course, feeding. You can forget that, here's how she will behave after that ... it will immediately affect the quality of the bread.
If after 72 hours you are not going to bake and store the starter in the refrigerator, then, of course, after refreshing, let it stand for an hour, so that the process will start and put away for storage.

Yeah thanks.
I just met something that you can feed once a week, so this question arose.
I wanted to take the starter culture to my mother, once a week wherever it went, but I think she won't agree to look after her :))

Well, along the way, another question, how to transport the leaven, if we are on the way, I will be about 2 days, well, it will be winter, cold ... can I make a cool leaven in a jar? or dry?

Better, of course, to translate it into a dense form, so it can last up to 3 days.

[Recipe]

Bread with French sourdough in KhP.
This is a thick leaven.
[Recipe:

300 g of this leaven
450 gr. wheat flour
1.5 teaspoon sea salt
1 tsp sugar. sand
1.5 tbsp. spoons of sour cream (scraped out the remnants of the old sour cream).
2 tbsp. spoons rast. oils
230 ml. water
Program
5 minutes - dumplings (I switched it on solely for the purpose of what the bun would turn out to be and if there was anything to add - it worked out fine)
Then French with a timer - 7 hours in total.
Here's what came out:

Girls, guard. If I give as much flour as in the recipe, the bun is not visible at all, very liquid. I add to the kolobok, the crumb comes out excellent, it smells - lovely, but the roof ... well, it's not beautiful ... I feed the leaven with rye flour, maybe this is because of this? And what to do?

Generally speaking, rye flour loves to roam And if you "help" the pens to form the roof? If I am within the radius of reaching HP, then this is exactly what I do.

[kava]

kava, that is, in any case, add flour until you get a bun? Right? And something to daub the roof?

And I spray the roof with water, you can anoint it with milk. I still have a vial, a squirting bottle for my throat, called Anginal. Very handy thing, it splashes so little.

that is, in any case, add flour until you get a bun? Right? And something to daub the roof?

I am still a supporter of the kolobok (at least remotely resembling it), especially when you bake in KhP - this is the first thing. And secondly, Suslechka has already answered you - to spray to moisturize the top and prevent tears (and what and from what is already a matter of personal preference)

[kava]

kava, I too could not leave the dough so liquid again. Added 100 gr.flour 70 bran, that would have turned out at least a little bun. Tomorrow I will be with the result.

I, look what you found
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4678.0

Viki hello I have a question again, this time I put bread according to the recipe for Raisin lub. x., and so for the second time it turns out that the leaven does not start working right away, that is, after 10 hours on the kitchen table T-23 °, it almost did not rise, I put it in the oven with incl. the process begins this time in the same way.
Or I need to regulate all this myself.
And more about the holes in the bread, maybe I'm not forming it correctly, that they are mostly under the crust in my bread.

[kava]

kava, I too could not leave the dough so liquid again. Added 100 gr. flour 70 bran, that would have turned out at least a little bun. Tomorrow I will be with the result.

Well here is the result


It grew a little, and the sprinkled roof did not crack, but still it was necessary to add more flour. I noticed that for all the recipes I add more flour - apparently I have it like that.
There is no French mode in my HP, so after the last kneading I decided to turn off the bread maker from the outlet, and then, when it grows well, turn it on again ... But for some reason, at that very moment, the repeat function did not work. I had to take out the bucket with the dough that came up, turn on the bread maker, wait for all the scrolls and only then put the bucket. All these manipulations can be seen and influenced ... Although everything in the middle is very edible. Probably need to go back to the recipe with sourdough and yeast

[artisan]

Probably need to go back to the recipe with sourdough and yeast

artisan, considering that you bake without yeast and within the framework of the bread maker modes - the loaf is quite decent. But I still do not give up the yeast completely. This is faster and more predictable for me.

I also add yeast, but only if I bake it in KhP, but one leaven goes into the oven bread. And yet, the dough for baking in HP is different from what goes into the oven. In KhP it is a kolobok (or like a kolobok) and therefore I also always add flour, and for the oven it is a wetter dough.

[Celestine]

1. The first is a recipe for French bread from Pears. I generally put it on the timer.

450 g flour
250 ml sparkling water
30 g butter
2/3 tsp yeast
1 tbsp. l. Sahara
2 tsp salt
200 g sourdough (100%)

You put it in a bucket in the order that is recommended for your c / n, I have the leaven between flour and water, set the program French bread and that's it. It saves very much with an exceptional time pressure.

These are the recipes that save me in cases of emergency.

Here he is! And it's baked and the crumb - even if you sit down, it will still level out ... but it also turns out. that I am a French sourdough (for which many thanks again Celestine ) fed instead of rye - buckwheat flour. I realized this later, but the bread turned out to be wonderful! Everything, from the idea of ​​baking bread in a bread maker without sourdough, I refused at all, enough products to translate

Girls-mentors, thank you for guiding you on the right path!

[artisan]

artisan beautiful bread! So delicious.
I, too, how I began to bake with sourdough, so everyone quickly got used to such a DELICIOUS TASTE, and they do not find simple bread so tasty.

Girls, please tell me who has successfully raised "FRENCH", I took 100g. hw. flour + 10g of malt + 120g of water, stirring everything, after 24 hours this mass swelled, took 110g. flour + 110gr. water + 110gr. Stir the leaven and leave it for 12 hours during this time, it swelled more than half, again took 110g flour + 110g water + 110g. sourdough again for 12 hours, during this time the sourdough increased by about 1-1.5cm, there are small bubbles inside and there seem to be small holes on top, this is normal or at this stage it should increase more PRINCIPLE PLIZ !!!!!!!

[Kapeliya777]

Kapeliya777, I grew my sourdough for 5 days and everything was the same as yours.do not despair, continue to feed, as you did, in the end I think everything will be OK. It seems to me that every second person has such problems. Few had it on the third day, (as expected) it was already ready for use. Most of them took at least 5 days. But that's my opinion.

good evening

I have a question about manufacturing technology from page 1.
there, at every step, half of the total mass of leaven is taken for the next step. Where do we do with the other half? or as a result we have 4 containers with starter cultures at different stages of readiness?
I tried to change the technology, mixing 50 g of flour and water each and not putting off anything. As a result, in 4 stages we have 400 g of sourdough, half of which went into rye bread, and half was fed and left to wait for the next loaf. but intuition whispers that I am wrong about something, because the second portion of the leaven did not rise only slightly bubbles

sorry, if the question has already been, but 70 pages are unrealistic to read

now in the process is already a new portion of the sourdough according to the carbonized recipe for Jerusalem rye. this is such a fascinating process that it is very difficult to stop, you want to find "your only"

petruwka

but 70 pages are unrealistic to read

you know, it was not easy for me to read 68 pages either, but I still finished them off.
And in gratitude to this, I have been baking bread for a month on this leaven, my labors justify theirs.
Viki will come, she will of course answer you, but it is better to read my opinion so that there would be fewer questions and for you it is better to understand everything.
And the excess leaven, of course, most of it is thrown away, and when it is used for pancakes.

I have a question about manufacturing technology from page 1.
there, at every step, half of the total mass of leaven is taken for the next step. where do we do the other half? or as a result we have 4 containers with starter cultures at different stages of readiness?

We throw it away mercilessly! We do not have sourdough as such, either in the first or in the third step - this is all building material. We can call leaven only what we have at the end of the whole cycle. And pay attention - if we "start" with wallpaper flour, then at the end of the whole process (after 3 days) we can already bake bread. And if we start growing on peeled flour, we need to feed the sourdough "empty" a couple of times and only then it will give a good result.

yeah, now I see. Thank you. But why then mix exactly 100 g of flour and water and throw out half of it, and not take smaller quantities?
and at what point to feed the leaven? when it doubles, discard half, replace half with fresh flour and water?

So that we get exactly what we need (exactly that set of bacteria) there is such a thing as "critical mass" and this refers precisely to flour. Therefore, we will not reduce anything.
We feed strictly on time all three days, regardless of increase or non-increase. Temperature is important! Optimal = 30 * С.

the temperature is my big problem. at home, everywhere 20 C with slight variations. I just now realized that I need to increase the fermentation time - a mixture of rye flour and water reached its peak in 2 days instead of the promised 24 hours in the recipe and the increase was only 1.5 times instead of 2.

Isn't it time to open the FAQ on starter cultures?

Girls, my sourdough is somehow becoming more liquid ... Maybe I overexpose it, but it oozes and gets old? Feed her more flour? Or leave the ratio of water: flour 1: 1, but increase the amount of "food"?

Girls, something my sourdough becomes more liquid ..

Did you feed it and it is immediately thinner than before? Then 10% more flour is needed. Or like this: fed - the density as always, but stood still - became thinner? Then you overexpose. Has it become sour? Then change the proportions: less yeast - more feed, but 1: 1.

Vika, immediately became more liquid. I understood everything, thanks.

I buried my leaven today. There have been some disagreements with her lately, I did not follow the girl.The day before yesterday I baked bread, the dough rose smartly, but when I laid it out, I heard a slight rotten stuff. She smelled, smelled afterwards, did not smell anything. I was not at home for 1.5 days, the leaven stopped. I caught this nasty note in the smell again. I decided not to risk it. I decided to throw it all away. And now it's so sad ...

[Freken Bock]

Freken Bock, you are not the only one. I threw out my Frenchwoman because of the smell, for two months of my life it became, to put it mildly, not very pleasant. You will grow a new one, even better than the old one.

Girls, have you tried adding half a teaspoon of honey and feeding it 2 times a day in large quantities?

[Freken Bock]

Freken Bock, do not be sad! 🔗 Business for a couple of days - and you have a new healthy, tasty smelling, hard-working little animal sourdough!

: oA is it possible for dummies? How long is the average lifespan of a leaven? (Oh, she thought she was with me forever !!!!) And what can be done to preserve and prolong her life?

[I am a master]

I am a master the French cherish their starter culture for up to six months, then, they say, it irreversibly changes its flavor.

[Lyulyok]

Girls, have you tried adding half a teaspoon of honey and feeding it 2 times a day in large quantities?

Lyulyokeven if the smell appeared? I'm very afraid of harmful microbes.

Freken Bock, do not be sad! 🔗 Business for a couple of days - and you have a new healthy, tasty smelling, hard-working little animal sourdough!

Well, I'll sink a little more ...

: oA is it possible for dummies? How long is the average lifespan of a leaven? (Oh, she thought she was with me forever !!!!) And what can be done to preserve and prolong her life?

We must continue to cherish and cherish her, as in the first days of her life. And I started it, hunger, it happened, starved it, it acidified me, it happened

[to]

Oh, girls, to apply methods to the leaven that are poorly compatible with ordinary life - to jump around it with a thermometer, hygrometer, stopwatch - "fig, fig, drunk guests shouted!"
What for? the main indicator is the smell and worktohonor. Well, the peroxide, throw it out almost all of it, pour some water, beat it well, the flour there, then leave it warm. Will recover!

And the bread will turn out well on it.

Tanya, do you want me to laugh?

Yesterday, all such a cool bakery, I paid a visit to work, came home and kneaded the dough into bread-kavin. Grew up remarkably, the distance in Lily's basket is even better. I cut it pretty, everything was as it should be. I turned on the oven, for some reason it warmed up with a stone for 10 minutes.

Well, I put the bread in the oven, didn't even get burnt, sprinkled it as needed and went to Osinka, that is, to the computer. I sit, read, and I hear the eerie smell of burning. I went to the oven, and my handsome on top was almost charred.

A dumb, short scene ... And what do you think I did? I turned on only the upper heating, I have it kind of super with a duper ...
So much for Friday the 13th.

You know Viki right or wrong, but I somehow adapted to my starter culture and I want your advice.
Now I do this every day: 10g.-Leaven + 20g. flour + 20g. water.
According to your descriptions, this is not enough, but my leaven lives on, what do you say about this?

[Tatjanka_1]

Tatjanka_1., everything is correct! And a convenient 50g serving. sourdough. Baking sourdough bread is just perfect! And there is a portion in the dough, and it remains to feed next time. I am very glad that you became friends with the starter culture!
And every time I look at the pictures of your breads with pleasure.

[if you think that your leaven does not live, then it is not a fact that it is dead! Check her pulse !!!]

Good day to all!

I want to share my epic so that inexperienced bakers (which I myself am) do not despair, and also ask for advice from experienced

- somewhere already on this forum they said, but I repeat - if you think that your leaven does not live, then it is not a fact that it is dead! Check her pulse !!! I thought so about mine - and threw it away. Rather, I poured a bag into the PE package and put it in the sink (I didn't want it to accidentally spill over the rubbish bucket and how it turned out very prudently), but while I was reading the forum, I realized that I could be wrong. Indeed, in 6-7 hours in a PE bag in the sink, it blossomed and bubbled so much that I dropped everything and ran to put bread and pancakes to bake. Therefore - do not get fooled by the fact that on the site you see that on the first day the leaven bubbled up and increased 3 times in volume - but uas it stays at the same level - be patient and continue to stimulate it.

The one that I left for storage - now I have already doubled in volume and so beautiful!

Now I'm asking for advice - despite having read almost the entire thread, I'm still at a loss how to keep it all the same? I bake once a week.

HERE on this site 🔗 it is written that you need to feed the sourdough 1-2 times in Week (I have liquid). And on the forum everyone writes that every day or even 2 times a day after it has doubled and has fallen!

In addition, if I bake once a week, then in what proportion do I need 1 tsp + 125 + 125, or as written above 10:20:20

I cannot lose such a miracle on which I conjured so much. Help plizi
And also - I keep it on lodges +15

[Flyer]

Flyer

here have gathered lovers and defenders of the rights of leaven, and therefore we do not starve them, but we cherish and cherish.

The fact that you rarely bake is not a reason to make your sourdough starve, it will certainly affect the quality of the bread.

If you store at 15 * C and bake once a week, then I would do this.

We feed only the leftovers on the walls, after using all the starter for its intended purpose.
To do this, pour 100 g of water into a jar, shake until fluffy foam, add 100 g of flour, mix, close with a lid with holes. We send to the loggia. At this pace. and the proportions can be fed once a day and a half. It must be determined empirically. As your sourdough rises by 2 times, then take your time to feed it, stir it again and let it rise again.
As the second time rises 2 times, then take all the starter from the jar, and feed the residues on the walls in the above proportion. This is the very minimum in the frequency of feeding that I can still go to.

But as you are already going to bake, then feed 30-50 grams of your leaven ripened on the loggia to the required amount, plus a little for divorce, let's go up 2 times and send it to the dough.

Success

her, I will not starve her !!! I'll do it right, that's why I'm asking ... I did just that yesterday - I poured water and flour (100 + 100) on the leftovers ... it has already risen almost twice, one might say at 2 ... so I what not to wait until she falls, but to interfere with herself? .... the couple I closed ... they wrote that they need to wait until it falls

now about 30-50 - in what proportion to feed something? 1: 1: 1?

[Flyer]

Flyer

set aside short circuit))

This I am describing to you an option specifically for your storage conditions and baking frequency. Therefore, I propose not to wait until it starts to descend after lifting it 2 times, but to mix it and let it rise again. This way you can reduce the frequency of dressings between baked goods without compromising the leavening.

But just before baking, just let it rise twice after feeding. In what proportion - and it depends on how much sourdough you need for baking, feed to such an amount. In any case, when feeding, at least the same amount of flour must be added to the leaven as in it itself.

If you took 30 g of sourdough for feeding, and the recipe requires 200 g of sourdough in bread, then feed 110 g of water + 110 g of flour. Just 200 g will go into bread, and a little will remain for further breeding.

there is to put aside ... I do not want gag, just confused: what to do ...

about proportions for dough / dough (that is, not for storage): does it mean that the proportion should be 3:11:11? right?

Well, you write in the paragraph above that the leaven needs the same amount of flour as in itself, i.e. 1: 1: 1 ...
closed again .... what proportion will be optimal?

[Flyer]

Flyer

the proportions can be very different, the MAIN IMPORTANT is to add to the leaven NOT LESS the amount of flour that it contains when feeding.And then you can play, as it will be convenient for YOU PERSONALLY, choosing proportions for a convenient daily routine. The smaller the proportion, the more often you will have to feed.

Temperature has the same effect. The higher - the faster the sourdough ripens, the lower - the slower.

So I wrote to you the approximate proportions so that they could be stored at 15 *, fed the minimum required number of times and baked once a week

Girls, please tell me, when feeding, in what proportions does the leaven gain strength (50g sourdough + 50g water + 50g flour) or 10g sourdough + 50g flour and water?

Girls, please tell me, when feeding, in what proportions does the leaven gain strength (50g sourdough + 50g water + 50g flour) or 10g sourdough + 50g flour and water?

I like less sourdough and more flour, water (10 grams of sourdough and 50-100 grams of flour and water each), it suits better, I have time to come home from work, it does not ooze and the bread is not sour. This is my taste and opinion.

[Kapeliya777]

Kapeliya777

It is better to accumulate strength in the leaven in a ratio of 1 to 2, that is, 50g of leaven + 50g of water + 50g of flour, only you will have to feed often, you will have to be at home almost constantly. Better to coincide with the weekend.
After the leaven is "in shape", you can go to higher proportions to feed 1-2 times a day.

skate, Zest, thank you very much, and how many times can you feed in proportions 50 + 50 + 50 so that she gains strength and then give her a break ??? And pamper her with a honey, top-grade bran under what diet?

[Kapeliya777]

Kapeliya777

As far as I understand, your leaven is weak and you want to revive it?

In this case, I would do so.
1.50 starter cultures + 50 flour + 50 water. How will it rise 2 times -
2.100 g sourdough + 100 flour + 100 water. How will it rise 2 times -
3. again 100 g of sourdough + 100 flour + 100 water + 1 tsp. honey and 1 tsp. rye flour.

Usually, after three such dressings, strength returns to the leaven.
After that, it will be possible to switch to the normal feeding regimen in higher proportions.

In general, in any regime, it is necessary to make it a rule to spoil the leaven with a spoonful of honey and rye flour about once a week. This keeps her in good shape))