French starters

Lena, can you please tell me, now I have a regime such that I leave at 8-00 and return at 22-00 - 22-30, will my starter acid overoxidize, before that I fed every 12 hours, it was good, but now I'm worried.
With Lilya, we decided to put her on the balcony or window for the day, and in the room at night.
And what do you, as a pro, tell me.

[skate]

skate, while there is no Zest - let me answer you. Given your work schedule, the option you described is perfectly acceptable. Now the daytime temperature is quite high, so this form of storage is also acceptable. But, my question is: how often do you bake bread? And how does your starter react (with its rise) to this storage option?

Now I bake only on weekends, rarely in the middle of the week, I have no strength. It rises well, but less than before, it seems to acidify, recovered over the weekend, but I took quite a bit of sourdough and more flour and water. Bread, before renewal, rose worse than ever. This week I left on the window in the afternoon. Now in good condition, but today I came earlier, and for the next three days I will be very late.

Still, I see only two ways out: either you continue to store it in the above way, bringing it into an active-working state just before baking; or for now, temporarily abandon the sourdough and switch to a sponge baking option.

Zest I today (before reading your advice) fed 50 + 50 + 50 + 0.5h. l. honey, before, with such a proportion, in 4 hours it increased by 2.5-almost 3 times, but today in 7 hours it has not even reached 2 times, it could not die, or will it deteriorate like that?

Lena, can you please tell me, now I have a regime such that I leave at 8-00 and return at 22-00 - 22-30, will my starter acid overoxidize, before that I fed every 12 hours, it was good, but now I'm worried.
With Lilya, we decided to put her on the balcony or window for the day, and in the room at night.
And what do you, as a pro, tell me.

Yes, everything will be fine with the leaven. I now keep mine on the windowsill in the kitchen, I feed it on average twice a day, the leaven does not complain.
If you feed in a high proportion in the morning before leaving for work, and then late in the evening, then nothing terrible will happen, just a normal feeding regime. Just in the morning you need to give a slightly higher proportion, and at night (less time will be left without feeding) - a lower proportion.
Before baking, feed using the building method, that is, take 50 g from your ripened sourdough, first double, and then feed to the required amount. But this is ideal. It will be enough if you take about 50 g from your starter and feed it to the required amount.

Zest I today (before reading your advice) fed 50 + 50 + 50 + 0.5h. l. honey, before, with such a proportion, in 4 hours it increased by 2.5-almost 3 times, but today in 7 hours it has not even reached 2 times, it could not die, or will it deteriorate like that?

Lively your leaven)) It's just that if it was weakened, and you decided to breathe life into it, then the honey had to be added a little later, approximately in the same way as I wrote.
Wait for a 2-fold increase, and then follow the scheme that I gave above.
Only in the last paragraph can honey be excluded.

The highlight of my starter culture (with your help) seems to have successfully passed the survival procedure, 1st time 50 + 50 + 50, 2nd 100 + 100 + 100, and 3rd 100 + 100 + 100 + 1h. l. hw. flour, for 6 hours it increased by 2.5 times, in "high" proportions is it in what to feed it further?

[Kapeliya777]

Kapeliya777

I use (or throw away) the starter from the can and feed only the leftovers on the walls. For this I add about 100 g of water to the jar, shake it until fluffy, add 100 g of flour, mix.When stored on a cool windowsill, it turns out to feed about 1-2 times a day.

So, I'm trying to make friends with French sourdough.
But the beginning has already been spoiled - a plump lump did not come out for me, it turned out to be a thick porridge
And what if there are no ideal conditions 30-40 *?

[RybkA]

RybkA

let's hope that the Frenchwoman will reciprocate.

Apparently, your flour is too wet, add a little flour to your porridge to the desired consistency.

How is it that there are no ideal conditions? Is there an oven in the house? Send the sourdough there with the light on, just about 30 * will be.

Success

I have again some kind of confusion - like the leaven has not died, there are bubbles and does not grow at all. Today I added like you, Zest, you say rinsed the jar 100 + 100, but so far there are no forward movements, and most importantly, upward is not observed. And what is most unpleasant - it tastes very sour, just tear out your eye, and feed 50 + 50 every day

[victosh]

victosh, I feed 2 times a day in the morning and in the evening what is on the walls + 70 water + 70 flour (I have it gluttonous and quickly sour) Another thing is not entirely clear - you say that it tastes sour, but there are no bubbles, which is not logical. Are you a worker or are you just growing? In any case, when you feed her, generously run your fingers into the leaven (they also have the "necessary" bacteria living on them)

I have again some kind of confusion - like the leaven has not died, there are bubbles and does not grow at all. Today I added like you, Zest, you say rinsed the jar 100 + 100, but so far there are no forward movements, and most importantly, upward is not observed. And what is most unpleasant - it tastes very sour, just tear out your eye, and feed 50 + 50 every day

Well, if it's as sour as you described it, it may not grow. I had this once. In appearance - the patient is more likely alive than dead, with bubbles, but did not want to grow.

Now, consider that you have grilled it to the fullest. Leave it in the warmest room and do nothing until it reaches its maximum and begins to fall off (this maximum can be very different - and does not reach doubling or exceed it).

Then, until the snack is gaining strength, you do not need to feed in such high proportions as you did.

Take 50 g and feed 50 flour + 50 water. How will it grow to the maximum -
take 50 g and feed 100 flour + 100 water, as it grows,
take 50 g of sourdough and feed 100 g flour + 100 water + 1 tsp. honey + 1 tsp. rye flour.
By this time, the leaven should come to life.

If the leaven that you grinded today will not grow, then wait about a day, and then still do all the manipulations according to the scheme. If there is something alive in your leaven, it will be reanimated. If not ... well, then it will be easier to grow a new one than to further disturb the existing one.

Thank you. I just returned from work, almost a day has passed - no growth.
The entire surface is in small bubbles, and in the morning the bubbles were sparse but large. And the smell is neither good nor bad. This is a new leaven, just trying to grow. I'll wait until tomorrow and ... oh-oh, I'll be left without bread tomorrow

[victosh]

victosh

ellah-palla ... This is confused, so confused ... I was fully confident that it was your ready-made working leaven that began to weaken. And you are just now saying that you are growing a new one. Why did you start feeding it in such a high proportion? Well, that applied to a healthy adult leaven.

Explain, please, what is happening there? If you are growing a new starter culture, what stage are you in?

Oh, I'm not without adventures.
Separated in the morning, fed. I took it out of the oven, because chicken took the place of the leaven. I decided to put the sourdough next to the stove to make it warmer. An hour later, decided to see how she was doing there? And my leaven from one edge was slightly baked. It turns out she was hot! Well, what can you do? She took out a piece that had grabbed it, somewhere with a tablespoon, and pushed it away from the stove!
In general, it seems to have pouted slightly, bubbles.I understood from the photo that she should not grow much. The taste is really sour. Maybe it has already deteriorated?

[RybkA]

RybkA, and what day are you growing? First try to do everything according to technology. Maybe it will take a little longer for growing (I grew mine for 2 days longer and made a water bath for her, since it was cool in the apartment)

[kava]

kava, the second day I grow. Oh, and this is not an easy job - to drag the behemoth out of the swamp! (c) Now I have just such a state!
I will do everything according to technology, but the ideal conditions are sucked out of our fingers, so adventures happen.

I raised mine for 2 days longer and made a water bath for her, as it was cool in the apartment

Well, you give! I'm not ready for such feats yet!

[RybkA]

RybkA, do not panic, everything is under control! We will raise your foreigner, do not worry! You can talk to her, touch her with your fingers. Bake near an open fire, of course, is not worth it, and so, a warm place, air access and feeding on schedule.

Also ... the rest of the leaven, do you think you can just put it in bread for the quantity?
I understand that she is not capable of anything yet, it's just a pity, as always ...

For the quantity, of course, anything is possible. But I actually threw it out.

Vika said that it was necessary to throw it out, it was waste, so to speak, of life.

Maybe my experience will help someone. When I added wheat flour (the second or third day), added the premium grade, it barely bubbled and then I started feeding the first grade, two feedings, the process started. And now I am with leaven, but I am already feeding it the highest grade.

Also ... the rest of the leaven, do you think you can just put it in bread for the quantity?
I understand that she is not capable of anything yet, it's just a pity, as always ...

Do you mean leftovers from growing sourdough? IN NO CASE!!! Flush mercilessly down the toilet. At the stage of cultivation, there is such a hotbed of a wide variety of bacteria and microorganisms, Mom, do not worry! There has not yet formed a stable symbiosis of beneficial lactic acid bacteria and wild yeast, there is a continuous war between "ours" and "strangers". You need to send such an explosive mixture into yourself?

Maybe my experience will help someone. When I added wheat flour (the second or third day), added the premium grade, it barely bubbled and then I started feeding the first grade, two feedings, the process started. And now I am with sourdough, but I am already feeding it the highest grade.

It is also an option. Sourdough loves unrefined flours. He eats them with a much greater appetite.

For the first three days I did not grow, only barely bubbled, and after feeding with the first grade of wheat flour, it began to grow a little bit.

For the first three days I did not grow, only barely bubbled, and after feeding with the first grade of wheat flour, it began to grow a little bit.

So I'm barely bubbling.
I read about flour, but we don't have such flour on sale in our city. I have already asked my husband to give me flour of the first grade and whole grain from his friend from the bakery
When I fed for the last time at lunchtime, I gave 10g of rye + 100g of usual, it might work ...

In general, my husband evicted us from the oven without my permission and called us a bad word, now we live on a cabinet under the ceiling light.

[RybkA]

RybkA I also fed mine with rye, to pamper it, so to speak, she loves tasty things. Everything will work out, do not worry, and they were not pulled out like that, now they are growing like cute

In general, my husband evicted us from the oven without my permission and called us a bad word, now we live on a cabinet under the ceiling light.

And you put it, not far from the battery, because you are drowning. Just not tight, so as not to be hot. I put the stool and the leaven on it. And with rye, I think it will be even better than the first grade, I was afraid to spoil her darling.

The fact is that neither on the first nor on the second day should anyone (maybe, but should not) grow, so that it is necessary, otherwise it will be a disaster.
In order to get this capricious imported lady as a friend, you need to do all the work on her strictly according to technology, no matter what. And only after three days we look. If the starting flour was peeled, we give a couple more idle feeds. Because it still has the right not to rise.
If all technological processes have been followed, then it can begin to grow at the end of the third day of growing.
But we can say that this leaven has all the necessary set of bacteria of a Frenchwoman, we can only complete the whole process without violating the technology.

[Viki]

In order to get this capricious imported lady as a friend, you need to do all the work on her strictly according to technology, no matter what.

Viki, well, I've already violated the technology so many times that who knows ... so I feed it no matter what!

If the starting flour was peeled, we give a couple more idle feeds. Because it still has the right not to rise.

And I don't know what kind of flour I have: peeled or wallpaper ... This flour was brought to me by pull, from the very friend to whom we are still making orders.
Peeled is the one with coarse inclusions?
Is the wallpaper so delicate?

And you put it, not far from the battery, because you are drowning.

skate, we drown so that you can freeze. You can safely hold on to the batteries without risking anything! I think, even if I put ON the battery, it will not be as hot as it was yesterday, when it got hot, near the stove.

Peeled is the one with coarse inclusions?
Is the wallpaper so delicate?

On the contrary !!!

[Viki]

Viki, well then I have rough

Let's bubble on
I'll probably feed again at night ...

Viki, and how many of these extra feedings can you do, what would be the meaning, and not to translate the product?

[RybkA]

RybkA, so each feeding - with a meaning, so that the leaven gains strength, ate and fermented. And at the same time, this is a translation of the product, because you leave only part of the leaven (and less), and most of it either in bread or in the toilet

[RybkA]

RybkA, I did everything according to technology. The last feeding - and she began to stir. I fed two more days, twice a day (after 12 hours), it turns out four extra feedings.
kava right, the word "toilet" from our song can not be thrown out!
But on the wallpaper (what is in the photo) - no problem, the last feeding (third day) and after 6 hours she went to bread.
Only this was already my third. The first two were preparing 2 days longer ...

[Viki]

Only this was already my third. The first two were preparing 2 days longer ...

Vikiand what happened to them? Didn't survive? To the toilet too?

[Viki]

Vikiand what happened to them? Didn't survive? To the toilet too?

There were clever girls and beauties, but the French bakers believe that every half year it is necessary to start a new leaven. This type is depleting. The first one was 6 months old, the second one is true only 4, but I got wallpaper flour and raised it on it, and the old woman went into pancakes.

only the French bakers believe that every half year it is necessary to start a new leaven. This type is depleting.

Interestingly, but what about the version that the older, the stronger, almost got from your grandmother? Doesn't it belong to French?

[Viki]

Viki , Zest, kava , dear sourdoughs!
For the first time in your topic brought the fruits of the work of my leaven

Sourdough pancakes coming soon

Collecting a cake from Stеrn Pancake with lemon sugar "For growth".
I don't like yeast pancakes, I prefer pancakes, but these sourdough ones are light and very tasty
Thank you per science, per your longsuffering Yours faithfully

[Stеrn]

Pancake cake with lemon sugar from Stеrn
Help yourself please

[lana7386]

lana7386, delight !!!
What a smart starter you have! The pancakes are laced, and the cake is beyond praise!
Thanks for the piece, it's so nice to have a part.

[Viki]

Thanks for the piece, it's so nice to feel like you belong.

To health, Viki
It's not just involvement, but 99% of success is yours
Now I am learning to feed the leaven to keep up with it
Thanks again for the science and help

[lana7386]

lana7386

not pancakes, but the dream of a culinary specialist and eaters of his masterpieces

Thank you for the treat At such moments you understand that not all words and efforts "into space" fly away, some of them contribute to the appearance of quite material and tasty fruits

[lana7386]

lana7386

At such moments, you understand that not all words and efforts "into space" fly away, some of them contribute to the appearance of quite material and tasty fruits

Zest
It is the teacher's share and happiness - to see that the student has taken the first step and there is hope that he will go forward.
Real happiness when you meet such teachers
Viki , Zest , kava
Low bow to you for your endurance and patience, for sharing your knowledge and skills every day, painstakingly.
🔗

[lana7386]

Lacy is, lacy is a delight for the eyes and pleasant moments of pleasure for the taste lana7386, smart girl just keep it up!

Zest, I’m back to you with questions, you (with the leaven) are already like a godmother, it rises, bubbles, but if you throw it into a cup of water, it doesn’t float, but before when I was younger, it floated, and it took longer to rise, I feed 30 + 30 + 30gr, wheat premium in one bowl, and 1s. in another, earlier for 4-5 hours. it increased in 2-2.5 rubles, and now for 7 hours. with a stretch of 2p. What's wrong with her again ???

This is what I have for today.
This is already the morning of the 5th day, that is, there were 3 additional feedings and now I will have to do something again, but WHAT?
Look ...




We grow almost twice in 12 hours. We float on the surface of the water. I feed 100g of regular + 10g of rye flour.

The leaven is wonderful, you can already bake it.
Try to feed without rye flour, only wheat flour (1: 1: 1).
Good luck!

[RybkA]

RybkA your leaven is just a beauty, skate correctly says, you can feed, for example, 80-80-80 (if the recipe requires 200g of sourdough) and put it in bread.