French starters

[Xevus]

Xevus, Greetings!
Nothing bad happened. Flour is different for everyone and it is very difficult to find a recipe that will suit users of all countries and continents. Delamination usually occurs when excess fluid is present. Perhaps the flour is damp. You need to add flour 5 - 10%, but not more than 10%. Just mix and add.
As long as the liquid is at the top, the leaven is alive.
Good luck to you!

Girls, some amount of free time is planned, I plan to grow a leaven, I feel bad without it. But somehow it got colder in the apartment, 22 degrees maximum. Do I understand correctly that this is not a hindrance to me, just the process will be longer? Will the result be some unwanted contamination in my leaven? Or is it possible to exclude-confirm both by smell and by sight?

[Xevus]

Xevus, Greetings!
Nothing bad happened. Flour is different for everyone and it is very difficult to find a recipe that will suit users of all countries and continents. Delamination usually occurs when excess fluid is present. Perhaps the flour is damp. You need to add flour 5 - 10%, but not more than 10%. Just mix and add.
As long as the liquid is at the top, the leaven is alive.
Good luck to you!

Thank you. The funny thing is that according to the original recipe, on the contrary, I put in too much flour, almost twice as much. Stupid American system with cups instead of normal weight. But that's not all - I found an alternative version of the same recipe (90% of the words match) and according to it I just added beeches normally. Damn what. Well, okay, in a couple of weeks a book will arrive (and a bunch of all sorts of things for baking) where these recipes were taken from - there I will find out how to do it right.

The main thing that confuses me is that on the 5th day there is still no promised "doubling in volume" - of course there are bubbles and fermentation, but no doubling. I made a dough with this leaven in the morning, let's see what happens.

[Freken Bock]

Freken Bock, everything is correct - the process will be a little longer. Find a warmer place for her (near the battery (but not close) or a warm water bath (effective, but you need to constantly warm up the water). Unfortunately, it is unlikely that it will be possible to determine which type of bacteria lives in the leaven by sight or smell, but this will significantly affect the quality Do not worry at all (you already have experience in growing)

Shl. I didn't recognize you with a new avatar right away

Girls, I took the first step (for 24 hours), then the second step (for 12 hours), but my leaven does not look the same as in the photo. I just fed it and put it back on for 12 hours. I will finish her off until I finish. Or until I can.

[tatulya]

Girls, I took the first step (for 24 hours), then the second step (for 12 hours), but my leaven does not look the same as in the photo. I just fed it and put it back on for 12 hours. I will finish her off until I finish. Or until I can.

tatulyaI had 3-4 extra feeds until it started growing.

But somehow it got colder in the apartment, 22 degrees maximum. Do I understand correctly that this is not a hindrance to me, just the process will be longer?

Freken Bock, here I have a maximum of 21 * C, while I was gaining strength I lived on the battery, but my batteries are not hot with sovuse, which makes it cool. Now he lives on a windowsill with a slightly open window.

[pour this out for me]

I'm afraid to take loafs, since I didn't even get the leaven. In theory, I still have to feed her idly a couple of times, but I have none. Just nothing ... On the surface there is part of the water, under it - as if a crust ...
Attaching photo.



The question arises: pour this out for me or try to do something else with her?
Without waiting for an answer, she continued to mock the leaven.Divided it into 2 parts (110 g each), loaded it in 2 containers. Whipped here and there. Today I had the opportunity to hum. (Yesterday it was very late, everyone was asleep in the apartment.) And this time I decided to sift the flour.

Let's see how she behaves until the evening. Did you touch her with your fingers? On them the necessary bacteria live, which are needed by the "growing organism", that is, the leaven. When was the last time you fed her? Peroxidized sourdough, which has not been fed for a long time, is stratified.

Shl. In 3 days, in my conditions, it is impossible to grow (except in hot summer), so I focus on a 5-day process. Do not rush to throw it away, just follow the technology - we feed every 12 hours and adhere to the temperature regime

I put the starter on Thursday night. I kept the time. Temperature range? It stands at me next to the radiator, then on it. Maybe this is my mistake? Now, as I wrote above, I just put it on the microwave in the kitchen. I didn't drum with my hands in a bowl of sourdough. I thought that there was no need to touch it again.
Here. Now I have two starter buckets. I will wait until the evening, until 11 o'clock (this will be just 12 hours after feeding)

If the battery is hot, do not hold it close (it will brew along the walls or at the bottom). Let it stand in the microwave. Be sure to touch the handles at the next feeding. Between feedings, you can stir it - to enrich it with oxygen. Cover the top with a lid with holes or a rag napkin.

I put one bowl in the microwave, the other in the microwave. We will observe

Anyone who wants to start a leaven and doubts, or something does not work out - do not give up! It's worth it!!!
Thank you very much for your help in growing!
And here is my first result on French sourdough

Can someone be inspired by the thread and will not succumb to difficulties.

Well done!!!! The first and so handsome. And my first Parisian was unsuccessful, there is somewhere this cake, in the depths of Temka.

[Wort]

Well done!!!! The first and so handsome. And my first Parisian was unsuccessful, there is somewhere this cake, in the depths of Temko.

Wort, THANKS but, this is also not the first. The first was Izyuminkin's favorite bread, with the help of my grandmother, I spoiled it safely. That one was also a flatbread, so the proverb about the first pancake is still lumpy.

And I hadn't thought to give up yet!

Today is Monday.

Once again I fed the starter culture, it does not change at all. Sift the flour, beat the liquid into a foam with a mixer. If I stir it, then bubbles appear there.

I’m thinking, maybe this all doesn’t work because in the early days the leaven was standing next to the battery, then on it.

[tatulya]

tatulya, let me make one very bold assumption - perhaps a huge amount of wild yeast bacteria does not fly around your house, which will now fly into the jar (to the smell of fermentation). But on the skin of our hands we have enough of these (exactly the right) bacteria. Try when feeding, when you stir with a whisk, remove the leaven from the fork with your finger and send it to a jar. Well, I don't know a better way to add bacteria to it.

[Viki]

Viki, I have to confess to SCARY: after reading in the posts above already that these bacteria live on the handles, now I am doing this. I throw 110 g of the old sourdough into a bowl, pour 110 ml. water and drum there HANDS... This morning one of the bowls was already a little lively. This is progress. I poured out the dead (second bowl). She divided the lively one into two bowls again. If everything goes right, I hope I will have it already TWO sourdough.

Or I'm not Tatulya.

Oh, comradeSChi, what kind of animals I am raising ... 12 hours of the "second day" have not yet passed, and the bank is riddled with small bubbles. This is at 22 - 23 degrees in the apartment

I decided to put a new one in the evening. And the old failed one to use. Tell me, please, someone posted recipes for pancakes on this half-leaven.

[tatulya]

tatulya, I wouldn't let it on pancakes.Because if the growing process went wrong, then during the attempts to cope with the leaven, the pathogenic flora has most likely grown there. And such leaven will not raise the pancake dough, at best it will spoil the taste. Excess mature sourdough is used for pancakes.

[Freken Bock]

Oh, comradeSChi, what kind of animals I am raising ... 12 hours of the "second day" have not yet passed, and the bank is riddled with small bubbles. This is at 22 - 23 degrees in the apartment

Freken Bock, so this is cool! So the starter is satisfied with everything!

I decided to put a new one in the evening. And the old failed one to use. Tell me, please, someone posted recipes for pancakes on this half-leaven.

Agree with Freken Bockwhat is better to throw away. I was also sorry / greedy, now I understand that this is correct.

[tatulya]

tatulya , rest only in our dreams! Give me a Frenchwoman!

I found too much acidity in the leaven. I danced, you see, with a tambourine around her ...

The apartment is cool. I'm on vacation. I put it in warm water, then I close it in the microwave with a hot mug. Well, obviously, very good - not good either.

Apparently she has gained strength, she is asking for it. If it is already active, then do not get carried away with additional heating, let it "temper" (gets used to the apartment conditions).

[kava]

kava , yeah, and I thought so. I want sourdough bread already. Don't eat, so at least smell it. The bread maker is still taking revenge on me for treason with the oven. Some kind of undersized bread comes out, the roof sinks. Apparently, the flour is more humid due to our delayed heating seasons, is it a problem with yeast ...

The bread maker is still taking revenge on me for treason with the oven. Some kind of undersized bread comes out, the roof sinks. : -

In-in, but I only thought this. I have already stuffed my hand (well, all the other receptors) for the oven option, now if I decide to be too lazy with HP, so in the end I conjure even more and it comes out incomparably worse.

[Kava]

Kava, but tell me, tundra, please, can I feed a French woman with flour of 2 grades?

As far as I know, it is better to feed a / c, then it grows more slowly, eats it longer, so to speak. And the second grade, it's yummy for her, will ripen faster.

[Suslya]

Suslya, Thank you! So I will pamper! (I still like it cheaper and bread!)

I do this - while the leaven is healthy and strong, then I feed it with premium flour, as soon as I notice that it is beginning to weaken, I add a spoonful of rye flour or feed it with first or second grade flour.

[artisan]

Until I got to neta - thanks to the girls, they have already answered! artisan, when I want to invigorate and activate my leaven, I give it a teaspoon of rye (sometimes oatmeal) flour. Pamper, pamper, just feed (and therefore bake) more often! Do not throw out the good.

Girls (Kyivites) who use Kyivmlynovskaya flour of the 1st grade, are you doing fine with it? that I can’t understand the roofing felts the handles are completely crooked, the roofing felts with flour something is wrong, I had 8kg. stretches with long threads. I haven’t taken this flour for a long time, I hadn’t noticed this before.

[not]

Dear gurus! Help is needed. The leaven today is ... the fourth day. The leaven rises not strong. Permeated with small bubbles. She should have stood still, but she's rather sour already. Feed? Focus on acid, not lift?

Feed! Until it starts to rise normally, feed after 12 hours, in the same proportions.

[Girls!]

Girls! I have joy. : DZakvasechka finally began to blow bubbles. And most importantly - ON TIME! Just as promised in the first post.
Conclusion: the first leaven died out (as my 3-year-old nephew says, however, he said this about flies in the fall) because I put it directly on the battery. (Checked, must be).

Thank you for not leaving me in a difficult minute or week, for not letting go of despair, for instilling hope in the bright leavening future of our family

[Suslya]

Thank you, Suslya!

Of course, I could not pour out the second half of the sourdough, so now in my room on kitchen stools by the radiator (covered with a newspaper lying on the radiator) TWO bowls with sourdough. That's how greedy I am.

I think I'll give it to my relative, who bought HP only a month ago.

[Girls!]

Girls! I have joy. : DZakvasechka finally began to blow bubbles. And most importantly - ON TIME! Just as promised in the first post.

Well, thank God! :) They told you: they were not nursed like that! I am sincerely happy for you! So a little more and we will move on to baking delicious bread!

Shl. tatulya, maybe you are not greedy, but thrifty (well, or homely)

I am sincerely happy for you! So a little more and we will move on to baking delicious bread!

I really hope that you will not abandon me in the business of sourdough baking, otherwise it’s actually scary to start ...

PS is good - it would be better to feed it 2-3 times more "empty" before putting bread dough on it. Feed every 5-7 hours to make sure that the leaven perfectly raises the dough 4 times in 5-7 hours at room T at 27-28C. At this stage, it is already possible to drastically reduce the amount of sourdough with which you work, well, to 10-20 grams ...

Tell me, if we reduce the amount to 20 g, how much flour and water do we need? also 20? And even now it should rise in volume 4 times, up to this feeding?

You can take more water-flour, 50 and 50 for example. The leaven should rise, preferably now. In "idle" she feeds, so to speak, to give her additional strength, and this is a kind of test for readiness to work.

[Suslechka]

Thank you, Suslechka... I'll feed you in an hour. I correctly understood that leave 20 g of sourdough, and take 50 g of water and flour?

Well, exam means exam.

With the rest of the sourdough, Mom was already baking pancakes. I baked one part without eggs, in the other I added an egg and more flour. The first ones turned out to be not very tall, but tasty, the second ones rose higher.

Girls, I tried to bake in HP with sourdough in the French mode, it turns out very well. Today I decided in the Normal mode, it turned out to be rather small. The time was only 4 hours. Better to always bake in French, which was longer?

And I, and I have a pizza on a new sourdough today and French bread in a bread maker comes! Can you imagine what smells in the house? ...

[Freken Bock]

And I, and I have a pizza on a new sourdough today and French bread in a bread maker comes! Can you imagine what smells in the house? ...

Freken Bock
I see beauty Pizza is very appetizing beauty! And the smells soar in the apartment, but mine, because today I baked French with sourdough too. The result is stable, and the photo is in the recipe theme.

I am also glad because I have grown the leaven without much difficulty this time. After the death of the first sourdough, my baking stone also cracked into pieces. So today I am also with a new stone.

I have two questions:

1) I'm going to bake pancakes tomorrow on the remainder of the leaven, I didn't feed her today. Do I need to leave it warm or put it in the refrigerator. I'm afraid that not fed it will sour even more.

2) Where do you all buy a stone for a stove and what does it look like? Maybe someone will post a photo. Look ... Well, at least with one eye.
When do you use it? Does it help a lot?

[tatulya]

tatulya, for tomorrow's pancakes to feed ... The girl will turn sour ...

My stone is an ordinary unglazed tile. Well, not an ordinary one, big, fat, my husband cut it to 35 x 35 cm. It’s very necessary - I’ll go and take a picture. I use it when I bake this very pizza, bastard from the process. Sometimes I bake hearth bread, but I still get better in a cauldron from our dairy flour (flour floats in Ukraine)

Freken Bok and you can share a recipe for pizza dough

[tatulya]

tatulya, there is a temka Baking stone

Freken Bock
I see beauty Pizza is very appetizing beauty! And the smells soar in the apartment, but mine, because today I baked French with sourdough too. The result is stable, and the photo is in the recipe theme.

Freken Bock, it's cool that it smells yummy, I already missed pizza too.

Girls, did anyone bake a string of sourdough bread in basic mode?

[Tatjanka_1]

Tatjanka_1 , with great pleasure! It is he: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13642.0