French starters

[tatulya]

tatulya, there is a temka Baking stone

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

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

RybkA
I baked. The bread is delicious, with a pleasant crumb, But... all the charm of sourdough bread can be obtained, in my opinion, only by increasing the rise time, the entire dough ripening time. That is, use the French program
Yes, I also baked bread in cold dough using sourdough, then the Basic program works perfectly.

[Freken Bock]

Girls, what are you clever! : wow: While I was away - you have already baked all kinds of yummy! Freken Bock, now I recognize you (by your avatar) and the pizza is excellent

RybkA, bake in French - you won't go wrong. You can, of course, be creative by combining programs - kneading, lifting, baking. But if you are reluctant to get attached for 3-4 (and sometimes longer) hours to HP, then "French" is optimal.

tatulya, young leaven in my opinion is better than peroxide, so feed your "girl".

[tatulya]

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

Freken Bockhow much flour and water to put? And tomorrow you can have one leaven at once and bake? Or will you still need to add flour?
I'm inexperienced, so there are so many questions ...

kava, I will feed now, just wait for the answer to the question above and go to the kitchen ...

[tatulya]

tatulya , I would knead the whole recipe and leave it to ferment until morning, and in the morning - bake pancakes, carefully collecting the dough so as not to crush. But this is so, logically. I tried to bake pancakes with sourdough once, and that was unsuccessful. You inspired me, now it's too late, but tomorrow evening, maybe I'll try.

[tatulya]

tatulya, and today I would just feed the sourdough (for example, 50g of sourdough: 100g of water: 100g of flour), and in the morning I spread a pancake dough on a young fresh sourdough (maybe a little yeast, well, 4g), gave it a couple of hours - and into business! It's just that during the night the leaven eats everything (peroxides) and the oven on it is sour. So you have to choose the option that suits you.

Oh, girls, and I have a leaven that feeds in small quantities for bread (there are 30 g of leaven, 50 water and 50 flour) is at the battery.

And since yesterday I put 110 + 110 + 110 in two bowls (here is Solokha Ivanovna, greedy, I had to throw it away), you can imagine HOW MUCH excess leaven for pancakes I now have (as much as 480 g) I left it in the kitchen, there at we are cooler, fed 100 + 100. I hope it won't be too sour. Or do you think you need to add another 300 + 300.

Correctly the chemist wrote somewhere above that the leaven will eat me. Well, definitely EAT ME.

[tatulya]

tatulya, 480 grams of sourdough should be fed with 480 grams of flour and 480 ml of water. And remove the sourdough for bread from the battery, it will acidify until morning. If suddenly in the morning it turns out that it did not fit enough, put it in warm water, the process will accelerate.

Learn, Tatulya (just kidding) I had three of them a year ago, I was tortured to feed ... I realized over time that so much is not needed, I left one grape, in September I grew a new one, and I bake on it. We have a private house, there is a cool place. Late last night I fed 25g of sourdough, 90g of flour and 90g of water, warm for a couple of hours, then took it out into the hallway. I came home from work in the evening, brought it into the warmth, kneaded the egg pancakes, water, sourdough, a little yeast, salt, flour. It turned out great.

It has already been repeatedly written here that the cultivation of starter cultures, their understanding does not come immediately and they are not given to everyone, not everyone takes root. But then ... as it tramples ... They eat ...
PS People, what do you think to do with 1440g sourdough?

[tatulya]

PS People, what do you think to do with 1440g sourdough?

Len, did you multiply 480 by three? This was not a guide to action. Simply tatulya she fed her 480 grams of sourdough with 100 grams of flour and 100 grams of water. This I probably expressed incorrectly.

PS People, what do you think to do with 1440g sourdough?

That is why I added only 100 g of water and flour each and put it in a relatively cool place.
I decided that not in the warmth the reaction should slow down. (right, himichka?)
Today I put the dough, blessing.
I have a photograph, of course. Whatever bread comes out ... And then I lured everyone in the most terrible way. Excuse me, please.

Girls, it's me, I came up with the idea of ​​baking pancakes. I have 60 - 70 grams of ripe sourdough (fermented overnight). I will take 5 grams of yeast, 500 ml of milk, 1 egg, salt, sugar, flour to the desired consistency of dough, butter, mix everything and leave it to rise twice. Then without stirring, carefully scooping up, I will begin to bake pancakes. So? Right?

[Freken Bock]

Girls, it's me, I came up with the idea of ​​baking pancakes. I have 60 - 70 grams of ripe sourdough (fermented overnight). I will take 5 grams of yeast, 500 ml of milk, 1 egg, salt, sugar, flour to the desired consistency of dough, butter, mix everything and leave it to rise twice.

I'm sure Freken Bockthat you have excellent pancakes!
When I baked pancakes, I did not add yeast, but I had more sourdough, so about 150g.
Good luck delicious pancakes, and they are very delicate and light!

In general, I did not have time to take a picture of pancakes ... The impressions are. Very aromatic, straight bread spirit. Tasty (I tried a little, could not resist) But personally I did not have enough ... openwork, perforation. I don’t presume to assert anything, it may well be absent because of my inability to bake pancakes with sourdough. But somehow like this ...

[RybkA]

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

RybkA
You asked if sourdough bread can be baked in Basic mode. I change my answer You can only calculate correctly when the leaven will be strong. Today I did it. As a result, for 100 g of sourdough 100%, on the Main program I baked Ordinary white bread (the first recipe from the book for HP), size - M, crust - Medium. It turned out to be 750g and 31cm high. The grandson will come from school and take a picture, I will post a photo.
Thanks for the Science of Sourdough

🔗
-Bread smells like pizza! - said the grandson. Yes, because I put the 1st. l. spice
🔗

🔗

[lana7386]

lana7386 , I don't have these talents - to calculate or feel when the leaven is strong. I have a lot, then a little. What to focus on? Is this bread completely yeast-free? Did 100 grams of sourdough just replace 50 grams of water and flour? Can I ask you for the exact recipe for this bread?

[lana7386]

lana7386 , I don't have these talents - to calculate or feel when the leaven is strong. I have a lot, then a little. What to focus on? Is this bread completely yeast-free? Did 100 grams of sourdough just replace 50 grams of water and flour? Can I ask you for the exact recipe for this bread?

You are absolutely right: I counted water and flour (subtracted 50 ml and 50 g, respectively), the rest of the water was 210 ml, I replaced it with cottage cheese whey and yeast - 1/4 tsp. (I'm still afraid without yeast at all). And yesterday morning I added 1/4 hour to the leaven. l. honey. So in 12 hours it rose 3 or more times, I besieged it in the evening, in the morning it increased in the same way, and only a little in the middle of the cap, and it was still a slide. Stands in the kitchen on the windowsill, right in the corner to make it cooler. I took 100g and put the bread on the Main. As the girls teach - moderators, leaven for flour, and liquid on top.
It's all

[lana7386]

lana7386 - a noble loaf! And the crumb structure is excellent! For reliability, I always add yeast (well, just a little), and the liquid - potato broth or whey. I recalculate the recipe in the same way - I subtract equally from flour and water and replace this part with sourdough (usually I give from 100 to 400 g of sourdough to bread)

Freken Bock, do not be discouraged, my pancakes are not very good either. As a child, I remember my grandmother baked pancakes - I could not tear myself away from this process, but delicious, but full of holes. I never learned how to bake it, it's a pity. It seems that I do everything the same way, but not that.

[kava]

kava, grandmother probably didn't bake pancakes on sourdough? And I can use leaps and bounds https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7821.0

[kava]

I recalculate the recipe in the same way - I subtract equally from flour and water and replace this part with sourdough (usually I give from 100 to 400 g of sourdough to bread)

Thank you, I appreciate your assessment, kava
From my little experience: I like it when sourdoughs on a loaf of size M - 400g of flour (Panasonic HP) are only 100g than 200g. The taste is more harmonious and the crumb structure is lighter.
I make pancakes "by feeling": I don't measure anything, I don't look at the recipe anywhere. Therefore, I can not help you. I took the leaven, diluted it with cold milk to a lighter structure, hammered in an egg, salt, sugar, vanillin a little and added flour to the consistency of thick pancakes. Stir well and add milk to the consistency of yeast pancakes, it is slightly thicker than pancakes. The dough stood for 30 minutes. I added rust to the dough. butter and fried in a pancake pan over medium heat. The pancakes turned out to be light and tasty, tastier than yeast ones.
kava, if this information is superfluous, then delete. It's just that Freken Bock and someone else wanted to know how to make sourdough pancakes.

[lana7386]

lana7386, the information is not at all superfluous. ;) I just thought yesterday that you can open a new Temka about leavening pancakes, only here your help is needed. lana7386, if you can next time arrange your pancakes with the recipe specified in g / ml and with a photo master class Then it will be easier for everyone to search and offer their recipes for sourdough pancakes.

[lana7386]

lana7386, the information is not superfluous. ;) I just thought yesterday that you can open a new Temka about leavening pancakes, only here your help is needed. lana7386, if you can next time arrange your pancakes with the recipe specified in g / ml and with a photo master class Then it will be easier for everyone to search and offer their recipes for sourdough pancakes.

Thank you for your trust, but I don't have a camera. It is a shame to post low quality photos. But by grams and milliliters I will make a recipe. I can only take a couple of pictures, but the master class needs great photos.

Please explain how to recalculate the amount of flour, water and sourdough from basic white bread (from Panasonic)?
If there was 600 flour
2 tsp yeast
2 tsp salt
2 tbsp. l. Sahara
2 tbsp. l. rast. oils
360 ml. water

then replacing yeast with sourdough
1) must be put in a dough
200 ml. water
20-30 g sourdough
200 g flour

2) and then add to the dough
160 g of water
400 g flour
2 tsp salts (measured from x / n)
1-2 tbsp. l. vegetable oil (whatever you like)

And yet, I baked black on Saturday. Kneaded by hands. Surely, they were kneaded badly. We want to bake the white one completely in HP.

What to do with the leaven that has been in the fridge since Saturday. I will get it, then it has to warm up and only then I proceed to action number 1? So?

[tatulya]

In principle, the recalculation is correct, but ...
- firstly, since Saturday it is high time to feed the leaven!
- I would not put hungry sourdough in the dough (mature and slightly overripe - yes, but not hungry)
- I personally do not refuse yeast at all (for reliability, you can put 4 g of live yeast in the dough, not in the dough)
- do not add all the flour at once (it seems to me that it may be too much)
it is better to leave (50 grams) and add a little bit until the bun grabs
- and add salt and oil a little at the end of the kneading (then at the initial stage of kneading the flour will swell well, absorbing all the liquid)

P. S. tatulya, try to get your hands on Izyuminkin French sourdough bread for a bread maker An excellent basic recipe for me! Simple and safe. And then forward to experiments.

[Kava]

- firstly, from Saturday it is high time to feed the leaven!

Kava, please tell me, but she didn’t die for good? Now I will get it, add the same amount of water and flour and it will be full (ready to eat) as soon as it rises four times?

And yet, I can immediately add flour and water to cold sourdough or should it be heated?

1. Get the starter culture out of the refrigerator
2.Allow to warm up (30 minutes - 1 hour)
3. Leave about 50 g of sourdough (the rest - in the toilet) + 100g of water - shake + 100g of flour - mix until smooth, pick the sourdough from a spoon / fork with your fingers.
4. Leave it warm and quiet for 6-8 hours, covering it with a napkin (or a lid with holes).

[kava]

kava, and why shouldn't the starving leaven be put into bread?

Hungry sourdough means fallen, which means that acetic acid is already raging there, so it will turn out - sour bread.

Girls, help! I decided to grow liquid French sourdough. The first time - on the 4th or 5th day, it grew 3-4 times, baked an abaldenny bread and fse, did not want to live further The second time, at first it was fine on the 4th day there were many small bubbles, but did not rise, on the 5th there were already few and large and did not rise a little. She fed every 12 hours. Tell me, what am I doing wrong?

And in what proportions did you feed her?

110x110x110

Such feeding for 12 hours is not enough, it overcoats you. Such a proportion and such a period are used only at the beginning of the process, when bacteria are just beginning to colonize. And only then you have to observe at what feeding how much it draws, if in such as it is now, then in about 5-6 hours it will already mature. But if you take a large one, for example, 10-100-100, then 12 hours can last.
You get it, she was just born and immediately began to peroxide.

I tried it not sour at all Yes, I realized that this is a lot, in this I missed the first time. And in the second, I did not understand whether it was ripe or not, since it did not rise, but there were bubbles.

Now what is your condition? did not rise, a lot of small bubbles? when was the last time you fed?

There were many small bubbles, but did not rise. I fed 110х110х110 this is the 4th day. Then there were fewer bubbles, but as it seemed, the bubbles themselves seemed to be larger and did not rise. And now I think what to do?
And I forgot to ask - how to understand that she is ripe? This is when it increased by 3-4 times? And if after that she falls, then it's time to feed?

It has matured, it means that it has risen with such a foamy cap and in some places it has begun to sag, and then it must be put into action, and if the opal is then starved. But I try not to allow a recession, I feed at the peak of growth.
Feed again in equal, small proportions, for example 50-50-50. Since it is not over-acidified, it does not smell like vinegar ... we will try different varioiants.

But I, to be honest, only on this "ride" begin to understand what is at stake when they say whether lactic acid bacteria or wild yeast prevail in the leaven. I grew it this time, having not only knowledge, but also some kind of experience. The cold in the apartment, in my opinion, helped more than hurt. In the heat, it was still more difficult for me to keep track of the leaven. And this time I have more time - I am on 10-day vacation, to grow sourdough was just part of my plans. But, girls, it does not rise more than twice.

Freken Bock, I will reveal a terrible secret, my leaven rises 2 times, it was a couple of times 3 times. And it's okay, I read somewhere that if the leaven is capable of doubling, it means that the bread will raise it, so it's all right, don't worry.

My first Frenchwoman - thick - climbed four times.

Grape on a lees of wine, two or two and a half. I asked Luda in her LJ and she replied that it was better to grow a new one, which I did. It grows very well.

It has matured, it means that it has risen with such a foamy cap and in some places it has begun to sag, and then it must be put into action, and if the opal is then starved. But I try not to allow a recession, I feed at the peak of growth.
Feed again in equal, small proportions, for example 50-50-50. Since it is not over-acidified, it does not smell like vinegar ... we will try different varioiants.

There was a frothy cap, but it did not rise more than 0.5 times
And if peroxide, then everything ... is it better to pour it out?

If peroxide, then you can reanimate.Take a teaspoon of sourdough and feed for example 100-100, will rise 2 times, feed 1: 2. But let's first try to feed again in equal proportions.

Good day! Today I put the Frenchwoman and I have questions. I'm a newbie. Do not blame me
1. Girls, how can I weigh 110 g of starter culture for feeding without scales? And yet, I took 110 g of sourdough + 110 g of water + 110 g of flour, mixed all this and added to the remaining sourdough, or is it a new portion of the sourdough? Am I confused?

I don’t know how to weigh without weights, who can tell me.
And if you took 110-110-110, then throw out the rest. This is production waste.

How to weigh it without weights, I don’t know who can tell.
And if you took 110-110-110, then throw out the rest. This is production waste.

Measure with a measuring glass from HP, but it will be approximately

Probably girls, let's help a man in this way. I can unsubscribe only in the evening, because I just fed my sourdough. So, in the evening, when I touch it, I will mix it and put it in a measuring glass, I will tell you how many 110 grams of leaven will make milliliters. This is, of course, very, very approximate. Another option, when we feed, we achieve the thickness of the pancake / sour cream dough. Also very approximate.

And yet, I took 110 g of sourdough + 110 g of water + 110 g of flour, mixed all this and added to the remaining sourdough, or is it a new portion of the sourdough? Am I confused?

We take 110 starter cultures + 110 water + 110 water. All. This is the leaven that has been "fed". We are waiting for bubbling, an increase in volume and the first signs of falling off. Then we leave 110 grams of this mass, throw away the rest. Add water and flour 110 each. And everything is the same. In fact, these 110 grams came out for initial reasons of clarity. In the future, for reasons of economy and common sense, you can take less yeast.

[Suslya, Maryana]

Good day! Today I put the Frenchwoman and I have questions. I'm a newbie. Do not blame me
1. Girls, how can I weigh 110 g of starter culture for feeding without scales? And yet, I took 110 g of sourdough + 110 g of water + 110 g of flour, mixed all this and added to the remaining sourdough, or is it a new portion of the sourdough? Am I confused?

Suslya, Maryana
You can measure water and flour with a measuring glass, spoons, although this will be approximately, but, in my opinion, acceptable ( viki, kava, zest, correct me) But the starter culture is mature and young, growing has a different volume, that's what you need to think about

[lana7386]

lana7386 , I yesterday, inspired by your example, also baked bread according to the first recipe in the instructions in the basic mode. Before that, she fed the sourdough only with coarse flour and gave her a little sugar. The bread is delicious! The family tore him apart while still hot. But I did not achieve the height of your bread, I went out a little lower, albeit rather porous and airy. The roof burst. The blush is not the same. I found an explanation for everything, but still ...

[lana7386]

lana7386 , I yesterday, inspired by your example, also baked bread according to the first recipe in the instructions in the basic mode. Before that, she fed the sourdough only with coarse flour and gave her a little sugar. The bread is delicious! The family tore him apart while still hot. But I did not achieve the height of your bread, I went out a little lower, albeit rather porous and airy. The roof burst. The blush is not the same. I found an explanation for everything, but still ...

How glad I am that you have got a great bread!
You, in my opinion, Freken Bockare too critical of themselves. Although, to be honest, such a position in life is close to me, in secret, I am the same.
You are smart and beautiful, if I may express an opinion

[I can imagine.]

Thank you girls! I measure water and flour in ml, but the sourdough itself, at least approximately how much is not in ml I can imagine.