French starters

* scratches the back of his head * Tell me, is there a leaven that you can rarely feed? Say, once or twice a week - if not used for baking? And it turns out so costly - every day for half a cup of flour ... and now I have two French growing ... or I don't understand something?

So feed a little every day - and that's all ...

[Girls-hard workers, kind and sympathetic assistant teachers, congratulations on the 100th page! I wish you success !]

Girls-hard workers, kind and sympathetic assistant teachers, congratulations on the 100th page! I wish you success !

[lana7386]

lana7386, and all our beloved members of the forum, thank you for your loyalty to our bread maker and of course to the starter headings! Active starter cultures, patience, fragrant, homemade, beautiful bread for you!

[Zest]

Zest
I quote the words of Lyudmila from LJ:
"So, please, if you removed the sourdough by spontaneously fermenting a mixture of flour and water, then do not kill it with cold. But keep it at room temperature all the time, refreshing it every two or three days, if you do not bake it every day. the room is hot, then knead the leaven as steeply as possible and add the leaven so that it lasts a couple of days until the next feeding.I did this until I bought a refrigerator specially for the leaven, in which I keep the temperature at 12 C. But I bake every day with leaven , so she doesn't even live in this refrigerator.

If you have a bakery refrigerator or cellar, where the temperature is kept at the level of 10-12C, then the sourdough is stored like this. Feed the sourdough in a 1: 2 ratio (1 portion by weight of the sourdough, 2 portions of fresh dough, mix), keep at 28C for three hours and refrigerate for 72 hours. If you want to put the starter in the cold for storage for a day, then after feeding 1: 2, the starter is kept at 28C for 1 hour and then put in the cold (10C) for 24 hours. "
And further:
"HOW I FEED THE STARDER

After I took out the sourdough from the jar in order to start the dough on it, traces of the sourdough remain at the bottom of the jar, a few grams of fermented dough. That is, five billion cells of lactic acid bacteria and a billion wild yeast cells are there. It's enough!
I pour 100-150 g of water into this "dirty" jar, close the lid and shake it vigorously for a few seconds so that the traces of the leaven dissolve in the water. A thick, stable foam forms, like whipped egg whites. Very stable and dense foam. Highly. Such oxygenation of the starter culture is very important to start the respiration of wild yeast cells in the starter culture. They love oxygen.
There, in this foamy water with microorganisms, I add flour, as much by weight as in a can of water, and mix well with a fork, whisking.
After the mass began to bubble and slightly increased in volume (after about three to four hours), its fermentation can be slowed down by placing it in a cool place (10-12C).
Or leave at room temperature to ferment completely. This leaven will increase in volume by about 4 times. During fermentation, the mass can be whipped with a fork to add oxygen to it and stimulate the respiration of wild yeast.

After the leaven has increased in volume three to four times, but BEFORE IT STARTED TO DROP, it can be used in the dough instead of the dough. "
I had this highlighted quote by Lyudmila in mind ...

But there is one BUT: I have Calvel's sourdough! And her feeding proportions are different - for 1 g of sourdough, 0.6 g of water and 1 g of flour are used when feeding ... It should be really thick, a little thinner than on dumplings. And very sticky ... And about this is also in LJ, Lyudmila also baked with Calvel's leaven. But there is no how to feed ... Or I did not see ... Explain how to feed in this case? If I feed, as you suggest, it won't be Kalvelevskaya anymore ???
OH, SOMETHING I'M CONFUSED ... MOSKH WILL REALLY SMOOTH ...
kava

No steam needed (it is used only for dough or for proving bread, not for feeding the leaven)!

a cup of boiling water in MV is just an attempt to create a warm place with a temperature of about 30 degrees - the most comfortable temperature at which the leaven begins to work quickly. She is still under cellophane! And after an hour in the warmth, I put it in a cool place.
himichka

So feed a little every day - and that's all ...

This option appeals to me the most ... But won't it harm the leaven? And where am I going to get such a break? And again, what proportions for Kalvelevskaya should be in this case? I bake once every three days, it is necessary that by the third day about 150 grams of sourdough accumulates ... Help someone calculate correctly!

[lana7386]

lana7386 thanks for the compliments! Sourdough girls! We are very pleased to communicate with you, help you, learn new and interesting things together. Good luck with bread, beautiful holes and golden brown crust!

BlackHairedGirl we are engaged in Kalvel's leaven Scarecrow, I think in her subject you will find answers to your questions.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7314.0

It just so happens that the sourdough is not a waste-free activity, or bake more often or throw it away.

Well, I also found it, again at Lyudmila, where she answers the question about Calvel's leaven:
"If, after refreshing, the leaven is kept warm for 3 hours, and then stored at 10C, then this is for the mode of refreshing the leaven once a day, that is, when the leaven is going to be stored at 10C" until tomorrow. " , after feeding it is kept at room T for only one hour. "

[Scarecrow]

Scarecrow Help !!!
1) Is it possible to feed Calvel's starter culture little by little, so that nothing is thrown away and that after three days it accumulates 150 g? How much to put (flour-water), I can't count correctly for one portion of the leaven, you need to give two portions of fresh dough so that the leaven does not starve, right?
2) Why is there no aromatic smell when baking? Maybe something happened to the leaven? How to reanimate it in this case (if possible)?

And Lyudmila has a vivid example of how cooled sourdough affects the quality of baked goods. Low temperature contributes to the death of MC bacteria, and this negatively affects the quality of the bread, since only wild yeast remains. Lyudmila then came to the conclusion that the sourdough should be stored at a pace. not lower than 11-12 degrees And the girls and I believe that this temperature has a negative effect on the leaven. For example, I ruined mine, raised a new one and now she lives at a temperature of 17-18 degrees.

[Suslya]

Suslya And mine lives at 17 degrees all the time ... There is no temperature below.

[BlackHairedGirl]

BlackHairedGirl

well, they just threw everything in one heap, it is not surprising that "OH, SOMETHING I WAS CONFUSED ... MOSKH WILL REALLY SMOOTH ...".

Well, let's go in order.

1. Your excerpt from Ludmila's LJ refers to feeding a 100% starter culture (with equal amounts of flour and water) -

"I pour 100-150 g of water into this" dirty "jar ... There, into this foamy water with microorganisms, I add flour, the same weight, how much water is in a jar, and mix well with a fork, whisking. "

2. This feeding frequency refers to the subsequent storage of the starter culture at 10-12 ° C.

3. Even these recommendations are very relative and you need to focus on your specific ferment and its behavior-well-being-mood on this particular day.

4. If you have Calvel's curtain and keep it in the form of a dough piece, then it will ripen much slower than liquid 100% sourdough. But I already wrote that I prefer 100% sourdough, it is easier to calculate the quantity in the recipe with it.

5. It is possible to transfer your starter culture to 100%, I do not think that this will affect its qualitative composition, because a stable symbiosis of microorganisms has already developed there. In addition, there was a practice of transferring a Frenchwoman into a thick one for longer storage without feeding and vice versa.

6. The basic principles of sourdough feeding are the same - when storing your dough piece, focus on increasing to the maximum, at this time you need to use the sourdough or feed.

She fed the dough starter culture a little differently than the liquid one. Kneading fresh dough, flattening it into a cake, in the middle - filling from a small ball (the size of a fingernail) of the old sourdough and kneading everything together. During storage, it is necessary to "crush" a few more times in order to redistribute the location of the leaven and fresh dough.

7.With dough leaven, it is much easier to keep it for three days, without feeding or throwing anything away, you need to observe how long and how much of the leaven ripens when stored on the windowsill.

I also found some of Lyudmila's notes on Kalvel's sourdough, try feeding your sourdough according to the principle of softening, so that there is at least as much flour in the fresh dough as by the weight of the sourdough itself. Notice how long it takes for it to ripen, and then choose a scheme for yourself, how much leaven and how much fresh dough you need to feed so that it ripens by a certain time at a certain temperature.This is such a task)) The main thing is to observe a couple of times, and then all this will be done "by eye", without any extra effort and "boiling" of the brain

I would try to take 50 g of your ripened sourdough first and feed it with fresh dough, which will contain 100 g of flour + water to bring it to a pasty state. Mix everything together, let it stand for a couple of hours on the kitchen table, and then send it to the windowsill and observe how long it takes to mature. From here already and dance, reduce or increase the proportion in order to get the ripened sourdough at the right time.
TEXT from LJ Ludmila:
"" RECIPE CALVEL

Sourdough is a mixture of regular flour and regular water. Often, the sourdough contains either rye flour, which contains more wild yeast, or wheat bran, which also contains a lot of wild yeast.

Pure white flour contains miniscule amounts of bran particles and thus a low content of wild yeast. Therefore, it is more difficult to create sourdoughs from pure white flour with water, and instead grapes, vegetable or fruit crusts, etc., on the surface of which also contain wild yeast, are mixed into the flour with water.

LEAVEN
150g wheat flour
150g rye flour
180-190g of water, potato water (after boiling peeled potatoes), grape juice, etc. The main thing is that it is a train. Plain water is perfectly satisfactory.
3g salt

This mixture is kneaded by hand into the dough and left in a measuring glass at 24-25C for 22-24 hours. Smoother or softer? Not that important. It should not be dry and so that you can knead it normally with your hands, that is, it should not be sticky.

The dough will ferment and increase in volume by about 2 rubles. At this point, IBC and wild yeast are still in the minority. There are still a lot of foreign bacteria in the leaven, including putrefactive and all sorts of others. They differ from wild yeast and LAB in that they cannot live in an acidic environment.

So we need to increase the acidity of the sourdough to pH 3.5-4.3 and, thus, unnecessary guests will die out, and the necessary microorganisms will flourish and multiply until they reach the maximum concentration in the dough, which will be noticeable by an increase in dough in volume of 3-4 rubles per 6-8 hours. If the acidity is increased too much, then both wild yeast and LAB will die in their own waste. Therefore, we rejuvenate with a certain frequency and in certain proportions.

THINNING
300g sourdough
300g white flour
150g water

The exact amounts are not so important as the p about rts and, namely, that fresh flour is taken as much as the weight of the leaven. Soften in such proportions every 6-8 hours for 2-3 days, until the dough begins to increase in volume 4 times in 6-8 hours after softening. If the room is too warm, the leavened dough will expand too quickly, without having time to create the desired aroma and taste.

Sometimes a small amount of salt (a pinch) is added during the melting process to protect the gluten from the dough from liquefying. When the leavened dough becomes sticky, snotty, and cannot rise, this is due to the destruction of gluten by the protease enzyme of flour. Salt blocks protease.

OPARA ON ZAKVASK

after several softening of the initial starter culture, the required acidity and concentration of wild yeast and lactic acid bacteria in the starter dough will be achieved. In order to make bread, dough is first made on fermented dough.

An example of a sourdough dough

105g white flour
75g ripe sourdough
8g rye flour or wheat wallpaper or simply powdered bran
65g of water.

Knead and leave to ferment for 6-8 hours or until it grows in volume at 3.5-4 rubles. If the dough grows too quickly, faster than 6 hours, then ferment at a lower temperature or add a smaller amount of sourdough to the dough to allow acidity and aromas to accumulate in the dough for a longer time. When the dough is ready, dough is kneaded on it for bread, rolls, pies, pancakes, etc. ""

[Scarecrow]

Scarecrow Help !!!
1) Is it possible to feed Calvel's starter culture little by little, so that nothing is thrown away and that after three days it accumulates 150 g? How much to put (flour-water), I can't count correctly for one portion of the leaven, you need to give two portions of fresh dough so that the leaven does not starve, right?
2) Why is there no aromatic smell when baking? Maybe something happened to the leaven? How to reanimate it in this case (if possible)?

Tek-s.
So you need to start with a small amount (grams from 20). So on the second day after the last baking it will be 52g, on the third about 136g. For 24 hours after normal feeding, she will stand freely (not in very hot conditions, but at normal room temperature).

If you want to feed with a double portion of dough, then for 20 g of sourdough, for example, 40 g of flour and 24 g of water, respectively.

There will be no such smell when baking sourdough bread in KP like in the oven. At least French or plain (i.e. no baking). Nothing happened to the leaven, that's okay. Probably there is not enough power of ten HP and temperature (they bake in the oven at 240 degrees of the initial temperature). When you bake the first bread in the oven, you will understand that everything is OK with the leaven.

[Zest]

Arranged a test of my leaven according to the method Zest
In my opinion, it (Sourdough!) Passed the test: the dough doubled in 1.5 hours. With impatience, she broke the hot bread to see what was inside and try. The view is for you to judge, but the taste is not for me: simple, insipid. The aroma is good - Bread!

I put my traditional starter culture in the refrigerator this morning for 24 hours. After 10 hours I checked it - and it didn't even rise twice. Maximum by one third .... Is that normal? Otherwise I was going to cook with her on Tuesday ...

So she sleeps with you, in the cold the processes slow down. Warm and feed her before baking.

Girls, advise!
I wanted to get me a Frenchwoman (I've seen enough of your bread). Although I have MK sourdough and rye-wheat bread, I regularly cook on it. I just took it out of the oven. I'm doing it using the Raisin technology. But I wanted variety.
So that's it. The first stage for 1 post was successful. She left 110 grams, whipped with water + 110 grams of flour and put it to the battery. After 12 hours, the mixture rose somewhere in 2.5 p. I was already delighted. Again I left 110 gr. + 110 water = whipped + 110 flour. After 12 hours I come - on top of the bulb, but the mixture did not rise (or I missed this moment), it is somehow viscous What did I do wrong and what to do next?

It's okay, feed strictly on time, everything will be fine.

Yeah. Well, I did just that. and put it to the battery. or is it better to remove?

If there are 26-27 degrees, then it's normal, let it stand.

[lana7386]

lana7386 In my opinion, not bad !!! The crumb is good! At what temperature did your leaven increase by one and a half times? And the taste can be adjusted for yourself! salt, maybe you need more?
Zest Thank you very much, as always a lot of new and useful things for me in your post ... Lyudmila generally says that there are two types of French sourdoughs, liquid and thick ... But I do not want to transfer my sourdough to liquid, 100%, me Kalvelevskaya so it suits that it ripens more slowly and makes it possible to bake every three days, or even five - if you knead it more abruptly and add a little salt. It's more convenient for my rhythm of life.Second, I soften Calvel's starter culture in a slightly different way (tell me if this is of significant importance? In my opinion it is more convenient and more effective) - I take 150 g of the starter culture, pour 90 ml of warm water (not hot!) Into it, and with handles, handles everything I dissolve it to the maximum homogeneous state. I always taste and smell this white water - is it over-acidified? Then I add 150 grams of flour to this bubbly liquid (that is, the same as the leaven by weight). Scary sticky dough I scraped off my hands and truncated. I cover it with a transparent bag and put it by the battery (there is a thermometer, 24 degrees) for an hour and a half. Then I transfer it to the windowsill - there is now 17 degrees, I also need to check it every day, since the pace. depends on the weather outside - we have +2 today. Well, in about eight hours (from ten in the evening until half past seven in the morning), it rises two or even more times. And then she waits for the evening. Probably I will try to switch to two meals a day. And I use the advice Scarecrows - accumulative system.
Scarecrow As always, short and clear, thank you
So, if I understood correctly, you can feed Calvel's starter culture like this: 1st day - 20 grams of starter culture, 40 grams of flour, 24 ml of water (I feed it once a day). Total 84g. 2nd day - 84 g of sourdough, 168 g of flour, 101 ml of water. In total, 353 grams, this already needs to be baked, otherwise on the third day it will be 1483 grams ... This is if you feed a double portion of dough. The question is - will she have time to ripen? Does the thick leaven really need a double portion? I don’t know. It's thick ...
If you feed Calvel's starter in the usual proportion:
1st day (for example Saturday, I bake bread) - 20 grams of sourdough, 20 grams of flour and 12 ml of water. Total 52 gr.
2nd day (Sunday) - 52 g of sourdough, 52 g of flour and 31, 2 ml of water. Total about 135 gr.
3rd day (Monday) - 135 g of sourdough, 135 g of flour and 81 ml of water. Total 351 gr.
4th day (Tuesday) - I take all the leaven for the dough, start the dough, leave 20 grams for divorce. I feed at 20:20:12. Total 52 gr.
5th day (Wednesday, I bake bread) - I feed 52:52:31. Total 135 gr.
6th day (Thursday) - I feed 135: 135: 81. Total 351 gr.
7th day (Friday) - I take all the sourdough for the dough, leave 20 grams for divorce, I start the dough. I feed the leaven at 20:20:12. Total 52 gr.
8th day (Saturday, I bake bread) - I select 20g of sourdough, the rest I dilute with water and flour and bake pancakes or pancakes. And I feed the leaven at 20:20:12. Total 52 gr.
And so on ... That's all. And don't throw away the dough. and think where to attach it ... Is that more convenient?
I painted it in such detail, maybe someone will come in handy ... Sorry that so much, if not necessary and not in the subject, I can delete.
As Tanyushka said Freken Bock- I'm not a bore! I just want to figure it out!

[lana7386]

lana7386 In my opinion, not bad !!! The crumb is good! At what temperature did your leaven increase by one and a half times? And the taste can be adjusted for yourself! salt, maybe you need more?

BlackHairedGirl
This is the recipe bread on page 99 of this topic, hole # 480, to test the strength of the Sourdough. And my Sourdough right now for 3 hours on the table in the kitchen (+ 23 * C) has increased in size almost 2 times, tomorrow at 8 am it will be more than 3 times increased ...

[lana7386]

lana7386 Well, your starter culture is just reactive. And the fact that the bread is fresh, can I add salt then?

[BlackHairedGirl]

BlackHairedGirl

She will have time to ripen, because a few hours are enough for her for a regular portion. She reaches a peak and freezes. Therefore, we will gladly shoot a double one. But I don't see the point in that, to be honest. I very often feed a single regular serving and leave it on for a day if I count on the oven. I try to choose a cool place (windowsill, floor, after all). And then after the refrigerator (wine) I will have to warm it up before baking, wasting time.

It is generally believed that steep sourdoughs are more "patient" with feeding pauses. She "eats" her portion more slowly. And I think so. She costs a day normally. You don't need to keep it at 28 degrees and everything will be fine with it. If your place is very warm, put it on the windowsill overnight, for example, it is much cooler there from the glass (but not where there is direct sun! - forget it there, be sure to check it, and it will die). The next day, feeding again and another day. Then bake for health.

[lana7386]

lana7386 Well, your starter culture is just reactive. And the fact that the bread is fresh, can I add salt then?

This is her after rejuvenation. I put it on the windowsill after an hour on the table, but it's warm here, these days it's + 10-12 * outside, so it's not cold from the window.It is growing, but by 12 hours of ripening it will still have a dome, maybe a little in the center - a fold ...
And in the bread I lacked sugar, just a little. But I did it strictly according to the recipe.

[lana7386]

lana7386 Reactive, really! Is it like this from birth? Wow! What's her smell? And the taste? And what age?
Scarecrow How often do you (you) bake? And how often do you feed? Mine after a three-day break without feeding (well, where Lyudmila advises an hour in the warmth and not feeding for three days) lost the fermented milk smell, which it was before, and began to sour ... All this time, the storage temperature was from 13 to 17 degrees. She could not freeze. Could the fermented milk yeast die if I did not feed the sourdough for three days?
Also, what is the temperature range in your wine cooler?

You can visit me. I am a young girl in my prime.

At 13-17, the flora could not die in any way. She fell into a kind of "anabeosis" - yes, but did not die. Moreover, the starter culture will of course peroxide under such storage conditions. Temperatures high for 3 days storage.
My refrigerator is 11 degrees (and it is constant, please note). That's where I calmly store it for 3 days after an hour of fermentation at room temperature. And Lyudmila talks about three-day storage at 10-12.
Well, yes, it will sour, especially after standing for three days at a higher temperature. But after softening (and this always has to be done after three days of storage, and not immediately baked), the acidity disappears. After a day of standing in relative coolness, it is quite possible in the dough, after three days in the refrigerator - no. Warm up and rejuvenate (for example, feeding in the morning and before coming home from work in the evening), and then baking.

I bake on average once every three days. Now she practically does not move to the refrigerator, because winter is the window sill. Now I mostly use the daily feeding scheme.

Just make a start, as from the standard, from the fact that after feeding to ferment for 1 hour - you can store it for 3 days at 10-12 degrees. If you have an average storage temperature (13-17) - store no more than two days, for example, because the processes are faster.

[lana7386]

lana7386 Reactive, really! Is it like this from birth? Wow! What's her smell? And the taste? And what age?

B H G :
Can I cut it like that?
It seems to me that she has always been! About 4 months already! Maybe a little more ... Active from birth, born easily, without any problems. It smells, in my opinion, of fermented baked milk: a little sour and creamy-milky, very pleasant. The taste is slightly sour and has a slight bitterness of flour. No one believes who the Sourdough scent was given to determine that it contains no dairy products. Such a specific flavor.
On Saturdays I give either 1 tsp. peeled rye flour, or 1/3 tsp. liquid honey (pampering! loving) I feed in the morning on the leftovers in a jar 100 ml of purified water room. pace. and 100 g of millet flour. a / c. In the evening I either feed or siege and until the morning. Now, with such activity, I feed 2 times - in the morning and in the evening. I give my neighbor one portion for bread, and with the second I deal myself. So we exist!

[lana7386]

lana7386 BOOOOOT !!! And I had the same wonderful smell at the beginning. Something like fresh, fresh kefir. And now he's gone. Here, I grinded it up again last night, put it on a barely warm battery, it doubled in three and a half hours! And it smells not like kefir, but a little sour, and the taste is slightly sour, and the flour is a little bitter, as you just noticed ... Maybe my beauty will come to life again? I'll try to pamper her with a medic. And I will probably also soften with 20 grams.
Scarecrow Natasha, with me, too, you can safely go. I have a bright dream of buying a wine refrigerator here, but I'm afraid to even hint about it to my husband. Firstly, the washing machine I just bought made a hole in the budget, the next step is a gas stove, also a rather large amount, but then ... brainstorming ... True, there is simply nowhere to put, but you have to come up with something ...Question: Do you have a temperature in a wine cellar that is not regulated "more or less", always 11 degrees? And another question: when you melt the leaven, do you half or put it all in the dough and soften the residues on the walls of the dishes? Or is there no difference?
I was now kneading the dough for a new bread (I liked Simple white, I make a half portion) and it seemed to me that a hint of milk was added to the smell ... Or is it already hallucinations for me After that terrible three-day break, I already rejuvenated it three times ... it begins to dawn on me how delicate they are, these MK bacteria ...

Girls-craftswomen, I am again to you with a question. I'm going to bake challah on traditional sourdough. After the leaven had stood in the refrigerator for 24 hours (as per the instructions for the leaven), I measured out 35g of the leaven, 80g of warm water and 135g of flour. According to the challah recipe, this should stand for 12 hours and turn into a ready-made challah dough. BUT: having looked into the bowl two hours later, I did not see any changes. Normal tough dough, no hint of "bubbles". Can you start to panic or ...? I need a ready-made challah for Thursday morning

In general, after the cold, the leaven must be warmed, fed, and only then thrown into battle. But since you did so, then two hours, this is not an indicator, but if it does not work in 6-8 hours, then you should worry.

[Scarecrow]

Scarecrow Natasha, with me, too, you can safely go. I have a bright dream of buying a wine refrigerator here, but I'm afraid to even hint about it to my husband. Firstly, the washing machine I just bought made a hole in the budget, the next step is a gas stove, also a rather large amount, but then ... I think to save money quietly, and then I will probably just buy it myself and put it in front of the fact ... brainstorming ... True, there is simply nowhere to put, but you have to come up with something ... Question: do you have a temperature in a wine cellar that is not regulated "more or less", always 11 degrees? And another question: when you melt the leaven, do you half or put it all in the dough and soften the residues on the walls of the dishes? Or is there no difference?

I feed as much as I need later for baking. That was going to bake yesterday - did not work. I took a mug of sourdough and flushed it down the toilet, leaving 30 grams for feeding. Well, what can I do with her, if I hit the road for a visit, I couldn't cook anything, but she had already stood at room temperature for a day. I threw it out. And the sourdough was more than 300g, since I needed 320 grams for the planned bread and I brought the volume to this amount.
I never softened the scrapers straight from the walls. I always leave a minimum of 20 grams and feed.

The main thing is when the leaven is mature (in the sense not at the manufacturing stage, but already ready) - you can work with almost any quantity, even the smallest one, focusing exclusively on your needs. It is only during production that it is important how much starter to take for the next step. The fact is that during the manufacturing process in a unit of volume, the number of required DCs and ICDs increases like an avalanche, and it is calculated by experts that for their optimal growth, you need so much flour and water and just such a temperature. In the finished sourdough, the amount of MCB and DC per unit volume is already constant and does not change in the future, therefore the amount of sourdough that you take to feed and the amount of fresh dough added to it (I mean one volume, double, triple, etc.), will only affect how soon she "masters" all the food provided to her. If you take 500 g of flour for feeding for 50 g of sourdough - a long time, if 50 g of flour - after a few hours. Hope it's clear.

A wine cooler is good. Of course, it takes up space, but it's not critical for us - we have a house. There is a regulator, but only the minimum (either 7, or 8 degrees) and maximum values ​​are known. Therefore, I simply found the required 11 degrees myself, plugging an electronic thermometer into the refrigerator and gradually turning the regulator knob from a minimum value to a larger one.There are wine coolers with electronic temperature setting, but they are decently more expensive.

Good evening.

I don't understand the patient is rather alive or dead. Yesterday I fed at 8 pm. Bubbles in the morning, but the volume did not go. I did it again in the morning according to the scheme. The same picture came from work. It smells very nice, fresh yogurt. The taste is moderately sour. The consistency is rather stringy. Yes, and there is an element of stratification slightly water along the edges, separately from the mass. Throw out and make a new one, or wait?

Add more flour, it is thinner.

I'm confused by the bundle in such a short time

That is, give 110 grams. water is not 110 grams of flour but somewhere 130-140? I can see the flour is damp
Well, in general, if it doesn't work out today, then tomorrow I'll throw it out and start a new one. Well, I'm stubborn, I still harass.

You look at the consistency, it's so difficult to say how much flour there will be, maybe less.

The consistency has already filled up ... well, it's pretty thick on the pancakes, but it drips off the spoon. It turned out 130 gr. flour. I'll see that by morning. And there it will be seen.

[Scarecrow]

Here, on the advice of Raisin, I decided to check how much my leaven rises. Tell me is it ok or not enough? Fed this morning at 11:00. This is how she was at 15:00 and 21:00.

P.S. Scarecrow, thanks for answers! So far, everything is clear!

So even without marks, it is clear that it is active and bubbles well. Just open the lid or poke a hole

[kava]

kava What for??? It is thick, will dry up in five minutes and will be covered with a dense crust! My surplus starter dries up so much when I forget to cover them with a lid.

[BlackHairedGirl]

It is thick, will dry up in five minutes and will be covered with a dense crust! My surplus starter dries up so much when I forget to cover them with a lid.

It's not quite right to open it at all, it's better - a plastic bag. It gives her a good volume for breathing, in contrast to the lid (microorganisms are also living, they need oxygen), but also does not allow the leaven from above to dry out. And Kalvelevskaya really dries quickly from above, if you give free air access, it has a steep consistency.

I have a container (the largest is a liter mug) is in a large, thin and transparent bag.

BlackHairedGirl

Excellent sourdough! Behaves well.

Hmm, well, I think mine died before she was born
In the morning, the volume is practically not increased, although everything inside is filled with bubbles, the smell is very pleasant. Maybe her time is short? I didn't feed it in the morning, that in the evening. In the meantime, I put again a new starter with rye flour and malt According to the scheme from the post at the beginning of the topic. Well, so as not to waste time

Girls, forgive me for being boring, but I want to remind you once again that you may have already read on the network with Lyudmila ...
If the leaven becomes sticky, you can add a little salt to it.
The salt will protect the proteins of the wheat flour from the attack of the proteolytic enzymes contained in the flour (i.e. thanks to the salt the dough will not turn into a sticky goo but it will remain a plump, fluffy dough with pronounced porosity).
You can store the starter culture at room temperature, only then you need to refresh it more often, at a temperature of 16C you can feed it every other day, especially if you have it dense, doughy. If you add a little salt, then you can refresh it every three days, that is, when you bake. Very comfortably.
Usually, for a pound of flour in the dough, take 15 g of fresh yeast, or 2 tsp. dry yeast, or approximately 50-100g thick starter culture (i.e. 10-20% by weight of flour in the recipe). Curl 50-60g of dough starter and roll into a ball and remember what it looks like. So you will use it in the future

Good day everyone!
Finally I got French! : nyam: Today is day 3, and from 11 am to 4 pm it has tripled! Uraaaaaa!
Of course, reading more than 100 pages is tedious, so I turn to the masters and gurus of fermentors who have filled their hands - Tell me my next steps:
1.when can you try to bake bread
2. how to store the leaven so that it is strong.
If you can describe everything in detail, in order, please.You can even in a personal, so as not to clog the "ether"
Thanks in advance!

PS And how to insert a photo? Don't see the button?

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1 If the sourdough gushes like that, you can immediately bake, although I always do several blank feedings to give me strength, and even see how it rises.
2 It is better to store at a temperature not exceeding 20 C., it is better to store it at 16-18 C. But then you will have to feed 2 times a day.

BlackHairedGirl you have a beautiful starter culture, is it Kalvela? I also aimed at her, I want to ask, did you raise her with a recipe? Didn't you reduce the amount of flour?

And by the evening my leaven became a little livelier. There are more bubbles. Has risen one and a half times. The smell is creamy sour milk with some kind of fruity tinge. This is normal? Well, in general, I definitely like it better by smell than fermented milk. I fed it according to the scheme. I will not throw it away yet.

And by the evening, my leaven revived slightly. There are more bubbles. Has risen one and a half times. The smell is creamy sour milk with some kind of fruity tinge. This is normal? Well, in general, I definitely like it better by smell than fermented milk. I fed it according to the scheme. I will not throw it away yet.

The smell is good, and she did the right thing, that she did not feed before, overfeeding is also bad, when she is hungry-angry, eats instantly and rises after 1-2 times 2 times at T 12C

[Scarecrow]

Scarecrow

I have a container (the largest is a liter mug) is in a large, thin and transparent bag.

I also have a bag on top! There is a small hole, I think it is quite enough.
lana7386 Thank you! The smell today is already weak milky, MK is slowly recovering, in general it looks like she is on the mend and is recovering. Never again will I take such long breaks in feeding.
WILY Congratulations!!!
Kseny Yes, this is my Calvel's leaven. I did half the recipe. The recipe on the bran. It seems here on the site took. I copied it myself, if necessary, I'll post it, because I can't find the link in any way.
taty I want to say from my own experience that my salted sourdough also grew decently, almost the same as the unsalted one. I added some salt and tasted to make the salt feel light. I put three pinches on 150 grams of sourdough. I don't know, maybe more salt is needed. I have sea salt, it is less salty than usual, maybe that matters.

I tried to make a dough according to the recipe - unfortunately it went up by 50%. But the dough has risen, which is described on the "Old Sparrow" Now the bread is baked, the dough has increased 3 times in volume for 2.5 hours of proofing, though it turned out very liquid, probably you need to add flour ...
Can you please tell someone: how much is 38g of sourdough in tablespoons?