French starters

BlackHairedGirl, I also have sea salt and I will tell you that my opinion is that the sourdough grows even better from this salt ...: flowers: And most importantly, it does not become sticky, and this happens with our usual Ukrainian premium flour, to sorry ...

[WILY]

Can you please tell someone: how much is 38g of sourdough in tablespoons?

WILY
A full tablespoon contains 27g of 100% French starter culture. I scooped up from the jar with a spoon, how long it could hold.

Well, I think the leaven has come to life. For 12 hours increased by 2 p. Very bubbly, aromatic. I waited another 12 hours and rose about a little more. Apparently this is its limit so far. For another couple of days I will feed in idle according to the scheme of 2 rubles. a day and try to bake

[tuskarora]

tuskarora Congratulations!!!
taty Well, yes, it doesn't get sticky ... But I put it on purpose so that the leaven didn't rise so quickly ... But she wanted to sneeze on my salt

Urrya! This morning I fed the leaven and went to work. I come in the evening - it has risen 3 times and has already begun to fall slightly at the top
And such beautiful fibers of gluten, bubbles
It was a pity to throw away some of this beauty. Therefore, what was left of the feeding was sent to the bread maker for making French with sourdough. See what comes out.

And my girl started getting old. The apartment got warmer, sometimes I need to feed more often than every 12 hours, but I physically do not have time. Already with honey and salt ... Apparently, you will have to hide it in the refrigerator.

[Scarecrow]

Scarecrow
No, everything is OK with her. Only the smell of fermented milk is not the same, it seems to me. It used to be delicious, fresh kefir, but now it just smells sour and that's it. Why would that? Or am I too nagging at her? And it raises well, just wonderful.

[Or maybe put it on the windowsill? It's still cooler there.]

I am also looking for help. Part of the MK of the sourdough, which is 7 months old, and which I fed with peeled rye flour, I fed 4 days with whole wheat wheat and two days with wheat W / S. Once a day, I fed 1 part of sourdough = 1/2 part flour +1/2 part water. It seems to me that she was always hungry.
The leaven is on the table. And to bake bread, I fed it and it took 6 hours to use it. It turns out that you need to feed the starter culture 3 times a day?
- Or maybe put it on the windowsill? It's still cooler there.
- And what should I do with her next?
- How to feed?
- Do you need to send it to the refrigerator for rest?
- For how long and for what shelf?
If I feed her like that, then you will not save enough flour. Some kind of glutton.

: '(Some kind of garbage with my leaven. It was getting younger. There were some single small bubbles in it in the morning. At lunchtime, my husband put French bread in a bread maker on it, I was not at home. The bread rose, but a little less than usual. The husband too noticed that the leaven was less active. I fed her. The apartment is cold. And the other flour was fed. The flour could do this to her? Now it is also kind of liquid and completely sluggish. I fed one sample only with rye flour 1: 1: 1, another premium and whole grain 1: 1: 1 and added a little sugar.

And with me, she became somewhat less active. It rises at the speed of sound if it is on the kitchen table for 3 hours almost three times. Today, in a day, it has grown almost 4 times on the window, and moved it to the table, it has grown a little more
So structured, it's a pity to throw away the excess. In the morning I fed so on the surplus set the pancakes to ferment. After work, baked - delicious.

: '(Some bullshit with my leaven.

Mdyayaya, a familiar situation ... I saved mine for 6 days and still had to raise a new one. It is necessary at least periodically to feed 1: 1 or at least 1: 2, and I also abused in large proportions.

: '(Some kind of garbage with my leaven. It was getting younger. There were some single small bubbles in it in the morning. At lunchtime, my husband put French bread in a bread maker on it, I was not at home. The bread rose, but a little less than usual. The husband too noticed that the leaven was less active. I fed her. It's cold in the apartment. And other flour was being fed. Flour could do this to her? Now it is also kind of liquid and completely sluggish. I fed one sample only with rye flour 1: 1: 1, another premium and whole grain 1: 1: 1 and added a little sugar.

In her warmth! At least one of the two. There the concentration decreased, most likely due to the cold and large portions of feeding. The next time to feed not earlier than in a day, so that the amount of DD and ICD per unit of product is restored. Let him play.

I was rejuvenating.

What is it like?

One of my starter cultures was naughty.
It rose poorly after feeding.
I fed her again the same day, a little bit with rye flour.
I did not expect such activity. It fell down, it rose with a hat.

[Zhivchik]

What is it like?

Zhivchik, fed her large amounts of flour and water.

And my two samples came to life, bubbled, rose. And again sour, sour. Apparently, all the same my way is to rejuvenate.

Excellent! Now the flour when feeding is not more than the weight of the sourdough itself, half a teaspoon of honey and a teaspoon of rye flour. And so several cycles.

Girls, dear, help, got confused. Made a sourdough, but without malt, for lack of such. Will I have it French or not? I would like to get closer to France, but oh well. And the thing is, the more I read different information, the more misunderstandings. The leaven is delivered on Friday night. It's warm at home (wood heating, and the leaven next to the stove) so it rises well. I used to eat rye flour, but since we don’t eat rye bread, then after 24 hours I continue to feed it with wheat flour. Question, please describe the whole baking cycle. When you have kneaded the dough, do you need to knead or immediately distance yourself into the oven. I have already baked it twice, and without hesitation. I read somewhere (I don't remember where) that the leavening dough rises only once. The bread is delicious, but I would like it according to all the rules. Where I read that I need a wrinkle. Please tell me how to do it right. This is how I got bread, only from HP. The crown blushed for 5 minutes in the oven.

[tatulja12]

tatulja12, everything is detailed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0

[kava]

kava, thanks, I read about Zest, it comes out without hesitation, especially since I bake without yeast at all.

[kava]

kava, thanks, I read about Zest, it comes out without hesitation, especially since I bake without yeast at all.

well, how is it? Well, how is it - without hesitation? There is the most improved way of kneading the dough - not only with sourdough (dough), but also with fermentation - rest. Already recently I have described the points.

1. Kneading without oil and salt, but with sourdough until the dry components disappear.
2. Fermentation 50 min.
3. The final batch with the addition of salt, and at the very end - oil.
4. Rest of the dough - 20-30 minutes.
5. Forming.
6. Final proofing.
7. Baking.

Here is the same fermentation in 50 minutes. can be called in another way the primary proofer.

well, how is it? Well, how is it - without hesitation? So there is no way the most improved way of kneading the dough - not only with sourdough (dough), but also with fermentation - rest. Already recently I have described the points.

1. Kneading without oil and salt, but with sourdough until the dry components disappear.
2. Fermentation 50 min.
3. The final batch with the addition of salt, and at the very end - oil.
4. Rest of the dough - 20-30 minutes.
5. Forming.
6. Final proofing.
7. Baking.

Here is the same fermentation in 50 minutes. can be called in another way the primary proofer.

Lena, but you can have the same scheme (algorithm) only for bread that is through the refrigerator, plizzzz

[skate]

skate

otherwise not))

Up to the 5th point, we go according to the indicated scheme.

After molding, leave the bread for 10 minutes on the table, and then send it to the refrigerator. 8 - 12 hours are guaranteed to us. Then I prefer to warm the bread a little. Here I am already at a loss with the exact time ... If after 20-30 minutes you see that the bread is tired, then for baking it, if you still have the strength for proofing, then you can warm it up to an hour.
In this matter, it is impossible to navigate only for a while, you need something that many do not like - chuika

[Zest]

Zest, honey, thanks for the clarification. Excuse me for the nonsense, I don't know what the name is. I meant kneading, how I make wheat dough, then how the dough rises - I did kneading and proving again. And here I do everything almost like that, I just missed the rest 20-30 minutes after the kneading. I'll get better. Thanks a lot! Don't look that I'm old, but the leavener is young! Zest, I printed out all the points, now I will do it according to science.
And so the bread turned out to be good-quality, tasty. I never thought before that you can bake bread using only flour, water and salt! It turns out you can, and it turns out wow! All this thanks to you, here I learned how to make sourdough and now I get the help of our Baking Gurus. Thank you!

[Admin]

I meant kneading, how I make wheat dough, then how the dough rises - I did kneading and proving again. And here I do everything almost like that, I just missed the rest 20-30 minutes after the kneading. I'll get better. Thanks a lot!

This is just this 50-minute fermentation and can be considered the first proofing, 20-30 minutes. - this is the rest of the dough to stabilize the tension for better shaping, but what about age? .. it's still so old We are all girls here, only the numbers in the passports are confused

And I like the bread just like that - with a minimal composition of ingredients. Done correctly - it tastes better than any bun, and most importantly - it does not become boring.

And the Guru is here at every step. Admin waiting for

Hello dear masters! I want to ask you, after I took part of the just grown sourdough for bread, what should I do with the rest? (it is necessary to feed already, or it is too early and for a start in the cold). I would be grateful for the answer!

[Inca]

Inca I do this: I separate half, feed it, and use the remaining half either for pancakes or for pancakes. Then, you need to feed the sourdough every day. If you haven't fed today, now is the time. And one more thing: don't put it in the refrigerator, kill the most needed bacteria. Let it live on the table, it can be on the windowsill, so that it is not colder than 10-12 degrees.

[Freken Bock]

Freken Bock

Well, how is your French beauty, then? Has she come to life?

[Scarecrow]

Scarecrow, oh, I want to drop by, thank you for your support to say! Everything is fine, everything lives and bubbles!

Such is the question ripe for specialists. Now honey helps my leaven from excessive peroxidation. Does it act in this case simply as a balancer or does it somehow suppress the growth of flora, from the excess of which the sourdough rather ferments and sour?

... here I learned how to make sourdough and .....

And took her to the right place?
🔗
Now you are a Guru too!

No, Vicki, I'm not a mountain, I'm learning from you. But there are no craftsmen there either, and I offered to study together. And to you with Zest and Kava, thank you very much and bow to you.

[there]

By the way, there, there are many members of the forum from here, only under different names, but take a closer look, even at the needlewomen, then ... But I will not give out who is encrypted, although I deciphered ...

I have a viki like this, maybe a funny question:
when we feed the starter culture, do you need to constantly dilute it in freshly washed dishes or can you feed / shake it up in the previous one?

Of course you can in the previous one. She will be even more comfortable. I already forgot when I washed her house ...

Girls, no one will answer me about honey?

Girls, no one will answer me about honey?

I’ll answer honestly - I don’t know.
I don’t give honey to leavens.

Viki! Tell me, as a sourdough starter, how does bread on a Frenchwoman differ from bread on a raisin?

Viki! Tell me, as a sourdough starter, how does bread on a Frenchwoman differ from bread on a raisin?

Here's a provocative question!
As for me, the bread is no different, but the raisin itself, so that I can work without yeast at all for a week after growing, gained strength. The Frenchwoman was immediately ready for battle.
And none of mine noticed the difference in bread either.

Well yes! I dared to bake without yeast on raisins only a month later.

Girls, I'm not special in this matter at all, if suddenly some sarcasm seems to be in my words, I will say in advance: he is not there. And the question is. Why is it so critical to add yeast to sourdough bread? Well, like, is it cool to bake without yeast at all? I understand that the rise of bread in this case is still due to yeast, only due to wild ones? What is their advantage over, say, pressed? Most likely, they talked about it somewhere, but I can't find it anymore.

You know, Tanya, I think that all this yeast buzzard is a purely psychological factor. They write so much about their dangers, scare them with terrible diseases, so I want something natural, not chemical. Although I add a little yeast, if I need a predictable result with dilution, and time is running out, but if I have a free day, I have time to play, then I bake purely with sourdough. My opinion is that adding 3-4 grams of yeast will not affect the body very much. The only thing is that I don't use dry ones, but pressed ones with pleasure.

Viki can I ask you, what do you think, is it better to start bread with water or with whey?
As your experience suggests.

[Tatjanka_1]

Tatjanka_1, I will express my opinion: the leaven is sour in life (fermented) and if you pour sour whey, the bread will turn out sour. If you like bread with sourness, then choose this sourness for yourself - gradually and gradually add whey.

I bake with whey, and the bread is not keeled at all, honestly. The only thing is that the baking temperature must be reduced, otherwise it will become very reddened.

Me too, I bake on whey and it's okay

Girls, I bake bread without yeast on sourdough, put 300 g of sourdough and imagine - if you pour the whey again, it will be sour. My bread is allowed to stand for 3 to 6 hours. And all the same, everyone needs to try and adjust for themselves, we all have different tastes.

So I prefer one thing, or sourdough, or whey.
On whey, yeast-free breads are good. Quickly and yeast can be reduced. But this is a matter of taste.

[Thanks to all!]

Members of the forum!
Good day!
Will Khabarovsk join your ranks?
I became the owner of a bread machine quite recently, but you have already experienced it as your constant "guest" on the site. "" has already become my reference book. Thanks to you, I chose the HP model, I have already fed all my friends with bread (again, according to your recipes and advice). Everything turns out just SUPER! Thanks to all!
Today I put the leaven (French liquid). I will wait for the result. But there are several questions, I can't figure it out without your help. Although, I honestly read almost everything.
1. At the first stage of preparation of the sourdough you have written that after mixing 100 g of rye flour, 10 g of malt and 120 g of water, a dense lump is obtained. Alas, it turned out to be liquid. I added a couple more spoons of flour. In vain?
2. In different sourdough bread recipes I read: 20-30 grams of ripe sourdough per serving. And in some (for example, Simple sourdough bread from Luda) as much 340 g ripe sourdough. Why such difference?
Of course, there are still many other questions, but that will come later, if you can help sort these out for now.

[margosha]

margosha,, we accept Khabarovsk and all-all cities of the world! The main thing for us is that people are good, and bad people, as you know, do not bake bread.
I'll try to answer:
1. It is written - the lump is dense, it means that flour was added correctly. We have different flour. Why is there in Khabarovsk, we have here in one city, on one flour is thicker, on the other - thinner.
2. Simple bread from Luda can be baked in dough. This is yeast plus 170 gr.water and 170 gr. flour, or you can replace the dough with sourdough, so you get 340 gr. If we make a dough with sourdough, then 1 - 2 tbsp. l. add. I think you will very soon figure it out on your own experience. We will wait for you in our ranks with starter culture.

[VIKI,]

VIKI, , thanks !, I hope I can figure it out. And with such support!
My French sourdough lasts the second day. In parallel, I put a semi-finished rye product. I am now at a stage of continuous experiments. I want to ALL AT ONCE! You have to slow down yourself.
And there are questions about the French liquid sourdough:
1. It seems that the temperature is slightly higher than the recommended 30-40 degrees. Wouldn't that ruin the whole process?
2. I keep it in a glass bowl with a lid. The lid is plastic, it closes tightly. Maybe you need to provide air access and open it?