French starters

OK. And you first need to feed it, put it at 12 degrees, and then get it out before baking and let it activate in the heat, and then when it rises to bake bread.
Or feed, let it rise, then at 12 degrees, for example, there it stands for four days, then we take it out and put it in the dough?

They fed it and let it stand for an hour, so that it would work, then you clean it. Before baking, you take it out, heat it, it is better if you feed it and then throw it into battle.
How often are you going to bake?

That is, it will be fed twice (before the refrigerator and after-before baking)?
I'm going to bake probably once every five days. Will it stand at 12 degrees?

Five days ... to be honest, I didn't stand for so long, I had to feed, but my temperature was higher ..

And how to understand whether it is good or not? That is, how long will it stand?

Yes, it can stand for a long time, it will only be thrown, then you have to mess around to restore it.

Girls, help out! We left home for the holidays for three days. The animal (leaven) had to be taken with me. And now the people began to demand bread. Naturally, there are no scales or a kneader. Instead of a computer - a phone. Once I answered this question myself, but now I will never find where .. How much leaven is in a tablespoon? About.

Tanya, Art. a spoonful of sourdough with a slide-30g.

Lena, thank you very much!

May the moderators forgive me 🔗, but I don't know where else to ask.
Girls, please tell me, does sourdough bread really affect weight? I decided to change the yeast, otherwise a little more and I myself will turn into a ... bun. Be so kind as not to be so evil and be so kind, answer the question, do not let the beginner die in ignorance.

Girls, please tell me, does sourdough bread really affect weight?

I can say that the calories in what is in the other are the same. The sourdough just the bite changes the bread, improves the flavor. And the calories are the same. Bran or whole grain bread has slightly fewer calories, but not much. But it is healthier for the body. And in order not to get better, one piece of advice is to eat less of it. It's sad, but true.

Girls, please tell me, does sourdough bread really affect weight?

I can say that the calories in what is in the other are the same. The sourdough just the bite changes the bread, improves the flavor. And the calories are the same. Bran or whole grain bread has slightly fewer calories, but not much. But it is healthier for the body. And in order not to get better, one piece of advice is to eat less of it. It's sad, but true.

Eh, I think this applies not only to bread. But if you can survive with the rest of the food, then I don't know how not to try my bread. Well, as in that joke, "The mice cried, injected, but continued to eat the cactus!"
So why is everyone suffering so much?

[marusecka]

May the moderators forgive me, but I don't know where else to ask.
Girls, please tell me, does sourdough bread really affect weight? I decided to change the yeast, otherwise a little more and I myself will turn into a ... bun. Be so kind as not to be so evil and be so kind, answer the question, do not let the beginner die in ignorance.

marusecka, supposedly from bread with sourdough they do not recover - this is fiction. They recover in the same way as from ordinary bread, and maybe even more. Homemade bread, and even sourdough bread, what could be tastier? But in order to eat bread and not get better, you need to follow a simple rule: There is bread without anything... Neither butter, nor cheese, nor sweet tea with bread can be eaten together. Very effective, believe me!

They recover in the same way as from ordinary bread, and maybe even more.Homemade bread, and even sourdough bread, what could be tastier?

Yes, yes, probably more and get better because it tastes better and eat more of it!

We have been eating homemade bread for 3 years now. And not only we, but also our relatives and colleagues at work. We eat quite a lot, but no one gains weight. And some friends say that with the switch to my homemade bread, the weight has returned to normal and remains constant. But my husband and I generally eat only homemade and natural food (as far as is of course possible today). No sausages (except homemade ones), fast foods, canned food, etc. Everything is freshly prepared.

Probably everyone is right in their own way and a lot depends on metabolism, etc., etc. I am only at the beginning of the journey and therefore I do not know how this will affect my figure. I only know that I really like sourdough bread, and I like the process even more. Growing sourdough, finding a suitable recipe and ingredients, kneading, baking and getting delicious bread at the exit (while only 2 months ago I did not know which side to approach the bread maker from), well, it is very exciting.

Yes, yes, probably more and get better because it tastes better and eat more of it!

they eat more - this is only in the first months of switching to home - so to speak, from hunger for something new and really tasty - then the body gets used to it, it is saturated and a couple of pieces of bread a day is enough for it, and not a loaf at a time!
And you get more satisfied with a homemade piece of bread than with a similar piece of bread!

Bread with French sourdough in KhP.

300 g of this leaven
450 gr. wheat flour
1.5 teaspoon sea salt
1 tsp sugar. sand
1.5 tbsp. spoons of sour cream (scraped out the remnants of old sour cream).
2 tbsp. spoons rast. oils
230 ml. water

Good evening, MariV! I baked bread according to your recipe. Excuse me for getting into your recipe with my 5 kopecks.
The main flour I had was whole grain 220 g, I added about 100 g of barley, the rest was premium flour. Then knead without oil and salt, proof for 1 hour, knead with salt and oil. Shaped a loaf and proofed until it increased to the top of the bucket. Then she baked for 1 hour 10 minutes. The bread is surprisingly airy and soft. The taste is wonderful !!!
this photo:

I have a question: how to cover the starter culture between feedings? A film, a towel?
Thank you!

I read in Lyudmila's magazine that a towel is not worth it, because it dries up. I keep mine in a plastic container with a lid. Microwave container. There are holes in the lid, I leave them open. Does not dry out and "breathes". Or cover with plastic, but make a couple of small holes.

can still be stored like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.0

Thank you, I went to make holes

Growing the starter from the first page. After the first (second stage) feeding, almost 12 hours passed, the leaven increased by a third. What do you think to feed or leave until morning?
The first rye mixture gurgled a little less than the link from Lyudmila

[Svetik S]

Svetik S, feed on technology (don't pay too much attention to bubbles). When you go through the entire cycle to the end - then you can judge something! And Lyudmila's links can be taken as a very conditional reference point. We have completely different humidity, temperature and flour itself.

My leaven died without earning
Yesterday I put it in class. recipe - she doesn't seem to be so whimsical (to the temperature, at least), I will try. I am not giving up, because having tasted bread once with sourdough, now I cannot refuse

Good afternoon everyone! Please help me! Today is the third day for my leaven! Fed at 12 today, already 17 o'clock, the leaven does not rise (should it?)! Now on the first page it says that now feed every 5-7 hours additionally (regardless of whether it has risen or not?). So this is how I should be if I, for example, feed her at 19, then 00 - 01 somewhere, after I go to sleep! And what should I do, get up in 5 hours and watch her get up? Or get up in 7 hours? And if it has already gone down by that time?

Good afternoon everyone! Please help me! Today is the third day for my leaven! Fed at 12 today, already 17 o'clock, the leaven does not rise (should it?)! Now on the first page it says that now feed every 5-7 hours additionally (regardless of whether it has risen or not?).So this is how I should be if I, for example, feed her at 19, then 00 - 01 somewhere, after I go to sleep! And what should I do, get up after 5 hours and watch her get up? Or get up in 7 hours? And if it has already dropped by that time?

Perhaps the sourdough is not very warm, a weak sourdough takes longer to rise, eats more slowly, and is whimsical to temperature. Do not be alarmed ahead of time, feed only if it rises twice. What kind of flour do you feed her? At first, until the sourdough has matured, it is advisable to feed it tasty, that is, add a pinch of bran or whole grain flour, a drop of honey to the sourdough when feeding. Your leaven will grow, the main thing is to be patient!

[Margit,]

Margit, Thank you! I just spoiled my leaven! The reason is mine carelessness!!! She took and fed ahead of time, 6 hours after the morning feeding of the third day! But on the first page it is specifically written at what temperature in how many hours it will ripen! You had to wait 12-16 hours and everything would probably be fine! Imprinted in my memory that the mistress of the post rose quickly! It turns out I need to start a new one, this one has not gone through its full cycle! What do you think?

[Margit,]

Margit, Thank you! I just spoiled my leaven! The reason is mine carelessness!!! She took and fed ahead of time, 6 hours after the morning feeding of the third day! But on the first page it is specifically written at what temperature in how many hours it will ripen! You had to wait 12-16 hours and everything would probably be fine! Imprinted in my memory that the mistress of the post rose quickly! It turns out I need to start a new one, this one has not gone through its full cycle! What do you think?

I don’t think the leaven is dead, it’s just weakened. But despite this, she still has to survive, because there is food for her, it will just fit a little longer. Then, be more attentive to her, support the necessary t-ru, and, despite today's incident, she will grow into a wonderful and strong leaven!

Girls and boys! Is it really necessary to add 200 g of flour for the first time? I got flakes and had to add water.

I don’t think the leaven is dead, it’s just weakened.

No, I didn't think she was dead! I thought that due to non-compliance with the cultivation technology, there would be no full-fledged microflora in it! I'm her one more time unleashed fed unnecessarily, but you just had to wait!

Tell me, how to keep the temperature? The apartment is now 20˚C. In the microwave with a cup of boiling water? The water cools down, it is impossible to maintain it all night! Secondly, in a closed MV, will there be enough air for it (leaven)?

In the microwave with a cup of boiling water, she will have enough, until morning she will have enough of this heat. The main thing is that it warms up and activates at the very beginning. There is enough air for her too, don't worry. Most importantly, do not leave the jar itself without a gap.

Girls and boys! Is it really necessary to add 200 g of flour for the first time? I got flakes and had to add water.

Focus on the consistency, it should be like thick sour cream.

My leaven is not rising! I spent the whole night in MV. It's cold at home, 17 ° C now! Probably the wrong time I chose to start the leaven! It's cold outside, the heating is already turned off! What to do with her ?! Help!

My leaven is not rising! I spent the whole night in MV. It's cold at home, 17 ° C now! Probably the wrong time I chose to start the leaven! It's cold outside, the heating is already turned off! What to do with her ?! Help!

What, no movement at all? It's a pity of course, but don't be upset, start again, taking into account the previous mistakes. I'll tell you a secret, I only got the leaven from the third run. Maybe you have a heating pad, it would come in handy in growing sourdough.

[Margit,]

Margit,
Yes, there was no movement, but the bubbles on the surface are beautiful and the smell is very good! I again took 110 grams and diluted 110 + 110 + 5 grams of whole grain rye and sent it to MV. During the day it will be under supervision, I change a mug of boiling water periodically!
Oh yeah! there is a heating pad! but how to use it just put a jar of sourdough on top or wrap this jar?
I will also tell you a secret, this is far from my first sourdough on wheat flour, there are no problems with rye!
And please tell me, somewhere with one eye I saw here (I don't remember exactly where) that rye sourdough can be kept in the refrigerator, without observing any specific temperature conditions! Is it really so? And then I had a strong rye sourdough, kept in the refrigerator, so I threw it out, I thought all the beneficial bacteria had died!

[Elisssa]

Elisssa, it means the leaven is alive, a good smell just speaks about it. Set the heating pad to a minimum, put a thermometer next to it, adjust the temperature, it is enough for the temperature to be 28-30 *. Just put the jar on a heating pad and wrap it around the sides with a towel. The heat coming from the bottom of the sourdough warmer will be enough, just do not overheat, this is even worse than underheating. I also raised rye sourdough, it is perfectly stored in the cold, but rye bread is not in use with us, so we had to translate it. Here, read it here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

It appears like this: I found a heating pad, adjusted it to 27 ° C, got up at 5 in the morning, looked at the leaven for one thing. During this time, she managed to rise and settle! I decided that it was enough to warm it up and turned off the device, I get up at 9 am, check the "animal", next to the thermometer shows 32.8 ° C. This I sleepily switched not to 0, but to the other side. In general, I don’t know whether the leaven was brewed or not, but I don’t want to mess with it anymore! I'm looking for a new one, which I haven't decided!

[Elisssa]

Elisssa
I can't do anything with this leaven either. I threw it out again yesterday ... I will try again, but I don’t know which one either.

[Svetik S,]

Svetik S, I started Calvel 2 hours ago, so join me! I'm sure it will work! Usually this is always the case, when I avoid something, I end up with it anyway! I looked at her for a long time, but in the end I translated even more products!

It appears like this: I found a heating pad, adjusted it to 27 ° C, got up at 5 in the morning, looked at the leaven for one thing. During this time, she managed to rise and settle! I decided that it was enough to warm it up and turned off the device, I get up at 9 am, check the "animal", next to the thermometer shows 32.8 ° C. This I sleepily switched not to 0, but to the other side. In general, I don’t know whether the leaven was brewed or not, but I don’t want to mess with it anymore! I'm looking for a new one, which I haven't decided!

It's a pity, of course, that they hurried to throw away the leaven. She showed you that she became healthier and stronger.

... During this time, she managed to rise and settle!

A temperature of 32.8 is not detrimental to her, on the contrary, the fermentation of the leaven is accelerated. T-ra above 37 * is fatal for her

[Margit,]

Margit, you know, but for some reason I don’t feel sorry at all, it’s just that my attitude towards her is not very positive! I will definitely try to make the Frenchwoman again, it’s very interesting to me that so many people love her!

[Margit,]

Margit, you know, but for some reason I don’t feel sorry at all, it’s just that my attitude towards her is not very positive! I will definitely try to make the Frenchwoman again, it’s very interesting to me that so many people love her!

Well good luck Elisssa!

If it's not a pity, then it should be so. I join Margit's wish - good luck, Elisssa! The main thing is to start, and then there will be different sourdoughs, including French ones.

Girls, I'm coming back to you! Calvesha didn't work for me either! No traffic from Sunday to Wednesday! Whatever I did, whatever I cajoled in - she doesn't rise and that's it! But it didn't turn sour these days, the smell is excellent, but I didn't want to go up in any! I got mad today and threw it out! Z. Y. On Sunday I did French on it, Izyuminkin, it turned out very good, everyone liked it! What does the starter culture mean in the dough? How is it just not clear, did it never rise, or is this yeast, which is in the recipe, enough to rise? Well, okay, that's right, digression, that's what I wanted to say that I will start a Frenchwoman again tomorrow!

Please help a newbie in leavening. How to correctly understand the words FEED SQUARE 1: 1 (or 1: 2)?

Feeding 1: 1 means taking part of the sourdough and the same dough, for example, 50 g of sourdough and 50 g of dough (25 g of water and 25 g of flour)
Feed 1: 2 - 2 parts of the dough are taken for part of the leaven - for example 50 g of leaven - 100 g of dough (50 water and 50 flour)

THANK YOU VERY MUCH!!!

To your health! good luck to you bread

girls, I'm new here, help me figure it out! what can replace malt with? Your Frenchwoman was really inspired !!! I wanted this one myself!