French starters

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!

One of the options is kvass wort.

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!

The second option is dry kvass.

girls, I'm new here, help me figure it out! what can replace malt with?

Option three - half tsp. Sahara. Well, this is already in case "there is nothing else", but also do not spoil it.

Eusebius
I liked your bread with French sourdough very much - I would like to bake but I have a baking mode in HP for only 30 minutes. what setting did you bake

Can't you use it 2 times in a row in this mode?

[bakery products]

Eusebius
I liked your bread with French sourdough very much - I would like to bake but I have a baking mode in HP for only 30 minutes. what setting did you bake

In mode bakery products press the x / p button timer and add as many minutes of baking as you need.

Margit Thank you very much for your answer - otherwise I naively thought that the timer
only for delay can be used Now everything is clear

Girls, now the growing moon, it's time to start the leaven.
It is advisable to start on favorable days, not only of the month, but also of the weeks, as well as the stars to be favorable.
After sunset, it is better not to start anything, it is better to start early in the morning, and whoever has time at dawn will succeed even more successfully.
So, the constellation Scorpio is considered a fertile sign, and Sunday is a good day to start. Good luck and strong ferments to everyone!

[Margit]

Girls, now the growing moon, it's time to start the leaven.
So, the constellation Scorpio is considered a fertile sign, and Sunday is a good day to start. Good luck and strong ferments to everyone!

Thank you, Margit , for a hint! As they used to say in the old days, let's start praying! I got a Reminder in my mobile phone!

Two times in a row I tried to grow a new Frenchwoman. Not in any - a liquid fine-bubble mass. And it's warm in the apartment, and the flour / malt is checked-rechecked ... I have been sitting for a week without bread (for joy, I transferred the old sourdough to bread and washed the jar) What is wrong - I can't imagine. I'll put it on for now - and what to do

[kava]

Two times in a row I tried to grow a new Frenchwoman. Not in any - a liquid fine-bubble mass. And it's warm in the apartment, and the flour / malt is checked-rechecked ... I have been sitting for a week without bread (for joy, I transferred the old sourdough to bread and washed the jar) What is wrong - I can't imagine. I'll put it on for now - and what to do

It didn't work now, it will work later kava
You are our teacher guru
A Frenchwoman came to me this time too easily Although it is cold at home (22 * C) On the first day in the afternoon she brought it to 25 *, and at night she fell again
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.0
Here are all the photos of my Frenchwoman

[lana7386]

lana7386 - cool pictures Indeed, a very active ferment even in the process of growing! It's a pity that you are so far away, otherwise I would have begged your beauty from you - it was too blistering. Well, God loves trinity, I'll try again in a week.

[kava]

[Well, God loves trinity, I'll try again in a week.

kava

Two times in a row I tried to grow a new Frenchwoman. Not in any - a liquid fine-bubble mass. And the apartment is warm, and the flour / malt is checked-rechecked ...I have been sitting for a week without bread (for joy, I transferred all the old leaven to bread and washed the jar) What is wrong - I don’t know. I'll put it on for now - and what to do

The same story, now I have a grape one, thanks to Leela, shared.

And I threw out the second attempt again> :( I have that on the first day, that on the third, as there was a thick mass, it’s still worth it, at least one bottle appeared, the kitchen was warm, and what she was missing> :( Looked at Lana leaven and was stunned, the leaven is boiling, but I

[lana7386]

I also have a young leaven, at the same time they started with lana7386 ... Every day I bake on it, it rises in the bank 4-5 times. This time it turned out without problems, pure French. The first was also good, but it was still weaker. I only realized this now, when I raised the second one. Nut - Irina, I would know, would send you the leaven along with the forms , at the same time would check how it withstands the shipment. Lyudmila from LiveJournal had a similar positive experience!

Thank you Ritulya: flowers: Tomorrow I will go to a wholesale market like Metro, I will look at rye wallpaper flour there, I saw it somewhere, but I can't remember, but a scary: wow: I'll make a third attempt

No, well, imagine - I'm already in lukewarm water with constant temperature maintenance - well, at least signs of bubbling appear ... FSE, I went to put dough for tomorrow (smiley sadly receding into the distance)

[Viki]

There was no sadness, I bought granny Viola bread maker. Now I'm ready to sit on the forum all day. new recipes to learn

The recipe for the sourdough has already been cracked, thank you very much Viki... I was just going to do it, and then I read that it is better to start it on a young moon and on the right day. And when will such a day be in November?

November 6 will be a new moon and, accordingly, a young growing month

KAVA, like your sourdough, puffs or no. Mine seems like nothing will help, not only was there not a single bubble, so the strange dukhanchik went

[nut]

nut, I didn't like the "dukhan" in the first two either - and I also threw it out.

Attempt # 3 - Today is the first day of growing. I put it on the battery - there are traces of bubbling in the starter, but how will it go next? If I don’t start it until Tuesday, then I will postpone it until November 6

In the meantime, I'm baking sponge

[kava]

kava

Change the flour or add a pinch of yeast at the penultimate stage. This is how I grew the leaven this season.

[Zest]

Zest, I already tried to add yeast several times, but at the last moment the purity of the experiment took up. Thank you for sharing your experience! I will use the advice.

[Katya]

Attempt # 3 - Today is the first day of growing.

Katyaand why did not the new moon wait?

girls, but it seemed to me, or do many really have a problem with growing? maybe she doesn't want to grow in the fall?

Girls, I grew the very first leaven (after suffering for a month and transferring half a sack of flour) by adding a piece of yeast dough.

Well, yesterday I put on the third attempt, because I wanted to have time to get out before Tuesday (since there will be no one to follow her until the end of the week). Well, if it doesn’t work, then in November I’ll add a new one. It seems to me that after the second feeding she stops actively developing.

But Lana 7386 has such a healthy and active starter culture - I really want to grow the same one.

Or maybe toss her raisins? there seems to be yeast on top
oh, as I understand you - it's so insulting that it doesn't work! I somehow raised my first Frenchwoman with a strain (I still think that because of the moon phase), but the grape, which I started a month ago, turned out so glorious, no problem.
I am already starting to select the next starter for myself, although it is still too early, but I must be ready. I still think the next French woman to grow or try raisins

...... Nothing seems to help mine, not only was there not a single bubble, and the strange dukhanchik went

The dukhanchik is disgusting (it reminds me so of rotten grass) in the first about 4 days, this is quite normal. Then the smell will disappear and the smell of fresh applesauce will appear (well, this is purely for me on my nose) (here it smells like an apple and that's it! :-))

Two weeks ago I grew a new leaven after the summer. As usual, everything worked out! And you will succeed! I think in a maximum of six days the smell will go away. It seems to me that on the 4th day there were no more rotten leaves.

well, I say like a responsible leavener

My husband ruined one of my little girls and washed the jar - he revealed an object of unidentified origin, and I nursed the second one for a long time, did not want to be active. Then I decided - I'll give it one more chance and added a pinch of yeast. Well, she learned to get up. I bake bread on it.

But I looked at LANA's sourdough - a feast for the eyes, I'll try again with new flour, I nadybala whole-grain rye in METRO from ZHMENKA's company.

* JOKINGLY * It's getting cold ... The sourdough movement has started again. I'll be with you soon too. There is no time at all, I'm waiting for December, the rest of my vacation. Last year, just at that time, I grew a wonderful leaven. And the temperature was required in the apartment, and the opportunity to watch it around the clock.

* JOKINGLY * It's getting cold ... The sourdough movement has started again.

Ahha, I even missed you

[Zest]

Zest, Soon, soon I will come to suffer through the holes in the bread!

[Zest]

Zest, Soon, soon I will come to suffer through the holes in the bread!

Come, and not even for holes, I miss my people.

[kava]

kava, thanks, it's quite a bit left until 6

Comrades, friends, I could not find malt in our city, I will order it. Which one do you need? I didn't know that it can be different
Take a look here, please 🔗

For growing sourdough, I would probably take Fermented Rye Malt, and for adding to bread - Naturin (malt flour)

Yesterday I started a leaven (third sample), as the girls said on the growing moon, today is the second day, and her rush: o In the morning 110g. I poured water with a fork, blabbed it, added flour, 3 hours passed, and it's already more than half 1.5. l. capacity. If this goes on, then by 20-00 she will trample over the edge

Good morning everyone: flowers: Girls are my third day today, in the morning I fed the leaven as the doctor prescribed, 2 hours have passed - it has doubled, so far everything is going well. The problem is different - what should I do with it now - what does it mean to feed it a couple more times after 7-8 hours, how much starter culture, flour and water I need to take, and what to do with the rest, which means "reduce to 10-20g" and what with these grams to do next? Sorry for so many questions, I reread the whole topic several times and my head is a complete mess

Good morning everyone: flowers: Girls are my third day today, in the morning I fed the leaven as the doctor prescribed, 2 hours have passed - it has doubled, so far everything is going well. The problem is different - what should I do with it now - what does it mean to feed it a couple more times in 7-8 hours, how much starter culture, flour and water I need to take, and what to do with the rest, which means "reduce to 10-20g" and what with these grams to do next? Sorry for so many questions, I reread the whole topic several times and my head is a complete mess

So throw away the excess or put it in some baked goods, if not very sour.
For feeding, we leave the notorious 20g, give her fresh food - if you do not bake anything, then 20-30g of flour and the same amount of water, mix well and leave alone.

[nut]

nut, and what kind of flour do you use? As soon as I go to bed, she dies completely ...

Angelinka, I have flour OJSC "Ryazanzernoprodukt" premium

Thank you!
We will try.

Girls, started raising a new Frenchwoman! Keep your fists for me!

No, Tanya, Summer residents, the moon is decreasing ... but I keep my fists

Yeah? ...

Yes, yes - decreasing phase 4 (23rd lunar day).

You can read here - this is a calendar
🔗

and here specifically about the day
🔗

I don't really believe in it, but I stick to it. When I plant flowers. And with the leaven here she blundered. Well, let's see.

Girls!
I'm with you again! Long time no see...
I report: circumstances developed so that, due to the lack of feed for two and a half weeks, my raisin sourdough safely rested in Bose (i.e. died), and I had to grow a new sourdough. Now, ask me why I am in this thread? The answer is: yes, because I grew a liquid French sourdough, which is what I wish everyone.
Ladies! The Frenchwoman is something! She is only 5 days old, and I have already baked two breads and one fantastic cupcake on her! It's amazing, the dough rises in 2-3 hours! Stunned!
The first bread was from Luda from LJ: 🔗 , and the second - Izyuminkin bread with sourdough as a dough: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9229.0
This is not bread, this is a miracle! Indeed, the Frenchwoman turned out to be the most neutral in acidity; wheat bread has absolutely no acidity! I will not say anything about the aroma at all ... While the bread was baking - I almost went crazy from this smell!
I will post photos of the second bread a little later, now it is cooling down, I didn't have time to take the first one - they ate it with giblets.
Thanks to Vika for the master class, although I did not use flour, I could not find it, but the result is still impressive!

Thank you all for your attention, I love everyone, your Sveta.

Here are the promised pictures: this is a piece of giblet (still small) from Luda, their LJ -



Incision:



And this is from Zest:





Incision:



These are the guys I got, without a gram of yeast, the last one - in 3 hours 30 minutes + 40 minutes of baking!

I am delighted!