French starters

Luke! The sourdough should be fed so that the flour in the fresh dough is no less than in the sourdough. That is, the 50:50:50 ratio is quite acceptable. But in such a proportion it is better to feed the leaven if you need to quickly bring it on alert.
Rinse the jar: there is always a certain amount of sourdough left on the walls of the dishes, about 10-20 g. So you wash it off with water, beat thoroughly until foamy and stir in the flour.

Yeah ... I'm rinsing. (Let's say I just replace it with 1 tbsp. L. Leaven.) And flour. How much? "Dap to hang grams ?!"

[Luke]

Luke, Hooray!!! Already with leaven !!!
We feed the minimum (less nizzy) this is when for every 100 grams. sourdough 50 water and 50 flour, i.e. 1: 1 - double in volume. It is important! How much starter culture to take for storage is not important, only proportions are important. The maximum I fed was 5 grams. sourdough 125 water and 125 flour, i.e. 1:50. Didn't try again. About 10 * C now I will try to find information from the primary source.

Luka, we have a real summer and I feed my sourdough 2 times a day. I baked bread in the evening, 26g of leaven remained on the walls. I added 65g of water, 65g of flour, i.e. 130g of fresh dough. Before . in the morning it will grow up and I will again take most of it, and feed the smaller part and leave it until the evening. They write that the thick one is more stable in storage, but I do not like its smell, some kind of wrong one, whether I have it. Good luck!

[Luke]

Luke

ba, all the familiar faces)) Welcome back to the forum and replenish the family (I'm talking about a new leaven)

All day today I have been thinking about the proposal to Chef: how to set it up so that you can throw off paid SMS.

chessword, amused to tears)) In my opinion, our communication on the forum is outside the plane of commodity-money relations. I have learned so much of what I need here and learned so much that now, as far as possible, I am repaying my debts. And I will only be glad if I can help in something, as the old-timers of the forum helped me in due time

Now, in essence.
Bread without kneading and Plain bread are two different recipes. I get bread without kneading practically WITHOUT sourness. I also let it rest for no longer than 8 hours, but I take the starter culture for it very young, which has not reached the peak of maturity.

If you need a recipe for the Simple, here it is:
Recipe
for 2 loaves of 400-450g each

340g ripe sourdough (170g flour, 170g water)
400g flour
10g salt

1-2 tbsp. l. oils (optional)

200g water

Knead the dough without salt and fat for 4 minutes.
let it ferment for half an hour or an hour. Stir in the salt and oil, stirring for 4 minutes.
Shape the bread
Give the bread 2 hours warm
Cut, lubricate with water and bake on a steam hearth for 25 minutes at 465F.

They told everything about feeding the girl.
And about storage ... I now store my sourdough in a cellar at 12 * C.
If I feed 10 g of sourdough, 100 g of flour and 100 g of water, then it is enough for about two days, after this time the sourdough reaches its maximum rise and "boils".
I would advise you to feed in the same proportion and watch her (it will still be visible in the refrigerator), how it "boils", but does not start to go down, so it's time to feed.
Depending on this time, you can already select how often and how much you will need to feed.

[Admin]

ba, all the familiar faces)) Welcome back to the forum and replenish the family (I'm talking about a new leaven)

You will not believe: and I really am with the addition to the family. And not only in sourdough. Already 6 months 5th. Younger.

What a blessing that I'm not the only one crazy. And in the middle of the night there are many of us!

Everything. I drove in, I think. (I mean feeding.) Me and ten girls with stories how to feed will not be enough. Weak mind.

PYS: And just imagine: you bake, describe all this (eat), and the grandmothers are pouring in from grateful readers .... Fairy tale. Already Admin I could definitely quit my job ...

Bread is eaten instantly: I don't have time to take a picture! But I will ... However, it is no better than the already laid out pictures.

In short, I'm happy! (Unless I'm bursting with obesity.)

Oh! Today I left work with a desire to sleep! It was not there! She baked bread, fed her family, washed ...
And leavening is such a fascinating business. Until you feed, you will not go to sleep. So to you, Luke, success. And the children are great, I admire you. I have three, my neighbor has five, one after the other. And how do YOU ​​cope with them?

[Luke]

Luke

mommy ... how much? I read it several times until I was finally convinced of the number of children ... did the fifth really appear?

Congratulations

Strength and patience)) May your children please you every day

And we will help with leaven

[Luke]

Already 6 months 5th. Younger.

Luke, Congratulations!
May everyone grow up healthy and to the joy of the mother!
But we will wait for the pictures of bread ...

[Chef]

All day today I have been thinking about the proposal to Chef: how to set it up so that you can throw off paid SMS. Instead of thanks. With the greatest pleasure I would send a dozen sms Viki , and Zest, and MariV... Because any work must be paid. AND Admin ... And instead of an abstract reputation, the girls would receive some kind of funding for their research. (Just imagine how much it took to grow what was needed!) Why not? Just how to do it technically?

Thank you for your kind words!
About payment - you know, I received it for free, and give it away - only then there will be both joy and benefit. What kind of money?
About leavens - I do not particularly bother, although there is something to say!
Joke!
Seriously - my leaven is not used very often now, on average 1-2 times a week, so it stands in the refrigerator - I found a place for it, where it is about 10-11 degrees, and in consistency - well, very thick, almost like plasticine. When to work - water, stir, beat well and add flour until thick sour cream. It turns out kind of like a dough, which I use almost all of it.



And what remains on the walls and bottom of the pot - for the next job - flour, at least 3 tablespoons, stir - I usually don't add water, well, sometimes, if it doesn't work, but there is only one principle - it should be stored in a very thick state.
This is my experience with sourdough - everything suits me now - rye breads (with germs, wheat crumbs, bran) - koloboks - raises well - here is a cutaway photo



And the taste with a characteristic sourness - no ascorbic acid, no vinegar, no additional additives are needed.

And to you - patience and health! A mother with many children is always a feat!

You will not believe: and I really am with the addition to the family. And not only in sourdough. Already 6 months 5th. Younger.

Heartiest congratulations! You are such a heroic mom !!! I've always wondered how people can cope with so many children ?!
I have two grandchildren and that is enough for my head! They are wonderful - the oldest is 2.5 years old, and the youngest is 3.5 months old. I really want to raise good people out of them. I have one daughter, but I'm proud of her! What I wish you too !!!

Here a man calls out https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11888.0
can anyone know how to help?

Something I can not answer where it calls out, I will say here.
The starter culture can be DRY. I don’t know the exact technology, but I wouldn’t bother with it too much - I would apply the leaven in a thin layer on sheets of parchment, dry it at room temperature, pour the resulting mass into a jar and that's it. Leave it at room temperature. Then I would add some water, let it swell and revive a little, feed it, and then - everything, as usual
Good luck Brightwing
Tell us later how it will turn out))

is it so easy to dry ?! I'll try.I raised them so with your help, I love them so much now! I read somewhere that MK is even frozen. Let's collect all the storage methods, I'll try them all and write a report. We haven’t had the same master class yet!

[Sveta]

SvetaThere are two main technologies for drying the starter culture. I have tried both and I can honestly say that the technology offered to you is the most affordable at home. The main thing is to spread the non-fermented sourdough on a sheet of parchment; it will continue to work during the drying process.
There is a production option, when we take 4 parts of flour to 1 part of the sourdough and mix 3 of them with the sourdough at once, pour the rest on a plate or something else, rub our thick mixture over the flour through a sieve and such "pellets" are poured into the flour. Here we will store them. Then we just dilute it with water and let it ferment. All this is rather complicated and special machines are used for this in production. This version of the starter culture can be used dry. But why, if you can just spread it on a sheet of parchment and get the result.

For whole grain starter culture in the eponymous Temka there is a description and a link to the video how to dry and how to revive

Can it be easier for 2 weeks to make it very thick, add salt and in the refrigerator?

[Alexandra]

Alexandra, I will keep the starter culture (add salt and thicken it). And dry the Frenchwoman hard.
Viki, unfermented means to feed it, keep it warm for 2 hours and then dry it, right?

[Viki,]

Viki, unfermented means to feed it, keep it warm for 2 hours and then dry it, right?

Sorry, I didn't put it quite right. I meant not to let her froth on top. If your sourdough is 100%, then doubled and dry immediately. Good luck to you!

I read somewhere that MK is even frozen

Here I am extremely wary of freezing. If at temperatures below + 10 * C all lactic acid bacteria die, then when frozen, they will even more rest. What is the point of growing, properly feeding and storing the leaven so that you can ruin everything useful in it later? Then it's better to grow a new one from scratch

I recently re-read Lyudmila's magazine about storing sourdough. So if the leaven begins to fall off, this does not mean that it has nothing to eat - it just does not have enough oxygen to feed it. Therefore, if you are not going to bake bread on it now, then you should not feed it right away, it will be enough just to stir it so that oxygen gets into the leaven, and it will feed and rise again. Allow it to rise to the maximum after mixing and oxygenation, and then feed.

Girls, I also left for a week ... I dried my sourdough, that is, h. L. I fed the sourdoughs and rolled a very curly dough (like noodles). Then I rolled it out with a thickness of 2 mm. and dried it in an oven at 30 degrees or on a heater. I ground the dried sourdough in a blender to flour ... and put it in a container and stored it at E-15-20 degrees (I put a bowl of water on the bathroom floor and overlaid it with refrigerants first E-13 was for the arrival of E-20). Arriving home, I poured the sourdough flour with water and fed it, nothing really happened to her. After 8 hours I fed it again, after 4 hours I fed it more, and it broke through, gurgled, I fed and baked again ...

dan_Ira, your experience is very timely. Did you feel the difference in the rise and taste of the bread? I will dry soon too

Girls, thanks for the kind words. By the way, about children. Remember, T. and S. Nikitin: "My children are yelling, and I am singing a song! ...." About Brichmula, then .... But I'm not singing a song, but baking a loaf. And the children are screaming. But I have nothing to do: I cannot tear myself away. The younger one should be put to sleep, but I have cast iron, damn it, just got hot, the dough is puffing ...

I still can't stop wondering about sourdough bread. Especially the one that is not mixed: well, how is that? All my ideas are upside down.

It is happiness that I have a big family: no matter how much you bake it, everyone will shrink and will not notice. That is, the field for experiments is unplowed ... (Unless they expel me along with my leaven.)

And here's what consoles me (about the bread): 🔗

People who got Ludmila's Italian sourdough bread? Share your experience, plz .... (I really want to make such bread right. I got some kind of garbage .... The dough is very liquid.)

Hi Luca! Mine, too, indiscriminately hamster!

Lyudmila's recipes are designed for Canadian flour, she takes more water. I baked Italian somehow, I don't remember exactly, but the water was pouring out less. The holes were agrome! Well, their torment is stronger than ours.
And in what do you knead?

dan_Ira, your experience is very timely. Did you feel the difference in the rise and taste of the bread? I will dry soon too

Rye baked - was less sour, lifting power did not change ... but the crust is tougher
Girls, and someone has special refrigerators where you can keep T 15-20 degrees?

Regarding T-storage of the starter culture:
As a result of fermentation of the leaven (dough), most of the microflora of the grain is suppressed and fermented into yeast and lactic acid bacteria;
The main types of lactic acid bacteria in the test: heterofermentative and homofermentative, - so at T-15-40, thermobacteria develop (long sticks that form chains of milk to-you), at T below 15, streptobacteria are formed (participate in the creation of PH but lower acidity);
An increase in T, increases the ratio of milk to - you to acetic;
For the formation of a normal dough, there are several types of yeast: 1) with a weak gas-forming, but participating in the formation of the aroma of the dough; 2) weakly gas-forming or not gas-forming; 3) true dough yeast - capable of multiplying in an acidic environment.
Lactic acid bacteria hydrolyze the proteinaceous substances of flour, and the products of hydrolysis are a good food for yeast (apparently MC bacteria help the yeast that does not ferment maltose, - to decompose it).
Technology and biochemistry of bread, V.G. Sarychev, 1959.
In practice, I previously used eternal leaven from the refrigerator .. the bread is delicious but the crust is hard and stale quickly, and the dough rose 1.5-2 times (detuning lasted 3-8 hours)
Then she accidentally translated the eternal into ... that is, kept at room T 20-25 degrees. As a result, over time, I noticed that the bread became more aromatic, the crust is thin but crispy, the dough began to get upset in 1.5-2 hours and rise 2-3 times. (observations on one bread recipe).

[himichka]

himichka, sure sure! I already smikitil that water is still needed less a bit. But today I have a very good experience with this recipe. Put the dough (remembered that Zest noted that the flour in the corners heavily interferes with the dough and she needs help. So with a shovel and stood the whole batch: pushed the flour. )

As a result, the visibility of the kolobok was only during the batch. When approaching, the dough simply lay evenly poured into the HP bucket. However, it went well. And I just poured it on the table (closing my eyes.)

With two fingers, somehow, trying not to damage the bubbles inside the dough, I sprinkled (you cannot say otherwise) half of the dough into a large cast-iron pan (greased with oil), and the other into a 30cm pizza pan.

And she made the simplest Margarita. True, I added salami there. At the request of the workers.

I ended up with an amazing two pizzas.

Really amazing.

The dough is about 3-4 cm high. However, it is wet. In huge voids. And when you eat, you don't feel at all that there is a lot of dough. In addition, the dough is, as it were, saturated with the filling on top. Amazing, unusual taste.

The family was divided. Half said the dough was delicious, but not for pizza. The other half said that this is the best pizza of all time.

What I like about the recipe is a large amount of sourdough: as much as 190 g! That is, in fact, all the surplus of the leaven is consumed.

Well, I can't: so the toad strangles me to throw it away ...

Dear topic moderators! If you have the time (I'm aware that this is not easy), it would be cool to make a list of recipes. For they have already accumulated decently in the French theme. And my head is spinning when trying to comprehend or find them ...

[LightsOdessa]

Girls, tormented by a toad (I mean that I feel sorry for the leaven in the trash ..) ... Moreover, under the impression of pancakes on a tip from a respected LightsOdessa, made pancakes yesterday.There is, there is life on Mars! In the sense that it is possible without anything at all (without soda, etc.). Here's what happened:

Opara (put it in the evening)

sourdough - 85 g
sugar - 1.5 tbsp. l.
flour -250 g
salt - 2/3 tbsp. l
In the morning she added:
water - 215 g
flour - 105 g
eggs - 2 pcs

And a couple of hours for proofing. And bake.

I baked pancakes in a small round cast-iron frying pan 🔗... They turn out to be the same, they are plump (2-3 cm). With a distinct sourness. Very airy and humid inside. With sour cream or honey - they all flew away instantly.

I think that you can greatly reduce the time for fermentation of the dough. But then you can't make them for breakfast (well, you won't get up in the middle of the night to put pancakes ...)

Luca, don't fool yourself! (Hee-hee, smileys are buggy). I just crawled home from work the other day, I have no strength, but the leaven, my dear, is ready, right there. I went to her 1 egg, a drop of sugar, yeast 5g, milk, flour, salt, and an hour later, while I was recovering, the dough came up. Another 20min, and a mountain of pancakes is at your service!

deeeeeeee girls, well, I'm not working French
I did everything according to a piece of paper, as they say, both the proportions and the time ... at home now degrees 22-24
small bubbles just appear in the dough and that's it !!! I did it for 3 days ... I even tried to revive it according to Vicki's method ... unsuccessfully ... all the same ... I was already thinking, maybe my flour is wrong ... for general purposes ... NOT the highest grade ...

Much depends on flour, but it's better to take a lower grade ... If you have rye flour at home, try to throw a spoonful of rye or bran, for sourdough it is .... yum-yum But the temperature, in principle, is normal just right, but maybe more time is needed , and the fact that your sourdough gurgles ... that's how it should be ... she's only the third day ??? as I understood ... so it's too early for her to be hyperactive And more patience ... and again patience, the torment and water are different for everyone. Someone immediately gurgles and explodes, while someone else's over time. Try purchased water or well-boiled water. When I raised a French woman, I took settled water, but in our city it is with a high content of salts and iodine ... so it gurgled with me and that's it, but it began to add good water and it seemed to burst it :) So experiment. Good luck to you

thanks for the answer!) so that's just the point ... and threw rye flour ... it didn't help ...
and the third day, this is correct, so judging by the recommendations, you need to feed it after 12 hours, so on the 3rd day ... just the time of its readiness ...

thanks for the answer!) so that's just the point ... and threw rye flour ... it didn't help ...
and the third day, this is correct, so judging by the recommendations, you need to feed it after 12 hours, so on the 3rd day ... just the time of its readiness ...

briefly describe the ripening period of your starter culture to understand its stage :)

now already this period)), according to what was written, I did everything ...

Let's try to save?
Take 0.5 cups of starter culture + 1.5 cups of water = shake well.
Now measure out 0.5 cups of this frothy liquid, add 0.25 cups of flour and stir. It will turn out to be very liquid. Let's leave it for a day. And without a refrigerator! Tomorrow we will need to take only 5-10 grams. what happens and feed 50-100 gr. water and the same amount of flour.
If tomorrow it will be bad to rise, she will need 1 tsp. to give rye flour, but I hope it will cost.

revived it, because after 5-6 dressings with an interval of 12 hours there were only rare bubbles in this mass

What kind of flour did you take, including rye? If you can taste what is it - sweetish, starchy, bitter?
Try the method (it helped me personally when the leaven cooled down ...)
*** half of the leaven (available) + water 40 degrees (not more, but not less than 39, you can measure it with an ordinary thermometer) + flour (water and flour 1/1/1 sourdough).
Wrap in a towel and leave for 2 hours, then unsubscribe what happens to her !!!
Firstly, part of the leaven, - you can experiment, and let the rest of it stand, maybe it will ripen ...? Secondly, it is important to find out why she is so inactive ...either water, or flour, or the temperature ... is optimal I have a temperature of transformation of grain bacteria into lactic acid exactly 40, and even at this temperature, the activity of flour is visible ...

... it is important to find out why it is so inactive, ... either water, or flour, or temperature ...

Let's try to find out "who is to blame?"
Flour - It is very important that the flour is not chemically bleached. Often, the manufacturer whitens it in this way.
Moisture of flour - if flour is wet, try slightly increasing its amount relative to water when feeding, for example: by 100 gr. water 110 gr. flour.
And yet - it is yeast bacteria that are responsible for the rise, and they need to come from somewhere. If we stir the leaven with a sterile fork and keep it closed, they will fly around our jar and fly away. Give her air.
But for some reason it seems to me that it is simply liquidish, due to the excessive moisture of the flour. Can this be?

oh .. even podstroilo me this I calculated once once and everything will turn out. I think I need to buy another flour ... all the more this ended happily ...

Flour - It is very important that the flour is not chemically bleached. Often, the manufacturer whitens it in this way.

You "opened America" ​​to me, I somehow missed the dishonesty of manufacturers in bleaching I often sinned on any powdery mildew and the type of bugs started up_ the flour disappeared, although the bugs were not sown Yeah ... what they won’t come up with

oh .. even podstroilo me this I calculated once once and everything will turn out. I think I need to buy another flour ... all the more this ended happily ...

Do not worry, sometimes not all at once, many bake with sourdough and are happy, I myself did not succeed in everything at once.I recently found this forum, but I tried to grow the leaven according to my grandmother's notes in a damp notebook ... where a lot is not clear ... I suffered for a long time and when it turned out, I found this forum where everything is described in such detail ... EEEEH ..... so .... Good luck. And write what has become of your leaven.

good morning!
well, that means) I came home, I look at my reanimated liquid sourdough ... well, of course, without bubbles, well, I think it wasn’t, I added the last remaining wheat flour and mixed rye flour until it was very thick)) I didn’t add water
and lo and behold, in the morning it increased for me!)
today I will buy wheat, look for a lower grade and mix it thickly and see what happens)))

I recently found this forum, and I tried to grow the leaven according to my grandmother's notes in a damp notebook ...

but this is interesting, tell me, and your grandmother did not grow the leaven on the basis of which) it is interesting strongly)

My grandmother grew a grape-based sourdough. I did not understand the technology from the notes, but I think it looks like the leaven of spontaneous fermentation in Lyudmila. What I found during her lifetime was eternal leaven, but she made it on whole grains of rye ...
And she also brewed beer herself with hops, so what remained of the beer (what the beer was insisted on) was also used for her in baking and I never ate more aromatic bread. I didn’t cook like that myself, I tried it, but it didn’t work, because she kept everything in the cellar (the temperature there is 13-15) and in wooden barrels and bowls, and I don’t have such a stove, really Russian ...

I've posted the result of my creation
https://Mcooker-enn.tomathouse.com/in...1.0
And I thought, if my sourdough is not French, what is it? What should you call it?
It began with the fact that she ruined the first Frenchwoman, probably because of the oatmeal, which she once decided to feed her with.
She raised another one, started out as a Frenchwoman, and then decided to feed her with rye, that is, rye.
Somehow she is closer to my liking, contact has been established
While I like everything very much, I think I will not translate it into wheat.
Who knows which premium wheat or rye sourdough will ripen (increase in volume) faster, all other things being equal? that is, which will have to be fed more often?
True, I found a way out for my rye, I make more flour if I need to stretch the time between feedings.

Hello dear members of the forum. I have been friends with you for half a year, but I am writing for the first time. The fourth time I'm starting a Frenchwoman, but I can't do it. Help who can!
From the very beginning, she does not behave with me like everyone else. The initial rye mixture (wallpaper flour) in a day increased by 1.5 - 2 times. After the first feeding (110-110-110) in 4 hours it increased by 4-5 times. I didn't know what to do, feed her or wait for the prescribed 12 hours. In general, I divided it into 2 parts, fed one, and mixed the other and left it to finish my cycle. The one that fed, until the end of its cycle, that is, 12 hours from the moment of the first feeding, rose by about 1.5 times. After 12 hours, I fed both sourdoughs (one, it turns out, the third time, and the other the second). And after that they stopped wandering. I've been feeding every 12 hours for 3 days now, but there are no signs of life, except for individual bubbles here and there. I tried to give one tsp. rye flour to wheat when feeding, gave nothing. Wheat flour - not bleached. Well, what's wrong?

[tree]

treegrowing thick or thin?
At what temperature?

I started with liquid, tried to maintain T 40 degrees. Now I give more flour and the room temperature is 23-25. It turned out that 40 degrees is difficult to maintain.

[Viki]

I'll shake it up. Based on my weak, but experience.

It is not excluded that all sourdoughs are obtained. They just don't know about it themselves.

The fact is that for sure everyone is compared either with Lyudmilin's photo class, or with step-by-step photos of our Viki... Citizens! Both the first and the second are ideal. We are before him as before Beijing .. hmm .. well, this is personal ...

The sourdough has the right not to double itself (unless we are talking about whole grain or rye. But this is no longer French, if I'm not mistaken.)

Surprisingly, a Frenchwoman has something that, consider herself bald on horseradish, that is, she lives on completely emasculated flour! And live!

For sim: if there is at least one bubble, you can suspect Life in the leaven! To test it, you need to bake bread on it. And all other assumptions are suffering in favor of the poor. No more.

Take the simplest recipe. (I would highly recommend Lyudmila's Bread Without Kneading. For beginners, a good or even excellent result is guaranteed.) And you will see what it means "failed"! And you will also understand that "the patient is rather alive than dead"!

I also had this: rare bubbles and practically no increase in volume. But I'm a shot man. You can't fool me like that! Into her bread. From time to time she lifted the bread faster and better. Now it takes her only 3-4 hours to lift one loaf! (or even faster!) And hope (3 weeks after birth) she did start to increase in volume herself.

Everything. All I knew was reported.

Sorry, I want to say a few words
Last year I was actively engaged in leavening, then it was not up to that ...
But with the light hand of Raisin - put the Frenchwoman - and what ...
Firstly, it's not a secret for anyone, I think, start on a new moon, it will grow faster
Secondly, if all the days of testing have passed (no matter how it grew, it did not grow very much),
try reinforced top dressing, 1 tsp of sourdough (5 grams) + 25g of water (shake with a fork) + 25g of flour (use the same fork to knead the sourdough, and then with your own little finger - the leftovers from the fork into the jar - let the hostess know) +
just a little bit of honey ... The jar was covered with a clean cloth (so that the front sight would not fly in)
And after 3-4 hours we look, there are bubbles - no, it doesn't matter, we throw out everything from the jar that you can take with a fork and spoon, etc.what was left on the walls ... + 25 g of water + 25 g of flour is possible without honey, and again after 3-4 hours the same thing, and so on 2-3 times. My ability began to grow strongly after the 3rd, and after that the sourdough was simply forced to increase by 2-4 times, there was nowhere for it to go (even at 18-20 degrees)
May you succeed, good luck

By the way, it turned out very conveniently, as Zest advised, these are the initial
5 + 25 + 25 = 55gr in the morning, and in the evening to them +100 (125) water and flour and in the morning
250-300g of ready-made sourdough from which I take 200 (250) + flour + liquid
I knead dumplings on the mode (to warm up) and for a long French
(salt and oil can be done right away, but if there is time, when the kneading starts in French, the holes will be larger), sometimes + fresh yeast 1-2 grams, sometimes without and very good bread is obtained, and is suitable for every day, time-consuming ...

In general, I divided it into 2 parts, fed one, and mixed the other and left it to finish my cycle. The one that fed, until the end of its cycle, that is, 12 hours from the moment of the first feeding, rose by about 1.5 times. After 12 hours, I fed both sourdoughs (one, it turns out, the third time, and the other the second). And after that they stopped wandering.

I think this is the key point in the story! Probably, the balance has been disturbed, for the normal development of microorganisms a certain critical mass is needed, as I believe ... the quantities of ingredients are given specific precisely for this.

.... And after that they stopped wandering. I've been feeding every 12 hours for 3 days now, but there are no signs of life, except for individual bubbles ...

Girls ... feed the sourdough more often and it will be quicker
Give her one day of enhanced nutrition, and then according to the regimen