French starters

Feed her again and treat her with a drop of sugar or honey. I feed mine with a mixture of rye and wheat. Pure wheat is not so nimble. And also do not forget to talk to her affectionately. She's alive, but a kind word and a cat is pleased

[Summer resident]

Summer resident probably the whole point is that I don't talk to her. I barely crawl from work. I hardly even talk to my husband. Well, at least the children are in the village. Well, I'll go and talk. And also I will give sugar and rye flour. Wait tomorrow.

[Freken Bock]

Freken Bock, you can throw 2-3 raisins Only then do not forget to catch them.

Maybe French sourdough is for specialists, and not for beginners?

It is for everyone, no matter what! The main thing: do not close the lid tightly, let us breathe. And the best way to stir her up (don't laugh) is to touch her with your hands. Its lifting force depends on the number of yeast bacteria, and we have them on the skin of our hands. You just need to touch it. Well, a kind word will certainly not hurt. In any case, I will at least know that I am not the only one talking with leaven. My daughter says that while she hasn't started answering me, it's not scary yet

[Freken Bock]

My daughter says that while she hasn't started answering me, it's not scary yet

Sometimes it seems to me that it is already being answered Is this a diagnosis?

Freken Bock

Continue to feed the starter culture 1 to 2-3, if it is still weak, then from morning to evening it should be enough. Just don't feed in buckets and liters - take about 50 g of sourdough each and add 100-150 g of water and the same amount of flour. First add water to the sourdough, shake well until fluffy foam appears, then flour. As I stirred everything with a fork, I take off the leftovers with my fingers and lyap it into the leaven, so that she does not fight off my hands and recognizes me
Do not forget to make marks - how much was, to what height you grew, maybe you underestimate it "by eye"?

We are waiting for a report from the scene)) Good luck

It is for everyone, no matter what! The main thing: do not close the lid tightly, let us breathe. And the best way to stir her up (just don't laugh) is to touch her with your hands. Its lifting force depends on the number of yeast bacteria, and we have them on the skin of our hands. You just need to touch it. Well, a kind word will certainly not hurt. In any case, I will at least know that I am not the only one talking with leaven. My daughter says that while she hasn't started answering me, it's not scary yet

My husband says the same thing to me

Girls are not yet diagnosed

[Zest,]

I fed her last night with a mixture of rye and wheat flour, added a drop of sugar, in the morning she looked livelier. By the evening it is already permeated with bubbles, but so that it has greatly increased - no. But it became a tasty, pleasant acid. Tell me, if it is sluggish and uniform, then do not feed it? Wait for the bubbles? Or feed it anyway? Zest, What means feed the starter culture 1 to 2-3 (_{1 part sourdough and 2-3 parts food?)}

[Freken Bock]

Freken Bock

I don't quite understand, you haven't fed the sourdough since yesterday evening? How much leaven did you take by weight and how much flour and water did you feed?

Now I will answer about parts and proportions))

In fact, if you count correctly, then 1 to 1 means taking 1 part of the leaven and 1 part of fresh dough (that is, already a mixture of water and flour). It turns out that if we take 50 g of sourdough, then we need to take 50 g of fresh dough (25 g flour + 25 g water). Accordingly, 1 to 2 is 50 g of sourdough and 100 g of fresh dough (50 g of flour + 50 g of water), 1 to 3 is 50 g of sourdough and 150 g of fresh dough (75 g of flour + 75 g of water), etc. ...

You tell me when was the last time you fed the leaven and the amount of flour-water. Otherwise, the diagnosis is not entirely clear, why it is sluggish - whether it is still weak by itself, or did not have time to ferment, or it is over-acidic.

If you are stirring it now with a fork, what is it - snotty or tight and thick?

[Zest]

Zest, yes, I have not fed her for a day, since yesterday evening. I take 110 grams of leaven + 110 water + 110 flour. And so every day. Since Tuesday. These proportions are from the 1st page. I have no experience. Intuition in this matter also fails something. Here is her week. She was not elastic for a single minute. Snotty ... No, I guess. Thick dough for pancakes, perhaps.

[Freken Bock]

Freken Bock

Now we are at twenty to eight ... take 50 g of your sourdough, put it in a half-liter jar. Pour in 50 g of water. Close the lid and shake thoroughly until foamy. Add 50 g of flour there, 1 tsp. rye flour and 0.5 tsp. honey. Stir. Make a mark and follow it until you go to bed.
Tell me what will happen.

[Freken Bock]

Freken Bockif she is "snotty" she can be put in order by "resuscitation" as advised by Lyudmila:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4994.0
test on my first sourdough, which "started" with peeled rye flour.

Okay, I'll do everything. Closer to the night I will unsubscribe. Thank you.

[Viki]

Viki
So she is not snotty ... it seems that she does not mature, she picked up a few animals ...

Sourdough honey is not only vitamins and minerals, but also disinfection. Personally, I am categorically against adding honey to the young leaven, so as not to lose the "growing organism". But when the adult leaven slows down and says that it is tired, perhaps an unnecessary bacteria has crept in there ... then we will kill the enemies with honey and feed the hero. But that's my personal opinion .
And the more we dilute, the less "animals". I would have fed her so as to double, and all that is, without throwing anything away.

[Freken Bock]

Freken Bock

you have a bucket of sourdough there, take and feed 50 g. You can do it without honey so that Vika doesn't worry))

Reanimate some more, as Lyudmila advises, and double the rest, as Vikusya says.
So let's try all the options.

Somewhere yes it works.
And do not be afraid to touch the dough with your hands))

For some reason, different methods worked for me every time ... I have to try everything))

[Viki]

Viki

With honey, it's generally a mystery to me ... somewhere in Lyudmila I read that when growing a French woman she advises replacing malt with honey, and this is from the very beginning of the process ...

So far, I'm 100% sure of only one thing - the key to success in growing a French woman is good rye flour. Your flour worked for me at the moment, the leaven was ready before the last stage

I read that when growing a Frenchwoman, she advises replacing malt with honey, and this is from the very beginning of the process ...

On the first day, I agree. Then - no, no. In general, my sourdoughs of honey have not been seen. (I'm angry when honey is taken away)
Sometimes, when growing, the moisture of flour confuses. If the flour is wet, then you need to increase its amount by 10 percent. This happened with Kulindorovskaya (and more than once).

I picked up a few animals ...

And here the only problem is that we are trying
to grow a "thoroughbred" sourdough. I have known for a long time where the animals live. It is enough to pour a little lukewarm water over the zucchini skin for a couple of minutes and the little animals will be visible and invisible. Or put a piece of a cucumber, a tomato, a vegetable marrow, or anything in the flour, they will all run into flour to live. And we put it in the leaven and no problem. But this will no longer be a Frenchwoman. After all, we need to create conditions favorable specifically for the lactic acid bacteria of our Frenchwoman.

[Viki]

Viki

Yes, I am aware of your ever-present fear of "losing the right animal." Only I am always horrified at the thought of doubling everything. This is Freken Bock now has 330 g of sourdough ... how to start doubling
I have already written that I prefer the cumulative-division method. Still, take a part of all the leaven, and already double it. After ripening, double again. Then again take only a part ... It worked for me.
But "resuscitation" according to Lyudmila did not want to give results at all ...on the contrary, I lost everything that I could well with her, that in two more jars I had the sourdough being "exhausted" by other methods

[Viki]

Viki

in general, it would be much easier to send Freken Bok from Odessa with ready-made sourdough.
And then consider now from far away, what is wrong with her, whether she is starved and over-acidified, or, on the contrary, has not matured.
In short, from today we release from Odessa only with a jar of ready-made sourdough

In general, I mixed 50 grams of my sourdough with honey and flour, as it was said by Zest. The Internet was disconnected and I read Vika's thoughts about honey too late. I put a mark with a marker. I go periodically stick my nose into it. Bubbles are visible in the thickness, but in size so far without dynamics. The rest (selected 110 grams) was fed as usual. Such a moment in the debriefing process surfaced ... When I fed the leaven and diluted it with water, I did not stir it too much, I simply mixed it thoroughly. Maybe this is the reason? Insufficient contact with the "outside world", poorly enriched with mushrooms? I also washed everything thoroughly. Spoon, container. Well, I thought that the pathogenic flora would not get there. This is my occupational disease. And I also took a picture with my phone that I had at the beginning of today's conversation. Here it is:

[Freken Bock]

Freken Bock

Judging by the photo, your patient is more likely alive than dead. Such good bubbles. The leaven should start working.

Oxygenation is an important thing. Do not cover tightly, you can stir from time to time with a fork, this is even useful. It would be better, of course, to whip until foamy when feeding, but this would not play a fatal role. Rather, this is where your professional craving for sterility affected. You are not the first one whose leaven refuses to grow because of this.

I rarely wash the container with the leaven, not more than once a week ... I just take the leaven out of the can, and shake the residues on the walls with water and add flour. The fork, of course, mine, but without fanaticism and without detergents. And the remains from it, as I said, I shake off with my fingers into the jar.

"Insufficient contact" with the outside world, or rather, its almost 100% sterile purity, always inhibits the growth of the leaven.

Can't it be that she is cold? I now have 24 degrees in my apartment.

[Freken Bock]

Freken Bock

An adult, strong starter culture will rise perfectly at this temperature.

And yours would be better now where it is warmer. You can put it in the oven with the light on. To about 30 * temp. was. Stimulates growth.

When I want to speed up the growth of the starter, I put the jar in hot water (40-50 degrees). The leaven does not have time to overheat, since the water, having managed to slightly warm the leaven, cools down. And the leaven begins to "come to life" faster.

[LaraN]

LaraN , and I just put it! There were more bubbles. But I'm already falling asleep. Tomorrow I'll tell you what happened.

[Zest]

Good morning everyone! I'm telling you. A jar of 50g sourdough + 50g flour + 1 tsp. rye flour + 1/2 tsp. honey has increased by 1/3, there are bubbles in the mass, but not violent, there are no bubbles on the surface. A large volume of sourdough (all the same, but without rye flour and honey) rose by 1/2, the surface with bubbles, friable. There are no such lacy bubbles in any container in the thickness, as I saw in the photos on the forum. I put both containers briefly in warm water (until it cools down). I touched a large volume with my hands. I went to feed and look for warmth. Maybe in a multicooker for heating? While I'm at home?
So far, among my mistakes, I note frequent washing of hands and dishes and insufficient heat. My offspring are not hopeless yet. Thank you all for your support. I really look forward to your advice. Zest I’m just like a spiritual midwife.

Pictures This is a small volume, the dome is slightly convex.

And this is big. Loose surface, bubbles. I’ll go to feed.

Tanyusha.If you want to see lace bubbles, knead it more abruptly so that when kneading it, it seems to wind on a fork. You will have bubbles and awesome bread. I change my jar every 2-3 weeks. Maybe it doesn't look very aesthetically pleasing, but my tamagoche obviously likes it. Do not be guided by the pictures, I have already told you that each of us has OWN sourdough. As we are all different, so are the leavens

[Freken Bock]

Freken Bock

so you have progress already on the face.

The one that is smaller, double. That is, take ALL the leaven (you should have 150 g) and add 75 g flour and 75 g water there. Make a label. Be careful not to overheat with the multicooker.

[Freken Bock]

Freken Bock

The one that is larger, and continue to feed 110: 110: 110. Make a mark too.
As far as I can see, both of them will have to double today.
Try to keep an eye on them, catch the moment when they reach the maximum and get ready to fall off. Only then feed next time.
I'm at home today, I will drop in

[Freken Bock]

Freken Bock

well, here ... didn’t have time. At least write down who you fed and what.

In any case, do not feed any more until the maximum is reached. You can navigate the dome, this is when it ceases to be convex, levels off and starts to sag slightly.

I will show my "zamurzyashka" so that unwashed cans do not bother you. I pulled it out of the basement now. Since yesterday evening, she managed to grow to the very lid and lower herself, she is indignant that they were not allowed to take a walk.
Now I will shake it out of the can, and I will only feed what remains on the walls. That's how we live

[Zest,]

Zest, I fed the big one. Since I'm at home today, I will warm it up, and then I hope that it will get stronger all the same. I myself understand about the multicooker, I will observe, of course, at first, what is done in it in this mode without leavening.

The little one has not yet fed, the dome is convex, a mass of small bubbles has appeared in the thickness, and she has grown still. I will feed when it starts to fall. What to feed - I heard you (can I use "you"?), I understood, and I will.

Z. Y. My Ukrainian husband saw today how much sourdough I was throwing away and was extremely surprised, speaking softly

The little one has not yet fed, the dome is convex, a mass of small bubbles has appeared in the thickness, and she has grown still. I will feed when it starts to fall. What to feed - I heard you (can I use "you"?), I understood, and I will.

well done! The right decision. If there is an opportunity to tinker today, then it should have been done
You promise to be a good sourdough mother
(and didn't we switch to "you" a long time ago?)

Z. Y. My Ukrainian husband saw today how much sourdough I was throwing away and was extremely surprised, speaking softly

as it grows stronger, it will be possible to switch to maintaining life in a small amount of leaven. But completely waste-free production, of course, will not work ... we will not eat so much Then we will have to lose weight longer It is better not to be greedy and not try to consume everything without a trace

In general, you can't leave the leaven alone with a multi-cooker on heating. At first I was glad. It's a warm bottom, I threw a thick silicone pot holder there, put a jar on it and began to watch the increase and bubbling. But pretty quickly the multicooker warmed up, became more than just warm and the jar itself became unnecessarily heated. I had to turn off the multicooker, pull out the can. Even now I will try to pour water there, and put a jar on a stand, thicker than an oven mitt.

[Freken Bock]

Freken Bock

Nah, don't keep the Heater on all the time. It will be enough if you turn it on for 5-10 minutes every hour. The multicooker retains heat well, and an excessively high temperature for the sourdough is not good.

[Zest,]

Zest, understood.

The sourdough in a small jar has doubled, is permeated with small bubbles, the dome is still swollen. I could not resist kicking her. And inside there are huge, beautiful bubbles. The picture is not very visible, but still. I went to feed according to the recommendations.

[Freken Bock]

Freken Bock

Stand up !!!! If this is the case, do not feed her until the dome falls off !!!!

Stir and heat? Or not stir?

put it in the heat and let it grow to the maximum))

Don't stir yet.

I wonder what state it will grow to))

Okay, then feed? Or is it already possible in bread?

[Freken Bock]

Freken Bock

her for insurance and accumulation of "animals" double again, and then you can and in bread

for the purity of the experiment, tell me more, what happens to that "big"?

Increased almost 2 times. In the thickness of the very, very small bubbles, just pinpoint. The bubbles are large on top. The dome was stretched, slightly convex.

[Freken Bock]

Freken Bock

Since we have an on-line experiment formed here, do not leave it to the mercy of fate either. As it grows to the maximum and begins to fall off, feed in the usual proportion.
Here we will compare the two sourdoughs Interesting yet

you already beg a little more flour from your Ukrainian husband