Freken Bock
No, of course, I cherish and cherish her, she is my main one. And my husband was simply not in the subject. He's already interested. And tomorrow I will have to take part. I come home late from work, someone has to control the process during the day. Until the morning I have to explain what I've been trying to enter for six months
Zest
nothing, will understand)) In such cases, I do not go into unnecessary explanations. I make a mark (2 times), to which I must grow, and I punish you to feed immediately. I also prescribe the proportions))
Freken Bock
Small jar. The sourdough rose again by only 1/3. When I picked it after the first rise, it sagged a little. But the bubbles inside are still large. She fed. Gray.
Viki
Freken Bock, the question was formed: what is the name of the flour that sourdough eats? And one more thing: how will we store it? Is there where 10-12 degrees or at room temperature?
Viki
And why is it "not in bread?" There, one of the cans has already doubled! If you take a spoon or two, then the dough for Iziuminkin's beloved will turn out, and there, in the process, half or a third of a spoonful of yeast and the proofing will not be long ...
Freken Bock
The storage issue, however, caught me off guard. But the thermometer is already in the refrigerator and shows from 11 to 16 degrees on different shelves. I, as I felt, told my husband yesterday that it was too cold there and he put the thermostat on the three
Zest
Quote: Viki

And why is it "not in bread?" There, one of the cans has already doubled!

know it doubled and with big bubbles. But I would have let her still get stronger. Still, it took a long time to mature.
I had a negative experience in the sense that even for dough, you need to take a full-fledged sourdough. So I'm reinsuring
Zest
Quote: Freken Bock

The storage issue, however, caught me off guard. But the thermometer is already in the refrigerator and shows from 11 to 16 degrees on different shelves.

you are lucky. You will not have problems with frequent feedings.

but I would feed it for at least a day at room temperature, and then send it to the refrigerator for storage.
Zest
I may be overly anxious about the leaven, but on the days when I am at home, I try to "walk" it at room temperature and daylight. I did the same today. At 12 days, I fed the scanty residues on the walls of the can with 100 g of flour and 100 g of water. Until now, the leaven managed to rise once to the very lid, I mixed it and precipitated it, and now it has risen again in the same way.
French starters

Now again I will feed only the remains on the walls and send them "to the dungeon".

this is what I want to achieve from the Freken Bock sourdough before putting it into bread
Freken Bock
Zest, you want to achieve my death, showing such pictures ... Now I will fall off my chair and hurt myself ... Intellectually, I understand that such bubbles were preceded by long work, trial and error. But you can't tell the body - I envy.

The final measurements showed 13 degrees in the refrigerator on the top shelf. The husband was terribly indignant, said that people were misled, that it could not be there at 16 degrees. Probably, the thermometer just hadn't cooled down by that time. I am getting better.
Zest
Freken Bock

no, I want to achieve good bread for you))
Summer resident
Are you growing the perfect sourdough here? ;) And I foolishly looked at the Strudel to the Sofa-accountant ... I better not do it
victosh
Ladies, you read, as if you were watching a "chase" in a detective film!
Zest
Quote: victosha

Ladies, you read, like watching a "chase" in a detective film!

yeah, we have everything in an adult way))
Zest
Quote: Summer resident

Are you growing the perfect sourdough here? ;) And I foolishly looked at the Strudel to the Sofa-accountant ... I better not do it

But I don't need to step on a sore corn, what happened to the strudel?
Freken Bock
The latest report for today. The little one, fed for lunch, has increased by 1/3, the process has begun. What to do with her in the morning? Should I feed or put in the refrigerator? I fed the big one in the evening, put a little more flour, made it a little thicker, Vika said that my sourdoughs were thin and added a little sugar. In the morning I plan to feed. Such are the results of today. Zest, Viki, Thank you for your help and everyone for your moral support. I will be tomorrow.
Zest
Freken Bock

Feed, leave for an hour at room temperature, so that the "process starts", and you can put it away for storage. Good luck
Freken Bock
Oh, and I wanted to boast more. The big one cracked very pleasantly when stirring for the last time, it was directly felt like the bubbles burst under the shoulder blade.
kava
Well, thank God! And then I was already all for Frken Bokovskaya Frenchwoman was already worried, while you revived her. Once again I am convinced - patience and work ...
Freken Bock
And another question. If I feed it in the morning and leave it at room temperature, can I bake bread on it in the evening? Which is best for the first time? Preferably while in the bread maker. It is unlikely that tomorrow I will be capable of feats.
Zest
Freken Bock

You still have difficulties with forecasting ... the leaven is not yet predictable, it has not entered into force. As far as I understand, you have a husband at home tomorrow?
Feed the leaven in the morning 1 to 2, make a mark, punish your husband to add the same amount of flour as was in the leaven (do not forget the water) if it grows 2 times without you.

And what kind of oven ... the most trouble-free - French with sourdough in a bread maker, I painted it, kava makes good bread, and of course, my favorite. But it won't suit you, you need time for dough. It is better to grow the starter culture as long as the French needs.
Freken Bock
Zest, I understood everything, I found French bread.
kava
Freken Bock, Izyuminkin French with sourdough in a bread maker is a no-go option. Now if I bake white bread not in the oven, then this one. It is easier to start with wheat bread and then move on to perversions with whole grain rye. We are waiting for a photo report about the result.
ikko4ka
Good morning hostess girls! Wish me luck, I'm starting to grow the leaven. Repeatedly tried - it does not work. Now I want to raise more than one Frenchwoman, but another one. Can you tell me who to choose as a friend?
himichka
Quote: ikko4ka

Good morning hostess girls! Wish me luck, I'm starting to grow the leaven. Repeatedly tried - it does not work. Now I want to raise more than one Frenchwoman, but another one. Can you tell me who to choose as a friend?

With the initiative you! It's time to grow your grape leaven. I have two experience in growing, now I am going to grow again. Very nice little animal ...
Joy
I also decided to make a new Frenchwoman. I did, the leaven turned out beautiful, but very sour. I decided to rinse it, as Lyudmila does, and in the morning my leaven died ... I had to deacidify it in various ways ...
I put the leaven again to make, but in the thick of the dough two days later there was not a single bubble. Apparently, the Frenchwoman took offense at me ...
Today I bought red grapes - I will make a sourdough according to the recipe of Nancy Silverton.
Freken Bock
French starters

Photo038.jpg
French starters
Viki
Freken Bock, HURRAH!!!
Patience and work, as they say ...
Everything, now you are joining the ranks of the leavening industry as a full member of society
kava
Freken Bock, Happened!!! CONGRATULATIONS!
Summer resident
Freken Bok, I'm glad for you! with leaven you! We are waiting for the report on the first sourdough bread
Freken Bock
Thank you girls! I have a bunch of it. Three cans puff. Throwing away zhaaalko ... Set the French bread, what else to do with it? Will I feed you some more? Let him gain strength?

If I get bread, I'll give my husband to work tomorrow. And in the evening I'll try a new one. I really want to try the bread in the oven, but I just don't have time on a weekday.

Summer resident
The leaven makes amazing pancakes.And yesterday's pancakes with apples on sourdough did not live long too, about 20 minutes
kava
Freken Bock, as you probably already noticed, I have reached the condition when I add sourdough to all bakery products, including buns and croissants.
Zest
Freken Bock

beauty and nothing more. An excellent starter culture came out.

and where did the third come from? Yesterday, it seems, there were only two
Freken Bock
Zest, Thank you! This morning I began to feed the little one, transferred it to another container, and the one that remained in the jar along the walls, fed it.
Scarecrow
Quote: Zest



and where did the third come from? Yesterday, it seems, there were only two

It tends to multiply by budding exponentially ... French starters

Tomorrow there will be ... six !! French starters
Freken Bock
Girls, the bread came out wonderful, gradually the long-sought rubberiness is obtained. I'll show you in the evening, but the quality of photos on the phone is not a fountain.

Viki, please give me the recipe for your bread from the first page. As I told you, he haunts me. ;) And the link to Lyudmila does not open.

Zest, please tell me what recipe was used to make bread from your first pictures in this thread, from page 2?
Viki
Freken BockI'm waiting for a photo, don't forget
So far I have added the recipe directly to the pictures, but in general - it's high time for the French to be a separate topic and so with pictures. So take pictures of everything, okay?
Special attention to the dough: Dough: 38g of leaven (25g of flour), 52g of wheat flour, 4g of rye flour, 32g of water. - this means that the sourdough goes into the dough of a different density and 38 g. accounts for 25 gr. flour. What to do: take your sourdough 50 g. - 25 gr. flour is received, but water is also received 25 gr. But it was necessary 38-25 = 13, and 25-13 = 12 extra. So the dough is not 32 grams. water, and 32 - 12 = 20 gr. This is the math.
Zest
Quote: Freken Bock


Zest, Please tell me what recipe is used to make bread from your first pictures in this thread, from page 2?

Duc, you put your eyes on the same bread. This is French according to the very recipe that Vika described above. Very good bread turns out
Freken Bock
Quote: Zest

Duc, you put your eyes on the same bread. This is French according to the very recipe that Vika described above. Very good bread turns out

But don't we aim at William, do you understand, our Shakespeare? (C) Well, this is me, maybe on Sunday I will perform feats. And now your Selyansky is in the bread maker, and in my head the question: "Where to put the leaven?"

I am my night jacket. It's a pity, the crumb on the photo is almost invisible.

Photo039.jpg
French starters
Photo041.jpg
French starters
Summer resident
It can be seen that all of itself is finely porous. Handsome just How does it taste?
Freken Bock
Tan, just awesome. With such a thin sour, rubbery.

And Selyansky is now kneading for the first time, looked in - he is rather dense, although he sticks a little. It will become thinner later, right?
Summer resident
I don’t know I didn’t bake and the recipe didn’t come across. Where is he?
Scarecrow
The last time I baked it on sourdough in KhP - such garbage turned out, horror ... You can see the border to which the bread rose, and then there was a crumbling and it looked like a brick ... The sourdough is different. I raised a new one. It behaves differently, not like the previous ones.
Summer resident
When I bake with sourdough in KhP after kneading, I take out the spatula. Everything turns out great
Scarecrow
And in my instructions the cycle is not scheduled, so I do not know when she will finish the batch. I keep forgetting to follow and time to catch ...
And at night (I often put it at night) it is generally unrealistic.

But up to this point, French was baked perfectly, he had enough time for a second ascent. Maybe I just caught the leaven at the wrong stage this time. I'll also experiment with the new one ...
Zest
Quote: Freken Bock


And Selyansky is now kneading for the first time, looked in - he is rather dense, although he sticks a little. It will become thinner later, right?

It's probably too late, but nevertheless ... by the end of the first batch, the kolobok is basically already formed.I try to correct it during the first 5 minutes of kneading, I don't have enough patience for longer.You made the leaven a little thicker, it could have affected ...
My bun was sticky and smeared a little on the bottom of the bucket.
Scarecrow

Have you tried baking in the oven with your new sourdough? Maybe raise another and not suffer? I have not had any problems with sourdough baking in the bread maker yet. Maybe you took the leaven for baking in an unsuitable condition?
Freken Bock
Oh, I'm worried about something ... 4 hours until the end, a loaf takes 1/3 of a bucket and it will be a brick for him, throughout. But now I am optimistic. There will be new bread tomorrow!

Summer resident, here he is, Selyansky https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=12549.0
Zest
Freken Bock

everything will be all right. If French with sourdough turned out well and fit into the program, then Selyansky will also come out. There is not the slightest reason to turn into a brick. Even if it was a little denser in consistency
Scarecrow
Quote: Zest


Scarecrow

Have you tried baking in the oven with your new sourdough? Maybe raise another and not suffer? I have not had any problems with sourdough baking in the bread maker yet. Maybe you took the leaven for baking in an unsuitable condition?

No-no-no, I won't give up right away, I will still be perverted and look at her behavior ...

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