French starters

I still got a brick. True, not as hopeless as when I first tried to grow a leaven. But today it’s not a matter of leaven. I even know where I screwed up. I will try to bake this bread again.
Can you please tell me, do we remove the leaven for storage in the refrigerator, after feeding it, or when it has increased in size, at its very peak, is it hungry?

We feed and let it stand for an hour, maybe two ... then we put it in the refrigerator for storage, where it is not less than 10 * C.

[Viki]

Thank you, Viki... I mean, on, sing, but grow not much now? It's good that I have a lot of leaven, and there is still one left to puff on the table. I sent two at the peak to the refrigerator. I lack neither knowledge nor experience. There is a lot of information, but I just don't have time to read it.

And further. If we add sourdough somewhere where it was not previously in the recipe, there is some kind of calculation, how much flour needs to be added, how much water should we remove from the recipe? I understand that it depends on the density of the leaven. Well, I can't mix two and two. This is how my brain works. Medicus non mathematicus. Help...

And further. If we add sourdough somewhere where it was not previously in the recipe, there is some kind of calculation, how much flour needs to be added, how much water should we remove from the recipe? I understand that it depends on the density of the leaven. Well, I can't mix two and two. This is how my brain works. Medicus non mathematicus. Help...

In French, if my memory serves me right, an equal amount of water and flour. Weigh the starter that you put into the product (for example - 300g). Half will be water (150g), half - flour (150g). Subtract this water and this flour from the data in the recipe.

But how much sourdough to put on a recipe is a little different. The usual rule is that the sourdoughs are put in enough so that they contain from 30% to 70% of the recipe's flour. I usually take somewhere in the middle.

I even know where I screwed up. I will try to bake this bread again.

What do you see your jamb in? And then I already loaded everything for this bread into the bread maker in order to look for a stumbling block.

I am in a semi-shock state ... I did not expect such a trick from Panasonic.
Yesterday I put French on the timer to check for a "brick", in the morning I got quite decent bread, if you don't find fault with the fact that it is somewhere 1/4 lower than usual ... well, you never know, I thought what was there for him complete happiness was not enough.

In the morning I uploaded everything to Selyansky and decided to follow the process more meticulously. The result of the "surveillance" struck me on the spot. Temperature equalization lasted 2 hours 10 minutes. Then the kneading began. But it lasted no more than 10 minutes, well, if it lasted until 10 and fffsё Then only in 2 hours 45 minutes. kneaded the dough before the end of the program. Probably, there will be one more round trip. But 10 minutes of kneading in a bread maker? it's nothing but a spit in the face. What could he knead there during this time? Neither the kolobok will break up, nor the gluten will develop. 10 minutes of kneading in a 6-hour program ??? Obvious - incredible ... And the heating inside the stove was not at all as active as at the very beginning of summer ... I remember very well how I climbed the Selyansky bun, and inside the bucket there was a tangible warmth. Is it his summer regime?

I got into the instructions, mixing time from 10 to 20 minutes. It would be better if they left the kneading for 20 minutes, and reduced the leveling time.

Now closer to the kolobok. Due to the fact that all the moisture does not enter it directly, in the form of a pure liquid, but from a mixture of flour with sourdough, the liquid binds to the flour for a long time, flour remains on the corners and walls.However, in the process of kneading, everything is tied into such a bun, which should have been still waiting, but ... the batch ended in the right place



I did not interrupt the program. Anyway, I want to see what Panas will give out in the end with such a layout.
But ... with such a reduced mixing, I would add 20 grams of water to the recipe. Next time I'll try to add liquids and compare the results ...
But what about the fact that by that time he can again switch to a 20-minute batch?

I'd better go to the ... oven

And my stove has no bells and whistles in any situation 30 minutes kolobok sausage

I report. In spite of everything, the bread turned out to be as high as a bucket. The fact of a torn roof in the absence of normal mixing and the development of gluten is not at all surprising, it is striking how something could have happened at all. There was barely enough time to mix the ingredients; there was no question of a full-fledged kneading.





We will now have to take into account the fact that Panas saves on mixing time in the French regime in the summer, and try to somehow bypass it or put up with it.

[Scarecrow,]

Scarecrow, Thank you

Zest, screwed up in this way. At first, the leaven was leavened by more than 20 grams. At the same time, an eclipse came over me: I put the leaven directly into the flour and began to stir it. I quickly realized what I had done and added liquid, stirred it thoroughly, but it was not the same, the leaven was not foamed with water. And since I put more starter culture, I decided to take 20 ml less water. She was wrong. As a result, the bun was dense, it rose badly and something like this turned out. Quite tasty to be honest. And if a person does not hang out at the Bread Maker, you can surprise him, in a good way, with such bread. But I know what I should have done.

Here's an Italian baked in a cauldron with a lid. The shape is not ideal, the ruddy is not a fountain (I have an oven without convection, that's probably why), but the crumb is wonderful, the crust is tender and crispy, the taste is cool. And so I like this business ...

Here, and you were afraid of leaven

[Freken Bock]

Freken Bock, well done you with starter culture!
And now she won't let you get bored. And pancakes and pancakes are often prepared on it, it's a pity to throw everything away.
The Italian's crust is impressive - thin and crispy, it turned out great! Congratulations!

Thank you! And for the praise and for the help.

[Freken Bock]

Freken Bock

The crumb is very good. Downright the golden mean between liquid caviar dough. The rest - I can hardly see in the photo.

Girls, tell me, on what mode in the bread maker to knead the dough for baking bread in the oven? My old mixer yesterday almost grunted in Italian, and the dough was rather thin .. And the crust turned out with cracks and areas of peeling. How can you fix this? Chuchelka, thanks for the feedback. I'm very pleased and there is a desire to improve!)))

On the dough mode.
Tanya, when I was kneading Italian in Kenwood with a hook, the dough did not catch in a lump. Then I took a flat spatula for cream, it worked. In the stove, Vika said, you have to stand over it and constantly shovel the dough to the mixers with a spatula with a spatula.

In the stove, Vika said, you have to stand over it and constantly shovel the dough to the mixers with a spatula with a spatula.

I take the dough from each corner with a silicone spatula and lift it up. The little lump immediately "picks up" it, so all four corners in turn and many times. The first time it seemed difficult. And now I'm used to it.

[Freken Bock]

I take the dough from each corner with a silicone spatula and lift it up. The little lump immediately "picks up" it, so all four corners in turn and many times. The first time it seemed difficult. And now I'm used to it.

And I, too, always help with a shovel. I knead in the "pizza dough" mode (30 minutes - kneading and 1 hour - proofing).

Freken Bock - smart girl! Keep it up! You are now going through the same stage as I was at the beginning of mastering the leaven - what else to bake this and where else to add it (read between the lines: "eat your household quickly - I already want to bake a new bread"). Over time, when you try every different one, you will come to your favorite recipes with 100% result.

Oh, girls, I can't be stopped! I baked Italian again today. The bread maker was kneading. I started in the Dough mode, but somehow this business seemed sluggish to me, I transferred it to the Pelmeni mode. My clever Panasonic coped with the batch perfectly: it turned out to be a real ball, smooth and shiny. The bread came out even higher than yesterday, I have not cut it yet. But with this matter, it would probably be more appropriate for me to give my best in Mishin Italian bread.

I'm still waiting for Zest when she comes and says: "Well done, take a pie from the shelf!"

Hostess girls, now I'm for help. I put the French starter culture and Calvel. After the first day, everything went well. She threw out half, fed the other. According to K-lu, there was no increase in volume, but bubbles were in the middle. The smell is not very good. I fed again. It's the same today. just in case, I fed and added a little rye.
I fed the Frenchwoman for the first time, played in a day. The smell is pleasant. There was no increase in volume, only small bubbles. Fed today (1 grade flour and a pinch of rye) at 14 o'clock - the volume increased by 1/3 Small bubbles.
The second part of the Frenchwoman was fed whole grain - bubbles on the surface, and as if it had stratified. Not playing now.
Probably leave one frk on 1st grade flour.

[ikko4ka]

ikko4ka, I keep a Frenchwoman in the highest grade. Only when I want to bake on the first grade or on whole grain flour, I take a part for baking and feed me the flour I need for tomorrow. In the first grade, there is a lot of "tasty" for her and she eats up faster, but who works on a full stomach. Do not spoil her, translate to v. from. at least for the time of cultivation. Good luck!

Oh, girls, I can't be stopped! I baked Italian again today. The bread maker was kneading. I started in the Dough mode, but somehow this business seemed sluggish to me, I transferred it to the Pelmeni mode. My clever Panasonic coped with the batch perfectly: it turned out to be a real ball, smooth and shiny. The bread came out even higher than yesterday, I have not cut it yet. But with this matter, it would probably be more appropriate for me to give my best in Mishin Italian bread.

I'm still waiting for Zest when she comes and says: "Well done, take a pie from the shelf!"

Did you help your Panasonic with a spatula, or did she manage it herself?

And the Zest is lost somewhere. Not otherwise, went on a spree

[Summer resident]

Summer resident , at the very beginning, she helped, and then quite a bit, even without much need, she was reinsured, the bread maker herself perfectly dragged this ball from corner to corner.

Question. The two samples in the refrigerator live pretty full life, bubbling, growing, and a vinegar note appeared in the smell. Feed?

[Freken Bock]

Freken Bock, and how long do they live there (I mean since the last feeding)? I made it a rule to feed 2 times - in the morning and in the evening. If I don't bake, then I can hold it longer (when it already falls off and this very smell appears). Once I brought the leaven to a deplorable state (when the liquid had already begun to exfoliate), but revived it for several additional dressings.

Question. The two samples in the refrigerator live pretty full life, bubbling, growing, and a vinegar note appeared in the smell. Feed?

Feed, definitely!

Feed, definitely!

I support! Feed!

Viki, thanks for the advice.

[kava]

I'm already feeding.

kava , do you feed in the refrigerator 2 times a day? Mom ... And I was like two days ago (_{maybe three ...}) I put them in the refrigerator, and I only look at them. They are sour. The one with whom I exercise every night is on my table in the kitchen, I cherish and cherish her, feed her 2 times a day, and put the girls in the refrigerator.I have a rare character trait - I read instructions only when nothing finally works. So much is written on the forum about leavens, no, you yourself need to step on the rake.

Yes, I mostly keep it in the refrigerator. On weekends, when I'm at home, I leave it on the table in the kitchen, so to speak, I pamper (as you probably noticed - in the warmth they ferment pretty quickly). Get out your starving people and feed them, nothing stupid - they will eat and get well. : DIf there is a lot of "refrigerated" sourdough - perepolvite. I rejuvenate very sour (literally leftovers from the walls + 100 ml of water to foam + 100 g of flour ...) well, you know.

Today I baked sourdough bread. The bread is markedly different. The crust is thinner, the taste is indescribable in words. True, the roof blew up. Now it is cooling down.
The leavens are on strike again. In the morning I fed it with flour. from. - at the bottom it is thick, and at the top just water. Exposed from x. Because, I drained the water, added a pinch of rye flour. Maybe I'm doing nitak again?

Knead them thicker. Slightly thicker than pancakes.

Now I went to mix. If you feed the starter culture at once, put it in a cold curing oven or wait a little?

Now I went to mix. If you feed the starter culture at once, put it in a cold curing oven or wait a little?

What is your refrigerator temperature?

If the temperature is higher than 10 degrees, then the starter culture is kept for storage at room temperature. t-re 3 hours, then in the hall. I keep mine on the kitchen table, I just feed it twice a day.

Here is a photo of the bread.
Temperature in h. ke we will measure today. You must learn to grow sourdoughs.

Now again the question for connoisseurs - How to make the roof of the bread not blown up?
Maybe the dough is thinner? A?

Tear off the roof - insufficient proofing of the bread.

When I bake in a bread maker, I just turn it off before baking and let the bread grow, because it takes more time to proof bread with sourdough. Then I turn on the baked goods.

Sent: Today at 14:31:51
Quote
Tear off the roof - insufficient proofing of the bread.

Thank you, let's take it into account!

Judging by the structure of the crumb and flour, too much

Summer resident, everything can be kneaded by eye without a prescription. But the dough was brazenly sticking to your fingers!

Sourdough dough is more sticky.

In the evening I baked bread according to the recipe of Raisin from her master class for bread in the oven. Rise, smell, sectional view, taste - no words. But I can't get a smooth, evenly colored crust. And when I took out the bread, it crackled quite loudly for some time, and as a result, the surface was covered with cracks. I suspect that the matter is in temperature conditions. It’s probably hotter in my oven than necessary. I'll show you the bread later.

Here is my bread yesterday. Rather rough cracks are clearly visible on the roof. It contains no whole grain flour, it is pure white. Now I'm going to bake exactly according to the recipe. I'll try to lower the temperature.

A very beautiful loaf! Since the top does not "break" when baking, I conclude that you have found the optimal time for proofing. Therefore, the cause of the cracks is probably in the temperature regime. But in my opinion, he is so cute.

[Freken Bock]

Freken Bock, a beautiful loaf. This is how the crust of sieve bread should crack.

[kava]

kava , hello to leavers! I sit in ambush with a question. I'm going to bake bread on stone (tiles, in my case). Tell me, if the stove is on the top shelf with a cup of water at the bottom, when should we put the water on, when do we start heating the stove with the stove? Or when we put the bread on a stone, then put a cup of boiling water down? Leave the cup until the end of baking? Or (by analogy with baking in a cauldron) take out a cup of water after 10-15 minutes?

I also think, maybe put a stone on the lower shelf, heat it up, put the bread out, sprinkle it with water and close it with a cap for 10-15 minutes?

These questions are for Vika. But Vika is missing something. Do you have such experience or knowledge?

Thanks for your approval girls!

[Freken Bock]

Freken Bock , if you have a cap, it is better 10-15 minutes under the cap.I would also sprinkle the bread with some water beforehand!

[Lyulyok]

Lyulyok, do you remember when they bragged about burns in "Parisienne", you talked about a shoulder blade? It seems that you ... And where can you look at it?

I also think, maybe put a stone on the lower shelf, heat it up, put the bread out, sprinkle it with water and close it with a cap for 10-15 minutes?

I do not have a stone, so I cannot share my experience. But this is how Lyudmila bakes on stone. This is her photo

I bought my shovel in VKontakte, Garmatnaya, 53 or 55 (I don't remember exactly). And it looks like in the picture "Pizza shovel.
🔗

[Joy]

Joy, my ideas are not mine at all, but just from there. I want details. For example, do you heat this cap together with a stone or cover bread with a cold cap? A cauldron will act as a cap for me today. I already pushed him into the oven, now I think if I'm right.

I apologize for the offtopic. These conversations are more appropriate in BAKING BREAD WITH LEAVE IN THE OVEN. Let's see what I can do today. I'll go there with the results.