French starters

[Basja, Viki]

Basja, Viki ,
Ok, let's try

Viki, well, if she does not give any signs at all in the highest grade, (5 feedings), then put it in the refrigerator, also "0", took it out, left it warm, I think I will wait until it starts to grow, and she smelled rotten, but not the slightest bubble / rise ...
Then I took whole grain (they were grown from one batch) and fed it to the top (I thought I would translate it), and again it showed no signs. Please tell me what to do? Or you can leave a / c + a drop of bran?

Here is the next attempt, already much better, the crumb is dense, elastic, not "clogged", like the last time. Thanks to Izuminka, I found my puncture, before that the bread was baked on a standing sourdough, this time the sourdough was at its peak. Here is a real guide on how not to do it.

[Suslya]

Suslya, I don't know how it tastes, but the cut of the bread is excellent.

Taste, what is needed Home-made appreciated, they forgave me the last bread, and they even praised this one very much

Well, I told you that your Frenchwoman will still show the class! Excellent crumb

[Angelinka]

Angelinka, here it is clearly a matter of flour. Either it is chemically bleached, or with the addition of something like an antibiotic, there are those, they are called additives for potato disease. There is only one way out - to change the flour to flour from another manufacturer.

[Viki, Zest]

Viki,
Zest,
Girls, I never cease to thank you for the leaven and your favorite Raisin bread.
Yesterday I baked, according to the recipe, where 100 whole grains, 100 -2 varieties. The bread turned out to be awesome, the photo, as always in the evening from home, the only thing is to buy a mold, because yesterday I tried to bake in a high frying pan, but the lid stuck and did not let the bread rise well. But despite this propexa is wonderful, the taste, the aroma is something. Yes, I am more and more convinced that the bread from the oven is completely different, compared to the bread maker.
Thanks again.

[Viki]

Viki,

I realized thanks! I'll try with another one!

[Viki, Zest]

Taste, what is needed Home-made appreciated, they forgave me the last bread, and they even praised this one very much

well, so these are two big differences - your past bread and the present

Viki,
Zest,
Girls, I never cease to thank you for the leaven and your favorite Raisin bread.

I never cease to be embarrassed and rejoice when they thank me. Use on health

[Zest,]

Zest,
Viki,, as promised, I insert my bread (Lyubimy Izyuminkin) and now mine too
.
and this is a cutter

At work in the department, everyone was shocked to say the least.

[At work in the department, everyone was shocked to say the least.

and I can understand them, to be honest
Excellent bread, chic slicer But this is just the beginning

[Zest]

Zest, one of these days I'll go for Vok (Berhoff), since it's next to me, so then I'll turn around

Girls, you forgive for the "dullness", and what is this "WOK"? I realized that some kind of frying pan, but what's so-so, better for bread or what?

[Zest, Viki]

Zest, Viki, please help me to figure it out?

I'm trying to raise a Frenchwoman, today is the 3rd day, I should be ready, but after the morning procedure, for some reason she didn't get up for the whole day. But it should have increased by 2 times?
There are small bubbles on the surface, but some "modest" and a little of them. It seems to me that she was more active yesterday, she was so plump, but today it’s quiet and smooth.
I sit here and think what to do next with it: again take 110 grams of sourdough and mix with 110 grams of water and flour and see how it behaves? Or should I do something differently? Or maybe she managed to peroxide me and it's time to rejuvenate her? I have read everything, but I still don’t know how to proceed.
Please advise.
Yes, I have a place with a temperature of 12 degrees, can I feed my beauty and send there until morning? Only in what proportion? I would be grateful for your advice.

Anis, don’t think I’m strange, but have you tried it on your tongue? When peroxidized, it is correspondingly sour. But in this case, too, it is all so "vesicle-fibrous". Many people complain that the French woman does not like premium flour, but I feed in the main one with such flour (in the absence of another). Sometimes I toss her 2-3 raisins, sometimes 1 tsp. rye. If you have it weak and inactive, then I would not recommend sending it to a cold place (and 12 * is a critical point).

[Angelinka]

Angelinka , wok is such a Chinese frying pan with a round bottom. Zest adapted it for baking bread. There are also goslings, Kava, in my opinion, bakes in them. In general, what we have is what we bake, for example I bake in a glass saucepan.

[Kava]

Kava,
I don't know what it tastes like, somehow I can't dare to try it.
Yes, here it also seemed to me that she "became sad" after the extreme addition of wheat flour.
Now I mixed it again in a ratio of 110: 110: 110, only 5 g of rye was poured into wheat flour.
Let her rejoice. I don't know, really, if I did the right thing.
I will not send to a cool place yet, according to your advice. Thanks for participating!

Right, right, she loves tasty things. My sourdough also froze, so I added a little bran to her, as she was delighted, and poured

[Anise]

Anise,
one to one, as I did when I was growing my leaven, do not despair.
I also tried to revive her with flour of a different grade, but Vicki advised me not to do this, and I am very grateful to her for that. Under her careful guidance, I still raised her. If you are interested, read our correspondence, starting from page 55, post 817 onwards. I halved it and fed it every 12 hours until it increased in volume, it took me 5 days to grow, and there was a failure between feedings, since I, as well as you, were at a loss, but then everything leveled off. It cannot taste - and it is not necessary, but you can smell it, What it smells like, I didn’t have any pungent smell, such as acetone, it just smelled like flour, I would say, in any case, it’s not disgusting. You don't need to go to any cool place, let it stand where it is warm, first in my oven, and after Vicki's advice, just in the kitchen.

[Vasja]

Vasja,
thank you for your advice and support!
Otherwise I became sad with the leaven. Yes, in the morning, too, no changes, well, maybe it rose by one millimeter, no more. The smell is not disgusting for sure, but I cannot give it a definite characteristic, it is peculiar, not similar to anything clearly.
I will go and read carefully where you said.

I add: I read it, as if it was written about my leaven.
Upsetting another, how did I miss this discussion?
Vasja, thanks again!

[Anise]

Anise,
feed her every 12 hours, in the proportion that Vicki recommends, and only wheat flour + heat. She needs to understand what they want from her (from the leaven, in this case, so that she enters the time of maturity), in my opinion, this is what Zest wrote and do not despair.

[Anise]

AniseWhen stirring the leaven, remove the leftovers from the fork by hand. Your hands (if you haven't just washed them with soap) have the very bacteria on your skin that it lacks right now. They will be responsible for raising the leaven. They need to get there and multiply a little.

Vika, why can you feed the sourdough only with premium flour? For me, she doesn't seem to rise very much from her, it freezes and that's it. I’ll give her a little bran or rye and I’ll treat her to her height, and the girls write that they don’t need to change her flour (which you advised), but I don’t remember that ... although I write everything down in a notebook.

Tanya, you can feed her with any flour, but the more goodies in the flour, that is, the lower the grade, the more often you have to feed. And in the highest grade, she eats longer, and longer well-fed. When I just keep it until the next baking, I don't want it to "run." It turns out that quite a working leaven is worth it quietly, slightly raised and calmed down.And he will already get delicious for baking. All rye flour, 2 grades, whole grain, I give her to eat before I add bread flour and start kneading. I like it so much.

Ahhh, well, now everything is clear. I, too, when it is necessary to revive her, I feed her delicious. Here are just 2 varieties we do not have now, disappeared

oh, spoil, girls, you are your own starter cultures)) Mine lives on the highest grade and does not buzz Maybe once a week I will throw her a spoonful of rye and a spoonful of honey, this is where the "goodies" end. It rises by an average of 3 times. But I already make doughs with whole grain and rye. But the very basis - I keep it only in the highest grade.

I have transformed my Frenchwoman, raised as a liquid, into a thick state. I feed it 2 times in the morning and in the evening, it rises better than the liquid one (if the liquid one rose 2 times and began to fall off, then this one is 3-4 times, while it is a very stable mass, although by the time of feeding it liquefies a little, compared to the batch), plus in that it does not have time to peroxide, and besides, I can feed in very small proportions, that is, I beat the remains at the bottom of the jar with 2 tbsp. l. water, add 4-5 scoops of flour, a small piece of dough is obtained. The leftovers are not thrown away, as was the case with the liquid one - I collect it in a separate bowl and store it in the refrigerator for up to several days, then either add it to bread or bake pancakes. Generally. found a waste-free option for myself.
I noticed that my bread on it became much better, proofing takes 2 hours without adding yeast. The crumb structure is very good - a cobweb with holes.

Girls, tell me, please.
Yesterday there were 40 grams of sourdough left, I added 110 grams of warm water, and 110 grams of flour.
I put it in the basement, there is 18 degrees.
in the morning I looked, the leaven rose 1.5 times.
What should I do with her? if I want to bake buns in the evening? Let it rise again until the evening, so that it will be 2-3 times?
Or put it in a warmer place?

Like a fish on ice!
Hear!
I understood that the leaven sour, it stood at 18 degrees for a day, in the morning it rose 2 times, and in the evening it dropped by a quarter. (I didn’t have time, I’m working ...)
Now I understand it is impossible to bake on it?
Take 20-30 timing and feed it again and see you tomorrow?
Then you also need to feed in the morning so as not to over-acid until the evening?

Feed in the evening and morning.

thank you!

I also raised fr. sourdough. She made me very happy until she put her in a cold place. Yesterday I fed her, stood on the table for an hour and put her on the balcony. In the morning I go up, but she did not get up at all and all bubbled up. Is that how it should be? Or has it already gone bad?

In the morning I go up, but she did not get up at all and all bubbled up. Is that how it should be? Or has it already gone bad?

Let's check
Feed and put in a warm place. See what happens in 2-3 hours.
if the rise begins, everything is OK

I also raised fr. sourdough. She made me very happy until she put her in a cold place. Yesterday I fed her, stood on the table for an hour and put her on the balcony. In the morning I go up, but she did not get up at all and all bubbled up. Is that how it should be? Or has it already gone bad?

I keep my Frenchie in the basement at about 16-17 * C. Top dressing in a high proportion is enough for about a day. For 8-10 hours of storage, it only begins to "swing" and only by the end of the day it rises more than 2 times. So, everything is exactly as it happens when stored in a cool place.

Your further actions depend on what exactly you are going to do with the leaven. If it’s an oven, then it’s necessary to leave it at room temperature and let it ripen (without feeding it, it hasn’t mastered the last portion yet). Then add to the required amount, if the available starter culture is not enough for the recipe.

In general, I have already said that my leaven does not really like being stored, so I try to alternate storage in the cellar with being in the kitchen, so it feels more joyful.

I keep my Frenchie in the basement at about 16-17 * C. Top dressing in a high proportion is enough for about a day. For 8-10 hours of storage, it only begins to "swing" and only by the end of the day it rises more than 2 times. So, everything is exactly as it happens when stored in a cool place.

Your further actions depend on what exactly you are going to do with the leaven. If it’s an oven, then it’s necessary to leave it at room temperature and let it ripen (without feeding it, it hasn’t mastered the last portion yet). Then add to the required amount, if the available starter culture is not enough for the recipe.

In general, I have already said that my leaven does not really like being stored, so I try to alternate storage in the cellar with being in the kitchen, so it feels more joyful.

Clear. And I got scared and fed her, now she sits and is silent for now.
In general, I did it the first time. I divided it into two parts and seasoned the second with rye flour. She rose twice in 2 hours. She put black bread on it.

Girls, thank you so much for explaining so clearly.
Now we need to get used to baking normal bread. but recently, the black Che is not very rising and the roof is constantly bursting.
We urgently need to buy scales.

It's me again. My sourdough seems to come to life. Now what should I do with her, because I won't bake today. Should I wait for it to fully rise, feed and store?

Girls, I found an option how to use the sourdough.
I make sourdough buns.
I especially like Friendship bagels and tender pies.
In the morning I make a dough for tender pies from a part of the leaven and in the refrigerator (this is so according to the recipe), until the evening, and in the evening I bake bread and pies.

I keep my Frenchie in the basement at about 16-17 * C. Top dressing in a high proportion is enough for about a day. For 8-10 hours of storage, it only begins to "swing" and only by the end of the day it rises more than 2 times.

And I keep it in the basement, I have 18 degrees there.
And in a high proportion, how is it?

High proportion is when you feed a small batch of sourdough with a large portion of fresh dough. For example, you feed 10 g of sourdough with 100 g of water and 100 g of flour.

Girls, here it is, happiness. The second day I do not throw away the leaven. I'm drying. Well, I am not resigned to the fact that so much of it goes into the bucket! And the question arose, when to restore it dry, do you need to add the same amount of water in grams as dry sourdough? How to 100% get something? And then, dilute it with water and leave it warm in the warmth to come to life, right?

[Freken Bock]

Freken Bock

dry, Shura, dry.

With the revitalization of the problem, it was easier for girls to grow a new one than to bring a dried one "to the path". Then it is better to add this dried mixture to the dough simply instead of some part of the flour, not counting it as a sourdough. So you use it, and you won't have to throw it away, and you won't bother with "revivals".
At least, I would have done just that, if it were not for the laziness to dry the leaven

[Zest]

Zest, and I rolled my lip! No, well, this is absolutely tough - to dry the leaven so that you can use it instead of flour. Crisis, yes, but not to the same extent.

... when you restore it dry, you need to add the same amount of water in grams as the dry sourdough? How to 100% get something? And then, dilute it with water and leave it warm in the warmth to come to life, right?

Not! Take a spoon or two dry starter cultures and add water and flour 1: 1. We do not pay attention to the amount of dry sourdough. Stir and put in a warm place. Do not close tightly. It can stand for a day without signs of life - it's not scary, but when the "process" begins, it will need to be "doubled".
The most unpleasant thing that can happen is the complete loss of the sourdough aroma. Yeast bacteria are easier to recover than lactic acid bacteria.
It is very troublesome to bring the dried sourdough "to mind", but I have not been able to return the aroma yet.

The most unpleasant thing that can happen is the complete loss of the sourdough aroma.Yeast bacteria are easier to recover than lactic acid bacteria.
It is very troublesome to bring the dried sourdough "to mind", but I have not been able to return the aroma yet.

I have not yet managed to reanimate it after drying

Well, is the game worth the candle? It's better to grow a new one.

I just misunderstood what can be dried. Although it is not even easy to grow up, they raised my whole forum! I love and cherish her. Either it got stronger for me, or it’s the Kenwood combine, but my favorite Izyuminkin bread today turned out almost twice as high.

but my favorite Izyuminkin bread today turned out to be almost twice as high.

Come on, come on in more detail from this place. Higher in relation to what? How about the taste? Where's the photo? I'm sick for my brainchild

Come on, come on in more detail from this place. Higher in relation to what? How about the taste? Where's the photo? I'm sick for my brainchild

Higher in relation to the previous loaves according to this recipe, it occupied the entire cauldron relative to the previous 2/3. I can't insert a photo for technical reasons. It tastes great, but I won't single out something new. Unfortunately, holes like yours do not work. I am kneading it, probably unnecessarily.

After returning home from hot African countries, I am trying to raise a new Frenchwoman. Today is the second day, and she is kind of completely sad and does not bubble. Of course, the heat at 30 * is no longer at home, so I put it on a warm water bath and feed it as expected, but I'm not sure of a positive result. I never thought that after 3 successful attempts to raise a Frenchwoman, the latter would not be crowned with success. I'll finish the cycle to the end - I'll see what comes out, otherwise, without the leaven, I switched to sponge bread. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23890.new;topicseen#new