French starters

Stubbornness patience and a little effort! I still raised her. I'll feed her a couple of times to get stronger - and in business. For whom the Frenchwoman does not really want to grow up, I can give advice. To maintain the temperature, as it cooled down, I changed the warm water in the saucepan, in which the sourdough was. At night this is certainly unrealistic, but during the day it is quite feasible.

Well done!!! so that means where did you disappear ... in African countries ... but I think, and where did it go?

Yeah. While I'm freezing, I'm adapting ... Right now I'm sitting reading your topic on rye bread with sourdough in a bread maker and thinking how I managed to miss it

[Zest]

Zest... Good evening. Zest was browsing the topic French sourdoughs and I really liked the bread that you baked according to the recipe
🔗... You give a link, but it doesn't open. If it's not difficult, please give a recipe.

[Basja]

Basja, try to look at this link 🔗 And a Zest will appear, it will redirect you more accurately.

[Basja]

And a Zest will appear, it will redirect you more accurately.

Yes, I would love to know what kind of bread we are talking about.

Ludmila's LiveJournal has changed a lot, old links do not open.

Basja, you give me a link to the bread in this thread, which sunk into your soul, it will be easier for me to throw off the recipe than to look for whether it is still in Ludmila's LJ and where exactly.

[kava]

kava missed my bread 🔗

[Zest]

Zest, I understand that this is your bread in the answer number 35
Suslya, I will improve! Let's finish my sponge and bake your rye

[kava]

kava, Thank you. yes, yes, yes you are right this is a post from 32 to 35. Thanks for the reference. Now I'll see how interesting it is, I just glanced at it, just unearthly beauty.
Zest... kava correctly wrote this post in this thread at number 35.

On the link, I found bread very similar to the one that I baked Izuminka and it is simply called "White bread". Confirm or refute my conclusions, please.

[Basja]

Basja

If you mean this bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.0then this is the so-called Simple. Now I'll look for a recipe.

Recipe
for 2 loaves of 400-450g each (I personally bake one large loaf)

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 bread
Give the bread 2 hours warm
Cut, brush with water and bake on a steam hearth for 25 minutes at 465F.

Girls, tell me what to do.
I put the sourdough on Thursday at 19-20 o'clock (110 g of rye flour, 10 g of malt and 100 g of warm (40 degrees) water), left it in the room at about 22-25 degrees, covered it with a film, on Friday evening around 18-30 looked - it bubbles weak, increased by 1.5 times, but outwardly does not look like Vikina, I decided to leave it for a couple of hours, maybe it will still work. But I felt bad and fell asleep. In the morning at 8-00 (that is, my leaven stood for about 1.5 days, instead of a day) I looked at it - it was all in bubbles, the top was raised, but on the surface there were a couple of white specks, it didn’t look like mold, more like flour, I decided, what may have gotten a bit out of the sieve (after all, I sowed wheat before) and mixed poorly, but it was this part that I threw out From 110 g of leaven, 110 g of wheat flour and 110 g of warm water, I put the leaven (near the battery in the bathroom), but it confuses me smell, not sour, but I don't know how to describe it. At the moment (2.5 hours have passed) it has increased 1.5 times.
What to do to grow further or start growing a new one?

In the process of growing the starter culture, I had in places a light film (windy), so I also removed it. The time between feedings did not change, even if the "bubbling" was not very active. On the third day of growing, I wondered the same question as you: continue to grow this one or start a new one. I put it on a water bath (correspondingly raising the temperature from 20 * of the environment to 35-40 *). But after the end of the cycle and a couple of dressings at idle, she became super-active. Maybe these are just my observations, but the result is obvious.

Girls!!!
What to do?!
My leaven has doubled in 7 hours, and now it has begun to fall off, the bubbles are large, a pleasant sour smell, it stands near the radiator in the bathroom.

skate, do you grow it? What day is your leaven? It's time to feed her. Or you need to bake bread. Better not to keep it near the battery.

In order not to repeat everything, take a look, please, 923 answer, there I described everything in detail my epic of preparation and adventures.
It's my second day, it seems to be too early to feed, 9 hours have passed, it's too early to bake bread.

At the initial stage, the leaven smells of rotten grass, by the end of ripening it smells of soaked apples, etc.
For the second day you have a very active leaven, probably good rye flour, of high quality. My sourdough didn't ripen that quickly, but I had rye flour not very good from the market.
I would advise you the following:
1.Do not cover the starter culture with a film, because of this it does not breathe, but it needs oxygen. I was in the process of cooking, covered with a wet moss towel. When it dries, I moisten it. So the leaven breathes and does not dry out, no crust forms. After growing, I also keep the starter in a jar covered with a towel.
2. if your house is warm (they gave heating), then it is better to remove the leaven from the battery.
3. You probably grow according to some recipe. Follow along it, as if the next day would come. (Due to the battery, I think your sourdough has both increased and started to fall off so quickly.)
Alternatively, you can grind it, so that it certainly lasts until the morning: 1:10 or 1:20

Sorry for the stupid question 1:20 or 1:10 - how's that?

For example, as you described in post 923, 110 grams of leaven - 110 grams. water - 110 gr. flour, this is one to two (1: 2)
For 1:10, you need to take 20 grams. starter cultures - 100 gr. water - 100 gr. flour
At first I also calculated everything reliably, now I do it by eye.
If I don't bake, then I keep it in small quantities and feed in large proportions 2 times a day (morning and evening).
I shake the traces of leaven on the jar (residues) with water (2 tbsp. L. - measured from CP), add flour to the desired consistency.

Girls help!
Today is the third day of leaven (previous descriptions answer 923, 927)
During the night it did not grow at all, was in the microwave, fed it in the morning (1: 1: 1), put it in the bathroom warm, but it stands still, does not bubble, there are no gluten threads, what should I do?

the main thing is not to rush and do not panic. Wait a day. See what happens. In general, who grows leaven for the full moon? You need to start from 3-5 days of the new moon, that is, on a growing moon, and not on a waning

[skate]

the main thing is not to rush and do not panic. Wait a day. See what happens. In general, who grows leaven for the full moon? You need to start from 3-5 days of the new moon, that is, on a growing moon, and not on a waning

Whoa! How long do we not know yet !!!!
skate maybe if you showed the photo, then maybe everything is correct, but you are worried.
I myself was very worried, but everything worked out.
Good luck to you!
they say that when the leaven gets stronger, it will be beautiful with such threads !!!

Girls help!
Today is the third day of leaven (previous descriptions answer 923, 927)
During the night it did not grow at all, was in the microwave, fed it in the morning (1: 1: 1), put it in the bathroom warm, but it stands still, does not bubble, there are no gluten threads, what should I do?

That you have it from one extreme to another. How was she fed yesterday?

She fed in the morning at 8-00 and in the evening at 20-00 110 g of sourdough, 110 g of wheat flour, 110 g of warm water (40 degrees)
After I put it closer to the battery, at least a little bubble, but an absolutely homogeneous mass.

It seems to me that we need to continue to grow it further. You can feed with rye flour (1 tsp), you can add a drop of honey.
Maybe Viki and Zest will appear, they will advise something, they understand this better than anyone.

Thanks for the support. And what do you think in the evening again 110: 110: 110 or can I take a smaller amount?

it is possible in smaller for example 50:50:50 not fig flour to translate.

I agree, it is possible in smaller quantities.

[skate]

skate, that's what happens when technology is violated.
What we are going to do? To begin with, do not close the lid tightly, continue to feed and touch with our hands.
The fermentation process was very successful, it had to lure all the wild yeast in the house, but it was closed. I did not collect wild animals, and even lactic acid bacteria suffer, because their very food is the decay products of yeast.
Well, nothing, good bacteria live on the skin of the hands, we will interfere with it with each finger in turn.

[Viki]

Viki , I'm sitting in ambush, I'm on guard. See my question here, please: https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=13642.15 The sourdough has already been put in the dough mixer bucket (in the bowl?) And I rush about how much flour to take and whether I need to add semolina, because somewhere I heard about it with a reference to you.

Vicki, how to feed her?
In what proportion, after how many hours and where to keep it?
The room is now 22-23 degrees, it is warmer near the radiator in the bathroom.
So how to be.

[skate]

Do I need to add semolina, because I heard about it somewhere with a link to you.

... semolina? What for? Doctor, give the test a pill. Big and round. Ingredients: ascorbic acid and powdered sugar, tableting substance - gluten. One tablet is enough (even less).

skate, three days have passed? Try feeding 1: 1: 1 and keeping it warm, but not very humid. That is, a battery is preferable to a water bath. After 8 hours we'll feed, we'll see, okay?

... semolina? What for? Doctor, give the test a pill. Big and round. Ingredients: ascorbic acid and powdered sugar, tableting substance - gluten. One tablet is enough (even less).

Is it true? And I raped the entire Kryvyi Rih with the demands of PURE ascorbic acid. Next time I'll try, now I just reduced the water by 60 ml. And about semolina - I’ve read that semola / semolina is the same.

[skate]

skate, three days have passed? Try feeding 1: 1: 1 and keeping it warm, but not very humid. That is, a battery is preferable to a water bath. After 8 hours we'll feed, we'll see, okay?

Today at 20-00 the 3rd day will end, but now you can take 50:50:50 gr. that's enough, it's a pity to throw away a lot

you can now take 50:50:50 gr. It's enough

Enough. We are waiting for the result!

Thanks, we're waiting!

Ingredients: ascorbic acid and powdered sugar, tableting substance - gluten.

Viki, there is no gluten in such tablets (ascorbic acid with sugar). Usually, when tabletting, it is used as a binder solution of starch. No gluten applied.
The composition of these tablets: ascorbic acid, dextrose (glucose), sugar, stearic acid, potato starch, food flavoring.

The composition of these tablets: ascorbic acid, dextrose (glucose), sugar, stearic acid, potato starch, food flavoring.

Exactly, I was wrong, I'm sorry! I had to look in the reference book, they didn't write on the package ... What did I pour into the dough ... acid with starch? ...

I ought to ask the chemist, probably, ascorbic acid promotes the formation of gluten ... But as an improver it is used 100%.

Don't worry, Viki. There is little stearic acid, it is used as a sliding agent in tableting so that the tablets do not stick to the punches, there is also little starch, and starch paste acts as a binder.Basically, there is sugar with glucose, ascorbic acid is also a little, 25 mg.
I also add such tablets to the dough, slightly reducing the amount of sugar.

[Zest,Yes, yes, this particular bread, thank you very much, I'm sorry, for being late with gratitude, because I'm leaving work]

Zest,
Yes, yes, this particular bread, thank you very much, I'm sorry, for being late with gratitude, because I'm leaving work

Vika, during the night there were no changes in the leaven at all, although it was standing by the battery. Probably need to grow a new one.

[skate]

skatehow does she smell?
Do not rush to throw it away: the Frenchwoman is a capricious young lady, she can hide and show herself only on the 5th day

A more pronounced sour smell appeared.

normal Remove from the battery and feed 2-3 times a day.

Well, I'm at work
I scammed from the battery to remove it, but the room is cool 22-23 degrees, and fed at 8-00 and I can feed only after 19-00

At this temperature, more than 2 times a day and you don't have to feed

Girls, my epic continues, but without visible changes. Today is the 5th day of my starter culture, I feed it in the morning and in the evening, store it in the kitchen (22-23 degrees), it practically does not increase in size and does not bubble at all, it has a sour smell. What to do?

And what is her color shade: white, yellowish, pinkish?
Does it taste like sour, with a bitterness?