French starters

The color is white, maybe a little creamy, but I haven't tasted it

The color is white, maybe a little creamy, but I haven't tasted it

Not pink is good, but not bubbling is bad.
One last try: Try tossing a piece of sourdough into the water. If he swims with a hat, then there is still hope, if he drowns, then the patient is more likely dead than alive

In the morning when the nurse added sourdough to the water, she drowned ...
So the patient is dead and cannot be resuscitated?

Let's put off burying the leaven until tonight. Check it out in the evening. What if he gets scared and starts breathing
When I was growing grapes. only on the third day of active feeding did she begin to emerge, and she also drowned before

[Viki]

Viki,Zest, girls, tell me. and what is the diameter of the wok 32 cm?
Is not it too much ? I think it will take the whole oven.

[skate]

skate, and if you try to put boiling water in the microwave with a mug of boiling water, well, how we distribute the dough before baking, I did this once, and she (the leaven) boiled so much with me, wow, or in the oven with the light on, it seems to her (French ) cold.

[Viki]

Viki,Zest, girls, tell me. and what is the diameter of the wok 32 cm?

Diameter = 34 cm. Plus also handles - 42 cm.

[Viki]

Viki, thank you, I ordered myself only the diameter means it will be a little less than 32 cm, I looked 32 cm on the ruler. It seemed to me that it was a lot. So everything is OK. , thanks again, I'll try it on the weekend.
I forgot to ask, and what volume, I have 6.4 liters.

I have Franz too. sourdough, one supplement. rye flour, and the other wheat.
But they grow very quickly. I need to feed it 3 times a day. If I put it on the balcony at night, then in the morning they are all in bubbles, and the wheat falls off.
How can I slow down growth. I put Ukrainian bread somehow, without yeast, so it rose when heated and then twice raised the dough twice. As a result, the bread apparently turned out to be disgusting peroxide
I didn't put yeast in bread.
I read that sourdough bread should stand for 5 hours, but when heated it costs 1 hour and rye rises twice. Spongy bread always turns out.
It takes me a lot of flour. What am I doing wrong?

[Romashka80]

Romashka80, You are doing everything right.
I also spend a lot of flour, I buy it in bags, at least some kind of savings. I feed every 8 hours now. It will be a little easier in winter.
Only I keep one "Frenchwoman" on wheat flour. I bake rye bread less often than wheat bread. If tomorrow I'm going to bake rye, then in the evening I take a little sourdough and feed it with rye flour.
And the fact that leavened bread should stand for 5 hours is a convention. Each recipe has to be "adjusted" to its own leaven. Adjust the time yourself (which you are already doing right) - until it doubles.

Viki I have a question for you, I bake bread with Romina MK sourdough, as I already understand a lot with her, but not with a Frenchwoman. But I want to try it too.
While reading, I reached 23 pages.
Is it possible to take, for example, 20 gr. - MK sourdough and convert it into French, if so, what are my next steps?
Thanks in advance

Is it possible to take, for example, 20 gr. - MK sourdough and convert it into French, if so, what are my next steps?

Unfortunately, these are two different leavens. They have a different "set" of lactic acid bacteria. You can only remake a French one in MK if you start feeding it with kefir and flour.

Viki, I did not wait for you and decided to try it myself.
Yesterday I took a 20gr-MK starter culture and added hw. flour and water 50x50 gr.
She was somehow inhibited.
Today I took 110g from it. sourdough and added psh. flour and water 110х110.
She perked up today, smells very nice, there are bubbles.
I want to feed it 2 more times and after tomorrow as you have written it should be ready.
Why can't she make a Frenchwoman, because I take quite a bit of MK leaven, and then I do it as you say.
Or have you tried this already?

[Tatjanka_1]

Tatjanka_1Your sourdough will look a lot like a French woman. And it will work well! But it is possible that, as in my case (I experimented), it will be heavier than a real French sourdough. I turned out to be more "stringy", and the real one is light, fluffy ... I really hope that you are more lucky!

We'll see Viki tomorrow, another question: can I have a permanent rye Frenchwoman

... can I have a permanent rye Frenchwoman

Of course! Only now ... .... rye has to be fed more often. Well, nothing, it will soon get colder, balconies, loggias, verandas, cellars will be used "

and how often, if wheat then 2 times, and rye then how many times.
And for how long can you leave the leaven unfed?

[Tatjanka_1]

Tatjanka_1, I would be glad to answer you, but I do not want to mislead. The fact is that in the "rye form" I kept only MK for a long time. And I feed the French one with rye flour as needed and try to use it all. If I need 200 gr. sourdough, then I take no more than a spoonful of sourdough and feed. The maximum is 7 hours at room temperature. These are three feedings per day. And now I bake rye no more than once a week, so it makes no sense for me to keep rye constantly. But white bread is baked every other day, and sometimes two days in a row. It is more convenient for me to feed the sourdough with wheat flour. So please share your experience, we really need it here!

Viki thanks for the answer, I understood everything.
I bake rye bread 2 times a week, and white bread every 2 days (if I leave the sourdough for 2 days without feeding, this is probably bad, or should I still feed it every day? once or twice?
I'm still trying TARGET sourdough, tomorrow is the 5th day, I'll see what happens with it.

[Viki]

Viki baked airy sourdough bread (with rye flour), it turns out very high! Beautiful.
So the leaven (with rye flour) does not look as long as wheat, there are no such threads.

So the leaven (with rye flour) does not look as long as wheat, there are no such threads.

But rye flour does not contain gluten, so it does not form threads like wheat flour.

here I am with the first bread from a Frenchwoman, there are really a couple of mistakes, I made the wrong cuts, well, I don't get them.
And I pulled the dough out of the oven and turned it on, and then I put the bread into a decently preheated oven, I wanted to first transfer the dough into the gosyatnitsa, but changed my mind because I was not steeping the dough in the right form.
But I'll take into account nothing next time, otherwise I was worried, like the first time
To judge you
Viki I have such a question: I found a + 10 ° place in the refrigerator, if I need starter culture 2-3 times a week, how often should I feed it (daily or I can skip the day)
Today I read about the Eternal Leaven, so I did not find the difference with the Frenchwoman, if only the amount of flour, etc.

Girls-craftswomen, but there is such a ratio, for example, 100g. pressed yeast equal? gr. French sourdough. Well, at least roughly, please. The mother-in-law wants to try the sourdough pies. Will it work out?

I don't think there is such a rule. The amount of starter culture varies from 30% to 70% depending on the recipe. For myself, I found the following ratio optimal: there is as much leaven in grams as there is new flour in the dough when kneading, well, of course, give or take, everything is approximately.
Much still depends on the leaven, flour, etc.

Kseny, thanks! Let him try, he will at least push off from something.

Viki, please, do you need to feed the starter culture in 12 hours or when does it start to fall off?

[Viki]

I do not Viki, but I'll try to answer you. If you have already grown it and actively used it, then feed it, focusing on its appearance (it is actively bubbling, reached a maximum and slightly began to sag in the middle), and not for a while (its activity is very dependent on temperature conditions).

Kava and what else can she sag for a while?

[Tatjanka_1]

Tatjanka_1, it reaches its maximum increase in volume (2-3 times), and then begins to settle. It is at this intermediate, so to speak, stage that it must be fed (or used in bread)

kava thank you, I got it, but what about this phrase

focusing on its appearance (actively bubbling, reached a maximum and slightly began to sag in the middle), and not for a while

When I bake wheat-rye bread using French sourdough, I feed it with rye flour the day before, and before kneading it looks like this




Maybe this will orient you more.

not for a while

Kava thanks to me it is clear, I just do not understand about this phrase?

I don't feed my starter by the hour. Usually I feed in the morning and in the evening (then it turns out in about 12 hours), but sometimes I can not feed even a day (if I do not bake bread).

Kava, please answer you in the photo of what capacity the jar is and how much ferment-flour-water is in it, and what flour was at the moment (rzh. Or psh.)

I just watched my sourdough about 12 hours have already passed, I made it today 20x40x40, but it did not even rise 2 times and there are very few bubbles.
Now I do not understand what to do, feed or throw away and start over.

[Tatjanka_1,]

In the photo of a 1 liter can, initially it contains 50g of sourdough + 150 rye flour + 150g of water (correspondingly, it grew 3 times overnight).
Now I took a picture of my fed in the afternoon 50 sourdoughs + 50g of wheat flour + 50g of water




Tatjanka_1, Was it active before? How long has she been living? Maybe she didn't like the flour? Or is it in a very cold place? I still smell it and sometimes taste it.

Kava thanks for the answer
temperature 25 °
I’m young for the second bread, but I don’t have it in it like you’re like fiber with dough stretching.
Smells normal, tastes a little bit sour (I always taste and smell)
1st is how Viki described the sourdough recipe.
The second is according to MISHA's recipe.
They are almost the same age (2 days difference) I should have tried the oven on it today, but it's the same story with it, it walks very badly (few bubbles and no dough pull)

[Tatjanka_1]

Tatjanka_1, of course, there can be no talk of baking bread, but signs of vital activity are still present in both leavens. I would not rush to throw it away. If the taste is slightly sour, then I would not rush to feed them, but would wait for a more active bubbling.

she's young for the second piece of bread,

That is, you already baked bread with her? And how did she behave? Was it “bubbly” and stringy before baking the bread, or not? It still seems to me that the matter is in flour.

see p. 66 post 982
She was well, maybe a little more active, I thought, well, probably still young.
I'm thinking at what temperature the leaven is suitable after 12 hours.
Can put it in the oven with incl. a light bulb, otherwise when I cook in the kitchen I naturally open the window from the top and the temperature drops, about 20 °

Yes, the temperature seems to be optimal. I kept mine on the loggia until yesterday (and I had it there 13-15 * at night) and if I fed it in the evening, then in the morning I collected it on the windowsill. My leaven was so frail when I was just growing it and the 5-day cycle was not enough for me. Then I put a jar of sourdough in warm water (about 35 *) and changed it as it cooled. And fed less often.

Kava, yes I read your problems.
I read all the pages and copied what was useful and put it in the right folder about this leaven, I always do this with recipes too.
Maybe I won't feed her for another 12 hours
Where is Viki or Zest ayuuu .....

[Tatjanka_1]

Where is Viki or Zest ayuuu .....

..... at work. Tatjanka_1, I beg your pardon, I work for a day, then for another day I am not able to crawl to the computer. So it turned out that I left you at a difficult moment.
Thank you very much, kava! She explained everything correctly. I don't even know what to add .... like there is nothing. Unless just try to feed it after 12 hours in any case, do not close it tightly and touch it with your hands more often.
Let's wait another day, if he doesn't want to grow, we'll make it thick (part) and see, okay?

Viki: flowers: Viki
so I still need to feed her today (12 hours have passed) or tomorrow I do not understand

Let's act like this: feed right now. How much leaven - the same amount of water and beat with a fork or whisk so that until foamy, we saturate with oxygen as much as possible. Now add as much flour as water. Stir with a fork, remove from the fork with your finger, stir again, remove with the next finger. And so we use all five fingers. If you don’t wash your hands with soap and water before doing this, give your ferment additional bacteria that "live" on our hands. And they will not interfere with her now. Let's leave it until morning. I look forward to hearing from you tomorrow.

Viki I currently have 20 + 40 + 40 = 100gr. sourdough and add 100g. water and + 100gr. flour and tomorrow right there in the morning

Everything is correct. And in the morning, not earlier than 8 hours from the moment of feeding. Good luck !!!

Viki good morning, here are my results, on the left MISHA sourdough on the right of your bake it 4 days older)
The taste is normal, just a little bit sour, the smell is good, the bubbling is low.
now 9 hours have passed since the feeding.

[Tatjanka_1]

Tatjanka_1, this is the result I expected !!!
Can you feed it so that in 12 hours and in the same proportions? Just do not forget to remove from the fork with your finger. And let's see what happens in 6-8-12 hours.

in 6 -8 - 12 hours

Viki is in the sense of the next feed, huh?

And the bubbling in my opinion is a little more than yesterday.
Yesterday I washed my fingers from one hand in one leaven, then washed the other fingers in another leaven

In 2 hours it will be 12 hours since I was feeding, so I am feeding again now in 2 hours and in 6-8-12 hours I will report, Yes?

Only Viki, I did not understand in what proportions we did this yesterday:
How much leaven - the same amount of water and beat with a fork or whisk so that until foamy, we saturate with oxygen as much as possible. Now add as much flour as water.

at the moment, almost 300g of starter cultures are obtained.
So I will have to do so 300 starter cultures + 300 water + 300 flour = 900g.
or ?

[Tatjanka_1]

Tatjanka_1, why so much? I would take gr. 50 sourdough and feed her 1: 2, that is, 50 sourdough - 100 water and 100 flour. And it’s a pity to throw away such an amount, you don’t use all the sourdough in full in baking bread. But the sourdough remaining from this feeding can be used for pancakes.

Basja, if you can read the above, I have a problem, so Viki helps me