Sourdough on grapes

My leaven on the 6th day

Layers


After mixing

beautiful!

waiting for the braggart!

Ladies, probably this year the moon and stars are favorable to us
I've been growing the leaven according to one scenario for the fifth year ... last year I had to put it a second time, this year, after rejuvenation, it has grown more than three times ... insidious, like any woman

beautiful!

waiting for the braggart!

thank you
boasts will definitely be! and then I walked on this topic very few pictures.
I once cultivated the eternal. this time I decided to experiment.

Ladies, probably this year the moon and stars are favorable to us

great!
By the way, they wrote here that it is necessary to put on a growing one. I put on the moon just on an unfavorable day - on the 29-30th lunar day, like nothing. We are waiting, sir.

I have been growing the leaven according to one scenario for the fifth year ... last year I had to put it a second time, this one, after softening, it grew

This is not the first time I read that they put her leaven every year. Why is it necessary to play every year? for the sake of experiment? or is it somehow losing strength?

more than three times ... insidious, like any woman

This is not the first time I read that they put her leaven every year. Why is it necessary to put it every year? for the sake of experiment? or is it somehow losing strength?

The leaven tends to be reborn, the bacterial composition changes, the lactic acid aroma becomes poorer or disappears altogether.
For example, it is recommended to change the French sourdough every six months.

Especially my sourdough becomes impoverished and aged during the summer heat. You often have to put it in the refrigerator, which is not very good for lactic acid bacteria.

and I thought it was the same as with eternal leaven ..
and that this grape cannot be kept in the refrigerator?

I never put the starter in the refrigerator, I just feed it every day, leaving 20 grams.

I have never put the sourdough in the refrigerator, I just feed it every day, leaving 20 grams.

and I feed 2 times a day. I just have time to go home for lunch - well, I feed my beauty. I used to twitch about these 30 g of flour, now I stopped
The sourdough pays for itself with a vengeance with delicious bread

I have never put the sourdough in the refrigerator, I just feed it every day, leaving 20 grams.

and if the house is hot?
I don’t know, I just don’t bake bread so often. twice a week is enough.
Is it only with grape, or with anyone? I am very experienced in leavening

The sourdough pays for itself with a vengeance with delicious bread

oh and show me! I really want to look in the context. otherwise I'm still dreaming

and if the house is hot?
I don’t know, I just don’t bake bread so often. twice a week is enough.
Is it only with grape, or with anyone? I am very experienced in leavening

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15673.0
And there is also a topic about leavens, read at your leisure:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

And there is also a topic about leavens, read at your leisure:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

I read. do not reread everything :)

Today is the 12th day of the leaven. It seemed to me that you can already try to bake bread for a test.
Here's what happened.


In the context, only a strange-looking crumb like a bun, although I did not add butter to the dough.
I dream of getting a spongy crumb, but I still can't get it on any sourdough

So the crumb is crumpled

[Nina]

Nina, gorgeous bread turned out to be leavened, SUPER!

[Nina]

Nina, gorgeous bread turned out to be leavened, SUPER!

ooh! It's so nice that you Admin came and appreciated! I’m just reading you. There are so many interesting new things for me unknown.
I have been baking bread at home for only half a year, they refused the purchased one.
Regarding grape bread, only I have doubts, not always that which looks good and tastes good. I have tried it so far, but the bread smells a little sour. And I dream of getting a more spongy crumb without sourness.
It's a pity that many of the photos are gone: (I would like to see how the girls did with this leaven.
I still have a very important and urgent question about this leaven. How to store it now?
I read at the Raisin that if in the refrigerator the beneficial bacteria die and only wild yeast remain, so that the essence of the leaven on grapes or on something else is lost (?)
In this regard, the question is how to store this newly derived leaven? There is not enough flour to feed every day.
While standing on the windowsill at + 19C And constantly goes in small bubbles.

Thanks for the kind words!

Store as written in the topic, make friends with her, observe her behavior and make friends. Choose the best way to care for your starter culture.
Adjust the acidity of the bread with the amount of leaven in the dough, put less.
Look at the bread recipes on the forum, talk to the authors, so gradually you will gain experience in baking sourdough bread

Store as written in the topic, make friends with her, observe her behavior and make friends. Choose the best way to care for your starter culture.
Adjust the acidity of the bread with the amount of leaven in the dough, put less.
Look at the bread recipes on the forum, talk to the authors, so gradually you will gain experience in baking sourdough bread

For me, the most convenient way to store it is in the refrigerator. And feed them once or twice a week. Here she stood on the windowsill without feeding for 10 hours and began to die - very hungry. the water separated and the sour smell went.
How to store from this topic, I did not understand: (that's just the point. In my experience, not reporting the sourdough will rise poorly - it will take longer to stand sour. Putting more can not have time to bake bread on time.
In general, the process of friendship with grape leaven is not yet understood. we are looking at each other
On Temko and recipes while I wander I read, so much information!
By the way, the bread was tasted, the crumb is clogged, the crust is rubber, but interestingly, the taste was not sour, but as my husband put it - no

in the meantime, I'm eagerly studying the topic of baking defects

feed the starter more often - do not lead to hungry faints
She doesn't eat much flour.
It is better not to store in the refrigerator.
My sourdough routine is
8:00 - feeding (like a small child straight!) In proportions of 10 g of sourdough: 30 g of water: 30 g of flour
13:00 - 10: 40:40:
21:00 - 10:40:40
If I don't bake it

It is good to put the surplus in a jar and store in the refrigerator. They make excellent pancakes (if necessary, I will give a link to the recipe)

If baking is supposed, then the proportions are certainly different for feeding.

Bread with sourness - this is your dough (that is, the sourdough) acidifies. It is better to use the starter culture at its peak or even slightly underexposed.
I always use yeast when baking. I don't like the bread on the sourdough itself, for us it is sour.
And you can see from the crumb that your dough is slightly stale, so the crumb crumbles.
Nostril bread will turn out, only in the oven. In HP it will be rubbery (in said!) But rather dense. I'll take a picture in the evening, show it

Thanks for the answer!
But for me, feeding three times is really cool. Considering that I still have 4 different starter cultures.
I don't add yeast, because of the considerations of schizophrenic people, Peku in the oven in the form everything works out great. but on the pod (I recently became the owner of the stone) I just master.
Bread does not crumble by the way, here it is freshly cut so it was jammed. But dense and clogged is a fact.
And how to understand the peak of leaven when it happens? Does it mean to keep track of what has risen but has not fallen yet?
I am now feeding 40 g flour 40 g water three times a day. and still has time to bubble up "ugly" and "tasteless".
But all the same I want to finish off and understand whether there is a benefit to me from grape or to use the eternal and not show off And then my husband is already yelling - that you will look in the refrigerator and there, instead of food, there are some unknown jars

8:00 - feeding (like a small child straight!) In proportions of 10 g of sourdough: 30 g of water: 30 g of flour
13:00 - 10: 40:40:
21:00 - 10:40:40
If I don't bake it

Yes.the mode is similar to walking a dog :) I just recently became the owner of a puppy, so now you have to be in good shape and the sourdough and the dog :) everyone needs to be torn
It turns out that you need to add more water and flour to the leaven than it itself is?
I definitely won't bake that much Aladushkov. kicked out of the house :)
Just now, one of the leavens came up, I'm waiting for my husband to wake up, I'll bake him straight from the tin. But more than once a month is unlikely to be.

Considering that I have 4 more different sourdough cultures worth .............

And how to understand the peak of leaven when it happens? Does it mean to keep track of what has risen but has not fallen yet?
I am now feeding 40 grams of flour and 40 grams of water three times a day. and still has time to bubble up "ugly" and "tasteless".

the points
1. 4 leavens are tin! (I would have been swearing in my husband's place too).
Why all 4? just an experiment? then I understand. I only fed 2 at a time. And then, only until the moment when I realized which one tastes better to us.
One starter culture is enough for all baked goods. If we are talking about rye bread, then it makes sense to leave the eternal one - it is just for these purposes.
At home, they eat white wheat bread (well, or not always white, but wheat), in very rare cases (to the appetite, etc.) I bake wheat-rye bread. For wheat baked goods - be it white flour or whole flour - wheat leaven is best suited.
Of course, first of all, you need to focus on your taste preferences. It might well be that you are the one who needs the eternal ay of baking wheat bread - this is exactly the taste of bread you need!
By the way, here is a link, read about what kinds of yeast there are 🔗 and here's another interesting article about storing starter culture 🔗
In general, yes, you need to feed a little more than the sourdough itself (the usual proportions are 1 portion of sourdough: 2 portions of fresh dough, or 1 part of sourdough: 1 part of water: 1 part of flour. For longer storage, feed in higher proportions 1: 4, 1: 10. But do not get carried away, otherwise the leaven is greatly depleted from such high proportions. Then it is better to combine feeding regimes, every other time). Otherwise, she quickly eats everything and starts starving.
2. The peak of the leaven - it has increased in volume 2-2.5 times, the dome is convex. As soon as a dot begins to form (the crater is so small. As my son expresses it "bulging") inside - this is already the leaven began to acidify
3. What is the quantity of starter culture for the indicated 80 g of fresh dough? if the same, then definitely she's starving. Throw out everything, just so that there are leftovers in the jar and feed it in the same amount (in the sense of 40:40), it should not oxyderate for 6-8 hours. Depends on the room temperature. If it is below 20 *, then 8-10 hours will ripen, and if, like mine - 27 * - it will ripen in 4-6 hours

Py Si - the dogs eat excess sourdough with great pleasure. It is also helpful. This is just in case - suddenly it will come in handy there. I didn't have dogs - this is information from topics about sourdough, but at one time the little rats just trembled over this leaven
They eat pancakes at my house once a month. They do not climb more often. Yes, and somehow there is enough bread
throw away without a doubt

Here, I show - this is on our leaven in the oven
In principle, 2 different breads, but both - according to the recipe for low acid - this is our most-favorite bread in the family.
There are a lot of options - I make a low-acid sourdough and make on whole flour (as in the photo in the section) and on grade 1 - then a loaf is obtained.
The taste of bread on low-acid sourdough is amazing - delicately creamy

Today I will do one more experiment with grape leaven. I put her in the refrigerator and feed her every 2 days. three times a day was not feasible for me.
You are right. 4 yeast is a lot. I did it for the experiment, because I expected that the grape leaven would give the best effect for wheat bread. All the same, my husband likes exactly white bread on refined flour, and I prefer "capital" according to GOST. Therefore I keep two "eternal" leavens - wheat and rye. And one more kefir for pancakes)))

In principle, 2 different breads, but both - according to the recipe for low acid - this is our most-favorite bread in the family.
There are a lot of options - I make a low-acid sourdough and make on whole flour (as in the photo in section) and on grade 1 - then a loaf is obtained.
The taste of bread on low-acid sourdough is amazing - delicately creamy

Low acid? what is it?
My head is spinning from these leavens :(
Personally, I feed the eternal this way. Once every 4 days, I either renew it through baking or add a spoonful of water and a spoonful of flour, and the sourdoughs in the jar are more than I feed. And you say just what should be the other way around. Am I doing it wrong? But I was taught so by sites about eternal leavens, and so I do.
I began to feed more, so I noticed that the activity of the sourdough in the jar has completely dropped, and there are no more holes and rise, just a runny dough in the jar dangles.

Such is the mold kneaded with seeds. I will wait for the rise. I will show the result.

Porridge in my head for sure

Most importantly, where did you see that you need to feed the sourdough so poorly? do not starve the animal !!!

We did not have a conversation about the eternal one - I did not grow this one, did not use it, therefore I will not say anything about feeding.
Here we are talking about a wheat grape.
What are you asking about?

In the previous post, I gave a link about leavens - read it? Then it remains to decide WHAT YOU NEED THE STARVEST (I gave a reference above - it is well described there)
For rye bread - eternal
for wheat - wheat (like our grape)

1. It is worth leaving the 2 strongest leavens.
2. Of these two, choose one - which you need.
PySy if from the fact that they fed more - there is no rise, then she has already died.
Two eternal - there is no need, one is enough. If necessary, overfeed the psh. flour for white bread. Personally, I don't like that, but everyone has different tastes. For pancakes, there is absolutely no need to keep the leaven separately. It will work with ordinary sourdough.

Only from the oven. Shaped with grape sourdough with seeds. I'm waiting for you to cut it, I wonder what is there.

Porridge in my head for sure

Most importantly, where did you see that you need to feed the sourdough so poorly? do not starve the animal !!!

We did not have a conversation about the eternal one - I did not grow this one, did not use it, therefore I will not say anything about feeding.
Here we are talking about a wheat grape.
What are you asking about?

about everything
But seriously, now I have a grape in my fridge.

1. It is worth leaving the 2 strongest leavens.
2. Of these two, choose one - which you need.

It has not yet been decided which one is strong. I have two jars of grape worth.
One eternal wheat, one eternal rye and one kefir :)
You are right, I need to somehow make a willful effort and leave one eternal - rye and one wheat grape.
Do you think the grape in the refrigerator has not died yet? It rises, in general, after feeding, bubbles.

And this is what happened in the context
The smell is very tasty!

Well, of course, a grape will not die in a week, but it suffers greatly in the refrigerator. Wheat starter cultures are not stored in the refrigerator. Moreover, from my own experience, wheat also does not tolerate a drop in temperature to 8-10 * C, it becomes sluggish, it gets sick in general.

The bread is good! just handsome !!!
I'm embarrassed to ask - what are their 4 (or are there already more of them?) starter cultures? again, is pressed or dry yeast present in the recipe, or is it an exclusively leavened bread?

And yet - I can not understand in any way - why is the eternal with you - wheat? on wallpaper or something? I don't know very well about the eternal (you need to ask all the questions about the eternal in the corresponding topic), but I somehow remember that the eternal on rye and whole grain

Well, of course, a grape will not die in a week, but it suffers greatly in the refrigerator. Wheat starter cultures are not stored in the refrigerator. Moreover, from my own experience, wheat also does not tolerate a drop in temperature to 8-10 * C, it becomes sluggish, it gets sick in general.

hmm. I slept in my fridge + 11-12
I'll get it right then.
Chl

eb is good! just handsome !!!

thank you

I'm embarrassed to ask - what are their 4 (or are there already more of them?) starter cultures? again, is pressed or dry yeast present in the recipe, or is it an exclusively leavened bread?

there is no yeast in the bread at all. it is on grape leaven about which we are talking here. completely on it.
did so. took it out of the refrigerator, poured it with water, added flour, mixed it and left it to stand. After 12 hours, I kneaded the dough, thick but sticky. and into shape.

And yet - I just can't understand - why is the eternal one with you - wheat? on the wallpaper or something? I don't know very well about the eternal (you need to ask all the questions about the eternal in the corresponding topic), but I somehow remember that the eternal on rye and whole grain

then we will not be here, so as not to confuse the people who read us after.
I'm going to get my grapes for the window. I'll take a photo of them (I have a grape in two jars) and show them.

pancake took out her own leaven. measured the temperature inside the starter cultures, and there it turns out + 3 !!
I hope not dead yet
there are bubbles but they are so sad stretching. this probably is "sick" ..

urgently treat!
feed 1: 2 (30 g of sourdough: 30 water: 30 flour, you can feed 1: 1 - even better for the sufferer) and leave to ferment at a pace. 27 *. In 6-7 hours it should increase by 2-2.5 times. Put a mark on the bank for control (I use a marker for CD disks)
By the way, you can add whole flour to the feed - it's like a vitamin for sourdough

PySy - If the bread is based on one leaven, then it is very good! Read about low-acid sourdough bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11418.0 this is a recipe for sliced ​​loaf

This is what my grape leaven looks like now.
Stands on the windowsill under a silicone lid at a temperature of + 18.9-19 Yesterday I fed twice.
I baked bread on it again
In the process of proving.

By the way, you can add whole flour to the feed - it's like a vitamin for sourdough

I feed her periodically yeah. Too refined flour does not carry anything useful in itself.

Sourdough is a beauty!
good looking!

If you need rye bread, just feed it with rye flour in the right amount. We have recipes on the forum, I usually bake according to Izyuminkin, if you want gray bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12549.0
Does the lid close the jar tightly? you need air access
And on the windowsill so that there is no draft and temperature difference. She does not tolerate very well if on one side of the cans + 10 *, and on the other 20 *. This is usually the case on our windowsills.

I constantly keep 50-60 g of sourdough, this is flour as much as 25-30 g, I usually feed it twice a day - in the morning and in the evening, while I throw out all the sourdough from the jar, it remains only along the walls, well, this is a small amount of sourdough ( usually it is 7-10 g) of the source, I feed 60 g of fresh dough. So the consumption of flour is small.
But the sourdough for such a kind attitude towards her will thank you with delicious and aromatic bread

well, no longer where to keep. everywhere at home + 25 she will quickly grow old and reborn.
the silicone cover is not tight, although I don’t think there is air circulation ..
for rye I will also use the eternal one that I have on the peeled one in the refrigerator. and with this I want to arrange more experiments to understand her. interesting from it you can make butter dough? like donuts?

Ha! donuts !!! Yes, this is a superb sourdough for baking! even without much baking, the sourdough will give an amazing taste of rolls and pies
I make cake on it, not to mention other small ordinary buns
From this sourdough you can bake pastries, bread from rye to snow-white wheat, everything in general!
On her, an amazing pannetone turns out

25 * is a thrill for her. She will not be reborn, I do not reborn, but on the windowsill I once died once (in a day! It was cold on one side, and on the other the battery was warm - and that's it, I could not revive it). I had to put a Frenchwoman in the middle of winter.This is how my leaven lives from October to May. Then we have a very hot summer and she really oozes a lot. In the summer I bake on dough or ripe dough, and from October on a new sourdough

Air access is a must! sourdough in the process of life releases a lot of gas, it also needs to go somewhere

farts means :))
I air it :)
now poured some into pancakes. and fed according to your recipe - on the walls and in equal parts of flour and water.

well, yes, let it be farts.
I am somehow inclined to "breathe"
no, airing will not work, you just need to put the lid on top without closing or the lid with holes - let it breathe as much as it needs, and not according to the schedule

well, yes, let it be farts.
I am somehow inclined to "breathe"
no, airing will not work, you just need to put the lid on top without closing or the lid with holes - let it breathe as much as it needs, and not according to the schedule

and if microholes are made in the lid of this silicone will it go? I just don't want the cat to brush off this lid with its tail (otherwise she loves)

Is it a pity to somehow perforate the silicone lid, but the usual nylon one, or is it not suitable in diameter?
generally it is a way out. My cat does not climb there, so the jar is simply covered with a lid, a little to one side - so that the air circulates freely

Is it a pity to somehow perforate the silicone lid, but the usual nylon one, or is it not suitable in diameter?
generally it is a way out. My cat does not climb there, so the jar is simply covered with a lid, a little to one side - so that the air circulates freely

you can still buy silicone;) a handy piece. found in the maxidom in different diameters.

then go ahead - a couple of holes and everyone will be happy
I have not seen such people here, maybe I just didn’t pay attention

pancake took out her own leaven. measured the temperature inside the starter cultures, and there it turns out + 3 !!
I hope not dead yet
there are bubbles but they are so sad stretching. this probably is "sick" ..

You know, I have had grape sourdough in the farm for two years now. once a week I refresh it and it has not lost its strength. I often bake bread without adding yeast at all, only with it.
Perhaps another reason is that I sometimes refresh with fresh warm whey from homemade cottage cheese, which I ferment with a live culture for Bulgarian yoghurt and make at a temp. + 42C.
I've been doing this for almost two years now and it works.
Since it is hot here in summer, I simply cannot store the leaven in any other way - it will peroxide even faster.

My liquid one stands and wanders without moving for 5-6 days, then I take a glass of what happened + a glass of water + a glass of flour, mix it. And so 4 times every 4 hours. Only after that, I make it thicker and it begins to actively grow.

But what about the work .. put it .. tomorrow day 10, 1 feeding, I can’t take her with me)))) how to be ??
and also ... I put rye flour there .... and then it dawned on me that they were putting all wheat flour. I spoiled it all?? Although it smells of alcohol .. everything is as described.

Last year, I fed her sluggishly for a week like this, then cheered her up according to the Lyudin method (grapes in flour - and feed).

What is it like? Can I get a recipe for resuscitation in the studio?))