Sourdough on grapes

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

I don't know how relevant this is to you now, because you need fresh grapes, and preferably unwashed and unsprayed. There is a lot of "wild" yeast on the grape skin - just this plaque, which we see on the surface of grapes.
If you have the opportunity to buy a bunch of such grapes, you grind it with a crush and put it in a high container and then put equal amounts of water and flour, so. to make a not very thick talker ... Keep at room temperature.
The substrate should start to bubble - this will be a sign that the yeast is "working". the temperature optimum for yeast is 27-32.
By the way, if now there is no way to find such grapes, take live liquid brewer's yeast at the brewery, only from the surface vat, and try to make a new starter with them, it is quite a good and common replacement for the source of yeast for starter.

I don't know how relevant this is to you now

not very relevant yet)
Yesterday there was a second feeding, though after 8 hours, not 4 ((I had to leave ... like there are small bubbles, in the morning I fed them again, I made 150 ml of sourdough and the same amount of flour and water. In the evening I will feed again .. and see what as.

SOS, tell me !!! I turned rye into wheat, made it younger 4 times .. but after 8 hours. The structure is like homemade fermented milk, and the smell is somewhat similar .. so stringy ... and the bubbles are small, and does not rise a single gram. What to do - thicken ?? How much, girls?

Well, there’s no one here? The thickening gave nothing .. the smell got worse, and there is no rise, just bubbles. What's wrong???

Since there are no bubbles and the smell has become bad, I would still leave half for the experiment, feeding with whole organic flour and adding pineapple / apple juice to it (if possible) and at the same time making a new sourdough ...
Maybe you will try to make the leaven again?
I dilute the starter culture not with water, but with fresh warm whey, strained from yogurt (there are a lot of viable lactic acid bacteria).
You can also try this option 1 teaspoon whole flour + 1 teaspoon unsweetened and undiluted (preferably fresh) pineapple juice (as a last resort, you can also try canned, but then without any additives).
You can try to feed your sick leaven with such a mixture ...

and fresh warm whey, strained from yogurt (there are a lot of viable lactic acid bacteria).

How do you separate whey from yogurt?
I'll try again, the test bread came out sour .. brrr, though I did it according to the recipe with the dough .. and maybe the dough stopped.

Yogut itself, of course, is difficult to drain .. M. b., It’s easier then to make yogurt at home, but ferment it with purchased simpleton with live cultures ... I just add rennet to yogurt and I get a confident clot and separately whey.
It seems. I read that you have pepsin in your pharmacies and that's what they use for this - this is how the serum and the clot are separated, then it is filtered through double gauze or just such a fabric to, which is used. for medical masks and disposable caps.
Folding by heating is not good here ...
Would you like to try it with juice?
Sour bread, okay, but did it rise?

Sour bread, okay, but did it rise?

rose well, outwardly beautiful, the holes are small, frequent, high (for some reason, heavy in weight) bread. The taste is just br ...but it could be my own fault, the dough stood for a long time, I waited until it doubled, but it just bubbled up quietly and did not grow.
I'll try to rub the apple, squeeze the juice and add it there, if it doesn't help, then I'll throw it away and try again, the grapes haven't come off yet.

Just use something like Antonovka (if any), so that there is a lot of acid and vitamin C. 1 hour of juice + 1 hour of flour for feeding.

1 h. Juice + 1 h. Flour for feeding.

straight read my washed, Antonovka have a couple of apples at home, I'll try in the evening.
I also wanted to ask, I didn’t throw away the sourdough that I separated, but collected it in a jar in the refrigerator, it smells good, but it’s also worth not rising .. I think I should separate this one a little, add juice and flour. Can you put rye flour ??

If you are not a burden to fiddle with several cans, then put in one can a top dressing with rye flour, and in others with wheat.
By the way, do not throw away too sour starter culture, but use:
if you add a little flour mixed with soda (to neutralize excess acid), salt, sugar and an egg and fry it, you will have delicious pancakes. You can also freeze such a sour starter culture for future use and then defrost it and make such a dough with soda ..
This weekend I had leftovers of sourdough left over from top dressing, so made with them a shortcrust yeast dough (like Gerbeau), like this
🔗
just part of the liquid and flour counted into the leaven.

you will have delicious pancakes

mmm what an idea))) and I'll try to open the link at home, through an interpreter))) Thank you very much !!! otherwise I’m sorry to throw it out ... and I didn’t know what to do.

What language is that?

Yes, translate with google translate
it's English, so google will translate it easily and this cake itself is delicious!
These are traditional Hungarian baked goods.
I put the surplus starter culture in a large jar in the freezer, and when I have surplus after feeding, I put it in this jar. Then, if necessary. I defrost it in the refrigerator in advance.

put the excess sourdough in a large jar

I, on your advice, poured into the refrigerator, and on Saturday I made pancakes with the addition of soda - delicious !!! Thank you.
And I added to the leaven and juice, and threw a couple of pieces of apples, and now, yesterday I baked French bread, although I added 0.5 tsp. yeast (according to the recipe it was 2/3), and it turned out !!! delicious, a lot of small uniform holes, and occasionally large, beautiful one came out)))) Thank you. I will continue to feed, I will try absolutely without yeast on the slate. weekend. Only here we can't eat so many pancakes .. maybe somewhere else you can put the leftovers from the division of the leaven? Oh, how much easier it is with eternal .. no hassle at all ..

Svetlana, why do you get so much leaven?
Leave 2 tbsp. l. and feed them with a little water and flour (30/30) ...
And what is eternal leaven?
Did you add yeast according to the recipe or because you were not sure about the sourdough?

Svetlana, why do you get so much leaven?

I take a glass of 150 g of sourdough, there is the same amount of water and flour.
Yesterday, by the way, on the sourdough from the refrigerator, the one that is a pity to throw away, I baked a pie with apples. Well, it turned out sooo tasty, at the end of the soda, on your advice, I added .. well, just awesomely tasty, it doesn't look like charlotte or yeast pie .. something completely different.
Eternal is rye flour + water, there is a separate topic for the eternal.
There was yeast in the French recipe, but if it weren't, I'd add a little anyway.

Hello girls! Tell me who made this comparison. The discussed grape sourdough as it is relatively liquid (modern) French woman - in strength, in aroma, who tried both at the same time? I now have a Frenchwoman, she was half a year old - she began to weaken, so I restored her from my dried one but one month old, and now I have again a vigorous, like a young leaven of fr. But now there are a lot of homemade grapes and I wanted to bring out a grape one. But as you know, why change something that already works well. And I also read somewhere that grape "conflicts" with store-bought dry yeast, that they supposedly suppress each other and bread on grape with added. yeast grows poorly. Is it true?

"conflicts" with commercial dry yeast

I do not risk without yeast while baking, and with grape, and with eternal I add. There is no conflict, everything rises perfectly.

My eternal half a year, on it I bake mostly black rye, always without yeast. And what about grape without yeast, how does it raise health, for example?

[Irishka Yuk]

Irishka YukI find commercial yeast, dry or compressed, conflicts with homemade yeast
Any culture is fighting for its survival, there is no need to imagine any communism there - "we are yeast and you are yeast, let's unite" Strains prom. yeast was bred with the goal of "survive and survive!" By and large, they are fighting over there for food, what kind of communism with a lack of consciousness
The severity of the conflict can be different, because the house. leavens come in different strengths ...

There is no conflict, everything rises perfectly.

And the fact that the bread is rising is not an indicator of the absence of conflict. Some of the two turned out to be stronger ... Why should we create a conflict there ???
In my experience, if the additive prom. yeast accelerates the rise of the dough - which means that our leaven does not have time to do its job, the bread will turn out to be less rich in composition and aroma.
Irishka Yuk, I have been baking with grape sourdough for several years now, but not this one, but a little different - Vendemic sourdough from dough on grape must, our Viki, the starter culture guru, did not add it to the old list in the first post of the topic "Cultures, Table of Contents", because it is here.
I answer one more of your questions - I did not try to bake baking and what kind of white bread on my sourdough I showed the photo at the end of the Vendemia sourdough recipe.

[Nagira]

NagiraThank you very much for such a lengthy answer! So this is still not an invention about the conflict between leaven and yeast! Understandably, I went to investigate your Temko. Thanks again.

Very often I make baked goods on the sourdough, which is obtained after its revitalization (I do this once a week).
Here are the sprinkled buns

Roll with s / f and marzipan
🔗
I make it using sourdough and whey, which remains from the preparation of homemade cottage cheese fermented with Bulgarian dry culture .. Sometimes I add yeast (make a dough) - but this is when the dough is very rich, for example, brioche, for tarte Tropesienne. stollen type.
Here is one such dough:
About 500 g of starter culture 100% hydrated from bread flour, starter culture and whey - was made in about 2.5 days.
100g white chocolate, good (I had Belgian one)
200 g butter
2 eggs and 1 yolk + some yolk for coating
About 50-70 ml of serum separately
1 tsp vanilla sugar
1 full tsp gluten free (optional)
Sweeteners - I used stevia powder and 2 tbsp. l. Sahara
Butter - 200 g
Flour - not less than 300 g (I put enough on the eye - to form a thin and very sticky dough)
Dried blueberries and sushi. unsweetened cranberries
For about 2.5 days, I grew the leaven so that most of the dough was made up of fermented flour - I think that such baked goods are incomparably more aromatic and retain their qualities for a long time.

Is it possible to withdraw the leaven in small volumes, but in a liter jar?
I bake for myself
Girls from the forum advised me to withdraw a simple 25 g flour and 25 water.

Hello, I brought out this leaven, grape. And I did not find any recipes in the subject. Please tell me at least one bread on the same sourdough. I will use the leaven once. At least roughly know what the dough should be.

Is it possible to withdraw the leaven in small volumes, but in a liter jar?
I bake for myself
Girls from the forum advised me to withdraw a simple 25 g flour and 25 water.

Julia, bring this one out

"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (Yuri K)