Kalvel's sourdough and bread made with it

[Scarecrow]

Scarecrow what a beautiful bread! And how does it come out so brilliant with you? I'm completely covered in flour. Otherwise it sticks to the towel.

[Scarecrow]

Scarecrow what a beautiful bread! And how does it come out so brilliant with you? I'm completely covered in flour. Otherwise it sticks to the towel.

And this bread is parted and baked on the hearth. And when proving, I do not cover it with a towel, but close it with a large Tupperver plastic bowl-basin turned upside down (well, or a large saucepan of some kind can be adapted). Therefore, he does not have to be in flour at all. Then, before baking, spraying the surface with a fine spray (it directly gives water dust, it constantly stands on the table in the kitchen, I bake it often). Not directly so that it flows in streams, but slightly moisten and steam baked goods (required). All. The bread is glossy and shiny.

Thanks for the quick response!
the last proportions are wrong, I understand right now. you need 60% of the total amount of flour in the final product, right? and I counted 60% of the weight of flour + sourdough.
But how is it written - after the fourth feeding should it increase four times in 6 hours?
and rye - because, apparently, my wheat is bad - there was a large supply, it is already old, I thought that was the case. in general, of course, just out of despair this step, just so as not to throw it out, at random.
I'll probably start over. I just want to understand my mistakes so that the second time is successful.

Yes, the puncture came out with proportions.

Water 60% of the flour you feed. That is, for each gram of starter culture, 1 gram of flour and 0.6 g of water. I usually start from the weight of the starter (if I took 30g of the starter, then 30g of flour and 18g of water). However, you can not pay attention to the weight of the starter taken, the main thing is to maintain the correct ratio of flour / water: water - 60% neg. added flour. Not flour in the final product, but from the one you add. You pour in 100g of flour when feeding, which means water - 60g.

And about it will swell 4 times - I did not succeed at this stage of swelling 4 times. I had practically no movement at first. It rises only towards the end. These are my observations. Despite this, it is one of the strongest starter cultures I have ever made. Namely, I did Kalvelevskaya 6 times, probably. Since she methodically ruined the previous ones with improper storage and forgetfulness.

Thank you! besides this moment with proportions - do you think there are any other points that could add to the final result? I still sin on wheat flour - I had a large supply and flour that was almost a year old went into this leaven. for a new attempt I will buy new flour.
And I also wanted to clarify about the kneading - should I knead until it sticks out of my hands? I couldn't do that - I would have to add a lot of flour, I was afraid to spoil the correct proportions (after all, the first dressings were with the correct proportions

[Chuchulka,]

Chuchulka, here you put the bread. Is it on baking paper and cold hearth now? And what temperature do you bring in the oven?

[dashusha]

dashusha

In my opinion, I did not notice any special flaws, the temperature is maintained. Change the flour, so as not to think, although I don't think that something like that happened to her during this time. You do not need to knead until a non-sticky dough. Because it's just unrealistic. The flour-water ratio is such that the dough will stick. Pour a piece of sourdough with water, stir well, then add flour. So the distribution of the leaven throughout the dough mass will be uniform.

Freken Bock

I folded the bread, molded it into a round and laid it out not on under it as such, I'm confusing you with this name. Under the hearth, in the case of proofing, I meant a flat, flat surface. I line a cutting board with baking paper (a small round one, it fits entirely under the bowl along with the bread), I put the blank on it, cover it with a bowl. I give proofing, periodically looking at how she feels there. Preheat the oven to 250 degrees. Even after the sensor shows all 250 I still give time to warm up. It would be nice to 260 degrees, but I have 250 - the limit of the oven. There are two cast iron pans in the oven. It’s because of them that I warm up longer, so that the fever will gain. One is at the very bottom. This is a water vaporizer (it's always there, I don't take it out). The second plays the role of a hearth (a hefty cast-iron, completely flat pan for pancakes). If you don't have a hearth - a large cast-iron frying pan turned upside down is a thing. When the oven warms up, I cut the workpiece, spray it, pour a glass of boiling water in advance, put it next to it. I open the oven, slide out the grate with the pan-pan, gently pull it off the cutting board onto the parchment with bread (both hands in silicone gloves so as not to burn myself), slide it in, close it (we do everything accurately and quickly so as not to lose temperature). Immediately I take a prepared glass of boiling water, quickly open it, immediately pour the boiling water into the steaming pan and quickly close it. I lower the temperature to 220-230 degrees (and it will itself fall due to the opening of the door). All. There will be a sharp "explosion" of the dough from a well-heated hearth, a humid and hot environment in the oven. The cuts will open within literally the first 5-7 minutes of baking.

Well, I dashed off a treatise ...

[Scarecrow]

Scarecrow , exhaustively. We will have worse flour. I doubt very much that without the basket my bread will not turn into a pancake during the proofing process. But I'll try. Thank you very much for the details.

Ascorbic acid in the dough at the tip of a knife to somehow compensate for the not very good flour. Powder is sold in pharmacies. A little will help.

[Scarecrow]

Scarecrow , exhaustively. We will have worse flour. I doubt very much that without the basket my bread will not turn into a pancake during the proofing process. But I'll try. Thank you very much for the details.

Freken Bock, I put the shaped bread on a board with baking paper, wrap it in a circle folded in length several times with a dry, dusty flour, kitchen towel, the width of the towel is obtained - the rim is somewhere 5 - 6 cm.I also cover the top with a bowl. Thus, the dough does not spread to the sides, but grows upward.

Seems like life is getting better
In the evening I fed my "awkward" rye feed in the correct proportions, but with rye flour - I'll try to make it for rye bread. In the morning - my bun spread, but doubled in size. Looks like a giant oatmeal cookie and smells good, most of all like a vigorous kefir
and another "surprise!" - yesterday I collected all the leftovers of wheat sourdough in an unwashed jar with half-eaten melted ice cream, but I didn't get to throw it out - today there are such chocolate bubbles
so I was convinced from my own experience - I gave up early!

[dashusha]

dashusha

Well? How are you doing with the leaven? How are chocolate bubbles doing?

Well I said - a little patience ...

[Scarecrow]

Scarecrow

It's a pity, I can't figure out how to insert pictures - I have some kind of trouble with Java scripts, otherwise I would share my joy
Yesterday I baked rye on my rye underfeed, based on the recipe "Without Nothing" from Gasha, and put in the yeast just in case, a little, less than a quarter of a teaspoon - rye is difficult to rise, as I understood. I added flour according to the state of the kolobok, at the end it seemed that it was cool, but apparently, that's how it is. She baked in a bread machine - stood for a total of two or two and a half hours, baked for an hour. The roof turned out to be high - surprisingly, I have already baked Gashin's recipe twice, both times the roof is flat. And here - a handsome man, only the roof is cracked.By the way, I wanted to ask advice - what to do with them? It tastes sour, but I put little salt. the crust is crispy. in general, I am very satisfied! Maybe a little damp - it would have been possible to bake for another ten minutes, but the crust was exposed the darkest, I was afraid that the sides would burn completely.
And with chocolate bubbles, too, great. I decided to make a bun, a braid

There was no time to look for a recipe - the toddlers are sick, I recently read excerpts from Pokhlebkin on the forum, I must say, inspiring, I decided - I'll try it myself, I'll eat it. I kneaded the dough in a bread machine - with egg, sugar, wheat flour, whey from Izotov's jelly and your chocolate bubbles. Something happened, rose in a bucket for an hour and a half times and a half, laid it out, cut it into several rolls and a "braid". The plait has blurred, did not rise a single gram, I think I will always have time to throw it out, put it in the oven. As you wrote, I ran it by 240 gr. In the oven, it rose and became a loaf In general - on a solid three, even with a plus, the crumb is porous, in some places there are holes in a centimeter - apparently, where there were folds of the braid, but sat down to press from above, it returns its shape well. It also tastes sour, there is little sugar, but you can eat, it will go for a loaf
The buns were proofed for four hours. well, maybe a little swollen, and in the oven they rose to hemispheres. the crumb is better than the loaf, the holes are more uniform. went well for dinner with fermented baked milk
and such a situation with sourdoughs - yesterday I fed rye flour with rye flour 1: 0.6 water, stands between the windows, there is about 15 grams, a more suitable pace. I did not find a regime in the house, in the refrigerator - 10 grams, probably too cold. one more portion that keeps warm for now.
and I fed a teaspoon of chocolate bubbles yesterday, but I probably took too much new dough - 100 grams of flour, no stirring almost all day. In the evening I took 100 grams of this "lifeless" dough, 100 psh. flour, and rinsed the dishes from the "loaf" dough with water for feeding. I did all the feeding at six in the evening, later I could not do them, I will only go to them now - that is, it will take about 18 hours. the rye rose the very first, one and a half times, more it does not rise, everything becomes porous, porous, almost dry, like a living sponge. probably I will feed her and in an hour to the "friend" outside the window. Question: I'm going to feed them there outside the window every three days, right?
Wheat began to rise more actively only in the morning - in the last two hours it has probably risen by 1 cm (0.5 liter can). Question number two - what is the best thing to do with it? a couple more times to feed in the warmth or also to remove? how to check her maturity? Someone from the guru wrote that a mature leaven raises itself in three or four (if I am not mistaken) hours. What is it like? to make feeding the same as the leaven - will this be considered "itself"?
and still such a thought - if you still feed her in a warm place, how long to wait between feeding - 6 hours? and if it does not rise for six, but rises for more - wait for the maximum rise or not? maybe that's more logical?
Here's dashed off! straight wall newspaper thanks everyone in advance for your attention

The sourdough should raise itself 3-4 times in a few hours. This is the leaven at its peak. Itself is the entire volume of the fed sourdough, set to ferment. That is, the starter culture should increase compared to the volume immediately after feeding.

If you feed a small amount of sourdough with a large volume of water and flour, it will mature longer. You need to focus not on the clock, but on the state of the leaven. The fact is that everyone takes different amounts of dressing, the ambient temperature is also different for everyone, so time is only an approximate guideline. When she rose to the peak and began to fall off (the sagging dome), she is at the very peak of maturity. Now you can bake or feed. You always have to wait for this moment.

If your bread is sour and cracked, the leaven is over-acidified.

For storage, the standard rule is 3 to 1 and 1 to 3 (I am writing this 10 times already, probably). T.That is, if after feeding it allowed to ferment at room temperature for 1 hour, then you can store it for 3 days at a temperature of 10-12 degrees. if allowed to ferment for 3 hours at room temperature - can be stored for 1 day at 10-12 degrees.

Yeah, figured out the pictures
Here I am spreading - this is "Baton" and buns

And here is rye.
what is the diagnosis from the photo?
I understood about feeding, thanks!
I also want to ask - what good sourdough taste? very sour or a little?
if mine is still peroxide, should I feed or soften? to somehow especially rejuvenate our Kalvelevskaya, or go to the forum to see the general rules?
and once again about "self-raising": for example, you have - what are the lifting times for what amount of feeding? probably with experience I will be able to understand myself, I just want to have some kind of reference point now

The dough in the bread seems a bit damp to me (in the sense that it was damp before baking). A good ripe sourdough is weak and pleasantly sour. Strongly acidic and even bitter - peroxide.

Feeding and rejuvenating are the same thing. It's just that when rejuvenating, they are fed with volumes that significantly exceed the weight of the fermented culture itself several times in a row. That's all. It is the same with our Kalvelevskaya, but observing our specific proportions of flour and water. If you feed the sourdough in the ratio: for each gram of sourdough 1 g of flour and 0.6 g of water, then it will reach its peak in 3-4 hours.

Thank you very much, I understood everything!

[Freken Bock]

Freken Bock

Here is such a baked today. I am clearly demonstrating this glossiness again.
Overexposed in the oven, in my opinion, but not fatal. The surface shows the characteristic "bumpiness" when baking with steam, which makes the crust very crunchy. Bread with pure sourdough, no yeast added.

I want to share my impressions Yesterday I baked with sourdough.
Baked in HP Plain white, only with sourdough. Since I didn't use yeast, I decided to increase the amount of sourdough (reduced flour and water accordingly). I also put a grated apple (1 tsp) and honey (1 tsp). I had to add a decent amount of flour. I don't have milk powder, I didn't use it either.
Knead in the "paste" mode twice, only approx. 20 minutes.
Then she took it out, formed a bun and put it back. It stood for 2 hours, rose 2 times. Baked for 1 h 20 min. rose even more, the roof was blown off completely

this cut, however, was still warm when it was cut.
the taste is good, slightly sour.
I also did this, I don't even know what to call it - a bun
in the sourdough I put the muesli in fermented baked milk and fruit puree, half-eaten by children from the evening. added dates, butter, flour to a good bun. it took about four to five hours, and it increased more than three times exactly. though, apparently, overexposed in the oven - too tanned top and bottom. the crumb is good, the rubber sugar is not enough (or rather, not at all, another time I'll make it sweeter

And even in the evening I put Chuchelkin's bread from the first, main recipe, but underestimated her leaven - it rose and fell off overnight, though not much. I put the parting in a form lined with paper. in paper and sent to the oven. The result is a nostril sourish but very tasty oval cake. ate just a little cold, did not even have time to take a picture.
Thanks again, Chuchelka, for such a wonderful topic!
I also want to ask: I remember the rule 1-3, 3-1, the fed leaven was kept warm for an hour, then it was sent to the refrigerator for three days at +12 degrees. In the first day, it has more than doubled - is this normal? and can it be used earlier than three days later?

Twice, unsuccessfully, I started growing sourdough according to the theme's recipe
The first time in compliance with the schedule and proportions from the topic header, the second after 🔗
In all cases, the leaven, of the first batch, did not ferment and sour.

Maybe the rye flour isn't right?

Now I am doing it for the third time using the proportions of "Economical WHEAT starter culture according to Calvel's method" (link above in the text).
But: the first batch left to wander not for 22 hours, as it is written in the cap, but for 45.
By this time, the sourdough has finally changed its appearance (it became a little "raw") and smell (it smelled distinctly of sour dough).

Then I go along https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7314.0.
Seven hours after the second feed, my starter culture more than quadrupled in volume.

Looking forward to the fourth feed
I think it makes sense to feed the sourdough not on schedule, but focusing on its condition

I think. that is not the matter of flour. Of course, yeast is also contained in flour, getting there when milled from the surface of the grain, but it is volatile. Their sea is everywhere around. That is why everything that can turn sour in nature (where yeast can live) turns sour. They enter the dough from the outside. I think. that the issue is in a somewhat unstable temperature or time regime. If anything, you can add the skin from one unwashed black grape (white bloom on top - and there is wild yeast). To speed up and stabilize the process.

Yes, "on demand" feeding is the best. The main thing is to be able to recognize when it's time. It comes with experience.

[Scarecrow]

Scarecrow, dear! Tell me, did you grow it on white flour? What brand?

[Scarecrow]

Scarecrow, dear! Tell me, did you grow it on white flour? What brand?

Oh, different. On Nordik, for 1 grade (I don't remember the plant, it was not named in any way), on Makfa, on ARO.

Is Nordic such a super Finnish baking flour? This is the third time I will start Kalvelevskaya. She lived well with me, she even raised baked goods. The last two were eternal rye, and as soon as the wheat bed, they do not work (bread for dogs ...), and by themselves, they are sooooo slow (there is something to compare with).
Thanks for the flour

Oh, just don't put Nordic in sourdough (yeah, it's Finnish flour). It's a shame. It costs like a bomber, but you need to harass it for making kilograms.

I have already done three approaches.
Everything is in the trash can.

The symptoms are:

• the first batch turns sour only after forty-five - forty-eight hours instead of twenty-two
• the leaven does not grow after the fourth feeding
• if you feed her further several cycles after eight hours - she turns into dough
• if you keep it unfed in the heat for another sixteen to twenty hours, it turns into a sour sticky mass

Where to dig?
I use water filtered by a reverse osmosis filter. Maybe her problem?
The temperature regime is observed with an accuracy of tenths of a degree - I use a thermostat from an incubator

I also did not get the leavens. But this one turned out. She took tap water and Stary Oskol flour of 2 grades. At first I kneaded with my hands. She has been living for a long time, despite the fact that I treat her carelessly: I close it in the refrigerator for a couple of weeks, feed (and sometimes forget) in arbitrary proportions and with different flour.

[simonych]

Where to dig?

1. Take water from the tap, you can let it stand if there is chlorinated water in your area. A reverse osmosis filter is not suitable. By the way, the dough on this water is stickier than usual.
2. Observe the feeding schedule regardless of "sour - non-sour". Nothing should turn sour, what we have in 22 hours is what we feed. And after another 7 hours, we feed what we have again.
simonych, do not give up! Moreover, there is where to dig. Are you ready for the fourth approach?
Good luck!

[simonych]

simonych Now I've rummaged through my old notes. This leaven also rose very weakly for me. Despite this, she fed him once a day. The temperature was 25 degrees and quickly turned sour, so I kept it warm for 1 hour, and then put it on the windowsill (13 degrees) for three days. Flour was added to a soft dough, slightly softer than on dumplings. When feeding, I used the accumulative method. I added sourdough to the yeast dough. The first sourdough bread, more or less successful, was baked on the 18th day ... (Simple white on Calvel's sourdough, pictures are on the forum).

Hello! please accept me into your ranks !!!!! and help me figure it out! like I almost read the entire topic, but there are questions, who can answer? In general, I made Calvel's sourdough, only I first came across Lyudmila's website, and then came here, so the question is, in the original recipe it goes for 600 grams of flour-300 grams of water, and you take 360, can you find out why? (I took 300). Today my ferment is 3 days, during the night I understood it 3 times, at a temperature of 15-17.I separated a piece (50 g) and fed again 50 g of sourdough, 50 g of wheat flour and 30 g of water (I calculated it again according to Lyudmila's recipe) and put it on the windowsill. what to do now? (gave birth, but I don’t know what to do!) I bake bread 2 times a week, if I keep the leaven on the windowsill (or better on the balcony in the closet (there is somewhere around 9-11 degrees), there will be enough feeding once in 2 days? Or is it still needed every day? What does top dressing mean (I take half of the starter for each top dressing, and throw away the second, or add flour and water to the whole starter culture?) is it worth taking as needed? in general, some questions! help, such a good leaven, the first one grew up with me, before that everything went into the bucket! so I want to give her life !!!

[vlasik]

vlasik
1) Top dressing - this means feeding one half with the appropriate amount of flour and water (flour - X (x), sourdough - X (x), water - 0.6 times X (x)), and throw away the other half ... ( well, or attach it wherever you want, if it's a pity to throw it away)
2) In general, I started with 300 g of flour, that is, half as much as Lyudmila suggests, and everything worked out for me. Naturally, and halved the water. And bran. And salt. Started on the waxing moon. Well, then everything, everything, like Lyudmila's. Why 360 g, I don't know. Maybe a typo. Or a mistake. In my source there are 300. By the way, the method takes 4-5 days, and your sourdough is only three days, it seems to me, you still need to feed it for a couple of days. I can write, as in my instructions.
3) if you keep the starter culture in a closet on the balcony, that is, at 10-12 degrees, then it will grow much more slowly, it is quite possible that a couple of days of a break in feeding it will be enough. See how it rises twice or three times, and it's time to feed.
4) when can you put the leaven into the dough? definitely instead of feeding. When you decide it's time to feed (see above), knead the dough with it. And if you don't intend to bake, just feed as usual flour (by weight as much as sourdough) and water (0.6 of the amount of flour).
5) at first, when you put the starter in the dough, add 5 grams of yeast for insurance! Otherwise, the leaven may not cope. And with each baking, then you will reduce the amount of yeast. And your starter culture will get stronger and stronger. And then you will bake without yeast at all, on one leaven.
Good luck!

oh, thank you so much !!!!!!!!!! otherwise I’m over my leaven, I don’t know where to stick my head anymore! (probably like a monkey and glasses)!

[vlasik]

vlasik Yes, not at all, I was glad to help Feed her for a couple of days, according to the instructions, I personally put mine into business only on the seventh day.

Scarecrow, if I'm not mistaken, you had Temka, pastries with Kalvel's sourdough, and on the first page there were pastries, sweet and not sweet. Can't find Girls help ...

crying !! not be my baker! has grown sourdough! cared and cherished! today I started to bake bread, all day it stood and came up with me, at the end it increased by 4 times, but ... that's where the dog was buried, according to the recipe, the bread had to be transferred from the proving basket to the hot cauldron, and it fell on my spot !!!!!!!!!!!!!! how to transfer it without loss? I also sin that according to the recipe there was 1 g of yeast, and I was afraid that I put 3 g of the young sourdough! in general, what to do, I don’t know where to go to gain more knowledge! or a picture book advise!

There is no need to despair. Not at all, not at all. I think that the problem is either in the method of carrying (unsuccessfully, somewhere a little stuck, therefore, when the top layer is torn, it is opal) or .... I have a great suspicion that it has stuck. When the bread has stood and is not at the peak of proofing, it ceases to be elastic. Yeast slows down its work, when pressed with a finger, a dent remains (it should straighten). In this state, it is simply deflated.
"Understanding" the behavior and maturity stages of bread dough comes only with experience. Therefore, judging by the fact that it rose and stood well, it increased 4 times - the dough works.Works well, but the moment of sending for baking was missed. Nothing wrong. This is fixable.

Well, yes, having studied the forum in the night, I also came to this conclusion! 2.5 hours were written in the recipe, I watched an hour and a half later, it was already very good, my inner instinct wanted to put it in the oven, but decided to wait for the time, and then I just touched it and it burst like a ball!

my leaven smells like bread kvass, is this normal? and it stretches a little, read what it means to eat gluten, now I'm worried! but it seems to rise normally (3-4 times a day in a closet on the balcony).

Of course it's normal, since both kvass and sourdough smell of yeast (fermentation, its products). If your starter culture is not very sour in taste, then everything is OK. Gluten is corroded by acids during fermentation, so one accompanies the other (sour taste and puffiness). Maybe you mistook the usual kind of sourdough for pulling, it also stretches, but the pulling is different for a healthy and peroxide sourdough.

[vlasik]

vlasik

how to transfer it without loss?

I personally do this: based on the means at hand, I take a large bowl, put a sheet of baking paper in it, sprinkle it with flour and put the dough. I close it with a plastic bag on top and put it near the battery. The dough should be about half a bowl. When it doubles in size, it rises to the very top. Flush with the top. Then I cover it with an inverted frying pan (in which I am going to bake) - dry, not greased with anything, and quickly turn it all over. Carefully, slowly, I take off the paper. And I put it all in the oven.

help, the top layer of the sourdough has become stale, but inside it is good, it is bubbling, so I picked out the insides, it turned out 15g, fed 15 flour and 9 water and put it on, but in the evening I want to put a dough, and there I need 38g of sourdough, I can do it in 5 -6 hours to feed your sourdough one more time, but without removing half of it?
and how can you increase the amount of leaven?

You don't have to cut it in half. Just add fresh flour and water to the sourdough. So they increase its quantity.

Thank you! and how long after feeding can you start up?

It is difficult to operate for hours: the temperature, volume and activity of the leaven, the amount of flour added can be different. In this regard, be guided by its state: the peak of the rise has passed, it has just begun to descend - it is in its most lucrative form, you can start up.

help, the top layer of the sourdough has become stale, but inside it is good, it is bubbling, so I picked out the insides, it turned out 15g, fed 15 flour and 9 water and put it on, but in the evening I want to put a dough, and there I need 38g of sourdough, I can do it in 5 -6 hours to feed your sourdough one more time, but without removing half of it?
and how can you increase the amount of leaven?

In general, given that I can feed no more than 2 r / day, I like to feed not 1: 1: 1, but quite a bit of sourdough (literally there is a residue of sourdough on the wall) and water: flour to the amount I need (at least 1 : 3: 3, and if you need to stand without feeding longer, then a larger dilution). Then just at the time of use, a beautiful, airy, porous starter culture.

Please tell me what is the difference between preliminary proofing and final proofing, if the recipe says preliminary proofing 30 min, final 2.30 min. so I formed the bread and what next? to put and wait just 3 hours? or to shape bread in 30 minutes? otherwise I have a dough, after an hour the dough should be started, but I'm confused!

what is the difference between pre-proofing and final proofing, if the recipe says pre-proofing 30 min, final 2.30 min. so I formed the bread and what next?
I'm confused!

The dough is kneaded, it ferments. Then you take it out, round it and give it a preliminary proof, that is, it lies waiting for forming for 30 minutes. I like to cover it with an inverted bowl.After 30 minutes you mold the bread and leave for the final proofing for 2 h. 30 min. before baking.

here is my bread with Kavel's leaven!

girls, I went on a little spree here, and did not feed the sourdough for 3 days, it stood on my balcony 10-12 degrees, today it took a lush, bubbling, and on top of an incomprehensible crust, it does not look like mold, but also not just a hard crust as it happens , in general, I removed the upper layer, and fed the lower one, so can you? Or did I ruin it and it's better to make a new one?

[vlasik]

vlasik Bread SUPER !!! I think if the crust has been removed, and underneath there are bubbles and a characteristic sour smell, then the leaven is alive. At a rate of 10-12 degrees, it could not disappear, it just dried up from above, it happens.

3 days at this temperature is the normal shelf life of the starter culture. Nothing happened to her. The top just dried out from being naked. Therefore, you can continue to bake with great pleasure. Congratulations on the good bread: fragrant and real homemade!