Kalvel's sourdough and bread made with it

[Scarecrow]

Scarecrow, Thank you! This time I just grew it for a long time, that's why I decided it was a fiasco.
We don't have bread from the store, only sourdough, if I bake in KhP, then I give sourdough the same before.
And I haven't written yet, I did the batch in Kenwood, for 10 - 12 minutes, and then a couple of minutes with my hands.

[Scarecrow]

Scarecrow! The next question is how much starter culture to take. Optimally, in my opinion, when the leaven covers 20% -30% of the FLOUR specified in the recipe. For example, if the recipe indicates 500g of flour, then the flour in the sourdough should fall from 100g to about 170g. That is, this is 200gr - 340g of ready-made sourdough (do not forget that we have equal content of flour and water).
Why don't we take 100g of sourdough? After all, 20% is 100 grams. flour in the recipe? I don't understand yayay))))
Got it! There is nothing to explain.
The question is removed!

[meatball]

meatball,

I have so far reached the phrase: the question is removed, I have already scribbled it and read it for a long time)).

[Scarecrow]

Scarecrow, Hello! Thank you for sharing your experience! After several unsuccessful attempts to grow the sourdough in 1: 1 proportions, I found your topic about Calvel's sourdough, and it seemed to work out for me It looks and smells good, it grows 3-4 times in 5 hours, but today I baked bread on it for the first time, it rose well, but tasted sour ((I was so upset😩In the house it's hot, during the day 28 -29 degrees, I feed it every 5 hours, put it on the balcony at night, it's cooler there. What could be wrong? The sourdough itself tastes sourHelp advice, thanks in advance

[Natalia1989]

Natalia1989,

Nothing is right, the leavens are often sour, there is no way to go. You can only try to feed a small amount, that is, to grind it is called that a significant part of the accumulated acids is gone. Plus the rule is that the colder it is, the more acids accumulate, the warmer it is, the better yeast fungi develop, and not MCB or acetic acid. Your temperature is just fine. but feed on time, do not let it rest and grind.

Thank you☺ I will try😀

Yes, that's exactly what I do, as you indicated: I put everything in HP (water, leaven into it, flour, salt and the rest on top)

as far as I understand, the sourdough has 50% moisture, this is a cool piece of dough, and how is it mixed with the rest of the flour? (I mix it badly, so the lumps remain)
and read somewhere that the percentage of leaven from the total mass of flour d. b. 10%, and you have more than half (340 z + 200 m)
I think this percentage is indicated to avoid acidity?

I got you here too