Whole grain sourdough

[Anaska]

... other fermentors have different recipes.

Anaska, each of us has our own leaven, in some ways it is similar to others, in some ways different. But it is possible to grow and maintain it correctly only by strictly observing all proportions, and without weights it is very difficult. Believe me, it will be much easier for you to switch to "you" with sourdough if you buy an electronic scale. Now there are many different ones on sale. You can choose for every taste and color, it is not necessary to choose an expensive model. Check out this topic Kitchen scales and immediately it will be easier to communicate with the leaven, and it will be grateful to you for good care. Good luck!

Viki, thanks a lot for the advice and helpful link! I have already registered the scales in the list of the nearest purchases!

I put a sourdough based on rye (I took 60g), the first call was 30g of whole wheat wheat and 30g of water, it was already bubbling up in the morning) Is it possible to add medium top dressing (60 + 60) only after a day, or is it also possible according to the state of the sourdough? By all indications, she wants to eat Or keep her in the refrigerator during maturation?

Is it possible to add medium dressing (60 + 60) only after a day, or is it also possible due to the state of the leaven? By all indications he wants to eat

Feed her quickly!
Look at the state. Sourdough eats whole grain flour faster - this is a fact.
I fed mine with ordinary flour in half with whole grain, so she demanded food three times a day. And this despite the fact that I took 2 spoons of everything and fed 100 g of water and 100 g of flour.

I fed her already, I wouldn't run away at night, can I put her to sleep in the refrigerator?) I have 10 degrees there)

and where to get acquainted with the recipe for bread from this leaven ... I prefer simple recipes ...

I need help! The day before yesterday I put in a whole grain sourdough and, unlike the video, signs of life appeared on the very first day, yesterday it just started bubbling, and today it started to smell sour (I don’t know how correct it is) well, very strong. I fed her today as according to the recipe and in half an hour she waved 2 times for sure. This is normal?! According to the recipe, it seems like it shouldn't be so (I'm worried, tell me, do I have to wait another day before the third stage? Or is it an accelerator and can I use it right away?

... I have to wait another day before the third stage? Or is it an accelerator and can I use it right away?

Be sure to wait!
Your starter culture needs to go through several stages of fermentation. And until they are finished, she is not ready. First, it "sour", different bacteria appear, both good and not good. At the next stage inside it, "military action" where the good must defeat the bad. And only then the balance of bacteria is normalized. Wait until the end of the ripening of the starter culture.
Good luck to you!

Thank you! otherwise I was scared that something was wrong with her

I have SOS again, I fed her according to the recipe, she grew up, sank, and now there is liquid in the jar under it, is this also normal ?? or is there something wrong? or feed her again?

Try to take not all, but only a part. And from above, so that without water, without stirring. Weigh it. And for every 10 grams, give no less than 5 and no more than 10 grams of water and flour. Look behind her. As it rises - feed without letting fall. Otherwise it will be sour.

Wet-milled whole wheat sprouted bread (no flour)



I believe that my search for the optimal wheat bread ended there. You cannot imagine a healthier baked wheat bread, and it tastes quite good. And you gorge yourself on a relatively small amount.

I took the recipe as a basis "Plain bread" with whole grain sourdough.

[Bread-turning]

Bread-turning , for good health, I am glad that you liked the sourdough bread

Hostesses, I beg you to help, I already have a porridge in my head from this sourdough ((I want to bake healthy bread with sourdough, but I don't always succeed. I suspect that because of the sourdough ... I generally made it Wheat-rye bread (according to the recipe I saw just for my CP with sourdough) turned out great! All the rest are somehow deplorable. I myself tried to rearrange some recipes from yeast to sourdough, but I don't really understand in what proportion replace yeast in the recipe with sourdough Well, I also want to ask you, is it so important to observe the grams for feeding ???

[Alexandra]

For the first time in my life I wanted to make a leaven and the choice fell on this one. But ... I went around all the stores and did not find 100% pineapple juice without sugar, only nectar. What can replace pineapple juice? Maybe a freshly squeezed orange? Or something else? Alexandra, please advise anything

[izumka]

izumka and fresh pineapples are sold? maybe make mashed potatoes out of it and start up?

And how much by volume (or weight) should be pineapple puree?

It seems to me that you need to focus on 2 times more than the liquid juice in the recipe. Or strain the puree and take only the juice

[Alexandra]

Alexandra, thanks for the detailed recipe! I managed! I squeezed the juice from fresh pineapple, and then everything was according to the recipe. Today I baked some bread - very tasty! Now there is no camera down, so no photo. So glad to have my first sourdough bread!

[izumka]

izumka, congratulations on your first sourdough bread!

Hurrah!!! I finally got the sourdough !!!! I did it 5 times, I didn't survive. I make bread only from cz flour, so the only sourdough was needed. The bread is very tasty, fragrant, I've already made it 3 times, I've been baking for three days: girl_love: thank you all for the detailed description

Good day. Can you please tell me: can I make whole grain flour by myself? for example add bran. only in what proportions?
CZ is not sold in our stores

[Svetlana051]

Svetlana051, we have such a topic .

Yes, thank you very much, I just wanted to know if this recipe is suitable for sourdough.

Alexandra, good evening! I really have already put your sourdough, but I'm interested in different tablespoons. Maybe it's better to write in grams right away?

Hello Alexandra! Thanks for such a good leaven. Tablespoons by eye, baked this bread today. I don’t know the taste yet, it cools down, but after turning off the bread machine, it rose in 1.5 hours. baked in a bread maker. Baked without yeast. Usually the dough on one sourdough rises for me for a long time - 4 hours. So, thanks again! Now I have 2 starter cultures - yours and rye - a semi-finished product.

Thank you, Alexandra! I study all the information, both here and on the site by the link in your first post. Hope to grow this starter in pineapple juice. Others do not survive in my conditions.

I am interested in different tablespoons. Maybe it's better to write in grams right away?

Usually in recipes they mean measuring spoons, they are standard:

a tablespoon - 15 ml,
dessert spoon - 10 ml,
tea spoon - 5 ml.

In general, even if you write in grams, it will still be relative, because everywhere there is different flour, different humidity, etc. It is better to focus on what is written in the recipe, volume or weight.

I do this for myself: I put the container on the scales and add each ingredient, add the weight in grams next to the volume. I reset the scales, add another ingredient and again ... So I get the weight and volume recorded. In addition, in the future it eliminates the need to wash unnecessary dishes, pour or pour straight from the storage container and that's it. Sometimes of course not so

Thalia, thanks for your answer. The leaven lives in the refrigerator since July. If I do not bake bread for a week and it costs 1.5-2 weeks in the cold, it still rises well (for 2 feedings). Good luck.

Something is unlucky for me with a sourdough made from whole flour, sour tear out my eye I fed the next day the same sour, maybe it should be such a stump vitamin C ,. And her fermentation process is strange in the video, it rises halfway under the lid, maybe it's quite warm there? Or another flour or another pineapple juice, I took directly squeezed juice on purpose.

[Lydia]

"The same thing, if you want pure white bread, convert it by several dressings with flour into white wheat bread." ...
And you can more. I transferred it from a rye starter to a whole grain one, but the bread is very sour.

Added Friday, 25 Mar 2016 1:39 PM

Lydia,
The same, if you want the number of white bread, translate by a few lumps of flour into white wheat. If rye - feed with rye flour. Better not all, but put aside in a separate jar and transfer it to the desired one in 3-4 days. You can have all three in parallel.

Good day!
I used the "eternal" leaven for 3 years, froze it three times in three years for a month on vacation, then froze it, revive it (feed it) and use it, but today the leaven refused to work even with repeated feeding. Flour (wholemeal rye) and conditions did not change!
Is it possible to revive the existing leaven?

Girls, I'm new here😳, tell me pliz, otherwise I can't find a recipe for a simple whole-grain sourdough in water. I don’t want pineapple juice😉 I have a bias towards these packaged juices.
I took the ready-made sourdough at a master class on baking yeast-free bread, but it sour in my refrigerator. Now I want to grow myself.

Look here for other starter cultures on juices, tea and do by analogy Starter cultures

Does anyone have a photo of how it should look?)

And if there is no pineapple juice, what to replace?

Five days in the refrigerator for the thick leaven is too much.
P.S. Liquid would last a week in the refrigerator.

from this place in more detail, please

Doesn't the thick leaven "fit" longer?

I have a thick leaven and I keep it for a week
sometimes more.



I found a recipe for a whole grain sourdough on the internet
without pineapple.
I'll have to try.

Hurrah! We've got rye flour again
and the idea of ​​starting a whole grain
the leaven has moved away for now. Continue
oven on rye sourdough. Looking for new ideas
according to recipes.