Viki
Quote: Anna-ki
Tomorrow I will take a piece of 190 grams from the sourdough.
In the recipe, the leaven is liquid 190 g. And you have a thick one.
Anna-ki
Yes, but I have already baked
Added yeast, according to the recipe. The bread is delicious, only the holes are not as large as in the original. I'll go look for a recipe for liquid sourdough.
Viki
Quote: Anna-ki
I'll go look for a recipe for liquid sourdough.
What for? No need to search. You have an excellent leaven. Just be prepared to add a little more liquid to the dough.
Albina
Interesting topic: low maintenance leaven
magic food
The day before yesterday I started to make a sourdough according to the recipe, yesterday I made another attempt, because by the first one a day later, not only did it not increase in size, but there was not a hint of fermentation at all, and the consistency of the dough looked like a dumpling.
I changed the flour and mixed it again, today it looks better, we'll see until the evening there is still time.
Have you noticed the influence of flour and water, temperature on this type of leaven.
Flour sun, water from a well, boiled. We always drink unboiled, but in the spring I was afraid to start on unboiled, you never know what.
I will try until it works. I need a "small-scale" starter culture, all my previous ones I could not "grow" to the volume I needed. They died at various stages.
Irina-irina
AXIOMA, Help please I made the leaven of spontaneous fermentation everything worked out. I kneaded the dough for bread on this sourdough, it rose a little, the bread turned out like a flat cake and very heavy. I took 125 grams of sourdough, 500 grams of flour, 250 grams. salt water 0.5 h, l and 1 tbsp. l sugar tell me what's wrong
Viki
Irina-irinaForgive me, AXIOMA left us for two years already ...
Let's talk about the technology. Everything is clear and correct with the recipe, kneaded the dough and then what did you do with it?
Irina-irina
I kneaded the dough and put it in a warm place. I didn't touch it anymore. The dough came up very badly. I had to leave it overnight and in the morning I only baked it. Maybe it was necessary to knead it several times
Irina-irina
Viki, I kneaded the dough and put it in a warm place next to the cauldron, but the dough fit very badly and I left it overnight.In the morning I put it in the oven, but alas
OxanaSh
Take to your ranks !!!! The first leaven in my life. It's just some kind of holiday! How many years she baked bread on dough, on old dough, on pulish, big, but she was simply afraid of leaven. Will I be able to? Can I handle it? And this strange phrase, to say the least: "rejuvenated the leaven", "fed"

Well it turned out! Cope right away. I just didn’t like the vinegar smell, okay, I decided, I’ll bake a ciabatta (well, what to mess with, starting with a simple one), and then ... well, I’ll throw it out to such a mom.

But no! Nifiga! I took 100 g of sourdough, added 100 g of water, stirred, added 100 g of flour. And for 4 hours. And that's it, there is no vinegar smell, but a pleasant bread smell appeared. Then + 340 g of warm water, 5 g of pressed yeast, 10 g of salt, 500 g of flour (the most inexpensive) was kneaded with a mixer for about 15 minutes, the dough floated. She folded, stretched, etc. Taste, well, there were 3 "sneakers" of 320 g each, and after 15 minutes there were 2.5 "sneakers" left.

I have an assistant here in the kitchen - Bertik (I tied him up for the New Year), but he did not eat, he only helped.
Spontaneous Fermentation Sourdough by Francisco Tahero

Spontaneous Fermentation Sourdough by Francisco Tahero

Well that's it! I got in, how many more starter cultures ... But until I get baked on this one, no, no.
Thank you !



Added Sunday, May 29, 2016 8:34 PM

P.S. My husband came. And there was only one "sneaker", and the second I treated my friend. Tomorrow I will bake ISCHO! The leaven is painfully good!
echeva
my sourdough has been living with me for 3 years already, it keeps a stiff upper lip, sometimes I have to wait a long time until I’m going to use it (about a week in the farm it’s great) ... But there are different situations, departures, etc. - the leaven is even a couple of times had to be revived. But everything went well. the leaven continues to delight us! We love her!
7baza7
And what moisture is this leaven? I really liked it.
Thanks everyone. Found a cool site. I sit and choose what sourdough to make.It was rye, but sometimes acidified. And this one is what I need with my workload.

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