Wheat bread on wheat-rye sourdough in a Zelmer 43Z011 bread maker

[Details]

Wheat bread with wheat-rye sourdough in a Zelmer 43Z011 bread maker

Category: Sourdough bread

Ingredients
Rye-wheat sourdough	220 g
Flour	550-600 gr
Water	300 ml.
Tibetan salt	1 tsp
Honey	0.5 tsp
Olive oil	2 tbsp. l.
Caraway	0.5 tsp

Cooking method

• I found a recipe that indicated 450 g of flour, but when the kneading was started, it turned out that the bun did not come out. Since my wife stuffed her hand on yeast bread, we quickly corrected this incident by adding about another 100-150 grams. flour.
• I put it on a batch. The program is designed for 1.5 hours, it seemed a bit too much to me. Half an hour later, when the bun was formed, I took out the bucket and put it in a warm place to part for 2 hours. Then I put it in the bread maker on the "No yeast dough" mode. And she began to knead again, I did not like it, and after 2-3 minutes I pulled out the bucket, waited for it to knead (15 minutes) and put the bucket back. By the end of the program (1 hour 30 minutes) the crust was too white and I put it on "Bake" for another 1 hour. After that, I wrapped it in a pillowcase and set it aside for 1 hour.
• It seems to have worked out well.
• 
• Details
• Zelmer 43Z011 bread maker Unfortunately, I still don't know the details of the programs, neither in the instructions nor in the recipe book really anything.
• Leaven. The situation here is a bit vague. This is my first leaven. I started the process with rye flour and honey. After 4 days it became a bit too much and, on the advice of my wife, I divided the leaven into two portions, and began to feed the second one with wheat flour. On the second day I decided to do an experiment - and here it is. Since I only start with the leaven, I still don't know if it is normal or not, thick or not, mature or not. But it seems like it worked quite well for itself.
• Tibetan salt. Nothing supernatural, just bought at a sale. It is saltier than usual, to which we are accustomed (Adyghe). So it's only 1 teaspoon.
• Olive oil - as you like.

The dish is designed for

1 loaf

Time for preparing:

~ 5 hours

Cooking program:

Kneading + yeast-free dough + Baking

Share your sourdough recipe. Thank you

You know I can hardly call it a "recipe"
I found a video on YouTube, they advised me to take 50 grams of rye flour and 0.1 teaspoon of sugar. Water so that there is a state of sour cream (about 100 ml). I did, this is the end of the recipe. I live in a village, the house is partially heated, so that the leaven wanders from the kitchen during the day to the bedroom at night
I fed her "by eye", about a tablespoon of flour. When there was a lot of it, I moved it to a 600ml jar, my wife says - and you separate half of it and start to draw wheat on it. What I did with. I decided to run the other part in the dough bread in a slow cooker, as a result of which I got a rye sole, very tasty
In this recipe I tried to get rid of the newly accumulated leaven.
I have just read the site of one woman, she has some tips for keeping sourdough, so today I will try to make bread again, and then I will switch to her technology, remaining only on rye sourdough and will conduct it in very small quantities. But this is a separate topic.

In general, this is interesting, of course.