Panasonic SD-ZB2512 and sourdough bread

[Attempt number times]

Good day,

I got myself a Panasonic 2512, slowly got used to simple recipes, and moved on to what the family wants - sourdough bread. And then "oh" happened. I myself am not a cook, and the bread maker is the first, so do not blame me if the questions are stupid, but rather explain in an accessible way what I am doing wrong.

An attempt to figure out the existing recipes for bread and sourdoughs led me to confusion: there are many very different approaches to breeding and storing sourdough, and recipes for sourdough bread makers are generally quite complex in ingredients.

Attempt number times
I made a rye sourdough according to this recipe:

Briefly: after the first kneading for 4 days, 3 tablespoons of flour are fed, plus water to the consistency of sour cream.
It feels like the result is somewhat different (not warm enough in the apartment?), But sour, with bubbles - it looks like sourdough.

As a result of the search for recipes, I settled on this:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194030.0
It is clear, affordable, but it does not match with a bread maker The "largest" in ingredients in recipe books - wheat-rye, 600 g of flour in total. I baked it with yeast, slightly changing the proportion (400g wheat, 200g rye), so I decided to change it and recalculate the proportions.

Program No. 2, main

What was laying:
sourdough 400g

wheat 200g
rye 200g (in total with the fact that in sourdough - 400g)
water 200g
salt 2 h
sugar 2 tbsp
sub. butter 2 tbsp

Happened:

In general, edible, but very tough crust, and did not rise from the word "at all" - it is half the size of yeast bread.

I assumed that it didn’t rise because of the weak leaven, and I hope for the next one, after two feedings.

Attempt number two
The rest of the starter culture (100 g) was sent to the refrigerator, 30 g were returned ahead of schedule for the next experiment.
Now I am making a new template like this:
1 top dressing: 30g starter (last leaven) + 100g flour + 130 water (I wanted 100g of water, but it turned out to be a very dense mass)
2 dressing: 100g flour + 80g water

out of this joy I plan to send 200g to bread, adhering to the same recipe, try it with proportions "like yeast": 400g wheat, 200g rye.
Questions
1.Why didn't the bread rise? I suspect a sourdough, a difference in the amount of flour (I used 400 rye / 200 wheat, with yeast the opposite), or a completely incorrect selection of the composition.
2. How to store the starter correctly? I found a lot of advice on the forum and everyone is different. If I understood correctly:
- in the warmth, the ripe sourdough must be fed every 8 hours - not very convenient;
- in the refrigerator: jar, covered with foil with holes, up to 12 days. Once a week it gets into the warmth, is supplemented (in what proportion?), And after 6-8 hours it goes into the cold;
- the leaven, fattened for making bread, is also suitable for a "starter", and some can be set aside before cooking;
3.How to properly convert yeast recipes to sourdough recipes?
- I'm now subtracting water and flour from the recipe, in equal parts, half the weight of the leaven, right?
- how to correctly calculate the required amount of sourdough per recipe?
4. How to properly prepare sourdough bread in this bread maker?
- in most recipes, it is recommended to visually monitor the rise, and put it on baking separately - in my model, I just bake separately don't find (upd: found, 14 baking program, not described in the instructions, but is on the list under the lid, near the dispensers).
- well, I want to cook on a timer. I believe that with a verified recipe, the result should be stable.In this case, it is enough to lay a mixture of sourdough, flour and water (dough?), And the rest of the ingredients, and run like regular bread, right?
- what is the order of laying in a bread maker? For yeast it is written "dry => liquid", but what should be the turn of the sourdough preparation?

Good day. I'm a beginner too. I've been baking for three months. 2 of them are only leavened. I will not answer all your questions. I do not know. The stove is the same as yours. You need to make friends with the leaven and everything will become simple. Well, at first I was just afraid of her. Now I do this: I have allocated a place for her in the refrigerator, in the vegetable drawer. I put a thermometer there and realized that it was cold. Specialists talk about 10 degrees. Tightened the regulator. Now 10 degrees there. But how not to feed her for three days, I do not understand. I think she asks for food on the second day. At first, three holes were made in the lid (to breathe), but something I doubted about the benefits of all the products in the refrigerator. Suddenly wild yeast is good for them. I changed the lids, took more cans. In two days, the lid is inflated, I take it out and open it. I breathed a minute and back into the box. In the refrigerator, two eternal rye leavens and the same only overfed wheat dough live at the same time.
My leaven doesn't look like sour cream either. Thick. On the second day, it looks like a sponge.
Wheat like glue. Stretches.
But both work fine.
Rye baked according to the recipe Universal bread with coriander and caraway seeds. I like the result very much. I never let you down. True, his roof fell through once. But I can’t catch what it’s connected with. I bake it every three days.
I haven't learned to insert a link here.
And I bake a light one according to the French recipe with sourdough. Also convenient. I folded everything up and pressed program 10.
something like that.
I read this forum well, day and night. I just read it to the holes. Now I have put Easter cake according to the recipe from the book. I'm waiting. 2 hours left.
Yes, here's another. At first the sourdough bread was sour. Now, well, at least a little sourness. Lost.
If that ask. How can I tell you.

All-purpose bread with coriander and caraway seeds in a bread machine

that's kind of figured out. This is a link about rye bread. I just don't put coriander and cumin.



https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=225533.0
And this is light. Here only without carbonated water. With soda, he somehow did not rise high,