Starter doubled in size 2 hours after feeding - ok to use?
Hi everyone,
this is my first post but I’ve been coming onto the website for a while looking at all your tips - thanks to you all.
My question... if my sourdough starter is bubbling and doubling in size after 2 hours, and passing the “float test” is it good to go? I’ve watched countless videos and read loads of different recipes and they all say to wait at least 4 hours after feeding. I live in the tropics and humidity is high. My previous loaves have been really airy and bubbly but the latest one is definitely more dense and I think it’s because I left the starter a little longer after feeding and perhaps it had passed its peak. Does the starter always need 4 hours? Should I be feeding it more? The current ratio for feeding is 1:1:1 should I change it? Or just keep doing what seems to have worked pretty well so far?
Thanks - from a sourdough newbie :)
The amount of time it takes your starter to peak will vary based on different factors. As you mentioned temperature plays a big role. Since you said you live in the tropics I imagine your ambient room temperature is higher than most. I used to live in Puerto Rico so I remember how hot it can get. So let’s say your ambient temperature if 95, your starter will peak much faster than someone who’s temperature is 75! If you want to prolong the time to peak you can reduce your room temperature (assuming you have air conditioning), place it in a cooler spot, feed it colder water, or change your feeding ratio (as you mentioned) so that the starter has more food to get through. :) there may be more factors too but those are some of the ones I’m aware of.
Thanks for your help, I will certainly try the things you suggested and keep you posted about my next bake