If your starter is over fermented... Don't mix the final dough with it... This happened to me again this morning... I proceeded to mix the final dough with the overfermented starter... The dough never came together and remained a sticky mess... Yuk!
I should have just tossed out the starter and started over and not wasted 2kg more of flour...
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hi,
overfermented as in it went back to original volume? ive used overfermented starter before where the starter may of dropped 1/3 volume after its highest point and it still raised dough. there were times when my dough would take 2x as much time to rise.
I was doing a levain build 100% hydration, fermenting 25% of the total flour. It tripled in volume, the bubbles on top started popping and collapsing. I proceeded to make the dough at 72% total hydration, which is normal for me, but the dough never set up. It still remained sticky, and the gluten structure would not set up even after a 30 minute autolyse...
Did you try folding? I've used starter that has completely collapsed (yet still maintained its gluten structure) for bread with no problems. But my starter is 75%, not 100%.
Yep. I tried all that folding stuff... It didn't work for me... I think I may start experimenting with less liquid starters that ferment a little slower, or I should refrigerate the starter after 4 hrs...
What kind of bread are you making and what flour are you using. I made a 100% Rye flour bread and it beahaves totaly different than any other flour.
I was making a version of pain au levain prefermenting 25% of the total flour. I was using 90% AP, 5% WW, 5% Rye. In my preferment, I put in all the WW, Rye, and the remainder with AP, + 25% firm sourdough starter based on the total levain flour weight, and used 100% hydration... Again, I should have stuck it in the fridge before I went to bed... It had been out for about 3 hours, but by hour 9, it was too far gone...
Yes I think the timing was to long, I found that Rye bread tends to rise faster than other breads. On my Russian rye I let it rest for 2 hours and then shape and let it rise for another 2 hours, but next time I will probably skipp the second stepp all together. Regards over fermented starter, on my last bake I woke up in the morning and found that the starter has doubled and droped back, I used it anyways luckely for me the bread turned out good. Next time I will probably place it in a refer cool it down and then take it out before going to bed, hopefully that will slow down the process.
75% hydration (by weight) has worked for me for a while now. I started with gaarp's method, shown here, for my first starter, and then started subsequent starters with the same method but by weight because converting my starter to 75% made it so active.
And yeah, rye is...something else...in high quantities. I've been wanting to make vollkornbrat but the 100% rye thing makes me pause. I'm just learning to work with wheat and rye mixes.
Also, my starter is especially kickin'. If I feed it right out of the fridge, it doubles in about 4 hours... So I need to take this into consideration next time...
I've had more experiences with overripe poolish than I would wish on my worst enemy, and what I've learned to do is exactly what you counsel - toss it out and do not waste ingredients. The dough will never come together properly and everything will go downhill from there - extra folds will not solve the problem, and you will find that pre-shaping and shaping are a nightmare (very sticky dough!) and the final product will be a disappointment - poor color, poor rise, poor crust and crumb.
Wally you discribed my dough I think my starter was over riped that's why I had the troubles with it.
This is my bread that I made but I almost through the dough out, then I decided to place it in the form and stick it in my WFO, Bread actualy came out OK. But I liked the rest of my bake more will have to try this again next week.
http://www.ourwholesomehomes.com/2010/01/bake-n-blog-triathlon-january-16-2009_5782.html