It's been a while since I have participated here, but I just had to post this am. I am amazed at what a resilient little bugger my starter is..... For reasons I won't go into it has been neglected a LONG TIME in my fridge. In fact, last night, when I decided to pull it out, I literally had to chip out most of it, to get at the small amount that remained with some moisture (the consistency of putty.)
I fed it last night with very low expectations, and was happy this am to see the small amount I had (about 105g including what I fed it) with lots of bubbles. So, I fed it again this am (1:1:1), and after about two hours, I'm very pleasantly surprised to see this kind of action!!!
I guess I just inadvertently dried my starter, and then reconstituted it. Sharing here since nobody I know will care or understand at all! :)
Rich
We understand and care; welcome back and feed those little buggers!
to kill a starter once it is mature - thankfully:-) I've tried every way accidentally possible - It still lived!
They sure are, I just pulled my 100% hydration Starter to feed him before we move house, he had not been fed in a while since I use my 50% hydration Starter.
I just know he will be fine.
I feed mine with 50g Wheat and 50g Wholemeal /Whole wheat flour.
Great Idea with the rubberband!
That is so cool!! I'm inspired to see this. I will be traveling for a week and am afraid of my starter dying while away. I guess I shouldn't worry so much!!!
is 10 weeks old in the fridge with no maintenance. I have been baking out of it every week including this week. it doubled easily after the 3rd feeding in less than 4 hours and was ready to go, I'm going to refresh the starter in the fridge, with a 3 stage build this week though. It is getting a low in volume since I only started with 100 g of it 10 weeks ago and there is about 12 g of left - Maybe it will last another week and still have 6 g left to build it back :-)
All you have to9 do is stiffen it up some with the next feeding, to say 66% hydration and once it rises 50% put it in the fridge.
Happy travels
(last fed) back to working again. A little touch-n-go today but 8 hrs after an acetone aroma, letting it alone brought it back to smelling right. Also doubling today. Tomorrow it gets a well deserved feeding.
Always a rush to wake them up again!
What you're smelling is ethanol.
Ketones are a common by-product of fermentation. A ketone derived from acetic acid is acetone. The aroma of acetone is that of fingernail polish remover and is quite distinct from ethanol.
cheers,
gary
Made a great loaf from it. Sunday to Thursday. I compared the starter at the time to my nail polish remover. Almost the same, no rose scent. :)
The aroma did change for the better and this morning (20°C, cool kitchen) I used 115g for a rye loaf, then fed what was left. After peaking put it back into the fridge but only for a day or two, then to feed it on my old schedule. Next week make a "back-up" and put some into long storage. Got to travel again... Back to Trail.
This fine Austrian rye flour is certainly different. Mixes to a smoother more putty like dough and has a longer shelf life. I used up Mil's rye flour with the expiration date of Oct, 2, 2012. Could it be the same flour I used to make the long storage starter ball? Rye not?
Mini
....if I don't mess it up, I'll post some details in another post. Starter is doubling in 3-4 hours, and smells great!