How do you know when your WHITE Starter is ready to be used?
Hey guys, I converted some of rye starter into a white starter, and it acts completely differently! How do you know when its at its prime, when it has doubled in size, bubbles on top (this never happens with rye starter), also its 100% hydration!
Then it's peaked and beginning to fall. It will be ready. I often go by smell too. If it's bubbly and smells file then good to go. If hydration is not an issue then go for lower if it'll help you at this stage. Otherwise it's simply practice makes perfect. You'll get to know. And even if you jump the gun a tad then as !Omg as you're watching the dough and not the clock you'll get a nice loaf out of it.
I know, crap reply. Mine is ready about 4-5 hours after mixing it up. Jar out of the fridge, weigh out into bowl, mix in flour & water (1:2:2 is I think the convention used here), and wait...
Mine looks pretty much like Gordon's when it's ready. It will have doubled (at least) and have a lot of bubbles on top. If I jiggle the bowl it will quiver like a bowl of half-set jelly, and if I pull it away from the side I can see long stringy strands of gluten and a very open, bubbly structure. It easily floats in water. It's very pillowy and billowy and wonderful!
runny than a rye 100% starter!
Then it's peaked and beginning to fall. It will be ready. I often go by smell too. If it's bubbly and smells file then good to go. If hydration is not an issue then go for lower if it'll help you at this stage. Otherwise it's simply practice makes perfect. You'll get to know. And even if you jump the gun a tad then as !Omg as you're watching the dough and not the clock you'll get a nice loaf out of it.
and says, "Take me, I'm yours!"
(I just couldn't resist.) :)
I know, crap reply. Mine is ready about 4-5 hours after mixing it up. Jar out of the fridge, weigh out into bowl, mix in flour & water (1:2:2 is I think the convention used here), and wait...
-Gordon
Mine looks pretty much like Gordon's when it's ready. It will have doubled (at least) and have a lot of bubbles on top. If I jiggle the bowl it will quiver like a bowl of half-set jelly, and if I pull it away from the side I can see long stringy strands of gluten and a very open, bubbly structure. It easily floats in water. It's very pillowy and billowy and wonderful!