Good day folks.
Real life being what it is, we can't always go by the schedule our starter wants us to, so I've been experimenting with ways to manipulate the schedule. I was wondering if any of these methods have the potential to negatively affect the end product. As a note, my WW/rye starter will peak in 4 hours or less, with the white starter peaking in the 6-7 hour range, with levains acting on a similar schedule.
- If I need a faster peak, I increase hydration to 125%, and subtract water from levain / dough as necessary.
- If I need a slower peak, I reduce hydration to 75%, and add water to levain / dough as necessary.
- If the starter or levain is peaking, or has already fallen slightly, but I need another hour or two, I give it a good stir and it will go through a similar, but shorter cycle. (The few times I've done this with levain, I do seem to get a tangier bread but there may be other factors causing this.)
Thanks
Jamie
1. yes, higher hydration will quicken the fermenting time but don't forget that the prefermented flour will be less if the weight of the levain is the same.
2. Ditto to 1. Albeit vice versa
3. The peaking is just a visual. Not all starters will behave the same and high hydration starters might not even rise. Stirring it down to rise again doesn't mean the level of fermentation will be the same. It will have been fermented more so!
Don't forget that to change anything as in all 3 examples you've given will change the profile and/or timings of your starter and final loaf.
I should have made clear that when I do adjust hydrations as noted, the amount of flour will always be the same, adding or leaving out water.
With the first two, I've never noticed a difference once the starter is made in to leaven or the leaven is made into dough. I don't doubt that there is one as you say, but the difference to me is imperceptible. As for the last one, definitely a noticeable difference.
Is there a better way besides temperature to quicken / retard timings? I read somewhere where MO said (going from memory here so I stand to be corrected) adding more flour and keeping same hydration lengthens fermentation times on starters, but that isn't my experience. I'm not stating she's wrong, I'm just saying with my starters it isn't my experience. (Ask Danielle how "virile" her Frankie is (Frankie came from my stock). Not normal.)
A couple of weeks ago I did a test with 2 leavens from the same starter mixed within a couple of minutes of each other, one was 50 gms starter/50 gms water/50 gms WW flour while the "partner" was 50 gms starter fed with 200 gms each water and WW flour. They literally peaked within 15-20 minutes of each other.
Again, thanks.
Jamie
I seldom worry about timing of almost any of the steps. I routinely use 125% hydration AP levain and it is started the evening before. If the house is on the warm side, I start it later; if cool house, it's started earlier. I aim for a 6 AM start for the mix and autolyze (with levain). In the winter, starter is going for 12-13 hours. In summer, about 8-9 hours. As long as the levain is fluffy and has bubbles on the surface it is good to go. I pretty much stick to my variation of San Joaquin sourdough and it's a highly repeatable recipe with few problems (other than errant slashing which is much less of an issue these days).