I've always been fascinated with the process of fermentation.
I find it extremely satisfying when I see evidence of life in my dough and starter. Does anyone else think or feel the same as I do? I'm pretty sure a bunch of you do. I can't be the only "weir-dough". :D
I just wanted to share this quick timelapse of today's batch; there's not much excitement until about 11 seconds into it; the starter suddenly springs to life!
Would love to see other people's SD starters in action.
The weir-dough,
Mark
I did this one recently. It shows my Rye starter on the left and wheat on the right. I was taken over 12 hours.
Great lighting! I'll put more effort for my next timelapse.
So, they rose simultaneously in the beginning, but the rye starter seemed to have a more consistent growth all the way until the end whereas the wheat starter hit some sort of limit -- and then "burped". Does rye flour offer more nutrients? Curious!
The rye contains more fiber and absorbs more water so is thicker. Yes, the wheat starter maxed out then collapsed.
Set up: