Hi all,
until a couple of days a go I had never contemplated bread being anything but from the bakery, but now I have a 48hr old starter of my very own!
initial
100g half half flour (it’s all in German, but organic)
150 water
question....24 hrs in after first feeding (left 70g initial and added 100g flour and 115g water) it rose to about triple and I was psyched!
next day, did the same for feeding and now no rise but a smell that could only be described as the morning after a massive night.....
some research suggests I’m on the right track....?
jay
Yes, there will be a few days where there will be little to no visible yeast activity. I’d leave it for an extra day or two and then continue with regular feedings. It’s a new starter, so the yeast you’ve cultivated is still stabilizing. Starters that are older will have a consistent rise and fall
So keep doing daily feeds, fully aware that it’s unusable until at least a week...
You are feeding it way too much water. Should be adding no more than half of the starter volume
Its not about "too vet", its about dilution. Your starter should get sour. By leaving 70g starter and adding 100g water you are diluting it way too much. Better feed 70g starter + 50g water + 50g flour, in which case you maintain acidity and add some food. Once it starts increasing in volume, you can feed more (relative to starter), but not before.
Debra Wink'a recipe on this site is good. The Pineapple Juice Solution, Part 2 | The Fresh Loaf
Could also check out my recent experiment: http://www.thefreshloaf.com/node/63151/very-active-starter-three-feedings-and-5-days
This is a bad recipe. Look, you use 70 g starter and add 115 g water again and again. You are not letting your starter get acidic enough, and all the bubbles that you see are the bacteria and yeast you don't need (acid-intolerant). By keeping feeding at these ratios you risk stalling forever esp. after you start diluting even more from Day 6
I suggest you just wait full 24 hours with your current starter, then (since it is quite liquid) add 30 gram flour without water, stir in well, then wait another 24 hours and then feed 100 g starter + 50 g water + 50 g flour - it should take off
Sweet! Thanks will do
Ok, so a couple of days on, fed it 100g starter, 50flour and 50 water.......is this normal or should I have more bubbling?
Image
there is way too many starter recipes and tips out there.....just want to make bread......4-7 days from now!
Ok, so a couple of days on, fed it 100g starter, 50flour and 50 water.......is this normal or should I have more bubbling?
Image
there is way too many starter recipes and tips out there.....just want to make bread......4-7 days from now!