]
I have started using sourdough starter lately and I find it fascinating..I have made delicious breads with it;
https://www.youtube.com/watch?v=OxN887AFzuU
https://www.youtube.com/watch?v=LOGh85smSx4
It seem to started awfully good with my sourdough starter, mixing 40 gr' Whole Wheat flour with 10gr' APF with brita (filtered) water. I was mixing it from the very start with a hand blender with whist attachment to incorpotate as much air as possible..using my surface warmer on about 30c+- The starter was ready to bake! in 3-4 days!!! baking my first loaf, that loaf sky-rockted and was super delicious. then I baked the second one, (the first Youtube video I posted) and it was amazing too..
I was feeding it, waiting for it to 90% peak and use it before it peaked. was great.
The second video was a bit too dense and I thought maybe I would put the starter on counter and feed it twice a day.. well all day wend and with 25c+- nothing really happened, some big bubbles but now rising much (doubling..)
So I increased the temperature to 30c to see if it would help as I've seen some wiki post stating that temps for sourdoughs are between 27-32, although other ones state it should be around 21.3c.
I am BUFFLED!!
MY first loaf procedure was:
mixing by mixer (to shaggy incorporated mess) flour, diastatic malt, gluten, oil and water to autolyse, 3-6 hours, in closed oven with light on, 25-26c
then incorporating in mixer it's salt, mixing.
then incorporating in mixer it's sugar and sourdough, mixing.
and going to bulk fermentation in closed oven with light on, 25-26c
making stretch and fold every 45, 90, 180 and 300 minutes.
I get a well a developed airy dough.
I don't know my problem but I would like to have my stater on my counter all day and to feed it twice .
so U guys::
What is the PROPER temperature for the sourdough starter to be in to multiple and to have good population?
I am new to this,:)
Thanks,
It's usual for the starter to show a lot of activity in days 1-3 or 4 and then it can slow down or even go quiet. You mention that your starter was ready in 3 to 4 days and made good bread but now your starter has slowed down. What one normally has to do is "ride the storm" (or quiet in the this case) and actually slow down the feedings till it wakes up again with renewed vigor. From what you describe your starter is going through this quiet stage and you jumped the gun when baking bread for the first time.
I am a little confused as to why it worked the first time even if you jumped the gun and made bread within the first 3 days when it was very active, but then again I've never made bread using this initial bursting of activity and always waited for when it wakes up again, as it is this stage when all the critters found in a viable starter have populated the flour and water. Basically my confusion lies with which little critters did you make bread with? Although I've never tried it I've been led to believe that the starter wouldn't work.
Then of course it's always possible you made a viable starter in 3 to 4 days due to perfect conditions and the slowing down is some other factor more to do with maintenance or other change.
What day are you up to now and how is your starter behaving?
Hi Abe, I've got it! Just stirred the starter again and again until it was bubbly and kept it on 31c while it was on my surface warmer. These are my results
Thanks for helping Abe!
CUISINED
You'll find your sourdough starter will get stronger from here on in with good maintenance. You just had to ride out the quiet stage which you did, very calmly I might add, and now it'll improve in health and taste.
Very nice loaf.
Beteavon :)
Thank you! ?