The Fresh Loaf

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Just for fun...

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ryeaskrye's picture
ryeaskrye

Just for fun...

I recently acquired a new toy...a camera remote that also has timer features. Playing around, I shot a time lapse video of dueling starters. Here are 9 hours condensed into 12 seconds.

On the left is my San Fran and on the right is a Swedish Rye recently received from Northwest Sourdough. Both began with 80g of starter and were fed 80g of flour and 100g of water. 

The San Fran has 2 complete rises, 2 dramatic collapses and is starting a 3rd rise when the clip ends. 

The Rye peaked at 3h09m and again at 5h27m.

The San Fran peaked at 5h03m and again at 7h59m.

This was shot on a day when a storm front was moving through and the changing cloud cover caused the lighting to jump around a bit.

 

 

[ETA: I didn't like how PhotoBucket jumped 3 seconds into the video before starting, so I added a 3" header and changed out the video link]

Comments

arlo's picture
arlo

That's a very interesting video! Thanks for sharing : )

ZD's picture
ZD

Too Cool!


Greg R

ericb's picture
ericb

I love that there is a place on the internet where it is considered perfectly acceptable to post a time-lapse video of starters rising. :)


Thanks for sharing!


Eric

weavershouse's picture
weavershouse

That was so fun to watch! Thanks for posting.


weavershouse

althetrainer's picture
althetrainer

I am always fascinated with what technology can do.  Thank you for sharing!


Al


ryeaskrye's picture
ryeaskrye

Thanks for the comments...


John

Mini Oven's picture
Mini Oven

I watched it several times.    Five and a half hours for unsalted rye... wheat takes longer... at what temperature, please?


Mini

ryeaskrye's picture
ryeaskrye

Mini,


We keep our house cool during the day. I have a $10 digital thermometer that records MAX and MIN temps, so I know that the temperature during that 9 hours was between 62° - 65°F (16.6° - 18.3°C).


The rye first peaked at just over 3 hours and again at 5.5 hours. It is a new-to-me starter that I just revived from a dry state last week. It has a much stronger sour that my own rye starter that is around 4 years old. I am going to attempt your 100% Rye with it real soon.


I found it interesting that while the first peak intervals are 2 hours apart for the San Fran and Rye (which is to be expected) that the second peak intervals were only 1/2 hour apart in length. I guess once the San Fran finally revs up, it can be just as voracious.


I have 2 different whole wheat starters. I may have to put 3 different starters side-by-side and see what happens...


John


 

Mini Oven's picture
Mini Oven

Which is what I do as an overnight feed.  10g firm starter with 50g water and 50g rye flour.  That's pretty cool temp and a very active starter you got there. 


I think when comparing the rye rise time to the wheat, the rye gets started sooner because the food is easier to digest for the beasties.  The wheat has to be broken down more before the beasties can use it.  Once the chain of events gets rolling, they are about the same.


Mini

ehanner's picture
ehanner

It is nice that there is a place one can find a video of a wild yeast multiplying and growing in stature. I watched it a few times myself, haha I'm not sure my family would think I've not gone over the edge, watching yeast for entertainment. Shhhh!


Eric

caseymcm's picture
caseymcm

I keep my AP fed starter at 75% and it only peaks once overnight then recedes slowly.  I'm guessing yours is somewhat wetter than that that it collapses quickly and builds again?

txfarmer's picture
txfarmer

I also watched a few times. Got caught by coworker too, oh well, there's way worse things I could be watching online. ;)


 


So why do they peak several times? My starters are kept at 100%, I THOUGHT they only peak once, judging from what I see over the weekend when I am at home. But my rye definitely is faster than white starter though.