June 8, 2010 - 12:27pm
By how much volume should a healthy starter increase by within a 8hr period @ 70 degrees?
I have been feeding my starter every 12 hours since friday since I have moved the culture from the fridge to the kitchen. I am doing this because I noticed that it would take a LONG time for the starter to rise the dough. I was wondering how much volume should the starter rise within a given time. I remember reading something like 4x its original volume within 8hrs?
Thanks!
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Add some more time. That's under ideal and rather cool. It should double in 8 to 12 hours and maybe need more time at 70°F.
If you want it to go 4 times in size, it will need more food. (or reduce the starter amount to 10g and then use 40g flour to feed.) And get the temps up to at least 75°F.
I agree with Mini! I think doubiing in 8 hours or less is unrealistic at even 75 degrees for at least most wild yeasts. My 100 percent hydration starter will peak in about 8 hours after feeding at 75 when "tripled" (50 grams of starter expanded to 150 with 50 of water and 50 of flour) but it won't typically double. When expanded with 100 and 100 to 250 it will more than double but it takes about 12-14 hours at 74 to 77 degrees.
Thanks all for the advice. My starter is now doubling in < 8 hours at ~70 degrees. Now that it is doubling within those hours, when can I return the starter into the refridgerator? At or nearing the double mark?
Then it is good for only a couple of days for direct use.
If you want it to keep longer in the fridge, try cooling it half way thru the rising time, then it keeps for a week or more. If you do keep it for a week or more, refresh it before using it giving it a good warm on the counter rise to recover.
Mini