The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any predictions? Impatience has gotten the best of me...

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Javaslinger's picture
Javaslinger

Any predictions? Impatience has gotten the best of me...

I continue to feed my starter daily (about 7 days now) and while it's bubbling weakly (tiny bubbles on top) it seems to be progressing slowly (I think...).  And of course to the remaining 1/3 portion, I continued the daily feeding ritual...


 


But how can I be sure???


 


Well, this time I poured out about 2/3 of my starter when feeding INTO my breadmachine!  Totally winging it I added about 1 1/2 cups of bread flour, 1/2 rye flour, 2 tsp gluten, 3 tsp fructose, about 1 cup of water and 3 tsp of olive oil...  (I'm not sure how much water, but enough to get the right feel while kneading)...


Importanly (and obviously) I added no additonal yeast 'cept what I 'hope' is in there... 


Well, lezsee what happens!


 


Any predictions?


 


 

mrfrost's picture
mrfrost

Bread machines usually operate with the assumption that the dough will double in an hour or so, after which it then commences to bake.


Of course we know it will take many hours for a young starter to raise dough, if indeed it does any raising at all(on it's own).

Javaslinger's picture
Javaslinger

After the first 'rise' it hasn't risen much at all if at all...


 


How long does a 'young' starter take to raise dough?  I'll just leave it in there for a few hours....

Nickisafoodie's picture
Nickisafoodie

Keep your starter in the oven (off of course) but with the lightbulb on.  that will help it grow faster at will likely be about 77 degree temp.  refresh twice a day discarding 1/2 and then adding equal parts of bottled spring/filtered water and flour (equal parts by weight, not volume).  You will see stronger activity as you go...

Javaslinger's picture
Javaslinger

Oooooh.....  by weight... not volume....  ahhhhhh.....  that might help with the wateriness....


I need a scale...

robadar's picture
robadar

Javaslilnger,


I would urge you to buy a good starter.  Yes, you  can start your own,  but it's catch as catch can and can be lengthly.  You can get a good starter free from Carl's ("Friends of Carl's" or something like that).  Or you can purchase S.F. sourdough from Sourdough International.  Both good. 


 


RB

Javaslinger's picture
Javaslinger

Well, as predicted, my loaf wasn't a'risin'....  even after several hours...


So I added bread machine yeast and tossed it into the old breadmachine to get a nice 1 lb loaf...  not very sourdoughy, but not wasted either...


 


BUT I must have scared the ol' starter because this morning it significanly risen and far more a'bubblin' that ever before...  Just about on time - 7 days exactly!


I'll give it a few more I guess...