November 30, 2017 - 11:24am
Tartine starter help
hello, I have Been working on tartine culture and I finally turned it into a starter last night when I threw away 80% of it and gave it its first feed. i checked it today and it looks like this? Does it seem right to you guys ? jt has bubbles so i am assuming it’s alive? i do think it’s too watery . Any input?
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It might be viable and healthy but it does look overly hydrated. Seems like you've been building and throwing away a lot.
Keep feeding it on schedule for now but conduct an experiment on the side.
Take off 10g starter then feed it 25g water + 50g flour (40g bread or AP flour + 10g whole-wheat). Knead into a stiff dough and place in a small clear container big enough for it to triple. Give it 12-14 hours and see how this responds.
Report back.
Thanks Ok Can I also Put more flour then water in the next feeding?
What was this feeds ratios?
How long has it been?
How warm is it where you live?
What does your starter smell like?
When did you begin making this starter?
I'm thinking that might be hooch you're seeing. It's a darkish colour so not separation. And I'm guessing it'll smell like acetone.
It was 50/50
I made it Sunday and gave it its first feed last night Wednesday
its hot here 70-85degrees farenheit
its smells very very sour yes like acetony or alcohol
Put that experiment on hold and concentrate on getting your starter strong and healthy. You can always do this experiment in a few days time but for now give your starter some TLC.
You don't have to keep and maintain huge amounts so we'll drop the amount and hydration.
Find a small clean jar that has a screw top lid. Or something similar. Transfer 30g starter and feed it 25g water + 35g flour (50:50 bread flour and whole-wheat).
You'll now have 90g starter @ 80% hydration. Leave this to mature, rise and peak. It's important you feed it when it's ready and not by the clock.
Subsequent feedings should be...
25g starter + 40g water + 50g flour (50:50 bread flour and whole-wheat).
Each time wait till its peaked and then feed again. Once it is strong, rises on cue! and smells good it is ready.
It was 50/50 for the feed
I made the culture Sunday night and gave it its first feed last night Wednesday
its very hot here 78-85 farenheit
it smells very acidic like alcohol or acetone
what is houch?
It is the by product of a starter and means it's hungry. That is also the acetone smell.
Good feeds and more time is needed for your starter to mature nicely.
It is very warm where you live so it's fermenting fast.
Don't worry if it slows down or seems to go quiet at all. If this happens it's quite normal. Just feed when you see activity for now. But because it's very warm where you are I think you'll see it go from strength to strength but be warned and don't panic.
I think it'll need a few more days yet.
The Tartine book, if I recall is pretty non-specific about portions. I believe they say just make a batter...or something like that. I suggest using 2 oz starter, 1 oz flour, 1 oz water (filtered). Feed it mix it up, put it in a clean jar narrow and tall jar, beer glass or whatever. Try to do that at a time when you can observe it throughout the day. It should rise and fall. If it doesn't, don't worry about it, just keep using that ratio until it does. Err on the side of thickness so you can see how and when it rises. If it's too thin you won't know if its rising. Feed it the same ratio when you see that it starts to fall. You might end up feeding it twice a day or more depending on how hot it is. Do that until it is healthy (shouldn't take long), then you can feed it more water/flour compared to the amount of starter. For example, 1 ratio starter, to 2 flour, to 2 water. It should take longer to peak, reducing the number of feeding per day you have to give it. Keep feeding it just after it starts to fall.