December 9, 2009 - 12:07pm
How firm is a firm starter?
I'll start by admitting I feed my starter by feel. So far it has worked well for me. When I must, I weigh the feedings. I plan to make the sourdough challah posted in the blogs (dmsnyder) and started firming up my starter last night. I followed the advice of Susan (in San Diego) who kneads flour in 'til it is still kneadable, but quite stiff. I put it in an oiled plastic bag for the night and woke up to this:
It is at least 3 times its original size. I thought firm starters shouldn't expand so much. It was fun to find it like this though. So, is it good to use like this? It sank right away so I plan to feed it for use tomorrow.
Thanks for any advice.
Marni
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I have two versions of sourdough starter, liquid and firm. My firm starter usually requires 100 grams of flour for 50 grams of water. Usually I feed it before going to bed and by morning it has just about tripled in size. I then usually end up using about two thirds of it for the bread I plan to make and the other third goes back in the fridge. By feel I'd consider it to be much stiffer than a slack (~70 - 80% hydration) dough. I'm not sure about fermenting it in a ziplock. If it works for you, great, I use something with a loose lid that gives it plenty of room to expand. I'd say if your starter is active the growth you are seeing isn't too abnormal.
Per Hamelman, a firm levain is 50-60 percent hydration.
The amount of increase depends on the amount you feed it. I keep mine in a quart Cambro container. One night I overfed it a bit and was awakened in the wee hours by the sound of the lid being blown off and the container flipping on its side.
I am keeping a new firm starter in a small glass container with a plastic lid... It's around 50% hydration...
I wouldn't advise sleeping on your ziploc pillow though... It might get messy...
Thank you all for your responses. I just wanted to be sure I was on the right track. I haven't made the challah yet. I used my regular starter and made three small boules instead.
Occidental- I think mine is following along your guidelines, thanks. I don't usually use plastic bags, my liquid starter has its own loosely-lidded container, I just did that without thinking it through.
LindyD- wow - some powerful starter!
breadbakingbass... - Thanks for seeing the fun in this, it was the reason I posted the picture. It was great to see full blown proof of its growth. I really enjoy seeing a starter grow. One of those signsI like baking bread too much I guess.
Marni
My pleasure... I've baked 4 days straight this week... I have some big bakes coming up next week... I have some holiday bread requests to fill for some friends of mine...
I fed my starter out of the fridge a few hours ago, and it's already doubled... 7:30pm to 11:48pm... Crazy!
here too. My family has also asked for bread! I guess the regular (and then some) feedings just energize it! Happy baking!
Marni
and using the starter often really makes the starter happy! The ones that don't rise too much are rye and non-gluten flours. This is a rye starter that surprised me one morning... It fell as I took off the plastic and then it jumped right into my dough mixing bowl. Fancy that!
makes them happy, in fact that is why ours is named Happy. My kids love to feed it and watch it grow.
Mini, the first few firm starters I have made were mostly rye I think. I forgot the rise would be so different. Thanks.
Your starter was rarin' to go! I love your coffee mug!
Marni
I'd say your starter is going great guns, Marni. Thanks for the laugh.
Susan from San Diego