Anything too geeky to post about elsewhere.
We're a small bakery, that has in the past made good croissants. We used to have a hand operated pastry roller, kind of like a big pasta roller, and I got quite good a making laminated dough with this. Recently we upgraded to a reversible sheeter, hoping to increase production and reduce effort but my laminated dough has been terrible.
so i set out to start my very own sourdough culture 3 days ago and i have a question. now prior to doing this i did a lot of research and guides on how to do this. but now im concerned that its a dead starter. This is why.
i took the advice of a guide i found here on fresh loaf and wanted to follow it to a Que so i did...but after my first 24 hours my starter was already bubbling. i decided to wait it out and feed it every 24 hours for the first 5 or so days as per the guide.
I have had my starter for approximately 1 year. Started it in Maryland and recently (last week) brought it to S. Cal. to care for it on my extended trip. Shipped it with my baggage. Fed it my normal 50-50 bread/wheat mixture, of which I brought a small amount with me. Bought KA bread and KA whole wheat in S. Cal. for additional flour supply. I have been feeding about three times/day, although one day I fed only once.
The preferment for this loaf contained 100% of the water and yeast, as well as 1/4 of the total salt. The malt extracts contained in the malted milk powder supplied the necessary diastatic action to sustain the yeast during the long preferment stage. Here is the formula:
70% Whole Wheat Flour
5% Malted Milk Powder
2% Vital Wheat Gluten
0.6% Instant Dry Yeast
0.18% Soy Lecithin Granules
The photo below shows the sponge after 8 hours of fermentation.