The Fresh Loaf

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Help with starter from fresh fruit!

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cake diva's picture
cake diva

Help with starter from fresh fruit!

Drawing inspiration from Nancy Silverton's video with Julia Child, I initiated a starter with:  5.5 tbsp unbleached AP flour, 1/4 cup pineapple juice, 300g fresh pineapple in cheesecloth, and about 1/2 cup Dasani water enough to cover the fruit.


Within 24 hours, I saw effervescence.  I left the batch unstirred. After 72 hrs without feeding or stirring, there was phase separation with a clear liquid layer on top and the flour in the bottom. Bubbles coming from the top surface of the flour layer were rising faster now.  Atthe 84th hour, I poked the fruit and added a feeding of 1 tbsp flour + 1 tbsp pineapple juice.


Today, after the first full 4 days, I removed the fruit and added ~3 tbsp. flour.  I didn't add any liquid because my batch at this stage is still very low viscosity.  10 hours later, the solution is phase separating and I do not see any signs of activity. 


Is there anything I could do to salvage this batch?

arzajac's picture
arzajac

Just add flour and stir three times a day.


I suggest this:


http://www.thefreshloaf.com/node/10166/wild-yeast-levain-sourdough-startert-flowchart

cake diva's picture
cake diva

I am on the first bubble on the top second column.  when you say "remove half and stir in the equivalent amount of flour and water", which ratio do you mean: 1 part starter:1part flour: 1 part water, or 1 Part starter:1/2 part flour: 1/2 part water?

arzajac's picture
arzajac

1 part old starter, 1 part new starter (so half water + half flour)