The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

If your starter is over fermented... Don't mix the final dough with it... Start over!

breadbakingbassplayer's picture
breadbakingbass...

If your starter is over fermented... Don't mix the final dough with it... Start over!

If your starter is over fermented... Don't mix the final dough with it...  This happened to me again this morning...  I proceeded to mix the final dough with the overfermented starter...  The dough never came together and remained a sticky mess...  Yuk!


 


I should have just tossed out the starter and started over and not wasted 2kg more of flour...

Comments

koloatree's picture
koloatree

hi,


overfermented as in it went back to original volume? ive used overfermented starter before where the starter may of dropped 1/3 volume after its highest point and it still raised dough. there were times when my dough would take 2x as much time to rise.

breadbakingbassplayer's picture
breadbakingbass...

I was doing a levain build 100% hydration, fermenting 25% of the total flour.  It tripled in volume, the bubbles on top started popping and collapsing.  I proceeded to make the dough at 72% total hydration, which is normal for me, but the dough never set up.  It still remained sticky, and the gluten structure would not set up even after a 30 minute autolyse...

Stephanie Brim's picture
Stephanie Brim

Did you try folding? I've used starter that has completely collapsed (yet still maintained its gluten structure) for bread with no problems. But my starter is 75%, not 100%.

breadbakingbassplayer's picture
breadbakingbass...

Yep.  I tried all that folding stuff...  It didn't work for me...  I think I may start experimenting with less liquid starters that ferment a little slower, or I should refrigerate the starter after 4 hrs...

korish's picture
korish

What kind of bread are you making and what flour are you using. I made a 100% Rye flour bread and it beahaves totaly different than any other flour.


 

breadbakingbassplayer's picture
breadbakingbass...

I was making a version of pain au levain prefermenting 25% of the total flour.  I was using 90% AP, 5% WW, 5% Rye.  In my preferment, I put in all the WW, Rye, and the remainder with AP, + 25% firm sourdough starter based on the total levain flour weight, and used 100% hydration...  Again, I should have stuck it in the fridge before I went to bed...  It had been out for about 3 hours, but by hour 9, it was too far gone...

korish's picture
korish

Yes I think the timing was to long, I found that Rye bread tends to rise faster than other breads. On my Russian rye I let it rest for 2 hours and then shape and let it rise for another 2 hours, but next time I will probably skipp the second stepp all together. Regards over fermented starter, on my last bake I woke up in the morning and found that the starter has doubled and droped back, I used it anyways luckely for me the bread turned out good. Next time I will probably place it in a refer cool it down and then take it out before going to bed, hopefully that will slow down the process.

Stephanie Brim's picture
Stephanie Brim

75% hydration (by weight) has worked for me for a while now. I started with gaarp's method, shown here, for my first starter, and then started subsequent starters with the same method but by weight because converting my starter to 75% made it so active.


And yeah, rye is...something else...in high quantities. I've been wanting to make vollkornbrat but the 100% rye thing makes me pause. I'm just learning to work with wheat and rye mixes.

breadbakingbassplayer's picture
breadbakingbass...

Also, my starter is especially kickin'.  If I feed it right out of the fridge, it doubles in about 4 hours...  So I need to take this into consideration next time...

wally's picture
wally

I've had more experiences with overripe poolish than I would wish on my worst enemy, and what I've learned to do is exactly what you counsel - toss it out and do not waste ingredients.  The dough will never come together properly and everything will go downhill from there - extra folds will not solve the problem, and you will find that pre-shaping and shaping are a nightmare (very sticky dough!) and the final product will be a disappointment - poor color, poor rise, poor crust and crumb.

korish's picture
korish

Wally you discribed my dough I think my starter was over riped that's why I had the troubles with it.


 


This is my bread that I made but I almost through the dough out, then I decided to place it in the form and stick it in my WFO, Bread actualy came out OK. But I liked the rest of my bake more will have to try this again next week.


http://www.ourwholesomehomes.com/2010/01/bake-n-blog-triathlon-january-16-2009_5782.html