The Fresh Loaf

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SDS questions

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nebetmiw's picture
nebetmiw

SDS questions

I have searched to no avail on my quesion.  Ok, I am using BBA seed starter with pineapple juice.  I just got the book so it is the newest edtion.  I did rye two days in a row instead of one.  I am on day 4 but really 5 as I had no rise to refresh with and let sit another 24 hrs.


Ok, when I refreshed today all I saw were 2 larggish busted bubbles.  Now my question is this does the container matter in size?  What I used was a long plastic that left about 1/2 inch of starter spread out even.  It was sealed with top that container came with so had a tight seal.  Could container size be my problem or the tightness of the top? Flour I am using now is KA bread unbleanched.  House temp is at 72 to 73 since were are still in the 60's to 50's here.


Thanks

dwcoleman's picture
dwcoleman

I've had best results to get a culture active when I:


a) use bottled water


b) use whole wheat flour


c) cover the jar loosely with plastic wrap, with no lid on top!

Mini Oven's picture
Mini Oven

you're almost there!   I like to cover with plastic wrap and a rubber band loosely holding it on.  


Just don't give up now!

clazar123's picture
clazar123

Keep going! It will happen!

nebetmiw's picture
nebetmiw

Well, things are good.  I just stirred it down from a rise.  Here is what I think happened.  Old flour, I had some old bread flour I used for day 3, that must have retatred it.  So it is gone and the KA and rye is all I will use now since I just bought them.


Here is another question.  Has anyone tired the pineapple juice as the only liquid?  I found a starter that only used pineapple juice no water.  It is listed on the Aus sourdough site.  Thought I might just keep adding PJ as I have enough of it.  So anyone have experiance with this?


Thanks

Mini Oven's picture
Mini Oven

Yes, or orange juice.  The idea behind it is a brainstorm from Debra Wink.  Read her blog so you can understand the principals behind the method.  Then understand why it is only used in the beginning.  


Once the beasties are on their feet and working in your starter, adding juice isn't needed because the beasties themselves lower the pH of the flour.   To find the blogs search:  Pineapple Solution Debra Wink.  Read #1 and #2.   :)


When you stop using the juice, you may notice a little drop in activity, that is because you are no longer giving them those added juice sugars.  They learn quickly to make their own from the starch in the flour.   

nebetmiw's picture
nebetmiw

Actually Debras was not going far enough with the PJ.  The one I read only used PJ for whole process not just first 2 days.  I did the first 2 days with it but was wondering if anyone had done 7 or more days with just PJ.  If so how did it turn out?


Anyway, I am still having slight problems.  I made the bram according to BBA.  Now I have to cut that way down it is way too much.  It is in the frig and I only saved 2 cups.  Before I did that I uncovered it and it had a crust so to speak which I stirred back in.  I did not feed it just diveded it and put it in the frig.  Did I do right or should I have fed it first?