The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Am I over feeding my starter?

tallchick's picture
tallchick

Am I over feeding my starter?

I started my starter on 06/10/11 using a dark rye flour and pineapple juice method; it did well and but when I started feeding it AP flour on day 4 it did nothing for 3 days so I added half wheat flour along with the AP and off it went after 24 hours and feeding it 2x a day.  I fed it this morning and it has already tripled in volume and smells strongly like wine (no hooch though).  Am I over feeding it??  I know it will take a while more before I can use it but I also dont want to over feed it.  I keep it to the 1:1:1 ratio for feeding  of .25 oz ea by volume.

Thanks!!!

Lisa

Ford's picture
Ford

I don't think you are overfeeding.  Keep going; you might even try making a loaf now.  The starter is not mature, but I'll bet it will still make an acceptable laof.

Ford

tallchick's picture
tallchick

Thank you for your prompt response, I was wondering if I could make anything with it since it is so new, I will make a loaf Wednesday and see how it comes out and continue on with my feedings.

Lisa

Mini Oven's picture
Mini Oven

It was coincidence that it started rising after a 3 day protest after cutting off the rye.  I've had that happen often with a new rye starter.  The trick is to not just change the feed flour suddenly but slowly decrease the rye while increasing the wheat flour with each feeding.  Makes for a smoother transition.  AP wheat does take longer to ferment than rye or (whole?) wheat flour.   Sounds like your starter yeast is strong if it's tripling on a 1:1:1 feeding ratio.  Congratulations! 

tallchick's picture
tallchick

Should have known it is never a good idea to just "change" its food seeing how they can be so picky  ;), so I am slowly weaning it off the rye i hope that it does not  throw a tantrum this time!!!  This is an amazing board , I have spent hours upon hours learning so much from it.  I spent so much time worrying that I somehow killed them and then I was afraid I was over feeding them........ahhhh the things we worry about when the kids are grown and gone and we have too much time on our hands, but I can think of nothing else I will enjoy so much as mastering bread!!!!

Lisa

Mini Oven's picture
Mini Oven

would be if the starter still smelled like wet flour and had little if no aroma of sour dough.   :)  

Yumarama's picture
Yumarama

Is that a typo? 1/4 (volume) ounce is 1/2 tablespoon or 1.5 teaspoon. Or did you mean 1/4 cup each? 

If your starter is tripling using these measures, it's doing VERY well, considering you're realistically more in the 160% hydration area, a very wet starter. Nothing wrong with this at this point of the starter starting process, however.

You may soon want to begin using a little more flour or less water since by weight, your 1:1:1 ratio should really be 1:1:1.75 with more flour if you stick with volumes. Water is heavier than flour so "equal" amounts of each by weight means more volume for the flour. A digital kitchen scale will come in very handy at some point soon so you can really know what your ratios are based on weight.

But until you get a little further along, keep doing exactly what you're doing since it seems you're doing quite well at present.

Happy baking,

Paul 

Yumarama