VERY active starter even in the fridge
Rather new to bread making.
I have 2 starters:
First starter - was started on October 15th which puts it at about 30 days old. It was made with Gold Medal Whole Wheat flour and water. It sat unrefrigerated for approx 6 days with daily feedings before I determined it was ready for making some bread and also time to start keeping in the fridge. This starter has a very sweet and fruity wine-like bouquet to it. It's also produces very good rise when making bread, both on the first rise (doubles in 6~7 hours @~75°F), the second (more than doubles in the pan for 8 hours), and still rises quite a bit during the bake. The resulting bread is, well...since the starter isn't very old and still has some time to go before it matures and develops a nice flavor, and I'm only using the same GM Whole Wheat flour, some added gluten and water (no salt or sugar)...the taste of the bread is, I guess what most might call "generic" since it tastes pretty much like regular (however sour) wheat bread - but it still tastes quite good, especially when it's toasted. Overall this starter makes some really nice bread. I'm very happy with it.
Second starter - was started(?), or abridged(?) - I don't know the proper terminology - on the 9th (5 days ago) of this month using some of the GM Whole Wheat starter described above and King Authur's Unbleached White Whole Wheat flour. Basically, I took 1/2 cup of the Whole Wheat starter, added 1/2 cup of the KAU White Wheat flour and enough water to form the same consistency. I did this for 3 days, letting it sit out at room temp for and hour or 2 so it could rise a bit, then refrigerating it till the next feeding the next day. I hadn't noticed anything in particular the during those first 3 days - I simply fed it, let it rise at room temp for a spell, stir (to deflate) it, then stick it back in the fridge.
I made some bread with "Second Starter" after it's 4th day. Made the dough and had it sitting in the bowl for the first rise. I naturally assumed that the first rise would also take about 6 hours so I set my timer for 6 hours and went on to do something else. After about 2 hours I decided to take a little nap. I woke up 2 hours later, with the dough having risen for just over 4 hours and guess what? The dough had almost tripled in size, @75° (was rather cool that day). I thought 'wow...I've got a high powered starter here'. Naturally, the second rise didn't go to well. It barely doubled in size (in the pan for 10 hours) and even shrunk a little during the bake, practically leaving me with something that would make a better doorstop, or a bookend, rather than a loaf of bread.
I'm not too concerned with the bread I wound up with using this "Second Starter". What I am concerned with is this: the starter itself. It's staying very active in the refrigerator (@35~40°F - actual temp of the chilled starter). I've had to stir (deflate) it once a day. When I deflate the starter, the respective container is half full. When I come back 24 hours later the container's almost completely full (almost touching the lid). I usually stir it at night before going to bed. When I wake up the following morning(s) instead of having a container half full of starter I know have it 3/4 of the way full and, like I said before near 24 hours, chilled, in the refrigerator, it completely fills up again.
I don't know exactly what to make of all this. I don't have the same thing happening with the "First Starter". I use it for bread, then replenish, (feed) it, let it sit and rise, deflate it, stick it in the fridge - it stays active for a little while before it's chilled enough in the fridge.
Anyone with any ideas as to what's going on? Why is this "Second Starter" so active, even in the fridge?
I'm thinking - maybe the yeast that's in the "First Starter" likes the KA's U White Wheat flour better than the GM Whole Wheat flour.
I don't know.
I am rather new to all of this.