The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

STARTER ACTIVE AFTER 24HOURS??

NORTHERNBREADMAN's picture
NORTHERNBREADMAN

STARTER ACTIVE AFTER 24HOURS??

I have recently created my first sourdough starter. ( used only 1 cup of flour and 1 cup water). I have been keeping it in a warm place and after only 24 hours or so it is developing bubbles and and a frothyness. Even puffing up a bit. The smell isnt completly there yet but I was surprised to see so much activity in one day. Does this happen normally? Usually takes longer i thought? How long until it is ready to go? Thanks all.  

bwraith's picture
bwraith

The rise in the first 24 hours is almost certainly not the "real" organisms you want growing in the culture. You need to keep feeding it. Usually, after it flares up early like that, it will go through a very quiet, almost dead period. After about 3 days, it may again show some bubbling and fermentation smells. Sometime out there in the 3-7 day range, it will probably "take off" and begin to really bubble in a very active way. Underfeeding is a common problem, especially if you keep it at warmer than room temperature. Tripling the amount of flour at each feeding, and doing at least 2 feedings in 24 hours is a good lower end of feeding frequency and ratio. Refrigerating it overnight in between a couple of daily feedings once you get out around day 5 can help it take off, if it doesn't take off before then. There is much discussion of all these details in various places on the site. Good luck with it.

Mini Oven's picture
Mini Oven

Mini Oven

NORTHERNBREADMAN's picture
NORTHERNBREADMAN

I used unbleached all purpose flour. What are Ibs?? I have up'ed the feeding once every 12 hours and things are progressing nicely. The early ativity has slowed but the smell is continuing to get better. I have never made sourdough and am increasingly becoming crazy about the whole process. Who knew a 24 year old male could become obsessed with bread making. I think it is like an instictive caveman drive. UGG, ME MAKE BREAD. Thanks again.

bwraith's picture
bwraith

Hi NORTHERNBREADMAN,

Yes it can become an obsession. Enjoy it. What sourdough-guy meant with "lbs" was lactobacillus of which there are various species that are some of the key organisms in a sourdough culture. The other important organism is some kind of yeast. The yeast and lactobacillus, examples of which would be Candida milleri and Lactobacillus sanfranciscus reach a hopefully stable equilibrium when you get in to a feeding routine with your culture.

Normally you don't get a stable culture until you've done a few days of feeding. Early on, like the first 24-48 hours, there are other organisms you might normally see growing in the culture. The bad smelling ones are things like E. Coli, Salmonella, Enterobacter, and Leuconostoc. You might get those, or you might not. After that, you get "homofermentative lactobacilli", that produce lactic acid but don't produce gas or acetic acid. They don't smell bad or smell much at all. That's when the culture may seem kind of dead. At some point, the yeast and lactobacillus that are called "heterofermentative", which means they are of the type that produce lactic and acetic acid, and carbon dioxide, will begin to establish themselves in the culture, things like the C. milleri yeast and the L. sanfranciscus bacteria. That's when it starts to smell tangy and sweet and has lots of bubbles, such that it will raise the culture by double after a feeding, if it's maintained as a 1:1 by weight flour:water culture.

Just curious what feeding ratio are you using every 12 hours and what consistency does your culture have?

Best of luck with it.

Bill

NORTHERNBREADMAN's picture
NORTHERNBREADMAN

I started with 1 cup of flour and 1 cup water. Total 2 cups. I have been feeding it by discarding 1 cup. then adding a heaping half cup of flour and a half cup of water. I just started the 12 hour feeding process last night. The consistency is similar to a pancacke batter. Maybe very slightly thinner. Info is appreciated. I'll keep you posted. Thanks again.

bwraith's picture
bwraith

NORTHERNBREADMAN,

You might want to consider feeding it more often or at a higher ratio or both. It seems like some contributers to the site have developed problems only feeding by doubling the volume of the culture every 12 hours. I use a starter that is 1:1 by weight, and it would work well once it's stable to feed it 1:2:2 (starter:flour:water) by weight, i.e. a 5 times "dilution" of the starter with flour and water and do that every 6 hours at room temperature. You don't necessarily have to go that far, but if you notice the starter becoming very acidic or losing strength, feeding it more may be the answer.

There is also a recent thread on storing the starter in the refrigerator once it becomes stable.

Bill

hotbred's picture
hotbred

 Not to really speed up your dough,but If u put a 1/2 teas of yeast in the batch,1/2 teas malt ,sugar,honey, kero.s. ,something the yeast can really start feasting on. the little bit of yeast will attract the correct bacteria from your kitchen. I keep my stainless covered[gladwrap]bowl in the oven,no drafts, plenty bacteria from baking in there, easy to get to feed! not where kids can get it! can turn on lite check it when I get home,[lite in oven],turn it once in a while , THAT, will also help it get goin, If u dont mind me saying, HAND FULL Raisins, will also help,you dont mind a few in your big batch of bread. The white coating on raisins is a type of mold,very conducive accelerent for sourdough. just trying to help u with info, you seem new at this ok for now  hotbred, I really enjoy doin bread    Good luck with yours

hotbred's picture
hotbred

   Im not really big on sour,D. but make big bred. try this  4c whole wheat   4 c white bred flour 1/2 teas yeast or less, no salt yet!  mix in water  [bottled]  make too wet!!! the dough put in bowl big  stainless  ,glass   slide in cold oven lotta bacteria in there. tomorrow put in fridge   bang it down first  turn it roll it  mix it cover  , during the nite because u touched it it will feast more  develope more flaver break down the wheat fibers  natural sugars & really do a job on FLAVOR  next day    6 c bred flour 2 cups rye,if u have it. Or use what u have!  2 heaping table spoons glouten  2 big teaspoons yeast nice 2 teaspoons salt put in mixer add warm water 110 degrees till u have a very stiff dough,,,,,u have your other dough ?  NOW mixx!    or knead till it feels like  ONE!   now put in oven cold!   2 hours , now it will try to climb out on U..  please shape, put in wicker basket  that has Floured towell in it!  not too thick,the towell, I want to see the wicker marks when I put cornmeal on it & invert it on a cookie sheet when its ready to bake. brush flour off bread wash W. egg If u have fennel ,put on plenty or sesame. shove in 500 oven every minit spray w. water for 6 minits  thats 6 times, it will get bigger[ovenspring] proper term. now turn down to 375 check after 45 min w. needle thermometer  stab deep  must be 200 degrees to be done  never forget that number  no matter how big that thing is.  & u can make 2 if u like hot bred good luck  god bless dont forget to make big square slash w. greased sharp knife in bread just before u slide in oven to bake