The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter and Sponge obsession

JOHN01473's picture

Starter and Sponge obsession

My obsession with the state of maturation of my sponge or rather is it dead drove me to carry out an experiment yesterday. Long story short. I built my starter up.

I took temperatures at the start and finish. I then filled four containers with the following

I set them at 80f and checked them after 5 and 12 hours, the final temperature was 66f. The bottom line is.

The bottom red line is the original fill line, the other lines show the levels after 5 hours.

The surface tells me its still alive after 12 hours. This is what I wanted to know and now I am satisfied.

My plan for my next bake is to take 10g of starter stored @ 60% hydration and do a single build
with 55g of flour and 58g of water to give me 123g of starter @ 100% hydration.
This is enough starter to build sponge for two amounts of dough.
I know the sponge can be left overnight and the final dough built the next day.

polo's picture

Good job John.

Look's as if you are well on your way to becoming closely aquainted with your starter :)

JOHN01473's picture

I took note of what you said on my post "starter build maths" about how long your starter lasts before its exhausted.

I am happy that if I build with 50g @ 100% hydration that I have built during today it will last overnight.

I will mix two batches of my sponge at 9pm and leave them overnight until the morning when I will bulk them up and bake them.

I will post how it goes.