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.