The Fresh Loaf

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Thick Putty, "Yeasty" smell, no bubbles

Kneads_Love's picture
Kneads_Love

Thick Putty, "Yeasty" smell, no bubbles

Hello Fellow Fresh Loafers,

After a year of using this site to get recipes and develop a novice understanding of the baking process, I decided to take the next step... and set up an actual account. I also figured, if I have an account, I should develop a starter. Using instructions from this site, I started two and a half days ago.

Day 1: 2 TBS Pineapple Juice, 1 TBS organic Whole Wheat Flour (King Arthur), 1 TBS organic Rye Flour

Day 2: repeat day 1 to exisitng mixture

Day 3: in about 5 hours I am due to repeat the above...

I have a tight clump of thick putty. I stir periodically (I read somewhere that airation is good.) And it smells faintly yeasty. but no bubbles or other signs of growth yet.

Am I on the right track?

Thanks

Kneads_Love

Ford's picture
Ford

The only thing you need in addition is patience.  Yes, you are on the right track.  What is the temperature?  The optimum temperature is 75 to 85°F, but lower temperatures will work, just slower.

When the starter begins to show activity, you can start using unbleached A P flour and eliminate the pineapple juice.  Then you can start feeding equal weights flour and water. 

Ford

Kneads_Love's picture
Kneads_Love

Thanks Ford!

I had read that 65 to 75 was optimal. The first night it dropped to 60 (or even a bit less) -- too cold for sure.  So now I have a desk lamp shining at the side of the metal mixing bowl. and it prob around 68 - 72. Now that I know that I am on the right track, I will ride it out. (Or maybe I will put it in a styrofoam cooler with the lamp to get it a bit warmer.) Not that I am in a huge rush.

Slow & steady wins the race.

Kneads_Love

Mini Oven's picture
Mini Oven

even the tiny one in the oven, crack the door and be warned!