Starter strength - surprising discovery
i was planning a bake earlier this week and i thought i would build the starter first.
i took some starter @60% hydration from my fridge.
this had not been fed for a few weeks, the i remembered what the person who gave the recipe said about the starter needing to be strong.
i fed the starter at 9PM and set it aside to ferment over night.
in the morning at 6AM i checked it and was not happy with what i saw.
it had not really grown as i expected - so i binned it.
i then took some starter that i had fed the day before to the following schedule.
after first feed @ 14:00pm.
after first fermentation @ 18:08pm.
after second feed @ 18:10pm.
after second fermentation @ 21:27pm.
after third feed @ 21:34pm.
after final fermentation @ 07:18am on day 2.
now that is more like what i was looking for.
i hope this shows other bakers too be careful with their starter build.
a weak starter does not give your dough a chance.
i am glad i did not accept the first starter and went for another build.