The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Mature starter readiness indicators

hreik's picture
hreik

Mature starter readiness indicators

Gurus, does doubling after a feed (build)  in 5-6 hours indicate readiness for bread?  I had an issue w my last loaf getting insufficient lift and think I was sloppy and not paying good attention to that crucial detail:  i.e. starter being fully ready to lift a bread.
Thanks in advance for the answers.

hester

Ford's picture
Ford

If you have a mature starter, that is one that you have been refreshing for 3 weeks or more, it smells like ethyl alcohol, and it has been rising as expected, and the temperature is about 68°F (20°C), then I would guess that it is ready.  If your temperature is 80 to 85°F (27 to 29°C), then I would expect it to double in less than 2 hours.

Ford

hreik's picture
hreik

Temp in house is quite crisp; 68 dF.  Nowhere near 80-85. I close it up in a cabinet with some hot water nearby and get doubling in ~5 hours.

108 breads's picture
108 breads

I go by puffiness of the starter as the indication of whether it is ready to use. The real test, of course, is to see how the starter performs in a dough. I never measure the volume expansion or the temperature and the breads come out fine. Relax and enjoy.

hreik's picture
hreik

reply, 108 breads. I appreciate all the input I get here.