March 5, 2016 - 8:54am
Not enough Tartine starter/levain
I'm a dummy.. I fed some starter last night as i wanted to bake a whole wheat tartine loaf this weekend. I didn't even think about quantity needed and just pulled my AP starter from the fridge and fed 30 grams 1:2:2. I needed 200 grams for the recipe and ended up being short about 50/60 grams and decided to just pull some starter from my jar in the fridge to top up the weight. It hadn't been fed for at least two weeks so it obviously is weak.
So my question is : in the process of making the dough today what do you think I should do to compensate in terms of timing? If anything. I'm guessing the answer should be just watch the dough and let it's rise drive the timing of folds/ etc.. ?
Anyone ever do this before? Thanks.. bake happy!
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I've done that very same thing, actually. And I think you've got the right idea - just watch the dough and let it drive the timing. It might take a little longer but that's probably the only effect it will have. I doubt it will have much effect at all, really.
My three options would have been, in no particular order:
- cut the batch size by 25%
- use whatever starter you have and extend the fermentation time
- add the missing 60 g. of flour/water mix to the starter and let it ferment for a few hours
My problem with using old starter is that if it sat in the fridge for too long it may be well past its prime - with deteriorated gluten and far too much acid.
suave - my old starter isn't too sour and i decided to use it to top up the recipe.. looks good so far, lets see when i bake later tonight.. thank you for your suggestions...