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Loaves flatter after not using SD starter for two weeks

Heikjo's picture
Heikjo

Loaves flatter after not using SD starter for two weeks

I got two SD starters: one white wheat and one organic spelt. I've been using both for a few months and they've been working well. A few weeks ago I went away so I couldn't use them during that time. They were stored in the refrigerator and I think they were fed after about 10 days by my GF. Some days later I got back home and started using them again. First I discarded and fed them one or two times before I started baking.

I've made two loaves with each and they come out a bit flat compared to earlier. Since that 10 day break, I'd say both have been fed 4-5 times by now. I should note that the temperature has risen here lately, but I think it was equally hot some days before I left. The dough fermented faster those days, so if anything, the loaves got more spring.

The loaves I made today seems like they increased less in size during overnight fermentation and had less oven spring.

Is it normal for the SD starter to behave like this? Will it take some time and more feedings before it is as good as it was before I left? Do I just make bread as normal and eventually it will sort itself out?

I'm using the same recipes as I did before.

Ru007's picture
Ru007

ending up flatter. My starter lives in the fridge and hasn't been fed for almost 5 weeks now but i still get really good spring.

Does your stater rise easily when you feed it?

Heikjo's picture
Heikjo

Thank you for the reply. 

I've made a few more now and they are looking better. Might have been low temperature during overnight fermentation on the first loaves. I stored them in the basement which might have been a bit low. The temperature for the final proof could also have been a bit low. If anything, it's made me more aware of how temperature affects the process.

Here are today's yield. One spelt/wheat/rhye white/wholemeal mix since I had lots of remains. Two wheat with some wholemeal wheat and rhye.

 

The starters looks fine. The yellow paper indicate the level right after feeding.

Ru007's picture
Ru007

How did the crumb turn out?

What type of starters are you using? Do you build your levain in mulitple stages or do you just do one feed before using in the final dough?

Heikjo's picture
Heikjo

I didn't get to check the wheat/rhye loaves since they were given away, but here's the last one. A mix of leftovers, mostly wheat, and some seeds.

The wholemeal flours used in all three were coarsely ground with flakes in it.

I got one 100% hydrated wholemeal spelt and one 100% white wheat.

I haven't tried building up a levain so far, but I need to get around to it. So far I've made the dough all at once in the evening, 3 S&F and then overnight bulk. I usually take the starter straight from the fridge, but sometimes feed it earlier the day I'll be using it. Next morning I do a final proof before baking.

I get lost sometimes in the advanced recipes in here. I think it would be interesting to use the same recipe and try adding steps as I go. Next few loaves I could include autolyse and building a levain.

Ru007's picture
Ru007

Nice and moist :) Must have been a tasty loaf.

That's a good plan, find a recipe you're comfortable with and then just add to it. The levain builds are easy as pie and i think you'll end up with better flavour. I tried one loaf where i fed my starter just once and i did find the flavour of  that loaf to be a bit muted compared to the others.

Here's a link for you, that will help you do the builds. Its based on a rye starter but im sure you can use your wheat/spelt starter:

http://www.thefreshloaf.com/node/40918/no-muss-no-fuss-starter

Happy baking