June 29, 2016 - 3:42am
Is my sarter ready ? (pics included)
how is this starter looking guys, I try to throw 50%-80% of it away then feed with equal parts rye flour and water. I know its doubling in size, but I rely wanted to see if I could get it to triple.
P.S. Also when building a leavin from a pure rye starter do you use rye flour in the mix, say 50% bread 50% rye flour?Thinking of baking with this tomorrow so hope its read :)
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Looks good to me. If it is well established I would stop throwing half away if I were you, why waste good flour?
The choice of flour is all the fun, take your pick! I like to keep a pure rye starter in the fridge and then build up to what ever ratio I fancy. One of my 'faves' is 80% white with 20% rye, so if want a 500g loaf then I would use 200g of rye starter (100g rye, 100g water).
Go mad! That's the fun of sourdough :)
Thank you for thr reply. So from the rye starter i can build any Levin I want even a pure white one or whole meal?
Might build a few and see what give the most activity
If using a rye starter then a white or wholemeal won't really be 'pure' however in reality it depends on how much starter you build with...
For example you could take 10g of rye starter and build it with 10g white/ 10g water (=30g) then build again with 30/30 of each. At this stage the total rye content is still only 10g. Now if you did a third build with 90/90 then out of 270g of starter at 100% hydration the rye flour is a TINY percentage.
Does that make sense?
I like to do this ......... http://www.thefreshloaf.com/node/45921/im-pleased-one
Have fun!
Lovly bread, yes that makes sense, now I know I don't have to make my Levin with just rye it can be a small percentage of it
Starter frequently stalls on about day 3 or 4. If your starter is less than a week old I wouldn't bake with it yet.
Float test it
Thanks for thr replies everyone, it passed the float test and I'm baking with it now. Also I don't know if anyone can clear this up; last night I made 2 leviens 30g starter, 40white bread flour, then one with 40g of rye, one 40g whole wheat. The Levin with rye was bigger than the whole wheat Levin in the morning.
Is it the case that rye starters get used to being fed with rye and thus react better to it?
Thanks for thr replies everyone, it passed the float test and I'm baking with it now. Also I don't know if anyone can clear this up; last night I made 2 leviens 30g starter, 40white bread flour, then one with 40g of rye, one 40g whole wheat. The Levin with rye was bigger than the whole wheat Levin in the morning.
Is it the case that rye starters get used to being fed with rye and thus react better to it?
reacts faster when fed with rye than any other flour. I'm not sure why though. I just assumed it goes into a bit of food shock when its fed something else.
Look forward to seeing how the loaf turns out :)
just cant seem to get that oven spring or open crumb- Bread still tastes delicious- this is the schedule i followed
Leavin. 50% rye 50% bachelor white
Built 22.30
Mix
8.20
280 water, 400 white
Starter and Salt in
9.00
8 g salt, 120 starter (had to put 20 g whole wheat levain in)
Re mix, just mixed to make sure everything was incorporated, after dropping bryony at work.
9.30
Temp 72 degrees- so into the oven with a bowl of hot water at the bottom
Final percentages (ince Levin)
Hydration 72% Flour- White 92%, Rye 5.5% Whole wheat 3%
First fluld
10.00
Lovly dough, already seems well developed, folding nicly and not too stick. Might only put a few flolds in this dough.
Second fold
10.45
Almost ready, might put another one in 40 min time.
Third fold
11.25
Looks good !
Fouth flold
12.24
Ready now, going to let it rise. Felt bilowy for sure.
12.54
Looks perfect.
Pre shape
14.20
Workabable dough, this is the right hydration to use
Shape
15.20
Got a tight skin on the top and now into the proving basket will retard at six. Also got stickyer the longer i tried to shape it for.
baked at 17.50- 20 mins coverd 30 uncoverd.
I learned something from looking at pictures on the site and others as well as taking my own; pictures make loaves poofier (is that a word?) than they are in reality. So I think you got great oven spring from your loaf. It is very rounded and full looking.
A pict of the crumb when you cut it would be nice. Hint hint! ;-)