The Fresh Loaf

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Help! Starter Bubbles and Doubles but fails float test.

floridatamar's picture
floridatamar

Help! Starter Bubbles and Doubles but fails float test.

Help!  I am very new to bread baking and made the mistake of using all of my first starter in a loaf,  My second starter (about two weeks old) is bubbly and is doubling within a few hours, but it still sinks when I do a float test.  How do I strengthen it enough for baking?  FYI--When I refresh I use equal weights of starter, flour, and water.  I try to refresh just after it starts to fall - when I notice a bit of residue a little higher up than the current level.  I am using 50/50 AP and WW.  All suggestions will be greatly appreciated!

 

Filomatic's picture
Filomatic

I wouldn't worry about float tests with starter, as opposed to levain.  I've never float tested my starter, though.  Make a levain with your starter, and see what happens.

I'm curious to know, what ratio of starter:water:flour are you feeding this starter?  If you are feeding it 1:2:2 and it is reliably doubling within that time, there's no reason to think it isn't  fully viable.  In fact, there's no reason to think it isn't viable with 1:1:1 feedings, but 1:2:2 is preferable, since you're going to want a concentrated colony to consume the amount of flour in a levain.

floridatamar's picture
floridatamar

I am so grateful for your comments.  I need all the help I can get.  I have been feeding 1:1:1 but now I think I will try switching to 1:2:2.  I was trying to get the starter ready for a recipe that calls for straight starter, but maybe I should choose a recipe that calls for building a levain.  Again, thanks much - and happy baking!

Filomatic's picture
Filomatic

FYI, floyd is the benevolent overlord of this site, and all emails come from him.  I recommend Jeffrey Hamelman's book Bread (https://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/1118132718).  He explains every aspect of baking, and the recipes are very clear.  I've been able to take that knowledge and incorporate into his recipes concepts learned from bakers here on TFL and other books to make his recipes even better.

As for starter maintenance without waste:

http://www.thefreshloaf.com/node/32136/life-fred-maintaining-starter-pictures

Happy baking,
Phil

floridatamar's picture
floridatamar

Phil, 

Thanks for the book recommendation. I will check it out.

Tamar