October 1, 2016 - 9:00pm
Rye Starter In a Day
Yesterday I mixed organic rye flour and water to create a new starter. To my surprise it was bubbling and it doubled in less than a day! I have made every kind of starter imaginable and I have never seen such a thing. Has anyone experienced this before? The starter smells fresh and fruity - just like a rye starter should.
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No, not experienced or heard of it before, not with yeast anyway. Bacteria, yes. Check the bag and see if it is an all inclusive mix. :)
I checked my bag of flour and it does not state that it is an all inclusive mix. I am not sure what that means. Could you explain?
yeast, flour and salt etc. all you do is add water and get dough. Taste the flour, is it salty?
I am new to this, but I did experience this with the starter I started about 5 days ago. It is 100% hydration while wheat organic flour and purified water. I was shocked as I got this incredible bubbling and more than doubling In size in just a few hours on the 2nd day. But of course, as it was not due to good bacteria and yeast, that bubbling stopped, and the starter went into a very quiet mode for the next 2 days. I had no idea about the other bacteria, before it happened, and got a very good explanation here, when I posted my very similar question to yours.
Yesterday, my starter woke up around 5 pm, and became ever so lively, smelles like yeast and looks so healthy!
I think the trick here is in the word "organic", it has more microorgsnisms than other kinds of flour, and we see the other bacteria acting first, and than getting gradually replaced by a good bactaria - lactobacillus and yeast, as the Ph level gets more appropriate for them rather than the other mictoorgsnisms.
Sorry for typo - whole wheat flour
It would be funny if you did pick up a bag of an all inclusive mix like mini said but sounds like bacteria. Try feeding again and see what happens.
I fed my starter at midnight. By 8am it had doubled and passed the float test, but i'm going to convert it to white/whole wheat starter. When I fed it at noon it immediately started bubbling and reacting like a mature starter does. I'm just nervous it might have some less than favorable bacteria, but I reckon if it did the bacteria would balance out over the next several days. I am wondering if my new apartment has something to do with it. I am not sure if anyone has heard of accelerated fermentation (it is kinda like a starter for brown rice), but when I soak brown at night in the morning it will already have bubbles and will be slightly sour - this is a good thing. Usually to get to that point i would have to save some of the soak water (like a starter) and add it to my next batch of rice and continue the process several times. I've never had to save the soak water at my new apartment because it ferments on its own so quickly! I've never seen that happen before either.
Pumpernickel is to mix some whole rye with a bit less water and then add the same amount the next day and then do the same thing the next day. On day three toss half and feed again. I always make a loaf of rye with the discard.
One day one it will double for all the wrong reasons, bad wee beasties running amuck. Day two same thing but the culture is getting a lower pH going so the bad wee beasties are starting to die off. By the end of day three and the toss, you have a beginning of a starter and you have a real starter the end of day 4. Works every tine for me. It is the way with rye.
If you stir the starter in day 3 every 6 hours it will double at least 3 times.
I start on Sunday morning and bake 1 loaf on Thursday Night and one on Friday and then stir the remaining starter into my stored NMNF one in the fridge on Saturday,
Here is a good write up by greedybread about it. I only use 40 g of rye and 32 g of water for my version of the feedings.
http://www.thefreshloaf.com/node/42120/finally-dark-pumpernickel
Here is another version with some wheat in it
http://www.thefreshloaf.com/node/43567/lucy-combines-2-dark-ways-dark-day-%E2%80%93-westphalian-pumpernickel