November 30, 2016 - 8:42am
Wrong percentages of starter, can it be saved?
Hi I just realized a mistake I made and would like to know if and how I can save it.
I mixed 600g flour(350g whole wheat, rest bread flour), 420g water (70%) and instead of putting 15% starter, I put 15g. That's around 2.5% starter. I didn't realized it then.
So after some S&F I left it for bulk fermentation at 18oC. In the morning (as you could image it hadn't risen) and I though it was due to the cold room. I shaped it and proofed it in the fridge for 10 hours. Now I put it out of the fridge (it hasn't rise yet) to bake it, and I did again the math and figured out the mistake.
Is there a way I can save it now? Leave it outside of fridge? For how long? Should I proof again after?
Thanks
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1. You can either take it out of the fridge and place in an oiled bowl to carry on bulk fermenting. Once doubled in size then reshape and final proof again. 1% starter at room temperature will take about 24 hours for a bulk ferment. 2% with refrigeration and half bulk fermented I'm not sure. You'll just have to go by feel and how it looks.
2. Take it out and add in more starter. Re knead and bulk ferment again at room temperature. Will be quicker and more predictable this way. Rest as normal.
Question for you... Why did you proceed if the dough didn't look right in the morning? Main part of bread making is to see how the dough is doing and not going by the clock.
Add 75 grams more starter, knead it in and bulk ferment.
ok, got it. I will try the first approach. Since I have to go to work tomorrow I cannot bulk ferment in room temperature as it may rise over night.
So I put it in a bowl and in to the fridge again. If tomorrow morning is doubled I will leave it to proof again in the fridge, so as to bake in the evening.
Thanks for your help
With too much time in the fridge without ever getting off the ground. You'll never finish it all in the fridge.
If the first way suits your schedule better then take it out of the fridge before going to bed. Hopefully come morning it should be ready to shape and final proof in the fridge.
It needs some bench time.
One of my all-time favourite sourdoughs is Crumbbum's miche, with around 72% hydration with only 2% starter. I'd let it rise for 18-24 hours in a cool place like a garage or an unheated room in winter, around 5-6°C but not the fridge. The final flavour was fantastic. So... with proper timing you might be able to pull something like that off.
Good luck!