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Questions for my starter

inumeridiieri's picture
inumeridiieri

Questions for my starter

I make a sourdough/starter 28 days ago. Hydration 140% rye flour ( wholemeal )

My question: starter feed once a day and store at 28°C ( proof box ) 1:0.5 : 0,7 only doubles the volume, idem if i feed 1:1:1,4

I Know stiff sourdough ( hydration 50% ) and it tripling the volume in 4 hours at 26/28°C. This sourdough has two years...and i feed once a day.

Liquid starter is young? I'll have to wait any longer?

Some photos

 

 

Red initial level, blue final level after 4 hours.

Gaetano

 

 

 

Ru007's picture
Ru007

I think your starter might not be doubling when it's fed 1:0.5:1.4 because its too liquid. It can't hold itself up. The feed with more flour makes the starter thicker so it can rise easier. 

I'm sure someone else can give you a more technical explanation.

 

inumeridiieri's picture
inumeridiieri

Ru i'm sorry but I express myself badly. Feed 1: 100 g starter 100 g rye 140 g water, feed 2: 100 g starter 50 g rye, 70 g water, both triple. You are right, stiff starter make great volume.

Gaetano

prettedda's picture
prettedda

Gaetano,

Liquid starters do not have enough structure to get a very high rise. I check readiness using a float test. Take a teaspoon of starter and drop it into room temperature water. If it floats it is good to go. My starter is not finicky and seems still works hours after it first passes the float test.

I would not wait any longer.

inumeridiieri's picture
inumeridiieri

What you say is logical. The starter which volume should achieve? Stiff starter must triple...liquid starter?