January 12, 2017 - 10:29pm
starter too active
Hello all. I tried to make a new starter, 2 days ago, and after using AP flour, 100 hydration, in less then 24 h it was very active, at least doubled in size. the temperature in the kitchen is at least 24 degrees. Could it be contaminated? I switched to whole flour, and after only 3-4 hours, it doubled in size. Should I stat another one or give it a try. The only proble I have is that is smells very acid (I think more acetic then lactic but not sure) even after refreshing!
Thanks!
Share
When I made my starter, it doubled in less than 12 hours on the first day and smell a faint sweet-acidic smell like a banana, then after feeding it doubled after 3 hours. Up to the second day there was a huge activity then it suddenly stopped at the third day. Most of the time it happens when people start with flour and WATER. It is not yet the yeast that you want that are thriving but are "gassy bacteria" that produce large amount of gases that sometimes fool people that it was yeast activity. They produce byproduct such as acids then die when the environment is too acidic from their own wastes. That is usually what happens on the third day; when they die, there is no more activity and many will think the starter has died and either overfeed it to revive it or throw it away and start a new one. That is why many are frustrated in raising their own starters including me.
Now the waiting game begins. What is happening really is the environment is slowly shifting to one that is favourable for the wild yeasts; more organisms wake up and die as the environment becomes unfavourable for them. Usually, the yeasts wakes up by the fifth or sixth day. Just wait, it won't hurt. :)
Yes, that's the best advice. Just wait, stir it now and then during the 'apparently-I-killed-it' stage (3 to 4 days in), and give it a week or two at least to get the right balance of bacteria and yeasts.