The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My starter rises but doesn't collapse

ThePizzaMonster's picture
ThePizzaMonster

My starter rises but doesn't collapse

Hello, I started building my starter about two weeks ago with 50% unbleached AP flour and 50% rye flour. I've been feeding it 1:1:1 since about third day and it's been doubling predictably, but the thing is I've never actually seen it collapse. After 12 hours when I check it it's about double the size and has kind of a crust on the top. I usually just discard some, mix it and feed it again. Yesterday I baked for the first time and I fed it 1:2:2 to build the levain and mixed it into the dough when it had almost tripled which I though was around the peak. The thing is I'm worried now that I may not actually know how long it takes for the starter to reach the peak since it never actually collapses. I keep it at room  temperature, which is about 80-87 f for me.

Should I maybe stir it 6 hours after feeding it to see if it will still rise to find out how long it takes it to reach the peak?

HansB's picture
HansB

My rye starter does not collapse either. You can use it when it doubles and get good results. Or you can switch it over to AP/WW then use rye in the levain.

 

My rye starter is on the left: https://youtu.be/VqoIXVWTW7c

ThePizzaMonster's picture
ThePizzaMonster

Nice timelapse!

I tried to switch it over to all AP actually since rye flour is difficult to come by where I live. I would just continue to feed it as usual but with 100% AP and it would not see much activity other than some light bubbling. I did it for about 4 days and it still didn't rise. Should I ease into it?

HansB's picture
HansB

The starter on the right is half AP and half hole wheat. I should have said in my post above to use AP/WW. Try that.

Mini Oven's picture
Mini Oven

to see if it collapses.  Even give it a gentle stir to see if it is done rising.  When done it will fall but inside not outside.  :)

Happy Halloween!