The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter day 3

etp71426's picture
etp71426

Starter day 3

This thumbnail is my starter. Is it ready to use? This is day 3.

DanAyo's picture
DanAyo

That’s amazing. Although it isn’t mature yet, I’m betting it will raise bread. Continue feedings. I’m curious to see an image taken from the side of the container. 

If you give it a try, let us know. 

Dan

 

etp71426's picture
etp71426

Of the container show no gas bubbles, but it's obviously active. What I'm wondering is what taste it will impart at this early stage. I'm heading out of town tomorrow for work and won't return until Friday evening. Guess I will refrigerate it until then. Should I feed it before refrigeration? I think I'm going to try to bake a loaf today though.

DanAyo's picture
DanAyo

I think the popular thought would be yes.  Feed it and then let it sit out until it starts to rise. Maybe a third of the

way and then store covered on the bottom shelf of your refrigerator.

Dan

You mentioned that you planned to try a bake today. Realize that natural Levain such as yours takes considerably more time to rise than commercial yeast.

Danni3ll3's picture
Danni3ll3

is probably from bacterial activity that may or may not be harmful from what I understand. Hold off on tasting or baking with it until the yeast establishes itself and the starter rises and falls predictably. You will probably find that it goes quiet in the next few days which is normal. Just keep stirring and don’t feed until you see more bubbles happening. Good luck!

DanAyo's picture
DanAyo

Hey Danni, that’s interesting. Is it the norm for the Lab to start establishing before the yeast. I’ve always assumed that the bacteria came last. I’m often thrilled to find out an assumption of mine is incorrect. I’m forever seeking the truth...

The bubbling of a 3 day old starter amazed me.

Dan

Lechem's picture
Lechem

Lab is not the bacterial activity Danni is talking about. Lab stands for lactobacillus and is a bacteria but not the ones in the initial burst of activity in a starter. In the first few days it's normally leuconostoc and this is the unwanted bacteria. They do play a part though... They give off gasses turning the dough acidic making way for all the good stuff, killing themselves off in the process. 

Mini Oven's picture
Mini Oven

covered with enough water so it doesn't dry out.  Not put it in the refrigerator until Fri unless you have temps over 80°F

Feed a portion of it when you get back.  Better not to rush it.