February 28, 2018 - 10:37am
no rise at all?!
I've made my own starter for the first time and used it today to make some bread and...nothing happened. I have no idea why...my starter was fluffy, doubled in size, floated, smelled good...why did it behave as though there was no yeast in it? It's a real pancake.
I used theperfectloaf.com 's starter recipe and followed it. Using 100% rye and later on a mix of 50% rye and 50% white. I used a bread recipe from a bakery in town: 60g levain, 430g flour, 310g water....I've made this loaf many times but with a different starter that I no longer have.
Why would my starter fail my bread when it was so active and bubbly???
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Sarah,
How cold is it? Changing to pure wheat flour may be problematic for the new starter - it's missing its Rye flour vitamin pill...,
Wild-Yeast
I kept my starter at around 24C for 4 days and then I feed it and left it in the fridge for 2 days while I was away. I took it out again and it looked and smelled good, I fed it again and placed it back in the fridge so that I could use it later that evening. Is it possible that my starter is not strong enough for bread even though it is very airy and passed the float test?
hi Sarah it looks like the amount of levain is a little low at just under 14% when a 3:2:1 equates to 33% and other formulas ive used around 20%.
15% will still do the job but the length of time will be a lot longer, you haven't given the time frame that you allowed for the dough to perform. The fact that this is a new virgin starter with an unproven or established record in conjunction to a seemingly low addition might also contribute to the lack of rise.
regards Derek