August 6, 2018 - 4:03am
Rookie Mistake
started a sourdough bread this morning. About 30 minutes before starting I fed my starter and for some stupid reason I mixed my starter with water and flour to autolyse for 30 minutes. Then I remembered I forgot to do the float test. At that time the starter wouldn’t have passed but in 2 to 3 hours it would have. This dough will take at least 3 hours before I refrigerate for 18 hours. Is there anything I can do? Does it matter now because I used freshly fed starter?
Thanks
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Watch the dough and not the clock.
When was the last time you fed your starter before the levain build?
What was the levain build?
What's the recipe?
I feed my starter every morning
not sure what you mean by what was the levin build but I will say it’s a mature starter
The recipe is at the link below
https://youtu.be/8vhjqwDPkm0
For the Dough:
We have 200g of active starter to 700g flour. That is 29% starter. It'll take however long to ferment a dough. So far so good.
You feed your starter everyday so it's never too long between feeds. It's not as if it's been sitting in the fridge for weeks.
As an example only lets say your feed was...
Then you use 200g for the recipe when nice and bubbly. But you made a mistake and used it too quickly! So you can look at the recipe like this...
The 300g of recently fed starter has 150g flour + 150g water of which 100g is mature starter (50g water + 50g flour).
If you take 200g of this very young starter then 66g of it is mature starter and 134g is fresh water + flour (67g water + 67g flour).
So now we can re-arrange the recipe like so...
For the Dough:
And your new recipe is:
Now your starter is 8.6%!
As long as you wait enough time for this new % of starter to inoculate the dough then you're fine. Which brings me back to "watch the dough and not the clock".
Question is what was your feed?
I’m using wheat flour
How much water and flour to starter?
Yes starter was fed 30 minutes before I used it in recipe.
I had 3 cups of starter to start with and added 100 grams of water and wheat flour 30 minutes before.
And not good maintenance.
That needs to be corrected.
But you have more mature starter than in my example. So you will find it'd be quicker then my example.
Watch the dough and it should be fine.
I typically keep 3 cups of starter on hand and feed 100 grams flour and water daily.
What is considered a good feed for a 3 cup amount?
A good and healthy feed it's it's own weight or more with fresh flour.
I keep 50-100g in the fridge and take little off to build an off-shoot starter, a levain, and this way it always has a good feed and it's manageable.
When my starter runs low I'll take it out, give it some tlc and top it back up then back into the fridge it goes.
If you want to keep it at room temperature and work a schedule for this recipe then 1/2 cup starter being feed 100g each of water and flour is more like it.
Usually it is used hour after feeding but that it means for you is that that will be slower for the bulk ferment and the bread will be less slr. This is the typical way many folks make SFSD like Chad Robertson so you are in good company. Just watch the dough.
Thanks, I made the loaf just the same. It was a small dome not to high. The taste was great. I will try again an a day or 2.