A tale of two starters! (Newbie questions)
We all have to start somewhere and, like others starting out, the Sourdough saga in our house has had its ups and downs!
I am over the first hump (or is that lump?(smile)) and had a spectacular first result with my White/Spelt loaf. The result for my Rye/Spelt loaf was only so /so as it did not rise much very much and was dense. The autolyse, bulk fermentation, shaping etc was pretty much the same for both. (Yes I know … I need a baking journal!)
I am currently in the process of doing both the loaves again (with modifications, of course). … however find that I still have questions regarding my Sourdough starters (SDS).
• I am maintaining 2 independent SDS. One for the White/Spelt (50/50) and one for the multigrain (Rye/Spelt (50/50)). Both SDS are maintained with 100% Hydration. I feed them with 33g of SDS and 75g of the flours and 75g water.
• Both SDS (finally) are consistently rising more than double at the 5 hour mark. Lots of bubbles and smell perfectly fruity.
• When it is time to feed the SDSs at the 12 hour mark,..
○ The White SDS consistently falls to close to the original height and is thin, runny and "gluteny".
○ The Multigrain SDS will fall back a bit, but still retains close to double the size at the 12 hour mark. It is full of air and light and cannot be poured at all; it needs to be spooned out.
1. Why would the White SDS be consistently flat and runny at the end of the 12 hours and, conversely, why is the Multigrain SDS consistently holdings its expanded size and needs to be spooned out?
2. When I did the float test on the respective SDS in water before making the loaves with it, the White SDS floated, however the Multigrain SDS did not … and does not. Why? Yet the Multigrain SDS seems to be a powerhouse!
a. Would this be the reason why my Multigrain Rye/Spelt loaf did not rise?
And a further supplemental Question, just thrown in for "fun" …
3. Both my doughs, (the White and the Multigrain) after I have added the remaining water, salt and SDS, are still very stiff. To do the first fold in the BF, I need to use one hand to hold the dough down and the other stretch. Is this normal? Or is it possible sign of not enough water?