June 5, 2020 - 7:56am
why?
I am new to that community , i have some questions that i google it and don't have answers.
1_ why i should feed my stater by constant ratio of water and flour? can i feed it by sense_ some water ,some flour _ ?
2_ why i should feed my stater at constant time? can i feed it when it shows signs of hungry such as smell hooch or get down ?
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if you dont feed it properly then you risk changing the balance between yeast and bacteria and diluting your starter too much. a weak starter will not rise your dough enough.
Depends what you feed your starter. Starters made of rye flour are more robust so after use you can put them in the fridge for a week then bring it out a day or 2 before you need to use it again. White flour starters tend to be less resilient so need a more structured approach.
thank you for your interest، but if i fed it by sence and it rise is it wrong?
and if i want to fed it by constant ratio can i i that now after what i do?
If you’ve already mastered the basics I’d wild yeast sourdough baking, you can easily fly by the seat of your pants. If not, following a proven recipe and method will allow you to see and learn what leads to success. THEN, innovate. This is generic wisdom that applies to all endeavoring life. Consider that this wisdom is well proven.
you don't reply to my questions :)
read them again , i don't want to your advise i just want some anawers by science :)
You have a deal. I’ll remember you. Bye.
Looks like OP is not a native english speaker. I think you took this the wrong way. I think we should try to welcome him / her and just take into consideration that it's rather difficult to Express yourself sometimes in a non native language.
The question I think goes to the point of what really happens to the culture if I dont follow regimen perfectly. It's a good question and we could all learn from the OP request here ;)
Feel free to welcome the OP and answer the questions. ;)
Debra Wink is a microbiologist and has a couple of great articles that fully explain the science.
Ref: Debra Wink - Microbiologist. http://www.thefreshloaf.com//node/10856/pineapple-juice-solution-part-1 http://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2 http://www.thefreshloaf.com//node/10375/lactic-acid-fermentation-sourdough Hope you find this useful. I keep going back to it as there is so much great information. Cheers,Gavin.I’m new, and using the same ratio gives me an idea of the consistency the starter should be when first mixed. And now after a while it also teaches me what consistency it is when ready to eat. The ratio is important for growing the right microorganisms in the starter, namely lactobacilli and yeast.
i feed once a day, roughly at bedtime. The science is again to maximize the most yeast per ounce, Discard and feed too soon and you don’t have as many. Discard too late and they start dying.
follow a set regimen for a few weeks or months and learn what it does, then you will will be able to do more by sense.
Great advice, backed up by science.
Cheers,
Gavin.