February 8, 2023 - 1:24pm
Day 6 - triple rise
It looks like this time was a lucky one. Mine was a rye starter (30 g flour, 30 g water and a tea spoon of pineapple). I fed with rye flour 30 and 30 water twice a day. It looks like today tripled (it has been doubling the last 3 days). Am I ready to bake with it? Can I feed with AP? I am at day 6.
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You can keep it as 100% wholegrain rye, which has many advantages, or slowly change it to AP flour. Rye keeps so well, is relatively low maintenance and is very hardy.
Now you wish to slowly increase your feeds and see how it fares. SO if I understand you correctly your feed for the last few days has been 1:1:1 or 30g starter + 30g water + 30g rye?
If so then the next step would be to try 1:2:2 or 20g starter + 40g water + rye.
Should it respond well and react as it is doing now then you can try baking with it. Give it a couple of days or so. If all goes well then plan a weekend bake.
Hello Abe, yes my feed had been 1:1:1 (twice a day). then yesterday I started twice a day with a less firm amount...what i mean is the flour and water are the same amount but it is more than the 30 I started with. Today I figure out that I need 150g of starter and I will never get there with 30-30-30...so I fed with more flour and water that the starter mix. It looks like it is getting more liquid and it rose at least 4 times in volume ...but tonight I did 50g water and 50 of flour with 70g of starter. Starting with 30g of flour seems difficult to get to 150g of starter. I also panicked and jump from one tutorial to another.
I can still fix it tomorrow at the next feed..weighting the starter and do the 1:2:2 (without discarding). I was feeding with AP but I have still some rye that I can mix. I did not have enough to keep on feeding and because the starter was working I decided to cut it with AP to see if it was strong enough. I am not ready to bake because there are too many recipe and this is my first time and I ended up not having time for fold and babysitting
The only sure things are :rye works well and the pineapple juice helped
not wishing to derail, but as rye has the advantage of keeping well ( I presume you mean in the starter, not as a dry flour in the cupboard?) and tends to make a vigorous starter, wouldn’t it make sense to just have a whole rye starter?
I guess it does ...but I do not have rye flour and I am considering switching completely to Einkorn because of my intolerance to Gluten. It seems einkorn does well with me...