are my starters ready, rye starters get the stage of rising and falling.
Hi All,
I'm from Thailand, my English isn't good , maybe confuse you guys (someone said I had broken English), but hope you can understand.
I started whole wheat starter last Wed (24/2) and rye starter on last Thu (25/2).
I fed them regularly until it could rise and double. Then I gradually switched to white flour, until it reached 100% white flour.
Now, the rye starters on 3rd and 4th containers can rise, double to peak, and fall back. This morning, I tested dropping them in water, only 4th container can float.
Here, it's closer look
The whole wheat starters on 1st and 2nd containers have many tiny bubbles as picture below. But none of them can float in water.
I've found that after feeding, rye starter can double itself about 2 hours, rise and fall down. Whole wheat starter can double itself slower about 4 hours.
Last night, since I noticed rye starter can double itself, in stead tossing half, I mixed no knead whole wheat bread , left it overnight at room temperature. This morning, I baked , it tasted very very sour that I couldn't eat.
Again, I wonder if my whole wheat starter worked, I used 1 tablespoon mixed with 100 cc water, 100 g. white flour and little salt to make small dough. The bread tasted a bit sour, but not as much as no knead whole wheat bread.
Anyway, both breads taste not good for me. I think the starters aren't matured enough. So .. my questions are :
What should I do with rye starter, since it can rise, double, and fall down? How many days should I feed them regularly before I can make bread? How to reduce sourness? I read from this link http://www.sourdoughlibrary.org/less-sour-sourdough/ [1] , I plan to reduce hydration % on feeding, is it good? Room temperature is quite hot , today is about 90F. Should I feed them 3 times a day?
I must go out and will come back with more questions tomorrow. Thank you very much in advance.