The Fresh Loaf

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Spelt Sourdough Starter.......my first stab.

Alan Kilroy's picture
Alan Kilroy

Spelt Sourdough Starter.......my first stab.

Hi,

New member. 1st Post. Hello everyone.

As above, just started my first starter. Spelt, because "they say" it's one of the easier routes in.

In a few days, when / if it kicks off, will I be able to bake using different flours ie. Strong white or combinations?

Many thanks.

Alan Kilroy's picture
Alan Kilroy

So.....on my third attempt using Spelt flour and no joy.

A few days ago, due to colder ambient temperature of the house I placed the kilner jar, with a fresh mix, on a heat mat (used for germinating seeds) but found that the temp was above 30c. Last night I placed a couple of layers of cardboard under the jar and brought the temp down to around 23c I'll leave this for another couple of days before I have a 4th attempt, starting, on the heat mat, at 23c odd. Should be OK?

I'm measuring accurately with a Thermapen.

Benito's picture
Benito

The temperature above 30ºC may not have been ideal but it shouldn’t have killed off the LAB and yeast.  I like to keep my starter and levain at 82ºF when fermenting.  Here’s a graph of LAB and yeast activity.

 

What type of spelt flour are you using?  Whole spelt or any whole organic flour should work well to start a starter.  I like rye in particular because it has a great deal of the needed nutrients and minerals that the microbes need to get started.  The microbes mostly inhabit the outer coating the of the grain and can be reduced if the farmer used fungicides so using an whole organic flour is better to get things started.

Once you have established your starter and it is predictable and vigorous you can change the flour you use.  Again I prefer rye as I’ve had a few times where my starter became sluggish despite being fed a whole organic flour.  This is something that other bakers have experienced and posted about.  Each time this happened, I switched to whole rye for a few days and revitalized my starter.  So since those experiences I have stuck with feedings of whole rye.

Have a look at this thread if you’re having trouble getting your starter started Pineapple Juice starter method.

Good luck.

Benny

Alan Kilroy's picture
Alan Kilroy

Thanks for the advice.

Spelt.......because I read somewhere that it's an easy route into SD starter. Don't believe all you read I suppose.

Then, everywhere I looked on YT etc seems to go for rye, which I'll try next (have to go out and buy some).

I've stabilised the temps at about 23c so this should help.....otherwise it's rye next.

phaz's picture
phaz

Whatever is used, the important thing is to give it the time it needs - however long that is. Enjoy!

Abe's picture
Abe

But not the method you've been following. I have found no difference in flours really. Not enough to say one is any better than another. My quickest was a wholegrain organic heritage wheat. Spelt as a quick fermenting grain implies it should be easier but nothing guaranteed. Very rarely will it not turn into a starter, unless one does something wrong, which is why I'm intrigued why you're on your third attempt. 

Alan Kilroy's picture
Alan Kilroy

I've read that it can start fermenting within a few hours.........which never happened. Or does it take 24 or 48 hours to start?

Lost faith when it didn't kick off after a day or so.

Also, conflicting ideas I've read that........lid on, lid off, lid ajar, lid tight. so, I'm leaving my Kilner lid ajar ie not closed but loose on top.

Abe's picture
Abe

Most of what making a starter is about is reading the starter and the rest is in the hands of the yeast and bacteria. Make the initial mix and keep warm. Then unless it springs to life faster there's no need to feed again for the next 48 hours. After which once a day take off half and top back up. If it bubbles up within 12 hours switch to twice a day. Or if it goes quiet then skip a feed. In other words read the starter. Once it is stable and predictable its ready. The starter didn't fail - you lost faith. Most important forgotten about ingredient is time. Sometimes it might spring to life. Other times it might be a few bubbles. Just because someone reports theirs bubbles out of the jar doesn't mean you'll have the same experience. It isn't conflicting ideas but rather different experiences with wrong conclusions. 

Alan Kilroy's picture
Alan Kilroy

Thank you..........I'm reborn :)

Abe's picture
Abe

You gave in because of confusion from conflicting ideas. All three attempts would have turned into a starter if you had gave them time. Before doing anything rash always ask first. Making a starter is lesson in patience. If in doubt you will not harm it by keeping it warm and feeding it once every 24 hours by removing half and topping it back up. There are practices that can be a good idea like if you're using tap water use it boiled and cooled. 

Alan Kilroy's picture
Alan Kilroy

Great advice. Appreciated.

Alan Kilroy's picture
Alan Kilroy

3 or 4th..........don't even know now, whatever it is, has developed a fine white mold, partially on top. Gave it a stir last night but the mold is back.......however I put a fresh mix on yesterday in an open pudding bowl (1lb size). It's sitting at 23c odd so wasn't exposed to the 34c temp like the one beside it (with the mold). Slight activity on top :)

 

Abe's picture
Abe

Firstly if you see mold don't stir it back in. Best thing to do is carefully skim the mold off and feed the healthier looking starter beneath. A bit of white mold is not the end of the world and it can be saved. If it is pinkish/reddish mold then start again. 

The bacteria and yeast comes from the flour itself and the bowl doesn't need to be uncovered. Any chance of a photo? 

Alan Kilroy's picture
Alan Kilroy

Abe's picture
Abe

and separating. Should be a thick paste. I would imagine if left sitting like this in a warm spot then mold would begin to form. How are you measuring the water and flour? 

Alan Kilroy's picture
Alan Kilroy

I have two sets of scales, one being a jewellers type that'll measure in single grams and a regular Salter kitchen scales, good also. Measuring accurately is not an issue.

So, if it's separating like they I should thicken?

Abe's picture
Abe

Are you feeding equal weights of water to flour? 

Yes, if you find it separating then at the next feed thicken it up. You might have to eyeball it if equal weight is still separating. 

mwilson's picture
mwilson

Best that I can see, looks more like film yeast (pichia, candida, hansenula) rather than mould given the characteristic surface plates and lack of fuzziness...

I have nothing more to add on that...

Stick with Abe, he'll help you get your starter up and running...

Alan Kilroy's picture
Alan Kilroy

This one I put on yesterday and it seems to be "moving",

Abe's picture
Abe

But it's very hydrated and separating. So 24 hours after the initial mix just add a little extra flour to thicken it up and give it a very good stir making sure to clean down the sides with a spoon or spatula. Loosely cover and keep warm. See what happens over the next 24 hours. 

Alan Kilroy's picture
Alan Kilroy

It's loosely covered and warm.

So, thicken this also.......

If it separates as in both above, thicken slightly?

Abe's picture
Abe

Just add enough flour to thicken it up 24 hours after you made the initial mix. Should be a thick paste which won't separate. Give it a very good stir and clean down the sides with a spoon or spatula. 

BTW check your private messages. 

Alan Kilroy's picture
Alan Kilroy

Separating with excess liquid on top, which has been happening, is not good and I shouldn't let it happen?

Abe's picture
Abe

It is one homogenous mix.