March 5, 2010 - 5:50am
Might be having starter problems
Morning all,
About a week ago I pulled out a starter from my fridge that I had in there for about 6 months without feeding. I started a feeding program with a 1:1:1 ratio (50 grams each). It seemed to rise fine so a few days ago I upped the amount to 100 grams each with the same ratio. The problem is I don't think it's working to well. The sourdough starts at about 3 1/2" filled in the container, but the highest its rising is about 5". I can't seem to get a doubling out of it.
Any suggestions or am I just over thinking it.
Thanks
BTW its kept at a constant 72 degree. Its a white flour starter and I use store bought drinking water.
EDIT: Just saw this post. so I'm going to try and put in a warmer spot.
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It sounds as though the starter is still asleep from the long period of refrigeration. I would suggest patience and continue feeding on the small scale daily 50g:50g:50g.
I assume you are using unbleached flour. The bleaching agents in bleached flour might be harmful.
Ford
Yep I'm using the unbleached flour. Thanks for the advice, I'm going to go back to them smaller amounts.
to come back from sleeping. Try this in a separate container: Take out one rounded teaspoon of the ripe starter and then use 50g water and 50g flour. Can be the acid levels in the starter are just too high to get gas production. Now see what happens. If it raises the dough, then your 1:1:1 starter is healthier than it looks and can raise bread just fine.
Mini