July 21, 2010 - 3:49pm
help with starter
Hello,
I am just starting Peter Reinhart's "starter" and am in the seed culture phase, the very beginning. I just completed day 2. Day 1 said 1 cup of dark rye, (I used pumpernickel flour) and 3/4 cup of water. Place in 4-cup measure, tape level of mixture, cover and let sit 24 hrs. He said it should not rise much at all. By the 23rd hr., it was about 25% risen. Then day 2 mixed 1 cup bread flour, 1/2 cup water and the sponge. Well, I did this at 4:30 today, it is now 2 hrs later and it is rising considerably. He says still should not rise today. What should I do, stir it down or leave it alone. Also, it does not smell bad. The room temp. is about 73-74 degrees.
Thanks for any info and advice, love this wonderful site.
Jean P.
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Comments
Just proceed according to the directions.
You can stir it down, or not. Doesn't really matter too much. Whatever activity it shows, and however it smells, the first day or 2, or 3, etc, is all due to bacteria. The bacteria will die off in a day or two, and the wild yeasts will begin to gradually populate.
Just chill(your self, not the starter). Follow the directions, and try not to be too anxious about it.
Hi Mrfrost,
Thank you so much for that good advice and the info about the bacteria. I did take my chill pill and I was very anxious! The stuff rose up past the 4 cup measure last night and out into the bowl I set it in. This morning it did fall back quite a bit.
I had already made Peter R. recipe "Deli-Rye" which uses this same technique, but it was some time ago and I don't remember all of that happening.
I really appreciated your explanation, so much to learn, even when you are a long time bread baker.
OK, I'm glad I don't need to take another pill! Jean P.