December 11, 2010 - 10:23am
Hello from Missouri
New to TFL. Thanks for the effort everyone puts into this great site. I have a rookie question. Does anyone know the size of container used for bulk fermentation for the county bread in Tartine's Bread book? Thanks for the help and Happy Holidays.
Share
I can't help you with your question, since I don't have the Tartine book. Someone who does will no doubt jump in before very long.
But, make yourself at home, enjoy the site and the community.
Paul
Thanks Tom, You have a nice blog with some great pictures.
Bob
I can't answer your question either, but just wanted to say welcome from another Missourian.
dw
Thanks Debra, I started my first sourdough starter Friday so I have have found your blog very interesting and helpful.
Bob
Bob,
As cold as it is right now, your starter may take a few extra days to show much life, but don't let that deter you. And don't worry if it separates, that's okay.
Best wishes,
dw
Thanks,
I may be asking you questions. Thanks
Just checked the temp. 13 degrees here.
Bob
Derba, Here is a picture of my starter. Your were right about it seperating. It has risen and fell, has a crust and some bubbles. It does not smell acidic yet. Do you think it is ready to feed yet?
Thanks for you comments and time, Bob
Bob,
A crust like that doesn't usually form unless it's sitting too close to a lamp or has gotten too warm. What is the temperature of the starter? also, I need to know when you began (day and approximate time), and everything you've done since then. Which procedure are you following? If you can answer those questions for me, I'll have a better idea of what's going on and what it needs.
BTW, lactic acid doesn't really have an aroma, so the smell won't necessarily tell you if it is acidic or not at this point. But from looking at the picture, I can see why you wouldn't want to taste it.
A word to the wise---your container is too small. When the starter takes off, it can more than triple in volume and bubble over, so if you don't want a mess on your hands, you need to move it to a container 4x the volume after refreshment.
That's all I can say for now. I'll check back later this evening. -dw
Debra,
I started it Friday night at 8:30. It is 50/50 WW an AP mixed with enough water to give it the consistency of a thick batter and covered. I haven't added anything yet. The kitchen temp is 70 degrees. I did bake a loaf sunday so the temp might have been alittle higher for a hour or so. It's out of the Tartine Bread book. The temp of the starter is 66 degrees. The next step according to the book is to discard 80% and replace with equal parts water and the same 50/50 flour mixture after it has some bubbles and a strong smell.
Thanks for the heads up on the container.
Again thanks for your time. Bob
Bob, I don't have Tartine, but if I understand you, the original slurry sits for 72 hours or so before it gets another feeding. The crust doesn't look like mold from here, so it's just from air exposure, would you say? I think you can just scrape if off with the part you will be discarding tonight and not worry about it. 72 hours is enough time at 70-ish that it should be plenty sour by now, so I would go ahead with the feeding, except that I would go more conservative on the amounts, given the cool temperatures. For example, instead of replacing 80% with a fresh mixture, I'd try replacing just 50%. And if it starts rising after that, you can increase the next feeding to 80%. Just be careful not to leave old residue around the edges, as that is asking for mold. But you'll probably be moving to another container anyway.
Let me know how it looks tomorrow. -dw
Hi Debra
I replaced 50% of the starter with the same mixture and moved it to a larger container. I do think that the crust was from air exposure. Here is a picture after the first feeding. Thanks again Bob.
Hi Bob,
From here on, it's hard to predict how fast it will develop, as cool as it is. (How is your starter only 66º in a 70º kitchen?) If it rose a lot today, go ahead and feed as Tartine suggests. But if it didn't rise much or at all, give it the lesser feed like you did last night, and see what it does in the next 24 hours. We'll just take it one day at a time.
May the sourdough gods smile upon you,
dw
Just checked temp in kitchen and starter they are both 66 tonight. Not much action as far as rising today but some.
Thanks Bob
Bob, what does it smell like? (i.e., pancake batter, spackling paste, vomit, sour milk, rotton cheese, something else, nothing at all?) -dw
Sorry I missed your last reply I must have already turned in for the evening. I would say it smells like a cross between pancake batter and spackling paste. I have feed it the past two days in the afternoon. I discarded 50 % of the starter and replaced it with 50% water and 50% of the 50/50 flour mixture. From day five to day six it has doubled or a little more. Most of the doubling has taken place in the second half of the feeding cycle. I have not feed it yet today (it has been about 27 hours since the last feeding). I am debating waiting until firday am to get it on a morning feeding cycle. I will be changing containers again on the next feed. Here a a couple of pictures day six. Thanks again.
side view
Spackling paste is pretty normal for that lull before the yeast take off, which they appear to be doing today. You could feed it tonight, or hold off until morning. Since it is so cool at night, it won't matter that much at this point.
If you do feed it tonight, try another small 50% feed like you did the past two days, and it may be ready for another feed in the morning. If you'd rather hold off until morning, then just give it a bigger feed then. Now that the yeast are active, it will be ready for that 80% refreshment.
Welcome to sourdough :-)
dw
I gave it a 50% feeding tonight and will give it another in the morning. Thanks for the advice.
Bob
Bob,
How'd she do last night? Was it ready for another feeding this morning or was it just getting started?
dw
Debra, I think it is doing good. It doubled after the feeding last night. This morning it had a sweet fruity smell. I gave it a 80% feeding today and it almost doubled in a few hours. Today is the seventh day. I hope to be able to bake with it late next week. Do you think that is possible?
Thanks for all your help
Bob
Up and running in less than a week, even at 66º. Bob, you dun good :-)
"I hope to be able to bake with it late next week. Do you think that is possible?"
Absolutely! Does Tartine have good instructions for maintaining the starter from here? It will need regular feedings now, to build leavening power and develop a nice flavor and aroma.
"Thanks for all your help"
You're most welcome, I'm very happy to do it. -dw
Hi Bob.
I used a four-quart Anchor Hocking glass bowl (made in the USA) for all breads that are mixed, fermented, and folded in the same bowl.
You only need one bowl for the Tartine technique. Four quarts will give you plenty of room to mix and do the S&Fs during the bulk fermentation.
Welcome to TFL.
Thanks Lindy