Help! Tartine Yeast Alternative! Quick!
Hey all. Please help! For the last week, I have been feeding my sourdough starter with 50/50 ww and br flour as the Tartine recipe calls for. It has been doubling predictably every feeding except for this afternoon's! I have NO idea why today, the day before I plan to make the bread, it slowed down to almost no doubling. I fed it over 3 hours ago and it only rose about 15-20%. I will be patient and perhaps it will still double by this evening when I will be making my overnight levain. However, in case it doesn't, I need some advice of how much active dry yeast I should add to the recipe. I will still plan to do the levain, but I think the final build will need a push from a commercial yeast tomorrow. Please help with your suggestions! For yeast amount purposes, I am planning on using the original recipe which calls for:
700 gr water + 50 gr
200 gr leaven
900 gr bread flour
100 gr ww flour
20 gr salt
And no, I do not have the option of waiting until Sunday instead. Tartine Saturday is in my head and that's that :)
John
instant yeast is average at 1.5% the flour weight. or 15g for a kilo but you already have some action with the sourdough so I would go less, maybe half or 7.5g
but if you wanted it risen in instant yeast terms (very fast) go for the full 15g ➤ don't turn your back on the dough and make a potty break before you add yeast!
Give the dough the chance to rise on its own. generally I throw in emergency yeast in at the end of the bulk rise or after the retard (I should go check on that... to see if it makes sense.) when nothing is happening.
other thoughts: ↵
possible drafty spot slowing the fermentation? ↔↓↔
drop in temperature? ➷
water got treated? ➧ precaution: set out a large pitcher of water tonight to let chlorine dissipate to use in bread tomorrow.
Thanks Mini!
I was hoping to use active dry yeast and not instant yeast. Is that what you meant? Or would both be the same amounts, just one is quicker than the other?
Also, since my post, it has now been almost 5 hours and the starter has risen about 65% since feeding. I panicked because every other day it had doubled within the first 2-3 hours. I only use filtered water for all aspects in bread making. The spot is not drafty, and it is at a constant warm temp. as I keep my starter in a cupboard above the fridge, which gives off some heat from the top.
The one thing I can guess could be different today is the weather. Temperatures did not drop so much, but the humidity levels I think went up with the first showers in a week. Perhaps that?
Either way, I have to make my leaven now so I will use the 'young' starter and your suggested 7.5g of active dry yeast in tomorrow's final build.
Thanks again. I will post the results.
John
and have to dissolve the 8g active first (half of 16g) so save a tablespoon water from the recipe to heat up to the correct temperature.
http://www.thefreshloaf.com/faqs/baking/yeast
Good luck