November 9, 2013 - 7:46pm
starter won't float
I created my first starter 12 days ago; I followed Gaaarp's instructions. For the last 6 days it's been sitting on my countertop (ca 67-69 during the day, ca 63 during the night) and I've religiously fed it 2x a day. It always doubles within the first 4-5 hours. It always smells nice and strong after it's doubled, and it's bubbly.
I tried the float test just now and the bit of starter sank like a rock. Do I simply need to give the starter another week or more until it's ready to be used in baking? Anything I'm doing wrong? I wanted to bake tomorrow, but I'm guessing that's off?
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I don't see in gaaarp's instructions anything about a float test for starter... (am I missing it?).
I'm used to a float test for levain, but that's different.
If your starter is doubling in 4-5 hours it sounds as if it's active enough to be used for baking.
good luck, let us know how it turns out!
Les
Gaaarp doesn't mention the float test. I read this elsewhere. I read this mostly, but not only, in connection with levain. Not sure what gives. Would you mind explaining why one would do it with levain, but nor starter? At any rate, maybe I'll try baking anyways, then.
I'm afraid I don't really know why. It's a good question. I would speculate that levain traps fermentation gases in a gluten sponge, whereas starter releases the gases as frothy bubbles. By trapping the gases, the levain has lower density and can eventually float.
good luck with your bake... post pics
Les
I'm starting to believe that the float test is more dependable if the levain is @ 100% hydration and mostly white. I'm certainly not sure that true though. I have always used the amount the levain has risen, time/temperature, and its makeup, along with the fragrance to determine is readiness. Maybe someone can inform us all a bit more scientifically as to this method of testing and where its applicable and/or not.
Josh
If you're at 100% hydration or higher, your starter will mix and dissolve when you put it in water, the gas just diffuses out at that point. If it's closer to 60% or less hydration, and it has been proofing for 4 hours, it'll probably float just because there'll be gas pockets in it.
I think if it's doubling in 4 hours, you're 100% fine. You'd have to have some fairly wacky stuff for it to not be fine.
100% hydration starter will definitely float - the perfect test that it is ready for work.
Well mine is at 100% hydration and it passed the float test the other day and I was tickled pink. But now same starter which looks completely ready, identical time and temperature won’t float. Nothing has changed. Fed the same every single day. Each time I’ve baked with it without it “passing” the float test its baked up perfectly. It doubled in size, bread proofed, great oven spring and all. I’m not putting too much stock into that “float test” anymore and I’d suggest others do the same.
I keep my starter real stiff, not sure of the hydration. After 6 or so hours it is like thick chocolate mousse and it floats like a cork. It is 50/50 WW & white. It did not float when it had more water in the mix.
The opposite of my thoughts. And my lower hydration starter floated today. But tartine's recipe which is where the float test became a popular idea has a 100% hydrated starter. Maybe they all float down here
Josh
I stopped baking entirely almost a year ago. This is why I can only remember bits and pieces of what I did, I'm sorry to say. I do remember that the dough was in the fridge for 3 days, though. And I followed Breadtopia's no-knead sourdough recipe pretty closely, so if you look that up, it may help. Sorry I can't tell you more...