Mad Scientist in the Kitchen
Hi all. New to posting. New to bread making. Just retired after 30 yrs Surgical Oncologist also with degree in microbial genetics and molecular biology/chemistry so I know a bit about how these cultures work. But- raw rookie in the kitchen needing help with Levain culture. My culture is 2 weeks old developed entirely with whole wheat. For the last several days I have been feeding q12h at 1:1:1 with whole wheat fl, pure water at 85 degrees, then constant room temp at 68 degrees. Culture has been peaking @>2x vol with vigorous bubbling domed up at about 8 hrs. Now is at 10 hrs and falling at that time. It tastes very acidic but smells alcoholic. I’m guessing I have bacterial dominant culture at this time which, of course will have more lactic and acetic acid end products. I note that Forkish and others indicate their cultures expand 3-4x, which suggests a higher percentage of yeast present and therefore more CO2 production. Mine peaks at just over 2x vol. I don’t think there is anything wrong here but curious your thoughts on this. More time required to select the desired organisms or some other issue? Temp? Hydration? Something else? Thanks. Love the site. Great info and ideas here.