The Fresh Loaf

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Rapid development in new "Hamelman" rye starter.

Gadjowheaty's picture
Gadjowheaty

Rapid development in new "Hamelman" rye starter.

Because I was an idiot and pulled an amateur slicing of my finger that dripped into my rye starter, I started a new one, just following Hamelman as I always do.  Never had this happen, wonder what your thoughts are.  1:1:1 at 78F, per Hamelman (which seems like a lot - my mature starter is always 1:5:5, just about dials in for a 12 hr feeding schedule..  But I've always stayed close to Hamelman when using his book, so staying 1:1:1 for now).

With these parameters, by Day 4 second feeding, last night, the starter has really taken off. We're well past that initial-false-flush; the starter is not where I totally like it - love just eating a sample, my mature starter has that aroma of apples with the sour (I love mini's description of some pretty luscious fall aromas) - but it's tasting good and is definitely both leavening and souring.

Like crazy.  The problem is, it's doing 2.5X about every 3.5 hours, now.  Never had that happen in all these years.  That's nuts, seems to me.  Are we there, regardless of how few days we've been at it - would you just thank the baking gods and start using it?  Pull back on the ratio and keep going with the schedule prior to use - for me, usually about 10 days?

Thanks, 

 

Paul

 

Mini Oven's picture
Mini Oven

and switch to a higher feeding ratio so you are not a slave.  Give it a 1-5-5 feeding (s-w-f)  and see how long it takes to peak. Meanwhile use the peaked starter in a recipe. Wheat or mixed a 1-2-3 sourdough to check the reaction.  

Gadjowheaty's picture
Gadjowheaty

Yes ma'am, heard!

Doing a 1-2-3 SD.  Thanks for the idea. I've heard of the term but never looked into until your post.  Not sure how well this suits, but, this is what I came up with.  I would think to do 100% T110 as a pain au levain or the like, but wanted to keep this pretty neutral to evaluate the qualities of this new starter (btw - at 1:5:5, 4 hours in or so, looking great.  A very manageable schedule on track).

 

MAIN DOUGH Grams %

100% Whole Rye – testing new) starter 217 33.4%

Water 433.00 66.6%

BF 520.00 80.0%

T110 130.00 20.0%

Fine sea salt 15.00 2.3%

TOTAL WEIGHT (GRAMS) 1315 2.9

 

OVERALL DOUGH FORMULA

%

Water 541.50 71.4%

BF 520.00 67.2%

T110 130.00 16.8%

Whole Rye 108.50 14.0%

Fine sea salt 15.00 1.9%

TOTAL DOUGH 1315 2.9

 

PRE-FERMENT %

Levain Flour 109

Total Flour 759

PRE-FERMENT % 14.3%

 

 

Mixing

Initial Mixing

Autolyse 8:35-9:45

Mixing FF's; rest 25: FF's to “approaching windowpane.”

Dough Temp

Bulk Coil q 0:30 x 2 hrs; Q 1 hr after.  Expect 3 hrs total.

Bench Folding

Scale & Pre-shape

Bench

Shape

Proof

Score

Bake

 

Notes

 

Gadjowheaty's picture
Gadjowheaty

Alles ist gut. Danke!

jl's picture
jl

And I absolutely love the greyish crumb.

gavinc's picture
gavinc

Great work. Looks delicious.

Mini Oven's picture
Mini Oven

:)

Benito's picture
Benito

Wonderful crumb Paul that is a lovely loaf you baked.

Benny

Gadjowheaty's picture
Gadjowheaty

Wow, thanks you guys. Coming from all of you, this means a good deal.

Gadjowheaty's picture
Gadjowheaty

same, just 25%walnuts.  Next time I'll lightly toast the walnuts first.  And may add red currant.  Thanks again Mini!