Liquid to Stiff Starter.
HI all, I have a regular production levain that we use daily it gets fed 3 times a day , we fork of one at 6am for prodcution to be used with in 3:4 hours at 1:1:1 ration. So it is very healty.
We also make panettone from itme to time. So I converted my liquid to stuff. But it is way way way to lactic.
The things I have tired.
1) flour change
a) there was ascorbic acid in the flour so I tried a week of feeding with this flour and a week with an organic flour
b) I have tried to use a strong flour 13% which did not really triple in 3 hours but around 4 it did. 11 tripled with in 3.30 hours
2)Lower the hydro to 39% to promote more heterofermentitive starter
3)Have been stroring it 18c also tried 16c
4) Have tried to stored it "bound","in water" and "free". In water is the only one that gave me 3.9 with in 16 hours. Others are around 4 or 4.1 when I am about to start the first refreshment. So I though maybe I get 3.9 is due to water content in my "in water" starter . PH readers tend to read better(even the once for dough reading)
5) Tried different mixing times/gluten dev amount.
Questions
Could Flora in the bakery be making a difference?
Once you starter is more lactic can you really go back by adjusting temp/water?
Having fructose in a newly started starter makes a different(raising water)?
If you want to promote acetic environment for your NEW starter would you only feed at 16-18c.
How does oxidation make a difference?
Tied levito madre said to be anerobic but dont we add air in to the dough when we mix?
More mixing more air ->less mixing less air ? Is that why we use a sheeter to develop the remaining gluten?
When levito madres is sheeted and rolled does the skin on the dough povieds an anerobic enviroment towards the center of the dough as it is harder for the air to reach ?
Long story short how can I point my starter to a "heterofermentative pathway" :)|
thanks