Author Topic: Finally Am Trying to Activate My Starters  (Read 32793 times)

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Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #25 on: August 12, 2010, 03:17:20 PM »
Fed again about an hour ago.

Norma


Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #26 on: August 12, 2010, 09:17:04 PM »
I had to run some errands this evening and when I returned home, I was pleasantly surprised.  ;D
Can anyone tell me if my starters are now ready to be put in the refrigerator, after I clean up the mess?  ::)

Thanks,

Norma

Offline Jackie Tran

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Re: Finally Am Trying to Activate My Starters
« Reply #27 on: August 12, 2010, 09:20:27 PM »
Just a few more feedings should do it.  :P  The goal should be to have the starter expand so violently that it cracks the container.   :-D  Nice Norma.

Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #28 on: August 12, 2010, 09:24:07 PM »
Just a few more feedings should do it.  :P  The goal should be to have the starter expand so violently that it cracks the container.   :-D  Nice Norma.

Jackie Tran,

You almost made me fall off my chair laughing!   :-D  Thanks for saying nice.  I appreciate that after the evening I had.   ::)

Norma

Offline Jackie Tran

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Re: Finally Am Trying to Activate My Starters
« Reply #29 on: August 12, 2010, 09:30:32 PM »
Norma - I'm glad I can provide some entertainment value.  :angel:

Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #30 on: August 12, 2010, 09:33:44 PM »
Norma - I'm glad I can provide some entertainment value.  :angel:

Jackie Tran,

You always do provide me with entertainment.  :)  You are so funny. honest and at the same time so serious about your pizzas.   :o  I always enjoy what you post.  :)

Norma


Offline Jackie Tran

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Re: Finally Am Trying to Activate My Starters
« Reply #31 on: August 12, 2010, 09:39:59 PM »
Awhhh...you're making me blush and that's not easy for an asian dude.  :-D

Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #32 on: August 12, 2010, 09:44:52 PM »
Awhhh...you're making me blush and that's not easy for an asian dude.  :-D

Jackie Tran,

I worked with many Asian people years ago and they also had me laughing all the time, but I never saw them blush.  I would have liked to see that.  :-D  Thanks for your confidence on my starters.  I didn't know if they would make it.

Norma

Offline TXCraig1

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Re: Finally Am Trying to Activate My Starters
« Reply #33 on: August 13, 2010, 12:17:00 AM »
Norma,

You have arrived. I know great things are soon to flow from those frothing cups that have runneth over.

Craig
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Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #34 on: August 13, 2010, 06:42:21 AM »
Craig,

I am glad I have arrived.  Since I never tried either one of these starters in a pizza or bread, it will be interesting to see how they evolve over time and what different flavors, leavening and textural results I can achieve with them.  I still had a ďwild yeast starterĒ, that I had stored in the refrigerator for a long while.  Toby had helped me get that started.  That ďwild yeast starterĒ was started with rye flour.  It still had the original bubbles in it.  I just threw it away last night.  It kinda made me sad because that was my first venture into starters.  I am looking forward to finding out all about these starters.  I hope I can take care of them properly.

Norma

I want to give special thanks to everyone in this thread that has helped me out with these starters.  I didnít even think they would get started because I never had them refrigerated from the day they arrived.  I had just kept them on a shelf in my bedroom closet, still sealed in the envelope.  They were sent to me on March 30th, 2009.  That was even before I made my first pizza.  When I was just a guest on this forum, I saw all the members that were using starters and that is why I bought these starters.  After reading all that went into making pizzas, I thought there was no way I was going to understand all this with using starters and just basically learning what all goes into making a pizza.  That is why the starters have been sitting and waiting for so long.  So many members have helped me on my journey into pizza making with all their ideas and what they post about making pizzas.  I will now be able to see first hand what wild yeast from antiquity can produce. 

Thanks to everyone that has helped me on my journey in making pizza and all the members that are still helping me to learn.  It has been a great journey.  :)

Norma

Offline Matthew

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Re: Finally Am Trying to Activate My Starters
« Reply #35 on: August 13, 2010, 06:46:48 AM »
I had to run some errands this evening and when I returned home, I was pleasantly surprised.  ;D
Can anyone tell me if my starters are now ready to be put in the refrigerator, after I clean up the mess?  ::)

Thanks,

Norma

How long did it take to get to this point after you fed it?

Matt

Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #36 on: August 13, 2010, 06:50:27 AM »
Matt,

I am not sure, because I was running errands (for about an hour and a half), but from the time I fed the starters until I arrived home from the errands it was 4 hours.  I did see before I left that the starters had risen about 3 inches from the rubber band.

Norma
« Last Edit: August 13, 2010, 06:52:01 AM by norma427 »

Offline Matthew

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Re: Finally Am Trying to Activate My Starters
« Reply #37 on: August 13, 2010, 06:53:28 AM »
Matt,

I am not sure, because I was running errands (for about an hour and a half), but from the time I fed the starters until I arrived home from the errands it was 4 hours.  I did see before I left that the starters had risen about 3 inches from the rubber band.

Norma

I'm assuming that by this point the culture has been refrigerated, correct?  Did you feed it prior to refrigerating it?

Matt

Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #38 on: August 13, 2010, 07:19:00 AM »
I'm assuming that by this point the culture has been refrigerated, correct?  Did you feed it prior to refrigerating it?

Matt

Matt,

Yes, I did refrigerate the starters.  The book didn't tell me to feed them before refrigerating, I only thought you feed the starters before refrigerating after activating them with a feed and then another feed before refrigerating them.  Did I do something wrong?  That book isn't the best in giving instructions.

Thanks,

Norma

Offline Matthew

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Re: Finally Am Trying to Activate My Starters
« Reply #39 on: August 13, 2010, 07:48:27 AM »
Matt,

Yes, I did refrigerate the starters.  The book didn't tell me to feed them before refrigerating, I only thought you feed the starters before refrigerating after activating them with a feed and then another feed before refrigerating them.  Did I do something wrong?  That book isn't the best in giving instructions.

Thanks,

Norma

No, you didn't do anything wrong.  However, within that 4 hour period alot of the flour nutrients could of been exhausted leading to semidormancy.  It's best to refrigerate the culture within 2 hours after the final feeding while activating.  The theory behind this is that you want a high concentration of organisms present prior to refrigeration.  More active cells = a stronger & more viable culture upon warming.
I don't claim to be the authority on sourdough but it wouldn't hurt at this point to take it out of the fridge & feed it one more time.

Matt




Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #40 on: August 13, 2010, 10:08:46 AM »
Matt,

Thanks for giving me recommendations on what to do with these sour dough starters.  I will take them out of the refrigerator today and feed them again.  Since I am new to starters, I have a lot to learn.  I know you have studied starters for awhile and I appreciate your help.  :)

Norma

Offline Jackie Tran

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Re: Finally Am Trying to Activate My Starters
« Reply #41 on: August 13, 2010, 10:54:49 AM »
I agree with Matt, if I put a starter to sleep at it's most active state and relatively dry (read slightly more flour than water), I tend to have a starter that last longer in the fridge.  That is it takes longer for the hooch to separate out.  I also use it cold if it's only been 2-3 days in the fridge active.   

Even if you decide not to take it out and refeed it, it's no big deal.  When you do take it out to use it, just let it become active before using it.  It may take an extra 30m - 1 h more since it was put to sleep semi-active.

Norma, you'll soon find out that starters are very easy to maintain and use.  If you use it at least once a week, I usually pull it out and let it get to room temps and active (within 2-3 hours).  After I use what I need, I usually stir in some flour and water and let it sit out for several more hours.  Once it's active again, I'll put it to sleep.  If I go to use it in 2-3 days, b/c I put it to sleep active, I'll sometimes use the starter cold and it works fine.

If you don't  use it for several weeks, I've read recommendations of feeding it at least once a week.   You can pull it out of the fridge and feed with a tablespoon of flour and = or less amounts of water (up to you), stir it in cold and stick it back in the fridge.   

But I don't do this.  I just reactivate it when I need it.  this usually takes 5-6 hours if the starter is rather old.  I pour the hooch out but others say keep it in. 

Good luck and tell us if you notice an improvement in your pies or not. 

Chau
« Last Edit: August 13, 2010, 11:21:48 AM by Jackie Tran »


Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #42 on: August 13, 2010, 11:10:24 AM »
Jackie Tran,

Since you and Matt have been working with starters for awhile, I am happy with advise on how to go about feeding these starters and all what goes into feeding them and helping them to become more active, after being kept in the refrigerator. 

I am also interested in seeing what can be achieved with these starters.  I canít figure out it I first want to try one in a pizza with a long room temperature ferment, (with or without a proofing box) a bread made with one of the starters, or what to try first.  ::) Now I have many more options to try in getting a better tasting crust.  It will just take me a long while to figure all this out.  Soon Steve (Ev) will have his WFO built, so maybe I even will be able to try a dough with one of these starters in his WFO.  That would be really interesting to me, because I never ate a pizza made in a WFO.  The journey continues.

Thanks for your help,  :)

Norma

Offline Matthew

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Re: Finally Am Trying to Activate My Starters
« Reply #43 on: August 13, 2010, 12:13:57 PM »
Norma,
Now that your starter is active you can begin to bring it to your preferred consistency by discarding & feeding. 

Matt

Offline TXCraig1

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Re: Finally Am Trying to Activate My Starters
« Reply #44 on: August 13, 2010, 12:21:31 PM »
I generally leave mine on the counter at room temperature for an hour after feeding and then return them to the fridge.

Craig
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Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #45 on: August 13, 2010, 01:37:46 PM »
Matt,

I really donít understand a lot about starters at this time.  What do you mean by preferred consistency?  Do you mean I would feed the starter less flour and water?  I think I read somewhere about feeding less flour and water, now that the starters are active.  Do I just feed the starter the brand of flour I would want to use in a formula?  I think I am going to Fredís Music and get some Pizzeria flour, when I find the time.

Thanks for your continued help,  :)

Norma

Craig,

Thanks for telling me how long you leave your starter sit out after feeding.  :)  I will learn the whole process in time.

Norma

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Re: Finally Am Trying to Activate My Starters
« Reply #46 on: August 13, 2010, 02:39:18 PM »
For feeding my Italian cultures, I discard half and add flour and water to get a consistency of a thick batter.

Craig
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Offline Pete-zza

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Re: Finally Am Trying to Activate My Starters
« Reply #47 on: August 13, 2010, 03:01:48 PM »
Norma,

In due course, if you think that you are likely to want to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html at some point, you might want to start weighing the amounts of refreshment flour and water that give you the desired hydration for your starters when successfully used in dough formulations. The reason for this is that the preferment dough calculating tool asks for the percent of water used in the starter/preferment. To calculate this number, you need to know the hydration/composition of the starters. Most people learn through experience how to convert the weights of the refreshment flour and water to volume measurements. That way, they don't have to weigh the flour and water every time.

Peter

Offline norma427

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Re: Finally Am Trying to Activate My Starters
« Reply #48 on: August 13, 2010, 05:08:25 PM »
Craig,

Thanks for telling me how you feed you Italian cultures and how you decide what the consistency should be.

Norma

Peter,

I do understand I will need to use the preferment dough calculating tool to be able to use the starters. 

I didnít know I should weigh the amounts of flour and water to give me the desired hydration for my starters.  Hope I donít have problems with the math part of calculating what percent of water is used in the starters, so I can then use the preferment dough calculating tool.  I donít even know how to go about doing that. 

Norma

Offline Matthew

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Re: Finally Am Trying to Activate My Starters
« Reply #49 on: August 13, 2010, 05:11:59 PM »
Matt,

I really donít understand a lot about starters at this time.  What do you mean by preferred consistency?  Do you mean I would feed the starter less flour and water?  I think I read somewhere about feeding less flour and water, now that the starters are active.  Do I just feed the starter the brand of flour I would want to use in a formula?  I think I am going to Fredís Music and get some Pizzeria flour, when I find the time.

Thanks for your continued help,  :)

Norma

Craig,

Thanks for telling me how long you leave your starter sit out after feeding.  :)  I will learn the whole process in time.

Norma

Norma,
Right now your starter is likely quite liquidy, you can thicken it (if you wish) by adding more flour than water.  For example; when I refresh my starter I feed it 60 grams of Caputo flour & 40 grams of water; therefore my starter consistency is 40% water.  Once active, I take what I need, put 2 cups in a clean container & discard the rest.  I then feed it again & let it sit out at room temperature for 1 hour prior to refrigeration.  A thicker starter (sponge) will remain more viable in the refrigerator vs a thinner starter (poolish).

Matt