Author Topic: Lazy Camaldoli  (Read 1050 times)

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Offline goodfella

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Lazy Camaldoli
« on: December 09, 2010, 10:44:52 AM »
Hi all


I've had a Camaldoli starter for a couple yrs now and I've always thought that it isn't as potent as it should be? The Camaldoli sees roughly 1-2 month hibernation periods in the fridge. Once out of the fridge I will set it aside for an hr before its first feeding. I keep 20g of starter and add 25g flour and 25g water (lukewarm filtered). This takes usually between 8-12 hrs before bubbling occurs. After the first feeding there isn't a whole lot of size increase, mainly bubbles with slight increase in volume. By the 4th or 5th feeding my product is doubling in volume but not at rates others on the site have mentioned?

1. Feeding - is 20g starter, 25g flour, 25g water suitable feeding ratio? (I've also tried 20g starter to 40g flour, 40g water. I've noted more activity but still the long intervals 

2. The long activation period means equivalent rise times with the dough - I use 15% starter (bc 9% didn't seem to rise quick enough) with 2-3 hr counter ferment followed by 3-5 day cold ferment. Once out of the fridge it usually takes 8 hrs to increase 30-40 % in size. This seems extremely long for dough to rise?

Thanks in advance for any info!!

« Last Edit: December 09, 2010, 10:51:47 AM by goodfella »


Offline Bill/SFNM

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Re: Lazy Camaldoli
« Reply #1 on: December 09, 2010, 10:54:40 AM »
After such a long period of hibernation, I would feed it a few times until it is totally active.

Offline goodfella

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Re: Lazy Camaldoli
« Reply #2 on: December 09, 2010, 11:03:45 AM »
Hi Bill

yes, I do feed roughly 4 to 5 times or until at least 50 % volume increase which still requires 8hr room temp ferment with final dough 

Offline Bill/SFNM

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Re: Lazy Camaldoli
« Reply #3 on: December 09, 2010, 11:11:56 AM »
Hi Bill

yes, I do feed roughly 4 to 5 times or until at least 50 % volume increase which still requires 8hr room temp ferment with final dough 

Then it's not enough. What is the temp?

Offline goodfella

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Re: Lazy Camaldoli
« Reply #4 on: December 09, 2010, 11:14:53 AM »
I would say it's about 15 deg C in here

Offline Bill/SFNM

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Re: Lazy Camaldoli
« Reply #5 on: December 09, 2010, 11:23:29 AM »
I would say it's about 15 deg C in here

Way too cool for activating a starter. I activate ~25C.

Offline goodfella

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Re: Lazy Camaldoli
« Reply #6 on: December 09, 2010, 11:27:10 AM »
Thanks Bill,

I will try placing my starter in the oven (off of course!) with bit of steam and also buy a temp gauge.

Cheers

Offline Jackie Tran

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Re: Lazy Camaldoli
« Reply #7 on: December 09, 2010, 01:08:15 PM »
Goodfella, generall speaking....your starter will be active once it has risen about 2" 1-2 hours after the last feeding.  Also another good test to see if it's active enough to use is to put a bit of it in a bowl of water.   If it floats, then it is active.  If it sinks, then give it more time. 

Chau