Author Topic: creating my staters first time  (Read 6454 times)

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Online Jackie Tran

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Re: creating my staters first time
« Reply #50 on: February 04, 2011, 02:51:45 PM »
Yes after you use some, you can refeed and put it in the fridge until next time. 


Offline TXCraig1

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Re: creating my staters first time
« Reply #51 on: February 04, 2011, 04:26:43 PM »
I like to leave mine out for about an hour after I feed then put it in the fridge.

Craig
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Pizza01

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Re: creating my staters first time
« Reply #52 on: February 05, 2011, 07:52:50 AM »
today somthing strange happened discarded half from the jar and fed it with the same amount, stirred it and then i saw half from the starter that was in jar on the counter!!! i look down on the jar and i saw a hole on the side of it!
luckly there was a clean jar from starters i poured the other day.

i dont know why it happened the jar was strong and made from glass it shouldent have breake unless there's material in the starters that weakens it.
so i manage to save it, but what could have caused it? i handled the jar with care its very strange.

when half from the jar was on the counter i could see how it lively and bubbly :)

this photo was taken before feeding after pouring half it doesent show on the photo but it very bubly it still doesent floating on water but it doesent melt in them like before and there's a change in the density of it its close but not yet.
by the way it the second one with thw lemon juice. but the third one is coming fast and i think day will be ready day or tow after this one is.

on the photo the second one with the lemon juice. day 11.

Online Jackie Tran

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Re: creating my staters first time
« Reply #53 on: February 05, 2011, 08:07:56 AM »
It was just an old jar.  The starter didn't cause that.  Yes you want a semi thick  and dense consistency.  I still don't know why your starter looks so loose.  I'll post pictures later of what my active starters look like.

Pizza01

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Re: creating my staters first time
« Reply #54 on: February 05, 2011, 10:51:57 AM »
it looks loose but its not. the consisty of it is very thick it even require force to stirr.
and its not ready quite yet.

Offline StrayBullet

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Re: creating my staters first time
« Reply #55 on: February 05, 2011, 11:02:26 AM »
I fed this last night around midnight and just took this picture...it's past the point where it'd float but it's very active and smells awesome!

It has a more uniform domed shape when it floats for me...

Mark

Online Jackie Tran

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Re: creating my staters first time
« Reply #56 on: February 05, 2011, 11:10:04 AM »
it looks loose but its not. the consisty of it is very thick it even require force to stirr.
and its not ready quite yet.

Ok good.  It sounds like the consistency is correct then.  It should require some force to stir.  
Here is a picture of my active starter from a side view.


Post #1
http://www.pizzamaking.com/forum/index.php/topic,12824.msg125844.html#msg125844

Here is a link just posted by John in another thread.   Look at picture #3.  That is the starter (young leaven) as it is poured out.   This should pass the float test prior to using.  

http://www.marthastewart.com/how-to/tartine-country-bread


Pizza01

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Re: creating my staters first time
« Reply #57 on: February 05, 2011, 12:29:04 PM »
acorrding to this on photo 3 mine is very loose, looser than that. this one is triple time thicker than mine.
i think it need another week in this paste.

Pizza01

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Re: creating my staters first time
« Reply #58 on: February 05, 2011, 02:22:52 PM »
this one was taken after feeding it for chau to see the consisty of it.


Online Jackie Tran

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Re: creating my staters first time
« Reply #59 on: February 06, 2011, 08:06:12 AM »
Thanks for the picture Michael.  That consistency is correct.  I'll quite bugging you about the consistency.   :-D  I just want you to suceed.   

Stray Bullet posted a nice picture of what an active starter looks like above.  I just wanted to remind you that it doesn't have to have that many surface bubbles in order for you to use.  Since I've been using the float test from the Tartine book, I've been using my starters with less surface bubbles.

Here's a good picture of the float test that Mike posted in the Tartine country bread thread.

Reply #87
http://www.pizzamaking.com/forum/index.php/topic,12042.80.html

Chau

Offline StrayBullet

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Re: creating my staters first time
« Reply #60 on: February 06, 2011, 10:17:57 AM »
Stray Bullet posted a nice picture of what an active starter looks like above.  I just wanted to remind you that it doesn't have to have that many surface bubbles in order for you to use.  Since I've been using the float test from the Tartine book, I've been using my starters with less surface bubbles.

Totally agree....when I use mine, a nice dome has formed with many less bubbles than pictured above.  I'll feed mine in a few minutes and around hour 3 or so, it should float and I'll grab a pic of the starter :)

Pizza01

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Re: creating my staters first time
« Reply #61 on: February 06, 2011, 02:47:53 PM »
i uper a bit the consisty i fed it with 1.5 oz flour with 1.1 oz water after discard half of the jar.

but i dont know it doesent look active to me and it doesent float.
i feed it every 12 hour because its not so active to feed every 6 hours.
maybe it the weather i feed it with 43 cl water.  :-\
the smell has changed into sweet sence.
chau thank you for all your help my friend.

Pizza01

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Re: creating my staters first time
« Reply #62 on: February 06, 2011, 04:21:27 PM »
second one slices recipe, float test:
it float for 3 second and then sink. i wonder when it will be ready what i should do with it because i dont know how to bake sourdough yet, i will refridgerated it until i will be ready to bake.

Offline StrayBullet

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Re: creating my staters first time
« Reply #63 on: February 06, 2011, 04:35:42 PM »
Here's what mine looks like 3 hours after feeding and the float test, when pinched out, it floats and stays there....

Pizza01

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Re: creating my staters first time
« Reply #64 on: February 06, 2011, 05:08:30 PM »
i tested both of them now. the first one slices recipe is floating and stay there, thats from the jar on the right, this one i am only feeding once a day with ounce water and ounce flour and stirr once in a while. it started in 28.1, 10 days ago.
second with the lemon juice after 12 days. i am feeding it every 12 hours after pouring half and feeding the same amount of flour and water. today i uper a bit the flour amount, to up the consisty of it. i must say this one is thicker then the first one, about twices thicker. but it still not ready and it just sink. you can see on photo 1.
you can see the first one from the 28.1 on photo 2, its also bubbly. and the second one look a sleep on photo 3.

Pizza01

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Re: creating my staters first time
« Reply #65 on: February 06, 2011, 05:27:07 PM »
man the third kind slice recipe is realy starting to get active more, now its more floating.
i think i going to feed it again, i fed it 4 hours ago and up until now i used to feed in one a day.
or should i wait...? :-\
i still dont know what to do with it when it get fully active, feed it and store in the fridge?
its ok?
this one is from the 28.1

Online Jackie Tran

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Re: creating my staters first time
« Reply #66 on: February 06, 2011, 05:33:49 PM »
Michael you are welcome.  I hope you get at least 1 good starter from all this work.  I do find it odd that it has taken you 12+ days to get this far.   It usually takes me 6 days tops.  What type of water are you using?  Bottled or tap?


Pizza01

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Re: creating my staters first time
« Reply #67 on: February 06, 2011, 05:49:52 PM »
i use bottle water.
look whats happening 40 minutes after posting picture of it, i stirred gently with tea spoon, it starting...
its floating, its double bubbly.
i taste it :-D its sour
i can feel it  :-D
i dont know why its taking so long maybe i dont feed it on time so its going back to sleep.

Online Jackie Tran

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Re: creating my staters first time
« Reply #68 on: February 06, 2011, 05:54:42 PM »
Yeah! Success....I'm very happy for you.  Now go make some thing with it. :-D

Pizza01

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Re: creating my staters first time
« Reply #69 on: February 06, 2011, 06:04:20 PM »
what should i do with it ?
feed it ?
is it ready ?
if its ready why it doesent rise?
feed it and put it in the fridge? its 1 am here in israel!

Online Jackie Tran

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Re: creating my staters first time
« Reply #70 on: February 06, 2011, 06:13:17 PM »
If it floats its ready to use.   If not using now, pour 1/2 out on a piece of foil and let dry at room temps.  You'll use this to make a new starter in the future.  Feed the other half, close the lid and put it in the fridge.

Pizza01

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Re: creating my staters first time
« Reply #71 on: February 06, 2011, 06:15:55 PM »
it floated half hour ago, now its sink  ???

Online Jackie Tran

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Re: creating my staters first time
« Reply #72 on: February 06, 2011, 06:24:44 PM »
it floated half hour ago, now its sink  ???

Thats okay.  Thats normal.  Michael just to be on the safe side.  Split it into 2 jars.  Feed 1 and refrigerate.  Feed the 2nd one and leave it out.  Forget the foil for now.
« Last Edit: February 06, 2011, 06:27:33 PM by Jackie Tran »

Pizza01

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Re: creating my staters first time
« Reply #73 on: February 06, 2011, 06:43:53 PM »
ok,
i splited it into2 jar i fed 1 and refrigerated it.

Offline StrayBullet

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Re: creating my staters first time
« Reply #74 on: February 06, 2011, 08:17:57 PM »
Once it floats, I use it within 30-60 minutes, I don't care what the little test piece did during that time :).  Make bread, pizza, whatever  :chef:

I ran a single 350g pie through the calculator using 66% hydration (AT), 2.5% salt, .5% IDY and 30% Preferment to make a dough once it floated this afternoon at 4:30pm.  I did 25m rest after adding the preferment and 75% of the flour.  After the rest, I added the remaining flour and IDY, then let rise/proof uncovered in a lightly oiled-plastic lined glass bowl with the lid snapped shut.  It's now, 8:17 and I plan on firing it off at 9pm....will post pics :)

My house is currently running 75o with an elevated humidity.

Mark