Author Topic: Problems with Camaldoli activation  (Read 882 times)

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Offline meatboy

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Problems with Camaldoli activation
« on: October 11, 2011, 04:53:38 AM »
Hi,

i started with the Camaldoli activation on saturday, and had a lot of activity within the 1st 24 hours.
I fed them with 140g flour and 170g water every 9-12 hours. The surface was always very viscous full of bubbles (max. 1/2" high). I always mixed the starter down using a wire wisk discard half of it and fed it again.
Now after 3 days the bubbles are not that viscous and they don't rise also (max. 1/8")

Is that normal or made i a mistake during activation. The smell is great, but i think there is not enough activity!?


Offline dellavecchia

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Re: Problems with Camaldoli activation
« Reply #1 on: October 11, 2011, 07:21:27 AM »
You have a very liquid starter, and just as with dough you will not see much rise with such a high hydration. Drop the water amount to less than the flour, stir it good to start developing gluten, and you should see rise.

As long as you see bubbles, the starter is alive and well.

John

Offline meatboy

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Re: Problems with Camaldoli activation
« Reply #2 on: October 11, 2011, 07:34:38 AM »
thank you John!

I'll try at the next feed and will report the result :)

Offline meatboy

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Re: Problems with Camaldoli activation
« Reply #3 on: October 11, 2011, 02:20:07 PM »
6 hours later. The 3rd box looks like the right one. Should i discard both and only use the left one?
I used 150g flour and 110g water.

Offline meatboy

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Re: Problems with Camaldoli activation
« Reply #4 on: October 11, 2011, 04:27:01 PM »
divided and fed the left 90 minutes ago and they doubled their volume :) Thanks again for your help John!

Offline dellavecchia

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Re: Problems with Camaldoli activation
« Reply #5 on: October 11, 2011, 06:49:33 PM »
divided and fed the left 90 minutes ago and they doubled their volume :) Thanks again for your help John!

You are very welcome!

John