Author Topic: Proofing my Napoli and Ischia Dry Starters  (Read 1181 times)

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Offline djamc

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Proofing my Napoli and Ischia Dry Starters
« on: February 21, 2012, 11:50:48 AM »
I received my Napoli and Ischia dried starters from Sourdo.com last night..

They've been growing at 90 degrees in a proofing box for ~16 hours now and there is A LOT of bubble action taking place...  Ed Wood states that there might be a few bubbles at this point.

Does it sound like there is too much yeast action at this point and I might potentially be running into a contamination issue?

Thanks,

Dan

Offline Bill/SFNM

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Re: Proofing my Napoli and Ischia Dry Starters
« Reply #1 on: February 21, 2012, 12:07:02 PM »
Too soon to tell. How does it smell? Be careful to avoid cross-contamination between these two cultures. They may still be very vulnerable.
Good judgement comes from experience. Experience comes from bad judgement.

Offline djamc

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Re: Proofing my Napoli and Ischia Dry Starters
« Reply #2 on: February 21, 2012, 01:52:29 PM »
I was kind of wondering whether I should proof in the same box...  Do I run the risk of cross contaminating?

Offline Bill/SFNM

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Re: Proofing my Napoli and Ischia Dry Starters
« Reply #3 on: February 21, 2012, 02:06:16 PM »
I was kind of wondering whether I should proof in the same box...  Do I run the risk of cross contaminating?

As a precaution, I never have more than one starter out at a time. There is always the risk of contamination when cultures are not at full-strength. You should be OK if you take care to keep them as isolated as possible (e.g. not use the same whisk for mixing unless sterilized.)
Good judgement comes from experience. Experience comes from bad judgement.

Offline djamc

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Re: Proofing my Napoli and Ischia Dry Starters
« Reply #4 on: February 21, 2012, 06:45:50 PM »
Attached a pic below of the starters after 24 hours of proofing @ 90 degrees...  They do not look at all like I would have guessed (Hooch on the bottom)...  They smell a little strange as well...

U think I have a problem here?  If so, can I wash and fix?

In regard to cross contamination...  I didn't use the same utensils to mix each starter.

Dan