Author Topic: Eval my Starter Please  (Read 347 times)

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Offline Whisky

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Eval my Starter Please
« on: July 13, 2016, 09:50:17 AM »
I feel there may be an issue. Not much activity after 24 hours. Ischia cultures. Flour used was Caputo 00 Pizzeria and tap water. Stored at 90-91 degrees for the first 24 then 69-70 after that. Right now I'm about 60 hours in.

Here is the first 24 hours


Offline Whisky

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Re: Eval my Starter Please
« Reply #1 on: July 13, 2016, 09:54:17 AM »
At 24 hrs I discarded some and split up and fed around 1c flour and 3/4 c water to each.

A 36 hr I did the same, stirring in the hooch. Here is what it looked like 10 minutes after feeding


Offline Whisky

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Re: Eval my Starter Please
« Reply #2 on: July 13, 2016, 09:59:52 AM »
At 48 hr.....this time discarded hooch

Offline Whisky

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Re: Eval my Starter Please
« Reply #3 on: July 13, 2016, 10:02:45 AM »
And finally 60 hours in....inside pics are roughly 10 minutes after feeding again

Thanks for any insight how to proceed. I see now maybe Caputo isn't the best flour to use for starters any may try some AP or bread flour at next feeding..

Offline vtsteve

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Re: Eval my Starter Please
« Reply #4 on: July 13, 2016, 11:18:54 AM »
It looks lively enough, but if it's making that much hooch, you're underfeeding it.

At 24 hrs I discarded some and split up and fed

You need more flour, less seed culture -- how much is 'some'?
If you don't have a scale, you *need* to get one. It will make things so much easier when you start trying dough formulas.

Try taking 20g of culture and feeding 100g flour & 100g water.
Or, feed a tablespoon of culture with 1/4 cup of water, and enough flour to make a *thick* batter.

Put it in a clean jar after mixing, so you can see the "high water mark" if it rises and falls while you're not around.
Use a rubber band or a piece of tape to mark the 'just fed' level, so you can see how much rise you got.
In grams we trust.

Offline parallei

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Re: Eval my Starter Please
« Reply #5 on: July 13, 2016, 12:20:32 PM »
+1 to what vtsteve said!  Looks like you're there.  +2 on using a scale.

Offline Whisky

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Re: Eval my Starter Please
« Reply #6 on: July 13, 2016, 12:40:49 PM »
I will start weighing things out. I do use a scale when making dough. And I will mark the jars and note the rise. As it stands now I don't know that I'm getting much if any rise. Just seems to be separating a bit after 12 hours.

When I get home I will weigh stuff out into a new jar as advised, and also use bread flour in that jar and see what happens. Thanks

Offline raphaels

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Re: Eval my Starter Please
« Reply #7 on: July 13, 2016, 05:39:10 PM »
What about the tap water? I read on the forum it is killing the bacterias?

Offline ccgus

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Re: Eval my Starter Please
« Reply #8 on: July 13, 2016, 06:26:52 PM »
What about the tap water? I read on the forum it is killing the bacterias?

I've seen disagreements about this, but in my own experience tap water seems to ruin any starter I use it with. I'm guessing it's the chlorine. You might try letting the water sit out for 24 hours to see if that makes a difference.

Offline parallei

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Re: Eval my Starter Please
« Reply #9 on: July 13, 2016, 07:05:55 PM »
What about the tap water? I read on the forum it is killing the bacterias?

I've seen disagreements about this, but in my own experience tap water seems to ruin any starter I use it with. I'm guessing it's the chlorine. You might try letting the water sit out for 24 hours to see if that makes a difference.

My starter has thrived for years on municipal tap water.

Here is what I think:

I don't worry about the chlorine concentration in my tap water killing off the bacterial ecosystem in my gut.

I wouldn't attempt to disinfect anything by soaking it in tap water.

I think there are so many things in starter for the small concentration of free chlorine in tap water to react with that worrying about it doesn't make sense.  Some motivated person could try and determine the break point for a sourdough!

« Last Edit: July 13, 2016, 08:05:49 PM by parallei »

Offline Whisky

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Re: Eval my Starter Please
« Reply #10 on: July 22, 2016, 01:09:29 PM »
Been busy but thought I'd provide an update as too often people start threads and get good info going then fail to tell the results...

So after 5 days I had my Starter looking great. I was feeding 20g of starter with 100 water and 100 flour as told above. At 4 days I used some to make my first SD dough. I had company Friday and Pizza was the menu. I knew the starter wasn't that active but I did it anyways. Pizzas turned out OK but still got lots of work to do.


Offline vtsteve

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Re: Eval my Starter Please
« Reply #11 on: July 23, 2016, 12:27:24 AM »
Thanks for the update!  :)
In grams we trust.


 

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