Is this ready to bake now? (Ischia Starter)

[pythonic]

Hi guys,

Can you please let me know if this is ready to bake now?  I used 3% Ischia starter.

Fermented at 65F for 31hrs.  See pics below.  First 2 pics are at 20hrs and last two at 31hrs.

Thanks,
Nate

[TXCraig1]

Yes. Looks good.

[pythonic]

Ok, I'll give it a go.  This is your starter btw Craig.  I obtained some from JetDeck.  This is some highly active stuff here lol.  I was shooting for 48hrs but it appears to be ready now.

Nate

[pythonic]

My 1st sourdough bake was a success.  The crust flavor was mild but i wanted to start at the bottom of the totem pole and experiment.  I did have some questions about doughball itself.  When I took it out of the container most of the gases escaped and it went limp.  I've done lower hydration room temp ferments and haven't had this issue before.  I did reball it at the 24hr mark but it didn't take long for it to expand and flatten out again before it started rising aggressively.  Was my doughball very flacid due to hydration (63%), under kneading or over fermentation possibly?

Nate

[TXCraig1]

My 1st sourdough bake was a success.  The crust flavor was mild but i wanted to start at the bottom of the totem pole and experiment.  I did have some questions about doughball itself.  When I took it out of the container most of the gases escaped and it went limp.  I've done lower hydration room temp ferments and haven't had this issue before.  I did reball it at the 24hr mark but it didn't take long for it to expand and flatten out again before it started rising aggressively.  Was my doughball very flacid due to hydration (63%), under kneading or over fermentation possibly?

Nate

I'd guess it was a little over-risen.

I don't ever reball.

CL

[Jet_deck]

....This is your starter btw Craig.  I obtained some from JetDeck.  This is some highly active stuff here lol. Nate

I can tell you that it has 9 lives also, just like a cat.  I have "killed" it many times, lol.