Author Topic: Is this ready to bake now? (Ischia Starter)  (Read 831 times)

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Offline pythonic

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Is this ready to bake now? (Ischia Starter)
« on: January 04, 2013, 06:49:45 PM »
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
If you can dodge a wrench you can dodge a ball.


Offline TXCraig1

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Re: Is this ready to bake now? (Ischia Starter)
« Reply #1 on: January 04, 2013, 06:55:09 PM »
Yes. Looks good.
Pizza is not bread.

Offline pythonic

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Re: Is this ready to bake now? (Ischia Starter)
« Reply #2 on: January 04, 2013, 07:09:56 PM »
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
« Last Edit: January 04, 2013, 07:16:20 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Is this ready to bake now? (Ischia Starter)
« Reply #3 on: January 04, 2013, 08:30:57 PM »
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

« Last Edit: January 04, 2013, 08:34:48 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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Re: Is this ready to bake now? (Ischia Starter)
« Reply #4 on: January 04, 2013, 08:57:01 PM »
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
Pizza is not bread.

Offline Jet_deck

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Re: Is this ready to bake now? (Ischia Starter)
« Reply #5 on: January 05, 2013, 10:11:33 PM »
....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.
Her mind is Tiffany-twisted, she got the Mercedes bends