Author Topic: Is this alive... or?  (Read 368 times)

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Offline Pizza-Dude

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Is this alive... or?
« on: July 03, 2014, 01:14:35 AM »
It's been about 3 days of me trying to activate my Ischia starter. This is what it currently looks like...

Thoughts?


Offline Chicago Bob

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Re: Is this alive... or?
« Reply #1 on: July 03, 2014, 02:09:00 AM »
you ok....it`s about to take off
"Care Free Highway...let me slip away on you"

Offline Pizza-Dude

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Re: Is this alive... or?
« Reply #2 on: July 03, 2014, 04:34:21 PM »
Update. Just fed and mixed about 10 minutes ago.

Seems pretty much the same. Going on 4 days now I believe.

Offline norma427

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Re: Is this alive... or?
« Reply #3 on: July 03, 2014, 08:16:20 PM »
It's been about 3 days of me trying to activate my Ischia starter. This is what it currently looks like...

Thoughts?

Pizza-Dude,

Your starter looks alive to me.  I am not an expert on when a starter culture is ready to be used after activating.  If you are interested, this thread is where other members helped me with my sourdough cultures.

http://www.pizzamaking.com/forum/index.php?topic=11578.0

Norma
Always working and looking for new information!

Offline vtsteve

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Re: Is this alive... or?
« Reply #4 on: July 04, 2014, 12:42:09 AM »
What temperature are you keeping it at?

Offline Chicago Bob

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Re: Is this alive... or?
« Reply #5 on: July 04, 2014, 12:50:11 AM »
What temperature are you keeping it at?
Perfectly timed question Steve.   :chef:

cb
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Offline Pizza-Dude

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Re: Is this alive... or?
« Reply #6 on: July 04, 2014, 02:53:11 AM »
Just room temperature!

Offline vtsteve

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Re: Is this alive... or?
« Reply #7 on: July 04, 2014, 11:44:33 AM »
What's your room temperature? Have you got the A/C on? Starters activate best above 80F. How runny is your mix (it looks viscous enough, but...)? A thin batter will show less rise, even if there's enough activity, simply because it's collapsing as it tries to rise. What constitutes a feed for you? Are you feeding by weight (recommended, especially for beginners, because it's so much easier to tell what it should look like)? The more you tell us, the more helpful we can be.  :)

If you put a rubber band or a piece of tape on the container at the just-fed level, we can see how much rise you're really getting.
« Last Edit: July 04, 2014, 11:47:17 AM by vtsteve »

Offline Pizza-Dude

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Re: Is this alive... or?
« Reply #8 on: July 04, 2014, 11:13:24 PM »
My room temp is about 80 degrees, or so.

At first I was listening to Ed's instructions and using the 140g flour 170 water but decided to swap to a 1:1 ratio instead.

That was in between the two picture.

Offline vtsteve

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Re: Is this alive... or?
« Reply #9 on: July 05, 2014, 01:11:53 AM »
It looks like you're doing it right... If you're feeding 140g water and 140g flour, how much of the existing culture are you including in the mix? How much is it rising between feedings? How does it smell? Sorry for all the questions  ::)


Offline Pizza-Dude

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Re: Is this alive... or?
« Reply #10 on: July 05, 2014, 01:35:31 AM »
No problem! Thank you!

I would say the amount of starter I use is equal in volume to the 280g of water and flour I use.

It rises maybe an inch... But it isn't the thick floury foam... Instead it  is foam... Like what you would see  on a latte!

It smells sour, I think. With a hint of...... Creamy????

I don't know how to explain it LOL!

Offline vtsteve

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Re: Is this alive... or?
« Reply #11 on: July 05, 2014, 03:26:21 AM »
That sounds good! I think you're underfeeding at this point, and you'll see a stronger rise when there's more fresh flour. If you're up for an experiment, take 20g of your culture and mix in 40g of water and 40g of flour -- a 1:2:2 ratio. I think you'll see a vigorous rise. That creamy smell is from the lactic acid bacteria, which means your culture should be pretty stable, so it's time to give it a little more breathing room.

I only keep 30g of culture between bakes, and feed it at 1:3:3, without discarding, when I need more (I use 3-4kg for bread, and it only takes a couple of days to get there from my 30g storage culture).


 

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