Author Topic: How to maintain a starter culture  (Read 10617 times)

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Offline Pete-zza

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Re: How to maintain a starter culture
« Reply #25 on: January 03, 2009, 04:25:18 PM »
Marianne,

The closest I came to doing what you are thinking about doing is described in Reply 175 at http://www.pizzamaking.com/forum/index.php/topic,576.msg12748.html#msg12748.

It may be possible to use a preferment quantity of starter culture cold right out of the refrigerator but it may take longer for the total dough to ferment. In a sense, it would be like using less yeast and cold water for part of the formula water in a straight dough application.

Peter


Offline Matthew

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Re: How to maintain a starter culture
« Reply #26 on: January 04, 2009, 10:12:10 AM »
I used Wood's procedure for the initial activation. For ongoing activation, I use 3/4 cups flour to 1/2 cup of water.

Bill,

Based on the amounts of flour & water described above, is it correct to say that the percentage of water in the preferment will eventually be 33.3%? 

Matt

Offline Bill/SFNM

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Re: How to maintain a starter culture
« Reply #27 on: January 04, 2009, 12:27:08 PM »
Bill,

Based on the amounts of flour & water described above, is it correct to say that the percentage of water in the preferment will eventually be 33.3%? 

Matt
Nope. Weigh 3/4 cup of flour. Then weigh 1/2 cup of water. In my kitchen, the preferment is 52% flour and 48% water. 

Offline Matthew

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Re: How to maintain a starter culture
« Reply #28 on: January 04, 2009, 01:25:27 PM »
Nope. Weigh 3/4 cup of flour. Then weigh 1/2 cup of water. In my kitchen, the preferment is 52% flour and 48% water. 

Yes, of course, I use to thinking in terms of volume & not weight. :-[

Matt

Offline Matthew

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Re: How to maintain a starter culture
« Reply #29 on: January 12, 2009, 06:46:29 AM »
Hi Bill,

As I mentioned in a previous post, I really like your culture prep method & have since adapted it using the same Cambro 1 quart container that you use.  I remember reading on a previous post that you proof your starter for about 5 hours @ 80 deg.  I am finding that after about  2 hours & 45 minutues of proofing my Calmodoli starter at 80 deg, it is more than doubled & ready to overflow.  My question is; Is that sufficient time for proofing or should I reduce the temperature to allow the starter to proof for a longer period of time.  I'm not sure if it matters but, by starter is less than 2 weeks old.

Thanks,
Matt

Offline Bill/SFNM

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Re: How to maintain a starter culture
« Reply #30 on: January 12, 2009, 07:14:55 AM »
It depends on how long the starter has been inactive.

Offline Matthew

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Re: How to maintain a starter culture
« Reply #31 on: January 12, 2009, 07:32:19 AM »
It depends on how long the starter has been inactive.


About 5 days

Offline Bill/SFNM

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Re: How to maintain a starter culture
« Reply #32 on: January 12, 2009, 07:36:35 AM »
If it has doubled, it is certainly ready, but letting it continue for a few hours won't hurt.

Offline Matthew

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Re: How to maintain a starter culture
« Reply #33 on: January 12, 2009, 10:32:26 AM »
If it has doubled, it is certainly ready, but letting it continue for a few hours won't hurt.

Thanks again Bill.  I figured as much.  Next time, I will start to proof at room temperature & then perhaps move to the proofing box if necessary.


Offline Matthew

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Re: How to maintain a starter culture
« Reply #34 on: January 24, 2009, 09:11:03 AM »
Bill,
I've been using my Calmodoli starter for a couple of weeks now & have been following your prep procedure.  Based on your video, I can see that you are proofing your fed starter @ 80 degrees.  I know that there are alot of variables to consider when answering this question, but I was wondering how long does it take you to fully activate your culture at that temperature for; say; a starter that has been dormant for about a week?  The reason for my question is that after about 3 hours my culture overflows from the container.  It's obvious that my starter is fully activate at this point; but my real question is, is 3 hours sufficient or should I try at a lower temperature; say 75 degrees, for longer.  Will it make a difference in the end result in terms of dough texture & flavor or is that developed during dough fermentation?  I am doing a bulk fermentation of my completed dough for 48 hours at about 68 degrees.

Thanks,
Matt
« Last Edit: January 24, 2009, 01:45:25 PM by Matthew »

Offline Matthew

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Re: How to maintain a starter culture
« Reply #35 on: April 09, 2009, 08:08:03 PM »
See my video which shows some of this:







Hey Bill,
I'm using my Santos mixer for the first time tomorrow so I thought I'd take a quick peak at your video & it appears to be gone.

Matt

Offline Bill/SFNM

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Re: How to maintain a starter culture
« Reply #36 on: April 09, 2009, 08:43:10 PM »
It's still there. It works for me.  ???

Offline Matthew

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Re: How to maintain a starter culture
« Reply #37 on: April 10, 2009, 05:32:01 AM »
It's still there. It works for me.  ???

Strange; ??? It's working now.  When I clicked on the link I got a message saying that it was no longer available for viewing.  Must of been a temporary glitch.

Matt

Offline NY pizzastriver

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Re: How to maintain a starter culture
« Reply #38 on: April 18, 2009, 04:35:41 PM »
See my video which shows some of this:



Holy Mackerel! I just watched your video, actually I watched all 10 of your videos, amazing mastery. I mostly wanted to chime in to comment on your Nickname. After seeing your OVEN it became as clear as an azure sky of deepest summer that SFNM stands for "Satan's Fire's No Match". And justly so, I've been to hell and back, you win hands down.

 >:D
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1


 

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