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Author Topic: Scaling up sourdough starter  (Read 485 times)

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Offline bradtri

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Scaling up sourdough starter
« on: March 19, 2017, 09:22:03 PM »
If I'm in need of 1.5 kg of sd starter and my std qt jar contains 300 g of starter, will it work to jump straight to 1500g with a single feeding of 600 g water and 600 g water? 

Or, should I approach it as two feedings, first feeding with 300/300 then on the second feeding keeping just 500g starter and feeding with 500/500 to get to 1500?

Offline vtsteve

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Re: Scaling up sourdough starter
« Reply #1 on: March 20, 2017, 01:38:20 AM »
Sure, no problem! I regularly build from my seed at 1:5:5, it just takes a little longer to mature (or increase temperature slightly if timing isn't flexible).

Don't forget to add a little extra (feed 650g each?) so you'll have some to keep and rebuild.
« Last Edit: March 20, 2017, 01:40:58 AM by vtsteve »
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Offline bradtri

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Re: Scaling up sourdough starter
« Reply #2 on: March 20, 2017, 12:41:13 PM »
Thanks Steve - appreciate the feedback.

I'm also trying to decide from a larger volume perspective (10-15 kg of dough) whether it would be better to do:

     10% SD for 24 hours at 65F 
or    4% SD for 48 hours at 61F.   

The 4% option definitely reduces how much starter I have to prepare. (just 364g of starter for 15 kg of dough)

I'm setting up to do catering, mostly on the weekends, so I have the ability to prepare the dough either 24 or 48 hours in advance.

Also, one other question I'd like some opinions on.   Say I have two parties to prepare for, Party A is in 48 hours and Party B in 72 hours.

I'm thinking of making one big batch of dough (all at 4%) and doing the following:

For Party A dough, bulk ferment at 61F for 36 hours then ball for remaining 12 hours at 61F

For Party B dough, bulk ferment at 61F for 36 hours, then ball and put in the refrigerator to "hold" for 24 hours.  Then bring back to 61F for final 12 hours of fermentation.

I've held smaller amounts of sourdough in the fridge like that before with good success.  What do you think of the Party B approach?

The advantages of this are I only make dough once, it's all at the same SD% and I can do all of my balling at once.




Offline vtsteve

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Re: Scaling up sourdough starter
« Reply #3 on: March 21, 2017, 12:16:02 AM »
I've done lots of sourdough at 10-40% prefermented flour (so 2-20x your starter percentage), for 8-10kg of bread (not pizza) -- and generally not retarded; the best advice I can offer is "try it and see how it works for you."

Have you found your 61F storage? It looks like wine storage coolers don't really mention their BTU cooling capacity; I wouldn't bother with any that are thermoelectric... there are bakeries retarding in chest freezer+external thermostat setups.


I *do* think the sheet pans are a good idea; I use them myself for my (IDY) cinnamon-oatmeal-raisin bread. I set each tray in the fridge on a frozen cold pack for the first hour or two to bring the temperature down quickly.

I think you can probably make it work.   :)


Edit: the *right* cold pack link: http://www.webstaurantstore.com/polar-tech-64-oz-re-freez-r-brix-foam-freeze-pack-6-case/620RB606.html
« Last Edit: March 22, 2017, 12:30:48 AM by vtsteve »
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Offline bradtri

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Re: Scaling up sourdough starter
« Reply #4 on: March 21, 2017, 11:00:47 AM »

Have you found your 61F storage? It looks like wine storage coolers don't really mention their BTU cooling capacity; I wouldn't bother with any that are thermoelectric... there are bakeries retarding in chest freezer+external thermostat setups.


Funny you should ask .... just happened to talk to a home-brewer friend of mine yesterday and he convinced me to go the freezer/temp controller route.  That will save me a bunch of money, too, vs a wine cooler.  Thanks for the tip.

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Offline bradtri

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Re: Scaling up sourdough starter
« Reply #5 on: March 21, 2017, 06:00:17 PM »
Also.  I'd been looking for some freezer packs.  Those you linked to look nice.

Thx again

Offline vtsteve

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Re: Scaling up sourdough starter
« Reply #6 on: March 22, 2017, 12:29:04 AM »
You're welcome, glad I could help.   :)

The best cold packs I ever had were shipped with an Edible Arrangement fruit bouquet. The styrofoam cooler box was GREAT -- I'm sorry I loaned it out.    :-D

Errata:
I linked to the wrong packs; I've actually got these thicker ones: http://www.webstaurantstore.com/polar-tech-64-oz-re-freez-r-brix-foam-freeze-pack-6-case/620RB606.html

These packs are pretty good, no leaks yet, and the foam is holding its shape well. The "bag of jell"-style weren't nearly as nice.

In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline bradtri

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Re: Scaling up sourdough starter
« Reply #7 on: March 22, 2017, 08:55:25 AM »
You're welcome, glad I could help.   :)

The best cold packs I ever had were shipped with an Edible Arrangement fruit bouquet. The styrofoam cooler box was GREAT -- I'm sorry I loaned it out.    :-D

Errata:
I linked to the wrong packs; I've actually got these thicker ones: http://www.webstaurantstore.com/polar-tech-64-oz-re-freez-r-brix-foam-freeze-pack-6-case/620RB606.html

I was just looking at the thin ones vs the thick ones and wondering which would work better.

I just got a couple of these insulated storage bags for $17/each  http://www.webstaurantstore.com/choice-23-x-13-x-15-red-insulated-nylon-food-delivery-bag-pan-carrier/124FCARRRD.html   

Each one will hold up to 6 of my sheet pans (36 dough balls) with a couple inches of room on each end for the ice packs.  I would think my dough balls would stay nice and cool in the hottest of weather for quite some time with this setup.
« Last Edit: March 22, 2017, 10:22:42 AM by bradtri »

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