ISCHIA Starter from sourdough.com. Started it.

[G Pizza]

I purchased the culture from sourdough.com probably six months ago, I just haven't started it until this week.  There is a wealth of information on the Ischia culture on this site so I wanted to try it out. I've actually successfully made my own starter two years ago out of AP flour and used it a few times but since tossed it out so I'm familiar with the process. It was a struggle at first though.

So 2 days ago at 7:30 pm I opened the package and made the starter and let it sit for 24 hours at 90°F or close to it. 
WOW, 24 hours later it was wicked active. I'm 2 days in and this thing really gets going. Not sure when I will use it but I will continue with the feedings every 12 hours. The last 2 photos below are from this morning at 6:00am. I have it in the proof box and set to 70°F now.   

[TXCraig1]

I always think of this clip when someone gets into SD:

[G Pizza]

I'm feeding right now at a 1:1:1 ratio of 100 grams starter, flour & water. Last night when I got home from work I noticed that it settled down a bit. Still maintaining 12 hour feedings.
This morning was the first time it did not smell bad. I will continue feeding it until I put it to use most likely the weekend after this one. I'm wondering when is the best time to peel some off for a second batch backup to put in the fridge?

[ARenko]

I've been holding onto my Ischia culture for at least 6 months as well.  Need to finally get around to making a starter.

[G Pizza]

May the Force be with You.

Mine is still going very well. Feeding every 12 hours until I use it next week. Certainly smells quite pleasant now, in the beginning it smelled like spoiled cheesy feet.

I believe the best time to use this in a recipe is a few hours after feeding it, and it should show several tiny bubbles across the top almost like foam and looking active.

 
 

[G Pizza]

When is the best time to add the starter to your dough mix, or I guess I should say, How long after you feed the starter is it ready to be used?

I would say at this point (my starter is 7 days old now) when I feed my starter it seems ready to be used just a couple of hours after I feed it. I say this because after a few hours have gone by it doesn't change much. It grows for the first few hours after feeding and then just sort of chills out until I feed it again.

I'd like to use this starter this weekend.

[Brent-r]

here is a post on Breadtopia
https://breadtopia.com/challenging-sourdough-starter-convention/?utm_source=wysija&utm_medium=email&utm_campaign=Challenging+Sourdough+Starter+Convention

 that sort of simplified the procedure of feeding claiming that you only need to have about 5% of your old starter to feed and get a good jar full of active stuff.   It works.  My last dough used almost all the starter from one of my jars.  I added water, stirred to mix the bit left in the jar and disperse it in the water, added two heaping teaspoons of flour and in 4 hours the jar was nearly full of bubbly healthy starter.   I'm a big fan of KISS methodology and this tip helps.  No real measuring.   From what I saw I don't think you need much more that whatever residue is left in the jar to make the next batch.  I just add flour and water to get the porridge like consistency and it revives wonderfully. 

I tried several of the different strains of cultures from sourdo.com and the Ischia is by far the most active.

[G Pizza]

Ok thanks fir the tips Brent-r I'll take a look at that link too.
So I proceeded to make the bread. I used the starter directly in the dough.

500 grams AP flour
425 grams water (80°F)
11 grams salt
20 grams of starter

Autolysed the flour and water for 45 minutes.
Added the salt
Added the starter
Knead by hand for 15 minutes, final dough temp was 71.5°F - dough was very hydrated

Put in proof box at 75°F for 45 minutes, then slap & fold
Put in proof box at 75°F for another 45 minutes, then slap & fold
Put in proof box at 75°F for another 45 minutes, then slap & fold

Dough would not hold shape as it was very hydrated

Shape into a boule and let sit for about 4 1/2 hours in the proof box at 75°F
Divide dough into 2, shape and boule and place in bannetones for 1 1/2 hours.
Cook at 490° in dutch ovens

Bread tasted amazing but I had trouble getting dough to rise well. Was sort of shooting from the hip with this recipe and process.

What should I be doing to better this process?
Thanks,
Gary

[Brent-r]

I'd call that a success
Our experience is that sourdoughs take a lot longer than commercial yeasts
And we found the Brod & Taylor proofing oven is a big help ... love it !
We set it between 85 and 90 deg.  The little tray for water keeps the dough from
surface drying.
And Santa is coming !!!

[Brent-r]

G Pizza
one of the things that is not widely understood about sourdough is the effect of temperature and water content have on the flavor.   In my first few tries I found some breads to come out very tangy and sharp in flavor and some mild.   I have quite a mini library on breads and finally found one that explains this.  If you like, send me a private message through the forum and give me your email and I'll send you a pdf of the pages from the book that explain this.