Help with Ischia starter from Sourdo.com

[pizzainthe6ix]

I have read quite a few threads and there are different responses so I am hoping someone can help me with mine.  I purchased the Italian cultures from Sourdo.com 6-8 months ago but finally got around to activating the Ischia last night (~12hrs ag). 

I stored the starter in my wick jar with the seal on, but no clips holding the lid down at 90F per the instructions but think it was too hot based on reading some other books where a starter is made from scratch (just lowered it to 78F).  I let it sit uncovered for 1.5hrs before putting the lid on and storing it (hopefully I did not contaminate it - got that tip from a book when starting from scratch)

When I woke up it had a pretty thick layer of dark, not clear, "hoooch" on the top, but I am not sure if it rose and collapsed when I was sleeping.  I am not supposed to discard anything for another 12-13hrs.  I have read that this is great, or this is bad - no definitive answers. 

Should I wait the full 12hrs or feed now?  If the hooch is still there, do I pour that off?  The instructions provided do not mention how much to discard, but I have read 3/4 of in other books.  Is this correct?

The first photo was last night just after mixing
https://drive.google.com/file/d/1XnZJN_eFslSMf-cX2W0E_zftM6lot_uS/view?usp=sharing

These are from this morning
https://drive.google.com/file/d/1ShYJS2v8tK8wUV_ysOkX3Odds7zwx37o/view?usp=sharing
https://drive.google.com/file/d/1eYXHmpsxOrI0cDBrjOAflj7V2lLUhO_Z/view?usp=sharing
https://drive.google.com/file/d/19pJdzUAwFdmVUlUym6HosbHWVY8MxVBz/view?usp=sharing

Thanks in advance

[HansB]

You don't need the seal, it serves no purpose. You don't say how much starter you have? I keep 75g. I discard all but 25g then feed with 25g each water/flour every 12 hours. You can just stir in the hooch and feed.

This video is starting from scratch so you could use this but start at about Day 4 instruction.

[pizzainthe6ix]

You don't need the seal, it serves no purpose. You don't say how much starter you have? I keep 75g. I discard all but 25g then feed with 25g each water/flour every 12 hours. You can just stir in the hooch and feed.

This video is starting from scratch so you could use this but start at about Day 4 instruction.

Thanks for the quick reply. I am not sure what you mean the video is starting from scratch? 

I should also note that Sourdo.com instructions say a hooch can appear during refrigeration if storing it for longer periods of time - does this mean my current starter has gone dormant?

Instructions here for reference - https://sourdo.com/wp-content/uploads/2019/10/Activaction_Instructions_English.pdf

Here are the measurements:
25.8G Dried Ischia from Sourdo.com
105G Hard Red Prarie Flour (freshly milled)
225G ~90 F Water
Total: 355.8G

Using the recommendation from Ken Forkish's starter from scratch, he begins with 500G Flour/500G Water, he then suggests discarding 3/4 after 24hrs, which in my case would be 266.85G.  His subsequent feedings are the same as the initial weights and equal parts flour and water every 24hrs for 5 days (so 500/500 again). 

Sourdo.com states after the first 24hrs, the subsequent feedings should be every 12hrs with 140 flour and 170 water and does not say exactly how much to discard, but only to do so to prevent overflowing of the jar.

[pizzainthe6ix]

Well,
we know this bread/pizza thing is all about time and patience.  Look what has happened in the last 1.5hrs 

https://drive.google.com/file/d/1tHxkvzsv4-MeDynYzgYYnrzXE6l3uKIZ/view?usp=sharing
https://drive.google.com/file/d/1ESamID-idCL1Z8JNmHNqPonOlffetmvM/view?usp=sharing
https://drive.google.com/file/d/1Sl60i12Y9DR1VCdIsto05NFcrXqtei3x/view?usp=sharing
https://drive.google.com/file/d/1fIcFnRpl4lTCmzHWKkjvhdB8CEnIZRov/view?usp=sharing
https://drive.google.com/file/d/1N4Ejd0T0--d95sCNC2iZiyzhgKxXRnjI/view?usp=sharing

[HansB]

What I meant is that the starter in the video did not use any purchased starter, only flour and water.

Try not to overthink it. Just feed like the video shows. Using more than about 25g-50g flour to feed with unnecessary is a huge waste.

[pizzainthe6ix]

What I meant is that the starter in the video did not use any purchased starter, only flour and water.

Try not to overthink it. Just feed like the video shows. Using more than about 25g-50g flour to feed with unnecessary is a huge waste.

Thanks!  It has really started doing its thing.  It has now started spilling out of the jar with 7hrs to go until the next feed.  Do I leave it as is and let it spill or try and transfer it to a larger jar now?  It is growing extremely rapidly

[Pizza_Not_War]

Thanks!  It has really started doing its thing.  It has now started spilling out of the jar with 7hrs to go until the next feed.  Do I leave it as is and let it spill or try and transfer it to a larger jar now?  It is growing extremely rapidly

What I like to do in this situation is to split it into two smaller jars and use different flours to feed it. That way you can judge how  to handle it in the future. Also found that different flours produce different rates of growth, taste and aromas. For me nothing smells better than an Einkorn based sourdough starter. You really don't want to create a monster sized starter as that just uses up ever increasing amounts of flour. Either toss excess or use it to bake something or make pancakes, etc.

[pizzainthe6ix]

What I like to do in this situation is to split it into two smaller jars and use different flours to feed it. That way you can judge how  to handle it in the future. Also found that different flours produce different rates of growth, taste and aromas. For me nothing smells better than an Einkorn based sourdough starter. You really don't want to create a monster sized starter as that just uses up ever increasing amounts of flour. Either toss excess or use it to bake something or make pancakes, etc.

Thanks for the tips...i left it as is and let some spill out and she seems good to go now.  This Hard Red is freshly milled and has a really distinct smell to it.  Regarding taste, what are you noticing between rye's, Einkorn, Emmer, etc?

[ARenko]

You don't need the seal, it serves no purpose. You don't say how much starter you have? I keep 75g. I discard all but 25g then feed with 25g each water/flour every 12 hours. You can just stir in the hooch and feed.

This video is starting from scratch so you could use this but start at about Day 4 instruction.

Can you link the video?

[HansB]

Can you link the video?

Sure:

[pizzainthe6ix]

I am a few days in and wanted to share some updates:

The instructions have me feed every 12hrs and store at 70F.  I am discarding everything but 100-130G of starter (I might go less)

I am still getting some hooch on the top.  Maybe it needs to be warmer (but I am following their instructions)?