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  • #21 by Rolls on 18 Apr 2017
  • I have been maintaining the feeding schedule for a week (last night).  I had a lot of early activity which was talked about.  Then from day 3 to day 6 very little activity and bubbles.  It was pretty discouraging.
    Last night when I got home I saw there was a good amount of activity again.  This morning even more.  I will keep it going for a while before I put it in the fridge.

    It seems your starter has followed a typical pattern.  The lull in activity you observed from day 3 to 6 is normal, so there was no need to feel discouraged.  It was merely a transitional phase between different waves of micro organisms.  Now that your starter is established you can proceed with a maintenance routine, consisting of more frequent refreshments. I would recommend a 1:1:1 regimen for now and see how quickly it takes for the starter to ripen.  Based on what you observe after a few feedings, you can make adjustments from there.  There is a saying among the sourdough cognoscenti which advises to "observe the starter, not the clock".  In other words, pay attention to what is going on with the starter itself, rather than following a rigid timetable.

    One last point.  You don't need to feed your starter fancy schmancy (read expensive) flours at this stage.  A simple unbleached bread or all-purpose flour is more than sufficient to keep the ball rolling.


    Rolls
  • #22 by NinoDel on 18 Apr 2017
  • Thank you Rolls that helps!

    To break down the 1:1:1 method.  1 part starter, 1 part water, 1 part flour.

    Assuming after I discard half and left with 75g starter, would I then add back 25g of starter from the discard then 25g of water and 25g of flour?

    Ty

    P.S.  Wife sent me a pic just now its been just over 6 hours and is pretty much doubled now.
  • #23 by Rolls on 18 Apr 2017
  • To break down the 1:1:1 method.  1 part starter, 1 part water, 1 part flour.
    Assuming after I discard half and left with 75g starter, would I then add back 25g of starter from the discard then 25g of water and 25g of flour?

    No, your new starter IS COMPRISED ONLY of the 1:1:1 (ie. 25g old starter plus 25g flour plus 25g water) for a total weight of 75g.  If you are always using the same jar, you need to know the weight of the jar in order to determine how much residual "old starter" is left when you are discarding.

    I manage my starter differently by using 2 jars.  When it's time for a refreshment I remove 25g of "old" starter from Jar A and combine this with 25g flour and 25g water. This new mixture, weighing a TOTAL of 75g, goes into Jar B.  This is your "new" starter.  Jar A is cleaned and washed.

    By always transferring your starter into a clean container, it's easier to gauge changes in volume.  Not only this, but a jar with clean sides is less likely to attract undesirable molds that can sometimes develop in a jar that is never cleaned out.


    Rolls



  • #24 by NinoDel on 18 Apr 2017
  • Awesome.  Makes perfect sense now!
  • #25 by NinoDel on 21 Apr 2017
  • Day 12 - 4 hours after feeding.
  • #26 by HBolte on 21 Apr 2017
  • Looks good. Now go make some bread or pizza! Then decide on a maintenance schedule and you're set!
  • #27 by Rolls on 21 Apr 2017
  • Looks good. Now go make some bread or pizza! Then decide on a maintenance schedule and you're set!

     ^^^    And be sure to post pictures of your first bakes.


    Rolls
  • #28 by NinoDel on 22 Apr 2017
  • Will do folks.

    I am using the Pref Calculator.

    I just want to make one dough ball weighing 250g with 6% starter.  I want to make sure I input everything correctly here.

    Preferment:
    Flour:    4.45 g | 0.16 oz | 0.01 lbs
    Water:    4.45 g | 0.16 oz | 0.01 lbs
    Total:    8.9 g | 0.31 oz | 0.02 lbs

    Do I simply split the flour and water in half since that is how i made and continue to feed it?
  • #29 by parallei on 22 Apr 2017


  • I just want to make one dough ball weighing 250g with 6% starter.  I want to make sure I input everything correctly here.

    Preferment:
    Flour:    4.45 g | 0.16 oz | 0.01 lbs
    Water:    4.45 g | 0.16 oz | 0.01 lbs
    Total:    8.9 g | 0.31 oz | 0.02 lbs

    Do I simply split the flour and water in half since that is how i made and continue to feed it?


    If your recipe calls for 8.9 g of starter (preferment) and you maintain your starter at 50% Flour and 50% Water by weight, just use 8.9 grams of your active starter in the recipe.

    There are only two things you need to watch out for on the Preferment Pizza Dough Calculator.:

     - Make sure you select the correct "How would your preferment expressed?" box.

     - Pay attention to the note that tells you how to calculate the preferment's percentage of water.  If you are maintaining your starter at 50%/50% water/flour then the preferment's percentage of water as 50%.  Like this : Say you had 200g of starter at 100g water +100g flour.  The preferment's percentage of water = (100g/200g)*100 = 50%
  • #30 by NinoDel on 22 Apr 2017
  • Cool ty!
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