Author Topic: starter's temperature  (Read 2089 times)

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Offline mischael

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starter's temperature
« on: March 10, 2006, 08:31:05 AM »
Hi fellow Starterholics,

at what temperatures do you normally let your starter
develop? Here in the sourdough country Germany they
talk a lot about temperatures.
They have a 3-step traditional activation (usually 24h) with 3 temperatures.

Whats your procedure and temperature for
A) development of a natural fermentation with wild yeast
B) final activation of a starter before using in a dough?

« Last Edit: March 10, 2006, 09:26:28 AM by mischael »

Offline mischael

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Re: starter's temperature
« Reply #1 on: March 10, 2006, 09:40:08 AM »
I am currently trying to catch wild yeast at 78 F
Stirring all 12 hours
Feed all 24 hours (100g Flour Granoro Tipo 00/ 100g Water)

I am pretty confident that it works, as the wild cultures in
Germany are considered of similar quality and quantity
as in San Francisco.

As the temperature is pretty high, which favours more the
yeast acitivity than the lactobacili the question is if it will produce enough
acidity to have a nice flavor.

I am planning to use the starter not right after it turns highly active.
Perhaps one or two feeds (days) later.

Any suggestions?