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Author Topic: Starter time lapse.  (Read 895 times)

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Offline HBolte

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Starter time lapse.
« on: August 26, 2017, 12:33:29 PM »
Time lapse of my starters. Rye is on the left, it was still going after the batteries died at 12 hours.

« Last Edit: August 26, 2017, 01:04:05 PM by HBolte »
Hans

Offline norcoscia

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Re: Starter time lapse.
« Reply #1 on: August 26, 2017, 12:36:17 PM »
Very cool...
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
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Offline renchero

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Re: Starter time lapse.
« Reply #2 on: August 27, 2017, 11:49:22 AM »
Awesome.

Offline pacdunes

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Re: Starter time lapse.
« Reply #3 on: September 05, 2017, 11:52:37 AM »
awesome - my starter is weak.  Can you please shed some light on what you used and how you got it started?  If I were to mimic the formula?

Offline HBolte

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Re: Starter time lapse.
« Reply #4 on: September 05, 2017, 01:41:31 PM »
For the Rye starter on the left, I refresh with 50% Rye/50% Wheat flower. The one on the right is 50% Whole Wheat/50% wheat flower. Both are @100% hydration.

I store them in the refrigerator until a couple of days prior to using them and refresh every 24 hours. After use I feed them and return to the refrigerator after a few hours.

There are many, many different ways to create and maintain starters.

Here is a very good way to get a starter going:

« Last Edit: September 05, 2017, 02:32:53 PM by HBolte »
Hans

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Offline foreplease

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Re: Starter time lapse.
« Reply #5 on: March 02, 2018, 10:52:30 PM »
Time lapse of my starters. Rye is on the left, it was still going after the batteries died at 12 hours.


I just saw this for the first time. Very cool. I am going to explore the other link you provided on starting starters.
-Tony
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Offline Heikjo

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Re: Starter time lapse.
« Reply #6 on: March 03, 2018, 05:48:56 AM »
Nice video. Do you use wholemeal in the starter for pizza doughs? When I make bread, I always use organic flour, and the wholemeal flour is great for starters. I've just refreshed my starter to use it for pizza and wonder if I should just use the same starter with organic flour, or make a different one for pizzas. I aim to use 1-5% starter in the dough.

Here's a couple of timelapses from when I first made my starter. The recipe I found used flour and water by volume, not weight, so I had some struggles with it being way too high in hydration. After some feedback from TheFreshLoaf, I went down to 100% hydration and it starter behaving as normal.

200% hydration on the left, 120% hydration on the right.


Offline HBolte

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Re: Starter time lapse.
« Reply #7 on: March 03, 2018, 08:13:12 AM »
The starter on the right really goes!

I use a 100% hydration starter, fed with 50% whole wheat (85% extraction) and 50% bread flour. I have not made much pizza with starter so I can't help there.
Hans

Offline hotsawce

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Re: Starter time lapse.
« Reply #8 on: April 01, 2018, 04:01:13 PM »
Hans,

When you use your starter, is there still a gluten network (like if you scooped it, youíd be getting clumps of dough) or does the gluten fully dissolve, and you can almost pour it out like a true liquid (butit still floats)

Iím wondering because Iíve seen a lot of people using the latter, but mine is very much the former. My starter peaks but thereís still a gluten network, such that it canít be poured.

Offline HBolte

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Re: Starter time lapse.
« Reply #9 on: April 01, 2018, 05:59:43 PM »
Lou, mine do have a network, especially the rye starter. I think the longer it goes the more it loses the network.
Hans

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