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Author Topic: Sourdough doubt  (Read 577 times)

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Offline florian

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Sourdough doubt
« on: November 15, 2019, 12:34:06 AM »
Hi everybody,

I have been making Neapolitan pizzas thanks to this forum for years not and have had pretty good success using regular yeast and a slow ferment

I finally decided to try to step up my game and ordered the Italian Ischia starter online and started activating it Sunday (4 days ago). According to the instructions, it was at 90F for about 24 hours and did not just start to bubble a bit - it created a lot of foam. The smell was somewhat off putting. A bit like vomit. Since Monday I have it at room temperature and feeding it daily. There is not really a lot of activity anymore. Smell is a bit less pungent but I am overall concerned it is not working correctly.

Not sure I am on the right track. Any suggestions?

Here are some of the previous regular yeast creations


Offline HansB

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Re: Sourdough doubt
« Reply #1 on: November 15, 2019, 05:51:50 AM »
Just keep feeding every 24 hours for another week.
Hans

Offline Heikjo

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Re: Sourdough doubt
« Reply #2 on: November 16, 2019, 06:08:08 AM »
How do you feed it? Make sure to not keep too much of the old starter. You can probably feed it more than once a day. With a ratio of 1:1:1, stored on the counter and fed daily, most of the time it will sit without food and become more acidic.
-Heine. Mostly Neapolitan sourdough pizzas in an electric Effeuno P134H.

Offline florian

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Re: Sourdough doubt
« Reply #3 on: November 18, 2019, 12:48:30 PM »
Thanks for the encouragements, it's been changing. 8 days now.

A couple of hours after feeding I get the bubbles in the pic below. After 12 hours there in some additional foam on the top. Smell is much better now.


Does this looks like an active / usable starter now?

Offline florian

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Re: Sourdough doubt
« Reply #4 on: November 18, 2019, 10:50:59 PM »
Here is the same after ~12 hours. Not sure it's ready :-)

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Offline misterschu

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Re: Sourdough doubt
« Reply #5 on: November 19, 2019, 12:06:49 PM »
what is the ratio that you are using when you feed it? It should be 1 part starter, 1 part flour, 1 part water, by weight, which Heikjo doesn't mention.

If you're doing by volume it would be quite thin, and may look like the photo you posted in the post above.

Offline HansB

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Re: Sourdough doubt
« Reply #6 on: November 19, 2019, 04:23:09 PM »
Reply #3 second photo looks very good. Last photo appears like it has gone past where I'd use to bake with as it looks like it has risen and collapsed. But yes, looks like a good starter, just use it closer to peak.
« Last Edit: November 20, 2019, 09:51:45 AM by HansB »
Hans

Offline G Pizza

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Re: Sourdough doubt
« Reply #7 on: November 20, 2019, 09:28:52 AM »
Yours looks pretty good I think.

I also started an Ischia starter but 9 days ago, it was very active in the beginning and then chilled out. I also stored some of it in the fridge to use as a backup whenever.

I am currently feeding it every 12 hours (50g flour, 50g water, 50 grams old starter) and will use it this weekend.

I've attached a photo from last night which was 12 hours after feeding.

How log after feeding is a good time to use it?  I see HansB suggests to use it when it is close to it's peak which means after it sits for several hours after feeding.

Thanks,
Gary

Offline HansB

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Re: Sourdough doubt
« Reply #8 on: November 20, 2019, 09:51:00 AM »

I've attached a photo from last night which was 12 hours after feeding.

How log after feeding is a good time to use it?  I see HansB suggests to use it when it is close to it's peak which means after it sits for several hours after feeding.

Thanks,
Gary

Gary, the starter in your photo looks very good. I mainly use my starter before it collapses like yours is.
Hans

Offline G Pizza

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Re: Sourdough doubt
« Reply #9 on: November 20, 2019, 02:15:27 PM »
Gary, the starter in your photo looks very good. I mainly use my starter before it collapses like yours is.

Ok thanks HansB. The one in my photo was 12 hours after feeding, I'm going to make a bread with it this weekend.
I'm going to try using it maybe 6 hours after feeding as a starting point.

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Offline florian

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Re: Sourdough doubt
« Reply #10 on: November 20, 2019, 06:02:07 PM »
This is after 12 hours making a thicker starter. Looks pretty active.

How much of this would you use for a 48h Neapolitan dough. I am usually fermenting in the wine fridge.

Offline HansB

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Re: Sourdough doubt
« Reply #11 on: November 20, 2019, 08:55:42 PM »
Craigs chart is a good starting point for SD pizza dough: https://www.pizzamaking.com/forum/index.php?topic=22649.0
Hans

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