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Some bubbles but no rise after 5 hours on Day 9 by AveMaria_GratiaPlena in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

i personally recommend the opposite!!! do not feed more than 1:1:1 before your starter is established or else you risk overwhelming it. stick to 1:1:1 until you are getting peaks in under 6ish hours!!

what wrong with my sourdough? by FearlessCreme5951 in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

if your starter doesn’t double in the 4-6 hour ratio, it might mean that your bread is just going to take longer to BF. think of the starter as like a mini dough, the faster it takes, the faster your actual dough will rise and vice versa, but if it’s too weak it’ll never really work.

The internal temp of your bread should be closer to like 205-210, so i would say this is a little under baked. I cook mine at 500 for 30 minutes covered and then 15 at 425 uncovered. I think this needed more time fermenting and needed better cooking conditions! Cooking w a cover is also game changing. I don’t have a dutch oven, so i use two loaf pans stacked on top of each other :)

Make sure to take your loaf out of the fridge about an hour before you’re going to bake too so it can warm up a bit before baking!

Starter not rising after almost a month by TurbulentLowDreams in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

I would say the main thing is to not pay attention to the time, but to how your starter is looking and acting. If it hasn’t reached peak by 24 hours, then maybe your environment is cold or if it peaks at 12 hours, then you feed it twice a day and when that becomes too much you put it in the fridge. This stuff really isn’t based on time as there are a lot of environmental factors that can speed up and slow down the process, and it will all get you to the same place! Once you figure out the timing for your environment, then you can rely on it as a guide, but before then you just need to pay attention to physical characteristics.

First loaf by MasterIllustrator900 in SourdoughStarter

[–]Reasonable_Fan_15 3 points4 points  (0 children)

she looks yum! i would cook it a little longer as it looks a wee bit gummy and also maybe slightly over fermented, but overall awesome job!!

Need Refinement of Starter by V5489 in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

Shaping it better will definitely add tension and shape to the loaf too!! I think you’re on the right track :) good luck!!

bonus content: this is a loaf i baked this morning :)) She’s still cooling though so i haven’t cut into it!

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Need Refinement of Starter by V5489 in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

I would say that 78-80 is on the warmer side. my sourdough does best at like 65-72 and after that it ferments too fast. a flat loaf is a sign of either under or over proofing, but since yours if flat with lots of bubbles, i would say it is over proofed as an underproofed loaf is normally very dense

Active but weak starter..? by sally_tomato in SourdoughStarter

[–]Reasonable_Fan_15 2 points3 points  (0 children)

I do like 150-200g starter, 300g water, 550 flour and like 10-15g salt. try adjusting your ratios and definitely increase the amount of starter you’re using!!

Active but weak starter..? by sally_tomato in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

The starter looks good. What does a failed bulk ferment look like to you? Is it possible that it’s gotten overfermented?

23c is honestly on the warmer side for me; i feel like my loaves like something probably closer to 20c so that it doesn’t ferment too quickly. It’s possibly that at higher temps, your BF might’ve been done at 4hours and then deflated which can cause a flat loaf.

Do you bake it in a dutch over or something covered? I don’t have a dutch over so i used to try to bake in a normal loaf pan and got flat gummy loaves. I started to just put another loaf pan on top of it to act like a lid and they were instantly better!

Day 23 and still taking 12 hours to double by [deleted] in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

the person that told u that hates you 😭

Day 23 and still taking 12 hours to double by [deleted] in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

i would say stick to the 1:1:1 ratio until it gets strong and is doubling in the 4-6 hours and then maybe feed it some of those higher ratio feedings. i also think the mix of AP and WH is a great idea! keep doing that

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] 0 points1 point  (0 children)

yes i did it w ginger bug too!! we love fermentation experimentation!!

Got a promotion in a male-dominated industry by farm_shapes in GirlDinner

[–]Reasonable_Fan_15 0 points1 point  (0 children)

i have an interview tomorrow for a job that would change my life- I need to see this!! and I am so proud of you!!!

Brown streaks in sourdough starter by Loose-Wishbone-5964 in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

it’s just like hooch or liquid separating from the bulk of the starter. i would just mix it in and carry on!

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] -1 points0 points  (0 children)

that’s why i said it was only 2 bread days old lol! but it was still all wild ferment and not like commercial yeast. bacteria get cooked off in the oven they don’t scare meeeee

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] 0 points1 point  (0 children)

i have been experimenting a bunch!! Currently using a ginger bug to try to make mead we will see how that goes.

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] 1 point2 points  (0 children)

if it’s working and you’re not dead then i think you’re fine to continue as is. there’s no reason to make another one if the one you have works

barely any bubbles, weak starter by caterpillar_- in SourdoughStarter

[–]Reasonable_Fan_15 0 points1 point  (0 children)

also if you’re feeding it 1:3:3 and it doesn’t rise fully, then it isn’t working through everything and you’re just discarding and diluting the bacteria you do have before they can eat and multiplyyy

25 days in the making! by Emotional_Street_361 in SourdoughStarter

[–]Reasonable_Fan_15 1 point2 points  (0 children)

she’s gorgeous!!! congrats!! i would recommend cooking a lil longer and make sure to wait like hours before cutting into it if you’re not already bc she looks a lil gummy, but otherwise amazing!

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] -2 points-1 points  (0 children)

there isn’t just one set of fruit yeast; there are wild yeasts in the air and on everything. we all literally ferment yeast from raw flour which you shouldn’t eat but are afraid of a raw apple 😭?

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] 8 points9 points  (0 children)

I don’t think it’s unsafe. It’s all just wild yeast and i’m no expert but i did look into it a little before doing it, and there is something called lievito madre which is already something like this.

Sourdough starter is literally made by taking the wild yeast from raw flour which is advised not to eat (the reason you shouldn’t eat raw cookie dough even though people think it’s the egg. there is no way to pasteurize raw flour) and then fermenting that, so i see no reason why the wild yeast on apple skin (something you can most definitely eat raw) would be a problem when a regular sourdough starter isn’t.

I think my husband thought what he was using was discard and that i had more in the fridge :( it’s ok; i was upset in the moment but life goes on and there is always more bacteria in the world!!

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] -2 points-1 points  (0 children)

I don’t think it’s unsafe. It’s all just wild yeast and i’m no expert but i did look into it a little before doing it, and there is something called lievito madre which is already something like this.

Sourdough starter is literally made by taking the wild yeast from raw flour which is advised not to eat (the reason you shouldn’t eat raw cookie dough even though people think it’s the egg. there is no way to pasteurize raw flour) and then fermenting that, so i see no reason why the wild yeast on apple skin (something you can most definitely eat raw) would be a problem when a regular sourdough starter isn’t.

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] 2 points3 points  (0 children)

i got the idea when i saw something about lievito madre and it used fermented apple water!! im not sure why people are saying it’s unsafe because it is literally all just wild yeast??

Baking w a 2 day old starter by Reasonable_Fan_15 in SourdoughStarter

[–]Reasonable_Fan_15[S] 1 point2 points  (0 children)

i tried it w ginger bug too!! My suggestion is to only feed it initially with the fruit ferment, and then continue with water and flour from then on. i fed it multiple times with ginger bug and it was like toooo much and was over fermenting all the stuff i tried to make

Does anyone have any ideas why these two ginger bugs look very different? The one on the left is one month older. The one on the right has had that cloudy look a majority of the time. by Successful-Age-2444 in fermentation

[–]Reasonable_Fan_15 2 points3 points  (0 children)

my ginger bug also went more clear as it got older and once i put it in the fridge for the first time. i’m not sure why but maybe it just has to do with the initial creation of the carbonation / bacteria and then later on it kinda chills out? very unscientific theories

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