Yle Test Starters Pdf
Margit Szermer
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The dough above has risen for 30 minutes and is just beginning to climb the sides of the measuring cup. Clearly, it isn't anywhere near "nice and puffy." Yet when I place a small scoopful in water, it rises right to the top and stays there.
Here's the starter 4 hours later. Note how the bowl of fed starter shows only a few small bubbles; I'd estimate it has at least 2 to 4 hours to go before it'll be suitable for baking. Yet the starter dropped into water rises right to the top.
I was wondering with my starter: it is very bubbly and smells nice and yeasty, but has never been observed rising. I made the starter using a part of my mother then fed it daily every morning using one cup water and flour, discarding half beforehand. It does not pass the float test. I have been feeding it with organic unbleached red wheat flour (kirkland) and tap water. I started it around a week ago. Is it suitable for bread making? I fed it at around 11 AM.
Hi Jordan, I suspect the reason you're not seeing your starter rising is that it's too thin in consistency to hold the fermentation bubbles in place (which is what causes a starter to rise). We recommend feeding your starter equal parts by weight. When you feed a starter equal part by volume, this results in a starter that is much more liquidy in consistency and won't be able to show the same kind of rising behavior. If you don't have a scale, a typical feeding with our starter routine looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) Unbleached All-Purpose Flour. We also recommend feeding twice daily when you have your starter stored at room temperature. I suspect your starter is active and will soon be ready for baking, but I would recommend giving it a few days of twice daily feedings to be sure it is doubling consistently within about 6-8 hours after a feeding. This will ensure that your starter is ready to leaven your bread.
Hi Anzhela, what is your normal feeding routine and how long have you been feeding this starter? If you happen to be feeding your starter equal parts by volume rather than equal parts by weight, as we recommend in our sourdough starter recipe, this will result in a starter that has a much thinner consistency, and won't be able to show the same kind of rising behavior. While there's nothing wrong with maintaining a thinner starter, you just can't expect it to rise in the way we describe. For more help troubleshooting your starter, you may want to consider contacting our Baker's Hotline directly, either via chat or phone. The number to call is 855-371-BAKE (2253), and we're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST.
I've been feeding my starter, which is 60g Bread & 15g Whole Wheat, with 75g bottled water. The starter rises about 80% overnight, but shows no real signs of bubbling. I'm on my tenth day with the same results everyday. Also, I'm feeding the starter twice a day, and the temp in the kitchen is 75deg. I'm also using your flour products. What do I need to do to see success?
THANKS!
Hi Rory, the fact that your starter is rising means that it's bubbling. The rise is caused by fermentation bubbles that are caught and held in place for a time by the gluten structure that has formed within the starter. Typically a starter will rise to a high point and then slowly start falling. The starter falls because fermentation is slowing down, and the structure of the starter is also beginning to breakdown. The bubbles that have caused the starter to rise gradually deflate and the gases rise to the surface. If left long enough, the starter will eventualy return to the level it was right after you fed it, although you may notice some frothy bubbles on the surface.
Because you've been feeding your starter with a combination of bread flour and whole wheat flour, rather than unbleached all-purpose flour, your starter is probably thicker in texture, which will affect both the way it rises and falls, and how the bubbles appear. This is because both these flours absorb more liquid than unbleached all-purpose flour does. A thicker starter may rise a bit more slowly and may not double in quite the way we describe, but there are definitely still bubbles being produced. While there is nothing wrong with the way you're maintaining your starter, you might want to consider feeding it unbleached all-purpose flour instead of bread flour. The reason I suggest this is that AP flour has a bit more starch in it than bread flour does, and since starch is what the starter is consuming and fermenting, it will be getting a slightly better meal with AP flour. The consistency of your starter will also thin out a bit when you transition to a combination of AP flour and whole wheat flour, and you may be able to observe the starter rising and beginning to fall in the way that more closely resembles the bench marks we describe in our starter recipe.
Otherwise it sounds like you're starter is doing fine, and feeding it twice a day at your room temperature is working well for you. I would continue with this routine for a few more days, and if you don't want to switch to AP flour, consider including a bit more water in each feeding, so that the consistency of the starter is a thick, but easily stirrable paste right after you feed it. When the starter is fully risen and ripe it should have thinned out to the consistency of a thick pancake batter. It really sounds like your starter is close to being ready to start baking bread with, but I would look for it to double in volume about 6-8 hours after each feeding as a sign that your starter is fully developed. If you don't already have your starter stored in a clear, quart-sized wide mouth jar (like a Mason canning jar) this type of jar can make it easier to see this doubling behavior.
I never can tell if my sourdough has risen for long enough, and it is usually such a sticky/wet dough that when I try to poke it with my finger - even if I put olive oil on my finger tip and try to do it quickly - my finger sticks to the dough and tears the gluten, ruining the test! Is there any other way I can tell that my dough is ready to bake? (Or fix my sticky dough problem? I live in a very humid place and have tried using less water, but it's always sticky instead of tacky.) I'm afraid of over-proofing, but under- is usually what happens, and that isn't a great result, either!
Hi Angela. The final dough is fully risen when it has expanded in size (typically double), is puffy and giggly, and shows some large bubbles. The poke test can be difficult with a wetter dough. It can be helpful to use flour and press your knuckle rather than your finger tip into the dough. Happy Baking!
Hello and thank you so much for helping us out trouble shoot our starters.
I started mine about 8 days ago. Yes, it floats and smells so good and sweet but it doesn't rise as fast as 4-8 hours, nor does it get to be twice the size when it does. It does have bubbles in it but not as much as I'd like to see.
I started it with King Arthur all purpose flour and reverse osmosis filtered water. I have fed it every day at the same time.
I talk to it, sing to it and tell it it's going to be delicious and perfect but not much rise : / I keep it in the oven with the light off and with a cheese cloth on it. Should I be feeding it twice a day even though it doesn't rise and recede? or should I keep doing the same thing feeding it every 24 hours? What am I doing wrong?
Hi Ana, it sounds like you are on the right track! I would recommend feeding it twice a day even though it does not double in size within one feeding. Additionally, you can give your starter a bit of a boost by feeding it with a whole wheat flour once. The following feeding can go back to all purpose flour and you should see some increased activity.
More likely you have a bad connection somewhere made worse by the burning smell. Check all the grounds. The battery ground being the first thing you check. The ground from the engine to the chassis is next. Chase the battery cable until it reaches the starter and check for burns and corrosion. A little resistance cause by corrosion becomes a big drain when a couple hundred amps runs through it.
I would start with replacing the starter, checking all the wires for cleanliness and tightness, and hope for the best. If it happens again, you may have to dig deeper into the flywheel/ring gear area.
My problem was with my 2008 Civic. It started out as a weak start, sometimes starting with no problem, sometimes acting sluggish. It progressively got worse and more erratic until all it would do is click when I tried to start it. (About six months to a year from the first symptom)
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