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When is my new sourdough starter ready to use?
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- Опубліковано 21 бер 2020
- This video shows an example of what a "mature, strong" starter looks like when it is ready to use.
A new sourdough starter is ready to use when it doubles in size in about 4 hours after a 1:1:1 feeding and at 75 degrees F (24 degrees C).
If you like this video, please subscribe to my channel, The Sourdough Journey, and check out my other videos for Sourdough baking beginners.
Tom Cucuzza
Cleveland, Ohio
The Sourdough Journey
failed the float test but my sourdough came out great learned so much from watching your long videos Thank you so much
Float test is not a required test for readiness.
I have watched so many videos - you are the perfect match of science and baker match that I have seen. Each steps makes so much sense. Thank you for making very clear steps with why you do it.
Thank you. 🙏
Thank you for the clear presentation!
Thanks.
That was awesome!
Thank you.
I wish I saw you first, but going keep what I started and start another.
Thanks.
Thank you for this. Everything else I've read omits the temperature, which seems to be useless information.
Thanks. It’s all about temperature.
I'm becoming a pro baker after seeing your videos. When i was at 24C I didn't have any problems with my bakes. Now I'm at 19C, how long should I wait for my starter to double, assuming that it strong enough?
Every 8C change in temp doubles the rise time. You’re at a 5C change, so may take 2/3rds longer than at 24C.
If you feed 1:1:1 ratio once per day, and it peaks in 4 hours...then won't it become acidic since it falls and is in a hungry state between feedings.
Wouldn't it make more sense to feed higher ratios on an establishment starter so it takes longer to peak? And why wouldn't you want to feed peak to peak and not let it get to the hungry state?
Yes. If it rises and falls that quickly you should keep it cooler and/or feed a higher feeding ratio.
Good afternoon Tom, I am really enjoying your well thought out and detailed videos! You are really helping me understand the mechanics of sourdough. I have a question regarding making leaven though. when is the best time to harvest your starter to make leaven. Right after it peaks and begins to fall? or after it has fallen all the way back to its feeding level?
Always best at peak, but If you are using a very small amount of starter with a high feeding ratio like 1.10:10, it is ok to use a past-peak starter if needed.
@@thesourdoughjourney Thank you very much for taking the time to answer my question! I am using the Tartine book so yea 1:10:10. I never thought I would geek out on bread haha.
😀
I have been following your starter recipe and am on day 10. At what point do I change from a 1:2:2 ratio to a 1:1:1 in order to see if my starter is strong enough to bake with? Thank you for these videos!
There is not a big difference between 1:2:2 and 1:1:1. If your starter is working well with 1:2:2 feeding (not starving after 24 hours and peaking in 4-6 hours after feeding) stick with 1:2:2. If your starter is sluggish and taking a very long time to peak, switch to 1:1:1 to try to accelerate the time to peaking. The rise time is very temperature-dependent so it is always difficult to give a general guideline
If it is rising and peaking regularly (6 hours after 1:2:2 feeding at 75F), it is in good shape and ready to try baking with.
where did you find the ambient thermometer you used? Everything I found had a probe.
Look up “refrigerator thermometers.” Also here. thesourdoughjourney.com/products/
After ONLY 8 days my starter consistently (at least for 2 days) doubles in the 4 hour time frame. I've read that maturity is important for the best quality bread (the older the better),and I was wondering if you had any thoughts on how maturity influences finished product, and what time frames might be involved with new starters.
At 8-10 days you can use it to bake a loaf. It will continue to strengthen and mature for about 30 days. I’d say it’s typically at full strength at the 30 day mark. Then the flavor will continue or change and develop over the first 6-12 months.
Lots more info here under “Starter Creation”. thesourdoughjourney.com/encyclopedia/
@@thesourdoughjourney Thank you!
my starter looks great it has more then doubled after 9 days but it keeps failing the water test why??
The float test is not a required test. Especially for new starters.
Does ir mean my new starter is ready to use when it doubles in size after 4 hours? In one of your other videos, creating a sourdough starter, you say that a new starter should sit for 30 days to be mature? I'm a little confused.... (I'm very good with English but it's not my 1st language, btw)
Good question. The doubling in 4 hours is a measure of the rising power of the yeast. This can occur within 7-10 days of developing a new starter.
The 30 day reference refers to the full development of the flavor of the starter which is more related to the lactic acid bacteria, not necessarily the yeast. This just takes some time for the starter to fully “mature.”
@@thesourdoughjourney thank you for your reply. I understand better now. I staeted my new starter 11 days ago and it has been doubling in size for the past few days. I think I'm ready to watch your next video.
My starter is very unreliable. One time it takes it 4 hours to double. The next it takes 10 hours and dont even double, mabey 80% close to a double then declines.
Good timing. I have a new video coming out tomorrow - “How to Strengthen a Weak Starter.” It should help answer your question.
@@thesourdoughjourney I was about to ask the same question for my starter, - in fact I'm creating 3 starters at the same time following your guide to monitor the reactions, mimicking Cli And Cali starters of yours-, and each one of my starters have reached the stage of rising and falling within 4 hours and even less maybe 3.1 hours , but the 3 have never risen more than 1X they bubble and smell sweet but never double, finally thank you I will check the strengthening video, because I took 10 days studying the starter making video of yours.
@@myname0.5 The height of the starter rising is really not as important as the speed of the rise. The height is a function of the specific type of flour that you are using. An equally strong starter may rise 1x or 2x or 3x depending on the specific chemical makeup of the flour, and the precise amount of water used. I wouldn't worry as much about the height as the speed. A fast rising starter is good, regardless of the height of the peak.
@@thesourdoughjourney WoW, on the other side you saved me a strong headache, which was bothering me for almost 5 days since the first 1x rise of my starter, Thank you very much for the quick answer that won't stop me from completing your helpful guides, especially your step by step way of teaching. thank you one more time, and I'll feedback my experience with your guides.
@The Sourdough Journey what is the significance of only 50g of starter? Does the whole process of growing and maintaining starter work with more volume in the container?
What does 1:1:1 feeding mean?
Equal parts starter, water and flour. For example of you have 90 grams of starter and are doing a daily, 1:1:1 feeding, you would discard 2/3rds (60g), keep 30g of starter, then add 30g of water and 30g of flour. That is 1:1:1 ratio. Starter:Water:Flour.
@@thesourdoughjourney as I understand it, once your starter has formed you don't have to feed it daily (by keeping it in the fridge) and only feed it after using it (if using it once a week)?
@@adamqadmon That is correct. I have a video on the Daily Feeding Method, but many people do the weekly refrigerator feeding method. In that method, I typically would take the starter out 2 days before I bake and give it two daily feedings. Or if I am not baking, I would do a once-a-week feeding and put it back in the fridge. In every case, I'd discard 2/3rds and do a 1:1:1 feeding.