From day to day my sourdough starter went through various changes. As in the instructions I followed these were only described as lively and not so lively, I thought I would document them for any one else who wants to make their own starter and wants an indication of what to expect.
Day 1 Activity
Air bubbles formed. A few of these were a couple of mm diameter but most of these were minute bubbles. But air bubbles nevertheless which is a good sign of activity. Towards the end of the 24 hours and the main sign that the sourdough starter needed feeding was the large bubbles had shrunk in size.
Day 2 Activity
There were similar air bubbles to day 1, but this time there was also white circular shaped patches (similar to what appears on bread dough when you leave it to prove). When these died down I saw that it was time to feed the starter again.
Day 3 Activity
The starter was really starting get very active by this time with masses of large bubbles a bit like the size of bubbles babies blow in the mouths. The bubbles were using most of the space available at the top of the container so about 2 - 3 inches of this mass of bubbles created above the top level of the starter mixture.
Day 4 Activity
There were more uniform bubbles this time. Lots of tiny bubbles. I added mainly spelt flour for the feed this time so I think this may have had an impact.
Day 5 Activity
Again, uniform bubbles across the surface of the mixture. They were larger this time and I used the multigrain flour. I am finding I have more reaction from the multigrain than the spelt.
The starter is now smelling sweet and the same everyday now and the reaction is at the same rate and more predicable now so I think it's ready to use.
I continued to feed it daily for another two days and then started to make my sponge for my first sourdough loaves. Here's a picture of the sponge bubbling away.
It made some wonderful tasting spelt sourdough bread with rather a sweet taste. I kept the dough too moist though which made it difficult to form into rounds and flopped a bit when baked so I think I need to fine tune the recipe before I publish it. Naturally I will use 50ml less water next time and more salt. However, it was wonderful to see some lovely large bubbles in the loaves which were all made with my sourdough starter instead of with bought yeast.
Day 1 Activity
Air bubbles formed. A few of these were a couple of mm diameter but most of these were minute bubbles. But air bubbles nevertheless which is a good sign of activity. Towards the end of the 24 hours and the main sign that the sourdough starter needed feeding was the large bubbles had shrunk in size.
Day 2 Activity
There were similar air bubbles to day 1, but this time there was also white circular shaped patches (similar to what appears on bread dough when you leave it to prove). When these died down I saw that it was time to feed the starter again.
Day 3 Activity
The starter was really starting get very active by this time with masses of large bubbles a bit like the size of bubbles babies blow in the mouths. The bubbles were using most of the space available at the top of the container so about 2 - 3 inches of this mass of bubbles created above the top level of the starter mixture.
Day 4 Activity
There were more uniform bubbles this time. Lots of tiny bubbles. I added mainly spelt flour for the feed this time so I think this may have had an impact.
Day 5 Activity
Again, uniform bubbles across the surface of the mixture. They were larger this time and I used the multigrain flour. I am finding I have more reaction from the multigrain than the spelt.
The starter is now smelling sweet and the same everyday now and the reaction is at the same rate and more predicable now so I think it's ready to use.
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| The starter when it has lots of activity |
I continued to feed it daily for another two days and then started to make my sponge for my first sourdough loaves. Here's a picture of the sponge bubbling away.
It made some wonderful tasting spelt sourdough bread with rather a sweet taste. I kept the dough too moist though which made it difficult to form into rounds and flopped a bit when baked so I think I need to fine tune the recipe before I publish it. Naturally I will use 50ml less water next time and more salt. However, it was wonderful to see some lovely large bubbles in the loaves which were all made with my sourdough starter instead of with bought yeast.
Hi Claire,
ReplyDeleteJust wondering how your sourdough saga is progressing? I've finally summoned up the courage to try after rereading Andrew Whitley's advice about not needing to feed some kind of monster in the airing cupboard every day (once you have the starter up and running, that is); I wondered how you are maintaining yours? I'd rather ask someone who is new (ish) to it than scary confident bakers who can say "poolish" without wanting to follow it with "bless you"...
Mine's in the airing cupboard, started this afternoon and I'm calling it Larry the Leaven. I think a name is important and calling it the leaven gives him something to aspire to...
I've been storing mine in a large Kilner jar in my fridge in between uses. Seems to be ok so far. I just get it out and feed it for a few days before I want to bake another batch.
DeleteHave to confess I haven't named mine yet!
Well, it made bubbles and separated a bit, although it doesn't smell as sour as I thought it might do. I've split it up, put one portion in the freezer to see how that works out, put one portion covered in a bowl to have a go with later (as my instructions suggest it's quite flexible and will get more sour the longer you leave it) and the last left over bit I have mixed up in to a pizza dough following a Dan Lepard recipe - it will probably be a foccaccia type thing actually, that is, if it comes to anything.
ReplyDeleteI quite like to give things names...how about Galahad?