Hi Kenneth - it's me again - contrary opinion as usual ;-)

There are several aspects to it.

If you look at my web site with growing your own starter from scratch
(http://samartha.net/SD/ ) -isch, you may get some more ideas about it.

A couple of points:

A.) Activity monitoring

To observe the current activity, it's probably a good idea to punch it down
in regular intervals, if it does not overflow and one _has_ to in order to
avoid a mess.

It all depends on hydration, of cause - too high and it won't rise, too
low, and it won't rise either; and on material - fine white flour behaves
differently from coarser whole grain.

That said, there is a limited capacity to rise in a container and once it
has risen to it's capacity (if it does not overflow), it won't rise anymore
despite gas development. So, how would one know if it still huffs or if it
stopped? Solution: punchdown. Gas is taken out, the capacity to observe
bubble development or rise and with it to get an idea about activity is
regained.

B.) Oxygenation

Organisms benefit from oxygen. It is not necessary and feasible with
sourdough baking but it is an undisputable fact that it helps. When growing
a starter, extra boost from added air helps spurring growth and this is the
basic direction this thing moves: promote growth, not retard.

C.) Nutrition supply

The winning sourdough organisms coming out of this process are not able to
move on their own. Stirring at regular intervals moves nutritions around
and promotes growth of desired organisms.

The points are not only helpful and apply to growing starters from scratch
but also for growing starters or "pre ferments" for making. When making
final dough, punchdown also can improve the dough structure besides
shuffling the nutrients around.

That does not mean it won't work without stirring.

Samartha




At 04:48 PM 10/19/2004, you wrote:
>On Tue, 19 Oct 2004 22:42:28 GMT, "Ginny" > wrote:
>
> >I'm new at creating a "new starter" from "The basics by S. John Ross to use
> >for bread making....my question is do I stir the starter daily ? or just let
> >it ferment (every day)for the time it takes to have a bubbly froth....?? new
> >at this Ginny..
> >
>
>Howdy,
>
>No need to stir... Also, if you did, it would be nearly impossible to
>know when it was "frothy."
>
>All the best,
>
>--
>Kenneth
>
>If you email... Please remove the "SPAMLESS."
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