I am not so sure I did this right, maybe someone can spot a problem, if
there is one. I usually just take a small amount of starter, a tablespoon or
so, add enough flour and water to get what I need all at once, and let it go
till its active. So now I try the incremental doubling steps,
http://home.att.net/~carlsfriends/ca...galCarlos.html that Charles
pointed me to, and my dough seems to take longer to rise, like twice as
long.

Heres what I did:

1/8 cup starter (Carls)

Added 1/8 cup flour and 1/8 cup water and let get fully active

Added 1/4 cup flour and 1/4 cup water and let get fully active

Added 1/2 cup flour and 1/2 cup water and let get fully active

Added 1 cup flour and 1 cup water and let get fully active.

By fully active I mean lots of bubbles, doubled in volume, domed and a
little frothy, no hooch.

This gave me about two cups of what I assumed to be good active starter,
what I normally use to make four loaves of bread. From there I did
everything else my normal way, I wieghed all my ingredients, mixed and
kneaded as usual, then my bulk rise seemed to take longer than usual, which
surprised me as my kitchen is now getting a little warmer. After dividing
and shaping and putting in my rising bowls, I know the final rise took at
least twice as long as usual. I havent cut into the bread yet but it looks
normal, the only other difference I noticed was the starter had a really
yummy smell, where Carls usually smells a little bland.

Am I doing this "building" of the starter right?

hutchndi (puzzled again)

hutchndi wrote:

>
>
> Am I doing this "building" of the starter right?
>

Yes, that is just fine.

Comments. You followed what I call the measuring cup progression. You
can, if you desire, expand the culture with bigger steps. For example,
you could get to your desired two cups of starter for the dough with one
less feeding by using a bigger step(s).

If you are using level cups of water and flour, you are growing the
starter about as thin as I find desirable. I grow mine a little
thicker. Well, it is one thing I vary somewhat to compensate for
different temperatures. Thinner in the cold and thicker in warmer times.

Regards,

Charles

"Charles Perry" > wrote in message
.net...
> hutchndi wrote:
>
>>
>
> Comments. You followed what I call the measuring cup progression. You
> can, if you desire, expand the culture with bigger steps. For example,
> you could get to your desired two cups of starter for the dough with one
> less feeding by using a bigger step(s).
>
> If you are using level cups of water and flour, you are growing the
> starter about as thin as I find desirable. I grow mine a little
> thicker. Well, it is one thing I vary somewhat to compensate for
> different temperatures. Thinner in the cold and thicker in warmer times.
>


Thanks Charles. Any idea why I may have found this method to create a slower
rising dough?

hutchndi

hutchndi wrote:

>
> ... Any idea why I may have found this method to create a slower
> rising dough?
>

No, nothing that would not be pure speculation.

Regards,

Charles

On 5/22/06, hutchndi > wrote:
>
>
>
> Thanks Charles. Any idea why I may have found this method to create a
> slower
> rising dough?


I am willing to speculate. You didn't mention how long it was between
feedings. How long did it take to get the starter "fully active"?

With a relatively thin starter (1 part water to 1 part flour, by volume),
things happen too quickly, and it is easy to miss the peak. It is also easy
for the starter to become weaker after it passes the peak.

I usually use 1 part water to 1 1/2 parts flour by volume when I am feeding
a starter in preparation for baking. When I am storing a starter, I usually
use about 60% hydration, by weight. (Sorry, I've never measured that by
volume.) I find the 60% hydration storage starter can stay in the fridge
for months with no ill effects.

Mike

"Mike Avery" > wrote in message news:mailman.3.1148337576.70749.rec.food.sourdough @mail.otherwhen.com...
On 5/22/06, hutchndi > wrote:


Thanks Charles. Any idea why I may have found this method to create a slower
rising dough?

I am willing to speculate. You didn't mention how long it was between feedings. How long did it take to get the starter "fully active"?

With a relatively thin starter (1 part water to 1 part flour, by volume), things happen too quickly, and it is easy to miss the peak. It is also easy for the starter to become weaker after it passes the peak.

I usually use 1 part water to 1 1/2 parts flour by volume when I am feeding a starter in preparation for baking. When I am storing a starter, I usually use about 60% hydration, by weight. (Sorry, I've never measured that by volume.) I find the 60% hydration storage starter can stay in the fridge for months with no ill effects.

Mike

Didnt really pay close attention to the times, I think it took me like a day and a half to get the 2 cups of starter, mostly went by visual. I will try to watch closer next time.

hutchndi wrote:
>
>
>
> ... I think it took me like a day and a half to get the 2 cups of starter,


Well, it certainly could be as Mike speculates. It might also be that
the problem could be just the opposite. You could also speculate that
the multiple frequent feeding did not allow the starter to get out of
the lag phase with the consequence of slow activity.

The real question is: How was the bread?

Regards,

Charles

"Charles Perry" > wrote in message
nk.net...
>
> The real question is: How was the bread?
>

Actually the bread is fine, I don't notice any difference in taste, crumb,
or crust from my original method, which is disapointing.

h

"hutchndi" > wrote in message news:_mScg.72465$IZ2.54969@dukeread07...

> Actually the bread is fine, I don't notice any difference in taste, crumb,
> or crust from my original method, which is disapointing.

We are working on a better start -- it is a tablet you wet, "proof", and bake.
After that, one you need not even bake. There will be three grades:
You will not be disappointed with grade 3 -- dried and crumbed it
will readily scrub the lime and black mold from your bathroom tiles, and
cure athletes' foot in one day.

--
Dicky

"Dick Adams" > wrote in message


We are working on a better start -- it is a tablet you wet, "proof", and
bake.
After that, one you need not even bake. There will be three grades:
You will not be disappointed with grade 3 -- dried and crumbed it
will readily scrub the lime and black mold from your bathroom tiles, and
cure athletes' foot in one day.

--
Dicky

Sourdough ala "The Jetsons"?

Interesting, though I should point out I am not disapointed with my bread
whatsoever, or the starter, just that there was no dicsernable difference
other than being slower to rise.

hutchndi