What's the time it takes for the beasties to double? I vaguely remember
20 minutes....

B/

Brian Mailman wrote:
> What's the time it takes for the beasties to double? I vaguely remember
> 20 minutes....
>
Brian,
It is a function of temperature. For some data look here

http://www.nyx.net/~dgreenw/whatisth...shipbetwe.html

There is still one value in the tabular data (c. milleri @ 16C) that is
incorrect: 0.011 should be 0.110

Different yeasts have different curves but temperature sensitivity of
growth rate is fairly consistent.

Doc

Doc wrote:

> Brian Mailman wrote:
>> What's the time it takes for the beasties to double? I vaguely remember
>> 20 minutes....
>>
> Brian,
> It is a function of temperature. For some data look here
>
> http://www.nyx.net/~dgreenw/whatisth...shipbetwe.html

Just wondering, and I would have found out anyway if I hadn't posted

I was planning on sourdough waffles* for dinner last night (supper to
those in some areas). After making up a dough for baking today, plus a
set of doughballs to send out to those who requested it, I only had
about a bit over 1 tablespoon of starter left at about 2:30pm. Temps
were ~22C/~74F (by the Galileo thermometer in the kitchen).

Instead of stages, I fed it right to 2-1/4 cups (to make 1/4 cup to
reserve), and was wondering if it would be active by 8:00pm. It hadn't
done anything when I posted, except a few tiny bubbles that may have
been an artifact of the initial stirring. While I was contemplating
Plan B, I posted.

In that last hour it came quite alive.

*sourdough waffles, Morningstar sausages w/caramelized apples and
onions, green salad w/mustard-tarragon vinaigrette

B/

The growth rate of yeast is a function of temperature, as someone
mentioned upthread.

Growth rates of Yeast/LB bacteria can be found here

http://aem.asm.org/cgi/content/full/64/7/2616/F1

But! Please keep in mind ;

Cultured yeast needs oxygen to reproduce, so once it has depleted the
oxygen in a starter/sponge/dough, it has pretty much reached the
population it's going to have. After this, it shifts its metabolism to
anaerobic. In short ; No oxygen, no baby yeast .-)

To make sure your starter is at it's optimum for rising, it should
probably be stired once in a while, just to make sure that the yeast
has multiplied to it's maximum potential. It's also usefull to know
that the LB organism both reproduce and metabolise carbohydrates
without oxygen.

Brian Mailman wrote:..
> ... After making up a dough for baking today, plus a
> set of doughballs to send out to those who requested it,..
>
> B/

Hi Brian,

How well do the dough balls stay viable in the post? The last one I
sent out took a couple of weeks to get there after it's world trip. The
recipient took one look and tossed it. lol It was the middle of winter
here but its round the world trip took it into the southern hemisphere
summer. lol

TG

TG wrote:

> Brian Mailman wrote:..
>> ... After making up a dough for baking today, plus a
>> set of doughballs to send out to those who requested it,..

> Hi Brian,
>
> How well do the dough balls stay viable in the post?

Quite well, it seems.

B/

Brian Mailman wrote:
> Doc wrote:
>
> > Brian Mailman wrote:
> >> What's the time it takes for the beasties to double? I vaguely remember
> >> 20 minutes....
> >>
> > Brian,
> > It is a function of temperature. For some data look here
> >
> > http://www.nyx.net/~dgreenw/whatisth...shipbetwe.html
>
> Just wondering, and I would have found out anyway if I hadn't posted
>
> I was planning on sourdough waffles* for dinner last night (supper to
> those in some areas). After making up a dough for baking today, plus a
> set of doughballs to send out to those who requested it, I only had
> about a bit over 1 tablespoon of starter left at about 2:30pm. Temps
> were ~22C/~74F (by the Galileo thermometer in the kitchen).
>
> Instead of stages, I fed it right to 2-1/4 cups (to make 1/4 cup to
> reserve), and was wondering if it would be active by 8:00pm. It hadn't
> done anything when I posted, except a few tiny bubbles that may have
> been an artifact of the initial stirring. While I was contemplating
> Plan B, I posted.
>
> In that last hour it came quite alive.
>
> *sourdough waffles, Morningstar sausages w/caramelized apples and
> onions, green salad w/mustard-tarragon vinaigrette
>
> B/

Thanks B/ : -)