Alas, I’m not so sure that’s a good thing… My starter, Vinnie, ferments much faster than is typical, I suspect. Here’s the story. Sunday, I made two of the Stella Culinary sourdough boules, one right after the other (that is, as soon as the first loaf had autolyzed and been kneaded, I started the second one). For each loaf, I used only 400 grams of starter and made up the difference with 100 grams of fresh poolish to try and compensate for Vinnie’s hyperactivity. Because I am using all bread flour in the main recipe (still 50/50 WW and BF in the starter), I cut the hydration from the recommended 70% to 67% for loaf one and 65% for loaf two. After kneading the first loaf (I am using a Kitchen Aid with dough hook instead of slap and fold), I set it aside to rest for the prescribed two to four hours. Well, after an hour and a half, it had well more than doubled—to the point of over-rising A LOT. I immediately stuck the second loaf in the fridge, then did the three stretch and folds, plus the tension pulls on the first loaf, after which it went into the fridge in a floured banneton. Nonetheless it was at 150% in a half hour or so. I had already pre-heated the oven (a rare instance of thinking ahead), so in it went. It still had good lift and came out OK—see photos, loaf one is the flatter one. The second loaf slowed enough that it didn’t over-rise and it came out even better, my best loaf to date. Still, all in all, I had done two loaves from start to finish in less than six hours! The second loaf with 65% hydration was easy to form because it was not as sticky as all my other all 100% BF loaves have been. Today, after five days in the fridge, I fed Vinnie and, just 1.5 hours later, he passed the float test. BTW, the starter DID NOT pass the float for the two loaves I described and I am convinced that, once a vigorous starter is going, the float test is irrelevant. Indeed, I think in my case it is a disadvantage in terms of a lengthy ferment. From now on, all rising will take place in the fridge and I’ll cut back my starter to 250 grams for my next loaf.
Any thoughts/comments/recommendations/criticisms?
A quick recommendation: For $13, shipping included, you can buy a weight set to check your scale's calibration. I was quite pleased and surprised to find my scale dead on from 10 to 950 grams.
Any thoughts/comments/recommendations/criticisms?
A quick recommendation: For $13, shipping included, you can buy a weight set to check your scale's calibration. I was quite pleased and surprised to find my scale dead on from 10 to 950 grams.
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