On Thursday (12/29), I started a new sourdough starter; today it passed the float test. It has a much different aroma than an established starter--not sour smelling. I guess I'd describe the aroma as grainy. The formula I used was 100% hydration, 50% BF, 25% WW, and 25% dark rye. While Forkish and Reinhart don't use the float test (best I can tell), they do suggest that 4-5 days is adequate to get a usable starter. I'm thinking the yeast are likely up to the task, but not the bacteria.
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Forkish's method of measuring how much starter to use essentially requires it passing float.-
You measure the starter into a quantity of water to weigh it. If it doesn't float, you'll never get it out. -
Thanks, Potkettleblack! Now that you describe it, I did read that in FWSY. It never occurred to me to consider it as a FT and I didn't know that "sunk" starter would be hard to remove. I'd likely have tried to pour off the water and use it anyway. Must try Forkish soon.
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This AM, the new starter popped the lid on its plastic container--first time for that for me though I have been wondering when it would happen. The lid was lying on the floor. Fortunately, no goo anywhere but in the container.Comment
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So, I was able to make a loaf of bread with my new starter on its one-week birthday. Its a 100% hydration poolish using 25% rye, 25% WW, and 50% BF and it's kept in a wine cooler at about 57°F. I am pleased with the acidic tang (mostly lactic--not too acetic-y, I think) and the yeast was obviously up to the rising challenge. I tried to post this yesterday, but a new camera resulted in...problems with the size of the file and I was unable to figure out how to change a 5+ MEG Jpeg to a gif until just now--it used to be a breeze to change formats. Anyway, here's a photo.Attached FilesLast edited by Willy; January 6, 2017, 08:35 PM.Comment
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Congrats - so the wine cooler trick worked I'm going to market a bread cooler, now. Good job Willy.Comment
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