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New Starter Passed Float Test

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    New Starter Passed Float Test

    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.

    #2
    Forkish's method of measuring how much starter to use essentially requires it passing float.

    Comment


    • Willy
      Willy commented
      Editing a comment
      I missed that. What does he do?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      You measure the starter into a quantity of water to weigh it. If it doesn't float, you'll never get it out.

    • Willy
      Willy commented
      Editing a comment
      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.

    #3
    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


      #4
      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 Files
      Last edited by Willy; January 6, 2017, 08:35 PM.

      Comment


        #5
        Congrats - so the wine cooler trick worked I'm going to market a bread cooler, now. Good job Willy.

        Comment


        • Willy
          Willy commented
          Editing a comment
          Not so fast, grasshopper (LOL). My original starter was quite acidic, then steadily lost tang--likely due to me mucking around with it. Anyway, I'm hopeful. I am fairly convinced the fridge temps don't help. Thanks again for the wine cooler suggestion!

        • tbob4
          tbob4 commented
          Editing a comment
          Well, when I market it I'm not including your comment about it's irrelevance. I am using the photo of your bread! I'm also using the slogan with a good pun, "Like bread? Want to be as cool as Willie? The bread cooler is your answer". HA.

        • Willy
          Willy commented
          Editing a comment
          Market away, tbob4!

          BTW, I'd feel REAL, REAL sorry for anyone who aspired to be as cool as me.
          Last edited by Willy; January 7, 2017, 09:19 AM.

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