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1. Starter Questions

   ... you proposed sounds fine, but, watch for signs of activity, rather than fix a time period for it. reply ... you proposed sounds fine, but, watch for signs of activity, rather than fix a time period for it.[/quote] TP, That's ...

   Barry - 2007-04-20 17:25 - 23 comments

2. Spelt starter..... no idea what I am doing..... please help

   ... a new starter going, they can go through stages of varying 'activity' as the environment changes and the yeasts and bacteria change to suit ... just getting a bit worried as there hasn't been very much activity compared to the photos of other starters that I've seen.  I have read ...

   shkooter - 2013-02-19 09:51 - 5 comments

3. Alcohol smell on new starter?

   ... of that is masked by other 'yeasty' odours.  When the yeast activity falls away as the food supply runs down, the 'yeasty' odours decline ... cause the volume to increase (the starter rises).  When the activity slows as the food supply runs down, the rate of escape exceeds the ...

   Anonymous - 2016-01-17 21:16 - 1 comment

4. Doubting a starter

   ... SourDom's beginners Blogs on this site. Depending on the activity of your starter and the temperature, it might take several hours for ... you will be off to a flying start as you already have some activity going.  Because of this you will probably be able to shorten the ...

   ReyKey - 2011-09-04 18:58 - 11 comments

5. Starter goes haywire!

   ... 1/3 sifted organic flour. I’m wondering if this level of activity is normal, or if it can be detrimental to bread production. The smell ... flours has introduced some new species that have given the activity a boost (rye is often seen as a tonic for tired starters) and things ...

   Hugo - 2013-03-11 07:21 - 9 comments

6. Starter advice?

   ... kind of color.  The liquid layer had no visible activity in it and wasn't trying to merge with the other layers at all, it was ... after first mixing it; there were no bubbles or noticeable activity in the bottom layer either. So I ask of you, oh wisened veterans of ...

   shane.d.ulrich - 2010-10-10 17:31 - 8 comments

7. Starter Status

   ... and it has risen about 30% in the past few hours. DEFINITE ACTIVITY from the yeasty beasties! :)   When I feed it this next time ... and it has risen about 30% in the past few hours. DEFINITE ACTIVITY from the yeasty beasties! :)   When I feed it this next time ...

   enderwiggen - 2011-09-19 05:41 - 5 comments

8. Alternatives to pushing the starter with dry yeast

   ... ferment I get sourness, sour smell, and plenty of bubbling activity but not much in the way of expansion when I blend that with more ... I get a lot of bubbling action, but I cannot foster that activity when I blend it with the rest of the flour before kneading and rising. ...

   ratbagradio - 2009-09-14 01:34 - 15 comments

9. feed frenzy

   ... say how long it takes your bench levain to reach its maximum activity (peak volume before falling back).  Basically feeding at or before ... - to keep Steve stable that is when its at its maximum activity - is hard to say - i've not been that watchful - just consistent with ...

   elwoodburgers - 2012-09-24 10:25 - 5 comments

10. When to refrigerate your loaf and why ?

    ... it is worth keeping in mind the fact that the slowing of activity of the yeasts and bacteria is not instantaneous when the dough goes ... of the yeasts plus the fact that retardation slows yeast activity more than it does the bacterial activity. So, early retardation ...

    lenohbabe - 2012-02-23 01:58 - 18 comments

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