Is my sourdough starter intoxicated?

[BrianShaw]

Hi Jay,

As I mentioned before, this is an "experiment" with a pre-packaged SF sourdough starter packet... and the instructions called for a 1:1 water/flour mix. I've never tried a wild yeast or sourdough starter so wet!

I think you are right. The yeast activity seems fast and furious after feeding; then quickly seems to stop and drown itself in its own hooch.

The day before yesterday I pulled out some of the wet starter and mixed up a stiffer starter. That performed more like what I have experienced in the past. Last night I mixed that into a dough and started that rising in the fridge. That, too, is performing like I expect.

So I conclude that you are right -- wet starter makes yeast and hooch faster, but also makes the yeast stop too suddenly.

The best news is that the starter smells and tastes great. Now that I know how it performs I might entertain the thought of keeping two starters going -- a wet one and a dryer one. The wet one seems to have a really pronounced sour taste, and the dryer one always seemed a bit more, ummmm... refined.

[texassourdough]

Hi Brian!

You may have a relatively energetic, vigorous yeast. Mine is slightly slow. I keep it at 100% but it doesn't "crash" like yours.It is very graceful, just a little slow.

Look forward to your reports.
Jay

[BrianShaw]

The dough rose in the bannetons last night and looked great this morning. I'm baking in the kitchen oven... it's heating up now. Dough smells great. Will report back later today, probably after dinner!

[heliman]

Waiting for the pics ...

[BrianShaw]

I'll try, but I'm somewhat handicapped: no digital camera. I still shoot film... and generally large format film. If the second loaf lasts until my wife comes home (she has a digicam) I can provide pics. Otherwise you might have to settle for my description: not quite as much oven-spring as I would like, but nice texture and a pronounced sourdough flavor. All in all I'm very happy about the bread, and about the lesson in transitioning from a wet starter to firm starter before building the dough.

[texassourdough]

Hi Brian!

I am willing to guess you are slightly overproofed. Sourdough should usually be baked at about 3/4 "risen" (doubled) (i.e.1.7 or so times original volume). But there are lots of variables...

RE: large format. Me too. Wisner 4x5, 4x10, and 8x10.

But I do have digital both SLR and pocket...

Bake on!
Jay

[BrianShaw]

I tend to agree with you about the overproofing. I left them on the counter overnight in bannetons and didn't check them until I finished my "beauty sleep". In the morning the bannetons were full and i still had to wait for the oven to warm up. I'd estimate that they were about close to 3x risen.

Sorry folks, pics will have to be on the next attempt. Only crumbs left.

re LF: 4x5s in Cambo, SuperGraphic, Anniversary Graphic, and several MFs... and never enough time for everything!