Starter problem

Hello all, this is my first post so be kind to me.

I recently obtained a small quantity of starter as I want to be able to bake in my wood fired pizza oven.

I started to feed it about 5 days ago, I am getting a few bubbles (holes) on top and lots of small bubbles when viewed from the side, when the mix is stirred it looks like a honeycomb throughout the mix.

What  I cannot get is any sort of rise, I am keeping it on top of the frige and have tried it on the top of my set top box which is about 26c but no rise.

I am using Rye flour could that make a difference?

Any suggestions out there?

4 comments

Hello Colc,

I have never used a rye only starter but, from what you are saying I am sure that you have got activity there.  There was another blog recently where a rye starter was not 'rising'. 

I'd be a bit cautious about keeping it at too warm a temperature.  Probably not enough to kill it from what you report but certainly enough to speed up the cycle more than somewhat.

If you are worried, try taking a bit of your starter and feeding it up with  wheat flour in a jug or beaker to your normal hydration and set it on the bench and observe what happens.  The wheat flour will give the mix some strength and the steep/narrow sides will give support and maybe you'll see some rise.

Alternatively, just go ahead and make a loaf and see what happens.  At worst, you'll have something to feed the ducks.

Let us know how you go.

Farinam

Thanks Farinam I shall give that a try, BTW I am interested in your use of superfluous starter for Crumpets, could you provide your recipe?

Colc

Rye flour makes the most stabile starter and at 26C. should have doubled in about four hours - it probably needs more feeding ...

Thanks for those replies; I have just had my first bake in my Wood Fired Pizza Oven.

I was prepared for the worst but ended up with an acceptable result, Just had a couple of slices for breakfast.

The areas that require improvement are; slightly underdone, that is going to take practice in managing the fire, the crust was a trifle too hard, probably because I introduced too much moisture, I draped a wet towel over the inside of the oven door.

All in all I was satisfied with my first effort and looking forward to many more loaves.