Hyperactive Starter

I wish my starter was hyperactive. Its about as hyperactive as a blue-tongue lizard sunning itself on a rock. I would have said its the climate, after all it is the English season of "mists and mellow fruitfulness" but if the fridge doesn't slow it down..........

Hi Paul,

Why don't you adjust your schedule to fit with your culture's activity.  If the activity is high, use a shorter bulk rise/prove time.  If the activity slows for whatever reason, then extend the timing.

I often say, listen to what the dough is saying - don't be iron-bound by time schedules published in the how-to's.

Let us know how you go.

Farinam

Did you take your starter with you, or create a new one?

August temps in London would usually be around 20°C, yes? Probably not that different to temps in Sydney when you left? And both cities have fairly high humidity... so I'm wondering where the difference might be.

Could it be the flour you're feeding the starter with has changed? Is it completely straight, additive free flour? What is your feeding regime, including proportion of starter to new flour/water?

Reducing the hydration of the starter would slow it down, though it will change its characteristics too.

Hi,

Have you tried using colder water when you make the dough to reduce the proofing time? and using chilled water in your starter, so it doesnt peak to early

Also check your flour temp before making the dough, if it is a warm flour  look at the water temp to help control it.

........that your starter changed such a great deal after the move. I also have what you might call a hyperactive starter. It peaks about 3 1/2 hours after feeding.

In the summer I mix my dough, allow about 4 hours for bulk ferment (folding about every 1/2 hour), shape my loaves and give it about 1 1/2 hour final proof. In the winter the final proof takes 2 to 2 1/2 hours.