Recipe says to wait 6-8 h for the starter to double, but it’s more than double in 2h. Any drawbacks to using it sooner?
Recipe says to wait 6-8 h for the starter to double, but it’s more than double in 2h. Any drawbacks to using it sooner?
by ullbergm
20 Comments
ullbergm
The starter was fed 1:1:1 in the morning and 2h later it had more than doubled. I’m just wondering if using sooner than the 6-8h the recipe suggests it should take to double would affect flavor, rise or anything like that.
BreadTherapy
Did the recipe mention the temperature the starter was left at, and is your kitchen temp much higher than that?
For me, it takes 12hrs for my starter to be ready at around 70°f, but it does look similar to this when it’s ready to be used.
When you look on the surface, are there visible bubbles coming through, or does it look smooth and dense like warm peanut butter? Does it smell kind of sweetly sour? If the answer was “yes” to the bubbles and the smell, you could probably try it out. Happy baking!
Edit: fixing autocorrects
curiouszaika
Take a teaspoon of the starter and put it into a small bowl of water. If it floats, it’s ready for use.
Capricorn96A
Mine does this too! I always see ppl talk about having their starter grow overnight but mine is always like this in 2-3 hours
BattledroidE
Basically use it when it peaks. Timing can be anything from 2-12 hours, so it doesn’t matter what the recipe says. Same with proofing dough, it’s ready when it’s ready. Timing is a vague guideline at best.
hboyce84
You’ll want to use it at its peak, for you that peak sounds like 2-3hrs (same with mine) – if you wait 6-8hrs per the recipe, it’s going to be flat 🙂 in my whole sourdough journey, I’ve learned you have to go by look/feel/temp because everyone’s environment is different.
modern-disciple
My starter peaks in less than 4hours and it’s perfect to use at that time. A healthy starter peaks in 4-6 hours with 1:1:1 feeding. So, your colony is better than that! Woo Hoo, it’s baking time!
Boewle
The top part is still not developed, compared to the lower part
Is it a starter you are making from scratch to start making sourdough?? And in that case, how old is it?? Anything less than 14 days is not bake ready
Dogmoto2labs
Nope, go ahead and mix up your dough.
Artistic-Traffic-112
Hi. Not at all in fact use it before it starts to fall. You hVe a very vig9rous starter
Haply babking
MarijadderallMD
That one hasn’t peaked yet, see how there’s a line sorta near the top where there’s not many bubbles above it? That’s still unused flour, so in a sense it’s a less potent starter at the moment, you can use it early but the bulk will just take a little longer. Also I’m curious about that sort of rise after 2 hours, how old is the starter?
Miqotegirl
My house is always 75 and my starter does this too. However, it doesn’t quite have the same texture and feel that my starter does when I wait until 6 hours. I usually make crumpets and just has more rise and poofiness when i leave it ferment until 6 hrs is up.
MetalsXBT
Just use it at its peak or when it just starts falling
Bum_Fuzzle
Every starter is different, so take time-related instructions in recipes with a grain of salt. It’s more important to know what to look for, which comes with practice!
Like other folks have mentioned, temperature plays a big role in how fast your starter moves. Mine takes around 4-6 hours to peak when my apartment is above 70 F, but can take 8-12 hours if it’s colder. It can be frustrating to miss the window on when your starter is peaked, but after feeding it in different seasons, you’ll probably start to get a hang on the timing (you could even keep a log if you’re feeling fancy). Paying attention to your thermostat helps!
If my starter looked like your picture I would definitely use it immediately 🙂
AuDHDiego
Use it when it’s ready
You’re negotiating with a living creature that works on its own schedule
Outrageous_Rest_619
3 hours at 70° is typical for me.
GeopoliticusMonk
I mean, mamma mia. This totally ready for prime time!
jones61
Lots of bubbles means it’s time. In the summer, my starter which is mostly rye flour, just springs into action in a few hours, but in the winter I have to just wait…and wait….and wait.
carlos_the_dwarf_
1. All recipes are approximations of technique and theory. In this case, they’re telling you “in average conditions, or in similar conditions to mine, it will take 6-8 hours to be ready to bake with.” But what makes it ready to bake with isn’t time. You’ll be better off learning what you’re looking/feeling/smelling for.
2. A lot of recipes are horseshit. Anyone can write anything they want.
3. Your starter will rise dough for a pretty long time after its peak, so you don’t need to worry too much about being super precise.
vVict0rx
If you feed your starter daily, it will double (or triple) quite fast. The ratio also makes a difference.
20 Comments
The starter was fed 1:1:1 in the morning and 2h later it had more than doubled. I’m just wondering if using sooner than the 6-8h the recipe suggests it should take to double would affect flavor, rise or anything like that.
Did the recipe mention the temperature the starter was left at, and is your kitchen temp much higher than that?
For me, it takes 12hrs for my starter to be ready at around 70°f, but it does look similar to this when it’s ready to be used.
When you look on the surface, are there visible bubbles coming through, or does it look smooth and dense like warm peanut butter? Does it smell kind of sweetly sour? If the answer was “yes” to the bubbles and the smell, you could probably try it out. Happy baking!
Edit: fixing autocorrects
Take a teaspoon of the starter and put it into a small bowl of water. If it floats, it’s ready for use.
Mine does this too! I always see ppl talk about having their starter grow overnight but mine is always like this in 2-3 hours
Basically use it when it peaks. Timing can be anything from 2-12 hours, so it doesn’t matter what the recipe says. Same with proofing dough, it’s ready when it’s ready. Timing is a vague guideline at best.
You’ll want to use it at its peak, for you that peak sounds like 2-3hrs (same with mine) – if you wait 6-8hrs per the recipe, it’s going to be flat 🙂 in my whole sourdough journey, I’ve learned you have to go by look/feel/temp because everyone’s environment is different.
My starter peaks in less than 4hours and it’s perfect to use at that time. A healthy starter peaks in 4-6 hours with 1:1:1 feeding. So, your colony is better than that! Woo Hoo, it’s baking time!
The top part is still not developed, compared to the lower part
Is it a starter you are making from scratch to start making sourdough?? And in that case, how old is it?? Anything less than 14 days is not bake ready
Nope, go ahead and mix up your dough.
Hi. Not at all in fact use it before it starts to fall. You hVe a very vig9rous starter
Haply babking
That one hasn’t peaked yet, see how there’s a line sorta near the top where there’s not many bubbles above it? That’s still unused flour, so in a sense it’s a less potent starter at the moment, you can use it early but the bulk will just take a little longer. Also I’m curious about that sort of rise after 2 hours, how old is the starter?
My house is always 75 and my starter does this too. However, it doesn’t quite have the same texture and feel that my starter does when I wait until 6 hours. I usually make crumpets and just has more rise and poofiness when i leave it ferment until 6 hrs is up.
Just use it at its peak or when it just starts falling
Every starter is different, so take time-related instructions in recipes with a grain of salt. It’s more important to know what to look for, which comes with practice!
Like other folks have mentioned, temperature plays a big role in how fast your starter moves. Mine takes around 4-6 hours to peak when my apartment is above 70 F, but can take 8-12 hours if it’s colder. It can be frustrating to miss the window on when your starter is peaked, but after feeding it in different seasons, you’ll probably start to get a hang on the timing (you could even keep a log if you’re feeling fancy). Paying attention to your thermostat helps!
If my starter looked like your picture I would definitely use it immediately 🙂
Use it when it’s ready
You’re negotiating with a living creature that works on its own schedule
3 hours at 70° is typical for me.
I mean, mamma mia. This totally ready for prime time!
Lots of bubbles means it’s time. In the summer, my starter which is mostly rye flour, just springs into action in a few hours, but in the winter I have to just wait…and wait….and wait.
1. All recipes are approximations of technique and theory. In this case, they’re telling you “in average conditions, or in similar conditions to mine, it will take 6-8 hours to be ready to bake with.” But what makes it ready to bake with isn’t time. You’ll be better off learning what you’re looking/feeling/smelling for.
2. A lot of recipes are horseshit. Anyone can write anything they want.
3. Your starter will rise dough for a pretty long time after its peak, so you don’t need to worry too much about being super precise.
If you feed your starter daily, it will double (or triple) quite fast. The ratio also makes a difference.