Day 1
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Feeding schedule
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- Feeding at 7 PM of the previous day: 2.5 gram sourdough culture
is mixed and kneaded with 8 gram water and 16 gram flour into
a stiff dough and fermented for 12 hours at room temperature.
Result: 26 gram of sourdough culture.
- Feeding at 7 AM: The 26 gram of sourdough culture is kneaded with
75 gram of water and 150 gram flour and fermented for 12 hours
at room temperature.
Result: around 250 gram of sourdough culture.
- 2 gram of the culture is retained for a new starter and the rest
is used for a bread.
Note that the inocculation is only about 10% at each step.
If the fermentation is too fast, the inocculation can be reduced.
If the fermentation is too slow, the inocculation can be increased.
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Photos
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- Starter at 7 AM
and at 7 PM.
- Bread dough after fermentation
- Baked bread 1 and
2.
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Observations
| Although the sourdough culture had
quadrupled, it was too sour.
As a result the bread dough ruptured.
To slow down the fermentation an inocculation of 5% will be attempted.
Additionally only 175 gram of starter wil be made instead of 250 gram.
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Day 2
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Feeding schedule
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- Feeding at 7 PM of day 1: 2.5 gram sourdough culture
is mixed and kneaded with 8 gram water and 16 gram flour into
a stiff dough and fermented for 12 hours at room temperature.
Result: 26 gram of sourdough culture.
- Feeding at 7 AM: 8 gram of sourdough culture is kneaded with
56 gram of water and 111 gram flour and fermented for 12 hours
at room temperature.
Result: around 175 gram of sourdough culture.
- 1 gram of the culture is retained for a new starter and the rest
is used for a bread.
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Photos
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- Starter at 7 PM
- Baked bread
1
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Observations
| This time the starter was alright.
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Day 3
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Feeding schedule
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- Feeding at 7 PM of day 2: 1 gram sourdough culture
is mixed and kneaded with 3 gram water and 6 gram flour into
a stiff dough and fermented for 12 hours at room temperature.
Result: 10 gram of sourdough culture.
- Feeding at 7 AM: 10 gram of sourdough culture is kneaded with
55 gram of water and 110 gram flour and fermented for 12 hours
at room temperature.
Result: around 175 gram of sourdough culture.
- 1 gram of the culture is retained for a new starter and the rest
is used for a bread.
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Photos
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- Starter at 7 PM.
- Baked bread
1
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Observations
| The starter was too sour.
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Day 4
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Feeding schedule
| Same as day 3
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Photos
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- Start with 1 gram.
Starter at 7 PM.
- Baked bread
1
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Observations
| This time the starter was alright.
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Day 5
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Feeding schedule
| Same as day 3
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Photos
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- Fermented starter of 175 gram.
- New start with about 1 gram (less than 1/8 teaspoon):
1 and 2
(scale is in centimeter).
- Baked bread
1
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Observations
| The starter was started with about
12 gram sourdough culture.
This was too much and the fermentation was completed in
less than 6 hours. I could let the starter ferment further
for another 4-6 hours, but decided not to do so and restarted
on about 1 gram.
The amount of sourdough culture at the second feeding thus
should be less than 10 gram. 6-8 gram should suffice.
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Day 6
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Feeding schedule
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- Feeding at 2 PM of day 5: 1 gram sourdough culture
is mixed and kneaded with 3 gram water and 6 gram flour into
a stiff dough and fermented for 12 hours at room temperature.
Result: 10 gram of sourdough culture.
- Feeding at 12 AM: 8 gram of sourdough culture is kneaded with
55 gram of water and 110 gram flour and fermented for 12 hours
at room temperature.
Result: around 175 gram of sourdough culture.
- 1 gram of the culture is retained for a new starter and the rest
is used for a bread.
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Photos
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- Starter at 10 AM:
1 and
2.
- Baked bread
1
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Observations
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Day 7
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Feeding schedule
| Feeding at 10 AM of day 6: 0.5 gram sourdough culture
is mixed and kneaded with 58 gram water and 116 gram flour into
a stiff dough and fermented for 24 hours at room temperature.
Result: 175 gram of sourdough culture.
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Photos
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- Measuring 2.5 gram: 1.
- Stretching it out: 2.
- Measuring a fifth i.e. 0.5 gram: 3.
- Fermented starter after 14 hours: 4.
- Fermented starter after 24 hours: 5.
- Baked bread
6
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Observations
| This was a first attempt to propagate a starter with a single
feeding per 24 hours.
The starter had fermented too far and had become quite sticky.
An amount of 0.25-0.40 gram should be enough.
To be continued in
another experiment.
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Conclusions
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It is feasible to propagate a starter with two feedings per day i.e.
at 12 hour intervals.
To obtain about 175 gram of starter after 24 hours, the first starter
is prepared with 0.25-0.5 gram sourdough culture, 3 gram water and 6
gram flour.
After 12 hours 8 gram of the fermented starter is kneaded with 56 gram
water and 112 gram flour. After another 12 hours about 175 gram of
starter is ready to be used. A small amount is pinched off to
propagate the culture further and the rest is used for baking bread.
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