August 17, 2020 - 5:17am
Reading Bubbles: My Starter Hates Me
Hello,
I've had a functioning starter with which I have made bread (25 gr. mature starter, 50 gr all-purpose, 50 gr. rye, 100 gr water) which has now decided to change its bubbles and fail every float test despite rising greatly in volume. I was forced to change the brand of rye I use but nothing else has changed and I have fed it at least a dozen times since the flour brand change.
Does anyone understand what my starter is telling me with these sort of non-popped glassy bubbles? It's rising well (although slowly) and there is definitely something happening but I just don't understand why I don't get those sort of frothy bubbles anymore.
Share
The cause could be anything, but what I can tell is that your starter is healthy and well. It rises greatly and is super bubbly, no mold. When using rye, dough becomes more porous due to poor gluten.
The float test is a hit and miss, it's not a reliable answer to whether your starter is ready or not. As long as it at least doubles in size, peaks and has fallen a little, it's ready to go.
Thank you, BaniJP. The gluten comment makes sense--I should have thought of that. When I tried using more all-purpose (proportionally to the rye) there was much more froth and it tended to ries more quickly, from what I can remember.
100% hydration starters may not reliably pass the float test, I’ve only ever done the float test once when I first made my starter and have never again. I wouldn’t worry about the float test, as Bani said, as long as it is at least doubling in size in a reasonable amount of time eg. 3-4 hours after feeding 1:2:2 at 78-80ºF then it is nice and strong.
Thanks, Benito! I guess I was hung up on the float test because it used to "pass" and rise faster before. I fed it at around 21h and it took all night for it to double, almost. I'm going to try feeding it in the morning to better monitor the rate of...expansion...during the day and keep an eye on it.
That's a good idea, when you're trying to learn about sourdough it is very useful to monitor it during the day. You can get used to the rate at which it grows and falls, that is hard to do overnight.
First - I'd forget the float test. If it's good and bubbly and is predictable - it'll be good.
Second - I don't see anything wrong with the bubbles. Starters can change over time - which can be good and can be bad, but if it's doing the above, it's good. Do consider that a starter is basically half floor and half water (for a lot of folks anyway - I'll take it that since most go for the 100% hydration number yours is to), and you've changed flour, you've made a major change something is bound to be a little different - again, if it's bubbling and rising/falling consistently don't worry about it. That's a much better indicator that a float test. Enjoy!
Oops, forgot the last question - why. With the new flour I would say there was a change in viscosity or thickness if you will, and that will change things, such as level of rise and ability of a bubble to pop.
Thanks, Phaz. I'm guessing what you call "viscosity" may be related to gluten formation (?). I'll just have to be more patient and detach myself from the float-test approach.
Am I right in thinking that the best time to use the starter is right as it starts to fall (or right when it stops growing)?
In the case flour and water, yeah, gluten will have an effect on viscosity (I shouldn't have used the term viscosity), but essentially you're right. It's a little thicker so the film that holds the gas is just hanging on a bit longer. I've seen a lot worse, you're all good!
And yup, most just around peak as that's when the (covid talk) viral load is supposed to be highest. Just be consistent, that's more important then exactly when. Enjoy!