100% Hydration Whole Wheat Sourdough Starter, Pineapple Juice Method
October 21, 2012 at 5:00 pm 4 comments
100% hydration whole wheat sourdough starter.
They’re everywhere—in your closet, behind your mirror, under your mattress, and over your head. No, no—I’m not talking about gremlins or demonic spirits. I’m talking about wild yeast.
So I asked myself, “Hey, why not cultivate your own yeast for bread?”
Yeah, why not? You’ll find a way to overcome the very warm temperatures and high humidity, I thought.
And so, after nineteen days of patience and nurturing, I’ve successfully raised my first starter culture whom I affectionately call “Abital“. Translated to “dew is my father” from Hebrew, this name was given by a dear friend of mine. (Thank you, Jenna. I am indebted to you and owe you a cookie.)
The primary objectives for the 100% hydration whole wheat sourdough starter were the following:
Ingredients of the whole wheat sourdough starter.
Adapted from the website The Fresh Loaf, the following adjustments were made to the original recipe:
Additionally, if available, I’ve listed brand names of the food products I used in the tables below. Disclaimer: This isn’t an endorsement. I’m simply indicating the names of the branded products used in my experiment.
Yield: 100% hydration whole wheat sourdough starter
Total Prep Time: 19 days
Total Bake Time: N/A
| First Phase Refreshment | ||
| Ingredient | Amount | Brand Name |
| Starter | N/A | N/A |
| Whole wheat flour, Chilled | N/A | Gold Medal |
| Pineapple juice, Concentrated, Room temp. | N/A | Fontana |
| Second Phase Refreshment | ||
| Ingredient | Amount | Brand Name |
| Starter | N/A | N/A |
| All-purpose flour / Plain flour / Type 55 flour, Unbleached, Chilled | N/A | Top Budget |
| Mineral water, Room temp. | N/A | Mineré |
| Third Phase Refreshment | ||
| Ingredient | Amount | Brand Name |
| Starter | N/A | N/A |
| Whole wheat flour, Chilled | N/A | Gold Medal |
| Mineral water, Room temp. | N/A | Mineré |
| Refrigerator, Air conditioner, Mechanical scale, Plastic jar, Bowls, Chopstick, Spoon, Cloth, Elastic band, Ruler |
Warning: Do not attempt my “recipe” (i.e., experiment) without considering the following; variations in room temperature, humidity, altitude, food products, kitchen utensils and equipment, techniques and methods, amongst other factors, will influence the outcome of your starter.
Preparation of the whole wheat sourdough starter.
Before each refreshment or feeding, I measured, prepared, and organized my ingredients and kitchen equipment. This includes: 1) washing and drying the plastic jar, without using soap or dishwasher fluid; 2) covering the top of the plastic jar with a cloth, sealed with an elastic band, during the fermentation of the starter; 3) keeping the starter away from sunlight and beneath a shade during fermentation.
Other considerations:
Room Temperature Range:
28°C / 82.4°F to 32°C / 89.6°F (“Whoa, that’s hot!”)
Frequency of Refreshments:
Once or twice within a 24 hour period
Time of Refreshments:
8 AM or 8 PM, ± 30 minutes
Scale of Intensity:
Faintly < Slightly < Mildly < Somewhat < Fairly < Very < Extremely
Scale of Viscosity:
Watery (akin to water) < Thin (akin to ketchup) < Thick (akin to fruit jam)
Photos:
A strong light was casted on the bottom right corner of each (bird’s-eye view) photo; green scribblings were on the plastic jar, displayed often on the top left corner of each (bird’s-eye view) photo; contrary to what some may believe, none of the photos featured poop
Omission of Data:
Any omission of data may be caused by: 1) negligence; 2) very poor memory; 3) missing or improper values which the data depends upon
Top: Creation
Bottom: Before refreshment 1
Creation (Day 1 — 8 AM):
Before Refreshment 1 (Day 2 — 8 AM):
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Bottom: Before refreshment 2
After Refreshment 1 (Day 2 — 8 AM):
Before Refreshment 2 (Day 3 — 8 AM):
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Bottom: Before refreshment 3 (side view)
After Refreshment 2 (Day 3 — 8 AM):
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Before Refreshment 31 (Day 19 — 8 AM):
After thirteen days of fermentation at above room temperature, the starter had developed a tendency to more than double in volume during the night but considerably less so during the day. However, after seventeen days of fermentation, the starter abruptly ceased to double in volume. Reasons for this sudden change in behaviour are unknown.
Other observations:
The altering consistency of the starter may be contributed by: 1) the usage of an air conditioner; 2) faulty readings by the mechanical scale; 3) fluctuations in humidity; 4) the usage of different flours and the flour’s ability to absorb liquids.
When the consistency of the starter was thicker, the starter tasted sharper and fermented at a slower rate.
When the consistency of the starter was thinner, the starter tasted less sharper and fermented at a faster rate.
Refreshing the starter with chilled flour reduced the core temperature of the starter, despite fermenting at above room temperature.
Sourdough bread.
With great satisfaction, I present to you my very first sourdough bread—mini boule, to be exact.
“Let me see the crumb!”
My sincere apologies, but you’ll see it in my next blog post, I promise. All I will say, however, is that Abital—my sourdough starter—was alive and served her purpose at the time of bread making.
Again, I’m sorry to keep you in suspense.
Farewell for now and, as always, happy baking. ;)
Bland (Taste):
Tasteless.
Creation:
The first step of preparing a starter; combining flour and water (or juice).
Expansion:
In terms of percentage, the total increase of the starter’s volume during fermentation; 100% = doubled in volume.
Fruity (Odour):
Flowery and wine-like.
Height (Actual):
The actual height of the starter in contrast to its peak mark.
Height (Mark):
The peak mark of the starter caused by vigorous stirring or receding starter.
Ratio:
The ratio at which the starter is refreshed or fed.
Refreshment:
Feeding of starter, flour, and water (or juice), often expressed as a ratio.
Pungent (Odour):
Sharp and foul.
Rancid (Taste):
Sharp and foul, with notes of saltiness and bitterness.
Sharp (Odour / Taste):
Acidic, akin to vinegar or lime juice.
Starter:
Fermented flour and water (or juice), colonized by microorganisms.
Tangy (Taste):
Acidic, akin to plain yogurt or cream cheese.
Viscosity:
The rate at which the starter flows, described either as watery, thin, or thick.
Yeasty (Odour):
Alcoholic and beery.
Entry filed under: Starters. Tags: pre-ferment, sourdough, sourdough starter, starter, wild yeast.
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