| T O P I C R E V I E W |
| annchris |
Posted - Apr 26 2020 : 2:09:15 PM
After one month of feeding the starter is not rising. It does somewhat rise in the oven.
Also my friend is at the same point in the process, however, when she gets ready to shape it doesn't hold its shape no matter how much flour she add. |
| 14 L A T E S T R E P L I E S (Newest First) |
| annchris |
Posted - May 26 2020 : 10:46:36 AM
Will do. Thanks so much. |
| MaryJane |
Posted - May 25 2020 : 7:10:12 PM
The last time I checked, King Arthur's all-purpose flour had barley malt added to it so it didn't work for me for creating a mother, which is why we didn't recommend their all-purpose white flour in the book, page 26. You might want to give them a call and double check to ask if they're still adding barley malt or maybe something else to their all-purpose flour. |
| annchris |
Posted - May 25 2020 : 6:46:23 PM
My friend and I are both experiencing the same problem. We live about 40 miles from each other, both in Southern California, both near beaches. Our starters are still not rising. We are using all purpose organic King Arthur Flour. It has almost been two months without any rising. The breads we are making are tasty but not rising. The flour and water are at room temperature. I have taken to heating up the water to a bit above 80 degrees. Our homes are not cold. I'm not sure where we should go from here. I wouldn't like to start over. |
| Ashley |
Posted - May 14 2020 : 10:13:10 AM
The warmer weather should help. This time of year can be difficult because the temperature swings so much. |
| annchris |
Posted - May 13 2020 : 7:15:31 PM
Yes, I think I have a warmer spot. And actually the weather is heating up a bit. I'll take it out of the refrigerator and continue to feed. Thanks for the help. |
| Ashley |
Posted - May 13 2020 : 09:06:56 AM
From the sound of it, your mother is not providing adequate rise yet. Even though you moved it to the refrigerator, it can be moved out of the refrigerator and you can resume feedings. In my previous post, I was trying to provide information to help you decide when your mother is ready to be converted to a Refrigerator Mother. I hope that is helpful information while you're trying to determine if your mother is developed enough to go into the refrigerator.
In a previous post you mentioned that the temperature where you're storing your mother/rising breads is below 72 degrees. Have you found a warmer spot? Keeping your mother warm will help develop the wild yeasts necessary to give your breads rise. |
| annchris |
Posted - May 12 2020 : 8:39:12 PM
Not sure what happened to your post. Do you think I should take the refrigerator mother out and keep adding flour and water? |
| Ashley |
Posted - May 12 2020 : 09:40:00 AM
The jar test is an easy way to give a visual guide to a mother’s readiness to be converted to a refrigerator mother, but your mother’s ability to give rise to breads is more important. Since you've had difficulty with reliable rise, I imagine you will also have difficulty with the jar test. Instead, to gauge whether or not your Counter Mother is ready to be converted to a Refrigerator Mother, the most important markers are that it should be producing loaves that rise predictably, with prominent air pockets and a good, balanced sour flavor. |
| annchris |
Posted - May 12 2020 : 08:31:04 AM
After 5 weeks I did put it in the refrigerator. The last loaves I made were delicious but they didn't rise much. It is now in the refrigerator. Do you think I should take it out and keep adding the 1/4 cup water and 48 gm flour until it passing the test of the 2 jars? |
| Ashley |
Posted - May 04 2020 : 10:29:34 AM
I think your room temperature is the place to start troubleshooting. How far below 72 degrees if your temp? In order to develop, your mother requires a warm place, preferably 70–73 degrees. At temperatures below that, your mother will still develop, but at a slower pace, and you run the risk of lacto-bacteria taking over. These bacteria are responsible for the sour smell and flavor of your mother, but thrive at a wider temperature range than wild yeasts, so are prone to taking over in the temps are too low for wild yeasts to get a foothold.
Is there are warmer spot you can keep your mother and loaves you're trying to raise? |
| annchris |
Posted - May 01 2020 : 10:53:48 AM
It's certainly below 72 degrees. |
| Ashley |
Posted - May 01 2020 : 10:44:30 AM
The smell and bubbles are promising, and white flour is typically one of the easier ones to get going. The all-purpose flour you've had to use could throw your mother off, but given that it smells good and you're seeing bubbles, I'm not sure if that's the problem. When you're rising your bread, what is your average room temperature? |
| annchris |
Posted - Apr 30 2020 : 8:36:47 PM
Thanks Ashley. We are both using organic unbleached white flour. Although we have had to use some regular bleached flour in the bread because of the difficulty obtaining flour. Also we are very happy with the bubbling. That's not a problem at all. Smells wonderful. Appreciate the help.
quote:
Originally posted by Ashley
After a month, your batter breads should be rising. Is your mother bubbly at each feeding? and how does it smell?
What type of bread is your friend making?
Can you share which type of flour you and your friend are using? Since all flours used in Wild Bread behave somewhat differently, this is useful information as I troubleshoot with you.
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| Ashley |
Posted - Apr 27 2020 : 09:24:53 AM
After a month, your batter breads should be rising. Is your mother bubbly at each feeding? and how does it smell?
What type of bread is your friend making?
Can you share which type of flour you and your friend are using? Since all flours used in Wild Bread behave somewhat differently, this is useful information as I troubleshoot with you. |
