Sour Dough Starter - proofing in less than 24 hours?
I recently started with making sour dough. I created a new starter yesterday. After feeding it one time in less than 24 hours it's already doubling it's size. I'm not using self-rising flour just normal wheat bread flour.
Is it usual that it picked up so fast?
Best Answer
24 hours is above average but not unheard of, 24 hours is a realistic time. I'd say you have a healthy starter on your hands.
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Can you leave sourdough to proof for 24 hours?
Ideally, you can proof sourdough in the fridge for up to 36 hours, or even longer if your dough will tolerate it. You don't want to have the gluten structure break down or for the dough to use up all of its energy before it hits the oven. This will result in poor oven spring.How fast can you proof sourdough?
To proof them, let them sit, covered, at room temperature for up to 3\u20134 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12\u201315 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.Can sourdough starter be ready in 2 days?
If you're starting a brand new starter from scratch, it will need 7 to 10 days before it's ready for bread baking. The first four to five days will be spent getting your starter active and bulking it up.How long does it take for sourdough starter to rise?
How do I know if my sourdough starter is ready to use? When your starter is reliably rising to double or triple its size and falling in the jar anywhere between 4-8 hours after you feed it (dependent on your ambient conditions and the flour you feed with) it is ready to bake with.More answers regarding sour Dough Starter - proofing in less than 24 hours?
Answer 2
Temperature can make a big difference. In my house right now the air temp is around 65F depending on the room or area, which is pretty low for sourdough. I leave my starter on the counter and it rises slowly.
I am fortunate to have an oven which can go down to 85-90F, at this temp the difference in activity is very noticeable, I would say it is 3 or 4 times as active, and I can easily get the starter to double in a few hours.
Other factors that make a difference are the quality and type of water, chlorine and other additives can inhibit activity, also the freshness and type of flour, etc.
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