Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?
After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It then suddenly grew back to 2x in about 1 to 2 hours, without adding any water or flour. Can anyone explain this phenomenon?
Best Answer
You actually kneaded the dough. This puts some of the flour and water into contact with yeast that didn't have access to food cause it already ate all its sources within their grasp. Feeding these yeast cells this way caused the second rise, a common method in bread making.
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What happens if you stir sourdough starter?
If you stir it through, it will add a more intense flavour to your sourdough starter and, in turn, your sourdough bread. If there is a thick layer, it is best to discard it before feeding.Can sourdough starter rise twice?
If your starter consistently rises to double or triple its height within 4-8 hours of feeding it, it is ready to bake with. If not, continue to feed on the 12-hour schedule until it does.Does stirring help sourdough starter?
Many sourdough starter recipes require a lot of feeding, but if you think about it, yeast isn't running around the jar like PacMan, it's sort of floating around and eating what's nearby. Stirring is just as important as feeding.Why does bread need to rise twice?
According to most baking resources, in order to get the best texture and flavor that is typical of leavened bread, dough should be given a second rise before baking. A second rise allows yeast more time to work, which changes the actual fibers within the dough.OVER FERMENTED DOUGH - The Signs and Consequences for your SOURDOUGH
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