Timing for 18 Hour Starter


my master dough with starter is turning out great, was just wondering though what the reason is for 18hrs at room temperature, since the starter is no longer live by this time.

when carry out the water test the starter always sinks, but it is supposed to float if its still alive.

pizza still has great flavour, was just wondering if its supposed to be this way for the longer fermentation?


Jack M
posted almost 4 years ago

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Hey Jack,

I personally go with 12 hours.

That said, amount of time will depend on the temperature of the room and the water temp. When I tried 18 hours, I noticed that the starter was past its peak. As you mentioned, I still got an excellent result, but I cut the time down by about 6 hours.

What is the water test? I usually look for the starter to form a slight dome to tell if it's at its peak.

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Raj Irukulla admin
posted almost 4 years ago

Hi Raj

Thanks I will cut the time down and see the difference. by water test, i meant float test if the starter floats its ready to be used, from what I've been told. I will look out for the dome on my Poolish tomorrow thanks for the info.

Jack M
posted almost 4 years ago

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