On Tue, 19 Oct 2004 22:10:08 -0600, Samartha
> wrote:

>Hi Kenneth - it's me again - contrary opinion as usual ;-)
>
>There are several aspects to it.
>
>If you look at my web site with growing your own starter from scratch
>(http://samartha.net/SD/ ) -isch, you may get some more ideas about it.
>
>A couple of points:
>
>A.) Activity monitoring
>
>To observe the current activity, it's probably a good idea to punch it down
>in regular intervals, if it does not overflow and one _has_ to in order to
>avoid a mess.
>
>It all depends on hydration, of cause - too high and it won't rise, too
>low, and it won't rise either; and on material - fine white flour behaves
>differently from coarser whole grain.
>
>That said, there is a limited capacity to rise in a container and once it
>has risen to it's capacity (if it does not overflow), it won't rise anymore
>despite gas development. So, how would one know if it still huffs or if it
>stopped? Solution: punchdown. Gas is taken out, the capacity to observe
>bubble development or rise and with it to get an idea about activity is
>regained.
>
>B.) Oxygenation
>
>Organisms benefit from oxygen. It is not necessary and feasible with
>sourdough baking but it is an undisputable fact that it helps. When growing
>a starter, extra boost from added air helps spurring growth and this is the
>basic direction this thing moves: promote growth, not retard.
>
>C.) Nutrition supply
>
>The winning sourdough organisms coming out of this process are not able to
>move on their own. Stirring at regular intervals moves nutritions around
>and promotes growth of desired organisms.
>
>The points are not only helpful and apply to growing starters from scratch
>but also for growing starters or "pre ferments" for making. When making
>final dough, punchdown also can improve the dough structure besides
>shuffling the nutrients around.
>
>That does not mean it won't work without stirring.
>
>Samartha
>
>
>
>
>At 04:48 PM 10/19/2004, you wrote:
>>On Tue, 19 Oct 2004 22:42:28 GMT, "Ginny" > wrote:
>>
>> >I'm new at creating a "new starter" from "The basics by S. John Ross to use
>> >for bread making....my question is do I stir the starter daily ? or just let
>> >it ferment (every day)for the time it takes to have a bubbly froth....?? new
>> >at this Ginny..
>> >
>>
>>Howdy,
>>
>>No need to stir... Also, if you did, it would be nearly impossible to
>>know when it was "frothy."
>>
>>All the best,
>>
>>--
>>Kenneth
>>
>>If you email... Please remove the "SPAMLESS."
>>______________________________________________ _
>>Rec.food.sourdough mailing list

>>http://www.mountainbitwarrior.com/ma...food.sourdough


Hi Samartha,

As always, your comments make great sense...

(Please don't top-post... It is maddening enough to try to understand
some of these threads without having to read:

Post 5
Post 2
Post 1
Post 3
Post 4)

Sincere thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."