Well, I have produced another batch and it too is not sour. I am getting
good action, at least it appears so during the sponge process and rising of
the bread. The bread is edible and is just fine. It just has no hint of
sour in it.

Batch 1: Sponge and rise process at 81F. Sponge fed after 12 hours, waited
another 12 hours to mix and knead.
Batch 2: Same times but kept things at room temperature. 66F.
Batch 3: Room temperature again, 66F but waited 18~20 hours or so for sponge
feeding and mix/knead.

I seemed to get a more lively sponge at room temperature.

Suggestions please. Really want some sourdough. Don't know if this is a
problem with my starter or not. Since I get good but not sour bread, I kind
of assume the starter is good but am not really sure.

Thanks,
Greg

"Greg Horne" > wrote in message
...
> Thanks. I will try manipulating the temperature some.
>
> So far, I have made two batches with the second batch coming out better as
> far as being like bread. In particular, the second batch had better
> density, not as dense as the first batch.
>
> The first batch I femented the sponge around 80F (oven with light on
> temp). The second batch I fermented around 65F (indoor temp). I actually
> got better activity at 65F which kind of surprised me. I thought warmer
> temperatuers would speed up the activity.
>
> I'll keep trying.
>
> Greg
>
>
> "TG" > wrote in message
> ups.com...
>>
>> Greg Horne wrote:
>>> Working with the SDI starter. I think my starter is "active" ..>
>>> I am thinking that I need to extend the time during the sponge creation
>>> process. ..> Ideas as to what I might be doing wrong?
>>>
>>> I am ..> Thanks,
>>> Greg
>>
>> Hi Greg,
>>
>> Starter activity is about the concentration or organisms, this is
>> constantly changing. You want the maximum number to raise you bread.
>> They can die as quickly as they grow so one day the starter can be
>> active and hours later it's pooped out.
>>
>>
>> The safest way to manipulate sour is to manipulate the temp. I am
>> fermenting my dough for 24 hours these days because it fits in with
>> work. At ambient temp of 16-18 C at the moment in my kitchen I'm not
>> getting any sour at all. Fine by me though. If I raise the temp to
>> about 25C when I get home for the final rise I will get some good
>> flavour balance. In the summer when the temp was getting up to 29C the
>> bread was far too sour for my taste. All this is irrespective of the
>> time the dough was fermented. Always try to make sure the starter is at
>> it's peak as this will give you the best crumb.
>>
>> Jim
>>
>
>