Congrats on your rocking starter keep feeding it and it will make you happy. Two hours for comerical yeast is a long time. Two hours for sourdough is not much time. The Crusty Rye Rolls I just made had a final ferment time of 16 hours. My everyday sourdough ranges between 6 to 10 hours depending on my kitchen temp or if I use my proofing box.
If you wait a long time and nothing happens then I would look at your method if you trust your rocking starter.
A little further reading has led me to the conclusion that perhaps I didn't build the starter up enough. I only doubled it whereas most of the recipes I'm finding call for quadrupling or more in preparation for baking. Am I on the right track? I've been using 25% pre-fermented flour in my yeasted breads after experiencing some problems with 50% pre-fermented recipes. Is it common to have a larger portion of prefermented flour in naturally-leavened breads?
Recipes vary, so do starters. It will catch up. Do a fold or two while you wait to feel the dough and strengthen it. Keep it covered and comfortable. The first sourdough rise is a test of your patience.
Emergency suggestion: If you find that after 18hrs, the dough has not risen any, mix up a tablespoon of yeast with a tablespoon of water and spread over the stretched out dough, roll up and lightly knead 30 seconds to blend in the yeast. Cover & rest. After 30 minutes do a fold and shape the loaf, let rise in a greased form or well floured banneton and bake when doubled.
I too am going to be following your thread and updates. Funny, we're both thinking "patience" around the same time! At least it sounds like you have a fully activated starter to work with. Mine is not complete yet, but will be following your footsteps soon. I will make sure to build a strong enough starter - so thanks in advance for your post!
Hello Fly,
Congrats on your rocking starter keep feeding it and it will make you happy. Two hours for comerical yeast is a long time. Two hours for sourdough is not much time. The Crusty Rye Rolls I just made had a final ferment time of 16 hours. My everyday sourdough ranges between 6 to 10 hours depending on my kitchen temp or if I use my proofing box.
If you wait a long time and nothing happens then I would look at your method if you trust your rocking starter.
Hope this helps. Faith
UPDATE
A little further reading has led me to the conclusion that perhaps I didn't build the starter up enough. I only doubled it whereas most of the recipes I'm finding call for quadrupling or more in preparation for baking. Am I on the right track? I've been using 25% pre-fermented flour in my yeasted breads after experiencing some problems with 50% pre-fermented recipes. Is it common to have a larger portion of prefermented flour in naturally-leavened breads?
Recipes vary, so do starters. It will catch up. Do a fold or two while you wait to feel the dough and strengthen it. Keep it covered and comfortable. The first sourdough rise is a test of your patience.
Emergency suggestion: If you find that after 18hrs, the dough has not risen any, mix up a tablespoon of yeast with a tablespoon of water and spread over the stretched out dough, roll up and lightly knead 30 seconds to blend in the yeast. Cover & rest. After 30 minutes do a fold and shape the loaf, let rise in a greased form or well floured banneton and bake when doubled.
Mini
I too am going to be following your thread and updates. Funny, we're both thinking "patience" around the same time! At least it sounds like you have a fully activated starter to work with. Mine is not complete yet, but will be following your footsteps soon. I will make sure to build a strong enough starter - so thanks in advance for your post!
I hope your dough is starting to rise by now....