I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each different starter to a wide mouth quart jar.

Here they are at the start:

[img]http://www.restorides.com/~mom/bread/startertest1.jpg[/img]

One hour later:

[img]http://www.restorides.com/~mom/bread/startertest2.jpg[/img]

Two hous later:

[img]http://www.restorides.com/~mom/bread/startertest2a.jpg[/img]

Three hours later:

[img]http://www.restorides.com/~mom/bread/startertest3.jpg[/img]

At 3.5 hours the Alaska starter reached the top(doubled):


[img]http://www.restorides.com/~mom/bread/startertest3.5.jpg[/img]

Four hours later the Alaska starter peaked:

[img]http://www.restorides.com/~mom/bread/startertest4.jpg[/img]

Five hours later :

[img]http://www.restorides.com/~mom/bread/startertest5.jpg[/img]

Still at five hours a view from the top:

[img]http://www.restorides.com/~mom/bread/startertest5b.jpg[/img]

Six hours later:

[img]http://www.restorides.com/~mom/bread/startertest6.jpg[/img]

Six hours a view from the top:
At 6.5 hours the NW starter reached the top and peaked.
[img]http://www.restorides.com/~mom/bread/startertest6b.jpg[/img]

Seven hours later:
Aussie Starter peaked and almost reached the top.
Alaska Starter is starting to rise again.
[img]http://www.restorides.com/~mom/bread/startertest7c.jpg[/img]

Eight hours later:
The three starters to the right have peaked and fallen the Barley starter
has not yet peaked and is taking a long time to reach the top.
[img]http://www.restorides.com/~mom/bread/startertest9.jpg[/img]

8.5 hours later:
The NW starter is rising again.
[img]http://www.restorides.com/~mom/bread/startertest9b.jpg[/img]

8.5 hours still, a view from the top:

[img]http://www.restorides.com/~mom/bread/startertest9c.jpg[/img]

Nine hours later:

NW over the top, Aussie rising again,Barley starter still rising very slow.
[img]http://www.restorides.com/~mom/bread/startertest9d.jpg[/img]

Ten hours later:

[img]http://www.restorides.com/~mom/bread/startertest9e.jpg[/img]

10.5 hours later:

[img]http://www.restorides.com/~mom/bread/startertest10c.jpg[/img]

The Barley starter is still rising slowly and has not yet peaked. 
The Alaska starter was at the three hour level. 
The Aussie starter is almost at the seven hour level.
The NW starter is blowing huge bubbles and starting to deflate.

I took a couple more pictures before going to bed and then again this morning:

11 hours later:

[img]http://www.restorides.com/~mom/bread/startertest11.jpg[/img]

12 hours later:

[img]http://www.restorides.com/~mom/bread/startertest12.jpg[/img]

The next morning:

[img]http://www.restorides.com/~mom/bread/startertest12b.jpg[/img]

Last Picture:
[img]http://www.restorides.com/~mom/bread/startertest13.jpg[/img]

This morning the Aussie starter looks ready to go with froth and bubbles.
It is sitting at about the 4 hour mark.
The NW starter is also frothy and bubbly and is almost to the three hour mark, but lost so much over the side, who knows where it would be.
Tha Alaska starter is only a little frothy, not too bubbly, looks spent and is at around the 1 hour mark.
My dumb barley starter is at about the 3 hour mark, and looks quite bubbly.

Thats all folks, it was fun. I was thinking it would be interesting to do a photo diary about a starter with salt included, one with sugar, and one plain to observe the affect on the starter by sugar and salt during rising.
Have a wonderful day,
Teresa