October 6, 2010 - 3:44pm
Starter at room temperature
I have done a search and can't seem to find the answer to this question...I have a beautiful starter in the frig that is 2 days old. From what I have read I can use this without refreshing. Just a simple question - I will remove the amount of starter that I need for my recipe from this batch. Do I bring this small amount to room temperature before using in my recipe? Or can I use direct from the frig?
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Depends on what you want to do.
Warming up the entire batch of the starter will speed up the subsequent batch as it will be warmer when you put it back in the fridge.
In other words, you can requlate the feeding intervals using the temperature.
This is all new and confusing to me. Maybe I should just ask a simple question. Would it be ok if I used a small portion direct from the frig in my recipe?
Yes, you can use it but you will also need to add some commercial yeast because a 2-day-old starter will not be capable of leavening a loaf of bread. Most new starters take a minimum of a week, and more commonly two weeks, to mature enough before you use them to bake with.
You made your starter two days ago using just flour and water, then refrigerated it?
If you don't mind saying, whose sourdough starter instructions did you follow?
That made me laugh....no, I made my starter months ago. And have been making bread every week. I had been bringing my starter to room temperature before I mixed all together for my recipe. Just occurred to me that maybe I should (or could) just put directly from frig without bringing to room temp...
that it's not an infant. After all, you wrote: I have a beautiful starter in the frig that is 2 days old.
Keep in mind your starter is a living organism. Would you like to be cold and sluggish, then expected to perform well while still cold and without the benefit of a meal?
I think you'll get better results if you take the time to refresh it and bring it to room temp.