My first sourdough starter and bread questions
Hi so my sourdough starter is looking great,it's day 10 and it's really bubbly and plenty of "pockets" in the glass jar.
It is a 50g white wheat starter,i discard so that 50g is left then i add 50g flour and 50g h20.
My starter is now switched to a 12 hour feeding cycle after the 10 days,seeing it's very much alive now.
I have read people doing for example 25g and 25g to make up the amount u have in your jar.
I understand 100% hydration is feeding the same amount of flour as h20, so technically both are 100% regardless
From the majority of what i have read,this is the two types of methods i always come across.
From the experience so far with my starter it would not be enough feeding if i did the 25g of flour and 25g h20,i know if u do a much bigger starter it will work better i guess,and yes i know every starter acts different,just curious why some choose this method.
I know the starter is almost ready when it looks this way and passes the float test,but i want to know can one get the starter even stronger if per say i keep feeding it up to 20 days.
(More questions will follow in this thread)
I am old, very thrifty and lazy so I don't want to maintain a starter, be chained to it or discard any of it either, So I do the No Muss No Fuss starter where I only have to feed it every 20- 24 weeks or when I run out of it.
No Muss No Fuss StarterI feel it takes about 2 weeks to get a mature starter, but I would say, you can use yours now. I keep my starter in the refrigerator and refresh it on about a two week cycle. I also keep some dried starter in a zip-lock bag.in a cool place, just in case something happens to my wet starter. To make the dried starter, just spread a thin layer of starter on a piece of parchment paper and let it dry at room temperature (about 2 days). peel off the dried starter, pulverize it, and place iit in a zip-lock bag and store. If you need it, just take a table spoon of it and mix with a table spoon each of flour and water; let it sit over night. then refresh as usual and use.
Ford
Thanks ford
I will keep it up till the weekend since it is winter here and although it looks great already i want to mature it a lil more since it only started to show 2 days ago ,thanks for the tip on the dry starter,i was wondering about that proces,had yet to read about it.
and the way you bake. If you're good with building a levain before each bake, maybe no muss no fuss is a good fit. If you'd prefer not to, then there are ways to use starter right out of the fridge where basically, when you use part of your starter, you feed it by replacing the amount you used with flour plus water; e.g. use 100 gm, then rebuild with 50 gm water plus 50 gm flour.
Can i take out my starter the night before,and feed it early in the morning,so that i can build a starter for baking. I will discard in the morning and feed both starter and leave the one i'm going to refigerate out for 2hours just so that the yeast can build in the new dough. And the starter im using will only be used at about 7 in the afternoon as my recipe i use,i let my bread overnight in the fridge. So just want to know is it okay to let the refigerated stand overnight straight out the fridge and then i do my thing as explained in the morning.
if u do a overnight sourdough,how would u do it,take out starter in the morning and feed it,put it back.
Ill post pics of my first bread and second one,first one no oven spring as i found out how critical proofing is to get it right,second one came out nice,after a good proof.
so IMO, the key is to find one that fits the way and how often you bake. Some people, myself included. don't like discarding even though the amounts may be small, so that may or may not be a consideration for you.
If you refrigerate your starter after feeding but before it peaks, you can use it right from the fridge without discarding any. It's also up to you whether to put it right into the final dough or to use it as a mother by making a levain first that you then put into the dough.
There are potential advantages to the latter method. How significant they are is a matter of individual opinion. Personally, I prefer the small added convenience of not adding the levain-building step to a process that usually takes a day or more anyway.