The Fresh Loaf

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Starter in tartine recipe?

raf122's picture
raf122

Starter in tartine recipe?

Hello folks,

This might be a stupid question, so please forgive me, total new sourdough baker here. I used King Arthur's instructions to make my starter: it's been a few weeks, and it's doing great. Rising and falling regularly after feedings, vigorous bubbles and activity.

I want to attempt to make Tartine's Basic Country Loaf, but my question is this:

Does it matter that I used a different recipe to make my starter, as opposed to the recipe that Robertson lays out in the tartine book. Robertson calls for using 1 tablespoon of starter in the levain, but would this ratio change since my starter was created differently, and with different measurements and ratios than his? Or is a starter a starter, and once its going, it can be used in any recipes? 

Thanks,

Rafi

Danni3ll3's picture
Danni3ll3

The amount that he calls for in the recipe is the important thing. As long as your Levain is at peak or close to it, it will be fine. How you get there doesn’t matter as long as your starter is active. 

That being said, try to stick to the same hydration percentage in the Levain/starter as the recipe. 

Danni3ll3's picture
Danni3ll3

He calls for 200 g of 100% hydration levain. So if your starter is already at 100% hydration (means half water,  half flour by weight), and you have 200 g of it, and it is about to peak or has recently peaked, use it. Using it earlier should result in less sour bread, and the reverse applies as well. 

Lechem's picture
Lechem (not verified)

Could you imagine creating a new one for each recipe? :)

Danni3ll3's picture
Danni3ll3

from not eating bread! 

Lechem's picture
Lechem (not verified)

Lol