May 10, 2018 - 8:05pm
Why use a starter ratio of 1:2:2?
I have created and maintained a 50/50 white/whole wheat starter for the past 2.5 years and have baked sucessful sourdough loaves since creating it. I feed my starter at a ratio of 1:5:5 (20g/100g/100g) which routinely yields a healthy rise after about 8-10 hours.
I have recently read that some use a starter feeding ratio of 1:2:2 I tried using this ratio (50g:100g:100g) and got a rapidly rising starter at about 4 hours, but otherwise did not see this as beneficial. I feel I may be missing something, could anyone explain why a 1:2:2 feeding ratio should be used to maintain a starter?
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on how to feed your starter. I would suggest that if 1:5:5 works for you, then stay with it. With 1:2:2, you would probably be feeding your starter several times a day which is fine if you are a bakery but not so great if you are a home baker.
If you search, you will find that we all do things slightly differently. We each have our own routine of feeding and storing our starter. No need to change the routine unless you are unhappy with the bread it produces.
Sounds like you keep your starter out of the refrigerator. If your starter rises and just begins to recede in 12 hours, you are perfect for a twice a day refresh.
But changing the ration can be great when you want to build a Levain and you plan to use it earlier than 12 hours. Maybe your starter will mature in 4 hours with a 1:2:2. Experimentation will nail ratios and time down. Temperatures will also affect the starter timing.
It looks like you are going through a lot of flour, if you feed 100g twice a day. Have you thought about keeping a smaller starter? I used to keep a 45g starter, but reduced it to 27g to eliminate wasted flour. So now I feed 3:9:15 twice a day. You are using 200g flour per day and I am using 30g. Just a thought...
HTH
Dan
I agree I need to reduce my stater. I do refrigerate, unless preparing to bake, which then I keep out and feed twice a day. I get that using a 1:2:2 ratio buds a levain quickly, this would be the only purpose I see. It's just that I see others mention. routinely feeding their starters at that ratio, which seems excessively fast. By others, I mean bakers, so perhaps in that environment that ratio makes sense.
At any rate, thanks for the response, it did help understand this better.
I also appreciate your suggestion, will be reducing my starter as you recommended.
I agree I need to reduce my stater. I do refrigerate, unless preparing to bake, which then I keep out and feed twice a day. I get that using a 1:2:2 ratio buds a levain quickly, this would be the only purpose I see. It's just that I see others mention. routinely feeding their starters at that ratio, which seems excessively fast. By others, I mean bakers, so perhaps in that environment that ratio makes sense.
At any rate, thanks for the response, it did help understand this better.
I also appreciate your suggestion, will be reducing my starter as you recommended.
I just refreshed my starter. I smelled it and noticed it was getting acidic. The starter is kept in a proofer @ 76F, but it looks like the ambient temperature is rising above that causing my starter to over mature. So I made an adjustment Instead of 1:3:5, I mixed 1:3:6. This will do 2 things to slow the starter down (because of the increased heat). It is getting more food (flour). And the hydration is a little drier.
There are many adjustments that can be made to alter the feed to recede cycle.
Dan
I could never get away with 1:2:2, and also do about 1:5:5 (5g starter: 25g flour: 25g H20) twice a day.
Like Dan says, lots of ways to adjust is that is maturing too fast/far. Lower the inoculation, lower the temp, lower the hydration, use less whole grains, reduce the time frame.
Thanks, This is everything I thought.
I was concerned I was missing something regarding the ratios, and now I realize I am not.
Do whatever works for you! I only use 1:1:1 feeding, 25g each once per day.