I have been working tirelessly to develop an Italian firm starter. So far, it seems to be going well. My question is how does one store an Italian starter in water and what are the benefits of doing so? I saw a video done by Iginio Massari that showed him cutting up his starter and washing it in water into which he had placed a heaping spoon of sugar. I am not sure what the benefit of this process is either. Any thoughts or experience with this process would be appreciated.
Hello and thanks in advance for help with this issue.
I am about to make the sourdough recipe found here:
My question applies to this and any other recipe that either doesn't specify the type of starter or calls for a liquid of batter-like starter -
I saw a recipe for sourdough pancakes on King Arthur's website, and it called for two cups of liquid starter. I have about 1/4 cup left over when I refresh my firm Maggie Glezer starter, but nothing like two cups! I did make half a recipe of the pancakes and they turned out OK (they also called for baking soda, so that was safe, I guess.)
How does going from firm starter to liquid starter go? Two cups sounds like an awful lot!
Usually when I get it in my head to cobble together a formula based on two or three things I've seen mentioned on this forum, two more in my head, and a bit of whimsy, the results are not pretty. Especially when it comes to baguettes. The last two or three times I've tried to make baguettes, they've come out flat, with closed crumb and, with the sourdough versions, crust that provides a thorough jaw workout.
But not this time, oh no! This time I tasted victory. Victory, and some very yummy bread.
Here's what I was trying for:
I keep a firm starter refrigerated between builds. It's allowed to at least double in bulk under refrigeration before use as a poolish in the next batch. Refrigerated development period is four to five days. Leavening action is slower than most sourdough starters but the resulting bread is exceptionally flavored.
I'm wondering if anyone else has experience in this technique as it seems to have a related but separate set of rules.