The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MNBäcker's picture

Starter multiplication question

June 9, 2012 - 9:33am -- MNBäcker

I need 90oz and 75oz of starter for my Whole Wheat and Cranberry-Walnut sourdough breads, respectively. Is it better to get my starter "in steps" or can I just add amounts of water and flour to it and let it sit longer until it's ripe?

I have a wine refrigerator that is perfectly suited to keep the starters at 60 degrees for any length of time, if that helps.

In the past, I have done both steps, and they seemed to each have worked fine, but I'm curious if there's an advantage (other than less work with the second step) to either?

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